poopiebitch.com - a vegan food blog » potatoes

I want to ride my bicycle

poopiebitch — Mon, 01 Jun 2009 20:37:46 +0000

I don’t have a lot to share with you today, but I promise my next post will include a picture of a cake I recently made. I haven’t been taking a lot of pictures lately, but I have been making lots of yummy food! I’ll try to get back into the habit of snapping pics before I eat. In the meantime, here’s a bad picture of an awesome meal:

They may look blurry, but they tasted awesome

DEOTS Tempeh Wingz served up with roasted baby red potatoes and roasted broccoli, both from the Farmers’ Market. The Brit wouldn’t touch the broccoli, so I may have eaten the entire head myself.

In other news, I kicked the ass of my May cycling goal, finally coming in at 133.16 miles for the month, with my longest ride being 13.22 miles. My new goal for June is 150 miles, with the additional goal of cycling 15 miles in one ride. I’ve already gone 11.2 miles today, so I’m off to a good start!

Mediterranean brunch

poopiebitch — Mon, 04 May 2009 16:03:17 +0000

I love the weekends. Saturdays are perfect for sleeping in, making a big lazy brunch and avoiding the world.

Of course, just because you’re avoiding the world, that doesn’t mean you can’t enjoy the flavors of it. Tami’s recipe for Mediterranean Scramble is perfect for waking your taste buds up on those sleepy days. If you hadn’t guessed it yet, this is another tester for her cookbook.

Bright, bold and flavorful.

One can’t live on tofu scramble alone, though. I’ve gotta have something starchy with mine, and Tami’s Homefries #1 fit the bill nicely. These decadent fries are the perfect compliment to the light, clean flavors of the scramble.

Rich and delicious.

All in all, the perfect meal to fuel a day of doing as little as possible.

Seitan and sweet ‘taters

poopiebitch — Tue, 28 Apr 2009 15:49:20 +0000

You want to see more testers for Bianca’s book, don’t you? Of course you do.

Behold! The deliciousness that is Dijon-Pecan Seitan with Maple Butter Glaze.

Yes, it's every bit as good as it sounds, plus a little.

And what better to go along with that yummy spicy-sweet seitan, than some yummy spicy-sweet Mashed Sweet ‘Taters?

Did I mention creamy? Mmmmm, creamy.

Trust me people, you will want this book. Seriously.

Hedgehog potato how-to

poopiebitch — Tue, 24 Mar 2009 19:03:00 +0000

A few people have asked how I cut/cook my roasted potatoes, so I thought I’d put together a little tutorial. It’s really easy, but for some reason I felt the need to take a gazillion photos. Don’t let the length of this post scare you. ( I apologize in advance for the low quality photos – I don’t have great lighting in my kitchen).

I had never in my life tasted roasted potatoes until I met my husband. Or, rather, my husband’s mother. I learned this ‘hedgehog’ method from her, and I’ve never gone back. So if you like these potatoes, you have my mum-in-law to thank!

First, peel your potatoes:

Next, cut them into fairly uniformly sized pieces, not too small. Tiny potatoes can just be cut in half:

I like to cut one end off of very large potatoes:

Then in half lengthwise:

Then into pieces:

Do the same with the rest of the potatoes. As you can see, you don’t have to be too worried about them being the exact same size, just close:

Now, the fun part! Take a knife and cut several slits into your potatoes, cutting most of the way through, being careful not to cut all the way. Do this down the length of the potato. I find this easiest with a smaller knife:

Continue until you’ve ‘hedgehogged’ all of your potatoes:

If you’re an ‘advanced prep’ sort of person (as I am) you can put the potatoes in a bowl at this point and cover them completely with water. They can be left at room temp for a couple of hours, or put the bowl in the fridge if they won’t be used for a few hours or until the next day (or you can skip this step and roast them immediately, of course!).

When you’re ready to roast your potatoes, preheat your oven to 400?. Pat the potatoes with some kitchen towel if they’ve been in water, just so they’re not soaking wet (a little wet is fine). Spray a foil-lined baking sheet with oil, and plop on your potatoes, slit-side up. Spray with some more oil until fairly well coated (my mum-in-law brushes oil on with a pastry brush, and I did too, until I figured out that I was using way more oil than necessary. You can brush it on if you’d like, but spraying is a bit healthier and the results are just as good):

Pop the pan in your 400? oven, and after about an hour you’ll have a lovely pan of hedgehog potatoes:

A closer shot with the yummy crispy brown bottoms:

See? Easy!

Catching up

poopiebitch — Thu, 19 Mar 2009 22:07:00 +0000

I know it’s been a few days, but I have been cooking, I promise! Here, I’ll prove it…

First off, yummy shepherd’s pie. It looks a mess on the plate, but is so yummy. We ate it two days in a row.

Next up, roasted potatoes! Oh, how I love them with an unreasonable passion. Oh yeah, there’s also chickpea cutlets, roasted carrots, peas and bread sauce. But look! Roasted potatoes!

I loved Bianca’s chicken fried tofu wafflewiches so much last time, I had to make them again. This time I kept the sauce on the side for dipping (I made extra for that very purpose!).

I also made a sort of stroganoff type thing. It had sherry in it, so it was good.

Lastly, today’s lunch! Asian marinated grilled tofu from VwaV, pineapple quinoa, glazed carrots and green beans.

I cooked the quinoa in half water/half pineapple juice, with a dash of soy sauce – it was so good that way! I also took the leftover tofu marinade and added some pineapple juice to it, and cooked it down to make a glaze. This was my first time grilling tofu (I know, what?!) and I was super-happy with the results. Yummilicious.

I grilled the tofu inside on my cast iron grill pan, but it was so nice outside we decided to eat it on the back patio. It almost felt like spring!