cucina nicolina recipes

Recipes!

2007-06-21T12:18:00.000-07:00

I've tried to collect, and organize, most of the recipes from cucinanicolina here:

Brekkies
Egg-white frittata
Blueberry-buttermilk pancakes

Bevvies

Basil lemonade

Appetizer

Pissaladière Strips

Soup

Tofu-noodle soup
Leek-mushroom soup
Cauliflower soup
Potato-leek soup with bay leaves

Salat

Portabello mushroom salad

Main Dish

Chard and red potato "lasagne"
Garlic, asparagus, mushrooms and white beans w. brown rice
Chickpeas with garlic and spinach
Macaroni and cheese
Polenta with roasted vegetables
[Vegetarian] Red beans and rice
Garlic-toasted quinoa and vegetables
Coconute and red lentil curry
Pasta with mushrooms, tomatoes, vegan sausage, and fava beans
Pesto

Veggies

Roasted red and sweet potatoes
Roasted beets
Roast cauliflower

Sweet Treats

Devil's food cake with chocolate frosting
Oatmeal-chocolate chip cookies
Vegan yellow cupcakes
Summer fruit upside-down cake
Chocolate-zuchini cake
Vanilla cupcakes with chocolate frosting
Strawberry shortcakes
Angel food cakes with jam and fruit
Vegan cherry upside-down cornmeal cake
Vegan chocolate cake
Chocolate macarons
Chocolate buttercream frosting
Spring lemon cake
Vegan carrot cake
Jam-and-butter cake
Milk chocolate pudding
Peach cobbler
Blackberry-nectarine cobbler

Random yet Delicious

Cranberry margaritas
Sweet-potato dip
Bay leaf rice pilaf
Dog biscuits

Peach Cobbler

2005-02-01T15:47:00.000-08:00

Summertime Peach Cobbler adapted from gourmet.com

6 large peaches, cut into thin slices
1/4 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon cornstarch

For biscuit topping
1 cup all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water

Preheat oven to 425°F. Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven for 10 minutes.

Make the topping while the peaches bake: Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

*In the future, I might double the topping recipe, as it comes out a bit thin. Not too thin, but if you're looking for something more substantial, I would reccommend doubling it.

Serve with vanilla ice cream, homemade if you have time / are overly ambitious.

Blackberry-nectarine Cobbler

2005-02-01T15:46:00.000-08:00

Blackberry-nectarine cobbler, adapted from gourmet.com

1 1/4 cups plus 1/2 teaspoon sugar
1 tablespoon cornstarch
2 nectarines, pitted and cut into 1/2-inch-thick wedges
3 pints blackberries
2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2-cup (or so) vegetable oil
3/4 cup soy milk

Preheat oven to 425°F. Whisk together 1 1/4 cups sugar and cornstarch in a large bowl, then add nectarines and blackberries and toss to combine well. Transfer to buttered baking dish and bake in middle of oven until hot, 10 to 15 minutes.

While fruit bakes, whisk together flour, baking powder, and salt in another large bowl, then blend in oil with your fingertips or a fork until mixture resembles coarse meal. Add milk and stir just until a dough forms.
Drop dough onto hot fruit mixture in 6 mounds, then sprinkle dough with remaining 1/2 teaspoon sugar. Bake cobbler in middle of oven until top is golden, 25 to 35 minutes.

Basil Lemonade

2005-02-01T15:45:00.000-08:00

Basil Lemonade, from Gourmet

2 cups basil lemon syrup (recipe below)
2 cups cold water
2 cups ice cubes
1 ¼ cups fresh lemon juice

Stir together all ingredients in a large pitcher or bowl. Pour into tall glasses half-filled with ice. For an alcoholic version (which I recommend), add 3/4-cup vodka to the mix before serving.

Makes about 6 drinks.

Basil Lemon Syrup

2 cups water
1 cup granulated sugar
4 (4- by 1-inch) strips lemon zest (I left these out)
2 cups packed fresh basil sprigs

In a medium saucepan, combine the water, sugar, and zest. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Remove from the heat, add the basil, stir to combine, and let stand at room temperature, covered, for 1 hour. Transfer the mixture to a medium bowl and chill until cold, about 1 hour. Strain the syrup through a sieve into an airtight container, pressing hard on and then discarding the solids.

Makes about 3 cups.

