Category Archives: Vegan

Walk it

Sweet Potato Biscuits

I’ve posted before about how much I love the Farmer’s Market at my office, the market which will be ending for the season in two weeks – eek!  I’ve tried out so many different varieties of tomatoes, apples, and random greens that withdrawal is rather likely at this point.   A few weeks ago, Mark at Chocolates and Tomatoes (yep, still obsessed with the awesomeness of the name) tossed me the LARGEST sweet potato ever.  Not even joking, this beast was the size of my arm from wrist to elbow – total insanity.  He also challenged me to do something different with it, which really got me thinking.  It also had me asking around the office for ideas as I’ve already done a lot with sweet potatoes.  In the end, it was a suggestion from a coworker to do a sweet potato bread that had me thinking about drop biscuits.  Some quick googling gave me great information about all the different types of biscuits and with I decided to go with a quick rise drop biscuit – mostly because rolling dough is just never a good idea for me.

Walk it

Serves: Yields around 12 biscuits

Ingredients

  • 1/2 lb sweet potato, quartered and peeled
  • 3 cups flour
  • 2 tbsp baking powder
  • 3 tbsp unsalted butter
  • 1 cup milk

Instructions

  1. Bring a small pot of water to a boil along with the quartered sweet potato. Cook until potato is soft, then drain and rinse with cold water.
  2. Preheat oven to 425
  3. In a medium bowl sift together the flour and baking powder, cut in the sweet potato using two knives. The dough should form pea sized balls.
  4. Form a well in the middle, and pour the milk in to the well quickly mixing in the dry ingredients until just wet.
  5. Drop a walnut sized amount of dough on to cookie sheet and repeat to form 12 biscuits. Bake for 15-20 minutes, or until biscuits are golden brown.
  6. Allow to cool on pan for a few minutes before removing to a rack. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/10/walk-it.html

The sweet potato I was gifted actually produced three times what I needed for this recipe, so the rest of the puree was frozen and used to make sweet potato gnocci.   As for the milk in the recipe, if using dairy based be sure to use whole or 2% – while for non-dairy a full fat coconut or almond milk marked “plain” will work the best.  I hesitate to suggest soy milk due the lack of fat, which is the same reason I would avoid a 1% or skim milk.

Life is a

Potato Corn Chowder

potato_corn_chowder

I first started to “really” cook when I was in college, thanks to the lack of a meal plan and a dorm room that included a full kitchen.  Most of my dishes were the results of experiments, tossing various ingredients in to a pot to see if the results were edible.  Then I started getting serious, picking up recipe books in the clearance department of Barnes and Noble and using those as the basis for continued experiments.  One such clearance book was all about using canned vegetables – and for a fair amount of time I was convinced that the potato chowder in that book was the be all, end all potato corn chowder recipe.  Then I left college, went up north, and realized what potato chowder really was.  Which is why this is the perfect recipe for /r/52weeksofcooking “screw ups revisited” challenge.  Once I had real chowder, I cut the cord on the recipe which required, no joke, 7 different cans.  It wasn’t horrible by any stretch, but it wasn’t good and the sodium level was insane.  My first attempts to improve this dish involved me switching out some of the cans for fresh ingredients, replacing more and more as my skill level increased.  As a bonus, the recipe wound up being dairy free as well as gluten free.

Potato Corn Chowder

Serves 4-5

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 vidalia onion, chopped
  • 1/2 tbsp fresh thyme, chopped
  • 1/4 tsp smoked paprika
  • 4 butter potatoes, partially skinned and quartered (about 2.5 lbs)
  • 4 cups vegetable stock (plus extra just in case)
  • 1 cup corn off the cob
  • 2 tbsp plain Greek Yogurt (I used So Delicious Coconut milk plain)

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 10 minutes before adding the spices. Cook for an additional minute, stirring constantly.
  2. Add the potatoes and cook for 5 minutes, allowing the potatoes to slight brown. Then pour in the stock and bring mixture to a boil. Cover, then turn heat to low and allow to simmer for 30 minutes.
  3. Use an immersion blender to puree the mixture, adding more stock as needed.
  4. Add in the corn, then stir in the yogurt. Cook for a final 5 minutes, then season to taste with salt and pepper as needed.
http://www.dancingveggies.com/blog/2014/10/life-is-a.html

I’m sure this recipe will continue to evolve, but thrilled to say that my potato corn chowder is no longer a canned screw up.   This recipe can also be easily adapted for the slow cooker, just cook the onion and garlic in advance then toss everything in on low for 7 hours.  This chowder can also easily transition to a sweet potato corn chowder by swapping out the potatoes – for a real treat add some curry powder for a samosa like taste!

Hold at Night

Black Beans and Rice

Black Beans and Rice

I though fall had arrived – last week the air had that familiar crispness to it and the humidity was starting to drop to a more tolerable level.  However it appears that Mother Nature isn’t quite ready to say good-bye to the warmer temperatures making me glad I was lazy in leaving my tomato plants outside “just in case”.   This resulted in a few more cherry tomatoes, and another jalapeno – all of which joined together to make today’s delicious dinner.   The other ingredients are all pantry staples, which means the dish came together in record time which was another bonus since things were a bit insane towards the end of last week (eek Holiday cleaning!!!!).   I was able to toss everything together and let it cook while I attempted to knock a few more rooms off my seemingly never ending cleaning list.

