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best soup ever in the history of soup: thai carrot with peanut what you need: 1 tbsp cooking oil, i used coconut ½ medium onion, sliced 1 tbsp fresh ginger, grated 1 stalk of lemongrass, bruised and sliced 4 cloves garlic, smashed 1 hot pepper (serrano or habanero are nice, seeded is up to you), sliced optional but nice - small piece of each of turmeric and galangal, sliced 4 large carrots, peeled and chopped 6 cups vegetable broth scant ¼ cup peanut butter, chunky or smooth 1-2 cups coconut milk fresh lime juice and soy sauce (or soy sauce substitute), to taste toppings: whatever you want - toasted chopped peanuts or cashews,cilantro, mint, thai basil, toasted coconut flakes, coconut bacon, tofu jerky, yogurt or more coconut milk, rice, carrot chips… blender or food processor what you do: 1. heat oil in large pot over medium heat, add onion, ginger, lemongrass, galangal and turmeric (if using) and cook for a few minutes, stirring frequently. 2. when the ingredients have softened and your kitchen smells like thai food, add the garlic and hot pepper and cook a couple minutes longer, continuing to stir. 3. add carrots and cover everything with the vegetable broth. Simmer until carrots are cooked through. 4. puree the soup in batches with the peanut butter until completely smooth. if you put all the peanut butter in one batch, that works fine too. 5. add pureed soup back to a pot or large bowl, and stir in coconut milk. season with freshly squeezed lime juice and soy sauce to taste. 6. serve hot with a few toppings. makes 4-6 bowls. notes! -you can leave the peanut butter out if you don’t want it or you’re allergic or sharing with someone who is and still have a really tasty soup. -I’ve made soup like this before with sweet potatoes or squash in place of carrot, also +++good. -if you don’t have all of the aromatics, or you’re feeling lazy (it happens) you can use a prepared or store bought thai spice paste instead of onion, garlic, ginger, lemongrass, turmeric and galangal. the flavours won’t be as intense and fresh, but you still get a decent end result. i think that’s it - if anything is unclear, hmu on twitter or buupy780 at gmail dot com.

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the end of summer is bittersweet, but at least my beautiful carrots are ready to pick and eat.

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vegan beef with lemongrass and galangal (adapted from the veganomicon chickpea cutlets)

What you need:

1 cup cooked chickpeas (I used canned) 2 tablespoons olive oil 1/2 cup vital wheat gluten (if you haven’t found any, they sell it at bulk barn as gluten flour) 1/2 cup plain breadcrumbs 1/4 cup vegetable broth or water 2 tablespoons soy sauce 2 cloves garlic, grated, or smashed and chopped 1 tsp lemongrass powder* Fresh grated ginger** Fresh grated galangal*** Juice from half a lime

What you do:

In a mixing bowl, mash the chickpeas and oil together until there are no whole chickpeas left.

Add in the rest of the ingredients and knead for a few minutes, until strings of gluten have formed (you’ll know they’ve formed because the dough will get firmer, and more difficult to knead)

At this point, you can divide the dough up into as many of whatever shape and size you want. I wanted to slice them up after they were cooked and mimic the shape and size of flank steak, so I divided it into four pieces and rolled them out to ½ inch thick.

Preheat a decent amount of cooking oil in a pan over medium heat, add cutlets and fry for 5-7 minutes per side, until browned and firm. You may need to top up on oil when you flip them.

 FOOTNOTES:

* I had lemongrass powder hanging around, so I used that. You could mince or grate fresh lemongrass equal to about a tablespoon.

** about ½ tablespoon but I honestly never measure. You could use use a half teaspoon of powdered ginger if that’s what you have around, but fresh ginger is cheap and keeps forever in the freezer, where coincidentally, it also becomes much easier to grate.

*** I don’t think this is by any means necessary, they just had some at superstore when I was there and I freaked out and bought a lot and then also put it in the recipe title because it sounds cool. Like, “wtf is galangal?” “Oh it’s basically weak-ass ginger.” “Cool.”

Extra thoughts/ideas:

-I did another batch of this where I added all the ingredients up to the garlic, then instead of the lemongrass, ginger and galangal, I added a bunch of smoked paprika and oregano. Then I breaded and cooked them, froze them, and POW it doesn’t matter that I forgot to buy gardein this week.

-My next grand dream for this recipe is vegan chicken fried steak with mushroom gravy.

-The basic recipe is all the ingredients from chickpeas to soy sauce, then you could add whatever spices or aromatics you want depending on what kind of recipe you want to use it with. Vegan beef fajitas with cumin! Vegan bul go gi! AAAAH!

-Because I can’t leave well enough alone, I’m gonna try this with different kinds of beans. I’ll update this post if I create any useful knowledge out of that.

-This recipe was so easy that I think I’ve recovered from the great vegan donair fiasco of spring 2015, and will try that again. 

Questions/comments/tried this and wanna talk about it? buupy780 at gmail dot com

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Relive your childhood.

How to Make Homemade Pop Tarts on Food52.

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omfggg

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same.

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my brain.

