Monday, March 25, 2013

Vegan Dinner from Appetite for Reduction

Post Punk Kitchen

I feel like this is kind of cheating, but this was such a yummy meal from this amazing cookbook that I own called Appetite for Reduction by Isa Chandra Moskowitz that I had to post it.

I made the Butternut Coconut Rice (pages 80 - 81), Pineapple Collards (page 93) and Broiled Blackened Tofu (pages 147 - 148). All of it was really yummy, even though I messed up the rice. It's hard to cook while two people are washing dishes, there's a big dog that keeps tripping you and two little girls running around, screaming, and playing with paint. It's always craziness here at the house.

Butternut Coconut Rice

  • 1 cup basmati rice
  • 2 cups water
  • a pinch of salt
  • 2 pounds of butternut squash
  • 2 teaspoons sesame oil
  • 1 cup sliced shallot
  • 1 tablespoon minced fresh ginger
  • 3 cloves garlic, minced
  • 1 teaspoon lime zest
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 3/4 cup light coconut milk
  • 1/4-1/2 cup vegetable broth
  • 1 tablespoon freshly squeezed lime juice

  1. Preheat the oven to 400F and cook your rice according to the package directions.
  2. Cut the ends off the squash, then cut it in half, then in half again so you have 4 quarters. Scoop out the seeds with a tablespoon.
  3. Line a baking sheet with parchment paper, place the squash on it face down and cook it for 45 minutes. Once it's soft enough to pierce with a fork, take it out of the oven and let it cool.
  4. Preheat a large skillet on medium heat. Saute the shallot in the oil, until browned for about 7 minutes.
  5. Add the ginger, garlic, lime zest, red pepper flakes and salt, and saute another 2 minute. Turn heat down to low.
  6. Scoop out the flesh of the squash and add it to the pan, along with coconut milk. Mash it with either a fork or a potato masher until it's creamy. Add the rice and stir well. Add the vegetable broth and mix well. Add lime juice, salt and serve.


Pineapple Collards

  • 1 teaspoon sesame oil
  • 6 cloves of garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 pound collards, coarse stems removed, leaves torn into bite size pieces
  • 1/2 cup pineapple, chopped finely
  • 1/4 teaspoon salt

  1. Preheat a large skillet over medium heat.
  2. Saute the garlic, ginger and red pepper flakes in the oil for about 2 minutes, careful not to burn them.
  3. Add collards, pineapple and salt, use tongs to saute for about 10 minutes. Add splashes of water if pan seems dry.
  4. Collards should be tender and cooked down pretty well. Serve right away.
Yes I am guilty of canned pineapple! No fresh pineapple on sale today...


Broiled Blackened Tofu

  • 2 1/2 teaspoons sweet smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sugar
  • 1/4 teaspoon cayenne
  • pinches of ground black pepper
  • 3 cloves garlic, minced
  • 1 block tofu, drained and pressed, sliced into eighths
  • 2 teaspoons olive oil
  • 1 teaspoon soy sauce

  1. Mix all the spices on a dinner plate.
  2. Make sure baking sheet will be about 6 inches away from the heat.
  3. Preheat oven to broil.
  4. Spray a  baking sheety with nonstick cooking spray.
  5. Poke each slice of tofu with a fork.
  6. Drizzle olive oil and soy sauce on the far side of baking sheet in a puddle, and lightly coat each side of tofu slices.
  7. Push the spices into each side of the tofu slices and place on the baking sheet.
  8. Cook for about 12 minutes, flipping them halfway through. Serve!

    And voila! We had a tasty, nutritious dinner thanks to Isa Chandra Moskowitz wonderful book!


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