Tuesday, February 26, 2008

Sunday, February 24, 2008

More Cucumber Drinks

Cucumber Saketini

Kurkku Hunajameloni Cocktail

Kurkku Vesimeloni Cocktail

Lasagna Casserole

5 mushrooms, sliced
2 zucchini, chopped
1/4 onion, chopped
1 tbsp oil
1 tbsp water
1 28-oz can of spaghetti sauce
~4 oz fusilli, cooked
5 oz frozen chopped spinach, thawed
1/2 lb ricotta or tofu
1/2 tsp salt
1 tsp oregano
1/4 tsp garlic powder
1/8 tsp cayenne pepper
4 oz grated mozzarella

Preheat the oven to 375 degrees. Saute the mushrooms, onions and zucchini over medium heat in the oil until tender, adding water if it gets dry. Remove from heat and add the spaghetti sauce. Mash the ricotta with the thawed spinach and spices.

Spread a large spoonful of the sauce in the bottom of a big baking dish. Place a layer of noodles over the sauce. Spread half of the ricotta mixture on the noodles. Sprinkle half of the mozzarella over the ricotta. Add another large spoonful of sauce. Cover with another layer of noodles and then spread the remaining ricotta mixture over them. Sprinkle most of the rest of the cheese on that and then top with a final layer of noodles. Pour the remaining sauce over this and sprinkle the rest of the cheese on top. Cover the dish tightly and bake for 30-40 minutes. Then, remove the cover and bake for another 15-20 minutes or until it's bubbling and the edges start getting brown. Allow it to cool for 15 minutes before serving.

original recipe

Asparagus Soup

12 oz asparagus
2 small potatoes, peeled and chopped
1/4 small onion, diced
1 tbs vegan butter
1/4 cup flour
3 cups broth
1 cup soymilk
1/4 tsp cinnamon or nutmeg
salt and pepper to taste
1/2 cup soy creamer
1/4 tbsp dry vermouth

Clean asparagus, snap off the tough ends and discard. Chop the rest of the asparagus into small pieces, leaving the tips intact. Cook the asparagus until crip-tender in salted boiling water. Drain and rinse. Separate the tips and save for garnish. Heat the butter in a saucepan and add the flour. Stir to a roux and gradually add stock and milk. Keep stirring and bring to a boil. Add asparagus stalks, onions, potatoes, salt, pepper, and cinnamon. Cook until asparagus and potatoes are very soft. Take it off the heat and blend with an immersion blender. Bring it back to a boil and stir in the cream, vermouth and asparagus tips. Cook just until heated through. Add extra salt and pepper if it needs more.

Saturday, February 23, 2008

Coolest Cucumber

I can't seem to get good lighting in this place. The actual color of the drink was somewhere between the light yellowish-green in the first picture and the ugly muddy green in the second one. For some reason the camera refused to capture the sexiness of this awesome cocktail.

Inspired by eos's Cool Cucumber, but mine tastes better and doesn't cost $12.

1/4-1/2 cup cucumber juice
2-3 oz vodka
2 oz white grape juice (or simple syrup)
lime-flavored sparkling water

Fill a tall glass halfway with ice. Add cucumber juice, vodka, and grape juice, and top up with sparkling water. Garnish with a slice of cucumber.
Use less cucumber juice if you're not that into cucumber; use more vodka if you're a boozer.

Tuesday, February 12, 2008

Tofu Satay

I guess it's not really a satay without skewers but "Tofu Satay" sounds better than "tasty ass thai flavored tofu stuff".

1/2 cup coconut milk
1 tablespoon worcestershire sauce
2 teaspoons red curry paste
1 teaspoon sugar
1 tablespoon chopped cilantro
1/2 teaspoon ground turmeric
Salt and freshly ground black pepper

1 package tofu, drained, squeezed and cubed
a few mushrooms, sliced
1/2 red pepper, julienned
1/2 cup snow peas
1 tbs minced shallots
1/2 tbs minced ginger

Peanut Sauce:
1 cup coconut milk
1-3 tablespoons red curry paste (3 tbs makes it crazy spicy)
1/2 cup chunky peanut butter
1/2 cup veggie broth
1/4 cup sugar
2 tablespoons fresh lime juice
1 teaspoon salt

Cucumber Relish:
1 medium cucumber, peeled and diced
1 tbs shallot, minced
1/3 cup white wine vinegar
2 teaspoons sugar
1 teaspoon salt
Cilantro leaves, for garnish

In a bowl, combine all the marinade ingredients. Mix in the tofu cubes and marinate for an hour.

Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, broth and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add lime juice and salt. Set aside to cool to room temperature.

Prepare relish: Place cucumber and shallots in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.

Fry tofu in 1 tbs canola oil until brown on all sides. In a separate pan, cook veggies in 1 tsp olive oil just until hot.

original recipe here

Monday, February 4, 2008

Orange Seitan

This recipe makes a shitload of glaze. Gotta figure out what to do with the rest.


Gazpacho and Grilled Jarlsberg Sandwiches