Kale and Tempeh Coconut Curry

Yet again, I tender my apologies for being the World's Worst Blogger, but this whole coursework thing translates to a lot more time reading than cooking (or even thinking about cooking). That said, we still need to eat, and we don't want to get rickets or scurvy or that wholly-imaginary-but-nevertheless-dreaded Vegan Brain Fog I keep hearing about. So last night I stopped dallying with my new boyfriend, Geoffrey Chaucer - see above for his picture; he is SO HOT! - long enough to whip up this quick, easy, veggie-packed curry, which not only kept body and soul together, but was pretty tasty, too.

The super settee, back I went to my joly lovere; ther is namoore to telle.

Kale and Tempeh Coconut Curry
Ingredients
~ 2 tbsp. canola (or other) oil
~ 8 oz. tempeh, cubed
~ 1 tbsp. soy sauce (or Bragg's liquid aminos, if you're a hippie)
~ 1 large onion, chopped
~ 1 tbsp. each: chopped garlic, grated ginger
~ 1 red bell pepper, cut into thin strips
~ 1 large (or two small) sweet potato
~ 1 large head kale, cleaned and chopped
~ 2 14 oz. cans coconut milk
~ 2 tbsp. mellow white miso
~ 1 tbsp. Thai red curry paste
~ 1- 2 tsp. hot sauce, or to taste

Directionsuce.
~ Cook the sweet potato in the oven or microwave until it's cooked enough to cut into chunks, but not falling apart. (It took about 8 minutes to nuke a gibloodynormous specimen; your mileage may vary with a less gargantuan tuber.) When it's cool enough to handle, cut it into 1" chunks and set aside.
~ Toss the tempeh cubes with the soy sauce, then add the olive oil to a large, deep skillet and sauté for a few minutes over medium high heat, until lightly browned on all sides. Remove to a plate and set aside.
~ Add the onions, garlic, ginger, and bell pepper to the skillet, and cook about 5 minutes.
~ Add the sweet potato and the kale - you'll probably need to do the latter in batches - and stir until the kale just wilts.
~ Combine the coconut milk, miso, curry paste, and heat until nearly boiling. Add to the vegetables, turn the heat to low, and cook another 10-15 minutes.
~ Add the tempeh cubes and the hot sauce, stir to combine, and serve hot over rice, noodles, quinoa, couscous, or whatever wacky grain takes your fancy.

Unusually Yummy Tofu Stir-Fry

Yes, I know what you're thinking: what kind of helpless, hapless hippie needs a recipe for a tofu stir-fry, right? But the fact is - as many a vegetarian can attest, having been obliged to make do with the pedestrian version offered by many restaurants as the sole concession to the non-carnivorous - all stir-fries are not created equal. This very quick, very easy meal is a case in point and (as M. Tofu reminds us in his passionate, Gallic way) has the additional benefit of being trés nutritif. It derives its particular yumminess from the combination of sweet, salty, and spicy flavors, and from the simple, extra step of frying the tofu separately, then setting aside to be added to the veggies at the last minute, thereby ensuring that it retains crispiness and structural integrity, and that you will have a happy mouth and tummy. Everyone's a winner!

Unusually Yummy Tofu Stir-Fry
Ingredients
~ 1 lb. extra firm tofu, drained and pressed
~ 4 teaspoons cornstarch
~ 1/2 cup vegetable broth
~ 1 tbsp. agave nectar
~ 2 tsp. sesame oil
~ 1 tbsp. canola oil
~ 1 heaping tbsp. each: minced garlic, freshly grated ginger
~ 2 large carrots, juliennned
~ 2 cups mushrooms, stems removed and caps sliced
~ 2 cups broccoli florets
~ 3 cups bok choy, cut into bite size pieces
~ 4 large scallions, thinly sliced at a diagonal
~ 1 tsp. crushed red pepper flakes (more to taste)

Directions
~ Cut the tofu into 1/2 inch cubes and pat dry. Sprinkle the tofu evenly with 2 teaspoons of the cornstarch.
~ In a small bowl, whisk together the broth, soy sauce, agave, sesame oil and remaining cornstarch. Set aside.
~ Heat the canola oil in a wok or large skillet over medium high heat.
~ Add the tofu and cook, stirring occasionally, until lightly browned.
~ Transfer the cooked tofu to a plate, then add the garlic and ginger to the wok and cook until fragrant (about 30 seconds).
~ Add the carrots, mushrooms, and broccoli; stirfry for about 5 minutes.
~ Add the bok choy, scallions, and red pepper flakes, and continue cooking about 3 minutes more, until the greens are just cooked.
~ Add the tofu cubes and the broth mixture and cook, stirring, until the mixture comes to a boil and thickens. (This should only take about a minute or two.)
~ Serve hot over short grain brown rice.

