Archives for posts with tag: vegan

danny’s hot tomato jam

August 31, 2019 //
1

my dad was a great cook. i have a lot of memories of him in the kitchen whistling while listening to music (emmylou harris, bob dylan, lucinda williams, et al.) while concocting whatever dish was to be placed in front of us. even though hot tomato jam wasn’t a meal, it is a component of one of my favorite food memories to date. this is definitely the family recipe i would like to see passed down, and along to as many other families as possible.

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at one point he created a recipe book of favorites, and of course in danny dries fashion gifted us them for christmas one year. the first recipe listed under ‘appetizers & oddments’ was danny’s hot tomato jam. he was a writer, as well as an artist, but he did not mince words while creating a recipe, so the instructions were left up to your own interpretation. thankfully my sister kate did some R+D on this one with some edits prior to my attempt at making my first jam. i must say her choices were pretty spot on and (gasp!) might have even improved upon pops version.

let’s hope mine fairs well…

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yield: 6 cups

ingredients:

  • 6 lbs tomatoes
  • 12 cups of sugar
  • 1/4 cup of white vinegar
  • 1-2 tbsp crushed red pepper flakes
  • 1-2 lemons, juiced, rind slivered thinly
  • 2 tsp fresh grated ginger
  • 1 stick of cinnamon

directions:

bring a large pot of water to a boil, tall and wide enough for the amount of jars you will need. have an ice bath ready in a large bowl to cool the tomatoes in once blanched. cut Xs in the bottom of the tomatoes, and a circle around the stem hole.

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put tomatoes into the boiling water for 30-60 seconds. remove and place into the ice bath to stop them from cooking. peel the tomato skins off, and remove the stem tops. crush them with your hands into a large pot. cover with the sugar, add the pepper flakes, cinnamon, lemon, vinegar, and grated ginger. mix well.

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let stand in the fridge for 8-10 hrs, or overnight.

stir well and separate the juice from the pulp through at strainer.

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bring the juice to a boil, reduce to a decent simmer until it thickens and cooks down by about half, for about an hour. (NOTE: kate let hers reduce by half, but i only reduced by maybe 1/4, so i might have been at too slow of a simmer? she ended up only yielding 6 cups, and i ended up with 12 cups, and after opening a jar, mine was so thick it was almost un-spreadable…like an adhesive you could bond metal objects for years.)

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add the pulp, and simmer until the jam begins to pearl and thicken. continue to stir frequently to make sure it doesn’t burn. this can take 2-3 hours, but don’t overcook. (NOTE: i think this is where i went wrong. since i didn’t initially reduce down the juice, it may have taken longer to reduce the pulp and whatever happens when sugar cooks too long happened and became cement.)

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while cooking prepare the jars and lids. (kate used the technique in the serious eats jam recipe and slightly edited here):

place jars (on a rack, if you have one. if not, mine were fine without) in a large pot. cover the jars with water, and bring to a boil over high heat. let boil for 10 minutes, and then turn off the heat. let the jars rest in the hot water. meanwhile, put the bands and tops in a saucepan and cover with water. bring to a simmer, and remove the pan from the heat until ready to use.

once the jam is ready, ladle the hot jam into the sterilized jars, leaving 1/4 inch space at the top. warning: this can be messy, and hot, so use caution. wipe the rims and jars clean with clean paper towels or dishrags. cover with lids and screw on bands until just barely tight. (you will fully tighten them later.)

place jars back in the pot covered in water. cover pot, and bring to a boil over high heat for 15 minutes. turn off heat, uncover pot, and allow jars to rest undisturbed on cooling racks for at least 6 hrs or overnight. when they have cooled completely, seal them tight.

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my dad died in 2010. shortly there after, i came to his loft in nyc after a cross country flight, little sleep, and very hungry. my sister kate was there. she made me a grilled cheese sandwich in his toaster oven, and spread his hot tomato jam on it. it was the best tasting thing i could imagine…still is.

