French Miso Onion Soup

29 12 2010

Its been pretty icky out. Though the sun was shining today, the wind was whipping and everything is coated in scary scary ice. So I stayed in and made soup. A really cool Japanese/French fusion soup. No butter, no chicken stock, add some miso; this soup is like a warming winter detox. I need to incorporate more miso into my life. It’s so good for you. Too good for you.

Here’s a pig I got for Christmas. He eats coins.

French Miso Onion Soup
Adapted from Tofu & Soyfoods Cookery

2 tbs. sesame oil
8 onions, thinly sliced
4 cups vegetable stock
2 tbs. red miso (or any sort of dark miso)
2 tbs. light/white miso
1/2 cup warm water or veggie stock

Heat the sesame oil in a large stockpot. Add the onions and cook slowly for 1 hour, stirring often.

Add the 4 cups vegetable stock and bring to a boil. Simmer for 5 minutes.

Dissolve the miso in the 1/2 cup warm water/stock. Bring the heat down on the soup. Stir the miso into the soup and cook for 5 more minutes. Don’t let it boil! The micro-organisms in miso are killed from over-cooking. Serve with croutons and (soy) Parmesan cheese melted on top.

Yuca Tortillas

20 12 2010

Yeah, I’m addicted to the Veganomicon lately. What can I say. I was at the store a few days ago, just picking up some onions or something. And I saw the YUCA. Looked like a bunch of big scaly brown turds. But I remembered seeing the recipe for these tortillas, so I got one. For anyone who doesn’t know, yuca, also known as cassava, is a South American root. Its the stuff tapioca pearls are made out of. After boiling and mashing, it kind of reminded me of turnips, both with the smell and the taste. Its very creamy and seems like it could be incredibly versatile in a number of ways, like soups or dumplings.

Throw whatever you want into these tortillas. I used bell peppers, jalapeno, mushrooms and spinach. But maybe try some roasted red peppers, black olives, beans, corn, whatever. The yuca is creamy and filling. Serve these up with salsa and guac.

I’m gonna go watch this movie now. Tor never tasted so good.

Yuca Tortillas
Adapted from The Veganomicon

1 lb. yuca, peeled and chopped into chunks
3 tbs. olive oil
6 cloves garlic, minced
1 bell pepper, seeded and diced
1 jalapeno, seeded and minced
2 tsps. lime juice
1 tsp. salt
Pinch of white pepper, or just fresh ground black pepper if that’s what you have
1/3 cup mushrooms, diced
Big handful of fresh spinach
4-6 flour whole wheat tortillas

Boil water in a large pot. Add the yuca and cook, covered until yuca is tender, about 20-25 minutes. Drain and let cool. When the yuca is cool enough to handle, remove any thick, rubbery skin from the outside of the roots. Mash the yuca!

Place the oil and garlic in a cold cast-iron skillet. Cook over medium heat for 2 minutes, until fragrant. Add the bell pepper, jalapenos, and mushrooms (or whatever veggie you’re using) and cook until the peppers are soft, about 6-8 minutes. Add some spinach at the end of the cooking time. Allow to wilt. Pour the mixture over the mashed yuca. Stir in the lime juice, salt, and pepper. Mash it all up until everything is combined.

Heat a griddle or skillet over medium heat. Brush a tortilla with olive oil and spread 1/2 cup of the filling, covering half the tortilla all the way to the edge. Fold in half, gently pressing the tortilla together. Place on a heated skillet and grill, flipping once, pressing down with a spatula until the outsides are toasted. Remove from heat and cut in half.

Seitan Piccata

17 12 2010

Running a blog is tough. Sorry for not updating so much lately. I’ve recently started an internship with an online travel guide as well as a freelance writing position for Falmouth Patch, as well maintaining 5 days of work a week at the pizza shop. Also factoring in that I’m moving in 3 weeks, it’s frickin Christmastime, and I have a boyfriend now, when the fuck am I supposed to cook a meal for myself, take pictures of it, edit said pictures, then friggin write about it?? crap.

But I did it!!! I figured with everyone goin’ on about Jesus lately, I needed to get some seitan in my life. Har har har. But really, I love seitan. It’s so hearty and flavorful and comes with less guilt than say stuffing yourself full of over-processed soy products. I’m lookin at you tofu. Here’s a pretty fancy and easy dish. Piccata. Normally not a fan of olives or capers, but they pair so well with everything here that I can’t resist.

I chose kale as a green, and served it over mashed potatoes, but you can really do anything with it. Hail the wheat meat.

Seitan Piccata
Adapted from Veganomicon

1 lb. seitan
1/3 cup all-purpose flour
Olive oil
4-5 cloves garlic, chopped
1/3 cup white wine
2 cups vegetable broth
1/4 tsp. salt
Several grounds of freshly ground black pepper
Pinch of dried thyme
1/4 cup capers, with some brine
1/3 cup kalamata olives, minced
Juice of 1 lemon
2-3 tbs. fresh parsley, chopped

Heat the olive oil in a large skillet over medium-high heat.

Cut the seitan into long, thin pieces (the seitan I bought came pre-cubed. This works as well. Whatever). Dredge the seitan slices in flour to coat. Add to the pan and cook until lightly browned on both sides, about 2 minutes each side. Keep warm when done. Don’t rinse the skillet or turn the heat off yet.

If there’s enough oil left to saute the shallots and garlic, do so. If not, add some more and saute for about 5 minutes, stirring often.

Add the white wine and raise the heat to bring to a rolling boil. Add the broth, salt, pepper and thyme. Let the sauce reduce by half, this should take about 7-10 minutes.

Add the capers and olives, and cook for 2-3 more minutes. Remove from heat and add the lemon and parsley. Serve over mashed potata’s with seitan. Ladle all that sauce on. Enjoy.

Portobello Salad with Mustard Dressing

2 12 2010

Sorry for the crappy picture. I’ve been feeling sickly all day, so tripods and f-stops are not on my list of things to deal with now. Started off with trying to exercise not too long after breakfast, wound up saying hey to that breakfast again when we met later, my head in the toilet bowl. Wanted to pass out all evening at work. Came home and just wanted something that would make me feel healthy. Greens. Veggies. Something to grant me living being status and not just a toxic waste dump. So thanks Veganomicon for making me feel whole again.

I changed the dressing to just a plain mustard dressing because I wasn’t ready for the spiciness of the original. This recipe is for a big ol’ salad. When you have company and suches. But you could just do what I did and scale it back for one lonely loser.

Oh and thanks to PanzerBastard and Toxic Holocaust for a great show on Sunday @ Great Scott in Allston. Thrashtastic. Here’s Ashleigh and Victor, acting completly appropriate.

Portobello Salad with Mustard Dressing
Adapted from Veganomicon

1/4 cup mustard (your choice. a spicy stone-ground. Dijon would work well too)
3 tbs. canola oil
1/4 cup red wine vinegar
2 tbs. pure maple syrup

Salad Fixins’:
8 cups mixed greens (Go nuts. I used what I had; romaine & some red cabbage.)
1 avocado, peeled, halved, pitted, and sliced thin
1 small red onion, sliced into thin half-moons
1 can chick-peas, drained & rinsed
1 tomato, diced (or some cherry tomatoes)
Some roasted portobello mushrooms (1 for each person; slather a mushroom in olive oil, soy sauce, salt & pepper, and whatever herbs you have on hand then throw in on a skillet or grill and cook both sides til tender)

Whisk together all the dressing ingredients in a small bowl.
Mix up all the salad ingredients in a large bowl, except the portobello. Pour on the dressing and TOSS.
When ready to serve, place the greens on a plate and top with the sliced portobellos.