A Bug & A Fish

2013-02-24T11:49:00.000-08:00

Thick, creamy, sticky, luscious nut butters are the stars in Robin Robertson’s latest endeavor, Nut Butter Universe. Not only was I fortunate enough to test many of these recipes, but I am honored and excited to share that I provided the photography for Nut Butter Universe as well! This cookbook also marks my first-ever cookbook cover!

In addition to the photographs here, I have created a Pinterest Board

with nearly all of the final full photographs I shot for NBU.

Smoke & Spice Almond Hummus

As always, I love hearing from readers so let me now what you think!

Roasted Sweet Potato Salad with Almond Butter

2012-10-02T15:54:00.000-07:00

Continuing the Bits & Pieces Theme for Vegan MoFo:

Chocolate Jumbles!

The inspiration for the Jumble came when I inadvertently left a goodie bag of chocolates, candies and chocolate-covered pretzels in my car on a hot summer day while on vacation. I wasn't about to throw all that yummy-ness out, so I popped it into our hotel room’s little fridge. Later that night with the rest of the family asleep (I’m the night owl), I was able to enjoy a good book while I munched on the bits of salty, nutty, sweet, chocolately bits I broke off from the previously messy bag of goo. Delicious!

So the idea was born to try this at home, on purpose, with whatever I had on hand. What isn't improved by a chocolate bath?

Ingredients

½ cup of any leftover vegan chocolate or semi-sweet chocolate chips = ½ cup

1/3 cup of small pretzels, broken

1 cup of chopped mixed dried fruit and nuts

There are endless variations from this simple idea, but keep in mind something sweet, something salty and something chocolate should be included.

Notes

For this batch I really used up some Bits & Pieces that had been banging around my freezer and pantry for quite a while. There was a scant ¼ cup of peanuts at the bottom of a jar and a ½ of a bag of whole dried apricots and peaches that everyone had been ignoring. I diced the dried fruit and added golden raisins to the peanuts to equal one cup.

I had frozen a part of a chocolate rice crispy type chocolate bar called boom Choco boom from Enjoy Life and an Endangered Species Cranberry and Almond dark chocolate bar. I melted them in the microwave and they came together beautifully. An equal amount (1/2 cup) of chocolate chips would serve the same purpose.

Directions

Combine dried fruit, nuts and pretzels in a small bowl.

Microwave chocolate at 30 second intervals, stirring each time, until chocolate is completely melted and smooth.

Pour chocolate over dry mixture and stir to coat.

Using a tablespoon, plop out balls of the mixture onto a wax paper covered cutting board or tray and refrigerate until firm.

Vegan MoFo 2012

2012-10-01T20:55:00.001-07:00

Bits & Pieces

Motivated by my own disorganization and guilt over the many expired fruits and veggies that hit the garbage can without ever having left their supermarket wrapping, I have decided to focus on not only buying less and cooking more from my pantry and fridge, but utilizing the "Bits & Pieces" that remain from the dishes I do manage to produce in new, hopefully inventive ways.

Some common Bit & Pieces that often remain in our house are the ends of bread loaves, halves of onions, peppers, the cored ends of tomatoes, not-enough-to-make-an-entire-bowl, end-of-the-box cereal bits, cooked rice, grains, not-quite-a-full-serving of frozen fruits and vegetables, nuts, dried fruit, a lone carrot or two, a half of bagel, a swirl of vegan cream cheese or butter from the bottom of the container. In a house of five thoughtful people no one wants to take the last of anything, but the bit that remains is not usually enough to do anything with on its own. My goal here is to come up with some staples using these tasty dregs. The most common sense thing to do with these items would be to throw them in a soup or stew, and the first recipe I will share is for a quick, flavorful Vegetable Soup. Perhaps not the most imaginative, but definitely worth your while. I'm not sure what it is about this soup, but it is on the short list of dishes that all five of us love; my omnivorous husband, my vegetarian children, (from teen to toddler), and me.

Bits & Pieces Vegetable Soup

Ingredients

1 Medium Onion, Chopped
1 Clove Garlic
1 Large Zucchini, peeled if not organic, sliced in half lengthwise and then into half moons
1 Large Carrot, peeled and sliced
1 Large Potato, any kind, peeled and diced
1 28 oz Can of Diced Tomatoes
6 Cups Vegetable Broth
1/4 any small pasta or grain (dry)
1 Can Favorite Beans, Rinsed and Drained (Kidney Beans, Garbanzo, Small White Beans, Edamame all work well)
1/2 Tsp. Salt, more to taste
Fresh Ground Pepper to taste
1 tsp. dried Basil
1 tsp. dried Marjoram

Notes

I had a bit of fresh parsley left from my garden so I chopped it and added it as well.

