Posts tagged ‘potatoes’

November 28, 2010

Polly’s Cranberry-Rosemary Glaze for Tofurkey

by cillefish

tofurkey with a cranberry glaze
Originally a pork glaze, this recipe evolved through 2 or 3 of my friends and acquaintances to make something truly wondrous out of the common-or-garden Tofurkey. Great on its own as a normal glaze, it also combines incredibly well with the Tofurkey’s gravy to make a sweet, tasty sauce. (See the end of this post for easy vegetarian side-dish suggestions for a vegetarian “traditional” Thanksgiving.)

  • 1 Tbsp olive oil
  • 1 small white onion, sliced pretty thin and then chopped stir-fry style
  • 3/4 cup vegetable broth (save the rest of the broth for stuffing)
  • 1 can cranberry sauce
  • 2 Tbsp rosemary
  • Zest of 1 orange
  • Juice of 1/2 large (or 1 small) orange
     
  • 2-3 large carrots, chopped
  • 1-2 lb red potatoes (5-7 of the little kind), chopped into large cubes

1. Sauté the onion in the oil until translucent, about 5 minutes. Add the vegetable broth, cranberry sauce, rosemary, and orange zest and juice and bring to a boil, mixing thoroughly.
Reduce heat and simmer until sauce loses its watery texture and just starts to congeal into a jelly-like texture.

2. Remove gravy from heat and make stuffing.

3. Prepare the Tofurkey:
Stuff (or don’t stuff) tofurkey, as you prefer.
Arrange Tofurkey in a medium-sized baking dish, surrounding it with chopped carrots and potatoes.
Pour over everything the vegan “giblet” gravy that came with the tofurkey, then pour the cranberry mix over everything as well.
Cover baking dish with foil. Wrap stuffing in foil, separately, as well.
Bake Tofurkey for 45 min to 1 hour, until vegetables are cooked, adding foil-wrapped stuffing in for the final 30 min.

4. To serve, slice Tofurkey VERY thin. Place vegetables and cranberry gravy into a separate dish.
________

Suggestions:

What to make with this for a simple but “complete” vegetarian traditional-Thanksgiving dinner (some of these aren’t vegan):

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November 28, 2010

Tuscan Red Bean, Potato & Arugula Soup

by cillefish

Tuscan bean potato arugula soup
Surprisingly bright for a bean-ish dish, this Tuscan soup has plenty of flavor to complement the meatier textures of the beans and potatoes. Warm arugula adds a little extra zing and a fancy, restaurant-style flair without getting things too insanely weird. Pair with garlic bread and a salad that’s less the “sweet, heavy” type and more the sort that has pine nuts and/or olives in it.

Note: The photo above is someone else’s soup; this recipe below (from Moosewood’s Simple Suppers) doesn’t include sausage, carrots, or white beans, but otherwise looks pretty similar. If you want, you can throw in some sausage, chopped: I like MorningStar’s vegetarian breakfast sausage links or Yves’ vegetarian Italian sausage (the Yves item is also an EXCELLENT vegetarian hot dog.).

Ingredients:

  • 2 cups chopped onions
  • 2 garlic cloves, minced or pressed
  • 2 tablespoons olive oil
     
  • 3 cups diced red potatoes
  • 1 sprig fresh rosemary (about 4 in long – or 1-2 Tbsp dried); either include whole sprig, or remove and break/rub/crush/mince the leaves. Discard stalk.
  • 3 cups vegetable broth
  • 1 tsp salt
     
  • 1 14-oz can of small red beans, drained
  • 1/2 c white white, or 2 Tbsp lemon juice
     
  • 4 oz arugula (about 4 cups)
     
  • 1/4 cup chopped fresh basil
  • salt and black pepper
  • lemon wedges (optional)
  • grated Parmesan or Pecorino Roman cheese (or cheese substitute, if you’re vegan)

Directions:

1. Put oil, onions, and garlic in bottom of soup pot and sauté until garlic is fragrant but not burnt, about 2 min. Add potatoes, rosemary, broth, and salt; cover, and bring to a boil. Add the beans and the wine (or lemon juice), then reduce heat and simmer, covered, until the potatoes are tender, about 10 minutes.

2. While the potatoes cook, rinse and drain the arugula. Remove any large or tough stems, and coarsely chop any large leaves. Set aside.

3. When the potatoes are tender, add the basil. Salt & pepper to taste. Remove and discard the rosemary sprig – some leaves may stay behind in the soup, and that’s fine. Put a handful of arugula into each bowl and ladle the hot soup over it. Serve immediately with lemon wedges and/or cheese.

