Tuesday, April 15, 2014

HH's Vegan Fat-Free Curried Sweet Potato and Wild Rice Soup

My dad has been living in Minnesota for about 30 years, so he is my source for Minnesota wild rice. I just went to see him in November at the beginning of their long winter and ever since I've been making wild rice soup at least once or twice a month.

I bought 2 bags of what I though was butternut squash only to find out it was sweet potato, so I tried the Happy Herbivore sweet potato soup here. She is right, if you make it on Sunday and eat it the next day, the curry and garam masala winds its way into every part of this soup for a depth and spice.

The wild rice ladled on top also adds a nice texture to an otherwise textureless soup. 

I also doubled the recipe and used the peeled cut up frozen sweet potatoes. It will make 4 cups of soup. Enough for a side. 

Monday, April 14, 2014

Ugly Yummy Vegan Zucchini Tots

There is no reason why these zucchini tots should be yummy, but the crunchiness is irresistible, even if it can't keep itself together.

The original recipe with egg and cheddar are here. I made one batch on the left with the original recipe. Notice that they are able to stay together on their own without the mini silicone wrappers.

Here's the veganized version. 
Ugly Yummies
1 cup zucchini, grated
1 ground flaxseed egg (1 T ground flaxseed and 3 T water - mix and set aside until it turns gelatinous)
1/4 yellow onion, diced (I like to dice it a little larger to give it the yummy crunchiness)
1/4 cup faux parmesan
1/4 cup breadcrumbs (it's a lot of dry ingredients, I'm going to try 1/4 cup daiya soy cheese and the faux parmesan instead of the breadcrumbs) 
salt and pepper

Preheat oven to 400 degrees F.

Use mini cupcake holders, make egg and set aside.

Grate zucchini, squeeze out excess water and chop onions. 

In a bowl combine all ingredients. Use a melon baller or spoon to fill the cupcake liners.

Bake for 15 - 18 minutes until the top is browned and set. Ono!

Tuesday, April 8, 2014

Book Review: The Beginner's Guide to Making and Using Dried Foods

Title: The Beginner's Guide to Making and Using Dried Foods: Preserve Fresh Fruits, Vegetables, Herbs, and Meat with a Dehydrator, a Kitchen Oven, or the Sun
Author: Teressa Marrone
Storey Publishing, LLC
To be published July 11, 2014
Thanks to Net Galley and Storey Publishing for an advanced reader copy


     The length of a title says something about the length of the book. At 352 pages, Marrone can use the first 67 pages just to talk  about the basics of drying foods including temperatures and creating your own home dehydrator how to's. If I could put this much detail in my dissertation I would be a happy camper. This is a textbook of preservation knowledge and most useful for those people that want to make dehydration a passion project or a money maker. Everything you need to know or didn't know you needed to know is right here.

Ready to dehydrate? Chapter 4 starts with fruits, from apples to watermelons. True to the methodical, throrough nature of the rest of the book, the author takes you alphabetically through the fruits starting with an intro, preparation methods, drying methods for the three common types of drying: dehydrator/convection oven, sun drying or non-convection oven. In addition, for each fruit, get information on the doneness test, yield and ways to use it. Thorough.

I like to read food books like novels rather than like manuals, so I am a sucker for author's voice. Here's my favorite example of voice:
Grapes (Raisins) First a bit of advice: If you have to purchase grapes from the supermarket, it's probably not worth your time to dehydrate them. Raisins are available everywhere, at a good price. . (89).
Not just thorough, practical! I love that. Seriously, though, this really is a textbook on drying and dehydrating: fruits, vegetables, herbs & spices, meat & poultry, leathers, baby foods & prepared foods, snacks, cereals gift foods. I think this is a must have door stop type of reference rather than on my e-reader.

Admittedly the amount of words were just too much until I looked at this as a way to preserve food, not, like my kale chips, as a way to eat food dehydrated because raw is yucky. It appeals to my thrifty nature of not allowing what we have in abundance to spoil.

Now if I could just get free electricity.