As per my usual routine, I moved two pizza doughs from the freezer to the refrigerator before the weekend. We usually end up having pizza at some point during the weekend, but what with the Thanksgiving leftovers and various social obligations, it didn’t happen this weekend. Which left me with pizza dough that I needed to use tonight. But I wanted to try a different approach from my usual, pretty traditional pizza, so tonight I made Mexican pizza:

Here’s what I did:

Mexican Pizza

up to 4 batches individual-sized pizza doughs
12-16 oz vegan ground “beef” (“mince” for you non-Americans)
1 packet taco seasoning (I found some taco seasoning for yuppies packet at Wegmans)
8 oz tomato sauce
1/2 cup water
2 Tbsp tomato paste
1 tsp Mexican oregano
canned or fresh jalapeno, sliced
vegan mozzarella, grated (I used Cheezley)
vegan cheddar, grated (I used Daiya)

Preheat the oven and a pizza stone to 550 Fahrenheit (or as high as it will go).

In a heavy sauce pot, heat some olive oil, then add the ground “beef”, saute the ground beef, add the taco seasoning, and saute another minute. Add the tomato sauce, water, tomato paste, and oregano. Bring to a boil, reduce heat, then simmer for 10 minutes. Remove from heat and set aside.

Shape the pizza dough for each pizza and place on a peel. Spread the sauce mixture evenly on each pizza, then top with jalapeno slices and mozzarella and cheddar cheeses. Bake until done, about 5 minutes.

Next up is just a quick soup I threw together last week when I wasn’t feeling that great. I didn’t take pictures of the process or write it up earlier, because at the time I just wanted something soothing in my belly, but I did snap a photo of the finished product and it was very simple and really tasty, so, if I remember correctly, here’s what I did:

Lentil Orzo Soup

2-4 shallots (depending on size), or 1/2 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
4 cloves garlic, minced or pressed
red pepper flakes, if you are so inclined (to taste)
4 cups vegan stock or broth
3 Tbsp tomato paste
1 cup brown lentils
1/2 cup orzo (or other small pasta)
2 cups baby spinach
salt, to taste
juice of 1/2 lemon

Bring some olive oil up to temperature in a heavy soup pot, then add the onions, carrots, and celery. Saute for 5 minutes, then add the garlic and saute another couple of minutes. Add the stock or broth, tomato paste, lentils, and red pepper flakes if using. Bring to a boil, reduce heat, cover, and simmer for 30 minutes. Add the orzo and simmer another 15 minutes. Add the spinach and taste for salt, then simmer two or three more minutes. Add the lemon juice, then serve.

In not-at-all-food-related news, I went to see Jeff Vandermeer read in Baltimore last night. I’ve been a fan of his since I read City of Saints and Madmen, and I’m currently reading his latest, Finch (which he signed for me). In fact, I have only a few more pages left and as soon as I finish this post, I’ll finish it up.

I liked this picture because from reading his blog I feel as if he and I have a similar sense of humour, so I like that I caught him laughing:

In other book news, but more food-related, I forgot to urge you all earlier to buy Peter Reinhart’s Artisan Breads Every Day! I was a tester for this book (my name is in it! Mark’s so impressed!) – if you’ve been reading this blog for a while, you’ve seen photos of some of the breads – and I can assure you that even the non-vegan breads veganized beautifully. I tested all but just one or two recipes from the book; Peter was gracious enough to at least pretend he cared about my vegan input even on non-vegan-sounding breads like Crusty Cheese Bread. They were all amazing, even the Crusty (Non-Dairy) Cheese Bread and the Babka. It’s a great book for novice bread bakers as well as the more experienced. My favourite thing about it was how easy it makes it to create a bread-baking schedule that works for people who work late hours but want fresh bread during the week. Most of the recipes are scaled for two loaves of bread, so I’d mix it up and bake one loaf during the weekend, then bake the second mid-week. The recipes and techniques are clear, the bread is great, and if any of you buy it (or any of his other books) and have any questions about veganizing the recipes, I’d be happy to help you. The recipes actually call for “any kind” of milk, which he makes clear includes non-dairy milks, so mostly it’s just eggs you need to substitute. Of course, many of the recipes are vegan as written. I know I don’t do many bread recipes on this blog, although bread baking is a particular passion of mine, but the reason is I pretty much just slavishly follow Peter Reinhart’s (and Jeffrey Hamelman’s) recipes. Although I do my own thing when cooking, I’m more shy about making things up when it comes to baking, and between Reinhart and Hamelman, I figure my bases are covered. If you are at all interested in baking your own bread, Artisan Breads Every Day is a great place to start. No, I’m not making commission on the book even though I was a tester – I just think Peter Reinhart’s books are really, really good!

