Posts Tagged ‘recipe’

Vegan, soy-free rhubarb crisp

I’ve made this rhubarb crisp a few times and am always surprised how delicious it is. I have heard rhubarb can be a tad bitter but this recipe makes it shine. You could also trying adding strawberries or blueberries if you like but the flavor here is abundant as is.

Note: double this recipe if you want two crisps. Also, this is soy-free and vegan. You would never be able to tell.

Crust/topping:

  • 1 cup all-purpose flour
  • 3/4 cup oats (quick-cook or old-fashioned is fine)
  • 1 cup brown sugar, firmly packed
  • 1/3 c. canola oil
  • 1 teaspoon cinnamon

Filling:

  • 4 cups diced rhubarb (about 4 rhubarb stalks)
  • 1 cup sugar (beet sugar)
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla

Mix together the crust/topping ingredients. Then divide and press half of the crumbly mixture into a greased 9-inch square baking pan. Cover with diced rhubarb. In a small saucepan combine sugar, cornstarch, water, and vanilla. Cook over medium heat, stirring constantly, until thickened. It takes about 10 minutes, but goes from thin to thick right near the end. Pour over the rhubarb evenly and then top with remaining crumb topping. Bake at 350° for about 45 minutes. Cut in squares and serve warm either plain or with ice cream (try Turtle Mountain Coconut milk ice cream to keep it vegan).

Feeds about eight hungry people.

Quinoa-Stuffed Summer Squash

Remember that time I made a blog about food and sustainability and then left it high and dry? Sorry about that. I am working on finding my blog-groove and since this site surprisingly is still getting hits (thank you, restaurant reviews) and I don’t intend to stop photographing food and cooking with local ingredients any time soon, I think it makes sense to keep it going. Further, I’ll be posting a brief synopsis of the meal + the ingredients and what I paid for them over at my other blog Talking on Common Ground. Because I like to show evidence of how cooking locally and eating sustainably is practical. Other stipulations: I have the attention span of a 5-year-old and the free-time of…well…a 22-year-old, so I’ll never post a recipe that takes longer than an hour to make (minus slow cooker deals) or has more than 10 ingredients. So that’s the story.

First up, a recipe I made with my roommate Hilary a few weeks back that I never got around to posting. It was adapted from the cookbook Vegan with a Vengeance, which was a stuffed pepper recipe, but since that day I had gone to the farmers market and come home with about 10 squashes (that the farmer had just given me for free!) Hil and I decided to make stuffed summer squash.

Quinoa-Stuffed Summer Squash

1. Saute 3 diced medium onions and 3 cloves of garlic, minced in 2 T. olive oil. Feel free to throw in mushroom or diced bell pepper if that suits your fancy. Saute for 5 minutes. Then add 1 T. chile powder and salt to taste (1 tsp.)

2. Then, add 1/2 c. quinoa, 1 c. tomato sauce, /4 c. water. Turn the heat down slightly and let it all simmer covered for 20-30 minutes.

3. Pre-heat the oven to 350F. Cut the squash in half, then do a criss-cross pattern over the seeds part and take all that out and set aside.

4. Parboil the squash for about 5 minutes so they cook a bit and retain their color/nutrients.

5. When the onion-quinoa mixture is done and the squashes are parboiled, add the squash “meat” to the quinoa and carefully without burning yourself, stuff them with the quinoa. Place them on a baking sheet and bake for 20-25 minutes!

Vegan! Soy-free! Local! Full of nutrition, tasty and filling!

Slow cookin’!: There’s no such thing as too much garlic.

Experiment #1…

I like my slow cooker, because you can see what is going on through the clear top, but the sides aren’t clear. Some slow cookers are totally clear, which I think would be weird. It’s like, hello, TMI about what’s going on in my slow cooker. Anyhow. I guess that is why most aren’t clear. I’m really reaching to try to boost my slow cooker‘s confidence, because he’s had this inferiority complex ever since my sister made the comment about how you can’t call a slow cooker a “crock pot” unless it’s really a Crock Pot. Apparently it is like calling a box of CVS tissues a box of Kleenex. GEEZ. (By the way, WTF—that link says this is $2.99 currently? I paid $20 for mine. I am upset. Calling Best Buy today.)

I think I may soon wish I had spent a few extra bucks and gotten one larger. This one’s only 3 quarts. But oh well, I am still in the experimenting stage. Which brings me to an important point about me: I like to cook, but I don’t really love to follow recipes (except when it comes to baking, because baking is more of a science, in my opinion, while cooking is an art).This is out of character for me, because generally I am a follow-the-plan type of person. With cooking, no. In fact, if there’s a scientific reason behind cooking a certain dish, I tend to shy away.

onions & two giant cloves of garlic

However, I have to follow recipes quite a bit at my baby-sitting job, which is good because it gives me more exposure to cooking different things, but bad in a sense because I sometimes screw up when I think I can make my way around the rules. For example, last week while making beef stew, the recipe said to brown up the chunks of beef with bacon (no, I don’t eat what I cook there!) in shifts. Well, I did the shifts part, but only with the beef, so in the second batch everything started sticking more than usual, because the bacon was supposed to provide the fat to prevent that—had I followed the recipe correctly. So! I also apparently have no idea how to cook fresh brussel sprouts and that the outer layer and stem needs to be removed beforehand. Haha–you cook and you learn.

PS(A): Speaking of baby-sitting, if anyone college-aged here is going to be looking for work come May, and you like kids and hanging out by the pool and cooking and shopping at Whole Foods and playing soccer with 7-year-olds—I may have the job for you! Email me for more details. I need to find a replacement for me come that time, assuming I have found something more ‘career-orientated.’ And if anyone is looking to hire me for that ‘career-orientated something,’ just click on that “drop me a line” link above.

What I am slow-cooking today uses what I know about what goes into chili, aka: chili powder,  cumin, tomatoes, beans — and then adding a healthy twist (more veggies, no meat).

Yesterday I went to the farmers market and got all kinds of stuff, some of which went into the slow cooker today.

..

I got…

  • Cremini mushrooms
  • Onions
  • Garlic
  • Carrots
  • Honey crisp apples
  • Big bottle of olive oil that cost more than my slow cooker

At the Giant, I got a whole bunch of beans and canned tomatoes/tomato sauce (which aren’t in season locally), and a bunch of spices, since I had none.

Then this is what I threw in the crock pot, which is cooking at the moment:

  • big can of organic crushed tomatoes (20 oz.)
  • half of a big can of light kidney beans (so about 20 oz. again)
  • smallish onion, cut into smallish chunks *L
  • 2 carrots, sliced up like a 1/4 inch thick *L
  • a couple handfuls of cauliflower florets
  • the biggest “clove” of garlic you’ve ever seen in your life–I thought it was a bulb! Threw the whole thing in anyways, and did a piss-poor job of mincing, it’ll be fine though. *L
  • 1 tsp. cumin
  • 1/2 tsp. cocoa-chili powder (I bought the cocoa blend because I couldn’t find straight up regular chili powder and I was tired of searching. Hope it’s not too cocoa-y!)

*L = Local

So I am going to let that get happy in the hot tub for about 8 hours, should be ready by 6 or 7pm. Will let you know how it turns out! Smells garlicy but I guess there’s no such thing as too much garlic!