Southern Comfort

     Nothing quite says comfort food like Biscuits and Gravy. . . unless it is biscuits and gravy with a side of grits and french fries.  While I was hitting the blue ridge mountains I was lucky enough to get in in my friends tiny kitchen and cook a vegan meal southern style.  

     The gravy is my pretty standard mushroom gravy (which I still want to try and make wheat free).  Caramelize some onions in oil (i like coconut oil for this because it does add some flavor so feel free to go with olive or safflower) , toss in diced garlic and sliced mushrooms.  while those are browning you can prepare a rue by whisking hot vegetable stock with white flour. I make my broth with the vegetable paste 'better than bullion' and for gravy I will add some soy sauce, vegan Worcestershire sauce and a dash of braggs.  The amount totally depends on how much gravy you are making but be careful it is pretty easy to make the rue too salty.  You can always fix it by adding more water and flour but too far will start to dilute the taste.  

     The fries are also my regular midnight snack of potatoes cut and tossed in olive oil (no peanut oil in this house but olive oil does wonderful!) and baked at 425 for 30-40 minutes.

     Grits. . . basically polenta which are both corn meal based.  The finer details don't trouble me much because we can get the 'feel' or 'taste' in the cooking process.  starting with the intended product may make it easier but a bit of kitchen trickery and I doubt you could tell which witch is which.  The recipe I followed for this grits (starting with grits) surprised me as it called for a tablespoon of sugar!  The slightly sweet grits were really quite good but I made them again alter in the week and went for a savory gris and like dhtat a bit more.  here is how both go:

3 C water

3 C almond milk (for creamy sweet) or 3 C Vegetable broth (for savory)

6 Tbs Butter ( used earth balance coconut whip so they were soy free)

2 tsp salt

3 Tbs sugar (leave out for savory)

2 Tsp pepper (leave out for creamy sweet)

1/4 C nutritional yeast (leave out for creamy sweet)

1 1/2 C Grits

mix everything together, let the butter melt in then stir in the grits simmer for 5 minutes and you are golden!  

[This recipe comes from a quick google search (http://southernfood.about.com/od/gritsrecipes/r/breakfast-grits.htm) ]

     For the biscuits. . .well you know how I am with baked goods.  There is so much detail to include and precision needed for great baking that I will have to do a biscuit post some other time.  For now Enjoy grits, enjoy gravy and always eat well.

Pizza for Days!

I dont know if it is the stress of traveling, the unfamiliar food of eating out too much or the lack of organic produce but when I am not in my own kitchen I never feel as good.  So when I got home from a conference in Monterey CA I was keen to do something exciting!  Fortunately my cook partner justin was on the same page and we made pizza!  

People always debate whether a good pizza depends on the crust or the sauce or the cheese/toppings.  Ill tell you now IT IS ALL THREE.  Sure you can still pull off a good pizza if the crust is perfect while the sauce is just ok but why bother with ok when you can have a really top notch pizza by getting all three right?  

First the dough:  

If there is a good bakery or pizzeria around the easy way is to buy your dough from them (which is what we did).   They have the industrial mixers and  A LOT of practice in making dough.  If you have the time of course make your own dough.  Not only does this give you the satisfaction of doing it all but it also gives you the chance to add extras (garlic, rosemary, dried basil or other spices, be creative).  A simple home recipe is 

7 cups white bread flour 

1 level tablespoon fine sea salt

1/4 ounce active dried yeast (about 1 tsp)

1 tablespoon raw sugar

4 tablespoons extra-virgin olive oil

2 1/2 cups lukewarm water

First mix the warm water, raw sugar, olive oil and yeast in a bowl and let it sit.  While the yeast wakes up sift the salt into the flour.  Slowly add the flour to the water with a gentle fluid stirring motion.  The idea is to work up the gluten from the flour into long elastic strands.  Mixing too fast or vigorously will break this process. Once it become stiff flour your hands and begin to knead the dough ball in a fold->rotate->fold process (check out The Tassajara Bread Book for a great pictorial representation). 

Let the dough sit for an hour while you make sauce and toppings!  

Sauce:

This is one of those things that I need to measure better.  I start with a can of fire roasted tomatoes.  Getting fire roasted tomatoes makes  a big difference so really go looking for them.  Again you can make your own but this adds another hour to the prep time.  The roasted tomatoes have their natural sugars better accentuated while also obtaining the rich full body of roasting.  Simmer the tomatoes for about 45 min on a low heat.  Add a touch of salt and pepper and really that will already be a wonderful sauce.  Of course I go further adding some crushed garlic, fresh oregano, minced parsley and some olive oil. The amounts of each depend on the flavors you want to have.  More garlic will give a bolder taste , more oil will give a smoother texture, fresh herbs will add complexity.  Just remember   after you add something wait 5-10 minutes for the flavor to mix before tasting and deciding to add more.

