Monthly Archives: July 2012

Whole Wheat Pizza with Caramelized Onions, Roasted Garlic, Figs & Arugula

Pizza SlicesRecently at The Wedge, a fantastic pizzeria on Western Avenue in Oklahoma City, I custom-made a pizza (from their long list of yummy choices) with caramelized red onions, dried figs, roasted garlic “sauce” and arugula.  Sound familiar?  It was so good I had to recreate it at home.  I made a quick whole wheat crust, used fresh figs instead of dried and went with home grown sweet onions instead of red.  Better the second time around.

On a side note, we took Ike with us and the restaurant graciously allowed him to sit on the side patio with us.  Now, Ike is a country dog.  He sees lots of cows, rabbits, squirrels, birds and the occasional coyote, but he rarely sees humans other than me and Kel.  For some unknown doggy-brain reason, Ike took an immediate and intense dislike to our waiter, a man Kel and I found to be extremely nice and accommodating.  Ike barked every time the poor man came within 10 feet of our table.  Which can make serving someone a little tricky.  It got bad enough that by the time the meal was over, another wait person came out to deliver the bill, saying that our waiter was “afraid of getting bitten.”  Not to worry.  Ike only bites when the bill is too high.

Whole Wheat Pizza with Caramelized Onions, Figs & Arugula
One 13″ pizza

Crust:
1 tsp. agave nectar
1 1/2 tsp. active dry yeast
1/2 cup warm water
3/4 cup whole wheat flour
1/2 cup all-purpose unbleached flour
1/4 tsp. salt
1 tsp. dried thyme (optional)

Roasted garlic:
2-3 heads garlic, tops sliced off and loose “paper” removed
1 tbsp. extra virgin olive oil

Figs in CartonFigs:
1 cup fresh figs, stems removed and sliced in half
1 tsp. maple syrup
1 tsp. balsamic vinegar
salt & pepper, to taste

Onions:
2 onions, thinly sliced
vegetable broth
1 tbsp. soy sauce

(You can make up the toppings ahead of time and store in the refrigerator until ready to use.)

Make the roasted garlic:
Wrap the garlic heads in foil and bake at 425F for 45 minutes to one hour, or until the garlic is very soft and buttery.  You don’t need oil to do this, by the way.  Let cool completely before removing the paper and/or squeezing the roasted heads into a small bowl.  Add 1 tbsp. olive oil and mash well with a fork.  Set aside.

Make the pizza dough:
Dissolve agave nectar and yeast in 1/2 cup warm water in a large bowl; let stand 5 minutes.  Add flours, salt and thyme (if using) to the yeast mixture and stir until a soft dough forms.  Turn dough out onto a lightly floured surface and knead for a few minutes.  Add a little flour as you knead, but just enough to keep the dough from sticking to your hands.  Place dough in a medium-sized bowl coated with cooking spray.  Cover and chill for one hour or more.  It will rise slightly in the refrigerator – but this chilling plus the single rise is what makes for a thin – and a quick crust.

Figs Garlic CollagePrepare the figs:
In a small bowl, combine the figs, maple syrup, vinegar and salt and pepper.  Stir well to make sure the figs are coated.  Set aside.

Make the onions:
Pour about 1/4 cup vegetable broth or water into a large skillet and heat on medium.  Add the soy sauce and the onions and stir now and again, letting the liquid cook off before adding more.  Cook low and slow – caramelizing takes some patience.  Stir and keep adding small amounts of liquid until the onions are a nice golden color and become extremely soft.

Now add the figs and let cook for about 5 minutes.  You should have a nice, sticky mess of onions and figs.  Take them off the heat and set aside until ready to assemble and bake the pizza.

Assemble the pizza:
Place a pizza stone on a rack that has been positioned in the middle of the oven.  Preheat the oven to 500F.  Line the underside of a baking sheet with parchment paper (if you don’t have a pizza stone, you can bake directly on this; otherwise, use the baking sheet/parchment to help you transfer the pizza to the stone).  When the oven nears 500F, remove the dough from the refrigerator and roll out to about 13″.  Place the dough on the prepared baking sheet and gently pat the dough out to flatten it.  Using a fork, prick the dough all over so that the crust doesn’t get “blisters” as it bakes.

Spread the roasted garlic paste all over the pizza and slide the dough onto the stone and bake for 5 minutes.

Carefully remove the pizza and place on a heat-proof surface (I transfer it back to the baking sheet).  Spread the onion/fig mixture over the pizza and return to the oven for another 5 minutes, or until the crust is browned and crispy.  Remove the pizza and transfer it to a cutting board (one that won’t melt…) and add a handful or two of fresh arugula.  Slice and serve.

