Tag Archives: cooking show

episode 3 and a request

9 Jul

Well, here she is: Episode 3 of the nom! nom! nom! cooking show. Enjoy this very classic and summery recipe.

Vichyssoise
This soup’s origins are debated, but it’s creamy and addictive flavor is undeniably good. You can always use onions in place of the shallot.

1 tbsp. margarine
3 medium leeks, washed and finely chopped
1 shallot, minced
2 medium sized potatoes, peeled and chopped
1/2 teas. salt
4 cups veggie broth
1 cup soy milk or creamer (other non-dairy will work, but may separate)
black pepper and spring onions to garnish

In a stockpot, melt margarine over medium heat. Add leeks and shallot and sautee until translucent. Add potatoes and veggie broth and mix to combine. Simmer with lid on until potatoes are tender and break apart easily with a fork. Add soy milk and stir.

You can puree this soup in several different ways. Reserving much of the liquid, you can puree it in your food processor and then whisk in the liquid. You can also use a blender or an immersion blender directly in the pot. Transfer blended soup into a heat resistant bowl, cover, and put in fridge to chill. Serve soup with fresh cracked pepper and spring onions to garnish.

IMG_0742

The wonderful, poetic and talented Mr. Peter Mulvey gave us permission to use his lovely song “Lila Blue” in this video. He’s truly one of the best songwriter’s I’ve ever heard and he puts on a hell of show (easy on the eyes, too). Check him out if you like what you heard. Listen to his acoustic version of “Shirt” off of his latest album to have your mind blown.

Okay, and now for my request. I have two, actually. For this show, I want to have more interaction between us. So, first off, if you have a recipe, baking or cooking, that you would like to see veganized on the show, please send it to me at nomblog {at} gmail {dot} com. If you have a picture of it to include, that would be excellent. If it seems promising, I’ll give it a go.

My second request is questions. I’d like to incorporate a Q&A segment. Have a question about vegan baking? Cooking? Food chemistry or history? The meaning of life? I could bore you for hours on end about linguistics or music. 😉 Let me know what’s on your mind, email you questions to the above address and I will sort through them and select questions for upcoming shows.

Don’t forget about the jam giveaway! Be sure to comment by Friday at 2 pm PST to be entered!

episode 2: pierogi!

31 May

Welcome to Episode 2 of the nom! nom! nom! blog cooking show! In this episode Jim and I pay homage to our homelands and make our favorite starch-filled treat- pierogi! Here’s a little grammatical side note: the word pierogi is the plural, the singular is actually pierog.

pierogi1

Potato-filled pierogi is about as classic as it gets.

pierogi 2

Dried plum-filled pierogi may sound strange, but they are tangy, sweet and complex, a family favorite.

For this recipe, one of the fillings fills the whole batch of dough, so if you want to make both you will need to double the dough recipe. If you make both, also be sure to keep tabs on which one is which, you don’t want to sautee your sweet pierogi with onions!

Pierogi
Yields: 30 pierogi

Dough:
1 tbsp. ground flaxseed
2 tbsp. water
2 cups flour
1/2 teas. salt
2 tbsp. oil
1 cup water

In a small bowl, combine flax with 2 tbsp of water. Whisk and let sit to thicken. In a large bowl, combine flour and salt. Make a well in the flour and add the oil, water and flax mixture. Mix until well combined, kneading on a clean surface until a nice dough comes together.

Roll out dough to 1/16 inch thickness and cut into 3 inch circles using a biscuit cutter or the mouth of a tall drinking glass. You will need to reknead the scraps and roll them out to cut out all 30 pieces of dough. Fill with prepared filling, scooping 1-2 tablespoons of filling onto one side of the dough circles. Fold over dough and pinch to seal. Submerge sealed pierogi in boiling water for 2-3 minutes, until they float, and remove.

If freezing, place in a single layer on a wax paper lined cookie sheet and freeze for several hours until frozen. Remove and put frozen pierogi in a freezer bag. Good for up to 6 months. If cooking after boiling, sautee pierogi in melted margarine (and onions, if savory pierogi) until lightly browned and crisp on the bottom. Flip over and let the tops cook lightly. Serve savory pierogi with sour cream and spring onions or chives. Sprinkle sweet pierogi with powdered sugar.

