Holy Muffuletta!

How in the world had I never made and/or eaten a muffuletta sandwich before???? Sandwiches are my favorite food ever! Well, I'm glad I finally did it, whatever the hold up was. I made the Muffuletta Sandwich recipe from the Veganomicon cookbook, but modified it by adding Tofurkey brand Italian Deli Slices and subbed some herb-marinated tempeh for the eggplant, since it's not yet available at the farmers' market. When it is, I'll be sure to make it again!!! Olives are just wonderful, and a showstopping sandwich like this is a perfect way to let them shine! This awesome recipe was made even better by using a delicious locally-baked crusty bread, from KC-based Farm to Market bread company. Yum City, USA!! ps this went perfectly with a side of tasty vegan potato salad! duh!

Local Latina!

Tonight's dinner was yet another masterpiece from the Vegan Latina tester forum! With my kitchen bursting at the seams with fresh, local produce, I had my eye (and mouth) on two of the test recipes: the Eggplant Torta Sandwich and Calciabatas (aka Fresh Squash Saute)! Feast your eyes on this crazyness!

First up, the Eggplant Torta Sandwich! Terry was NOT messing around when she created this monster of a sandwich!! It is crusty French bread stuffed with refried beans, chopped jalapenos, tomatoes, marinated and roasted eggplant, shredded lettuce, avocado, and homemade chipotle mayo. whoa!! I was so lucky to have some local eggplant, my mom's homegrown tomatoes, and local French bread at home!I served these sandwiches with a side of Calciabatas, another VL test recipe. Also known as Fresh Squash Saute, this tasty veggie dish was a saute of summer squash, onions, garlic, winter squash, tomatoes, and spices! It all kind of sauteed and stewed together to make something really flavorful yet simple...a perfect side dish, really! For this, I got to use more local veggies: local patty pan squash and some more of my momma's tomatoes! (p.s. I am so proud of my mom's new-found green thumb! yay!)

I just love incorporating the best produce possible into Terry's awesome tester recipes! What a lucky gal I am!

BTW...this is my first blog post from my new laptop! woot graduation present!

Cinnamon Spice is Nice!

I absolutely love using cinnamon in savory dishes...it so often gets trapped in the world of desserts and baked goods, so I like to let it run free and add spice and flavor to vegetables, grains, stews, and anything else that needs that warm and fragrant quality! Tonight, I used it to make Cinnamon-Spiced CousCous with Raisins, which I paired with Curried Tofu from Veganomicon and Cornmeal-Masala Roasted Local Eggplant and Zucchini, based on the Cornmeal-Masala Brussel Sprouts recipe from Veganomicon. Deliciously warm and flavorful, which was perfect for a chilly, cozy night in!

Vegan MoFo Day #14: Tagine For Two

This a very special day! Not only is it Day 14 of Vegan MoFo, the end of its second week, but today marks exactly 3 weeks until the presidential election! Although this has been the longest presidential race in history, I serisously cannot believe it is about to be over...it seems like all these debates, commmericals, rallies, and smears are just everyday news. Since John McCain and Sarah Palin CLEARLY are idiots, and Barack Obama and Joe Biden are CLEARLY going to make wonderful president and v.p., I am obligated to remind you today and everyday until November 4th to go vote. For Barack. F'reals.

Now, onto the fooooods! It is MoFo, after all! Today was kinda icky and dreary, so a nice warm stew was for sure needed for dinner! I had some local eggplant and sweet poatoes to use, so Moroccan Tagine was perfect! I made my favorite tagine recipe...Tagine For Two...that I have posted about before, and served it with some whole wheat couscous and a cucumber-dill raita sauce. This is so flavorful and fragrant, so it fills your home with all its yumminess... You just can't help but make this healthy, veggie-packed, and delicious stew! It must have been invented for chilly fall days like this!

MoFo Moussaka!

Welcome to Day 6 of Vegan MoFo! For dinner, I decided to utilize all of those yummy local veggies I got this weekend! Eggplant, zucchini, and tomatoes, hmmm?? Ah, yes: Moussaka! I have loved Greek food for a very long time, so I felt it was high time for me to try out the Eggplant-Potato Moussaka with Pine Nut Cream recipe from Veganomicon! Boy am I glad I did, too! I loved the flavors and textures and layers. Did I mention it has pine nut cream?! Jeebus! I would definitely make this again...even though I found it pretty time consuming. I guess I was just hungry :)

Eggplant-Potato Moussaka with Pine Nut Cream (serves 6 to 8)
Vegetable Layer:

1 lb eggplant

1 lb zucchini

1 1/2 lbs potatoes

1/4 c olive oil

To prepare veggies: Preheat oven to 400 F. Wash and trim the veggies. Slice them lengthwise into 1/4 inch thick strips. Rub eggplant with salt and set aside in a colander in a sink for 15 minutes to drain. Rinse with cold water and pat dry with a paper towel. Place each vegetable on a separate baking sheet and evenly distribute the olive oil over the three pans. Toss to coat with the oil. Roast the eggplant and zucchini for 15 minutes, and the potatoes for 20-22 minutes, until browned. Allow to cool.

