tag:blogger.com,1999:blog-89535993774633388112024-03-13T10:19:11.263-07:00AstroNOMZVegan food and the life of an astronomy student.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-8953599377463338811.post-40462288625568747672013-10-20T20:38:00.002-07:002013-10-20T20:38:22.462-07:00The world's least authentic gumbo!Long time no blog, you guys. I got distracted having a life. I apologise profusely for this. It won't happen again.<br />
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Anyway, a couple of weeks ago I picked up a bag of okra at the farmer's market on a whim. Why? We just don't know. I don't even like okra. So it sat in my fridge about 10 days, getting blacker and slimier until one day this past week I found myself having a minor breakdown, hugging Malory, my stuffed spherical dog, and sobbing uncontrollably.<br />
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Fast-forward about an hour: my adviser (let's call him the Eminent Gentleman), who is a candidate for sainthood, was walking me through my evening and ordered me to cook something to take my mind off life. The more ambitious and time consuming the better. And so using what was left of my okra along with the help of a long forgotten package of Beyond Meat from my freezer, this recipe was born.<br />
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So here we are with a new and improved vegan chicken and okra gumbo loosely based on this recipe: (http://www.foodandwine.com/recipes/chicken-and-okra-gumbo). You will need:<br />
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<li>8 oz tempeh andouille*</li>
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<li>1 cup flour (any kind will do)</li>
<li>1/2 cup olive oil</li>
<li>5 green onions, sliced (white parts only)</li>
<li>4 sticks celery, 1/4 inch slices</li>
<li>2 green bell peppers, 1/2 inch chunks</li>
<li>1 red bell pepper, 1/2 inch chunks</li>
<li>4 garlic cloves, minced</li>
<li>6 cups no-chicken stock</li>
<li>3 bay leaves</li>
<li>1 1/2 T jerk seasoning</li>
<li>2 T dried thyme</li>
<li>1 T pimentón</li>
<li>Salt to taste</li>
<li>1/2 pound okra, sliced</li>
<li>3/4 pound "chicken", sliced (I used Beyond Meat. Alternately, I suggest Terry's white seitan)</li>
<li>Green parts of green onions, sliced (for serving)</li>
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In a 5 quart pot, whisk together the flour and oil over medium heat. Keep whisking periodically until it's dark brown (~45 minutes). In the meantime, prepare the andouille.</div>
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When the roux is dark brown, stir in the green onions, celery, bell peppers, and garlic and cook until the peppers are soft, stirring frequently. Add the rest of the ingredients up to the okra, including the tempeh, bring to a boil, reduce heat, and simmer for an hour.</div>
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Stir in the okra and "chicken", and cook another 15 minutes or so until the okra is cooked through. Serve garnished with the green onions.</div>
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*For the tempeh andouille, crumble 8 oz tempeh into a pan with 1 t of oil, stirring frequently until browned. Add water to cover, the spice mix from the PPK seitan sausage thread (http://forum.theppk.com/viewtopic.php?f=18&t=3799), and about 1 t salt, stir, and boil until all is absorbed.</div>
Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-23750441979530961812012-12-01T20:50:00.002-08:002012-12-01T20:50:29.461-08:00Cheater Soymilk Ramen<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: x-large;">Cheater Soymilk Ramen</span></div>
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<i>with enoki mushrooms and spinach</i></div>
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So I got <i>Vegan Eats World</i> a couple weeks back. It's a beautiful book. Highly recommended. But I really don't have time to cook extensively from Terry's books, so all I've done has been read it cover to cover over and over again. Then someone on the PPK mentioned <a href="http://japaneseveganeg.blog.fc2.com/blog-entry-12.html" target="_blank">this recipe</a> and with two points of reference I decided to start experimenting. Here is the result. It's the day before I pick up my CSA and I am completely out of vegetables or anything really. And I never keep ginger in the house. Hence the "cheater" in the name.</div>
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<b>Broth</b></div>
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<li>1 T neutral flavoured oil</li>
<li>1 large shallot, thinly sliced</li>
<li>4 cloves garlic, minced</li>
<li>2 T chopped green onion tops</li>
<li>2 T (or to taste) gochujang*</li>
<li>1 cup chickenless stock</li>
<li>3 cups unflavoured soymilk</li>
<li>salt and black pepper to taste</li>
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<b>Toppings</b></div>
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<li>1 t sesame oil</li>
<li>2 packets enoki mushrooms (3-4 oz each)</li>
<li>1-2 cups loose spinach</li>
<li>sliced green onion</li>
<li>noodles to serve 2, cooked</li>
