Archive | May, 2009

hijiki (seaweed) cucumber salad

29 May

Edit: I tried it this time using the frozen, salted seaweed. Not sure what kind of seaweed it was. But I just soaked it, then rinsed it, tossed it with vinegar, sesame seeds and sesame oil – and it was better than the rehydrated version.

This makes about 12 small, dense servings of seaweed salad.

1 2 oz pkg of dried hijiki seaweed
1/4 cup rice wine vinegar
2 T ume plum vinegar (could use salt)
1 Tbsp sesame oil
2 tsp sugar
2 Tbsp sesame seeds
sliced cucumber

Soak hijiki in cold water for 30 min-1 hr. Mix remaining ingredients (except cucumber) together in a bowl.  Toss with drained hijiki.  Pour hijiki salad over cucumber and serve cold.


Red Bean Ice Cream

27 May

I plan to try this concoction out for food share on Friday, borrowing Keturah’s ice cream maker.  I adapted it from this recipe to make it vegan, soy free and corn free.

1/2 cup sugar
1 can coconut cream
1 can coconut milk
2 T tapioca starch
1 can sweetened red bean paste

In the food processor, blend coconut cream and azuki bean paste.  Over medium heat, whisk together the coconut milk, tapioca starch and sugar.  Keep whisking as it begins to thicken, and add in the red bean mixture.  Cook until thick, whisking continuosly.   Cool completely, i.e., in the refrigerator overnight.  Crank it out in an ice cream maker.

**This had good potential and had the right texture/taste for what it was.  I didn’t get the ice cream maker right though, so I have no idea what would have happened if the ice cream would have turned out really ice cream-y.

easy pancakes/waffles

25 May

We always use the recipe for Classic Pancakes from How it All Vegan (pg 44) but the method is slightly different.

Makes about 16 med pancakes or about 12 waffles (in my waffle maker)

2 cups flour
1 tsp baking soda
1 tsp baking powder
2 c soy (or other) milk
2 Tbsp oil

For cocoa pancakes, we added 1/3 cup cocoa and 1 tsp vanilla to the mix.

Mix everything together.  Batter is thick. David uses 1/4 cup batter spread into a heated pan over a medium/low flame and cooks them slowly for optimum results (I have little patience for low heat, so this is usually his arena).

Additions (blueberries, chocolate chips) are added AFTER the batter has been poured but before the pancakes have been flipped.

For waffles – our waffle maker uses 1/3 cup batter per waffle. Grease well before each time. Let them cook until done.

cold brewed coffee

25 May

Per each quart jar, I mixed 4 coffee scoops (8 Tbsp) of ground H-E-B coffee with 3 cups water.  Directions came from this site.


Wow.  This was good.  Dangerously good, and feels more caffeinated – like I could accidentally drink a quart of coffee.  I steeped the first batch for only 3 hours, because I wanted some iced coffee and didn’t want to wait.  Despite the fact that I used relatively cheap, pre-ground, store-brand, canned coffee, it was really tasty.

What I might try in the future – steeping the coffee in a coffee filter ‘tea bag’, since straining it was annoying, or steeping with some cooled simple syrup for pre-sweetened coffee.  I may also try using some chicory coffee for more authentic stuff.

key lime freezer pie

22 May

I used this recipe, subbing 1 package of tofu for 1 tub of Tofutti cream cheese for ChiChi’s birthday.  Might try with just tofu, maybe with Rich Whip topping w/ lime zest.  Alyx and ChiChi liked it, I didn’t try it.