What we've been eating...

Walnut-mushroom loaf with mustard greens and sweet potato friesAndrea's easy vegan cooking

Another week of dirt under the nails. At this time of year I become more obsessed with what to plant than what to eat. Quite a few times in recent posts I've described the mutant invasives that have in the past covered our house in vines, and our battles against them. The vines looked nice but were so aggressive I was afraid that one day I would wake up and have to hack my way out of the house. :) They peeled off the paint and shredded the window screens.

Tofu scramble from "Vegan Brunch" made by my sonAndrea's easy vegan cooking

In order to remove them, we also had to remove all the plants that were tangled with their roots, so we were left with a lot of bare ground around the perimeter of the house. The strips along both sides of the house are now more or less planted, and the area behind the house is more than half completed. My back hurts and I'm tired. Most of the plants came from my terrace gardens that are about to be bulldozed by the city so they can replace the sewer pipes. There's a bulldozer thingy parked on the terrace, and pipes scattered about. If they don't wreck the gardens, I'm not sure what I'll do, since I plundered them freely to harvest plants for other spaces, and they now look pretty bad. Oh well. Guess I'll just have to wait and see.

Samosa mashed potato pancakes from "Vegan Brunch"Andrea's easy vegan cooking

Cooking is still happening, and I will describe some of the foods we tried from "Vegan Brunch," and other stuff we've eaten lately. Tonight, with my husband in Chicago, my son at work and the dog not in the mood to cook, I took the leftover aloo gobi and rice from last night and added tamarind paste and red pepper flakes. The tamarind turned it a brownish color that didn't look especially photogenic, so I just ate it without taking a picture. It was ok but I probably won't do that again. The curry pictured below is from earlier in the week.

Both "Vegan Brunch" dishes were made by my son. He added tomato and zucchini to the basic scramble, but I believe he made the samosa cakes by the book. He can really eat a lot, but this recipe is meant to serve many people at a brunch, and although I told him to cut it at least in half, he made the whole thing. Let me tell you, it makes a lot! He had some difficulty with the mixture being too soft, even though he added extra flour. If anything, it seemed even softer and harder to fry the next day. But it sure tasted good.

Random potato and pea curryAndrea's easy vegan cooking

The loaf pictured at the top of the page was made with quinoa as suggested by Happy Herbivore in her post about "hippi loaf." It tasted really good but I like my loaves a little firmer so will probably go back to using rice or breadcrumbs. The next day we formed the leftovers into burgers, fried them in a little oil and put them on buns with lettuce and tomato.

.....................................................................

Here are a couple of shots from our veggie garden. First is the Thai basil looking all cozy in its mulch nest.

Andrea's easy vegan cooking

And here is a cherry tomato called "Tumbling Tom." It's supposed to be ready 45 days after setting out the plant! I have visions of it climbing up its trellis and cascading over the sides of the pot. We'll see. So far it doesn't seem to be doing much. Has anyone planted this tomato?

Andrea's easy vegan cooking

Note: Just googled this plant and the person I got it from must have been confused because all the information I found says it matures in 65–70 days. Darn.

I Scream Ice Cream: mango-banana-ginger-chocolate chips

©Andrea's easy vegan cooking

I've been seeing lots of ice cream posts lately, so naturally, I wanted ice cream, too. The post that finally sent me over the edge was this one at eat'n veg'n. After I saw it all I could think about (other than gardening) was making ice cream. It's also been at the back of my mind that Wheeler's Black Label Vegan Ice Cream is releasing an ice cream cookbook ("Vegan Scoop") in June and is going to do a virtual book tour on lots of blogs. The blog you are reading right now will be hosting Wheeler's virtual tour on July 7, and they've sent me an exclusive recipe to try out and share. But this isn't the recipe. I thought I'd wait until closer to the date of the tour before I posted that recipe. You're probably wondering how a virtual book tour works, and so am I. Guess we'll find out together.

The ice cream I saw on Diann's blog was made with cashews and fruit, and although I've made cashew ice cream before, I've never done it quite this way. She made hers with peaches and strawberries but mine is made with banana and mango. I used frozen mango so I could eliminate the "chill in the refrigerator for several hours" part because I am impatient that way. And I happened to have a bag of frozen mango from Trader Joe's that I've been adding to smoothies. And I wouldn't have to touch the mango skin.

