Chocolate-Covered Strawberry Kugel ... and it's vegan!

Anyone who's been following along on my adventures knows I believe firmly that kugel [KOO-guhl] is one of the great foods in the universe. There are savory versions; but to me, kugel is a sweet, creamy, luscious noodle pudding ... consummate comfort food. And that, of course, makes it perfect for breakfast, for brunch, as an accompaniment to lunch, as a partner for afternoon tea, for dessert ....

I've made numerous varieties of kugel over the years - chocolate and cherry, apple and almond (which is probably my most requested recipe). They all contain rich dairy products, to make them utterly decadent.

In honor of Ann Arbor Veg Week, which started on Monday, I've taken a pledge to eat a vegetarian diet until Sunday. And as part of that commitment, I'm trying to make some vegan dishes, as well - not just ones that are inherently meat- and dairy-free, but attempts to make healthier versions of beloved favorites.

While I was contemplating what to write about for my meat-free posts, my friend/co-worker Karan brought some kugel for the office staff at lunchtime one day - it was still warm from the oven, fragrant, delicious. And it was then, while enjoying this consummate dairy dish, that I had an epiphany:

Make a vegan kugel. No sour cream. No cottage cheese. No butter. No eggs. No animal products at all.

Vegan. Kugel. These aren't words that would normally play nicely together in my vocabulary. But I like a challenge, and so off I went on my little diversion!

I made sure to buy egg-free noodles, and I knew that I couldn't use eggs to bind the ingredients together, either. I bought Tofutti non-hydrogenated sour cream, and I also bought soymilk-based yogurt. As I perused the various flavors, I chose strawberry because I had yet another epiphany: the traditional crumb topping could be made with chocolate Cheerios and chocolate graham crackers to make a dish inspired by a chocolate-covered strawberry!

I boiled, I stirred, I baked, I waited. Once the kugel cooled enough to taste it, Jeremy was a willing guinea pig. He told me that if I hadn't told him it was vegan, he would never have known that there was anything unusual about the dish. It offered the expected creaminess and crunch, and his favorite bites contained bits of fresh strawberries. He really enjoyed it!

And the best part about this? Almost everyone else can enjoy it, too, no matter their dietary issues or preferences. Use gluten-free noodles, and you've likely met requirements for everyone!


Chocolate-Covered Strawberry Kugel

Noodles:
1 12-ounce package egg-free noodles
1 12-ounce container Tofutti sour cream
2 5.3-ounce containers Silk dairy-free strawberry yogurt
1/3 cup sugar
pinch of kosher salt
1 teaspoon vanilla extract
1-1/2 cups chopped strawberries

Topping:
2 rectangles chocolate graham crackers
2 cups chocolate Cheerios
1/3 cup brown sugar
pinch of cinnamon
1/3 cup margarine, melted

Preheat oven to 400F. Grease a 3-quart casserole dish.

Prepare noodles according to package directions; drain.

In a large mixing bowl, stir together sour cream, yogurt, sugar, salt, vanilla, and strawberries. Add noodles, stir to combine, and pour noodles into prepared casserole dish.

Grind graham crackers and Cheerios into crumbs; place into a medium mixing bowl. Stir in brown sugar and cinnamon, then stir in margarine with a fork until crumbs are moistened. Place crumbs over the noodles, and bake for 30 minutes until topping is toasted and the noodle layer is bubbly.

Let cool, then serve.

Makes 12 generous servings.

Frugal Floozie Friday - Mark's Carts, The Sequel

Mark's Carts - Ann Arbor's food cart sensation - keeps growing and offering even more fabulous items. I leapt at the opportunity when my friend Ingrid Ault, the force behind Think Local First, suggested that we meet at the courtyard on a lovely sunny evening. I'd visited last year, the opening season, and I was looking forward to going back in order to enjoy great treats from some of the new vendors.

At entre-SLAM a few weeks ago, I was able to try a grilled cheese sandwich with corn relish from Cheese Dream and healthy Indian street food from Hut-K Chaats, since several of the entrepreneurial cooks offered dinner options for the event. Last summer, I ate a bratwurst from eat (which now has its own physical building instead of a cart) and a rich chocolate dessert from Darcy's Cart. I've also tried vegan foods - a salad and a variety of pies and cookies - from The Lunch Room. I've eaten very well, but there was more tasting to do!

