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intro! 

Hi!
Sometimes I like cooking. ^^

when I cook, I frequently cook vegan, since my spouse is vegan.
I often cook grain-free, b/c I’m allergic to most grains.
I’m most likely to cook Ethiopian style and Indian style food, though I still bake with wheat for others sometimes.

I’m a fan of red wine & port wine. I also periodically make fruit wines, or honey wines (mead).

woo! go cooks!

other account: @ischade

Marzipan recipe and link to marzipan fruits YT 

Ingredients:
90 g almond flour, blanched and finely ground
70 g powdered sugar
20 mL water (1 1/2 Tbsp)
1-2 mL almond extract (optional, but recommended) (1/4-1/2 tsp)
2 mL rose water, food grade (optional) (1/2 tsp)

Directions:
Put the almond flour & powdered sugar into a food processor run until even more finely ground (if necessary) and well combined.
Add the water, almond extract, and rose water (optional) and pulse a couple times until the dough holds together and forms a ball.
If the dough is too dry and doesn’t hold together, add a tiny bit more water. Make sure to add just a little until a thick dough is formed. If it’s too sticky and wet, add more almond flour.
Take out the marzipan ball and knead it on a clean surface for about 30 seconds. You can now shape it into a log, wrap it up and refrigerate it. It will firm up slightly in the refrigerator.

This recipe makes just a small batch of 185 grams (6.5 oz). Double the recipe for a larger batch.

Isch's notes:
The above is shorter version of the recipe with pictures found here:
elavegan.com/homemade-marzipan
The link includes information on making a sugar-free version, as well as the use of alternate sweeteners.

If you're going to add more water, I'd suggest using an eyedropper and go drop by drop. If the dough is mostly stuck to the food processor blade, take it out and knead it by hand, adding a drop of water at a time if necessary.

Marzipan fruits YT link here:
youtube.com/watch?v=zu6tHhSPHS
note: you don't need to use a brush to add additional color to the 'fruits'. I used a fingertip, and lived with a stained fingertip for a couple of days.

Baked Curried Tofu 

Ingredients:
14 oz / 397 g firm tofu, pressed and sliced into 8 equal pieces.
Marinade:
1/2 cup / 120 mL vegetable broth
3 Tbs / 45 mL rice vinegar
2 Tbs / 30 mL olive oil
2 Tbs / 30 mL soy sauce or tamari
1/4 cup / 60 mL curry powder
1 tsp / 5 mL cumin seeds (I used ground cumin instead)
Optional: 2 Tbs / 30 mL mirin

Directions:
In a medium-large mixing bowl, combine all marinade ingredients and whisk together.
Marinade the tofu for an hour, flipping over after 30 minutes.
Preheat the oven to 400 °F/204 °C.
Place the tofu on a baking sheet (I used a baking dish) and bake for 20 minutes. Flip over and bake for another 10 minutes. Place in the broiler for about 3 more minutes for extra chewiness.

Isch’s notes:
This is also a recipe from the Veganomicon.
I think I got this latest batch of curry power from Cost Plus World Market. Can confirm, it’s spicier than I’m used to, and that makes a difference! For previous batches, I normally add extra marinade on the tofu while it’s baking. This wasn’t necessary with the most recent mix of curry powder.
I went with ground cumin for this batch because the cumin seeds always stick to the sides of the bowl, and don’t end up with the tofu like I want them to.
No pictures because we were borderline hangry and ate every crumb in record time.

Additional note on Indian style spices: fresher is usually better. One of my extended family Indian aunts invariably creates tastier meals than I do with the same recipe, and it’s partially because of the spices & the spice blends she’s using.

Garlic, onion & saffron rice 

Ingredients:
3/4 cup / 180 ml water (this is low, I needed an additional 1 cup/240 ml of water)
1 cup/240 ml vegetable broth
Pinch of saffron threads (5-6 threads)
2 Tbs/30 ml olive oil
5 cloves garlic, finely minced
1 small yellow onion, (~175 g) diced
1 cup/~185 g long-grain rice, such as jasmine or basmati, rinsed and drained
Pinch of ground coriander
Salt and ground white pepper
1/3 cup toasted almonds (optional)

Directions:
In a medium-size saucepan bring the water and vegetable broth to a boil. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.
Preheat a medium-sized pot over medium heat. Sauté the garlic in oil until it has softened and is just starting to turn golden, 3 to 4 minutes. Add the onion and continue to sauté until the onions turn translucent, 5 to 6 minutes. Add the rice and stir to combine. Sauté the rice for about one minute. Pour in the warm vegetable broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes, until the liquid has been absorbed and the rice is tender.
Remove from the heat and allow the rice to stand for 10 minutes. Fluff with a fork, add the toasted almonds, and season with salt and ground white pepper, if desired.

Isch's notes:
This is a recipe from the Veganomicon.
I've been wanting to modify an Indian saffron basmati recipe, but I no longer have the cookbook I used for that. (Classic Indian Cooking, by Julie Sahni). I thought I'd try this recipe out instead. The garlic and onion were so strong there was no hope of getting any saffron flavor. If I'd been thinking clearly about it I would've realized that sooner. But it was still tasty, so no harm done.
This recipe didn't have remotely enough water, so YMMV.
I used half of the broth, garlic/onion mix for 1/2 cup rice/~92 grams, and the other half of broth, onions & garlic with 1/2 cup quinoa.
We ran out of almonds, so I didn't add almonds. I didn't use any salt or pepper; the broth already had enough salt in it. I served this with curried baked tofu, so no pepper of any kind was needed.

intro! 

Hi!
Sometimes I like cooking. ^^

when I cook, I frequently cook vegan, since my spouse is vegan.
I often cook grain-free, b/c I’m allergic to most grains.
I’m most likely to cook Ethiopian style and Indian style food, though I still bake with wheat for others sometimes.

I’m a fan of red wine & port wine. I also periodically make fruit wines, or honey wines (mead).

woo! go cooks!

other account: @ischade

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