Toppings

I like to make cheese sauces with blended almonds and nutritional yeast but on this pizza I went for a hearty summer feel.  There are caramelized onions, mushrooms sauteed in olive oil, thin sliced green bell peppers and eggplant pan fried with coconut oil and a splash of balsamic vinegar.  

Creation:

get that oven heating to 450 or 500 with a pizza stone in the over.  IF you dont have a pizza stone you can fake it with a heavy baking sheet turned upside down but really that ceramic stone is important to baking the pizza evenly.

Since we have good crust, good sauce and good toppings we want to construct our pizza with a balance of all three.  We push our dough down and  knead it into a ball, cut off a portion and roll it out to a 1/4 inch thick.  Dont try to make a big pizza by rolling out the dough thinner just use more dough for a bigger pizza.  spoon the pizza sauce on and spread it so it is nearly even but not so tick that you dough is totally hidden.  If you like a saucy-er pizza I suggest keeping some sauce in a bowl for dipping, too much pizza sauce on the dough will interfere with the baking.  Same is true for toppings, they should be evenly distributed but not completely obscuring the sauce.  I always have a tendency to overload my pizza with toppings but each component has a flavor it is adding, more toppings does not necessarily enhance the flavor. . .Balance between the flavors is the goal.  

The pizza bakes for 15-20 minutes depending on the heat of your oven and how much stuff you put on top.  You want the crust to go golden while the pizza stone cooks the dough from underneath to create a solid crust the whole way across.  

we served our pizza with a tomato lentil soup full of the vegetables we had on the pizza and a simple green salad with olive oil and balsamic vinegar.  

In the above picture you can also see the baked potato pizza which featured an almost 'cheese' sauce.  As is always the case with pizza I am ready for more!  

Food for 200

so . . .I did something kinda crazy last week.  I made A LOT of food.  About a month ago Boz asked me to handle food for an upcoming event.  I had a budget of 300 dolalrs and needed to feed 200 people a combination of vegan and non vegan food.  OF course I wanted to go all vegan but I got help to deal with the non-vegan side of things.  While I turned 50 pounds of potatoes into 65 lbs of potato salad and 45 pounds of cabbage into 50 pounds of cole slaw Hani and Marie handled BBQ chicken (eww right, huge thanks for them dealing with it).  Of course I wanted there to be a comparable vegan choice so I went with the classic BBQ jack Fruit. 

Considering how delicious and simple it is to make this dish I am always amazed that people do not know about it.  First question is always "jack fruit?  what is that?"  Well Ill tell you: 

http://en.wikipedia.org/wiki/Jackfruit 

or rather  I will let Wiki tell you (please donate).  The cool part is this fruit has been eaten in India for over 6000 years, and it is just like I always say . . .you want a new idea look at the oldest vegetarian group on the planet!  Fortunately we can take this fruit and give it an american twist.  The hard part is often finding a good source of jack Fruit.  For last weeks meal I completely bought out the Asian market here in Davis, which is where you can often find canned jack fruit.  If you go with fresh jack fruit you need to soak it in water over night (or longer) to reduce the sweet/fruity flavor.  Getting from the can is way easier.   

Preparation is pretty much boiling the fruit in flavor water.  I use a combination of vegetable stock, garlic and onions.  The secret for getting the BBQ into it is a touch of liquid smoke . . . and oh man how have I never cooked with liquid smoke before?  You knwo that smell that people associate with barbecued whatever?  well it isnt the meat, it isnt the marinade, it isnt the grill it is the smoke!  liquid smoke adds that woodsy taste that you get in your nostrils and keep craving.  It is also what turns ketchup into barbecue sauce (more or less). 

The cole slaw and potato salad were pretty challenging and in the amount of time I had I didnt manage to take many photos.  Some day soon I might have enough time to actually document what I am doing again. 

Also a big thank you to Brad and Diana who helped plate food for 100 hungry climbers and the dozens of spectators at the Competition.

