Summer Spaghetti and Thanks!

Summer Spaghetti

For the last few days we've had weather in the 80's...in April...in Northeastern Ohio. It was a little surreal to be that warm but not have any leaves on the trees. We're back to normal now, actually a little below. It's no surprise that today we're in the 40's with rain. That's springtime in Ohio.

You can bet we made the most of that warm weather. I get serious grill fever this time of year and decided to make an old family favorite to have on the side of our latest kebabs. This is best made at the height of summer tomatoes with heirlooms, of course, but our tomatoes were better than I expected and held their own. If you're not a fan of soy cheeses, skip this recipe, or just make it without the cheese. It's taken me years to like the cheese in it.

In the summer, prepare the tomatoes, basil, garlic and olive oil in the morning. Leave it on the counter and it will drive you crazy all day with it's amazing scent. Add the cheese just before serving.

Summer Spaghetti

2 pounds ripe tomatoes
2 tablespoons olive oil
6 - 8 cloves of garlic, minced
3/4 cup chopped fresh basil
1/2 teaspoon salt
1/4 block (2.5 ounces) soy mozzarella cheese, cut in 1/4 inch cubes
1/2 pound spaghetti
pepper to taste

Bring enough water to cover the tomatoes to boil in a medium saucepan. When it reaches boiling, place the tomatoes in the pot. Boil for 3-5 minutes until the skins just start to tear. Immediately plunge in cold water.

Peel skins and remove seeds from tomatoes. Chop and place in a large bowl. Add olive oil, garlic, basil and salt and pepper. Let sit for at least 1/2 an hour but longer is better. Do not refrigerate.

Before serving add cheese to tomato basil mixture. Prepare spaghetti according to package directions and drain. Return to cooking pot and add the tomato/cheese mixture. Stir together and serve.

It's so easy that I kind of shouldn't post a recipe. But we've enjoyed it for so long that I am.

On a different note, thank you very, very much to all of you who have commented, emailed me or volunteered to test for the cookbook! All your well wishes mean a lot to me. The vegan community never ceases to awe me. You guys are the best! Thank you again and again. At this time, I'm all set on testers. If things change in the future, I'll post here. Thanks again...and again...and again....

Food Network Friday + Some Special News

It's Friday and I am here to deliver! As hoped in the last post, it's a return to Food Network Fridays. To be honest, Jim loves the theme thing, so I told him if he found a recipe I'd do it. Within 10 minutes he gave me handful. That's enthusiasm for you! We've got high hopes of warmer weather around the corner, so keep this recipe handy for when you break out the grill. Or just use your trusty grill pan, like I did. Or even pop them in the broiler.

The week's recipes is from Michael Chiarello and was originally with ribs. Modified and with tofu, it's a winner! This one is all about the sauce. I really wish that photo looked better so you'd go make it right now. It's that good.

Tofu Skewers with Espresso BBQ Sauce (originally Baby Back Ribs)

1# tofu, pressed and cut in 1 inch cubes
1 red pepper, cut in 1 inch chunks
1 onion, cut in 1 inch pieces (quartered than halved is easiest)
2 cloves garlic, minced
1 Tbsp olive oil
1/4 cup agave
2 Tbsp tamari
1/4 cup balsamic vinegar
1/2 cup ketchup
2 Tbsp espresso (I used instant to make mine)

Thread the tofu cubes and vegetables on the skewers and set aside.

Heat the oil in a small sauce pan over medium heat. Add the garlic and saute until golden. Add the rest of the ingredients and bring to a boil. Turn down and simmer 10 to 15 minutes. (If you're time retentive like I am, put the sauce on first then thread the skewers while it simmers. I just wrote it this way for clarity.)

Brush on skewers and grill with preferred method, basting occasionally. If you have any extra sauce, drizzle it over the finished skewers.

Makes 4 big skewers.

Now for some extra special news! I've been offered a book deal for a cookbook and am looking for testers. (Feel free to read that over a few times if it doesn't sink in. I'm still pinching myself!)

