what's for dinner?

I'd love to ask someone else that question, but that's just not the way it is and it's late, I'm tired... what is in the fridge? What do I want to eat? I know I want/have spinach and what goes good with spinach? Cannellini beans! (at least that's what those crazy Italians call them.) I think 'round here they call them "Great Northerns" but that just sounds gross to me. And then there are the million bags of pasta that I "got on sale" (again) and the weird thing is, I don't really even like pasta that much!
I have taken to keeping parsley handy because lately, it seems to go with everything.
So: Spinach Catalan... meet Cannellini pasta mash up. I think you'll make a good couple.

SPINACH CATALAN
(roughly)
large bunch spinach. trimmed/rinsed well/drained
1/2 c golden or regular raisins
2-3 large garlic cloves sliced
1/3 c pine nuts
heavy dose of olive oil
s+p
- - - - -
steam spinach separately. set aside
heat olive oil. add garlic.
when garlic is golden, spoon it out of the pan and set aside.
turn down the heat and add the pinenuts and raisins.
when the pinenuts get a nice golden color and the raisins plump up, add the spinach/salt + pepper and garlic and heat through. you will not be sorry.

*this is a regional Catalanian dish, but I found out about it from one of the Deborah Madison cook books... so good!

CANNELLINI PASTA MASH UP
a bunch of pasta
some of the cooked garlic from the last dish that you kept aside 'cause it was alot
or some sauteed shallots
one can of cannellini beans with liquid
that 1/4 head of cabbage sitting in yr fridge - chopped
grated parmesan (apparenly, I say this word wrong... every time)
parsley
s+p
olive oil
- - - - -
So while the pasta was cooking, I literally stuck the cabbage in a mesh strainer and let it sit in the cooking pasta to wilt it.
when pasta is done - drain & set aside (with your cabbage)
If you havent, saute your garlic or shallot in a good amt of olive oil until golden.
add the cabbage.
add the beans and saute until you think it looks "good" (at least hot)
add the pasta, salt + pep to taste. add parmesan. stir stir stir.
If it seems too thick, add a tiny bit of water or liqid.
top with chopped parsley and.... done!

*sorry for the blurry photo.

decadent lentil shephards pie

Decadent because I mash the potatoes with a sweet potato and/or yam, sour cream AND cream cheese! (it's really good on it's own - it's called "tri-potatoes")


O.K. the filling is this:
bottom Layer - lentils
then - tri-potatoes (or your basic mashed)
then - seared mushrooms
then more mashed potatoes
final layer of broiled cauliflower with toasted whole cumin seeds on top.

Lentils: I use french green, but any will do.
Rinse about a cup and boil in 2 c. water/stock. (I used to buy veg stock, but now I just use the salt-free Rapunzel bouillon cause it's cheaper and easier!)
About half-way, add sauteed onion and garlic and a few good dashes of worcestershire and soy.
Salt towards the end to prevent beans from being tough. Pepper to taste with extra olive oil.

Tri-Potatoes: 4-5 potatoes/ 1 yam / 1 sweet potato.
Peel and boil with salt until it falls off the fork. Drain.
Mash well with a 1/2 stick of cream cheese + 1/2 cup of sour cream (or more, depending on how many potatoes you have).
add salt and pepper to taste. set aside.

Seared Mushrooms: any will do. I used 1/2 chanterelle, 1/2 button
Turn your cast iron skillet on HIGH. add butter. when it starts to melt, add the mushrooms and allow the mushrooms to sear on HIGH. They will get a rich golden color which gives them a nice meaty flavor. Don't stir too often. Don't turn down heat. Toss in a bowl when done.

Broiled Cauliflower with whole cumin seeds: wash. cut. toss with olive oil, salt + pepper, and toasted whole cumin seeds (just dry roast them in a cast iron pan then smash them with your mortar and pestle... mmmm - so good!)
broil in a shallow pan until golden. set aside.

Layer that shiz up in a buttered casserole dish, bake it @ 350 for about 40. Serve with a salad or braised greens and then retire to couch for the rest of the evening.

p.s. any of the above fillings work for a simple side dish. xom

vegan donuts

I can't believe a search for "vegan donuts" on flikr doesn't bring up my donuts in the first few pages!


I took this recipe from the food networks website and adapted to be vegan and they came out great.

I mean look at the picture! and the picture was taken with my old cellphone and they still look delicious




vegan Old Fashioned Yeast raised donuts




1/2 stick soy margarine
2/3 cup hot soy milk
2/3 cup warm water (105 to 115 degrees F)
2 packets active dry yeast
3/4 cup sugar
5 cups sifted flour (approximately)
6 teaspoons enrg egg replecer w/ 4 tablespoons water
1 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon
canola oil for frying

Topping: powdered sugar mixed with soymilk or water.
after that if you like, some kind of frosting, such as chocolate.

Melt margarine in the hot soymilk and cool to lukewarm.
Place water in a warm large mixing bowl, sprinkle in yeast,
and stir until dissolved; add soymilk mixture and sugar.

By hand, beat 2 1/2 cups flour in until smooth; mix in eggreplacer, salt, and spices.
Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough.

Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.

Punch dough down, roll 1/2-inch thick on pastry cloth, using a floured, stockinette-covered rolling pin.

Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets.
(who has a donut cutter??)

Reroll and cut scraps.
Cover with cloth and let double in bulk.

Meanwhile, begin heating oil in something like a cast iron skillet or a deep fat fryer.

When doughnuts have risen and oil has reached 375 degrees F, ease 4 doughnuts into oil, 1 at a time.

Fry about 2 minutes until golden brown all over, using tongs to turn.
tongs.

Drain on paper toweling.
dip into a bowl of the glaze and set on a rack to get hard.


tada!