After staying overnight with Smucky’s mum and dad who live about half an hour outside Sydney, his mum drove the three of us three hours south to his family’s beach house on Mollymook Beach. The first thing we did was stop by the small neighborhood grocery store and buy a few provisions, including sandwich ingredients. Here is the sandwich I made:

Mollymook Sandwich

2 slices multi-grain or wholemeal (whole wheat) bread
hummus
lettuce
sliced beetroot (beets)
sliced tomato
sliced cucumber
salt and pepper, to taste

Spread one side of each slice of bread with hummus:

Top one slice with lettuce and beetroot:

Top the other slice with tomatoes and season with salt and pepper:

Add the cucumber slices atop the tomatoes:

Close the sandwich:

Enjoy, preferably while listening to waves crash on the Australian shore!

Americans may be surprised to see beets make an appearance here, but it is a very common sandwich topping in Australia. In fact, though he hates most vegetables, Smucky always buys tinned beets when he stays with me and Mark and puts them on his turkey sandwiches. It’s strange to me because beets are such an (unfairly) maligned vegetable in the States. Personally, I think putting beets on sandwiches is brilliant! In fact, this sandwich was unusually tasty dispite its simplicity.

After lunch, Smucky’s mum took Luke and I for a walk around the neighborhood and down to the beach. On a hill overlooking the beach there is a small rainforest, with which I was enchanted.

Smucky’s mum pointed out a kookaburra in a nearby tree:

Shortly after espying the kookaburra, she a bit nervously gave a wide berth to this creature, the name of which I can’t remember (if you know, please tell me!), identified by its long legs and yellow beak. They should be avoided because they very aggressively protect their young and will attack humans.

Here’s Mollymook Beach in all its glory:

Down on the beach, we found hundreds of the bluebottles I’ve heard so many warnings about. Apparently their sting is extremely painful. These were washed ashore – likely in such plentiful numbers due to the earlier rain – and were waiting for the tide to take them back in.

The neighbors have a brick oven that I want badly:

Hanging out on the porch of the beach house a little while later, Smucky’s mum pointed out a couple of rainbow loorikeets on the neighbor’s deck:

The next day, Smucky, Luke, and I took a walk along the beach and watched the waves crash on the rocks:

Here is some round thing that looked a bit like a coconut covered with shells:

Me and Pig:

Backtracking a bit, here are some shots I took of the lovable Max Powers as we were waiting for Smucky’s sister to come pick us (including Maximillian, who is staying with their parents while we are at the beach) up.

Greetings from Sydney!!! I LOVE it here! My friend Luke and I touched down about 8:15 a.m. Sunday morning. I was surprisingly un-jet lagged and we spent Sunday walking around Smucky’s neighborhood. We decided to take it easy the first day so I cooked the three of us a meal. At the grocery store I found these:

So kangaroo pasta it was!

The challenge was cooking the meal. Smucky has lived in his house for nine months now, so you’d think it’d be reasonably stocked. However, Smucky does not cook – at all – and it was painfully obvious. His oven was pleading for help. I’m not kidding: the clock/temperature window read “H E L P” when I got there. I assuaged its pain somewhat by setting the clock, but between the three of us we were unable to get the oven – other than the clock – to work. Smucky claims it’s been used since he moved in, but it definitely doesn’t work now. And he didn’t even know!

Before leaving the States, I had asked Smucky if he had a decent knife, planning to pack my chef’s knife if he didn’t. He stated he had a “big knife”, so I didn’t bother. Smucky’s “big knife”, however, turned out to be nothing more than a glorified steak knife, accompanied by about 20 steak knives. So after an hour in King of Knives, I bought him a cheapish but somewhat decent chef’s knife. I can’t live without a knife!

Smucky’s mum has stocked him with a few pots and pans that he’s never used, so I did find a nice pot for cooking the pasta and a large skillet. After a few minutes of panic (on my part), he even managed to scrounge up a cutting board. So I was finally in business. Kangaroo pasta and a tossed salad! A quick and easy meal prepared in a woefully underused kitchen!

Kangaroo Pasta

1 pound kangaroo-shaped pasta (obviously you can use any pasta but unless it’s kangaroo shaped it won’t be Kangaroo Pasta)
olive oil
1 onion, diced
4 cloves garlic, minced
2 Tbsp capers
1/4 cup sun-dried tomatoes, chopped
1 can diced tomatoes
1 tomato, chopped
1/2 tsp oregano
1/4 tsp chili flakes (I added this to my dish separately since I was dining with spice sissies)
sea salt to taste
fresh basil

Bring a large pot of water to a boil.

Add the pasta and cook until al dente.

Mince the garlic and chop the onion.

Chop the sun-dried tomatoes and measure the capers.

Heat the olive oil in a large skillet. Add the onions and garlic.

When the onions are translucent …

… add the sun-dried tomatoes and capers.

Cook for a few minutes, then add the fresh tomatoes …

… and the tinned tomatoes. Season with oregano, salt, and chili flakes.

Let the tomatoes cook down for a few minutes, then add the basil and the pasta and allow to warm up.

I also made a tossed salad.

For a dressing, I just mixed together some olive and balsamic vinegar, along with a bit of salt and garlic. Smuck doesn’t have a whisk, can you believe that?! I used a fork.

I had also bought a baguette: if Smucky’s oven doesn’t work I can’t bake my own, unfortunately. Here’s the table:

Smucky’s father had suggested a good Australian red for us. And here’s the pasta plated:

Luke – who couldn’t tolerate a vegan meal and cooked up some sausages for himself and Smucky- adds some dressing to his salad:

Smucky was very happy to enjoy a home-cooked meal for once!

Happy as the Smuckster was, I was not that happy with the meal, unfortunately. First of all, I didn’t let the pasta warm up enough after adding to the sauce and it was not as hot as I’d have liked. Secondly, I don’t think this is really the thing to make with kangaroo-shaped pasta. This dish is really better with penne or something like that. I think kangaroo pasta is crying out for a more mac and cheese approach. I have another box of it though!

