Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: Vegan Cheddar

Showing posts with label Vegan Cheddar. Show all posts

Monday, November 29, 2010

A SIMPLE RECIPE MY MOM USED TO MAKE; A TIP FOR SPEEDING UP BROWN RICE; KITCHEN PHOTOS

My old 1970's cooking notebook

In this post, I talked about my old cooking notebooks, particularly the one from 1973. Well, it inspired a hankering for a very simple zucchini recipe that my mother used to make frequently. It's so simple that it isn't really a recipe! I didn't make it for years because it requires cheddar cheese and when I first became a vegan there was nothing decent in the vegan cheese department! Even now, vegan "cheddar" is usually pretty bland. I think the best one is Sheese. I didn't have any in the house to make this recipe and was stuck with Tofutti Slices, but it still brought back memories! Next time I'll use Sheese Strong Cheddar. (Sheese Smoked Cheddar and Cheshire are actually my preferences, but they don't sell them in our local HF store.)

ANYWAY, TO MAKE THIS, simply take some small zucchini (4-6 inches long), wash, trim, and cut them in half lengthwise, steam them until almost tender, and then lay them out cut-side-up on a cookie sheet. Slather on some tasty tomato sauce and top with vegan cheese (see remarks above). Bake at 350 degrees F for 10 minutes. That's it! We gobbled this down as kids! (Yes, it was the 50's and 60's, but we were California kids with a half-Italian father-- grew up on zucchini and greens!)

I think I'll update this, not only with vegan cheddar, but with roasting the zucchini with a bit of olive oil instead of steaming it-- since you have to turn on the oven anyway.

OH, AND I WANTED TO GIVE YOU A TIP FOR CUTTING DOWN THE TIME WHEN MAKING BROWN RICE.
I've done this for years. Before you leave the house in morning, or as you go about your morning business, soak the rice in 2-3 cups of water per cup of dry rice. Soak for 2 hours to overnight.

Before cooking, rinse the rice briefly after pouring off the soaking water. Add 1 1/2 cups fresh water per cup of drained soaked rice. Add a little salt if you like. Cook rice as usual for 15-20 minutes, then turn heat off and let stand, covered for about 10 minutes. Fluff the rice with a fork.

KITCHEN PICS:
We got a new stove the other day and I decided to take some pictures of my tiny kitchen. It works for me, though-- everything I use often is at hand. (Though we have a big freezer outside and a pantry/closet for alot of our food. I keep some of the serving dishes and bowls, etc., that I don't use often in the dining area.)