Pissaladière Strips

2005-02-01T15:44:00.000-08:00

Pissaladière Strips, adapted, and made vegan, from Gourmet

For filling
1 medium red onion, finely chopped
1 chopped red bell pepper
1/2 teaspoon finely chopped fresh rosemary or basil (I used basil)
3 tablespoons extra-virgin olive oil
2 portabello mushroom caps, coarsely chopped
Handful of torn baby spinach leaves

For dough
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 1/2 tablespoons vegetable oil
1/2 cup soy milk

Make filling:
Cook onion, bell pepper, mushroom, rosemary or basil, a rounded 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil in a heavy medium skillet over medium heat, stirring occasionally, until onion is golden, about 10 minutes. Add spinach and cook until wilted. Transfer to a bowl to cool.

Preheat oven to 400°F with rack in middle.

Make dough:
Whisk together flour, baking powder, and salt in a bowl. Blend in the oil with a fork or your fingertips until most of mixture resembles coarse meal with some small (roughly pea-size) lumps. Add milk and stir with a fork until a shaggy dough forms. Gently knead dough 8 to 10 times with floured hands on a lightly floured surface.

Assemble tarts:
Roll out dough into a 12-inch square (1/4 inch thick) on a lightly floured surface with a floured rolling pin. Cut into 3 equal strips. Arrange strips 1 inch apart on an ungreased baking sheet and spread with filling, leaving a 1/2-inch border around edges.

Bake until crust is golden, 20 to 25 minutes. Transfer to a rack using a large metal spatula and cool to warm or room temperature. Cut crosswise into 1-inch pieces.

• Pissaladière strips can be baked 3 hours ahead and kept, uncovered, at room temperature.

Pesto

2005-01-31T15:53:00.000-08:00

Summer Market Pesto, adapted from willams-sonoma.com

4 Tbs. pine nuts
2 garlic cloves
2 to 3 cups firmly packed fresh basil leaves
1/2 cup extra-virgin olive oil, plus more as
needed
3/5 cup grated Parmesan or Parmigiano-Reggiano cheese
Salt and freshly ground pepper, to taste

In a food processor, combine the pine nuts and garlic. Process to chop coarsely. Add about half of the basil and process to chop coarsely. Add the remaining basil, the parsley and olive oil and process until a thick green sauce forms. If the sauce is too thin, add more basil; if it is too thick, add more olive oil.

Add the cheeses and season with salt and pepper. Process briefly. Pour into a glass jar or other container and top with a thin layer of olive oil to prevent the surface from discoloring. Cover tightly and refrigerate for up to 2 weeks. Makes about 1 1⁄2 cups.

Garlic, Asparagus, Mushroom and White Beans with Brown Rice and Lemon Tahini Dressing

2005-01-30T13:07:00.000-08:00

Garlic, Asparagus, Mushroom and White Beans with Brown Rice and Lemon Tahini Dressing

4 cloves garlic, sliced
1/2 lb. mushrooms (more or less)
1 bunch asparagus, washed and cut into 1/2 inch pieces
1 can white beans, drained and rinsed
Almonds, chopped

Coat your pan with olive oil, then add the garlic and saute over medium heat for a few minutes. Add the mushrooms and more oil if necessary, turning the heat to low, and cook until mushrooms become soft and release their juices. Add the asparagus and stir to incorporate. When asparagus is bright green and becoming tender, add the beans and almonds and stir well. Add a bit of salt and pepper and basil or oregano to taste.

Lemon Tahini Dressing

1 clove garlic, pressed
5 Tb. of tahini
1/4 cup lemon juice
pinch salt
1 Tb. olive oil

Whisk the garlic, tahini, lemon juice, olive and salt until smooth. Add water as needed to thin. Add more tahini or lemon juice to taste.

Serve the stir fry over brown rice and generously drizzle with the dressing.

Strawberry Shortcakes

2005-01-30T13:06:00.001-08:00

Strawberry Shortcakes, adapted from williams-sonoma.com

1 pint strawberries, washed and sliced

1 1/2 cups sifted all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
8 Tbs. (1 stick) softened unsalted butter
3/4 cup sugar
Finely grated zest of 1 lemon
2 eggs, lightly beaten
1/2 tsp. vanilla extract
2/3 cup milk

Whipped cream

To make the shortcakes, position a rack in the center of an oven and preheat to 350°F. Grease and flour a 6-well shortcake pan (I used individual mini tart pans, but you could also use mini loaf pans and cut to size).

