Holiday Cooking, Vegan-style, Part 1

[Guest guest]

http://missionlocal.org/2009/12/holiday-cooking-vegan-style-part-1/

 

 

Best Brussels Sprouts

Non-vegans always ask for this recipe. It’s a keeper.

 

Parsley-Caper Sauce (makes ½ cup):

Recipe adapted from Deborah Madison’s Vegetarian Cooking for Everyone.

 

½ cup finely chopped parsley

2 tbsp small capers, rinsed

1 finely chopped shallot

1 large lemon

1/3 cup mild olive oil

1 tsbp white wine vinegar

Salt

 

Wash the lemon well, particularly if it’s not organic. Grate about 1 tsp of

the zest, then cut lemon in half and squeeze out 2 tsp of juice. Combine zest

and juice with remaining ingredients, stir vigorously, let sit for 10 minutes.

Taste and adjust vinegar, juice and salt as needed. Set aside.

 

Sprouts:

 

1 pound of Brussels sprouts

1 cup of Walnuts, broken or loosely chopped

2 tbsp olive or vegetable oil

 

Trim remaining stems off the sprouts and slice into halves. Steam until bright

green and nearly fully soft, perhaps 5 minutes. If don’t have a steaming

device, just skip to frying them.

In medium-heat frying pan, heat oil, add steamed sprouts. When they begin to

brown, add the walnuts, stirring periodically until all the sprouts are lightly

browned.

Remove from heat, add sauce. Serve hot or room temp.

 

Cuneiform Bean Soup – feeds 6+

This is a variation on Italian bean soup, but with quinoa, which looks like tiny

unreadable alphabet script.

 

Ingredients:

1/3 cup plus 2 tbsp olive oil

1 white or yellow onion

2 1/2 tbsp fresh, loosely-chopped rosemary

4 whole, fresh sage leaves

2 large, chopped carrots

½ smallish celery root, peeled and sliced. Or two celery stalks, chopped

1 large potato (any kind, Russets are nice)

6 garlic cloves, loosely chopped

3/4 cup quinoa

10 brown mushrooms, sliced

1 ½ cups completely cooked beans: cannellini, navy, great northern, or mixed

Handful finely chopped parsley

1 cup chopped ripe tomatoes (canned are better than fresh if you can’t find

ripe ones)

Salt, a lot, to taste

Pepper, to taste

 

Soup stock: In a large pot on medium heat combine 2 tbsp oil, onion, the sage,

and ½ tbsp of the rosemary, stirring regularly until onions are translucent.

Add carrot, celery, garlic, potato, 2 tsp salt, and 8 cups water. Bring to boil,

lower to simmer 30 minutes uncovered. Strain, keeping only the liquid.

 

Meanwhile, rinse the bejeesus out of the quinoa. If you’re so inclined, you

can actually boil it in a little water for 30 seconds and strain. This

eliminates the bitter outer coating.

 

In a small frying pan, fry up the remaining 2 tbsp rosemary in 1/3 cup oil on

low to medium heat until the leaves start to brown. Set aside to cool, then

strain out leaves, retaining fragrant rosemary oil in a little pitcher or cup to

use as soup garnish.

 

When the stock is complete and strained, add back in the quinoa, mushrooms,

beans, tomatoes, and parsley into pot. Bring back to a boil, and then lower to

simmer until the “tails†are sticking out of the quinoa. Add pepper and

plenty of salt to taste.

 

Garnish after serving.

 

Check back tomorrow for brownies, and pie crust that doesn’t suck!

 

 

And everyone got excited about the technology. And I guess it was pretty

incredible watching a missile fly down an air-vent. Pretty unbeliveable. But

couldn't we feasibly use that same technology to shoot food at hungry people?

You know what I mean? Fly over Ethiopia, " There's a guy that needs a banana. "

" Shooooooooooooom "

the Stealth Banana

Smart Fruit!

 

Bill Hicks