Now that the food is out of the way, meet Max Powers!

Max is Smucky’s cat, whom I LOVE! I always feel a little sad and lost when staying in a catless home, so I was very happy when Smucky got Max, and not only that, but Max is very friendly and loves me too! And he’s so handsome!

And now if you will indulge me, a few photos from my trip so far…

My dear friend Smucky in his natural habitat:

We visited the famous Sydney Opera House:

And then the Botanical Gardens next door:

The greatest thing about the Botanical Gardens, though, is the BATS! I have a life-long love of bats and the Sydney Botanical Gardens are home to a very large breed of macrobat called flying foxes or fruit bats and they are really, really neat.

He’s sticking his tongue out!

There are also wild parrots!

Today, we walked from Bondi Beach to Congee Beach, which is a beautiful (but long!) walk. Here’s me and Pig early in the walk:

Here’s Bondi:

And some waves:

It’s February and I was hanging out on the beach! I’m sunburnt! I’m sure I’ll be back with another post before I return home next Friday, but please forgive me if my posts are sporadic and possibly non-food related. Eating vegan is easy in Sydney, though. Cheeseless pizza on its way to me as I type!

The lyf so short, the craft so long to lerne,
Th’assay so hard, so sharp the conquerynge,
The dredful joye alwey that slit so yerne:
Al this mene I by Love, that my felynge
Astonyeth with his wonderful werkynge
So sore, iwis that whan I on hym thynke
Nat wot I wel wher that I flete or synke.

Okay, okay…I won’t subject you to any more of The Parliament of Fowls, but consider yourselves lucky because I’ve been known to read the whole thing on Valentine’s Day. Yes, I am a Chaucer geek, and in the days, so long ago, before I met Mark, I was particularly enamored not only of the idea that the first written association of St. Valentine’s Day with romantic love was made by my buddy Chaucer, but also that it ends with the female bird choosing none of her three tercel (eagle) suitors. (As I was picky about men myself and spent many Valentine’s Days alone.) I copied the above out of my battered but beloved Riverside Chaucer, but I’ve found both the original and a modern translation for you. Enjoy!

I’ve been fortunate to have a Valentine for the last eight years and I asked him what he’d like me to make for dinner tonight and he requested lasagne. It occurred to me that I’ve never featured lasagne here, so I documented it. Pour a glass of wine and sit down: this is going to be long. Not because it’s particularly hard to make lasagne, but because I took a gazillion photos….

Love Day Lasagne

1 lb lasagne noodles
1 1/2 quarts marinara sauce (recipe follows)
1/4 recipe cashew cheddar (from the Real Food Daily cookbook; the recipe is here. I only made half a recipe and barely used half of what I made.)
12 oz fresh spinach
1 lb vegan sausage (optional; Mark requested this)
1 cup sun-dried tomatoes
1 recipe vegan ricotta (recipe follows)
vegan mozzarella and parmesan, for topping (optional)

Vegan Ricotta
1 lb tofu
2 Tbsp nutritional yeast
1 Tbsp miso
1 tsp salt
1 tsp dried basil
juice of 1/2 lemon

Marinara Sauce
1 onion, diced
2 carrots, diced
1 head garlic, minced or pressed (I love garlic, reduce the amount if you’re a vampire)
2 28 oz cans diced or crushed tomatoes
1 tsp oregano
1/2 tsp crushed red pepper (optional; I like a little punch)
1 tsp salt
freshly ground pepper, to taste
juice of 1/2 lemon

First, start the marinara sauce. In a Dutch oven or large pot, heat a bit of olive oil then add the onions and carrots. Saute for 5 minutes.

Add the garlic and saute another 5 minutes.

This is about the time Tigger was taking a shower in the sink.

He was really thirsty.

Anyway, when the onions and carrots are soft, add the tomatoes and bring to a boil.

Then add the rest of the ingredients except the lemon juice and turn down the heat until the sauce is just simmering. Allow to cook for half an hour.

While the sauce is simmering, fill a large stock pot with water. This is where I encountered a problem:

Is this normal?!?

When you are able to get rid of the cat, bring the water to a boil and add the lasagne noodles. I have never had luck with no-bake noodles, or not pre-cooking regular noodles, so I always cook my noodles. If you’ve had better luck than I have not cooking your noodles, go for it.

When the sauce if finished cooking, blend in batches in a blender (only after cooling!), or use an immersion blender. (This step is optional.) The stir in the lemon juice.

Chop the sun-dried tomatoes.

Crumble the vegan sausage.

To make the ricotta, place the tofu in a bowl and use your hands to crumble it.

Add the remaining ingredients.

Mix thoroughly; it’s easiest and most fun to just use your hands.

Unmold the cashew cheese.

The last time I made the cashew cheese, it firmed up enough to shred, but I had blender issues this morning and added more soy milk than called for, so it was too soft to shred. So shred it if you can, otherwise, you can just smear it on!

To prepare the spinach, stick it in a bowl and microwave it for 2 minutes. I had to do it in two batches because I didn’t have a large enough bowl to handle it all at once.

Before:

After:

To assemble:
Spread about 1/4 cup of the sauce on the bottom of a 9×12 lasagne pan.

Add a layer of noodles.

Add a layer of cashew cheddar.

Add a layer of sauce.

Add a layer of noodles.

Add a layer of sauce.

Add a layer of sausage and sun-dried tomatoes.

Add a layer of noodles.

Add a layer of sauce.

Add the spinach in a layer.

Add a layer of noodles.

Add the ricotta in a layer.

Add a layer of sauce.

Add a layer of noodles.

Add the rest of the sauce, making sure it slides down the sides of the lasagne.

Cover with foil.

Bake at 375 degrees Fahrenheit for half an hour. Remove the foil.

