The Vegan Experiment. Part 2- Friends, Family and (vegan) Food

Yes, there has been a considerable gap in the Very Vegan posts. To be quite honest, I wasn’t quite sure how things were going to go. I’m happy to report, the experiment is going quite well.

Much has changed, including...

1. My tastebuds (always highly functional, now 10x better!)

2. My digestive system (of which I will spare the details...but good, for the most part)

3. My cooking creativity (inspiration provided by SDP, my new library, and hours of standing over the Whole Foods salad bar)

I have spent the past month enjoying fabulous food, stocking my vegan pantry and adding to my new collection of veggie cookbooks. SDP and I have been having so much fun scouting the best places in DC to find vegan fare. I have replaced guilt-laden beef burgers (and a distant memory of my “last supper” two colleagues insisted on taking me to at Ray’s Hell Burger prior to the initiation of Very Vegan) with eco-friendly, fresh, satisfying lentil veggie burgers (as enjoyed with SDP yesterday).

The highlights of my month …

Two days into starting my vegan experiment my mother was in town. I had avoided telling her over the phone. What was she going to say? Would she roll her eyes? Another diet?! This, of course, was my own paranoia. She not only accepted my decision, but together we caught up over coffee and an amazing, Saturday morning brunch at one very vegan friendly eating establishment in DC, Le Pain Quotidien.

One and a half weeks into my diet I was invited to my Aunt Kitty and Uncle Tom’s home in Baltimore for Easter. Put simply, I was nervous. My family is known for preparing wonderful food (but neither Kitty or Tom is vegetarian). I was fearful I would either have to sacrifice my experiment or be a rude guest. A phone call the day before Easter calmed my fears.

My Uncle Tom would be preparing a vegan meal (for me?!?). The day was filled with conversation, laughter, and cooking and what resulted was one of the best menus I’ve ever had (vegan or non-vegan). I must share…

Very Vegan Easter Menu:

~Mesclun Greens with a Citrus-Garlic Vinaigrette

~Bean Curd with Tomatoes and Cilantro*

~Punjabi-Style Cauliflower and Potatoes with Ginger*

~Paired with an Essay Reisling

~Dessert of Vegan Cupcakes from Hello Cupcake

*Bean Curd (Tofu) with Tomatoes and CilantroPut 3 Tbsp of the oil in a nonstick frying pan and set over medium heat. Put in the bean curd cubes. Saute, turning the cubes around for 6-7 minutes, or until they are golden on most sides. Remove with a slotted spoon. Add the remaining tablespoon of the oil to the frying pan. When hot, put in the white slices of scallion, ginger, and garlic. Stir for 40 seconds. Put in the muschrooms. Stirfor 30 seconds. Put in the cilantro. Stir and fry for a minute. Now put in the tomatoes, vinegar, sugar, and peas. Stir a few times and bring to a simmer. Cover, lower the heat, and simmer gently for 5 minutes. Add the green portion of the scallions and the sesame oil. Toss and turn off the heat.

1 lb medium been curd (tofu), cut into 1-inch cubes
4 Tbsp peanut oil
2 scallions, cut crosswise into fine rounds (keep white and green parts separate)
1 piece of fresh ginger, peeled and very finely chopped
4 medium garlic cloves, peeled and very finely chopped
5-6 medium mushroom, sliced
1 well-packed cup coarsely chopped fresh cilantro
3 medium tomatoes
2 Tbsp soy sauce
½ tsp salt
1-2 tsp chili paste with soybean
1 tsp rice vinegar
½ tsp sugar
1 c fresh or frozen defrosted peas
1 tsp oriental sesame oil

Spread a double layer of paper towels out on a board and lay the bean curd cubes on it in a single layer. Put another double layer of paper towels on top and then invert a large plate over the bean curd cubes to press out some of the water. Leave for 30 minutes.

