Speaking of Matt, he does these cookbooks. Every year, for the last ten years, he and Rachel have culled recipes from their brains, their cookbooks, and their friends and family to create a smorgasbord of vegan (and later, vegetarian) delights.
Now, I’ve been on a muffin kick lately. Aren’t they sort of the perfect breakfast? They are fast and cheap to make, they keep you full until lunch, and you can make them as healthy/sweet/savory as you’d like. I have been trying to swim in the mornings before work, and muffins make it a lot easier to get out the door in a timely manner. So, Matt suggested I try the Ginger-Mandarin Muffins from volume 2 of his cookbooks. According to Matt, the recipe came from Pablito, the farmer who gives them their produce every week. Also according to Matt, “They are mind-blowing.”
And I can attest: mind adequately blown. I made a few substitutions and added coconut–and they were fantastic! I also de-veganized them, as I really like butter (which I’m sure they’ll forgive me for, since they now eat dairy too). I also skipped the glaze at the end, because they are beautifully sweet without it. The results: moist and full of flavor. All the other slowpokes are gonna eat my dust in the pool tomorrow morning!
Ginger Orange Muffins
1/2 c. butter
1 c. sugar
1 c. milk
1/2 shredded coconut
1 tbsp. fresh ginger, grated
1 navel orange or 2 mandarin oranges
1 tsp. baking soda
2 c. flour
optional for the glaze: 2 tbsp. powdered sugar
Preheat your oven to 375 degrees.
Cream butter with the sugar and eggs. Combine with the milk, coconut, ginger, and the orange zest. I used a food processor so that the coconut was pulverized and not in large shreds anymore.
In a separate bowl, sift together the baking soda and flour. Add the dry ingredients to the wet and mix until just combined.
Spoon the batter into greased muffin tins, then bake for 25 to 30 minutes.
If you’d like to make the glaze, dissolve the powdered sugar with 1/4 c. of the orange juice. When the muffins are finished baking but still warm, drizzle them with the juice mixture.
This recipe relies on a roasted kabocha squash, with just a bit of allspice to bring out the earthiness, plus the always-needed salt and pepper. The rice pilaf, we threw together with whatever vegetables we had on hand, and we were lucky enough to get fresh-picked cranberry beans in our box last week as well, which gave the meal more heft.
1 c. wild rice or wild rice mix
3 c. broth
1 clove garlic, peeled but whole
1 large or two small kabocha squash, seeded and sliced or cubed
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
1 dozen crimini mushrooms, quartered
1/2 c. peas, frozen or fresh
2 c. cooked white beans (we used cranberry beans, but cannelini or great northern beans would work well too)
1 teaspoon rosemary
1 tsp. thyme
1 tsp. sage
Salt and pepper to taste
Olive oil or butter
Preheat oven to 400 degrees. In a rice cooker or saucepan, combine the rice, broth and whole garlic clove. Cook until the rice is done.
Once the squash is sliced or cubed, lay flat on a lightly oiled baking sheet, sprinkle with salt, pepper and allspice. Bake for 20-30 minutes, turning over or stirring once, until easily pierced with a fork.
While the squash cooks, sauté the onions, garlic and carrots in 1-2 tablespoons of butter or oil, until the onion is translucent. Add the rosemary, thyme and sage and cook for one minute more, while stirring. Add the mushrooms, peas and beans, stir for one minute, then cover and cook for 7 to 10 minutes, stirring occasionally, until the mushrooms are cooked. You may want to add a little bit of water or broth to prevent sticking.
Serve immediately, either after combining the rice and vegetables in the skillet, or separately.
My friend Angela knows how to make a mean meal on a few measly dollars, and wants to share her wisdom with you. She’ll be blogging her thrifty, sassy heart out here for us on occasion. Today she brings you: Taco Bowl. This tasty concoction will provide you with a snappy dinner for two and only set you back about $13. Total.
Taco bowls make me think of faux Mexican fast food, a la Taco Bell, or an out-of-touch Midwestern homemaker experimenting with Kraft cheeses and Velveeta. Taco bowls are not authentic Mexican food, and as a staunch supporter of my little neighborhood Mexican grocery store, I feel a bit like I’m letting its super-friendly employees down. But everyone knows the best food is usually a guilty pleasure, and this one happens to be both delicious and cheap. So here’s my recipe for a homemade taco bowl.
