The Schuylkill River which runs through Fairmont Park behind the Philadelphia Art Museum is just a short walk from my bother-in-laws' lovely townhouse. Everyone in the family loves visiting our classy brothers who have an exquisite roof garden where they grow tomatoes galore, chard, a variety of peppers and lettuces, peas and culinary herbs, flowers and even a few trees in huge pots.
They graciously share the bounty of their garden and general lifestyle with us. We have coffee on the roof deck "amidst the garden and the flowers" and are treated to at least one simply made and absolutely delicious meal during a weekend visit.
Philly is no problem where food is concerned. There is an ample variety of eating establishments serving a huge array of ethnic cuisine as well as specifically vegan and vegetarian restaurants. But some of the best food I've ever enjoyed in Philly is made right in my bro-in-laws' immaculate, nicely equipped kitchen.
While T prepared the Tomatillo Salsa (using a cuisinart), M worked on making the elements of, and on assembling some mighty tasty, completely vegan tostadas.
The following recipe(s) are based on descriptions by M and T, my observation and taste buds...
in other words, not an exact science, but simple enough to try out without a precise recipe.
Veggie and Refried Bean Tostadas Hermosas
1 dozen corn tortillas
2-3 ears of corn, peeled and blanched. Corn kernals removed after cooking with sharp knife.
A variety of (fresh picked home grown) cherry tomatoes, halved
One 16 oz package of shredded soy cheese ( I use Daiya. Today's brand was from Trader Joe's and Yummy.)
2 cans (organic) refried beans
1 recipe tomatillo salsa
Toast tortillas lightly. Then spread with refried beans,
sprinkle with corn, halved tomatoes, and cheese.
Toast in 375 degree oven for 5 minutes (or until cheese just melts).
Serve topped with homemade tomatillo salsa and homemade curried hot sauce on the side.
Yum!
Tomatillo Salsa was made from fresh home grown tomatillos, ample cilantro, a bit of chopped fresh mint (optional), lime juice, salt and pepper.
Use your taste buds for proportions and/ or let me know if you need more specifics.
This delightful meal was fresh as could be with several ingredients coming out of the garden and very healthy as well, containing all the food groups: grains (corn tortillas), veggies and, protein (refried beans). And of course the veggies could be varied depending on what's in season.....the corn and fresh tomatos were delish today but you can also try asparagus, broccoli, onion, roasted peppers, herbs including basil, thyme or parsley.
The Tomatillo Salsa went perfectly and lent a clean fresh flavor to the hardy beans and tortillas. T had also made a curried hot sauce made from home grown hot hot peppers....wow! spicey and fab!
So while I was walking along the Schuylkill this morning, my friend Carrie called and asked
"So what do Vegan's eat in the land of the Philly Cheesesteak? " and she then offered, "That should be the
theme/ title of your next blog" . Thank you Carrie, brilliant!
And thank you, my hospitable brothers for welcoming us and so kindly serving us the food we love.
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Sunday, July 31, 2011
Wednesday, July 27, 2011
Luscious Vegan Seasonal: When leftovers are better than the freshly made th...
Luscious Vegan Seasonal: When leftovers are better than the freshly made th...: "Mon July 25, 2001 - Dinner Menu -'You'll never guess'Stuffed Patty Pan and Zucchini -Home grown broccoli sauteed with garlic and extra ..."
Something simple for a Tuesday night
So a little insight into how I plan my meals. First, I think about what I have in the fridge and/ or cupboard. Second, I think about what I may get easily that is in season. I knew I wanted to use the fresh corn I had in the fridge, and to me, there's nothing better than barbqued corn on the cob. So then what to do for a protein? a green? Got inspired to cook the sausages because Bubbies sauerkraut (which we had never tried) was on sale.(it was so yummy with the dijon and sausage!) The beets came out of the garden today and the greens were ample and lush.
Dinner Menu July 26, 2011
Barbecued (Field Roast Vegan) Sausages
Bubbies Sauerkraut and Dijon Mustard
Barbecued Corn on the Cob with Olive Oil and Fresh Tarragon
Roasted (Home grown) Beets and Beet Greens with Garlic and Umeboshi Vinegar
Field Roast Sausages are great. They come in 3 flavors...apple, italian and chipotle.
