Vegetarian Carbonara

 

  • 1 medium onion
  • 1 medium/small green pepper
  • about half as much parsnip as green pepper, slivered
  • about as much golden beets as onion (about 1/2 cup)
  • 1/4 mushrooms (I use frozen shitake)
  • 1/2 lb of pasta
  • 2 cups of vegetable stock
  • 2 eggs
  • a clove of garlic
  • 1/4 cup of olive oil
  • salt/pepper to taste
  • Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife)

In a small mixing bowl beat the two eggs together and set aside, Slice and sliver all the vegetables, finely dice the garlic, add half the olive oil to a pan on medium and saute the vegetables.   I use Alton Brown’s cold water dry pasta recipe to make the pasta, and cook it in the vegetable stock in a separate pot.   Once the pasta is cooked, I strain the pasta into a separate dish to keeping the reserve liquid.   Then I add the rest of the olive oil to the pasta pot, returned the pasta, mix in the vegetables, and once they are well mixed, I mix in the two eggs until they are smooth (make sure you don’t have any heat on the pot, or they will scramble).  Once it is mixed, I will add the reserve liquid from the cooked pasta and stir it into the mix to form a sauce.

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Vegan mushroom garlic sauce

Ingredients
2 cups of vegetable broth
2 tbl olive oil
8 cloves of garlic
8 ounces frozen shiitake mushrooms
Half stalk of celery
1/3 cup of cashews
6-10 almonds
1/8 inch fresh ginger
1/8 inch fresh turmeric
1 teaspoon file powder
2 dried rosemary leaves
1/2 teaspoon of salt
3 grinds of black pepper

Directions

  • Bring the broth to a simmer in a small pot
  • In a separate pan ad olive oil and garlic, heat the oil on low heat, don’t let the garlic brown
  • Slice the celery thin and add it to the garlic and oil
  • When the broth reaches a simmer, kill the heat and add the mushrooms for 5 minutes
  • While waiting, add the nuts, ginger, turmeric, salt, rosemary, to a blender and set aside
  • When the mushrooms are done steeping, drain the mushrooms, the broth goes into the blender, the mushrooms go in with the celery, garlic and oil
  • Purée the the nuts and broth until it looks like nut milk
  • Add broth nut milk to oil, bring the heat to medium and stir to combine.
  • Once it thickens, plate and serve over a grain or pasta
  • Notes
    I made this dish with butter, but I think Olive oil would work equally when and would make the dish vegan. A couple of shallots or half a leak would improve the taste, I think half a cup of a tart white wine would aid as well. It has a a good flavor and texture and it grew on me as I ate, but I think it’s missing some uname, some mouth feel in the back of the mouth that I am not quite sure how to add in.

    Recipe of 21/36 Gluten Free, Dairy Free Waffles

    Ingredients
    2 cups of gluten free flour ( I used Bob’s Red Mill GF AP)
    3/4 teaspoon baking soda
    1 teaspoon baking powder
    1 teaspoon salt
    3 tablespoons of honey
    3/4 cup of applesauce
    1 tablespoon of oil (I generally use olive or almond for this)
    2 cups nut milk (I make my own cashew milk, directions below)
    Vegetable spray, for waffle iron

    Directions
    Preheat waffle iron according to manufacturer’s directions.

    In a medium bowl whisk together the flours, soda, baking powder, salt,. In another bowl beat together applesauce, honey, oil, and cashew milk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

    Ladle the recommended amount of waffle batter onto the iron according to the manufacturer’s recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. About 3 minutes on my iron. Keep warm in a 150 degree F oven until ready to serve.

    Nut milk
    Take 1 cup of cashew and 2 cups of water and purée them in a blender until it looks like Milk.

    Mexican Seasoning

    And a third recipe appears from the ghost of my Palm years.

    Mexican Seasoning

    • 6 ts Chili Powder
    • 5 ts Paprika
    • 4 1/2 ts Cumin
    • 3 ts Onion Powder
    • 2 1/2 ts Garlic Powder
    • 1/8 ts Cayenne Pepper

    Curry Powder recipe

    Similar to the cajun spice mix, here is a curry powder recipe.  It doesn’t look complete and looks like mabye a base recipe plus some options.  Clearly one that I am going to have to play with some more.