Perfect for cranky, crummy Monday nights.
1 small spanish onion – $0.30
2-3 cloves of garlic – $0.50
Cumin powder – $2
2 cans black beans (Goya is best), drained and rinsed – $2
1 can vegetable or chicken stock – $1
1 tablespoon mole – $3/jar
Corn tortillas – $0.33
3 or 4 tbsp. canola or vegetable oil
Your favorite salsa – $2
Cilantro – $1
Limes – $1
Makes 2-3 servings.
First, you must make the mole. In a small pot, heat the 3 parts stock and 1 part mole paste on medium-low heat until the mole is totally dissolved. Taste, and go ahead and add more mole paste if you’d like. In the meantime dice your onions and mince your garlic, and in a medium pot, sautee both in olive oil until the onions are soft and translucent. Add as much cumin as you can stand (I love the stuff, so I used about 3 or 4 teaspoons), and let cook over low heat for about a minute.
Add the beans to your onion, garlic and cumin mixture, and stir so that the beans and onions are well mixed. Add the mole, and stir again. Cover the beans and increase the heat to medium. Let it come to a bubbling boil, stir, cover, and then bring to a low simmer. Let it simmer for about 15 minutes, stirring occasionally. Once the beans are softened, increase the heat to medium and uncover it so that most of the excess liquid boils off, 15-20 minutes. This will make the beans like a thick porridge and not soupy.
Next, heat the canola or vegetable oil in a medium frying pan over medium heat. Tear your tortillas into 2-3 inch strips or triangles, and add to the oil. Using tongs, flip the tortillas over so that both sides are a golden brown, and then place them on a paper towel to soak up the excess oil.
By this time, your black beans should be thick and mushy, and your tortilla strips should be crispy. Scoop a helping of the black beans into a bowl, add some tortilla strips on top, and garnish with cilantro, salsa and fresh lime juice.
2 1/2 pounds Japanese, Persian, or English hothouse cucumbers
2 tablespoons (1/4 stick) unsalted butter, melted
3/4 cup labneh (Lebanese yogurt cheese) or Greek-style yogurt
3/4 cup mayonnaise
3 tablespoons salt-packed capers, rinsed well, roughly chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped fresh mint leaves
1 tablespoon (or more) fresh lemon juice
Fine sea salt and freshly ground black pepper
2 9×7 inch loaves focaccia, halved horizontally, or 8 ciabatta rolls
Extra-virgin olive oil
Preheat oven to 400 degrees. If using English cucumbers, split lengthwise and remove seeds (leave other varieties whole). Arrange cucumbers on a parchment paper–lined baking sheet, cut side down. Brush with melted butter. Roast cucumbers until crisp-tender, about 15 minutes. Transfer to a paper towel–lined plate; chill until cold.
Cut Japanese or Persian cucumbers lengthwise in half. Cut hothouse cucumber halves lengthwise in half. Slice crosswise into 1/4 inch-thick pieces. Whisk Greek yogurt and next 5 ingredients in a large bowl. Stir in sliced cucumbers and 1 tablespoon lemon juice. Season filling to taste with salt, pepper, and more lemon juice, if desired.
Brush cut sides of focaccia or rolls with olive oil; place on a baking sheet and toast in a 400° oven until just crispy and lightly browned, 3-5 minutes. Divide filling among focaccia bottoms, cover with tops, and cut each into 4 sandwiches (or divide filling among rolls).
Chicago is deep into an epic heat wave, so I’m guessing none of you wants to turn on your oven. I haven’t wanted to either, which is why, I suppose, I have a whole stable of salads and slaws to post here. Are you sick of them yet?
I’ll start with this updated green bean panzanella that I made for a beach trip last week to the Indiana Dunes. Kasia came to visit me, and, being the Bay Area softy (sorry, tootsie pop!!) that she is, the heat was hard for her to bear. What choice did I have but to pack a cooler and whisk her away to the water? Brandon joined us, we piled in the car, and crossed state lines.
