Garden Goodness

There is nothing quite like harvesting your own food. Getting the satisfaction of biting into a fresh, sweet, and juicy tomato that is still warm from the sun makes it all worth the effort. Whether it is a Roma, heirloom, or cherry they all seem to satisfy their purposes in different dishes. A fresh tomato carpaccio salad with garden basil, really good olive oil, salt and pepper showcases the heirlooms. While the cherry tomatoes add a burst of sweetness to pasta dishes with sliced sauted artichokes, shaved asparagus, garlic, lemon, olive oil and some crushed red pepper. Beautiful summer dishes can be created with a proper tomato. Sorry that I don't have any pictures of the food, but hopefully the garden bounty can create your own inspiration.

Pan Seared Balsamic Tofu, Spinach and Sundried Tomato Quinoa, Sweet Sofrito

So I decided to whip up a sofrito with a surplus of tomatoes that I had. I made it simple and delicious by roasting it in the oven alongside the seared tofu.



Tofu-----> Vegan Worchestershire sauce, 2T, Balsamic vinegar, 4 T, olive oil, 4 T ,garlic, 2 cloves minced, or 1 T powder, seasoned salt, 1T, Nutritional yeast, 1/4 cup, 1 block extra firm tofu. Marinate in all ingredients for a half hour or more. sear in hot pan on both sides. sprinkle with a little extra nooch before cooking to form a little crust.

sofrito----> Onions, Tomatoes, garlic, carrots, bell pepper, salt, pepper, olive oil, agave syrup, Fresh basil and parsley added at the last minute

quinoa----> 4 cups salted water, 1 1/2 cups quinoa. boil water add quinoa and 2 T olive oil and minced garlic. After finished cooking add chopped sundried tomatoes and fresh spinach that will wilt perfectly in the quinoa. Finish with more olive oil and seasoning.

Assemble---> Eat---> Enjoy

Moussaka and more Teese

So, I have been trying to use up the huge block of Teese for a while and I finally finished it. Last night was a pretty fast simple dinner.... because the moussaka was frozen from when i had made it a while ago. I am not the one to like frozen foods, but this actually worked out well and the flavors stood out really well.

Assembled Teese, WW Bread rubbed with olive oil and a garlic clove, sliced vine tomatoes, and fresh basil from the garden.( Tomatoes aren't quite ready yet...cannot wait though)
Beautifully melted Teese on the simply delicious Crostini Margherita .
Here is the finished plate.

Moussaka recipe.

2 large eggplants, sliced lengthwise 1/2 in thick
3-4 Large zucchini , sliced lengthwise 1/2 in thick
2 lbs yukon gold potatoes, boiled, mashed with 2 tbsp EB and 2 tbsp unsweetened soymilk
1 onion, large, chopped
prepared basic tomato sauce: tomatoes, olive oil, basil, oregano, salt and pepper
1-2 cups diced seitan, or crumbled veggie burger, or any of that ground soy meat
2-3 cloves minced garlic
cinnamon
allspice
oregano
salt and pepper
bechamel sauce: roux of EB and flour in equal parts, unsweetened soymilk whisked into cooked roux, fresh nutmeg at the end
Vegan mozzarella

Method:
Roast zucchini and eggplant in 425 degree oven with olive oil salt and pepper for about 20 minutes or until soft but not mushy.
Meanwhile, add seitan onion and garlic to saute pan. Cook for 10 minutes or so, add tomato sauce to moisten but not too much. About 1- 1+1/2 cups. Cinnamon, allspice salt and pepper and oregano.
Once ready, layer the moussaka with seitan sauce first then roasted veg then mashed potatoes then more seitan sauce. Repeat and end with potatoes. Top last potato layer with bechamel, cheese, and vegan Parmesan. Put into preheated 350 degree oven for about 30 mins. Once done let cool for about 5-10 mins then cut and enjoy.

Teesey Fajitadillas

This recipe was for a quick dinner meal that I whipped up. THE star of this dish was definitely the super melty delicious Teese. This is the best vegan cheese ever. Not rubbery. Not like crayons. Not just nooch. In fact it is pleasantly familiar to fresh mozzarella that I enjoyed in my not so compassionate days. I have made pizza margherita , insalata caprese and everything in between. This cheese stands up to any task a dairy mozzarella can handle. And no veal calves have to be separated from their mothers at birth. How wonderful is that.

Well enough praise, here is the simple recipe.

INGREDIENTS
Corn tortillas, i suppose flour would work just as well.
Seitan, I followed the method of Vegan Dad .
1/2 an onion, sliced into strips
1/2 a yellow pepper, sliced into strips
cumin
salt
lime, juiced and zested
Lots of teese, grated
salsa, homemade or store bought, but has to be fresh
1 avocado
sour cream if desired, vegan gourmet can make your life easier than making your own, which is also simple.

METHOD
1. brown seitan with onions, peppers, cumin and salt. Splash with water to moisten seitan texture. Add lime zest if desired, a nice touch.
2. Sprinkle a generous amount of teese on one tortilla top with seitan mixture. Add more Teese and top with another tortilla.
3. Heat the same pan with a little oil or EB ( Earth Balance), and add tortilla sandwich you just created. Saute over med-low heat to allow Teese to melt properly. Believe me it will melt.
4.Once browned and melty on both sides cut into halves or quarters. Serve with avocado, salsa, sour cream, lime juice an cilantro.

Please enjoy. Sorry no pictures, but I didn't want you to drool all over your screen.

Mark Bittman Rant

Considering an era has passed since my last blog post I feel like I should clean up my act and start posting regularly. This probably means nothing because I am most likely the only person who reads this blog. Regardless, I feel I should pick up where I left off and tear Bittman a new one. After listening to his TED talk I felt a little awkward, because i thought that he had a good view on food consumption in the United States. Wrong. He advocated eating less meat. This is not any better, not the solution. Anytime that animal products are consumed, someone, somewhere, is continuing to exploit animals and treat them like commodities. Infuriated with myself for being tricked into thinking that this was better, I am writing this post to clear my conscience. The major problem with peoples outlook on animal rights is the thought that there is a humane way to "produce" meat and dairy. it is still speciesism. It is still exploiting animals. Humane treatment of soon to be dead animals is just a way for people, who usually understand the problems with factory farming and animal cruelty, feel better about consuming animals and animal products. As veganFreak always quote : Happy meat. No such thing. The point is that eradicating animal exploitation is the sole purpose of ethical veganism and Mark Bittman is still misunderstanding that the true answer to most food problems in the United States is veganism.