Meezy's Profile

Display Name: Meezy
Member Since: 10/3/08

Latest Comments...

I love that idea. There is inconsistency in this write up on Alice's surname though; it is Waters.


Alice Water's (Gorgeous! Surprising!) Rhubarb Galette
WSJ

7/1/11 09:08 PM

Your lead-in made me a bit nervous! I was afraid you might go the other direction with this post.

The taste difference is not even arguable; fresh citrus far surpasses the bottled stuff. And I personally love the feeling of pressing the juice out of citrus using a citrus squeezer! I think it's one of those small kitchen pleasures. I usually just need to do one or half of one lemon or lime at a time, but even when making something that requires the juice of several fruit, I don't consider it to be time consuming (relative to other truly laborious but worth it prep tasks).

What I'd love to know is whether anyone has a guide for using fresh citrus juice rather than bottled for canning, since I'm planning to get into it this year. I know the bottled stuff is usually recommended for its consistent acidity, but canning has been around for much longer than bottled citrus, so surely there's a way to do it using fresh citrus?


Fresh Squeezed Juice: An Essential or a Luxury?
3/1/11 01:21 PM

There's so much that I love about this kitchen! The wall paper is so lovely, especially constrained to just a cozy little nook.


Warren & Mimi's Modern Yet Highly Personal Kitchen
Kitchen Spotlight

1/31/11 04:34 PM

I do think some readers need to lighten up about the weekly topics. It's one week. Are people so closed-minded that they can't give up gluten recipes for a week? I'm not gluten free but I have a few people in my life who I might like to make a few treats for. Besides, a lot of recipes featured aren't even based on substitutions, rather they simply celebrate all that is naturally gluten free and delicious in the world.

Anyway, it's too bad that people seem to have had bad experiences with this book. I was excited to see a gluten free recipe that was a little less processed, in that this one doesn't have xanthan or guar gum or any other specialized ingredients. I personally have no desire to keep those around but am happy to keep some alternative flours around, because I think I can benefit from a little variety, as long as the results are good. I checked the reviews on Amazon out of curiosity, and they are mixed, but there are a lot more positive than negative reviews. I'm curious to hear from other people who've tried the recipes.


Flying Apron's Gluten-Free Chocolate Chip Cookies
Cookbook Review & Recipe from Flying Apron's Gluten-Free & Vegan Baking Book

1/20/11 09:42 AM

@rebcres Thanks for that interesting info. Indeed, another reason to eat good home-made or artisan-made bread (only for those of us who tolerate gluten, of course)! Would you happen to have a link to the article?


Give Up Gluten? Why and What It Means to Be Gluten-Free
1/18/11 04:58 PM

Forgot to post the link, oops!
http://www.davidlebovitz.com/2010/03/banana-ice-cream-recipe/


Best for Last: 10 Gooey, Crunchy, & Creamy Vegan Desserts
1/14/11 03:53 PM

This banana brown sugar ice cream made with coconut milk, also by David Lebovitz, is so lovely. He also lists a variation with sour cream, but the combination of bananas caramelized in jaggery, coconut milk & rum is so intuitive and irresistible!. I actually used panela (very similar but easier to find by me, basically the Latin American version) rather than jaggery, as well as Colombian rum, for a subtle Latin twist. So good!


Best for Last: 10 Gooey, Crunchy, & Creamy Vegan Desserts
1/14/11 03:53 PM

If you want to avoid iffy ingredients, cashew cream is a yummy homemade alternative. Soak cashews about four hours (two hours is an acceptable amount of time in a pinch, but no longer than 7-8, as the cashews can develop off flavors), drain, then blend with just enough water to get things running, a pinch of salt and an acid – my default is apple cider vinegar but lemon juice, other vinegars or a combination can also be great depending on what you're going for. Blend until thick and creamy, adjusting salt and acid for flavor, and adding a bit more water if necessary to get it to the right creaminess. I find it's best to let it set up in the fridge for a bit, where the cashews further absorb the water and it thickens to a delicious consistency, but it can be used right away.


Recipe: Baked Mushroom Risotto with Caramelized Onions
1/13/11 06:53 PM

I also try to limit my soy intake. For one, it's available in so many iterations, and overusing them can lead to a lack of nutritional diversity. I also have concern over the ethical qualms associated with it, like you mentioned.
Here is an article that features a report card for common soy brands using a variety of criteria.
http://www.cornucopia.org/2009/05/soy-report-and-scorecard/
I'm sometimes able to get tofu from a local farm that makes it from their organic beans, which is nice, but I don't eat tofu too often anyway (though I, like you, find I enjoy it more now that eat it only occasionally).

Tempeh makes a more common appearance in my kitchen and I've recently been experimenting with making my own soy-free version. I tried to do a chickpea one a few months ago but it failed, or so I thought – in hindsight, it may have developed mycelium if I had just let it go longer. I don't have a place to ferment it at a stable 90 degrees, so I have to work with turning the pilot light on and off in my oven to avoid over- or under-heating it. But I just had success with a barley & lentil version! These particular lentils and barley had been languishing in my cupboard and I figured it'd be worth taking the risk. And it worked! I just did a test sautée to get a feel for the flavor with some aromatics and it has none of the bitter flavor of store-bought tempeh and it has a nice savory, lightly mushroomy, nutty flavor. I usually simmer tempeh in a marinade or blanch it in salt water before sautéing/roasting/grilling to help it absorb flavor, but this tempeh was delicious without those steps. I'm super excited because I love the texture, versatility and convenience of tempeh. So if I get the hang of putting in the effort to make it regularly, I can always have some in the fridge and some in the freezer for quick weeknight meals.

