well, i supposed that this blog has turned into a recipe book. so here's one from joanie. i didn't think beet burgers sounded especially amazing, but they really were.
from: http://www.sustainabletable.org/kitchen/recipes/?view=viewrecipe&rnum=94
Ingredients:
2 cups grated beets (about ¾ pound)
2 cups grated carrots (about ½ pound)
1 cup cooked brown rice
1 cup grated rBGH-free Cheddar cheese
1 cup sunflower seeds, toasted
2 large free-range eggs, beaten
½ cup sesame seeds, toasted
½ cup grated onion (about 1 medium)
¼ cup oil
3 tablespoons all-purpose flour
3 tablespoons chopped parsley
to 4 garlic cloves, finely chopped
2 tablespoons soy sauce
Ground red pepper (cayenne), to taste
Directions:
1. Preheat oven to 350 degrees.
2. Generously grease a rimmed baking sheet.
3. Combine beets, carrots, rice, cheese, sunflower seeds, eggs, sesame seeds, onion, oil, flour, parsley, garlic, soy sauce, and red pepper.
4. Form mixture into patties and bake 25 to 30 minutes or until firm and vegetables are cooked through.
Irish Soda Bread
As usual, I used only barley flour...
Whole Wheat Vegan Irish Soda Bread
Written by Lindsay Nixon
Irish Soda Bread Recipe
A whole wheat vegan version of the Irish comfort food! Perfect for spreading jam or dipping into coffee or tea. Lemon juice may be substituted for the apple cider vinegar. You can also increase the sugar to 4 tbsp for a sweeter bread.
Ingredients:
* 1.5 cups non-dairy milk**
* 1.5 tsp apple cider vinegar
* 4 cups whole wheat pastry flour
* 1 tsp baking soda
* 1 tsp salt
* 2 tbsp raw sugar (optional)
* 1 cup raisins (optional)
- Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.
- Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins.
- Whisk until it's evenly combined and well incorporated.
- Whisk the non-dairy milk mixture a few times until it's light yellow and curdled.
- Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like.
- Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough.
- Place dough on a greased cookie sheet or a greased cast-iron skillet (how the Irish do it). Using a serrated knife to make an "X".
- Bake 30 to 45 minutes at 425 degrees, until it's golden and cooked thoroughly. Check by pushing a long, wooden skewer or thin chopstick into the center. If it comes out clean, it's done. Also add an aluminum foil tent over top after 20-25 minutes if the top is burning or getting too dark.
- source: http://happyherbivore.com/2010/03/irish-soda-bread/
- **Julie's note: you can also use milk for this. if using milk, use 1.5 cups milk and 1.5 tablespoons (NOT teaspoons) apple cider vinegar. curdling will take a bit longer and will be less chunky
Apple Rhubarb Bread
I got excited when I found rhubarb at the farmer's market. This bread is amazing. We cannot stop eating it. I used barley flour of course, and I would omit 1/4-1/2 cup sugar next time because it is already so sweet. The rhubarb has a wonderful and unique taste...sweet and aromatic--while chopping, baking, and eating!
apple rhubarb bread
Serves/Makes: 2 loaves
Ingredients:
1 1/2 cup rhubarb -- finely chopped
1 1/2 cup apples -- chopped
1 1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 whole eggs
3 cups flour
1 cup nuts -- chopped
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Directions:
Heat oven to 350ยบ. Grease bottoms of 2 loaf pans 8 1/2" x 4 1/2" x 2
1/2" or 9" x 5" x 3". Mix rhubarb, apples, sugar, oil, vanilla, and
eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until tested done. Cool 10 minutes. Loosen
sides of loaves from pan. Remove to wire rack.
source: http://www.cdkitchen.com/recipes/recs/410/Apple_Rhubarb_Bread43563.shtml
Serves/Makes: 2 loaves
Ingredients:
1 1/2 cup rhubarb -- finely chopped
1 1/2 cup apples -- chopped
1 1/2 cup sugar
1/2 cup vegetable oil
1 teaspoon vanilla
4 whole eggs
3 cups flour
1 cup nuts -- chopped
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
Directions:
Heat oven to 350ยบ. Grease bottoms of 2 loaf pans 8 1/2" x 4 1/2" x 2
1/2" or 9" x 5" x 3". Mix rhubarb, apples, sugar, oil, vanilla, and
eggs in large bowl. Stir in remaining ingredients. Pour into pans.
