Thanksgiving Eve (Also Birthday Eve Eve)

My dear friend, Katrina, sent me this cartoon.  I can't paste it here, but it's worth checking out.  My family, immortalized.  Per and I are vegan, I'm off sugar, Per doesn't view pumpkins as a dessert meal, Dad's off nightshades, Mom and Sister are off gluten, Mom and Dad are off alcohol and caffeine, and Dad can't have chocolate after 6pm.  Soooo... Root mash instead of mashed potatoes (yams, turnips, carrots; it's actually really good), tofurkey for Per and I, vegan mock shephard's pie for the others, agave chocolate cake for breakfast on my birthday because we can't have it for dinner, gluten-free biscuits for dinner.  I feel like that covers it.  The two things everyone agrees on are roasted brussels sprouts and cranberry sauce.


And here's my Thanksgiving fashion inspiration.  The hair, at least.  The outfit's a tiny bit inappropriate for the weather.

Mushroom Gravy

I'm posting this partly to share, because it's great, and partly so I can access this recipe from any computer.  I could make a google doc, but if I'm typing it anyway, why not put it here!  I feel like a true American cook should be able to make a gravy without a recipe, but I didn't have biscuits and gravy until I was 17, and it's only made a sporadic appearance since then.  I hope you enjoy, and I hope not sporadically (Clueless reference).


Mushroom Gravy
From Vegan Brunch, by Isa Chandra Moskowitz

2 cups vegetable broth
1/4 cup flour
2 T olive oil
1 medium onion, thinly sliced into 1/2 inch long pieces
10 ounces cremini mushrooms, thinly sliced (4 cups)
3 garlic cloves, minced
1 t thyme
1/2 t sage
1/4 salt
sever dashes of fresh black pepper
1/4 cup white cooking wine

Mix the flour into the broth until dissolved and set aside.

Preheat a large nonstick pan over medium heat.  Saute the onion in the oil for about five minutes, unitl translucent.  Add the mushrooms and saute for five more minutes, until the mushrooms are tender.

Add the garlic, thyme, sage, salt and pepper.  Saute for another minute.  Add the wine and turn the heat up to bring to a simmer.  Let simmer for about a minute, then lower the heat and add the broth mixture.  Stir constantly until thickened, about five minutes.

Birthday week!!!

This is my favorite week of the year.  It's even better than Christmas, because I have to share Christmas.  I love thanksgiving because I get to eat all my favorite foods.  And I'm an adult now, so there's no one to tell me to stop eating before I puke.  It's my prerogative if I want to eat till I throw up.  I've been known to do that, and I'm okay with that.  My mouth likes food, and my stomach just has to deal with it.  Although Per doesn't seem to like it too much, and in fact banned me from blueberries this year.  The past two years that I've gone blueberry picking has resulted in a bit of over-indulgence.  I'm like a carnivore; I'll just eat until the food's all gone.  But I feel this is a valid point for Thanksgiving, because when it's gone, it's really gone, for a whole year!
The other awesome thing happening this week is my birthday.  I'm going to make the following cake.  That's right, I'm making my own cake.  I'm not a total control freak, but this way I get to know if it sucks, it's my fault.  Plus if it's fabulous, I get all the praise.  It's hard to find a recipe that I want to eat, that my family will eat too.  I don't think they'll go for the coffee sauce, so I'll have to figure something else out for that.  And my dad can't eat chocolate after 6pm or he is kept up, so maybe we'll have cake for breakfast.  It's a make-ahead-of-time cake, so that'll be perfect.  I'll post photos when it's actually materialized.

Pumpkin Cake with Chocolate-Hazelnut Ganache and Cinnamon-Coffee Sauce
The Millennium Cookbook

Chocolate-hazelnut ganache
1 cup hazelnuts, toasted and skinned
2 cups soy milk
1 pound semisweet nondairy chocolate, melted

Chop the hazelnuts in a blender or food processor.  Add the soy milk and combine with the nuts.  Turn the blender on and slowly pour in the melted chocolate.  When fully blended, pour into a bowl, cover, and refrigerate until firm, about four to six hours.