This is the perfect soup to add leftover fresh diced tomatoes (use the bits around the cores).

Any favorite and/or leftover vegetable bits can be used in roughly the same quantities as the above vegetables.

If you have leftover cooked pasta or grains add them in toward the end of cooking so they don't overcook and/or absorb too much liquid.

I often use Alphabet pasta as I have a toddler and Alphabet pasta is cute, but any small pasta will do.In the photo above I've used pastina.

When my youngest was even younger I would make this soup but dice all the veggies for safety and crush his serving of beans.

Directions

Saute the onion and garlic in a 1 tablespoon of olive oil or 1/4 of water or broth until soft.

Add prepared vegetables and cook for about 5 minutes, stirring often.

Add Tomatoes & Broth and bring to a boil.

Add Pasta or Grain and Cook until tender according to type.

Add remaining ingredients and simmer until all vegetables are tender.

2012-09-30T17:57:00.000-07:00

2012!

It's only VeganMoFo Eve and the blog hits are already surging! So much fun. I love reading all your comments and finding new blogs and interesting voices. I am looking forward to spending time with you all over the next 31 days!

Spent the afternoon pumpkin picking!

Edible NJ Magazine

2012-06-21T04:02:00.001-07:00

My Silverton Organic Farms photography is featured in the fifth anniversary issue of Edible NJ Magazine, available now and online. I just took two of my boys strawberry picking there, it's a great place for fresh, organic fruits and vegetables!

Vegetarian & Vegan Food Photography

2012-05-04T19:52:00.001-07:00

Vegetarian & Vegan Food Photography, a set on Flickr.

Magical Mushrooms

2012-05-02T15:45:00.000-07:00

My photograph for Robin Robertson's Chickpea and Kale Stuffed Portobellos with Artichokes and Walnuts appears in the April 2012 issue of The Vegan Culinary Experience . The entire issue is devoted to mushrooms with lots of interesting information and delectable recipes! Robin's recipe appears on page 27, just click on the link above for some serious goodness.

One-Dish Vegan Recipe Testing

2012-04-30T06:07:00.000-07:00

Here is a sneak peak of just some of the delicious recipes I have been testing for Robin Robertson's upcoming book One-Dish Vegan. Who doesn't love a quick-clean up in the kitchen?

Black Beans & Quinoa with Shredded Vegetables

Chili Verde

Chili Java

Indian-Spiced Vegetable Pilaf

Creamy Noodle Curry

Linguine Lo Mein

Indonesian Noodle Soup

Succotash Pilaf with Grape Tomatoes

2012-04-24T12:05:00.000-07:00

Last Autumn a link appeared in VegNews sending readers to my photograph of this yummy roasted vegetable tart by Robin Robertson. At that time Quick-Fix Vegan was still being tested and I was not able to share Robin's recipe. A year later people are still arriving on my blog from this link so I asked Robin if she would share her recipe and she graciously agreed. I am pleased to share this tasty recipe with you here and urge you to check out the book whence it came. As a lucky tester of Quick-Fix Vegan I can certainly attest that Robin, as always, provides fantastic recipes that are a snap to prepare and are as creative and varied as they are delicious. Enjoy!

Tuscan Vegetable Tart

Serves 4

This simple and delicious tart can be assembled quickly ahead of time, and then baked when ready to serve. With its flaky brown crust and colorful vegetables it looks more time-consuming than it is. A creamy white bean layer binds it all together and adds protein for a lovely main dish. A crisp green salad completes the meal. From Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing.

1 sheet frozen vegan puff pastry, thawed

1 tablespoon olive oil

1 zucchini, halved lengthwise and thinly sliced

1 cup cremini mushrooms, thinly sliced

4 scallions, minced

3 garlic cloves, minced

1 cup grape tomatoes, halved lengthwise

1 roasted red bell pepper, cut into 1-inch pieces

3 tablespoons fresh basil, chopped

1 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon white wine vinegar or lemon juice

2 teaspoons capers

2 tablespoons chopped fresh parsley

2 tablespoons nutritional yeast

1/4 cup ground pine nuts

Preheat the oven to 400°F. Press the pastry sheet into a 9-inch tart pan or pie plate, crimping and trimming the edges to fit. Pierce the bottom of the pastry with a fork and bake until golden, 10 to 12 minutes. Set aside to cool. Lightly oil a large shallow baking dish. Reduce the oven temperature to 375°F.