©Andrea's easy vegan cooking

I used to love mangoes, especially the champagne mangoes I used to find three for $2 at Whole Foods. They were fabulous, and I ate them whenever I could. Then one day I must have gotten a little too enthusiastic and was kind of gnawing the inside of the mango skin to get every last drop of fruit. The next thing I knew my lips and the whole area around my mouth were red and swollen and covered in nasty, itchy, burning bumps and welts. I was horrified because for one thing it was ghastly looking and extremely painful, and for another, I did not want to be allergic to mangoes! I didn't eat mangoes for about two years.

My friend Lorraine said I was likely just allergic to the mango skin, but that I could probably still eat the fruit if I didn't touch the skin. She wears rubber gloves to peel the fruit and never touches the mango skin with her bare skin or she gets that horrible rash. I was too afraid to try until recently, when I was missing mangoes so much I bought the bag of frozen fruit. I added a few pieces to a smoothie and told my family that if I stopped breathing they should call 911. So far so good. I've consumed almost the entire bag without incident. However, from what I've learned about mango allergy, you can be allergic just to the skin, or to the whole fruit. So if this has happened to you, make sure you have access to medical help before you experiment with eating the fruit! Allergic reactions can be fatal.

©Andrea's easy vegan cooking

• 1 cup raw cashews
• 1 cup rice milk (or other non-dairy milk like coconut or soy)
• 1 banana (at least 1 cup of slices)
• 2 cups frozen mango chunks
• 2 large strawberries
• 1 to 2 teaspoons grated fresh gingerroot
• 1/2 cup agave syrup
• 1/4 cup semi-sweet chocolate chips (optional but highly recommended because the bitter chocolate contrasts beautifully with the sweet mango flavor)

1. In a blender, grind the cashews to a powder. Scrape down the sides to make sure all is ground.
2. Add the rice milk and blend on high speed until very creamy. Check to make sure all graininess is gone.
3. Add banana, agave and ginger, and blend.
4. Add mango and strawberries and blend until mango is puréed.
5. Freeze in an ice cream freezer. When almost frozen, add the chocolate chips, if using.

This was the creamiest and best ice cream I've ever made. It was fabulous. In fact, it was better than any of the commercial non-dairy ice creams we've bought. For my taste, it was a little too sweet (my husband didn't think so) and I'll reduce the sweetener next time. I used 1 teaspoon of gingerroot and will probably use 2 next time because I love ginger.

Read more about ice cream makers here. There's also a recipe for chocolate ice cream.

©Andrea's easy vegan cooking

Rhubarb-banana tart

 

It's time for the annual "rhubarb ritual." This refers to the moment I realize there are still bags of rhubarb in the freezer that need to be used up. But then I think, "why would I want to use old, frozen rhubarb when there's new fresh rhubarb growing in the yard. Sigh. Another year's crop of carefully washed, cut and individually frozen on baking sheets before being packed into freezer bags for the winter rhubarb is destined for the compost. Why don't I use it? Why do I freeze it? Why do we eat rhubarb only once a year? (Twice if there are leftovers!) And what will this year's ritual rhubarb dish be?

Truthfully, I love rhubarb cobbler and I never get tired of it - how could I when I only make it once a year? But this year I wanted something a little different, so I decided to try combining the nicely tart rhubarb with very sweet bananas and raisins, just to see what would happen. I also wanted to use the very cool tart pan I was so excited to find at a garage sale a couple of years ago but have probably only used twice. It seemed appropriate to combine the once-a-year ingredient with the once-a-year pan.



Well, the rhubarb plant got a workout this year because I wasn't 100% satisfied with the first tart, and decided to try again. It's not that we didn't like it - we ate the whole thing - but it wasn't quite right. The crust was too hard and there wasn't enough banana. Looks like we'll be eating rhubarb more than once this year! I do want to warn you that I like things tart, and this tart is tart is tart is TART.




Rhubarb-banana tart (11" tart pan)

• 4-5 heaping cups fresh rhubarb, cut into 1" pieces
• 2 level tablespoons coconut flour (this is for thickening the rhubarb juices. Coconut flour is very absorbent so measure carefully. You don't want to soak up all the juice.)
• 1/2 cup sucanot (more if you like it sweeter) or other sweetener (I almost used agave syrup or maple syrup)
• 3 bananas, mashed
• 1/2 cup raisins
• 1 teaspoon cinnamon
• 2 tablespoons unsweetened, dried coconut (optional)

Pressed pastry

• 1/2 cup walnuts, raw or toasted
• 1/2 cup rolled oats
• 1 cup white whole wheat flour
• 2 tablespoons sucanot
• pinch of salt
• 3 tablespoons oil
• 4-6 tablespoons cold water

