Luna Suniga's Mexican Millet-Amaranth Casserole
1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste
In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.
Enjoy and share with others!
Tuesday, March 31, 2009
Friday, March 20, 2009
Amy McDermott's Cranberry Bread
For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder
Preheat oven to 350 degrees. Grease bread pan.
Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.
To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.
Fold walnuts and cranberries into batter.
Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).
For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder
Preheat oven to 350 degrees. Grease bread pan.
Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.
To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.
Fold walnuts and cranberries into batter.
Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).
Thursday, March 12, 2009
Dana Page's TAMALES
Ingredients
For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt
For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease
To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.
For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.
Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.
Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!
Ingredients
For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt
For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease
To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.
For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.
Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.
Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!
Monday, March 09, 2009
Steve Reeb's Taco Salad
-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!
Salsa Recipe
green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve
good eatin
-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!
Salsa Recipe
green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve
good eatin
Thursday, March 05, 2009
Chris Eylert's Scalloped Cheese Potatoes
This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.
Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).
Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.
Bon Appetit.
This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.
Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).
Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.
Bon Appetit.
Wednesday, March 04, 2009
Vegan Recipe for Creamy Potato-Leek Soup (Serves 4 - 6)
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005)
INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves
1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.
Tuesday, March 03, 2009
Henry Naas's Potato, Yam and Vegetable Stir Fry
Ingredients:
6 potatoes
2 yams
1 cup broccoli
1 cup green and red peppers
1 cup mushrooms
1 cup cucumbers
1 cup carrots
Chop potatoes and yams, cook them in frying pan with oil until cooked thoroughly. I added rosemary, garlic and salt for flavor. Chop all the vegetables and cook them in frying pan with some soy sauce or oil, add spices for extra taste. Mix everything together and enjoy.
Julia Dean's collards and beet greens!
Chop collards and beet leaves. Saute beet leaves in coconut oil salt, stirring frequently for 20 minutes. Steam collards in a steamer for 10 min. Drench in balsamic, mix with the sauteed beet leaves in a dish and serve.
Yohei Takami's Japanese Curry
Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)
If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.
If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.
Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)
If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.
If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.
Friday, February 20, 2009
Moses Norton's Green Stir fry
INGREDIENTS, (serving about 5)
Wok, ( or Frying Pan).
Olive oil, (or Equivalent Cooking oil). - 3-4 tablespoons
Sesame oil -1 tablespoons
Soy Sauce- 2 tablespoons
Red Onions -1-2 depending on size
Chive -(2)
Garlic – 3-4 cloves
Mushrooms 3 portabellas or 6 small size crimini type mushrooms
Serrano pepper (1) and or Habanero pepper 1- ½
Kale /Mustard Greens (Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens. Some of the other varieties of Kale include: Curley, Dinosaur (also known as Black Cabbage, Black Kale, Lacinato Kale (also known as Dinosaur Kale), Black Tuscan Palm Tree Kale, or Cavolo Nero), Red Russian (also known as Ragged Jack Kale), and Purple Flowering Kale (also known as Ornamental Kale or Flowering Cabbage). - About 15 full leaves
Procedure
Poor olive oil into pan, Put chopped Mushrooms chives and chopped Onions in first with stove on a medium to high heat for about five minutes or until onions begin to brown, then throw diced peppers into pan with minced garlic. Throw chopped Kale, or substitute, into pan immediately mix soy sauce and sesame oil into dish then pour about ¼ cup of water into pan, continue to mix contents until water has boiled off or greens have wilted, always cook to taste!
Sarah Black's Chocolate Peanut Butter Brittle
from The Vegan Planet by Robin Robertson
The ingredients are:
1/3 cup smooth peanut butter (organic from New Leaf)
1/4 and 2 tablespoons vegetable oil (conventional)
4 ounces semisweet Ghiradelli’s chocolate from New Leaf
Egg replacer for 2 eggs (flaxseed powder and water)
3/4 cup natural organic sugar from New Leaf
1 teaspoon vanilla extract (conventional)
1 cup organic whole wheat flour
1. Bring the peanut butter to room temperature, then combine it with the 2 tablespoons oil until smooth. Set aside.
2. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan and set aside.
3. In a small saucepan over low heat, combine the 1/4 cup oil and chocolate chips, stirring occasionally, until melted. Remove from heat and set aside.
4. Place egg replacer in a large bowl. Add sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in flour, mixing well. Spoon the batter into the prepared pan and swirl in peanut butter mixture.
5. Bake until the top springs back when touched, 20 to 25 minutes. Let cool before cutting into square.
Monday, February 02, 2009
Recipes from 1/29/09 PICA Seminar
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup
1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste
1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.
Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.
Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.
Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.
***Anne's FRIED RICE RECIPE***
Ingredients:
Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper
STEPS TO MAKING FRIED RICE!
Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!
***Cuc's Vietnamese Family Salad***
INGREDIENTS
2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced
How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup
1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste
1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.
Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.
Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.
Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.
***Anne's FRIED RICE RECIPE***
Ingredients:
Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper
STEPS TO MAKING FRIED RICE!
Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!
***Cuc's Vietnamese Family Salad***
INGREDIENTS
2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced
How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!
Wednesday, January 28, 2009
Recipes from 1/14/09 PICA Seminar
***Manuel Soria's Pasta Salad***
Ingredients:
-Pasta
-Olives
-Marinated Artichoke Hearts
-Tomatoes
-Mozzarella
Directions:
Boil the pasta, strain it and let it cool off. In a large bowl mix the pasta with the rest of the ingredients and stir it up. Put it in the frig for a couple of hours then grub.
