Cranberry Pear Tart with Almonds
This is another dessert from Vegan With a Vengeance. You would think I don't have anything better to do. Well. It just so happens that I don't. You tell me what's better than banging out a tart on a Wednesday evening and then we'll talk. This was made with Bosc and Red D'anjou pears that had piled up from our CSA box. The recipe calls for a 9 in. tart pan. Mine's 11. I had to do some fancy footwork with the math and most of it I just ended up eyeballing anyway. I think it turned out purty nice lookin'.
Coconut Mango Banana Bread
Last night I was in a frenzy, using up fruits and vegetables on the verge of inedibleness. Blackening bananas and half a mango left over from sushi provoked this dense sweet loaf. You can fool with this recipe a lot: in lieu of the mango (and coconut) you could substitute diced apple, berries, raisins, dried cranberries, currants, pineapple, and so on.
Preheat oven to 350 degrees. Lightly grease a 9x5x3 in. pan and set aside.
In a large bowl, sift the following together:
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
In a medium bowl combine the following:
1 1/2 cups mashed bananas (about 5 medium)
1/2 cup applesauce
1/3 cup sugar
1/4 cup dark molasses
1/4 cup canola oil
(Alternatively, for a little added protein, you could substitute 1/2 cup blended silken tofu or plain/vanilla soy yogurt in place of 1/2 cup of bananas or the applesauce.)
Add banana mixture all at once to the dry ingredients and stir just until combined. It will be lumpy. Fold in the following:
1/2 cup diced mango
1/4 cup shredded unsweetened coconut
1/4 cup chopped walnuts
Spoon batter into pan and, if desired, sprinkle with a little coarse raw sugar. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If necessary, cover the bread with a loose tent of foil in the last 15 minutes to prevent overbrowning. Cool in pan on a wire rack for about 10 minutes; remove from pan and let cool completely. Tastes best if you wrap it (I use a clean kitchen towel) overnight and slice it the following day.
Tuesday night we made sushi with friends. It was only the second time I've rolled the little logs and the first was only memorable for the rice that fell apart (and being at least two years ago.) Since then we've schooled ourselves on the how-tos of sushi. The first episode of the Post Punk Kitchen is all about sushi. If you don't feel empowered to cook by watching the PPK, then you may as well burn down your kitchen. While it's no match for two Brooklynites who have amassed a small army of vegans, the Food Network, at times, has some valuable information. Namely, Alton Brown's Good Eats. His "Wake Up Little Sushi" episode has some excellent pointers, first and foremost being his recipe for sushi rice. So this is what we threw together with lots of little piles of fillings: avocado, green onion, grilled tofu, carrot, mango, cucumber, yam, and sesame seeds. The picture above is what I made for dinner the next day: the stray leftovers from the night before (mango, carrot, green onion and cucumber) and some leftover tempeh bacon with sweet pickled ginger. Hence, kitchen sink sushi.
Preheat oven to 350 degrees. Lightly grease a 9x5x3 in. pan and set aside.
In a large bowl, sift the following together:
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
In a medium bowl combine the following:
1 1/2 cups mashed bananas (about 5 medium)
1/2 cup applesauce
1/3 cup sugar
1/4 cup dark molasses
1/4 cup canola oil
(Alternatively, for a little added protein, you could substitute 1/2 cup blended silken tofu or plain/vanilla soy yogurt in place of 1/2 cup of bananas or the applesauce.)
Add banana mixture all at once to the dry ingredients and stir just until combined. It will be lumpy. Fold in the following:
1/2 cup diced mango
1/4 cup shredded unsweetened coconut
1/4 cup chopped walnuts
Spoon batter into pan and, if desired, sprinkle with a little coarse raw sugar. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. If necessary, cover the bread with a loose tent of foil in the last 15 minutes to prevent overbrowning. Cool in pan on a wire rack for about 10 minutes; remove from pan and let cool completely. Tastes best if you wrap it (I use a clean kitchen towel) overnight and slice it the following day.
Kitchen Sink Sushi
Tuesday night we made sushi with friends. It was only the second time I've rolled the little logs and the first was only memorable for the rice that fell apart (and being at least two years ago.) Since then we've schooled ourselves on the how-tos of sushi. The first episode of the Post Punk Kitchen is all about sushi. If you don't feel empowered to cook by watching the PPK, then you may as well burn down your kitchen. While it's no match for two Brooklynites who have amassed a small army of vegans, the Food Network, at times, has some valuable information. Namely, Alton Brown's Good Eats. His "Wake Up Little Sushi" episode has some excellent pointers, first and foremost being his recipe for sushi rice. So this is what we threw together with lots of little piles of fillings: avocado, green onion, grilled tofu, carrot, mango, cucumber, yam, and sesame seeds. The picture above is what I made for dinner the next day: the stray leftovers from the night before (mango, carrot, green onion and cucumber) and some leftover tempeh bacon with sweet pickled ginger. Hence, kitchen sink sushi.
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