While the crust is baking, heat the oil in a large skillet over medium-high heat. Add the zucchini, mushrooms, scallions, and garlic. Cook, stirring, until softened, about 4 minutes. Add the tomatoes, bell pepper, basil, marjoram, salt and pepper. Stir to mix well, then remove from the heat.

Mash the white beans, vinegar, and capers in a bowl. Stir in the parsley and nutritional yeast, and mix well to combine. Spread the bean mixture in the bottom of the reserved crust. Spread the reserved vegetables evenly over the bean mixture, then sprinkle the top with the pine nuts. Bake until the vegetables are hot and the crust is nicely browned, 15 to 20 minutes. Serve hot.

Go Dairy Free Feature

2011-12-08T09:23:00.000-08:00

This week GoDairyFree.org featured a recipe from Robin Robertson's new book Quick Fix Vegan accompanied by my photograph of Robin's Vegan Coconut Curry Chickpeas and Cauliflower.

I've made this recipe many times and it is a favorite in our house.
Check it out!

Tuscan Vegetable Tart by Robin Robertson

2011-11-05T20:31:00.000-07:00

Tuscan Vegetable Tart

Serves 4

This simple and delicious tart can be assembled quickly ahead of time, and then baked when ready to serve. With its flaky brown crust and colorful vegetables looks more time-consuming than it is. A creamy white bean layer binds it all together and adds protein for a lovely main dish. A crisp green salad completes the meal. From Quick-Fix Vegan by Robin Robertson © 2011. Published by Andrews McMeel Publishing.

1 sheet frozen vegan puff pastry, thawed

1 tablespoon olive oil

1 zucchini, halved lengthwise and thinly sliced

1 cup cremini mushrooms, thinly sliced

4 scallions, minced

3 garlic cloves, minced

1 cup grape tomatoes, halved lengthwise

1 roasted red bell pepper, cut into 1-inch pieces

3 tablespoons fresh basil, chopped

1 teaspoon dried marjoram

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (15-ounce) can cannellini beans, drained and rinsed

1 tablespoon white wine vinegar or lemon juice

2 teaspoons capers

2 tablespoons chopped fresh parsley

2 tablespoons nutritional yeast

1/4 cup ground pine nuts

Desserts!

2011-10-02T21:14:00.000-07:00

Welcome to my haphazard but well-meaning contribution to Veganmofo 2011!
To keep me motivated and get the old wheels turning, I decided to give myself a theme this year: Desserts! It wasn't a tough decision considering that the most traffic to my site is far and away people looking for a vegan chocolate ganache recipe!

About a year ago the lovely Maryam from MyMarrakesh.com asked me to develop a Moroccan-inspired dessert recipe and photograph for a Moroccan design book she was working on. (Alas, one editor exited and the one who entered removed all recipes from the book. The silver lining is that I can now share my recipe here!)

I immediately thought of making a couscous cake, having a vague recollection of making one years ago. I took to the Internet to refresh my memory and was floored to see many versions of couscous cakes from one of my very favorite vegan cookbook authors, Robin Robertson. Using Robin's method of molding the cake in a spring form pan, I set to work experimenting with classic Moroccan flavors to come up with an original and exciting cake. I felt the cake definitely needed a glaze, both for sweetness and so my precious pomegranate jewels would have something to hang on to. So I thank Maryam and her gorgeous Marrakesh for inspiration and Robin for making the process a little easier!

Citrus Couscous Cake with Almonds & Pomegranates

Serves 3-6 people

3 5 inch spring-form pans

1 box couscous (10 oz.)

3 cups apple juice

1-tablespoon agave nectar or light brown sugar

1-teaspoon vanilla extract

½ cup finely chopped dates

1 teaspoon lemon zest *

Pinch of salt

Icing

2 cups confectioner’s sugar

3 tablespoons unsweetened almond milk

2 tablespoons orange juice

1 tablespoon orange zest

Pomegranate seeds and sliced almonds for garnish

Bring apple juice, agave or sugar, vanilla extract, lemon zest and chopped dates & salt to a boil.

Add couscous, stir to distribute ingredients, cover, remove from heat and allow to sit for 5 minutes.

Let cool, then fluff with a fork. The couscous will be moist and the ingredients should be evenly distributed (more or less).

Spoon couscous mixture into spring-form pans.

Cover with plastic wrap and refrigerate a minimum of 2 hours or overnight.

