Ok To Disconnect

I’ve been thinking lately about how I would like to get back to doing some solid writing. I have always enjoyed writing and I find I just don’t get around to it anymore.

With my upcoming trip to Portland, OR, I decided it would be a good time to take a break from my laptop. From that idea, I formed a notion that it would really be freeing to not feel so dependent on the electronic habits I have become accustomed to–checking my email, Facebook, WordPress, updating my Netflix queue, etc.

I want to do more creative writing and I feel in order to get back into my head, I need to get out of this technology loop. So, with the exception of my weekly blog post, and checking email, periodically, I am taking a 30 day break from my computer.

My thought is to revive the art of letter writing. I wonder if they still sell writing paper. I am going to buy a bunch of postcards and send them to friends and family on my trip. I am going to write in my journal every day in Portland and maybe even write a small vegan travel guide to the area.

Rest assured, I will have plenty to share in my upcoming weekly posts, especially the dining options, which I hear are out of this world for vegans!

So, I’m off on my next adventure. Will write again soon

Sincerely,

Melanie daPonte

aka Vegan Flavorista

Creamy Tomato Basil Soup

Soup is a comforting food. It warms and soothes me, no matter the weather. Soup and a sandwich, soup and salad, soup and crackers, croutons or bread. It can be a healthy, filling and economical addition to any menu. This is a delicious, simple to make recipe that uses just a handful of ingredients.

Creamy Tomato Basil Soup

adapted from a recipe by Allison Rivers Samson

2 tablespoons olive oil

1 tablespoon vegan margarine

1 cup chopped onions

3 1/2 cups vegetable broth

28 oz. can fire roasted diced tomatoes, undrained

2 teaspoons maple syrup

1/2 cup raw cashews

1/2 cup water

1 teaspoon rice vinegar

1/4 cup fresh basil chiffonade

Salt and freshly ground black pepper

Saute the onion in a 4 quart pot in the oil and margarine until translucent (about 7 minutes).

Add tomatoes, broth and maple syrup. Bring to a low boil, then simmer for 15 minutes, uncovered.

In a dry food processor, grind cashews to a fine powder, then blend with water and vinegar. Add the mixture to the pot and blend well with an immersion blender or (carefully) in a high speed tabletop blender, in batches. Simmer another five minutes or so, stirring until heated through.

Taste for salt. Depending on the tomatoes and vegetable broth you use, you may not need to add any salt. Sprinkle with black pepper and basil chiffonade just before serving.

Oh! Mario!

I just can’t stop talking about my latest discovery, Mario Batali’s Spicy Arrabbiata Pasta Sauce. Not only is it vegan, but it is delicious–rich and spicy, with  no additives or preservatives.

Here’s the ingredient list:

San Marzano Imported Italian Plum Tomatoes, Fresh Onions, Fresh Carrots, Extra Virgin Olive Oil, Capers, Fresh Garlic, Sea Salt, Crushed Red Pepper.

This sauce not only saved dinner on one of those “just don’t feel like cooking” nights, but I think I like it better than my own sauce! The flavors are well balanced and smooth, like a slow-simmered sauce should taste–with just the right amount of heat.

Is it a little bit more expensive, well alot more expensive, than most other brands on the shelf? Yes. Is it worth it? Absolutely. Mario has a permanent spot on my pantry shelf as my “go-to” dinner solution.

Chocolate Decadence

Looking for an indulgent, luxurious gift of chocolate? Allison’s Gourmet is the premier vegan bakery, confectionary, chocolatier! I was looking for a special gift for that special someone when I came across an ad in Veg News magazine for this online store.

Checking out the site, I found there was so much more than just the finest vegan chocolates! Allison’s Gourmet offers cookies and brownies, teas and coffees as well. There are monthly clubs and awesome gift baskets, wedding and party favors.

These chocolates are absolutely decadent. This assortment features four caramel flavors and four truffle flavors, like raspberry, coconut, orange and vanilla. The flavors are so pure and the chocolate so rich–I think they taste even better than conventional truffles.

The company’s owner, Allison Rivers Samson is also the author of the “Veganize It” column for VegNews magazine.  Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!

The Incidental Masterpiece: Today’s Inspiration

I am going way off the beaten path today to share an inspiring moment. Many of you may not know that I am a big music fan as well as a foodie.

While working on a food photography project last week,  I found myself planning and thinking about each aspect of the shoot with great energy and determination. I was listening to Alice in Chains’ Jar of Flies on my iPod. This is one of my favorite selections to play when I am in a quiet, reflective mood. The combination of dark, acoustic melodies and Layne Staley’s mournful vocals really soothes and invigorates my mind.

Turns out, this collection of songs was never meant for public distribution.  It was recorded over the course of one week by the band after returning from a tour promoting their second album and finding out they were evicted from their residence for not paying the rent. They moved into London Bridge Studio, feeling lonely and depressed [1].

Vocalist Layne Staley said the band “just wanted to go into the studio for a few days with our acoustic guitars and see what happened. We never really planned on the music we made at that time to be released. But the record label heard it and they really liked it. For us, it was just the experience of four guys getting together in the studio and making some music.”[2]

From this unlikely scenario  was born, in my opinion some of the most hauntingly beautiful arrangements I have ever heard. A reflective, expository side of a band known for their “hard” heavy metal sound; crunching guitars and the customary wild rock and roll exploits.

This is an inspiring example of how creative people create. We just live our lives that way. It is a reminder to me, to not TRY so hard to create something wonderful. Just be myself and live my life and I can’t help but turn out something that satisfies me. And I am the toughest critic of my own work.

I am  grateful the guys decided this set of songs was fit for commercial distribution. It has a soul-soothing, creatively inspiring quality that has provided great comfort to me over the years and I am sure has touched the lives of many others.

