Archive for the vegan Category

Mushroom Season

Posted in mushroom, preserve, scandinavian, vegan, vegetarian with tags , , , , , , , , , , , , , , on September 5, 2017 by oskila

Not to dwell on the scarcity of posts because of diverted interest (haven’t had time to brew beer since before Christmas either) I think it’s time to drop a line or two about recent mushroom hunting adventures. 

I enjoy mushroom hunting very much and view it as upholding a tradition inherited from my grandmother. With kids and school and work and whatnot there hasn’t always been time lately though. For example, 2014 was a legendary year for King Bolete here, but I didn’t manage to pick a single one. 

This year I forced action by buying a dehydrator and introducing a mushroom theme in my teaching. Also, NC junior, at three and a half, is big enough to move around on her own in the forest. 

At my parents’ cabin we’ve walked some distance to get to good mushroom grounds, but it turns out the forest just behind the house was even better. Only took 13 years to find out…

From the new forest we got our first batch of dehydrator material. Yellowfoot, king bolete, bay bolete and orange birch bolete. Golden chanterelles don’t dehydrate well. 


Sunday took us closer to home, to an area we tried last year, resulting in three chanterelles and five lingonberries. A well visited neck of the woods, we correctly assumed most boletes and chanterelles would have been picked off already. Luckily, less widely known tasty mushrooms, like orange milk-cap and slimy spike-cap were still available, as well as a few bay boletes and spruce bolete. 


That’s picking and drying done. So, what about cooking? The dried ones were of course saved for later as dried mushrooms keep indefinitely. The milk-caps, spike-caps and a bare-toothed russula (apparently also known as The Flirt) went in the pot instead since they don’t dry well. Terminology is unclear, but I’d call what I did parboiling. Simply put chopped mushrooms in a pot, add some salt and heat. The mushrooms will start sweating and the juices will eventually boil off, leaving well cooked mushrooms, greatly reduced in bulk and ideal for freezing. No fat added. 


We’re planning more mushroom gathering trips in the near future, so watch this space for updates! Here are a few more mushroom photographs for fun. Might add names later, but I’m posting from phone and it’s a bit cumbersome to flip back and forth between apps. 

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Hokkaido Pumpkin Soup

Posted in bread, pumpkin, soup, vegan, vegetables with tags , , , , , , , , , , , , , on September 14, 2015 by oskila

Today I’ll just post a dish and ignore that I’ve been off the grid since New Years. The local store offered Hokkaido pumpkins – a small pumpkin variety originating in Japan as the name suggests. One somehow followed me home.

1 Hokkaido pumpkin

1 onion

1 carrot

1 pint stock


Dig out the seeds, rinse and prepare for toasting. Chop aforementioned veggies and fry until nice. Add stock and simmer until soft. Blend until purée. Season until awesome (I used garlic, thyme, pink peppercorn and allspice). Eat until satisfied, with toasted seeds sprinkled on top. A dollop of something is probably nice too, as well as bread and cheese.

image

I hollowed out my pumpkin with a melon baller just for fun and used it as a serving bowl. The sandwich is grilled Camembert on sourdough batarde.

If anything in the post layout is odd it’s because I’m writing this entire post on my phone. A NerdCuisine first I think.

Addendum re Lentil Soup and Umami

Posted in cheese, condiments, lentils, soup, vegan, vegetarian with tags , , , , , , , , , , , , , , , , , , , , , , on March 12, 2014 by oskila

Yesterday I hurried to get my first post in months done and forgot to include lots of things in the text. Rather than editing the post I decided to do a new one with some explanation and deeper analysis. Before writing the post on lentil soup I had planned to give suggestions about what else to add and elaborate on veggie umami stuff a bit more.

Lentils, even beluga lentils, aren’t that rich in umami stuff themselves, and may need a helping hand. Stock usually gets the task done, but people are often wary of MSG these days (mostly without reason, since it doesn’t cause migraine, ADD or cancer at all, at least not when used sensibly. Read up on ‘Chinese Food Syndrome’ for more fun facts).

My soup didn’t contain lots of tomato, but it’s high in glutamic acid, another umami agent. Especially sizzled tomato paste or ‘sun dried’ tomatoes are handy tools in this aspect. Even a dollop of ketchup in the right place can enhance many a bland dish.

Onions are another useful umami vegetable as long as you let them cook properly to give off maximum flavor. In the soup I used fried onions because it’s a rather odd thing to do, but also because they’re more thoroughly fried than one would ever bother to do at home and packed with flavor, both from natural umami compounds and from maillard reactions associated with frying. The batter also acts as thickening – it’s funny how things work out sometimes.

Mushrooms are also a classic umami ingredient, but the combination with lentils in soup felt a bit out of place.

Ssamjang, Korean chili paste with garlic and soy beans, has been a trusty companion in the kitchen for several years. The umami content is largely due to fermentation, one of the common methods for getting more umami.

Enough about umami. The other thing I forgot to write at the end of the last post was the suggestion of adding a splash of wine, either red or white, to deepen the flavors in general. Those of a less vegan persuasion can add for example grated cheese, a splash of cream or fish sauce, especially if you’ve made a large batch and are having it for lunch for the fifth day in a row…

I’ve had the images for the next post ready for publication since just after Christmas, but other things got in the way. Hopefully that post will be up soon.

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