Winner!

Congratulations to number 11, Phoenix! Just send me your mailing address and I’ll be happy to get this book in the mail to you on Monday!

Posted in Uncategorized | 2 Comments

Snow Peas with Miso Vinaigrette

So simple, yet so delicious. After finding the prettiest snow peas I think I’ve ever seen, I knew we’d have to give this one a go. The dressing makes the blanched snow peas shine. These are served cold, which would make them a really unique addition to an appetizer spread. They aren’t the prettiest dish, but it’s safe to say that wouldn’t linger long on your table.

Posted in Sides Horizons 2 | 3 Comments

Seitan Beef, Barley and Ale Soup

I must admit to making a few tweaks to this soup. I hoped they’d enhance the dish but I fear they caused a problem. First of all I halved the broth. Most of the soups in these books come out very liquidy and I like my soups to be more like stews. This, combined with the fact that my beer wasn’t as full bodied as I’d have liked, threw the flavours off balance. The dried mushrooms were far too overpowering even though I used less than the full cup called for. I love barley, seitan, beer and mushrooms, especially paired with greens (not in the recipe; my choice of side dish), so there’s definitely a great dish here but to get a texture and flavour that I prefer my tweaking needs to improve next time. I might consider using fresh mushrooms and replacing some of the broth with mushroom stock.

Posted in Soups Horizons 2 | Leave a comment

Caribbean Seitan BBQ Wings

Loving seitan, barbecue and wings, making this one was a given. They were a great addition to an appetizer dinner. I really browned the seitan, which gave it an almost crispy outside. Rather than go for the full amount of agave, I only used 1 tablespoon which was right for us. These are quick, easy, and really deliver on taste. Next time I’m going to try the Chipotle version…..and there will definitely be a next time.

Guess what? It’s your chance to win a copy of the second Horizons cookbook! All you have to do is comment below about one of your favorite ways to eat seitan. One lucky winner (anywhere in the world) will be chosen on October 22nd. Good luck!

Posted in Appetizers Horizons 1 | 30 Comments

Refried Red Lentil Tostadas with Cactus Salsa

I’d had my eye on this recipe for quite a while but never seen nopales (cactus) for sale anywhere. VeganMoFo gave me an excuse to order some online from Mexgrocer.

This recipe is in the Appetizer chapter but we ate 2 each for dinner with some Mexican potato salad. The salsa was the easiest thing to make; just blending lots of ingredients together. The cactus was a very strange texture and a bit slimy but the book said to drain – rinsing wasn’t mentioned so I just gave them a dab with a paper towel. I made half of the salsa and there was plenty leftover.

The tostadas involved frying corn tortillas (I used Cool Chile), and the refried lentils were made nice and easy with a jar of one of the Horizons spice blends already in the cupboard.

It’s always great to try a new ingredient and the cactus made a light, fresh salsa. I love lentils and I love refried beans so combining the two worked well but I couldn’t help thinking I was eating dhal with salsa, which was a bit odd. Maybe more spice blend in the lentils next time. The tostadas were very crisp and a great vehicle for lentils and salsa.

I still have half a jar of cactus leftover so if anyone has any ideas of how to use it except salsa I’d love to hear about them.

Posted in Appetizers Horizons 2 | Leave a comment

Roasted Portobello with Braised White Beans

Roasted portobellos, when done well, are probably one of my favorite foods. The simple but delicious recipe in Horizons is no exception. I cut way back on the oil since mushrooms act like sponges and it just didn’t seem necessary to me. The rest of the rub ingredients carried this well. It’s versatile, too, and could be served as a burger, sandwich filling, on a grilled vegetable platter, or as it is here, as an entree.

The braised white beans are super simple to make. The only flaw with them is that I used canned beans. That’s my doing, not the fault of the cookbook. Next time I would use my own cooked beans, because the canned just didn’t quite cut it. They were ok, but that mushroom deserves better.

That mushroom could really go places.

Posted in Entrees Horizons 1, Sides Horizons 1 | 1 Comment

Tortilla Pizza with Smoked Tofu

This dish is meant to be served in small slices as an appetizer but we had one each as a dinner portion. I smoked my own tofu but if you used store bought you could have this on the table in less than 15 minutes. Obviously it’s lighter than a more traditional pizza but it’s still very satisfying and is an excellent combination of flavours. I used chili oil to drizzle on the top rather than the plain olive oil listed and I think it made the dish even better. I can see myself eating this at breakfast time too!

Posted in Appetizers Horizons 2 | 1 Comment

Korean Grilled Tofu Steak

Wow, wow, wow. This recipe uses kochujang, which is a fermented red chile bean paste. After scouring stores for it, I ended up finding Annie Chun’s, which seems to be readily available. After all, I found it, right?  This stuff has some heat! It’s just one ingredient in the sauce which also uses a lot of oil. I cut the oil in  half and next time I’ll use even less. It just doesn’t need it. Slathered on grilled marinated tofu, this recipe just may be one of our favorites so far. We served it with rice, as suggested. We had a little spinach to use (I thought we had more) so to add a vegetable we had the Snow Peas with Miso Vinaigrette (blog post to come) as a starter. Next time, we’ll have the tofu with rice and broccoli… along with a Riesling.

This one is a knock-out.

 

Posted in Entrees Horizons 2 | 8 Comments

Basmati Risotto with Pesto, Peas and Tomatoes

I didn’t really have this one on my list of things I wanted to make, but I found myself with leftover cooked basmati rice and had all the other ingredients in, so I decided to make it to take for work lunches. It came together incredibly quickly but I wouldn’t say it had the texture of risotto at all. The pesto definitely made the dish and it was a tasty lunch but if I were to have it for dinner I’d want to add in something extra to bulk it out a bit, as per the suggestions in the book. A very tasty way to use up leftover rice though.

Posted in Entrees Horizons 2 | Leave a comment

Tofu Benedict

I am a huge fan of tofu benedict. I’ve never had it and not enjoyed it. Too bad, it’s not the same story for Jim. He thinks it’s  underwhelming and would rather have a scramble any day. Until the day we had this one.

It all comes back to techniques for me. This well-seasoned and pan-seared tofu is the star… and Jim was stealing it while I was plating. To me, greens are a necessity in benedict rather than an option, so we added swiss chard to ours. I was a little leary about the sauce since it was a mayo/butter combo, but I was wrong. It was perfect on this.According to the cookbook, a version of this has been on every brunch menu ever featured at Horizons. It makes me wonder just what else they served.

It was easily Jim’s favorite benedict ever, which means I get to have it more often. Thanks, Horizons!

Posted in Entrees Horizons 2 | 1 Comment