Recipe Testing: Crispy Eggplant and Garlicky Potato Dip (Skordalia)

Another winning recipe test for Terry Hope Romero's  new cookbook that I wanted to share!


I think I may be conquering my eggplant phobia once and for alI; I absolutely loved this recipe! The breading was delicious, plain panko perfectly seasoned with oregano, rosemary and thyme.  The "glue" to hold on the crumbs is not a runny, raw egg, but rather vegan mayonnaise. I used a pastry brush to coat the slices with the mayo, because it was a little thick.  Overall, I thought this technique worked nicely


Now, for the garlic lovers...
I present to you: Skordalia - Garlicky, Greek Goodness!

I was first introduced to this garlicky dip at L's uncle's house, attending their annual Greek family reunion Summer picnic. As I turned my head away from the whole lamb roasting on spit on the front yard, I was politely escorted over to a table where a small dish of creamy white something sat. "THIS", they proudly proclaimed, "is vegetarian!  And if you like garlic, you will LOVE it"!  Well, it was garlic-y, all right!!  I proceeded to eat the dip with cucumber slices and kalamata olives for the rest of the afternoon... I later found out that L's uncle makes his skodalia with egg yolks. *sad face* (BUT, I was vegetarian when I first tried it, so Vegan Police, stay away) So, needless to say, I was beyond excited when I saw Terry's vegan version on her recipe testing list!


My review:  
LOVED, directions were perfect. Served with Crispy Eggplant (photo above), I actually had no zucchini on hand and Terry's original recipe was crispy eggplant and zucchini. I loved the amount of garlic, and actually used an extra clove because mine were small. Skorda is garlic in Greek, so go big or go home.

Definitely will make again, probably for special occasions or a weekend, or a Greek-themed dinner. We might make little Napoleons with the Crispy Eggplant/Zucchini next time as an appetizer for a party, as suggested by my better-half ^_^

Recipe Testing: Tenacious Tart Tatin (French Caramelized Apple Tart)

What a beauty!!  I tested this recipe a while ago, but thought the picture was to pretty not to share!

Again, this photo is part of the series of recipes I am testing for Terry Hope Romero's new vegan cookbook, scheduled to be published this Fall!  I cannot tell you how excited I am to be a part of this, AND to see the final product!!

This tart was, for lack of a better word,  Fabulous... and unique, in that it used a shortbread crust made with partially frozen olive oil for the fat. Isa and Terry discuss this technique a bit in Vegan Pie in the Sky, but I haven't tried that particular recipe as of yet. I was a tiny bit skeptical at first, but let me tell you, this crust was amazing: flaky and rich, AND it was "mother and grandmother approved"!

I think this would be a great pie/tart for a beginning pie makers, as the crust is pressed into the tart shell instead of rolled out. 

I made my tart with Honey Crisp apples, which worked quite nicely ^_^

Recipe Testing: Coconut Bean Curry (Lobia) & Basic Roti

Back again, with more delicious previews of Terry Hope Romero's International Cookbook, scheduled to be published this Fall.  

Above, we have Coconut Bean Curry (Lobia)  Another winner!  I loved this, and found it has GREAT heat from the cayenne (3/4 t!) which balanced nicely with the cool cream of the coconut milk. A squeeze of lime juice at the end added a perfect bright, fresh flavor. A nice change from tomato based bean curries that I tend to make so often.

Since I ususally don’t have black eyed peas on hand, I used 1 can of chickpeas and 1 can of pintos. No fresh cilantro on hand this time, so I topped with some chopped scallions, because I like some green! I will definitely make this again. The use of canned beans makes this a great weeknight meal. Like another reviewer suggested, I might experiment with adding baby spinach, or maybe some cauliflower next time.

There is nothing like making fresh flat bread. A tender and warm roti, right off the skillet and served alongside your favorite curry is pure paradise!  

I’ve made this recipe twice now (once in the very beginning of the testing process, and then again last week). First time was ok, because I wasn't really sure what I was doing, and used a crappy pan.  The second time was wonderful, after I watched this delightful video on YouTube (below) from Manjula's Kitchen, about kneading and cooking the roti on hot cast iron.  I am a very visual person, and sometimes just reading a description of a cooking technique I've never used before isn't always enough for me.  Please, check out her videos. If you are a lover of authentic vegetarian Indian curry, as I am, I'm sure you will enjoy them immensely! NAMASTE :)

Now for Terry's recipe:  I really liked the mix of wheat and white flour, as I do not usually have atta flour on hand. The only hitch I had, was that the directions under “For Simple Roti” has the heat level listed as "high". I have an electric glass top stove, and my high is HIGH, almost too high to cook anything other than pasta water. So I need to keep my cast iron pan on medium to medium high at the most, or else they burn.

Recipe Testing: Greek Creamy Lemon Rice Soup, “No”govlemano

"The Greek classic egg-lemon chicken soup gets a vegan makeover with the help both white beans... and a touch of arborio rice". 


