DISMANTLE WHARF

I also get tomato juice on planes and solely on planes and I think of it as a "snack" or even a "meal," if they also give me pretzels

Please note that a Virgin Maryland should be made from the juice of a fresh tomato, squeezed over a sieve.

Oh shit! Nothing less than the best from our queen of tasty tips

alex wrote: ↑Thu May 21, 2020 11:26 am I heard something onetime about how airplanes mess up our something-something and tomato sounds appealing as a result of that.

Love this. Science!

[mention]freddy[/mention] Thanks for the slub link! gotta get slubbin'.

It just science

Slurping on cold noodle salad made with:
Chopped cabbage, tomato, celery, kim chi
Cooked and sliced mushrooms, carrot, tempeh
Chewy lo mein noodles
Sweet and salty ginger-chili-hoisin dressing

Greetings from flavor town!

Did I tell you about the blondies yet? We make this recipe all the time and it's SO easy and SO fast and crazy/dangerously delicious. Highly recommended. https://smittenkitchen.com/2006/11/blondies/

If anyone else is facing down a superabundance of zucchini right now, we made these last night and they were EXTREMELY good:

https://www.bonappetit.com/recipe/zucch ... ony-yogurt

Oh damn, I love a zucc fritt

wow you read my mind [mention]yourfriendclaire[/mention]! people warned me about zucchini fatigue when I signed up for my CSA, but I didn't believe them until now. gotta get my hands on a food processor ASAP.

my haul this week if anyone has suggestions: sweet corn(*), walla walla onions, swiss chard, batavian lettuce, pointed cabbage, zucchini, cucumbers

(*) - I am excited for the arrival of sweet corn season. one of my thanksgiving dishes in recent years has been grating corn into a cast iron skillet with some salt and baking it until it takes on a "pudding" quality, then squeeze some lime on top. voila! in pre-covid times the lovely Dawa's in Woodside (Queens) had a similar dish topped with charred shishitos on their menu. restaurants…

I mean, it's not a recipe, but you could saute the onions until slightly caramelized, add the chopped chard stems and cook a few minutes longer, then add corn kernels and chopped chard leaves, cooking until just done. I'd use that as a taco or empanada filling any day...especially if you can get your hands on some nice fresh masa. Maybe add some lime, pickled jalapenos or onions, and queso fresco if you want to get fancy?

I also enjoyed this very simple, summery zucchini tuna casserole recently: https://www.davidlebovitz.com/melt-tuna ... se-recipe/

Jona and I made up a song for our CSA zucchini:

Just when you think you're done! — Zucchini!
Just when you think it's gone! — Zucchini!

My other zuke rec is slow-roasting it in the oven in some olive oil, fresh thyme, and lemon juice. Makes a lemony zuke goo you can toss in pasta to great effect. If you have preserved lemons that's even better!

I like chard raw in a salad! Chopped fine with something bright, like a sesame oil + yuzu dressing.

on [mention]freddy[/mention]'s suggestion I did end up sauteing together some of the onions, zuch, corn, and chard, which I ate as taco filling topped with a lacto fermented carrot hot sauce, YUM! thank you for planting the idea, [mention]freddy[/mention].

pick this week's CSA today, and yes, there's our friend again—zucchini!

Oh now I'm hungry - [mention]infopetal[/mention] I don't have corn but I have the rest and I think I might make it for breakfast tonight. Your hot sauce sounds AMAZING.

I made this cake yesterday... it's my favorite hippie cake. Just boiled oranges, almond flour, eggs, sugar and baking powder. I covered it in not very hippie chocolate frosting though. I'm pretty sure I've made it with honey instead of sugar before and it was just as good. It's like a cake you can eat for breakfast.

https://cooking.nytimes.com/recipes/325 ... lmond-cake

oooooooooh

BOILED oranges? Now I've heard it all

[mention]yourfriendclaire[/mention] And used in their entirety... maybe you'd like it based on your childhood snack habits? : )

I just ate cake for three days and I feel pretty amped up!