Pizza Slices on Paper

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Late to the Party

Sunflower with BumblebeeJust as I did when Pinterest came out all hot and heavy on the scene, I resisted joining Instagram*.  Who needs it? thought I.  Who needs yet another way to obsess over acquiring Friends and Followers – to connect socially – to share more?  Not me, no way.  So it was only a matter of time, right?  Caving in, I recently added Instagram to my iPhone and true to probably every other Instagram user, I immediately starting snapping everything that moved and also everything that didn’t move.  Much to my surprise, my not-so-high-quality iPhone photos looked…really cool.  I share a few below (and one above).

Incidentally, I also came late – very late – to the Mac party.  A couple of days ago, my hard-working HP laptop died an unceremonious death.  Stuttering, freezing, faltering, its hard disk had apparently suffered irreparable damage from too many trips through airports; it finally balked at being crammed into overhead bins and possibly revolted over having to store too many food photos for the blog.  Like a person dashing out of a burning house, I grabbed what files I could and then retreated.  To the Apple Store.  I’ve been toying with the idea of becoming a Mac owner for years.  Now seemed like the perfect time to jump in.

*If you are an Android user, I recommend Vignette.  It has way more tweaking options than does Instagram.  I’m hoping to see Vignette create an app for the iPhone.

Ants

Watermelon Slices

Morning Walk

Garden Orb

Grapes, homegrown.

Ike in Black and White

Lemons

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Apple Butter Cookies

Apple ButterThis easy recipe for very old-fashioned-sounding cookies comes from the lone vegan cookbook on the shelves at the otherwise exhaustively stocked kitchen store, Gygi, in Salt Lake City.  A typical trip there goes something like this: go to pick up only a package of parchment paper sheets and – - leave, pushing a shopping cart with aforementioned parchment (in two sizes) several small pieces of china that were “on sale,” plastic lids for half-sheet baking pans, an elf-sized spatula perfect for prying recalcitrant brownies out of pans, colorful paper muffin cups and yet another set of measuring spoons.  Will it be long before I enter Gygi and a la Norm at Cheers I am greeted with a hearty shout of “Annie!!”?

Oh right, the cookbook.  It’s called The 100 Best Vegan Baking Recipes, by Kris Holechek.  A very nice collection of recipes; we’ll be spending a lot of time together.  Per my usual method, I used predominantly whole wheat flour, halved the sugar, halved the fat and added nuts.

One last very important thing: thank you again to all of you who have reached out to offer support, condolences, love and wisdom over the past weeks.  Your heartfelt words have warmed and comforted me.

Apple Butter Cookies
Makes ~ 2 dozen

Pitcher, Glass1 1/2 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. powdered stevia
1 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/2 cup vegan butter, softened
1/2 very ripe banana, mashed
1/4 cup maple sugar
3/4 cup apple butter (I used R.W. Knudsen’s organic which has no added sugar)
1 tsp. vanilla extract
1/2 cup chopped and toasted nuts

In a small bowl, combine the flours, baking powder, baking soda, stevia, cinnamon, ginger and salt.  Set aside.

In a large bowl, cream together the butter and maple sugar.  Add in the banana, apple butter and vanilla, using a whisk to create a smooth mixture (it will look a little curdled).  Add the dry ingredients to the wet ingredients in two batches and mix until well-combined – then stir in the chopped nuts.

Either put the batter into the refrigerator for a few hours to firm up (at which point you can roll the dough into balls and flatten to make nice, round cookies) or – preheat the oven to 350F, line 2 baking sheets with parchment and simply drop the dough by the tablespoonful onto the cookie sheets.  Bake for 12-14 minutes or until firm and lightly browned on the bottoms.
Cookies on a Plate

Cookies on a Plate, Bite

Apple Butter Cookie

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Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup

Pancakes Unadorned

Pancakes Adorned

I was an early fan of Martha Stewart and her various projects; I flatter myself to think I got in on the ground floor, back when her haircut was more housewife than inside trader.  Many years ago, however, we parted ways.  There was just too much Martha everywhere.  More importantly, I found her recipes to have a poor effort-to-taste ratio and then there was the heavy emphasis on animal products (how could she not when she names her paint colors after the hues of her chickens’ eggs?).  Having said all that, I retain a residual fondness for Martha.  Her energy, ambition, success, creativity and houses are awe-inspiring.  Recently I ran across a pancake recipe in an issue of MSL magazine – I believe the originals debuted at her birthday bash held at her Skylands estate – and made a mental note to make them.  It was the inclusion of nectarines that got me.  They are the taste of summer and my absolute favorite fruit.

