March 16, 2007st. patrick's daylast night, i went to bob's red mill for a vegan st. patrick's day cooking class.  the class was taught by local vegan chef, brian mccarthy, author of the fantastic vegan family cookbook. here is my pal and vegan chef and cookbook author, julie hasson, in a cheesy st. patrick's hat:  and here's the real money shot:  corned seitan, orange-infused rye flatbread, irish soda bread, gnocchi with pesto, sauerkraut, and brown mustard sauce with carmelized onions. not pictured: ginger beer! the part that blew my mind was when brian did not even knead his seitan! just mixed the ingredients, wrapped in in cheesecloth, and started simmering it. it was a little higher in fat content than i'm used to for seitan, but it was tender and delicious. no kneading! what a revelation! this is far more exciting to me than the no knead bread revolution that's making the rounds. anyway, in honor of st. patrick's day, i'd like to share with you my recipe for green-wa from the upcoming cookbook. this picture seriously doesn't convey the sheer GREEN-ness of this recipe. it's luminescent, baby. Green-wa serves 4-6 I think this my all-time favorite way to make quinoa, which is why there are so many variations. The incredible smell that fills your kitchen when you make the green sauce will be enough to convince you to make this over and over.  1 1/4 cup quinoa 2 cups water 2 t olive oil 2-3 cloves garlic 4 green onions 1/2 t curry powder pinch of salt 3 loosely packed cups of spinach, washed well and torn 1/4 cup cilantro 1/4 cup plain soy yogurt 2 cups of frozen peas Rinse quinoa in a sieve very well under cold water for 1-2 minutes to remove bitter coating from grain. Add rinsed quinoa, water, and a pinch of salt to a pot and bring the mixture to a boil. Cover, reduce heat, and simmer for 15-20 minutes or until quinoa has totally absorbed the water. Unlike rice, it's okay to give quinoa a good stir when you check on it. When quinoa is fully cooked, take off the heat. Meanwhile, slice green onions very thin and divide them into two: the white and pale green onion part and the bright green scallions. Set the scallions aside. Heat oil to medium heat in a skillet. Add garlic and saute for 1-2 minutes or until fragrant. Mix in onion part of green onions and saute for another few minutes or until onion is bright green and tender. Add curry powder and mix well. Finally, add spinach to skillet, but don't mix in. When spinach is wilted (2-3 minutes), mix well with garlic and onion mixture and saute for another few minutes. Take mixture off heat and add to food processor or blender with cilantro. Blend very well. Scrape down sides, add soy yogurt, and blend again. Steam frozen peas until tender. Combine cooked quinoa, cooked peas, and blended green mixture. Stir in scallions. Serve at room temperature. Add more salt at table if needed. Mega Green-wa: Replace 1 cup of peas with 1 cup of green garbanzo beans. Add 1 cup of cooked green beans. Indian Green-wa: Double the amount of curry powder and sub lite coconut milk for the soy yogurt. Top with 1/4 cup chopped unsalted cashews.
posted by joanna @ 8:59 AM
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March 10, 2007update your links and bookmarks!i've registered yellowroserecipes.com! update your links and bookmarks, please. complete site redesign coming up! i'm so excited to have my own domain again. from 1996-2006, i always had at least one domain, but last year i decided that i wasn't doing enough with my personal site to justify keeping it around, so i didn't renew either my domain or my hosting. it felt so strange not to have a domain for the first time in ten years. so! i'm very glad to be back.
posted by joanna @ 11:42 AM
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the latest photos!here are a few photos from the testing for the cookbook. mustard-crusted seitan:  sesame green beans and stuffed twice-baked potatoes:  chana masala:  tofu marsala:  tamale pie:  zucchini muffins:  black bean soup:  sloppy joannas:  these photos (and the rest) really look best LARGE for maximum drool-inducing potential, so to see all the photos, head over to the flickr photoset. however, my testers take much more beautiful photos of my recipes than i do! to see some of their photos, check out their blogs: ♥ vegancore ♥ get sconed! ♥ just the food ♥ troubled tofu ♥ vegan lunchcast or the yellow rose recipes pool at flickr.
posted by joanna @ 7:42 AM
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cookbook!how could i have announced this everywhere else and not here? am i loco en el coco? the cookzine for which i have been writing and testing recipes is now a COOKBOOK, to be put out by herbivore later this year! hooray! meanwhile, this place is going to be undergoing a little facelift while i convert it into the book blog. i wish i could find a giant tattoo-y yellow rose for the background, but i just wasted a good hour looking for one. (well, not WASTED, i was also watching PBS, and PBS is never a waste of time, children.) this blog has always been a second or third or fourth thought, trailing behind the food itself, and then flickr and the ppk and all my other web 2.0 interests, but i will now be updating it every two weeks with a recipe from the upcoming cookbook, so keep your eyes peeled! thanks!
posted by joanna @ 7:30 AM
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