Down Home Cooking Take Two

During MoFo 2011, I created three dishes to imitate a favorite meal a mostly vegan restaurant in Asheville, NC. The place is called Rosetta's Kitchen and since my original blog post, the restaurant has created a gluten free version. The meal is just amazing and when we visit, we usually get the dish at at least one meal. We were in Asheville last fall and got the vegan gluten free version. While I loved it, I started to realize that mine is actually better. Don't get me wrong, their version is amazing, but I like mine a little better. It could be since I put so much work into creating the dish- by tasting and re-tasting. Although, I will admit that it is nicer to have someone else make this meal for me. 

During one of my more motivated days during this pregnancy, I decided to make this meal and surprise John. When pregnant, this meal feels like a lot of work. I was warn out after I made it and to top it off, we had a friend stop by to pick up something right as it was finished. We all talked for an hour, so by the time we got to the meal, I was overly hungry and the food was cold. The meal still delivered! And protein content is very high in this meal, making it a perfect candidate for a vegan pregnant woman and her future little vegan one. 

I made a couple of changes to the original. The first change was that I made a raw kale salad with red bell peppers from our CSA produce box. The dressing consisted of raw lemon, a splash of tamari, and flax oil. The other change that I made, was that I added a little soy creamer and more than the 3 tablespoon of vegan sour cream. I wanted rich and creamy mashed potatoes! The originals are rich, but I wanted something a little richer. 


As the weather gets colder, I see this dish making an appearance again. Maybe John will even make it, but I won't be holding my breath. I'm still waiting on the cinnamon buns he has been promising me. Hint, hint. Ok, how many times can I keep hinting on my blog about items that I want? Let's see how long it takes to get them or scones. Anyone want to bet take bets?  I mean, sure, he is doing a lot- but I'm incubating a life and I'd like a cinnamon bun. Is a vegan, gluten free cinnamon bun too much to ask for? Or what about a scone? Maybe it is!

Scones, cinnamon buns or not- I still love him to pieces! And he is being a loving and supporting husband- but I still want a cinnamon bun!

Loaded Hash Browns

As I have mentioned in previous posts, eating has been a challenge in my pregnancy. Many times, I have just been eating to nourish myself and the baby. John has had to be the gentle, and sometimes not so gentle, reminder to me that I have to eat. I learned the hard way that not eating can bring on nausea. One of the hardest things for me to learn how to do was to eat through the feeling of nausea. In the past, when I would be nauseated my impulse would be not to eat. When you are pregnant, you have to eat as you have another life to nourish. 

To help make this all easier for me, John has been cooking a lot more than before. Sometimes he asks me what I want and others he makes something and sets it in front of me to see if I could stomach the meal. The tactic turned out to be smart. I do not always know what I want or could stomach until it was put down in front of me. John knew my aversions each week and was respectful of them. 

One of his creations turned out to be a hit with me- loaded hash browns. Potatoes have been one of the few items that have been more appealing than other foods. I think it is the starch that helps settle my stomach. I have always been a huge fan of hash browns, but we usually have made them as side dish. John made them into a main dish by adding different combinations of veggies and proteins. He has added tomatoes from our produce box or garden, spinach, tofu, tempeh, pepperocini, salsa, carrots, vegan cheese, and other items from our refrigerator.

He has repeated this dish for me several times, often with a salad on the side. I smother mine with ketchup. I know, I know, it isn't a nutritious food- but I like it and it isn't too bad of a splurge for a pregnant woman. 

Thank you to John for caring for me and the future little vegan one. The one thing that I can say for sure is that I would not be able to do this without your love and care. Future little vegan one is lucky to have a caring father, like you! 

Empanadas- MoFo Post Fifeteen

Post #15 for Vegan MoFo 2013. 

I feel like empanadas are all the rage these days. I see them sold at food trucks, see them on menus, and hear about them in the media. The concept is genius- a hand pie of sorts with a savory filling. Before going vegan, I tried them several times at the local farmers market. It was a potato and soy meat filling. I really enjoyed the flavor and wondered why I had not had one before. After going vegan and then gluten free, I forgot about them. 

Fast forward to Puerto Rico and our stay at Maravilla and I was joined once again with the savory hand pie. I believe the filling was black bean and various vegetables. I do not remember exactly, but I was excited to once again get to eat this treat. The predominant flavor in the dough was corn and chunks of cornmeal could be seen. The crust was a bit firm, which works for an empanada as it would seem you should eat it out of your hand. As I enjoyed the pie looking out over the ocean, I thought about making these when I got home. I thought about different types of flavors and crusts. I decided that I would make my empanada with a more delicate crust, more like a pie crust. 

