On Friday night we celebrated one year since we closed on Casa Corazones, and were very happy to host our realtor, who is a classy, hardworking, wonderful person, for a nice colorful dinner. No pix remain, but here is what I cooked:
Inauthentic but Tasty Posole Soup (big pot, lots of leftovers):
- 1/2 pound dry hominy corn (I like the variety from Rancho Gordo)
- 1 can chickpeas
- 6 carrots
- 1 bunch dino kale
- 1 onion
- 4 garlic cloves
- stock/dried vegetables and water
- fresh parsley
Cook posole according to instructions. Then, add other ingredients, cover with water/stock and cook for 45 mins. I served the soup with freshly baked Bialys from a local bakery.
A fresh romaine lettuce with 1 avocado and 1 red grapefruit.
This one's a no-brainer, of course, but consider steaming it above the soup, so you get two things done at once.
Greens, Mushrooms, and Tempeh
A nice stir-fry of chard, button mushrooms, and sliced tempeh. I happened to have a marinated variety on hand, but you can easily marinate your own in soy sauce or Bragg's Aminos with some orange juice, garlic, ginger, spices, and hot sauce.
Caramelized Cherry Tomatoes
I found two tomato baskets for cheap at the grocery store, so I halved each of them, placed them with the sliced side up on a tray, drizzled them with olive oil and added fennel seeds, sumac, and nigella seeds. They were ready after about 20 mins, and I garnished them with fresh oregano before serving.
Tiny Bite-size Baked Potatoes
The little potatoes were cute and inexpensive, so I bought a lot of them and baked them whole with garlic, rosemary from the garden, some truffle salt, and a drizzle of olive oil.
Our guest brought fabulous cakes and I bought chocolate-mint vegan cookies. All the desserts were served with a big tray full of berries of all kinds, which I drizzled with juice from one tangerine and sprinkled with lavender tips.
This was a fun lesson in serving an entirely vegan meal without advertising it as such.
Sunday, March 29, 2015
Tuesday, March 24, 2015
6 green onion stalks
4 garlic cloves
1 tsp olive oil
10 large button mushrooms
2 Field Roast sausages
1/2 container (or 1 cup) Pomi
1 cup water
big handful containing all or any of the following: parsley, rosemary, oregano, sage
1/2 tsp paprika
Chop onions and garlic thinly and give 'em a minute in the wok with olive oil. Proceed to slice mushrooms and vegan sausages and add to the wok. Follow up with paprika. Give it a spin until the mushrooms and sausage begin to brown. Add pomi, water, and herbs, lower heat somewhat, and simmer until sauce thickens. Serve atop pasta, rice, quinoa, or anything, really.
Saturday, March 21, 2015
2 cups green lentils
3 large carrots
3 large tomatoes
3 celery stalks
1 package rainbow chard
5 garlic cloves
1/2 can tomatoes
1 tbsp cumin
Mix all ingredients in slow cooker, cover with boiling water, and set to cook on "low" for ten hours. Delish!
From there I headed on to Oakland for an Equinox ritual, which was springy and delightful. You can see our gorgeous altar in the photo. One of the activities was dyeing hardboiled eggs, which no longer appeals to me knowing what I know about the egg industry. But there was an alternative--sowing seeds and getting clippings of succulents--and we did a wonderful ritual for rain using reclaimed water, which I really appreciated. I need to start thinking about ways in which we can use reclaimed water and gray water here at Casa Corazones. Our garden consists of natives, which need a lot less water than exotics, and yet, if we are wiser about collecting shower water we can water them with that. The drought is a very serious source of concern, which means we may need to switch to growing things that require less water.
Our post-ritual feast included a lot of wonderful vegetable dishes. I summarily ignored the chicken and cheese and went for a green salad with edible flowers, two varieties of hummus, roasted asparagus, starfruit and strawberries and blackberries and blueberries, and my two contributions to the feast:
Fennel and Cucumber Salad
2 Meyer lemons
1 tsp olive oil
1 tsp fennel seeds
1/2 tsp lemony pepper
Thinly slice fennel (bulb and leaves) and cucumbers. Combine in a bowl with juice from the lemons and the spices.
Broccolini and Blood Orange
20 broccolini stems (or two big broccoli heads)
1 blood orange
Cut broccolini or broccoli into florets and steam until bright green and cooked but still lively and crunchy. Peel and slice up orange into little bits. Combine with broccolini.
I really hope my friends, who were lovely company, enjoyed all the vegetables and may have been persuaded that a meal that consists mostly (or exclusively!) of plant foods is fantastic. This one certainly was!
For this evening, I'm plotting tofu and mushrooms in soy-orange glaze, served over quinoa.
Sunday, March 15, 2015
3 cups dry chickpeas
1/2 jar raw tahini
4 small lemons
for garnish: paprika, parsley, olive oil, pine nuts
Place chickpeas in pot or slow cooker (we prefer the latter, as it saves a lot of time if you start in the evening and make the hummus the next day.) Soak them in boiling water, about a couple of inches above the chickpeas, for a couple of hours. Then, turn on the heat or the slow cooker and cook until the chickpeas are tender. Remove the foam a couple of times and add more water if necessary.
Place chickpeas, water, and tahini in blender. Add juice from lemons and blend slowly until creamy. Garnish with olive oil, pine nuts, paprika and parsley, or save a handful of chickpeas to garnish. Serve warm or cool.