Wednesday, September 9, 2015

MoFo day 9 , two family recipes.







Welcome back! MoFo Day 9’s prompt was most retro-recipe, this was a hard one for me.  I was looking around online and there was a variety of scary jell-o dishes to be tried but I would never normally make something like that so we are going back in time to the mid-80s not very retro I’m afraid but I don’t want to waste food.  Growing up my maternal grandmother used to make a huge vat of potato soup when my aunt and cousins came to visit, as well as a few other times of the year but it wasn’t nearly often enough and it was always gone way too soon.   

Sadly I don’t have a recipe that simply wasn’t how she did things so I’m working from memory. The ingredients are basic: oil, onion, potato, salt, a ton of paprika& black pepper& dry parsley, a dozen eggs, chicken bouillon, water to fill pot and sour cream to serve. Italian flat beans could also be used in combination to the potato or as a replacement.  I add garlic powder to mine but I honestly don’t know if that or minced garlic was a part of her version.

When the soup was done she was crack eggs into the simmering soup pot careful not to crowd or mix so that you’d end up with whole poached eggs, one per bowl. Considering this is a vegan blog I won’t be using eggs and I won’t be using tofu to try and substitute I am however going to use dumplings.  I realize that’s not an egg substitute it is however my second favorite thing that she used to make, and covered the shape that the poached egg has. Feel free to omit the dumplings the soup if more than fine without them.

Grandma's Potato Soup!


Ingredients:
Soup:
4c Water Plus more to refill pot after it’s boiled down.
2.5 Tbsp. Paprika
1 Tsp Black Pepper
3-4Tbsp Dried Parsley
½ tsp. Garlic Powder
1 ½ tsp Better than Bouillon No Chicken Soup Base
3 Medium/Large Potatoes diced on the larger size
2-4oz. cut frozen green beans Italian if you can find them

 Dumplings:
1 1/3c. All-purpose Flour
¼  c. Semolina Flour
2 tsp. (Heaping) Baking Powder
½  tsp.  Salt
¾  c. soy milk
1tsp. Vinegar
Vegan Sour Cream

Sauté onion in enough oil to prevent sticking or broth/water if you avoid oil. When the onions are browning add 4 cups of water and remaining soup ingredients bring to a boil reduce to simmer and let cook 30 min. Add more water if needed.


In small bowl mix soy milk and Vinegar, let sit, mix dry ingredients, add “buttermilk” and combine it should be fairly thick but not dry add to soup by the tablespoon and let cook 10 minutes.
Serve with a dollop of sour cream. Enjoy!!

Monday, September 7, 2015

MoFo Day 7: Fried Green Tomatoes at the Veganstop Cafe


" I may be sitting here at the Rose Terrace Nursing Home, but in My mind I'm over at the WhistleStop Cafe having a plate of fried green tomatoes." -Mrs Cleo Threadgoode June 1986



The first time I saw the movie Fried Green Tomatoes I must have been 10 or 11 and I’ve loved the movie ever since. In fact  I always dreamed of having my own little restaurant because of it. 

Now I'm from Northern Michigan's Keweenaw Peninsula, and things like fried green tomatoes, black eyed peas, collard/turnip/mustard greens, chicken and dumplings are not common foods in this neck of the woods.  All of these dishes I tried for the first time after watching this movie and eventually a couple years later when I had my first computer in 7th grade I went online and found a website for the Whistlestop CafĂ©, and I used those recipes to make my own . These days you buy Collard greens at three of the local grocery stores year round but at the time I’d ordered seeds from gurneys and had to grow my own. 

My kids and I adore these. I want to try baking them to reduce the oil  but it's way too hot to

turn the oven on today!!


 Fried Green Tomatoes

Ingredients:
½ cup Soy Milk 
1tsp. Vinegar
½ c. All-Purpose Flour divided
½ c. Cornmeal
Few shakes of Black Pepper
Pinch Cayenne
3 Medium-size Green Tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste 

Method:
1. Combine milk and vinegar, set aside.

2. Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon cayenne and pepper in a bowl.

3.Cut into 1/3 inch slices.

3. Dredge tomato slices in remaining 1/4 cup flour; dip in buttermilk, and dredge in cornmeal mixture.

4. Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet on high heat. Add tomatoes but don’t over crowd you may need to do it in multiple batches, cook until golden on each side. Drain on paper towels or a rack, sprinkle with salt.
*I did use a red tomato, it was a bit too ripe for this but needed to be used before spoiling. Now in northern areas where getting green tomatoes isn't possible unless you grow your own the  rock hard sickly pale orange supermarket tomatoes that threaten to ruin all winter salads and tacos unless left to ripen on the counter tops, are actually pretty perfect for this. Make sure they are firm, and the oil is SUPER hot before you add the tomato slices you want to cook these as quickly as possible so they don't turn to slime! 

Sunday, September 6, 2015

MoFo Day 6: Sauerspuds





Day 6 It’s time to recreate a restaurant favorite! Have I mentioned I like cabbage? I did huh?  Okay, I promise I won’t make cabbage the theme of this whole month but today's post does include sauerkraut.  My first non-babysitting job was at this great little deli; Marie's deli which is owned by a wonderful cook Victoria and her husband George and the name of the restaurant was gradually changed to Victoria's Kitchen. 

They serve a wide variety of Lebanese, Finnish, and a surprising amount of Vegetarian dishes. Everything is homemade and delicious! They aren’t like other restaurants who claim to have homemade soup/bread etc when it actually comes from Sysco…. (YUCK! ) They are the real deal so if you're in the Houghton Michigan area you need to check them out! I do not live in a vegan or vegetarian friendly town but the owner is a Vegetarian and has been as long as I've known her. Which is pretty rad if you ask me. The first time I ever had hummus was at Victoria's kitchen and to this day all other Hummus pales in comparison. Her soups, muffins, baked sandwiches (fatayer and pasties) and breads are amazing and she makes a killer falafel and Middle Eastern plate! Also her breakfasts cannot be beat.

One of my favorite meals was  her sauersuds spiced with her famous seasoning blend, fried  with onion, sauerkraut and served with a side of(or drizzle in my homemade case) of Russian dressing the humble potatoes becomes outstanding. When I don’t have a bottle of her spice blend I’ll use: WEBER Grill Creations N'ORLEANS CAJUN Meat Grilling Seasoning. Her blend is much better but this works!

**There are many great meaty meals also but Vegan blog so we are focusing on the veg.




Saturday, September 5, 2015

MoFo Day 4: The Very Best Sandwich.


 I'm not a huge Sandwich person. I will say I did really love a reuben  and the tempeh reuben doesn't disappoint!!


Friday, September 4, 2015

MoFo day 4; Weird food combinations.


Day 4 weird food combinations.  I have to be honest I’ve had a super hard time trying to think of my weird food combinations that I love. This was the best idea I had. I even asked my dad, Jeremy and the girls what I eat that's weird Jeremy suggested this meal.
 My Dad said:" Pretty much everything I mean you make breakfast sausages using mainly oatmeal. It tastes great, but it's not normal."
The girls said: "Nothing seems weird anymore. We are used to it."
So here it is my weird lunch: ½ cup rice cooked, 1/3 of a can of kidney beans that I toss with a few shakes of tamari and nutritional yeast. A bunch of raw celery sliced, 1 large tomato diced, and the juice of one lemon.  Super simple not that crazy but I really love it and it’s not your normal all American lunch … except in our home ;)