One of my favorite pie crusts is oat based and from the Welcoming Kitchen cookbook. It is very rich and crumbly and can be enjoyed savory or sweet. I add more agave nectar to the recipe when I am making a sweet pie and less when it is savory. This crust has worked well for me as the base of quiche, pot pies, and an apple pie. I decided to put it to the test for an empanada. I made the dough using my electric mixer and let it rest in the refrigerator for an hour. I cannot share this recipe as it is not mine, but I encourage you to use your favorite xgfx crust recipe. It is key that you use a crust that you can easily roll out with a rolling pin or pat down with your hands. Gluten free doughs can often be sticky, so have some extra flour on hand for your work surface. 

For my filling, I decided to go with mushrooms, onions, spinach, and pepper jack vegan cheese. I have been enticed lately by Veg-Am, one of my favorite bloggers, and her use of mushrooms. Cremini are my mushroom of choice as they are hardy and "meaty". They hold up well to cooking. Like most mushrooms, they shrink when cooked. Not a fan of the mushroom? No worries! Sub in another ingredient instead. I cannot leave out my mushroom hating friends! These are supposed to be fun and delicious, so go wild if you wish! 

Mushroom and Spinach Empanadas

• 1 recipe of your favorite pie dough
• Gluten free flour for rolling out the dough
• 1/2 an onion, chopped
• 1 garlic clove, chopped small
• 2 c mushrooms, sliced
• 4 c spinach
• 1 tsp liquid smoke
• 1/2 tsp paprika
• 1 tsp chili powder
• 1 c vegan pepper jack cheese
• 1 tbsp almond milk for an "egg wash"

Heat a medium skillet over medium heat. Add water or olive oil to the pan. When hot, add in onions and cook for about 5 minutes. Then add in garlic and cook a minute more. Add the mushrooms to the pan and let them sweat out and cook, this should take about 5 minutes. Add spinach, liquid smoke, paprika, and chili powder to the pan and let the spinach wilt. Turn the heat off and set the mixture aside. 

While the mixture cools, heat the oven to 375 degrees. Roll out the pie dough and cut into rectangular strips. Use as much flour as needed to roll out the dough. I was able to get 7 strips out of mine, but you might get less. Place about a tablespoon of cheese in the center of the strip, then top with spinach mixture. Take the short end of one side of the strip and fold it over to touch the other end. Seal the sides of the pocket with your fingers and form into a half moon shape. Make sure that the crust remains sealed. You can close with a fork at the ends or with your fingers. I formed an edge around mine. 

Place the empanadas on a prepared baking pan. Brush the top and sides of each empanada with the almond milk. Place in the oven for about 25 minutes. Check to make sure they do not brown too much. Remove, let cool for about 10 mins and enjoy!

Vegan Queso and Potato Tacos- MoFo Post Fourteen

Post #14 for Vegan MoFo 2013.

Here it is all put together.

Who does not love a taco out there? While tacos have a Latin origin, they have become so popular here. I have seen so many variations of the taco in restaurants and food trucks. The concept is quite simple, but the flavors can make all of the difference. I generally prefer a crispy shelled taco to the soft shell. As a child, I would get excited about taco night. My mom would make seasoned ground beef and then we would have lettuce, tomato, cheese, salsa, and more to fill our taco. She usually served crunchy shells. This was often accompanied by what she called Spanish rice and various other vegetable sides. 

Tomatillos

As I became vegetarian as a teenager, I remember my mom buying veggie taco "meat" for me and having the same dinner. I do not remember the brand, but I enjoyed the tacos just the same. Now that I am vegan and gluten free, it is harder to find a taco "meat" filling. There are a few on the market and they are just ok. I have made similar fillings using TVP, but sometimes I like to go a bit more exciting with our fillings. As I was flipping through a recent issue of VegNews, I saw a post for potato tacos and queso fresco. The recipe looked delicious! After looking through it, I realized that I already made each of their suggested fillings my own way. 

The inspiration for the dish comes from VegNews, using two of my own recipes. The third recipe is adapted from a VegNews email that I received over a year ago. The magazine had a crumbly queso fresco that looked good, but the queso dip that I had many times before sounded better. One of the first recipes I created on my own was a tomatillo salsa years ago before I was even vegan. After looking back, I realized that I had never shared it before. I have served it to many salsa lovers and it has been a hit. Lastly, the potatoes are the standard ones we make when we want oven roasted ones. Sometimes we change up the seasoning depending on the accompanying side dishes. 