TOUCHÉ

Made this vegan French toast with some stale sourdough this AM and it SLAPPED:

INGREDIENTS:

1 cup unsweetened soy milk (or other non-dairy milk)
1/4 cup cornstarch
1 teaspoon ground flaxseeds
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
2 teaspoons pure maple syrup
1 teaspoon vanilla
6-8 slices thick sliced quality bread, such as ciabatta or french
2-3 tablespoons vegan butter or coconut oil for frying


INSTRUCTIONS:

In a shallow bowl, wide enough to hold a piece of bread, whisk together the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup and vanilla.

Add a little bit of vegan butter/coconut oil to a pan over medium-high heat and melt. Whisk the batter again right before dipping bread, as the cornstarch will settle to the bottom of the bowl.

Dip each side of the bread in the batter and let soak for about 10 seconds, then add the bread to the pan and cook for 2-3 minutes on each side, until golden brown. Add more vegan butter/oil to the pan as needed in between pieces of bread.

May I suggest adding the tiiiiiiiiniest bit of either black salt or nutritional yeast to this batter?
It adds a little savory pizazz!
As a person who really STRONGLY prefers umami bread tastes to sweet (i.e. never want jam on any bread-type thing, gimme tahini & salt any day!) I love the idea of French toast far more than the fact of eating it.

Is black salt the one that smells sulphury like farty egg? I bought some and don't know what to do with it! Help!

Yes, exactly that! I use it mostly in a tofu scramble but also in anything that needs that weird “egg” edge, even though eggs were the first/easiest thing I gave up back when I was a baby vegan.
I used to get these really amazing spiced cashews with black salt & pepper from an Indian restaurant near me, that seems like an easy thing to replicate?!

Yum yes! I opted for a cinammon-milky French toast recipe over one that called for nutritional yeast, but I'm ready to go savory next time. Maybe sweet French toast with tahini would be really good? There's a burger place in LA that makes an incredible vegan milkshake with tahini...

Real quick, what's a fun way to use up some expired vegan hot dogs?

Throw em at cops

Compost pile, stat

Update: they were still sealed and smelled and looked fine so we ate them but putting them into tortillas with fresh veggies, a pile of cilantro and mint and some peanut buttery soy saucey sauce and called it a vegan thai pork wrap! Not bad!

Made this last night with half a butternut squash and some veggie sausage and it was VERY easy and VERY delicious/autumnal-feeling:

https://www.bonappetit.com/story/butternut-cacio-e-pepe

I just made the best beans of my life.

BB'S GOLDEN BEANS

Secret ingredients:
- 6 bay leaves, added after taking the beans from a boil to a simmer
- Veggie bouillon, olive oil
- Almond milk at halfway point
- Hawaiian miso instead of salt, near the end (it's mild and a bit sweet)

Meanwhile, I slow-cooked 2 small chopped onions with turmeric and cumin until transparent and caramelized. When the beans were soft and melty, I added in the yummy melted onions.

Served with rice, roasted veg, assorted pickles, and avocado!

[mention]RCH[/mention] what kind of beans?

Kidney?
Black?
Fava?
Pinto?
Red?
Green?
Lima?
Navy?
Mung?
Soy?

Yeah I had to Google these

I was afraid there would be questions. I’m not so much a follower of recipes as a “just tinker with it” type.

They are small white beans called navy. I just figure arent most beans basically the same, you soak them until their tail shows, then inundate them with hot water until they become delicious?

Side note: the navy beans put off very little froth, which is the stuff that you don’t want in your intestine. Maybe that’s what makes them special. Maybe they’re called navy beans because if you’re on a ship, you really need to keep unneeded gas to a minimum.

Just made a yummy quiche-casserole thing with some leftovers.