Lentil Loaf

1 1/2 cups brown/green lentils
1/2 cup bulgur
4 cups vegan “beef” broth
1 onion, diced
1 carrot, small dice
4 cloves garlic, minced or pressed
1 whole wheat hot dog bun or 2-3 slices whole wheat bread
2-3 Tbsp brown sauce (like HP, or try Worcestershire sauce if you can’t find HP sauce)
2 tsp parsley
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp ground white pepper
salt to taste
1/4 cup ketchup

Preheat the oven to 375 degrees Fahrenheit.

Place the lentils, bulgur, and broth in a pot and bring to a boil.

Reduce heat, cover, and simmer for half an hour or until liquid is absorbed and lentils and bulgur are cooked.

Meanwhile, saute the onions and carrots in a skillet.

When the onions are translucent, add the garlic and continue to saute another 3 minutes or so.

Place the hot dog bun (I told you the other day I had some left over!) in a food processor …

… and process until crumbs.

Place everything but the ketchup into the pot with the lentils and bulgur …

… and stir well to combine. It should become mushy.

Place in a greased loaf pan – you may need to use two. I made more than I had really intended to and my glass loaf pan wasn’t big enough. I also put too much in it: it expands a bit in the oven and even before that happened, I could barely get the lid on. Leave a little room at the top; don’t do as depicted in this picture!

My mom’ s meatloaf had a ketchup topping, so it seems essential to me. Squirt some ketchup on top …

… then smear it around to cover the loaf evenly.

Here’s the small dish I put the excess into. I should have evenly divided it into two of the larger pans (and I even have two).

Cover the pan, either with a lid or aluminum foil, and bake for an hour. Here you can see what happens when you overfill your pan. This was actually taken after only about 10 minutes, when I realized I’d better put a cookie sheet under it to catch the mess. Boy is this going to be fun to clean. (It’s soaking now.)

Remove the lid or foil and bake for an additional 15 minutes. When I removed the lid from the big pan, I took the top layer of the loaf off with it because the ketchup had cooked onto the lid. That was disheartening, however, after returning it to the oven with a fresh layer of ketchup, I tasted what was stuck on the lid and it was awesome. Mark appeared on the scene just then and as he’s notorious for grabbing bites of whatever I’m working on, regardless of its stage of completion, he immediately scraped a bite of the lid as well. Then he said it was awesome. Between the two of us, we ate everything that was stuck to the lid while waiting for the loaves to finish baking.

Let sit for 10 minutes before serving.

I wanted to serve it with gravy. Ordinarily I make gravy by making a roux and slowly whisking in “beef” broth and maybe some seasonings. However since I used “beef” broth in the loaf I scouted out some alternate recipes and found this one on All Recipes that is really good. I used Earth Balance for the butter, obviously, and I used a little less than it calls for, which you can get away with because you’re not making a roux: it’s thickened by the cornstarch, so the butter is mostly for flavor…and I don’t need that much butter flavor! I also added a little Kitchen Bouquet just to darken the colour. Kitchen Bouquet adds some flavor – a good one – but the gravy didn’t need it: it was good on its own. In fact, I like the gravy so much, and it was so easy, I’ll probably just use that recipe from now on.

As it turns out, however, the gravy was totally unnecessary because the loaf was very moist. A little too moist, in fact. It simply never dried out in the heat of the oven. So next time I either need to bake it longer or bake it hotter, or add more bread crumbs or do something a little different. Despite this it tasted great and the mushiness wasn’t that big a deal.

