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Archive for the ‘spinach’ Category

Spinach Mushroom and Tofu Pie

Posted by trktos on 21-March-2010

I’m not really sure where I got this recipe … it’s based, partly, on a mushroom pie recipe that’s an old stand-by here (copied from a cookbook whose title has been forgotten). I kind of hate to post savory pie recipes here because Evin’s in charge of the crust and for that, I don’t really have a recipe. So I have to say “use your favorite pizza dough recipe, enough to make a double crust” while knowing that most people don’t have a “favorite pizza dough recipe” … oh well. To cover this amount of filling, a little over 3 cups of flour was used in the crust. If the filling was halved, this would probably fit nicely in a normal-sized, deep-dish pie plate.

Ingredients:

  • 16 ounces spinach, chopped
  • 16 ounces mushrooms, sliced
  • 6 cloves garlic, diced
  • 2 onions, sliced
  • ~ 10 sun-dried tomato halves, diced
  • 6 ounces tomato paste
  • 1 1/3 cup liquid (unsweetened, unflavored soymilk is nice)
  • 2 tsp marmite
  • 2 vegetable cubes
  • 1 cup fine bread crumbs
  • 1 cup chopped walnuts
  • 2 tsp basil
  • 1 tsp ground fennel
  • 1/2 tsp cumin
  • 1/4 tsp curry
  • 2 tsp dried parsley
  • 1/4 tsp red pepper flakes
  • dash nutritional yeast
  • salt, pepper to taste
  • pizza dough for double crust, use a recipe that calls for about 3.5 cups flour
  • One block extra-firm tofu, prepared (see notes).

Instructions:

  1. Prepare pizza dough. Roll out into two circles. Line plate with one circle. Keep other for top.
  2. Sautee garlic, onions, sun-dried tomatoes in olive oil. After a few minutes, add mushrooms.
  3. Warm water or soymilk and dissolve marmite, tomato paste and finely chopped vegetable cubes.
  4. Mix together bread crumbs, walnuts and remaining spice ingredients. Set aside.
  5. Add tomato/’milk mix to mushrooms.
  6. Add spinach and heat until wilted.
  7. Stir in bread crumbs/spices.
  8. Mix in tofu.
  9. Pour filling into prepared crust.
  10. Bake in preheated 450 degree oven for 15-20 minutes.

Notes:

  • I usually prepare tofu by cutting it into about half-inch cubes and cooking it, dry, in a non-stick pan until all its water has cooked out and it is beginning to stick to the pan. Then I add some oil and soy sauce. After the liquid heats up, I throw in some nutritional yeast, garlic and onion powder and some black pepper. Stir to coat and heat through for a minute or so.

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What’s for dinner? Palak …

Posted by trktos on 27-February-2010

So, we had spinach that needed to be eaten … we hadn’t had palak in a while, so I made some (about twice as much as the linked recipe) … only I forgot – Evin doesn’t really like it. Now I have leftover palak for, like, a month. Maybe it’s time to try some naan?

Anyway, this is super-flavorful and I like it … ymmv, I suppose.

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Cashew Ricotta Lasagna

Posted by trktos on 28-November-2009

Ok, I’ve had my eye on this lasagna recipe for a while. I wanted to make it for Vegan MoFo, but like a lot of recipes, I never got around to it during October but I finally made it yesterday.

I should note that imprecise recipes annoy me just a little and I’d usually pass up on a recipe that calls for “2-3 jars of sauce” – did you use 2 or 3? what size?? – but check out that original picture – it looked way too tasty to pass up. So I compared the ingredients with a lasagna recipe I’ve made a few times, and came up with a game plan concerning what tomato products I was going to use.

One thing I was really suspicious about, though, in the original recipe, was the pan size. 11 x 7 pan for all that food? You’ve got to be kidding me. I’m no great judge of volume, but, but – that’s smaller than a sheet of paper?! I suspected there was no way all that food would even fit in my standard 9 x 13 pan. And I was right. I purchased a 10 x 14 deep dish pan – sadly, plentiful this time of year for turkeys and roasts – and even though I didn’t use quite all the ingredients compared to the original, the new pan was full to the brim.

So, here’s what I used. Please see notes, below, for future improvements.

