Primanti Brothers sandwich

The homemade Primanti Brothers sandwiches were a hit! I loved mine!

My sandwich was layered with

Italian bread

on the bottom slice of bread- spread some diced cherry peppers

half of an avocado lightly sprinkled with salt
French fries
Cole slaw- recipe below adapted from epicurious.com

a few slices of thinly sliced onion
Sliced tomatoes lightly sprinkled with salt and pepper

Serve with a dill pickle on the side

If Whole Foods starts to carry Field Roast again, then I would add a few slices of it inbetween the bottom slice of bread and the cherry pepper spread. I considered adding some fakin' bacon but loved this sandwich as prepared.

Carolina Cole Slaw

adapted from Bon Appétit March 1996
Caroline Belk: Richmond, Virginia

1/2 cup distilled white vinegar

6 tablespoons sugar- I used a heavy 3

6 tablespoons vegetable oil- I u sed 3 as suggested in the notes

2 1/2 teaspoons dry mustard

1 teaspoon celery seeds

1 medium cabbage (about 1 1/4 pounds)

Combine vinegar, sugar, oil, mustard and celery seeds in non-aluminum medium saucepan. Stir over medium heat until sugar dissolves and dressing comes to boil. Remove from heat. Season with salt and pepper. Cool completely.
Combine cabbage and dressing; toss to coat. Cover; refrigerate until cold, tossing occasionally, at least 2 hours. (Can be made 1 day ahead. Cover; keep refrigerated.)
Yield: Serves 8

menu for the week of Jan 18

sun
homemade Primanti Brothers sandwiches- go Steelers!
dill pickle
roasted brussels sprouts

mon
out for lunch
leftovers for dinner

tues
samosa quesadillas- cl
apple or cherry pie- Whole Foods make delicious vegan pies
the first dish represents the multicultural/fusion aspect of America, what needs to be said about apple pie :) , cherry pie and the story of George Washington chopping down the cherry tree, maybe some Knob Creek bourbon for cocktail hour- named for Lincoln's birthplace or margaritas- DH's recipe came from Rick Bayless' website- the Obamas are reported to love his restaurant (as did we!)

wed
black beans and rice
salad
steamed kale

thurs
fettucini with finger licking peanut sauce- cl
salad
leftover steamed kale

Menu for the week of Jan 11

I made a menu and then when making my grocery list realized that it was a bit heavy on tomatoes. Must be craving them! So I made a few changes and think this will do.

Sat
chili- Hard Times Chili- vegetarian mix
Zuni bread- The Bread Lover's Bread Machine Cookbook
steamed kale, elbow mac

Mon
leftover chili- I made a taco salad, DH has nachos

Tues
freezer dinner- DH- bocca burgers and fries,
streamed broccoli
nice veggie salad for me
some of the Zuni bread

Wed
Spicy Vegetable Ragout Over Polenta-cl
salad

Thurs
either Border Pealla from Rebar or Salsa del Sol- cl
salad

Tea

I tried two more teas yesterday and fell in love with one and really enjoyed the other. My new love is oolong. I read an article in the Washington Post a few months ago about oolongs- it said that they are the champagne of teas (now that caught my attention) but that it takes a bit of effort to brew. Yes they are right. The tea is really very delicious and there is an extra step in brewing. I found 100% organic Wuyi oolong from Rishi Tea at Whole Foods and, thanks to the TeaChat boards, brewed a great cup. I rinsed two cups with the hot water then poured about 1/2 of hot water (just off the boil) over the tea leaves, swirling to make sure that all of the leaves were wet. After about 5 -10 seconds, I lifted the infuser and placed it in the second cup, added more hot water and brewed for about 3-4 minutes. Not so hard, just a quick additional step. I made a second cup from the same leaves, steeping for closer to 4 1/2 minutes. This cup was equally delicious but seemed more mellow. I am an oolong fan!

I also tried sencha for the first time. I found an organic tin from Rishi at Whole Foods. I read that this tea can be tricky to brew but felt I was ready to give it a go. Sencha is a green tea from Japan that can be described as vegetal. When brewed right, there is a balance of sweetness with the astringency. I am finding that I enjoy greeny green teas and thought that my cup yesterday had a bit of sweetness. It was really good- and I kept thinking of that tea after I had finished. uummm- must play around with this tea some more. I might stop at Teaism today after bookclub and try a cup there.

Menu for Jan 3-8

I don't usually make two different dinners for DH and I, but I really want to try the tofu. He's not feeling well and may not even eat the burgers. I also would love to make the black-eyed pea curry and have the leftover beans. Fortunately, this is a good time of year to cook, the weather is way to cold for me to enjoy being outside.