Tonight we had the chipotle because those were on sale this week. Just grill till lightly browned.
To barbeque corn, I strip off the dark green outer husks only, leaving a layer of tender light green husk - just enough to cover the kernals. I then carefully peel that down to remove the silk. Then brush the corn with a light coating of olive oil and pat on whatever chopped herbs you have available. I used some home grown tarragon today. (The other day, thai basil, last week, fresh dill.) Re-cover the corn with the thin layer of husk. Use 2 thin strips of the outer husk, tied together to tie around the corn (like a ribbon) to keep the husk on. Throw it on the barbie for about 10 minutes, keep turning and keep it up away from direct flame. Very sweet roasted flavor...and being covered in the husk while cooking enhances the corn flavor.
I have to credit Lisa Cooper for the beet recipe. It is divine in taste and simplicity. You can either roast or boil the beets...I prefer roasting, because the flavor is better and they are really easy to peel after roasting. Wrap each beet in aluminum foil. Place on a sheet and roast for about 40 minutes on 400. Yes, I use my toaster oven....keeps the kitchen much cooler and uses less energy. While beets are roasting, wash and chop the beet greens, mince garlic...I like a lot, like 3-4 cloves for a big colander full of chopped greens. Heat some extra virgin olive oil in a pan (I use cast iron and will tell you all about my PAN soon). Add the garlic and saute for a minute, add the greens and keep stirring for a few minutes till the JUST wilt moment....Do not cook too much. Turn off heat.
Let the beets cool, remove from foil, rinse off skins, slice or cube and add them to the greens. Turn on heat, add umeboshi vinegar..sprinkle it on and don't use too much, it's salty, so try out a little and add more if you like.
Thanks Lisa, I love this recipe and make it all the time...some day, my daughter might try it.....
Luv to you all...
Dinner Menu July 26, 2011
Barbecued (Field Roast Vegan) Sausages
Bubbies Sauerkraut and Dijon Mustard
Barbecued Corn on the Cob with Olive Oil and Fresh Tarragon
Roasted (Home grown) Beets and Beet Greens with Garlic and Umeboshi Vinegar
Field Roast Sausages are great. They come in 3 flavors...apple, italian and chipotle.
Tonight we had the chipotle because those were on sale this week. Just grill till lightly browned.
To barbeque corn, I strip off the dark green outer husks only, leaving a layer of tender light green husk - just enough to cover the kernals. I then carefully peel that down to remove the silk. Then brush the corn with a light coating of olive oil and pat on whatever chopped herbs you have available. I used some home grown tarragon today. (The other day, thai basil, last week, fresh dill.) Re-cover the corn with the thin layer of husk. Use 2 thin strips of the outer husk, tied together to tie around the corn (like a ribbon) to keep the husk on. Throw it on the barbie for about 10 minutes, keep turning and keep it up away from direct flame. Very sweet roasted flavor...and being covered in the husk while cooking enhances the corn flavor.
I have to credit Lisa Cooper for the beet recipe. It is divine in taste and simplicity. You can either roast or boil the beets...I prefer roasting, because the flavor is better and they are really easy to peel after roasting. Wrap each beet in aluminum foil. Place on a sheet and roast for about 40 minutes on 400. Yes, I use my toaster oven....keeps the kitchen much cooler and uses less energy. While beets are roasting, wash and chop the beet greens, mince garlic...I like a lot, like 3-4 cloves for a big colander full of chopped greens. Heat some extra virgin olive oil in a pan (I use cast iron and will tell you all about my PAN soon). Add the garlic and saute for a minute, add the greens and keep stirring for a few minutes till the JUST wilt moment....Do not cook too much. Turn off heat.
Let the beets cool, remove from foil, rinse off skins, slice or cube and add them to the greens. Turn on heat, add umeboshi vinegar..sprinkle it on and don't use too much, it's salty, so try out a little and add more if you like.
Thanks Lisa, I love this recipe and make it all the time...some day, my daughter might try it.....
