Sunday, October 30, 2016

Day 293 Tofu Berry Smoothie

Tofu Berry Smoothie

4 Ounces Silken Tofu
1 Cup Frozen Mixed Berries
1 Cup Almond Milk
1 Tablespoon Simple Syrup

Add all ingredients to a blender and mix well.

Soundtrack Arkells - Morning Report

Day 292 Tofu Peach Smoothie

Tofu Peach Smoothie

4 Ounces Silken Tofu
1 Cup Frozen Peaches
1 Cup Water
1 Tablespoon Simple Syrup
1 Teaspoon Spirulina

Place all ingredients in a blender and mix well.

Soundtrack - Murder by Death - Bitter Drink, Bitter Moon

Day 291 Loaded Baked Potato

Loaded Baked Potato

1 Russet Potato, baked or microwaved and peeled
1/3 Cup Vegan Pepper Jack, shredded
1/4 Cup Black Olives
1 Carrot, peeled and shredded
1/3 Red Onion, thinly sliced
1 Tablespoon Olive Oil
1 - 2 Tablespoons Ground Pistachios
Salt to taste.

1.  In a small skillet heat the oil. Add the onion and carrot and cook till soft.  Sprinkle with the salt.

2.  Coarsely mash the potato on a plate. Sprinkle the cheese over the potato.  If the potato is not hot enough to melt the cheese, microwave for 1 minutes.  Toss the black olives on the potato.  Finish layering with the onions and carrots.  Sprinkle the ground nuts over the top

Soundtrack Will Varley - Postcards from Ursa Minor

Day 290 Black Bean Soup

Black Bean Soup

2 Cups Dried Black Beans
1 Onion, diced
2 Carrots, peeled and diced
1 Bunch Green Onions, white and light green parts, sliced
4 Cloves Garlic, diced
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
1/2 Bunch Cilantro, chopped
1 Tablespoon Nutritional Yeast
1 Tablespoon Seaweed
Salt and Pepper to Taste
1 Cup Red Wine
2 Cups Veggie Stock
Avocado for garnish

1.  Cook the beans in a large pot of salted water until tender.  Drain, reserving 2 cups of the bean stock.

2.  Return the beans to the pan with the bean stock, veggie stock and red wine.  Add the onions, carrots, garlic, cumin, coriander, nutritional yeast and seaweed.  Cook until the vegetables are tender.  Add the green onions and cilantro and cook for 10 more minutes.  Add salt and pepper. Garnish with the avocado.

Pairs well with 2001 Alban Vineyards Grenache (not used for cooking)

Soundtrack Truckin' Live from the 2000 Trees Festival - Various Artists

Thursday, October 27, 2016

Day 289 Spinach and Red Cabbage with Rice

Spinach and Red Cabbage with Rice

1 Container (5 Ounces) or Bunch of Spinach
1 Head of Red Cabbage
3 Cloves Garlic, minced
1 Bok Choy, chopped
2 Parsnips peeled and chopped
1 Tablespoon Ginger, chopped
2 Lemon Grass stalks
2 Tablespoons Soy Sauce
1/2  Bunch Cilantro chopped
1/2 Teaspoon Nutmeg
2 Cups Veggie Stock
Black Rice, cooked
Salt and Pepper to taste

1. Heat stock in a sauce pan over medium heat.

2.  Add lemon grass, garlic and soy sauce and cook for 15 minutes.

3.  Add the red cabbage, bok choy, nutmeg, salt and pepper.  Cook for 15 minutes.

4. Add spinach and cilantro.  Stir and cook for 5 minutes.  Add the cooked rice. Stir and cook until heated through.  Remove lemon grass before serving.

Pairs well with Pazo de Valei Albarino

Soundtrack Trans Siberian Orchestra - Letters from the  Labyrinth

Day 288 Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

Tahini Rubbed Tofu and Bok Choy with Turnip Sauce

1 Pound Extra Firm Tofu
1 Cup Tahini
6 Heads Baby Bok Choy, halved
2 Turnips, cubed
2 Cups Veggie Stock
1 Teaspoon Ginger, grated
1 Teaspoon cilantro, chopped
Salt and Pepper to taste

1.  Grill the bok choy until tender.
Grilled bok choy

2. Slice the tofu into 1/4 to 1/2 inch slices. Place the slices on a baking sheet rubbed with olive oil. Season with pepper. Spoon the tahini over the slices.  Bake at 400 F for 10 minutes.
Baked tofu

3.  Heat the stock and ginger in a sauce pan.  Add the turnips and cook until soft.  Remove from heat and add the cilantro and salt.  Using a immersion blender, blend the veggies into a sauce.
Cooking turnips

4.  To serve, pour the sauce over the bok choy and eat with the tofu slices.

Pairs well with 2012 Domaine Weinbach Riesling Schlosberg Grand Cru

Soundtrack - Extreme Metal 101, Vol. 2 - Various artists

Day 287 Onion Corn Bread

Onion Corn Bread

1 Cup All Purpose Flour
1 Cup Cornmeal
1 Onion, chopped
2 Tablespoons Earth Balance
3 Tablespoons Sugar
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
Equivalent 2 Eggs*
1 Cup Almond Milk
1/4 Cup Olive Oil

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Oil, 6 Tablespoons Water

1.  Cook the onion in the Earth Balance until it caramelizes.

2.  Combine the flour, cornmeal, sugar, chili powder and salt in a bowl.  Mix well.  Add the remaining ingredients.  Stir just until smooth.