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two quick salads for the kale freak that i don't want to forget.

a while ago i had a bag of farro that i wanted to use in salads for the week because it sounded posh and i needed a break from our usual (delicious) barley-quinoa grind.

the first salad layers torn, slightly wilted kale, tomatoes (fresh or roasted, big or little), cooked farro and white beans in a bowl. then you mix up olive oil, balsamic, a little honey or agave, salt, pepper and dijon in a jar, and shake it till it emulsifies. dress it when you want to use it, cos it will cook the kale slightly. wow, you're done. you can also put the dressing in the bottom of a bowl or container, and the salad on top, then mix when you're ready to eat.

i needed to prepare lunches last night and i wanted to make use of the proceeds from our trip to the produce store, but i hadn't had the foresight to soak beans and i really didn't feel like cooking any grains. so in this version, you layer torn kale, tomatoes (fresh or roasted, big or little), toasted pine nuts and shaved cheese (we used asiago and fresh mozzarella) into a bowl. then you mix up the same dressing and send it with your boyfriend for lunch. and he loves it.

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i think about this outfit almost as much as i think about eating at five guys.

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VEGAN CHEESE

this is pretty much the only thing on my mind this morning.

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Bae’s first vegan recipe makeover – bagels

Disclaimer: I’m not a vegan! I probably won’t ever be completely, but I choose to eat vegan food when I can because it makes me feel better (feelings-wise and-health wise).

I got my Veganomicon last week, and although I’ve been studying my tiny heart out I haven’t made anything from it yet. It’s a combination of me not really having enough of any one thing on hand to make a recipe, and it being too unbearably cold to go get anything. So for the most part I’ve been re-reading the Sauces and Fillings section of the book and wishing I could get all of my calories from there.

Yesterday I took an impromptu mental health day and wanted to spend it in the kitchen. We (I) have been eating a lot  (a shameful amount) of my favourite bagel recipe lately, and I decided to give it a vegan makeover. I was a little worried about making over a yeast dough recipe that required egg to  help with the rise, but I am dumb and figured there was no way it could turn out any worse than the gluten free banana bread I made last fall (so dry and drying that eating once piece left me hung over). I’ve replaced the melted butter in the original recipe with olive or canola oil more often than not but I was still concerned about the dang egg.

A cool egg replacement i read about in the Veganomicon is apple cider vinegar. I adore acv as a hair and skin care product and as a joint health tonic, but I didn’t realize it can be used instead of egg to keep baking moist and help it rise. I mixed together 1 ½ tablespoons of baking powder with 1 tablespoon each of warm water and apple cider vinegar (kinda reminded me of elementary school science experiments). I only used 1 ½ tablespoons of the mix in the bagels, so feel free to do some egg replacer math if you want – I have gallons of acv lying around so I could not be bothered. Still I worried it would kill the yeast. I imagined Buufy arriving home from work just as I was sheepishly tossing my corpse bagels in the trash and admitting defeat.

Surprise! This ended up being some of the nicest, softest dough I have made. It felt smooth and light and rolled out easier than usual.

What you need:

1 ½ cups warm water

5 tablespoons sugar

3 tablespoons olive oil

2 ¼ teaspoons (one package) active dry yeast (not instant)

1 ½ tablespoons of your fake egg

4 ½ cups unbleached white flour

1 teaspoon salt

Sesame seeds to top (or poppyseeds or whateverseeds)

A large pot full of water

1/3 cup-ish of honey

 What it do:

In a large bowl (I get my mixer to do all this for me, but it works just as well –  if more tiringly – by hand), gently stir the warm water, sugar, oil and yeast together until the yeast dissolves. Add in your “egg” and stir a little more, then mix in the salt and one cup of flour.

Once that is smooth, continue adding enough flour to make a soft dough, about 3 cups. I found this version needed a little more flour than previous, eggy batches.

Knead dough for 10-12 minutes (10 minutes in the stand mixer is perfect), adding extra flour if needed. When firm and smooth, cover with inverted bowl and let rest for about 10 minutes.

One the dough has rested, divide it into portions. The original recipe calls for 12 portions, but I prefer my bagels to ring in at about 200 calories so I usually end up with about 18..  Roll each piece out into a rope, then loop it around your hand and press into a bagel shape. If the ends won’t stick together, use a few drops of warm water to glue them together.

Let sit and rise for 30 -40 minutes.

Fill a large pot with water and add the honey – bring to a boil. Meanwhile, preheat your oven to 425 F.

Drop the bagels 2-3 a time into the honey water. Boil for 90 seconds, turning half way through.  Drain on clean, dry dish towels, and dunk one or both sides into sesame seeds.

Once they’re all ready, pop them in the oven for 20-30 minutes, turning them over half way through. It really depends on your oven – mine runs on the cold side so closer to 30 minutes.

When they’re golden brown all over, remove to racks to cool. But make sure you eat one while they’re hot out of the oven because that is the appropriate way to respect all breads.

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angel is like "hey not so fast, locust buddies. why does that horse have a dude's head?"

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early birthday present ♡

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thursday thoughts from mike.

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monday thoughts.