Tag Archives: vegan

Cajun Grill-less Corn Recipe

15 Jul

Our post this week comes from The Farm Table member, and guest blogger, Laura Miller, who blogs over at Beyond the Cuke. When we asked her to come up with a post for us featuring Farm Table produce, we were flattered to get this post in return. First, she had us at Game of Thrones, and while we don’t expect to be adding “milk of the poppy” to our add-on list anytime soon, we were delighted to hear she thinks so highly of us. Thanks for a great post, and recipe, Laura!

3 Reasons Why The Farm Table is the Best of All of the CSAs

Let me just put it this way–If this was Game of Thrones, House Baratheon, House Lannister, House Stark and House Greyjoy would see no reason to wage war because The Farm Table obviously rules the realm. Here’s why:

1. No vegetable ninjas here. I’ve tried my share of vegetable delivery services and I’ve never come across one with such friendly neighborhood coordinators! In fact, not only did these other services not have Angela, my friendly neighborhood coordinator who chats with me about running and blogging, but they might not have had NCs at all for all I know. After all, I’d just leave a box out and sometime by the end of the day–varying times, meaning that my veggies might sit out for a bit since I wasn’t sure when to expect them–it’d be replaced by another box of veggies.

Okay, okay. I’m sure there are neighborhood coordinators for all CSAs but I’m just going to assume they were vegetable ninjas until you provide evidence that proves otherwise.

2. The “S” in “CSA” could stand for “Social.” It doesn’t, but it could. With everything from farm volunteer days like this one in May to local food tastings like the one that I had the pleasure of attending last night at The Savory Grain, your weekly veggie boxes basically come with berries, potatoes and a new set of like-minded friends.

3. Piles and piles of produce. Here’s a visual:

Beyond the Cuke

So maybe we don’t get corn every week but we get the week’s version of corn. No more eating out of season food that has traveled all of the way from South America or the West Coast. In July, you’re going to eat peaches. In September, you’re going to have some apples. And you’re going to enjoy them because they’re delicious, in-season and local.

Since this week’s corn is, well, corn, here’s something to make with the Farm Table box bounty:

Cajun Grill-less Corn, otherwise known as “Targaryen Corn”

What You’ll Need:

4 medium ears of corn
2 tablespoons vegan butter substitute
1/4 teaspoon chili powder
1/4 teaspoon ground pepper
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1 teaspoon cornstarch
1/4 cup vegetable broth

What You’ll Do With It (before eating it, of course):

1. In a large pot, bring 3 quarts of water to a boil. While the water’s boiling, peel your corn.
2. Add the corn to the water. Return to a boil and cook for 3-5 minutes until tender. Keep an eye on it–you don’t want mushy corn but you don’t want hard corn either!
3. While boiling the corn, melt your vegan butter substitute in a small saucepan. Stir in the chili powder, pepper, garlic powder and cayenne and stir for 1 minute.
4. In a small bowl, combine cornstarch and broth. Once combined, whisk into the butter mixture. Bring to a boil and cook and stir until slightly thickened, which should take about 1-2 minutes.
5. Drain the corn and then get your Van Gogh on and paint the corn with the seasoned butter.
6. Sit back and enjoy compliments from your fam, after enjoying at least two ears yourself, of course.

Veganized recipe from Taste of Home

Laura Miller Beyond the Cuke
Laura Miller blogs about each week’s kitchen triumphs–and kitchen “learning experiences”–featuring The Farm Table produce at Beyond the Cuke. Follow @beyondthecuke on Twitter and Instagram.

New Beginnings

21 Feb

Signs of new life waiting to take over the 2013 season.

The 2013 season is almost here!

Home Garden

We can almost taste it.

A Progressive Party, Rosedale Style

19 Dec
Spiked lemons and oranges

Vodka Spiked Lemons and Oranges

My family and I live on the North side of Richmond. Rosedale, to be exact. Our block is a modest neighborhood with wonderful neighbors who help take care of one another, and it seems that one household after another is having a baby (maybe it’s the water?).

We have a lot of young children in our neighborhood. Kids naturally want to play with other kids, and that forces us sometimes anti-social adults to interact with one another. With the neighborhood tots at the center of it all, we have formed a tight-knit community to be proud of. We look after each other’s children, celebrate their birthdays, check in on each other’s pets, and borrow a cup of sugar from each other from time to time.

