tag:blogger.com,1999:blog-43191089535913742462024-02-19T01:36:22.578-06:00Vegan Magic TimeOriginal vegan cuisine and photographyveganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.comBlogger694125tag:blogger.com,1999:blog-4319108953591374246.post-81170885326901180582019-11-01T06:23:00.002-06:002020-04-12T10:20:31.827-06:00Seitan Paprika<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script><br />
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Guys, you probably know all about chicken paprika. Maybe not. Well, it's a pretty freaking popular dish in Hungary, and since we don't get down with chicken slaughter, I made a special version with my own homemade seitan. Just make this and be done with it! Top-quality smokey and sweet paprika are KEY though, be advised! Spend a few extra forints on the good stuff. I was fortunate enough to pick up a few ounces at the Central Market Hall in Budapest last weekend, and it's been steadily serving me well ever since. </div>
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<b>Seitan Paprika</b> (serves 4-6)</div>
<div>
<ul>
<li>1 lb. baked seitan cutlets--thinly sliced</li>
<li>1 small onion, diced</li>
<li>3 cloves garlic, minced</li>
<li>2 T. olive oil</li>
<li>2 T. coconut oil</li>
<li>2 T. sweet paprika</li>
<li>2 T. smoked paprika</li>
<li>2 T. flour</li>
<li>10 oz veggie stock</li>
<li>1, 15 oz can (or fresh equivalent) diced tomatoes</li>
<li>2 red peppers, cut into strips</li>
<li>8 oz. full-fat coconut milk</li>
<li>1/2 t. sea salt</li>
<li>cracked black pepps to taste</li>
</ul>
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Saute your onion, garlic for a few minutes in olive oil and coconut oil. Then add flour and paprika. Follow up with the stock, coconut milk, tomatoes, and peppers--allow it to simmer for at least 30 minutes. When you're ready to serve add the seitan cutlets. I like to toss mine in flour, season with salt, pepper and paprika, and then bake them at 425 F.,for about 40 minutes, flipping once.<br />
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Almost anything will go with this one, but I chose a really hearty green chard, baked cauliflower, and some orzo. </div>
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While there are some decent vegan offerings in Budapest, it'd probably be a struggle to find something exactly like this on the open market. So, enjoy it and chill in your own house!</div>
veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-28743411103715140302019-09-22T02:09:00.003-06:002019-09-22T02:12:43.916-06:00Deep Dish Classy Classic Apple Pie<div class="separator" style="clear: both; text-align: center;">
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No BS. No chitchat. Just pie. Loads of pie... It's taken me awhile to perfect this bad boy, and I <i>finally</i> got around to writing it down...</div>
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<b>Crust </b>(2 @ 9" deep dish pan)</div>
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<ul>
<li>3 c. ap flour (you may sub 1/3 whole wheat)</li>
<li>3 T. raw sugar</li>
<li>3/4 t. coarse sea salt</li>
<li>1 stick vegan butter</li>
<li>1/3 c. ice cold vodka</li>
<li>1-2 T. vegan milk</li>
</ul>
You know the drill. Mix it, chill it, roll it. I use vodka in crusts because its lower water content produces a flaky, delicious crust, but if you don't keep the hard stuff around (good for you), simply use more milk. Strive for a <i>just </i>sticky dough before chilling it.<br />
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<b>Filling</b></div>
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<ul>
<li>10-12 fresh apples (peeled or not, your call)</li>
<li>1 t. cinnamon</li>
<li>3/4 c. raw sugar</li>
<li>1/2 fresh lemon zest and juice (imitation lemon juice is not welcome in my home)</li>
<li>1/2 t. allspice, nutmeg, cloves </li>
<li>2 T. cornstarch</li>
<li>2 T. ap flour</li>
</ul>
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I believe apple skin is good for me, so I like to leave it on. Plus peeling apples is extremely tedious. You can decide what to do for yourself. In any event, don't bother pre-baking the bottom crust. Just lay one down, pile in your apples, lay out the top layer, wet the bottom edges and crimp to seal. The baking instructions are as follows: <b>400 F for 15 minutes. Then reduce to 350 F for another 45.</b> Go until the inside is a magical molten mass. You may need an edge protector or a cleverly folded arrangement of aluminium foil to protect your edges during the final portion of the bake. Stay close and watch.<br />
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Otherwise, enjoy it, kids :-)</div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-28871071013394872632019-05-28T08:14:00.005-06:002019-05-28T08:14:36.497-06:00Rainbow Bibimbap with Tofu <div class="separator" style="clear: both; text-align: center;">
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OK, friends, here's the deal. You need a smart rainbowlicious meal idea, but you're coming up with a big fat blank. Am I right? Hey, I know you. Plus I understand what it's like to keep churning out delicious handmade meals from scratch every damned day. It's not easy. Not easy at all. Fortunately our good Korean friends have us covered with bibimbap. Maybe you know it? There's probably a faint memory around in there somewhere. Some kinda runny egg/mystery meat experience perhaps? Well, welcome back to your new and improved rainbow skillet time. Bibimbap has many things going for it, obviously, but not the least of which is its easy to assemble friendly freshness. All good things. I do it differently every time (no surprise), but this one really rocked. Here's what you do if you want to taste it. Or something like it.</div>
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Jasmine rice. Don't mess with anything else. Not here. Cook it normally (1 1/2 c. dry will feed 4-6 people from a 10" skillet). Then spoon it into a cast iron skillet* that's been oiled with sesame. Bake at 400 for 25 minutes +/- (shoot for crispy bottom). Arrange fresh and sauteed items on top. Add rice vin, sesame oil, lime, soy where you see fit. This particular skillet got cucumber, radishes, carrots, rainbow bell pepps, purple cabbage. It's all good. Just keep the freshness and colors flowing. I like to get kimchi in there, but my stash has run dry, so bummer on that. Tempeh and/or tofu do well in the center here, but the sauce is key. Go heavy on that gochujang, especially on your tofu. Or any kind of sesame/lime Korean-style BBQ sauce does really well too. Trader Joe's has a nice one at the moment if you're popping into town. It doesn't really matter. Sriracha/tahini does it too. Whatever. All I know is that you're now a master of mixed-up fresh vegetables. An artist, really. So take comfort in that. Oh, and you're at least some measurable amount healthier now too, so there's that to be proud of.</div>
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OK. It stopped raining, so I'm going skating. Peace out, peoples!</div>
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*if you don't have one of these I don't know what to say except...<i>really</i>? You've gotten along this far without a family-size cast iron skillet? I'm shocked actually. </div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-22418460894400008302019-05-26T05:04:00.003-06:002019-05-26T05:06:19.237-06:00Cheezy Broccoli Chick Pea Patties <div class="separator" style="clear: both; text-align: center;">
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<b>Cheezy Broccoli Chick Pea Patties</b> (makes 8-10)<br />
<ul>
<li>2 medium heads of broccoli</li>
<li>1 can chickpeas</li>
</ul>
<ul>
<li>2 T. flax seed with equal part water</li>
</ul>
<ul>
<li>1/2 c. nutritional yeast</li>
<li>2 t. each garlic, onion powder</li>
<li>1/2 t. cracked black pepper</li>
<li>1 t. coarse sea salt</li>
<li>2 t. fresh lemon juice (optional)</li>
<li>1 c. vegan cheese (Daiya mozzarella or similar)</li>
<li>1 c. +/- chickpea flour</li>
</ul>
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Here's where your food processor really shines, friends. Steam the broccoli in smallish chunks. Then once it's fork-tender, pulse it up in the processor until you have smaller than bite-size pieces: not a slurry, but it will need to stick together. Remove from your machine and do the same with your chickpeas. Combine the two and set aside. In another bowl--sorry, you're going get some dishes dirty tonight--mix your flax 'eggs'. You know how that works, right? Mix the meal with water and allow it to sit for a minute to become kinda eggy. This stuff works as a righteous egg replacer, trust me. Once it's ready, add the remaining ingredients including your broccoli/chick pea mash, but save the flour for last. Add that in little by little to get just the right consistency for making some righteous party patties! Taste them and re-spice if necessary. Then lay them out on a piece of parchment and bake at 425 for about 30 minutes, flipping halfway. Allow them to go to golden brown. Serve with just about anything you want. I prefer Frank's Red Hot, Goddess, sauteed chard, and polenta. But that's unlikely to ever happen again all together. These would go really well as straight burger patties, too. </div>
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So you'll get somewhere between 8 and 10, I reckon--quite enough for a great dinner and a big celebratory breakfast the next morning. Hey, you're making it happen in the kitchen these days. You deserve a little extravagance in the morning. <a href="http://www.veganmagictime.com/2017/03/vegan-breakfast-time-lemon-blueberry-waffles.html" target="_blank"><span style="color: blue;">Fresh homemade waffles</span></a>, plus a little something special for the chef. You go on and make up a box of gooey mac'n too while you're at it. </div>
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...it's all good.</div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-36711461267084698442019-05-25T14:43:00.002-06:002020-12-14T08:34:45.053-06:00Roasted Broccoli & Baby Heirloom Tomato Quiche <div class="separator" style="clear: both; text-align: center;">
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<b>Roasted Broccoli & Baby Heirloom Tomato Quiche</b> (9" drop-bottom tart pan)<br />
<u>Crust</u><br />
<ul>
<li>1 c. ap flour</li>
<li>1/2 c. ww flour</li>
<li>1/2 t. coarse sea salt</li>
<li>5 T. Earth Balance butter, cut into 1 T. pads</li>
<li>3-4 T. ice cold vodka</li>
<li>1 T. almond milk, unsweetened</li>
</ul>
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<u>Filling</u></div>
<div>
<ul>
<li>3 c. chopped broccoli florets </li>
