In this issue: revisiting past speculations, the vegan obsession, the obligatory list of favorite foods, recipe speculation for next time, and links!
-=-First of all someone needs to come up with a better name, because despite being an English major, I sure can’t.
-=-In the last issue of food talk, I waxed about a roasted pepper/garlic dip/spread/thing. Well I tried it on turkey sandwiches and it was DELICIOUS. And it’s vegan (the dip, not the sandwiches).
Roasted Deliciousness Dip
3 red/orange/yellow bell peppers (use whatever colors are available, just NOT GREEN!)
2 heads of garlic
Roast the peppers; rub them with olive oil and stick them under the broiler until they’re nicely charred. Let them cool in a paper bag and then peel off the skins. Don’t rinse them!!! That’s how you rinse off the flavor. Rip them apart and toss them in the mixing apparatus*.
Roast the garlic. Cut off the top third of the garlic, remove any extra bits of husk, drizzle it with olive oil and stick it in a tin foil pouch (though admittedly it’s easier to do the drizzling after they’re on the tinfoil). Stick in a 350-400 oven for anywhere from an hour to an hour and a half. Let the garlic cool, and you can just squeeeeze the garlic out of the husk, into your mixing apparatus.
Add salt and pepper, and start mixing! As you mix, drizzle in olive oil until its smooth.
Use as a dip, or a spread for sandwiches, or pizza, or whatever! But be warned, it is definitely potent stuff.
*mixing apparatus = blender, food processor, etc. I use an immersion blender with the cup thing it came with.
-=-THE VEGAN OBSESSION.
Note: I’m not actually turning vegan; quite simply because I hate limiting my options. I like milk, yogurt, ice cream, roast beef, and pizza, among other various food items. I look forward to finding new vegan blogs, or when my favorites update. I love the wave of new ideas and the seemingly limitless possibilities when it comes to food. [i]But wait,[/i]you say, [i]did you not just say you don’t want to limit your options?[/i] Yes I did. But given the fact that vegans do not eat things that I do, they tend to have a far greater range with what they do choose to eat. This culinary range, as well as the healthful aspects, are what attract me to vegan eating. Don’t get me wrong, I know it’s possible to be an unhealthy vegan (since refined sugar, white flour and frying are still vegan), not to mention maintaining a consistent variety of food in order to get the proper amounts of vitamins and minerals. I’m also not crazy about substitute foods, mostly things that are blatant copies of meat products, such as tofu sausage/pepperoni, tofurkey, etc. Seitan and tempeh intrigue me but I’m not brave enough to try them yet. I HATE the texture of tofu. It’s always in my miso soup and it’s a major turnoff. It’s just so . . . rubbery. Blech. Plus it is really easy to screw meat up if you don’t have a lot of experience cooking with it and who wants to waste all that money?
-=-Recent Favorite Foods:
Fresh pineapple, organic pink lady apples, fig newtons, rotisserie chicken, triscuits, toast, and baby carrots. Spices? Er paprika. Mmm delicious.
1. Red skin mashed potatoes (possibly with scallions) with steamed carrots and broccoli in a lemon/garlic/thyme sauce.
2. Broccoli, red pepper and snow peas sautéed with soy sauce and sesame oil, garlic and ginger, sprinkled with toasted sesame seeds. Oh and scallions as well. I love scallions. This would be really good with beef if I had the patience for it. Oh and I have rice noodles to serve it over. Excellent.
3. Perfecting my paprika/oregano veggie stir fry over rice noodles. Usually carrots, green beans, and bell peppers, with red onion and garlic with olive oil and *gasp* butter. Also served over rice noodles with salt and pepper.
Cupcakes Take the Cake
The PPK food porn thread, read it and get hungry!
Vegan Lunchbox started the whole thing
what the hell _does_ a vegan eat anyway?
Til next time . . .