I think that is something to celebrate. 

A couple of weekends ago we held our 2nd-annual progressive party. If you are not familiar with a traditional progressive party, you move from one house to the next, progressing through each course of a meal — appetizers, main course, dessert — you get the picture.

Instead of progressing through each course of a meal, we asked our hosts to pair an appetizer with a drink, and then we moved from one house to the next. The destination? A backyard campfire with desserts , and drinks.

Progressive Party

Neighbors who were not interested in hosting, brought something to share at the end, potluck style. Some of us co-hosted, and we spent about 30-45 minutes at each house. The more houses involved, the less time you generally spend at each house, but you make it what you want, and flexibility is key. In the end, it all works out.

I thought you might enjoy a recipe one of our neighbors came up with, along with links to some of the many other delicious food and drinks we enjoyed together, if not for a future progressive party, maybe for your New Year’s Eve celebrations.

Rosedale’s Mini-Tostadas

Ingredients:

  • Meat: duck, chicken or pork all work well — you get to decide.
  • Spicy Red Mole Sauce (makes approx 3 quarts): 4 tomatoes, 1 jalapeño pepper, 1 yellow onion, chopped, 1 red bell pepper, 1/2 Habanero pepper (leave Habanero out for a milder sauce). 1 cup toasted pumpkin seeds, 2 tbsp. white sesame seeds, 1 tbsp chopped garlic, 1 quart chicken or veggie stock, 1 tbsp ground cumin, 1 star anise pod, 1tbsp chile powder, 2 bay leaves, 1/2 tsp cinnamon, 1/2 bunch cilantro, sour cream, 1 wheel Mexican chocolate.
  • Round tostadas (small round tortilla chips work perfectly)
  • Sour Cream (light works well)
  • Cilantro, pulled from the stem

Directions:

  • Roast meat and the pull into bite sized pieces after it is cooked.
  • To make the Spicy Red Mole Sauce: Chop peppers, onion, tomatoes. Roast in oven at 375 until they begin to brown, about 1/2 hour. Mix all other ingredients together with stock, let simmer. Add roasted veggies. Simmer until chocolate is dissolved. Purée mixture. Add 1/2 bunch cilantro, chopped. Add cooked pulled meat into sauce.
  • Lay out round tostadas, place small amount of sauce covered meat on each.
  • Top with a small dollop of sour cream and 1 cilantro leaf.

Here are links to some of the other tasty treats we enjoyed:

Want to arrange your own progressive party, or celebrate the New Year? Do it. It’s easy and oh so worth it to celebrate the good people in your life.

Oh, and The Farm Table wants you to be safe, so if you have to travel, please designate a driver and come up with a special non-alcoholic beverage for your teetotaling guest. 

Happy Holidays!

Red Wine-Braised Leeks and Mushrooms

28 Nov

As promised, I tried out one of Terry Hope Romero’s recipes from Vegan Eats World as part of The Farm Table’s cook book review and blog give away. This dish was a wonderful addition to our Thanksgiving meal last week, and topped our mashed potatoes, which we usually don with butter or gravy. What a fancy  and welcome upgrade!

Red Wine-Braised Leeks and Mushrooms

Ingredients:

  • 1 pound leeks, preferably thinner leeks no wider than 2 inches in diameter
  • 10 oz cremini mushrooms, brushed clean and tough ends of stems sliced off
  • 3 Tbs of olive oil
  • 2 cups dry red wine
  • 1 tsp dried marjoram
  • 1/2 tsp salt, plus additional for sprinkling
  • 4 sprigs fresh thyme or 1/2 tsp dried thyme
  • 2 Tbs non-hydrogenated vegan margarine
  • A few twists of freshly ground pepper

Directions:

Trim away most of the green stalks on the leeks, leaving about an inch near the white part. Slice away the tip of root end, and slice each leek in half lengthwise.  Firmly hold the leek so that it doesn’t fall apart, and rinse under cool running water to remove any grit or dirt. Place leeks on a cutting board and slice each piece into sections about 2 1/2 inches long — hold the pieces together to prevent the leaves from separating too much. If the leeks fall apart while cooking, don’t worry, but for the prettiest presentation try to keep them together.

