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Johnny Cakes and Black-Eyed Peas
March 21, 2011 | 
Author My husband IM’d me the other day at work. No commentary, just a link for Johnny Cakes (from Adventure Journal, no less). The first thing I did was scan the ingredients to see if the recipe was vegan. It was. I IM’d a reply “you make those and I’ll make black-eyed peas in the pressure cooker.” Later that night the omnivore and the vegan cooked together and made a delicious meal!
The Johnny Cakes
Dave started with this Johnny Cakes recipe. But the ratio of dry and wet didn’t seem right to him so he referred to this oh-so-NOT vegan Bobby Flay recipe and adjusted the amount of water (he did not use sugar) and added diced jalapeno. They came out beautifully
The Black-Eyed Peas
I rinsed and drained one cup of dry black-eyed peas and tossed them into the pressure cooker. I added three cups of water, three cloves of garlic, one tablespoon Sriracha and a bay leaf. I brought the peas to high pressure for 10 minutes, followed by a natural release of pressure. The Johnny Cakes were still on the griddle so after removing the lid from the pressure cooker I added salt to the black-eyed peas and allowed them to simmer for five minutes.
We were obnoxiously proud—there may have been a high-five, or two—of this rather impromptu plate of simple, vegan, fabulous good eats.
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
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Valentine’s Day Spicy Red Humus
JL’s Spicy Red Humus
Makes 2 cups (approximately)
INGREDIENTS
*2 c kidney beans, cooked (I soaked the beans over night with a Kombu strip and then cooked them in the pressure cooker with 2 cloves of garlic, 1T olive oil and a bay leaf)
*1/2 cup sun-dried tomato (soaked for 1 hour), diced
*1 jalapeno, seeded and diced
*6 or so jalapeno seeds
* 3 cloves of garlic, minced
*Juice of half a lime
*1/2 t taco seasoning
*1/4 cup of olive oil + 2 T olive oil
*1/2 t sea salt (to taste)
METHOD
Place all ingredients, except the olive oil and sea salt, in the food processor (use S blade). Begin pulsing the ingredients, adding olive oil from the top until you reach desired consistency (I began with 1/4 cup and needed two more tablespoons). Salt to taste.
Original post: My Valentine to You: Spicy Red Humus + A Raw Beet-Lentil Burger.
JL blogs at JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
An afternoon with the winemaker at Schug Carneros Estate
Last summer I interviewed Mike Cox, winemaker at Schug Carneros Estates. I had just learned that not all wine is vegan and Mike’s interview educated me further. At the conclusion of the interview Mike suggested I visit next time I was in Sonoma.
I did. On a grey, cold day in Sonoma earlier this month my husband, two friends and I visited Schug Carneros Estates.
Vince, Lisa, Dave and JL at a vineyard the previous day
Mike had quite an experience planned for us!
We started outside.
A few interesting tidbits:
*Schug sits on 50 acres in Sonoma, in the Carneros appellation.
*The Chardonnay grapes are on the flats, the Pinot Noir grapes on the hill.
*Schug uses both stainless steel and oak barrels for fermentation.
*Harvest is in October and bottling is in July and August.
Once inside
we wound our way to the reserve room, but only to grab our wine glasses for a particularly special tasting.
Schug red wines are vegan but the whites are not. That is, once the whites are finished they are no longer vegan (many wineries use animal products in the finishing process). Mike took us out to taste the wines in various stages of the fermentation process so that I could try some whites. Nicest. Gesture. Ever.
It was great to hear Mike react to the wines as he tasted them. He spoke about what he might do to each wine to attain the taste he is looking for. We enjoyed new whites and reds directly from the barrel. I loved this part of the tasting because it helped me understand the robust process, from vine to barrel to bottle, and beyond.
Back to the reserve room
for red — sweet, glorious red —wines.
*2007 Rouge de Noirs Sparkling Pinot (This was surprising and delicious. So much so that we ordered a bottle of rouge brut with dinner at Bistro Jeanty!)
*2008 Pinot Noir, Sonoma Coast
*2008 Pinot Noir, Carneros
*2008 Schug Estate Pinot Noir, Carneros
*2007 Pinot Noir, Heritage Reserve
*2005 Cabernet Sauvignon, Heritage Reserve
*2006 Merlot, Heritage Reserve
Can you believe this tasting? It’s true; I enjoyed every wine immensely, particularly the 2007 Pinot Noir and the 2006 Merlot. This red wine lover was in HEAVEN.
Because of air travel restrictions with liquids (I’m a carry-on only gal, thank you very much) we were unable to purchase wine to take home. I did the next best thing. I joined the Schug wine club!
Mike spent hours with us. It’s a bit impossible to describe how meaningful this special experience was, from standing atop a hill overlooking the vineyard, to sauntering from barrel to barrel for a taste here and a taste there, to sitting in the reserve room and slowly, methodically tasting the reds. Mike shared his wealth of information about the science and agriculture behind winemaking, and, equally important, his passion for winemaking.
Our heartfelt thanks to the incredibly generous Mike Cox (read more about him here) for giving so much of himself — his time, his expertise, his enthusiasm. We will never forget the experience.
Schug Carneros Estates
602 Bonneau Road
Sonoma, CA 95476
(800) 966-9365
info@schugwinery.com
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
Cakebread Cellars: A wine tasting primer + A tasting
In December I got a tweet from Cakebread Cellars: “Our wines are vegan!” You don’t have to tell me twice! (See my post Vegan Wine? if the concept of “vegan wine” is new to you.)