THURSDAY PUDDING
- combine one-two part(s) prepared stuffing, one part rice and roasted veggies, and a half cup of finely shredded sharp cheddar
- in a bowl, whip 2 eggs with pepper and almond milk until it is consistent and has some air in it.
- add egg mixture to the bowl and combine well, but gently. Add more almond milk until it’s enough to be not too moist, not too dry. Let sit for about 30 minutes for the dry ingredients to absorb the wet ingredients
- heat oven to 350. Pour mixture into an oiled pan, I used a lined pie pan. Bake for 45 minutes, raise temp to 425, and bake for 10 minutes.

It only took 10 or 15 minutes of attention total, and it hit the spot. The eggs stayed fluffy and each bite had a good, creamy texture, with crisper bits from the top. It would have been crispier if I didn’t line the pan with parchment paper.

It would go so well with tomato sauce or something similar.

Yum! I would like to get into casseroles and baked dishes this winter. As a non-egg or cheese-eater, maybe my options are more limited, but I've succeeded in the past with quiche-like fillings such as silken tofu blended with tons of herbs.

I feel like there are a lot of vegetables that become rich and gooey when baked that would make them work in a vegan oven dish without cheese or egg. Eggplant, butternut squash and sweet potato all come to mind.
Greek stuffed vegetables are vegan, cooked in the oven and totally delicious. A recipe like this https://www.olivetomato.com/a-nutrition ... s-gemista/ but I also like to hollow and stuff eggplant too. You use loads of tasty olive oil and the rice just soaks it up as it cooks.

Last night I baked whole sweet potatoes and put lots of "southwestern" fixins on the table: shredded cheese, chopped red onion, chopped jalapeño, poblano paste (a very exciting recent find), etc. Goddamn, it was so so good. Highly recommended!

Ooh... I think if you had anything that is whippable, like cream tofu, you could froth it up and then refrigerate it, then gently incorporate that to give the air and fluff!

French press tip: if you put a little bit of cinnamon in with your dry coffee grounds, the cinnamon sliminess makes it really easy to dump out the wet grounds!!! No more putting your hand in to get rid of them, like I do

Channeled some stress into cooking last night and made this https://www.epicurious.com/recipes/food ... rbled-eggs. It was very very good and would be just fine without eggs so could be made vegan. I made it with fesejan, a persian pomegranate chicken stew that's sweet and very rich. Both were nice together - tangy, rich, sweet and sour.

Cinnamon slime is mesmerizing [mention]RCH[/mention].

As per Molly’s request, my cauliflower-miso soup: nothing too wild, you brown some onions and garlic, deglaze, salt, celery if you like, etc. I like to roast the cauliflower in advance with some whole heads of garlic to next-level things. Toss the roasted cauliflower into the pot, cover with stock, simmer, blend to your liking. It gets kinda fluffy, a wonderful mouthfeel. Enjoy like this, and if you have leftovers toss them into a pot the next day with some more broth, sliced onions, and a few spoonfuls of miso. It makes for a very adaptable creamy soup base for us non-cream-eaters.

We just made roasted cauliflower/onion soup as well! It's a good soup for winter. https://cooking.nytimes.com/recipes/101 ... lower-soup

These both look great. Love a blended cauliflower soup. I have been riffing on a recipe I found on the flap of a celestial seasonings box in college, which calls for a whole bunch of bags of chamomile tea to steep in the boiling pot before adding it to your cauliflower soup mixins and blending. The result is very cosy and delicious but I'm ready for some new rifs.

Give that soup to someone when you want them to fall asleep!

that sounds absolutely crazy! only a teabag would think that up!

...or a MOUSE who infiltrated the PR industry!!!

with a big relaxation agenda!

I am in on that agenda.

Hey gang, I braised a cabbage for the first time in my life last night! We always have 1-3 cabbages in the crisper; I think they procreate. This was a good way of smashing one.

https://www.bonappetit.com/recipe/caramelized-cabbage

Oh dang, yum.

Help needed re: onions

We’re poor and everyone keeps giving us food boxes. As a result we have 4 bags of yellow onions.

I have no experience with preserving foods beyond parking them in the freezer. Can you give me some ideas on how to eat all these onions, except one at a time for every meal?

Bonus: there are also a few bags of small apples that I don’t want to eat out-of-hand.