More Nake-id Friday Faves

Purple potatoes. Purportedly packed with phytonutrients. Spudlicious!

This gluten-free gem. The scones get a full OMG.

Would rip your heart out for these.

For the last of the tomato crop. Divine!

This fascinating blog.

The bat that keeps on giving. This sweetheart sells every October. All proceeds benefit Bat Conservation International.

Looking forward to. And.

Teaching this.

Wanting your best ideas for autumnal soups.

Happy Friday.


What to do with all the kale?

Gardens, we're discovering, aren't linear, preditable things. One year the tomatoes are so prolific, you can't manage the marinara production. Another, broccoli abounds to the point you're giving it to the neighbors in bouquets. This year, it's greens. The kale. The chard. The arugula. All bitter and tangy and astringent, the greens are a forest of dark, swaying fronds so dense, the cats can hide and we're nary the wiser.

With some gift funds still available in my Amazon account and in my recumbent state, it's been easy to click "add to my cart" when something promises ideas for these things other than steam, plug your nose and chug.

Which is how this ended up on my doorstep. (There's recipes to be had if you click on the link...)

Spend a few minutes on Sara's site Sprouted Kitchen and you'll immediately notice the care and attention she gives the food and her readers. Glowing with her husband's evocative photography, Sprouted Kitchen serves up plate after plate of wholesome, mostly vegetarian dishes, heaping inspiration and simple goodness into every post.

Her book is exactly the same. A collaboration between she and her husband, Hugh, The Sprouted Kitchen is a dance between Sara's food and Hugh's images: Shot in extreme close-up, the Coconut Lime Tart coyly displays only a corner of the dessert, pistachio and coconut crumbs in delicious dishabille in the foreground. Or the Asian Tofu Tacos with Hoisin Slaw? You'll just want to crawl in between the folds of those whole-wheat torillas and bed down.

I'm up and about some at this point in my convalescence, and while curried tempeh leftovers were on tap for dinner, I snuck out the garden so as to try the Tuscan Kale Chopped Salad. Glistening with parmesan vinaigrette and punctuated with apples (our tree giveth and giveth) and dried cherries (in the pantry), the kale salad seemed just the thing (and so good for the eyes!). I whipped it, up eschewing the croutons in my tender state as well as the chickpeas, and substituted a tiny bit of raw garlic in the dressing for the shallots.

Hearty and packed with flavor, Mr. Nake-id must have eaten three platefuls.

We topped the meal off with Sara's Mango Mint Lassi using lemon as a stand-in for fresh orange juice, adoring its sweet, comforting coolness.

Yes, I'm smitten. Tonight we'll try the Honey Mustard Broccoli Salad, broccoli from the garden, and the Creamy Millet with Roasted Portobellos (topped with kale!)

So happily smitten.

Vegan Peach Zucchini Bread recipe

This is what we had in the house when Nake-id IT indicated a desire for something sweet. Being that kind of wife, I got busy immediately. It didn't hurt that there was writing to avoid, either.

Peach bread is a family favorite and one of the few recipes that came with me into the marriage. Take it with a grain of Himalayan Sea Salt:

Cream togrthrr two eggs, 1/2 cup shortening and 1 1/2 cups sugar (reduce to one cup if using canned peaches. Add two cups mashed peaches, two cuops flour, one tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt. Add 1 tsp vanilla, 1/2 cup chopped nuts. Bake at 350 for about 40 minutes in a greased loaf pan.

Here's the new age version (adapted from Hell Yeah It's Vegan):

3 tbsp chia seeds whisked into ½ c + 1 tbsp warm water*
½ c neutral-flavored oil
1 1/2 cups pureed jarred peaches
1 cup organic cane sugar
1 tsp vanilla
1 cup grated zucchini
1½ c all-purpose flour
1½ c whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 tbsp cinnamon


Preheat oven to 350 degrees F. Grease two loaf pans.

Mix wet ingredients in one bowl, dry in another. Then combine, stirring until combined. Spoon into loaf pans.

Just one more way to squash an over abundance of zucchini.

Sliding into the weekend: Beet sliders

Life hands us few absolutes, but here's one:

Everything tastes better on a slider bun.