Slice the mushrooms into quarters. Over medium-high heat, sear the mushrooms in 1 Tbs of olive oil. Fry the mushrooms, stirring occasionally, until both sides are browned and mushrooms look juicy  (about 4 minutes). Remove from the pan and transfer to an over-proof dish. Sprinkle the mushrooms with a pinch of sea salt, cover with foil, and put in an oven set at 250 degrees to keep warm.

Heat the remaining olive oil and place the leeks cut side down in the oil. Brown the leeks for 2 to 3 minutes, carefully lifting them up to check and see if the undersides are seared and the edges of the leaves are browned. Pour the wine, sprinkle with marjoram and salt, and tuck the thyme sprigs into the wine. Increase the heat and bring the wine to an active simmer and cover the pan. Reduce the heat to low and simmer for 10 minutes.

If serving on top of white bean puree, potatoes, or pasta, mound the individual servings (about 1 cup) of hot puree in serving dishes. Divide the mushrooms on top of the servings of puree. Uncover the pan and using tongs, carefully lift the leeks and arrange on top of mushrooms. Increase the heat to medium-high and bring the juices in the pan to a rapid simmer for 2 minutes, stirring occasionally. Reduce the heat to low and swirl the margarine into the juices. Use a wire whisk to continuously stir the sauce until smooth and lightly thickened. Drizzle a little bit of the sauce over each serving of leeks and mushrooms and serve immediately.

From the book Vegan Eats World by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.www.dacapopresscookbooks.com

This dish was easy to make, delicious, and we were able to used left-over wine that was just a tad past its prime — perfect for this recipe. I encourage you to consider making it for your next holiday meal, or even better, add it to your meal plan this week. With Country Fresh Cremini Mushrooms coming in your Farm Table Garden Box this week, there is no reason not to.

I have been very pleased with the recipes I’ve tried from Vegan Eats World and Viva Vegan! over the past few weeks, and would like to thank Terry Hope Romero and Da Capo Press for allowing me to give vegan cuisine a try. I will definitely add recipes from both books to our meal rotation.

If you want to try out vegan cooking yourself, you have until 9:00pm EST tonight (11/28/12) to enter our blog give away. Details are HERE.

Sweet Potato-Chipotle Bisque

24 Nov

I decided to try my hand at Terry Hope Romero’s vegan and gluten-free Sweet Potato-Chipotle Bisque from Viva Vegan! as part of our blog cookbook give away. With the arrival of sweet potatoes in The Farm Table box, and a can of chipotles in adobo sauce that a friend left in my pantry, it seemed like the perfect dish to try this time of year. Served with warm tortillas or corn bread, you can make this bisque with whatever level of spicy heat you can handle.

I have not had the chance to cook with chipotles, adobo sauce, or coconut milk, so this was the perfect level of adventure given the amount of time I had to devote to making this meal, which was not a lot. The recipe calls for a nondairy, heavy cream substitute, which could be unflavored soy creamer, nut-based nondairy cream, coconut milk, or your preferred nondairy milk.

As always, take care when working with chiles, and do not rub your eyes!

I started out with 2 chipotles, but will likely add 1-2 more the next time I make this dish, just to bring the heat up a few notches. Terry’s bisque is the perfect combination of sweet, smoky, and heat, and my husband had no idea that it was sans the heavy cream — in fact, he was really surprised when I told him I made it with low-fat coconut milk.

I encourage you to try out what Terry calls a, “sophisticated Nuevo Latino-style, creamy dairy-free bisque.”

Sweet Potato-Chipotle Bisque

Ingredients:

  • 2 Tbs olive or peanut oil
  • 3 cloves garlic, minced
  • 1/2 pound yellow onion, diced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano or epazote, crumbled
  • 4 cups water or vegetable broth, or a combination of both
  • 1/2 pound white waxy potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 1/2 pounds sweet potatoes, scrubbed, peeled, and diced into 1-inch chunks
  • 1 or more canned chipotles in adobo, sliced open and seeded, plus 1 to 2 Tbs of the sauce
  • 1/4 cup heavy cream substitute
  • 1 Tbs lime juice
  • salt and freshly ground pepper
  • 1/2 cup finely chopped fresh cilantro