<li>1 medium onion</li>
<li>5 cloves garlic</li>
<li>1 1/2 lbs extra firm tofu (pressed)</li>
<li>2 T. nutritional yeast </li>
<li>2 T. almond milk, unsweetened</li>
<li>2 t. each garlic powder, onion powder</li>
<li>1 t. coarse sea salt</li>
<li>1 t. smoked paprika</li>
<li>1/2 t. sage</li>
<li>1/2 t. cracked black pepper</li>
<li>1/2 t. turmeric </li>
<li>8 oz. vegan cheese--split into two portions (I use Daiya mozzarella)</li><li>1-2 c. cherry tomatoes of your choice for topping</li>
</ul>
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*You're going to need a food processor for this recipe. Start with crust ingredients. Add everything except the vodka, and pulse until the butter's well dispersed. Then drizzle in the vodka. At this point turn the machine on and let it run for 10-20 seconds. If the dough sticks together, skip the milk step. If not, add a bit of milk, 1 t. at a time, until it sticks together. Turn out on a floured board and roll until you have the desired size, or simply press it into the pre-sprayed pan by hand. Pre-bake the crust at 375 F. for about 5 minutes and set aside.<br />
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When it's ready stick the whole rig in the oven at 375 F. for 35-40 minutes or until the crust edges are browning and the filling's looking firm, especially in the middle. Rack to cool. Serve hot, warm, cool, or cold.<br />
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-11211801061994315612019-05-25T14:28:00.000-06:002019-05-25T14:28:05.655-06:00Rye Sourdough Black Bread<div class="separator" style="clear: both; text-align: center;">
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I made this loaf with tempeh reubens in mind, but it was so good that I took to eating it with everything. Best black bread I've ever had. Check it.<br />
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<b>Rye Black Bread</b> (1 batard)<br />
<ul>
<li>100 g. ww flour</li>
<li>100 g. rye flour</li>
<li>300 g. white bread flour</li>
<li>375 g. filtered water</li>
</ul>
Autolyse flour 1 hr. Then add remaining<br />
<ul>
<li>100 g. ripe rye starter (8 hrs since last feeding)</li>
<li>11 g. coarse sea salt</li>
<li>2 T. molasses </li>
<li>2 T. Dutch cocoa powder</li>
<li>2 T. olive oil</li>
<li>1 t. garlic powder</li>
<li>2 t. crushed fennel seeds</li>
</ul>
<br />
Bulk ferment 3 hrs at 75 F. Bench shape. 3x stretch and fold sequences at 20 minute intervals. 12 hrs cold proof in banneton. Preheat Dutch oven at 475 F. for one hour. Then bake 31 minutes with cover. 16 without.<br />
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-12680936271967330192019-02-02T18:20:00.003-06:002019-05-25T14:41:46.735-06:00Whole Wheat Baguettes and Basic Pizza Dough Recipe <div class="separator" style="clear: both; text-align: center;">
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Guys, you wanna make this? ⬆⬆⬆<br />
<br />
You gotta make these first... ⬇⬇⬇<br />
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Here's the deal...<br />
<br />
<b>Whole Wheat Baguettes (makes 4 large)</b><br />
<ul>
<li>750 g. flour (200 whole wheat, 550 white bread flour)</li>
<li>525 g. filtered water</li>
<li>2 T. extra virgin olive oil</li>
<li>2 t. coarse sea salt</li>
<li>1 T. instant yeast</li>
</ul>
<div>
Mix together the flour and water <u>only</u> and allow to sit, covered, (autolysing) for 1 hour. Then add in the yeast, salt, and oil and wait for it to rise, about 2 hours. Stretch and fold once or twice during this time. Punch down, shape, and put into cold proofing (fridge), covered, for 2-4 hours. Preheat to 450 F. When your oven's good to go, pull them out of the fridge, score and bake for 15 minutes at 450 and then another 15-20 at 400 until they're nicely browned. Rack to cool. </div>
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<br /></div>
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Make a freakin' banh mi feast for your peoples. You're all over it. </div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-39813943600830566332018-11-15T05:36:00.002-06:002019-01-25T08:19:34.002-06:00Stuffed Shells with Cheesy Spinach Marinara <div class="separator" style="clear: both; text-align: center;">
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Here's an easy mid-week pasta dish for you guys. I made this one last night to rave reviews! Plus, it was a fun kid-friendly event: making filling and sauce, cutting stuff, peeling garlic, pulsing machines, running refuse down the garbage disposal. These are guaranteed to please the 10 and under crowd. Maybe you already know this, maybe you don't. Just sayin'. Pulling the boys into a dinner mission sort of helps us all out. These dark days after school haven't been too cool for late afternoon outside play, and dinner's got to be made anyway, so it works well. We make a bit of a mess, but that's OK. (I'm the housekeeper, too.) Soooo, these shells were tremendous! The filling is basically a lemony version of what <span style="color: blue;"><a href="http://albierock.blogspot.com/" target="_blank"><span style="color: blue;">ol' Albie Rock</span></a> </span>used to call the underchee: that creamy tofu-based substratum that improves pretty much any savory item to which it's added, especially pizza. Anyway, I look. I listen. I learn. I adapt. This one? Brilliant in the shells, guys. Gotta say. All you've got to do before making the filling is to boil off some store-bought shells and let them cool. Then...<br />
<br />
<b>Stuffed Shells Filling (serves 4-6)</b><br />
<ul>
<li>5 cloves garlic </li>
<li>1 lb firm tofu, drained/ pressed</li>
<li>3/4 c. raw cashews </li>
<li>1/4 c. nutritional yeast</li>
<li>1 c. shredded vegan mozzarella (I prefer Daiya)</li>
<li>1 t. each garlic, onion powder</li>
<li>1 t. coarse sea salt </li>
<li>Juice of 1 lemon</li>
<li>1/2 t. cracked black pepper</li>
<li>2 T. olive oil </li>
</ul>
<br />
Simple stuff: combine everything in a food processor and run until the cashews are well blended. Then go about filling each of your pre-cooked shells, approximately 2 T./each. Cover with sauce of your choice (see below), another cup or so of mozzarella and bake, uncovered, at 400 for about 20 minutes or until bubbly.<br />
<br />
<b>Cheesy Spinach Marinara Sauce</b><br />
<ul>
<li>1/2 large onion, sliced</li>
<li>1 t. each dry basil, oregano</li>
<li>1/2 t. thyme</li>
<li>1 t. coarse sea salt</li>
<li>2 T. raw sugar</li>
<li>1 32 oz can diced tomatoes </li>
<li>1 8 oz can tomato sauce</li>
<li>2 oz tomato paste</li>
<li>2 c. loosely packed baby spinach</li>
<li>1 c shredded vegan mozzarella </li>
</ul>
<div>
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<div>
Everybody's got their own special saaauuuce--you've got to. This is basic stuff, guys, and super important, too. This is what I use. It's pretty standard, and can be tweaked to suit your needs. But the <b>basic triple tomato base</b> cannot be messed with: diced, sauce, and paste. Don't forget! Saute the onions, herbs, and seasoning in a hot Dutch oven or deep skillet. When they're deeply browned, de-glaze with the tomato products, add spinach, cheese, and then simmer for a little minute. Pulse it up with an immersion blender before serving. This recipe makes quite a bit, usually enough for a couple meals. It's great to stick in the freezer for pizzas or lasagna, too. Who knows. Maybe you want to slurp it all up in one sitting? Yes! Do what you feel is right.<br />
<br />
Just don't forget a bit of broccoli on the side, K? </div>
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Have fun out there, kids. Enjoy it~!</div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-11256942963956994882018-11-08T10:13:00.002-06:002018-11-08T10:13:54.225-06:00Tofu Rangoon with Spicy Apricot Lime Dipping Sauce <div class="separator" style="clear: both; text-align: center;">
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Hey there, friends. I've been doing my thing lately, lots of good things actually, but I haven't had too much time to write blogs. I did find time last night though to recreate a freakin' banging summertime flashback feast from a memorable meal with my friend Albie. Something aligned that evening, and this was the result: a 100% original Burmese flavor explosion! Veganization like I dream about. Who among us doesn't love those little crab rangoons from the old days? You know them. Greasy as a mutha! They'd never make you feel too good about yourself, but, man, the concept's rad. So I got to thinking and experimenting. And here's what I did. Actually it took basically zero experimenting because the first time I put them together, they were amazing. So, here's to take 2! Just as good as the first... See what you think.<br />
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Enjoy!<br />
<b><br /></b>
<b>Tofu Rangoon with Spicy Apricot Lime Dipping Sauce </b>(20-24)<br />
<ul>
<li>1/3 block firm tofu, pressed and crumbled</li>
<li>1/3 tub vegan cream cheese (I use Tofutti)</li>
<li>2 t. freshly squeezed lime juice (half a juicy lime)</li>
<li>1/2 small diced jalapeno (de-seeded)</li>
<li>2 t. each garlic powder, onion powder</li>
<li>1 t. coarse sea salt</li>
<li>*wonton wrappers (square-shaped little wheat jobbies, maybe near the hummus in your market-- I use Nasoya)</li>
</ul>
<div>
<br />
Mix the filling ingredients together. Use a blender or food processor for a smoother texture. Then scoop 2 teaspoons into each wonton wrapper, moistening and sealing the edges into sweet looking little pyramids of perfection. Then fry small batches in hot coconut oil (unrefined) for about 3 minutes. The bottoms will get dark brown and steam up the insides if they're sealed properly. </div>
<div>
<br /></div>
<div>
<u>Dipping Sauce</u></div>
<div>
<ul>
<li>1/4 c. high-quality fruit preserves (apricot, peach, mango--you choose)</li>
<li>1 T. Sriracha hot sauce</li>
<li>2 t. freshly squeezed lime juice</li>
</ul>
<div>
<br />
And the NOOOODS! You've gotta get something else going on for this dinner, I think. I mean, hot cream cheese is about the best thing going, but maybe for the sake of nutrition? We do that, too. Fresh ranbowlicious veggie noodle bowls are the ticket! Mushrooms, broccoli, kale, orange peppers, cherry tomatoes, ginger, garlic, scallions. 5-spice broth? Check it...</div>
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AND...if you're smart (which we know you are), then you'll make a whole big batch of both of these and have enough left over so you can go out and play tomorrow afternoon. Take a night off, you feel me?<br />
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It's gonna be a good one.<br />
<br />
I can feel it...<br />