For the icing;

Sift 1 cup confectioner’s sugar into a medium sized bowl.

Using a whisk or fork, add in unsweetened almond milk, orange juice and orange zest.

Place each little cake on its own plate and drizzle desired amount of icing over each cake.

Top with sliced almonds and pomegranate seeds.

*For an even more authentic Moroccan flavor, 1 teaspoon finely minced preserved lemons may be used in place of the lemon zest.

August

2011-08-20T21:22:00.000-07:00

As the new school year casts a shadow on the last days of summer, we turn our backs on it and head out to the beach again.

While the school year brings many new experiences, rewards and good times it also means stricter schedules and this year, one little toddler who will miss his much older brothers in a big way. Although I don't relish these complications, I cannot help but look forward to the cooler fall weather and warmer fall foods. I am fortunate to be currently testing slow cooker recipes for Robin Robertson's (@GlobalVegan) upcoming Vegan Slow Cooker cookbook. While obviously I won't be sharing any of the recipes, perhaps these photographs will put you in mind of your favorite slow cooker recipes. With images of Grandmom Gennaro's Minestre and Crockpot Calaloos who wouldn't turn towards fall with a bit of anticipation?

Grandmom Gennaro's Minestre

Crockpot Calaloo

New Site Soon!

2011-04-30T06:20:00.000-07:00

My apologies for my long abscence. My beautiful baby boy #3 turned one in March and it has been a crazy, fun year! I am working on a new expanded site, incorporating my photography into this one and adding many new fun features including cookbook, product and restaurant review as well as making it easier to view and purchase my vegetarian and vegan photography! I have been doing a lot of recipe testing for several talented vegan cookbook authors and that has inspired me to push further with my own recipe development. It has also sharpened my cooking skills and forced me to work more efficiently. Having a toddler emptying my cabinets as I cook hasn't hurt either! It seems the busier I am the more organized I become.

Thanks so much to those of you who have continued to check this site despite the fact that it has rarely been updated in recent months. I absolutely love hearing your comments as well.

Take Care,
Lori

Quinoa & Sherry Mushrooms - Test Recipe

2010-12-12T09:35:00.001-08:00

Quinoa & Sherry Mushrooms
Originally uploaded by Lori Maffei

A nice quinoa recipe with mushrooms on this rainy winter day. Just a handful of test recipes left to go and then I'm going to begin my holiday menu planning and cookie baking!

VegNews Tart Link

2010-11-24T19:48:00.000-08:00

VegNews linked to my Roasted Vegetable Tart photo & blurb a couple of days ago in an article about Vegan MoFo Thanksgiving posts. To everyone who was looking for a recipe, I'm sorry to inform you I'm not at liberty to share it! Robin Robertson's Quick Fix Vegan will be out Fall 2011 and contains the recipe. Do I need to add that it is excellent?

Autumn Harvest Gratin

2010-11-18T10:13:00.001-08:00

Autumn Harvest Gratin
Originally uploaded by Lori Maffei

Another great seasonal recipe test! Unfortunately, you’ll have to wait to read about the tasty combination of vegetables in this gratin! Next up, the perfect dessert – both elegant and cozy. Who could ask for more?

Roasted Vegetable Tart

2010-11-14T03:42:00.000-08:00

If you are arriving here via VegNews, Robin Robertson has graciously allowed me to post this recipe on my site here. Thanks, Robin!

Before my boys' swim lessons yesterday I was able to chop and toss my wayto a stress-free dinner with this yummy vegetable tart. It is incredibly satisfying to know I have a nutritious dinner waiting for my family at the end of the daywithout a lot of fuss. Although my children picked around the veggies they don't currently care for, all loved the crunchy, savory topping and base of this tart.

My littlest guy has decided that 2 AM is Playtime (with the capital "P"!) the last two nights. After giving in at 4:30 and getting up with him, at 6:30 I'm finally enjoying a cup of coffee while he slumbers. It's nice to know I have another test recipe waiting for me that will be a snap to prepare!

Green Papaya & Tofu Salad

2010-11-10T13:30:00.000-08:00

The more recipes I test for Robin Robertson's upcoming cookbook Quick Fix Vegan, the more excited I become for its release! Today's recipe Green Papaya & Tofu Salad was another winner. Not only was it yummy, but it was a lot of fun to style & photograph because of its great colors & textures.

True to the concept of the book, all recipes take less than 30 minutes to prepare which has been such a help as I juggle the needs of a baby and two older boys.