American Chop Suey

American Chop Suey, for the uninitiated, is one of those working-class New England staples, ubiquitous on diner menus and harried weeknight meal plans. I imagine this is because it's A. cheap, B. fast, C. filling, and D. pleasing to even the most childish of starch-loving palates.

My mother made this dish pretty often when I was small, and continued to do so well into her career as World's Most Compulsively Over-Feeding Nana, when her refrigerator often held a big Tupperware container of the stuff for after-school noshing. I have no idea from whence the appellation "chop suey" came, and had never given it much thought, but Wikipedia tells us that the dish does appear in other regions, where it is "sometimes known as American Goulash, Macaroni Goulash, or Macaroni and Beef," the last of which seems uninspiringly literal-minded.

Since we are currently heading into yet another busy school year, I've been brainstorming meals that can be prepared in large batches and fed off during the week. Casseroles and stews are obvious choices, but it recently occurred to me that a humongous batch of ACS might fit the bill perfectly. And so it proved! Aside from replacing the hamburger with a more compassionate and less disgusting alternative,  I kept things pretty old school, and the results were received so enthusiastically that all those hoped-for leftovers disappeared much more quickly than planned. (Dammit.) The first lesson of the semester? Always make twice as much as you think you'll need; that's why Mother Nature invented the freezer.

American Chop Suey
Ingredients
~ 2 tbsp. olive oil
~ 1 onion, chopped
~ 1 large stalk celery, diced
~ 1 carrot, small dice
~ 1 green bell pepper, diced
~ 1 tbsp. minced garlic
~ 1 tsp. each: salt, oregano, chili powder
~ 1/2 tsp. each: basil, parsley, marjoram
~ A few grinds of black pepper
~ 1 tbsp. each: vegan Worcestershire sauce, HP Sauce, hot sauce (I like Frank's)
~ 1 package Trader Joe's "Beefless" Ground Beef or 1 package Nate's or TJ's veggie meatballs, baked and mashed
~ 3 cups marinara sauce (homemade or jarred; your choice)
~ 1/4 cup nutritional yeast
~ 1 lb. elbow macaroni, cooked and drained according to package directions

Directions
~ Boil and drain the elbow macaroni, rinse with cold water, and set aside.
~ In a large skillet, sauté the onion, celery, bell pepper, carrot, and garlic in the olive oil over medium heat until soft (about 10-12 minutes).
~ Add the salt, oregano, chili powder, basil parsley, black pepper, Worcestershire sauce, hot sauce, and the ground "beef," and cook another minute or two.
~ Stir in the marinara sauce and the nutritional yeast, and combine thoroughly.
~ Turn heat to low, and continue cooking another 5 minutes.
~ Remove from heat, stir into cooked, drained macaroni, and serve hot. To keep that Mom's Diner vibe going, we had ours with green beans and corn on the side, but it's so filling that a green salad is really all you need.
~ So what are you waiting for? Eat, eat; you're skin and bones!

Perfect Old School Risotto

Okay, I'm back. The past few weeks have been fairly - if pleasurably - hectic, what with house guests, visiting family, etc., so I haven't had much time to type things up. Since I'm starting coursework for my PhD (YESSSSS!) in a couple of weeks, there's also the whole "back to school" thing looming on the horizon, which may mean a little less cooking/blogging for awhile. I'm hoping to be sufficiently organized to do a lot of food prep on the weekends, and revert to my wonted once-a-week posting schedule. We'll see how that goes, but it's probably safe to expect lots of vaguely food-related references to Chaucer, British modernism, and gothic fiction; the possibilities seem limitless!

But for today, let's just Be Here Now, shall we? Here we have a simple, classic, saffron-infused risotto, just like Mama used to make. (Of course, my Mama never actually made risotto; she also looked nothing like the fine lady in the picture, who seems to have included shrimp, which would never happen. But you take my point.) This was, without exception, the best damn risotto I have ever made, and is loosely based on a version found while Googling "best classic risotto" or something. I stress the "loosely," because the model I chose to adapt insisted that the magic ingredient for a perfect risotto is - wait for it - bone marrow. Yes, you read that correctly. Now that you've got the old gag reflex back under control, I'll spare you the typically swoony, masturbatory, self-satisfied foodie rhetoric that accompanied this assertion, and just say that a few tablespoons of olive oil accomplished exactly what was required, without anyone's carcass being hacked apart. As my partner put it: "Gee, and to think I never even missed the bone marrow!"