Tomato Sauce:

1/4 cup olive oil

4 large shallots, thinly sliced

3 cloves garlic, minced

1/3 cup veg broth or wine

2 cans crushed tomatoes, with juice...**you could throw in some diced fresh tomatoes, too!**

2 tsp dried oregano

1/4 tsp cinnamon

1 bay leaf

pinch of salt

**I added a bunch of fresh local mint, coarsely chopped. I highly recommend!!!

To make sauce: Combine olive oil and garlic in a heavy-bottomed sauce pan. Heat over medium flame and sizzle garlic for about 30 seconds. Add shallots and cook 3 to 4 minutes until softened. Add the wine/broth and simmer until reduced, about 3 more minutes. Add tomatoes, oregano, cinnamon, bay leaf, **and mint,** Simmer over medium-low, covered, for 12 to 14 minutes, stirring occasionally. Turn off heat, remove bay leaf, and add salt to taste.

Pine Nut Cream:

1 lb soft silken tofu

1/2 c pine nuts, and more to garnish

3 Tbs lemon juice

1 tsp arrowroot powder

1 clove garlic

pinch of nutmeg

1 1/4 tsp salt, or to taste

pinch of white pepper

To make cream: In food processor, blend the pine nuts and lemon juice until creamy paste forms. Add the rest of the ingredients, and blend until creamy and smooth.

To assemble:

1/2 cup bread crumbs

Lightly oil a 9x13 inch pan and preheat oven to 400F, if not already done. Spread 1/4 cup sauce on the bottom of the pan, then start layering. Put successive layers of eggplant, potatoes, sauce and half the breadcrumbs in the pan. Spread all the zucchini on this in a layer. Top this all with a final successive layering of the rest of the eggplant, potatoes, sauce, and breadcrumbs. Use a rubber spatula to then evenly spread the pine nut cream over the entire top layer. Scatter some pine nuts on top. Then, bake for 35 to 40 minutes, until top is lightly browned and a few cracks have formed. Let sit for 10 minutes before slicing and serving. mmmmmmmmoussaka! (From Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)

I served mine with some kalamata olive rolls from our local Uprise Bakery, as well as some beautiful steamed baby swiss chard. This meal made me very happy! And now I have a bunch of leftovers...yay!

Moroccan Tagine

I got this perfect and beautiful local eggplant yesterday to make one of my absolute favorite fall dishes: Moroccan Tagine! I have made this for a few years and I am certain it gets better every time! And since I bought the newest issue of Vegetarian Times recently that happened to feature Moroccan cuisine, I have had it on the brain... I often make this recipe so I can eat it for one meal and have another portion for a leftover dinner the next night, but last night I shared my meal with my friend Anna, who had never had Moroccan food before...so it was a treat for both of us!
I served the tagine over whole wheat couscous and drizzled it with a cucumber raita sauce. This meal is seriously divine...and awesome on a chilly fall night!
Tagine for Two (serves...2!)

1/2 Tbs olive oil

1/2 yellow onion, diced

1 clove garlic, minced

1 inch ginger, minced

1 medium carrot, diced

1/2 green pepper, diced

1 small eggplant, diced...and for God's sake leave the peel on!

1 small sweet potato, diced...also with skin on. come on people.

1/2 cup artichoke hearts, quartered

1/4 cup raisins

1 cup chopped tomato

4 kalamata olives, sliced

1 can garbanzo beans

1 cup chopped greens--I like kale or spinach especially

juice of 1/2 lemon

1 T turmeric powder

1 T cinnamon

1 tsp cumin

1/2 tsp cayenne, or paprika if you're not into heat

pinch of salt and pepper to taste

In a large pot, heat olive oil over medium heat. Saute the onion for about 5 minutes, until it starts to brown and caramelize. Add in the green pepper, carrot, ginger, and garlic, and saute for 2-3 more minutes. Add in the eggplant, sweet potatoes, tomatoes, and spices and cook for 5 more minutes. Squeeze in the lemon juice to deglaze the pan (adding a little water if needed), then stir in the garbanzo beans, olives, artichokes, greens, and raisins and reduce heat to a simmer. Cook for 15 more minutes, covered. Season with salt and pepper. Serve over fluffy whole wheat couscous and drizzle with Lemon Cucumber Raita sauce (recipe below)!