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First, we make the broth. Sauté shallots, garlic, and green onions in the oil over medium heat until shallots go translucent and garlic starts to brown (about 5 minutes). Then add chile paste and fry for another 2 minutes until everything is coated and delicious. Add broth, stir, and bring to a simmer for a minute or two to let the flavours mix. Add soy milk and return to simmer, being careful not to let boil. Boiled soy milk is very not pretty. Taste for salt and add pepper.</div>
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Meanwhile, heat sesame oil in a pan and sauté mushrooms and spinach to wilt.</div>
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Place noodles in the bottom of two bowls and pour broth over them. Top with enoki mushrooms and spinach. Garnish with green onion. Devour.</div>
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*or whatever other red chile paste you have on hand. Gochujang is relatively mild, but it's what I had in my fridge.</div>
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Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-7744307619019114322012-10-31T12:21:00.000-07:002012-10-31T12:21:08.390-07:00Vegan MoFo: Post 19 - Pasta two ways<div class="separator" style="clear: both; text-align: left;">
I have a confession. I was really really stressed last week. So much so that I went to the Dean of students and cried and had to get an extension on my extension for my problem set. So much so that I forgot to order my CSA. So this is what I came up with using the remains of what I had leftover. There is a lot of pasta involved.</div>
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On the bright side, I finally made the V'con mac daddy (with remaining arugula) ! And esme's sauce is always welcome.</div>
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<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-67863199851626338892012-10-27T17:10:00.000-07:002012-10-27T17:10:18.577-07:00Vegan MoFo: Post 18 - Attack of the ugly food<div class="separator" style="clear: both; text-align: center;">
Delicious, though.</div>
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When I have a surplus of chard, I make AfR caldo verde. There's really no other choice.<br />
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Hoisin-mustard soba noodles with garlicky stir-fried zucchini and beet greens.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-63484395147179979732012-10-27T17:06:00.001-07:002012-10-27T17:07:02.912-07:00Vegan MoFo: Post 17<br />
Roasted beets with jalapeno garlic beet greens. This was way too salty for me because I hadn't yet realised that the beet greens that come in my CSA are naturally salty (the ones you get back home are sweet). But it looks pretty.<br />
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Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com17tag:blogger.com,1999:blog-8953599377463338811.post-83148481401302833632012-10-27T17:03:00.001-07:002012-10-27T17:06:50.190-07:00Vegan MoFo: Post 16<div class="separator" style="clear: both; text-align: center;">
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Sometimes I make pretty food. This didn't follow any recipe it's just soft polenta, five-spice kabocha and butternut rings, and basil smothered zucchini all drizzled with hoisin sauce.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-69483138985030287732012-10-27T17:01:00.000-07:002012-10-27T17:06:56.722-07:00Vegan MoFo: Post 15<div class="separator" style="clear: both; text-align: center;">
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Bialy, seitan of greatness, salty maple carrots.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com1tag:blogger.com,1999:blog-8953599377463338811.post-56281637225933612942012-10-20T16:21:00.001-07:002012-10-20T16:21:27.881-07:00Vegan MoFo: Post 14<div style="text-align: center;">
<span style="font-size: large;">Lemonade with Purple Basil Syrup</span></div>
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Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-41694298035952456952012-10-20T16:18:00.002-07:002012-10-20T16:18:37.564-07:00Vegan MoFo: Post 13 - BowlsI'm switching over to numbering my posts instead of numbering my days. Some days I just have more work than time to blog and other days I have more blogging time than food to post about. So let me tell you about my bowls.<br />
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Garlicky chard, quinoa, and black bean bowl photographed pre-addition of tahini dressing </div>
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Arugula and black bean brown rice bowl with minty red wine vinaigrette</div>
Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-90990997226641074022012-10-17T00:08:00.001-07:002012-10-17T08:12:34.622-07:00Vegan MoFo: Day 12 - Hark! A recipe!<div class="separator" style="clear: both; text-align: center;">
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<b>Soy-Gochujang Glazed Tofu </b>with green bell peppers and mint<br />
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<ul>
