Lisa's Culinary Atrocities

     I got super creative this week in my Waffle Lab.  It is so very nice to not only have time to play around in the kitchen, but also be rewarded with massive nummy noises from a Chef!

We had some leftovers in the refrigerator that needed to be eaten before the holiday so I had to get creative.  I tried a few different things and came up with something I really am proud of, if I may be so bold! I will also add here that this is my first real recipe, as opposed to editing an already existing one to fit me, birthed from my own noggin and inspired by what was available and my surroundings.  Did I mention how much fun this was? It was FUN.

I decided to make some quinoa and process it up chunky-wise with leftover chickpeas.  I knew from my fawaffle experience the importance of moisture, so I added some egg, flour, salt, Vegenaise and garlic.  If you’re vegan you can use egg replacer; I am sure that would work just fine. I made a ball of the mixture and rolled it in a combination of panko and black & white sesame seeds.

Considering my latest disaster in the waffle iron, I first tried using my pancake/waffle pan to see if that would work. 

It did work but it wasn’t quite crunchy enough so I held my breath and put a little of the mixture in my iron and Voila!  Perfect crunch and texture…and it’s purty.

For the lentils, I sauteed onion and garlic in peanut oil, then added a little vegetable broth.  When the broth cooked most of the way down and the onions were translucent I added the cooked lentils and a generous amount of berbere that I made for my Ethiopian escapade, then added a handful of spinach and let it wilt.  I topped the waffles with toasted sesame oil and the lentil/spinach mixture and Shazam!  The texture of the waffles were almost potato/quiche like and the exotic bite of the berbere in the lentils contrasted beautifully with the garlicky crunch of the waffles. Robert was very impressed, and THIS makes me happy.  Success!

Chickpea & Quinoa Waffles

   * 2 cups cooked chickpeas
   * 2 cups cooked quinoa
   * 4 teaspoons all-purpose flour
   * 2-3 cloves minced garlic
   * 1 teaspoon sea salt
   * 3 teaspoons Vegenaise
   * 3 eggs
   * panko
   * black and white sesame seeds
   * toasted sesame oil

In a food processor coarsely combine chickpeas, quinoa, flour, garlic, salt and Vegenaise.  Transfer to a bowl, add the egg, and fold till mixed.  Roll a ball of the mixture in the panko/sesame seeds and place on lightly oiled waffle iron.  Cook until just browned.  Top with toasted sesame oil just before serving.

Berbere Spiced Lentils & Spinach

   * 2 cups chopped onion
   * 5 cloves minced garlic
   * 1/3 cup vegetable broth
   * 2 cups cooked lentils
   * 5 cloves minced garlic
   * 2 tablespoons berbere
   * 2 cups fresh spinach
   * peanut oil

In heavy skillet, heat peanut oil on medium to medium high heat. Add onions and garlic and cook until translucent, occasionally adding the vegetable broth.  Add the cooked lentils and berbere and cook until combined.  Add the spinach to the top and cover with a lid until the spinach starts to wilt.  Sir occasionally for about 5 minutes or until spinach is wilted and bright green.

Perfect Quinoa

Soak quinoa for at least 1/2 hr before cooking to remove saponin.  Cook 7-11 minutes depending on stove, using a ratio of 1 part quinoa to 2 parts water or broth.  After cooking, cover and let sit to fully absorb liquid.

Berbere Spice

   * 1 teaspoon ginger
   * 1 teaspoon ground cardamom
   * 1/2 teaspoon ground coriander
   * 1 teaspoon ground fenugreek
   * 1/4 teaspoon ground nutmeg
   * 1/8 teaspoon ground cloves
   * 1/8 teaspoon ground cinnamon
   * 1/8 teaspoon ground allspice
   * 2 tablespoons finely chopped onions
   * 1 tablespoon minced garlic
   * 2 tablespoons salt
   * 2 cup paprika
   * 2 tablespoons ground cayenne pepper
   * 1/2 teaspoon ground black pepper
   * 1-1/2 cup water (if you want to make paste)

In a heavy skillet toast the dried spices for a few minutes over medium heat, stirring continuously to avoid scorching.  Remove from heat and allow to cool. If making dry berbere powder: grind the mixture in a spice grinder or blender, or use a mortar and pestle. Store the berbere powder in a tightly sealed container. If making berbere paste: combine the toasted spices with the water and grind together in a blender or with a mortar and pestle.  Store the berbere paste in a tightly sealed container.

