Simple foods

Me in my new apron.

To be honest, I prefer simple food. I would rather have a peach than a piece of peach pie. I don't like extremes of saltiness or sweetness, or heavy flavoring and spicing. But you know, I'm playing at a food blog, and no one wants to read about steamed cauliflower. So although most of what I eat is much simpler than you might think, my blog posts don't always reflect that. I blog about the more interesting or unusual dishes we eat, or restaurant food we've consumed, or vegan items I'm asked to review. But normally, we don't go out of our way to cook fancy gourmet meals or recreate elaborate meat or dairy dishes in vegan form, nor do we regularly use non-dairy cheese other than occasionally on pizza. So you see, our gustatory lives are quite boring.


Daiya cheese pizza with "pepperoni" (tester recipe)

In my last post I included a recipe for a kale soup typical of what we might consider a fine meal. Along with a salad or a crusty loaf of bread or maybe just some rice, that would be it. My husband will eat an apple for dessert, and I might have a small orange or a few dates. I'm telling you this because I've received a number of inquiries from new or aspiring vegans asking how difficult it will be to be vegan, or how expensive it might be. New vegans are more likely to try to recreate familiar foods as they transition to a new way of life. But I don't want anyone to think we depend on fake foods or complicated preparations for our meals. Nope. We love our veggies.


Salted caramel wheat treats. Yum. (tester recipe)

Lately I've been testing recipes for a cookbook being developed by Celine and Joni. The cookbook is about substitutions — vegan for omnivorous. So, you've been seeing lots of, well, substitutions. Some are things I would make anyway, like chickpea salad, and some not so much, like baby back ribz. It's fun to make stuff like this, or to serve it to company, and we've been enjoying our testing a lot. Besides, it's never a bad idea to have a few good seitan recipes on hand. (Seitan was used by Buddhist monks in the 7th century so it's not a weird "new" vegan food.) I usually cut back on the salt used in the recipes because I'm pretty health conscious and excess salt can cause health issues. But also, because I don't eat a lot of processed foods, I've become very sensitive to the intense natural flavors of fruits, vegetables, grains and beans, and it takes very little additional salt or sugar to make things taste perfectly seasoned. I'm not saying we only eat barely seasoned food — sometimes we make things very spicy — but usually our foods are less seasoned than what might be considered average.


Baby back ribz try #2 (tester recipe) Still not sticky and gooey but closer!

I enjoy some very salty things like olives, as an accent to a meal, but if everything is salty, I find it distasteful. It almost burns my tongue. The same is true of very sweet things; they don't taste good to me. When I bake for others, I usually use more sweetener so my baked goods will be more like what other people enjoy. I'm always surprised, when I think I've made something much too sweet, to hear someone say, "I really like this. It's not too sweet." Oh well.

Just so you can see how truly boring our eating can be, here's a soup I made for lunch on Saturday. But really, it was delicious. And so simple. You can flavor it any way you like to suit your own palate.



Simple cauliflower, carrot, potato soup

• 1/2 large head of cauliflower, cut in large pieces
• 1 large potato, peeled and cut in small dice
• 2 large carrots, peeled and cut in small dice
• 2 cups water
• 1 to 3 teaspoons mellow white miso (to taste)
  
• 1 teaspoon onion powder
• 1/4 to 1/2 teaspoon balsamic vinegar
  
• low sodium vegetable broth
• fresh ground pepper

optional

• sliced scallion
• minced parsley
• fresh or dried herbs

1. Place the vegetables and water in a pressure cooker. Bring to pressure and cook 5 minutes. Release pressure.
2. Use a hand-blender in the pot or add cooked veggies and cooking water to a blender bowl along with miso, onion powder and vinegar, and blend until creamy. Add broth to desired consistency, and blend. Adjust seasoning if needed.
   
3. Return to pot and gently reheat if needed. Place in bowls and add a grind of pepper. Add garnishes as desired.

Along with the soup we had leftover polenta which I sautéed in the wok, and a salad, and our adorable granddaughter who was visiting, had tofu fingers. She used the soup as a dip for the tofu, which had been dredged in potato starch and sautéed.


My new apron up close.



We went to our son and d-i-l's house for dinner Saturday night, and our dil made a delicious Caribbean stew called Island Gumbo from "The Urban Vegan" cookbook. It was just right for a cold, damp winter evening. I brought some cookies and bars culled from the stash that went to the bake sale on Sunday.



Now here's something my husband made all on his own. He's not really into plating, so it's a little hard to see what it is, but it's a stacked portobella mushroom dish he adapted from "Real Food Daily." It had a layer of baked polenta on the bottom, and portobella, carrots, red pepper, onions and a light tomato sauce on the top. It was amazingly delicious.

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Bake sale for Haiti





Today there was a vegan bake sale for Haiti and I contributed some baked goods. Yes, genuinely sweet ones! I made Chewy Chocolate Chocolate Chip Cookies, and one of the tester recipes from the cookbook. Instead of just packaging the goodies in plastic baggies like I usually do for bake sales, I made cellophane packages tied with ribbon. They looked very cute if I do say so myself.

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Valentine's Day idea

Meredith from Farm Sanctuary asked me to post this, and I'm happy to do so. Sponsoring an animal is a gift of love that fits well with Valentine's Day — or any day.

This Valentine’s Day, open your heart to the rescued animals at Farm Sanctuary. Each of these individuals has a huge capacity for love and a story to share that will fill you with hope and inspiration.

Sponsor an animal for yourself and share your Valentine’s Day spirit with one of the sweet animals at our shelters. Or, give a sponsorship as a gift because there’s no better way to show that someone special in your life how much you care. All of our sanctuary residents depend on sponsors to provide them with nourishing food, safe refuge, veterinary care, and everything else they need for a happy and healthy life.

Sponsors receive an adoption certificate with a color photograph of their adopted friend, an adoption card, an invitation to schedule a VIP tour to meet their sponsored animal, and other benefits depending on the animal selected. Click here to see a list of our sponsorship packages.

In the name of love for all beings, sponsor one of the farm animals below this Valentine’s Day! Or, sponsor them all to receive or share a whole barnyard full of love! You can also make a special one-time gift to the animals.