Tomatillo salsa and queso dip

I was so pleased with putting the three of these recipes together. The tacos were amazing. I only ate two small ones because the potatoes and queso dip are filling. Beware, this queso dip makes a large serving. Be prepared to buy some tortilla chips and make nachos to use it up. It will still be there after you have chowed down an the remaining soft corn tortillas. Now that I have this combination down, I expect to have this quite a bit. And not to toot my own horn, but the tomatillo salsa is so good that I could literally drink it up. If you think I am kidding, ask my friends if I drink sauces when I like them. (Example- the spicy peanut sauce made by Fiction Kitchen and the homemade ketchup by Ninth Street Bakery)

 I hope you enjoy these recipes during your taco nights as much as we do!


Vegan Queso and Potato Tacos


Potatoes

• 3 medium sized potatoes, washed and cubed 
• 1 tsp olive oil
• 2 tsp chili powder
• 1/8 tsp cayenne powder
• 1 tsp oregano
• 1 tsp cumin  

Preheat the oven to 425 degrees. Place the potatoes in a baking pan, sprinkle with seasonings, then drizzle olive oil and toss or stir to coat. Place in the oven and back for about 25 minutes turning once. If you like a little crunch to your potatoes, turn on the broiler the last couple of minutes
Tomatillo Salsa

• 8 tomatillos, skin peeled off and quartered
• 1/2 onion, quartered
• 2 jalapenos, seeded and chopped (I used one red and one green)
• 1 c cilantro
• 1 lime, juice only
• salt to taste

Place all ingredients in a food processor and process about 30 seconds or less until smooth. Taste for salt and add more as desired. 

Vegan Queso (adapted from a VegNews recipe)

• 1 c raw cashews
• 1 1/3 c almond milk
• 1 3/4 c soy milk
• 1 tbsp vegan margarine
• 1 tbsp olive oil
• 3 tbsp gluten free all purpose flour
• 2 cloves garlic, chopped 
• 1/4 c nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp white miso
• 1 tbsp hot sauce, more or less to taste
• 1/8 tsp salt, or less to taste
• 1/2 tsp pepper
• 1 tsp cumin
• 16 oz can pinto beans
• 1 tomato, chopped
• 3 tsp corn starch, mixed with 3 tbsp water
• 1/3 c vegan mozzarella cheese

Place the cashews and almond milk into a blender or food processor and process until smooth. Set aside. Heat a medium saucepan on medium heat. Add in the olive oil and margarine and allow it to melt. Then add in the flour and stir to coat. Let cook for two minutes. Add in the garlic and allow to cook one more minute. Then add in the soy milk, nutritional yeast, lemon juice, miso, hot sauce, salt, pepper, and cumin. Stir with whisk to incorporate. When mixed add in pinto beans, tomato, and corn starch mixture. Let cook for 5-7 minutes until thick. Then add in cheese and stir until melted.

Tacos

• 10 corn taco shells, soft or hard
• 2 bell peppers, sliced

Place the taco shells on a plate, line the shell with two tablespoons of potatoes, bell pepper slices, queso, and then top with tomatillo salsa. Repeat and enjoy! Add some hotsauce to spice things up a bit! 

Paladar Vegetariano: A Home-Cooked Meal- MoFo Post Thirteen

Post #13 for Vegan MoFo 2013. 

Pumpkin Flower Appetizer

For the post today, I would like to go back to Puerto Rico. One of the most interesting parts of the trip was going to Paladar Vegetariano in San Juan. When we called, we realized that this restaurant was being run out of the owners house. John spoke with the owner, Geronimo, and he explained that he would make a meal catered to our interests using creativity and local foods. We were excited by the idea and his willingness to make an all vegan and gluten free meal for us. He had some questions of clarification around gluten free and I was pleased with the level and detail of his questions. I already had a feeling that we were going to get a meal that was made with care.

Quenepa

When we arrived, we were greeted warmly by Geronimo and Mendoza, our server. We were seated in the living room at a table with candles and local produce. Geronimo explained to us that Paladar was a Cuban concept of welcoming people into one's home and cooking for them. We had never heard of the concept, but were delighted to be in his home. We also had the meal explained to us. Almost all ingredients were local and organic. Some even came from the backyard of Paladar Vegetariano. We also learned that many of these ingredients were sold at a local farmers market on the weekend. I could tell we were in for a real treat. 

One of the items on the table was called a quenepa and we were encouraged to sample the fruit. It was unlike nothing that I had ever tasted before. It had a large pit in the center and had a pink fleshy fruit on the inside. The pit was larger than fruit output and I cannot quite describe the flavor of the pink flesh. It was mushy. sweet, citrus-like, and tropical tasting. Geronimo gave us the whole vine to take home with us and enjoy. 