Luv to you all...
Tuesday, July 26, 2011
When leftovers are better than the freshly made thing...
Mon July 25, 2001 - Dinner Menu
-"You'll never guess"Stuffed Patty Pan and Zucchini
-Home grown broccoli sauteed with garlic and extra virigin olive oil
-Local Heirloom Tomato Salad with Fresh Homegrown Basil and minced red onion
-Bread Alone Peasant Bread (to mop up the tomato salad juice, YUM!)
The Stuffed Patty Pans of last night were so good that I decided to roast more patty pans and a large zucchini
to use up the rest of the stuffing. I scooped out the seeds and filled with the stuffing (brown rice, eggplant, onion, tomato, fresh corn, thai basil( Woodstock farm market) (-see blog of 7/25 for complete recipe experience.)
The squash was delicious, the flavors of the summer vegetables and herbs are just made for eachother..what else can be said....
I blanched the Broccoli (from our own garden, yeah!) in boiling water for 2 minutes, then ran cold water over it in a colander to stop the cooking. I then sauteed it in good olive oil and fresh local garlic...yum, one of my favorite all time preparations for broccoli .
I sliced up one red and one green heirloom tomato, alternating the colored slices on an oval plate.
I then sprinkled the toms with olive oil, diced red onion and chopped basil (grown right on my deck). Add fresh ground black pepper and sea salt to taste...
This was a beautiful summer meal...we loved how the crusty simple bread so perfectly lent itself to the tomato basil juices...Is there an OMG called for here?
And of course, it's always something of a miracle when my daughter likes the meal...I could tell she did, not because she said it was good but just because she ate quietly and without complaint.
-"You'll never guess"Stuffed Patty Pan and Zucchini
-Home grown broccoli sauteed with garlic and extra virigin olive oil
-Local Heirloom Tomato Salad with Fresh Homegrown Basil and minced red onion
-Bread Alone Peasant Bread (to mop up the tomato salad juice, YUM!)
The Stuffed Patty Pans of last night were so good that I decided to roast more patty pans and a large zucchini
to use up the rest of the stuffing. I scooped out the seeds and filled with the stuffing (brown rice, eggplant, onion, tomato, fresh corn, thai basil( Woodstock farm market) (-see blog of 7/25 for complete recipe experience.)
The squash was delicious, the flavors of the summer vegetables and herbs are just made for eachother..what else can be said....
I blanched the Broccoli (from our own garden, yeah!) in boiling water for 2 minutes, then ran cold water over it in a colander to stop the cooking. I then sauteed it in good olive oil and fresh local garlic...yum, one of my favorite all time preparations for broccoli .
I sliced up one red and one green heirloom tomato, alternating the colored slices on an oval plate.
I then sprinkled the toms with olive oil, diced red onion and chopped basil (grown right on my deck). Add fresh ground black pepper and sea salt to taste...
This was a beautiful summer meal...we loved how the crusty simple bread so perfectly lent itself to the tomato basil juices...Is there an OMG called for here?
And of course, it's always something of a miracle when my daughter likes the meal...I could tell she did, not because she said it was good but just because she ate quietly and without complaint.
Monday, July 25, 2011
Patty Pans Almost Too Adorable to Eat
Growing my own vegetables for the first time in many years is a mellow kind of thrill. Between what is coming out of my garden and what I can get at the local (Woodstock ) farmer's market, the inspiration to whip up great, vegan meals is as abundant as the produce itself.
Menu, Sunday, July 24, 2011
Stuffed Patty Pan Squash
French Green Beans w/Lemon juice and Tamari
Cucumber Salad w/Fresh Dill
Sliced Heirloom Tomatoes w/Olive Oil. Salt and Pepper
Dessert: Fresh Sliced Peaches and Sugarplums
The compact yellow patty pan squashes that are proliferating right now in my garden, were the muses for tonight's meal. I gave (about 6) of them a slight coat of olive oil and roasted them whole in the (350 degrees) toaster oven. (Yes! my toaster oven is my summer kitchen...where I roast everything from asparagus to potatoes to tempeh, tofu, beets,nuts and seeds, you name it....)