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-87269046742227302122018-10-20T05:54:00.000-06:002018-11-05T08:58:24.275-06:00Tofu Bibimbap<div class="separator" style="clear: both; text-align: center;">
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Baked jasmine rice with fresh veggies galore? Spiced to perfection? Loads of ginger and garlic? Yep. This is a big-time Korean tradition and one of my favorite dishes period. Like so many other Asian culinary traditions, it's really straightforward to make and pretty darned quick to assemble when you get close to dinner time. And while it doesn't take a genius to realize the righteousness of a dinner like this, it is worth taking a moment to think about time, the ultimate equalizer. What we're all racing against when trying to get food on the table every day. So, a couple things. Fermented foods are cherished in Korean tradition and have become so around here too. They take a bit of time up front to assemble but need a good long time to do their magic. I love the simplicity of fermenting cabbage and veggies--talk about food magic! It's awesome to watch. For this dish I dug into a spicy cabbage/radish/carrot/scallion mix that's been going about 60 days now. Perfection! The other CLUTCH ferment here, and I can't claim this own for myself, is gochujang: the red chili paste that absolutely makes a bibimbap. There's a company called 'Mother-in-Law's' out of NY that makes a mean one--a few different varieties actually. Look around for their stuff. In any event, without these products of patience, this dish would really fall flat. So it's fast at game time, but recognize the time that's put in behind the scenes. Preparation, organization. I dig it all. And the best part?<br />
<br />
Dinner time.<br />
<br />
There are a few basic ingredients that you'll need a lot of...<br />
<div style="text-align: center;">
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<div style="text-align: center;">
<i>fresh ginger</i></div>
<div style="text-align: center;">
<i>fresh garlic</i></div>
<div style="text-align: center;">
<i>sesame oil</i></div>
<div style="text-align: center;">
<i>sesame seeds</i></div>
<div style="text-align: center;">
<i>garlic powder</i></div>
<div style="text-align: center;">
<i>ginger powder</i></div>
<div style="text-align: center;">
<i>onion powder</i></div>
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<i>5-spice powder</i></div>
<div style="text-align: center;">
<i>red chili flakes</i></div>
<div style="text-align: center;">
<i>lime</i></div>
<div style="text-align: center;">
<i>soy sauce</i></div>
<div style="text-align: center;">
<i>rice vinegar</i></div>
<div style="text-align: center;">
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<div style="text-align: left;">
Dumping, dashing, mixing, chopping. I don't measure anything. And I never saute anything together. Never. This is key: do one thing at a time. Shiitake with minced ginger, garlic, and soy. 5 minutes over high heat. Remove it. Move on to kale with garlic, sesame seeds. 3 minutes. Move on. You get it. Just don't put everything together in a giant skillet and expect saute satisfaction. What you'll get is mush, and that's nobody's friend. </div>
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Do up some jasmine rice normally (1 1/2 c. dry will feed 4-6 people from a 10" skillet). Then spoon it into a cast iron skillet that's been oiled with sesame. Bake at 400 for 25 minutes +/-. Arrange fresh and sauteed items on top. Add rice vin, sesame oil, lime, soy where you see fit. And go heavy on that gochujang, especially on your tofu. Set out chopsticks, and you've got yourself something notable.</div>
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Something we can all feel good about. Thanks, Korea, appreciate it. </div>
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Guys, have a great weekend!</div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-65615200506168350482018-10-18T04:31:00.004-06:002018-10-18T04:31:52.255-06:00Raspberry Cream Cheese Pear Tart with Graham Cracker Coconut Crust <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8JYEqx0_8K5SRzuyhSu1uRJ1NJ1ngkWzV20ECwtrrpl335mfAB6lHEIbrjc4Qr8SVqgMtCGvxFI0c7fZW1m___QSVFY73QfYu6C21Zz_7sFjEG8NIFOMhcoMKJR35j1jY3tyaC8-IAyt/s1600/IMG_20181017_135218_823.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8JYEqx0_8K5SRzuyhSu1uRJ1NJ1ngkWzV20ECwtrrpl335mfAB6lHEIbrjc4Qr8SVqgMtCGvxFI0c7fZW1m___QSVFY73QfYu6C21Zz_7sFjEG8NIFOMhcoMKJR35j1jY3tyaC8-IAyt/s640/IMG_20181017_135218_823.jpg" width="640" /></a></div>
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Caitlin requested a pear tart. She's one of the smartest women I know, so I had no choice but to oblige her. Seemed like a good call anyway: we were decidedly low on dessert items and the kids were starting to get ornery about it. So, I came across a nice basket of d'anjou at the market and got to scheming on a new concept. I had a little time yesterday mid-morning to flick on NPR, dig around the pantry and put together this little treat-- totally free-form. This is my kind of fun. The raspberry component came about only when I was looking around for cream cheese sweeteners. And, it turned out to be the best part. Love that kind of development. Letting the tart do the thinking, you know? Hey, you can make things however you want. Find a recipe and follow the steps, peak at one and use it for inspiration, or just gather what you reckon would taste good and see what happens. Now I readily admit that this last process does not guarantee success. But when practiced for long enough and with a steady stock of fresh ingredients I think you can be confident of success at least more often than not. And those are reasonable odds. And delicious, as it turns out. </div>
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Now, one other note, and I'll let you go. Truth be told, I do have a fair amount of free time, and I'm very grateful for it. For the record though I do really freaking hustle every day to make it happen. Just saying. But what I don't have, and maybe this is different for you, is an extra two hours to meticulously peel, slice, and shape fruit segments into an impossibly detailed geometric arrangement. You know what I'm talking about. There's good-looking food and then there's gallery-quality art. More power to you if the latter's your thing. Me? I'm not into wasting time. We're talking about non-commercial food here. So, I just sliced the pears, dusted them with the special pow, and plopped them in there.</div>
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I'll give you the deets, and you do you.</div>
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Enjoy~! This is a good one.</div>
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<b>Raspberry Cream Cheese Pear Tart on Graham Cracker Coconut Crust (9" standard drop-bottom tart pan)</b></div>
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<u>Crust</u></div>
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<ul>
<li>1 1/4 c. AP flour</li>
<li>1/4 c. shredded unsweetened coconut</li>
<li>4 sheets graham crackers</li>
<li>3 T. dark brown sugar</li>
<li>1/4 t. coarse sea salt</li>
<li>5 T. cold vegan butter</li>
<li>1/4 c.+ soy or almond milk</li>
</ul>
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<u>Cream Cheese Layer</u></div>
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<ul>
<li>4 oz vegan cream cheese (I use Tofutti)</li>
<li>3 T. high-quality raspberry jam</li>
<li>1/2 t. vanilla extract</li>
<li>2 T. confectioners sugar</li>
</ul>
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<u>Pears</u></div>
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<ul>
<li>2 large ripe d'anjou pears, thinly sliced</li>
<li>2 T. raw sugar</li>
<li>1 T. arrowroot powder or cornstarch</li>
<li>1/2 t. lemon juice</li>
</ul>
<div>
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Pre-heat to 375. Combine the crust ingredients, except milk, in a food processor and pulse until butter is well distributed. Then drizzle in the milk on pulse until it sticks together. Then press it into your pan evenly. Bake at 375 for 7 minutes and set aside to cool.<br />
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While that's baking, combine the cream cheese ingredients in a bowl and whisk to combine. Also prep the pears. Once the crust is ready, lay in the cream cheese followed by the pears. Bake for 40 minutes or until the filling is bubbly. Serve cold for breakfast, with a hot tea mid-afternoon, or with a scoop of something sweet after dinner. Your call. </div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-52574392576027139682018-10-16T08:37:00.004-06:002018-10-16T08:37:55.051-06:00Green Machine Power Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzBNTZgbJGqJndsarF8WQglCF0qMQ88Rf4ql9voC3GR6hQj4MwHFrbUkzlfREUfh0iNI3bQ-pP0U9UzFbCzfRYjLdOuLU4uA5ei9_6kW7-ZHcnSFA-H5H8TVCstPeBc413yj22gb9L7_4/s1600/Power+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUzBNTZgbJGqJndsarF8WQglCF0qMQ88Rf4ql9voC3GR6hQj4MwHFrbUkzlfREUfh0iNI3bQ-pP0U9UzFbCzfRYjLdOuLU4uA5ei9_6kW7-ZHcnSFA-H5H8TVCstPeBc413yj22gb9L7_4/s640/Power+Soup.jpg" width="640" /></a></div>
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Power soup? What're talking about? Soup's soup. Right? Wrong, friend. It's just not. In fact, lots of soup, the stuff we associate with healthy eating is actually stacked right up full of over-salted crappy processed crap. Yuck. What I'm talking about is something different. It's still soup, sure, but this stuff is magic. See, when you cram that many green veggies into one pot of sopa, you're dealing with an altogether different creature. Something that warrants the power label. Good for what ails ya! And since it's cold season around here and the kids are sniffling all over the place, I figured it was high time for a few solid doses of the most effective medicine there is: KALE. It's true. Starting to feel that nose drip or the little bitty baby sore throat ache? Kale. Lots and lots of kale. Any seasoned vegan will tell you. (We don't get sick.) But since kale's not exactly the most delicious vegetable there is, I like to mix it up with lots of them that are. You mix in some broccoli and a few zucchini? Guys, you've got heavy-duty plant-based power on your plate. Then you put it through the blender and end up with something so vibrant in color that you have to stop and take a picture. Green Machine! You feel me. </div>
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No joke.</div>
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<b>Green Machine Power Soup </b>(serves 6-8)</div>
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<ul>
<li>2 heads of broccoli, chopped</li>