    Curry powders 

    • 2 tb Cumin
    •    1/2 ts Crushed red pepper
    •    1/2 ts Mustard seeds
    •    1/2 ts Ground ginger
    •      2 tb Ground coriander
    •      2 ts Turmeric

    Options

    • 2 1/2 tsp fenugreek
    • 1 tsp (about 20 pods) cardamom
    • 1 seeds (cracked with a
    • 1 cleaver to release seeds)
    • 3 tbsp coriander seeds
    • 1 tbsp cumin seeds
    • 1 tbsp mustard seeds
    • 6 cloves, whole
    • 1 3 in cinnamon stick, thin
    • 1 and broken into pieces
    • 1/4 tsp ground mace
    • 1/4 tsp nutmeg, grated
    • 1 big pinch cayenne
    • 2 tbsp turmeric, ground
    • 1 hot pepper, toasted and dried (to taste)

    Cajun Spice

    Back in my last life, in the dark of the Palm Pilot, before the iPhone, I worked out this great cajun spice mix.  I had it on my Palm and consequently kicking around my Outlook notes.

    Today I decided to clean out those notes that I haven’t looked at in six years and found this recipe that worked really good.  At the time I know that I had written it down for future use, but couldn’t find it anywhere.  Now that I have it back, I figured the best place to post it was the internet where it might prove useful to a wider audience.

    Cajun Spice

    • 1/2 cup Paprika
    • 2 tbsp. Cayenne Pepper
    • 1 & 1/2 tbsp. Garlic Powder
    • 1/2 tsp. Black Pepper
    • 1/4 tsp. Salt
    • 1/2 tsp. Basil
    • 1/2 tsp. Tarragon
    • 1/2 tsp. Thyme Leaves (ground)
    • Back Pepper
    • Onion Powder

     

    Planning for cooking day 10/20/2012

    I believe I have settled in the dishes that I plan to make for the next cooking day.

    Brown rice pilaf
    Wild rice casserole
    Squash vegetable soup
    Beat soup
    Bean salad
    Salad
    Smoked duck and possible BBQ chicken
    Pumpkin pie

    Recipe 11/36: Vegan chili

    2 cups of red pasta sauce (I used my own)
    2 cups of vegetable stock
    1 cup of black-eyed peas
    1 cup of navy beans
    1 cup of bell pepper (I used a combo of green, red and orange)
    1 cup of onion (I used .5 cup each of yellow and white)
    3/4 cup of celery
    1 tablespoon of ground cumin
    1 Table spoon of chili powder
    .5 teaspoon of cayenne pepper
    I added a teaspoon of a crazy hot chili powder I made a few years ago, but I can’t tell you how to to reproduce it with violating the Geneva conventions stance on chemical weapons.
    1 teaspoon of molasses
    1 tablespoon of honey. I used buckwheat honey which has a strong distinctive flavor

    Soak beans overnight and cook the beans. Dice the veggies fine and sweat for five minutes, stir the spices into the veggies after wards to meld and set aside for 10 minutes. Add the sauce and stock to the beans and begin to simmer. Then add the veggies, honey and molasses and let simmer for 20 minutes to allow the favors to meld.

    Notes: I made this to got with corn bead from the last recipe and served it with rice prepared in vegetable stock instead of water. It was good, but hotter than expected. I need to make it again, but cut back on the homemade fire powder.

    Recipe 10/36: corn Bread; gluten free, dairy free, vegan

    1 3/4 cups of corn meal
    1/4 cup of rough ground corn meal for texture
    1/2 cup of apple sauce to replace eggs
    2 cups of nut milk ( I used cashew milk)
    2 teaspoons baking soda
    1 teaspoon baking powder

    I oiled a a 10″ cask iron skillet, mixed the indrigedents in a bowl, tossed it in at 4:25 and let it cook for 15 minutes. I learned afterwards that when using apple sauce to replace eggs, baking soda generates more lift, so I need to mess with per portions.

    Notes: The corn bread tasted great, but it was a little crumbly and slightly dry. A great start for a recipe I started on the fly by combing a couple of others, but I need to make it a few times to perfect it.

    Recipe 9/36: Grated Potato Pancakes

    Our CSA has given us a lot of small russet potatoes this year and it has been a struggle to keep up with them. I did a little reading on potato pancakes because I’ve never made them before. I usually think of pancakes as the kind made from something from mashed potatoes, but I saw a suggestion on the web to make them out of grated potatoes. It was something a little different so I had a go at it.

    I started by using the grating attachment on my food processor to grate a pound of potatoes. I added to that 1 each thinly cut green, orange and red banana pepper and a medium onion cut the same. A heavy grind of pepper and a heavy teaspoon of salt. Then I heated a cast iron pan with some vegetable oil and then fried them until GBD (gold brown and delicious), flipped them and did the same.

    In some ways, it was just like eating shaped hash browns, taste and texture were the same, but it seemed to give a few more options than I would normally apply to hash browns. My daughter sprinkled parmesan cheese to hers, my wife doled out guacamole and would have a bit of each and I liberally spread Dusseldorf mustard on my and was much pleased with the results