<li>1 block extra firm tofu</li>
<li>2 T soy sauce</li>
<li>2 T rice vinegar</li>
<li>cornstarch</li>
<li>coconut oil for frying</li>
</ul>
<div>
<ul>
<li>2 T soy sauce</li>
<li>1 T rice vinegar</li>
<li>1/2 T gochujang</li>
<li>2 T sugar</li>
</ul>
<div>
<ul>
<li>1 green bell pepper, sliced</li>
<li>6 garlic cloves, sliced</li>
<li>1/2 cup loosely packed mint leaves</li>
</ul>
<div>
Press the tofu for 20 minutes and cut into 1/2"-1" cubes. Combine soy sauce and rice vinegar in a bowl and marinate tofu for 10 minutes. Meanwhile, mix together soy sauce, rice vinegar, gochujang, and sugar. Coat tofu cubes with corn starch and fry in coconut oil until crisp and golden brown. Remove from pan and drain on a paper towel.</div>
</div>
</div>
<div>
<br /></div>
<div>
In another large pan, heat 1 T coconut oil over high heat and sauté green peppers until they start to brown. Add garlic and let sizzle for a minute. Place reserved tofu cubes and mint in pan and pour sauce over. Toss to coat and serve.</div>
Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-37209143405767224472012-10-16T00:44:00.000-07:002012-10-16T00:44:18.407-07:00Vegan MoFo: Day 11 - Things I Made on Sunday<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Amg-DceFVMs6f_1Ukoa0gRnWmBH-daphWJZ5GnT_nXXlDYRYEAAbjlb01gVS5rlf-dSq93xrPdUTZIGwDGnOcsglhSoRMox0jG98JGmNtogljB7R08NqNB4nWSMyqVaHE8nDna6Bcmo/s1600/IMG_1267.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Amg-DceFVMs6f_1Ukoa0gRnWmBH-daphWJZ5GnT_nXXlDYRYEAAbjlb01gVS5rlf-dSq93xrPdUTZIGwDGnOcsglhSoRMox0jG98JGmNtogljB7R08NqNB4nWSMyqVaHE8nDna6Bcmo/s400/IMG_1267.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Broiled butternut squash</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOeryTp1wF9XI65gUR_wD50s_nI7dRSWpRp02uuGvzm0y_gPJd7sq8xLiTi9XvKyAffSyJIs-Jl1jKpu9NF_dagA82yxrpuqLv7GNck50L9T-maUsSwnOhuFu5Es8l7rlAxLZZ8CbuRw/s1600/IMG_1270.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcOeryTp1wF9XI65gUR_wD50s_nI7dRSWpRp02uuGvzm0y_gPJd7sq8xLiTi9XvKyAffSyJIs-Jl1jKpu9NF_dagA82yxrpuqLv7GNck50L9T-maUsSwnOhuFu5Es8l7rlAxLZZ8CbuRw/s400/IMG_1270.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Basil-parsley walnut pesto pasta with garlicky sautéed kale</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOazyBiizJY9bSivAdxshtq-OnDAYydCGsSsI7U5INmHlAiyfH23UMxJ40XARVVP_nB7womjVcW2gap1p55mm57ilSHeHE4O4Xf-dhcg8omLll7h03ko9Ofqu3H2Hba-CuYnD27wZi3CQ/s1600/IMG_1272.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOazyBiizJY9bSivAdxshtq-OnDAYydCGsSsI7U5INmHlAiyfH23UMxJ40XARVVP_nB7womjVcW2gap1p55mm57ilSHeHE4O4Xf-dhcg8omLll7h03ko9Ofqu3H2Hba-CuYnD27wZi3CQ/s400/IMG_1272.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Persimmon!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-eAMub_j9ptVj-02gCh3Zwp8mRqxRz_7F_Rbfqd8PyD-CWDiFdMcCKhfnPbL5N6ALqz6cM6oPjkriryOF71pwXD-gc_CeXb6yoNFhLV6Ojo4ASkd-mCii56oSvebaTqExYiBQktyT3I/s1600/IMG_1277.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-eAMub_j9ptVj-02gCh3Zwp8mRqxRz_7F_Rbfqd8PyD-CWDiFdMcCKhfnPbL5N6ALqz6cM6oPjkriryOF71pwXD-gc_CeXb6yoNFhLV6Ojo4ASkd-mCii56oSvebaTqExYiBQktyT3I/s400/IMG_1277.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mmmmm.</td></tr>
</tbody></table>
<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-67496870855820457342012-10-16T00:41:00.001-07:002012-10-16T00:41:16.202-07:00Vegan MoFo: Day 10 - Things I Made on SaturdayHey guys, it's a really really busy week. I have three problem sets, two short essays, a longish paper, and a talk to put together, so y'all will have to deal with just pictures for a while.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-5leOXFSGZp8IZOTrwNwJNHNtti9OEsNmGFv24YrSC0n4QW4xk686gt9Pdb7NDvXHEoa8PjeVbxftcNYOHe1USPeS14F9KbXne2tGOQ5ilRtXdCnjAtETjhQJIGc5Sd_tl2eYb0YzYU/s1600/IMG_1246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7-5leOXFSGZp8IZOTrwNwJNHNtti9OEsNmGFv24YrSC0n4QW4xk686gt9Pdb7NDvXHEoa8PjeVbxftcNYOHe1USPeS14F9KbXne2tGOQ5ilRtXdCnjAtETjhQJIGc5Sd_tl2eYb0YzYU/s400/IMG_1246.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chopped purple basil</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenVgWgDNFsEGt0u9bNFSTOjSqoU9rUmxBfKBZy5I-Nzab-TPZj_1aWZ78oqjRRw0A4zmvRusHY8n2kG1JndIeMUEspMc0sUt83ZBP2uoxCfHWvQSlcizvUmw3ekauRCPAgzbn1ay6qBw/s1600/IMG_1251.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjenVgWgDNFsEGt0u9bNFSTOjSqoU9rUmxBfKBZy5I-Nzab-TPZj_1aWZ78oqjRRw0A4zmvRusHY8n2kG1JndIeMUEspMc0sUt83ZBP2uoxCfHWvQSlcizvUmw3ekauRCPAgzbn1ay6qBw/s400/IMG_1251.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">PPK Puffy Pillowy Pancakes with purple basil syrup</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY98Yf-nqFyhyphenhyphen05777byr-pyPd8Nwuv1RZ2jloCVx20CgZKVK6GjAD0TFWJOFQaSd2_uliibGh8hAK_B-vjQgQM-AINmpmLdf7c5b8JurUe3165Nt7mhwBmXLeb69WzexbA0bbV_0U2k/s1600/IMG_1260.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvY98Yf-nqFyhyphenhyphen05777byr-pyPd8Nwuv1RZ2jloCVx20CgZKVK6GjAD0TFWJOFQaSd2_uliibGh8hAK_B-vjQgQM-AINmpmLdf7c5b8JurUe3165Nt7mhwBmXLeb69WzexbA0bbV_0U2k/s400/IMG_1260.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pantry zucchini rancheros in the pan</td></tr>
