I LOVE BREAD. Carby, carby goodness all the time.
This is a soft crusted bread that is absolutely perfect for soup. Especially tomato soup, which I've actually never made but am realizing I should fix that... This recipe is from Isa Does It and I made it after the success of my french baguettes. Perhaps one day soon I'll master the art of shaping bread so it's not so lumpy, but while it might not be bakery store worthy, it was damn tasty. I would definitely recommend this olive oil bread for soup and dipping, but it's probably too soft to be a sandwich bread.
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These are so much fun to make! A simple mix of tempeh, ketchup, spices and panko breadcrumbs from Isa Chandra Moskowitz's Isa Does It.
Whenever I'm cooking something that needs to be "formed into the shape of a ball" I imagine the mix crumbling between my fingers in an informercial-like moment of drama. I'm happy to say that in this case, the neatballs came together easily even in a cast iron skillet, which I still sometimes struggle to use. Isa has opened my eyes to the wonderful world of tempeh. I used to think it was too bitter, too weirdly moldy and devoid of flavor to use in anything I'd want more than one serving of. In this recipe (and others) she transforms tempeh into delicios protein goodness. This recipe also comes with the recipe for spaghetti sauce which you can make or just grab a jar instead. This is also another good one to make double and freeze some of the neatballs. If I gave out stars, this would be a 5 out of 5! Look at that creamy goodness!
If you know me, you know that I LOVE chickpeas - I want them on everything. I especially love them on salads. The ingredients here are simple: romaine lettuce, red potatoes, an avocado ranch, cucumbers and smokey chickpeas. I think I've realized I just don't like steamed potatoes - it's like eating wet styrofoam in my opinion. However, I did like the dressing on this salad, and the chickpeas of course. I would recommend this as a summer side salad and would lightly sear the potatoes, or just perhaps serve with potato spears on the side. The dressing makes a good dip! This is a recipe from Isa Does It by Isa Chandra Moskowitz. Seitan takes on the main role in this Seitan and White Bean Stew from Isa Chandra Moskowitz. Seitan is a deliciously chewy "wheat meat" that is packed with protein and flavor. Combined with some onion, carrots, white bean and rice it's a very hearty stew.
Personally, I might add a bit of red wine vinegar (or just red wine) or lemon to the broth to brighten it up a bit. This recipe also takes some time from start to slurp because it involves making the seitan from scratch. That said, if super-hearty soups are your thing, this is a great choice. As you can see, I added some raspberries for dessert! Fruit is always a lovely dessert - on it's own or with some kite hill yogurt. Recipe from Isa Chandra Moskowitz Growing up, brussel sprouts were served with a heaping spoonful of Cheez Whiz sauce. I could barely recognize the tiny cabbage-like veggie beneath the bright yellow sauce.
In adulthood I rediscovered brussel sprouts but only cooked them one way: sliced in half, roasted in the oven at 350 degrees for about 30 minutes or until nice and crispy. A little salt and pepper on top and I had a great side dish. This brussel sprout fried rice is a great addition to the brussel sprout line up. Mixed in with some carrots and herbs it really plays on the cabbage-y bite. Adding in the rice and a nice sauce rounds out the dish. You’re supposed to make it in a cast-iron skillet, and though it turned out okay in my regular pan, I think it would be better if the brussels were a little more seared. This is a great dish to take to-go for lunch or a picnic, it keeps pretty well. This is a truly heartwarming stew! I've made this twice with various success.
Building the roux which forms the base always trips me up - but read the recipe carefully and try it out for yourself! This is a great dish for winter or whenever else you feel like carb-loading. So...anytime. Full Recipe: Isa Chandra |