And so, without further ado, I give you:

Perfect Old School Risotto
Ingredients
~ 5 cups stock (I'm addicted to Better Than Bouillon's No Chicken flavor)
~ 1/2 tsp. saffron threads
~ 2 tbsp. olive oil
~ 1 large onion, chopped
~ 2 cups Arborio rice
~ 1 cup dry white wine
~ Salt to taste (depending on the saltiness of your stock)
~ 1/4 cup chopped, fresh parsley
~ 2 tbsp. Earth Balance (or other vegan margarine)
~ Fresh black pepper

Directions
~ Pour the stock into a pot and place over medium-high heat. Keep it very hot while you cook the risotto, but be careful to reduce heat if it comes close to a boil.
~ Toast the saffron (NB that this only takes a few seconds, and will make you feel totally cheffy!). Just place it in a metal spoon, and set it over a low flame to toast until fragrant. Add the toasted threads to the simmering broth.
~ In a large, heavy-bottomed pot, heat the olive oil and sauté the onion over medium heat until softened but not browned, about 7-10 minutes. Depending on how salty your stock is, you may or may not want to add a teaspoon of salt at this point.
~ Add 1/2 cup of stock, and stir until mostly evaporated.
~ Turn the heat to medium-high, and add the rice. Stir constantly for a couple of minutes, until the grains are coated and giving off a toasty aroma.
~ Pour in the wine, stirring constantly until it has been absorbed.
~ Ladle in about a cup of the stock, and stir constantly until the liquid is absorbed. Continue this way until all of the stock has been added and the rice is creamy, but still has a bit of a bite to it.
~ Stir in the chopped parsley, the Earth Balance, and a few grinds of black pepper. Mix thoroughly, remove from heat, and serve immediately. We had ours as an accompaniment to a huge pan of eggplant parm, for the perfect Italian dinner. Abundanza!

Last Minute Baked Beans for the Lazy/Organizationally Challenged Person

This total lazy cheater approach to baked beans came about because I got a last-minute craving for some sweet, smoky legumes to accompany the mac & cheese and garlicky greens I'd made for dinner. Since I hadn't planned ahead for this contingency (see above in re: lazy, last minute, etc.), and it was already almost 7pm, I took a quick look at the available supplies, considered the options, et voila: about an hour later, the idea had become reality! If I say so myself, the addition of mashed sweet potatoes was a stroke of genius. By the time the dish had been baked, they were unidentifiable as sweet potatoes, but they did something really nice to the sauce's flavor and texture, while adding nutritional value to an otherwise seat-of-the-pants, cupboard staple dish.

Ingredients
~ 2 large yams or sweet potatoes
~ 1 tbsp. oil
~ 1 large onion, chopped
~ 1 tbsp. minced garlic
~ 1 tsp. chili powder
~ 1/2 tsp. each: salt, marjoram, thyme
~ A few grinds of black pepper
~ 2-3 tsp. Liquid Smoke (or to taste)
~ 1/4 cup maple syrup
~ 2 tsp. hot sauce (or to taste)
~ 1 tbsp. each: prepared mustard, vegan Worcestershire sauce
~ 2 cans Heinz (or other brand) Baked Beans

Directions
~ Bake the sweet potatoes in the oven or microwave until soft. When cool enough to handle, peel and mash.
~ Preheat the oven to 350 degrees fahrenheit and coat a baking dish with cooking spray.
~ Saute the onion and garlic in the oil over medium heat until the onions are quite soft; about 10 minutes.
~ Stir in the mashed sweet potatoes, then add all the remaining ingredients.
~ Combine thoroughly and pour the mixture into your prepared baking dish.
~ Bake, uncovered, at 350 for an hour, stirring every 20 minutes or so.
~ Serve hot!

Nigella-Inspired Boozy New Potatoes

I'm currently in the midst of a passionate love affair with new potatoes; they're so tiny, so versatile, so delicious, and - let's face it - so damned cute. One recent, steamy evening, the only thing that sounded good was salad, but it needed to be substantial enough to count as dinner; enter the wee, adorable, darling new potato.

My affection for the über-posh, bawdy, and unapologetically buxom Nigella Lawson is well-documented, and I remembered seeing some "boozy potatoes" on her blog. This seemed the most felicitous word pairing that might be wished, and a quick Google search led me to the recipe, which I altered to suit personal taste and the contents of our larder. The results were so good that I can easily see this becoming a go-to preparation; along with some falafel, shaved carrot, plum tomatoes, and a simple tahini dressing, these little beauties turned a simple plate of greens into a Proper Dinner.