Punjabi-Style Cauliflower and Potatoes with Ginger

Peanut or canola oil for shallow frying
1 lb boiling potatoes, peeled and cut into thin slices
1 head of cauliflower, cut into delicate florets
1 Tbsp peeled finely chopped fresh ginger
¼ tsp ground turmeric
¾ tsp salt
¼ tsp cayenne
1 tsp ground cumin
1 tsp ground coriander
2-3 Tbsp coarsely chopped fresh cilantro


Put the oil in a large frying pan and set over medium heat. When it is hot, put in the potatoes and fry until they are golden and almost tender, about 10 minutes. Lift the potatoes out with a slotted spoon and drain on paper towels. Turn the heat to mediu-high, put in the cauliflower florets, and fry for 3-4 minutes, until they are golden brown. Lift the cauliflower out with a slotted spoon and drain on paper towels. Turn the heat off. Remove all the oil from the frying pan except for 3 tablespoons (the extra oil can be strained and resused). Turn the heat to medium-high and put in the ginger. Stir for 10 seconds. Now return the potatoes and cauliflower to the pan. Turn the heat down to medium. Put in the turmeric, salt, cayenne, cumin, and coriander. Stir gently to coat the vegetables with the spices. Add 3 tablespoons of water. Stir once and cover the pan. Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

Both recipes come from Madhur Jaffrey's World Vegetarian. This is a fantastic vegetarian cookbook (most recipes are vegan) and became part of my collection the week after Easter.

Next up… Travel and Staying on the Very Vegan Wagon

New Year. Old Traditions.

2009 was a year of change. 

I left a business, a relationship and a zip code.  I changed careers and attitudes.  I even saw some of my likes and dislikes change... from attire, to hobbies to people.  What did not change is how I spent New Year's Day.

For five years, while in 24141* I had developed a tradition of an intimate NYE at home followed by an amazing NYD brunch at my house.  It fit my dueling personalities of introvert vs. extrovert or dog vs. cat.  I need a lot of one-on-one and alone time but then crave social situations the next day.  I loved my New Year's Brunch and that was one thing from my old zip code I was a little sad to leave behind... but seriously, how could I entertain in my shoe box?  

Though I did not have my normal quiet NYE at home set for two, I did celebrate NYD in a familiar way. Yesterday I co-hosted a New Year's Brunch, 20037 style.  My friend supplied the place and I supplied the food.  Together we hosted my best brunch yet!  There I was melting my old traditions and old menus in a new place, with new friends creating new memories.  I have never felt more like myself in the last seven months.  Any chef would tell you that the best dishes are created from the past.  I entered a new decade as new twist on an old recipe... and I know it is only one day in but I thinking this could be quite delicious! 

Happy New Year!!!

Menu as follows (several recipes already on Chaos, linked below):

Caramelized Onion Shitake Mushroom Quiche

Sausage and Red Pepper Strata

Baked Brie with Raspberries

Manderin Orange Salad

Sticky Buns

Mimosas.  Lots and lots of mimosas :)

On the New Year's Day Mix:

Breakdown- Brett Dennen and Missy Higgins

See How I Run- Jessi Baylin
Moment of Surrender-  U2

Once was Love- Ingrid Michealson
Honey Bees Fallin- Sean Hayes

Great Salt Lake- Band of Horses

Blindsided- Bon Ivers
See Green, See Blue- Jay May

Adeline (Live)- Adrianne

Nude- Radiohead
Distance and Time- Alicia Keys
Closer- Travis
Red Umbrella- Forrest Sun

*24141:  While visiting family I refered to "24141" and my 10 year old niece said with a confused face, "Um... what's 24141?"  I say, "It's where I used to live."  She says with a confident, you don't know what you are talking about smirk, 'Why don't you just say 'Where I used to live?'" I say with the same Price smirk, "Because I think it sounds more clever to say 24141."  She thinks a bit and then responds, "Yeah, you do have a point, Aunt Stacey."

Chaos Christmas List

Dear Santa,
As the holidays approach, I am thankful for all I have but I realize that my new life at Chaos on K is without a couple of essential items. To humor the season of giving, here is one gal's 2009 Holiday Wishlist:

1. A food processor. Last week I was all set to make my Edamame Brushetta for an Anthro Happy Hour. Edamame- Present. Garlic- Present. Fresh Parsley- Present. Olive Oil and Spices- Present. A food processor to blend it with- Absent. I angered as I realized it lives in the 24141 zip. Luckily I can adapt, with my quick culinary wit I moved on to my emulsion blender which worked but is no replacement to my Stainless Steel Cuisinart.

