Pizza Dough

Im always trying to perfect my pizza dough.  While in NY last weekend, I came across Jim Lahey’s new book, My Pizza while sitting in Red’s apartment.  The pie on the cover immediately caught my eye and soon enough was quickly impressed with 1)his creative pizza topping variations and 2)by the look of his dough and crust.  I took a couple notes in my pad and experimented with the recipe this week.  It turned out to be a really nice combination of a doughy, yet crusty base.  Ill have to try again soon.

makes 2 large pizza doughs

Ingredients

• 3 3/4 cups flour (all-purpose or whole wheat or half/half)
• 1/4 tsp active dry yeast
• 2 tsp salt
• 1 1/2 cup water, warm

Instructions

In a medium bowl, combine the flour, yeast and salt.  Add the water with a wooden spoon and mix thoroughly.

Cover the bowl with plastic wrap or a towel and let it rise for 18 hours (or until it doubles in size).

Next, flour a surface and scrape out the dough.  Be careful in handling the dough though, you don’t want to mess with it too much – as little as possible.  Divide the dough into 2 parts and shape into a ball by pulling the outer parts toward the center, folding inward.  Then, turn the seam side down into a small mound.

If you are using the dough right away, begin to spread the dough working from the center.

If you plan to use it later, store in the fridge in plastic wrap and then leave on the counter for 3 hours or so prior to using.

mangia!

 

Vegetable Guolash!

Goulash Goulash for all! Its as scrappy and delicious as it sounds.  Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.

serves 4

Ingredients

• 1/4 cup sun-dried tomatoes, chopped
• 1 cup of green lentils
• 2 1/2 cups of water
• 2 tbsp olive oil
• 1/2-1 tsp crushed red pepper
• 2-3 garlic cloves
• 1 large onion, chopped
• 1 small celery root, cut into chunks
• 1 cup of carrots, chopped
• 1 cup of fingerling potatoes, cut into chunks
• 1-2 small sweet potatoes, cut into small chunks
• 2 tbsp tomato paste
• 1 1/4 cup vegetable stock
• 1-2 tsp paprika

To serve with:

• Crusty bread
• Sour cream or yogurt

Instructions

Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes.  Drain and reserve the remaining water.

Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil.  Reduce the heat and then cover and simmer for 15 minutes.  Drain and set aside.

Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper.  Stir frequently for 5-8 minutes or until soft.  Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables.  After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid.  Add the paprika.

Bring all to a boil and then reduce and simmer.  Cover for 15 minutes.  Serve with spoonfuls of sour cream or greek yogurt and crusty bread.

mangia!

Chickpea Potato Curry

Matt is the curry king. This one is his creation.

Ingredients

• 2 cans chick peas
• 4/5 medium size potatoes
• 2 large tomatoes
• handful of spinach
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp – tumeric, curry powder, cumin, crushed fennel
• 2 tbsp olive oil
• 3 cups veg stock

Instructions

Heat oil in saute pan on medium heat and cook onions, garlic until soft.  Add spices and cook for 1 minute.

Add potatoes and chick peas and cook for 1 min (until both are covered in spices).

Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours

Add spinach and tomatoes and cook for another hour.

Note – The longer it cooks the better it is.  When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.

mangia!

Lentil Stew-Pot Chili

I’ve come to realize that the weather completely dictates what I eat.  Given this week-long downpour we’ve been hit with, I was craving something heart-warming last night.  Matt, the chef of the evening, was inspired to cook something Indian and Daal-esque. I said, ‘Yes. That sounds great.  Im going to yoga.  Indian + wine is perfect.’ (i.e. done deal).  Our fridge was running on empty, so in an attempt to stay dry, we decided an ingredient-scavenger-hunt through the cabinets would be a much better idea.  Lentils + chorizo + tomatoes + slow cooker never fails, I tell you.  As long as you have a well-stocked spice rack, you’re almost always good to go.  It did turn out de-lish, and we also enjoyed a bottle of the Sattui Family Red, from the famous Sattui Winery in St. Helena, CA (a bottle we shipped back from our Napa trip in July!)

