August 29, 2008
Once again, I find myself having to apologize for my unexplained absence. The last few weeks have been a bit of a whirlwind—I went to California (Millennium Restaurant absolutely lives up to its reputation) and Milwaukee (I must retract my snarky comments about Cream City’s vegan offerings; I ate quite well), then packed for school and am in the process of moving into my apartment. But I have been cooking and documenting—now I just need to update.
My second try with the ice cream maker yielded results similar to the first time: good but not perfect. I think the texture on this one was a little better because I just used soy creamer, which has a higher fat content than soymilk. Getting a better soy creamer might improve the ice cream, too (I’ve been using decent-and-widely-available Silk creamer). Again, I’ll provide the recipe because I liked it well enough to serve to others, but I don’t consider this my final pronouncement on coffee ice cream.
But first, a word or two on starches. I used arrowroot powder the first couple times I made ice cream because that’s the standard on A Vegan Ice Cream Paradise. After two quarts of ice cream, however, my $6 container of arrowroot was almost gone. My wallet could not support my ice cream habit. I’ve heard cornstarch doesn’t freeze well so I decided to look for tapioca starch. I found it at my local Thai grocery for 89¢ a pound. The arrowroot was $6 for a 50 gram container (a spice bottle). At about 450 grams per pound, that means arrowroot costs more than sixty times as much as tapioca starch. Sixty! Arrowroot may come a bit cheaper in bulk, but any way you add it up, it ain’t worth it. So, budding vegan ice cream makers, find an Asian grocery, inconvenient though it may be for some of you, and stock up on dirt cheap tapioca starch.
Coffee Ice Cream
Makes about 1 quart
2 tablespoons tapioca starch
2 ½ cups soy creamer
1 ½ cups very strong coffee
2/3 cup sugar
1 teaspoon vanilla extract
1. Stir the tapioca starch into ¼ cup of the soy creamer until dissolved. Set aside.
2. Heat the remaining creamer and coffee in a saucepan on medium heat, stirring occasionally. Stir more frequently as the mixture approaches a boil.
3. When the liquid boils, turn the heat down until the liquid is at a simmer.
4. After 3 minutes, whisk in sugar until dissolved, then whisk in tapioca mixture until dissolved. Remove from heat and stir in vanilla.
5. Chill for several hours to overnight, then make according your ice cream maker’s directions. You may need to freeze it for two hours after it comes out of the ice cream maker to solidify it. Store unused ice cream in an airtight container in the freezer; it will be very hard right out of the freezer, but microwaving it for 15 seconds will soften it.
August 4, 2008
Look, I have been cooking. Really. It’s just that everything I’ve been cooking is a bit monastic (cabbage soup, plain cooked chard), less than fabulous (a middling coffee ice cream), or totally unphotogenic (a peach salsa that was actually quite good—don’t worry, I’ll make it again).
But I have also been making a lot of sandwiches. Actually, it’s just one that I make a lot. It’s my favorite sandwich ever, and it seems almost too simple to write about: the hummus sandwich. I say almost because I have specific directions for my version of this vegan classic. I like simple hummus spread on bread with veggies, but the magic is in the details for this one: spices and olive oil.
Have you ever had that Forty Spice Hummus? This is much better, and it’s only Two-Three Spice Hummus. All you need is cumin, paprika, and possibly cayenne pepper, depending on your taste. The cumin should outweigh the paprika, say 2:1; the pepper should just be a pinch. And the oil. Most hummus includes olive oil, but drizzling the bread with your own extra-virgin olive oil will go a long way in improving flavor. These two elements really transform this sandwich for me. I think it works best on a toasted bagel, but the bread is up to you. Toasting makes this sandwich easier to eat, though—the bread is less chewy and more crunchy.
By the way, I live on this at college. For any college vegans stuck in vegan-unfriendly dining halls, if you have access to hummus and a halfway decent salad bar, the hummus sandwich can be your best friend. If there’s no spice rack, you can bring the spices with you!
This hardly warrants a recipe, but for those who don’t want to sort through the post…
The Best Hummus Sandwich
Makes one sandwich
1 bagel, sliced in half and toasted
½-¾ cup hummus
pinch cayenne pepper, optional
vegetables of choice, such as tomato, baby spinach, cucumber, sprouts, red onion…
Drizzle the bagel with olive oil. Add spices to the hummus, to taste, about twice as much cumin as paprika. Mix them in with a knife, then spread generously on the bagel. Add veggies, with spinach and sprouts on the bottom and more stable items like tomato and cucumber on top.
