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8.05.2011
1.18.2011
one world cafe, baltimore
one world cafe!
veggie monday 1.17.11
veggie monday 1.17.11
this week for veggie monday we opted to hunt down tasty vegetarian cuisine in the city, rather than make it ourselves.
(i'd done nothing but cook all weekend and needed a break, and we'd heard one world cafe was absolutely delicious. i was looking forward to trying one of their cheese "steak-less" subs!)
i stole this picture off the internet, because i forgot to take one. i apologize to the person to whom this picture belongs - i offer you my gratitude.we wandered in, and were quickly seated by our hostess, who was wearing an awesome headband. we even got the tiny corner table we wanted - half the seating was booth-style, with cozy pillows. the interior colors were bright and eclectic, giving the entire cafe a zesty, energetic feel.
while waiting on a friend (jess, whom dani has known since elementary school), we sipped organic red wine and a steaming chai latte, and ordered both falafel and french fries as appetizers. *
* our waitress was terribly slow, with vacant eyes. we briefly discussed the possibility of her being possessed by a demon, but ultimately decided she was just tired. she didn't improve throughout the course of the night, which detracted from the really great ambiance of the cafe itself. however, as we had a good time and are extremely willing to go back, it didn't dampen our enthusiasm very much.
falafel! minus one (i'm not sure who ate it and spoiled my picture, but if i figure it out, you're dead). after a lengthy discussion, we agreed the lettuce and tomato were on the plate in case you wanted to make a mini falafel sandwich with the pita chunks (jess's suggestion, and dead-on, i'm sure!)
french fries! hot and crispythe falafel wasn't fantastic, but i'd eat it again if forced. in case you couldn't tell, the french fries were sprinkled with
which all marylanders know is an essential seasoning.dani and jess both opted for the baked macaroni and cheese, which was served with a fresh, vibrant side salad.
the salad dressing was scrumptious.my cheese "steak-less" came gorgeously hot, with corn chips.
grilled seitan strips and onions, melted provolone ... wonderful!we washed our food down with a second glass of wine, and in jess's case, a sierra nevada.
this definitely is the sort of place which invites lingering over a cup of hot coffee or tea, and i can picture myself spending years on one of its plush couches. in fact, jess often does - she brings her books, and spends hours studying with their bottomless coffees.
we're looking forward on going back - crispy tofu with pineapple and vegetarian chili are waiting! oh, and more organic wine, of course.
join us next monday for vegan blueberry pancakes!
1.11.2011
homemade thai-style curry
veggie monday 1.10.11
welcome back!
this week for veggie monday, we made thai-style curry sauce from scratch. it's easy - and really delicious - so grab your food processor, the ingredients (below), and get curry-ing!
quick thai-style curry
(from robin robertson's vegan fire & spice - sense a theme? her books are tasty, tasty)
2 teaspoons crushed red pepper
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon light brown sugar
2 tablespoons curry power
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon soy sauce
2 tablespoons canola oil
1/4 cup water
2 tablespoons fresh lime juice
1 13.5 oz can of coconut milk
1 pkg sliced baby bella mushrooms
1 package firm tofu (use 1/2 to 1 package, depending how much you think you'll eat or how many people you're preparing for ... OR ... two boneless chicken breasts, cut into small pieces. you'll either want to fry your tofu or cook your chicken in butter until slightly browned.
1 or 2 packages of indian naan
* robin robertson's recipe did not call for mushrooms, chicken, or tofu. we improvised with those things. robin, we're sorry for bastardizing your recipe!
look at us! we're mushrooms!
1. put the pepper flakes into a bowl and cover with boiling water. soak for 15 minutes!
2. while the flakes are soaking, saute your mushrooms in butter, then set aside. begin cooking your chicken (if you are a carnivore) or your tofu (if you are an herbivore).
tofu army!
3. drain the pepper flakes, then toss them along with the garlic, cumin, curry powder, ginger, sugar, coriander, and paprika into a food processor and blend into a paste.
4. add the oil, soy sauce, and water and blend.
5. throw the paste into a saucepan, and bring to a boil. once boiling, reduce the heat to low and simmer for five minutes, stirring frequently so it won't burn.
6. remove from heat, add the lime juice and coconut milk. don't feel you have to add all the coconut milk - just enough to make it into a smooth, creamy sauce.
PAUSE to grab a beer from the bucket ....
or a glass of wine ...
or both. while you're at it, pull some chicken aside for the dochee, because he's hungry too.
dochee dish, and ...
... dochee!
