The Deliciousness of Daikon

Cold is hanging in the air, trembling through leaves that dance their way down to sidewalks and lawns.  It mingles with the black crows while they huddle on power lines, eye-level with our cat as he perches contentedly on the living room windowsill.  Boxes of odd-shaped gourds are crowding the entrances to produce departments and barrels of locally grown apples are suggestively hanging out with cartons of caramels.  People are anticipating the spooky holiday by adorning their porches with skeletons and demons.  Yet, for this humble vegan, there is another holiday that begs for attention and careful preparation.  It’s time to test Thanksgiving recipes!

It’s not that I don’t dig Halloween.  In fact, I think it can be fun—and a great opportunity for your neighborhood dentist to rake in the cash before Christmas season.  However, this Thanksgiving is going to be a big deal.  Not only is it the first one that my husband and I will share since we got married, but it’s going to be the first one we’ll be cooking by ourselves.  

No pressure. 

I've been testing out recipes since August because I'm so excited.  Desserts, sides, main dishes.  There are are so many things to choose from!  Experimentation has deepened my love of vegetables and their ability to heal everything from my body to my attitude.  They shine brightly even in simplicity.  A great example: daikon root.

Braised Daikon

I've had a few experiences with daikon and never really liked it.  However, I decided to give it one last chance...and I'm glad I did!  This recipe is based on Alicia Silverstone's fantastic book The Kind Diet.  Haven't read it?  You should!

1 large daikon root
1 tbsp shoyu 

3 tbsp mirin 

Slice the daikon into 3/4-1/2 inch rounds and place them in a medium sized pan.  Fill the pan with water until it nearly covers the daikon, and add the shoyu and mirin.

 Bring the liquid to a boil, then cover and let simmer until all of it is absorbed.  This took about 40 minutes.

Serves 2

Biscuits & Gravy, Minus the Heart Attack!

Happy weekend, everyone!  It looks like it will be a chilly and rainy one for us.  After a string of clear, crisp autumn days, I’m ready for soft rain and heavy clouds—perfect for large mugs of hot tea and a good book!  Although, since I woke up with a cold this morning, I think there will be tea and books in store for me regardless.  

Sunday will mark one month since we moved to Seattle.  We have transformed our simple little apartment into a snug, neat little home.  Streets and neighborhoods that once seemed cold and unfamiliar are now favorite spots for long walks (and the occasional run).  I had the privilege of getting lost on my way home from an interview the other day and came across a beautiful cemetery, surrounded by huge old trees that were scattering musty-smelling orange leaves all over the sidewalks.  There would be pictures, but I didn’t want to risk putting off my potential supervisor by lugging around a big camera.  You understand.

The mornings are especially cold these days, so we’ve been kicking them off with hot and hearty breakfasts.  Big bowls of oatmeal, blueberry pancakes with maple syrup, and tofu scrambles with sweet potato hash browns—oh my!  All this indulgence has made me long for an old favorite: biscuits and gravy.  Cringe not, health nuts! I abandoned this heart attack of a meal long before going vegan.  However, I remembered that this is 2010.  People have created heart-healthy alternatives to artery-clogging ingredients!  Silly me.  

Biscuits & "Sausage" Gravy

I highly recommend making the biscuits the evening before.  It’s easy and it makes gravy preparation in the a.m. that much faster!

Biscuits:
2 cups whole wheat flour (or 1 cup whole wheat & 1 cup white flour)
1.5 tablespoons baking powder
1 teaspoon sea salt
¼ cup olive oil
¼ cup unsweetened apple sauce
½ cup unsweetened almond milk (or nondairy milk of your choice)

Preheat the oven to 450 F.

Combine all dry ingredients in a medium-sized bowl.  Slowly add the olive oil and stir until little crumbles appear, then add the apple sauce.  Finally, stir in the milk ¼ cup at a time.  You only need enough to form the dough into a ball; don’t add too much!

Knead your dough on a clean, floured countertop for 2-3 minutes.   Roll out the dough until it’s approximately an inch thick and, with a round cookie cutter or (my preference) the rim of a cup, cut out your biscuits.  Place on a cookie sheet and bake for 12-15 minutes.  Yields about 10 biscuits.

Gravy:
Your favorite vegan sausage (4-6 patties, depending on how “meaty” you want it!)
1 tablespoon of olive oil
3 cups unsweetened nondairy milk
Black pepper
2 tbsp whole wheat flour

Cook the vegan sausage according to package directions.  Set aside.

Heat the olive oil in a medium skillet.  Add the nondairy milk and bring to a low boil.  Then, reduce to a simmer.

Whisk the flour into the gravy, stirring constantly so as to avoid lumps (ew).  Toss in some black pepper and stir for two or three minutes, letting everything thicken.  When the consistency is to your liking, add the already-prepared vegan sausage and stir.  Cook for one minute.

Arrange 2-3 biscuits on each plate.  If you need to heat them up, do so now.  Otherwise, top with gravy and have at it!

Serves 3-4

Mushroom & Garlic Ravioli

Anyone who knows me is aware of my faithful and undying love for Stephen Colbert.  I was there during his years as a Daily Show correspondent and eagerly watched the first episode of The Colbert Report. I repeatedly creeped out my friends by informing them that he looks just like my father.  My loyalty is infallible!

That is, it was infallible until PETA's outraged response to Vice President Joe Biden serving hot dogs to U.S. troops on an episode of The Report.  They encouraged choosing the "lifesaving benefits of delicious vegan food" and  Mr. Colbert had the audacity to say that food cannot be "vegan" and "delicious" at the same time. I WAS OUTRAGED!

Actually, I laughed, because it was funny.  Still, it often surprises me that so many people have yet to experience the culinary delights of the vegan world.  