Add shredded vegan mozzarella and/or parmesan.

Return to the oven, uncovered, and bake for an additional 20 minutes. Remove and let sit for 10 minutes before serving.

Serve with fresh, crusty bread!

Enjoy!

One of my favorite Chinese ingredients is fermented black beans, and I’ve been wanting to post a recipe showcasing them for a while now. Ma po tofu isn’t quite the recipe I had planned for that post because although you can taste the black beans, it’s harder to distinguish them from the other flavors. But I got it in my head I wanted to make ma po tofu – I think because Mark Bittman featured it earlier this week – so that’s what I made tonight. I’ll be getting back to you on a more fermented black bean-intensive dish soon, but in the meantime, here is a tasty and quick dish you can make. Fermented black beans are available in Chinese grocery stores. If you absolutely can’t find them, you can omit them, but they are well worth seeking out for their unique and delicious flavor.

Bulgur stands in for the traditional pork or slightly-less-traditional ground beef here. You can use a commercial vegan “ground beef” if you’d like, but bulgur is very quick and easy to whip up, much cheaper, and healthier.

As for the tofu, you can use any water-packed variety you want, from soft to firm, but you don’t want to use silken tofu (the kind that comes in aseptic packs), which I don’t think is really used much in Chinese cuisine. Many ma po tofu recipes call for soft tofu, but you don’t want to use tofu so soft it falls apart when you gently stir it. I made my own tofu, as I always do, but I used calcium sulfate as the coagulant instead of my usual nigari, because calcium sulfate makes a softer tofu (my usual tofu is very firm). It only took about 45 minutes to make the tofu from start to finish and the taste is so very worth it that I encourage you to consider trying it out, but of course you can use store-bought if it’s out of the question.

Ma Po Tofu

Excuse my fake tofu. I was in the midst of making the tofu when I took the ingredients photo.

3/4 cup bulgur
2 cups vegan “beef” stock, divided
1 Tbsp tomato paste
12 oz tofu, cut into cubes about 3/4″
5 cloves garlic, minced or pressed
2″ piece ginger, minced or grated
1 Tbsp fermented black beans
1/4 cup shaoxing wine (or dry sherry)
2 Tbsp bean paste (you can use 3 Tbsp chili bean paste instead of this and the following ingredient; I didn’t have any on hand)
1 Tbsp chili garlic paste
1 tsp Sichuan peppers, toasted and ground
1 Tbsp soy sauce
1 Tbsp cornstarch
3 Tbsp cold water

To make the “beefy” bulgur, place 1 1/2 cups of the broth, the tomato paste, and the bulgur in a small pot and bring to a boil.

Cover and lower the heat to medium low. Cook for about 15-20 minutes or until broth is completely incorporated. Set aside.

While the bulgur is cooking, prep the rest of the ingredients. When stir-frying or making other very quick-cooking dishes, you always want to have everything prepared and waiting for you before you begin heating the wok because it goes very quickly once you do. I love using my little restaurantware Chinese tea cups – which my mom got for me and which I love – for prepping (as well as for tea) because they are just the right size. Place the shaoxing wine or sherry and fermented black beans in one small dish; mix the bean paste and chili paste in another. In yet another, combine the remaining stock and the soy sauce. In still another, mix together the cornstarch and cold water. Measure out the Sichuan pepper, mince or press the garlic, and mince or grate the ginger.

Chop the tofu.

When the bulgur is ready, heat a wok over medium high heat. When it is sizzling hot, add a small amount of peanut oil, then add the garlic and ginger, stir-frying for 30 seconds.

Add the bulgur and stir fry for about 3 minutes, or until it’s a bit dried out.

Push the bulgur out of the way, up the side of the wok, and add the shaoxing wine and fermented black beans to the center of the wok. Stir fry for 30 seconds.

Add the bean and chili pastes and stir fry for another 30 seconds.

Push the bulgur back down into the center of the wok and mix everything up. Fry for 2 minutes.

Add the tofu and toss gently with the wok ingredients, trying not to break it up too much.

Pour in the remaining broth and the soy sauce and stir. Bring to a boil, then add the cornstarch mixture.

Mix everything together until the cornstarch mixture thickens the sauce and coats everything with a slighty shiny glaze.

If I’d had had scallions on hand, I’d have topped with scallions, but I didn’t so I topped with cilantro for that slightly green touch.

Serve with rice.

Next, explain to me what Tigger is doing here:

In other news, another thing my mother likes buying for me is vintage mustard pots, and I don’t deter her from this habit. Then I feel the need to fill the mustard pots with mustard! I’ve been wanting to do a post on homemade mustard for a while, but when I saw Jes’s post on the balsamic mustard from the Perfect Pantry on Cupcake Punk a couple of weeks ago, I had to make it. So although I’ll get to an original mustard recipe at some point in time, enjoy these photos of a really, really good mustard in the meantime.

Here it is in my newest mustard pot:

Closer up:

And on some Cheezly and crackers:

In just two weeks I’ll be in the San Francisco airport getting ready to board my flight to Sydney! If anyone has any suggestions for great things to do or great vegan food to eat while I’m there, please let me know!

By now most of you have probably heard about Monday being the Chinese New Year, this year being the year of the ox. I wanted to celebrate but had something to do Monday night so I had to postpone my celebration. Yesterday may have been ideal for implementing my celebratory plans, as the weather was all sorts of snowy and icy and I worked from home, meaning I should have had plenty of time to make dinner, however, I wasn’t hungry at dinner time because I ate lunch too late. So tonight it is Chinese New Year at Mark and Renae’s! The holiday is traditionally celebrated over 15 days anyway, so I don’t feel too bad about being a couple of days late.