<li>2 medium zucchini, chopped</li>
<li>1 white onion, diced</li>
<li>5 cloves garlic, minced</li>
<li>6 c. loosely packed fresh kale, spinach, or chard</li>
<li>1, 15 oz. can white beans of your choice</li>
<li>6 c. veggie stock</li>
<li>1 t. each thyme, basil, sea salt</li>
<li>1/2 t. cracked black pepper</li>
<li>2 t. soy sauce</li>
</ul>
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Pre-heat to 450. Roast the broccoli and zucchini for about 30 minutes, flipping once. In the meantime get a Dutch oven going over med/high heat and add a few tablespoons of olive oil, the onion, garlic, and kale. Saute for 5-7 and then de-glaze with the stock. Add in the roasted veggies and spices, then simmer for 15 minutes. Once everything's married together, cycle it through your blender. Of course, you could also use an immersion blender here or just leave it all chunktastic. But that's not how I roll. Smooth is out like green liquid silk and serve with nutritional yeast, hot sauce, and a fine homemade bread. You've arrived. </div>
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Enjoy~!<br />
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-86189409130674949202018-10-15T07:42:00.000-06:002018-10-15T07:42:10.146-06:00Pumpkin Carrot Bundt Cake with Dark Chocolate Ganache<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uZ9SlITFKwvB9KYKopIk9MBIa0IEGhecZ61ECp_gT_jLnfjaqORyT19uSr5BniJ2pFA1JdGSO2_d2mr5LfD6EccFun_ljxQIaUQfLXvMN9GP6qJUeMEljhyphenhyphenExWW_u9nv9sbIJK92ozNP/s1600/IMG_20181009_183520_683.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="600" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8uZ9SlITFKwvB9KYKopIk9MBIa0IEGhecZ61ECp_gT_jLnfjaqORyT19uSr5BniJ2pFA1JdGSO2_d2mr5LfD6EccFun_ljxQIaUQfLXvMN9GP6qJUeMEljhyphenhyphenExWW_u9nv9sbIJK92ozNP/s640/IMG_20181009_183520_683.jpg" width="640" /></a></div>
What's up, guys? It's been a good long while, I know. Things got weird back there, but we're coming back into it. One thing that's definitely for sure is that the magic never stopped. Hopefully you've been following along on Instagram. I've tried to lay out some recipes here and there, but, let's face it, typing on a phone sucks. Period. But I have been trying. Over the last six months there's been a lot of transitory kitchen time, bouncing around the country, but we're settled in DC for the time being. And although it's not much to look at, my current kitchen space is exactly that: mine.* And, gotta say, it's been providing a great space to work. At this point sticky summer heat has led into drizzly autumn air, all of which has been playfully impacting my moods and, subsequently, my cooking. This is one of the best things about northernish latitudes during the fall: changing landscapes and weather influencing what's available in the markets. Don't get me wrong: I LOVED having fresh pineapple, mango, papaya, and avocado, all the time in Nicaragua. I guess it's the change that's got me a bit smitten this year. I'm digging the freshness. Snatching up what's available locally and doing my best. With all that said, I have been working the pumpkin this year whenever possible. Of course. Loving it. Pies, pancakes, cookies. Whatever. But this one, that I made with Asa one afternoon simply as an impromptu activity, turned out really good. So, here's the deal...<br />
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Just like old times.<br />
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<b>Pumpkin Carrot Bundt Cake with Dark Chocolate Ganache</b><br />
<ul>
<li>1 1/4 c. raw sugar</li>
<li>1/2 c. canola oil</li>
<li>1/4 c. unsweetened apple sauce</li>
<li>1 t. each ginger, cinnamon</li>
<li>1/2 t. each nutmeg, allspice</li>
<li>1 t. vanilla extract</li>
<li>3 c. AP flour</li>
<li>1 t. baking soda</li>
<li>2 t. baking powder</li>
<li>1 t. coarse sea salt</li>
<li>1, 15 oz can pumpkin puree (NOT pie filling)</li>
<li>1 c. finely shredded carrots</li>
<li>1 T. arrowroot powder or cornstarch</li>
<li>1/4 c. soy milk (sub any vegan milk)</li>
</ul>
<div>
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Pre-heat to 350 F. You remember how to do all this. Mix it together (whisk the clumpy bits), and pour it into a prepped bundt pan (sprayed and dusted with flour). Bake for 50 minutes until the toothpick attachment in your son's Swiss Army Knife comes out clean. Let it cool (completely), and then get your drizzle game up and running. I do this part all simple-like--check it. 1 1/2 c. dark chocolate chips and 1 T. coconut oil in a Pyrex measuring cup. Microwave at 50% power for 2 minutes. Stir to fully combine and then just, like, pour it on the damned cake. That's the whole deal. </div>
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You make this and set it out and that fancypants bundt form does all the work for you. People will gawk. People will talk. And then, THEN, they're gonna eat it. And what happens after that, well, you can thank me later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWldWCq_C05YUYENX-J6JUjZH6-0XJ4T2GNRBkXeNZAbi1o937qqPIIQkEAq2GjHx3UZS8DEYmYhRGGoqZpFv_IYK1AzAmo7lpuDCjG24fbMDNjimq3QgPnfbmuXJjSct884uiP5DfTHJ/s1600/IMG_20181010_094333_987.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="600" data-original-width="599" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWWldWCq_C05YUYENX-J6JUjZH6-0XJ4T2GNRBkXeNZAbi1o937qqPIIQkEAq2GjHx3UZS8DEYmYhRGGoqZpFv_IYK1AzAmo7lpuDCjG24fbMDNjimq3QgPnfbmuXJjSct884uiP5DfTHJ/s640/IMG_20181010_094333_987.jpg" width="636" /></a></div>
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I'd say this will feed a whole big lineup of people, but I went for a 50 mile bike ride one day last week with far too little food and came home and ate at least half of it myself. I'm not saying that's a good idea (it's actually kinda gross), just for your own planning purposes. This thing disappears.</div>
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Dudes! Have a great day!</div>
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*And by 'mine' I really mean, like, not mine, but rented. You know what I mean.</div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-49747872160089525632018-06-07T12:56:00.001-06:002018-06-07T12:56:20.422-06:00Pan-fried Tofu Cutlets with Grapefruit~Balsamic Glaze<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMjT7-n8mUKB68JTRyNuB3U-WeySeV4rddjhKp-olBz0_LDRCbnREJkSPozPWTa82pPPfVZGzzTuyPxBITqSh5X29BXG1UANyVf6iXB0XMVV8VJVTy5hcLvSGHgWqsoNXujmaRLpPOS9r/s1600/IMG_20180604_180249_415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1239" data-original-width="1600" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUMjT7-n8mUKB68JTRyNuB3U-WeySeV4rddjhKp-olBz0_LDRCbnREJkSPozPWTa82pPPfVZGzzTuyPxBITqSh5X29BXG1UANyVf6iXB0XMVV8VJVTy5hcLvSGHgWqsoNXujmaRLpPOS9r/s640/IMG_20180604_180249_415.jpg" width="640" /></a></div>
Hey guys, so all's well in Florida. Summer time has hit, and we're doing the best we can to play our parts. Surfing's started to slow down, so I've been spending some time with the kids in the water, cooking more (some quality baking time especially), and skating every day around the neighborhood to get my fix. Afternoon storms have been fun, too. Check it...<br />
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We're headed to NH next week, so there'll be lots of fresh reports from the mountains. Until then though I thought you just <i>had</i> to have this tofu glaze recipe. Perfecto! And easy. This is the deal. You can make anything you want to go along with this dish, just pick up a few blocks of firm tofu (1 lb./2 people), and press out the water by wrapping it in paper towels and weighting it down with a can of beans. 15 minutes or so. Then you're ready for action...<br />
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<b>Grapefruit~Balsamic Glaze (serves 4-6)</b><br />
<ul>
<li>1/2 c. high quality balsamic vinegar</li>
<li>dash of sea salt</li>
<li>1/2 t. garlic powder</li>
<li>juice of one ripe grapefruit</li>
<li>3-4 T. maple syrup</li>
</ul>
<div>
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Combine everything in a small saucepan. Set to simmer and go about whisking frequently. You want the overall quantity to reduce by about half. This will take at least 20 minutes, maybe a bit more. Don't let it boil or reduce too much. Otherwise you'll have something akin to balsamic tar, and that's basically useless. </div>
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So, cut your tofu into cutlets, shake them around in a salty~garlicy flour/corn starch mixture, and pan-fry in hot canola oil for about 5 minutes/side. Do up your favorite sides. In this case, quinoa/brown rice, broccoli, asparagus, and strawberries, and hit that 'FU with your fresh-to-death glaze. That's the whole story.<br />
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Start to finish. That's how it's done.<br />
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Enjoy~!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa8IZ9REJ4X8DkAlqbgM5MBxNJ9Cpy6ty1h1Q5IQNaTZOtKadrnn9-HmNeFmjoSaFAAtw1DD3ladiERMz5NErQ55uC78jpLwvmkfd2QQMuzgJHj0W3H3jSfMibW1_vkeWhHaJafYqBnmQ/s1600/IMG_20180601_102339_495.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1064" data-original-width="1600" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYa8IZ9REJ4X8DkAlqbgM5MBxNJ9Cpy6ty1h1Q5IQNaTZOtKadrnn9-HmNeFmjoSaFAAtw1DD3ladiERMz5NErQ55uC78jpLwvmkfd2QQMuzgJHj0W3H3jSfMibW1_vkeWhHaJafYqBnmQ/s640/IMG_20180601_102339_495.jpg" width="640" /></a></div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-58605816128664952362018-06-04T04:46:00.004-06:002018-06-04T04:46:54.487-06:00Mango Raspberry Pie with Homemade Spelt Lattice Crust<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">The season's here: it's pie time! Berries are fresh all around us and just begging for a role in your next pie project! It occurred to me that mango/raspberry was a widely neglected combination. So with fresh loads of both around the house here in Florida, I decided it was time to try. Where has this been all my life! The mango sort of merged with the berries, sweetening them up and providing just the nicest little background flavor and texture to an otherwise </span>homogeneous pie. Highly recommended. I've included my legendary vodka-based pie crust down below. Total prep and cook time about 1 1/2 hours, but at least 45 minutes of it you can do something else. If you don't have spelt flour you can sub whole wheat, but I love the nuttiness of a good spelt flour. Check it out sometime.<br />
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<span style="font-family: inherit;"><b>VMT Perfect Pie Crust</b> (makes 2, 9" crusts)</span><br />
<ul>
<li><span style="font-family: inherit;">3 c. ap flour (1 1/2 c. ap flour, 1 1/2 c. spelt flour)</span></li>
