The Vegan Table: Cuban Black Bean Soup

The Vegan Table: Cuban Black Bean Soup

The Vegan Table: Cuban Black Bean Soup

So yummy!  But if you are trying out the recipe, PLEASE do not do the whole portion suggested by the book, cut it down by half, as the soup is quite filling, and it took 3 people in my family 3 days to finish the soup.  It was rich with fragrance of banana, coconut, and full of spices.

The soup doesn’t look very appealing on its own, so I definitely suggest taking the advice from the cookbook to garnish the soup with finely chopped red bell peppers for the color contrast.

Other bloggers who tried it also seem to like the soup!  Although there is one blogger who mentioned some hesitance of having fruit (ex., banana) in the soup.  Here’s what other bloggers think about it:

Posted in autumn, banana, bell pepper, black bean, chili, Chinese mahogany/toona, coconut milk, cumin, Food and drink, ginger, red pepper, spring, summer | Tagged , | Leave a comment

The Vegan Table: Potato And Seed Spread

The Vegan Table: Potato and Seed Spread

Like the Boston baked beans from the earlier post, I had no idea how this would turn out to be like.  And mine turned out to be quite tough and indicated nothing relevant to “spread” and “stuffing”.

Not a lot of people made it and reported about their efforts, but at least one other person did it and liked it:

Posted in basil, Chinese mahogany/toona, flour, lemon, oregano, potato, savory, sesame seed, sunflower seed, thyme | Tagged , | Leave a comment

The Vegan Table: Delightful Date Truffles

The Vegan Table: Delightful Date Truffles

Loved them!  They were full of spices!  The white ones were rolled in powdered sugar while the dark ones were rolled in cocoa powder.  My friends enjoyed them, my family loved them, and I also think they were very yummy!  Very easy to make, and totally worth the time (under 1 hour).

Other people who tried this recipe also seemed to like them:

Posted in agave, chocolate, cinnamon, date, Food and drink, nutmeg, nuts, orange | Tagged , | Leave a comment

The Vegan Table: Boston Baked Beans

The Vegan Table: Boston Baked Beans

I…  Can’t say that I loved this recipe…  I have never had Boston baked beans before, but I don’t think I will try it again anytime soon.  I still don’t know what Boston baked beans are supposed to taste like, but based on what I made…  I just don’t know how it can go with anything.

I didn’t find a lot of people using this particular Boston baked beans recipe:

Posted in Chinese mahogany/toona, Food and drink, ginger, molasses, mustard, navy bean | Tagged , | Leave a comment

The Vegan Table: Muhammara (Roasted Red Pepper and Walnut Spread)

The Vegan Table: Muhammara (Roasted Red Pepper And Walnut Spread)

This spread was not like how the book pictured it.  Mine turned out to be a lot drier and also not brilliantly red, as the book illustration led me to believe.  The book’s looked more like a dip and mine more of a spread.  Although delicious in its own right, the illustration was just a little misleading.  So this is also an example of when buying a cookbook, never let the pictures sway you; look more closely to the content and feasibility instead.

Some other people’s turned out to be redder than mine, but it seems like it is variable:

Posted in agave, autumn, bell pepper, bread, cumin, Food and drink, lemon, nuts, red pepper, summer, truffle oil, winter | Tagged , | Leave a comment

Veganized Ricotta Stuffed Shells With Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Ricotta Stuffed Shells with Pumpkin Alfredo

Yes, I am again posting my food I made last fall when the pumpkins were aplenty.  It was very yummy though!  I made this instead of the jumbo stuffed shells because I couldn’t find them.  Later I found out only Ralph’s sold them.  WHY~?!

Recipe veganized!  Instead of eggs and ricotta, I just used tofu.  Then I added a little bread crumbs on the top before sticking it into the oven, then a little paprika to seal the deal on the top for color contrast.  Earth Balance replaced butter, and truffle oil replace garlic.  No yogurt and cheese were used or replaced.

Posted in basil, bread, Chinese mahogany/toona, cloves, Food and drink, nutmeg, paprika, pumpkin, sage, tofu, Uncategorized, winter | Tagged , | Leave a comment

Last Halloween, Playing With My Food

Eyeball soup

Smashed by mashed potato with gravy

Halloween things again, well, this past Halloween.

Eyeball Soup
Just a tomato soup recipe with a hotpot favorite savory vegan fish balls of your choice, as long as it is white, it will work (available in your Asian grocery store vegetarian section, I got mine at Heartland, a Taiwan-style vegetarian grocery store, near where I live).  Then I cut a bit out of the balls and then put in a piece of black olives.  Voila.

Smashed by Mashed Potato with Mushroom Gravy
It was the first time I had the currently popular soybean noodles (black soybean, not to be confused with black beans popular in American/South American cusines, which disintegrates quite readily after cooked).  Then with a bit of sliced Tofu Pups,  vegan mashed potato, and mushroom gravy of my own creation (recipe below), a grisly scene was upon a plate.  I love the soybean noodles, by the way, they are really chewy and contain a lot of protein.  Just make sure you don’t overcook it, as they would lose their chewiness overcooked.

Mushroom Gravy
A handful of dried shiitake mushrooms, soaked, squeezed
2 big fresh Chinese mahogany leaves
5-8 fresh sage leaves
Oil for sauteing (no more than 2 teaspoons)
Up to 3 cups of water
2-3 oz plain tempeh (about 1/3 of your usual tempeh in package)
1/4 cup of flour and 2 tablespoons of starch mixed in 1/2 cup of water
3-4 tablespoons soy sauce
Truffle oil to taste

Saute the mushrooms, Chinese mahogany leaves, and sage in a pot for 1 or 2 minutes
Add water and tempeh and heat until boil
Turn heat to simmer and add the flour-starch mixture slowly while mixing, then let it simmer for 1 minute
Blend it until completely mixed
Transfer mixture back to pot, add soy sauce and truffle oil, heat it until simmer
Serve warm

Posted in autumn, Chinese mahogany/toona, Food and drink, mushroom, noodle, olives, potato, sage, tempeh, tomato, truffle oil | Tagged , | Leave a comment