July 29, 2008
There are Philadelphia vegans, New York vegans, Portland vegans (of course), Texas vegans, and even Canada vegans. But where in the blogosphere are the DC vegans? I don’t want to say there aren’t any, but I haven’t seen the US capital make more than a cameo appearance on any of the vegan blogs I read. Further, vegan publications consistently overlook DC. Herbivore travel issue, anyone? Milwaukee made the destination list, but we got skipped! (And it’s not like Herbivore was trying to win points for obscure locations—Portland, San Francisco, and NYC all made the list. Who needs a vegan guide to Portland, for god’s sake?)
Anyway, to bring this rant to a point, I live in DC (well, the suburbs thereof) and I think it’s a great place to be vegan. There are plenty of restaurants and markets in the area with wide vegan selections, but what I find really exciting is to look at a menu and realize I can order anything on it. It doesn’t happen often. And what I find really really exciting is when that menu primarily comprises sweets. Enter Sticky Fingers.
Sticky Fingers Bakery has been a DC vegan staple for a few years now, but the old location near Dupont Circle was…well, kind of dingy. It occupied a small, rather dark basement store. One went for the apple tart, not for the atmosphere. But it recently moved to as-hip-as-Dupont-once-was Columbia Heights, and the new place is beautiful. It’s a real café, it’s light and cheery, and I think it may have an expanded menu, too. I don’t normally go for pink, but it works.
I went to Sticky Fingers twice over the course of a week, purely to fulfill my duty to you and DC’s reputation among spoiled Portlanders, and here is what I ate.
Actually, I didn’t eat this chocolate peanut butter cupcake. My friend did. She was craving peanut butter and to the best of my knowledge enjoyed it.
This I did eat. It’s an almond crème cupcake and it was very satisfying. It made me want to go home and bake some immediately, but instead I just went back to Sticky Fingers two days later. Whoo!
After I ate the cupcake it occurred to me to eat breakfast. My friend pointed out the breakfast sandwich. This ain’t your mama’s Egg McMuffin. It’s your vegan aunt’s Egg McMuffin: vegan egg, vegan sausage, vegan vaguely cheesy sauce. That explanation makes it sound kind of shady, but it was actually quite good. (Never having consumed an Egg McMuffin, however, I cannot compare the two.)
Finally, I had to have Sticky Fingers’s signature item, the sticky bun. It’s their trademark for a reason; I can make good cupcakes myself, but this was truly a treat. I recommend putting it in the microwave for ten seconds—it almost feels oven-fresh.
There was a surprise treat in here, too. Can you find it? (Ooh, it’s just like I SPY.) If you said the latte, you win nothing. The latte was one of the best I’ve ever had. Vegan lattes are harder to get right than dairy lattes because both the beans and the soymilk must be good; I’ve found that even good cafés often have inferior soymilk. Yet another advantage of the all-vegan institution—it does not just humor vegans but caters to us. Here’s hoping that this post single-handedly attracts a mass migration of vegans to the DC area, creating a vegan community to rival Frisco’s. Our motto: “Better than Portland.”
July 20, 2008
Tea, tea, tea. I cannot get enough tea. Everything about it delights me: the wares, the process, the associated foods…not that I’m even very knowledgeable about tea, as became clear to me when I looked at a few tea blogs. But anyway, I decided that for my first foray into ice cream-making I should attempt not vanilla or chocolate but green tea. I had the matcha powder, I now had the ice cream maker, so I had no excuse not to make it.
For ideas about how to proceed I started with Veganomicon. Its one ice cream recipe is based on coconut milk, however, and I wanted to avoid a strong coconut taste in this case. So I turned to the internet, recalling that I’d come across a vegan ice cream blog once before. It’s not too good to be true! I used a template from the extremely useful A Vegan Ice Cream Paradise, with my own add-ins. So while the recipe is mine, the credit is not.
Onto the verdict. The ice cream was really good—the ingredients were well-balanced, the tea came through nicely, it wasn’t too sweet, and (paramount for me) it was satisfyingly creamy. It fulfilled my ice cream needs and I would definitely make it again.