<li><span style="font-family: inherit;">1 t. sea salt</span></li>
<li><span style="font-family: inherit;">4 T. raw sugar</span></li>
<li><span style="font-family: inherit;">7 T. cold Earth Balance butter </span></li>
<li><span style="font-family: inherit;">1/4 c. vodka (ice cold)</span></li>
<li><span style="font-family: inherit;">1-3 T. cold almond milk</span></li>
</ul>
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<span style="font-family: inherit;">Ice down a 1/4 c. of vodka as the central liquid in this recipe. 80 proof alcohol (40% alcohol) is only 60% water, so it does the binding without the extra water which causes gluten to form in your flour. Don't worry, the crust doesn't come out tasting boozy. The alcohol cooks right off. It's a strange idea, but you'll be impressed with the results. Another tip...make the dough in the food processor. It saves a whole lot of butter cutting and other work. Just slice the stick into tablespoons and arrange them around the processor bowl. Then pulse it up! Adding vodka and the almond milk (one T. at a time) until it forms a coherent mass. </span></div>
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<span style="font-family: inherit;">This recipe will make two proper crusts. If you intend to make a lattice top, you'll have some left over, but you can freeze it for some kind of treats later on down the road. I like to cut out circles with a biscuit cutter and line the bottom of ramekins for easy personal desserts. Fill them up with whatever you want and bake or freeze them. In any event, roll out the bottom crust and lay it into your pie plate. Bake for 7 minutes at 375 F. while you prep the filling.</span></div>
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<span style="font-family: inherit;"><b>Mango Raspberry Filling </b>(9" pie)</span></div>
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<ul>
<li><span style="font-family: inherit;">3 pints fresh or frozen raspberries (fresh preferable)</span></li>
<li><span style="font-family: inherit;">1 ripe medium fresh mango, diced</span></li>
<li><span style="font-family: inherit;">1 t. vanilla extract</span></li>
<li><span style="font-family: inherit;">1/2 c. raw cane sugar</span></li>
<li><span style="font-family: inherit;"> juice of one small lemon</span></li>
<li><span style="font-family: inherit;">3 T. cornstarch or arrowroot powder</span></li>
<li><span style="font-family: inherit;">dash of sea salt</span></li>
</ul>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">Add everything to a large bowl and mix well. It will be pretty watery by nature, so go easy with the berries at this stage to avoid further squishing. When your bottom crust is pre-cooked and cooled a bit, add the filling, and roll out the other half of the dough for your lattice. Cut strips of dough 1/2" x 3/16" and arrange them as you see fit. Sprinkle some extra sugar on top, and bake for approximately 45-50 minutes, checking frequently for browning and evaporation. The starch will do a good job of thickening this up, but it's a really juicy one. Keep an eye on it in the oven. Yours may need a few minutes more or less. Serve with your favorite frozen vegan ice cream! </span></div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-90303289145685196492018-06-01T06:20:00.005-06:002018-06-01T06:20:40.029-06:00Raspberry Dark Chocolate Whole Wheat Brownies<div class="separator" style="clear: both; text-align: center;">
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I'm going to just go ahead and divulge my hard-earned secret recipe work here. No problem. That's what I do! Vegan brownies that not only compete but <u>exceed</u> the conventional experience? Yes, we got those. It's taken me awhile, and I can say at this point, I'm quite satisfied with what I've got here. This one got tweaked a bit to account for a recent raspberry jonse, which came out really well. If you can find the Dutched version, you'll be set up for one of the most delightful plant-based brownies imaginable: deep, dark decadence. I use banana, mashed berries, jam, applesauce, and a wee bit of oil to bring the moistness up to speed. Check it...<br />
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<b>VMT Raspberry Dark Chocolate Whole Wheat Brownies</b><br />
<ul>
<li>1 ripe banana, mashed (1/2-3/4 c.)</li>
<li>1 1/2 c. fresh raspberries, mashed</li>
<li>1/3 c. canola oil</li>
<li>3 T. raspberry preserves</li>
<li>1/4 c. unsweetened applesauce </li>
<li>1/2 c. almond milk</li>
<li>1/2 c. water</li>
<li>2 c. flour (1 c. ww: 1 c. ap)</li>
<li>1 1/3 c. raw sugar</li>
<li>3/4 c. Dutch cocoa powder</li>
<li>1 t. baking powder</li>
<li>1 t.- sea salt</li>
<li>1 t. vanilla extract</li>
<li>1/2 t. coffee extract (optional)</li>
<li>3/4 c. dark chocolate chips (more for garnishing the top)</li>
</ul>
<div>
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Preheat to 350 F. Mix the first seven ingredients together with a hand mixer until well pureed. Then add the other ingredients, saving the chocolate for last. Pour the batter into a pre-reased <b>9 x 13" </b>baking dish and bake for 35-40 minutes. They're done when a toothpick comes out clean.<br />
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-54804155619526913062018-05-23T18:34:00.001-06:002018-05-23T18:34:21.092-06:00Falafel Wraps with Vegan Tzatziki Sauce <div class="separator" style="clear: both; text-align: center;">
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>Guys, making falafel's about as crucial as it gets. When the urge hits, look out! There's nothing that can satisfy it but those special chick pea balls we all know and love. If you've any kind of self-respect you already have a homemade vegan recipe that you've dialed in over the years. If not, well, I can't help you there. You're on your own. JK! That's <i>exactly</i> what I can do: help you on your way to falafel bliss right from the comfort of your own home. For the totally reasonable price of exactly<u> nothing</u>! How's that?<br />
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Thank me later :-)<br />
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<b>VMT Falafel</b> (serves 4-6)<br />
<ul>
<li>2, 15 oz. cans chick peas, rinsed & drained</li>
<li>2 T. flax meal with equal part water</li>
<li>5 cloves garlic</li>
<li>2 T. sesame seeds</li>
<li>1 t. smoked paprika</li>
<li>2 t. cumin</li>
<li>1/2 t. coarse sea salt</li>
<li>1 t. sumac (don't stress if you don't have this; use more lemon instead)</li>
<li>1/3 c. loosely packed cilantro</li>
<li>1 T. lemon juice</li>
<li>3 T. ap flour</li>
</ul>
<div>
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Rinse and drain the beans and set them aside. Make your flax eggs and allow them to rest for a few minutes. Then pour them into your food processor along with the rest of the ingredients except the flour and pulse until everything's well chopped and mixed. Then add in the chick peas and do the same until you have a chunky mixture. Then add the flour, one tablespoon at a time until the mixture sticks together well but doesn't stick to your hands. Then make small balls with an ice cream scoop (2 T.), press them flat(ish) and pan-fry for about 5 minutes/side in hot peanut or canola oil.<br />
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<b>Vegan Tzatziki Sauce </b>(makes 1 1/2 c.)<br />
<ul>
<li>2 small containers unsweetened plain coconut yogurt</li>
<li>1/2 large cucumber, finely chopped</li>
<li>1/2 lemon's juice</li>
<li>1/2 t. sea salt</li>
<li>1/4 t. cracked black pepper</li>
<li>1/3 c. fresh minced cilantro</li>
<li>1/2 t. smoked paprika</li>
<li>6 cloves garlic, minced</li>
</ul>
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So this is a recipe that I modified from Dana Shultz at Minimalist Baker. As such it's extremely easy, fast to make. Interested, right? You need the saaauuuce. This much you know. What you don't need though is to be spending all kinds of your precious time gathering exotic ingredients. I get it. Hey, there's stuff to be done. Like, surfing perhaps? Personally, I'd much rather be maximizing my free time in the water than messing around with some goopy white sauce. Sooooo, here's the deal. Mix everything together, and taste it for spice levels. Chances are you'll want a dash more salt and a squeeze more lemon. That's usually the way it goes anyway. When you're satisfied, stick it in the fridge for an hour or so before serving.<br />
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When you're close to go-time, slice up extra cucumber, white onion, cilantro, and set out your hummus, tzatziki, some extra lemon, and whatever else you might like to see involved here. Tomatoes are good, too. Serve over hot pita or tortillas.<br />
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Enjoy~!</div>
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veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-72051066293141054422018-05-21T05:02:00.002-06:002018-05-21T05:02:50.047-06:00Raspberry Coconut Cream Birthday Cake<div class="separator" style="clear: both; text-align: center;">
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So our best bud Hugo Mace turned 7 earlier this month! Everyone always says to cherish the time when you're kids are young because it goes so fast. Have you noticed that? Like, everybody says that. Well, they're right--it's the freakin' truth. That seven years have past with Hugo is truly amazing...<br />
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<tr><td class="tr-caption" style="text-align: center;">Arlington, VA April 2012</td></tr>
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And awesome in every sense. But, we know time's a desperate mystery even on the best of days. Bottom line? Cherish it! This is it. Right now...<br />
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So upon his request I got my cake pans out and set up a raspberry coconut cream ordeal that I'd never quite made before. The trick with this one is lots of fresh berries plus freeze-dried raspberries. This is the super secret tip from master bakers. They're packed with flavor but, as you'd expect, completely dry, so your frosting doesn't get all runny on you. Trader Joe's makes a good product, but I'm sure there are others available too. Highly recommended.<br />
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<b>VMT Raspberry Vanilla Cake </b>(makes <b>two 8" cakes</b>)<br />
<ul>
<li>3 c. soy milk (almond works well, too)</li>
<li>2 t. apple cider vinegar</li>
<li>1 c.- canola oil (scant)</li>
<li>1 1/2 c. raw sugar</li>
<li>1 T. vanilla extract</li>
<li>1 t. lemon extract</li>
<li>1/4 c. crushed freeze-dried raspberries </li>