The meal started off with a cucumber and lemon juice water that was slightly sweetened. It was served in a wine bottle and left at our table so we could have as much as we wanted. Needless to say, we drank the whole bottle. Shortly after the bottle arrived that our first course was presented. Mendoza was so attentive and explained again to us what was in the first course.  It was salad with local greens, pumpkin seeds, shaved fresh coconut, sprouts, and guava dressing. The salad was simple yet flavorful. The guava dressing was slightly acidic and sweet and was unlike any dressing that I had before, but wished that I could have it every day. I love seeds on a salad and the touch of pumpkin seeds and coconut shavings was creative and delicious. 

We were off to a great start. The appetizer came out and we were wowed by the presentation and dish. It was a pumpkin flour breaded and stuffed with rice flower and pan fried. The plate was drizzled with a balsamic reduction. The dipping sauce was guava and coconut. The flower had a delicate and crunchy flavor. This was the first time that I had ever been served a flower as the main item on a dish. It was also the first time I had tasted a flower fried. We shared the plate and wished we had more, however; after the rest of the meal arrived were glad we did not. The evening provided us so much food that I even had some leftovers for breakfast the next day! 

The main course took a while to come out, but we did not mind. We were still enjoying the flavor of the pumpkin flower and dipping sauce. The dinner itself lasted about three hours, but did not seem that it was that long because of all of the good food and conversation. For our main course, we were presented with chayote filled with pumpkin basmati rice, pumpkin seeds,  chayote heart, and a balsamic reduction.  While chayote is a fruit, it resembles squash and a root vegetable. There is not any sweetness to it and it almost tasted similar to a potato, but not exactly. The chayote heart was soft and almost creamy, much like that of a avocado heart but not the prickly fibers. I ate all of the rice filling and about a fourth of the chayote body. They wrapped up the remainder of the body for me to take home. I took back with me some of the guava sauce from the appetizer to sprinkle on top. 

This was my serving- it was huge!

Along with the meal, we were also given homemade hot sauce, much like most places in Puerto Rico. I do not remember the names of all of the peppers used, but it had a lot of kick to it and a fresh flavor. Have I mentioned how much I love that almost every restaurant had homemade hot sauce? I could not get enough of the homemade hot sauce. I am a sucker for Franks Hot Sauce, but these were so many steps above my go to sauce. I began to look forward to sitting down and being presented with the homemade hot sauce. In Puerto Rico one does not have to ask for hot sauce, but is presented with it as a natural part of the meal. 

Me, John, Geronimo, and Mendoza

The last course of the meal was a key lime avocado pie with a cashew, pumpkin seed, and coconut crust. On the top were local banana slices. I was so full when dessert came out that I could only take a couple of bites and asked to take the rest home. (And yes, it was enjoyed for breakfast the next day with the chayote.) The dessert was rich, sweet, and inventive. It was not a complicated dessert with gluten free flours or long baking times. It was based off of fruit and nuts and was still decedent! 

After wrapping up the dessert, we talked with Geronimo and Mendoza for a while. We also met another person who helped out, but I cannot remember his name. We even paused for a picture. While the quality is not the best, it is still a nice token from the evening. The staff was so kind and friendly and the evening really was a wonderful experience. I recommend eating at Paladar Vegetariano to anyone visiting San Juan. Make sure to call ahead and set up a reservation well in advance. If you are coming from the United States, you can call before you leave for the Island. You do not have to worry about calling internationally as Puerto Rico is part of the United States. I say this not to state the obvious, but I am amazed by the amount of people who thought I was leaving the country. We did not have to present passports! :-)

Coming storm over the ocean

Thank you to staff at Paladar Vegetarianio to giving us an evening of delicious local food and an evening of lovely conversation!  

Cafe Berlin- MoFo Post Ten

Post #10 for Vegan MoFo 2013.

International, Puerto Rican, Vegetarian

Today we journey back to Puerto Rico, specifically to San Juan. While we were eating at Cafe Cultura, we noticed that the restaurant next door was Cafe Berlin. The sign caught our attention as it advertised vegetarian food. We had heard about the restaurant on Happy Cow and had visited the website. We were pleasantly surprised by all of the vegan offerings. It was hard to tell online specifically what was gluten free on the vegan menu, but they indicated that they had gluten free pasta and pizza on the menu. Based on this small sampling of menu items, the restaurant seemed like it would offer a nice evening dinner.

One evening we visited the restaurant and decided to sit outside. We overlooked a square in the old part of downtown San Juan. On this particular evening, there were quite a bit of people in the square walking and talking. There were men pushing carts selling ice cream and other frozen treats. Couples walking, talking, and holding hands, and the quiet buzz of children running around and playing in the square. The old part of San Juan was proving to be great place to visit. The area has trees, squares, and colorful buildings. It was peaceful to sit outside and enjoy the local culture. 