If you'd be willing to try a tester recipe or better yet, 2 recipes a week, please email me at noyesjt@suite224.net with Tester in the subject. If you happen to have a blog, please let me know that, too. It's not the time to give out any other info yet, but I'll keep you posted as things develop. I know a lot of wonderful cooks read this blog and I hope to hear from YOU.

Hope everyone has a great weekend! I think spring is really here in Ohio....finally.

Contests!

Pssst-- there are two great contests going on right now. Don't miss out!

Over at Dreamin' It Vegan, you can enter to win some miso mayo! Do it fast because the contest ends Friday.

Do you like brownies? Silly question, I know. I should say "how do you like your brownies?"
Check out Vegan Planet and voice your opinion for a chance to win one of Robin's books!

I'm off to try to come up with an idea for Food Network Friday. It's been too long. No promises, but we'll see.

Margherita Pizza

I feel like I've been neglecting my blog lately so I'm trying to make amends with a photo of pizza. This was dinner a few nights ago and was so easy and so good. I'm cooking like crazy...just haven't been online much lately. Food Network Friday is temporarily on hiatus, but I hope to resume it at some point.

It makes me feel better just looking at that photo and hope it works for you, too. Look at all that basil and it even has bubbles in the crust! (It also makes me think that this is the summer I'm finally going to grill a pizza.....)

Oh! I'd sworn off FYH mozzarella a couple of years ago and happened to hear online that it was improved. It's true! That's what I used on that pizza and was wonderfully surprised by it's meltabilty and taste. If you haven't tried it lately, you might want to give it another chance, too.

Crafty Vegan, please email me! If I don't hear from you soon, I'll have to draw another winner.

Hope this pizza lets you know that I haven't forgotten you, Dear Reader.

The Bread Book Winner

I couldn't figure out how to save the little box over at random.org so could I post it here. That means you just have to trust me on this. I wish I could send all of you kind commenters a copy.

(insert drumroll).....The winner is #23 Crafty Vegan who said "I would love this BREAD book. I am to the point where I don't want to buy BREAD from the store anymore...I can't pronounce the ingredients.
Great contest!"

I know what you mean. It's crazy when you read those labels. They're so full of tongue twisters! I'm the one holding the loaf of bread while I block the aisle causing a traffic jam. That's me scratching my head and trying to uncross my eyes.

Congratulations to you! I'm going to try to contact you through blogger, but if that doesn't work for some reason, please email me you name and address.

Rather than leave you with a food-less post, I'm leaving you with a plate of Robin Robertson testers up top. While everything on this plate is incredible, that wrapped seitan is stellar. It's got heart beet rosti on the side and some fancily dressed swiss chard. It was an amazing dinner!

Congratulations again, Crafty Vegan!

Update: CV, I can't contact you through blogger. Hopefully you'll see this and get in touch with me over the next few days so I can get your prize on the way. Thanks!

For Bread Lovers Only: A Contest!

A little while ago, I got my sister this book as a present. It seemed like a great idea at the time. She'd asked me a bunch of questions about the previous post I'd made about making bread. I'd been enthusiastic about this method and I guess I raved a little too much. She went right out and got the book for herself. Since she hadn't baked with it, I didn't know.

So now you get a chance at winning Artisan Bread in 5 Minutes a Day. All you have to do is mention "bread" in your post. That's it! The drawing will be held Sunday. I'll ship this anywhere, so jump right in.

One note: this book isn't exclusively vegan. Many of the recipes are, but some of aren't.

Good luck! I'm looking forward to seeing all my fellow carb fiends get posting.

Editing for clarity: I mean in your comments post below. And be sure to check back on Sunday to see if you're the winner if I can't contact you through blogger. Thanks!