This is not the burger you are looking for

In the dead of winter you cannot blame me for wanting a taste of summer.  I just wanted to fire up the grill and toss on some portobello's, some marinated zuchinni, a few potatoes and of course corn. . . but it is January, it is cold outside, I am not gonna take the time to set up a grill and most my favorites are out of season.  After rummaging around the kitchen I made a mash of black beans (left over from dinner) and boiled yams, the mix was mostly yams.  That was not all, I grated some carrots in and tossed in some sauteed onions with seasonings (garlic[duh], salt, pepper, paprika and cumin).  I was surprised by how firm the mash was right off the bat!  I didn't have to add ant flour to stiffen it up.  I did use some corn meal on the outside before tossing my patties into a grill and it made it so they held together instead of sticking to the pan.  I put the patty on a baguette with barbecue sauce, dijon mustard, karinata kale, and a fresh sprout mix.  I rounded out my summer daydreams with thick cut fires baked at 400 F with lots of pepper and a dash of salt.  The good news is the days are already getting longer! 

Chilli Con YUM!

Chilli does not inherently mean chilli con carne, I know most people jump to that conclusion and instantly ask me 'chilli how do you make that vegan?' but chilli actually refers to the plant! if you make a meat stew with tomatoes it is just a meat stew until you add the chilli.  So the question becomes what makes a good chilli?

Mostly it is this mass of stuff.

The 'sausage' on the right is a vegan soy and wheat based  medium for flavor and spices and usually I dont use products that most refer to as 'meat substitutes' (really they are nothing like meat and calling them a meat substitute generates a false conception of what you are eating) because I like to avoid processed foods but I got it as a gift and dense protein like that goes a good distance for bulking up a chilli.  

Chilli Con Vegetables:

     The key to the chilli I make is having a strong vegetable base, using vegetables that caramelize or release sugar at the same time the supply earthy undertones.  This of course means onions(1/2 diced) and garlic (5-500 cloves minced) but also includes potato (didn't use it this time), Corn(didnt use) carrot(3 average), zucchini(2 small) and beet(1 average).  I particularly like using red beets because it makes the color of the chilli POP and adds a sweetness that is balanced by the spicy.  Of course if you go too heavy on the beet you end up with something that looks other worldly in the vibrancy of its reds.  

The root vegetable base is shredded so it will cook down fall apart and turn into a sauce.  This means the chilli should be started early because it takes over an hour of simmering vegetables in oil to get them to start to fall apart.  I usually simmer the onions a bit before that and add the bell pepper and garlic a bit later, though the bell pepper does not fall apart quite the same way leaving a few chunks for diversity in texture. 

(side note:  while the vegetables simmer you can pressure cook the beans which also take about an hour)

 After the vegetables starts to brown and fall apart you can toss in the veggie sausage and break it into nice bit size pieces and let it all keep simmering until the vegetables really become mush.  

 The mush never looks that good but oh it smells mouthwatering and now it is time to turn the mush into sauce.  The main part of this is adding fresh tomatoes (or some tomato sauce) and to my luck the sun golds were ripe early this year so they made an awesome chilli! Wash them and cut them in half to facilitate the 'saucing' and add in some extra olive oil (2-4 Table spoons).

By now the beans are hopefully ready.  What beans you ask?  well as I do I usually use a base of pinto beans(2 C dry) add in some kidney beans (1 C dry) some black beans (.5C dry) and Garbanzo beans (.5C dry).  Keep in mind those amounts will make A LOT of chilli but if you make it right it will not last that long.  Pressure cook the beans with 10C water (reduce the amounts of beans if your pressure cooker is smaller).

Once the beans go in (they can be a bit under cooked since they are going to simmer) the chilli is essentially ready.  It is not really ready until it simmers for at least an hour. In all honesty it would be even better if it could simmer for three hours (and even better if you let it cool and sit over night before reheating and serving).

Zucchini Corn Bread:

     I pretty much made up this recipe on the spot combining my friends zucchini bread recipe (dont know where she got it) with my favorite corn bread recipe (came out of vegan with a vengeance or how it all vegan or from another friend but ti has been in my recipe box long enough that I dont know anymore) 

Mix the dry ingredients (white flour, corn flour, baking soda, cinnamon, sugar, salt), fold in the wet ingredients (oil, water, vanilla, zucchini) until it makes a nice heavy batter.  This stuff is dense so try not to over mix it, press it into a pan and bake it at 350 for 45 minutes (you can make it while the beans and vegetables are cooking) 

I served it with a Spanish rice, a strawberry smoothie and a few slices of melon.  

It is a great meal to celebrate 11 years of being vegan :)

Biscuits n' Gravy

After doing a bit of traveling I got a hankering for some good ole fashion american food. . . Classic Biscuits and Gravy with a vegan twist.  We will be turning this mass of vegetables

into this meal.  Looking around the plate we see: BBQ Tempeh Sweet potato mash, green salad, spicy home fires and the focus of the meal Biscuits and Mushroom Gravy.

Mushroom  Gravy:

I like to use slice mushrooms rather than diced, I think it adds a nice texture.  The garlic and onions are going to provide a flavorful body to back up the mushroom highlights.

