Recipe: Sauteed green beans with mushrooms! »
The springtime holidays are upon us! Did you be make anything special? I made this green bean recipe, slightly modified from Isa Chandra Moskowitz’s in Vegan with a Vengeance. This side dish is a huge hit with my family, which is a huge ego boost for me! It’s very exciting to make them dishes that they ask for, because it doesn’t happen often! (Let’s just say no one else in the Bradley clan is a huge tofu, tempeh or seitan fan.) I love this recipe because it’s relatively easy and extremely tasty.
2 Tbsp. olive or vegetable oil
1 medium onion (I use red), roughly chopped
4 to 8 garlic cloves, minced or finely chopped*
2 lbs. fresh green beans, washed with stems cut off
3/4 to 1 lb. of cremini mushrooms, chopped or sliced
1/4 cup coconut aminos, soy sauce, or Braggs
1/2 cup sherry
1 1/4 cup water
1 Tbsp. salt
1/2 Tbsp. pepper
1/2 Tbsp. Italian seasoning
Heat up your oil on medium high, in a pan or pot large enough to hold all of these ingredients! If it has a lid, that would be preferable, but I have been known to stick a baking sheet over my pots as a lid. No judgment here!
Once the oil is heated, add your chopped onion. You should cook them until they’re translucent, about 5 to 10 minutes, but I like to caramelize my onions, which can take up to a half hour or more! Whatever you’ve got time for, right? If they start to cook so fast they burn, turn down your heat.
Once your onions are cooked to your liking, add your garlic and saute about three minutes, or until fragrant. If you haven’t already, turn down your heat to medium and don’t let the garlic brown, as it will become bitter! Add your mushrooms and saute for about 10 to 15 minutes, until they’ve noticeably shrunk in size. Next put in your salt, pepper, and Italian seasonings; let them cook into the mushrooms and garlic for a couple minutes.
Time to add the sherry, soy sauce, and water! Let everything come to a light boil (you may need to increase the heat), then place your green beans into the pot or pan.
Bring to a boil, then turn down the heat and let simmer until beans are fork-tender!
*I use a lot of garlic in my dishes, no joke. Whatever a recipe calls for, I usually double or quadruple the amount. I’ve given you a healthy spectrum in this recipe, so you can use at your discretion. Of course I use eight cloves (or more), but the average cook would probably use four.
This is “roasted” garlic from a pressure cooker! Amazing! Laura of Hip Pressure Cooking is a bona fide genius. She can make everything in a pressure cooker, and has so many fantastic veg recipes! You know we love pressure cookers, and HPC is a superb resource for making the most of your miracle device.
Ten-minute roasted garlic! I’m hungry and in awe!
This giant bowl of Mediterranean salad by Lizanna comprises mixed greens, cucumber, parsley with garlic, lemon, pepper, salt, and of course olive oil. Heaven knows I hate a salad, but this looks really tasty.
Recipe: Ashley’s sweet potato bread and pistachio stuffing! »
Ashley Arnerich sent us a photo of her Thanksgiving dinner, which included a delicata squash full of unique and really tasty (seeming!) stuffing. Greedily, I wanted the recipe for myself, but because this is your Vegansaurus, how could I ask her for it and not share it with everyone? Even better, you can make the sweet potato bread separately, so even if you don’t want stuffing, now you’ve got a recipe for seasonal quick bread.
Note that she offered to take extra time out of her schedule to figure out the measurements more precisely, but I said, if winging it worked for you and every other cook before Fannie Farmer came along, then let’s just post the recipe the way you came up with it, and let our clever readers be creative as well. So thank you, Ashley!
The sweet potato bread and pistachio stuffing was as good as is sounds. But I don’t actually have a recipe, and since I never measure this might frustrate you!
Sweet potato bread
1 tsp. vanilla
½ to ¾ cup soy creamer
1 tsp. apple cider vinegar
½ cup beet sugar syrup (from Ikea— seriously tastes like a See’s caramel lollipop), but I’m sure any other sweetener would do
2 cups whole wheat flour
dash of cinnamon
1½ Tbsp. Earth Balance
1½ Tbsp. vegan shortening
½ to ⅔ cup sweet potato butter (puree, sugar and water)*
In one bowl, combine all the wet ingredients, vanilla through beet sugar syrup. In a second bowl, mix together flour, cinnamon, baking powder and salt; then mash in the Earth Balance and shortening with a fork. At this point I wasn’t even sure what I was making, muffins? biscuits? Then fold the sweet potato butter into the dry ingredients, and add the entire mixture to the bowl of wet ingredients. It looked like cake batter, so that’s how I treated it, baking it at 350 for 20 to 25 minutes, but the recipe is going to depend on how you make it, i.e., it’s a little unpredictable.
That was good, and I had a lot left over this morning and I’m all about using shit up, and since it was just me I was cooking for I decided to make stuffing. The cake was nice and moist the night before and thats no good for stuffing so I cut it into chunks and toasted it on low while I did all my mise en place for lunch.
Sweet potato bread and pistachio stuffing
Saute onions and garlic with rosemary, sage, and thyme; deglaze with red wine. I also added some warm mushroom stock, nutmeg, and black pepper.