Warm, comforting and delicious, with just the perfect amount of lemon!  This recipe is a winner, and I will be making it often.  When L walked in the house, she said it smelled just like when her mom made it, so I'd say this recipe definitely stands up to Greek approval There is a version of the recipe with asparagus here on Terry's blog, for anyone who might like to recreate this at home  ^_^ 


Cannot WAIT for Terry's cookbook to come out... !!

Recipe Testing: Yu-Xiang Eggplant (Szechuan Spicy Eggplant)

iPhone pic, not the best, but you get the idea!

HOORAY for  trying new ingredients! And, let me tell you, testing for Terry Hope Romero's new international cookbook has really given me the opportunity to try all sorts of ingredients and spices I have never worked with before.

This recipe called for Chinese Garlic Bean Paste, something I had heard of, but certainly never used before.  This condiment is made from fermented black soybeans, garlic, CHILI, and soy sauce.  Conveniently, I have a wonderful Asian Market within walking distance from my house (Asian Market & Video!!) so I was able to find it easily. 

Now, if you know me, you know I like things SPICY, but let me tell you, this Chinese Garlic Bean Paste came darn near close to blowing my head off!!  And, I loved every second of it.

Although not a fan of eggplant, I do see myself making this sauce for a variety of different vegetables and perhaps tofu.  I served mine over ramen noodles, which I thought was quite yummy ^_^

Recipe Testing: Lemon Coolers!

I'm not sure WHAT possesd me to take on another recipe testing project, but when I saw a tweet asking for testers for VEGAN Holiday recipes, it was all I could do to contain myself!

These lovely little cookies are from Joni Marie Newman's (Self-appointed Queen of Veggie Burgers) upcoming cookbook: Vegan Food Gifts.

How exciting is that?!  The bulk of my holiday gifts are baked cakes and cookies.  Last year, I even made up batches of home made cinnamon granola.  Testing for this book is a treat, because I already socked away forty of these lovely cookies in my freezer for the end of the month.

Think of these as a lemony twist on the holiday butterball cookie.  The coating on these has a special suprise ingredient that adds a hint of tart to these sweet and lovely lemon cookies ^_^

Recipe Testing: Greek Village Salad with Cashew "Feta"

Who doesn't love the tangy bite of a fresh Greek-style salad?  This recipe uses cashew pieces, marinated in a salty brine, as a stand-in for the feta cheese found in traditional Greek Salads.

I usually do a vegan feta that involves marinated tofu, so It’s nice to have another “feta” recipe that isn’t tofu based, for folks who can’t have soy.

Recipe Testing: Black Bean Soup with Roasted Poblanos and Pickled Onions

Another successful test from Terry Hope Romero's upcoming cookbook!  Warm and comforting black bean soup, with a subtle hint of heat from the roasted poblanos.  I took the time and soaked my black beans from scratch, which gave the most amazingly creamy texture to the beans in this soup.

I also learned how quick and simple it is to make pickled red onions, which will now become a regular soup, sandwich or burrito topper in our house.

As good as this soup was the day it was made, topped with pickled onions and some avocado, it got EVEN BETTER the next day! 


Freshly Roasted Poblanos, right from the broiler!


  Another winner, for me!
Thank you, Terry!



Recipe Testing: White Rice & Black Beans

Taken with Instagram for iPhone

This is the first recipe I tried as a tester for Terry Hope Romero's new International Cookbook, scheduled to hit shelves next Fall!

White Rice and Black Beans is Terry's delicious spin on the dish commonly know as 'Moors and Christians'.  Now, if you already own Viva Vegan!, you KNOW that Terry's Latin inspired dishes are fantastic, so why should this one be any different.  I chose this one first, because I had all the ingredients on hand in my pantry, and it could be simmered all in one pot. what i loved most about this recipe is that it was so simple, yet the flavors really shined! I served mine with fresh avocado slices, and of course, some hot sauce.

This dish happened to fall into the rotation for my weekly: 'Cooking with Becky & Kathy Night', and my dear friend, Kathy ended up taking ALL the leftovers home! I was actually sad, but to me, any guest who leaves with leftovers is a culinary success in my book! ^_^
- Posted using BlogPress from my iPhone

Big Thank You to all my MOFO Readers!

I apologise for loosing some steam part way through, BUT, I sincerely appreciate ALL of you who took the time to take a peek, and leave comments on my blog!!

You see, I LOVE to cook. Whether it's following an intricate recipe for the first time, or raiding my pantry for a quick weeknight meal,  the process of putting together and cooking (vegan) meals brings me nothing but joy.  [Like AS excited as that little monster on my magnet up there!!]

My 6-year old iMac is showing signs of dimentia, so that has seriously put a cramp in my computer blogging time...

BUT...

I am happy to announce that I am helping Terry Hope Romero test recipes for her new International Cookbook!  So if you are tempted by Food Porn, please visit again for some new photos, and preview some FANTASTIC dishes from around the world ^_^