Cinnamon-coffee sauce
3/4 cups freshly brewed coffee
1/2 teaspoon ground cinnamon
3 tablespoons Sucanat or Fructose (I plan to try Xylitol and hope for the best)

In a bowl, combine the coffee, cinnamon, and Xylitol.  Whisk together and cook over medium heat.  Let cool and refrigerate until needed-- up to two days if you make it ahead

Pumpkin Cake
2 cups unbleached all-purpose flour (I'm going to use Arrowhead Mills gluten-free flour mix)
1 tablespoon ground cinnamon
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup pumpkin puree (After we went to Sauvie Island Farms, I roasted and pureed some acorn squash to freeze, so I'll use that)
1/3 cup canola oil
3/4 cup maple syrup
1/2 cup soy milk
3 tablespoons minced fresh ginger (I dislike mincing.  I'm a grater)
1 1/2 teaspoons vanilla extract
1/4 teaspoon lemon juice

Preheat the oven to 350 F.  Oil an 8 inch round springform or false bottom cake pan.  Into a large bowl, sift the flour, cinnamon, baking powder and baking soda.  Stir in the salt until well combined.  In a blender, combine the pumpkin puree, oil, maple syrup, soy milk, ginger, vanilla, and lemon juice.  Blend until well combined.
Pour the wet mixture into the dry mixture and whisk until combined.  Pour the batter into the prepared pan and bake for 55 to 65 minutes, or until golden brown and a toothpick inserted in the center comes out clean.  Let cake cool completely in the pan, then remove it from the pan.
Slice the cake horizontally into three even layers (that should be fun!).  Place the bottom layer of the cake on a cake pan.  Drizzle 1/4 cup coffee-cinnamon sauce onto the bottom cake layer.  Spread one half of the hazelnut ganache on the cake layer.  If the ganache is too hard to spread, place the container in a warm water bath.  Place the second layer of cake on top of the ganache layer.  Drizzle 1/4 cup coffee-cinnamon sauce onto the middle cake layer and spread it with the remaining half of the hazelnut ganache.  Place the third layer of cake on top.  Wrap the cake with plastic wrap and refrigerate at least one hour.
To serve, cut the cake into ten pieces.  For each serving, place slices of cake on serving plates and garnish with chopped fruit or fresh berries and a sprinkle of cinnamon.

How-To

Some time ago I got a book called "How to Develop Poise and Confidence," by Michael Drury.  I don't remember if it was a sarcastic gift or if I bought it for myself to increase my quirkiness, but I've had it for probably ten years.  Published in '63 and aimed mostly at house wives, it's a window into another time.  While it at first seems trite, the advice it contains is really well founded.  Here are some thoughts for the day.

Believe in Yourself

How can a woman give herself to her family, her work, or anything else if she hasn't got a self to give?  To be self-confident, you have to believe in a self, in its reality and importance.  The self you are is unique.  Your ears, fingerprints, the swirl of your hair are distinctly your own, not only different from anybody else's but different from any that have existed throughout history.  It is reasonable to assume that what is inside--your sensibilities, talents, tastes--are equally special.  If you do not value them and use them, they will be lost to the world, for nobody else has your particular combination of abilities.

Perhaps it can be said this way: Taking pains with your outside appearance lets your real self come through, as a sparkling window lets in the sun. If there are pretty curtains blowing softly in the breeze and a bowl of flowers on the sill, so much the better.

I'm still not good at spending time on my looks every morning.  Partly because my mornings don't have much of a pattern to them, but I won't blame that entirely.  It's just been a hard habit to build.  But I do try to remind myself that taking care of the outside of my body isn't all that different than taking care of the inside.  Jeans and over-sized hoodies (like I'm wearing right now) are super comfy, but they put me in the mind set to flop around all day.  Putting on get-up-and-go clothes makes me feel much more inclined to be a productive member of society, and that makes me feel good about doing my face and hair.  It's a positive feedback loop.