It’s not perfect. The texture is not quite right. It’s not sorbet, which I’ve never cared for much; it is creamy. Yet it’s not quite ice cream either—not full-fledged, silky-smooth ice cream, anyway. It’s sort of 85% ice cream, 15% sorbet. This may be an issue of veganness, but I doubt it: I have had both store-bought and homemade (well, restaurant-made) vegan ice cream that did not suffer from this flaw. My mom also said she remembers having this problem with dairy ice cream, and that the solution was to make a custard first. So I don’t know if cooking it longer would help, or increasing the creamer-to-milk ratio, or what. Any suggestions would be greatly appreciated. Still, I’m posting the recipe because I’m mostly happy with it and I still recommend it to other vegans craving ice cream. I used an ice cream maker, but apparently there are other methods.
Green Tea Ice Cream
Makes about 1 quart
2 tablespoons arrowroot
2 cups soymilk
2 cups soy creamer
¾ cup sugar
2 tablespoons matcha (green tea powder), sifted to remove lumps
¾ teaspoon vanilla extract
½ teaspoon almond extract
1. Stir the arrowroot into ¼ cup of the soymilk until dissolved. Set aside.
2. Heat the remaining soymilk and creamer in a saucepan on medium heat, stirring occasionally. Stir more frequently as the mixture approaches a boil.
3. When the liquid is gently bubbling, whisk in sugar until dissolved, then matcha until dissolved (it will not actually dissolve, but will be in suspension).
4. Remove saucepan from heat and whisk in arrowroot mixture until dissolved. Then stir in the extracts.
5. Chill for several hours to overnight, then make according your ice cream maker’s directions. You may need to freeze it for two hours after it comes out of the ice cream maker if you desire a thicker texture. Store unused ice cream in an airtight container in the freezer; it will be very hard right out of the freezer, but microwaving it for 15 seconds will soften it.
July 18, 2008
Have you ever had panzanella? I hadn’t until a month ago. In fact, I hadn’t even heard of it, though I guess it’s standard fare for Italian restaurants. What can I say? My restaurant attendance skews heavily toward Asian.
But there I was, at Bar Toto in Brooklyn, desiring lighter fare than a generously oiled panino with a huge plate of fries. And panzanella—bread salad, so said the menu—caught my eye. It was delicious. It didn’t seem complicated. I had to make it.
This dish centers around stale bread, dressing, and tomatoes, and I gather that beyond that anything (or at least a great deal) goes. I made this for the Fourth of July (which, I feel compelled to state, I celebrate purely for celebration’s sake) and it was a hit. It beat the green tea cupcakes! And they’re cupcakes! Perhaps, however, the market for vegan green tea cupcakes is limited. But I digress. My panzanella is inspired by Bar Toto’s, hence the olives. Plus I really like olives. But consider this recipe a guide; feel free to add whatever you have on hand that seems appealing—or subtract whatever you don’t, that doesn’t. Although it looks complicated, it’s really quite simple and could be made even simpler by not roasting the tomatoes.
A note on the bread: ideally it should be stale, but in a tropical D.C. summer leaving it out overnight barely toughens the crust. If it’s still soft, toasting works fine (toast the slices, then break them into strips).
Makes a Big Old Salad Bowlful (Serves Eight?)
1 small-medium loaf stale/toasted Italian or other crusty bread, sliced and torn into strips
1 box cherry tomatoes, roasted (see below)
1 cup Kalamata olives, pitted and halved (measure after pitting)
2 tablespoons capers
¼ cup basil, chopped
½-¾ cup vinaigrette (see below)
kosher salt and fresh ground pepper
For the tomatoes
To roast tomatoes, preheat oven to 400˚F. Toss washed and dried tomatoes with olive oil, kosher salt, and fresh ground pepper. Place on a baking sheet and cook 10-15 minutes, until tomatoes are wrinkled and slightly collapsed.
For the vinaigrette
½ cup olive oil
4 tablespoons balsamic vinegar
¼ teaspoon Dijon mustard
a few dashes salt
Place all ingredients in a jar. Shake vigorously.
And now, the panzanella
In a large salad bowl, combine bread strips, roasted tomatoes, olives, capers, and basil. Toss. Add vinaigrette to taste, a little at a time and tossing in between since the bread will absorb it quickly; you have ¾ cup and may use up to all of it (I recommend ½ cup as a minimum). Add salt and pepper to taste. Dress (the salad, that is) a half hour before you plan to eat it.
July 9, 2008
My girlfriend and I both celebrated our 21st birthdays this summer, two days apart. (I’m older. Ha!) Two birthdays means two parties in our book, and that, in turn, means cupcakes. Lots of cupcakes. Say, five batches of cupcakes.