2. A griddle. Just this Saturday morning I had a grand idea to entertain with my famous Lemon Ricotta Pancakes (see recipe at Chaos Breakfast in Bed entry, circa 2008) . Couldn't. No griddle. You can make lots of things on a snowy Saturday morning without a griddle but darn it, you cannot make pancakes. I'm just saying.

3. Cable. I have fought it for long enough. I know, TV is bad. TV rots the brain. But tell me Santa, how is a gal that likes to cook to stay abreast of the latest and greatest if she does not have The Food Network. Not to mention my loss of Californiacation, Weeds, Entourage and a whole host of other mindless shows that can help me procrastinate.

It's that simple. Three things. That is all I, my kitchen and my little shoebox of an apartment need... well that, water pressure, consistent heat, a new pair of brown boots, unlimited iTunes gift card and extra money for a trip... but really, I will take what I get.

xoxo,
Cooking Gal @ Chaos that has been very good, circa 2009

A Dip Down Memory Lane...

As I scavenged my computer this week for a dip recipe for a friend's beer club party, I came across six years worth of Encore Party Recipes. Ah the days of parties with staff to serve, bar tend and clean up, that you could also write off as advertising. I would throw a couple a year but always one big one during the holiday season. (Dear Vintage Cellar, Can you turn $200 into 10 cases of wine. XOXO, Stacey) They sure were fun and I did reward my ShopGals for working so hard... sometimes it was reward enough to see me relaxed with the Whos Who of the town buzzing with holiday cheer at the end of the evening. I am also sure that I gave away an outfit, bag or maybe a bonus to employees in my sheer Christmas delight on those evenings.


This year there will be no ShopGal holiday party or Festive Cookie exchange but there will be many functions that we all need to show up with a dish for. Wipe you tears, turn on the tunes and get to work... Here is my dish on the best, easiest and most liked dips to please the masses, ShopGal recommended:

*(recipes altered from Food &Wine, Cooking Light, sdp and jenny wagstaff of ShopGal Catering)

Asiago Dip with Crostini or Crackers
1 cup light mayonnaise
1/2 cup thinly sliced green onions
1/3 cup grated Asiago or Parmesan cheese
1/4 cup sliced mushrooms
1/4 cup sun-dried tomato sprinkles
1 (8 ounce) carton low-fat sour cream
1 tablespoon grated Asiago or Parmesan cheese
32 (1/2-inch-thick) slices diagonally cut French bread baguette, toasted or crackers

Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; spoon into a 1-quart casserole. Sprinkle with 1tablespoon cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve with toasted bread or crackers.

Blue Cheese-Walnut Dip
½ cup light cream cheese product
¼ cup crumbled blue cheese
12 ounce carton 1% low-fat cheese
2 tbsp brandy
2tbsp finely chopped walnuts

Place first 3 ingredients in food processor. Process for 1 minute. Stir in brandy and walnuts. Serve with crackers, apples, pears etc.

Lemon Artichoke Dip
1 small lemon, halved
1 bag frozen artichokes
8 large unpeeled garlic cloves
1/4 cup extra-virgin olive oil
2 thyme sprigs
Salt and freshly ground pepper
1 cup mayonnaise
4 tablespoons cream cheese, softened
3 tablespoons fine dry bread crumbs
2 teaspoons unsalted butter, melted
Crackers or bagel chips, for serving
Directions

Dethaw artichokes.

Preheat the oven to 425°. Drain the artichokes and pat dry. Cut each
artichoke into eighths. Quarter the remaining lemon half and remove
the seeds. In the bowl, toss the artichokes with the lemon pieces,
garlic, olive oil and thyme. Season with salt and pepper and spread on
a large nonstick rimmed baking sheet. Bake the artichokes for about 40
minutes, stirring occasionally, until golden and tender. Let cool
slightly and discard the thyme. Coarsely chop 8 of the roasted
artichoke pieces and reserve. Reduce the oven temperature to 375°.

