Archive for ‘Vegan’

May 20, 2012

Spicy Orange Salad

by cillefish

This is awesome: simple, awesome, and summery. And awesome. It’s based on a salad common in Morocco, Spain, and places between.

Sweet oranges give a tang that enhances the spiciness of green onion and chili pepper, and pepitas add a bit of crunch. This is ased on the recipe here, plus some tweaks based on 2 orange salad recipes in the NY Times.

We made this for Mother’s Day along with the gouda-red-onion quesadillas and garlicky black beans.

Ingredients:

  • 5 blood oranges or navel oranges, peeled thoroughly, quartered, and sliced 1/4″ width-wise
  • 2 green onions, chopped up to about 1/4″ or thinner using kitchen scissors (for the white parts, first remove and discard oot nubbin and halve the white part lengthwise)
  • 1/2 tsp dried crushed red chili pepper
  • 1 1/2 Tbsp etra-virgin olive oil
  • 1/4 to 1/2 c pepitas (uncooked pumpkin seeds) or other toasted nuts such as walnuts
  • 1/4 to 1/2 c dried raisins

Method:

  • Combine all ingredients in a bowl and toss thoroughly.
  • Cover and chill in refrigerator for a minimum of 30min (also delicious the day after).
  • Serve chilled.
February 19, 2012

Mexican Black Bean Soup

by horseradishsauce

My favorite roommate from college was Kaitlin D. For over half of the semester, we ate little other than her Mexican Black Bean Soup. She’d make a big pot of it and we’d just stand over the stove, eating it out of the ladle. It’s fucking amazing. If we were eating it out of bowls, we’d add a dollop of sour cream and mix it in. So tasty.

So this is her exact recipe. There are some notes of mine below it:

Kaitlin’s Black Bean Magic

  • ¼ cup olive oil
  • 2 cloves garlic minced/smashed
  • 1 medium onion chopped
  • 2-3 tomatoes chopped
  • 2 med potatoes chopped
  • 1 jalapeno pepper minced
  • 2 cans black beans
  • 1 can corn (optional but makes it hella bomb)
  • as much cilantro as you want
  • 1-2 tablespoons cumin
  • 6 cups water or broth
  • 2 tablespoons lime juice or to taste

1.    Heat olive oil in soup pot, add onions, garlic and jalapeno pepper and fry a couple minutes. Add tomatoes and potatoes and continue to fry until the mixture becomes saucy (not sassy).
2.    Dump in beans, corn and water/broth and bring to a boil. Simmer for 10-15 minutes. Add cumin, lime juice, salt and pepper, and cilantro. Simmer for another 10 minutes. Remove from heat and add cheese, sour cream and chips.
Enjoy!

Isabelle’s Notes:

  • If you use dry beans, soak them the night before then boil them either in the soup or before using them for a good 4-5 hours, until they soften. I like to make the entire soup then leave it on Low to simmer while I go climb trees or go to the gym or whatever. If you live in an apartment where the management comes in ALL THE FUCKING TIME to spray for bugs and change the filters and make sure you don’t have pets and shit, then don’t leave it simmering while you’re at work all day because they’ll think you’re trying to burn the place down or something. I haven’t done this yet, but this is why I can only make this soup on the weekends. Or I could use canned beans, whatever. This is a long note.
  • This recipe is meant for a big soup tureen. I’m talking like 3-4 days’ worth of soup for two people. If you’re making it in a small pot, use common sense and cut it down to half or so.
  • I like to add a chopped carrot and two sticks of celery or all the tops from a bunch of celery plus one celery stick. And a sliced zucchini.
  • Chicken works well in this, too.
  • It’s a soup; adjust it as you please.
  • It’s twice as good the next day.
February 5, 2012

Chickpea Soup

by horseradishsauce

This is a nice little soup I made this morning because I only have cabbage in my fridge. When I was in Greece last summer, we ate mostly beans cooked in a variety of ways, but always with olive oil and oregano.

Since I used dried chickpeas, I had to start the night before. You could use canned chickpeas, but I find that the flavor is not as nice and they have a lot more salt.

Chickpea Soup

Yield: About 3 servings, depending on what you consider a serving.

Ingredients:

  • 1 cup dried chickpeas or 2 cups cooked/canned
  • 1/2 cup onion (any variety), chopped into large chunks
  • 3 1/2 cups water
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly-ground black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil (or about 3-4 fresh basil leaves, torn up)
  • a dash of salt

If you’re using dried chickpeas, soak them the night before in 3 cups of water. In the morning, rinse them (if you’re using canned, rinse those as well) and add 3 1/2 cups of water and the onions. Simmer them for about 30 minutes in a pot with the lid on but tilted (even if it has a steam hole), then stir in the oil and seasonings. Let it simmer for another 15 minutes, or until the beans are the texture you prefer. Consume.

January 7, 2012

3-Minute Banana Bread or Carrot Cake (Single-serving)

by horseradishsauce

First post-Iraq post!

Today is one of those days where I was planning to go to the gym earlier so I didn’t make lunch—but then I ate a bunch of gummy bears and shopped for furniture online and now it’s 1310 and I need to go buy a mattress. Well, now I want food before I go shopping. I am also procrastinating because I hate shopping for anything.

I went into my kitchen and spotted a brown, overripe banana. If I hadn’t eaten all my oatmeal, I would make oatmeal with a banana and walnuts. Instead, I decided to make a banana and walnut mash of goodness. But no, wait! How about banana bread?! Banana bread it is.

I know everyone’s been posting microwave single-serving desserts for a while now. I think it’s funny everyone “just” discovered that you can make baked things in the microwave. Perhaps they were never up late procrastinating  studying for finals.

This is a quick, sloppy banana bread recipe for the lazy or those in a hurry.

What you need:

  • 1 very ripe banana
  • a handful of walnuts (shelled of course. Unless you like to eat the shells.)
  • about 2 1/2 tblsp whole wheat flour
  • maybe 1/4 tsp baking soda or less.
  • about 1 1/2 tsp ground cinnamon
  • two dashes of nutmeg
  • two dashes of allspice
  • about 1/2 cup of water
  • a bowl
  • a fork
  • a microwave

Peel the banana. Put it in the bowl and mash it up. Crumble the walnuts and put them in. Add the dry ingredients. Pour in enough water to make it a little wetter than cookie dough and more viscous than normal banana bread batter.

Cook it in the microwave for 2 minutes. It will be sticky at that point, but I like my banana bread sticky, so I went no further.

Now it’s time to buy a mattress.

I've been eating oatmeal in this bowl for the past 5 days without washing it. Mmmm

It may not look particularly appetizing--but it's a single serving. Nobody's judging your skillz here.

P.S. I made carrot cake the next day.

5-Minute Carrot Cake Ingredients:

  • 2 carrots
  • 3 tblsp Whole wheat flour
  • 1/4 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 tblsp molasses
  • 1 tblsp honey
  • about 1/2 cup water
  • a handful of walnuts, crumbled

Shred the carrots. Mix the dry ingredients. Mix in the water, molasses and honey. Mix in the carrots and walnuts. Cook for 3 minutes. Consume.