The batter is my standard whole wheat one with the addition of a little spice.  A super simple syrup goes very well with these nutty, fruity, fluffy cakes.

Whole Wheat Nectarine Pancakes with Easy Coconut Maple Syrup
Makes 15

1 3/4 cups whole wheat pastry flour
dash powdered stevia, optional
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. cardamom powder
dash kosher salt
1 1/2 cups “buttermilk”
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together until frothy, then set aside to thicken)
1/4 tsp. vanilla extract
1-2 thinly sliced nectarines (use fruit that is slightly firm, not too ripe)

1/4 cup real maple syrup
1/2-1 tsp. coconut oil

toasted, chopped pecans, for sprinkling on top of the ‘cakes

In a small saucepan, gently warm the maple syrup and coconut oil.  Keep warm until ready to serve.

In a large bowl, whisk together the whole wheat pastry flour, stevia, wheat germ, cardamom, baking powder, baking soda and salt.  In a small bowl, combine the “buttermilk,” flaxseed meal mixture and vanilla extract.  Stir into the dry mixture and whisk just until everything is moistened and there  are no large lumps.  Let sit for about 15 minutes while you heat up the griddle and pop your plates in a 200F oven to warm.

Pancake Batter

Meanwhile, thinly slice the nectarines.  Set aside.

Apricot Collage

Drop batter by big spoonfuls onto a hot, lightly oiled griddle or pan.  Gently press slices of nectarine onto the tops of the ‘cakes.  Wait for the batter to start to bubble before turning.  When flipping the pancakes, lightly spritz the griddle with oil again otherwise the fruit will stick as it caramelizes.  Keep cooked pancakes warm in the oven until ready to serve.

(A little orange juice or orange zest would be a wonderful addition to the batter.  These are also delicious using fresh figs, as shown below.)

Fresh Fig Pancakes

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Good Stuff

Cream Deodorant in JarSo I’m back in the (sweltering hot) sticks – at least for a little while.  I’m on Ike Duty for a few days and our first order of business was a trip to Whole Foods in Oklahoma City.  We were there, panting in front of the big, shiny windows when they opened the doors at 8 am, a long list and politically-correct shopping bags in hand.  We picked up, among other wonderful items, some extra virgin coconut oil and a bunch of essential oils so that I could whip up a batch of Somer’s Patented Pit Paste (I added the Patented, just cuz it sounds all snazzy with the extra p-word thrown in) as I’d forgotten to pack my beloved Soapwalla deodorant cream.  It took me all of about 5 minutes to make a small jar of the stuff.  Smells great and looks like something I’d smother in chocolate sauce and eat with a spoon.

Tearoom Delights Guidebook

There was a big pile of mail waiting for me, most of which I converted directly to recyclables, save for a couple of nice things like an issue of VegNews, enough New Yorker magazines to provide reading material for the next 6 months and a wee, wonderful book from Lorna over at Tearoom Delights.  A loyal follower of Lorna’s funny and yummy blog about tea, confections and travels, I needed to have my own copy of her newly-published guide.  One day – who knows – I may be able to put it to practical use!  Anyway, I’m so happy to have it and am really proud of Lorna for her accomplishment.  Word on the street is she’s already begun book number two.  To find out how to get your very own copy, visit Teacups Press.  If you ask nice, she might even sign it, just as she did my copy.

AstigVegan CollageAlso waiting for me was my prize from AstigVegan for bidding on the VSPCA (via Richa at Hobby and More) online auction a few months back.  The ladies at AstigVegan generously donated a gift set and I was determined to snag their neat package of goodies: pili nut cheese (sadly all gone by the time I got home) a canvas bag and a fantastic “cookbooklet” with the top recipes from RG and TJ’s creative site.  They did a great job of putting this ‘let together and I’m thrilled to have it.  I am looking forward to diving into their unusual (at least for this Heinz 57 Variety American) and delicious-sounding Filipino recipes.

Time to get back into the kitchen – how I’ve missed it!  Got a long list of goodies to make before I head back to Utah.

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Thankful & Thoughtful

Boots, Helmet, Ski Poles

What made him tick.