The onions are sauteed in oil, a lot of oil (nearly a cup of oil) for 5 to 10 min before the mushrooms join them.  I used as much coconut oil as I had around and used some canola to round it out.  I like to use coconut oil because the saturated fattiness and hint of flavor puts a lot of creaminess and delicious!  

I usually cheat when I am making gravy and just whisk some flour into the mess being sauteed but making enough gravy for ten people I went ahead and made a rue.  Rue is a fancy word for thick vegetable stock and I used about 5 cups of stock with 1-2 cups white flour with a  splash of soy sauce and vegan Worcestershire sauce to re-enforce that earthy savory taste and darken the rue to a nice golden brown color.  I also added a Tbs of butter (but not too much because the mushrooms and garlic already have enough oil)

Add the rude and let the whole thing simmer.  Check the flavor and add salt and pepper until it gets just the way you like.  If you are feeling extra fancy you can add in some truffle oil while it simmers to a thick and tasty gravy. . . personally I like drizzling the truffle oil over the top so it stands out as a distinct but complimentary flavor.  I did toss in some cursed red pepper flakes for a hint of color, not enough to make it spicy just enough to make it mesmerizing to look at. 

Buttermilk Biscuits:

Yeah I am sure you are going to scoff at the idea of 'buttermilk' and you have every right to but there is a vegan approximation.  I use soy milk (the protein and fat content are high and usually has a good amount of emulsifier which helps); one cup of soy milk whisked with a teaspoon of white vinegar.  The acid interacts with the protein and fat to thicken the soy milk until it is creamy and frothy. 

 For this recipe make sure the soy milk is chilled and goes back into the fridge after whisking. The key to making delicious flaky biscuits is keeping the fat chilled so the flour takes on a crumbly consistency.  That means between every step the ingredients should be in the fridge.  

Ingredients:

Dry

2 Cups White Flour

4 tsp Baking powder

1/4 tsp Baking soda

1 tsp salt

Fats

2 Tbs butter

2 Tbs shortening

Milk

1 C soy milk

1 tsp white wine vinegar 

The fun part of this recipe is that after sifting together the dry ingredients you get to mash in the fats by hand.  From fridge to mash should only take five minutes and the crumbly flour goes back into the fridge.  It is ok if there are some clumps but the goal is to have it all be flat and flaky but a few lumps are fine.  

Mix in the chilled buttermilk with a minimum of stirring until the ingredients are well combined, the dough should remain sticky.  Flour your hands and roll the dough into a ball, I tripled the recipe so I ended up with three balls (and could have been happy with quintuple these were so good).  Back into the fridge!  

You can roll the dough out but it is more fun to press it by hand to about 1" thick.  I made it too thin and the biscuits did not puff up as much as I wanted but man still delicious!  I used a cup to cut out rounds, recombining the trimming to make more rounds

bake at 450 for 15 min and yummmmmmmmmm!

Sides:

Five pounds of potatoes wedged and tossed with olive oil paprika salt pepper and garlic.  Bake at 450 for 45 to 60 minutes until golden brown and tasty, stir them around somewhere near the 30 min mark.  I like to let them sit for 15 min before serving, not only because they are too hot but also because the starches settle down and they go from being flaky to firm, and I like that more! 

Cut tempeh into strips and toss with your favorite BBQ sauce.  I was going to make my own but I ran out of liquid smoke.  I tried this new sauce based out of sonoma and was amazed to find that I liked it without alteration!  Most the time I add half a dozen spices to sauces before I actually enjoy them. . .this one was bang on and may hinder my doing BBQ sauce from scratch in the future. Bake at 450 for 30 minutes, stirring every 10 min or so 

unfortunately The store ran out of tempeh so I tried to make Seitan from vita wheat gluten and spices. Not goig into detail here because I didnt like the way it turned out but I will play with it more and get back to you once I figure out how to make seitan do what I want.  

Still I rolled it out after kneading and tossed it with the Barbecue sauce.  The flavor was right on but the texture was too rubbery, I am guessing I over mixed it, over kneaded or added too much water . . .more experimentation to be done. 

Sweet Potato mash was simple. . . cube 5 pounds of sweet potatoes and steam until soft.  Mash them with 1/2 Cup oil 1/4 Cup water, 1 tsp cinnamon and a pinch of nutmeg.  Garlic, salt and pepper to taste.  Keep in mind here the oil and water may be off in measurement but the point is to add oil and water until you get the creaminess you want but dont go overboard.  You can always cut the fat by increasing the water in place of oil but really the oil is what makes these things turn to velvet. 

 And YUMMMMMMMMMMMMM