Take beets. Lovely with arugula and walnuts. But divine on a roll just the right size to accommodate two or three slices and some Green Goddess Dressing.

The recipe was a request from Nake-id IT, who spied it on Diners, Drive-Ins and Dives.

Since mayonnaise is sauce non grata in the Nake-id cucina, I adapted the Green Goddess Dressing thusly:

1 whole avocado

1 bunch fresh tarragon

1/2 bunch Italian parsley

1/4 bunch green onions, trimmed

3ish Tbs fresh lemon juice

4ish Tbs white wine vinegar

4ish Tbs water

1/4 cup olive oil

salt and pepper

Blend everything. (I ended up in a fight with our mixer, which was too large to accommodate the ingredients and did half a job. Opt for a small blender container or mini food processor.)

Create your slider. We used Costco's pretzel bread slider buns. Down one or a dozen.

For another take on the veggie slider, try BBQ'd portobello mushrooms with grilled onions and arugula. The sauce is so good you'll be tempted to moisturize with it.

Anyway, that's the big excitement here. What's up by you?

Tofu Hot Wings

This recipe was inspired by the fabulous Vegan Van's sammie, Planet Rock, an impossibly tastey combination of Toffufallo hot wings and ranch celery-slaw on a roll.

Mine is a pale approximation, but it's become our go-to baked tofu solution. (Getting a successful "fry" on tofu eludes me.)

Eat up!


1/2 cup low-sodium soy sauce or Bragg's Liquid Amino Acids

1/2 cup Frank's Red Hot Wings Buffalo sauce

2 pounds tofu, sliced into 1/2-inch cutlets

Dusting of granulated garlic


Preheat oven to 450. Line large baking pan (or two smaller pans) with baking parchment. Place tofu in a single layer on top of parchment. Brush with a layer of soy sauce, then a layer of Frank's. Dust with granulated garlic and bake for 30 minutes.

Remove from oven and flip the tofu, repeating the brushing of soy sauce and Frank's mentioned above. Bake for another 20-30 minutes, checking so as not to cook tofu into an impenetrable jerky. You want your tofu to have a slightly touch skin and moist center.

Serve warm or at room temperature, alone, in sandwiches, stir fries or whatever your little heart desires.



Funeral brownies

I was talking to a colleague about food (imagine that!) and he mentioned that he had recently whipped up a batch of gluten-free brownies, using one of Pamela's mixes. I mentioned a treasured brownie recipe, wondering aloud whether it could be freed from the thralls of gluten, and shared its origin:

Mitch and I were at a memorial gathering for a neighbor who had passed away. The buffet table was laden with all manner of treats, including the best brownies we'd ever tasted. We introduced ourselves to the author of these delights, a personable gentleman, JR, who immediately ran out to his car to retrieve xeroxed copies of the recipe. (He'd obviously been hounded for his secrets before.)

Since then, I've made J.R.'s brownies many times and they're incredible. JR has sinced passed away. But as I mentioned to my colleague, if you can be remembered for something as sweet and pleasureable as a brownie recipe, that's OK. A brownie afficionado, my colleague asked for the recipe, which I passed along to him yesterday. Today, I share it with you. One of these days I might try to veganize it, but here it is in it original form:

JR's Double Fudge Brownies

1 1/2 cups unsifted flour (bread flour preferred)

1/2 tsp baking soda

1/2 tsp salt

2/3 cup butter

1 1/2 cups sugar

1/4 cup water

One 12-oz. pkg (2 cups) chocolate chips (JR recommended Nestle's; I often used dark chocolate)

2 tsp vanilla

4 eggs

2 cups chopped walnuts

Preheat oven to 325 degrees. In a small bowl, combine four, baking soda and salt, set aside. In small saucepan, combine butter, sugar and and water, bring just to a boil. Remove from heat. Add chocolate chips and vanilla. Stir until chips melt and mixture is smooth. Transfer to large bowl. Add eggs, one at a time, beating well after each addition. Gradually blend in flour miture with a spoon. Stir in nuts. Bake 45-50 minutes. Cool. Cut into squares.


Vegan moussaka recipe mash-up

There was an eggplant in the fridge, a vow to try new recipes on the table and a snowy Saturday afternoon.