The things alive do not know the secret… Of late years, however, I have come to suspect that the mystery may just as well be solved in a carved and intricate seed case out of which life has flown, as in the seed itself.  – Loren Eiseley, The Immense Journey

My brother died at 3:25 am July 5.  The pop and sizzle of neighbors’ firecrackers kept him company that night, gray skies and a gentle rain in the morning broke the spell of heat and drought and sun; more soothing than melancholy.  Determined and independent in his dying days as he was as a vibrant, healthy man, I have no doubt his plan was to make it through July 4; July was his favorite month and Independence Day his favorite holiday.

In the hours and days after his death, little things took on weighted importance: the memory of the last meal together at a restaurant; the image of a sweet smile when at last voice and words, but not comprehension, were taken from him; the half-full glass of water by his bed; the backpack on the kitchen table containing bottles of aspirin, ear plugs and a bathing suit from the last trip he took (to California); the tube of toothpaste, indented in the middle by the squeeze of his hand; his beat-up work boots looking as if he’d stepped out of them mere moments before.  It is those things more than the profound and sobering permanence of passing that make me break down.  What is more poignant than the little, seemingly insignificant objects and moments that make up a human life?

Anyone who has suffered through an illness or has helped a family member or friend knows that it is not a solo project.  It is a team effort requiring tens of supporting and supportive roles.  And so I have many people to thank.  First and foremost among them, my family.  My mom and dad dug deep and called on reserves that any 20-year old would envy.  Their strength and dignity through that lonesome night of loss is an example I will carry with me.  My other brother whose advise and care steadied during moments of stress and uncertainty.  My sister was a rock, holding firm during times when I melted like a candle.  Love to my partner, Kel, for keeping the home fires stoked and for caring for our little (furry) one, Ike.  His support has never wavered.  He loved my brother.  The caring embrace of extended family was felt over the long miles.

It is impossible to imagine what this process would have been like without the guidance, knowledge and compassion of our hospice team.  There were many late night visits and phone calls – moments of doubt and fear made manageable by a comforting voice on the other end of the line.  Stacey, Robyn and Carolyn guided us down that very difficult road.  Special gratitude goes to John, the gentle aide who helped my brother maintain his pride and dignity up to that very last day of life.  We were also fortunate to meet Riley, a young man who made our nights easier by his patient presence and his willingness to be touched by a family’s saddest hours.

Thanks and love go to the many friends – old and new, near and far – who sent emails and called.  The comments both here and on Facebook were deeply appreciated.  In challenging times, the true and the false are shown in stark relief: some of my brother’s friends reached lovingly out to us, shared aspects of him we never knew and offered to help in any way that they could.  Fate or coincidence sent Somer into my life at just the right moment.  She shared her huge, loving, nurturing heart with my brother, but also loaded the back of her vehicle – several times – with plant-based deliciousness and made the trek to Bountiful to spend time with me and open her arms for much-needed hugs.  Her beautiful kids never failed to cheer me with their exuberance and their life and energy.  Along with her friends Amanda and Erika (who have never met me, by the way) she provided heart, soul and stomach nourishment.  Thank you ladies of the Good Clean Food Relief Society.

In a strange twist, Faye came into my life on the very day my brother died and at the very coffee shop where he and I would go after his appointments at the clinic.  Over mutual admiration for short haircuts, I learned that Faye has the same type of brain cancer as my brother.  I’m not one to linger long on the oddities the universe occasionally throws across my path, but one would have to be devoid of imagination not to think something rather huge was up.  I hope to spend a lot more time with Faye and to share with her the thin threads of knowledge gathered over the past couple of years.

Merck and Genentech earned my gratitude for providing their prohibitively costly chemo drugs gratis through their assistance programs; big pharmaceuticals aren’t all bad.  Novocure not only requires thanks for pursuing interesting cancer treatment options, I’m indebted to them for giving my brother – free – their Novocure TTF helmet, a recently FDA-approved alternative treatment using electric fields to disrupt cancer cell growth.  Dr. Santosh Kesari at his lab at UCSD prescribed the device and he also, up until the last weeks of my brother’s life, suggested other treatment options.

Lastly, thanks to my brother’s medical team at The Huntsman Cancer Institute, especially to sweet Crelley who has become a friend, and Sean, who spent hours with me on the phone over the past two years explaining complex issues and trying to figure out what made my brother tick.  From the beginning of this journey they provided hope and knowledge and gave my brother another year of life when all seemed lost on bleak November days in 2010.  I often wonder how they can work day after day knowing that many of their patients will live only a short time post-diagnosis.  I am grateful there are people willing to devote their lives to treating such a formidable disease.  May a cure be found soon.

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