I notoriously avoid routines but even I acknowledge that children need them. Our local library system is really terrific and I've been able to keep my youngest son occupied and entertained every week with their various free programs. Returning home, he is ready for a nap and I'm ready to get cooking. I'm already looking forward to tomorrow's time in the kitchen!

Asian Vegetable Pancakes

2010-11-06T18:34:00.001-07:00

Crispy, thin & flavorful, this was another winner! I don’t fry very often and consequently, I’m not very good at it. Even though this recipe did not require a lot of oil, I had a difficult time maintaining the proper level of heat in the skillet. I burned one side of several of the pancakes and set the smoke alarm off twice! In the end I managed to produce enough pancakes so everyone in the house could sample them. Served with a salty, tangy, spicy, dipping sauce, we all agreed this is another recipe from Ms. Robertson that we (I) will make again. Practice makes perfect and I’ll get my frying techniques down eventually!

2010-11-05T04:51:00.000-07:00

Three Little Pumpkins

I have a bit of range of ages in my three children. The eldest will be 13 soon, the middle is 9 and the most recent boy is 7 months. Ordinarily we go pumpkin picking every year before Halloween. We return home to carve, paint or push Mr. Potato Head pieces into the pumpkins and I roast the pumpkin seeds. This year no one had an interest in going to pick pumpkins. My husband and I felt some sort of parental duty to provide pumpkins anyway so I picked up three Pumpkins with Personality at the grocery store. November 5 and they are still sitting on my kitchen counter, un-manipulated in any way.

Now, we are big fans of pumpkin in this house and I’ve already made several batches of pumpkin muffins this year. Traditionally I use pumpkin from a can, as any sane mother would do. With these three little orange darlings staring me down from their counter-top vantage point though, I’m starting to feel adventurous. What 7 month old wouldn’t want to sample some freshly roasted pumpkin after all? Today is the day. I will slice open those bad boys and see what I can come up with. Stay tuned.

Fresh garbanzo beans!

2010-11-04T18:02:00.001-07:00

On a recent trip to Whole Foods, I was excited to find fresh garbanzo beans. Fresh garbanzo beans reside in paper-thin pods that look like tiny oval pumpkins. In order to eat them, one must pop open the pod to find the bean inside. The bean is a beautiful pale green and tastes like a lighter version of the classic pea.

What to do with these little gems? They would look great scattered throughout a salad. In the Middle East they are commonly smashed into a hummus, another good idea. Still, I felt the need to look further. Often the entire pods are pan-fried and then eaten out of the pods like edamame. The pod itself can be made into a tea. In Mexico they are steamed and tossed with chili & lime. That sounded good!

A few years ago, my friend, Jennifer Wickes came up with a delicious recipe for edamame as a brushetta appetizer, pictured above. That sounded about right. I would make a green garbanzo brushetta – yum! Photos tomorrow!

Coconut Curry Chickpeas and Cauliflower

2010-11-03T17:10:00.001-07:00

Coconut Curry Chickpeas and Cauliflower
Originally uploaded by Lori Maffei

Two nights in a row and dinner ready in a flash! With a new baby in the house, I am feeling quite triumphant about this accomplishment. Last night’s recipe to test was Coconut Curry Chickpeas and Cauliflower. This was a big hit in my house – even pleasing the pickiest eater, my husband. Beautiful colors and very yummy indeed!

Photography for Quick & Easy Vegan Celebrations

2010-11-02T07:19:00.000-07:00

Now that Halloween has come and gone, get a head start on your Thanksgiving menu by checking out the recipes in Alicia Simpson's new cookbook, Quick & Easy Vegan Celebrations !

I prepared, styled and photographed many recipes for Alicia and I can heartily recommend the classic Mac & Cheeze (no fake cheese or soy!) Delicious!

The Raw Sweet Potato Pie was a breeze to prepare and so tasty! I admit, not having much experience with raw cuisine, I wasn't sure what to expect, but the final result was really creamy and tasty and has the additional benefit of retaining important nutrients.

Either would be a lovely addition to your Thanksgiving table, but there are many more options to choose from! For sample recipes, information & my photography check out Alicia's website here.

VeganMoFo 2010!

2010-11-01T20:31:00.000-07:00

Tropical Quinoa Salad This afternoon I started testing for Robin Robertson’s upcoming cookbook, Quick Fix Vegan. While my 7 month old took a nap with my husband, I happily puttered around the kitchen, tossing ingredients into a single skillet. Less than 30 minutes later, dinner was prepared and looked like this: