Loquat

This sweet little fruit tree makes it's home in my front yard. When we first moved in I had to ask a neighbor what it was. The answer was a Loquat tree. I then had to ask what in the heck a loquat was.

The tree flowers in the fall, and puts out fruit in early spring. From what I understand, loquat vary in color and flavor. Mine have yellow skin and white flesh with one or two large seeds in the center. The flavor is sort of peach, sort of cherry. But not exactly. When fully ripe, they are extremely sweet. I almost prefer them a little unripe, when they are a bit tart.

Loquat are native to southeast China, have been cultivated in Japan for over 1000 years, and in the States are mostly grown in California and east-Texas/west-Louisiana. I think you can find them canned in some Asian markets, but I'm pretty sure the taste and texture will be very different. Around here, this seems to be a fruit that people either happen to have growing in their yard, or have never heard of.


The past few years, the birds have beat me to the loquat, and left me with only a handful to munch on. This year the birds lost out big time, because I picked them all the minute they seemed ripe. I don't usually have so much fresh fruit in the house, so it was fun to decide what to do with it. Tarts, crisps, cakes: all would have been good, but I was worried I still wouldn't use them all before they went bad. So in the end I decided to make loquat jam.

I kept fretting over how to go about making this, spending way too much time comparing recipes on the internet. In the end I just winged it, and it came out perfect. I made two batches; one with ginger and one without.

Loquat Jam

Loquat Jam

Halve loquat, removing seed and membrane. You can leave the skins on.

Blend in food processor to desired consistency. I like mine pretty chunky. Transfer to a large pot.

For each cup of puree add 1/2 cup sugar, 1 Tbsp. lemon juice, and 1-2 tsp. minced crystallized ginger if desired. Add cold water just to cover.

Bring to boil. Reduce heat and simmer, stirring occasionally for 40 minutes or until the liquid has reduced and thickened considerably.

Transfer to a clean jar and store in the fridge.

Quinoa Biscuits with Loquat Jam

I made these biscuits the same night and we consumed an alarming amount of them with lots of the jam. The lavender in these really goes well with the loquat.

Quinoa Lavender Biscuits

1 1/2 cup flour (I used spelt)
1/2 cup quinoa flakes*
2 tsp. lavender
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 Tbsp. olive oil or melted margarine
1 cup milk
1 Tbsp. apple cider vinegar
1 Tbsp. flax meal (optional)

Mix wet ingredients and flax. In separate bowl mix dry ingredients. Add the wet mixture to the dry ingredients and stir till just combined. Drop by spoonful onto oiled baking pan. Bake in preheated 350 degree oven for 7-10 minutes or until biscuits are firm and slightly browned.

*I use Ancient Harvest Quinoa Flakes. Rolled oats would work as well. Or, you could just omit and add an extra 1/2 cup flour.

Cheddary Tofu Quinoa Pie

I make some version of this 'pie' on a regular basis. This was the first time I have used the cheddar or the quinoa in this dish. The fact that I call this a pie is getting me thinking it would be good baked in some kind of crust...puff pastry maybe?

Cheddary Tofu Quinoa Pie

1 lb. firm tofu (chinese)
1 tsp. mustard
1 Tbsp. tahini
1 onion, chopped
2 cloves garlic, pressed or diced
lots of black olives*
pinch of turmeric and paprika*
dried thyme*
1 Tbsp. lemon juice
1 cup FollowYourHeart cheddar (soy cheese)
1 /2 cup cooked quinoa
salt to taste
fresh basil and chives*

In a large bowl, mash the tofu (I just use my hands) and mix in the mustard and tahini. Set aside.

Saute the onion and garlic in a little oil. When the onions are soft add the olives, turmeric, paprika and thyme. After a couple of minutes the olives should be getting toasty and it should be smelling really good. Add the lemon juice and remove from the heat.

Combine the tofu with the onion mixture and the rest of the ingredients. Stir to mix well. Turn into a lightly oiled pie pan and press into shape. Bake at 350 degrees for 20 to 30 minutes, or until it's hot in the center and starting to brown on top. Put under the broiler briefly to brown it a bit more. Be careful, it will burn fast! Let it sit for several minutes until slightly cooled. Cut into slices and eat it up. Sometimes it falls apart all over the plate, but it's just as tasty.

*I never measure for things like this unless it's important to the recipe. The only rule is that it's better to use too little than too much (except olives...you can't have too many olives).

Served with baby yellow beets and their greens, and more quinoa

P.S. Spring is here!

Chickpea Cutlets, and Chickpea Patties, and Chickpea...

Two new cookbooks recently showed up on my doorstep. Eat, Drink And Be Vegan, and Veganomicon. I haven't done much cooking from them yet, but have spent a lot of time with them just reading, and I really like them both.

The first thing I had to try was the Chickpea Cutlets from Veganomicon. I've read a hundred places online about how good they are, and wanted to see what all the hubbub was about. I've also never cooked with vital wheat gluten before, so I was curious. I opted to bake rather than fry. I really liked them, but wouldn't make them quite as thin again, because it was hard to find the right spot between done and burnt. I would also double the recipe, because it seems crazy to only make 4 cutlets. I would have gladly warmed these up for lunch the next day.


I made the 'Red Wine Roux', also from V-con, to go with. It was tasty, but I wasn't thrilled with the way it looked...sort of a grayish purple hue. If I make it again I would use a wine that doesn't have such a deep purple color. The sauce was also good on roasted carrots, turnips, and parsnips with a little olive oil, sea salt, and some parsley tossed in. For anyone averse to or inexperienced with turnips and parsnips, roasting is the way to go. Both, by themselves, are a bit too much of a good thing for me, so I like to mix them with other vegetables.

I had some chickpeas left from this recipe, so I decided to try them once again in patty form. First I sauteed some green pepper and shallot. Then I mashed the chickpeas (about a cup) and added a few tablespoons flax meal, some bread crumbs, thyme, chopped scallions, sea salt, garlic, a bit of spelt flour, and some oil. I mixed in the green pepper and shallot, and added just enough water to bind everything. I made small patties and cooked them in my nonstick skillet with just a little olive oil. I was unsure how these would turn out, but they were fine. I loved them.


We had them with the leftover Red Wine Roux, some quinoa (a delicious grain that just happens to be a complete protein) , and more roasted veggies. This time it was turnip, potato, carrot, onions and garlic with olive oil, sea salt and chives.


I have noticed that there is a recipe in Eat, Drink And Be Vegan for 'Chickpea Sensation Patties', so it looks like there are more chickpea patties in my future!