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Archive for August, 2011|Monthly archive page

Shisho (Tito / Perilla / Purple Mint) Black Sesame Pesto

In Vegan Cooking Lessons Portland, Vegan Recipes on August 31, 2011 at 11:47 pm

Ah, the many names for purple mint.

(photo, courtesy of: http://www.en.wikipedia.org/wiki/Perilla)

It’s curryish mint bite is nice with the dark roasty, fatty feel of black sesame.  That’s what inspired this long-winded recipe.  It’s great with rice fettuccine, or in hollowed out mini-cucumber cups.

Grind about 2/3 C black sesame seeds (any asian market should have them) in bean grinder.

Take those seeds and grind in food processor with all of this:

About “two thumbs” worth of fresh, peeled ginger
2C rinsed and roughly chopped watercress, stems and all
1C or one bunch rinsed tito leaves with bottom roughest parts of stems removed (this is also called purple mint or shiso, depending on where you get it.
2T sesame oil
1T olive oil
5T brewed/aged rice vinegar (also called sushi vinegar or seasoned rice vinegar. Don’t get from chinese section, get from japanese section)  If you can’t find this, just 3T white vinegar and 1 tsp. sugar.
2+T soy sauce (then add more to taste after grinding if needed).
1C roughly chopped white cabbage
1 large, roughly chopped carrot
2 cloves garlic
5 blackened scallions with root tips removed (just fry them at super high heat in a tablespoon of olive oil until they blacken a bit)

I’d recommend serving it with melon or melon juice as a complement.

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Hot Pink Coconut Beet Borscht Recipe

In Cooking Classes Bend Oregon, Cooking Classes Sunriver Oregon, Gluten-free Cooking Classes Bend Oregon, Gluten-free Cooking Classes Oregon, Vegan and Gluten-free, Vegan Cooking Classes Bend Oregon, Vegan Cooking Classes Sunriver Oregon, Vegan Recipes, Veganism, Vegetarian Cooking Classes Bend Oregon, Vegetarian Cooking Classes Central Oregon, Vegetarian Cooking Classes Sunriver Oregon on August 31, 2011 at 11:00 pm

Vivid and the color of panic, this recipe was born during a pre-third date crisis that had me stumbling around the house in a ripped pair of tights that didn’t match my skirt, and then rooting around in the fridge for the makings of a romance inducer.  I’d recommend it for any third date with someone you want to influence in any sort of positive way.  If you’re not sure that you like your suitor in “that way”, then make something else, like a boring stir-fry or something.

It’s quick, easy and its decadence is controlled by your restraint with the coconut cream.  If you’re not gonzo on dill, then sub fresh oregano or thyme.  But then it’s a whole different ball game.

Hint: Don’t put your lipstick on (or shave) until after the soup is done, lest you remain with a telltale ring of magenta ’round your kisser from tasting when the doorbell rings.

Dice three large beets into matchsticks.  Toss them in a big stock pot with 1 tsp. sea salt, either 1C fresh minced dill or 4T dried dill and 1T ground peppercorns.  Simmer the whole mess in 1/2 C white vinegar and 1 C water until tender.  Stir in whatever sweetener you like.  I used rice syrup, about 2-3T.  Taste and add more salt if needed.  Then add coconut cream (not milk) to desired sinfulness.
Note:  Remember that coconut cream is very perishable and doesn’t keep very long.  Use it when you know you will eat the whole thing within 4-5 days.  Otherwise, you can add it to each serving, fresh or use soy cream (which has a bunch of sugar in it, so then hold back on the sweetening part of the recipe.)
Paint soup’s surface with varying shades of coconut cream mixed with soup, saving lightest and whitest for last.

VEGAN JOB

In Vegan Inspiration, Vegan Jobs, Vegan Lifestyle, Veganism on August 31, 2011 at 10:32 pm

http://portland.craigslist.org/mlt/lab/2567096307.html

The preparation and gifting of food is woven through daily life as a dialogue between free will and the earth’s bounty of powerful tools. What you feed someone is a spell you cast on their next moments.

In Vegan Recipes, Veganism on August 29, 2011 at 11:29 pm

Vegan Triple Happiness Cabbage

In Vegan Cooking Lessons Portland, Vegan Recipes, Veganism on August 29, 2011 at 8:21 pm

The Central Oregon Dinner Party, ala Vegan

Before you start cooking you’ll want to call three or four friends who’ve been particularly kind to you, even if it was long ago (never forget a kindness), and invite them to dinner.  Plan ahead so if any of them live farther away than this 90-minute recipe takes to create, that they shall arrive when it’s hot.

Tell all of your friends with dogs, or cats or opossums that their animals are welcome to join, as long as they don’t have a hankerin’ to fight with others.

Prepare a frosty delight of carrot sticks and broccoli ends lightly doused with olive oil and a pinch of nutritional yeast, then thrown in the freezer for an hour or so, for the animal companions. They’ll appreciate something to nosh on whilst the humans make gluttons of themselves. Beware of creating a carrot of contention by keeping the animals separated while they are eating.  Nothing ruins an impromptu dinner party like a trip to the emergency vet.