Ingredients, cashew ricotta:

  • 3/4 cup cashews
  • 1 14oz tub extra-firm tofu
  • 1/4 cup lemon juice
  • 2 tbsp oil
  • 2 cloves garlic
  • 1 1/2 tsp dried basil
  • ~ 1/2 tsp soy sauce

Instructions, cashew ricotta:

  1. Soak cashews (I used raw, unsalted cashews but roasted, unsalted would probably be good, too) – for an hour or two in cold water and drain. (I added this step because my food processor has problems and I was hoping it would do better with softer nuts).
  2. Blend ingredients in food processor, until smooth.
  3. Set aside.

Ingredients, other cheesey filling:

  • 1/2 pound carrots, diced
  • 2 cloves garlic
  • ~ 2 tbsp dried parsley
  • 1 8-oz container vegan cream cheese
  • approx. 1/3 cup diced, reconstituted dried mushrooms and the approx. 1/2 cup water from reconstituting them (in place of vegetable broth, in original)
  • 1 14-oz container extra-firm tofu
  • 2 tbsp lemon juice
  • 1/4 cup nutritional yeast
  • 1/8 tsp nutmeg (argh, I forgot this. Will add next time!)

Instructions, other cheesey filling:

  1. Saute carrots and garlic in some olive oil for about 5 minutes or until tender. Add parsley, mushrooms and “mushroom-recon” water.
  2. Add remaining ingredients, crumbling tofu.
  3. Cook until cream cheese melts.
  4. Set aside.

Other Ingredients:

  • 8 oz spinach
  • 12-14 lasagna noodles
  • 1 25-oz jar pasta sauce (I used Roasted Garlic)
  • 1 15-oz diced tomatoes (I used Fired Roasted tomatoes)
  • 1 15-oz can tomato sauce
  • optional – vegan shredded cheese to top

Other Instructions:

  1. Wilt spinach in microwave or on stove-top. Set aside.
  2. Combine all tomato ingredients. Set aside.
  3. Cook lasagna noodle until nearly done, remembering they will cook more in the oven. Rinse in cold water. Set aside.

Assembly Instructions:

  1. Preheat oven to 375 degrees (at some point during noodle-boiling stage).
  2. Spoon a small amount of tomato sauce into the bottom of a 10 x 14 inch (4 qt) casserole dish, to keep first layer of noodles from sticking.
  3. Start layering with noodles.
  4. Make sure each layer gets one of the cheeses and tomato sauce. I only added spinach to two layers. Top with noodles and repeat.
  5. End with noodles and pasta sauce and/or vegan shredded cheese, if using. (I used about half of a block of FYH mozaralla but I could have used more. I even tossed the shredded cheese with a little oil, but it did NOT melt, at all. Big disappointment. Oven must’ve needed to be hotter. It melts on pizza but that’s baked at 450 degrees!)
  6. Bake at 375 degrees for about 1 hour, 1 hour 20 minutes. (Another draw back of a recipe calling for impossible amount of food to fit in a small pan – cooking times are likely to be off!)

Notes for next time:

  • I could have used a little more veggies. I’ll try to use the 16 ounces of spinace the recipe called for.
  • I’ll make up my half-pound of carrots with onions, carrots and fresh mushrooms. (Not half-pound, mind you. But about 2 cups’ worth?)
  • This could have been a little less-soupy. Next time, I will squeeze “other cheesey” tofu in a cheese cloth.
  • I will use petite diced tomatoes next time, and drain them. I will probably use 2 jars of pasta sauce and 1 can of tomato sauce, plus the drained tomatoes, because I could have used a little more sauce – yes, while simultaneously needing to be less soupy. This is not a contradiction! =)
  • I will plan to cook at 350, covered, for about an hour. Maybe uncovered, 375, for another 30 minutes (checking frequently.)
  • I might also try 2 recipes of cashew ricotta and leave out the other cheesey tofu mixture. (Still using spinach and veggies, of course.)
  • If I want *melted* cheese on top next time, I’ll either go pick up some Daiya from Pangea or melt the FYH on the darn stovetop first, and pour on during last 15 minutes or so of baking.

Posted in 0: Recipes, cashews, cream cheese, dairy subs, grains, starches, italian, lasagna, main dish, pasta, soy cheese, spinach | Comments Off on Cashew Ricotta Lasagna

Spinach Mushroom and Tomato Quiche

Posted by trktos on 18-October-2009

veganmofo2009Tonight, we’re hoping to have quiche for dinner. I say “hoping”, because it’s still in the oven as I start this post and for some reason, it turned out way-thicker than the picture with the recipe. I used the recommended size pan, and 2 ounces less of tofu, even, so I must’ve screwed something else up.