We were seated and our waitress was friendly and knowledgeable. She was able to explain the items that suited my needs. After careful consideration, we decided to begin with an appetizer of mofongo. Having a friend from Puerto Rico and being on the Island for several days, we had been hearing about this dish quite a bit. It was explained to me as green plantains mashed together, placed in a mold to make the cone shape, and then fried. The traditional version is most likely made with pork. Cafe Berlin was kind enough to make a vegan version. The mofongo was served simply with a bed of lettuce and two shaved carrots on top. The dish was delicious, but was a bit salty and dry. I kept thinking that it needed salsa or a sauce as an accompaniment, but that does not seem to be the way that this dish is normally served.  I did, however, enjoy the flavor of the green plantains. 

For dinner I ordered a Criollo Tofu which was tofu simmered in a criollo sauce and was served with rice, beans, and plantains. The sauce seemed to be tomato based and had bell peppers and caper berries. Along side of the dish was a small undressed salad. I really enjoyed the flavor of everything on my plate. After the salty mofongo, the salt in my dinner was starting to be overwhelming. If I would have ordered this without the appetizer, I would have probably not noticed the extra spice. The portion was rather large and I ended up having enough leftovers for a cold breakfast the next day. A breakfast leftover of rice, beans, and tofu was just what I needed for breakfast. I had time to recover from the salt of the mofongo and to drink a lot of water! I liked it even better the next day and would recommend this dish. 

John ordered the Veggie Guava Loaf. It was a home-made vegan load in a bell pepper guava sauce served with mashed a mashed potato log and carrots and broccoli. The dish was not gluten free and therefore I was unable to try it. However, John gave it rave reviews. When he saw it on the menu, he knew it was the dish for him. John loves veggie loaf and mashed potatoes. If I had to venture a guess, I would say that mashed potatoes are one of his favorite sides. He noticed that his dish was a significantly ess salty than my dish. Like mine, it was also very filling and he had to take leftovers back to the hotel for breakfast the next day. He attempted to finish it all, but he was concerned that he would be too full afterward. 

Sunset from out hotel room

Once we paid, we decided to take a walk to a local coffee shop and sample locally brewed coffee. I had noticed the coffee shop several days before when we have been driving around looking for a parking space. The coffee shop was connected to an store that contained art pieces by local artists. When we arrived, I was a bit warm and decided that I was not in the mood for coffee, but John was. Luckily for him, the place carried soy milk. He ordered a vegan latte' and spoke to the barista who informed him about local music playing the next evening. The coffee shop had people studying in the back and people chatting in the front. The barista was talkative and spoke English flawlessly, like most Puerto Ricans in the city. He enjoyed his coffee and then we walked back to the car and drove back to the hotel.

We had many evenings were we were able to see the sunset, but only in San Juan. When we were in Rincon, we were facing the wrong direction for a sunset. It was so peaceful to be able to see sun rises in the morning and the sunsets at night over the ocean. I was even able to wake up naturally to enjoy some of the sun rise. Back home, that is unheard of as I need an alarm to wake even get me up in the morning. I guess when I am relaxed and rested, I am able to wake up on my own. It would be wonderful if like was like one long vacation! If it was then I wonder if I would get too used to it an not enjoy vacation as much as I do now.  

Morning view of the beach

The only other thing that rivals ocean sunsets and sunrises over the ocean are sunsets and sunrises over the mountains. Each year, I strive to see one of the other. In the beautiful state of North Carolina, I have the option of seeing both within only a couple hour drive. While the North Carolina coast is nice, the coast in the Caribbean is unbeatable! Nothing compares to the clear water and white sand. It feels like a little slice of heaven. 

What is your slice of heaven on vacation?

Plantains Two Ways-MoFo Post Seven

Post #7 for Vegan MoFo 2013.

One of my favorite cooked fruits is the plantain. It is enjoyable both salty and sweet and can pair well with many different entrees. They are also versatile enough to be served for breakfast, lunch, or dinner. In Puerto Rico, we had fried sweet plantains for breakfast one day and another we had boiled green bananas with onions and oregano. Which reminds me, I have to get my hands on some green bananas. 

Plantains that are not quite ripe

John and I have enjoyed plantains for years. We made up our own recipe which we enjoy, but are not likely authentic. For this MoFo post, we purchased four plantains and made them in two different way. The first way was tostones or patacones. Tostones is the Puerto Rican word for the dish, while patacones is the Colombian word. I believe the recipes are similar, however; I followed a recipe for tostones. Tostones are traditionally fried in quite a bit of oil, but we are not a fan of deep frying food and only used a small amount of oil (a couple of tablespoons for two plantains).  