7. toss the mushrooms into the mixture, and heat on a low to medium heat until ... well, hot.
8. put your naan in the oven. if you are so inclined (as we were), slather the naan with melted butter and freshly minced garlic.
8. finish! put your chicken and/or tofu on your rice and/or noodles, and douse with copious amounts of savory, delicious curry sauce.
chicken! noodles! curry sauce!
tofu! noodles! enough curry sauce to drown a small child!
welcome back!
this week for veggie monday, we made thai-style curry sauce from scratch. it's easy - and really delicious - so grab your food processor, the ingredients (below), and get curry-ing!
quick thai-style curry
(from robin robertson's vegan fire & spice - sense a theme? her books are tasty, tasty)
2 teaspoons crushed red pepper
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon light brown sugar
2 tablespoons curry power
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon soy sauce
2 tablespoons canola oil
1/4 cup water
2 tablespoons fresh lime juice
1 13.5 oz can of coconut milk
1 pkg sliced baby bella mushrooms
1 package firm tofu (use 1/2 to 1 package, depending how much you think you'll eat or how many people you're preparing for ... OR ... two boneless chicken breasts, cut into small pieces. you'll either want to fry your tofu or cook your chicken in butter until slightly browned.
1 or 2 packages of indian naan
* robin robertson's recipe did not call for mushrooms, chicken, or tofu. we improvised with those things. robin, we're sorry for bastardizing your recipe!
look at us! we're mushrooms!1. put the pepper flakes into a bowl and cover with boiling water. soak for 15 minutes!
2. while the flakes are soaking, saute your mushrooms in butter, then set aside. begin cooking your chicken (if you are a carnivore) or your tofu (if you are an herbivore).
tofu army!3. drain the pepper flakes, then toss them along with the garlic, cumin, curry powder, ginger, sugar, coriander, and paprika into a food processor and blend into a paste.
4. add the oil, soy sauce, and water and blend.
5. throw the paste into a saucepan, and bring to a boil. once boiling, reduce the heat to low and simmer for five minutes, stirring frequently so it won't burn.
6. remove from heat, add the lime juice and coconut milk. don't feel you have to add all the coconut milk - just enough to make it into a smooth, creamy sauce.
PAUSE to grab a beer from the bucket ....
or a glass of wine ...
or both. while you're at it, pull some chicken aside for the dochee, because he's hungry too.
dochee dish, and ...
... dochee!
8. put your naan in the oven. if you are so inclined (as we were), slather the naan with melted butter and freshly minced garlic.
8. finish! put your chicken and/or tofu on your rice and/or noodles, and douse with copious amounts of savory, delicious curry sauce.
chicken! noodles! curry sauce!
tofu! noodles! enough curry sauce to drown a small child!1.04.2011
hot tamale vegetable pie & brussels sprouts
hello again!
we know you've been waiting breathlessly all week for another vegetarian monday post, and who are we to deny you the pleasure of reading one? see below and feast your eyes out! (then go make this. it's very tasty)
veggie monday 1.3.11
hot tamale vegetable pie
(taken from robin robertson's 'vegan planet')
2 cups frozen corn kernals, thawed (at least partially)
1/4 cup minced red onion
1 4oz can diced green hot chilies
(it'll be okay if you accidentally forget to drain these ... )
3 tablespoons chopped canned pimentos
(i threw them in as is without the chopping. whoops)
8 oz soft tofu, drained and crumbled
1/4 cup yellow cornmeal
2 tablespoons unbleached all purpose flour
1 teaspoon chili powder
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
freshly ground black pepper
fresh salsa
(the most amazing salsa recipe EVER can be found here - i will never, ever make another salsa as long as i live. ree drummond, you are a wonder)
1. preheat the oven to 375 degrees (while pre-heating, chop!)
2. in a large bowl, combine the corn, onions, chilies, and pimentos. set aside.
3. in a blender or food processor, combine the tofu, cornmeal, flour, chili powder, sugar, salt, baking powder, and black pepper (to taste) and process until smooth.
a look down the gullet of a blender.
4. fold into the vegetable mixture, stirring to combine. transfer to a lightly oiled 10 inch pie plate and smooth the top.
do not be put off by its vomity-look. it transforms itself in the oven!
5. bake until firm and golden brown on top, 30-35 minutes. let rest for 5 minutes before cutting into wedges - serve topped with salsa.
6. this step should have probably gone up a bit higher. while baking, make the salsa! it's so festive and fresh and lovely.
now, i was feeling a bit ambitious, so i'd brought a bag of brussel sprouts along in my purse. dani was game, and i'd found a recipe for brussels sprouts on epicurious.com which i was hoping would turn out well.