It is very easy to eat at Mark's Carts within our mandatory budget of $5 per person. Salads, cookies, ice cream, entrees, beverages ... all sorts of options abound for nutritious, locally sourced, creative, fun, and delicious food.

I ordered breadsticks from A2 Pizza Pi for a mere $3, thinking this would be a small snack while I debated my other options among the carts that were open; these were prepared in a wood-fired stove right next to the cart by a very charming young man named Nick. (Each cart keeps its own hours, with some open throughout the day, though they primarily serve lunch and dinner). Not only did I find myself with a serving the size of a dinner plate; but the breadsticks were crisp, chewy, tender, and utterly addictive. I offered Ingrid a taste, but she declined as she was waiting for a pizza; I proceeded to devour the entire serving myself, then, although I'd planned to only nibble.

The Margherita pizza - a classic with simple but stellar ingredients of tomato sauce, cheese, and basil - cost only $8 and could easily serve four. It was a great value, which was prepared fresh to order in a matter of mere minutes, and thoroughly enjoyed.

A friend of Ingrid's, Johnny, and his friend Robert who'd recently moved to town from Chicago, joined us for some great conversation and more amazing food. We chatted about gardens, nightclubs, where to eat, what to eat, and all sorts of fun topics. Food, of course, was at the core; all of us want to support local restaurants, run by our friends and neighbors. And turning this into a social event to share makes it all the better.

I found that Robert is, remarkable as it sounds, as obsessive about food as I am. He stops by every menu posted in a restaurant window to evaluate the offerings and determine what he wants to try (yup), admits to using a bit of lard in pie crust for the flakiness and tenderness it offers (yup), and wholeheartedly agrees that Grade B maple syrup, in all its dark and rich glory, is the only appropriate choice rather than the lighter - in both color and flavor - Grade A (yup). A kindred spirit!

So when Robert and Johnny ordered the Sunrise Cauliflower Bowl (pictured at the top of the post) from The Beet Box for an even $5, and then proceeded to rave about it, I knew it was great. (I had hoped to order the Watermelon Salad, but this cart hadn't been open when Ingrid and I first arrived, and I'd already filled up on the excellent breadsticks by the time the salad became available.) Baked cauliflower is topped with a yogurt-feta sauce, dried cherries, and mint to create a unique and vivid dish. It's innovative and nutritious, and Robert declared that he has now become a fan of this underappreciated vegetable.

Ingrid and I had also ordered refreshing $1.50 limeades from The Lunch Room, and Johnny had selected their Pad Thai for his main course. Robert chose a banh mi from San Street to accompany the cauliflower.

And this showcases one of the best parts of eating at Mark's Carts: there is something for everyone, regardless of food and dietary preferences. Not only can each person in your party order something different, but you can make an entire meal for yourself from a variety of carts and cuisines. How perfect is this for someone like me, who likes so many foods and who is so notoriously indecisive?

Grab some family and friends, and head on down to Mark's Carts for great frugal dining options. And on Friday evenings from 7-9 p.m., there's even live music. Food and fun for $5 or less ... just what I promise every week!

Mark's Carts
211 W. Washington
Ann Arbor, MI 48104



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Frugal Floozie Friday: Revive

This toasty, creamy, gooey treat is the Nutella Bagel - Nutella and sliced bananas on a toasted cinnamon raisin bagel - that you can find at Revive, today's Frugal Floozie Friday feature.  A luscious snack, I've been craving it since the day I tried it.  At only $3.95, it falls well within our mandatory budget of only $5 per person, too ... that's pretty hard to resist!

But if you'd like to eat more nobly when you visit this bright and welcoming spot that offers light meals and snacks, then enjoy a creamy yogurt parfait - a sweet concoction of vanilla yogurt combined with lovely cut fruits and organic granola - that you can find for only $3.50.  It was rich and brightly flavored, a perfect size without either being too generous or causing me to wish it were larger.

Fresh fruit, bagels with cream cheese, a wide variety of pastries, breakfast sandwiches, and many beverages (coffees, tea, sodas, and smoothies) are also available for less than $5 each.  Many of these are provided by local businesses, too, from Mighty Good Coffee, Barry Bagels, Zingerman's Bakehouse, and the Pastry Peddler.

There's even a "create your own salad" option, starting with a base of $2.95 for greens and dressing; then you can choose from a wide variety of fresh options (priced individually) - vegetables, cheeses, proteins, nuts, fruits - to make your own unique dish.  Revive is very vegetarian- and vegan-friendly, and also serves beer and wine, which are 50% off from 3-6 p.m.