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vegan cauliflower coconut curry with lentils

June 7, 2017 //
5

let’s be honest, i am a card carrying omnivore, and with the exception of maybe eggplant and okra, i love most food and will eat just about anything. that being said, i am also health and environmentally conscious, so i am always looking to find different ways to limit my meat intake, but also not lose the all important protein factor.

eat food. not too much. mostly plants. -michael pollan, in defense of food

i have always loved curries, whether it is indian or southeast asian, and often think of them as being, at the very least, a vegetarian option, so it was easily enough to make one vegan, plus i am always looking to incorporate more turmeric into my diet. also, i think because of the spices and coconut milk this recipe has a lot of flavor, and with the lentils and peas you get the protein. i don’t miss the meat.

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ingredients:

  • olive oil
  • 5 cloves garlic, minced or pressed
  • 1 large yellow onion, diced
  • 1 small cauliflower (with leaves, if possible), chopped in the small florets and pieces
  • 4 carrots, peeled and chopped into bite-sized disks
  • 2 cups baby potatoes, cut in half or bite-sized
  • salt + pepper
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp fresh turmeric, finely grated
  • 2 tbsp tomato paste
  • 1 tbsp garam masala
  • 1 tbsp madras curry
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp red pepper flakes (or to taste, i like it spicy)
  • 2 cups vegetable stock, more if needed
  • 1/2 cup mixed lentils (any kind will work just adjust cooking time accordingly)
  • 1 can (400ml) coconut milk
  • 1/2 lemon, zest and juice
  • 1 cup peas
  • 3 tbsp fresh cilantro, chopped

instructions:

heat a generous amount of olive oil over medium high heat. it should be enough to cover the bottom of a large pot or dutch oven. i use my 7.25 qt le crueset. add the garlic and onions and cook until translucent, about 3-5 minutes. stir in the cauliflower, carrots, and potatoes with a few generous sprinkles of salt, and several grinds of fresh ground pepper.

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let cook about 10-15 minutes, stirring occasionally, until the veggies start to brown a bit, and a fond starts to form on the bottom of the pan. add the ginger, turmeric, and tomato paste. mix to combine.

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add the dried spices and mix in well until all of the veggies are covered.

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add the vegetable stock, and use a wooden spoon to scrap the fond off the bottom of the pan. add the lentils, bring to a boil, and then add the coconut milk. bring to a slow simmer, stirring occasionally, until the lentils are done, about 20-40 minutes depending. it should be the consistency of a thick stew, but you can add a little more vegetable stock if it thickens too much, or would prefer it a little more soup like. add salt to taste.

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add the lemon zest, juice and peas at the end, allowing enough time for them to warm, about 5 minutes. stir in the cilantro off heat.

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serve with basmati rice.

makes about 8 cups.

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Categories meatless monday, recipes

wild rice, beet + kale salad

March 11, 2014 //
0

as winter melts into spring, i get excited when the produce at farmers markets starts changing, but here in southern california it seems as though beets and kale are here year round. that is just fine by me. this salad blends the merging seasons well with earthy wild rice, sweet golden beets, and crunchy green kale.

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ingredients:

  • 1 cup uncooked wild rice, cooked yielding about 3 cups, let cool
  • 3 medium golden beets, roasted, peeled, let cool and diced
  • 1 bunch of kale (i prefer lacinato for this recipe), blanched, drained fully and chopped
  • 1/4 cup red onion, diced small or minced
  • 2 tbsp apple cider vinegar
  • 3 tbsp olive oil
  • salt
  • pepper

directions:

in a large bowl mix together the cooled wild rice and beets with the kale and onion. in a small bowl add a generous pinch of salt to the vinegar, and slowly whisk in the olive oil until it emulsifies. toss dressing into rice mixture. add salt and pepper to taste.

makes about 4-6 cups

tip: for breakfast the next morning, sauté a little and add to scrambled eggs with goat cheese.

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