Crock Pot!

I didn't make any sort of fancy barbecue sauce today, but I did make bbq tofu.  In the crock pot.  With ketchup.  Don't knock it till you tried it.  I'm a fan of this recipe.  I've probably made it half a dozen (6) times.  So I just wanted to share it.

2 containers firm tofu, pressed
1 1/2 cups ketchup
3 T agave
2 T Braggs
1 T apple cider vinegar
1 T red pepper flakes
1/2 t garlic powder
salt and pepper to taste

Stick it all in a slow cooker and let it go for 5 hours.  It gets a little caramelized and tasty.  I love it!

I've lost track

How many days has it been now?  I don't remember.  Since August, so coming up on the half way mark.  I'll figure it out. 

I really liked my plan of Thanksgiving-themed food every day, but it didn't last long.  I did bump up my cooking, though, trying new recipes or making complicated ones that I usually leave for special occasions.  I also realize that I have had the same thought just about every November 1st.  But it's back to basics: protein, carb and steamed greens.  I have been spicing up the veggies with different sauces.

Monday's Honey Mustard
Big blob of stoneground mustard
Medium-sized blob of agave
Small blob of Veganaise
Dash of balsamic vinegar
Mix and pour.

Tuesday's Hoisen Sauce
6 T Miso
3 T agave
2 T vinegar
2 T sesame oil
1/2 t dry ginger
1/4 t cloves
1/2 t cinnamon
2 t tamari
Garlic to taste
Water to desired thickness
Mix and pour.

Today is Wednesday.  I haven't decided on a sauce yet, but I'm leaning towards barbecue.

My First Quiche

Time for comfort food.  This quiche from The Millennium Cookbook hit the spot.  I was pleasantly surprised at how quick and easy it was, and how normal the ingredients were.  This book is full of craziness, but the quiche was simple and great.


(Per says I'm not really rockabilly enough today and I'm getting a warning.  So maybe I'll notch it up tomorrow and post some photos while I'm at it.  Then again, maybe not.)

Polenta, Tofu and Vegetable Quiche

Serves 6 normals or 4 hungry cyclists, or Per and Amelia for dinner and then again for lunch.
Polenta
4 cups water
1/2 tsp sea salt
1 cup polenta
1/2 tsp dried oregano
1/4 tsp minced fresh rosemary

Tofu-Vegetable Filling
1 clove garlic, minced
1 bunch of basil, stemmed
2 tbsp light miso
1.5 lbs firm tofu, crumbled
2 tsps wine vinegar
2 tsps brewer's yeast
1/3 tsp ground nutmeg
2 leeks, white only, washed and cut into 1/2" slices
1 clove garlic minced
2 tsps olive oil
8 oz mushrooms, thinly sliced
1 zucchini, thinly sliced
1 tsp sea salt
.25 tsp ground pepper (That's 0.25, not 25, okay)

1 tomato thinly sliced
handful of chopped herbs (oregano, parsley, basil, tarragon, rosemary, thyme, etc)

To make the polenta: In a medium heavy pot, bring the water to a boil and add the salt.  Gradually whisk in the polenta.  Reduce heat to low, add the oregano and rosemary, and whisk for 5 minutes.  Cook the polenta for another 10 minutes, or until it pulls away from the sides of the pot.  Pour the polenta into an 8 inch square baking dish and smooth the top.  Cool for at least an hour.

To make the filling:  Preheat the oven to 400 degrees.  In a large bowl, combine the garlic, basil, miso, tofu, vinegar, yeast, and nutmeg.  Transfer half the misture to a blender or food processor and blend until smooth.  Return the puree to the bowl and set aside.
In a large saute pan or skillet, saute the leeks and garlic in the oil over medium heat until the leaks are just wilted, about 5 minutes.  Add the mushrooms and zucchini and saute until the vegetables are soft and the liquid has evaporated.  Add the salt and pepper and remove from heat.  Add the tofu mixture and stir well.  Spread this mixture on the polenta in the making dish.
Cover with aluminum foil and bake for 20 minutes.  Remove the foil and top with the tomato slices, herbs, and bread crumbs.  Remove the foil and top with the tomato slices and herbs.  Bake, uncovered for 20 minutes, or until the top is slightly browned and the filling is firm.  Let cool for 15 minutes to set up the filling before serving.