I just wanted something light for dinner tonight so this is not an elaborate feast, but I did do something special and that is I made pot sticker wrappers from scratch for the first time. I usually buy pre-made wrappers from Super H, and frankly, although they consist of no more than flour and water, making my own never even occurred to me. I’m not really good with things that need to be rolled out evenly. It seemed like an unfathomable amount of work. As I mentioned earlier, though, the weather is being stupid here and I didn’t have any wrappers in the house. And I’d seen Jes’s pot stickers on Cupcake Punk the other day, which inspired me. So, home early tonight, I embarked on my first pot sticker wrapper journey. The journey wasn’t nearly as bad as I thought it would be!

These recipes were adapted from Bryanna Clark Grogan’s Authentic Chinese Cuisine.

Pot Stickers

Filling:
1 1/2 cups vegan ground beef substitute, either a commercial product (which I used because I had leftovers) or TVP reconstituted in water or vegan “beef” stock
1 carrot, minced
1 parsnip, minced – this is a weird addition and very optional; I only included it because I have parsnips I have to use up
1/2 onion, minced – I’d have used a bunch of scallions instead of the onion if I’d had any
2″ piece of ginger, minced
5 cloves garlic, minced or pressed
2 Tbsp soy sauce

I used a chopper to mince the veggies:

Mix with the remaining ingredients in a medium bowl.

Next up, the wrappers! Feel free to buy them pre-made, though. I won’t think any less of you! (Do check that they are vegan, I’ve seen egg in them on rare occasion.)

Wrappers:
1 3/4 cups all purpose flour
1/2 cup + 2 Tbsp very hot water

Mix the flour and water together, either with a wooden spoon (or your hands) in a bowl, or in a food processer.

If using a food processor to knead, pulse for about 30 seconds. If kneading by hand, knead for about 5 minutes.

Roll dough out into a long “rope”.

Cut off a piece about 1″ long and flatten a bit. As you are working, keep the unused dough covered with a wet tea towel to prevent it from drying out.

Using a rolling pin, roll the lump of dough out into a thin circle about 3 1/2″ in diameter.

I rolled out about 5 wrappers, then filled and sealed them, then rolled out 5 more wrappers, etc. For sealing the filled wrappers, you have two choices: you can either use a pot sticker press or you can pleat them by hand. Until tonight, I have always used a press because I figured it was really hard to do by hand. I was wrong; it’s really pretty simple and nearly as fast as using the press once you do it once or twice. I had to do about half of my dumplings by hand tonight whether I wanted to or not because my wrappers were too small for the press. In either case, have a small bowl of water handy.

To use the press, lay the wrapper on the open press:

Place a scant tablespoon of the filling in the center:

Dip a finger in the bowl of water and rub it along the outer edge of half of the dumpling. Then close the press and squeeze lightly.

Open the press and remove the dumpling.

To pleat by hand, place a wrapper in your palm and then place a scant tablespoon of filling in the center.

Lightly wet half of the outer edge with your finger as described above, then fold the dumpling in half, squeezing the edges together to seal.

Starting on one side of the folded dumpling, make a pleat like this:

Continue pleating the entire semi-circle:

Here is a dumpling made using a press (on the left) next to one hand-pleated (on the right):

Continue until either all the dough or all the filling is gone – hopefully they are about even – placing the filled dumplings on a cookie sheet and covering with a towel so they don’t dry out.

To pan fry, heat a large skillet until hot. Add a tablespoon of oil (I used peanut oil with a bit of sesame oil mixed in, as Bryanna suggested) and tilt the skillet until it is coated evenly. Place as many dumplings as you can fit into the skillet without overlapping, pleated side up.

After two minutes, pour 1/3 cup water into the pan and immediately cover.

Cook until water is evaporated (about 5 minutes). Remove lid and if necessary, continue cooking until bottoms are brown and crispy:

The dumplings will have puffed up a bit.

To freeze leftover (un-fried) dumplings, place the dumplings in a single layer on a cookie sheet and cover with plastic wrap to avoid freezer burn.

When they are frozen, remove from the cookie sheet and place in a freezer bag. Cook them exactly as you would fresh dumplings: no need to thaw.

Serve pan-fried dumplings with a dipping sauce. I usually just throw together a couple tablespoons of soy sauce, shaoxing wine (substitute dry sherry), vinegar, hot chili oil, and garlic. Your dipping sauce could be as simple as soy sauce and vinegar or soy sauce and sesame oil.

Although I wasn’t hungry for an elaborate meal, eating nothing but pot stickers for dinner seemed a little wrong, so I also threw together a very fast soup. I just flipped through the same cookbook to find a soup that was very quick to make and called for only ingredients I had on hand. This one fit the bill perfectly (though I had to use frozen instead of fresh spinach).

Tofu and Spinach Soup

2 1/2 cups vegan broth or stock, any flavor
1/2 cup frozen spinach
1 ounce bean thread noodles
1/2 cup tofu, cubed
1 1/2 Tbsp shaoxing wine
1 Tbsp soy sauce
Sichuan pepper, to taste (optional)

Place all ingredients into a small pot. Season with sichuan pepper if you’d like.

Cook for 5 minutes. Eat.

And that was my little Chinese New Year celebration! Happy Year of the Ox everyone!

My first mistake was informing Mark it is Robbie Burns Night. My second mistake was reminding him, as I do every year, what Robbie Burns Night is. My third and final, fatal, mistake was admitting that yes, I’m making vegan haggis.

Although I’ve been vegetarian for five times longer than Mark, and although I swear it does not resemble nor taste a thing like real haggis (which I assume is true although I have no idea what real haggis looks or tastes like), Mark absolutely refuses to so much as try a bite of anything I refer to as “haggis”. What I should have done is told him it was “meatloaf” (though we just had meatloaf on Friday, which was poor meal planning on my part), or anything but haggis. I made it once before, the first Burns Night after we were married. It seemed appropriate: we were married in Scotland, so the country holds a special place in my heart. Mark, however, ate nary a bite. So for subsequent Burns Nights, I’ve not bothered with the trouble of making a haggis no one is going to be eating but me. This year, however, I am the proud author of a food blog, so I felt somewhat obligated to celebrate. Even if haggis is really, really disgusting.