While those beautiful babies were roasting, I started some brown jasmine rice and got to work on the rest of the stuffing. I was in a "use only what's in the fridge" type of mindset which is so super easy in our northeastern summers....what's in the fridge is fresh and local!!!
1 ear of corn (kernals sliced off), 1 small globe (lovely light purple) eggplant diced, 1 medium onion diced, 3-4 small cloves (Bob Lavagi) garlic diced, 3 small heirloom tomatoes diced, 1/2 cup thai basil leaves, chopped, 2/3 cup vegan (Daiya) cheddar cheese.
I sauteed the veggies, starting with the onion and garlic, then adding the rest as they got chopped. When all veggies were tender, I added 1 cup of the cooked rice and the vegan cheddar and mixed it all together.
After letting the patty pans cool, I cut a quarter sized hole in the top of each and using a melon baller (thank you Linda Lalita) to scoop out the inside, leaving the shell. Chop and mix the scooped squash into the veggie mixture, then stuff the shell with the stuffing...best method, use your just washed hands..Pack extra stuffing on top and then bake at 300 for 20 or so minutes until the cheddar is melted and the squash is heated through.
Tonight I blanched (throw into boiling water for 2 minutes, then rinse quickly with cold water to stop the cooking) haricort vert, my home grown,deliciously sweet skinny sting beans and served them with fresh lemon juice and tamari...so simple so the green bean itself can shine.
I served the above with some cucumber salad* (made yesterday) and a plate of sliced local heirloom tomatoes with olive oil, salt and pepper.
It was all delish, all local. all vegan....
There's nothing like being in my kitchen.....I send my love out to all....
*Cucumber salad recipe to follow
Menu, Sunday, July 24, 2011
Stuffed Patty Pan Squash
French Green Beans w/Lemon juice and Tamari
Cucumber Salad w/Fresh Dill
Sliced Heirloom Tomatoes w/Olive Oil. Salt and Pepper
Dessert: Fresh Sliced Peaches and Sugarplums
The compact yellow patty pan squashes that are proliferating right now in my garden, were the muses for tonight's meal. I gave (about 6) of them a slight coat of olive oil and roasted them whole in the (350 degrees) toaster oven. (Yes! my toaster oven is my summer kitchen...where I roast everything from asparagus to potatoes to tempeh, tofu, beets,nuts and seeds, you name it....)
While those beautiful babies were roasting, I started some brown jasmine rice and got to work on the rest of the stuffing. I was in a "use only what's in the fridge" type of mindset which is so super easy in our northeastern summers....what's in the fridge is fresh and local!!!
1 ear of corn (kernals sliced off), 1 small globe (lovely light purple) eggplant diced, 1 medium onion diced, 3-4 small cloves (Bob Lavagi) garlic diced, 3 small heirloom tomatoes diced, 1/2 cup thai basil leaves, chopped, 2/3 cup vegan (Daiya) cheddar cheese.
I sauteed the veggies, starting with the onion and garlic, then adding the rest as they got chopped. When all veggies were tender, I added 1 cup of the cooked rice and the vegan cheddar and mixed it all together.
After letting the patty pans cool, I cut a quarter sized hole in the top of each and using a melon baller (thank you Linda Lalita) to scoop out the inside, leaving the shell. Chop and mix the scooped squash into the veggie mixture, then stuff the shell with the stuffing...best method, use your just washed hands..Pack extra stuffing on top and then bake at 300 for 20 or so minutes until the cheddar is melted and the squash is heated through.
Tonight I blanched (throw into boiling water for 2 minutes, then rinse quickly with cold water to stop the cooking) haricort vert, my home grown,deliciously sweet skinny sting beans and served them with fresh lemon juice and tamari...so simple so the green bean itself can shine.
I served the above with some cucumber salad* (made yesterday) and a plate of sliced local heirloom tomatoes with olive oil, salt and pepper.
It was all delish, all local. all vegan....
There's nothing like being in my kitchen.....I send my love out to all....
*Cucumber salad recipe to follow
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