All of these came from trusty Vegan Cupcakes Take Over the World, which is now so well-loved that the pages are falling out. (Advice, anyone?) I’ve made many a cupcake from this book before, but these ones revealed new favorites. Actually, one them is a new/old favorite—the Green Tea Cupcakes, pictured above. I’d made and liked them before, but lacked pure green tea powder (matcha); mine was mixed with dextrin. I finally found the good stuff at a small Asian grocery in Ohio. And look at the difference!
Here are the ones I made last winter with the compromised matcha. Pretty, yes, but…
…these ones are, you know, green. Rich, dark green. And they actually taste like green tea, instead of generic yumminess. Now that look at these together I realize the pale ones are prettier, but that can be attributed to my laziness in making the second batch. (Marzipan and I don’t get along.)
While I made the Green Tea Cupcakes my girlfriend made these Margarita Cupcakes. I mean, I’d take tea over tequila any day, but we were turning 21, after all. And these dolls were good. I think the fresh lime juice really makes them, and if you’ve read this blog with any frequency you know there are few things I love more than beverage-themed cupcakes (two so far this post, one to go).
For a pre-birthday celebration we made the Hazelnut Cupcakes with Hazelnut Mocha Creme. I haven’t been able to hunt down hazelnut extract, so we made these with almond extract instead; it also calls of hazelnut liqueur, which we omitted. They were good but not my favorite, though I bet the hazelnut extract and liqueur would make a difference.
I’d been eyeing the Pistachio Rosewater Cupcakes for months, but the rosewater I had is kind of tasteless. As birthdays provide a great excuse for extravagance, we got superior rosewater and beautiful pistachios and set to baking. These are my new favorite cupcakes. The rosewater is delicate and fragrant and complements the pistachios superbly. The only other spice is a bit of cardamom—no vanilla or other flavorings. The texture is perfect, light and moist. These feel far fancier than I thought a cupcake could and they aren’t even hard to make. I made these again yesterday and I’m resisting sneaking into the kitchen right now. (A few tips for those planning to make these: buying shelled pistachios and putting them in a spice grinder or food processor, rather than shelling and chopping them by hand, will cut out the only labor-intensive parts of this recipe. Also, the recipe doesn’t actually say when to add the pistachios to the batter, but putting them in with the rest of the dry ingredients works fine.)
And last, the Mexican Hot Chocolate Cupcakes. I can’t take credit for these, either, as I was busy making the ones above, but I will make them in the future. (With even more cayenne. I like a kick.) The spices in these cupcakes make them more complicated than the basic chocolate ones. Next time I’m in the mood for chocolate, I’d make the Mexican variety first.
July 7, 2008
Hi there. Remember me? I enthusiastically reported a Wheeler’s tasting in March, then mysteriously disappeared. Sorry! In truth, my disappearance was not so mysterious; it can be summed up in the word “college.” College has a tendency to swallow people whole and only spit them back out come summer. Summer came, and then I traveled here and there, but I’m finally back home and I’ve been itching to blog.
Please know that during my hiatus I continued to read my beloved vegan food blogs—I was too ashamed to comment—and I continued to cook and photograph the results. So I have a handful of posts for you, and I plan to cook the rest of the summer and even in the fall (with more success, I hope, than I had last semester). Without further ado, onto the three-and-a-half-month-old Wheeler’s tasting.
Although I could only stay long enough to try four flavors of the much-blogged-about vegan ice cream, it was enough to convince me that Wheeler’s is for real. Meaning, as delicious as I’d heard. Pictured above is peanut butter.
This one, peanut butter banana, was my favorite. It was creamy and thick, plus I’m a sucker for ribbons of peanut butter in ice cream. God, how I wanted to ask for another sample, but the Wheeler’s representatives knew my face.
Here’s pink champagne sorbet. It’s made with real champagne and you can definitely taste it.
The last one I had, chocolate baby coconut, is not pictured (it was rather unphotogenic, and I got some weird looks diving under tables in search of decent lighting). It was more sorbet-ish than the other ice creams, which I wasn’t wild about, but it was satisfyingly rich and well-flavored. Asylum, where the tasting was held, is pretty cool, too—I had home fries and vegan sausage and met some great people, including a woman from Compassion Over Killing, the DC-based organization the event benefited.
I just got an ice cream-maker for my birthday, so you’ll be seeing my creations on here, too! Tips welcome; I think I’ll start with the Veganomicon recipes.
March 16, 2008
Something is going to happen. Something wonderful. Something delicious. Something sure to be amazing.