Hold at Night

Serves: Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 red onion, diced
  • 1 jalapeno, minced
  • 3 cloves garlic, diced
  • 1/4 tsp cumin seeds
  • 1/4 tsp celery salt
  • 1/2 tsp cayenne powder
  • 1 tsp chili powder
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup brown rice (presoaked and well rinsed if needed)
  • 2 1/4 cups vegetable stock
  • 1/4 cup fresh basil, coarsely torn
  • 1/2 cup cherry tomatoes, diced

Instructions

  1. Heat the vegetable oil in a pot over medium heat. Add the onion and garlic and cook for 10 minutes, then add the spices. Toss well and cook for 5 minutes.
  2. Add the black beans, rice, and vegetable stock - bring to a quick boil then cover and turn heat to low. Allow to simmer for 20 minutes, or until rice is tender.
  3. Stir in the basil leaves along with the tomatoes then season to taste with salt, pepper, or more chili powder!
  4. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/09/hold-at-night.html

Just another meal justifying my love for beans and rice – such basic ingredients that can be tweaked in so many different way to create the perfect meal.  We both topped ours with some “pico de guac”, recipe for which will be up later this week!  Joe also grabbed some chips to go with his while I decided to go with some extra tomatoes, either option being perfectly acceptable!

Break of Dawn

Sweet Potato Corn Stew

 Sweet Potato Corn Stew

I mentioned in a post last week that I recently received a LARGE amount of tomatoes from Chocolates and Tomatoes Farm.  Today’s post shows were the vast majority of those tomatoes wound up – in a delicious stew perfect for /52weeksofcooking’s stew theme.  Since the tomatoes were all seconds I knew that I had very limited time to use them, and while the sauce took care of a fair amount, I still had a few pounds left.  With the clock ticking I decided to improvise and figure out what I could make with the little produce left in my fridge.  A sweet potato, the last of our Eastern Shore Corn, and a bunch of fresh herbs – perfect for a hardy soup.  Plus the weather has taken a clear turn for the cold so no worries of overheating the kitchen!  I debated roasting the tomatoes before hand, but decided that one-pot clean up was the right answer.

 

Sweet Potato Corn Stew

Serves: Serves 4

Ingredients

  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 vidalia onion, chopped
  • 3 lbs tomatoes, halved
  • 2 cups fresh corn off the cob
  • 1 sweet potato, diced
  • 2 cups no salt added vegetable stock
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 bay leaf

Instructions

  1. Heat the olive oil in a large dutch oven over medium heat. Add the garlic and onion and cook for 7 minutes, or until golden. Add the tomatoes and cook for 5 minutes, stirring frequently to help break down the tomatoes.
  2. Add the corn along with the diced potatoes and cook for an additional 5-7 minutes, still stirring the tomatoes but allowing the sweet potato to slightly roast.
  3. Add the remaining ingredients and bring to a quick boil. Stir, then cover, and turn heat to low. Simmer the stew for 20 minutes, then use a hand immersion to blend the ingredients until desired thickness. For those with a stand blender, move the soup a 1/4 at a time, leaving at least 1/4 of the soup unblended.
  4. Cook for a final 10 minutes, adding pepper if needed. Serve and Enjoy!
http://www.dancingveggies.com/blog/2014/09/break_of_dawn.html

I served this stew with some French Honey bread, which is staple this time of year – along with my favorite Apple Cider Bread.   This stew also included a variety of tomatoes, including the green zebra variety I mentioned the other day!

Note: For all my Jewish friends (and family), L’shannah Tovah! 

Steal My Sunshine

Summer Tomato Sauce

summer_tomato_pasta_sauce

Working a Farmer’s Market is fantastic, especially when there are leftover tomatoes at the end of the day!  Second tomatoes aren’t always the easiest to use, but if you are willing to put the work in when it comes time to cutting they are a fantastic (cheaper) option.  It also means getting a variety of types, so I indulged in some research to figure out what I had and what it would work as.  A quick google led me to realize that the Green Zebra would be a fantastic addition for a stew or a quinoa dish – and I was really craving some pasta.  This left me with some Cherokee  purple, yellow pear, and Virginia sweet all of which were perfect for the sauce I was hoping to create.  All I needed was to go to my herb garden and grab a handful of basil, and figure out where the missing vidalia onion was hiding.

Steal My Sunshine

Serves 4

Ingredients

  • 1/2 vidalia onion, diced
  • 3 cloves garlic, minced
  • 4 lbs fresh tomatoes, cubed
  • 1/4 cup fresh basil, diced
  • 1/4 tsp red chili flakes
  • pinch of salt
  • 1/2 lb angel hair pasta

Instructions

  1. Heat the olive oil in a large saute pan over medium heat. Add the onion and garlic and cook for 7 minutes before adding the tomatoes. Cook the tomatoes for 15 minutes, stirring occasionally to help break the tomatoes down. Add the basil along with the chili flakes and the pinch of salt. Cover and turn heat to low.
  2. Meanwhile bring a large pot of water to a boil and add the pasta. Cook the pasta until not quite al dente. Drain, rinse with cold water, and then add the pasta to the sauce.
  3. Stir the pasta in to the sauce, making sure to fully cover. Allow to simmer for a final 5 minutes.
  4. Serve and enjoy!

Notes

I used Barilla Plus angel hair but have used their Gluten Free line before with fantastic results - just adjust cooking time since GF takes longer to cook!

http://www.dancingveggies.com/blog/2014/09/steal-my-sunshine.html

By allowing the pasta to finish cooking in the sauce it was able to suck up every last drop of tomato goodness, and also gave the pasta a fantastic pink shade (this trick also works with gluten free pasta!).  Joe topped his with some cheese while I kept mine on the naked side, though as with any pasta dish there is no right or wrong.  The only important thing is to make sure all the sauce is fully enjoyed otherwise it’s a total sauce foul!

I’m also sending this over to Franglais Kitchen – where this month’s Simple and in Season is being hosted.   Also sending a HUGE thanks to Chocolates and Tomato Farm for growing and harvesting such tasty treats!