Tonight Popeye decided he was going to cook dinner, as he usually does on the weekends (that's the only time he is home!). Awesome! I decided to alleviate some of my boredom and check out some new (to me) vegan blogs. One of the blogs is posting 30 days of gravies for Vegan MoFo which I thought was pretty cool. I planning on making her cashew gravy, and I'll post a link to her blog once I have made it. Another new to me blog pointed me back in the direction of Vegan Dad's blog (not new to me - I love his blog!!) and more specifically his post for vegan boneless chickenless wings from 2008. They were just what I felt like and I thought they would go well with Popeye's planned fried rice meal (which turned into a nasi goreng type dish - that's how he rolls). As a bonus, I had all of the ingredients except the required amount of panko crumbs (I only had 3/4C of panko and topped it up with some bread crumbs from La Panella).
They were really quick to make and tasty to boot! I think I'll have to make a double batch next time as we all had 2 each and the kids were looking for more! If I didn't run out of energy at this point, I would have made an awesome sauce to go with it.
Vegan Dad's blog has a link to a chicken style broth recipe but the link is broken. I found this one which someone in the comments suggested the original may have been from.
Now I need to go through my next cookbook to see what I'll be making next week (guaranteed I WON'T be making anything Monday night - I've got day surgery planned). I've been quite impressed with Passion For Pulses this week, I hope the next one is just as good.
Saturday, November 6, 2010
Thursday, November 4, 2010
Yesterday saw me trying a stroganoff for the first time since becoming vegan. I was a little excited about this and skeptical that the homemade sour cream would do the trick. I needn't have worried.
Verdict: I'd make this again too! I've been having great successes with 'Passion For Pulses' and I'm really impressed. Next time I'd watch the last 10 minutes cooking time more closely (when the sour cream gets added) or add more than 1C of sour cream so it would be a little bit more thinner than it was.
Mushroom and Chickpea Stroganoff adapted from Passion For Pulses compiled by Nancy Longnecker
2C cooked chickpeas
2 onions, chopped
1 clove garlic, crushed
2C mushrooms, chopped
1T tomato paste
1 large tomato, chopped
1C sour cream (vegan homemade recipe to follow)
1t dry mustard
1t dried dill
1T chives, chopped
1/4C parsley, chopped
1t honey (I used agave)
salt and pepper to taste
Saute onions and garlic and oil. add paprika; cook for 2 minutes. Add mushrooms, cook for a few more minutes. Add tomato paste with the remaining ingredients, including chickpeas. SImmer gently, uncovered, for 10 minutes. Serve with brown rice or wholemeal noodles.
Almost Sour Cream (p. 10) from Hot Damn and Hell Yeah
1 1/2C silken tofu, squeezed and drained
1T canola oil
2t cider vinegar
2t lemon juice
Blend until smooth and thickened up. Refrigerate.
On another totally non-related, non-food note, I want to share what has been happening in my life for the past few weeks. I found out I was pregnant about 4 weeks ago. Things were going well until I woke up last Thursday and found that ALL of my pregnancy symptoms had completely stopped. Concerned, but telling myself it was all in my head, I waited until my Saturday appointment to see the Dr. After the pregnancy formalities, I expressed my concern to the Dr, who took some bloods and instructed me to come back the following Tuesday for follow up test. The blood tests were to check my hormone levels, which are supposed to at least double every couple of days. Yesterday I went for the results and my hormone levels had actually dropped. I was sent for an ultrasound today and my suspicions were confirmed when the radiologist could not find a heart beat and declared the baby was about a week younger than my actual dates. This is called a missed miscarriage, or a missed abortion. I think the next step is to go to the hospital for a D & C to remove the foetus. We will find out for sure tomorrow.
As sad as I am, I believe these things happen for a reason and maybe the timing wasn't right. I already have 3 gorgeous children and I am eternally grateful for them.
Why am I sharing so publicly on my blog? Because it's my bloody blog and I'll write whatever the bloody hell I want! But also, I find it a real shame that these sort of topics are taboo. It's bad enough that pregnant women fear telling ANYONE they are pregnant until at least 12 weeks, but women lose babies all the time and it seems that once this happens, they are left to deal with it themselves. I want this out in the open. I want this pregnancy remembered, and the baby, barely out of cell dividing stage but my baby nonetheless, to be discussed openly especially within my family. My children know about the baby (we've given it a new name each week, relating to the size of it - this week it was 'Prune') but have yet to be told about the loss (this will probably happen tomorrow when we find out what the next step is). They have been so helpful to me while I was stuck in bed with morning sickness. They are the best children in the world - regardless of what members of my extended family believe.
Goodbye angel baby, may we meet in another life.
Tuesday, November 2, 2010
Almost all of the food (except the cake) came from the cookbook I'm cooking from for the week 'Passion for Pulses' Compiled by Nancy Longnecker.
After soaking 500g of dried lima beans overnight, I cooked them for just over an hour first thing this morning to make sure they'd be ready for dinner. I've never cooked nor eaten (to my knowledge) lima beans before, so was a little apprehensive. More on the lima beans later.
Next I cooked and cooled a small amount of green lentils for the Lentil Cookies (p. 25). I managed to convince Tweenie to do the rest of the cooking for these cookies, which really isn't that hard as she REALLY LOVES to bake!
These turned out quite well. I loved the inclusion of dried apricots, sultanas and sunflower seeds and there is no taste at all of the lentils. These cookies remind me of the recent cookbooks dedicated to hiding healthy vegetables in not-so-healthy foods so kids will eat them!
