Thursday, September 18, 2008

September 8th, 2008

September 8 Rawish Meal
Say "Yes!" to France!
In honor of the bike-in movie at Spider House tonight, The Triplets of Belleville, we decided to make a French meal.


September 8
Ashley versus the groceries.
The large bucket is for collecting coconut water and you can clearly see the giant stack of tofu beside her.


OKAY, FIRST WE NEED A SALAD
Creamy Garlic Salad Dressing
1/2 cup lemon juice
1/2 cup shoyu
10 cloves garlic
1 cup oil
a little pepper
=
the best salad dressing on the face of yum!


This dressing was stupidly good. We ate it over greens and spiralized beets. It would also go well with a cold noodle salad.


VEGAN QUICHE - 5 kinds
September 8
We made the quiche crust from scratch and saved about $10 by doing so. I used the recipe from Veganomicon and let it chill for about 30 minutes.
This went in the quiche
While I prepped the quiche innards of tofu and tempeh, Ashley prepped little bowls of veggie fillings to go in the quiche. Pictured above is tomato and basil.


Tempeh!
To prepare the tempeh: simmer 3 tablespoons earth balance with fresh diced garlic and scallion. Add 1/3 cup shoyu and 1 cup water. Simmer tempeh for 20 minutes.
Quiche mixture before blending
This is the filling for the quiche:
1.5 blocks of tofu
2 tablespoons flour
2 tablespoons nutritional yeast
4 tablespoons yellow mustard
4 tablespoons shoyu
Mix in:
green onions
cooked and spiced tempeh, one block
Quiche mixture all blended
Quiche mixture all mixed up - woo hoo!
Quiche before cooking
Little quiche before baking. Look at what a good job Ashley did on those crust ridges! I baked this little guy for about 1.5 hours at 350F (our oven sucks and everything takes 2x as long).
Vegan Quiches
Basically I repeated the above steps (making the basic filling in the blender, then adding the veggies and mixing them all together) for the rest of the quiche.
Finished Quiche: tempeh, tomato/basil, squash, pepper x 2


RAW SOUP
Raw Celery Soup
In a blender, Ashley mixed up whole lot of greens (basil, broccoli, celery), garlic, dill and cashews with coconut water. Salt and pepper to taste. I think we made 4 blender fulls to feed our crowd.


SPICY COCOA TRUFFLES
Spicy Cocoa Truffles
Coconut Meat, 1 cup
Almonds, 2 cups
Cashews, 1 cup
Dates, aprox. 5
Agave, 1/2 cup
Vanilla Extract, 2 tablespoons
Cocoa Powder, 1 cup
Cayenne Pepper, 1 teaspoon
Nutmeg, 1 teaspoon
Cinnamon, 5 teaspoons
all blended into yum and altered to taste.
Cussing Spices
Don't forget the secret ingredient!
Spicy Cocoa Truffles
Using a ice cream scoop, I made individual truffles and put them in the freezer to harden.


CAN'T WE EAT NOW?
September 8 meal
Salad with spiralized beets (raw)
Creamy garlic dressing (raw)
creme of celery soup (raw)
Quiche: tempeh, tomato/basil, squash, pepper
Spicy Cocoa Truffles (rawish)


September 8 meal
What a spread!

The Verdict from house members:
- Many members ate the dessert before and after the meal (quelle surprise!)
- The soup was a big hit
- The quiches that we let cook longer turned out better
- People actually like beets!!!

What we listened to while cooking:
Dolly Parton - Little Sparrow (whole album)
Eels - Blinking Lights and other Revelations (whole album)
The Faint - Misc. songs

3 comments:

What would Mookie do? said...

yum. love the preso. i'm getting back to my vegan roots and welcome your blog for inspiration.

thanks.

Uke said...

i dont know how i got to this blog but i loooved what you are cooking. I am a vegetarian (for 5 years now) trying to go vegan. Unfortunately, where i live is quite difficult to find vegan stuff!
I'll keep visiting for new ideas i can adapt!

matt said...

Lady, I didn't know you had a food blog. I found this on the fashion article about you. I LOVE food blogs!!! I'm going to put this on my reader.