</tbody></table>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF3DrinwTG_kVCpYbM77LFy-cjy1lrM9MtT__x4QtvwciCDsw2UAPaAX0VqlNnYngX7OneP-ZfUOx3ANDEu09uh4_e1yzcg7vWGvwl4Uls6Yca-QybbhDrxq5kV-9FPBDr_XCLMSg6dU/s1600/IMG_1265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwF3DrinwTG_kVCpYbM77LFy-cjy1lrM9MtT__x4QtvwciCDsw2UAPaAX0VqlNnYngX7OneP-ZfUOx3ANDEu09uh4_e1yzcg7vWGvwl4Uls6Yca-QybbhDrxq5kV-9FPBDr_XCLMSg6dU/s400/IMG_1265.JPG" width="400" /></a></div>
<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-65946360319445714452012-10-12T20:34:00.000-07:002012-10-12T20:34:14.524-07:00Vegan MoFo: Day 9<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4fYhrGIo9XzjTVVHvkPUs-PUWvuHqkGCMM-kpX3fPVOopcrh62r52tJPuwEeirvgD0kpJLfg0Imims6qXc8-9nsO9yVJI4owEft363EeS_hyphenhyphenCbLtzqCKOG2zA_7X9wtFVMNQvqysrb8/s1600/IMG_1236.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU4fYhrGIo9XzjTVVHvkPUs-PUWvuHqkGCMM-kpX3fPVOopcrh62r52tJPuwEeirvgD0kpJLfg0Imims6qXc8-9nsO9yVJI4owEft363EeS_hyphenhyphenCbLtzqCKOG2zA_7X9wtFVMNQvqysrb8/s400/IMG_1236.JPG" width="400" /></a></div>
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<div style="text-align: center;">
Pumpkin alfredo, breaded tofu cutlets, smokey sautéd red chard.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhcPIbuoxIkXs7NodcY40QGkaOWWtpDU2DljaZJURtX0x8c5S2k-_IonKZADzrEWviIMKWXWjLktFmqOqhnG9bE0tLYJ6XWBXDXIP1kXea571R9AsPuDYnpJt_MTxAMiNN5zOEkPH1YQ/s1600/IMG_1239.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNhcPIbuoxIkXs7NodcY40QGkaOWWtpDU2DljaZJURtX0x8c5S2k-_IonKZADzrEWviIMKWXWjLktFmqOqhnG9bE0tLYJ6XWBXDXIP1kXea571R9AsPuDYnpJt_MTxAMiNN5zOEkPH1YQ/s640/IMG_1239.JPG" width="426" /></a></div>
<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-77702573386345306892012-10-12T20:23:00.000-07:002012-10-12T20:23:09.456-07:00Vegan MoFo: Day 8 - Soup for a Rainy Day<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTLvi1kSchroO6lyYnIQnO0n8jhiPYWIQaDb6jG8fEJPPlUIqHT7c-nyuvwFWvwoK5be5YJjNRKXeTc85K2sWiZbmJ9qJBcoAilpbNsm8-RVwLp8Z6WWU2dpY26tKCQhe1nlYW8ruB3w/s1600/IMG_1229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibTLvi1kSchroO6lyYnIQnO0n8jhiPYWIQaDb6jG8fEJPPlUIqHT7c-nyuvwFWvwoK5be5YJjNRKXeTc85K2sWiZbmJ9qJBcoAilpbNsm8-RVwLp8Z6WWU2dpY26tKCQhe1nlYW8ruB3w/s400/IMG_1229.JPG" width="400" /></a></div>
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Rain in Pasadena is always exciting. Coming from Boston, I thought I wouldn't miss rain ever, but now rain reminds me of home. When it rains, I always crave either dal or soup. Since my grandmothers are back in Boston and DC, dal is out of the question. As a child of Indians I live in constant fear of attempting dal and it not being good enough. So I decided on soup.</div>
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<ul>
<li>4 carrots with tops</li>
<li>1 stick celery</li>
<li>1/2 red onion</li>
<li>1 large russet potato</li>
<li>4 cups chickenless broth</li>
<li>1/2 cup soy milk</li>
<li>2 T chopped parsley</li>
<li>salt and fresh ground pepper</li>
<li>canola oil for sautéing</li>
</ul>
<div>
We first separate the tops and chop the carrots and celery and slice the onion into half-moons. Then, sauté in a 4 qt pot until onions are translucent. Meanwhile, chop the potato into 1/2 inch cubes and add to pot with the broth. Salt to taste, bring to a simmer, and cover until potatoes are soft. Chop carrot tops and add with parsley and soy milk, simmer 5 minutes more, and serve.</div>
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<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-7622853020696945342012-10-10T00:07:00.002-07:002012-10-10T00:07:46.208-07:00Vegan MoFo: Day 7With great deliciousness comes a great number of dishes to wash. But deliciousness is always worth it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMC3qj7MsJOO2KhDroWAYM4oEeER0-iw_3Ve0hXksv4QAMrdNXnhYh5kLpwcfel1m3djdLDkUMjTC3DR7VnCiXjKMmB3NNO_yDUqMgKiDEGJkkI9OYIX3vcdJ-kFhEuY1FByZcCCfEkJ8/s1600/IMG_1223.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMC3qj7MsJOO2KhDroWAYM4oEeER0-iw_3Ve0hXksv4QAMrdNXnhYh5kLpwcfel1m3djdLDkUMjTC3DR7VnCiXjKMmB3NNO_yDUqMgKiDEGJkkI9OYIX3vcdJ-kFhEuY1FByZcCCfEkJ8/s400/IMG_1223.JPG" width="400" /></a></div>
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I roasted some sweet potatoes and mashed them with a good amount of sautéed garlic and minced serrano peppers, soy sauce, and a couple drops of toasted sesame oil.<br />
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I then breaded some tofu cubes <a href="http://forum.theppk.com/viewtopic.php?f=18&t=23210">Isa style</a> with shichimi togarashi instead of the herbs. She's right. This was definitely the quickest and easiest part of my dinner.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com2tag:blogger.com,1999:blog-8953599377463338811.post-54199203876707540402012-10-08T17:17:00.000-07:002012-10-08T17:20:53.187-07:00Vegan MoFo: Day 6 - Return of an old friendIt's fall. With the thermostat firmly above 80, I am bringing the knit ties anyway. And with stubbornly being in the fall spirit comes pumpkin. So I'm bringing back my <a href="http://astronomz.blogspot.com/2011/10/veganmofo-day-5-welcoming-fall-tofu.html">pumpkin tofu scramble</a>. New and improved with CSA additions and SLR photos.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qDWbjpH61gS34fZ4cvpQbMhHPtBCtzB64bsnQlXdexOr6vNJJ6YPDCFS5MHVB6fa-qkWrJkpZouJzGM3cuto7aF2VwABipTPaQIfh6AdgzYl9btFa-LHLLHpQjlzGs_v3GTK1E_8tHE/s1600/IMG_1177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qDWbjpH61gS34fZ4cvpQbMhHPtBCtzB64bsnQlXdexOr6vNJJ6YPDCFS5MHVB6fa-qkWrJkpZouJzGM3cuto7aF2VwABipTPaQIfh6AdgzYl9btFa-LHLLHpQjlzGs_v3GTK1E_8tHE/s400/IMG_1177.JPG" width="400" /></a></div>