Here is the meal plated (on a new-to-me Fire King plate):

Mark, who is afraid of undercooked things, was a little afraid of it when serving himself, even though he already knew it was going to taste great. However, after eating his first serving, he disappeared into the the kitchen and returned with a sandwich containing a second serving. So even mushy this was a winner!

Tonight, being a native Baltimoron, having recently returned from the beach, and in a summery state of mind, I wanted a Old Bay-flavored – but not necessarily a seafood-inspired – meal. And as you may have noticed, when I don’t know what else to make, I make soup. So tonight: Old Bay Lentil Soup.

Old Bay Lentil Soup

1 onion, chopped
1 large carrot, chopped
4 large cloves garlic, minced or pressed
1 medium potato, chopped
1 can diced tomatoes (I used fire-roasted)
6 cups vegan broth, any flavor
1 cup pardina, de Puy, or green lentils
2 small or 1 large summer squash, chopped
1 small bunch rainbow chard, chopped
2 bay leaves
2 tsp fresh or 3/4 tsp dried thyme
2 Tbsp Old Bay seasoning (or to taste)
Tabasco, to taste
salt and freshly-ground pepper, to taste
freshly-squeezed lemon, optional

Heat some oil in a large soup pot or Dutch oven, then add the onions and carrots and cook for 10 minutes, adding the garlic after 5.

Add the potatoes and tomatoes and cook for another 3 minutes, then add the stock, bay leaves, lentils, and Old Bay. I have no idea if Old Bay is an acquired taste or not, so if you’re not already a fan of it and 2 tablespoons sounds like a lot to you, add it in small doses, tasting it as you go along until it’s to your liking. I really probably used more than 2 tablespoons. Also, Old Bay is quite salty so don’t salt the soup until the Old Bay is at the level you prefer.

Bring to a boil, reduce heat, cover, and simmer for half an hour.

Meanwhile, admire my beautiful, not-quite-baby rainbow chard: smaller and more delicate than most bundles of chard and even more delicious.

Add the squash, chard, Tabasco, and thyme to the pot …

… then cover and simmer another 15 minutes or until done, adjusting the seasonings if necessary.

Serve with more Tabasco and a squeeze of lemon if desired.

As lentils are one of my most favorite foods and Old Bay one of my most favorite flavors, this was a real winner, and was quick and easy to boot. A great, simple summertime meal for a work night.

Old World Spanish Lentil (Pardina) Stew
adapted from the back of the Goya package

8 ounces pardina lentils
1/2 onion, chopped
1/2 green pepper, chopped
2 large or 4 small cloves garlic, minced or pressed
1/4 cup tomato sauce
1 bay leaf
1/4 tsp thyme
4 cups vegan “chicken” broth (or veggie broth)
1 link vegan chorizo

Note: I didn’t have any soyrizo on hand, but I did have Italian-style vegan sausages. So I used those and to the spices above added: 1 pequin pepper (a very hot dried pepper), 1/2 tsp ancho chili powder, and 1/2 tsp smoked paprika.

Bring a soup pot to temperature over medium heat. Add some olive oil, then add the onions and green pepper and cook until soft.

Add the garlic and spices and cook for one minute.

Add the tomato sauce and cook for another minute.

Slice the chorizo thinly:

Add the broth, lentils, and chorizo.

Bring to a boil, then reduce heat and simmer for 40 minutes or until lentils are soft, then remove the bay leaf.

Serve!

An easy, quick, cheap, filling, simple meal. Good for the 106th straight evening of thunderstorms we’ve endured. Seriously, I love thunderstorms, but this is getting ridiculous. Last weekend I got on the pool, but I still haven’t gotten in the pool. I floated around on a raft last weekend, reading, but when I stuck my arm in the water, it went numb almost instantly from the cold. Fortunately, although it’s been stormy nearly every day, we did get a few warm days so the water temperature is rising, but the forecast just calls for more thunderstorms and cooler-than-normal temperatures, all of which is wreaking havoc on the pool and driving me crazy! I’m battling algae, which has never been a problem for me in the past, but it’s hard to take care of the pool when there are storms every single night and pool maintenance requires sticking a long metal pole into a large body of water, which I think is a recipe for exactly what you are NOT supposed to do during a lightening storm. Sigh. Hello, summer? Come in, summer? Where are you, summer?