Peach Cardamom Biscuits

The house is in shambles and it's raining cats and dogs.  Perfect time for some baking!  I found this recipe online the other day and wanted to try it out, but when I went to the store, I couldn't remember all the ingredients, so I kind of mixed it with a scone recipe by Isa Moskowitz.  I still wanted it gluten-free, and I forgot the coconut flour and amazaki, so I improvised.

Amelia's Slap-dash Peach Cardamom Biscuits

Mix together and let curdle:
2 cups soy milk
2 tsp apple cider vinegar

Sift in a large bowl:
1 1/2 cups rice flour
1 cup soy flour
1/2 cup corn starch
1 1/2 tbsp baking powder
1 heaping tsp cardamom
3/4 cup xylitol
1/2 tsp salt

Make it fluffy:
Whip 2 tbsp of egg replacer into the sour soy milk.
Add in 1/4 cup agave

Peaches:
I used about a cup and a half of frozen peaches. I melted them on the stove and broke them into half inch pieces.  Even if you're using fresh, I'd cook them just a bit to get the peachy syrup well distributed in the biscuit.  Stir this into the soy milk mixture

Mixing it together:
This is why these are biscuits rather than scones.  I got ahead of myself and mixed the wet into the dry straight away.  To make pastries more on the crumbly end of things (and correct me if I'm wrong), the oil needs to be mixed with the flours before the water stuff.  The oil (butter, margarine, whatever) will coat the dry stuff and then the water-based stuff will hold it together.  When you want moister cookies, you massage water-based stuff into the flour, getting the gluten sticky, before adding the oil-based stuff.  Water's hydrophilic, oil's hydrophobic.  That kind of stuff.
Anyway, I forgot about the plan to cut some margarine in, and mixed the wet straight in.  No point in dealing with the hassle of cold margarine at that point, so I poured in 1/6 cup canola oil. and mixed well.

Putting it in the oven:
The oven should be preheated to 350.  Drop spoonfuls of the batter onto a greased cookie sheet, leaving some space between.  They hold their shape a little bit, but do expand some too.  I was worried they'd make one solid biscuit, but they stayed separate.
Sprinkle each one with a teaspoon of xylitol for added yum.
Bake for 20 minutes or till golden, and enjoy!

I think this recipe would also work for muffins.  They have that kind of consistency.  It would be worth a try. 

You may be concerned that I am not following through with my falcon project, but I would like to assure you that, even with all the crap going down, I have managed to dress appropriately each and every day.  I'll post photos soon, I just haven't had the time/confidence lately to look camera-ready.

Dinner, delayed

So the whole "I'm gonna be a good blogger" thing fell apart pretty quick, didn't it?  With a sick hubby and the basement (where our bedroom, library and computer room are) flooding, it's been a busy week!  But I'm back!  Dinner is cooking, dishes are done, and what better thing do I have to do than blog.

When we got back from Portugal, our eggplants had ripened!  We've got four, but for tonight's dinner, I only brought two in.  I have paired them with tempeh, glazed carrots, and mashed potatoes.

Baked Eggplant
Cut some eggplants cut into 1/3 inch slices.  Salt them on both sides and let sit for 30 minutes.  Everyone says to pat them dry, but I always just rinse and shake, and that works fine for me.  So do that.  Then lightly oil a baking pan, and put them in.  Spoon tomato sauce over, and pop them into an oven preheated to 350.  Cook for 20 minutes, flip, sauce the other side, and bake for another 30 or so minutes.  I sprinkled Daiya cheese over in the last 5 minutes, but they'd taste good without.

