Ah, Pizzettas! May 8, 2010

From yesterday’s pizza dough I made cute little pizzettas in tartlet pans:

Pesto, Tomato & Raclette du haut Livradois*

Spinach, Walnut, Garlic & Marinara

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For the pesto, process until desired consistency:

1 bunch fresh basil

3/4 cups pecans (or whatever nut you like)

1/4 tsp. sea salt

5 cloves garlic

3/4 cups Kalamata olive oil

Vegan Pecan Pesto

* Raclette Description :

Produced in both Switzerland and France, Raclette takes its name from the French verb “racler”, meaning “to scrape.” Traditionally, Alpine cheesemakers would lunch upon boiled potatoes and cornichons, covered with melted cheese scraped from a rock near the smoldering fire. Raclette is a semi-soft pressed cheese, made of raw cows’ milk and washed with brine to impart a deep, fruity pungency. True to its name, it melts beautifully and can be scraped atop all manner of root vegetables for a winter supper.

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Raclette du haut Livradois is from Livradois, France

Spelt French Toast Waffles à la Cubism May 2, 2010

I have a bit of an obsession with waffles and I very much like to create unusual and unexpected variations of such. Today I thought, why not make french toast waffles?

Dip your favorite spelt bread (mine is by Nature Bake–it’s moist and fluffy) into a mixture of egg (or egg replacer), soy milk, vanilla, cinnamon and a squirt of agave nectar. Place in waffle maker until done and begin joyful mastication.

I found that you can do this a couple of ways:

First, quickly coat the bread and place on the waffle iron before it has a chance to soak up too much liquid, which will ensure the bread keeps its shape. The waffle in the photo was done this way and came out not only tasty but oddly attractive in an Analytical Cubism sort of way (well…kinda). The crust was like cinnamon toast and the rest was french toast waffly bliss.

Second, tear the bread into pieces, soak in the liquid until it becomes chunky-mushy and use like a batter.  Both ways make very good waffles and the nutty spelt is a nice flavor addition.  It’s also fun to make little waffle pieces with the batter—soft yet crispy little critters, they are.

I’d like to try this with other breads–ut oh, another project!

Spring Muffinettes April 28, 2010

Tiny muffins with a hint of vanilla and: (going clockwise from top) saffron, hibiscus, poppy seed, calendula, hemp seed, and cheddar/lilac in the center.

Black Tahini of DOOM April 28, 2010

Sourdough boule broiled with olive oil & sea salt, basil leaf and black tahini.

Looks strange–tastes good!  It is a very strong-tasting experience and the color is disconcerting when eating it, but I will say it is quite good as long as you add another strong flavor, such as the basil leaf.  Worked very nicely together.

Black Tahini:  black sesame seeds + food processor.

Canapés galore April 28, 2010

Multi-seed baguette from Trader Joe’s,  broiled with olive oil and:

top left: black mission fig, walnut and shropshire blue cheese (yellow stilton)

top right: fresh pico de gallo topped with micro greens

middle left: homemade basil/walnut/garlic pesto, made chunky, topped with tomato

middle right: chunky garlic hummus, chive, cucumber

bottom: basil leaf, roasted garlic, olive oil/Herbes de Provence marinated mozzarella

Walnut Loaf from Ken’s Artisan Bakery April 28, 2010

Walnut baguette, still warm from my trip to Ken’s Artisan Bakery, topped with pomegranate preserves…and an egg. I cooked the egg at least.

Cornbread waffles April 28, 2010

…topped with kalamata olive oil, kale, avocado, chili and Asiago.

SO simple:

-Trader Joe’s Cornbread Mix

-make like a normal ol’ waffle in your spiffy waffle maker

-top with desired ingredients

-consume

-nap

-repeat

My Tasty Vegan Sandwich April 28, 2010

Baked tofu, avocado, lettuce, tomato & chipotle aioli on spelt bread.

This absolutely rivals Blossoming Lotus’ Spicy Avocado Sandwich!