Monday, October 31, 2011

CookBOOk Mondays: Trick or Treat?

Ok, that was bad. It is the day of Halloween, but honestly I could have come up with a better play on words! Plus, there is no trick, just soup... Today is the last day of the Vegan Month of Food, even though I feel like October only just began. That said, I have enjoyed the structure of this month so much that I think I will retain certain elements (posting 3-4 times a week to preserve my sanity!). At the bottom of this post is the link to a short survey for you to provide input on your interest in blog content. It will help me gauge what you want to read, as I give My Munchable Musings a bit of a makeover.

Ok, now that those nuts and bolts are out of the way, today is a cookbook double-wammy! The first is a new acquisition from Paperback Swap about which I am exceedingly happy. And the second is a favorite macrobiotic dessert cookbook.

Moosewood Restaurant Low-Fat Favorites is not an exploration in vegan cuisine, but it does have some lovely hearty dishes that served my growing desire for winter comfort foods. This weekend I whipped up a modified batch of Basque White Bean Soup - but I really want to make Callaloo and Golden Split Pea Soup in the near future.

Luscious Legume and Greens Soup
2 cups chopped onions
2 garlic cloves, minced
1 tbs olive oil
1 tbs ground fennel (omitted)
1 tsp dried thyme
1 cup coarsely chopped kale (substituted for cabbage)
4 celery stalks, sliced (omitted)
1 carnival squash, peeled, seeded, and cubed (substituted for butternut squash)
3/4 cup minced red bell peppers
1 cups diced tomatoes (my addition)
6 cups vegetable stock
2 cups mixed black-eyed and green split peas (subbed for white beans)
salt and pepper to taste

1. In a soup pot, sautee onions and garlic in oil until onions start to caramelize. Add kale and celery (optional) until tender. Then add the squash, peppers (optional), and tomatoes. Pour in stock and bring to a boil.
2. Add herbs and cook for 5 - 10 minutes more, until squash cooked. Stir in legumes and season to taste.

Today's fall baked good recipe is an adaptation of a really fabulous Kabocha Pound Cake recipe. I actually came across Love, Eric while in Florence, which is funny considering the cookbook was published in California! Because of my excess of apples during this time of year, I altered the recipe to utilize this fruit.

Honey Crisp Pound Cake
1/3 cup safflower (or other mild) oil
1/2 cup organic apple sauce
2 tbs ground flax (substituted for 2 oz firm tofu)
3/4 cup apple cider (or sub a 1/2 cup soy milk)
1/2 cup turbinado sugar + 1/4 cup agave (substituted for maple syrup)
1 1/2 cup white whole wheat flour
1/2 tbs baking powder
1 pinch baking soda
1 pinch sea salt
1 1/2 cup diced honey crisp apples

1. Whisk oil, apple sauce, flax, cider, and sugars until smooth. Let sit for five minutes.
2. Mix in dry ingredients until just combined. Add apple.
3. Bake in a greased loaf pan for 25-35 minutes at 350F.


Both of the recipes feel very homey and comforting. I hope you enjoy and get a chance to check out these two wonderful cookbooks. Happy Halloween!

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1 comment:

Gena said...

I have the same Moosewood cookbook, and really like it. Also, the very thought of a Kabocha cake makes my mouth water.