3. Pour into a greased pan.  You can use a loaf pan, 8 inch square pan, or similar sized rectangle pan.

4. I cooked in a Advantium oven at Upper=4 Lower=10 Microwave=3 Convection=10 for 17 minutes.

Goes well with Black Bean Soup

Soundtrack Gorguts - From Wisdom to Hate

Tuesday, October 25, 2016

Day 286 Pistachio Coated Tofu

Pistachio Coated Tofu

Ground Pistachios
Extra Firm Tofu, sliced
Tomatillo Salsa (Day 258)

Dredge tofu slices in cornmeal.  Then coat with tomatillo salsa.  Next coat with the pistachios.  Place tofu slices on a baking sheet.  Bake at 375 F until crispy, about 20 minutes.

Goes well with a green salad.

Pairs well with 2013 Sunset Hills Petit Verdot

Soundtrack Halestorm - Live in Kalamazoo on Livenation Facebook

Day 285 Simple Pancakes

Simple Pancakes

1 Cup Whole Wheat Flour
1 Cup Almond Milk
Equivalent 1 Egg*
1/2 Teaspoon Salt
Maple Syrup

*1 Tablespoon Ground Flaxseed, 1 Teaspoon Baking Powder, 1 Teaspoon Potato Starch, 1 Tablespoon Oil, 3 Tablespoons Water

Mix all ingredients together.  Pour onto a very hot griddle.  When the dough starts to bubble, flip the pancakes.  Cook the other  side until it steams.  Serve with syrup and nuts.

Soundtrack P!nk - Missunderstood

Monday, October 24, 2016

Day 284 Peach Avocado Smoothie

Peach Avocado Smoothie

1 Cup Hemp Milk, or other milk substitute
1 Cup Frozen Peaches
1/2 Avocado

Blend all ingredients in a blender.

Soundtrack Teenage Bottlerocket - Tales from Wyoming

Day 283 Blueberry Oat Bread

Blueberry Oat Bread

2 Cups All Purpose Flour
1 Cup Rolled Oats
1 Cup Sugar
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Allspice
3/4 Cup Almond Milk
1/2 Cup Earth Balance, melted
Peel of 1 Lemon, grated
Equivalent 2 eggs*
1 1/4 Cups Fresh Blueberries

*2 Tablespoons Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 2 Tablespoons Olive Oil, 6 Tablespoons Water - mixed together
Dry ingredients

1.  Combine dry ingredients in bowl of stand mixer with the flat beat at Stir speed for 20 seconds.  Add milk, lemon peel, Earth Balance, and egg equivalent.  Combine at Stir speed until blended.  With spoon, gently stir in blueberries.
Ready to bake

2.  Spoon batter into 9 X 5 X 3 inch pan that has been greased on the bottom only.  Bake at 350 F for 55 to 65 minutes and a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes,  Remove from pan and cool on a wire rack.

Soundtrack Lady GaGa - Joanne

Day 282 Mushroom Onion Tartlets

Mushroom Onion Tartlets

4 Ounces Vegan Cream Cheese
3 Tablespoons Earth Balance
3/4 Cup All Purpose Flour
8 Ounces Fresh Mushrooms, coarsely chopped
1 Bunch Green Onions, sliced
8 Ounces Silk Tofu
1/2 Cup Almond Milk
1 Tablespoon Arrowroot
1/2 Vegan Cheese, shredded
1 Teaspoon Thyme Leaves

Crust:  Place cream cheese and 2 Tablespoons Earth Balance in the bowl of a stand mixer. Using the flat head beater, mix on Speed 4 for 1 minute.  Stop and scrape down the bowl.  Add the flour.  Mix at Speed 2 until well blended.  Form mixture into a ball.  Wrap in plastic wrap and refrigerate for 1 hour.
Mushroom mix

Filling:  Melt remaining 1 Tablespoon of Earth Balance in a skillet. Add the mushrooms and green onions.  Cook over medium heat until tender.  Cool slightly.
Tofu mix

Place tofu, milk, arrowroot and thyme in the mixer bowl.  Using flat beater, mix at Speed 6 for 30 seconds.  Stir in cheese.  Mix with mushrooms.
Unbaked tartlets

Assembly:  Preheat the oven to 375 F.  Divide the dough into 18 - 24 pieces.  Press a piece into a muffin tin. Fill with mushroom mix.  Top with a small circle of dough.  Bake for 20 to 30 minutes or until the top is golden brown.  Serve warm.

