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Posts Tagged ‘vegetarian’

RECIPE: Savory Olive & Feta Poundcake

20th Apr 11 (Wed) 2 comments

For last weekend’s vegetarian supper club in Eugene, the theme was Greek food.  I had the idea for an olive oil/chardonnay poundcake in my queue of potential recipes, and I thought it was a good one to modify and “make Greek.”  It was going to be an experiment, and I think it worked out quite nicely…

Savory Olive & Feta

Poundcake (or cupcakes)

Serves 12

Ingredients:

  • 3 eggs
  • 1¼ cup sugar
  • ⅓ cup Extra Virgin Olive Oil
  • ⅓ cup Chardonnay
  • 1½ cups unbleached white flour
  • 2 tsp baking powder
  • ⅛ tsp kosher salt
  • ½ cup kalamata olives, pitted & sliced
  • 1 cup feta cheese (to taste)

Preheat oven to 350°

Steps:

  1. In a mixer, beat eggs. Gradually add sugar, beat until batter is light with no lumps.
  2. Slowly stir in olive oil and chardonnay (you can combine these together before adding to mixture).
  3. Sift together flour, baking powder & salt. Fold into egg mixture.
  4. Stir olives and cheese into the batter.
  5. Gently pour batter into a 9” bread or cake pan.
  6. Bake at 350° until cake reaches 200° internally, approximately 45 minutes to an hour.
  7. Turn out onto a baking rack and allow to cool completely.
  8. Slice and serve!

Cupcake Update: makes 12+ cupcakes, baking time at 350F is 25-30 minutes (or until golden and a fork or toothpick comes out clean).

kalamata and feta cupcakes

This will definitely be a repeat recipe.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: John ZornNova Express

RECIPE: Bleu Cheese Buttermilk Biscuits

21st Mar 11 (Mon) 4 comments

I’m late on posting this… too busy at work.  For last month’s vegetarian supper club in Eugene, we did a snowshoe trip; so the goal was to make something yummy that was also transportable.  I opted for…

Bleu Cheese Buttermilk Biscuits

(click for larger)

makes about 8 biscuits

Ingredients:

  • 2 1/2 cups unbleached all purpose flour
  • 2 tsp baking powder
  • 3/4 tsp coarse salt
  • 1/2 tsp baking soda
  • 2/3 cup chilled solid vegetable shortening, cut into smaller cubes
  • 1 cup crumbled bleu cheese
    (you could possibly find a vegan blue cheese variety, but that might be tough)
  • 1 Tbl chopped fresh rosemary
  • 1 Tbl chopped fresh thyme
  • 1 cup buttermilk  (for vegan… see comments section)
  • 1 Tbl milk/soy milk/rice milk/etc

Steps:

  1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. Whisk first 4 ingredients in medium bowl to blend.
  3. Add shortening. using fingertips, rub in until coarse crumbs form.
  4. Mix in 3/4 cup cheese, rosemary and 1 1/2 teaspoons thyme.
  5. Make well in center. Add 1 cup buttermilk and stir until dough forms, gradually mixing in dry ingredients.
  6. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns. Pat dough into 1-inch-thick rectangle. Cut into squares.
  7. Transfer squares to baking sheet. Brush with 1 tablespoon milk/soymilk/ricemilk. Sprinkle with 1/4 cup cheese and 1 1/2 teaspoons thyme. Sprinkle with pepper.  The biscuits can be prepared 4 hours ahead, just cover & chill until ready to bake.
  8. Bake biscuits until golden, about 20 minutes.
  9. Serve warm or at room temperature… or in a warming hut at Gold Lake, Oregon.

(click for larger)

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: David BazanLive at Electrical Audio

RECIPE: PB&J Cocktail with Grilled Mac & Cheese Sandwiches

24th Jan 11 (Mon) 1 comment

For this month’s vegetarian supper club in Eugene, we were the hosts and the theme was PAIRINGS.  I wanted to make something that was a kids’ staple food item, but with an adult twist.  So, I went for…

Peanut Butter & Jelly Cocktail

750mL batch

Ingredients:

  • 750 mL vodka, unflavored (don’t go cheap, but don’t go all out… a $10-15 bottle is fine)
  • 1 cup of peanuts, unsalted
  • up to 375 mL raspberry liqueur (Chambord, etc)
  • air-tight jar