The Indiana Dunes are a beautiful stretch of sandy beach nestled amongst dunes and hiking trails on Lake Michigan. After growing up near the Pacific, the experience of swimming in a large, saltless body of water is still surreal to me. It looks as endless as an ocean, so I keep expecting the back and forth pull of waves. It’s strange to have nothing to fight against. And it’s most especially strange that it is quiet. The noise of the water is the most defining characteristic of being on a California beach. When Jen asked me the other day to choose a body of water that described me (she was giving me some sort of personality test), I chose the Pacific. But, the endless placid lake has grown on me, and I was supremely happy to be there on a beautiful, sunny day.
Of course, it wasn’t entirely placid when we were there–hundreds were splashing around in it. Hoards of people had flocked to the shoreline, with radios and umbrellas and picnics of their own. As I lay in the sun, I let the voices ripple over me, catching a few stray words here and there, but mostly just torrents of human noise. Not quite the ocean, but still, it was soothing. Full tummies, good company: we had a marvelous day.
Green Bean Pomegranate Salad
1 lb. green beans or haricot verts, rinsed and ends snapped off
2 medium beets, roasted and peeled
1 pomegranate worth of seeds
5 oz. goat cheese, crumbled
1 day-old baguette, sliced
approx. 1/4 c. extra virgin olive oil
1 tsp. white wine vinegar
1 tsp. dijon mustard
1 garlic clove, finely minced
salt and pepper to taste
Preheat oven to 450 and roast beets, skin on, for 1/2 an hour until they are soft and cooked through. Let them cool and then remove the skins (or cheat and buy the pre-boiled beets from Trader Joe’s, which is what I did here). Chop them into 1/2-inch-sized chunks and add them to a large bowl.
Heat a heavy-bottomed skillet on high and warm grapeseed oil until it is hot (grapeseed oil has a higher smoke point and is better for cooking over high heat than olive oil). Toast the bread slices. Add to the large bowl with the beets.
Bring a pot of salted water to a boil and prepare an ice bath in a separate bowl. Parboil the green beans for a minute or two, then, with a slotted spoon, move them immediately to the ice bath. Let them cool down, then drain. Add to the large bowl with the beets and bread.
Halve the pomegranate and squeeze out the seeds into the bowl. Crumble the goat cheese.
To make the vinaigrette: start with vinegar, mustard, garlic, and salt & pepper in a small bowl. While whisking, slowly drizzle in until the liquids emulsify. Mustard contains pectin and, when you add it to a vinaigrette, you get a lovely, creamy emulsification. You can continue adding olive oil until you reach your desired consistency.
Toss the salad with the vinaigrette and set aside in your fridge or cooler. By the time you get to the beach, the bread will have absorbed all the flavor from the vinaigrette and the whole thing will be divine.
I thought the weather and I had come to a tacit understanding: I toughen up, make it through the gunk of winter; it gives me a few months of summer during which I can live relatively unmolested by it. But after a freak hailstorm that caused EIGHT THOUSAND DOLLARS worth of damage to my car last week, all bets are off. You hear me, weather? I don’t think you’re so cool anymore! I’m gonna complain my eyes out if I feel like it.
It happens to be a nice day today, so I’ll spare you any further grumbling. The humidity is low, the sun is high. I’m in an office, but dreaming of sponging up some sunshine soon. Here’s a recipe that’s perfect for a picnic, and’ll get you out of the kitchen quickly. Tristan showed me this a few months ago. You can eat the slaw on its own, in a salad, over brown rice, or stuffed in sandwiches. It’s tangy, sweet, fantastic. Beets are in the same family as spinach, chard, and quinoa, and are jam-packed with phytonutrients–their health benefits are matched only by their deliciousness.
3 small beets (or equivalent), peeled and shredded
2 garlic cloves, finely minced
1 tbsp. dijon mustard
2 tbsp. orange-champagne vinegar (or white wine vinegar with a little orange juice)
salt and pepper
In a bowl, whisk the garlic, mustard, vinegar, salt, and pepper together. Drizzle in the olive oil until all the liquids emulsify. Pour over the shredded beets. Will keep for about a week in the fridge.