1. Pulse the oats and walnuts in a food processor until they look like cornmeal.
2. Add the flour, salt and sugar, and pulse a couple of times to combine.
3. Add the oil and pulse to incorporate. (I'm talking quick buzz buzz.)
4. Add 4 tablespoons of water and pulse a few times. Continue adding water a tablespoon at a time until the mixture is still crumbly but sticks together when you press it with a finger.
5. Lightly spray the pan with oil and, with floured hands, start pressing the crust into the bottom of the pan. You want a thin but not too thin, even crust. When the pan bottom is covered, nudge the remaining mixture onto the sides with the backs of your fingers. At this point I start to worry that there won't be enough, but there always is! When the crust is complete, place the pan into the fridge (or freezer if you have space).
6. Toss the rhubarb with the coconut flour, sugar and cinnamon in a large bowl.
7. Mash the bananas. If you mush them up a bit with your fingers while still in the skin, they will mash right up when the skin is removed. Mix the bananas and raisins into the rhubarb, taking care to incorporate completely. Arrange the filling in the crust.
8. Bake in a preheated 450˚F oven for 15 minutes. Turn the heat down to 350˚F and remove the pan from the oven so you can sprinkle the top with coconut. Return the pan to the oven and bake 20 minutes or until rhubarb is tender but still holding its shape.
9. Cool. Eat. I like my tart chilled.

The unbaked pie going into the oven

Okay, so you're probably wondering if making this tart was a lot of time-consuming trouble. If you do it like I did, the answer would have to be "yes, about four days worth." First I went to get the tart pan but it wasn't in the drawer under the oven, where I've always kept it. In fact, it was nowhere to be found, and no one in the house had a clue what could have happened to it. (The usual.) I searched everywhere with no luck. I finally decided that I really do need this pan and walked to the local kitchen store (Orange Tree Imports on Monroe St.) and found the exact pan on sale for only $12.99. Cool. The problem was it came in two sizes (9" and 11") and being a Libra, it took me a ridiculous amount of time to decide which size to get. By the time I finally had a pan, it was late and I didn't want to make the tart anymore so it was put off until the next day.

The next day I started gathering my equipment and ingredients and discovered my 1/2 cup measuring cup was missing from the baking cupboard. Are there gremlins living in the house? What is going on? I did a thorough search of the pull-out trays in the cupboard, and in the process knocked over the dog's full water dish, which is on the floor near the cupboard. I could go on and on about how I couldn't sprinkle coconut over the tart because my husband used the coconut up making burned granola and didn't add it to the shopping list blah blah blah. But why bother; you get the picture. At one point my son bopped into the kitchen and remarked, "It seems to be taking you an awfully long time to make that." . . . And then I made it again two days later. It probably won't take you long at all.

.............................................................................

Dangerous chemicals in "natural" productsI prefer as many of the products I use to be as safe as possible as well as cruelty free. I've been using Mrs. Meyer's dish liquid and other household cleaning products because I was assuming they were natural and safe, but the dish liquid tested out to have an alarmingly high level of 1,4 dioxane, a known carcinogen. Mrs. Meyers Clean Day Liquid Dish Soap had the highest levels of the carcinogen at an alarming 204 ppm (parts per million), ten times higher than any other product’s current results in a recent study. Other products familiar to health-oriented shoppers were also found to have high levels of this dangerous chemical.

Two studies (the original, and a follow-up to determine improvements), "looked specifically at products that come in contact with the skin. The studies were commissioned by the Organic Consumers Association (OCA), a watchdog group with over 500,000 members, and were overseen by environmental health consumer advocate David Steinman (author of The Safe Shopper’s Bible). The independent third-party laboratory, Bodycote Testing Group, known for rigorous testing and chain-of-custody protocols, performed all testing. The products selected for the study are available at popular retail outlets."

About 1,4-Dioxane
"1,4-dioxane is a petrochemical "known to the State of California to cause cancer" under Proposition 65. Due to its toxicity, many consumers would not expect to find it in "natural" or "organic" branded personal care products. The contaminant 1,4-dioxane is a byproduct of the ethoxylation process, which is a cheap shortcut companies often use to provide mildness to harsh cleaning ingredients. 1,4-dioxane is also a suspected kidney toxicant, neurotoxicant, and respiratory toxicant, according to the California EPA, and it is a significant groundwater contaminant. While previous studies have revealed the presence of 1,4-dioxane in baby, children's and adults products and those mislabeled as "organic" and "natural", this latest study shows the toxin is being significantly reduced as many brands reformulate."

You can find more information about the studies at the Organic Consumers Association Web site and also a link to a file listing specific products to choose or avoid as well as ingredients to avoid in products not on the list.

©Andrea's easy vegan cooking