Pour all this onto the sweet potato bread chunks and some toasted pistachios, stirring gently because the bread is fragile. Stuff into the already roasted delicata squash halves and bake for about five minutes.
Yum! I’d share but I’m in Austin. Hope this works for ya, I really should measure but it’s annoying when you’re hungry!
*or make your own!
[Ikea-sourced beet sugar syrup by tracy van cort]
Spice economics, school lunch wars, pretty clothes, the politics of animal protection and MORE in today’s link-o-rama! »
Nightmare blog: Fed Up with Lunch, in which an anonymous public school teacher buys lunch every day in the cafeteria, photographs it, and discusses how in/edible it is. She also has guest-bloggers, and supports the Healthy School Lunches program, because seriously this “food” is vile and nearly inedible.
Tomorrow, Saturday Mar. 27 Mission Street Food is having a vegetarian night, with many vegan options available! We know, we know, and you don’t have to go, but when they make vegan food it is very good, so.
The LGBT Army of Compassion will hold a “peaceful demonstration” against animal cruelty on Sunday, Mar. 28 from 9 to 11 a.m. at the Northeast corner of the Heart of the City Farmers Market at U.N. Plaza. Click here for further information.
Greens is throwing a huge party for its 30th anniversary, which is a huge deal, as Greens was the very first haute vegetarian cuisine restaurant. The “gala” will be at the San Francisco Zen Center on Saturday, Apr. 10 from 7 to 10 p.m., preceded by a reception at 5:30 p.m. Tickets for the “pre-reception” cost $50; tickets for the gala, $200; combined, $225. If you want to take me, I’ll go—I have lots of nice dresses and shoes! Though there’s a better chance of my putting out if we just go to Millennium, because hi, all that’s vegan.
Tobey Maguire helped open a Teaching Garden in Inglewood, Calif. this week, in support of the Child Nutrition Act (Healthy School Lunches Program, what!). Hooray!
Food banks like Meals on Wheels have been delivering pet food along with human food, because broke people can’t feed themselves or their animals.
Help save wolves, before Sarah Palin guns them all down for high ratings on the T.V. You read the news, you know I am not kidding.
Would you like to hear a story about the popularity of chicken wings? It’s vile! Especially the part about how they make “boneless” chicken wings, puke.
How about an odd, lovely essay regarding hummingbirds and mid-19th-century American writers?
This is the titular Oliver, of The Daily Oliver, not enjoying riding the subway in his “travel case.” There are pictures of him looking happier but come on, THAT FACE.
It’s conclusive: high-fructose corn syrup is much worse for you than regular sugar. Unfortunately science proved this by feeding obscene amounts of HFCS to rats. The scientists who performed the experiments sure look happy, though!
Foreign Policy would like to know why it’s cool to protect elephant ivory but not bluefin tuna or sharks. The answer: the economic/political status of the countries on either side of the issue.
In Taiwan, the Ministry of Education has recommended schools serve one vegetarian meal per week, for environmental and health reasons.
Ol’ Gavin Newsom wants to convert unused public land in San Francisco into gardens, which is great, but also “easy-to-assemble chicken coops,” which is ridiculous. Let Karen Davis of United Poultry Concerns tell you about how raising backyard chickens is not all scattering feed from a bucket and communing with your hens.
Kombucha: it solves all your health problems, forever, and you can make it in your closet. All the hippest hippies in the Bay Area are brewing it.
The state of Maryland is really pissed about oyster-poaching, and has seriously increased the penalties for violators. Poachers blame the crackdown for their poaching, because everyone loves a good “vicious circle” argument!
Mormons love Jell-O! Especially things like “shredded carrots, peas, and cubed ham—in gifts of Jell-O molds.” This is the Lord’s Food, y’all.
Restaurant review: Spices 3 in Oakland! »
Have you been to Spices? You shouldn’t have to think. With dishes like “Numbing Spicy Salad Noodle”, this Chinese mouth-on-fire hole-in-the-wall is hard to forget. My location of choice, nestled in the depths of Oakland’s Chinatown seems like an unlikely contender for vegan options, but to the contrary… I think they love us.
The menu is chock-full of carefully marked vegetarian items, of such volume and variety that a decision was HELLA hard to come by. We got the vegetarian chow mein (by default made with eggless noodles!) and IT WAS SPICY! I’ve never had a chow mein so HAWT. Come to think about it, I’ve never had one that was so delicious.
We also ordered a tofu vegetable curry, which came out on fire (literally) and it was pretty tasty. It might make you sweat a little. It is worth noting that they know how to cook tofu much better than I do.
But it got really exciting when I caught a glimpse of “fried tofu snowed in garlic”. They really did snow it in garlic. The tofu was crispy and it was delicious. I just want to encourage you not to eat a chunk of the fried garlic when your friend dares you. You’ll be off aromatic root vegetables for a week.
Anyway, they give you complimentary tea, the prices are low, the food is plentiful. And they’ve got three locations—conveniently titled Spices!, Spices! 2, and Spices! 3—two in San Francisco at 294 8th Ave. and 291 6th Ave., and one in Oakland at 369 12th St. Go! Get sweaty!