No blog post about the week’s meals this week, because I’m going insane, in an awesome way, preparing for this fancy dinner tonight!
If you’d like to place an order for meals this week just let me know at email@example.com, and here’s the link to the menu.
I don’t use cheese because I don’t believe cows make milk for us. But I grew up with European and American food traditions that included lots of gooey, cheesey dishes, which I like to make now. One of the most beloved is lasagna.
Old-school vegan lasagna recipes almost always used a mixture of flavored, crumbled tofu for the “cheese” layer. This never thrilled me. The tofu added nothing more than a white color that read “lasagna” to the eye, but not the palate. Let’s get out of that habit, shall we?
I have a few little tricks for making creamy lasagne.
- Slightly overcook the noodles. This is weird, and if you bow at the temple of al dente pasta then ignore this, but slightly overcooked noodles melt into the rest of the dish in a very nice, creamy way.
- I sprinkle a tiny bit of nutritional yeast between every layer. Not enough to taste it on its own, just enough for a slightly fermented (thus cheesey) flavor.
- Add some white miso to the tomato sauce used in the lasagna, for another hint of umami, rich, fermented flavor.
- I make a cream sauce with either cashews, or coconut milk thickened with agar powder:
- The cashew cream sauce consists of cashews blended with pinches of mustard, miso, nutritional yeast, vinegar, olive oil, sea salt, and fresh pepper. I blend until perfectly smooth and add just enough water to make a very thick milkshake consistency, then spread a little between the layers.
- Even better is to thicken the above sauce, or a simpler (and cheaper and easier) one made with coconut milk instead of the cashews that’s thickened with agar powder. Agar powder is available in health food stores and Asian (particularly Thai) markets, and it’s the only type of agar that will thicken when baked. Agar bars or flakes are too chunky to be used in baked products, but you can make a fairly thin coconut milk-based tangy sauce like the one described above and thicken it with oh, about 3/4 teaspoon of agar powder per can (14 oz.) of coconut milk, and it will firm up quite nicely in the oven.
These are super quick and random little ideas, but hopefully they will get you thinking about ways to add a creamy flavor to your baked dishes. Experiment and let me know what you come up with!
It’s so quiet. Just me and tomatoes and soft rain. My heart beats a nightshade rhythm. Ripe green, mango orange, peach fuzz, blood beet red. Striated and lobed, thin skin barely holding in a flood of tomato tears. Pare, peel, process, preserve.
Lots of photos this week!
rainy day, perfect for cooking.
Looks so nice, right? Sigh. They were too fragile. I need to remember to make the crust thicker, so it doesn't crumble too much when I pack it into containers for everyone.
Even better, I should just give everyone the smaller tarts.
The recipe for these tarts was based on the lovely Clotilde’s Zucchini Tart on a Hazelnut-Thyme Crust, except that I used coconut butter instead of cow butter and flax seed “eggs” (Google it!) instead of chicken eggs in the crust, and the filling was not cheese + egg, it was a creamy asparagus and artichoke sauce that I sort of just concocted from things that were around and frozen from the springtime. And those are ripe Green Zebra tomatoes, of course, not hard unripe red tomatoes! Oh, and pesto is drizzled over the top.
Speaking of pesto…
made more pesto.
for the freezer.
Bean curd skins: made from the skin that collects on the top of the pot when making soymilk, these are a Japanese product (their Japanese name is yuba) that I adore.
I make rolls with them, stuffed with a mixture of shiitake mushrooms, shredded carrots, garlic, ginger, toasted sesame oil, napa cabbage, and shoyu. My recipe is based on the one in the Best of Bloodroot cookbook.
Then these are baked in the oven until crispy, and served with a sesame oil-infused sauce.
White bean salad with green beans, maroon carrots, lemon, and tarragon. Look at those teeny carrot squares!!
Spaghetti squash with garlic & oil sauce
I once had a very lovely intern named Ann. She found me because she worked (still does, I believe) for one of my clients, and once said, “The way we imagine you, you have a little basket you hang over your arm and go traipsing around, collecting lovely things to cook from your garden.”
And…she was exactly right. My garden is more a weed patch that is overgrown somehow even in early Spring, but it still yields very small quantities of lovelies for almost three seasons. So before work in the mornings, I often really do take my little basket and head outside and see what’s blooming. And it really is as fairytale nice as it seems it would be.
Everyone’s on vacation this week, it seems. Which is a shame, because there are some super tasty meals coming up:
- Spinach-eggplant lasagne with heirloom tomato sauce
- White beans and flageolet beans with lemon and tarragon: one of those perfect summer salads that just make you happy to be alive.
- Zucchini tart with hazelnut-thyme crust and duxelles: a nutty, toothsome crust with a summery zuke topping on a base of sautéed finely chopped mushrooms and onions.
- Sautéed spaghetti squash with fresh garlic, oil and herbs: spaghetti squash is in already! The summer is slipping away.
- Chinese bean curd skin rolls: with fresh yuba (bean curd skin), homemade seitan, mushrooms, and a savory dipping sauce, these are the epitome of umami.
- Steamed short grain brown rice and dipping sauce
- Soup: Chilled lemon zucchini soup with lemon and herbs: the only time I make a chilled soup all year, and you could actually heat this one…though it is better cold.
- Salad dressing: Fresh apple and parsley dressing
As usual, if you’d like to place an order, just shoot me an email at firstname.lastname@example.org.