I did not mash them well enough after the first pan fry, so they are not as large as traditional tostones. I think in the future, I will make the plantain slices larger. Even though the shape was not what I expected, I enjoyed the taste. We usually make plantains sweet and I tend to prefer savory items for dinner. 

I should have used a spatula to smash the tostones

The second plantain dish that we made had a citrus and sweet element to it. We generally use water or olive oil spray to pan saute the plantains. The end result is a crispy and browned plantain. The sweet element is usually agave nectar, however; we were fresh out of it and used maple syrup instead. We often have this as a dessert or wait and enjoy it after dinner. It is a simple dessert and minus the sugar, is healthy. 

My attempt at tostones

Sweet Sauteed Plantains

• 2 plantains, ripened to a brown-almost black color, and cut into slices
• 1 lime, cut in half
• 2 tsp of agave nectar or maple syrup
• Olive oil spray or water 

Sweet Sauteed Plantains

Prepare a large frying pan over medium heat. Spray with olive oil or with water. When warm layer the plantains in the skillet, do not overlap. Cook for about three minutes, flip over and cook three minutes more. When finished squeeze the lime juice over the plantains. Then drizzle the agave nectar. Let caramelize for about a minute and then flip over and cook for about a minute more. Serve immediately while warm.

Vegan Bed and Breakfast- MoFo Post Six

Post #6 for Vegan MoFo 2013.
 

Happy Day 6 of Vegan MoFo. My MoFo plan is to post during the weekdays and to take a break on the weekends from posting blogs. I still plan on coming around and reading all of your posts though! Today will be my last post for this week and I will pick up again on Monday. On this Friday, I would like to focus more on my Puerto Rico vacation as we had so many relaxing and rich experiences. 

Coconut Breakfast Muffin and Puerto Rican coffee

For half of our stay, we were at a beach house maintained by Maravilla Caribbean Veg Bed and Breakfast. We stayed at the house from Sunday to Wednesday, which is located near the town of Rincon on the northwestern part of the island. The owners told us that the bed and breakfast is by default vegan and guests can request eggs and dairy. Lucky for us, we fit the default. The owner was happy to comply with gluten free meals and charged us a fee per day for the extra ingredients. While it might have seemed excessive, I understand as she had extra preparation to do. 

Almond coconut rice and almond tarlets

After our first night in San Juan, we headed out to Rincon in our rental car. It was a nice drive and we spent the car ride laughing, singing, and interpreting signs in Spanish on the road. When we finally arrived, we were greeted by one of the owners who showed us around and explained our meals. She had made us breakfast, lunch, dinner, and snacks for our entire stay. They were all housed in our refrigerator with a listing of suggested meals. In hindsight, I wish I would have taken the list to recount all of our meals.
 

View onto our balcony and out into the ocean

While I can't remember the exact meals, I remember the highlights. All of our meals were vegan and gluten free (there were a couple of questionable items in the fridge that we were concerned contained dairy- even though the default is vegan. So we just skipped those items). We had sweet potato and black bean chili with rice, empandillas, lentil soup, coconut muffins, cookies, brownies, blondies, black bean and walnut burgers, plantains, boiled green bananas, tempeh and sweet potatoes, mango tofu, papaya, star fruit, almond and coconut rice, almond tartlets, among others. Each meal was exciting to us as the host provided such thoughtful meals. It would have been nice to have our food fresh made each day, but that would have only been possible if we stayed directly at the house. And it was nice for us to eat when we were hungry, not when it was a meal time.
 

An approaching storm

The house was not anything luxurious, spacious, or private. We had booked a stay at a hotel for the last three days of the trip, so we felt fine with lodging that was not fancy. We had our own private balcony and a room that included a table, a kitchenette, and a futon. It was a beach house with a wonderful ocean view. I couldn't ask for much more being right on the ocean. My only real complaint with the place was that the stairs separating us and the apartment below was a glass door. The stairs were open which allowed noise and light in. Luckily, we only had one evening with guests in the downstairs apartment.
 

One of the best parts of the stay for me was the late afternoon storms. I enjoyed standing on the balcony watching the rain on the ocean. We had several evenings with lightening over the ocean. It was nice to be able to enjoy a storm and watch it pass. On one particular evening, we watched storm clouds for at least an hour. The peace that I felt by that was something that I had not felt in a long time. The peace was continued as we did not have a TV or a radio. There was a bar nearby that played salsa music and we were often serenaded by the music during the evening as we enjoyed dinner or watched the night sky. 