</ul>
<ul>
<li>3 3/4 c. ap flour</li>
<li>1/3 c. arrowroot powder or cornstarch</li>
<li>2 t. baking powder</li>
<li>1 1/2 t. baking soda</li>
<li>1 1/2 t. coarse sea salt </li>
</ul>
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Preheat to 350 F. Mix the soy milk and vinegar together and let it curdle for a few minutes. Then the add oil, sugar, and extracts. Stir to combine. Then sift in flour, powder, leaveners, and salt. Mix well. I use a stand-up for this, but that's optional. Pour equal portions into two pre-greased 8" cake pans and bake for 40-45 until a toothpick comes out clean. (I like to use circular cut-outs of parchment paper on the bottom of my pans and then spray.) Whatever you do remember to <b>let them cool completely before frosting.</b><br />
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To make the frosting, empty the cream from two very cold 15 oz cans of coconut cream (discard or re-purpose the water/milk). Then add about 1 c. powdered sugar, 1/2 c. crushed freeze-dried raspberries, a small handful of crushed fresh raspberries, a weensy dash of vanilla extract and whip for a few minutes on high. Taste and adjust for sweetness, of course. Then do your magic. The two cans of cream will properly frost two 8" cakes in between and on top/sides. That is, of course, if you can keep your little lizard tongue out of the bowl while you're doing it. No guarantees.<br />
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And we made a big taco bar, too. Lots to celebrate, you know? Plus, Hugo knows what's up when it comes to tacos. Gotta give him that. Happy Birthday to you, Mace!<br />
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Thanks for checking in!<br />
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-75867694232512337482018-05-19T04:28:00.003-06:002018-05-19T04:28:22.450-06:00Buffalo Seitan Subs<div class="separator" style="clear: both; text-align: center;">
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Hey guys, sorry! Wow! It's been crazy lately. As you've probably gathered, we had to flee Nicaragua in the face of a full-scale political revolution. It's been equally saddening and inspiring to see the country undergoing such monumental changes, with many unfortunate victims. So over the course of the last three weeks, we've been adjusting to life stateside in central Florida. Things have been great. Although we are currently separated from our #1 lady, I think we've really been making the best of what seemed initially like a really shitty situation. Making lemonade as they say. So, we're rounding out the school year with lessons at home with Dad, and really taking advantage of this place, which we've come to love over the years. Turns out, Florida beach life? It's pretty great in its own special ways. The spring swells seem to keep coming in, the boys' bike riding skills are skyrocketing, and we've had great opportunities to spend time with family whom we typically see very infrequently. So, all in all, really good. My heart goes out to all my friends in Nicaragua--many of whom we miss a great deal. It's never easy to leave your home, but when it's unexpected and rushed, it's the worst. Everyone in that country is being affected by these recent events. My only hope is that a peaceful and effective solution may be found as soon as possible.<br />
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Cooking has been good up here, but on a very different scale then what I'm used to. This is when I miss Caitlin the most: that meal-time plating! Her enthusiasm for food is always inspiring, something I've really come to rely on. So, I'm digging for inspiration sometimes, but I'm getting the job done. Somewhat auspiciously, the good folks at One Green Planet just published <a href="https://www.onegreenplanet.org/vegan-food/blogger-travis-piper-ultra-marathon-runner-makes-vegan-food/" target="_blank"><span style="color: blue;">a spotlight on VMT</span></a> which was great to see. In fact, perhaps this is the reason I'm writing now, digging into some docked blogs from Managua, just to get the juices flowing, as it were. I do have some worthwhile blogs to write from FL meals, too, so we'll just start picking them off. My time is limited these days, but I'll get after it. I miss it, to be honest.<br />
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So, no more gabbing. Seitan subs are what's up: you and I both know this. What are you waiting for? I've got rolls, saaauuuce, and <a href="http://www.veganmagictime.com/2016/01/lets-get-started.html" target="_blank"><span style="color: blue;">seitan</span></a> deets for you.<br />
<br />
Just like old times...<br />
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<b>VMT Sandwich Rolls</b> (makes 6-8)<br />
<ul>
<li>1 1/2 c. warm water</li>
<li>2 T. instant yeast</li>
<li>1 T. raw sugar</li>
<li>2 t. sea salt</li>
<li>3 T. olive oil</li>
<li>1 c. semolina flour</li>
<li>2 c. ww flour</li>
<li>3/4 c. ap flour</li>
</ul>
<div>
<br />
Mix everything together, and allow the dough to rise until doubled in bulk (<u>at least an hour, probably 2 in less than tropical climates</u>). Then turn it out on a floured board, divide into 6-8 equal portions, shape into rolls, and allow them to rise again for about 20 minutes. Sprinkle some coarse sea salt on top and then bake at 375 F. for 15-17 until golden brown. (Slice and toast <i>ever so lightly</i> and apply a thin layer of Earth Balance before serving.)<br />
<br />
<b>VMT Buffalo Saaauuuce </b>(serves 4)<br />
<ul>
<li>1/2 c. vegan mayo</li>
<li>1/4 c. Louisiana hot sauce</li>
<li>2 t. fresh lemon juice</li>
<li>1/2 t. cayenne pepper</li>
<li>1 t. each garlic, onion powder</li>
</ul>
<div>
<br />
Mix it up and get your pan-fried seitan cutlets set down in there, and mix everything around. Serve these guys with shredded carrots, scallions, sauteed greens, fresh white onion, fresh jalapeno slices, and cherry tomatoes. Garnish with extra ho' sauce, and you're done!</div>
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Thanks for checking back in, friends. I hope to start writing again more frequently. The surfing's bound to drop off here one of these days, so until then...</div>
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Be well~!</div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-10093765380589292202018-04-24T08:10:00.000-06:002018-09-13T09:53:02.769-06:00Refried Red Bean and Roasted Potato Empanadas <div class="separator" style="clear: both; text-align: center;">
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What's up, guys? It's been a crazy weekend down here, to say the least. At this point, the future remains unclear, with the situation on the ground changing rapidly. We've been holed up at home, making the best of troubled times. Schools are shut. Food, fuel are unavailable. But civic engagement is all around us. I've gotta say, it's impressive. Knowing the right time to make a move, when you've had enough. My heart goes out to everyone personally involved in the country: there are multitudes deeply invested in the cause and, regrettably, a sobering number of victims. It's a situation I can only hope becomes resolved as quickly and peacefully as possible. I can't claim any authority to comment in any detail, as I'm really quite removed from the heat of the streets. I will say though that there has been a lot of fake news circulating out there for the sake of political expedience. I see a motivated and energized group of concerned citizens exercising their human rights, and that's always powerful to witness.<br />
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So, as you might imagine, I've been cooking. A lot. Time just became a very accessible commodity, and folks are trapped in the house, so I've been put to work. I won't gab on too much about it, other than to give you the straight skinny on a dope A emPAN AHHHH da recipe that will set you right up, revolution or no.<br />
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Make your dough and chill it down. Then get on with the fillings, friend.<br />
<b><br /></b>
<b>VMT Empanada Dough</b> (makes 12, adapted from the<i> Veganomicon</i>)<br />
<ul>
<li>1 c. ap flour</li>
<li>1 c. ww flour</li>
<li>1/4 c. medium-grind corn meal</li>
<li>2 T. raw sugar</li>
<li>1 t. sea salt</li>
<li>1/2 t. baking powder</li>
<li>1/4 c.+ cold Earth Balance butter</li>
<li>1/2 c.+ cold water</li>
<li>2 t. apple cider vinegar (mixed into the water above)</li>
</ul>
<div>
<br />
Mix the first six ingredients together in a large bowl. Then add the butter. You want to break it up into small pieces either by hand or with pastries knives. When it's fully dispersed your dough is ready for the water/vinegar solution. Mix this up until you have a shaggy dough; it might require more water. Add a tablespoon at a time. When it sticks together, turn it out onto a floured board and roll into a 5x8" rectangle (see above). Pop it back into the fridge at this time for an hour or so. This is an important step. When you're ready to make the empanadas, pull it out of the fridge and roll it out a bit more into the 9x12" range. Then cut it into 12 equal portions. Each one of these squares gets rolled out again to a 6x6" piece. These are your diamonds. Fill one with a tablespoon or two of goodies, arrange it so a corner's facing you and flip one side over to form a triangle (see below). Crimp the edges with your fingers or a fork. When they're all assembled, arrange them on a lightly sprayed cookie sheet at bake at 400 F. for 25-30 minutes until golden brown.</div>
<div>
<br />
<b><span style="font-family: inherit;">VMT Refried Red Beans</span></b><br />
<ul>
<li><span style="font-family: inherit;">6 cloves roasted garlic</span></li>
<li><span style="font-family: inherit;">5 c. cooked red beans (reserve at least 1 c. aquafaba)</span></li>
<li><span style="font-family: inherit;">1 t. sea salt</span></li>
<li><span style="font-family: inherit;">2 t. cumin</span></li>
<li><span style="font-family: inherit;">juice of 2 limes</span></li>
<li><span style="font-family: inherit;">1 T. olive oil</span></li>
<li><span style="font-family: inherit;">1/2 t. smoked paprika</span></li>
</ul>
<div>
<span style="font-family: inherit;"><br /></span></div>
<div>
<span style="font-family: inherit;">Cook the beans a minute or two longer than normal, drain, but reserve your bean juice. (My red beans took 15 minutes in the pressure cooker to perfect tenderness; no pre-soak.) Pan fry whole garlic cloves with olive oil in a large skillet until browned on both sides. Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Then all that's left is some roasted taters. You're all over that. 450 F., lots of olive oil, coarse sea salt, and garlic powder. Just don't crowd the baking sheet. Use two if you need them. For full VMT replication action, serve over sauteed greens, fresh jalapenos, and some salsa verde...</span></div>
