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scratch and sniff saturday may 7 2011 in which i finally outwit the insects a few months ago i poked 16 holes in the dirt dropped in 16 carrot seeds sprinkled everything with a bit of water and crossed my fingers today my nephew and i pulled five full grown carrots from the earth i can t decide what recipe is special enough for these beauties but i m looking forward to finding out posted by mollyjade at 6 28 pm 3 comments labels gardening vegetables friday april 15 2011 please take my photos i spent some time the last few weeks switching the copyright on my food photos to creative commons licensing there s a lot of great vegan photography out there let s share it with each other when we all pool our resources we can create so much more edit i spoke too soon chris and crystal tate the lovely folks behind food for lovers vegan queso are working on a vegan stock photo site y all i m ready for a group hug now black bean soup with all the fixings puttanesca scramble from vegan brunch csa veggies this is the photo we used to build my banner carrots fresh from the ground summer rolls from veganomicon seitan en croute from 500 vegan recipes tot salad pumpkin cinnamon rolls from don t eat off the sidewalk tortilla soup posted by mollyjade at 11 49 am 4 comments monday april 4 2011 giant vegan passover post clockwise from top left roasted beets with horseradish sauce carrot top karpas asparagus carrot haroset roasted potatoes being vegan at holidays is a challenge for some people it s a time when we confront our food nostalgia and our family s expectations but passover has unique challenges for vegans especially if they are ashkenazi there are two basic camps at pesach those who eat kitniyot beans peanuts corn rice and so on and those who don t if you noticed most protein heavy vegan foods fall into that kitniyot category this makes it a challenge for vegan ashkenazim who avoid kitniyot my family s tradition despite my european ancestry is to eat kitniyot we really weren t very strict about passover growing up and i don t find passover too hard to negotiate now because of that some general tips about being vegan at pesach and then i ll start with the recipe lists spring vegetables are starting to roll in and this is a good time to focus on vegetables think like a raw foodist most of the foods that raw foodists eat are passover friendly and free of kitniyot raw dessert recipes are especially helpful alternatively think like an eat to live dieter this eating plan is also very passover friendly making your own plant milk is really easy to do cashew milk and almond milk are good passover milk choices and cashew cream is great for desserts leave out the sweeteners for savory uses speaking of nuts if you don t eat kitniyot tree nuts are your friend peanuts sesame seeds poppy seeds and sunflower seeds are all kitniyot but tree nuts are ok to consume for everyone quinoa is a really popular grain at passover because it s not actually a grain quinoa is high in protein relative to other grains quinoa is usually considered acceptable for passover though it can be hard to find quinoa with a passover hechsher if that s your tradition use quinoa to make a breakfast porridge pilaf or even quinoa milk the seder plate usually contains some non vegan items using a beet instead of a lamb shank is a long standing tradition a beet on the seder plate is even mentioned in the talmud wrap a beet in foil roast it in the oven for an hour and then peel or rub off the skin the beet will look bloody and that s the point instead of an egg you can use a wooden or plastic egg an avocado pit or if kitniyot aren t an issue mustard seeds they re all symbols of growth and renewal for those who eat kitniyot 1 4 cup pureed silken tofu replaces one egg in a kugel i ve tried this substitution in many kugels and it always works vegan passover recipes without kitniyot latkes replace the corn starch with potato starch and the flour with matzah cake meal or matzah meal roasted potatoes matzo farfel granola honey agave baked apples or poached pears haroset of course nut roast chocolate toffee matzo non dairy kosher for passover margarine can be ordered online from a kosher retailer breakfast quinoa use almond or cashew milk quinoa breakfast porridge different from the first link potato leek soup tzimmes vegan chopped liver spread no green beans or eggs potato mushroom kugel use kp margarine or just sub oil gefilte fish quinoa stuffed peppers skip the sauce tomato bisque saute in oil and use potato starch instead of flour sweet potato kugel baked eggplant stacks with roasted tomato sauce roasted portobello mushroom lemony quinoa with butternut squash creamy zucchini and basil soup omit nutritional yeast depending on your custom artichoke tapenade on matzo smoothies matzo ball soup vegan passover recipes with kitniyot potato kugel replace the flour with matzah cake meal or matzah meal matzah ball soup cauliflower leek kugel all the are 1 2 this recipe always impresses people cholent leave out any barley or bulgur mock gefilte fish quinoa pilaf black bean mini burgers chocolate tofu pudding put it in a nut and matzah crust for a pie cornmeal or rice porridge italian layered vegetable casserole potato green bean salad vegan passover macaroons i m unsure about some of these ingredients so investigate them for yourself flourless chocolate cake helpful cookbooks olive trees and honey by gil marks no cholesterol passover recipes by debra wasserman the almost no fat holiday cookbook by bryanna clark grogan party vegan by robin robertson the vegan table by colleen patrick goudreau elsewhere on the internet advice and recipes from isa chandra moskowitz on heeb n vegan nut based passover cuisine also on heeb n vegan and one final passover guide on heeb n vegan peta s page of passover recipes vegnews happy healthy long life i ve done my best to spot errant cumin green beans and the like but if you re cooking for someone else it s always a good idea to ask what they eat at passover i now blog at lone star plate come check out my fool proof vegan matzah ball soup posted by mollyjade at 10 25 am 8 comments labels jewish food lists friday april 1 2011 austin bakes for japan today austin bakes for japan will be going on at five locations in austin today beginning at 10 am my hamentashen weren t quite as pretty as usual so i made these shortbread cookies as well you ll find both at the central austin location there will be vegan and gluten