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<div>
<i>Spice</i> M<i>ix:</i></div>
1 t sage<br />
<div>
1 t thyme<br />
<div>
1/4 t nutmeg</div>
<div>
1/4 t allspice</div>
<div>
1/2 t cinnamon<br />
<span style="text-align: left;">1/4 cup nutritional yeast</span></div>
<div>
1 t salt</div>
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<div style="text-align: left;">
<i>The Scramble</i></div>
<div style="text-align: left;">
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<div style="text-align: -webkit-auto;">
4 cloves garlic<br />
1 small serrano*<br />
1 T canola oil</div>
<div style="text-align: -webkit-auto;">
1 package extra firm tofu</div>
<div style="text-align: -webkit-auto;">
3/4 cup pureed pumpkin</div>
<div style="text-align: -webkit-auto;">
1 massive handful arugula</div>
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Begin by deseeding the serrano and roughly chopping it and the four cloves of garlic. Heat canola oil over medium-high heat in a cast iron skillet. Sauté garlic and the pepper for a few minutes until it is soft. Crumble the tofu into the pan and cook for about 5 minutes, stirring constantly. I use a wooden spoon for this. Continue sautéing until the tofu is lightly browned on at least one side.</div>
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Add spice mix, and stir furiously to coat and toast the spices a bit. Then pour in the pumpkin purée, toss to coat, and let it cook down until evaporated. Put in your arugula, let wilt, and serve immediately. Preferably on top of whole wheat toast.<br />
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<tr><td class="tr-caption" style="text-align: center;">Pictured with homemade whole wheat bread</td></tr>
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<span style="font-size: x-small;">*I'm fairly sure this was a serrano. It tasted and looked like one, but it came unlabelled in my CSA. Any green pepper will do.</span>Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com1tag:blogger.com,1999:blog-8953599377463338811.post-75151349853098616572012-10-07T23:15:00.002-07:002012-10-07T23:15:42.465-07:00Vegan MoFo: Day 5My weekend in food. Friday when I went to Doomie's I got myself an order of buffalo wings to take home. If I lived closer to Hollywood and made more money, I would eat these every day. Anyway, I got a decent picture of them in the day time yesterday.<br />
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I also got my first farm share box today! It was really exciting look at how pretty it all is!<br />
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<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-8775223434928457972012-10-05T22:16:00.001-07:002012-10-05T22:16:58.816-07:00Vegan MoFo: Day 4So today I decided on a whim to go to Amoeba and check out what they had. Very luckily so, since I found a signed copy of <i>Who Killed Amanda Palmer </i>in the used bin for $8. Anyway, since I was in Hollywood anyway my only real choice was to go to Doomie's. So I did. And had a vegan bacon cheeseburger with onion rings.<br />
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However, unluckily for you, dear reader, Doomie's is quite dark and things do not photograph well. So I'm going to leave the burger to your imagination and present you with last night's dinner:<br />
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Two large small handfuls of spinach, a quarter avocado, a splash of simple syrup, and enough water to blend. Who knew something so simple could taste so great.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-81747105901382825682012-10-03T23:32:00.001-07:002012-10-03T23:32:29.509-07:00Vegan MoFo: Day 3I treated myself to an ABC cookie today to celebrate the acquisition of a working Caltech ID, so dinner was extremely late (read: 9:30 pm). I just tossed together a bowl of steamed spinach, sautéed Italian field roast that I found in my freezer, and half an avocado over a bed of leftover quinoa and topped it with good old miso-tahini dressing and worcestershire. Because as we have established, I put worcestershire on everything. Have a pre-sauce pretty picture:<br />
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One of these days I'm going to get around to grocery shopping. Or eat everything in my pantry and then starve.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com0tag:blogger.com,1999:blog-8953599377463338811.post-11595459612358268062012-10-02T23:57:00.004-07:002012-10-02T23:57:53.265-07:00Vegan MoFo: Day 2Well, shame on me. It is day two of Vegan MoFo and I still haven't gone grocery shopping. So let me tell you what a broke and lazy college kid eats when it's once again too hot to cook anything elaborate and he actually hates salad. Noochy garlicky savoury oatmeal.<br />
