Monthly Archives: February 2009

Quick and Delish

Well, as per usual, despite my best intentions, I have not posted as much as I want to. HOWEVER, this post and the next few willl be somewhat catch-uppy, in order to chronicle all the loveliness of the past few days.

While home in S-Lake last weekend, I decided to make Veganomicon‘s Pasta Della California. It has a white wine-based garlic sauce, and is filled with delicious greens: broccoli, spinach, and avocados. We served it with grilled asparagus, and boy was it delicious. I think, however, that in the future I should a) use fresh broccoli (instead of leftover/already cooked broccoli) and b) I should NOT put in all the avocados the first night because (duh) they do not keep well over night. Thus, for a first night only, no leftovers meal, it was delicious and fresh and new and lovely. For leftovers, however, it is really not so good. I highly recommend it to everyone though. Yum yum yum.

I also discovered vegan raviolis at Central Market the other day. They have artichoke hearts and other deliciousness in them, and I served them with my classic red sauce from last post. I used the rest of the sauce to make Spirals and White Beans, one of my favorite, super easy snacks. I like to prepare Great Northern and Navy beans in my pressure cooker, and then use them throughout the week. They are especially delicious with pasta, and they kind of even out the meal to make it healthier/more filling. Plus, the meal is super easy:

Spirals and White Beans

1 lb. spiral noodle pasta

Classic Tomato Sauce (recipe at the bottom of this post).

1 cup dry white beans (either Great Northern or Navy).

How to?
Before work, or the night before, soak the beans in water. THIS IS MUST. They need to be in there at least 6 hours, preferably 8. Put the beans in the pressure cooker (only fill the pressure cooker halfway with water, or else it will blow up! or something equally bad). Cook beans for necessary time (I consult this chart every time, it is so helpful. Each bean is different, so I slightly adjust the time every time I cook them).

While beans are de-pressuring, prepare pasta. Or, if beans are already ready, just prepare the pasta.

Toss 1/4 cup cooked beans with pasta and lots of sauce (to preference). Delicious, quick, and easy!

Coming Next: Banana Bread with Walnuts and my variation on Vegan Cupcakes Take over the World’s Carrot Cake Cupcakes! Also: stories and pictures regarding The Vagina Monologues.

Individual Flatbread Pizza

I’ve been wanting to make pizza for a few weeks now, and I keep waiting to see if Spiral will have Mozzeralla-style Teese in stock, but alas, they have been sold out for the past week or so. Finally, I decided to make the pizza sans Teese, and it was absolutely delicious.

While at Target the other day, I found these wonderful little flatbread crusts that I thought were vegan. Alas, upon looking at the wrapping a few minutes ago, I realized that I had misread one of the lines, and they are not–or at least the Italian Herb one I purchased was not. According to the website, other types are, so I’ll just have to continue the search for future pizza endeavors.

The end results!

The end results!

now, for the Recipe

Mushroom, Spinach, and Tomato Flatbread Pizza

Ingredients

one 6-8 inch pizza crust (preferably seasoned)

1/2 cup (or slightly less) Tomato Sauce (recipe follows)

4-5 sliced mushrooms

1/2 can Canned Artichokes (3-4 artichokes), sliced

two handfuls spinach

6-8 cherry or grape tomatoes (halved)

1/4 cup white wine (I use Yellowtail Pinto Grigio for cooking)

Herbs de Provence (estimate: 1/2 teaspoon)

Garlic Powder (estimate: 1/2 teaspoon)

pinch nutmeg

1. Preheat oven to 450 F. If you are using a pizza stone, get it out. If you are using a plain old baking sheet, get that out. If you are, like me, using a cake pan because while not paying attention one night, you and your roommate managed to melt the baking sheet on the stove while trying to simultaneously make tea and chocolate chip cookies, get that out. Place pizza crust (or dough, if you want to be fancy and make it from scratch), on the baking receptacle.

2. In a pan, heat some olive oil on medium heat. Sautee mushrooms 3 min, add artichokes and spices. Cook another 5-6 minutes. Deglaze pan with wine, and add spinach. Let it begin to wilt, and then immediately remove from heat.

3. Brush pizza crust with olive oil (preferably flavored, like Garlic Expressions), and put Tomato Sauce on crust. If you have/want/need vegan cheese, add it now. Place vegetables on top, dribble a little Tomato Sauce around , and set tomato halves on pizza.

4. Reduce oven heat to 425 F, and bake 8-12 minutes (I did mine about 9, but forgot to lower the heat immediately, so longer is probably better).

Before

Before

After! (and partically eaten, yum!)

After! (and partically eaten, yum!)

And now for the Tomato Sauce recipe promised above. I have a bunch of this left over because I made it to go with Vegan Raviolis I found at Central Market the other day (Artichoke, Lemon and Parsley) in the frozen pasta section. I made a larger batch than usual since I knew I was going to be making pizza soon. This is my basic, standby tomato sauce recipe. I think it is delicious.

Tomato Sauce

Ingredients

1 28 oz. can crushed tomatos

1 8 oz. can tomato sauce

3-4 garlic cloves, crushed/minced (if smaller garlic cloves, increase number to 5 or 6)

1 t. rosemary

1.5 t. sugar

freshly ground black pepper

salt

Heat 1 T. olive oil in large saucepan on medium heat. Cook garlic until fragrant (1-2 minutes). Try not to burn it; once brown, immediately add crushed tomatoes and tomato sauce. Add spices and sugar, and let simmer at least 20 minutes. If you have time, 40 minutes is preferable.

Prep Time:
Pizza: 15 minutes prep (plus baking time)
Tomato Sauce: 20-40 minutes

Finally!

So I have been gone for awhile. Long story, involving thesis-writing, graduating, grad school applying, vacationing, and being an uninspired cook. But now I am back!

Also, I finally procured a camera, so I can take pictures of all the yummy food I make! Which will make this blog much more interesting to read, I am sure.

Hopefully, future posts will include:

– Pinto Bean Tacos

– Gnochhi with Tomato Pesto Sauce

– Chocolate Chip Cookies

– a variety of cupcakes

-Vegan Sausages

-Tofu Scramble and Hashbrowns

-Grilled Tofu Sandwiches

-White Bean and Rice Tomat

– Soup (adapted from Veganomicon)

I also hope to post  a response to The Fat Free Vegan’s Valentine’s Challenge.