Anyway, there are so many delicious beans (including lovely heirlooms that I would never waste on tempeh making because they're too much of a treat in their unadulterated form) and so many more delicious ways to prepare them; I'm not sure why people put soy on such a pedestal when discussing vegan & vegetarian foods.


On Eating Less Tofu (and Other Soy Products)
1/13/11 06:29 PM

Yum, I've actually been meaning to try this dish for a while. This version looks delicious, I'll have to make it soon.


Vegan Recipe: Quick and Tangy Artichoke Barigoule
1/12/11 05:01 PM

Wow, what a great redesign! I love the booth-style eating nook and the little kitchenaid cubby!


Cramped to Comfy Kitchen Renovation
Fine Homebuilding

1/12/11 12:18 PM

Yum! I love za'atar, I like to brush pizza with it.

But popcorn, I've never thought of; how fun!


Vegan Party (or Anytime!) Snack: Za'atar Popcorn
1/12/11 09:28 AM

I feel like I'm always perpetuating this challenge. I'm such a stockpiler of dry goods. I really have to start meal planning…


New Year's Fresh Start Challenge: Cook Through the Pantry!
Cupboard Challenge

1/11/11 04:55 PM

I make almond milk at home sometimes, so I can control how rich I make it. I personally use a higher almond to water ratio than I see in most recipes because I like my almond milk a bit thicker. Of course, it is still water-based, but the almond milk I make is certainly richer than the ones from the store. Most commercial almond milks add thickeners and stabilizers. I'm guessing they do this so they can use less almonds to keep costs down, and then they try to replicate the body by adding the thickeners. Obviously, it's not a fair trade off.

You know, I've never really noticed its warm quality until you mentioned it, but you're right!


Almond Milk: What Does it Really Taste Like?
1/11/11 04:18 PM

I use the flax seeds most often. Sometimes if the recipe only calls for a single egg, I just omit it and it often works.


Vegan Egg Substitutes: Ingredients, Products, and Tips
1/11/11 12:34 PM

Yum – This may be my first sweet treat of the new year! I'd love to experiment with making this cake using a fruity olive oil. Sounds delicious to me, but let me know if there's something particular about this cake that you think won't play well with the olive oil flavor.
Thanks!


Vegan Recipe: Sticky Orange Cake with Marmalade Glaze
1/10/11 04:47 PM

@Chicagocook

I've made lemon bars before with agar instead of eggs with great results and am going to try to adapt this recipe based on that substitution as well. I might make this recipe this weekend so I'll post back here with the results if I do.


Recipe: Cranberry Curd Bars with Walnut Shortbread Crust
11/25/10 11:35 PM

Send them to me!

That related link up there adds the good ideas of muhammara spread and pumpkin-walnut purée for ravioli filling.

Walnut pesto is another option that comes to mind.
I like to add chopped walnuts to stuffing used for filling stuffed veggies. In the summer I like to do stuffed round zucchini with beluga lentils, bulgar, chopped walnuts, parsley, mint, dried apricots, olive oil & lemon juice. I think a variation with winter squash might be nice too. Or maybe you could work them into your Thanksgiving stuffing.
There's also the Mexican dish, Chiles en Nogada, stuffed poblanos in walnut sauce.

On the sweet side, baklava is a good way to use up a good amount of walnuts.

http://www.thekitchn.com/thekitchn/fig-salami-097690
That fig salami includes walnuts as well.

But really, save yourself the trouble and send them to me. :)


What Can I Do With 143 Pounds of Walnuts?
Good Questions

11/4/10 10:41 AM

I love the idea of the roast pumpkin. I think it would be delicious filled with a Moroccan style chickpea tagine, if your family doesn't mind a bit of ethnic influence in their Thanksgiving.

I concur about the Vegetarian Times Thanksgiving menu looking delicious; it was created by the team at Greens restaurant in SF. The wild mushroom shepard's pies are really lovely looking, though you might want to add a high protein side to go with it.


Help Me Make a Festive Meatless Dish for Thanksgiving
Good Questions

11/1/10 10:59 AM

I second the coconut milk and the soaked cashews. Though, I've always heard cashews shouldn't be soaked more than 6-7 hours, because they will turn bitter. I find that four hours is enough time for them to soften up to be turned into a super smooth cashew cream with little water in a high speed blender.

Here's a lovely Thai red lentil soup with coconut milk from Ottolenghi. It's a staple at my house:

http://www.guardian.co.uk/lifeandstyle/2009/sep/26/thai-red-lentil-soup-new-vegetarian-yotam-ottolenghi

Also, I've made a roux with chickpea flour and coconut or olive oil, and it comes out great. It was for a chickpea gumbo so the flavor was appropriate, but I think there are puréed soup recipes that might also benefit from the nutty flavor. Also, there are plenty of other alternative flours to experiment with depending on the flavor profile you're going for. Rice flour might be a good relatively neutral one.

It's cool that you're making an effort to keep cooking together despite the challenge.


Vegan, Gluten-Free & Lactose-Free — Yet Creamy Soups?
Good Questions

10/20/10 07:26 PM