Party Rye Toast

Vegan Month of Food 2017

"Lines and Light"

(a line or two or original poetry or a photo of light every day during October)

Don't trip on the hound dog, she's laying on the floor

Just trying to get some coffee, but can't get through the door

This happens every morning

She never gives us warning

Don't trip on the hound dog, she's sprawled out on the floor

(Please set these lines to banjo music)

Day 6: Vegan Cheese- Showcase your best 'cheezy' dish

It's pretty amazing that CHEESE is the main reason people give for not 'being able' to go vegan..... "I could be a vegan if it weren't for CHEESE," people say....... then why don't you become vegan except for CHEESE? I respond with a smile and clenched teeth. I have NO sympathy for this type of 'almost' vegan....don't they know where cheese comes from? Maybe not.....I can't even think about it and that's the truth. 

Vegans must *must* MUST be able to counter people's OBSESSION with CHEESE! I think I've read there is something in CHEESE that's actually addicting and I believe it! 

I don't like any of the vegan cheeses found in the grocery; I can easily pass on all of them. I simply stopped eating the stuff....and no, it wasn't easy, but I did it and I lived to tell about it. 

I have conquered a simple vegan parmesan and that's featured here today. 

These party rye toasts are really good, and just like dairy CHEESE (sob, sob...I can't even think of the cruelty....), they are addicting. Plus they remind me of my mother....and the 70s....and cocktails....and Christmas.... and cousins.... 

Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo

Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!

Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!

Vegan Parmesan Cheese Two

I recently took an excellent 'Non-Dairy Cheese Making' class. The room was filled with vegans and the vegan-curious, and I felt so comfortable being with them! Some folks were looking for ways to eliminate lactose from their diets. Others were life long vegans. The woman sitting next to me had been eating vegan for three weeks - I hope she was inspired and not overwhelmed. The diet is amazingly simple - eat vegetables, not animals. All the other stuff, like the following recipe, is just icing on the cake.

This cheese tasted EXACTLY like dairy Parmesan. The only thing I do not like about it is that it kinda melts a bit when sprinkled over hot food and becomes a bit saucy. If you don't mind that, then this is the new Parmesan for you.  I actually mixed in this cheese with a batch of cashew Parmesan I had in the fridge which created a superb creation!

The recipes from the Non-Dairy Cheese Making class came from these books: Artisan Vegan Cheese by Miyoko Schinner, Non-Dairy Formulary by Skye Michael Conroy, and The Un-Cheese Cookbook by Jo Stepaniak. I do not know which author gets credit for this recipe. Sorry!

1 Cup almond meal
1/4 toasted pine nuts
2 T nutritional yeast
1 T mild miso
1/2 t salt
1/4 t onion powder
1/4 t garlic powder

Process in a food processor or high speed blender until finely ground. Store in refrigerator.

Party Rye

Here's another totally retro recipe I served as a lunch time snack on Thanksgiving. I remember eating these toasty little guys as a young girl when my mom would make them for cocktail parties. Now that I think of it, that probably annoyed her - us kids sneaking around in the kitchen, snatching her carefully prepared party food while she was trying to pull off a party. Sorry Mom! These were worth it!

I veganized the recipe and they turned out exactly how I remember them. What gives this simple recipe its unique taste is the rye bread - do not swap out the rye bread. Search high and low for Rubschlager Brand Cocktail Rye bread .....or take the time to cut tiny squares from another type of rye bread.

Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo

Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!

Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!

3 Noteworthy News stories you may have missed – Plus my favorite Tapenade

In honor of the 20^th anniversary of Kurt Cobain’s death, NPR recently interviewed a man who has written his 2^nd book about the man. I had no idea there was even one book about Cobain, but I have since learned there are many, many, many. Why? I don’t know. Nirvana fans, my apologies. What’s so fascinating about this guy?

"Kurt loved plaid."

Well according to the radio interview, Cobain is responsible for the word *grunge* and all that is associated with that term – including, of all things, fashion. You can literally google the term ‘grunge fashion’ and see entire lines of clothing. Thanks, Kurt.