The first time I made vegan haggis, I used this recipe or something very like it (sans mushrooms, of course). I tried telling Mark – truthfully – that it tasted like stuffing, which he loves, but he wasn’t having it. This year I did my typical glance-at-a-few-different–recipes-then-make-something-up routine. This is what I did:

Vegan Haggis

2 Tbsp barley
2 Tbsp green lentils
1/4 cup steel cut oats (I used Irish oats, sue me)
1/2 cup vegan “beef” broth
1 Tbsp Marmite
1/2 large onion, minced
1 stalk celery, minced
1 parsnip, minced
3/4 package vegan “ground round”
1/2 tsp dried rosemary
1/2 tsp rubbed sage
1/2 tsp thyme
1/2 tsp freshly ground black pepper

Note: I used commercial “ground round” because I had a package that was set to expire. Next time I might try bulgur or something more natural.

In a small pot, cook the barley in 1/2 cup water for half an hour.

In another small pot, cook the lentils in 1/2 cup water for half an hour.

Toast the oatmeal briefly in a frying pan over medium heat.

Mix the broth and Marmite together, then add the oatmeal. Cover and set aside.

(I added the seasonings in this step, but I’ll instruct you to do it later because I realized it dumb to do it at this step.)

Mince the onion, celery, and parsnip. I used a chopper.

Heat a small amount of oil in a medium frying pan. Add the minced veggies and saute until soft.

Add the “ground round” and seasonings; saute for 3 minutes.

When the lentils are done …

… drain them …

and add to the “ground round” mixture. When the barley is done …

… drain it …

… and also add to the “ground round” mixture.

Drain the oatmeal, reserving the broth.

Add it also to the “ground round” mixture.

Dump the mixture into the center of a large piece of muslin or heavy cheesecloth.

Mold it into a lump with your hands.

Wrap it up as tightly as you can, securing with kitchen string.

Place the reserved broth and enough water to make 4 cups of liquid into a medium pot, then add the haggis.

Bring to a boil, cover, then reduce heat to medium-low and simmer for 1 hour or longer. Remove from broth and allow to cool until you can touch it. Squeeze out as much liquid as you can without smashing the haggis. Unwrap.

(I boiled it because it seemed like what you do with haggis, however, I think next time I might bake it like a meatloaf.)

Serve with gravy.

Apparently you pretty much have to serve haggis with “neeps and tatties”, or mashed turnips and potatoes. I assume most of you know how to make mashed potatoes so I’ll skip that. I took a hint from Bryanna and roasted the neeps first. They got very small in the oven; six turnips barely made two servings.

Mashed Roasted “Neeps”

6 – 8 turnips
olive oil

Trim, peel, and chop the turnips into evenly sized pieces. Place on a baking sheet. Pour a small amount of olive oil into your palms, then rub the turnips with it.

Roast at 375 degrees for 40 minutes or until done. They will have shrunk!

Mash.

This year I tried something new and also made cock-a-leekie soup, the traditional Burns Night starter course. How could I resist making something with that name?! I’m not sure if barley is normal in this soup, but I saw it called for in this recipe and thought it sounded like a good idea.

Cock-a-Leekie Soup

1/2 onion, chopped
1 stalk celery, chopped
1 parsnip, chopped
3 leeks, chopped (white and light green parts only)
4 cloves garlic, minced or pressed
4-6 cups vegan “chicken” stock
1/3 cup barley
1 cup Soy Curls
2 large or 4 small potatoes, chopped
1/2 tsp thyme

Chop the leeks.

Chop the parnsip.

Chop the celery.

Heat some oil in a soup pot, then add the onions. Saute for 3 minutes.

Add the leeks. Saute for 5 minutes.

Add the celery, parsnips, and garlic. Saute another 3 minutes.

Add the broth.

Add the potatoes, Soy Curls, and barley.

Bring to a boil, cover, reduce heat, and simmer for 30-45 minutes or until barley is cooked.

Serve.

And here is the entire meal. I had leftover gravy from Friday’s meatloaf; you can make your favorite recipe.

I drank wine with mine instead of Scotch, firstly because I don’t generally drink hard liquor, especially on work nights, and secondly because all I have is Irish whiskey (from a Bloomsday celebration, which honestly I take a little more seriously). I might get away with using Irish oats, but surely I’d be in trouble for drinking Irish whiskey on Robbie Burns Night! I also failed to pipe the haggis to the serving table, mostly because I don’t have bagpipes nor know how to play them. To make up for that, though, here is a picture of Ian, the piper from our wedding. Yes, that’s Pig.

Here’s one reason I don’t play the bagpipes:

Nor did I recite any of Robbie’s poetry, for which I have absolutely no excuse other than my Scottish accent is awful.

I’d have made Mark wear the kilt he wore to our wedding, but it’s at his mother’s house (she made it for him!) and every time she tries to get him to take it home with us, he “forgets” it. Sigh. So maybe I failed being very Scottish today. But don’t get me wrong: I love Scotland.

I know I haven’t been posting much and the reason is I haven’t been feeling very creative. Between worrying about the declining health of my two aging cats, preparing for my trip to Australia next month (and the nerve-wracking coincidence of these situations), and various other issues, I’ve been resorting to time-honored recipes I’ve already featured here or working directly from cookbooks. When Wegmans had 2-pound bags of green beans on sale this week, I thought of the time I made Smoked Seitan Butt and Green Beans, which was surprisingly good but in which I had wished for more green beans. So tonight, in my newly reorganized kitchen, I decided it was time to revisit the making of ham- (or pork-) flavored seitan. I had originally tried a Simply Heavenly pork recipe when I made Barbecued UnPork Chops, which was good, but didn’t taste anything like I remember ham tasting like.