So stop by this bright, friendly, welcoming spot conveniently located on Central Campus to revive and refresh yourself with a treat or a beverage or a light meal.  You'll be so glad that you did!


Revive
619 E. University
Ann Arbor, MI 48109
734-332-3366
Monday - Friday:  8 a.m. - 9 p.m.
Saturday and Sunday: 10 a.m. - 9 p.m.



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National Buttermilk Biscuit Day

Buttermilk biscuits - there are few words more beautiful.  With these two words, you immediately conjure notions of flakiness, crumbliness, tenderness, steam rising as the biscuit is split open, butter melting on the freshly baked treat.  Biscuits are perfect accompaniments to so many dishes - eggs, barbecue, chicken, sausage gravy, and more.

Today is National Buttermilk Biscuit Day, an occasion for celebration!  So, of course, I baked biscuits ... and I didn't even tinker with the notion or try to put some spin on it, for once.  They're so easy to make that I should do so more often; I couldn't tell you why I don't; I guess there are just too many other dishes to make and these get left by the wayside.  That's too bad - biscuits should make a more regular appearance at the meals I serve.

Because as Jeremy so eloquently put it: "These biscuits are so thick and so crumbly and so good ... they're better than Pillsbury!"

Buttermilk Biscuits

2-1/2 cups flour
2 teaspoons aluminum-free baking powder
1 teaspoon kosher salt
4 tablespoons butter, cold, cut into small pieces
1/2 cup vanilla yogurt
3/4 cup buttermilk

Preheat oven to 400F.  Grease an 8" round pan.

In a large bowl, combine the flour, baking powder, and salt.  Mix the butter into the flour with your fingertips until the flour resembles meal.  Combine the yogurt and buttermilk and stir together gently.

Place everything onto a floured countertop and knead just until the dough holds together.  Pat into a 1"-tall rectangle.  Using a 2-1/2" biscuit cutter, cut out 8 biscuits by pushing the cutter in and pulling it up without twisting; this helps the biscuits to rise better.  Place the biscuits into the prepared pan and bake for 20-25 minutes until golden on top.

Serve hot with butter, jam, honey, gravy, or anything else that strikes your fancy.

Makes 8 biscuits.

Frugal Floozie Friday - Afternoon Delight Cafe

I don't often go out to lunch on a weekday.  So it was a great luxury to meet my friend Nancy recently at Afternoon Delight, when I took a few hours off for an abbreviated "girls' day out" to eat and then meander through a second-hand store hoping that something might call to us (but unfortunately hearing not even a whisper).  Good food and friendship all in one afternoon!

Today's Frugal Floozie Friday feature is one I've meant to go back to for some time, and it was Nancy's first visit to the cafe ... so many places to eat, so little time.  Afternoon Delight is an Ann Arbor institution serving great breakfasts and lunches, with an emphasis on fresh, healthy dishes and generous portions.

For a mere $3.25 - well within our mandatory budget of $5 per person or less - I ordered a cup of excellent beef chili.  (A bowl of the daily house-made soup offerings would have cost $4.25, still a good deal.)  I was offered a slice of bread or crackers to go with this, and the latter simply struck my fancy at that time for crumbling over the top.  The chili was thick and slightly spicy, a perfect antidote to the blustery weather outside that day.

I also ordered The Berry Patch, pictured above, which is frozen yogurt topped with an abundance of perfect, fresh fruits.  It costs only $4.50, and is a very large serving.  I was given a choice of vanilla or raspberry yogurts or - best of all - a swirl of both which, needless to say, I picked.  This was so rich and creamy, with gorgeous, sweet berries!  It was a great dessert, but would also make a wonderful breakfast or snack.

Nancy chose the small salad bar - one trip - which just barely exceeded our Frugal Floozie Friday budget at $5.49.  This gives you a choice of an abundance of beautiful greens, vegetables, dressings and prepared salads.

As we went through the cafeteria-style line to order and pay for our food, we noted the enormous brownies ($2.75) and muffins ($2.50).  There are other desserts, too - such as pies, cookies, and sundaes - ranging in price from $1.95-$4.25.  An assortment of coffee drinks is available for less than $3 each, and many breakfast options are offered from $1.50-4.95.  Afternoon Delight also serves a wide variety of sandwiches, which can be split to stay within the $5 budget per person.

Whether you're looking for a hearty breakfast, a light lunch or a quick snack, Afternoon Delight has something to tempt you ... and for not very much money!

Afternoon Delight Cafe
251 East Liberty 
Ann Arbor, MI 48104 
(734) 665-7513 
Monday - Saturday: 8 a.m. - 3 p.m.
Sunday: 8:30 a.m. - 3 p.m.



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Greek Spinach Dip for the Michigan-Michigan State Game

I'm a proud graduate of the University of Michigan; my ex-husband, Stuart, attended medical school at Michigan State University. Needless to say, the intra-state rivalry has always been a lot of fun for us! When Stuart and I were married, we hosted a party each year in honor of the big Michigan-Michigan State football game.

After we met, Stuart used to follow me around, offering to take me to the game. It didn't happen that year, 'cause the tickets are extremely popular and hard to come by ... and expensive.

Stuart did get tickets for the game in 1990, when we were expecting Jeremy. I had to buy a large sweatshirt to wear to the game, to go over the "baby bump". We still consider it Jeremy's first Michigan-Michigan State game, even if he didn't get to see anything that time.

So, what to serve this year in honor of the game? My family's traditions have changed, as has the family unit itself; but the need for appropriate food for this important occasion remains a constant.

Michigan State's mascot is a Spartan, named for the famous warriors of the ancient Greek city of Sparta. So it only made sense to make a spinach dip - which would feature MSU's team colors of green and white - and to give it a Greek flair with oregano and lemon and feta.

This is gooey and rich, with a vibrant lemon flavor that is distinctive and shines through. And if you serve it with maize- and blue-colored chips, you've got Michigan's team colors invited to the party, as well!

Greek Spinach Dip

2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 small onion, chopped fine
1/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
5 cups chopped fresh spinach
1 lemon
1/2 cup Greek yogurt
8 ounces mozzarella, shredded
5 ounces feta, divided
chips or crackers, for serving

Preheat oven to 350F. Grease a flat 3-cup baking dish.

Heat the oil in a large skillet over medium heat. Add the garlic, onion, salt, pepper and oregano; saute until the vegetables are translucent. Add the spinach; saute until wilted.

Zest the lemon, then juice it. Add the zest and juice to the spinach, then place the spinach mixture into a large mixing bowl.

Stir the yogurt, mozzarella, and 4 ounces of the feta into the spinach mixture; place the spinach into the prepared baking dish, then top with the remaining feta.

Bake for 25-30 minutes until the top is starting to brown and the dip is bubbling. Serve hot, with chips or crackers.

Serves 4.

Congratulations, Jeremy!!! Class of 2010 ... :)

This is a quickie post, because I have so, so much to do today. Jeremy earned his G.E.D. a few weeks ago -- YAY!!! -- and this afternoon we're throwing the party that I'd promised to him ("Congratulations!") and to everyone who's helped him through ("Thanks for your support!") if I could just get him through school somehow. He's overcome a tremendous amount of challenges -- some health issues, some situations that ya just can't make up, and a fair dose of being too smart for his own good and lacking motivation. But he did it! So today, we celebrate -- MAZAL TOV!!!

I've spent several weeks baking and freezing goodies, and spent my weekend shopping and defrosting and cooking and putting the finishing touches on everything. Several posts this week will be devoted to our Dessert Buffet, featuring items to satisfy any sweet tooth and any dietary restriction. I've accommodated people who keep kosher, people with dairy and citrus allergies, and vegans ... have I left anyone out??? About the only special interest group not represented here is the Nut Allergy Lobby!

With so much work accomplished and yet so much more to do still, I'm enjoying a simple and nutritious breakfast before the schlepping of stuff (to the condo clubhouse where we're holding the party), the setting up, the schmoozing, the cleaning up, and the recovery.

This is a nearly perfect way to start the day -- yogurt with granola and dried fruit. My ideal breakfast is good cheese and fresh fruit, but that wasn't on the menu this morning. I like variety, too, rather than starting every single morning with waffles, for example; so there might be whole wheat English muffins and/or fried eggs, perhaps chips and guacamole, and on weekends I'll sometimes make oatmeal pancakes. But today I needed something quick and easy.

So here's my recipe, such as it is:

Pour some Brown Cow Cream Top Maple Yogurt into a bowl. Vanilla yogurt will do, and you could even use fruit flavored ones. But the cream topped yogurt is decadently rich, and the maple flavor is just exquisite!



Add some granola -- homemade is best, from a health food store is great, from a grocery store will do.


Top the granola with dried fruit. Raisins will work, but zzzzzz. Liven things up with dried cherries, cranberries, and/or blueberries.


If you were to be feeling particularly motivated on a Sunday morning, you could improve upon the presentation by using tall glasses and making layered parfaits. But I wasn't feeling so inclined, with as much other presentation as I'm going to have to handle this afternoon. I can cook, and I can bake; but showcasing it all leaves a lot to be desired. I have such admiration for those who can set up a fabulous, creative display!

So, there you have it: breakfast on the run ... or, rather, before the run now that I've become a mindless gerbil on a wheel. (A post-ex exercise -- pun intended! -- to work on self-improvement rather than rotting and wallowing.) It's still a little fast and a little slow and a fair amount of panting, but I've got more running in the mix than walking now ... :) I'm working towards making my ancient, klutzy, and slightly asthmatic self run a mile without gasping for oxygen, and getting a bit closer to my goal every day.

But for today, I'm going to celebrate Jeremy's achievement by devouring a few thousand calories in the various forms of cake, cookies, pudding ... and maybe a grape or a strawberry, just for color!

Stepping Up to the Side Dish Showdown

As I've been working to improve my blog, seeking new trinkets to put on it and some ideas other than just "Here's What I Ate Today" (though, admittedly, I am having quite a bit of fun reporting on that!), I've done a lot -- a LOT -- of gawking at other people's blogs. Some are so cool and artistic that I can only writhe in jealousy and wish I had both talent for presentation and time to work on enhancing my skills; others need some help, and I would personally hesitate before making a couple of them available for public perusal. But one which I particularly liked was Cinnamon, Spice and Everything Nice, which has great hearty recipes and beautiful pictures of fabulous food ... and also offers one of my new projects: the Side Dish Showdown.

As our charming hostess? ringleader? cat corral-er??? -- a.k.a. "Cinnamon Girl" -- describes it: "Side Dish Showdown is a monthly blogger event to give side dishes the attention they deserve." Thus, rather than preparing an entree and then tossing some slices of cucumber or a quartered orange on the side (though fruits and vegetables are good for us and shouldn't be denigrated!), put a little effort into it, why don't you? Don't neglect the poor side dish, sad and lonely on the edge of the plate rather than getting its moment in the spotlight. Make it ready for its close-up!

Feeling as though I was accepting a dare, I thought I might try this. I'm always up for a new cooking challenge; and so I thought to myself, "Self? What side dish should we make when the category is 'Anything Goes," but with a special emphasis on Spring vegetables?" And my Self pointed out to me that we had just bought new red potatoes ... thus the matter was settled. Some cumin seed, some coriander, a pinch of red pepper flakes ... Indian Spiced Potatoes it is! And then the dilemma, what to serve as the entree for them to accompany?

I'd defrosted some chicken, but only found inspiration at the very last moment after going to the grocery store with Tom and hearing the Brown Cow Cream Top Maple Yogurt calling to me. I poached some chicken and diced it, then stirred together some of the luscious yogurt with garam masala, hot curry powder and ginger. I mixed the chicken into the sauce, poured it over some naan, and a Curried Chicken Sandwich was ready and waiting. Spinach would have been a fabulous addition! Too bad I didn't have any ....

The entire meal -- which I only fully conceived of and started to prepare moments after walking in the door after both work and a visit with Tom -- was magnificent, if I may dislocate my own shoulder to pat my back. Jeremy thought the chicken was too spicy, but his friend Doug had a second helping of the potatoes and said they were so good he could happily finish off the batch ... :)

And so, here I offer my first entry into the Side Dish Showdown ... enjoy!!!

Indian Spiced Potatoes

6 tablespoons olive oil
1-1/2 pounds new red potatoes, cut into 1/2” dice
1/2 cup water
2 teaspoons cumin seed
1 teaspoon coriander
1 teaspoon lemon sea salt flakes (or 1 teaspoon salt and a spritz of lemon juice)
pinch of red pepper flakes
1 teaspoon kosher salt

Heat 3 tablespoons of the oil in a 10” skillet over medium high heat; add the potatoes and cook for 2 minutes, stirring occasionally. Add the water, cover, lower heat to medium-low, and cook for 10 minutes stirring once halfway through. Uncover the potatoes, add the cumin, coriander, lemon salt, red pepper flakes and kosher salt. Cook, stirring frequently, for 10 minutes until potatoes are golden and tender.