Sat
Pan Glazed Tofu with Thai Red Curry Sauce- AYIAVK
with steamed gingered kale and brown rice for me
Bocca burgers and fries for DH

Sun
homemade pizza- I use the recipe from Argentine Black Bean Flatbread with Chimichurri Drizzle for DH's dough and Eating Well's whole wheat dough for me
and my first attempt at homemade sprout bread- recipe from sproutpeople.com

Mon
Curried Black-Eyed Peas with Eggplant- The Curry Book- for me
Baked Ziti Goes Southwest for DH

Tues
??

Wed
spaghetti- Salsa del Sol for the sauce- cl
salad

Thur
tacos

and now I'm back to planning lunches- I think that I'll have salads with lots of veggies this week and hopefully some sprout bread! DH likes leftovers and he should be set this week with all the separate dinners.

Veggie Stock

I've heard that homemade veggie stock is worth the effort if you have the time. I made a few different versions this year and found three that I like. The first one is my favorite but I'm thinking of combining the three- adding the black pepper and nutrtional yeast but cutting back on the salt in the Quick Stock. I am still searching for an version that will work in oriental dishes.

Basic Vegetable Stock
adapted from Vegetarian Cooking for Everyone

1 medium onion
2 leeks
2 celery ribs, including a few leaves
1 tablespoon olive or vegetable oil
1 tablespoon nutritional yeast (I have usually left this out- I need to try adding it to see what the flavor will be like)
8 garlic cloves, peeled and smashed
6 thyme sprigs or 1/2 teaspoon dried
2 bay leaves
salt

Chop the veggies roughly into 1-inch chunks. Heat the oil in a soup pot. Add the veggies, cook over medium-high heat for 10 minutes or so, stirring frequently. The more color they get, the richer the flavor of the stock. Add the yeast and aromatics and stir- cook for another few minutes. Add 1 teaspoon salt and 2 quarts cold water and bring to a boil. Lower the heat and simmer uncovered, for 30 minutes. Strain.

Quick Stock
adapted from Vegetarian Cooking for Everyone

2 teaspoons vegetable or olive oil (I used olive oil)
1 onion, peeled and coarsely chopped
1 carrot, coarsely chopped
1 celery rib, coarsely chopped
2 bay leaves and several thyme springs or 1/4 teaspoon dried
4 or more garlic cloves, peeled and smashed
8 parsley branches
Additional herbs and spices or veggies such as leeks
Salt

Heat the oil over high medium to medium-high heat and add the onion, carrot, and celeryas well as any other veggies. Add the aromatics. Stir occasionally. After about 10 minutes, add 1 teaspoon salt and 2 quarts cold water and bring to a boil, then lower the heat and simmer, uncovered, for 25-35 minutes. Strain as soon as the stock is finished.


Vegetable Stock
adapted from A Year in a Vegetarian Kitchen
Makes about 1 quart

1 tablespoon extra-virgin olive oil
3 large celery stalks with leaves, chopped
1 medium onion, chopped
2 small carrots, peeled and chopped
1 medium leek, roots and toughest leaves discarded, remaining white and green parts chopped
6 cups water
2 medium garlic cloves, unpeeled
8 sprigs fresh parsley
2 springs fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns

Heat the oil in a large heavy-bottomed saucepan over medium heat. Add the the celery, onion, carrots, and leek and cook, stirring occasionally, until soft and just beginning to color, about 15 minutes. (If the vegetables start to brown before they soften, add a bit of water and reduce the heat.) Add the remaining ingredients and bring to a boil. Reduce the heat and simmer very gently for 1 hour.

Pour the stock through a mesh strainer set over a large container. Press on the solids to extract as much liquid as possible. Discard the solids and cool the stock. Use a spoon to skim off the congealed oil. The stock may be refrigerated for 2 days or frozen for 2 months.

Tried and Trues from 2008

What can you eat? Or as my DH likes to tease- you're not allowed to eat that. I can, as a vegan, eat lots and lots. I would make a list but well I am doing that already! Yesterday, I posted the new recipes that I tried last year. Today I'm going to list the tried and trues. This will help me answer that weekly question- What am I gonna make for dinner this week?!? And it will help me remember the dishes that I like but haven't made in a while. If Ionly had a memory...

This list will be a work in progress as I remember and as I check through my cookbooks and notes. Last updated 1/11 7:30

APPETIZERS
Cannellini Beans with Herbs- for bruschetta from Maria
Bruschetta Pomodoro- Cooking Light, September 1997

MAIN DISHES
Pasta
spaghetti- I make my own marinara but also like Muir Glen jarred sauce
Salsa del Sol- a spag sauce with tequila from Cooking Light
Sesame Noodles with Napa Cabbage-
Pad Thai
Fettucini with Finger-Licking Peanut Sauce- cl
Rigatoni with Cauliflower, Curry Powder, and Coconut Milk- AYIAVK