"I'm now going to add a stick of butter....."

And speaking of drug abuse, how about recent news that Nigella Lawson was barred from entering the United States for previous drug use? Seriously? Please compare that to the dozens of American celebrities and politicians (including our current president) who flaunt their drug use in our faces and continue to live very happy and productive lives in the lime light. Rob Ford, anyone? Uh, no thank you. Let’s cut the domestic goddess some slack. Any woman who snacks while standing at the fridge in the middle of the night is all right with me.

"Honey, let's eat in tonight."

Have I upset anyone? Well here’s my last noteworthy news story. I hope you are sitting down. A Michigan couple recently burned down their apartment complex while using a blowtorch to remove the fur off of a squirrel they were planning to eat for supper. More drug abuse? Possibly. They don’t call it dope for nothing.

Here’s what you need for the world’s BEST Tapenade – everyone RAVES about this:

1 lemon – zest and juice

2 small cloves garlic, minced

8 ounces best quality black olives, minced

½ C fresh flat leaf parsley, minced

4-5 green onions, minced

½ C walnuts, minced

1 C fresh parmesan cheese, grated very fine

4 T olive oil

Mix well and serve with crackers. If using a food processor, watch that you do not pulverize anything beyond recognition. Leave it a bit chunky for the best taste.

Cheese Straws

“Mrs Dalloway is always giving parties to cover the silence” 

― Virginia Woolf, Mrs. Dalloway

Last summer my daughter and I both read Virginia Woolf's "Mrs. Dalloway" while we were traveling to Tennessee and back.  It's terribly difficult to describe the plot of this short novel, but I'll simply say that it's the story of a high-society London woman who spends an entire day preparing for a party. The supporting characters are all people who have touched her life in some way or other - some are invited to the party and others are not. I was never really sure if Mrs. Dalloway is a happy person or a discontent person. The quote above makes her seem very shallow and trivial, but I liked her.  Obviously, I am not a literary critic!

The novel touches on so many themes - including mental illness, suicide, unrequited love and post traumatic stress.  The story is set in 1914, which I love and the book is chock full of memorable lines. My daughter and I kept interrupting each other to read aloud.

"Mom, listen, 'The world wavered and quivered and threatened to burst into flames.'” 

"Jenny, listen, 'What does the brain matter when compared with the heart?'"

"Mom, listen, 'She always had the feeling that it was very, very dangerous to live even one day.'"

"Jenny, listen, 'They went in and out of each other's minds without any effort.'" 

Needless to say, Mrs. Dalloway's party is a great success and she is the toast of the town. We, the readers, are left to wonder if that's all that's needed for happiness in this life..... "Her life was a tissue of vanity and deceit." 

And speaking of parties, here's another appetizer I served at my recent Valentine’s Day dinner party – everyone always loves these. Click here for the recipe which is on my other blog – did you know I used to write another blog? Lots of great stuff over there.

I think it's important to consider if you want your appetizers to be eaten with fingers or with silverware. If you go with silverware, then you need places where folks can set their drinks. You also need plates. 

For my entire Valentine's Day menu, click here. 

Vegan Parmesan Cheese

V is for Variety and D is for Dang Best Craziest Thing

Welcome to the Vegan Month of Food (VeganMoFo)  I intend to post 20 times during the month of September – all about vegan food. Check out the gals who organize the project here, and search out other fantastic vegan bloggers. I decided on the theme of “V is for Variety” because, honestly, once I quit the chicken breast – my food choices exploded! Join me!

I guess if you are eating the real, authentic Parmigiano-Reggiano cheese – you know, the official cheese from the official region in Italy – you can skip over this post. But if you are eating the dry dust from the green cans, please continue reading. You can tell if you’re eating the real cheese because its name is stamped on the rind; you can tell you’re eating the imitation cheese if it comes in a green cardboard can. You can also tell you are eating the real stuff if you are paying $15.00 per pound; it’s fake if it costs only $2.79 and can be found at the Dollar Store….in a green cardboard can.