Steps: super easy

  1. Add peanuts and vodka in an air-tight jar.  Place in cool, dark place for 1-2 weeks.
  2. Strain vodka (remove peanuts).  You’ll end up with slightly less than 750mL.  I did about a bottle and a half (1.125 mL / 4.75 cups) and my yield was almost exactly 4 cups of finished vodka (~85%).  Sidenote: don’t eat the spent peanuts… they’re icky…
  3. The Cocktail: 2 parts peanut vodka, 1 part raspberry liqueur.  Serve chilled or on the rocks.  Since it’s all booze… a small pour is usually enough.
    Variation: use other jelly-type flavors (grape, strawberry, peach), chocolate liqueur, bailey’s, or make a peanut white russian…

Update 4/10/12: About 16 months later, there’s now an actual PB&J vodka.  I beat ’em to it, though… More info here at Van Gogh Vodka (and web coverage here & here).

I paired it with…

Grilled Mac & Cheese Sandwiches

makes 4 large sandwiches

Ingredients:

  • 1-2 cups dried pasta (macaroni, rotini, etc)
  • boiling water
  • 1 Tbl butter (or vegan substitute)
  • 1/4 cup almond milk (soy, rice or cow milk also fine)
  • 2 cups grated cheese (mix it up, be creative with flavors)
    you could also try vegan cheese… not sure on meltability
  • 8 slices of bread, buttered on one side

Steps:

  1. Cook pasta in boiling water until tender (time depends on the pasta). Drain water.
  2. Add butter, milk, and cheese.  Stir until pasta is equally covered in cheesiness.
  3. Butter side down, add bread to grill or pan.  Add about 1/4 to 1/2 cup of cheesy pasta.  Add second piece of bread, butter side up.
  4. Once one side is lightly browned, flip the sandwich… or use a George Foreman grill, panini press or something easy like that.  I mean, come on, it’s making a grilled cheese… I shouldn’t need to explain.
  5. Cut and serve!

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

~Dan – np: Ghost of a Saber Tooth TigerAcoustic Sessions

RECIPE: “Go Ducks” Guacamole

10th Jan 11 (Mon) 2 comments

So, I’m not a sports guy (understatement).  My main thing is music (as if I really need to tell you that)…

Well, I’m in Eugene, Oregon, and regardless of my general sports indifference, I still support the Ducks!  I went to the University of Oregon for a stint (I’m a PhD dropout if you’re keeping score at home).  I’m going to a BCS National Championship Game party tonight, and I’ll be supporting the Ducks against the Auburn Whatstheirfaces

I really don’t know what the Ducks’ chances are… football is the one played with the parabolic ball, right?  Anyway… what I’m bringing to the party is a super easy recipe

“Go Ducks” Guacamole

serves 179 chips, give or take

Ingredients:

  • oil for sautéing
  • 1 medium onion
  • 2 yellow peppers (you know, for the yellow)
  • 4 cloves garlic
  • 1 Tbl taco seasoning (or to taste)
  • 1 medium tomato
  • 4-5 medium/large avocados
  • 3/4 tsp chili powder
  • 1/2 teaspoon salt (or to taste)
  • juice of 2 limes (2-4 Tbls or so?)

Steps:

  1. Cut up onion, pepper & garlic.  Saute in 1-2 Tbl of oil until soft, slightly browned.  Add taco seasoning, stir.
  2. Cut up avocados, add to large mixing bowl.  Mash avocados with a fork or large wooden spoon.
  3. Add onion, pepper & garlic mixture.  Dice and add tomatoes.  Add chili powder and salt (to taste).  Add lime juice (to preserve).
    This is meant to be enjoyed immediately (or as close to it as possible)!  Do not make it “well in advance”…

Worst case… the Ducks lose.  Well, there will still be music to get us through (just hopefully not more from Sebastian Bach).

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Update: this would also work really well for the Green Bay Packers in the Super Bowl XLV. :)

~Dan – np: ReptetChicken or Beef?

RECIPE: Avocado Fries

26th Dec 10 (Sun) 2 comments

Another nummy from last night’s Christmas potluck dinner…

Avocado Fries

Credit: Adapted from George’s at the Cove, San Diego, in The Sunset Cookbook

appetizer, serves about 6

Ingredients:

  • oil for frying
  • 1/4 cup flour
  • 1/4 teaspoon salt, plus more to taste
  • 2 eggs, beaten
  • 1 1/4 cups panko (Japanese bread crumbs)
  • 2 or 3 firm-ripe small-to-medium avocados, pitted, peeled and sliced into 1/2-inch wedges
    note: the # of avocados could vary a lot.  if in doubt, make extra batter/breading just in case.