Savory Tempeh
Cut the tempeh into strips.  Steam them over a high boil for ten minutes.  Take a big old sauce pan.  I used a nonstick this time, but cast iron works well if it's well seasoned (which mine is not right now).  Put enough water in the pan to cover the bottom to about a quarter inch.  And two tablespoons of soy sauce (or Braggs) for each pack of tempeh.  Then put in whatever combo of italian-ish spices you want to.  Probably about a tablespoon of spices would be a good total.  I put in some black pepper and hot sauce too.  Add about two tablespoons of oil.  It's kind of like you're making a tea for the tempeh to get seasoned from.  Put the tempeh in and cook over high for ten minutes.  As the water evaporates, the flavor will go into the tempeh.  Don't let it evaporate too quickly.  If it's getting dry, add more water.  You've got to give it time to get to the center.  When the water's gone, you've got some very well distributed oil for the tempeh to fry in.  Cook till crispy.

I added a nice cocktail to dinner.  I muddled a teaspoon of grated fresh ginger with a little bit of agave and mixed that with some sparkling water and Absolut Citron.  Pour over ice and it's very tasty.

Dinner last night

Again, no photos.  Sorry about that.  Per flew in from Switzerland last night and at his request I made his favorite comfort food.  Dinner was ginger baked tofu, maple glazed Brussels sprouts, and mashed potatoes.  Good fall food.  We are eating dinner out tonight, so nothing exciting there, but I am planning to make a shiitake winter stew with roots and soy puffs.  Plus salad.  We've been lacking in fresh vegetables pretty seriously lately, so salad will be nice.  I'll post the recipe for the tofu and Brussels sprouts soon.  Also I've got four egg plants out in the garden that I need to make.  It'll be fun to try to find a hearty, Thanksgiving-ish recipe with egg plants...

Breakfast at Home

Even though I wasn't gone from home for very long on this last trip, I sure got to missing my kitchen.  Per's still traveling, so my first meal back was a solo adventure.  When I woke up this morning the first thing I wanted was a breakfast cornbread.  I like to indulge my travel-induced food cravings.  One time I absolutely had to have squash pancakes.  Nothing else would do.  So today it was cornbread.
When one takes the summer essentially off all exercise and subsists on coconut ice cream, one will inevitably pack on some extra baggage.  So here I am, on the first real day of the off season, with a few pounds too many.  Dropping back to my ideal weight isn't something I ever enjoy, but it's not too terrible either.  Without being able to eat gluten, which is low in carbs and high in protein, this year will be extra challenging.  On top of that, it's Thanksgiving Month!  I am going to make thanksgiving foods every single day this month.  It only comes around once a year, and it's my absolutely favoritest holiday.  Plus my birthday is the 26th.  Soooo...  That leaves me with the challenge of finding weight-loss foods that taste super yummy.  Cornbread is not one of them, but I made it anyway.  I'll start tomorrow, right?

Skillet Corn Bread, from the Veganomicon, plus my modifications
2 cups plain soy milk
2 tsps apple cider vinegar
2 cups corn meal
1/2 cup gluten-free flour mix by Arrowhead mills
     This stuff bakes almost just like wheat flour.  It's what I made Per's birthday cakes with
1/2 cup soy flour
     I actually only had 1/2 cup of the flour mix, so you could just do 1 cup of flour
1/4 cup xylitol (or sugar)
2 tsp baking powder
1/2 tsp salt
2 tsp molasses
1 apple finely diced
     It calls for 1/3 cup of oil, but if you mix in the diced apple, it'll taste more breakfasty and still be moist
     I got this substitution idea from Per's mom's Apple Cake which was made back when butter was rationed

Preheat the oven to 350 degrees F.  Lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while it preheats.
Combine the soy milk and the vinegar in dish and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the cornmeal, flour, xylitol, baking powder, and salt.  Create a well in the center and add the soy milk mixture and molasses.  Use a wooden spoon to mix together until just combined: some lumps are okay. Fold in the apple bits.
Pour the batter into the prepared cast iron skillet.  Bake for 32-35 minutes, until a toothpick comes out clean.
Enjoy!