Bake 50 to 60 minutes or until tested done. Cool 10 minutes. Loosen
sides of loaves from pan. Remove to wire rack.
source: http://www.cdkitchen.com/recipes/recs/410/Apple_Rhubarb_Bread43563.shtml
Bread! Yay! Help!
wow, I cannot believe I made this bread. that is so unlike me to do something that requires time and energy AND patience. but i kneaded twice and waited! so, go me. it's warm, and it hasn't fallen apart yet. it looks sort of dry and cracked in the picture, but it actually has a really nice crust and the inside is soft and lovely.
but help! how do i store it? any ideas?
here's the recipe:
source: http://www.alive.com/2180a7a2.php?subject_bread_cramb=205
1 envelope yeast
Put the yeast in lukewarm water with honey, then add the salt, egg and butter.
but help! how do i store it? any ideas?
here's the recipe:
source: http://www.alive.com/2180a7a2.php?subject_bread_cramb=205
1 envelope yeast
1 egg, beaten
1/2 cup lukewarm water
2 tbsp. Butter (i substituted 1.5 tablespoons olive oil)
2 tbsp. honey
2 cups barley flour (freshly ground if possible)
1/2 tsp. salt
Stir in the flour and
Place dough in large greased bowl and cover with a fresh towel.
Let it stand in a warm place for 1 1/2 hours.
The dough will rise slightly.
Turn out the dough and knead again.
Shape it and place it on a lightly greased baking sheet, cover and let it stand for 1 hour. Preheat oven to 425 degrees C
Bake for 15 to 20 minutes or until golden brown and bread sounds hollow when tapped.
Turn out on a cooling rack and wrap in a towel.
Jam Cookies!
These cookies rock my world. Picture coming soon.
Source: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=47
Ingredients
1 cup raw almonds
1 cup rolled oats or oat flour
1 cup whole wheat pastry flour
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup coconut , canola, olive or grapeseed oil. I like olive the best, with coconut running a close second.
1/2 cup maple syrup
all-fruit jam (raspberry is nice)
Julie's notes:
i added coconut too
Directions
Preheat oven to 350 F. Lightly oil a cookie sheet.
Chop almonds into coarse meal. This can be done with a knife (which takes a long time and is messy) or in a food processor (or a blender, but a food processor is ideal) by pulsing a few times. For a chunkier cookie, grind the almonds only into small pieces.
Grind oats to flour in a small food processor, flour mill, or a blender. You can also use oat flour. For a chunkier cookie, don't grind oats all the way.
Combine almonds, oats, flour, salt, and cinnamon.
In another bowl combine oil and maple syrup. Add to dry. Mix lightly.
Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb.
Fill indentation with jam. Do not overfill.
Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.
Source: http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=47
Ingredients
1 cup raw almonds
1 cup rolled oats or oat flour
1 cup whole wheat pastry flour
pinch sea salt
1/4 teaspoon cinnamon
1/2 cup coconut , canola, olive or grapeseed oil. I like olive the best, with coconut running a close second.
1/2 cup maple syrup
all-fruit jam (raspberry is nice)
Julie's notes:
i added coconut too
Directions
Preheat oven to 350 F. Lightly oil a cookie sheet.
Chop almonds into coarse meal. This can be done with a knife (which takes a long time and is messy) or in a food processor (or a blender, but a food processor is ideal) by pulsing a few times. For a chunkier cookie, grind the almonds only into small pieces.
Grind oats to flour in a small food processor, flour mill, or a blender. You can also use oat flour. For a chunkier cookie, don't grind oats all the way.
Combine almonds, oats, flour, salt, and cinnamon.
In another bowl combine oil and maple syrup. Add to dry. Mix lightly.
Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb.
Fill indentation with jam. Do not overfill.
Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.
Multi-tasking
I am being ridiculously productive. As I am writing this I am simultaneously making:
-barley flour bread
-soy milk
-mushroom curry
-rice noodles (to eat with the curry)
I am cooking the most amazing curry but have no one to share it with because Justin is in Nicaragua. So, shall we call it being productive or being single? I don't know, but I think it will be delicious.
Add salt and spices
Add kale and shrooms
Add 1/4 cup water to prevent sticking and to make nice broth
Mix well, cover, simmer for 5-8 min
Sautee almonds in olive oil.
Add apple, coconut, and tomato
Mix and simmer until everything gets soft but not mushy
Turn off heat. Add honey and lemon juice, mix and cover.