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This probably wins the prize for ugliest thing I have ever eaten on a regular basis, but it tastes awesome in a junky comfort food kind of way, so don't judge. I make this all the time when I'm broke or busy or just plain lazy. I sauté half an onion or a couple of cloves of garlic, chopped in a pot. Then take half a cup of quick cooking steel cut oats (the Trader Joe's kind) and cook it in 2 cups of water in the same pot with a few splashes of apple cider vinegar, soy sauce, and vegan worcestershire until it's a kind of gross soupy mixture. Then I add 1/8-1/4 cup of nutritional yeast and pour the entire mess over a large handful of spinach.<br />
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I'm sure you can all imagine how disgusting this looks about now, but let me provide you with a photograph anyway. It's surprisingly good for being what amounts to my equivalent of living on ramen.<br />
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<br />Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com1tag:blogger.com,1999:blog-8953599377463338811.post-62584771966976044522012-10-01T19:09:00.002-07:002012-10-01T19:17:43.943-07:00Vegan MoFo: Day 1<div class="separator" style="clear: both; text-align: center;">
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Long time, no blog! It's only Monday, but it's been quite a week. I flew in from PDX last night where I'd just spent 3 days hanging out with the lovely Mars and his adorable dog. Anyway, I've been back in Pasadena for 24 hours and suddenly it's Vegan MoFo. It's 106 degrees fahrenheit outside, and the last thing I want to do is turn on the stove. And I have no food. Because it's 106 degrees outside. So what do I do?<br />
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Well, earlier today, I walked to Trader Joe's. And came away with a giant bag of spinach, a box of beautiful peaches, and four almost overripe avocados. "But that doesn't make a meal," I thought to myself while eating pickled beets out of the jar with chopsticks and talking to my good friend choirqueer. "I want dinner!" Choirqueer told me, just eat the avocados. But as good as avocados are, they are also not a meal. And then I realised the answer was in my hands. Beets! These spicy maple beets that I picked up at Burlington Pride last month must be the answer. So I figured I could stand the heat for 20 minutes and fired up the stove to cook some quinoa. Less than an hour later, I present you with...<br />
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<span style="font-size: x-large;">Spinach-Quinoa Salad With Umeboshi-Sesame Vinaigrette</span><br />
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Because somehow, "it's too fucking hot to cook salad" didn't sound quite as nice.<br />
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This salad was pretty freeform. First, I cut up:<br />
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- 1 Peach<br />
- 1/2 Avocado<br />
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Then I tossed about 1/2 cup cooked quinoa with two large handfuls of baby spinach. My hands are not very large. If you are not a tiny human being, I suggest using just one large handful.<br />
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Finally, I mixed:<br />
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- 1.5 T Umeboshi Vinegar<br />
- 1 t Toasted Sesame Oil<br />
- 1 t Dijon Mustard<br />
- 1 T Sugar<br />
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You can leave the mustard out. I just put mustard in fucking everything. Tossed the spinach-quinoa mixture with the peach and avocado, topped with some pickled beets so as not to dye everything purple, and then poured the dressing over it. Et voilà! Too hot to cook immediately turns into a tasty summer salad.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com1tag:blogger.com,1999:blog-8953599377463338811.post-10650671227858926482012-04-03T08:19:00.003-07:002012-04-03T08:19:47.588-07:00Pretty PicturesHi all, long time no blog. There's a recipe in the works, but I haven't written it down yet. So in the meantime, here are a couple of pictures from over spring break. Excuse the quality; I left my SLR in California so I had to use the iPhone:<br />
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<tr><td class="tr-caption" style="text-align: center;">Vegan Pho with seared carrots, zucchini, red bell pepper, and tiny shiitakes</td></tr>
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<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7273/6896047644_fb98fc8794.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7273/6896047644_fb98fc8794.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pho the next day: chickpeas and red bell pepper</td></tr>