The Veganomicon doth provide.

The above is actually a melange of The Veganomicon's Eggplant Potato Moussaka with Pine Nut Cream and an old favorite from The New Basics (minus the lamb and creamy parts). I substituted chopped almonds for the breadcrumbs (gluten free!) and added dried apricots, raisins and extra spices to the sauce (cumin, additional cinnamon, some ginger and a dollop of agave to cut the tartness of the apricots, which have been lolling about the cabinets since the Bush administration.)

Don't try this on a weeknight or you'll be cursing your casserole. There are vegetables to roast (doing this earlier in the day would save oodles

of evening prep time) and tofu to Cuisinart. We served it with a plain arugula salad dressed in lemon and olive oil.

The clean up was epic. But the meal? Divine!


Off the Shelf Veg Cookbook Report: The Happy Herbivore

To keep the cookbooks in circulation, I've committed to trying at least one new recipe a week from a new source.

Last night was bitterly cold at the bus stop, so a warming soup seemed just the thing. The Happy Herbivore offered this very doable, good-looking stew, African Kale and Yam Soup. (Lindsay Nixon's schtick is fat-free and low-fat vegan recipes.)

I used hot Chimayo chili and a medium yellow curry and eliminated the red pepper. Oh, yes, and added demon salt to taste. It was sweet and spicey and savory and satisfying and muy caliente--in a good way.

I could see this going into regular winter rotation. Definitely impressed and will be trying more of Ms. Nixon's delicacies.


Nake-id Healing Soup

Now that chicken soup is no longer part of the wellness arsenal, Dr. Nake-id has had to turn to plant-based remedies to ease the man-cold on premises.Armed with fresh vegetable broth, I whipped up an Asian-inspired nostrum designed to boost the immune system and detox the bod.


1 onion, diced

3 cloves garlic, minced

1 Tbs fresh ginger, minced

1 celery stalk, sliced

1 carrot, sliced

1 Tbs sesame oil

1 cup dried mushrooms, rehydrated

1 12.8-ounce package soba noodles

vegetable broth

chopped cilantro for garnish

soy sauce

dulse flakes

And Sriracha hot sauce!

Saute onion until translucent in sesame oil. Add next four ingredients and sauté for another two-to-three minutes. Add rehydrated mushrooms and 4 cups vegetable broth and simmer for 30 minutes. Bring soup to boil and add soba noodles, cooking until done. Season to taste.

Get well!

Grumpy Cheap Vegan: Homemade vegetable broth

Mr. Nake-id has a man cold. (Unlike the gentleman depicted in the linked video, he's bearing up good-humoredly--at least today.)

Since I've take to freezing the onion skins, carrot bottoms and rangy vegetal bits from all the slicing that gets done around here, I had a nice stash of trash with which to make a nice vegetable broth.

Homemade vegetable stock is ridiculously easy to make, and if you're given to parsimony, will make you feel like a home-ec virtuoso. Instructions follow:

1. Dump your bag of garbage into a large stock pot and add enough filtered water so your vegetables can swim about freely. (It takes about two weeks to a month to acquire enough chard veins and broccoli stems to make it worth your while.)

2. Augment with one onion quartered, a stalk of celery cut into chunks, one carrot, a yam and as much garlic and you can force yourself to peel.

3. Season with two bay leaves and eight or so peppercorns.

4. Bring to boil covered. Then simmer uncovered for an hour. Allow to cool.

5. Strain into second large pot with a colander, pressing the liquid out of your veggies. (Purists use cheese cloth for straining. Given the bulk of my veggies, I find the cheese cloth to be too flimsy.)

6. Season with salt, pepper and soy sauce to taste and simmer for another 20 minutes to blend flavors.

The beauty of this is that it's completely adjustable based on what you've frozen and have on hand. Our bag of frozen vegetable matter contained everything from the holy trinity of onions, carrots and celery to broccoli, bits of tomato and mushroom, potato, and maybe a fennel bottom or two. When making your broth, you can add whatever you feel might be lacking. If you need a little extra flavor, add an organic veggie bouilleon cube.

I get about two to three quarts. Use immediately or freeze for later use. (Compost your scraps.)

Tomorrow: Nake-id Healing Soup!