Steps:

  1. Heat oven to 200 degrees. In a medium saucepan, heat 1 1/2 inches of oil to 375 degrees.
  2. Mix flour with salt in a shallow plate. Put eggs and panko in separate plates. Dip avocado wedges in flour, shaking off excess. Dip in egg, then in panko to coat. Set on 2 plates in single layers.
  3. Fry 1/4 of the avocado wedges at a time until deep golden, 30 to 60 seconds. Transfer to plate lined with paper towels. Keep warm in the oven while cooking remainder. Sprinkle with salt to taste.

I ran out of egg/panko mixture partway through; so we pulled an audible and mixed up some vegan egg replacer and Italian breadcrumbs for the last 1/3 of the batch.  That seemed to work out a-OK.  If you also had vegan breadcrumbs or vegan breading, this could be easily modified to a vegan recipe.  I imagine tempura batter would also work.

For our potluck, I had to make them and transport them; so they were slightly cooled once we ate them.  With that being said, they’d be best served immediately.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes at THIS LINK.

Happy Festivus!

~Dan – np: Over the RhineDarkest Night of the Year

merry Christmas, Kwanzaa, EID, Diwali, Hanukkah , too

RECIPE: Vegan Biscuits & Gravy (from Sept 2008)

24th Nov 10 (Wed) Leave a comment

Hint… this mushroom gravy also works great for a vegan option over top of Thanksgiving stuffing and mashed potatoes. That’s what I’m doing for tomorrow’s festivities. Yum!

~Dan

RECIPE: Vegan Biscuits & Gravy Vegan Biscuits & Gravy I made some vegan biscuits and gravy for Veggie Supper Club last night.  Our theme was “Breakfast for Dinner.”  We also brought a vegan version of Amish Baked Oatmeal (with fresh blackberries from our backyard) and sparkling white wine, OJ & grenadine for breakfast cocktails. :)  If you stumbled in here from… Read More

via mainly music meanderings

RECIPE: Framboise Cranberry Relish

24th Nov 10 (Wed) 2 comments

Framboise Cranberry Relish

This recipe is modified from Lisa Morrison’s recipe for “Cranbeer-y Relish” that appears in The Christmas Table: Recipes and Crafts to Create Your Own Holiday Tradition by Diane Morgan.

Judging by the cover, the book doesn’t look too vegetarian/vegan friendly, but this Relish recipe is definitely a gem and super easy.  Note: my modification is the addition of blueberries and a pinch of salt.

makes about 2 1/4 cups

Ingredients:

  • 12 ounce bottle Lindemans’ Framboise Lambic beer (or other suitable fruity lambic)
  • 10-12 ounce package fresh or frozen cranberries
  • 1/4 cup fresh or frozen blueberries
  • 1/4 cup finely diced crystallized (candied) ginger
  • 1/4 cup sugar
  • pinch of salt

Steps:

  1. In a deep four-quart saucepan over medium-high heat, bring the beer to a boil.
  2. Add the cranberries, blueberries, ginger, sugar, and salt.  Adjust the heat so the mixture simmers and stir to dissolve the sugar.
  3. Cook, stirring occasionally, until most of the cranberries & blueberries have popped open, about 10-15 minutes. You can assist the fruit by pushing against them and the side of the saucepan with a spoon.
  4. Remove from the heat and cool to room temperature.
  5. Refrigerate in a covered jar or container until ready to serve. The relish can be made up to 10 days in advance.

This is a mainly music-based blog. If you stumbled in on a recipe search, check out my other recipes, like vegan biscuits & gravy, spiced biscotti, vegan cactus chili, vegan bananas foster, mushroom dumpling stew, strawberry cornbread muffins, fruit spring rolls, grilled coconut-rum pineapple, vegetarian s’mores pouches, pumpkin-infused vodka cocktail, creamy vegan chocolate pudding, cute olive penguins, raw blueberry cheesecake, Jónsi and Alex’s raw vegan pies at THIS LINK.

~Dan – np: Omer KleinRockets on the Balcony 

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