Potato filling: (fills 30 pierogi)
2 large potatoes- Red or Yukons (not too starchy, but not too creamy)
1 tbsp. light miso (optional)
3-4 tbsp. margarine
1/4 cup roasted garlic or 3 cloves raw garlic, minced
2 tbsp. minced raw onion
milk as needed

Peel, chop and boil potatoes in water until soft when pierced with a fork. Drain water and add miso, margarine, garlic and onion. Mash ingredients together with a potato masher, adding milk as needed, until mixture is mixed through. Potatoes should be well blended, but not too creamy, they need to able to hold up in the dough. Let cool before using.

Dried Plum Filling: (fills 30 pierogi)
2 cups dried plums (prunes)- can also use dried apricots
1 cup water
1/3 cup sugar
1 tbsp. lemon juice
1 cinnamon stick

Chop dried plums into small pieces. Combine in a saucepan with water, sugar and lemon juice until well combined. Add cinnamon stick and cook over medium heat, stirring often, until water is almost completely absorbed, about 20 minutes. Remove cinnamon stick and transfer mixture to a small bowl. Let cool before using.

a new frontier…

10 May

I haven’t been blogging or commenting much lately. It’s not that I don’t love you, really. Quite the contrary.

Jim and I have been working on a new project to expand nom! nom! nom! into something more. Jim is very skilled with film and media and for a couple of years we have been tossing around the idea of making a cooking show. When we talked about it before, it never felt quite right, we just weren’t ready. Now, we have all the tools and so we decided to go for it.

Our goal is to put one episode out every other week. This, being our first episode, has us working out some kinks, but we’re pretty darn proud. I think Jim did a great job with filming and editing this and we did a commendable job of eating the results. 🙂

For our first episode, we chose to do my famous Boston Cream Pie recipe. This was in Damn Tasty and is in the new book as well. It is my most requested recipe, as well a recipe that many vegans want, given that “vegan Boston Cream Pie” is a search term that guides people to my blog on a daily basis.

Okay, less talk, more rock! Here is it:

Boston Cream Pie
Prep time: 45 minutes, including time to make filling

Cake:
2 cups flour, sifted
1 teas. baking powder
1 teas. baking soda
1/2 teas. salt
1 1/4 cups sugar
1/2 cup oil
1/2 cup plus 2 tbsp. yogurt (equal to 1- 6 oz. container)
2 teas. vanilla
1 1/2 cups milk

Cream Filling:
1/3 cup sugar
2 tbsp. plus 1 teas. cornstarch
1/8 teas. salt
1 1/2 cups milk
1 teas. margarine
1 teas. vanilla

Ganache:
1/4 cup margarine
1/2 cup chocolate chips
3 tbsp. milk, room temperature

Preheat oven to 350. Grease and flour two 9 inch cake rounds and line bottoms with parchment paper.

In a medium bowl combine flour, baking powder, baking soda and salt. In a large bowl combine sugar and vegetable oil. Add soy yogurt and vanilla and mix until creamy. Mix in milk. Add dry ingredients into wet ingredients in batches and mix combined. Even divide the batter between the two cake pans and bake for 20-25 minutes, until golden and a toothpick comes out clean. Let cool on rack.

While cakes are cooling, prepare cream filling. In a saucepan combine sugar, salt and cornstarch. Add milk and whisk together. Bring the mixture to a light boil over medium heat while whisking constantly. Lower to a simmer and whisk until thickened, about 7 minutes. Remove from heat and add margarine and vanilla. Pour into a bowl and let cool completely, stirring every few minutes. Filling will continue to thicken as it cools.

To make the ganache, in a small sauce pan, over medium-low heat, melt the margarine completely, stirring constantly. Add milk and whisk to combine. Remove from heat and add the chocolate chips, stirring rapidly to melt. Let cool completely to room temperature, stirring from time to time to keep a crust from developing.

Spread cream filling between cake layers. Top cake with ganache. Let cake set in fridge for at least 1 hour. Remove from fridge 10 minutes before serving to let ganache soften for easier cutting. Store leftover cake covered, in fridge.

Boston Cream Pie from Damn Tasty and 100 Best

Boston Cream Pie from Damn Tasty and 100 Best

Enjoy!