I used this recipe as a guide. I made a few changes, though … here’s pretty much what I did:

Crust:

  • 1/2 cup rolled oats
  • 3 tbsp sesame seeds
  • 1 cup flour – approx. half whole wheat, half cake flour
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1/3 cup water
  • 1/3 cup oil – filled 1/3 cup measure about 2/3 full with canola, rest with sesame oil
  • shortening to grease 9 1/2″ pie plate

I pretty much followed the original directions for making the crust.

Filling:

  • 1 block extra firm tofu (14 ounces)
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • approx. 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1/2 tsp Indian black salt

Purée these ingredients to a food processor or blender.

  • 1 lb. fresh spinach, 1 lb frozen spinach – thaw/wilt, squeeze out liquid, chop finely

Sauté the following ingredients:

  • 2 tbsp olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • approx. 8 sun-dried tomato halves, recon’ed, diced
  • mushrooms, diced – I used about 5 fresh white buttons and a handful from a mix of dried, recon’ed
  • 1/2 tsp salt

After I cooked the onion/mushroom mix fairly dry. I removed from the heat and coated with 1 ounce flour and added about 2 tbsp canola oil.

Mix all filling ingredients together, spoon into crust and cook in preheated oven, at 350 degrees, 40-45 minutes.

It turned out ok! The crust, I thought, had good flavor but was a little dry. If I make this again, I would try to use the recommended 16 ounces of tofu and maybe a little less spinach.

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Random MoFo Stuff and Pitiful Dinner

Posted by trktos on 3-October-2009

veganmofo2009

A few thoughts, semi-food related and dinner.

Finally picked up a library copy of Stamet’s Growing Gourmet and Medicinal Mushrooms today. Ever since I was a little kid, I’ve had a thing for mushrooms. Our recent camping trip, seeing all the wild mushrooms was really neat. And now, we’re thinking about trying to grow some. Oysters seem the easiest (too bad I don’t particularly like the way they taste). We were especially happy to see okara listed as a fruiting substrate – could it be, finally, something to do with okara?! One can, or should, only eat so many okara brownies. We successfully made a sporeprint from a young button mushroom and oysters are easily available, so we could try to grow from storebought oysters. We have a pressure cooker for sterilizing stuff. If we get around to making soymilk, tofu and yogurt on a more-regular basis, we’ll have plenty of okara. Anyway, something to think about.

Speaking of making soymilk, the plan was to make soymilk and yogurt today. I opened the refrigerator this morning to a small pyrex, nearly bursting its lid off – Evin had tried to soak 3 ‘milk batches’ worth of beans in a container with less than 1/2″ space at the top. Needless to say, the beans didn’t all soak well – some of them didn’t even get wet, I don’t think – so soymilk and yogurt is on the menu for tomorrow.

Which left me wondering what, exactly, to make for dinner. I considered this vegan quiche but didn’t have enough spinach, nor enough time, after a bit of mushroom reading.

So, I decided on spinach hummus and pasta instead. We may be a little strange, but we like hummus and pasta although I don’t typically see people talking about this combination. But, really, pasta’s a carb, just like bread, so it’s not that strange.

Anyway, nothing terribly special. Just a typical hummus recipe with some spinach thrown in.

Typical hummus + spinach:

  • 2 cans garbanzo beans, rinsed and drained
  • 3-4 cloves garlic
  • 1 tsp soy sauce
  • 4 tsp lemon juice
  • 2 tbsp tahini
  • 4 tbsp oil (in a futile attempt to achieve smoothness from my crappy FP)
  • pinch cumin
  • salt to taste
  • about 2-3 cups fresh spinach, wilted

Anyway, fairly quick and nice when a spread can serve as protein and vegetable!

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We had this with orzo, onions, sun-dried tomatoes and asparagus.

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And now our cupboard is almost bare. Must go get groceries. Soon.  Oh, and on a happy note – my left thumb is starting to regenerate! No more bandaids. Evin suggests I shop for a thimble.

Growing Gourmet and Medicinal Mushrooms

Posted in 0: Recipes, beans, chickpeas, garbanzo, hummus, spinach, VeganMoFo, vegetables | Comments Off on Random MoFo Stuff and Pitiful Dinner