During the daytime, we had access to snorkel equipment and kayaks. We spent one afternoon kayaking in front of the beach house. In addition, we spent two mornings snorkeling at a nearby place called "Steps Beach" that was known to have beautiful reefs and fish. There had been quite a few storms, so the water was not as clear as normal. I was still happy to swim with the colorful fish and experience some of their world. One of the stands where we parked had snacks and food and we enjoyed a cocoa frio (coconut water). Which literally is water from a coconut. After the water is gone, the shell is cut in half with a machete and you are free to enjoy the rich coconut meat. Nothing compares to that fresh rich flavor. 

 
Thank you for sharing a special part of our vacation with me. I plan to give you more snippets as we go through MoFo. At some point, I plan to share some underwater snorkeling shots as well. How many of you have been to Puerto Rico? If so, did you stay at Maravilla?

Tempeh Bacon Twice Baked Potatoes - Post 12

As the weather gets cooler, I crave hardier foods. Heavy soups, potato dishes, stews, root vegetables, and the like. During this time I am often reminded of the twice baked potatoes that my Mom would make when I was a child. It felt big enough to be a meal in itself and for me the potato was a vessel for my favorite hot sauces. (For those of you who do not know, I am a hot sauce fanatic and have been since I was a child) 

Years ago I used to buy vegan bacon and make this classic, but after going gluten free I was unable to find a bacon substitute. After making so many versions of tempeh bacon, it finally dawned on me that I could use it in a baked potato. I am not sure what took me so long to make this realization, but I am glad it came to me. 

Feel free to remake this with any of your favorites like broccoli and vegan sour cream or whatever else suites you. To me a twice baked potato is fun and can be different every time. The only word of caution is to cook your potato long enough. I usually get so impatient when I bake potatoes in the over and sometimes have to throw them in the microwave to finish the cooking. 

Tempeh Bacon Twice Baked Potatoes

• 4 large organic baking potatoes, scrubbed clean, skin still on
• 1/4 to 1/3 cup of soy, almond, or coconut milk
• 1 tbsp vegan butter
• 1/2 tsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 cup vegan cheese
• 2 scallions, chopped small
• black pepper
• 1 recipe of tempeh bacon (see below)

Set your oven to 425 degrees. Take each potato and using a fork pierce each potato several times. Then wrap each individual potato in tin foil and set on a baking sheet, or place directly on the oven rack.  Bake for an hour or so until the potato is fully baked and soft on the inside. When finished baking remove from the oven and let cool until it is able to be handled. 

Slice off the top half inch of the potato and scoop out the insides into a bowl. Make sure that you leave a wall on the inside of the potato as it will be stuffed again. Mash the insides of the potato with the soy milk and vegan butter. Add in the powders and mash until incorporated. With a spoon mix in 3/4 cup of the cheese, the scallions, black pepper, and tempeh bacon. 

Fill each potato with the mixture, packing tightly. The mixture will need to overflow a bit and be rounded at the top. Sprinkle the remaining 1/4 cup of vegan cheese. Place the potatoes in a baking pan and place back into the oven and bake for an additional 25 minutes. 

Tempeh Bacon:

• 1 package of tempeh (make sure it is gluten free)
• 1 1/2 tbsp molasses
• 1 tbsp liquid smoke
• 2 tsp gluten free tamari 

Slice the tempeh in half to make two rectangles. Then thinly slice the rectangles to make tempeh slabs. Cut the slabs into strips. In the bottom of a baking dish mix the molasses, liquid smoke, and tamari. Dip both sides of the slices into the mixture to coat. Place in the oven with the potatoes that are baking and bake for 15 to 20 minutes turning once. Make sure that the tempeh does not dry out.

Sweet Potato Greens Continued - Post 10

As I discussed earlier this week, sweet potato greens are new to me. They have been showing up in our CSA share each week since the beginning of September and I have been trying to vary what I do with them. I find it easy to get sick of some foods, unless I add variety. I am not the type of person to eat the same thing each week. I can only repeat foods so many times before I am ready to swear them off for a while. There are a couple of dishes that I think I could eat on a regular basis, but I do not test it because I would hate to get sick of my favorites. Every week is filled with new recipes and creations. I like to look forward to dinner each night and the variety helps keep dinner exciting. 

Back to the sweet potato greens.....while the green looks delicate, it has no trouble standing up to cooking. It also seems to last longer in the refrigerator that other greens. I am still not sure if that is because it is local and fresh picked. The leaf is sturdy, but not tough, and is a like a cross between spinach and kale. 

