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Weekend Cook and Tell Round Up: Temporarily Vegan

Roasted Black Sesame Tahini. [ Photograph: pinjing ] Last week we asked all of you to forgo animal products for our Temporarily Vegan Weekend Cook and Tell challenge. Cooking without dairy and meat proved to not only be a challenge but also a jumping-off point for a heated discussion on the topic of what truly qualifies as vegan. Here’s a look at some of our tastiest responses. Since receiving a food processor for Christmas pinjing has been whipping up all sorts of nut butters, a great source of animal-free protein. This slightly sweet Roasted Black Sesame Tahini is wonderful as a spread or as a dressing for noodles. Using spring as an inspiration newRDcook chopped up a slaw of kohlrabi, apple, and rutabaga . erunuevo made a quick vegan stir-fry of corn, chickpeas, zucchini, and peppers seasoned with homemade recaito , a Puerto Rican cooking base with lots of cilantro and culantro. Borlotti Bean Mole with Roasted Winter Squash. [ Photograph: DessertByCandy ] DessertByCandy ’s Borlotti Bean Mole with Roasted Winter Squash was just one ingredient short of being vegan. This wonderfully warming winter stew missed the mark do to the milk solids present in the chocolate used for the mole. Peanut butter on sourdough was dbcurrie ’s contribution to this…

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Tags: butters, chocolate, missed-the-mark, recipes, result, roasted-winter, rutabaga, source, time, week, weekend, winter

Want to write for SuperVegan? Apply here!

Hey y’all! SuperVegan (that’s us!) is looking for bloggers, contributors, and vegan busybodies to write fascinating/entertaining/awesome/all of the above posts for our blog. Here’s what we need: Staff Writers : excellent regular bloggers who are up on vegan news and can write one or two posts each week. Should be able to take assignments, come up with your own post ideas, edit yo-self, happily accept constructive criticism and editing, and provide original primary-source reporting and research. For example, we would looove to post interviews with vegans who are doing cool stuff. Contributing Writers : Bloggers to write occasional posts on topics of interest to vegans (i.e., food, cooking, animal rights issues, vegan/veg events, vegan fashion, political initiatives, restaurant openings and closings, national/international vegan news, and whatever else you can think of!) For ye staff writers: e-mail us with a blog post you would write for SuperVegan if you were on staff today, written in our style; keep in mind that if we like it we might post it! Also, supply us some links to your writing on a blog or website or whatever you’ve got, give us a sense …

This Post was extracted from SuperVegan: Vegan Blog and New York City Restaurant Guide
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Tags: admission, criticism, events, fashion, food, initiatives, issues, love, posts-on-topics, result, stuff, Vegans, writers, writing

Eliminate the Doubt! You CAN learn to cook

Eliminate the Doubt! You CAN learn to cook Youre not born knowing how to cook. Its not your fault. If your Mother or Grandmother didnt teach you, are you doomed? No, you CAN learn to cook, you probably already know how. www.webcookingclasses.com From: ChefToddMohr Views: 0 0 ratings Time: 01:53 More in Howto & Style

Tags: already-know, doubt, eliminate-the-doubt, fault, grandmother, How To Cook, how-www-webcookingclasse, mother-or-grandmother, not-born, recipes

Pantry Workout- Aloo Gobi from Marc @NoRecipes

This is the thing about the great big wonderful world of blogs– are you listening? Blogs can open you up to a whole great big wonderful world! Yesterday I was over at No Recipes . He posted a delicious and very Marc looking Aloo Gobi , which is an Indian dish of spiced cauliflower with potatoes. Something about it hit me just the right way. So I decided right then that I would make it for lunch– immediately. This is not the type of thing I usually cook. In fact this is the kind of thing I usually reserve for restaurants. It’s not that I can’t cook food like this. I just proved (at least to myself) that I can. But for some reason I just don’t … but I guess that is a question between my pantry and me. Speaking of my pantry, my pantry gets a lot of the credit for the success of today. I keep my pantry in tip-top shape. You never know when it’s going to get a strong work out from a difficult challenger. This Indian spiced dish is a perfect example of …

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Tags: challenger, garlic, honey, kind, pantry, potatoes, restaurants, result, Vegetarian

Cooking Tips and Grammar Lessons, I could use both

I always over soften my butter, I find it so much easier to make cookies when the butter is melted, right? WRONG see why I need help.. having 8 children threw me head first into the cooking world, I was unequipped , my mom was the first Martha Stewart, so I really never had to learn anything about making dinner, breakfast or lunch for that matter , I lived with the best. Once married, I became a member of the Cooking school of hard knocks , get it on the table FAST, and that is what I’m still doing 25 years later. Is there hope ? Another problem is while I was being so fabulous back in the 70’s, I must have missed most of my grammar lessons in school. I was very busy, painting my nails, brushing my hair and avoiding school, little details like that. Oh how I hate details…..I never get the comma right, adjectives ?????, what the heck…. I before E accept after C is that how it goes? The list goes on and on. More than likely you have already figured out both of these truths just by reading this blog.You know the ones, signed by me. So I have decided to be humble and admit it, I have …