Peel the garlic; place in a food processor. Add the remaining roasted
artichoke and lemon pieces; pulse until finely chopped. Add the
mayonnaise and cream cheese and process until smooth. Season with salt
and pepper. Add the reserved chopped artichokes and pulse just until
combined. Spread the dip in an even layer in a small shallow baking
dish.
In a small bowl, mix the bread crumbs and butter; sprinkle over the
dip. Bake for 20 minutes, or until heated through and the topping is
golden. Serve with crackers or bagel chips.

Garlic and Dill Feta Cheese Spread
8oz package of cream cheese softened
4oz package of feta cheese crumbled
¼ cup mayonnaise
1 garlic clove
1 tbsp fresh dill
½ tsp seasoned pepper
¼ tsp salt

Mix all ingredients in the food processor. Chill 8 hours. Serve with cucumber slices and crackers.

Spinach Artichoke Dip
1 tablespoon extra-virgin olive oil
1 small onion, finely chopped
3 garlic cloves, very finely chopped
16 ounces marinated artichokes, drained and coarsely chopped
1/4 cup dry white wine
Two 10-ounce packages frozen chopped spinach, thawed and squeezed dry
12 ounces cream cheese, at room temperature
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon finely grated lemon zest
Tabasco
Spiced Pita Chips, for serving

In a large skillet, heat the olive oil until shimmering. Add the
chopped onion and garlic and cook over moderate heat, stirring, until
softened, about 5 minutes. Add the artichokes and cook, stirring
occasionally, until lightly browned in spots, about 5 minutes. Add the
white wine and cook until nearly evaporated. Add the spinach and cook,
stirring, for 1 minute. Add the cream cheese, Parmigiano-Reggiano and
lemon zest and season with Tabasco. Cook, stirring, until the dip is
creamy, about 2 minutes. Transfer to a bowl and serve warm or at room
temperature with the Pita Chips.

Let them eat pie...

This year, in the midst of my chaos, I chose not to celebrate Thanksgiving. I did not travel to family. I did not except traditional dinner invitations. I did not feast on the norm. Instead of turkey there was tapas. Instead of pie there was paella. Instead of family there were friends. I thought this is what I wanted. I thought this would easier, less messy. I thought wrong.

After a day of craving I realized I want the pie. I need the pie. The pie is essential to me getting through the chaos. I cannot turn back the clock but I can look forward to the next holiday. I can embrace the caroling and the lights and the travel. I can be thankful for family and let them in.

And maybe, just maybe, I can continue to bake and perfect the most tasty pie to take home for the holidays. After all, isn't it all about the pie?

First step in the process...

Bourbon And Chocolate Pecan Pie
Adapted from Tyler Florence

Pie Pastry:
1 cup all-purpose flour, plus more for dusting
1/4 cup finely ground pecans
1 tablespoon sugar
Pinch salt
1/2 cup (1 stick) unsalted butter, cold and cut into small chunks
2 tablespoons ice water, plus more if needed

Filling:
1/4 cup (1/2 stick) unsalted butter
2 ounces unsweetened chocolate
3 large eggs1 cup sugar
3/4 cup dark corn syrup or sugar cane syrup
1/2 teaspoon pure vanilla extract
3 tablespoons bourbon
1/4 teaspoon salt
1 1/2 cups pecan halves

To make the pastry: combine the flour, ground pecans, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs. Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the dough on a lightly floured surface into a 12-inch circle. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch pie pan. Press the dough into the pan so it fits tightly and trim the excess around the rim. Place the pie pan on a sturdy cookie sheet so it will be easy to move in and out of the oven.
Preheat the oven to 350 degrees F.

To make the filling: melt the butter and chocolate in a small saucepan over medium-low heat, remove from heat and let cool. Beat the eggs in a large mixing bowl until frothy and then blend in the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted butter mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour the egg mixture over them. Bake until the filling is set and slightly puffed, about 45 minutes. Test for doneness by sticking a thin knife in the center of the pie, if it comes out pretty clean, you're good to go. Transfer the pie to rack and cool completely before cutting.