[1] ”Alice in Chains: Biography”. aliceinchains.com.

[2] Andrews, Rob (August 1994). A Step Beyond Layne’s World. Hit Parader.

French Onion Soup

They said it couldn’t be done…but here it is, a veganized version of the classic French onion soup!

This recipe comes from Allison Rivers Samson, owner and operator of Allison’s Gourmet Online Vegan Bakery and Confectionary. She is famous for her ultra-decadent gourmet vegan chocolates and other sweets, but it doesn’t end there.

Allison is also the author of the “Veganize It” column for VegNews magazine.  Her recipes feature veganized versions of many comfort food favorites, like macaroni and cheese, lasagna, burgers–even Caesar salad! These recipes and so much more can be found here on her blog. I am a big fan of Allison’s work, both sweet and savory!

 Here’s a basic rundown of this deceptively simple, yet impressively elegant recipe:

Slice onions very thinly and sweat them in a large stock pot with a bit of salt.

The most critical step in this recipe is the caramelization of the onions. It is important to allow the onions to really cook down nice and brown. This is going to provide a very rich flavor to the soup.

Once the onions are done, the pan gets deglazed with a bit of white wine then vegetable stock and seasonings are added and the soup simmers for a few minutes.

Top with a toasted vegan cheese French bread slice and serve immediately!

Dark Chocolate Ganache Cake

A birthday is a great opportunity to bake a special occasion cake. When it comes to birthday cake, the more decadent the better! This cake is a good representation of that philosophy. It’s actually a variation on the Post Punk Kitchen’s “Fauxstess Cupcake” recipe.

Dark chocolate layers (Callebaut cocoa, Amazon.com), chocolate mousse filling (Dagoba), chocolate buttercream (more Callebaut) and bittersweet chocolate ganache (Green & Black). Is it worth it?? Every penny.

After completely cooling layers, fill with chilled chocolate mousse then ice with your favorite chocolate buttercream. My recipe comes from Epicurious.com.

After icing the cake with a nice smooth layer of buttercream, let it set up in the fridge for about 30 minutes. Make a double batch of the ganache, then pour it over the chilled cake on a cooling rack, draining the excess ganache onto waxed paper (to save for later). Chilled ganache makes great truffles.

Pipe a nice shell border to finish.

Marinated Tofu Scallops with Citrus Soy Glaze

 

Darbster Restaurant, West Palm Beach, Florida  http://www.darbster.com

Tempeh Picatta

Here’s a sunny springtime recipe! Tangy lemon and capers in a savory butter garlic sauce over pan-seared tempeh. A very easy, enlightened version of the restaurant classic!

Tempeh has been a staple in Indonesia for over 2000 years. It is a highly nutritious fermented food traditionally made from soybeans and its high protein content makes it a wonderful substitute for meat. It is found next to the tofu in the grocery store. I like to use it in recipes that call for a “meatier” texture like for loaves and faux meatballs.

Tempeh has a distinctive nutty flavor with a slight edge. Steaming the tempeh, as in this recipe, removes any bitterness.

This recipe makes plenty of sauce, so it goes great with pasta or rice on the side.

Tempeh Picatta

from “Chloe’s Kitchen” by Chloe Coscarelli

1 8-ounce package tempeh, thinly sliced

4 tablespoons olive oil, divided

1 onion, chopped

2 cloves garlic, minced

Sea salt

Freshly ground black pepper

1 cup vegetable broth

1 tablespoon cornstarch

2 tablespoons water

3 tablespoons fresh lemon juice

2 tablespoons vegan margarine

2 tablespoons drained capers

2 tablespoons chopped fresh Italian parsley

In a large pot, place the tempeh in a steamer basket over enough water to reach the bottom of the basket. Cover and steam for 20 minutes, checking the water level periodically and adding more if needed.

In a large skillet, heat 2 tablespoons oil over medium-high heat and cook tempeh on each side for 5 minutes, or until nicely browned. Transfer to a plate.

In the same skillet, heat remaining oil and saute onions until soft. Add garlic and let cook a few more minutes. Season with salt and pepper. Slowly add broth to skillet so the oil doesn’t spatter. Reduce heat to medium and let the broth bubble down for 1 to 2 minutes.

Whisk together cornstarch and water in a small bowl and slowly drizzle it into the skillet, stirring constantly, until sauce thickens. Reduce the heat to low. Add lemon juice and let simmer for a few minutes. Add the tempeh back into the pan and turn over to coat and heat through. Turn off the heat and stir in margarine, capers and parsley until margarine is melted and well incorporated. Check for seasoning and serve immediately.

Easy Homemade Pizza Dough

When I have a bit of extra time, usually on weekends, and a little forethought, I whip up a batch of homemade pizza dough. This super simple recipe by Chloe Coscarelli, makes a nice, smooth, fluffy dough that bakes up almost like a pan pizza crust. I always mix a double batch, so I have dough left over for Cinnamon Rolls.

You can play with the flour ratios. I used half whole wheat and half white, to make it a little healthier. You just need to get started about 2 hours before you plan to eat the pizza.

Easy Pizza Dough

Source: Chloe’s Kitchen

• 1 package Active dry yeast
• 1 cup Water
• 2 ½ cups All-purpose flour, or 1/2 white, 1/2 whole wheat
• 1 tbsp. Olive oil
• 1 tsp. Salt
• 1 tbsp. Maple Syrup

1. Blend ingredients with dough hook until smooth. Placed dough in well-oiled bowl and rotate

2. Place in warm place until doubled (1-1 1/2 hours). Place dough on lightly floured surface and shape into a disk.

3. Knead for 5 minutes, using the steering wheel technique. Use immediately or cover tightly with plastic wrap and refrigerate or freeze.