I based the recipe on Bryanna Clark Grogan’s soy and seitan ham recipe (which I’ve made before and which is good, but doesn’t taste much like ham to me) and the Christmas seitan-ham on Vegan Fitness, as well as getting the Szechuan peppercorn idea from this recipe. It didn’t turn out all that well, so I DON’T suggest you follow this recipe. Basically I’m putting it up because 1) I took all the pictures and wrote the recipe up anyway (before tasting it) and 2) to remind me what not to do next time!

Seitan “Ham”

2 cups vital wheat gluten
2/3 cup soy flour
1/3 cup nutritional yeast
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Szechuan peppercorns, crushed
scant 1/4 cup soy sauce
2 Tbsp Worcestershire sauce
1 1/2 tsp liquid smoke
12 ounces firm tofu
11 ounces tomato juice
1 Tbsp beet powder

For the broth:
2 quarts water
1/2 cup soy sauce
2 tsp liquid smoke

Combine the dry ingredients, except the beet powder, in a large bowl …

… and whisk together. Combine the remaining ingredients in a blender.

Blend until smooth.

Pour the liquid ingredients into the dry.

Mix until they come together, then knead for a few minutes until fully combined.

Shape into a log and place on a large piece of cheesecloth.

Roll up and tie the ends of the cheesecloth off, like a Tootsie Roll.

Put the broth ingredients in a pressure cooker or Dutch oven and bring to a boil. Add the seitan log.

Cook under pressure for 45 minutes, or without pressure for two hours. Remove from the broth …

… and remove from the cheesecloth. This was the first indicator something had gone awry. The seitan was no longer pink! (The lighting is bad in this picture; it was a tan color; normal seitan color, actually.)

Although upon slicing, the center was slightly pinkish, which was a sort of gross likeness to meat that I could do without. You can’t really see that here either, but trust me, it was weird.

I tasted a bit of it and was very surprised to find that it had absolutely no taste! I can’t figure it out! With all of those ingredients, you’d think it would taste like something! Possibly something bad, but I expected a flavor! I decided to fry slices up in hopes that would add some flavor. (You can sort of see the pink middles here if you look.)

This did help somewhat, although not enough that I’d recommend using this recipe. I’ll work on improving it. Now it feels like a quest. The quest for vegan ham.

I made the broth for the smoked seitan butt extra smoky to make up for the fact that I couldn’t taste ANY smoke in the seitan. (Note to self: add liquid smoke to grocery list.) Remember I said I had wished for more green beans last time? I think I overdid it! (The seitan, potatoes, onions, and broth are under there somewhere!

In the end it turned out well, though. (This is before it was finished cooking.)

I also mentioned above that my kitchen is reorganized. I gave myself the task this weekend of procuring a bookshelf that would fit in my kitchen, moving my cookbooks in there, moving some other stuff around, and then using the freed-up space in my library bookshelves to shift and fix the order of my other books, which have been piling up and getting out of order.

I used to have a bunch of things on the floor between the kitchen island and the wall: the ice cream maker, yogurt maker, a cake stand, a basket for root vegetables, a stock pot, a tray, and a large container of soybeans. It was a mess. Additionally, I’d been storing one of my woks on one of the two stools that go with the island. I was always hitting my head on the island when leaning down to retrieve something and basically, as I crave order, the whole thing was driving me crazy. So I went to some thrift stores yesterday in search of a bookshelf. I finally came across one that I thought was ugly at first, but found that the color grew on me as I thought about it. (Mark finds it hideous, but I figured I could always paint it.) I moved all of the aforementioned stuff out of the area they were in and placed the shelf in their stead. Then I put all of my cookbooks on it. (I can’t actually acquire any more cookbooks as they fit perfectly!) The stock pot and the wok went on top. Here it is:

I moved the appliances out into a hutch in dining room, where they are much easier to get to and will stay dust-free. Next, I don’t know if you’ve seen it in any of the hundreds of photos I post, but I had about 20 bottles of various oils, vinegars, wines, and other cooking liquids sitting out on one of my counters. In one of our closets I found an unused wire rack on wheels. I loaded it up with all the bottles and wheeled it into the small space between the island and the wall, declaring myself an organizational genius:

Although they are out of sight when not in use, it’s actually now much easier to find what I want. I also had room there for the jars of dried beans that I’d been piling on my baker’s rack. So now the baker’s rack is cleaner too!

But wait, there’s more! I moved the mixie, which had been behind my chopping block and which was therefore a pain in the butt to use (because the chopping block had to be free of any ingredients and then the mixie lifted up onto it) to the empty space created by the moved bottles. I also moved the George Foreman grill, which had been in a very awkward corner. I installed a 6-outlet adapter and now I have a nice, neat “appliance” counter, where everything is easy to use! (The yogurt maker is currently out incubating tempeh, but ordinarily is stored away.)

This made room on my “chopping” counter for my ulu and a “bread station”.

I was damn proud of myself at the end of all of this! The kitchen is MUCH more inviting and easy to use. The only thing left over without a home is the container of soybeans:

Mark suggested some sort of hanging dispenser for them, but I’m still working it out. Considering how small my kitchen is and the enormous number of things I own, I’m shocked that the soybeans are the only thing left over!

I won’t bore you with the details of my library makeover, but suffice it to say that went swimmingly as well.

Many of my commutes home from work – which despite living a mere ten miles from my office take up to an hour – are spent contemplating what to make for dinner. Tonight on my way home (via Trader Joe’s), I was thinking that I’ve been so wrapped up in my nerdy database project (now I’m inputting years of records from book journals to track my reading habits) that I’ve been really slacking off in the cooking department, which was fine because I was sick anyway, but bad as far as maintaining a food blog is concerned. It dawned on me suddenly in the midst of my musing that what I wanted for dinner was pho. I think I saw a post about it on another, non-vegan, blog today, or maybe I was just driving by one of the many pho places around here. Pho – perfect! It’s quick, it’s easy, it’s healthy…and I’ve never featured it here! So I grabbed a few things I needed from Trader Joe’s (namely, bean sprouts which I never just “have on hand” and fresh basil) and, feeling very pleased with myself, came up with a probably-extremely-unoriginal title, and here we are.