After it has sat for a few minutes, serve over rice (I ate it with rice noodles) and sprinkle sauteed almonds on top. Again, the almonds are optional but really are worth the extra effort!
About the bread:
I am ecstatic to try a recipe for barley flour bread because I have not found non-wheat bread that I like. Actually I do have a rye bread that I thought was awesome even before I went wheat-free, but now I'm sick of it because it's my only option. I'll let you know how it goes, but I'm still in the waiting-for-it-to-rise-again process.
About the soy milk:
Justin and I have started making our own soy milk. We decided that store-bought soy milk is expensive and wasteful because there's so much packaging. Also there are weird things in it like corn, so we just started buying soy beans and we got a soy milk machine which we like to call our Electric Cow. Homemade soy milk is amazing because you can make it your own. Sometimes we add black sesame seeds or vanilla, and there's all sorts of other things that you can add like nuts. There are three buttons on this wonderful machine: mung bean, soy milk, and multigrain. So as the buttons indicate, the possibilities are endless. I highly recommend this machine as a gift for those people in your life who have hot flashes. (Someone close to me who has cancer tells me how amazing soy milk has been for his hot flashes.)
-barley flour bread
-soy milk
-mushroom curry
-rice noodles (to eat with the curry)
I am cooking the most amazing curry but have no one to share it with because Justin is in Nicaragua. So, shall we call it being productive or being single? I don't know, but I think it will be delicious.
The picture doesn't really do it justice, but it's the mushroom curry from Moosewood. And I sauteed almonds in olive oil to sprinkle on top.
It IS amazing. Yum. It has all these amazing tastes at once, and my favorite part is the apples which are mostly soft but still a bit crunchy. I think this is my favorite thing I've made in a long time. And I'm proud of myself for going the extra mile to make the almonds because they really add to it!
Here's the recipe. I changed/omitted a few things, so here's the recipe that I used. Refer to Moosewood for original.
Mushroom Curry
2 tbsp olive oil
1 cup chopped onion
1 cup kale
about 1/2 lb mushrooms
1/2 tsp each of the following: ground cumin, turmeric, cinnamon
3/4 tsp salt
1.5 tbsp shredded coconut
1/2 tbsp honey
juice from half a lemon
1.5 cups tomato sliced in small cubes
1 apple sliced in small chunks
water to steam
1/2 cup chopped almonds sauteed in olive oil
Directions:
Cook onions in olive oilAdd salt and spices
Add kale and shrooms
Add 1/4 cup water to prevent sticking and to make nice broth
Mix well, cover, simmer for 5-8 min
Sautee almonds in olive oil.
Add apple, coconut, and tomato
Mix and simmer until everything gets soft but not mushy
Turn off heat. Add honey and lemon juice, mix and cover.
After it has sat for a few minutes, serve over rice (I ate it with rice noodles) and sprinkle sauteed almonds on top. Again, the almonds are optional but really are worth the extra effort!
About the bread:
I am ecstatic to try a recipe for barley flour bread because I have not found non-wheat bread that I like. Actually I do have a rye bread that I thought was awesome even before I went wheat-free, but now I'm sick of it because it's my only option. I'll let you know how it goes, but I'm still in the waiting-for-it-to-rise-again process.
About the soy milk:
Justin and I have started making our own soy milk. We decided that store-bought soy milk is expensive and wasteful because there's so much packaging. Also there are weird things in it like corn, so we just started buying soy beans and we got a soy milk machine which we like to call our Electric Cow. Homemade soy milk is amazing because you can make it your own. Sometimes we add black sesame seeds or vanilla, and there's all sorts of other things that you can add like nuts. There are three buttons on this wonderful machine: mung bean, soy milk, and multigrain. So as the buttons indicate, the possibilities are endless. I highly recommend this machine as a gift for those people in your life who have hot flashes. (Someone close to me who has cancer tells me how amazing soy milk has been for his hot flashes.)
Black Bean Soup
This is my new favorite soup. I'm not posting a picture because it looks, um, brown. But it tastes amazing. Creamy and a bit sweet.
Black Bean Squash Soup
Ingredients:
-1/2 an onion, chopped
-2 garlic cloves, chopped
-olive oil
-carrot, sliced
-sweet potato, cubed
-delicata squash, cubed (you can leave the skin on)
-The liquid leftover from cooking soaked black beans with onion (about 4 cups)
-salt and pepper to taste
1) Saute onions and garlic in olive oil.
2) Put in carrot, sweet potato, and squash.
3) Pour black bean liquid into pan and bring to a boil.
