Bruschetta + Pesto

August 30, 2010 § Leave a comment

…excellent complements to a flatbread we found recently. The pesto is a combination of the following, pulsed in a cuisinart: Walnuts, Basil, Spinach, Parmesan cheese, Salt and Pepper, Lemon juice, Olive oil

For the bruschetta, the ingredients are simply tossed: Roma tomatoes diced into small squares, Basil, finely chopped, Balsamic Vinegar, Olive oil, Salt and Pepper

All quantities are to individual taste.


Review: Cups in La Jolla

August 26, 2010 § Leave a comment

Lactovegetarians are getting the shaft during this cupcakery phenomenon, but a rare few are offering eggless options. Cups in La Jolla is one of those and offers both a vegan (such as Vanilla Bean, Strawberry Tea Cup, Great Pumpkin, Cookies n’ Cream, and Chocolate Cheesecake) and gluten free option everyday. We stopped in today and had the Peachy Keen cups, which were dense with a crunchy exterior and syrupy peach fruit filling. The buttercream was just perfect: soft, fluffy, and not too sweet.

Cups is a good coffee shop alternative and a great option for catering a celebratory event, but I wouldn’t make a trip just for the cupcakes if you’re comfortable enough in the kitchen to whip up a quick batch from a Duncan Hines box. The cupcakes are good, but not amazing (although, I’ll need to try the Strawberry Tea Cup, Pumpkin and Chocolate Cheesecake to support this claim; I’m def. going back!!). Try stopping in on weekdays to take advantage of the two for one specials. The cupcakery offers free wifi and turns into a lounge after dark. Cups is located on Girard Ave. and is open from 10am-10pm.

French toast + Homemade hash (Vegan)

August 22, 2010 § Leave a comment

This is a very easy Saturday breakfast to throw together (I employ a major shortcut on the hash). French toast was one of my favorite items, breakfast or otherwise, back when I ate eggs. Now, you can find a great vegan version at Herbivore in SF. Trying that dish sparked my interest in finding a recipe so that I could have it at home all the time! After doing a bit of research I came up with the following. The homemade hash along w. a side of fruit rounds out the meal to make it a nice sit-down weekend breakfast to enjoy w. the paper and a slow cup of tea. This breakfast recipe serves two people.

Vegan french toast:
-4 slices of sourdough bread
-1.5 cups of vanilla soy milk
-2 tbsp all purpose flour
-1 tsp sugar
-pinch of cinnamon

Mix the soy milk, sugar, cinnamon and flour in a bowl wide enough for soaking the bread. Lay the bread flat in the liquid mixture. Soak both sides. Cook in an oiled non-stick frying pan on medium heat until both sides are golden brown.

Homemade hash:
-2 cups frozen round hashbrowns thawed
-1.5 tbsps finely chopped white onion
-1/2 tsp minced green chile
-1 clove minced garlic
-1 roma tomato chopped into small cubes
-1 tsp finely chopped cilantro
-salt and pepper to taste

In an oiled frying pan cook the garlic, green chile and onion on medium heat until lightly brown. Add the thawed hashbrown rounds. Break up the hashbrowns. Season with salt and pepper to taste. Add the chopped tomato. Stir for two-three minutes. Add cilantro then serve.

Vegan twinkies!!!

August 19, 2010 § Leave a comment

I’ve been waiting for so long to make these, along w. homemade ice cream, but that’s another day. The cake recipe used is not from scratch, but it’s a great time-saving and lowfat trick. So, here it is:

Vegan twinkies
makes about 16 twinkies
equipment needed: cream canoe baking pan

1 package of Butter flavored or sponge- cake mix
1 can or 330ml of carbonated soda (I use pomegranate soda, but it doesn’t matter what you use, the flavor doesn’t make it thru)
1/2 cup of all purpose flour

For the creme I used this recipe for vegan buttercream frosting

Beat the ingredients until they form a smooth batter. Add the batter to the well oiled baking pan and bake in 350 degree oven for 18-22 minutes. Make three injections on the bottom side of the cakes with the creme (you can make an injection device easily by filling a ziploc bag w. creme and cutting off a corner tip).

The best veggie dishes I’ve had: 1

August 16, 2010 § Leave a comment

cream-cheese + spinach ravioli in sizzling butter, topped w. deep fried garlic chips

1. Cream-cheese + spinach ravioli in sizzling butter, topped w. deep fried garlic chips (pictured above). This is a homemade dish, and the sizzling butter came about by accident. The mix of hot butter, crispy garlic chips, cream cheese and spinach puts me to sleep happy.   

Over the course of blogging, I’ll attempt to bring you the others, although they’re scattered around the world. This weekend we tried a shortcut w. the ravioli. It’s usually made from scratch, but in an attempt to adapt the making of the dish to an intense work schedule we used won ton wrappers bought at the local Chinese grocery store in place of the pasta. The stuffing is simply half a standard block of cream cheese mixed with about a cup of packed thawed frozen spinach w. the water removed, seasoned. Add salt and pepper to taste along w. a minced garlic/onion sautee. If you have green onion and basil you can toss that in as well, finely chopped. This should make about 15 boiled raviolis. The sizzling butter is exactly what it sounds like. We slice two cloves of garlic into chips and melt w. butter in a tiny pot until the block of butter melts away and becomes foamy.

Asian Vegan e-book Project

August 13, 2010 § 1 Comment

Deep fried tofu in garlic, spinach & white bean sauce

My mother is an amazing cook. She improvises and always does her own thing, and when it comes to Asian food, the products are top-notch. She’s been cooking since she could hold a spoon, and has stories of making coconut ice cream on the living room floor of her childhood flat in Bombay. I’ve been looking for a way to capture my mom’s talent for future reference in some kind of compilation, and this blog is an attempt at that, but is mostly about me finding my own way in the kitchen. So, we’ve decided to write an e-book to focus on her specialty of Asian Vegan food with influences from India, Malaysia, Indonesia, Thailand and China. We’ll spend the next couple of years testing the recipes, narrowing down the list, etc… and will blog updates along the way. We’re excited to work on this project together, and I am particularly excited about making some of the more complicated Asian dishes like spring rolls and curries easy to understand w. commentary on ingredients and loads of how-to pictures (what I believe most cookbooks are missing!!!).

Easy lunch ideas: Leftover ‘tuna’

August 11, 2010 § Leave a comment

'tuna' in creamy tomato sauce over spinach laced cous cous

This is what I did with the leftover ‘tuna’ (above) for a quick afternoon lunch in between dissertation writing: whipped up a creamy tomato sauce using marinara from a can, mixed in a spoonful of sour cream and added the ‘tuna’. I think the only way to work tuna into a creamy tomato sauce is with the fake stuff. Can’t imagine the real thing with any kind of cream. A vegetarian advantage I guess. Nevertheless, I would suggest using a soy chicken in place of the ‘tuna’. This was so easy, cook time start to finish was about 7-10 minutes.

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