Banana coconut dessert

Bananas with coconut milk!
 from: http://chinesefood.about.com/od/dessert1/r/bananascoconut.htm

• 2 large bananas
• 1 cup coconut milk
• 2 tablespoons granulated sugar
• 1/4 teaspoon ground cinnamon

Preparation:
Peel the bananas and cut into bite-sized pieces.

In a medium saucepan, bring the coconut milk to a boil. Add the sugar and cinnamon, stirring to dissolve.
Add the bananas. Bring back to a boil, then turn down the heat and simmer for 3 - 5 minutes, until the bananas are tender but not mushy. Serve hot, sprinkling extra cinnamon on top if desired.

chickpea flour bread

• CECINA!

•  ceci (garbanzo) flour - about 4 cups
• water - about 4 cups
• 1 tbsp salt
• extra-virgin olive oil
• freshly-ground black pepper to taste

1. In a large bowl, mix the flour and slowly add the water with a wooden spoon making sure to mix well so you don't have any lumps. Add the salt. The mixture should be very smooth.
2. If you have the time, cover and let the mixture rest for at least 4 hours or overnight. Remove any foam that has formed at the top and mix again.
3. Heat oven to 400° F.
4. You'll need a large pan with low borders, like those used for rectangle-shaped pizzas. Pour a small cup of olive oil into pan, enough to cover the bottom. Add the mixture, making sure it is pretty low - the cecina has to be no higher than ½ cm (about ¼ inch) high, so if your pan is not wide enough to make it like this, bake two separate batches.
5. Bake in the hot oven until the cecina has a golden crust all over, about 30 minutes.
6. Grind lots of fresh black pepper on top of the cecina as soon as it comes out of the oven, cut into slices and enjoy!

originally from: http://www.tuscanrecipes.com/recipes/cecina.html

Quiche!

BROCCOLI QUICHE!

from: http://allrecipes.com//Recipe/easy-broccoli-quiche/Detail.aspx

Filling:
   * 2 tablespoons butter

    * 1 onion, minced

    * 1 teaspoon minced garlic

    * 2 cups chopped fresh broccoli

    * 1 1/2 cups shredded mozzarella cheese

    * 4 eggs, well beaten

    * 1 1/2 cups milk

    * 1 teaspoon salt

    * 1/2 teaspoon black pepper

    * 1 tablespoon butter, melted

Crust (this is the crust I have posted previously for pies, etc):
1.5 cups flour or barley flour or rice flour*
2 tbsp. Sugar
Quick Dash of Salt
.5 cup Vegetable Oil
2 tbsp. Milk or soy milk

Directions

1. Mix all crust ingredients and spread out in pie tin.
2. Bake for 15 minutes at 400 degrees.

3. After crust comes out, preheat oven to 350 degrees.
4. While the crust is baking: over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. 

5. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. 

6. Sprinkle cheese in crust. Then pour in vegetables. The pour egg mixture in.

7. Bake at 350 degrees for 30 minutes, or until center has set.

*Note about the flour: I have been using 1/2 barley and 1/2 rice. That sticks together better. I have also tried using some buckwheat flour which tastes good, but totally different. Yes, buckwheat is wheat free.

beet burgers

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

My brother-the-oncologist has stopped using plastic. (Welcome to the club!) In an attempt to find bread without a plastic bag, he made Irish Soda Bread. My interest piqued when I heard there was a bread that didn't require kneading and rising time. I found myself without buttermilk, so I found this vegan version. It turned out great--moist, sweet, great crust. Due to the fact that I didn't knead it (I only mixed well), and it only took about an hour to make, it's my new bread recipe! And it stuck together much better than previously-blogged-about barley flour 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)

Instructions:

1. Combine the apple cider vinegar with non-dairy milk and set aside for at least 5 minutes.
2. Grab a really big mixing bowl (the biggest you have) and add the flour, sugar, baking soda, salt and raisins.
3. Whisk until it's evenly combined and well incorporated.
4. Whisk the non-dairy milk mixture a few times until it's light yellow and curdled.
5. Slowly pour non-dairy milk mixture into the flour, stirring as you go with a wooden spoon until it's wet and dough-like. 
6. Knead the dough once or twice to shape it into a ball but be careful not to over knead or it will be tough.
7. 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".
8. 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 350º. 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

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

Put the yeast in lukewarm water with honey, then add the salt, egg and butter.

Stir in the flour and knead for a couple of minutes on a lightly floured surface.

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.