Ingredients

• 1-2 medium chorizo sausages
• 2 tbsp olive oil
• 1 tbsp paprika
• 2-3 cloves of garlic, chopped
• 1 medium onion, chopped
• 2-3 red peppers, chopped
• 1 cup veggie stock
• 3-4 whole tomatoes, chopped or a 16 oz can of diced tomatoes
• 1 cup dry lentils, soaked
• 2 tbsp coriander
• 2 tbsp fresh parsley, chopped

Instructions

Heat the oil in a large sauce pan and saute onions, garlic and paprika.  Add chorizo and peppers and saute until cooked.

Add the veggie stock, tomatoes and lentils and reduce the heat and simmer for an hour or so. (a tip for cooking lentils: microwave for a couple minutes in a bowl of water to pre-cook).

Add remaining herbs to taste and top with a dollap of greek yogurt or sour cream.

mangia!

New Age Mac ‘n Cheese

I’ve made this one a few times now and its always a hit when you’re in need of a little comfort food.  Feel free to experiment with using different veggies, but go for the macaroni shells as your pasta selection.

serves 6-8

Ingredients

• 2 1/2 cups of whole wheat macaroni shells
• 1 head of broccoli, broken apart into small trees
• 2 carrots, chopped
• 1 onion, chopped
• panko bread crumbs (optional)

For the ‘Cheese’

•  1 cup unsweetened nondairy milk
• 1/2 cup nutritional yeast
• 1 cup canola or vegetable oil or melted Earth Balance
• 1/4  block firm tofu, pureed
• 1 tbsp garlic pepper (or garlic salt + pepper)
• 1 tbsp salt
• 1 dollop mustard

Instructions

Preheat oven to 350 degrees Fahrenheit.  Boil water in a big pot and cook pasta according to package directions.  Once the pasta is cooked, strain it and set aside.

Meanwhile, prepare (chop) vegetables and boil water in another pot to par-boil.  Place the veggies in pot for about 5 minutes and then strain.  Pat dry and set aside.

Combine 1/4 cup of the milk with the tofu and puree until smooth.  Transfer into a medium bowl and add the remaining ‘cheese’ ingredients.  Mix well until blended.

In a medium-large casserole dish, layer the pasta then top with veggies and cheese sauce.  Finally, sprinkle the bread crumbs.  Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Serve warm!

mangia!

Red Chile Salmon with Grilled Corn and Sweet Potatoes

During the summer months, Matt and I opt for the grill most nights.  Its simple, an easy clean-up and allows for a long, lingering dinner on a hot, swampy summer night in DC.  Tonight we chose salmon and experimented with this rub, inspired by Bobby Flay’s Boy Meets Grill recipe.

serves 2-4 people

Ingredients

• 2 fresh salmon steaks
• 2-4 ears of corn
• 2-4 sweet potatoes, whole and with skin

For the Rub

• Cayenne
• Cumin
• Red pepper flakes
• Cinnamon
• Brown sugar
• Olive oil
• Sea Salt
• Fresh Ground Pepper

Instructions

To start, put the corn and sweet potatoes (with skin) on the grill as they take about 25-30 minutes to cook.  To get a ‘grilled’ corn look, husk it first, so the kernels can grill some.  Putting whole sweet potatoes on the grill is a new thing, but has proven to be a winner as its easy and delicious!  When the potatoes are cooking with the skin, they almost caramelize from the inside out and when you go to eat them the skin just peels right off.  You will know the sweet potatoes are done when they start to ooze.

Next, combine all ingredients for the rub and brush over the top and bottom of the salmon steaks.  Let it marinate (if theres time) for as long as you can (20-30 minutes is probably good).  On the grill, cook on one side for about 2 minutes and then flip to top side and cook for about 5 minutes.

Serve the corn with a Chipotle-Butter (by simple combining melted butter with siracha sauce, chipotle spices or tabasco).

mangia!

Oh – and we enjoyed these delicious tomatoes – a gift from the generous Sandy – while cooking away!

BBQ Seitan with Quinoa, Avocado and Tomatoes

Ingredients

• 1 package of seitan
• 1 avocado
• 1 cup grape tomatoes, sliced into quarters
• 1/4 red onion, chopped
• 5 sprigs of cilantro, chopped
• 1/2 cup fresh corn, lightly roasted (or the frozen roasted corn from TJs is great!)
• BBQ sauce
• 1 cup quinoa
• salt, pepper to taste

Instructions

Combine quinoa with 1 1/2 cup of water in a small saucepan.  Simmer on medium heat until water is absorbed.