Faux Pho

8 oz wide rice noodles
6 cups vegan “beef” broth
2 Tbsp Maggi seasoning or soy sauce
2 star anise
1 stick cinnamon
2″ piece of ginger, grated
1 chili, sliced
1 carrot, julienned or grated
1/2 onion, thinly sliced
6-8 oz seitan, shredded or very thinly sliced
several fist-fulls bean sprouts
something green, such as pea shoots (which I grabbed at Trader Joe’s because they looked good) or spinach, etc.
2 fist-fulls basil
1 fist-full cilantro (I couldn’t find any fresh so I used 2 frozen cubes from Trader Joe’s)
3 scallions, chopped

Soak the noodles in very hot water. I like to bring a pot of water to a boil, remove it from the heat, add the noodles, cover, and let them soak for about half an hour. If I need to speed the process up, I turn the heat back on for a couple of minutes.

Grate the ginger. There is no need to peel!

You should end up with, I don’t know, a tablespoon or two?

Gather the star anise and cinnamon stick. I’m fascinated with star anise. I don’t know what to use it in other than pho, so I get really excited every time I make pho and get to break out the star anise.

Meanwhile, bring the broth to a boil, add the ginger, star anise, cinnamon stick, and Maggi seasoning or soy sauce, and simmer for about 20 minutes so the flavors blend.

Prepare everything else while the noodles are softening and the broth is simmering. Julienne or grate the carrot, …

… thinly slice the chili, …

… and thinly slice the onion.

Shred or thinly slice the seitan.

Add the chili pepper to the broth …

… and the onion, carrot, and seitan. Continue simmering for the remainder of the 20 minutes (or longer).

Check the noodles – the best way to to taste one. They should be soft, but not too soft.

When they are done, drain.

When the broth is ready, remove the star anise and the cinnamon stick.

To assemble your bowl of pho, place some of the noodles in a bowl.

Top with the green stuff …

… and the bean sprouts and basil.

Ladle the broth over the noodles and veggies and top with scallions. Garnish with a lime half. (And when I say “garnish”, I intend for you to actually USE the lime! Squirt it over everything to taste – it really boosts the flavor!)

This was really, really good, I thought. It tastes so fresh, it’s so quick and easy, and it was a great way to use up some leftover seitan I had that wasn’t enough to be the basis of an entire meal. I wish I’d thought to make pho when I was sick: it’d have been perfect.

And here is a James Joyce finger pupper/magnet that Mark gave me today!

Isn’t it adorable? James Joyce plays an amusing role in the Story of How Mark and Renae Met, so I find it especially cute.

I hope everyone has had a great holiday season, regardless of the holiday you choose to celebrate. Myself, I have been sick since Christmas evening, when the “too much sugar” diagnosis I gave myself in the car on the way home from the parental homestead turned out to be wrong, or more likely, not the full story, and now I have a full-blown something-or-other that is not going away. I haven’t been sick in years, so I was a little surprised by this. For nearly a week, I’ve been lying around the house doing nothing but reading. Fortunately, my aunt gave me a bunch of books for Christmas that have kept me busy, including two cookbooks (Vegan Planet, which I feel like I should have had for years and Real Food Daily), although it has been frustrating to lack the energy or the appetite to make any of the 40 or so things I’ve marked in both of the cookbooks. (I have managed to make the mac and cheese and the veggie quinoa soup from RFD, both of which were good; Mark really liked the mac and cheese.)

One of the few times I crave soda is when I am sick. I usually like either water or wine with my meals, and water throughout the day. Most soda disgusts me. I used to like Coke as much as the next person, but now I really only like ginger ale (and birch beer, which is very hard to find for some reason). And it has to be real ginger ale, with actual ginger in it. And it can’t be overly sweet. Mark got me this Grown-Up Soda ginger ale, which I like, to help me feel better, and that was great while the 4-pack lasted. But since I was feeling well enough yesterday to finally make it to the grocery store and pick up some seltzer water, I decided I’d make my own ginger ale, which I like even better, today.

I’ve been making this for a while and I think it is the perfect soda. Others seem to like it as well, although it’s definitely tailored to my tastes and is not nearly as sweet as people may be expecting when I offer them a “soda”. But this is only a basic formula: you can certainly add more sweetener if you prefer. The only downside to it, that I can see, is that currently I still have to buy seltzer in bottles because the antique seltzer bottle I found still doesn’t work, even after I got the missing part. I think I need to replace a gasket or something. It’s on my list of things to do. I once tried carbonating on my own with yeast and that was…bad. So bottled seltzer it is for now.

I’ve made the vanilla optional because you should only use it if you have access to Trader Joe’s brand vanilla, which is alcohol-free. You may be able to substitute vanilla paste or whole vanilla beans, although I don’t know the quantities you’d use for either. What you don’t want to do is use an alcohol-based vanilla extract. I tried it once and it was NASTY, and it wasn’t because I have anything against alcohol, because trust me, I don’t.

Quick and Easy Ginger Ale

3 cups water
1 piece of fresh ginger, about 4.5 – 5 ounces
1 cup agave nectar
2 1/2 Tbsp non-alcohol based vanilla flavoring (such as Trader Joe’s) (optional)

Roughly chop the ginger. You don’t have to peel it.

Place in a pot with the water. Begin heating over medium-high heat.

Measure the agave nectar …

… and add to the pot, as well as the vanilla flavoring if using.

Bring to a fairly rapid boil.

Reduce heat somewhat so the boiling doesn’t get out of control and let cook at a steady simmer, uncovered, for 20-30 minutes or until reduced by about one third.

Get a strainer and a receptacle ready …

… and strain the contents of the pot into the receptacle.