This stuff will cause your muffin top to spill over your jeans just as easily as an Egg McMuffin®.  I promise.  I was thinking about this today while enjoying another sugar overload from Flying Apron Bakery over in Fremont [see above...]

My adventures aren't limited to the occasional stop at a local Seattle restaurant, either; I'm feeling even spunkier in the kitchen!  On Monday, after a stressful interview, I decided to throw my energy into something I've never done before.  The results were fantastic.  Enjoy! :)

Mushroom, Spinach, & Garlic Ravioli

Before Monday night, I was a ravioli virgin. That's right.  I had never cooked dough in hot water before.  It was delicious.  It's pretty easy, too, although it can take awhile so I wouldn't recommend it after a particularly long day.

Pasta:
1.5 cups whole wheat flour

1/2 teaspoon salt 

1 teaspoon Ener-G Egg Replacer + 2 tablespoons water

1 tablespoon unsweetened applesauce

5 tablespoons water

Filling: 

2 tablespoons olive oil 

2-3 garlic cloves (depending on how garlicky you like it)

1.5 cups of your favorite mushrooms, chopped

1 bunch of spinach, chopped fine

1 teaspoon basil

1 teaspoon oregano

2 tablespoons chopped kalamata olives

1/4 c. unsweetened marinara

salt, to taste 

To serve: 

Marinara, either homemade or from a jar (but make it organic and local if you can!)

Begin with the pasta dough. Mix the flour and salt together, then set aside.  In a separate bowl, combine egg replacer & applesauce.  Add to the flour mixture until all the liquid is incorporated.  Then, one tablespoon at a time, add the five tablespoons of water.  Sprinkle some flour on clean counter space and knead the dough for ten minutes.  [Think of the big muscles you'll have afterward!]  After ten minutes, wrap the ball of dough in cellophane and refrigerate for thirty minutes. 

Now, it's time to tackle the filling.  Heat the olive oil in a medium pan and then add the garlic.  Let it sizzle for a minute or so, then add the mushrooms.  Cook for two or three minutes, until the mushrooms start to soften, and add the spinach.  Add the oregano, basil, kalamata olives, marinara, and sea salt.  Turn the heat on low and let the ingredients get to know each other!  Just don't, you know, let them burn.  

At this point, it would be wise to set a big pot of water on the stove to boil.  It can take awhile!

When the dough is done sitting for a half hour, bring it back out to the counter.  You might want to add a little more flour, depending on how sticky things are.  Roll out the dough until it's about 1/2 inch thick.  Grab a little glass or a round cookie cutter and cut out pieces of the dough. 

To fill your ravioli: take a tablespoon or so of the filling and place it below the bottom half of the circle of dough.  Then, fold the entire circle in half, bringing the bottom half of the dough up to the top.  Use your fingers to press the edges together.  Repeat.  Repeat.  Repeat. Drop 4-5 ravioli at a time into boiling water.  You'll know they're done when they float to the top (cool, huh?!). 

Serve them on a plate or in a bowl with marinara and a side of roasted vegetables.

Kamut-Stuffed Bell Peppers with Medjool Dates

The days are getting shorter, the leaves are getting brighter, and my patience in this job market is just about spent.  I think the words “Everything will work out!” have passed my lips a thousand times in the past week, getting shakier with each repetition.  I’m taking a break from doubt; this is supposed to be the best time of year!  We came off the high of summer, ready to breathe newfound inspiration into goals that were shoved to the back shelf to collect dust.  It’s time to take our predicaments out to the dance floor to show ‘em our stuff.

One of the hardest things to do when you’re stressed is maintain a healthy, balanced lifestyle.  Let’s be honest: the last thing you want to do when you’re worried about the roof over your head is go for a damn jog or scribble out a veggie-packed meal plan that will protect both your arteries and your pocket book.  Before you resort to the dollar menu at McDonalds (or break down and order a vegan pizza with breadsticks at a local pizzeria…*ahem*), take a deep breath and let natural foods come to your rescue.  After all, they can be both cheap and healthy.  And, if you sort of know what you’re doing, they’re quite yummy too!

So, with this in mind, I decided last night to revive a dreary day with a simple dinner that packs some big flavor.  This recipe is a favorite of ours because of the delightful combination of dates and a grain called Kamut.  Kamut is not a commonly-known grain, and I think that’s unfortunate because it really kicks ass.  It’s extremely hearty, flavorful, and will keep you full for awhile!  Plus, doesn't it just look yummy?!

Give it a try!

Kamut-Stuffed Bell Peppers with Medjool Dates

My first experience with Kamut was in this easy, cheap recipe.  The only thing to mention is that Kamut takes a little longer to cook (soaking helps speed this up) so I recommend cooking it the night before if you're looking for "fast food" on a busy weekday evening.  It’s up to you!

4 medium sized bell peppers
2-2 ½ cups cooked Kamut 
4 dried Medjool dates, chopped
1 tbsp olive oil
Balsamic vinegar
Sea salt, to taste
Dried basil 

Preheat the oven to 375 F.
Cut off the top of each bell pepper and scoop out the seeds.  Arrange them in a large casserole dish or on a couple of cookie sheets.  I used a Pyrex pie plate and a small glass casserole dish.

Combine the Kamut, dates, olive oil, a good splash of balsamic vinegar, and sea salt in a medium-sized bowl.  Measure out ½-¾ c. of the mixture into each bell pepper.  Sprinkle a little basil on top.  (I’m not sure why this sounded so good to me; if it seems like an odd spice to use for this dish, experiment with something else!)

Roast peppers at 375 F for about 30 minutes, or until they start to blacken a tiny bit.  Serve alongside some stir-fried broccoli and garlic, roasted asparagus, salad, or whatever else sounds good!

See? Easy peasy.

Serves 4.