Now that you’ve called your friends and gotten a hearty response, you need to light a fire under yourself.  I’d suggest that you deal with the preparation of the elixir at this juncture to infuse yourself with its magic thereby extracting the most love from your soul, straight into the cooking.

For each two guests, create one bottle and a half of the following:  Zest two fresh oranges and plunk that harvest into a bottle of Californian or Australian orange muscat, gently shaking the ambrosia to disperse zest.  M-m-m.  The oranges at Newport Market in Bend are really lush right now.  Chill these until your buddies arrive.  In a pinch, any old champagne, 3T of agave and the juice from one orange will do.  Maraschino cherry juice is a nice complement, too, if you are bold enough to admit you have this in your fridge.  If you don’t imbibe, use the latter recipe substituting the champagne for the non-alcoholic version, plus one bottle of alcohol-free beer.

On to the table trimmings.  Now that you’re committed to having a party, why not prime the evening for success by scouring the internet for titillating facts or scandalous news about topics pertinent to your guests?  Print out one for each guest and hide it under their plate where it will wait for that moment when it’s needed most – right after everyone has eaten and gotten lazy, thinking they can just discreetly burp into their sweater arm and go home.  No dice, Charlie.

After the facts are read, ridiculed and argued over, you’ll need to let them know that they are still not free to go by mentioning how happy you are that the dessert turned out without catching the oven on fire this time, for all the brandy it requires.  No matter that the dessert involves neither brandy nor ovens.  The mention of brandy baked into some kind of sweet dish has a hypnotic effect on even the most puritan, tightly laced type-A workaholic (who is already planning the next morning’s duties) and will buy you some time.

If your crowd is the coffee-drinking-at-night type, when it comes time to shove one’s self away from the table and exclaim disgust with yourself for eating too much, assign a friend to start cranking up the cappuchinos while you move the dessert by way of U-Haul to the living room and strongly suggest everyone follow you in there.  Someone at that point needs to keep an eye on the dogs and delectables dangerously together in one room.

Wake up!  Now, you must begin cooking before the first guest calls and asks  if their ferret can come.  After that there will be nothing but distractions, and you’ve got to stay focused.

Triple Happiness Cabbage

1 large purple head of cabbage, finely chopped (green will do, too)

1/2 C extra virgin olive oil

8 cloves garlic, finely chopped

2/3 C ginger, peeled and finely chopped

1/2 C natural peanut butter

3 T unrefined cane sugar (or whatever vegan sugar you choose. Agave will not do.)

1 T blackstrap molasses

1/2 C crushed peanuts

2/3 C soy sauce

1/2 tsp. cinnamon

1/2 tsp. ground fennel

1/2 tsp. ground star anise, or five seeds (take the seed out of the star first!)

3 ground cloves

2 C brown or white sweet rice, or sticky rice (6C water)

2/3 C well roasted almonds, crushed by hammer in a double paper bag

1. Saute cabbage in oil for ten minutes or so until its halfway cooked.

1a. Skip down to the bottom to get your rice started, then resume cabbage directions at number two.

2. Add garlic and spices and keep cooking until garlic is halfway cooked.

3. Add everything else and cook down until what you see in the murky pot is a dark, fragrant wilt of murmuring Chinese folk tales.[;)]

Rice:

Bring 3 C water to a boil. Immediately pour in 2 C rice. Stir and let boil again with lid on. Don’t forget about this rice! You have to do this all as soon as it boils. Take lid off after you see it boil and break lumps up with wooden spoon, quickly. Put lid back on, let it boil again, then turn it down to med-low, keeping lid on. Leave the rice alone for 15 minutes, then check to see it’s done. You only get one chance to lift the lid or you might wreck it, so choose your opportunity wisely! Have I scared you yet?  If you want to get fancy, wait until the rice is cool enough to handle and form it into 1 C balls, dousing each with a light sprinkle of black or toasted white sesame seeds and a mound of crushed toasted almonds.

Serve Triple Happiness Cabbage with sweet rice in an artful arrangement, adding whatever you have for color available, such as a tiny shred of red pepper atop.

For dessert you’ll want to get this ready ahead of time so that no one talks about you when you’re out of the room: Mix 1/2 can frozen grapefruit juice, 1 C tahini and chill.  Slice papayas, mangoes and jicama and arrange in a kaliedescope dazzle on a big round platter.  Cast a light round of paprika on the arrangement for color.  Set 1/2 lb. dark chocolate on a double boiler until liquid.  Cover and turn off stove.  tHis should stay warm enough through dinner.  Throw a little bit of shredded coconut in a bowl with a tiny spoon.  When people ask what they should do with all of it, tell them to try and heal their childhood traumas by combining various fruits, dips and spreads in whatever way they see fit.  They’ll get the idea.  The grapefruit tahini is particularly good on the mangos with a spritz of coconut.

For those true blue guest who still remain, rouse them and their dogs for walk in the tall grasses behind your house, under the light of the moon.  Or you can wander th bike paths in Sunriver, making a great obstacle course for unsuspecting tourists.  Make sure to bring bottles of water, flashlights and blankets in backpacks for these post-feast wanderings are known to stretch until the chill of midnight with earth’s innocent children and beasts just stretched out beneath the winking stars, not believing their luck.

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