Happy 4th of July everyone!  In honor of the holiday I present a mighty tasty star shaped, panko breaded polenta with asparagus and marinara (everything tastes better when in the shape of a star!):

Polenta:

Ingredients:

• 1 cups organic soymilk
• 1 cup organic vegetable stock
• 1 1/2 cups polenta
• 1 teaspoon sea salt
• 1/4 cup melted Earth Balance butter or olive oil

Directions:

In a saucepan bring the soymilk and stock to a boil. While stirring, slowly pour in the polenta.  Add the salt and turn down the heat a bit making sure not to burn the mixture. Continue stirring a few minutes until the polenta thickens.  Remove from stove and pour into a baking dish so the polenta is about 1/2-3/4 inch thick and smooth with spatula. Let cool and place in refrigerator to set, preferably overnight, but for at lease an hour.

When set, use cookie cutter to cut polenta.  Slather (yeah, slather) with butter or olive oil, coat with panko and bake in 400 degree F oven until golden and crispy, flipping the polenta over after ten minutes.

Place lovingly on a swish (swish?) of marinara and cuddle up to a side of steamed asparagus..and love your neighbor.

Pairing two of my favorite things!

Recipe from Kathy S.:

Rather than baking it in the oven, I made the mac-n-cheese into balls, rolled into panko bread crumbs and pressed them into my Nordic Ware Pancake/Waffle Pan until crisp.  Yay.

I received a great lasagna recipe from my friend Sheila and have meant to try it for some time.  Seeing as how the weather here in Portland right now is rather chilly, I decided that lasagna was in order (somehow that just pairs).

I have made a several modifications to her original recipe, making it completely vegan for zeh husband and also modifying it so I don’t have to use the stove much.  I have realized, since starting this blog, that I am an oven girl.  I avoid using the stove as much as possible, unless it’s to boil water/steam things.  Hmm.  I am not sure why.

So here it is:

Ingredients:

1 package extra firm tofu

1 cup plain, unsweetened soy yogurt 

1 small lime, juiced

1 roasted bulb of garlic

5 chopped green onions

1/4 cups nutritional yeast

1-2 Tbl. fresh rosemary

1 pkg Trader Joe’s soyrizo, relieved of it’s casing

1/2 bottle Amy’s Marinara Sauce

1 small steamed acorn squash

3 cups fresh & raw spinach

lasagna noodles (Tinkyada brown rice noodles, wheat and gluten-free and has a great texture)

(for me) rosemary asiago

(for him) Vegan Gourmet mozzarella

Panko

Zinfandel

 Instructions:

• Preheat oven to 350°F

• Open Zinfandel and pour yourself a glass.

• Make vegan ricotta by combining crumbled tofu, soy yogurt, lime juice, roasted garlic, nutritional yeast and rosemary, and let sit for 1 hour in refrigerator.

• Peel squash and cut into 1/4 inch chunks.  Steam until just soft.

• Combine soyrizo and marinara sauce in separate bowl.

• Boil noodles (or use no-boil)

• Layer: ricotta, noodles, soyrizo mixture, vegetables, repeat.  Top with panko. Bake until panko is browned.

As with most things like this, the second day is even better.  I think next time I will prep the lasagna and let it sit overnight in the refrigerator.

Note: This was a hit!  The sweetness of the squash contrasted so well with the spiciness of the soyrizo, and the textures were just wonderful.  The rosemary in the asiago, as well as the ricotta was fantastic.  I will definitely be making this again!