Meanwhile, pat dry the seitan and pull apart to small pieces (about 1-2 inches).  Lather with BBQ sauce and place in the oven on Hi Broil for about 10-15 minutes (you want to cook just a bit, but more importantly evaporate the water content).

In a medium bowl, combine the tomatoes, onion, cilantro, corn and avocado.  Add the seitan and season with salt and pepper to taste.  You can then either add the quinoa to the rest of the ingredients to make it as a salad, or serve the quinoa as a base and keep it separate.  Either way its a delicious and fresh lunch or dinner!

mangia!

Lentils and Tofu Salad with a Honey-Balsamic Dressing

Ingredients

For the salad:

• 1 cup dried green lentils, soaked overnight or for 8-10 hours
• 1/2 cup white, pinto or kidney beans (or a combo)
• 1 package of tofu, patted dry with a paper towel
• a handful of almonds, crushed
• a handful of dried cherries or cranberries

For the Dressing:

• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp of lemon juice
• 1-2 tbsp honey
• sea salt, fresh black pepper and fresh thyme to taste

Instructions

Place lentils and bean in a pot with about 3 cups of water.  Cover and let simmer over medium heat for 15-20 minutes.  Once beans are cooked, drain water and rinse with cold water.

Meanwhile, slice tofu into 1 inch squares and coat with salt and pepper.  Heat olive oil, ghee or butter and saute tofu until browned (about 10 minutes).

In a medium bowl, combine cooked beans and tofu with the almonds and cherries.

For the dressing:  In a small bowl, combine all ingredients (these measurements are approximations because with dressings I tend to combine due to taste – so use your best judgement).  Pour dressing over the salad and lightly mix to coat.

This salad is really delicious served with hummus or tahini and small pita pockets.

mangia!

Whole Wheat Ravioli Times Two

After a wonderful, but whirlwind of a weekend in NYC with the girls, a hearty Italian meal seemed like the perfect way to finish off the weekend.  With a recent urge to make homemade ravioli (it was my first time!), I decided this was the night to go for it.  I completely winged it (no ravioli cutter or much consultation with books, blogs or family members)  - but sometimes those meals are the best.  The ones you have no real idea of how it will turn out, but you simply surrender to the fact that its cool if it works out or not.  This time, it worked out and I even got a ‘best- raviolis-in-the-world-award’ from Matt (which I actually dont agree with, but Ill take it!).  At the least, his optimism will encourage me to make them again!

serves about 4

Ingredients for Pasta

• 2 cups whole wheat flour
• 1 cup water (or until dough ball forms)
• dash of sea salt

Ingredients for ‘Ricotta Filling’

• 1 package tofu, crumbled
• 2 tbsp nutritional yeast
• 1 /2 package fresh spinach, cooked (or frozen spinach works too)
• lemon juice, to taste
• salt, pepper, garlic salt to taste

Ingredients for Sweet Potato Filling

• 1-2 medium-large sweet potatoes
• sea salt, cinnamon, nutmeg

Ingredients Butter Sage Sauce

• 1/2 cup Earth Balance
• 1 bunch of sage, chopped
• 1 tbsp maple syrup
• 2 tbsp lemon juice
• cinnamon and nutmeg to taste

Instructions

Make the ‘Ricotta’ filling:  In a medium bowl, crumble up the tofu with a fork.  Add noosh, lemon juice and spices all to taste (For me, I tend to not measure, so its actually hard to say how much I use of each.  Thus my measurements above are an approximation, so I leave it to you to experiment as well).  Meanwhile, saute the spinach in a pan on low heat until wilted.  Gently mix in the spinach to the tofu mix and set aside.

Make the Sweet Potato Filling:  On medium heat, boil peeled potatoes in about 2 cups of water.  Once cooked (about 10-15 minutes), strain and mash with fork in a medium bowl.  Add spices and Earth balance to taste.  Set filling aside.

Back to the pasta:  Divide the dough into 4 small balls.  Flour your surface and roll out dough into a square about 1/4 inch thick (or the thickness of a pie crust).  Take whichever filling you choose and scoop about 1-2 tbsp of filling on the bottom pasta layer.  Leave about 1-2 inches between each filling scoop so there is enough room to cut out your ravioli.  See picture below.