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<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7036/7042136985_d443dfd44d.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm8.staticflickr.com/7036/7042136985_d443dfd44d.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tempeh asado with Oaxacan-style mole from Viva Vegan</td></tr>
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<br /><br /></div>Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com1tag:blogger.com,1999:blog-8953599377463338811.post-10828073648675651672011-12-14T22:56:00.000-08:002011-12-14T22:56:08.053-08:00A variation of mushroom walnut pâté that I have conveniently failed to photographNo pictures. Sorry, guys. I do however have a very delicious pâté to share with you that started out based on the Veganomicon mushroom pâté recipe and then evolved into something very different. Basically, I have nothing to show you so you'll just have to take my word for it. Really I'm just blogging this now at nearly 2am because otherwise I'll forget so sorry for any brain malfunctions along the way.<br />
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<b>You Will Need...</b><br />
2 cups walnuts<br />
2 T olive oil<br />
1 pound cremini mushrooms (quartered)<br />
1 medium red onion (chopped)<br />
3 T fresh sage (chopped)<br />
1/2 t salt<br />
freshly ground pepper<br />
balsamic vinegar<br />
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<b>To Assemble...</b><br />
Get out a really large pan over medium heat and dump the walnuts in. Stir sort of frequently. Whenever you remember, that is. When some bits start getting black and you think "oh shit it's going to burn" dump it all in a food processor and pulse until it's the texture of uncooked polenta. Yes, that is the first analogy that came to mind.<br />
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Now add the olive oil to the pan. It should still be hot so just toss in the onion. Sauté the onion until it's sort of translucent, then add the mushrooms and sage. Cook the mushrooms until they stop releasing water. Make sure all the water evaporates. Somewhere along the way, add the salt. It helps de-water the mushrooms. Now dump the contents of your pan into the food processor. You can turn off the stove now.<br />
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Turn on the food processor. You know that bit in the lid that you can dump stuff through while it's still running? Keep it open to avoid a steam explosion. Your pâté should be roughly the texture of a pâté at this point. Grind lots of pepper on it. Drizzle the balsamic vinegar to taste. I probably use about 3 tablespoons. Mix again. You can eat this immediately straight out of the food processor or you can refrigerate it a couple of hours in a pretty container to let the flavours meld a bit.<br />
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<b>The End. Good night.</b>Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com2tag:blogger.com,1999:blog-8953599377463338811.post-79615455674613610342011-12-04T12:00:00.001-08:002011-12-04T12:52:23.780-08:00Back From The Dead!First of all, I'd like to apologise to choirqueer. I was going to make the epic soup of epicness tonight but I have too many things to finish in my fridge and you can't take soup on a plane. <br />
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Now, I've got a huge backlog, but I don't really have the time or energy to post all of it. I'm sorry. Most of it is terribly unimpressive anyway since I've been buried under endless work.<br />
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<b>A Seriously Belated Thanksgiving Post</b><br />
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When I first became a vegetarian, my family told me, "you're going to have to cook for yourself, you know. We're not changing our lifestyle." They ended up cooking for me anyway. When I became a vegan, they said the same thing and meant it. Then thanksgiving came along and it was suddenly "you poor dear, you're taking the red eye home from California, what can we make for you?" I love my family. Thank you for existing.<br />
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What ended up happening was that I had to sauté kale and bake only two pies while my parents produced cranberry chutney (which has been made vegan since I found out where gelatin comes from over 10 years ago), mashed potatoes with cayenne and cumin from Vegan Soul Kitchen, green beans with caramelised onions and toasted pine nuts, vegan sausage brown rice stuffing, and a chanterelle-filled masterpiece vaguely inspired by <a href="http://coldandsleepycooks.blogspot.com/2011/10/vegan-mofo-mushroom-port-tart-p-is-for.html">this recipe.</a> So without further unnecessary babbling from me, here's the food.<br />
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Kale. We tossed this with a sesame ginger vinaigrette that my dad created some time last year. I have to admit, I didn't really eat this because I eat kale all the time as it is, but the entire family loved it.<br />
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Potatoes which are always the highlight of my thanksgiving. These were topped with vegan parmesan and then baked until browned. I still have the leftovers in my dorm fridge.<br />