4) Cook on medium until all veggies are very soft
5) Blend everything
6) Enjoy alone or put rice directly in the soup
Note: Use one pan for everything. Also feel free to substitute other veggies for the carrot, sweet potato, and squash. I have even used turnips!
Black Bean Squash Soup
Ingredients:
-1/2 an onion, chopped
-2 garlic cloves, chopped
-olive oil
-carrot, sliced
-sweet potato, cubed
-delicata squash, cubed (you can leave the skin on)
-The liquid leftover from cooking soaked black beans with onion (about 4 cups)
-salt and pepper to taste
1) Saute onions and garlic in olive oil.
2) Put in carrot, sweet potato, and squash.
3) Pour black bean liquid into pan and bring to a boil.
4) Cook on medium until all veggies are very soft
5) Blend everything
6) Enjoy alone or put rice directly in the soup
Note: Use one pan for everything. Also feel free to substitute other veggies for the carrot, sweet potato, and squash. I have even used turnips!
Scared of Moose
I'm going to Alaska because my band is the artist in residence at a retreat. I'm scared because I don't understand Alaska, and Sarah Palin now works for Fox "News".
But I'm also worried about what I will eat. So far the list of "no" foods is: dairy, wheat, refined sugar. Then there's a bunch of things I haven't actually introduced so who knows how I will react to them!? This list includes mango, Halibut, sulfites, and food colorings. I'm sure I will encounter these on my trip, and I know for sure I will be eating Alaskan Halibut. By the way, I still think it's funny that I only tested sensitive to one fish.
The other issue is vegetarianism (or as I like to call my specific situation (non-dairy, but eggs, fish and raw cheddar are ok): accidental almost-veganism). The retreat center has assured me that vegetarian options are no problem, but I'm betting that I will end up eating some sort of interesting meat (moose? elk? mmm....) especially outside of the retreat center. I am trying to get the band to compete in my eat-the-most-obscure-meat-challenge.
Admittedly, I'm actually a little excited about eating some obscure meat because I think my vegetarianism had led me to miss out on some cultural knowledge in the past. For example, when I was in Ghana many years ago, I could not partake in GoatFest (created by other participants on my trip.) Also, during a college trip to Argentina I missed out on free-range, organic beef. I realize now that I want to support such sustainable and healthy endeavors, but back then I was just trying to enjoy my unrelenting gnocchi dinners and cheese empanadas.
So when I eat Alaskan moose, perhaps I will finally come to understand a small part of this foreign land and culture. I'll let you know if I have any epiphanies.
But I'm also worried about what I will eat. So far the list of "no" foods is: dairy, wheat, refined sugar. Then there's a bunch of things I haven't actually introduced so who knows how I will react to them!? This list includes mango, Halibut, sulfites, and food colorings. I'm sure I will encounter these on my trip, and I know for sure I will be eating Alaskan Halibut. By the way, I still think it's funny that I only tested sensitive to one fish.
The other issue is vegetarianism (or as I like to call my specific situation (non-dairy, but eggs, fish and raw cheddar are ok): accidental almost-veganism). The retreat center has assured me that vegetarian options are no problem, but I'm betting that I will end up eating some sort of interesting meat (moose? elk? mmm....) especially outside of the retreat center. I am trying to get the band to compete in my eat-the-most-obscure-meat-challenge.
Admittedly, I'm actually a little excited about eating some obscure meat because I think my vegetarianism had led me to miss out on some cultural knowledge in the past. For example, when I was in Ghana many years ago, I could not partake in GoatFest (created by other participants on my trip.) Also, during a college trip to Argentina I missed out on free-range, organic beef. I realize now that I want to support such sustainable and healthy endeavors, but back then I was just trying to enjoy my unrelenting gnocchi dinners and cheese empanadas.
So when I eat Alaskan moose, perhaps I will finally come to understand a small part of this foreign land and culture. I'll let you know if I have any epiphanies.
BUTTER
Butter did not go well. I got a headache after two separate and delicious butter occasions: macaroni and cheese and pancakes. Sad. But doesn't that mac'n'cheese look good!?
Not-fried Rice
1. Make brown rice.
2. Saute onions, garlic, and tofu in olive oil.
3. When tofu is almost done, add spinach and raisins.
4. Add curry powder, salt, pepper to taste.
5. When raisins are juicy, mix everything together and enjoy!
The best thing about this recipe is the plump juicy raisins which sweetly complement all the other ingredients.