Something that can only be…A WHEELER’S TASTING IN DC. If you have no idea what I’m talking about, you obviously haven’t been keeping up on your vegan blogs for the past few months. Wheeler’s Black Label Vegan Ice Cream is pretty much the talk of the town. It’s vegan ice cream that (word on the street has it) blows every other vegan ice cream on the market away. And it’s about time, isn’t it? I prefer Tofutti to the other brands available, but it’s not sensational. Still, I’m withholding judgment until I taste this upstart myself.
And it’s a big deal for DC that we’ll be able to. Toward the end of January, Wheeler’s had a big tasting weekend that included Philadelphia, Boston, and New York. Snubbed for Philly? I was not pleased. I mean, we are the capital of the United States. But our day has come, so let me tell all you Washingtonians (and suburbonians) exactly what day it is. Here’s the information—hope I’ll see you there!
WHAT, PRECISELY: “A fun-filled COK (Compassion Over Killing) benefit bash! We’ll be serving free samples of premium vegan ice cream, courtesy of Wheeler’s Black Label Vegan Ice Cream, plus ten percent of sales from Asylum’s vegan menu will be donated to COK.”
WHEN: This Saturday, March 22, 2 – 4 p.m.
WHERE: Asylum Lounge at 2471 18th St., N.W., Washington, D.C.
METRO: Adams Morgan Metro station on the red line
RSVP: firstname.lastname@example.org or 301-891-2458
March 8, 2008
Yes, these would be Beverage–Themed Cupcakes #4. And there are still more I want to make (Mexican Hot Chocolate Cupcakes, Margarita Cupcakes). Vegan Cupcakes Take Over the World has not yet failed me. I made these for last weekend’s dinner party and they went fast. Even the leftover Cappuccino Creme filling went fast. For the record: my agar-agar flakes mysteriously disappeared, but the filling worked just fine without them (I increased the arrowroot powder to make sure it got firm enough). Here’s the cupcake-filling saga; it begins with the unadorned cupcakes above.
First you stick your (clean) finger in the cupcakes, hollowing out a little reservoir by pushing around the sides of the hole. In my first attempts, the holes weren’t big enough—that means less Cappuccino Creme. No. You want lots of Cappuccino Creme. Make a big hole.
Then you use a pastry bag (or, in my case, a Ziploc-knockoff resealable bag, the poor man’s pastry bag) and fill those cupcakes. This part is a lot of fun. You’d be surprised how much creme can fit in those nice holes you’ve made.
Et voila! Your filled cupcakes, dinner party-ready. If you like you can spread more of the creme on top—I had plenty left over. Or you can let your cupcake eaters spread their own. Either way, you are sure to win friends and influence people with these cute caffeinated cupcakes.
March 2, 2008
Oh yeah. An all-vegan dinner party. Whose chefs, with the exception of me, are not vegan. Aren’t my friends great?
What was most impressive about this dinner party was not its veganness, however—that accomplishment may have impressed my lacto-ovo and omni friends, but most of you know that’s no problem. The feat lay in cooking all our dishes in a tiny, dirty dorm kitchen with a stove that only has the strength to heat two burners at a time, a considerable shortage of pots and utensils, an oversensitive fire alarm, and a handful of neighbors trying to make their own dinners. Sure, I broke my blender. Sure, we had to waft smoke out the windows with plastic bags. But the food was excellent. And for managing as successfully as we did despite the circumstances, I am particularly proud of us.
On to the fare. What you see above is a vegetable stir fry with fried tofu and a most delectable peanut sauce (not pictured). I’m not responsible for any of that, although I did graciously offer my taste-testing services to its cooks.
At first I was just going to make dessert (more on that later), but we thought we might not have enough food (ha!), so I decided to make a double recipe of my easy-delicious staple, Mac and Cheese from FatFree Vegan Kitchen:
Good as always. Below you see a full plate, which has both of the above dishes plus “Mullatkes”: potato-sweet potato latkes, loosely based on the Potato Latke recipe in Veganomicon. There were about ten gazillion of these, the majority of which we ate while we cooked. I think they might have been the best latkes I’ve ever had, and I’ve had a lotta latkes in my day. (Sorry, I just can’t resist the opportunity to make latke puns.) And we even had vegan sour cream on the side! It was practically Channukah.
Not pictured are the tasty but unphotogenic Tom Yum Soup, Amy Winehouse, eighty-three dirty dishes, and Cappuccino Cupcakes. The cupcakes are my babies and thus get their own post. So stay tuned…and throw a dinner party this weekend.