Directions:

  • Combine the oil and garlic in a large soup pot over medium heat, stirring occasionally, until the garlic starts to sizzle, about 30 seconds.
  • Add the onion and saute until tender and translucent, about 8 minutes.
  • Stir in the cumin and oregano. Pour in the water and add the chopped potatoes and sweet potatoes. Partially cover and bring to a rolling boil over high heat. Lower the heat to a simmer and cook for 25-30 minutes, or until both the white and sweet potatoes easily mash when pressed against the side of the pot with a wooden spoon. Remove from heat.
  • With an immersion blender, carefully puree the soup until it is very smooth and silky. If you prefer to use a blender, make sure to let the soup cool slightly first.
  • Add the chipotle and adobo sauce and puree until completely incorporated. If you are unsure about how much heat you prefer, start with just 1 chipotle and a drizzle of adobo sauce. The soup should  now have pretty little red flakes of chipotle.
  • If you prepare with a blender, return the soup to the pot and bring to a simmer over low heat.
  • Stir in the cream substitute, lime juice, salt, and pepper. Taste and adjust with more lime juice, salt, and pepper if desired.
  • Stir in the cilantro, and garnish with a swirl of Cashew Crema (recipe in cookbook), if desired, and serve hot.

From the book Viva Vegan! by Terry Hope Romero.  Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group.  Copyright (c) 2010. www.dacapopresscookbooks.com

Serves 4-5 people. 45-min to prepare, most of which is inactive while potatoes cook.

I “eye-balled” the number of sweet potatoes to cook with, and ended up making a bisque that was way too thick. The recipe was easily adaptable with the addition of extra coconut milk, vegetable broth, and lemon juice, making the consistency much thinner.

I also used Farm Table cilantro that I had previously chopped, placed in two ice-cube trays (1 tsp per cube), froze in water, and stored in a gallon size freezer bag for such an occasion as this. I added two frozen cubes of cilantro which melted quickly into the bisque. It worked perfectly, but agree with Terry that fresh cilantro would be best for a more pronounced contrast in flavor.

Leftover Bisque, Coconut Milk, and Chipotles are easily stored in the fridge.

Terry’s collection of Vegan Latin recipes in Viva Vegan! is impressive, and I look forward to trying out more from this cookbook, especially the Mexican Side-Street Corn, Arroz con Coco (Savory Coconut Rice), Spicy Tortilla Casserole with Roasted Poblanos, Mojito’s, and the Coconut Tres Leches Cake. If you would like to try a healthier, meat and dairy free take on classic Latin dishes, I encourage you to turn to Viva Vegan!

Don’t forget that you have until 9:00 pm EST on Wednesday, November 28, 2012 to enter to win either Viva Vegan!, or Vegan Eats World by Terry Hope Romero in our blog give away

Stay tuned for one more of Terry’s recipes from Vegan Eats World, the perfect recipe for your next holiday meal which I will reveal later this week!

Vegan Cuisine meets The Farm Table: A Blog Give Away

18 Nov

I am thrilled to have the opportunity to review Vegan Eats World (2013), and Viva Vegan! (2010) by Terry Hope Romero, a Venezuelan-American, award-winning vegan chef, living in Queens, NYC, who is known for her bestselling cookbooks, including Veganomicon, and her blog Vegan Latina.

When the cookbooks arrived at my doorstep a few weeks ago, I put my boys down for a nap, made a hot cup of tea, and sat down to pour over the recipes, (I’ll take a good cookbook over 50 shades of you know what any day…).

What I appreciate most about both cookbooks is that you don’t have to be a vegan to appreciate vegan food, rather, Terry gives you the tools to treat vegan cooking as any other cuisine, opening the door to so many possibilities. Whether you are looking to get a few meat-free meals on the dinner table during the week, have dairy-challenged members in your family, are a seasoned vegan cook, or are looking to make a lifestyle change, these cookbooks give you the basic vegan cooking know-how to expand your culinary repertoire. Secondly, Terry talks to you, not at you, which makes a cookbook like this accessible to everyone.