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Also visible in the potato picture, these are the green beans. Nothing fancy. Sautéed with olive oil, salt, and pepper. Always fabulous.<br />
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Everyone loves my mom's stuffing. She made it a bit differently this year with brown rice and red quinoa instead of wild rice and sour cherries instead of craisins, but it was every bit as awesome as always.<br />
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Mom's amazing spiced ginger-cranberry-orange chutney. If I could eat this with a spoon, I would. And now on to the best part of my meal:<br />
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This was a complete surprise to me. I provided the recipe, but I know my dad did a lot of tweaking. The best bit was the chanterelles. I've had Whole Foods gift cards a lot this term and I kept trying to get chanterelles for just one dinner, but they were always out. Through some amazing turn of events, my mother found chanterelles at Costco, made the dish, and stuffed it in puff pastry shells. I love them.<br />
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My loaded plate pictured with the caramelised onion-miso gravy I improvised that day. Now, on to the desserts!<br />
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Cosmos Apple Pie from the new pie book. I have to admit, I am probably the only astronomy student ever not to have seen or read Sagan. I should probably remedy this. Anyway, this pie was awesome despite being pulled out of the oven and then rebaked a million times throughout the day (omnis don't really need to eat, right?).<br />
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This pumpkin pie was not as much of a success. Unfortunately, my dad for the first time in 5 years decided to read the manual for our oven and got it into his head that pies are supposed to be baked on some weird setting called intensive. The result? The top was done and the bottom was liquid. I ended up scraping the filling out and turning it into a smoothie (in which I rediscovered how much I hate bananas and threw it out). Oh well. I'm blaming dad.<br />
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My aunt's pears poached in red wine. I actually don't eat these because I'm the only one in my family who doesn't like them. However, they are beautiful and photogenic.<br />
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So thanksgiving's over and I'm going home for break in less than a week. You know what that means? It's almost Christmas! You know what that means? Doctor Who Christmas Special and Neil Gaiman on Wait Wait Don't Tell Me! I should be posting a lot more in the next few weeks trying to perfect brownies for presents. If I don't post, slap me.Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com3tag:blogger.com,1999:blog-8953599377463338811.post-20889485733154903252011-10-30T22:19:00.000-07:002011-10-30T22:19:18.119-07:00Liebster Awards!I appear to have won an award on the internets from two wonderful people <a href="http://farmersmarketvegan.wordpress.com/">Farmersmarketvegan</a> and <a href="http://choirqueer.wordpress.com/">Choirqueer</a>! Apparently it's an awesome award thing to make people smile for blogs that have less than 200 followers (or I'm assuming, few comments). So onward with my picks for this MoFo. I have to admit I've been horribly lazy with keeping track of blogs so I only have 3 picks these will be based on posts that changed my life. Sorry, guys. I can't not pass this on, but I also haven't kept up with anything. In no particular order:<br />
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<ol>
<li><a href="http://manicbeans.blogspot.com/">http://manicbeans.blogspot.com/</a> had me with the gorgeous pictures of food in LA. As a recent transplant to Pasadena from Boston I've been bemoaning the absence of culture and delicious food here. However, as this blog shows, this is not the case! Now my only problem is that Doomie's will be closed when I'm in town tomorrow.</li>
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<li>So I know I just received a Liebster from this wonderful human being, but I have to say <a href="http://choirqueer.wordpress.com/">http://choirqueer.wordpress.com</a> . I was just browsing and found choirqueer's recipe for paneer which interestingly, as an Indian food-hating Indian, is the one thing I miss as a vegan. A+.</li>
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<li style="text-align: left;">And then there was <a href="http://cookbookaficionado.wordpress.com/">http://cookbookaficionado.wordpress.com</a>. Specifically, the <a href="http://cookbookaficionado.wordpress.com/2011/10/08/vegan-mofo-tofu-bacon/">tofu bacon</a>. Crispy, greasy, salty, and amazing. I've been eating this stuff in sandwiches for a week!
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<br /></div>Eric Mukherjeehttp://www.blogger.com/profile/10007800942397660268noreply@blogger.com2