Super Green: Just like Kermit

This new juicer has really got me hooked!  Today's gorgeously GREEN selection is:

1 Cucumber
1 Celery stalk
4 Kale leaves
1 1/2 cup pineapple chunks
1/2 lemon, peeled
1/2" piece of ginger

No need to peel.  I only do if the cucumber has wax, or if it is not organic.  Then, juice away.  This stuff is fantastic, so bright and fresh from the lemon and ginger.

A little background here:

My better-half is not only NOT vegan, but a die-hard carnivore. (A very vegan friendly carnivore, but a meat-eater, nonetheless).  This fact makes for interesting meal-times, BUT my vegan cooking has managed to win her over.

However, there are some ingredients that she won't touch.  My aversion to cow's milk and a hunk of steak is the equivalent of her hatred of LEAFY GREENS.  Now, all hard-hitting vegans with any nutritional sense at all know that kale, swiss chard, spinach, and collard greens are regarded as nutritional goddesses in the plant-based world.  But, my dear L will not touch them.  Whole, raw, cooked, or OVER-cooked (not by me, mind you) she runs from greens like they were a steaming bowl of toxic waste.

This makes me sad, as I do love me a big plate of sautéed greens, but just as she does not bring meat and dairy in our home for me to cook, so do I choose NOT to base a whole meal around dark, leafy greens.  That's just not fair... (I wait 'til she's somewhere else for dinner, and then go crazy)!

So, a while back, we watched Fat, Sick and Nearly Dead on Netlfix.  We are truly documentary gluttons, and can crank through 4 or 5 in one sitting if the mood strikes.  This particular story struck a chord in L, and she toyed with the idea of possibly wanting to try a juice fast, or at least add raw juice into our diets.  But juicers are expensive, and noisy, and messy, and I needed another appliance like I needed a hole in the head.  Plus with L's intense hatred of leafy greens, I though the whole juice fast idea would go down in flames with her first sip of a freshly pressed curly kale leaf.

Fast forward to the week of July 4th, 2012.  Provincetown Vacation - one whole week of fun and sun!

There is the most fantastic organic market in town:  141 Bradford Natural Market which is a vegan's dream come true.  It's a tad on the pricey side, but when you rent a beach house for the week, and bring in all your own food, it's nice to know there is a place where you can run in, and pick up hummus, freshly baked bread, soy coffee creamer, kombucha or even Daiya cheese, if you want!

They also have a RAW JUICE BAR.

We wandered in the there on day 2 of our vacation, just to check the place out.  L found herself in line at the juice bar, and ordered herself up a big, tall glass of GREEN juice: kale, cucumber, apple, lemon and ginger, to be exact.  With her hatred of all things green, I thought to myself "why on Earth..."?? So, I waited with baited breath at her reaction to her first sip...

Well, she thought it was FANTASTIC, and I, well let's just say, I was thrilled. And, it was there I knew, that juicing was in our future ^_^

Apple Carrot & Ginger Juice

My new juicer has arrived, and I could not be more thrilled!  This deliciously gorgeous golden orange concoction was the perfect maiden voyage for the Omega 8006 Multipurpose Juicer.

Here we have:

5 small carrots, organic, leaves removed
2 red delicious apples, cored
1/2" piece of ginger

Feed all items through the chute of the juicer, no need to peel.  Feel free to add more or less ginger, to taste.  It gives the juice a nice warm kick!  Drink and enjoy.

I am so excited about this new raw food juicing adventure.  And, I am especially pleased at how delicious the fresh carrot and apple juice tasted together.  I have a secret: I am not a huge fan of carrots, either raw or cooked.  If I add them to salads, I have to grate them quite fine, just to enjoy them.  They say carrots are good for the eyes, and my eye sight is terrible.  I can barely choke down a raw carrot, which I am sure did NOT help my eyesight in the least.  I remember, when I was little, watching Bugs Bunny crunch on carrots. I would eagerly try and imitate Bugs, gnawing through a chunky hunk of carrot, and hated every minute of it.

Now, I hear that carrots are some of the most healing foods that provide top notch, quality nutrients, especially in their juice.  Carrots are excellent sources of pro-vitamin A, vitamins C, D, E, K, B1 and B6. They are also rich in biotin, potassium, calcium, magnesium, and phosphorus.

And, then there is beta-carotene, probably the first think one thinks of when considering carrots and their vibrant orange complexion.  Beta-carotene is a powerful antioxidant that has healing virtues for many diseases.  A glass of this stuff a day will cure all that ails you!

So in juice form, I can not only tolerate the taste of 5 carrots at one time, I actually enjoy it.  I might almost go as far to say as I crave it!  The road to wellness is a long and winding path, but I think this juicing might be a step in the right direction.  ^_^

Scallion & Cheddar Drop Biscuits

Veganized from Gourmet Magazine. These were fan-FREEKIN-tastic! You might remember my Buttermilk Biscuit making post from a few months back.  I actually made these for St. Patrick's Day, 2012. They turned out fluffy, flaky and were very simple to make. I used Daiya Vegan Cheddar cheese shreds, and reduced the amount of cheese to 1 cup (instead of 1 1/2, which was in the original recipe).  If you want more vegan cheesy goodness, go for it and use the full amount.  For me, sometimes a little Daiya goes a long way... 


I also used my large cookie scoop from Pampered Chef to make the drop biscuits puffy and even.

SCALLION & CHEDDAR DROP BISCUITS

Ingredients:
1 cup almond milk, unsweetened (or unsweetened soy milk)
1 teaspoon apple cider vinegar
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons Earth Balance buttery sticks, cold, cut into 1/2-inch cubes
1 cup vegan cheddar cheese, grated (I use Daiya brand)
4 scallions, finely chopped

Directions:

• 1.  Preheat oven to 450°F.
• 2.  Add 1 tsp apple cider vinegar to 1 cup almond milk and set aside to curdle while you measure the dry ingredients.
• 3.  Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in the Earth Balance with your fingertips or a pasty cutter until mixture resembles coarse meal.
• 4.  Stir in the Daiya Cheddar and scallions.
• 5.  Add buttermilk and stir until just combined, do not over mix.
• 6.  Drop dough in 12 equal mounds about 2 inches apart onto a greased large baking sheet.
• 7.  Bake in middle of oven until golden, 18 to 20 minutes.

Lemon Gem Cupcakes!

Let's dust off some old recipes...

I was asked to bring a (vegan) dessert to a dinner I was invited to.  After mulling a few ideas around in my head, it was suggested that I bring cupcakes.  Great! I haven't made a batch of cupcakes in a while.  I was then suggested:   "How about those lemon cupcakes you made that time..." 

Would you believe the last time I made these was FOUR years ago?!  What a fool I am, because these are one fabulous cupcake.

If you don't have Veganomicon already, you can see the cupcake recipe here, and then run out and buy yourself a copy, because it truly is an amazing cookbook...

Lemon Gem cupcakes truly stand up to their name.  They are sunny, bright, and full of amazing lemony flavor, mostly from the FRESH lemon juice and zest that goes in to the cupcake batter.  I had gotten a nice bottle of pure lemon extract, and I added 1/2 tsp of that too, just for good measure.

This time, I added a splash of vanilla and lemon extracts to the frosting as well, which really added a nice touch ^_^

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.