Vegan Eats World is a collection of recipes pulling from cooking traditions around the planet, and allows you to experience Italian, Mediterranean, Asian and many other traditions in a new, surprising, and potentially more healthful way. Vegan Eats World is broken down into three sections:

  • Kitchen Cartography: a guide to vegan pantry basics, cooking terminology, and cooking techniques. Terry guides you through the basic ingredients to keep on hand for easy vegan cooking, such as masa harina for Mexican cooking, hoisin sauce for Asian cooking, cous cous for African cooking, and aleppo-pepper flakes for Middle Eastern cooking.
  • Recipes: Terry provides a basic introduction to each recipe, giving the reader a background for each dish, variations you can try out, suggested pairings with other recipes in the book — all of which entice you to try out a dish that might otherwise intimidate. The recipe section includes, among many others: spice blends, proteins, sauces, sandwiches, entrees,  and desserts. Terry even put together easy markers, so you know if a recipe is for the beginner, if it is gluten-free, or if it is easy on the wallet.
  • Menus, Online Resources, etc: Terry crafted together menu suggestions so that the amateur or seasoned vegan cook can easily round out a meal.

Vegan Eats World helps answer the question, “What if the world was vegan?” and would be a wonderful addition to even the world’s biggest “meat-and-potatoes” cookbook library, and is a fabulous option for people with gluten allergies.

Viva Vegan! reads like a novel, and I am especially drawn to it given my affinity for Latin food. The format to Viva Vegan! is very similar to Vegan Eats World, only with a guide to creating a “Vegan Latin Pantry,” and recipes focusing solely on Latin cooking (not just Mexican cooking). The cookbook offers essential “Latino Vegan” recipes like Annatto-Infused Oil or a Basic Onion-Pepper Sofrito, to Salsas, Empanadas, Ensaladas, and mouth-watering concoctions that combine what Terry calls, “Los Dos Amigos,” also known as beans and rice.

Terry has an entire section on making vegan tamales, which includes shopping for ingredients, preparing corn husks, and prepping your work station, so that this laborious food option becomes a little less intimidating. Want to make Black Bean-Sweet Potato Tamales with Farm Table produce? Terry will walk you through it. 

Viva Vegan! is also a great option for people who would like to eat Latin food, but fear that it is too spicy. Guess what? Not all Latin food is spicy, and Terry includes these non-spicy options for those who can’t stand the heat. 

There are not a lot of photos in this cookbook, so if that is something that is important to you, know that before purchasing. My two cents? The introduction she gives to each recipe, and the way she walks you through each ingredient and how to create each dish makes the amount of photos the book contains unnecessary. 

Many thanks to Terry Hope Romero and her publishers for allowing us to present these two cookbooks to you, and to offer you the opportunity to own Vegan Eats World and Viva Vegan! in our blog give away. We are also pleased to be able to share one recipe from each book, which I will test out and post here in the coming weeks! Stay Tuned!

The outcome of my first Vegan recipe from Vegan Eats World using Shiitake Mushrooms from the The Farm Table’s Garden Box  “Takeout Stir-Fry Noodles with Mushrooms and Greens.”

To enter our Blog Give Away:

  • Farm Table members get 1 entry for simply being a Farm Table member. Just comment on this post telling us you are a current Farm Table member, and which book you would prefer if you won the give away.
  • Sign up for this blog  to the right under “Follow The Tractor” to receive email updates on future posts, then comment letting us know you’ve done so. If you already follow us, just let us know in your comment.
  • “Like” us on Facebook and then comment under this post letting us know you’ve done so.
  • Follow us on Twitter @TheFarmTable, and then comment under this post letting us know.
  • Follow us on Pinterest, and then comment under this post letting us know.
  • “Like” this post and then comment below letting us know you’ve done so.

Blog Give Away Details: Each comment counts as one entry and you have up to 6 chances to enter if you are Farm Table member, and 5 chances to enter if you are a non-member. We will choose two winners at random. One winner will receive Vegan Eats World, and a separate winner will receive Viva Vegan! Entries must be submitted by 9:00pm EST, Wednesday, November 28, 2012. The give away is open to The Farm Table blog readers in the US and Canada only. 

The give away is closed.

Congratulations to Kathleen Bowden who will be sent Viva Vegan! and Jessica Clarke who will be sent Vegan Eats World. Look for your copies in the mail!