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Monthly Archives: June 2013

pan con tomate

June 30, 2013
the main event, the underwear diet
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2 tomatoes
3 Tbsp olive oil
kosher salt and black pepper
Baguette, sliced (traditional or whole wheat)
1/2 clove garlic

1. Cut tomatoes in half.
2. Gently squeeze the tomatoes to remove most of the seeds.
3. Using the large holes of a box grater, grate the cut side of the tomato into a bowl. You will be left with most of the skin in your hand (discard).
4. Add olive oil to the tomatoes and season with salt and pepper, to taste.
5. Toast baguette slices and, while warm, rub with the cut side of the garlic.
6. Top each slice with the grated tomato mixture.

pan con tomate

curried cashew brittle

June 29, 2013
sweet thang
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Originally created as a garnish for a vegan mango mousse experiment for work (still perfecting that recipe), this brittle stands alone as a delicious vegan dessert. No need for a candy thermometer–just keep a close eye as the caramel cooks.

1 cup sugar
1/2 tsp kosher salt
2 tsp curry powder
1 1/2 cups cashews, raw or lightly toasted

1. Combine sugar and 1/4 cup water in a heavy bottomed pot.
2. Bring to boil, reduce to simmer and allow the sugar to take on a caramel color. Do not stir or shake the pan while the sugar cooks.
3. Toast the cashews, if desired, and then spread out on a parchment paper-lined baking sheet.
4. Once caramel reaches desired color, quickly stir in the salt and curry powder.
5. Pour the sugar mixture evenly over the cashews.
6. Cool to room temperature, and then break apart with your hands.

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Store in an airtight container for, I dunno, a while.

breakfast in bed

June 26, 2013
ramblings, the main event
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(Wish this happened this morning, but a couple of months ago…) I was awoken with “Eat this. Now,” as my S.S. plopped on the pillow a plate with his favorite childhood sandwich: bacon and peanut butter on whole wheat toast. He added sliced bananas because “the peanut butter isn’t sweet enough”. If only every morning could be this sweet.

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Perfect as is, but I also think this would also be great without banana and with candied bacon.

“refried” beans and avocado on toast

June 23, 2013
the main event
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So now that we’ve made homemade vegan refried beans, it’s time to eat.

The first two times I made this healthy condiment, I slathered it between tortillas with shredded cheese and made quesadillas. The first time I even topped it with a fried egg and fresh picked cilantro. These are excellent vegetarian entrees that leave you full but not, ya know, fuuuuuuull.

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The third and most recent time I made the refried black beans, it was for a vegan breakfast. Toast a whole wheat English muffin (or any kind of whole grain bread–there are more wholesome options available, but I was in the mood for the nooks ‘n’ crannies) and top with a healthy smear of refried beans. Garnish with a few slices of avocado and a sprinkle of salt (flaked sea salt is ideal, but I used kosher because it was all I had on hand).

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homemade vegan “refried” beans

June 22, 2013
condiments, the underwear diet
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1 tsp olive oil
1 medium onion, medium dice
1 red bell pepper, medium dice
3-4 cloves garlic, minced
1/2 tsp cumin
1/4 tsp chili powder
cayenne pepper, to taste
1 can black beans, drained but not rinsed
kosher salt and black pepper

1. Heat the oil in a non-stick pan over medium heat.
2. Saute the onion and bell pepper in the pan, stirring occasionally, until soft, about 8 minutes.
3. Add the garlic and cook for about 1 minute, or until fragrant.
4. Add the cumin, chili powder and cayenne pepper to the pan; stir and cook for 1 minute longer.
5. In go the black beans. Stir and cook for about 15-20 minutes to allow the flavors to marry.
6. Mash half the beans with the back of a wooden spoon, a potato masher, or an immersion blender.
7. Season with salt and pepper, to taste.

This condiment can be used the way refried beans are. Check back soon and I’ll show you what I did with them.

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