Sift together the flour, baking powder and salt.

Beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low and gradually add the sugar, beating until blended. Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, 3 to 5 minutes. Beat in the zest. Add the eggs a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, 1 to 2 minutes. Stop the mixer occasionally and scrape down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.

Divide the batter among the prepared pans and bake until a toothpick inserted into the cakes comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool the cakes in the pan for 10 minutes. Carefully turn the cakes out onto the rack and cool completely, bottom side up, at least 1 hour. If not serving the cakes immediately, store them in an airtight container at room temperature.

To serve, slice each shortcake in half horizontally. Place the wide shortcake halves, sliced side up, on individual plates. Top each with strawberries and whipped cream, then top with the other half of the cakes, cut side down. Garnish with additional strawberries and a dollop of whipped cream.

Serves 6.

Angel Food Cakes with Jam and Fruit

2005-01-30T13:06:00.000-08:00

Dad's Favorite Angel Food Cakes, with Jam and Fruit

4 egg whites, at room temperature
1/2 cup confectioners sugar
1/2 cup sifted cake flour
1/8 teaspoon salt
1 teaspoons cream of tartar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

Set oven rack in lower third of oven and preheat oven to 350°F.

Sift together confectioners sugar, flour, and salt.

Beat whites in mixer until frothy. Add cream of tartar and beat at medium speed until they form soft peaks. Add granulated sugar gradually, beating, and continue beating just until whites are thickened and form soft, droopy peaks. Beat in vanilla and almond extracts.

Gently fold in the dry ingredients and blend thoroughly (try to maintain the airiness of the whites.

Gently pour batter evenly into lightly greased loaf pans or mini tart pans and bake until top is light golden, cake retracts a bit from pan and springs back when touched lightly, and a tester comes out clean.

Let cool completely, then, using a serrated knife, slice carefully into three parts. Layer each with a generous helping of jam and sliced strawberries or kiwis. When cake is assembled, sprinkle the top with powdered sugar, and garnish with a slice of fruit.

Vegan Cornmeal Cherry Upside-Down Cake

2005-01-30T13:05:00.000-08:00

Cornmeal Cherry Upside-Down Cake, adapted from an online recipe

1 1/4 cups sifted cake flour
6 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup sugar
egg substitute for 2 eggs
1/4 tsp. lemon extract
1/2 cup soy milk
1 teaspoon vanilla extract

2 cups cherries, washed, pitted and halved
1/4 cup brown sugar

Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch round cake pan. Sprinkle the bottom of the pan with the brown sugar, and scatter the cherries thickly over the top.

In a bowl, stir together the cake flour, cornmeal, baking powder, and salt.

In another bowl, whisk the oil and sugar together until well combined. Add the egg substitute (I used 2 T cornstarch mixed with water), whisking well. Add lemon extract.

Combine soy milk and vanilla. Add the dry ingredients in three batches, alternating with milk. Whisk just until blended, scraping down sides of bowl once or twice. Spread batter evenly in prepared pan over the cherries.

Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 20 minutes. Invert the cake onto a cake plate and let cool to room temperature before serving.

Dog Treats

2005-01-30T13:04:00.001-08:00

Dogs-Will-Love-Them Biscuits adapted, and made vegetarian, from an online recipe

2 1/2 cups whole wheat flour
1/4 cup milk
1 teaspoon garlic powder
1 teaspoon dried yeast
1 cube vegetable bouillon, crumbled
1/3 cup olive oil
1 egg
1/2 cup ice water

Preheat oven to 350 degrees F. In a medium bowl, stir together the flour, milk, garlic powder, yeast and bouillon granules. Stir in the olive oil and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet.
Bake for 25 to 30 minutes until firm.

Chocolate Macarons

2005-01-30T13:04:00.000-08:00

Chocolate Macarons, from David Lebovitz

Macaron Batter
1 cup (100 gr) powdered sugar
½ cup powdered almonds (about 2 ounces , 50 gr, sliced almonds, pulverized)
3 tablespoons (25 gr) unsweetened Dutch-process cocoa powder
2 large egg whites, at room temperature
5 tablespoons (65 gr) granulated sugar

Chocolate Filling
½ cup (125 ml) heavy cream
2 teaspoons light corn syrup
4 ounces (120 gr) bittersweet or semisweet chocolate, finely chopped
1 tablespoon (15 gr) butter, cut into small pieces

Preheat oven to 375 degrees F (180 degrees C).

Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Using a food processor, grind together the powdered sugar with the almond powder and cocoa so there are no lumps. Beat the egg whites until they begin to rise and hold their shape. While whipping, beat in the granulated sugar until very stiff and firm, about 2 minutes.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into the pastry bag.

Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.

Rap the baking sheet a few times firmly on the countertop to flatten the macarons, then bake them for 15-18 minutes. Let cool completely then remove from baking sheet.

Fill with chocolate or jam and let sit overnight to let the flavors meld.

Chocolate Buttercream Frosting

2005-01-30T13:03:00.000-08:00

Perfect Light and Fluffy Frosting (adapted from williams-sonoma.com)

4 oz. unsweetened (or bittersweet) chocolate, chopped
3 cups confectioners’ sugar
1 stick butter or margarine
2-3 Tbs. [soy] milk, plus more, if needed
1 tsp. vanilla extract
1 tsp. salt

Heat chocolate a double boller until melted. Let cool to room temperature. In a bowl, of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, the milk, and vanilla and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.

If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks.

Chickpeas with Garlic and Spinach

2005-01-30T13:00:00.000-08:00

Chickpeas with Garlic and Spinach

1 can chickpeas, drained and rinsed
4 cloves garlic, sliced
1 cup baby spinach
1 tsp. herbs du provence
Salt and pepper

Sauté the garlic in olive oil until fairly soft. Add the chickpeas and turn heat down to low; simmer, adding more oil if necessary, until flavors start to blend. Add spinach and stir, then cover and simmer for about 3 minutes until spinach is wilted and chickpeas are soft. Add herbs and salt and pepper to taste.

Serves 2.

Macaroni and Cheese, Homemade

2005-01-30T12:59:00.001-08:00

Homemade Mac and Cheese

1 cup pasta, cooked until slightly firm (or to taste, if you prefer it more mushy)
1/4 cup Parmesan cheese
1 tb. butter
1-2 tb. milk (or substitute the cooking water)
cooking water

After the pasta is cooked, drain and reserve the water. Melt the butter on low in the pot and put the pasta back in. Stir until pasta is coated. Add the cheese by tablespoons-full, alternating with tablespoons of the reserved cooking water. Stir until cheese is fully incorporated and melted, adding water to reach desired consitency. Add the milk, stirring over low heat until combined. Add salt and pepper to taste. Serve immediately.

Polenta with Roasted Vegetables

2005-01-30T12:59:00.000-08:00

Slowly-Cooked, but not Burned, Onions and Cornmeal Mush

1 onion, peeled and sliced lengthwise into thin slivers
2 tb. olive oil or so
1 tb. (a splash) of red wine
1 cup polenta
1 cup vegetable broth
1 cup milk, soy milk, or water

Heat the oil in a frying pan over high heat. Add the onion, and cook for about 30 seconds. Add the wine and turn heat to low and simmer, stirring every so often so the pieces do not burn.

In a separate pot, boil the 2 cups of liquid. Add the polenta slowly, whisking to eliminate clumps. Turn heat to low and cook for about 10 minutes, stirring frequently. Add more liquid if the polenta is too stiff.

To serve, place the onions over a generous scoop of polenta, and sprinkle with salt and pepper and herbs du provence (or other herbs). I usually also serve this with roasted vegetables such as tomatoes and zucchini

Spring Lemon Cake

2005-01-30T12:58:00.000-08:00

Light and Delicious Spring Lemon Cake, with lemony glaze and fresh strawberries

2 cups unbleached flour
1 cup cake flour
1 1/2 cups sugar
1 T. baking soda
1/2 tsp. salt
1 cup water
1/2 cup lemon juice
1/4 cup vegetable oil
3 T. vanilla
1/2 t. lemon oil (optional)
2 T. cider or white vinegar

Strawberries, washed and sliced

Preheat the oven to 350 F. Lightly oil a springform cake or bundt pan and set aside.

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, place the water, lemon juice, oil, vanilla, and lemon oil (if using), and whisk well to combine. Add the wet ingredients to the dry ingredients and whisk well to combine. Drizzle the vinegar over the top of the batter and whisk quickly to thoroughly incorporate.

