Saturday, April 17, 2010

Stuff I've Made But Did Not Make Up

The school year is almost over and the mountain of marking has not been whittled away to a reasonable sized pile. Let me tell you, nothing kills creativity like grading a few hundred undergraduate essays. So, I have been relying on other people to do the culinary thinking for me.

The first two recipes come from the recent issue of Vegetarian Times. I've never really looked at VT before, but when the kids came home selling magazine subscriptions as a school fundraiser I decided to give it a whirl (it was the only veggie option in the whole lot). First up: broccoli pesto. Amazing! The mint gives it a little bite and the hazelnuts are a nice change from walnuts.
Second up: Oyster Mushroom Rockefeller. This is from a section of recipes by the owners of Horizons in Philly. I made this for Easter Dinner with my family, and everyone enjoyed it, vegan or otherwise. The sauce is really rich (hence naming it after Rockefeller) but perfect for a special occasion when you need to bring a vegan entree to a dinner party. An added bonus is that you can make and bake it in about 30 mins. Lucky for you, VT has a digital edition of this issue online.
Third: biscuits from Peter Reinhart's Artisan Breads Everyday. He claims they are the best biscuits ever, and he is right. You start with a soft dough (almost a batter), then turn and fold it 4 times whilst heavily dusting with flour. Like puff pastry, this results in a laminated dough that rises high and fluffy in the oven.
Lastly, I made the beer-battered onion rings from American Vegan Kitchen. I know I shouldn't have, but I did. I have not had an onion ring in a decade or more, and these are the best I have ever had by far.

21 comments:

A Write Life said...

I have a weakness for onion rings and those look delicious!

Marlene aka LuckyDog said...

Horizons in Philly.... awesome! A great place!

Trinity (of haiku tofu) said...

That all looks fantastic! I looked up the Oyster Mushroom Rockefeller on VT, but couldn't find the recipe sadly. I love the broccoli pesto idea!

Vegan Dad said...

Trinity,
Follow the link I posted to the digital edition of VT. It will open up a reader to view the issue, and the recipe is on page 69.

Brenda W. said...

Oh gosh ... biscuits AND onion rings!! YUM!! I look at high fat items like these as a occasional splurges, and greatly enjoy them!

I've had a hard time finding a biscuit recipe I really like ... I'm eager to try this recipe by Peter Reinhart.

Brenda W. said...

One question ... in the biscuit recipe from Peter Reinhart, what did you use for the heavy cream? Soy creamer?

Chris said...

Those onion rings look incredible!

in2insight said...

As always, you make food look so good!
Love that VT has gone digital.
Thanks for the ideas and links. Dinners would be rather boring around here if it were not for this awesome blog, and your cookbook!
Cheers.

thedalyn said...

I actually like VT and have has really good results with their recipes. I've found that some issues are almost completely vegan and others have only one or two recipes. BUT, the non-vegan recipes are often very easily adapted--usually as simple as subbing or leaving off the cheese.

nikki said...

I'll take one of each, thank you. Broccoli pesto with mint and hazelnuts sounds perfect for spring!

windycityvegan said...

I agree with everything you've said about the VT broccoli pesto. I am generally disappointed with my subscription, except for the baked apple cider doughnuts. But the broc pesto is a great recipe.

I've had success with a similar biscuit recipe from BakeWise by Shirley Corriher, but have not had time to post it.

I cannot wait to try those onion rings! I think I'll be putting dill in the batter.

piccolotakesall said...

I'm ashamed to say that we have yet to visit Horizons in their "new" (4-year-old) center city location. We went several times when they were "Horizons Café" and were located beside a health food store in the suburbs.

I make their pot roast recipe that was printed in the Inquirer several years back every Thanksgiving. It's awesome. That said, I'd love to try the Oyster Mushroom Rockefeller. Now, I just have to think of an occasion that warrants it! :)

flamencokitty said...

That broccoli pesto was amazing. I added more hazelnuts than the recipe said for extra protein. Bumped the calories and fat up, but oh well. I needed the protein. I still prefer walnuts for pesto, however (they're also cheaper).

PS-Oh, I want those onion rings! I had some vegan ones a month ago, but those look better.

Dynah said...

I'm excited to make the oyster mushroom dish! I'm new to fennel though and wondering...they mean the frond-y top, not the bulb, right?

grace said...

biscuit perfection. :)

Cindy said...

We had the Oyster Mushroom Rockerfeller for Easter dinner too!!! It was awesome, and made for a very special holiday dinner.

Melmel said...

I didn't think I needed anther cookbook until you posted those onion rings...

The Bad Vegan said...

thanks for sharing the link to the VT recipes! we made the broccoli pesto last night and we both loved it...it tasted so fresh.

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yvette said...

Today i finally ordered the Bread Baker's Apprentice. Now i see i also have to purchase Artisan Breads Everyday :) These biscuits look delicious!

First things first though! After reading your and Reinhart's post on starters I am excited to experiment myself.

And thanx for your great blog! I love reading it and a while ago i ordered your recipe book for my boyfriend who is becoming a vegan dad himself within a couple of months :)

Vegan Dad said...

Brenda,
I just use plain soy milk.

Dynah,
No, the bulb. Just chop it up like an onion.