Now, I know it’s the Vegan Month of Food, and I truly want to honor all the rules: post 20 times and talk only about vegan food. And so far, I am doing great. But I will confess that I do indulge in a bite or two of Parmigiano-Reggiano cheese once in a while. Why? Cuz it’s awesome. And no nasty comments from you militant vegans out there….I am trying my best and that’s all anyone can ask!

In the meantime, check out this crazy recipe for vegan parm. It’s actually pretty darn good. I mixed it in with some Israeli couscous, roasted tomatoes and fresh basil from my garden.

Hey, if you are still using parm from a green cardboard can with a shaker top – STOP it! Try this instead! It’s better for you and it’s wholesome and it’s salty and it’s nutty and it tastes better than what you’re currently choking down!

Here’s what you need:

¼ C nutritional yeast      

1 C raw cashews              

1 t salt

Here’s what you do:

Process in a high speed blender until a powder is produced. Store in an air-tight container in the fridge.

Sprinkle away!

Spice Rack Challenge: Cinnamon: Mushroom Moussaka

I may have gone off the proverbial eggplant deep-end with this recipe. If you have been reading this blog for any length of time, you know I love eggplant. I promise I will refrain from using eggplant on the blog for a few months. Just please allow me to tempt you with one last eggplant recipe here… and yes, there’s cinnamon in there – in fact, it is the signature flavor of moussaka…. besides eggplant.

(To check out the other Spice Rack Challenges I have participated in click: mace, basil, coriander,  cardamom, mint, dill, …. To check out the various Spice Rack Challenge Round Ups, click on Mother’s Kitchen here. )

Straight from Moosewood Cookbook (another favorite of mine, along with eggplant) – I present three of the loveliest layers of flavor you will ever eat: Mushroom Moussaka.

1.       Peel and slice 3 medium eggplants about ¼ inch thick. Salt the slices and layer them in a colander. Allow the salt to draw out the bitter juices of the eggplant. (about 20-30 minutes).

2.       While the eggplant and salt are doing their thing, start on the mushroom layer. Saute 2 cups of chopped onions. Add 2 pounds of sliced mushrooms and cook together till nice and golden and soft. Add about 5 cloves of chopped garlic also.

3.       Add a 14 ounce can of diced tomatoes with all the liquid and 6 ounces of tomato paste. Spices include 1 teaspoon cinnamon, 1 teaspoon oregano, 1 teaspoon basil and lots of black pepper. Stir and cook. Stir and cook. It will get nice and thick.

4.       Add 1 C fresh parsley, ½ C bread crumbs and ½ C parmesan cheese to the mushrooms. Mix well and set aside. That layer is done!

5.       Rescue the eggplants from their salt bath. Pat them dry with clean towels. Bake them in 375 degrees for about 20-30 minutes till super soft. They can pile on top of each other on the baking sheet. Another layer done!

6.       While the eggplant is baking, work on the Béchamel layer. Melt 3 T butter. Add 4 T flour. Whisk and cook, whisk and cook. Slowly pour in 2 ½ C hot milk (I use skim). Whisk and cook for about 8 minutes. Add 2 T more of flour. Whisk and cook. Add 1 C Parmesan cheese and a sprinkle of nutmeg. Whisk and cook. The sauce should be thick and smooth.

7.       Ready for the famous moussaka layers? Oil a huge casserole dish and start the layering: ¾ of the eggplant, then all the mushroom sauce, then the remaining eggplant, then all the béchamel sauce. Sprinkle the top with bread crumbs and a bit more Parmesan. Bake in a 375 degree oven for about 30-40 minutes.

8.       Allow to cool for a while before cutting (unlike me) to get a great layered effect when you serve it.

Some thoughts: I made this on a Tuesday. I get crazy menu ideas sometimes and get in the mood for a ‘big’ meal on a work day. But you know what? Making this for my family is not really all that ‘big’ to me; I love getting creative in the kitchen and I find ‘big’ cooking to be very relaxing. I mean, look what I created!! It’s beautiful – you have to admit that, even if you don’t like eggplant!