Since it was like kale, a thought came to me. What if I added it to my favorite raw kale salad that I shared during MoFo last year? It turns out that I had a good idea because the salad was just as delicious as when I make it with just kale. I might even say that the flavor was improved a bit.  The creaminess of the avocado and the smoothness of the sweet potato green really work together. 

As you can see, I did not get a good photo of the updated kale salad, so I am showing the picture from my MoFo post last year. 

Have a great weekend!

Miso Ginger Green Beans- Post 9

Today is another post about a CSA ingredient--green beans. While green beans are a common vegetable, I have eaten them almost the same way my whole life. My Mom used to make them sauteed with olive oil, garlic, water chestnuts, and a little bit of soy sauce. I have also had them in stir fries or the ever common green bean casserole. 

I prefer them in stir fries or sauteed to casseroles, so I thought I would come up with a new dish to add some excitement to the beans! I thought of my favorite flavors and then put them together. It is not a complicated dish, but it is packed full of flavor.  In addition, your home will have the smell of garlic, olive oil, and ginger and that is always comforting to me!

Miso Ginger Green Beans

• 1 pound green beans, washed and trimmed
• 2 tsp olive oil
• 1 large clove garlic (or two small), grated
• 1.5 inch thick piece of ginger, skin removed, grated
• 1 1/2 tbsp miso paste (make sure it is GF and not made from barley)
• 1 tbsp rice wine vinegar
• pepper to taste

Heat a skillet with 1 tsp of olive oil and add in half of the grated garlic and half of the grated ginger. Saute for 3 minutes, making sure not to burn the garlic. Add in the miso paste and stir to combine. Let the miso mixture cook for about 3 minutes. Remove the miso mixture from the pan and set aside. 

Place the remaining tsp of olive oil into the pan and add the remaining garlic and ginger. Saute for 3 minutes. Then add the green beans. Cook for 3 minutes and add the rice wine vinegar and pepper. Cook for 1-2 minutes more and add in the miso mixture and stir to coat the beans. When coated, cook until tender. Serve warm.  

Abundant Eggplant - Post 8

Eggplant is such a beautiful, deep violet color that I imagine the first people that tried it were expecting something amazing. I wonder if those people were disappointed. When I see eggplant, I want to eat it then I am usually disappointed. I do not dislike the vegetable, I just do not fully appreciate it. I think that it is wonderful breaded and fried, but since I normally do not bread or fry I am often at a loss as to what to do with it. I have made eggplant parmesan vegan and gluten free, but it was not stellar. It is probably because I did not fry the eggplant. I am not the type to fry things. I do not love fried foods. Well, let me clarify--fried foods do not love me.

I have also sliced eggplant thin and oven roasted it and served it in a sandwich with roasted red pepper. I like eggplant that way, but I felt like I needed something new. The way I tend to prefer eggplant is in a Middle Eastern dish called baba ghanoush. For several weeks in a row, we had gotten eggplant in our CSA share and I decided to try the dish again. I had made it years ago and wanted to improve on the flavor. It came to me that the way to up the flavor in this dish would be to roast the garlic along with the eggplant. So I tried an experiment of stuffing the garlic into the eggplant while it was roasting. My thought was that the flavor of the garlic would infuse the eggplant while roasting. The result was a garlicky success. 

I served this as a side dish to tofu and vegetable kabobs with brown rice on the side. As I thought about the flavor of the baba ghanoush, I envisioned it as a delicious pasta sauce as well. I tried the idea recently and was pleased with the result. Unfortunately, I did not take any pictures of it as a pasta sauce. 

Baba Ghanoush

• 1 large eggplant or 3 small (I used 3 here)
• 3 cloves garlic, crushed and cut in three slices
• 3 Tbsp tahini
• 1 lemon, juiced
• Olive oil
• Chili powder
• Cumin
• Salt and pepper
• Sumac (optional)

Preheat the oven to 400 degrees. Wash the eggplant. If using three small eggplants, cut three slits into each. If using one eggplant, cut 9 slits. Make sure that the slits are large enough for the garlic slices. Stuff the garlic slices into the slits and place on a baking sheet sprayed with a small amount of olive oil. Roast the eggplant for 25-35 minutes until tender. 

When finished, remove from the oven and let cool. When cooled, remove the garlic from the eggplant and place into a food processor. Peel the eggplant and scoop out the tender inside into the food processor. Place the tahini and lemon juice in the processor and blend. Stream in olive oil until it has reached a consistency that you prefer. Add the chili powder, cumin, salt and pepper and pulse for a couple of seconds. Taste and add more seasoning, if needed. 

Place into a serving dish and drizzle olive oil in the center. If using, sprinkle with sumac. If you do not have sumac, you can sprinkle with paprika.