Rice/Grains
Cashew Rice Salad- Beyond the Horn of the Moon
Black Bean-Quinoa Salad with Basil-Lemon Dressing- CL
Jerk Tempeh- adapted from a recipe on epicurious
Jerk Seitan- VV
South of the Border Paella- rebar
Thai Fried Rice- Seductions of Rice

Beans
black beans and rice (my absolute fave)- Columbia Restaurant Cookbook
Black Bean Enchiladas- AYIAVK
New Orleans Red Beans and Rice- AYIAVK
Red Bean Chili with Ancho Chiles and Coffee- AYIAVK
Smoky Seitan, Pinto Bean, and Hominy Stew- cl
Chickpea and Spinach Curry- VV
Chickpeas- Sonia
Chickpea Crepes with Wild Mushroom, Roasted Cauliflower, and Chickpea Filling- The Voluptuous Vegan
Red Lentil-Chickpea Burgers with Spicy Peanut Sauce- The Healthy Hedonist
Red Lentil Patties with Cilantro Sauce -Healthy Hedonist
Black-Eyed Pea Patties with Garlic Pepper Salsa- cl



Sandwiches/Wraps...
BLT- using fakin' bacon- the only meat sub that I like and use
Tempeh Rueben- VV
Tempeh or Tofu with Fruit and Curry- my own recipe
Siam Stirfry Wraps- cl
pizza- using pizza sauce from VV- my fave toppings are Kalamata olives, mushrooms, and hot peppers
Argentine Black Bean Flatbread with Chimichurri Drizzle-CL J/F 07
Mexican Black Bean and Spinach Pizza- CL
Flatbread with Black Bean
nachos/tacos- I use Nacho Cheez Sauce from the Uncheez Cookbook for the nachos and top with steamed greens, chopped tomatoes, onions, diced red bell pepper, some sort of hot peppers, salsa, hot sauce, and black, pinto, or refried beans
Pancakes- Vegan with a Vegeance
Rumstick Johnny Cake- cooks.com
Mexican Eggs- adapted from Real Simple
whole grain bagel with a light sprinkle of everything seeds and topped with Nick's Spicy Sprouts (sproutpeople.com)
cornbread twinkies with leftover black beans or chili or.. inside- inspired by veganlunchbox.com


Veggies
Slow Cooked Zucchinin Coins with Chopped Herbs- VCE
Potatoes and Chard with Green Curry Sauce- AYIAVK
Revolutionary Spanish Omelet with Saffron- VV
New Potatoes with Herbes de Provence, Lemon, and Coarse Salt- The Mediterranean Vegan Kitchen
Sante Fe Black Bean Topped Potatoes- CL Apr 00
Chipotle Smashed Sweet Potatoes- Alton Brown
Green Bean Potato Salad- Horn of the Moon
Anytime Vegetable Salad- Giada De Laruentis
Garlicky Green Beans- with adaptations from jewel clbb
Tomato and Mango Salad with Curry-Orange Vinaigrette- AYIAVK
Tomato, Edamame and Corn Saute with Cumin and Cilantro- Bon Appetit 1/01
Braised Cauliflower with Three-Seed Sauce- VV
Roasted Cauliflower with Herbs- CL
mashed cauliflower
Sicilian-Style Broccoli- The Mediterranean Vegan Kitchen
3 Minute Baby Bok Choy
Warm Veggie Salad- rebar
Ginger Roasted Winter Veggies- Vegan with a Vegeance
Mushrooms with Green Peas- Jaya's Indian Cooking class
Sauteed Wild Mushrooms- Barefoot Contessa
Pickled Beets- Alton Brown
Cranberry Salsa- Southern Living
Sugared Cranberries- CL

Salads
Theo's Dressing
Pike Place Market Salad- cl

Soups
Split Pea Soup- VCFE
Dal- Sonia
Cumin Onion Dal- Sur La Table cooking class
Roasted Red Pepper Soup- Fresh Every Day

BREADS
Zuni Bread- The Bread Lover's Bread Machine Cookbook
Polenta-Sunflower-Millet Bread- The Bread Lover's Bread Machine Cookbook
Pecan Wheat Bread- the walnut version- KA
cornbread- veganlunchbox- i make a very less sweet version
cornbread- joy of vegan baking- actually my cornbread is a combo of these two

DESSERTS/SNACKS
Chocolate Chip Cookies- Joy of Vegan Baking
Maple Nut Cookies- Everyday Vegan
Oatmeal Raisin Cookies- Dreena Burton
Spring Strawberry Pie- cl
Divine Chocolate candy bar
Endangered Species chocolate candy bar
Whole Foods ginger cookies
Pumpkin Millet Muffins- rebar
Banana Bread- adapted from Ever More Special
Kavli Treat- Meg Hayes- VegTimes- like a Snickers

MISC
Vegetable broth- Veggie Stock- AYIAVK- if I have time- he recs sauteeing the veggies first