This is a huge recipe, so be prepared for leftovers. My hubby thought it was a bit saucy and could have used some rice. I loved it as is and happily ate it that night and for lunch for the next few days!

So what about you and eggplant? Lover or hater?

PS – I was just looking around the internet at other Moosewood Mushroom Moussaka recipes to find a handy link for you and they are super easy to find. Click away. But what I notice is that most of them out there use eggs in the béchamel sauce, which means that those recipes come from an older version of the Moosewook Cookbook. I use and love the revised edition.

Hey- is anyone out there up for a Moosewood Cookbook Challenge in the coming year??? You know, maybe make something from one of the famous Moosewood cookbooks once a month and round them up here? Let me know!  

Eggplant Parmesan - Lite

Don’t let the word ‘eggplant’ turn you off- after all, it’s just a vegetable.  Don’t let the word ‘lite’ turn you off – there is no frying involved here, and taste is not compromised at all.

Straight from my favorite cookbook, Moosewood Cookbook, New Revised Edition, I present a classic. Only better. 

Follow the directions exactly and you will have the most impressive (and easy) and I predict your

 'new favorite way' to serve eggplant - ever. 

(I think my star, check mark, smiley face, and gross smudge speak volumes.... don't you?)

Gather all the goodies. 

Be sure your bread crumbs are highly seasoned. Bake the eggplant till it's nice and soft and toasty on both sides. Sometimes, I flip it over to brown it. You could always give it the broiler treatment. 

Also make sure your tomato sauce is highly seasoned. I sauteed garlic in olive oil, added a large can of tomato puree, seasoned with basil, oregano, thyme and red pepper flakes. 

Sauce. Eggplant. Cheese. Repeat. 

"Heaven!" she sang. 

One Year Ago:  Pimento Cheese - a classic and always a hit
                          Sunshine Chicken - great for a quick and low cal/ low fat dinner idea. Great leftovers for lunch also. Tangy. Sweet. Sticky. 

Spice Rack Challenge : Basil

Chapter One:

Search around for a great way to use basil – of course it must be paired with other summer essentials: tomatoes, zucchini and eggplant.

Chapter Two:

Settle on Cornmeal-Crusted Roasted Ratatouille Tart…… directly from Food Network website and Ellie Krieger (one of my favorite TV personalities)

Chapter Three:

Go to the garden and see that there are only TWO basil plants this year…… spend some time wondering how that happened. Not enough for homemade pesto, sigh……. Will I have to purchase basil?? Horrors…..Is there still time to plant more? 

Chapter Three and a half:
Looking for a super way to use tons of basil? click here for my pesto recipe.

Chapter Four:

Make a trip to the health food store for corn meal.

Chapter Five:

Gather the simple ingredients and study the recipe. (Ellie Krieger’s recipes sometimes have way too many steps, but they are always worth the effort.)

 Chapter Six:

Make the crust.

Chapter Seven:

Bake with foil and beans.

Chapter Eight:

Bake longer without the foil and beans.

Chapter Nine:

Sautee shallots.

Chapter Ten:

Thinly slice all the tomatoes, zucchini and eggplant. 

Chapter Eleven:

Slowly roast the veggies.

Chapter Twelve:

Allow everything to cool.

Chapter Thirteen:

Layer all the goodness - veggies, cheeses, basil– beautiful really…. 

Chapter Fourteen:

Bake and serve with couscous salad.

Review:

We absolutely loved the layered veggies in this tart, but did not enjoy the crust. It was too dry and ‘corny’ for our taste.  This recipe only calls for 2 T butter and 2 T oil in the crust, whereas in other crusts there in an entire stick of butter and sometimes even more fat (cheese, or whatever.) So, if you’re looking to curb calories, this crust is fine. If you’re looking for a flaky bite, search for a different crust. If you want a delicious combination of roasted veggies, look no further.

  

Epilogue:

When the recipe says use 1/3 of an eggplant and a medium zucchini, you are left with these sad leftovers….. what to do? Roast them and put them on a pizza?

