Cobbler, Quiche, Burger, Cabbage, Dumpling

Whole Wheat Peach Cobbler



Adapted from Joy the Baker.

Well, I swapped all-purpose flour for whole wheat (that was all I had), white sugar for coconut sugar (all I had... strange kitchen, indeed), likely decreased the amount of overall sugar and, clearly, substituted the plums for peaches. Ta-da.

This recipe is a keeper - adaptable, delicious, simple.


Bärner Zibelechueche



Swiss (Bernese) onion pie. I would liken it to an onion quiche. November Switzerland in pie form.

German recipe here.


Salmon Burgers



Recipe adapted from Underbaraclara. (Google Translate will provide you with the jist)

Adapted due to lack of ingredients/equipment/motivation. EX: mashed a much smaller quantity of salmon with a fork. Still added a whole egg, so needed some breadcrumbs to soak up the moisture and was unwilling to toast bread, so smashed some stale bread with a rolling pin into entirely too large pieces. Did not even realise that the recipe called for sour cream for the dressing and so used mayonnaise + crushed garlic + lemon juice and that's it.

I suppose I can no longer call this space a "vegetarian" blog. We might get into this another day.


Cream Braised Cabbage and Tomatoes



Something resembling a recipe:

Chopped cabbage, onion, little oil, salt, pan. 10 minutes ish. Veggie bacon, halved cherry tomatoes. Couple minutes. Little cream, even littler white wine, pepper, few minutes.

Sometimes the most humble of meals are the most satisfying.


Apple Dumplings



Recipe from The Pioneer Woman.

Mustard Friend guest appearance! And yes, that is Mountain Dew. Being poured over an entire cup of melted butter with even more sugar on top of very few apples wrapped in two packages of Pilsbury crescent rolls. Eating these literally takes 3 years off one's life. Literally worth it.

I don't think I will make these again (I won't say ever) simply because they are so dangerously easy and gooey and buttery and caramely... I'm in the kitchen cutting up apples and taking out the Mountain Dew right now. Damn it.

Hummous

For you, my dear Polina.



Click to enlarge

Hummous - A Rough Outline

1 can rinsed & drained chick peas
1 heaping T tahini (and no, you may not substitute peanut butter; tahini makes or breaks hummous, period.)
2 cloves of garlic, crushed
3 T extra virgin olive oil
1/4-1/3 C vegetable broth
1-2 t lemon juice
1/2 t cumin
1/2-1 t salt (or to taste)
pepper to taste

Can (and really should be) doubled.

Blend all ingredients in a food processor or blender until smooth. Serve drizzled with extra virgin olive oil and a sprinkle of paprika.

** these are rough guesstimates - tweak things until it tastes right! **

Tofu Scramble

Tofu Scramble



The Mustards have tried making a tofu scramble in the past, and while certainly good, we didn't quite have it down. I'm not going to claim that I have this down just yet, but this was good. Goooood.



Ingredients:

1 package extra firm tofu (would use firm next time!!), excess water pressed out
1 tbsp cooking oil
1 small-medium onion
1/4 - 1/3 cup of vegetable broth
2 tbsp cream (I know, the point of tofu scramble is that it's vegan... you could substitute soy milk/cream)
1 tsp corn starch
2 tbsp nutritional yeast
2 tsp dried chives
salt & pepper to taste

Method:

Saute onion in a medium skillet in oil until tender. Break chunks off pressed tofu and crumble it right into the pan. Let this saute for a few minutes. Add chives and any other spices that suit your fancy. Add vegetable broth and let simmer for a few minutes. Mix corn starch with the cream in a small cup, add mixture to the pan and stir it up. Sprinkle on nutritional yeast and season with salt and pepper!

Note: I prefer my real scrambled eggs on the under-cooked and creamy side, hence the added wet ingredients & corn starch. You could very well skip this entirely if you prefer to have a drier texture, but be sure to use firm (or even medium) tofu.