Verdict - Really yum! Kids liked them although Tweenie preferred the cake. I'd make them again.
Lentil Cookies from Passion for Pulses compiled by Nancy Longnecker
1/4C dried green lentils (1/2C cooked)
1/2C packed brown sugar
1/4C vegan sugar
1 egg (we used egg replacer)
3/4C white or wholemeal flour
1/2t bicarb of soda
1/2C chopped dried apricots
1/2C sunflower seeds
1T honey (we used agave)
1t mixed spice (we used cinnamon)
Rinse lentils, put into pot with plenty of water. Bring to boil, them simmer gently for 30 minutes until lentils are tender. Drain and cool.
Cream butter and sugars; add egg (replacer) and vanilla, mixing until fluffy.
Stir in flour, and bicarb; add lentils and remaining ingredients.
Drop by teaspoon onto greased baking tray, press flat with a fork.
Bake 10-12 minutes in 180c oven.
Next I made a Blueberry Breakfast Cake from Fat Free Vegan. It's not a sweet cake, but very nice! No need for my amateur picture, check out the link!
Tonights dinner used 2 different recipes from Passion For Pulses. First was Lima Bean and Potato Casserole (p.33) and second was Himalayan Mung Bean Fritters (MU WO) (p.73). Both of these recipes were great! The kids couldn't stop eating the fritters and YM even went back for seconds of the casserole!
Verdict: I'd DEFINITELY make both of these again. The mung bean fritters were ONLY soaked then pureed mung beans! As odd as the puree seemed and as doubtful as I was that they'd work, they did work and they tasted great dipped into some sweet chilli sauce.
How good does that look!!
Himalayan Mung Bean Fritters (MU WO) from Passion For Pulses
2C mung beans (green gram)
1-2T soy sauce
1t cumin powder
oil for frying
Soak mung beans overnight. Drain well. Grind or puree mung beans with soy sauce (worked well in my blender). Add cumin and salt.
Shape into fritters in the palm of your hand (my puree was WAY too sloppy for this so I just dropped spoonfuls into the oil to shallow fry).
Fry until brown, serve with sweet chilli sauce.
Lima Bean and Potato Casserole from Passion For Pulses
2 1/2C (500g) dried lima veans
2 large onions, sliced
2 cloves garlic, crushed
2t plain flour
2C vegetable stock
6 medium tomatoes, finely chopped
1/4C tomato paste
1/2t each of basil, thyme and oregano
2 medium carrots, chopped
1 stick celery, chopped (I NEVER use celery in ANY of my cooking - blerh!)
5 potatoes (400g) sliced 2mm thick
15g butter, melted
1/2t cumin seeds
Soak lima beans for at least 6 hours. Drain. Add to large pot and cover with plenty of water. Bring to the boil for 15 minutes; gently simmer for 1 hour. Drain.
Saute onions and garlic in oil until onions are soft.
Add flour. Stir until combined.Gradually stir in stock, tomatoes, tomato paste, basil, thyme, oregano, sugar, carrots and celery.
Simmer covered until carrots are tender; stir in lima beans.
Put bean mixture into ovenproof dish. Top with tomato slices, brush with butter and sprinkle with cumin seeds.
Bake uncovered in 180c oven for about 40 minutes or until potato slices are tender and browned.
Monday, November 1, 2010
And so starts another VeganMoFo!
This week I am taking all of my recipes from the book 'Passion for Pulses' Compiled by Nancy Longnecker.
I've had this cookbook for quite a while, but usually forget about it! I decided to use this book for the first week as pulses are really something that lacks in my weekly cooking and I need to cook with them more often. I'm excited for this week as I'm trying things I might not usually pick from this book, including Lentil Cookies and Chickpea Cookies.
Tonights dish was Persian Bean Casserole (ARSH) (pg. 68). I loved the idea of using 3 different pulses (chickpeas, kidney beans & cannellini) and throwing in some pasta is always a winner with kids.
My verdict: Quite a bland dish, but the kids liked it. Next time I would double the fried onion garnish as I really liked the taste of the onions in each mouthful - it added a little bit needed flavour.
Persian Bean Casserole (ARSH) in Passion for Pulses
Serves 8 (actually, it was just a perfect amount for the 2 adults and 3 kiddies in this family)
(use tinned or precooked peas and beans to save time)
1C (200g) dried chickpeas
1C (140g) dried kidney beans
1C (180g) dried cannellini or haricot beans
1 onion, finely chopped
2 cloves garlic, crushed
1t dried mint
10C (2.5L) water
2 1/2C pasta shells
2 bunches (4C) fresh English spinach, rinsed and chopped
1 bunch parsley, chopped
salt and black pepper
plain yoghurt for garnish (I DID NOT use this. Not a fan of soy yoghurts.)
1C fresh coriander, chopped
Soak chickpeas and beans overnight. Drain. In large pot, fry onion, 1 clove of garlic and mint in oil. Remove from pot; set aside.
Put chickpeas and beans in same pot. Add water. Bring to the boil; simmer for 1.5 hours or until beans are tender, adding more water as necessary.
Add pasta and return to the boil. When pasta is nearly cooked add spinach, parsley, salt, pepper, and the second clove of garlic. Cook for 10 minutes; remove from heat.
When arsh has cooled slightly, top with a dollop of yoghurt, and garnish with fried onion mixture and fresh chopped coriander.