September 17, 2010

Pizza Dough and Toppings

by horseradishsauce

I’ve got about 5 pizza crust recipes but I’ve only used one of them so far. I think it comes down to that I don’t usually have a lot of time to make the crust, so I haven’t bothered to take the time to experiment.

As usual, I found this recipe from somewhere online and neglected to save the location (I think it’s from Allrecipes though). I added the cornmeal part though, both because it keeps it from sticking to the pan and because I like cornmeal on the bottom of my pizza, what up.

I don’t know how accurate the baking time is. It always took mine about an hour, but I don’t know if it was lots of toppings making the pizza wet or because I was at a 5,000 ft altitude which always messes up cooking. Just watch it til it’s crispy. Crispier is better than if you’re not sure, it seems.

Pizza Crust
Ingredients

  • 1 (.25 ounce) package active dry yeast (1 tbls)
  • 1 cup warm water (110 degrees F/45 degrees C)
  • 2 cups bread flour
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons white sugar
  • about 1/2 cup of cornmeal

Directions

1. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine 2 cups bread flour, olive oil, salt, white sugar and the yeast mixture; stir well to combine. Beat well until a stiff dough has formed. Cover and rise until doubled in volume, about 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
3. Turn dough out onto a well floured surface. Form dough into a round and roll out into the shape of the pan you’re planning to use. Sprinkle some cornmeal on the bottom of the pan, then place the dough in it. Cover with sauce and toppings and bake in preheated oven until golden brown, about 20 minutes.

This lady has tips for making “perfect” pizza crust, but as I’m usually feeding boys who either don’t cook or “like to grill”,  “great” pizza crust will do just fine for me.

Toppings?
I like to first brush a garlic+olive oil+seasonings mix on the crust, then put the tomato sauce, then the toppings. It’s so delicious.

Sauce:

  • 8 tbls olive oil
  • 6-7 cloves crushed/minced garlic
  • 1 tsp. Italian seasoning*
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • about 1/2 cup to 1 cup canned, crushed tomato
  • Parmesan and/or mozzerella, shredded

*or sprinkle equal parts oregano, basil and thyme on it. Add marjoram and rosemary if you have it. 1 tsp is just a recommendation, of course.

I usually end up mixing the olive oil and garlic and spreading it on the pizza. Then I just sprinkle each spice over the top of the pizza. It’s probably around 1 tsp of salt and 1 tbls of everything else. I add the crushed tomatoes to the top then add some more pepper and italian seasonings. Then I add the toppings.

Pizza #1:

  • about 1/2 a medium yellow or red onion
  • about 1 red bell pepper (I tried it with yellow once and it’s nowhere near as good)
  • about 1.5 cups cubed chicken breast (raw)
  • about 1/2 cup artichoke hearts
  • about 2 cups chopped spinach

Just put everything on the pizza, grind some pepper on top, sprinkle a little more cheese, and stick it in the oven. 425 is probably a better temperature just cos there’s a lot of stuff. Bake it for however long it takes. I’ll make one nearer to sea level sometime and figure out what’s normal.
People often cook the chicken first, but I never did and it always cooked through, but maybe that’s because I had to bake the pizza for so long.

Pizza #2:

  • 1-2 red potatoes
  • about 10-20 cloves of roasted garlic
  • more italian seasoning and salt

My friends and I made this once in imitation of the You Say Potato pizza that Escape From New York Pizza in San Francisco makes:

As you can see, it’s supposed to be cheese, pesto, roasted garlic, potatoes, and seasonings.
Here is someone’s version, though Escape From New York Pizza makes thin-crust and that person made a thick crust so therefore you should not trust the recipe. Anyway, if you’ve softened your potatoes a little and roast some garlic, put it on the pizza and you’ll be good. When my friends and I did it, we didn’t cook the potatoes but they were fine, probably because we sliced them really thin. We also just sliced the garlic and put it on top (it was kinda an everything pizza). As you can see, we used pesto and red sauce, some ham luncheon meat, the potatoes, garlic and artichoke hearts. It was delicious.

(That crust was a boxed crust my friend made. I don’t have pictures of the one the recipe makes).

EDIT: Pizza #3:

Use whole-wheat flour instead of all-purpose. Brush on the garlic, olive oil, salt, pepper, basil, and oregano. Add onions, peppers and tomatoes. Slice yellow squash and zucchini really thin and lay it on top. Sprinkle liberally with paprika and cinnamon. I will make a post about this one in particular soon.

Finally, I just wanted to say that I’m a big fan of grinding black pepper liberally over your toppings before baking. It sticks to the toppings (particularly if you use chicken) and takes really good.

I tagged this post as vegan just cos you can leave out the meat and cheese if you want. Just use the olive oil + garlic and maybe some pesto or peanut butter or something vegan, who knows.

I should try peanut butter. Hmmm….