Don’t throw away the leftover ginger; you can use it again – more on that in a bit.

You should have about 2 to 2 1/2 cups of ginger syrup.

Transfer to a refrigerator-friendly container. I don’t like plastic, but it’s all I had and was the perfect size…

Store the syrup in the refrigerator until you are ready to make a glass of ginger ale. To prepare a glass of ginger ale, place some ice cubes in a glass. I used a lot here because the syrup was still warm.

Add 1/4 – 1/3 cup of the ginger syrup.

Top off with seltzer water.

Stir.

Garnish with a lime round if you’d like. I only had lemons. Limes are much more picturesque.

And enjoy! As for the leftover ginger pieces, as I mentioned you can re-use them. What I will do with them today is make ginger tea, which I like all of the time, but particularly when I’m not feeling well. I’ll just simmer the ginger pieces in about a cup and a half of water, with some agave nectar to taste, for about 15 minutes, then strain and drink as a tea, perhaps with some lemon.

Mark and I have a long-standing tradition in which one of us is always sick on New Year’s Eve. In our early years together, it was always me, because my body would revolt at the end of a semester of working full-time, going to school nearly full-time, and commuting a few hours a day. Once I graduated, I never got sick again (until now), so in the following years it was Mark’s turn to end up sick for New Year’s for one reason or another. This year, I guess because I’ve been thinking about, and preparing for, going back to school, the illness pendulum has swung back towards me. I bought a bottle of champagne in case I made a miraculous recovery today, but since Mark doesn’t like champagne and I’ve been too sick to make plans with anyone else to share it with and I don’t think people who desperately want to stop being sick should necessarily drink an entire bottle of champagne by themselves, it looks like I may be having ginger ale at midnight. It’s better than water anyway!

And on that note, I’d like to wish everyone a very merry new year! I have some plans for revamping this site in the new year – at a minimum finding or creating a theme that displays all the tags I’ve been meticulously applying to each post and which you can’t see. I hope 2009 finds you all happy and well-fed!

I’m sorry for the lack of posts lately. I’ve been working late nearly every night (I haven’t been working more than usual, I’ve just been too lazy to get out of bed at a decent hour!), I’ve been buying and “wrapping” Christmas gifts, and I’ve been thinking about going back to school and consequently studying for the GRE. I haven’t been spending as much time as I like in the kitchen, I’m afraid. I did spend all day on Saturday in the kitchen, helping my best friend Fortinbras bake cookies and focaccia for his family and I took a million pictures, but Fortinbras is actually going to write up a guest post for that entry – and share his delicious peanut butter cookie recipe – so we need to wait until he’s sufficiently motivated to do it. I’m sure it will be hilarious – he is an extremely entertaining individual – and worth the wait.

As I was driving home from work tonight, among a million other things I had to think about, I was pondering what very quick meal I could make, preferably one that would yield leftovers for lunch tomorrow and decided that couscous was in order. With just that to go on, I ended up whipping up something that was very fast, quite delicious, and dead easy. Once again, I hadn’t intended to post it because I was starving and just wanted to get it made and in my stomach, but then I got the camera out to shoot my first taste of my homemade sauerkraut (it’s been three weeks today!) and realized it would only take a couple of minutes to photograph what I was making for dinner and then I could put the recipe up if it turned out. Which it did, so I will. (The sauerkraut was fine, but that’s a post for tomorrow or Wednesday.)

Harissa-Flavored “Chicken” with Couscous

2 cups Soy Curls
1 1/2 cups vegan “chicken” stock”
1 small or 1/2 large onion, sliced thinly
4 cloves garlic, minced or pressed
1 red chili pepper, minced
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 cup cooked or canned chickpeas
1 1/2 Tbsp harissa seasoning (I have a dry harissa seasoning that I thought I got at Penzey’s but now I don’t see it on their website so maybe I got it elsewhere, or just use the more common harissa paste or sauce, to taste)
1/2 tsp ground cumin
1/2 tsp cinnamon
salt and freshly ground pepper to taste

Heat the “chicken” broth to nearly boiling, add the Soy Curls, and cover for 5 minutes or until Soy Curls are soft. Drain, reserving the broth.

Heat some olive oil in a large skillet. Add the onions and fry for 5 minutes or until beginning to take on a golden color.

Add the garlic and chili pepper. Fry for another minute.

Add the bell pepper and fry for two minutes. (This step is not pictured because the bell pepper I used was already sauteed by Fortinbras on Saturday for focaccia and leftover in my refrigerator, so I added it later.) Add the Soy Curls and fry for a few minutes.

Add the chickpeas and reserved broth.

Stir in the harissa, cumin, and cinnamon. I also added my pre-sauteed bell peppers at this point.

Bring to a boil and let simmer for 5-10 minutes or until broth is almost completely reduced. Season with salt and pepper.

Serve with couscous. For the couscous, I used Isreali, which is much larger than ordinary couscous. I basically followed the cooking instructions in Veganomicon, but instead of the apricots and pistachios (neither of which I had on hand), I mixed in some tomatoes that I had leftover and needed to use up and some green bell pepper pieces, as well as salt and pepper. It was very Christmasy.

This was really good and done within half an hour, which by my standards is pretty fast. I was also doing a bunch of other things at the same time, like feeding the cats, tasting my sauerkraut, etc., so the half hour cooking time seemed like nothing. I will definitely make this again when I need a very fast, easy, filling meal. Mark was on a call for work when I served it, so I didn’t get a statement from him about the taste, however, he did gesture his approval and got seconds when no one on the call was talking to him. Brachtune filled in for him while he was away from the phone. (Brachtune enjoys talking to people on speaker phone. Our cuckoo clock also likes to go off at inopportune times when we are on work calls. It’s like a circus over here sometimes.) I also have plenty for a tasty lunch tomorrow!

Now I’m off to go harass Fortinbras about making his post…