Book review: “Rabbit Food” cookbook has a lot of info and cute drawings »
I’ve been sent an adorable copy of Beth Barnett’s cute new cookbook, Rabbit Food, to review, and it contains much more information than simply recipes, which is good because I had to modify substantially the savory recipes I made. I’m a bitch, sorry!
That being said, I’m a big fan of “Beth Bee,” as I understand she goes by. This book is accessible to vegans, vegetarians, and omnis, as the preface says: “I know that not everyone using this book will be vegan or completely vegetarian. This book will not self-destruct in protest. It’s happy you’re at least at the table!” However, it’s worth noting that a few recipes contain honey.
The book’s zine roots are apparent in the by-hand illustrations and spiral binding:
MOUSSE ≠ MOOSE, sillyhead!
The book goes on to discuss the vegan perspective on the food supply, health considerations, and the history of food in North America, a section that is highly fascinating and covers the food practices of indigenous peoples up to now. Then it gives you some tips for starting your first garden, whether urban or regular. The last bit before you get to the food (which is what we’re waiting for, right?) shows you how to sew your own reusable grocery bags and produce bags, the latter of which is, to me, a novel idea.
The breakfast, soup, entree, drinks, and sweets recipes include such tasty gems as Easy Baking Powder Biscuits and Almond Gravy, Split Pea & Potato Soup, Tofu Pot Pie (recipe below), Nutritional Yeast Cheese, and Cocoa No-Bake Drops.
While the sweet recipes were winners, it is my opinion that fresh onions and/or garlic would be a welcome addition to almost every recipe. Some recipes half-ass it with onion and garlic powder, but I really think the fresh versions are worth the trouble.
I will now share this Tofu Pot Pie recipe from the book with you. While it looks a bit involved and has a lot of parts, it really doesn’t take too long to make. You can mix the crust and/or cook the tofu in advance, even. Sadly, it could use some modifications that seem so obvious to me now, so you’ll see a few spots where I edited it below.
A light burned out in my kitchen, and I can’t reach it. Deal with it.
Tofu Pot Pie
1 3/4 cups unbleached flour
1/2 cup vegetable oil
1/3 cup plain “milk”
pinch of salt
Mix everything together; knead. Set aside while preparing filling for pie. Then preheat the oven to 450 F.
Separate the dough into two slightly unequal pieces. Roll out the larger piece between two sheets of parchment paper (do this, trust me) and then lay it into the pie pan. Cover the crust with foil, fill it with dry beans or pie weights (do this too, trust me!) and bake it for 7 minutes.
Remove from oven, and set aside the bottom crust and the extra dough.
2 Tbsp. vegetable oil
1 vegetable bouillon cube
3 Tbsp. nutritional yeast flakes
1 tsp. salt (EDIT)
1/2 cup unbleached flour
1/4 tsp. black pepper
1/4 tsp. poultry seasoning (I used Trader Joe’s 21 Seasoning Salute because Trader Joe’s does not carry poultry seasoning, or lime juice, for that matter)
diced minced onion
Boil water, add the bouillon cube and oil, mix together flour & yeast and then add SLOWLY while whisking, stirring out lumps. Add diced onion last. Stir and cook on low to medium heat until thick. Set aside. IGNORE THIS.
Saute your onions in a saucepan with the vegetable oil until they are nice and soft; otherwise your pot pie ends up with crunchy onions, which, when in a soft, soupy setting, fully gross me out. Do not—I repeat, DO NOT—add your onions last as the recipe mandates.
Add water and bouillon cube and bring to a boil, stirring occasionally. While you wait, mix the other ingredients together. Once water is boiling, whisk in the dry mixture little by little. When it gets thick, remove from heat.
1/4 cup flour
1 Tbsp. nutritional yeast flakes
1 tsp. salt
3/4 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. poultry seasoning
1 lb. firm tofu, cubed
Shake to mix everything but the tofu together in paper or plastic bag. Add tofu cubes and shake to coat well.
1 lb. breaded tofu (from above)
2 3 Tbsp. vegetable oil
1 cup chopped potato
1 cup chopped celery
1/2 cup chopped carrot
1/2 cup green peas
1 cup diced onion (EDIT: To make this easier and faster, instead of celery, carrot, and peas, I just used two cups of “ghetto veggies.”)
3-4 cloves of garlic, crushed (EDIT)
1 tsp. salt (EDIT)
In a large skillet with 2 Tbsp vegetable oil, sauté everything on medium heat. Stir frequently, cooking for about 20 minutes total, or until the potatoes start to soften up. They don’t have to be completely done, as they will cook more in the oven. Remove from heat and mix in the gravy from Part 2.
Y’all, if there’s one thing I’ve learned over five years of vegan cooking, it’s never trust a recipe without garlic. Here’s what you really want to do: In a separate skillet with 1 Tbsp. of the oil, saute the tofu, flipping as much as you can, until it gets nice and brown and crispy.
While you’re working on that, heat the remainder of the oil in another, much larger skillet. Saute the onions and fresh celery, if using, until they’re soft (maybe 8 to 10 minutes). Add the garlic and salt, and stir until that shit is fragrant as fuck. Then add the rest of your veggies and continue cooking until everything is cooked through. Mix in the tofu and the gravy.
N.B. You will need a big-ass skillet, and don’t make the mistake of using cast-iron on your tofu (royally fucked that up myself).
For assembly (FINALLY)!
Decrease oven temperature to 375 F. Then pack all the filling into the pre-cooked bottom pie crust in the pie pan. Pat down the filling to remove pockets of air. At last!
Roll out the second half of the pie crust dough (between the two pieces of parchment paper). Drape and position the top crust dough over the filling, and pinch it together at the edges with the bottom crust. Using a sharp knife, cut a few decorative vents in the top.
Bake your pot pie at 375 F for 30 minutes.
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]
Monsanto makes new onion from corn! »
Onion fans, have you ever thought, “Boy, I sure wish this onion didn’t taste like an onion”? Well move right the hell over, endless sea of genetically modified monster corn, because there’s a new crop on the block and it’s comin’ to a (Schnucks) grocer (in St. Louis) near you!
Malevolent dictator Monsanto is proud to introduce the EverMild, a feisty new breed of onion poised to take the world by storm. True to its EverGross name, the EverMildMagicOnion is a milder version of your average, shitty old onion.
"The EverMild was grown and selected to have a mild and sweet flavor," Danielle Stuart, a spokesperson for Monsanto’s vegetable-seed business, told AOL food blog Slashfood. "They are very versatile, you can use them raw in salads, or roast or grill them. They’re grown domestically in the Pacific Northwest so they will be available in the winter months," unlike the EverRegular sweet onion Vidalia, which siestas on the moon during winter.
Alarmingly, the EverMildMagicOnion was “developed using good old-fashioned traditional plant breeding techniques.” Is Monsanto selling out??
Fear not, readers; when asked (in an exclusive interview!) what else might be coming down the pipeline, a Monsanto spokesperson told this Vegansaurus contributor, “We’re currently working on an exciting new variety of apple with the texture of cardboard and the flavor of boiled gym socks. We’ve also had our eye on an upstart food science company that’s had great luck producing lettuce that tastes like french fries and corn that spontaneously turns itself into Mountain Dew. It’ll be a landmark year!”
Well, that’s a relief!
Kate lives in the hull of one of San Francisco’s buried sea-faring vessels. It’s dank and dusty down there but she doesn’t mind; she’s got her two cats and a library of science fiction novels to keep her warm. When she’s not worrying about lantern fires and whether Safeway is out of Boont, Kate enjoys obliterating zombies and making vegan nachos. You can find her on Flickr and Twitter.