1 pound brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
5 cloves of finely minced garlic cloves
1/4 - 1/2 teaspoon nutmeg
1/2 cup freshly grated parmesan cheese
1. trim the brussels sprouts, clearing off any old-looking or discolored leaves. if they're large, cut them into quarters, if they're smaller, cut them in half.
2. bring some salted water to a boil, then dump the sprouts in. cook them for about 5 minutes, or until they're mostly tender but still a bit crunchy. don't overcook! then drain them.
3. heat the olive oil, then add the garlic and red pepper flakes. saute for about one minute.
the smell of this gorgeousness wafting through the kitchen was scrumptious!
4. add the sprouts and nutmeg and cook for another minute.
5. sprinkle on the parmesan cheese and toss the sprouts until the cheese is mixed in.
* we did not have any freshly grated parmesan. instead, we had this:
i would recommend the freshly grated.
overall:
tamale pie - very tasty. if you make it quickly when no one is looking, you can hide the fact there's tofu in it, and trick people who would otherwise be wary of tofu into eating it. i know this because we have now done it twice, with great results.
brussels sprouts - still an acquired taste, but worth trying. nice and spicy! dani's review of the sprouts: "they taste healthy." you can't ask for more than that!
we know you've been waiting breathlessly all week for another vegetarian monday post, and who are we to deny you the pleasure of reading one? see below and feast your eyes out! (then go make this. it's very tasty)
veggie monday 1.3.11
hot tamale vegetable pie
(taken from robin robertson's 'vegan planet')
2 cups frozen corn kernals, thawed (at least partially)
1/4 cup minced red onion
1 4oz can diced green hot chilies
(it'll be okay if you accidentally forget to drain these ... )
3 tablespoons chopped canned pimentos
(i threw them in as is without the chopping. whoops)
8 oz soft tofu, drained and crumbled
1/4 cup yellow cornmeal
2 tablespoons unbleached all purpose flour
1 teaspoon chili powder
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon baking powder
freshly ground black pepper
fresh salsa
(the most amazing salsa recipe EVER can be found here - i will never, ever make another salsa as long as i live. ree drummond, you are a wonder)
1. preheat the oven to 375 degrees (while pre-heating, chop!)
2. in a large bowl, combine the corn, onions, chilies, and pimentos. set aside.
3. in a blender or food processor, combine the tofu, cornmeal, flour, chili powder, sugar, salt, baking powder, and black pepper (to taste) and process until smooth.
a look down the gullet of a blender.4. fold into the vegetable mixture, stirring to combine. transfer to a lightly oiled 10 inch pie plate and smooth the top.
do not be put off by its vomity-look. it transforms itself in the oven!5. bake until firm and golden brown on top, 30-35 minutes. let rest for 5 minutes before cutting into wedges - serve topped with salsa.
6. this step should have probably gone up a bit higher. while baking, make the salsa! it's so festive and fresh and lovely.
now, i was feeling a bit ambitious, so i'd brought a bag of brussel sprouts along in my purse. dani was game, and i'd found a recipe for brussels sprouts on epicurious.com which i was hoping would turn out well.
1 pound brussels sprouts
1 teaspoon salt
2 tablespoons extra virgin olive oil
1 teaspoon red pepper flakes
5 cloves of finely minced garlic cloves
1/4 - 1/2 teaspoon nutmeg
1/2 cup freshly grated parmesan cheese
1. trim the brussels sprouts, clearing off any old-looking or discolored leaves. if they're large, cut them into quarters, if they're smaller, cut them in half.
2. bring some salted water to a boil, then dump the sprouts in. cook them for about 5 minutes, or until they're mostly tender but still a bit crunchy. don't overcook! then drain them.
3. heat the olive oil, then add the garlic and red pepper flakes. saute for about one minute.
the smell of this gorgeousness wafting through the kitchen was scrumptious!4. add the sprouts and nutmeg and cook for another minute.
5. sprinkle on the parmesan cheese and toss the sprouts until the cheese is mixed in.
* we did not have any freshly grated parmesan. instead, we had this:
i would recommend the freshly grated.
overall:
tamale pie - very tasty. if you make it quickly when no one is looking, you can hide the fact there's tofu in it, and trick people who would otherwise be wary of tofu into eating it. i know this because we have now done it twice, with great results.
brussels sprouts - still an acquired taste, but worth trying. nice and spicy! dani's review of the sprouts: "they taste healthy." you can't ask for more than that!
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