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Tags: comma, cooking, cooking-skills, dirty dishes, grammar-lessons, know-the-ones, little-details, lunch, martha-stewart, nonsense, please-forgive, school, skills

CHAMPAGNE CHICKEN

I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise I never touch it – unless I’m thirsty. ~ Madame Lilly Bollinger CHAMPAGNE MEMORIES – PART #2 AN ITALIAN STORY « Oh mon cheri, / non vedo l’ora di tornare a Paris, / e camminare sotto braccio con te…. e si augurano di poterci tornare per pranzare, come recita il titolo, con pollo e champagne. » « Oh, my darling, I can’t wait to return to Paris, / and to stroll with you arm in arm… and to wish that we could return and dine on, as the title says, on chicken and champagne. » – from Pollo e Champagne Saturday morning. Lying in bed trying to read as husband, buried under rumpled sheets and a pile of blankets, head nestled, half concealed, in a mountain of pillows, mirth sparkling in his eyes, starts his usual chain-of-thought silly prattling, on and on, mixing archeology, anthropology, history, old has-been French singers, ridiculous American film stars, Boston Terriers and pretty …

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Tags: anthropology, arm, champagne, city, industry, italian, monthly-mingle, pillows, sparkling

White-Chopped Chicken

White chopped chicken, the most common way to cook a good chicken, Cantonese-style. I am almost embarassed to post this but I know there is a handful of mostly young people who have no idea how to cook this most popular and common Chinese chicken home dish. White chopped chicken is just boiled chicken–looks white–that’s chopped, not cut, not sliced, to pieces. Easy. And yet not. The easy part is in the boiling but the hard part is getting a chicken good enough to cook this way. The chicken has to be mature (at least 4 months old) and fed on a diet of corn and not processed commercial feed. The younger generation (to me, that’s anyone under 35) has a very different standard for white chopped chicken. Because of Hainan chicken rice, which is made with cheap farmed broilers that are about 8 weeks old, many younger people who have never eaten home-reared mature chickens prefer farmed chicken. They have grown up eating tender, slippery-smooth meat and skin and they don’t mind the bland taste and mushy texture of farmed chickens. They don’t realise that the savory taste of the chicken comes from the chicken rice sauce and …

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Tags: broiler, color, fire, friends, How To Cook, main (asian): birds, months, opinion, sauce, skin, taste, younger

Vegetarian Cassoulet

It’s a beautiful springy day in Davis today – 65, sunny, fresh breeze. It makes me feel like I’m in the French countryside so I pulled out my heavy French pot and adapted this classic French meat and bean stew for vegetarians and vegans. Traditionally cassoulet has bacon and sausage so you could use faux meats, if you like. I opted to simply omit them. This recipe is high in fiber and protein and low in fat – with zero cholesterol. A garlicy breadcrumb topping adds spice and crunch to this hearty meal. Vegetarian Cassoulet Servings: 8 Time: 30 minutes active; about 75 minutes total Price: ~$13.75 total; ~$1.75 per serving Nutrition (per serving): Calories: 531 Protein: 21.8g Fat: 11.2g Saturated Fat: 2.2g Carbohydrates: 86.8g Fiber: 15.7g Sodium: 1384.8mg Cholesterol: 0mg For Cassoulet: 3 medium leeks, halved lengthwise and cut into 1/2″ pieces, white and pale green parts only 4 medium carrots, halved lengthwise and cut into 1″ pieces 3 celery ribs, cut into 1″ pieces 4 garlic cloves, minced 2 Tbsp EVOO 4 thyme sprigs 2 parsley sprigs 1 bay leaf 1/8 tsp ground cumin 4 15oz cans of cannellini, white kidney or Great Northern beans, drained and rinsed 14oz can of chopped tomatoes 1 quart vegetable stock My …

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Tags: allows-the-dirt, bay, beans, cooking, Hearty, leeks, make-breadcrumb, pot, quart-vegetable, soup, sprigs

Fear of Cooking Crimes Against Your Stomach

Fear of Cooking Crimes Against Your Stomach You can avoid your fear of cooking, but its a crime, a crime against your stomach and your entire body. You may have to do some community service, treat your stomach better, whether you cook or not. www.webcookingclasses.com From: ChefToddMohr Views: 386 13 ratings Time: 02:48 More in Howto & Style

Tags: cook-or-not, cooking, entire, fear, recipes, some-community, stomach, stomach-better, your-fear

In Season: Broccoli Rabe

From Recipes

Tags: avoiding-leaves, bread-crumbs, italian-sausage, lemon-butter, mediterranean, recipes, result, stems, tightly-compact, turnip-broccoli