pimm’s punch

October 9, 2012
by eatafood
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cocktail

we had a housewarming party so i figured HEY LET’S MAKE A PUNCH. so i did. it was good.

TO MAKE AN ICE MOLD

i filled a silicone bunt pan with water and froze it and peeled it out. if you use a metal ice mold just run warm water over it once it’s frozen and it should pop out.

PUNCH

1 bottle of pimm’s

1 litre of good organic not-too-sugary lemonade

1 litre good gingerale

1 bunch fresh mint

2 limes, sliced thin

3 lemons, sliced thin

1 pint strawberries, hulled and sliced

in a big bowl put all the fruit, mint and the booze. mush it around muddle the mint a bit, and let the fruit get boozy. when you’re ready to serve, add everything else and float your ice mold. you can add cucumber to make it a traditional pimm’s but this was really nice as is. i made two huge bowls and they were emmmmmpppptttyyyyy quick.

fake bbq meat sandwiches and a citrusy cocktail

October 2, 2012
by eatafood
comment 1
avocado / cocktail / meals / salads / sandwiches / seitan / tasty trash / tomato

i had my first multi-person visit at the new house the other night with some rad lady pals.

they brought beer, i made foods. still on my soycurl kick i made something akin to a pulled meat sandwich on baguette with green tomatoes, massaged kale and avocado. i served them with a side of roasted nugget potatoes cut into wedges with a pesto mayo dip (vegenaise and pesto mixed together, lazy).

i didn’t know they were bringing beer so i made a pitcher of booze drinks which we had first because beer before liquor etc. A GOOD TIME WAS HAD BY ALL. thanks for coming, ladies.

BBQ SOYCURLS

this was my first time making bbq sauce and i was winging it. disclaimer.

1/2 pack soycurls, soaked in warm water

1 white onion, diced fine

olive oil

1 can tomato paste

1 1/2 c. broth

2 tbsp mustard seeds

1 tbsp chili paste

4 cloves garlic, minced

1 tsp white vinegar

1 tsp apple cider vinegar

1/4 c. molasses

zest of 1/2 lemon

a few shakes of liquid smoke

salt and pepper to taste

in a pot heat a small amount of oil, but enough to cover the bottom. cook onion in the pot with a shake of salt until very soft, then add mustard seeds, garlic and chili paste. cook for a minute then add tomato paste and broth. add everything else (except zest and liquid smoked) and bring to a boil, then turn down to a simmer to thicken. then add zest and liquid smoke. taste and add more chili paste if you want it hotter, more molasses or a bit of brown sugar if you want it sweeter, or a bit of apple cider vinegar if you want it tarter. or leave it! i did.

squeeze all the water out of your soycurls and fry them in a bit of oil in a pan. once they get a bit of colour add your bbq sauce and cook medium low until they have absorbed a lot of the sauce and it’s thickened up even more. you’re done!

SAMMIES

(makes 4 and a bit of leftovers to put in a wrap for your roommate when she gets home from band practice)

1 wide baguette, flatten it out a bit, ends cut off

1 avocado

8 green tomatoes, sliced and roasted*

bbq soycurls

1 bunch kale, veined, chopped and massaged

1/4 c. nutritional yeast

squeeze of lime juice

1 tbsp olive oil

3 cloves garlic, minced real fine

combine kale, nutritional yeast, oil, garlic and lime juice. let sit while everything else is getting ready. cut baguette into 4 equal sections and slice almost through so they flap open (if your baguette is hard put it in the warm oven after the tomatoes for a few minutes to soften up) slice avocado and distribute equally, squishing it into the bread a bit on one half. distribute roasted tomatoes equally. spoon on hot soy curls generously then top with kale. these are messy.

*roast tomatoes in a single layer with olive oil and salt+pepper at 400 until browned, flipping once (about 20 minutes, but keep an eye)

 

CITRUSY MINTY DRINKS + VODKA (or gin)

2 bottles or rose lemonade (i use these for drinks all the time they are so good)

a handful mint

juice of 1/2 lime

1/4 c. orange juice

in a pitcher, put in mint and lime juice. muddle it as best you can (i don’t want to add sugar because the rose lemonade is already sweet). add everything else and chill.

in a highball glass, measure out one shot of vodka (or gin) over ice and top with pitcher mixture!

tacos with wildrice, kale, roasted tomato salsa, soycurls, avocado and tempeh

September 26, 2012
by eatafood
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avocado / meals / tempeh / tomato

taco time people!

make a ton, also good in burritos. wildrice is crazy expensive, i just lucked out and found it cheap and snatched it up because i LOVE IT but long grain brown rice would work too. i’m still working through my america treats so expect a couple more soycurl recipes coming up.