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So, we'll be in touch. There's no doubt that VMT output is going to drop over the next weeks due to relocation and other logistical restrictions. But, we're doing the best we can. Always. That's all I can ask of anyone. Thanks for checking in. </div>
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PEACE~!</div>
<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-56529862608532168462018-04-22T08:51:00.001-06:002018-04-22T08:51:43.872-06:00Pear Tart<div class="separator" style="clear: both; text-align: center;">
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One thing that doesn't suck about being stuck in the house for a very long weekend is becoming the producer <i>and</i> beneficiary of a long list of delectable food items. If you're news-savvy outside of the country you may have glanced a few related headlines at the very bottom of your favorite site. It's true: things are happening all around us. And because we can't be sure how it's going to work out at this point, we're dug in at home, making the best of a grim situation with a bunch of fun cooking projects. When you think you've got nothing much to do, you've <i>always</i> got some eating to do, man! That's physiology--real science stuff. And a fresh pear tart was EXACTLY what I was looking for. Fortunately we were able to get out for a brief window yesterday, and packed in some goodies. Like, almost Armageddon-style. We bought a lot of food, including said pears. Guys, I've decided: pears don't get enough attention. Kind of like the neglected cousin of the apple, right? Seriously, who's ever talking about pears? </div>
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Except this guy. Especially when it's tart time. </div>
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You want in? It's all here. Fancy whole-grain crust and everything...</div>
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<b>VMT Easy Pear Tart </b>(9")<br />
<u>Crust</u><br />
<ul>
<li>1/2 c. ww flour</li>
<li>1/4 c. ap flour</li>
<li>1/4 c. buckwheat flour</li>
<li>1/4 c. whole rolled oats</li>
<li>1/4 c. raw almonds</li>
<li>1 T. chia seeds</li>
<li>2 T. wheat bran</li>
<li>dash of coarse sea salt</li>
<li>3 T. raw sugar</li>
<li>5 T. Earth Balance butter</li>
<li>1/4 c. ice cold vodka</li>
</ul>
<div>
<u>Pear filling</u></div>
<div>
<ul>
<li>6 ripe pears</li>
<li>3 T. raw sugar</li>
<li>dash of coarse sea salt</li>
<li>2 T. arrowroot powder</li>
<li>1 T. lemon juice</li>
<li>dash of cinnamon</li>
<li>2 T. agave nectar</li>
</ul>
</div>
<div>
<br />
Pre-heat to 350 F. Add all the ingredients except the butter and vodka to your food processor and pulse until well combined. Then chunk in the butter, and pulse until dispersed evenly. Then drizzle in the vodka on the pulse setting until the dough starts to stick together. Pour out into a pre-greased tart pan, and press into the corners with your fingers. Bake at 350 F. for 8 minutes and set aside for the pears.</div>
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Core and slice your pears and add them to a large bowl. Pour in the remaining ingredients, except the agave, and mix well. Arrange the fruit in an artful manner and be sure to pour out the remaining sugary sludge from the bottom of the bowl. The arrowroot will take care of firming that up in the final product. Turn up the oven to 425 F. and bake for approximately 35 minutes or until the edges of the crust are beginning to brown. About 5 minutes before it's done, drizzle the agave over top and give it a few more minutes in the oven. Dash of cinnamon on top. Rack to cool.</div>
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Coconut whipped cream's a nice touch at the end. Or straight-up. You decide.</div>
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Enjoy what you've got, kids! Inside or out.<br />
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-69836511945229604042018-04-21T08:15:00.004-06:002018-04-21T08:15:32.342-06:00Brown Rice & Oyster Mushroom Vegan Risotto <div class="separator" style="clear: both; text-align: center;">
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I like to make things easy. You know this about me. I'm not opposed to hard work, but truth is I often don't have a whole lot of time to do it. We're busy folks. Out there doing stuff. So when it comes to making risotto, it's easy to feel like it'll be too complicated. <i>Let's make rice instead. Maybe pasta</i>. I know what goes on. But the way I figure, you've got exactly one opportunity each day to make dinner the best possible experience you can. And you're gonna squander that on some boring-<b>A</b> rice? Come on, friends. You and I can do better. We owe it to ourselves. And of the many reasons to step it up a bit, risotto offers a few extra compelling points: it's highly adaptable to nearly any add-ins--make it exactly how you want. Everybody loves it--let's face it. Plus, and most importantly, it's freakin' delicious--there's no argument. So we'll leave it at that. I streamlined my process, cut out a lot of the extra bullsh!t you'll find in other recipes, and cut right to the chase. You don't need to scroll through pages of instructions and gratuitous overly-staged photos just to get your dinner plan on.<br />
<br />
So, enough talk. Do this thing.<br />
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<b>VMT Easy Vegan Risotto</b> (serves 6)<br />
<ul>
<li>2 c. dry short-grain brown rice (arborio or sushi rice)</li>
<li>4 c. veggie stock</li>
<li>3 c. washed, trimmed mushrooms (oysters are great in this)</li>
<li>1 medium white onion, diced</li>
<li>4 cloves garlic, minced</li>
<li>1/3 c. dry white wine</li>
<li>1 t. powdered sage</li>
<li>1 t. each garlic, onion powder</li>
<li>1/2 t. cracked black pepper</li>
<li>1/2-1 t. coarse sea salt (to taste)</li>
<li>1 t. smoked paprika</li>
<li>1 t. sweet paprika</li>
<li>1 c. vegan cheese (Daiya mozzarella works well)</li>
</ul>
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Alright, guys. Here's the deal. Risotto instructions can get kind of complicated, but there's no need for any of that. There are a couple crucial steps, and the rest of it feels like making dumb old rice. So, here's what I do. Get a Dutch oven involved if you have one. This is when I use my Le Creuset and feel all kinds of fancy Euro vibes. I do think it makes a difference in the product. Start with the mushrooms: saute those for about 5-7 minutes in olive oil, along with half your onions and garlic. Allow the juices to release. Then take them and the juices (important) out of the pan and set them aside for later. Then start your dry rice the same way: added to onions and garlic with olive oil. Saute, stirring constantly, for about 7 minutes. Add the wine now and allow it to cook off. If you don't drink, I suppose you could skip this step, but I dig the flavor it imparts. Anyway, when the rice begins to brown a bit, and your stomach starts rumbling, add the stock and stir it up. Now you're basically just making rice. Turn down the heat to simmer, cover it up, and walk away for awhile. We went for a soccer game out back. (Hugo won. Again.) Set the time for about 25 minutes. When the stock is nearly absorbed, add the mushroom/juice and stir well. Re-cover and allow it to fully absorb. When the rice appears done, add the cheese, some extra smoked paprika, and sea salt for good measure, and call it a day. </div>
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You may want a side for this dish. Maybe two, but they're not strictly necessary. Risotto knows how to stand alone. We rocked some grilled tempeh and steamed green beans, but you do what you want. You came here for the risotto, so I'll leave it at that. This makes a big ol' batch, so dig around for your Tupperware tops, and take a good helping for a workday lunch or picnic or something. Your call.</div>
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It's gonna be great. Trust me.</div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-48840572578484488522018-04-19T09:25:00.001-06:002018-04-19T09:25:11.400-06:00Stuffed Crust Roasted Potato Vegan ZAAAAAAAH<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: inherit;">Among the long list of things that I don't have to do is explain to you, o, sophisticated reader, is the importance of a steady stream of pizza in your diet. You already know this. I'd go so far as to say that it's probably hard-wired in your food brain. That bit in the front responsible for judgement, fine motor skills, and pizza acquisition. That's the one. We've all been well-endowed in this department. And it's a good thing too. I mean, guys, we're talking about one of the major food groups here. I don't mess around. Ever. When it's time to roll the dough, nothing gets in the way. This time around I had the foresight to lay in a stuffed crust, probably my finest decision of the week. Just roll the dough a bit wider than your pan and do your best stuff and tuck. You know the drill. I used a combination of Daiya mozz and some homemade cheddar. Excellent results. But you can do whatever you want. Those Daiya slices are pretty awesome for this, if you have access to fancy vegan cheese. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">In any event, here's the low-down on the dough. As per usual. </span><br />
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<span style="font-family: inherit;">Bookmark it. Write it down. Memorize it. Tattoo it. Remember it. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You're gonna need this one a lot. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><b>VMT Pizza Dough</b> (1 crust)</span><br />
<ul>
<li><span style="font-family: inherit;">1 T. instant yeast</span></li>
<li><span style="font-family: inherit;">1 c. warm water</span></li>
<li><span style="font-family: inherit;">1 t. raw sugar</span></li>
<li><span style="font-family: inherit;">1 t. coarse sea salt</span></li>
<li><span style="font-family: inherit;">2 T. olive oil</span></li>
<li><span style="font-family: inherit;">1 c. semolina flour</span></li>
<li><span style="font-family: inherit;">1 1/2 c. all purpose flour</span></li>
</ul>