Of course, the primary virtue of a method like this one is that the sky is pretty much the limit; you could change up the spices, omit the lemon juice and/or mustard for less tanginess, add chopped onions or scallions, and really do whatever suits your potato-based fancy. That said, I do suggest you make them (at least) once as written; you won't be sorry!

Nigella-Inspired Boozy New Potatoes
Ingredients
~ 2 lbs. tiny new or fingerling potatoes
~ 1/4 cup extra virgin olive oil
~ 1 tbsp. minced garlic
~ 2 tsp. prepared mustard
~ Juice of one lemon
~ 3/4 cup white wine
~ 1/2 tsp. each: salt, chili powder, marjoram
~ A few grinds of fresh black pepper

Directions
~ Preheat the oven to 425 degrees fahrenheit, and coat a baking dish with cooking spray.
~ Wash the potatoes, and halve some (if not all, depending on their size). Add to the baking dish in a single layer.
~ Mix together the remaining ingredients, and pour over the potatoes. Combine to make sure they are all thoroughly coated (I like to do this with my hands; it's not only fun, but moisturizing!).
~ Cover the baking dish tightly with aluminum foil, and bake in the center of the oven for about 35-40 minutes.
~ Remove the foil, stir the potatoes, and continue baking another 15-20 minutes, until they are golden brown and glazed with the (by now somewhat reduced) liquid.
~ Serve hot or at room temperature, as a side dish, or for a perfect hot weather dinner, atop a beautiful salad with some added beans, falafel, or baked tofu/tempeh for protein.

Peanuty Noodles with Tempeh Croutons

Iwis it is not halfway to her heart.
But if it were, doubt not her wish should be
To eat some noodles with a peanuty sauce,
And twirl her fork and use it as a tool.
~ The Taming of the Shrew, 1.1.61–65 (sort of)

At this time of the rolling year here in central New England, the idea of hot - in the temperature sense - food seems pretty unappealing, so meals that can be prepared ahead and eaten later are a welcome option for those of us whom the heat makes a bit...well...shrewish. Cook these peanuty, slightly spicy noodles early on a warm day, and you can be assured of a great dinner in the evening, without having to turn the accursed stove back on. Better yet, they are delicious when eaten at room temperature, and make excellent straight-from-the-refrigerator leftovers the next day. Of course, if you're in a more temperate zone (or blessed with a less fiery temperament), go ahead and eat them hot; Iwis they'll taste just as good!

The Tempeh
Ingredients
~ 2 tbsp. soy sauce
~ 1 tbsp. each: toasted sesame oil, hot sauce, agave nectar
~ 1 tbsp. each: minced garlic, grated ginger
~ Juice of 1 lime
~ 8 oz. tempeh, cut into crouton-sized cubes

Directions
~ Combine all the marinade ingredients, then add the tempeh cubes and mix to coat. Set aside to marinade for at least an hour.
~ Coat a baking sheet with cooking spray, arrange the tempeh cubes (reserve any remaining marinade), and bake at 350 degrees for about 15-20 minutes, checking occasionally to make sure they don't burn.
~ Remove from oven and set aside.

The Sauce
Ingredients
~ 1 tsp. toasted sesame oil
~ 1 tbsp. each: minced garlic, grated ginger
~ 1 tbsp. each: soy sauce, hot sauce, tomato paste
~ 1 cup smooth peanut butter
~ 1 cup vegetable broth
~ 1 10 oz. package frozen, chopped spinach, thawed

Directions
~ In a saucepan, heat the oil and saute the garlic and ginger over medium-low for about a minute.
~ Stir in the soy sauce, hot sauce, the tomato paste, and any leftover tempeh marinade.
~ Add the peanut butter bit by bit, stirring constantly. As it begins to thicken, add the broth until you have a smooth, creamy sauce.
~ Stir in the spinach and cook a minute or two more, until it is well incorporated.

You will also need...
~ 1 lb. noodles, cooked, drained and rinsed (lomein are nice, but linguine works just as well)
~ 1 cup reserved pasta cooking water
~ 4-5 cups stir-fried veggies of your choice (I happened to have scallions, red bell peppers, broccoli, and mushrooms)

The Assembly
~ Transfer the cooked, drained noodles to a large pot or serving bowl.
~ Add the stir-fried vegetables, the tempeh, and the sauce; mix thoroughly. (If it looks too thick, you can add some of the reserved pasta cooking water to thin it to the consistency you want.)
~ Serve hot or cold, or at room temperature ("...not hot, but temperate as the morn"). Sprinkle with some extra chopped scallions, peanuts, and/or hot sauce, as you like it.