rocket ship go!

February 10, 2008

OCF dinner

Filed under: Uncategorized — by Rachel @ 1:20 am
Tags: , , ,

I made dinner for all my people in the OCF on Thursday. I made mini polenta pizzas and a fruit salad, but I have no pictures of them. The pizzas were from Fat-Free Vegan Kitchen, and they were delicious (and gluten-free! Always a plus), even if they required a lot more baking time than the recipe stated. I should have made more, though: I only made a double batch (which is technically meant to serve four). I know my poor friends must have been hungry when they got back home, because I sure was! Note to self: amass more filling casserole recipes. The fruit salad was made in the style I learned from my mom:

*fresh fruit (I nicked what was sitting in the cafeteria: apples, oranges, and bananas)
*lemon juice (I actually asked the people in the back for a lemon, and they gave me one! Ask and you shall receive.)
*agave nectar (my mom uses honey)
*generous dashes of cinnamon

I love it so much; it tastes like home.

I did get pictures of the gingerbread cookies that I made for OCF. The recipe is really great: if you don’t overbake them, they’re nice and soft, and the spicing is just perfect. I made an orange icing to go with them: 1 c. powdered sugar, 1 t. orange zest, and just enough orange juice to make it gooey enough to pipe from a plastic baggy.

1/3 c. canola oil
3/4 c. sugar
1/4 c. molasses
1/4 c. plain soymilk

2 c. whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt

spice blend:
1/2 t. each ground nutmeg, cloves and cinnamon
1 1/2 t. ground ginger

In a large bowl beat together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.
In a sepearte bowl, sift together all the other ingredients.
Add the dry ingredients to the wet in batches. Mix together with a firm spoon or spatula until well combined. You should have a pretty stiff dough. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. (If you chill longer than an hour you may want to let it sit for 10 minutes to loosen up a bit before proceeding).

Preheat oven to 350 F. Lightly grease your cookie sheets.
On a floured surface roll you dough out to a little less than 1/4 inch thick. You can do this in 2 batches if you don’t have the space. Cut out your shapes with your cookie cutters and gently place on cookie sheets. Bake for 8 minutes.
Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

November 25, 2007

snobby joe(s) with polenta

Filed under: Uncategorized — by Rachel @ 2:15 am
Tags: , ,

It’s 1 AM. I’m gonna get today’s post over with.

Here you have the Snobby Joes filling from Veganomicon (coincidentally, this is one of the free recipes offered on the PPK website, hmm…) atop some plain, salted polenta. I feel like I can’t really call this snobby joes (plural), because it’s just the filling, no individual sandwiches involved. Right.

I would definitely recommend this recipe. Low fat, gluten free, and really high in protein, fiber, and iron (thanks to the lentils), this dish has a lot to be snobby about. Of course, you should ignore all the afore-mentioned wholesomeness and eat it because it’s thick and spicy and tastes so good. It has a notable 3 tablespoons of chili powder in it, and while I never thought chili powder to have that much heat, the large amount of it in the joes definitely gives the recipe a smokiness and subtle spiciness that lingers in the back of your throat. I think I also loved it because, paired with polenta, it makes my ideal comfort food: thick, mushy, spicy, and filling. I would also suggest drinking a glass of soy nog after you finish eating this, that would make everything better. If you have lentils, tomato paste, tomato sauce, and oregano somewhere in your kitchen, chances are you have the rest of the stuff to make this dish. (Psst! I used molasses instead of maple syrup, and it worked great!) You should totally go make some.

I also made some tasty chocolate chocolate chip cookies (gluten-free) before I went to see friends, but the pictures were ugly so I’ll spare you.

November 22, 2007

thanksgiving

Filed under: Uncategorized — by Rachel @ 10:15 pm
Tags: , , , ,

I had so much energy last night, I couldn’t stop cooking! It started with sweet potato casserole:


Here it is, pre-topping and pre-baked. My mom made a non-vegan sweet potato casserole, and she set aside some plain boiled taters for me to make my own version, which I adapted from this recipe at Get Sconed. What a great recipe! I 1/6’d it to make a portion for my little ceramic pan, and I added a bit more sugar to the potatoes and replaced some of the Earth Balance with rice milk. The finished result, all smooth and creamy with a rich cinnamon-nutmeg topping, made for some serious comfort food.


I also made a vegetable casserole with a chili polenta topping (looks a lot like sweet potatoes, right?) Here it is pre-baked. The recipe was originally a “Three Sisters Casserole”, but I made so many substitutions that it’s hardly the same recipe at all. I found the polenta to be slightly bland, but even so, I realized that I LOVE polenta and want to start cooking with it more often. So cheap, so simple, very quick, and gluten-free, too.

One important note: I’ve made this particular recipe before, and it calls for you to prepare the polenta in a huge double boiler for 40+ minutes. When I made it for the first time, I tried that technique, with little success. This time around, I read up on polenta from a free recipe on the Herbivore website. I used the process described there, and the polenta thickened up like a dream, in far less that 40 minutes. Here’s a basic outline:

4.5 c. water
1.5 c. cornmeal
1 t. salt
your favorite herbs (I think some dried basil and other Italian herbs would be great)

Heat the water in a large saucepan till it’s hot but not yet boiling. Add other ingredients and bring to a boil, whisking constantly. Turn down the heat to simmer and keep on whisking for about 5 minutes. A good way to see if it’s done is to take a glob of it on the tip of a spoon and set it aside. When the glob cools, if it’s nice and thick and basically solid, you’re good to go. This makes a pretty big amount of polenta. If you’re gonna save some for later, you should probably add some liquid before reheating to keep it from drying out.


I also made a chocolate cake with cherry filling and a little cherry sauce (recipe converted from the back of a box of Hershey’s cocoa powder). The cake was very gooey and rich and pretty delish all around, but the cake sunk somewhat in the middle, so I’m not going to copy the recipe here. Let’s just say I enjoyed it several times over the course of the day.


Clockwise from top right: a standard salad, jellified cranberry sauce (mm, high fructose corn syrup), sweet potato casserole, and the polenta-veggie casserole. (Diet Pepsi pictured is NOT mine!!!)

Create a free website or blog at WordPress.com.