 

 

SOYCURLS

1/2 red onion, diced

1 tbsp cumin seeds

1 tbsp chili powder

2 tsp tumeric

soak soy curls, squeeze out excess water. sautee onion in a pan, once it’s translucent add spices. add soycurls and stir around until well coated. cook more until they are browned, adding bits of oil if needed.

TEMPEH

1 square smoked tempeh, cut into triangles

fry until browned and toss with nutritional yeast.

 

WILDRICE

1  1/2 c. cooked wildrice

1 avocado, cubed

2 scallions, sliced

2 handfuls chopped, massaged kale

glug of olive oil

1 tsp wine vinegar

cook wild rice according to directions (usually 4×1 and cook for an hour) in half broth half water. mix everything together in a bowl.

 

SALSA

8 green tomatoes, halved

4 regular tomatoes, diced

1/2 a yellow pattypan squash, sliced and diced

1/2 red onion, diced fine

handful cilantro, chopped

2 cloves garlic, minced

1/2 chili pepper of some kind, mostly seeded and chopped fine

lime zest and juice

glug of olive oil

salt and pepper to taste

roast green tomatoes with a bit of oil, salt and pepper in a dish at 400, flipping once the cut sides are browned and they start to lose shape. roast until soft. let cool, then chop up and combine everything

 

TO EAT TACOS
fry corn tortillas in a dry pan until they’re soft and pliable. put a bit of everything, good hot sauce, toasted pumpkin seeds and daiya maybe!

end of summer corn chowder

September 24, 2012
by eatafood
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corn / quick / one-pot / soup / soups

the other day i realized that summer is almost over and i’ve had fresh corn zero times this year. so i picked some up but it got all rainy/crappy out and decided to make delicious soup.

even though it’s a soup, the corn keeps a nice freshness and crispness to it. you will have leftovers with this recipe.

here’s how it went:

5 ears of corn

6 nugget potatoes (i used a mix of red, golden and those bluey guys only because it looks nice), diced

1/2 roasted squash*, peeled and chopped up

1 big red onion, diced

6 cloves of garlic

2 bay leaves

2 tbsp mustard seeds

2 tbsp chili flakes or paste

2 tsp paprika

8 c. broth

1 1/2 c. unsweetened almond milk

3 tsp braggs or tamari (taste it!)

1/3 c. nutritional yeast

2-4 tbsp apple cider vinegar or balsamic (to your taste)

i know i always say this but A TON OF black pepper

10 cherry tomatoes, quartered

optional:

cilantro or basil, chopped

soyrizo

in a large pot sautee your onion in olive oil or coconut oil. while that’s cooking, husk your corn and getting all the silks off, and then cut the kernels off of the cob and put aside. throw the mustard seeds, bay leaves, 3 cloves minced garlic, paprika and potatoes into the onions and cook for a minute. add hot broth and bring to a boil. break the cobs of corn in half and boil them in the broth for 15 minutes then remove. add your corn kernels and squash and simmer. when the potatoes are almost soft, add the almond milk, tomatoes, remaining garlic (finely minced), chili flakes, nutritional yeast, black pepper, braggs and vinegar, tasting and adjusting as you like. continue cooking until potatoes are soft and the corn is cooked, but don’t let it get mushy.

i had soyrizo that i bought on my american food vacation so i fried up a bit of that and put it on top of the soup with a big handful of cilantro.

makes for a big pot of soup! eat it up! put greens on it if you want extra iron or whatever.

 

*i had a spaghetti squash already roasted, butternut would work really well or acorn or kabocha. just chop it in half, drizzle olive, salt and pepper it and roast it until it’s soft.

you could also skip the squash entirely, just use 1 or 2 less broth in your soup. this makes for a quicker soup.