One Year Ago:
Oatmeal Bread - I make this all the time
Tomato Appetizer Pie - a summer classic

(printable recipe can be found here)

Tomato and Feta Cheese Tarts

This recipe comes directly from “Barefoot Contessa Back to Basics” cookbook by one of my favorite TV personalities, Ina Garten. I decided to make this when I stumbled upon a link-up on one of the blogs I follow called “It’s a Keeper.”  You can find the link to "It's a Keeper' in my blog roll. We were challenged to make something from either this cookbook or “The Pioneer Woman Cooks” by Ree Drumond. I’ve made quite a few things by Ina and I must say, except for her excessive use of butter, I love her stuff. Her Lemon Chicken Breasts is coming soon here on my blog.  

I would say this tart recipe is a ‘keeper.’ I did swap out the goat cheese (not a fan) for feta (a huge fan). Other than that, it’s pretty straight forward. Unfortunately, the tomatoes here in Michigan are terrible this time of year….. I can imagine this with a freshly grown tomato right from my garden. The recipe in the cookbook makes four tarts; I cut it in half and only made two.

This would be perfect as a first course or as a light supper served with a big salad. Enjoy!

Here’s what you need:

1 package puff pastry, defrosted

Olive oil (I didn’t use)

4 C thinly sliced onions

3-4 cloves garlic (I forgot them!)

3 T dry white wine

2 t fresh thyme leaves (I used ½ t dried)

4 T freshly grated Parmesan cheese

4 ounces goat cheese (I used Greek feta)

1 large tomato, sliced thinly

3 T julienned fresh basil leaves (I used just a tiny bit of dried)

2 more ounces grated Parmesan cheese (I didn’t use this)

Here’s what you do:

Carefully lay out the pastry and cut out large circles. You should get two per sheet. Then score another circle ¼ inch all the way around the dough. Prick the inside of the tart with a fork. Place on baking sheet which has been lined with parchment paper.

Cook onions in a bit of oil until very soft and brown. The secret here is low heat for a long time – be patient. Add the wine, salt and thyme and continue to cook until perfect. This whole onion process could take up to 20 minutes.

Divide onions evenly between the tarts, being careful to stay in the inner circle. Distribute the feta and tomato and Parmesan between the tarts. Sprinkle with basil.

Bake at 425 degrees for 20 minutes. I also broiled mine for just a minute to get a toasty top.  Elegant and surprisingly easy.  Another keeper from Ina Garten.

(printable recipe) .... or just buy the book - you won't be sorry! 

pesto

Pesto

If you have a garden full of basil and if you have a food processor, then this is the sauce for you! Very versatile, pesto can be used on pasta, pizza, chicken, garlic toast, etc. At my house, we only use it on pasta with lots of great Parmesan cheese. This recipe comes from a cookbook called "Essentials of Classic Italian Cooking" by Marcella Hazan. I am going to admit that I no longer have that cookbook (but wish I did!) I only have two pages that I tore out of the huge book before I gave it away...... sad, I know. I kept the recipe for homemade pasta and I kept the recipe for this pesto. I guess if there were two recipes to keep from classic Italian cooking, these would be the ones.....

Here's what you need:

2 C tightly packed fresh basil - wash and dry it carefully. I use my salad spinner.

1/2 C good olive oil

3 T pine nuts

2 cloves garlic

1/2 t salt

Here's what you do:

While the blade of your food processor is running, drop the garlic in and it will chop into very fine pieces. This is a really great method! In the picture above, you can see the garlic in the bowl of my processor under all the basil and it's the perfect size. I did not have to chop any of it...

Add the basil, pine nuts, salt and olive oil.

Run the machine and scrape down after a bit.

That's it!

If you are going to serve it right away, add 1/2 C good Parmesan cheese and 3T softened butter. If you sometimes add the hot salty water that your pasta has boiled in, please do not do it for pesto because your beautiful green sauce will turn an unpleasant brown.....

Do plan to eat it right away or freeze it so it stays this vibrant color - beautiful, really.
You can easily freeze pesto without the butter and cheese.
My freezer now has these five lovely bundles of pesto, ready for a quick winter pasta dinner. Very satisfying!