Recipes

A few weeks ago I met my nephew and his girlfriend for lunch. His girlfriend was his high school sweetheart. They went together through most of high school and broke up. I met her once back then but I had heard great things about her and liked her upon meeting her. I don't know the story of how they got back together but I think it's great that they're back together.

Anyway, we met at a restaurant that has a vegan friendly dish and, because I've quit eating meat and dairy since I last dined with my nephew, we talked about food and cooking (his girlfriend is studying to be a chef . . . how cool is that???). I told them how much I was cooking now and my nephew said, "This from a woman who used to think cooking meant opening a Lean Cuisine tv dinner and popping it in the microwave was cooking!" His girlfriend gave me a look that said, "Are you going to let him get by with talking about you like that?" To which I hung my head with a look that said, "I have to because it's true." (It's amazing what you can convey without actual words, isn't it?)

But, since I've been eating vegan style, I have cooked more different dishes this year than all the dishes I cooked last year, combined. Seriously, I'm cooking all the time now. And as such, I've found some interesting dishes and some interesting mistakes in recipes. I'm going to post two actual recipes and see how many people can spot the mistakes.

So here goes:

Winter Adzuki Fried Rice

3 cups cooked brown rice and adzuki beans
1 sheet nori, toasted and torn into small pieces
2 tablespoon tan sesame seeds, roasted
1/4 cup onions, diced
1/4 cup squash or pumpkin, diced
1/2 cup scallion or leeks, finely chopped
2 tablespoon dark sesame oil
2 to 3 tablespoon water
tamari soy sauce

Directions:

Heat the oil in a cast iron skillet. Add the onions and sauté for 1 to 2 minutes. Place the squash or pumpkin and rice on top of the onions. Add several drops of water and several drops of soy sauce. Cover and reduce the flame to low. Steam the rice and vegetables until hot. Remove the cover, and place the scallions or leeks on top of the rice. Add several more drops of soy sauce. Cover and cook 1 to 2 minutes until the scallions or leeks are tender and bright green. Remove the cover, mix in the sesame seeds, and place in a serving dish.

Serves: 4

This next recipe comes from Veganomicon, The Ultimate Vegan Cookbook by Isa Chandra Moskowitz & Terry Hope Romero (I love this book, by the way! Great recipes - great comfort food recipes. I use it ALL the time!).

Lower-Fat Banana Bread

2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup canola oil
1/2 cup sugar
2 tablespoons molasses
2 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (or grated fresh)
1/2 teaspoon salt

Directions:

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5 inch loaf pan.

In a large mixing bowl, mash the bananas really, really well. Add the sugar, applesauce, oil and molasses, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the chocolate chips, if using.

Transfer the batter to the prepared pan and back for 45 to 50 minutes. The top should be lightly browned and a knife inserted through the center should come out clean. (If you're using the chips then of course some chocolate will come out on the knife.)

Remove from the oven and invert onto a cooling rack; flip the bread right side up and let cool.

(Note: It is also noted that this recipe can also be used to make muffins. prepare the same way as above but cook in muffin tin for 18 minutes. This is how I make this recipe. Made it last night, as a matter of fact.)

So, what are the mistakes? Have you ever tried a recipe that had glaring errors? Please share! :)