free baked goods at all five sales tomorrow details about the sales plus pretty pictures of the baked goods can be found here http austinbakes wordpress com posted by mollyjade at 11 07 pm 3 comments labels austin bake sale monday march 28 2011 austin bakes for japan this saturday there will be five bake sales across austin to raise money for americare s a disaster relief charity working in japan downtown woof gang bakery 1204 n lamar blvd 78703 10 am 2 pm east nomad bar 1213 corona drive 78723 10 am 2pm west the shops at mira vista between keith kristofer and collectic 2785 bee cave road 78746 10 am 5 pm central foreign domestic 306 e 53rd st 78751 10 am 2 pm south hotel san jose 1511 south congress ave 78704 10 am 2 pm i ll be at the central location with poppyseed hamentaschen more information can be found at http austinbakes wordpress com posted by mollyjade at 12 18 pm no comments labels austin bake sale thursday march 17 2011 broccoli and fried rice we had a cold snap awhile back for all my friends up north who are laughing at me no really it got cold the temperature was in the low 20s for a few days and there was just enough snow to cancel work and school this is all to say i had to harvest my garden and by my garden i mean these two stalks of broccoli one of which probably should have been harvested a week earlier you keep your broccoli in a podiatry mug too right how do you feed two measly stalks of broccoli to two adults for dinner fried rice of course i made rice as part of a meal earlier in the week and planned ahead so we d have some leftover fried rice and really stir fries in general is one of the easiest ways to get a vegetable filled dinner on the table fast most of the time will be spent chopping vegetables which means if you can get moderately efficient with your knife skills check out some videos on youtube you can make this meal in about twenty minutes the fried tofu was surprisingly eggy most fried rice recipes call for 2 parts rice to 1 part vegetables protein we like to increase the amount of vegetables so we usually do a ratio of 1 part rice often brown rice to 1 part vegetables you want all your vegetables to be chopped about the same size you don t see broccoli in stir fries very often but it s actually a great use for it all the tiny bits of broccoli mingle with the rice and you can use every bit of the stem vegetable filled fried rice 2 teaspoons canola oil 3 garlic cloves minced 1 onion any size chopped 2 cups chopped vegetables see note fried tofu in cubes or slices optional 2 cups cooked rice 2 tablespoons soy sauce 1 tablespoon mirin or sake salt to taste heat oil in a wok or large saute pan over high heat we ll be adding all the food in shifts and you ll want to keep stirring as you cook everything constantly add chopped onions and cook 1 to 2 minutes until fragrant add garlic and cook 30 seconds or until fragrant add chopped vegetables starting with those that are hardest and need the longest cooking times like carrots cook 2 to 3 minutes until the vegetables turn a bright color if you re using spinach bean sprouts or scallions add them just before you add the rice in the next step add the rice and the tofu if you are using it cook 3 to 4 minutes longer until the rice is heated through and slightly crispy add the soy sauce and mirin or sake and cook a minute longer season to taste and serve a note on vegetables the thing about fried rice and stir fries in general is that any vegetable works use whatever is hanging around your fridge or freezer carrots bell peppers greens scallions broccoli corn peas turnips celery green beans asparagus sweet potato lima beans greens sprouts any vegetable that s generally cooked will likely work hard vegetables like carrots should go in first and quick cooking vegetables like many greens and bean sprouts can go in briefly at the end until they wilt or warm alternatively use a frozen vegetable mix that includes carrots peas green beans and lima beans you can chop the vegetables any way you like so long as they re all chopped the same cubes are easiest but other shapes like julienne are fun for a change posted by mollyjade at 2 53 pm 2 comments labels eat in food in a bowl gardening grains friday january 7 2011 weeknight meal pizza and imperfection i know that isn t pizza up above smart readers you but you ve seen me make pizza before if you re going to cook at home more often which we re trying to do it takes planning and preparation i am great at planning i have four to do lists going at all times and our meal plan is on the fridge right next to the shopping list i am terrible at preparation though we were supposed to eat pizza for dinner one night this week we already had pizza dough in our freezer preparation success but i forgot to take it out to thaw in the morning preparation failure i remembered in time to email dewey to ask him to take it out preparation success i did not remember to tell him exactly how to take it out of the freezer preparation failure so dewey didn t remove one of the pizza dough balls from the plastic package place it in a bowl drizzle it with oil and return the other dough ball to the freezer for another night instead he plunked the entire package down on the table to defrost which is a perfectly ordinary thing to do when i got home from work at night there was a bit of a crust on the dough balls because they weren t oiled and they were still pretty cold from being in the plastic packaging and there were two of them but i figured it would work out ok and it did this wasn t the best pizza we ve ever made but it certainly wasn t the worst it was pretty good that might be the third skill it takes to eat more meals at home accepting imperfection i let the balls rise a bit more in a slightly heated oven and then set out to making pizza for us one dough ball makes two personal sized pizzas this has the advantage of letting us choose our own toppings so we can both be selfish and eat things the other one doesn t like it s also much easier to work with 6 inch pizzas than 9 or 10 inch pizzas after dinner we were still left with a dough ball which i didn t think i should return to the freezer so i tried my hand at making calzones using some leftover steamed broccoli for the filling i still need a bit of work on my shaping but now we have leftovers for lunches or quick dinners this week preparation success posted by mollyjade at 7 45 pm 5 comments labels eat in yeast older posts home 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