COCONUT
Finally, coconut week has come and gone. I was waiting a long time for this because most vegan options are made delicious with coconut milk. I'm not sure how I feel about eating so much coconut because it is nowhere close to local...but it made for a delicious week.
My first coconut reintroduction meal was Sri Lankan Green Bean and Potato Curry from Madhur Jaffrey's World Vegetarian (page 208). We added tofu for protein and ate this over brown rice. I love Madhur (and Cheryl Rathkopf, whose recipe this really is).
The second coconut reintroduction was coconut desserts to the max. I made coconut cookie pie, which really came out as more of a coconut egg custard. It was pretty addictive and very sugary. The recipe is here, but here is the recipe with all the substitutions:
The second coconut reintroduction was coconut desserts to the max. I made coconut cookie pie, which really came out as more of a coconut egg custard. It was pretty addictive and very sugary. The recipe is here, but here is the recipe with all the substitutions:
2 duck eggs
1 1/2 c. unrefined sugar
1/2 c. barley flour
1/2 c. melted earth balance
1 1/2 c. coconut
1 tsp. vanilla
1 1/2 c. unrefined sugar
1/2 c. barley flour
1/2 c. melted earth balance
1 1/2 c. coconut
1 tsp. vanilla
Mix all ingredients. Place in greased pan. No pie crust is needed. Bake at 300 degrees for 45 minutes.
We could really taste the duck eggs. It was sweet and delicious. I think since the coconut has such a strong flavor, you could put a little less sugar in. We ate this dessert with Cherry Amaretto Coconut Bliss ice cream. In Justin's words, "Julie, if you can eat this, you have nothing to complain about." And he's right. It was insanely good.
After eating the coconut curry I felt fine. The night after the dessert binge, I felt a small headache. That night was also New Year's Eve, and I stayed out 80s dancing til 2 am, so obviously the headache wasn't debilitating. I'm going to attribute the headache to the fact that although I introduced coconut, I really just ate a lot of sugar. So coconut is fine for me to eat from now on...did I just rationalize my way out of that?
After eating the coconut curry I felt fine. The night after the dessert binge, I felt a small headache. That night was also New Year's Eve, and I stayed out 80s dancing til 2 am, so obviously the headache wasn't debilitating. I'm going to attribute the headache to the fact that although I introduced coconut, I really just ate a lot of sugar. So coconut is fine for me to eat from now on...did I just rationalize my way out of that?
Justin
Have I mentioned that I live with the hottest chef-extraordinaire ever? I'm so lucky.
Justin made this amazing Kabocha Squash Soup (with the help of Bittman), and although Bittman gets credit for the recipe, Justin always gets the credit for his artistry of reading a recipe and then making it his own. Not to mention the fact that he only uses Julie-friendly ingredients. I know, how did I get so lucky?!
Almost all the soup ingredients were from our farmers' market including the squash, mushrooms, and chives.
Another Justin-creation: nachos. I realize anyone can make nachos, but again, Justin puts these amazing touches on recipes that make the food more than you ever thought it could be. In these nachos Justin made a tomato cilantro sauce that he drizzled over the nachos just as they emerged from the oven. He also did some nice things to the homemade refried beans, including adding an onion, a chile and 2 cloves garlic to the broth while the beans were cooking. This was my first homemade refried bean experience, and wow was it rewarding. They weren't disgusting and greasy, but rather had this very smooth, rich, just-spicy-enough flavor. All I did was take Justin's deliciously cooked black beans and fry them in canola oil with some garlic.
Justin made this amazing Kabocha Squash Soup (with the help of Bittman), and although Bittman gets credit for the recipe, Justin always gets the credit for his artistry of reading a recipe and then making it his own. Not to mention the fact that he only uses Julie-friendly ingredients. I know, how did I get so lucky?!
Another Justin-creation: nachos. I realize anyone can make nachos, but again, Justin puts these amazing touches on recipes that make the food more than you ever thought it could be. In these nachos Justin made a tomato cilantro sauce that he drizzled over the nachos just as they emerged from the oven. He also did some nice things to the homemade refried beans, including adding an onion, a chile and 2 cloves garlic to the broth while the beans were cooking. This was my first homemade refried bean experience, and wow was it rewarding. They weren't disgusting and greasy, but rather had this very smooth, rich, just-spicy-enough flavor. All I did was take Justin's deliciously cooked black beans and fry them in canola oil with some garlic.
Subscribe to:
Posts (Atom)