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<span style="font-family: inherit;">Mix the yeast, water, and sugar and allow to sit for 5 minutes. Then break out your standing mixer (or elbow grease), add the remaining ingredients and mix, mix, mix. Mixing's really important. You're not just combining ingredients here, you're making magic...the crucial gluten strands that make good crust what it is. I run my machine on level 2 or 3 for at least 10 minutes. After this allow it to rise on the counter until doubled in bulk. Punch down and refrigerate until ready to bake. Fridge time is good. Don't be afraid to let it go a whole day in there.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I realize pizza toppings are a personal thing and what I decide to toss on there might not be your cup of tea. However, lately I'm always going for some roasted potatoes. I highly recommend you do the same. Thinly sliced, salted, garlic(ed), and roasted ahead of time with a dash of your favorite herbs. These accentuate almost any pizza profile. Add on capers, onions, green peppers, and some roasted veggie marinara? Bing...</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">O.</span></div>
<span style="font-family: inherit;"><b><br /></b><b>Roasted Veggie Marinara</b> (makes 1 1/2 qt.)</span><br />
<ul>
<li><span style="font-family: inherit;">2, 15 oz. cans crushed tomatoes</span></li>
<li><span style="font-family: inherit;">1, 15 oz. can tomato sauce</span></li>
<li><span style="font-family: inherit;">4 oz. tomato paste (roughly half+ a small can)</span></li>
<li><span style="font-family: inherit;">1 zucchini</span></li>
<li><span style="font-family: inherit;">1 white onion</span></li>
<li><span style="font-family: inherit;">5 cloves garlic</span></li>
<li><span style="font-family: inherit;">2 cups chopped broccoli </span></li>
<li><span style="font-family: inherit;">1 large carrot</span></li>
<li><span style="font-family: inherit;">2 T. raw sugar</span></li>
<li><span style="font-family: inherit;">1 t. sea salt</span></li>
<li><span style="font-family: inherit;">herbs (fresh if possible): thyme, basil, oregano, herbs de Provence</span></li>
<li><span style="font-family: inherit;">1/2 t. black pepper</span></li>
</ul>
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Arrange the veggies on a cookie sheet with a few tablespoons of olive oil, sea salt, black pepper, and a 1/2 t. smoked paprika. Then roast at 450 F. for about 30 minutes or until well-browned, flipping occasionally. Combine all the tomato products in a Dutch oven or large saucepan, and bring them up to temperature, medium low. Add the veggies and stir. Season to your tastes, and let it all simmer for about 30 minutes. At this point I use an immersion blender to puree the sauce.</span></div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-2193164355103357792018-04-18T07:40:00.001-06:002018-04-18T07:41:18.969-06:00Taco Tuesday: Roasted Broccoli, Homemade Frijoles Molidos & Chipotle Tofu with Kale <div class="separator" style="clear: both; text-align: center;">
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I'm back on track, friends. 5 day 40's with all the right pit stops. You know what Tuesdays are for by now. This time of week's always the same: we've made progress, sneaking in close to that glorious hump-day experience, but still quite a way from pure weekend bliss. It's a delicate time. And there is nothing better for such times than a big fat platter of tacos. Homemade to the max? Check. Custom? Check. Gut-bursting? Check. While there're a lot of ways to get to the finish line, if you're playing straight, with some attention to tradition and common sense, you're gonna have to hit a few of these marks come Tuesday evening. You got a skillet full of fresh homemade refried beans? A Big bowl of smooth-as-silk guac? Guys! Don't shirk it. There's duty and there's doo-dee. You feel me? You know what taco duty is all about. But just in case you're feeling like your bean game's a bit bogus, I've got you. Count on me for these things.</div>
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I'm not perfect, far from it actually. I'm pretty selfish, somewhat anti-social, and notably lacking in the patience department. I am, however, a freakin' wizzzzzard with the refrieds, and I'm not afraid to say it. Hey, celebrate your strengths! We've all got them, somewhere or another. </div>
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I make beans soft and delicious. </div>
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Check it...</div>
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<b><span style="font-family: inherit;">VMT Refried Red Beans</span></b><br />
<ul>
<li><span style="font-family: inherit;">6 cloves roasted garlic</span></li>
<li><span style="font-family: inherit;">5 c. cooked red beans (reserve at least 1 c. aquafaba)</span></li>
<li><span style="font-family: inherit;">1 t. sea salt</span></li>
<li><span style="font-family: inherit;">2 t. cumin</span></li>
<li><span style="font-family: inherit;">juice of 2 limes</span></li>
<li><span style="font-family: inherit;">1 T. olive oil</span></li>
<li><span style="font-family: inherit;">1/2 t. smoked paprika</span></li>
</ul>
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<span style="font-family: inherit;">Cook the beans a minute or two longer than normal, drain, but reserve your bean juice. (My red beans took 15 minutes in the pressure cooker to perfect tenderness; no pre-soak.) Pan fry whole garlic cloves with olive oil in a large skillet until browned on both sides. Mash the garlic cloves with a fork, then add the beans and spices over low heat. Allow them to simmer for a couple minutes while you go to work with a potato masher. Add the lime juice, olive oil, and bean juice to keep the mixture soft and workable. You decide what sort of viscosity you want them to be and add liquid accordingly.</span><br />
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<span style="font-family: inherit;">To really make these tacos come to life this week I did roasted broccoli florets--simply roasted at 450 F with sea salt, garlic powder, smoked paprika, and olive oil. About 25 minutes. The tofu was pressed and roasted, too, then combined in a skillet with all the right spicy seasonings, lightly sauteed kale, minced onion, fresh cilantro, and sea salt. Chipotle pow is clutch here. Always does the trick.</span><br />
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<span style="font-family: inherit;">Then we load on fresh jalapenos, guac, more lime, more salt, more lime, more salt... </span></div>
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Hey, it's hot down here. Folks need their electrolytes. I'm only happy to help.<br />
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Have a great one~!<br />
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0tag:blogger.com,1999:blog-4319108953591374246.post-76494726371982324982018-04-17T09:27:00.001-06:002018-04-17T09:27:28.997-06:00Tempeh Time!<div class="separator" style="clear: both; text-align: center;">
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What's up, guys?! It's been a few days of non-stop action down here. Frankly, I haven't felt like turning on the computer. It's a good thing once in awhile. We've been outside doing stuff, getting after it. Sure, stopping home every now and again to eat, but we've been engaged. The surfing's been great, and fun stuff around town, too. I even ate at a restaurant over the weekend. A couple different times actually. And against my better judgement, I might add. Seriously, no one's chefing custom dishes like we do in the test kitchen. Not commercially anyway. It's just not possible. Hey, I admit it: I'm a picky bastard. I like what I like and won't accept much less. That's why I generally don't mess with other folks' whathaveyou. It's better that way. I get to make my food exactly the way I see fit and keep it all in the sanctity of my own little space. It food and eating are about enjoyment, which I certainly hope they are, then these criteria stand paramount. The only thing is that I like to do a lot of other things beside cook. So there're gonna be times when I've gotta do what's necessary to sustain myself. All this to say, it was with great pleasure this weekend to crank out a few classic dishes for the folks and really savor those home-cooked styles. The restaurant stuff was, well, not so good. But I knew that going into it. </div>
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Tempeh's one of the main reasons to eat at home. Holy smokes! I just finished a new 2 kilo batch last night--incubating now--so what you see here was the last of the old stuff: marinated and grilled with only the simplest of vegetable accoutrement. Check my process <a href="http://www.veganmagictime.com/2016/01/tempeh-time.html" target="_blank"><span style="color: blue;">here</span></a>. Kale, sweet potato steak fries, and roasted garlic. Can't go wrong. And a little something sour on the side? Toasted and buttered? Yep. I got that too: whole wheat oatmeal boules.</div>
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Flour, oatmeal, water, salt. Lots of love and lots of time. It's always a pleasure. If you're a bread geek, here's the low-down on this little guy...</div>
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<li>1 c. active starter (whole wheat starter, mixed 1:2-- flour:water)</li>
<li>1 c. water</li>
<li>100 g. whole rolled oats</li>
<li>100 g. all purpose flour</li>
<li>300 g. whole wheat flour</li>
<li>1 t. coarse sea salt.</li>
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4 hours bulk ferment at 85 F. Stretch and fold three times. Cold-proofed 12 hours. Baked at 450 F in Dutch oven. 35 minutes with lid, 17 without. </div>
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If I'm posting less these days, guys, it's not because I'm losing interest. I guess I'm just putting my ethos to work a little harder. With limited time left in this country I'm trying to take advantage of all the things I love about this place. The food and photos and inspiring monologue, well, that stuff comes with me when we leave. VMT is deeply ingrained. I just need to make sure some of the rest of it is too. </div>
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The stuff I don't want to leave. The folks and things that make this place what it is to me.</div>
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That's the crux of it all. But we're doing the best we can.</div>
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Always do.</div>
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And there's damned good food to help us along.</div>
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<script src="https://raw.github.com/sudiptosarkar/PinterestForBloggerDynamicViews/master/VisioplanetPinItByImgSizeInShareSection.js"></script>veganmagictimehttp://www.blogger.com/profile/07398782921213207027noreply@blogger.com0