Next, place another layer of pasta on top and seam the outer edges together (like you would a pie crust) and also lightly press around each filling to start to shape the individual ravioli.  To cut the ravioli you can opt to simply use a knife or use the top of a glass and cut them into 3-inch circles.  Once you cut them out, continue to seam the edges to ensure that there are no holes (it becomes a ravioli disaster if the filling comes out once boiling).

And here are your homemade ravi prior to boiling!

Make the Sauce/s (simultaneous to cooking pasta): For the Butter Sage Sauce, combine all ingredients into a small saucepan on low heat.  Let it stay warm on low heat until you are ready to pour over the Sweet Potato Ravioli.

For the Marinara: Try this one – Muma’s Homemade Sauce (or if its just too much, you can always use jarred sauce – which I do not prefer, but understand if there is too much going on already.  Just add some fresh basil to the sauce before lathering on Ricotta Ravioli and it will be an acceptable stand in).

Time to cook and bring it all together: Once all the ravioli are prepared, boil about 4 cups of water in a large sauce pan (if you arent sure which size to use opt for the bigger pan).  Once the water is boiled, gently drop in and cover.  They should boil about 5-10 minutes or until they begin to float to the top of the water.  Strain and let them dry off a few minutes before topping with Butter Sage Sauce or marinara.

Pictured below is the Sweet Potato-filled Ravioli with Butter Sage Sauce

mangia!

A Reason to Celebrate

Birthdays are the best these days because they’ve become a reason to cook delicious meals.  So for KARs birthday last night, given the recent transistion of spring air, we decided it would be appropriate to celebrate in a green fashion – with a well-balanced vegan, green (get your greens in!) meal.  The menu included a beautiful Spring Green Pizza (recipe below), Roasted Kale, Easy Breezy Broccoli Soup (below) and for dessert (drumroll please….) we went for the ever-fab, decadent carob-ice cream-sandwiches (which actually ended up as sandwich blobs, but still tasted yummy).  So there you have it.  A birthday feast.  And I bet you want to be my friend now, dont you :)  Well, truth be told, when you have good people + good food, it only means one thing..eat, drink and celebrate!

Spring Green Pizza

serves about 4

Ingredients

• 1 Pizza Dough Crust
• 1 cup of Vegan Basil Pesto

For the ‘Ricotta’

• 1 cup tofu
• salt, pepper, garlic salt, cayenne
• 1/4 cup nutritional yeast
• juice of 1 lemon

For the Toppings

• 1 cup broccoli, steamed
• 1 cup spinach, sauted or steamed
• 1/3 cup sun-dried tomatoes
• olive oil
• fresh basil, chopped

Instructions

Make the pizza dough and let rise for about 30 minutes.

Meanwhile, make the Basil Pesto and set aside.

Next, for the ‘Ricotta’ crumble up the tofu until it resembles ricotta and add the lemon juice, salt, pepper, garlic salt and cayenne.  Then blend in the nutritional yeast and add 2 tbsp olive oil.  Set aside.

Next (or simultaneously), steam the broccoli and spinach (separately) and set aside.

To assembly the pizza:  Stretch out your dough (making sure to add enough flour or cornmeal to the bottom of the pizza stone or pan).  I like to cook my dough for about 5 minutes on 425 degrees prior to dressing it up (it creates some structure to the crust).

Drizzle the crust with some olive oil and spread the pesto on the bottom.  Then spread the broccoli and spinach next.  Then sprinkle the ‘ricotta’ and sun-dried tomatoes.  Top it with some fresh, chopped basil.

Drizzle again with olive oil and hot pepper flakes if desired and place in oven for about 15-20 minutes (just until the bottom is lightly brown).

and voila!

…and to precede the pizza pie, a nice, healthy bowl of soup.

Easy Breezy Broccoli Soup

Serves about 4

Ingredients

• 2 heads of broccoli, chopped and steamed
• 2 cups water
• 1 tbsp veggie base or cube
• juice from 1 lemon
• 1/3 cup nutritional yeast
• salt, pepper, cayenne, garlic salt to taste

Instructions

Boil water and add veggie broth base until blended.  Meanwhile, in a separate sauce pan, steam broccoli and strain. Then, puree in food processor and slowly add veggie broth.

Put pureed broccoli + broth back into sauce pan and simmer on low heat.  Add lemon juice, nutritional yeast and spices to taste.  Serve warm with rustic bread.

mangia!