**I also like to add zucchini, cabbage, or peas sometimes, but this combination is my favorite!

Lemon-Cucumber Raita (Serves 2)

1/4 cup plain soy yogurt

juice of 1/2 lemon

1/4 cup cucumber, chopped

1/2 tsp dill weed

1/4 cup mint leaves

1/4 cup chopped fresh parsley

pinch of salt and pepper

1 clove garlic

Put everything in a blender or food processor and puree together until it has a smooth, creamy consistency. Chill for an hour or so before serving. Serve drizzled over Tagine for Two!

Mezze Platter!

Tonight's dinner was an amalgamation of different yummy Mediterranean-based items, aka a mezze platter! I love the idea of having a little taste of everything, to give your taste buds more of an adventure than the average meal, and it is also a great way to clean out your fridge :)
The mezze platter that Steve and I shared for dinner was awwwwwesome and consisted of: muhammara (recipe from Vegetarian Times), warm whole grain pita bread, roasted local eggplant with garlic and olive oil, local cucumber slices, chopped local tomato, soy feta from Sungeria Foods (!!!!), kalamata olives, and Vegan Dolmas from Whole Foods (they come in a jar, packed in a lemony-olive oil brine. omg.) This was wonderful, and I was so happy to have foods like dolmas that I rarely get to enjoy!

Close-up of the delicious Vegan Dolmas

Close-up of the roasted local eggplant and Sungeria Foods' soy feta

All of the goodies together on my Mezze Plate!

On another note (or two...) yesterday's tradition of meeting at Cafe Berlin for breakfast was another amazing experience! For the record, breakfast is the best meal. Anyway, since Steve and I are such regulars there, and we are pretty well-known for our food habits (crazy vegans!), the head cook there, Eli, has made us up a few specials things every once in a while. Cuz we're cool like that. Yesterday, he whipped us up a vegan version of a Slinger. This breakfast was big and savory and hearty. WOW.

For those of you who don't know, a slinger is a popular diner breakfast dish, and it originated here in Missouri...in St.Louis to be exact! The general idea is this: hashbrowns piled with scrambled eggs, chili, cheese, sometimes salsa or sour cream, then flanked with buttered toast. Sounds like a heart attack just waiting to happen, right?! But none of that crap would do for us!! Our customized vegan version of the St. Louis Slinger was so much better: Roasted home fry potatoes (red and sweet), scrambled tofu, veggie chili, sauteed greens and red onions, then a garnish of fresh scallions and cilantro, then flanked with whole wheat toast that was eventually slathered in organic strawberry jam. Top that off with a hot cup of organic fair trade coffee and good friends, and I'm pretty sure that breakfast will be your new favorite meal!!!

St. Louis Slinger...vegan-style!

For dessert tonight, we had the Chai Latte Cupcakes from Isa and Terry's Vegan Cupcakes Take Over the World (duh.), which I topped with some Vanilla Buttercream Frosting before dusting with the cinnamon-cocoa mixture. These are especially yum when paired with some chai tea. Not to tell you what to do...but do that!!

Chai Latte Cupcake

Baba Ghanouj

Because summer in mid-Missouri is hot and wet and awesome, we get some killer produce in at our Columbia Farmer's Market...how lucky could I be?!
Last week, I got a butt-load of veggies from the market (yay) and my bounty included a couple beautiful EGGPLANT! (double yay) I only wish I had pictured these babies before turning them into something delish :( oh well, onto the yum....

I often crave creamy dips, such as hummus, like a freakin preganant woman or something, so I knew that using my new eggplant for a smooth, rich baba ghanouj! I just kind of winged the recipe, and made it to my liking, but you can make adjustments if you have a different palate.

Baba Ghanouj

(makes 2 cups)

2 small to medium fresh eggplant, sliced into rounds

2 Tablespoons plus 1 tsp olive oil

1/2 cup tahini

4-6 cloves of garlic

2 T lemon juice

1 tsp cumin

1/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika, or cayenne if you like it hotter

1. Heat oven to 350 F. Toss eggplant rounds in 1 tsp olive oil and spread in single layer on a cookie sheet. Bake for 30 to 45 minutes, until browned and soft and gooey. mmmm

2. After eggplant has cooled so you can handle it, place it along with all the other ingredients in your food processor.

3. Blend until smooth, but leave some chunks, cuz chunks are good. seriously. But if you like it super-smooth and creamy, you dirty thing, blend it longer...it will still be goooood!

I dipped mine in veggies and pita bread and for dinner, but you can stuff it in wraps, sandwiches, or eat it out of the bowl with your fingers, cuz there's no shame in that either :)

oh, p.s. no farmers, no food! support your local agriculture, please and thank you!