Pour batter into the prepared pan. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.

Lemon Glaze

1/4 cup sugar
1/4 cup freshly squuezed lemon juice (about 2 lemons)

Mix the lemon juice and sugar together until the sugar has dissolved. While the cake is still warm, poke tiny holes all over the surface and pour the glaze over it. Let cool to room temperature before eating.

I covered the cake with sliced strawberries, but it would be fine plain, or served with a generous helping of whipped cream. Store leftovers in the refrigerator for up to 5 days.

Potato-Leek Soup with Bay Leaves

2005-01-30T12:56:00.000-08:00

Inverness Ridge Potato Soup

5-6 small potatos, mix red and yellow, washed, scrubbed and quartered (I leave the skins on)
1 bunch leeks, washed, separated and chopped
3-4 gloves garlic, minced
5 cups vegetable broth or water
2 bay leaves

Saute the leeks and garlic in a soup pot until soft (about 5 minutes). Add the broth (and more water or broth as needed), bay leaves and potatoes and bring to a boil. Turn heat to low and simmer until the potatoes are tender. Fish out the leaves. With an immersion blender, or in a food processor, blend the soup until well-mixed, but not too smooth (leave it a bit chunky). Season with salt and pepper to taste, and herbs de provence, if you have them.

Garlic-Toasted Quinoa and Vegetables

2005-01-30T12:54:00.001-08:00

Garlic-toasted Quinoa (with veggies)

1 cup quinoa
4 cloves garlic, diced
2 tablespoons olive oil
2 cups stock or water
1 bay leaf
1 tb soy sauce
1 bunch spinach or chard, rinsed and chopped
10 shiitake mushrooms, sliced
1/4 cup slivered almonds
salt and pepper to taste

Follow package directions to rinse quinoa. (If you buy loose quinoa, soak in water for one hour, rinse, then soak for 30 minutes.) Saute garlic in oil in a large pot cook over high heat for two minutes or until it is tender. Add quinoa and a little more oil as necessary. Reduce heat to medium and toast, stirring constantly, until the quinoa turns brown (about 10 minutes). Add stock and bring to a boil; reduce heat, cover, and simmer for 15 minutes (until liquid is absorbed). While the quinoa is cooking, saute the mushrooms in a bit of olive oil until soft. Add the greens and cook until wilted. Remove bay leaf and add the mushroom and greens to the quinoa. Add the almonds, and stir well to combine. Season with salt and pepper and the soy sauce.

Serve with baked tofu, salad, or another green vegetable.

Vegan Chocolate Cake

2005-01-30T12:54:00.000-08:00

Easy Vegan Chocolate Cake

1 1/2 cups all-purpose flour (or mix of wheat/white)
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5 inch loaf pan. Sift together the flour, sugar, cocoa, baking soda and salt. Add the oil, vanilla, vinegar and water. Mix together until smooth. Pour into prepared pan and bake at 350 degrees F for 45 minutes. Remove from oven and allow to cool.

Recipe may be doubled and baked in 9-inch round cake pans to make a layer cake. Frost with a vegan chocolate or chocolate-peanut butter frosting.

Blueberry-Buttermilk Pancakes

2005-01-30T12:53:00.000-08:00

Purple-y Buttermilk Pancakes, adapted from The Joy of Cooking

1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons melted butter
1 teaspoon vanilla
1 cup+ blueberries, fresh or frozen

Whisk flour, baking powder, baking soda, sugar and salt together in a large bowl. In a separate bowl, whisk together egg, buttermilk, vanilla and butter. Add the egg mixture to the flour mixture and stir to combine (do not overmix; batter should be lumpy). Add blueberries and stir lightly to combine.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter or oil.

Drop the batter by tablespoons-ful onto the pan and cook about 2-3 minutes (or until batter is firm and bubble form) before flipping over to cook about 1-2 minutes. Keep pancakes warm in a 200-degree oven until ready to serve (but they are best eaten very fresh and very hot).

Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans

2005-01-30T11:26:00.000-08:00

Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans

1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water

Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.

In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.

When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.

Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava Beans

2005-01-30T11:14:00.000-08:00

Pasta with Mushrooms, Tomatoes, Vegan Sausage, and Fava beans

1/2-pound angel hair pasta, broken into 2-inch pieces
2 sundried-tomato faux sausages (or whatever you like), sliced
1 onion, diced
2 cloves garlic
1 medium tomatoes
bunch fava beans, shelled, blanched, and ready for use
2 cups vegetable broth or water

Roast the tomatoes on 400 F for about 15 minutes until skins are slightly blackened. In a food processor, combine the tomatoes, garlic, and onion puree until combined. In a large pot, pour in about a 1/4-cup of olive oil and heat until very hot. Add the pasta, and cook over medium heat until it browns slightly, stirring constantly. Add the tomato puree and cook a few minutes, stirring often. Add the vegetable broth or water and bring to a simmer, then cover and cook for about 15 minutes, or until pasta is soft.

In a frying pan, saute the mushrooms in olive oil and a splash of red wine (if you have one open -- or, who am I kidding? Just open one). Add the faux sausage and cook about a minute.

When the pasta is cooked thoroughly, add the mushrooms, sausage, and favas, stirring and tossing to combine well. Add fresh basil and salt and pepper to taste.

Vegan Carrot Cake

2005-01-28T12:52:00.000-08:00

Carrot Cake, on the lighter side

3 cups peeled and grated carrots
1/2 cup raisins
1/3 cup orange juice

1 cup whole wheat pastry flour
2 tsp. powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup vegetable oil
1/2 cup soy milk
1 cup maple syrup
2 tsp. apple cider vinegar
1/2 tsp. vanilla
1/2 cup chopped walnuts

Preheat the oven to 350 F, and grease and flour two cake pans. Soak the raisins the orange juice for about 5 minutes, while you're preparing the rest of the ingredients, then drain and reserve the juice. Sift dry ingredients in a medium bowl and set aside. In a large bowl, whisk together oil, soy milk, maple syrup, vinegar, vanilla and orange juice. Add the dry ingredients and whisk until well-blended. Fold in the carrots, raisin and walnuts. Pour into prepared pans and bake for about 35-40 minutes (check the bottoms, as I initially did not, to make sure it's cooking all the way through). Cool in pans fir 10 minutes before removing from pans.

"Cream Cheese" Frosting (which may be adapted to include real cream cheese, of course)

1 package vegan cream cheese
3/4 cup powdered sugar
1 tsp. vanilla
2 tb. margarine

Combine ingredients and mix with a blender until well-combined. Fill and frost cooled cake.

Jam-and-Butter Cake

2005-01-26T12:51:00.000-08:00

Plain & Simple Jam-Filled Butter Cake, from Flo Braker

1 3/4 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
4 ounces ( 1/2 cup) unsalted butter
1 cup sugar
1/2 teaspoon lemon extract
1/2 teaspoon pure almond extract
1 teaspoon vanilla
2 large eggs
1/2 cup milk
1 cup jam of choice, such as apricot, plum or strawberry
owdered sugar

Bring all ingredients to room temperature. Adjust rack to lower third of oven; preheat oven to 350°. Grease and flour a 9-inch round springform pan; insert a round of parchment or waxed paper in bottom of pan.

Sift flour, baking powder and salt onto a sheet of waxed paper; set aside.

Using an electric mixer, preferably with paddle attachment, beat the butter in a large bowl at medium speed until it is smooth and creamy.

Maintaining the same speed, add the sugar in a steady stream. When all the sugar is added, stop the machine and scrape the mixture clinging to the sides of the bowl into the center of the bowl. Continue to cream at the same speed for 3 minutes, or until the mixture is light in color and fluffy in appearance. Add the extracts in the final moments of beating the butter and sugar.

With the mixer still on medium speed, add the eggs, one at a time, incorporating each one thoroughly into the mixture before adding the next. When the mixture appears fluffy, reduce the mixer speed to low. Add the flour mixture in three additions alternately with the milk in two additions. Scrape the sides of the bowl occasionally, and mix until smooth after each addition. Spoon the batter evenly into the pan.

Bake for about 40 to 45 minutes, or until a wooden toothpick inserted in the center comes out free of wet batter. Place the pan on a wire rack to cool for 10 minutes. Carefully release the springform and remove the metal ring from around the cake. Cool completely before removing the cake from the metal form.

Using a long serrated knife, cut the cake layer in half horizontally. Set the bottom cake layer on a serving plate and spread the jam over the cut surface. Place the top portion of the cake cut-side down on the jam-covered layer.

To decorate, sift powdered sugar over the top.