We exchanged email addresses and the next thing I knew I was planning to meet the fine folks at Cakebread on my trip to San Francisco and Napa Valley in January.
I asked if the winemaker would consider writing a tasting “primer” for me, and my readers, in advance of the trip. I am so happy she said yes!
***
Meet the winemaker: Julianne Laks
Julianne Laks was appointed Cakebread Cellars winemaker in 2002, becoming only the third winemaker in its 35 plus year history and the only non-family member to hold the position. She joined the winery in 1986 as a part-time lab technician, later becoming an enologist and an assistant winemaker under winemaker, Bruce Cakebread. Julianne was promoted to winemaker when Bruce became president and chief operating officer succeeding his father, Jack, who continues as chairman and CEO of the winery. Julianne’s winemaking skill, artistic passion and intimate understanding of the vineyards are just a few of the reasons Julianne was chosen to follow in Bruce’s footsteps. In 1977, Julianne graduated from UC Davis, where she was one of only two women to earn a degree in fermentation science that year.
A great way to learn more about wine is to visit a winery where you can evaluate the wines through an educational tasting. When planning a trip to a wine region, it’s always good to focus on 3-4 wineries per day. I like to choose a particular area for its distinctive microclimate and terrain. For instance, within the Napa Valley appellation or AVA (American Viticultural Area) there are 15 sub appellations. These 15 regions are growing areas that each has distinct soils, climates, elevations and terrain that are best suited to specific grape varieties. So, for instance, I might decide to visit 3 wineries in the Stag’s Leap District for one day’s wine tasting trip. The most vivid characteristics of a growing area can be most easily identified and the comparison of wines is very meaningful.
A reliable tasting room attendant will guide you through the wine tasting, giving you pertinent information about the vintage, winemaking methods, sensory attributes of the wine, food pairings, etc. This will enhance your tasting experience and foster your ability to describe the qualitative aspects of the wines.
I like to think that every sip of wine tells a story. The sensory evaluation of each wine should encompass the elements of sight, smell and flavor. And the best part is to savor the sensations that you have just experienced and focus on your impressions. The progression of sensations when tasting a wine should unfold like a story with a beginning, middle, and an end. The more you experience wine tasting, the more acute you will be in detecting what you enjoy or what may be missing from the storyline.
Allow plenty of time to do wine tasting, and as early as possible before a meal when your taste buds are very acute. Also, it’s best to refrain from wearing cologne or perfume as it impairs your ability to evaluate the wines.
***
Thank you, Julianne, for this terrific primer on wine tastings! My friends and I put this information to good use!
We were greeted at Cakebread Cellars by Christopher Huber, Direct Sales Manager,
the man behind that December tweet! He set up a a wonderful tasting, which included a tour of the facility, led by John.
who was a wealth of information, not just about the wines but about the history of the winery.
All Cakebread wines are bottled on the premises.
We watched this gentleman stirring
the 2010 Chardonnay.
This is the ceiling of one of the rooms. Can you guess how many corks filled the ceiling?
I know but I can’t tell. You’ll have to visit to find out!
Tasting time!
John described Cakebread Cellars wines as very food friendly…
.. a “foodie” wine. Though originally focused on restaurants they feel their wines should be on the table to share with family and friends.
And then he started pouring
My favorites:
2008 Reserve Chardonnay: Tasty (I’m not big into whites…)
2007 Merlot: Smooth
2006 Cabernet Sauvingnon: Flavorful
2007 Syrah: Delicious (hand’s down favorite)
After the tasting John walked us around the back so that we could see the garden
that was not compromised
when the vineyard expanded.
Cakebread Cellars also offers cooking classes at their winery kitchen (next time, I want to get in on that!)
I cannot thank Christopher, John and Julianne enough for the generosity of their time and their enthusiasm in educating us about wine tastings in general and specifically the wonderful wines of Cakebread Cellars.
Cakebread Cellars
8300 St. Helena Hwy
Rutherford, CA 94573
Phone: (800) 588-0298
cellars@cakebread.com
All Tastings and Tours are by Prior Appointment. Call (800) 588-0298
***
Stay tuned! My next vegan wine post, “An afternoon with the winemaker at Schug Carneros Estate,” is coming soon!
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. Follow JL on Twitter.
JL’s New Year Beans, Greens & Grains
JL’s New Year Beans, Greens & Grains
Serves 4
INGREDIENTS
- 2/3 c farro
- 2 T olive oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1/2 t thyme (dry)
- 1/2 t sweet basil (dry)
- 3/4 c black-eyed peas (dry)
- 2 c liquid (I used 1 cup water + 1 cup low-sodium vegetable stock)
- 1 T Bragg Liquid Aminos
- 1/2 t Yuzu-It pepper sauce (any hot sauce is fine, I just happened to pick this up at a Japanese market on New Year’s Eve and wanted to try it)
METHOD
- Soak farro in water for about 30 minutes (long enough for a nice hot shower post-run).
- Heat the pressure cooker on medium and add the drained farro for a quick toss to toast.
- Add olive oil, onion, garlic, thyme and sweet basil and stir for a few minutes.
- Add the vegetable broth, water and black-eyed peas.
- Lock the pressure cooker lid and turn the heat to high.
- Once pressure is reached, adjust the heat to keep the pressure regulator gently rocking for 10 minutes.
- Remove from heat and let the pressure naturally release.
- Stir in the Bragg Liquid Aminos and hot sauce.
Serve the black-eyed peas and farro in a raw collard green
to make a “wrap.”
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.