This was sort of like a cheeseless gratin. It would have been even better with gruyere melted on top, but I wanted to make a vegan dish. It was still delicious, and very light. After caramelizing the fennel and leeks in olive oil I layered them with the potato slices and fresh thyme, and then filled the dish with just enough vegetable stock to reach the top layer. As the potatoes cooked they absorbed all of the stock and held together nicely when sliced into portions.
Vegan
February 21, 2012
February 17, 2012
February 16, 2012
February 08, 2012
Pickled Cucumbers
After discovering how simple and quick it was to make pickled red onions I decided to try the same recipe with an English cucumber. These pickles turned out perfectly sweet and sour. I plunged dill into the steaming liquid which added a subtle note of flavor.
February 07, 2012
Grapefruit, Avocado & Pickled Red Onion Salad
This salad is so bright and refreshing it would be terrific for lunch on a hot summer afternoon, but I made it last week for dinner because I enjoy citrus in winter. After cutting supremes of grapefruit I used the fruit's juice to make the dressing for a bed of chopped endive on which I placed slices of avocado, pickled red onion, mint leaves and the grapefruit supremes. It was an interesting combination of sweet and sour and bitter.
February 02, 2012
Black Bean & Brown Rice Burgers
I have been trying out different combinations of grains and legumes to make complete protein vegan burgers. I think I prefer these to these, but both were delicious and nutritious. I served them alongside crispy kale chips, and topped them with vegan pesto and pickled red onions. The onions were so tasty and simple to make. The pickling liquid is just equal parts water, rice wine vinegar and sugar.
February 01, 2012
Give Fur the Cold Shoulder
Penelope Cruz for Peta
January 25, 2012
Vegetable Soup
With carrots, turnips, leeks, garlic, spinach and parsley.
January 18, 2012
Lentil & Quinoa Burgers
These burgers are equal parts lentils and quinoa. They are loaded with protein and fiber, and are very low in fat. I left half of the lentils whole for texure and pureed the remainder. I also mixed in sauteed onions and jalapeños, cumin and chopped cilantro before browning them in a hot oven. Avocado and lime juice made a nice topping, but I might have preferred melted soy cheese and a soft bun.
December 16, 2011
Caramel Syrup
I prefer my caramel syrup to be very dark and rather thick, with an ever so slight burnt taste as with the torched sugar of a crème brûlée. This way it contrasts nicely in color and texture to my fluffy floating islands.