One of These Things is Not Like the Others, Mexican Style

Some of my favorite meals are Mexican. I love the spicy flavors and the way almost everything you make will taste great, as long as you start with the right ingredients. The sides always look so exciting, too. Sometimes nothing hits the spot like guacamole, especially with some crunchy lettuce as it's friend. A lot of Mexican food can be made quickly, too...not all, but a lot of it. That said, I present to you 4 Mexican platters: 3 of these are mine and not authentic at all, but that last one is different.

Tofu Soyrizo Wet Burrito

Keep some sauce on hand and you can throw this one together in a pinch. On the side is a Mexican Fried Rice experiment.

Black Bean and "Chicken" Quesadilla

For some reason, I can't quite get my quesadillas as crispy as I'd like them to be. Guess that just means I have to practice more. No guac this time, too bad.

Cheesy "Chicken" Enchilada with Red Sauce

Our favorite out of these 3. A little more tweaking on that recipe and I'll be posting it. And with tater tots on the side, you know this one has to be a winner.

Potato Chickpea Enchiladas with Green Tomatillo Sauce and Sides

This one is the oddball! It's a platter of Terry testers. The green tomatillo sauce is so good that it's nearly hypnotic. Lots of flavors and lots of authenticity here. These recipes will be in Vegan Latina.

I don't know about you, but now I'm feeling like chips and salsa. Time for a snack.

Food Network Friday: Spicy Seitan with Yellow Rice with Garlic

Spicy Seitan with Yellow Rice with Garlic

"The smell of the garlic combined with the salty-ness of the capers and olives. Then it's got the wonderful heat of the chili - fried seitan coming up under it all. It makes you just want to dive into this dish."

Can you guess who's recipe this is for Food Network Friday? That's my lame attempt to do a Giada impersonation. Trust me, it's probably better it writing than it is outloud. And I don't have her cleavage, either. But I do have this great recipe from her.

Spicy Seitan

2 chicken seitan cutlets
pepper
1 Tbsp chili oil
2 cloves garlic, crushed
1/4 cup kalamata olives, pitted and coarsely chopped
1/4 cup green olives, pitted and coarsely chopped
2 Tbsp chopped fresh parsley
3/4 tsp capers
1/3 cup white wine

Sprinkle the seitan cutlets with pepper. Heat a small frying pan (big enough to hold all the ingredients at once though) over medium high heat. Add the chili oil then panfry the seitan cutlets until nicely browned. Remove and set aside. Turn the burner down.

Remove the skillet from the heat so your garlic doesn't scorch when you add it...then add it. Also add the olives, parsley and capers. Add the wine, and return the pan to heat over medium. Add the wine and bring to a boil. Put the cutlets back in and spoon olive mixture on top. Simmer about 5-1 0 minutes until almost all of the liquid is absorbed.

Notes on this recipe:

Not only is this one amazingly easy, it's also fantastic. If you've got a couple of cutlets in your freezer, you can have this on the table in less than a half hour.

The original recipe includes a recipe for chili oil. Instead I just used some premade stuff that I got at the grocery store that I always keep around for Asian cooking or any time I want to add some heat. It's great in soups, by the way. But the concept of panfrying with it is absolutely brilliant. I'll bet it would be awesome with tofu, too. It's just a great technique. Yeah, I'm pretty excited about that idea.

With all those olives and capers, the dish could tend toward the salty side. The original called for salting and peppering the cutlet, but I think just the pepper is enough. Then again, I tend to make slightly salty seitan, so do what you think is best. Know your own seitan!

Would I make this again?
Absolutely. It's a total keeper.

Now let me tell you about that rice! It's a tester for Vegan Latina, the new book by Terry Hope Romero. You just know that one's going to be all kinds of incredible and then some. The rice is Yellow Rice with Garlic and it goes with anything. It's going to become a staple in our home and I'll bet it will in yours, too. Along with the seitan cutlet and the roasted cauliflower, this meal was a breeze to prepare.

Up next? Your guess is as good as mine. I do plan to get some more testing in so we'll see. Yay! It's the weekend!