Makes 10 - 12

Pairs well with 2003 Thibault Liger-Belair Clos Vougeot

Soundtrack Britney Spears - Glory

Saturday, October 22, 2016

Day 281 Spicy Corn Muffins

Spicy Corn Muffins

1 Cup Corn Meal
1 Tablespoon Baking Soda
1 Teaspoon Chili Powder
1/2 Teaspoon Salt
2 Tablespoons Onion, finely chopped
2 Tablespoons Agave Nectar
2 Eggs' Equivalent*
3/4 Cup Almond Milk
1 Tablespoon Apple Cider Vinegar
1 Onion, chopped
1 Tablespoon Olive Oil
2 'eggs'

*Mix 2 Tablespoon Ground Flaxseeds, 2 Teaspoons Baking Powder, 2 Teaspoons Potato Starch, 3 Tablespoons Oil, 6 Tablespoons Water

1.  Cook the onion in olive oil.  Cook over low heat until caramelized.
Caramelized onions

2.  Mix the dry ingredients in a mixing bowl.  Add the vinegar to the almond milk.  Add to the dry mix with the onion, agave nectar and egg equivalent.  Mix well.  Pour into greased muffin tins.  Top with the caramelized onions.
Dry ingredients

3.  I used an Advantium convection oven to cook this.  The settings were Upper - 10 Lower - 10 Convection 10 for 5 minutes.  Then Upper - 5 Lower - 10 Convection 10 for 10 minutes.  In a conventional oven cook at 375 F with convection for 15 -17 minutes.

Soundtrack - Lady Gaga and Tony Bennett - Cheek to Cheek

Wednesday, October 19, 2016

Day 280 Spinach and Cheese Crostini

Spinach and Cheese Crostini

1 Baguette, sliced
2 Tablespoons Earth Balance
1/2 Cup Onion, chopped
1 Clove Garlic, chopped
1 9 Ounces Package Frozen Spinach, thawed and squeezed dry
1 8 Ounces Package Vegan Cream Cheese
1 Red Bell Pepper, roasted, peeled and chopped
1/2 Cup Cheddar Style Vegan Cheese, shredded

1.  Place baguette slices on a baking sheet. Baked at 375 F till toasted.  Set aside.

2.  Melt Earth Balance in skillet over medium heat.  Add onion and garlic.  Cook until softened.  Add spinach.  Cook and stir till warm.  Cool.
Spinach and cheese
3.  Place cream cheese in a food processor bowl.  Pulse a few times.  Add the spinach mixture and roasted pepper.  Process until well combined.  Add the cheese and pulse a few times.  Serve with the crostini.

Soundtrack Pennywise - Live at the Key Club

Tuesday, October 18, 2016

Day 279 Cinnamon Bread

Cinnamon Bread

1/2 Cup Almond Milk
3 Tablespoons Sugar
2 Teaspoons Salt
3 Tablespoons Earth Balance
4 1/2 Teaspoons Active Dry Yeast (2 packages)
1 1/2 Cups Warm Water
5 - 6 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Cinnamon
1 Tablespoon Earth Balance, softened

1. Heat milk, sugar, salt, and Earth Balance in a saucepan over low heat or in the microwave.  Heat until Earth Balance melts and the sugar is dissolved.  Cool to lukewarm.
First rise

2. Dissolve the yeast in warm water in the bowl of a stand mixer. When yeast is foamy, add 4 1/2 cups flour and the milk mixture. Using a dough hook, turn to speed 2 and mix 1 minute. Add additional flour, a 1/2 cup at a time, until the dough clings to the hook.  Continue kneading for 2 minutes.
sugar mix

3.  Place dough in greased bowl, turning to grease the top.  Cover.  Let rise in a warm place for 1 hour, until doubled in bulk.  While the dough is rising mix the remaining sugar and cinnamon.

sugar mix on rolled dough
4.  Punch dough and divide in half. Roll each half into a rectangle.  Spread the surface with the softened Earth Balance and sprinkle the sugar mixture over the surface of the dough.  Roll the dough into a loaf.  Place in greased loaf pans.  Cover and let rise for 1 hour.
Rolled loaf ready to rise

5.  Bake at 350 for 40 - 45 minutes or until golden brown.  Remove from pans immediately and cool on wire racks.
Risen loaf

Goes well with almond butter.

Pairs well with 2013 Crushed Cellars Cabernet Sauvignon

Soundtrack King Dude - My Beloved Ghost