***Aileen Joy's Vegan Brazilian Cuzcuz (Firm Tapioca Pudding)***
1/2 c dry tapioca pearls
1 can coconut milk
1 c water
1/2 c sugar and/or maple syrup (or more to taste)
Optional Seasonings:
Vanilla extract
Whole cinnamon
Whole cloves
Optional Toppings:
Toasted coconut
Toasted walnuts
Raisins
Ground cinnamon
Brown sugar
Cook tapioca with coconut milk and water until the tapioca pearls are soft and translucent. Add desired seasonings (cinnamon sticks, etc.). Stir continuously while cooking over low heat. You may need to add more liquid to achieve your desired consistency.
Pour mixture into a pyrex dish. Allow to cool (overnight is best). When pudding is firm, add toppings.
***Denise Lee's SALAD***
Recipe:
1 bundle of Lettuce/greens – cut up
3 Carrots – peeled
2 Ears of Corn – cut p
Pine nuts – 2 handfulls
Garlic & Butter flavored croutons
Sesame ginger vinaigrette
***Manuel Soria's Pasta Salad***
Ingredients:
-Pasta
-Olives
-Marinated Artichoke Hearts
-Tomatoes
-Mozzarella
Directions:
Boil the pasta, strain it and let it cool off. In a large bowl mix the pasta with the rest of the ingredients and stir it up. Put it in the frig for a couple of hours then grub.
***Aileen Joy's Vegan Brazilian Cuzcuz (Firm Tapioca Pudding)***
1/2 c dry tapioca pearls
1 can coconut milk
1 c water
1/2 c sugar and/or maple syrup (or more to taste)
Optional Seasonings:
Vanilla extract
Whole cinnamon
Whole cloves
Optional Toppings:
Toasted coconut
Toasted walnuts
Raisins
Ground cinnamon
Brown sugar
Cook tapioca with coconut milk and water until the tapioca pearls are soft and translucent. Add desired seasonings (cinnamon sticks, etc.). Stir continuously while cooking over low heat. You may need to add more liquid to achieve your desired consistency.
Pour mixture into a pyrex dish. Allow to cool (overnight is best). When pudding is firm, add toppings.
***Denise Lee's SALAD***
Recipe:
1 bundle of Lettuce/greens – cut up
3 Carrots – peeled
2 Ears of Corn – cut p
Pine nuts – 2 handfulls
Garlic & Butter flavored croutons
Sesame ginger vinaigrette
Thursday, November 13, 2008
Remember the bread from last week? Here's the recipe, as promised:
King Arthur's 100% Whole Wheat Sandwich Bread
1 1/2 cups lukewarm water
3 tablespoons olive oil
5 tablespoons honey, molasses, or maple syrup
3 1/2 cups King Arthur organic whole wheat flour
1 tablespoon King Arthur whole-grain bread improver (optional)
1/4 cup sunflower seeds, chopped
1/4 cup walnuts, chopped (I substituted pumpkin seeds for this)
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan. (I didn't use a pan; I just shaped the dough into a round loaf and put it on a cookie sheet.)
Bake the bread in a preheated 350-degree oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. (I didn't use foil, and it turned out fine.)
Enjoy! Tastes especially good with butter and/or honey.
Thursday, October 30, 2008
Hey there, epicureans! Here are a few recipes based around the foods that are harvestable RIGHT NOW in the Foundational Roots garden. Happy cooking! -Victoria
Potato and Fennel Mash with Rosemary Butter (serves 8-10):
3 large fennel bulbs
1 medium onion, cut into 3/4-inch pieces
3 TBS. olive oil
2 tsp. salt
1/2 c (1 stick) butter or earth balance
3 lbs. potatoes, cut into 1 1/2-ich pieces
1 1/1 TBS chopped fresh rosemary
1/2 c cream cheese (optional)
Preheat oven to 375. Toss fennel, onion, oil, and salt in a bowl and spread onto a baking sheet. Roast approximately 1 hour and 15 minutes. Cool sligtly, then process mixture in a blender. Boil the potatoes in salted water until very tender (about 25 minutes). Mash potatoes and add fennel mixture. Melt butter with rosemary and add to the potatoes. Mix in cream cheese, if desired. Season to taste with salt and pepper.
Braised Collard Greens
2 Tbs butter or earth balance
2 TBS vegetable oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs. collard greens, leaves coarsely chopped
2 c broth (chicken or vegetable)
1 TBS. red wine vinegar (optional)
Melt butter with vegetable oil in heavy pot over medium-high heat. Add onion and garlic and saute until tender. Add greens and saute until beginning to wilt. Stir in broth and reduce heat once it reaches a rolling boil. Cover and simmer for 45 minutes. Stir in vinegar and season with salt and pepper.
Chilaquiles in Tomatillo Sauce
24 medium tortillas, cut into triangles
1 1/2 c cream
1/2 lb shredded cheese (mozzarella)
Sauce:
30 tomatillos, peeled and chopped
1/2 c water
1/2 c chopped cilantro
5 or 6 serano chiles
1/2 onion
salt
2 TBS. corn oil
Fry the tortilla triangles in hot oil until golden and drain on paper. Puree all sauce ingredients together and saute in oil until thickened slightly. Spread small amount of sauce and cream in the bottom of a casserole dish and top with half the tortilla pieces. Layer with half of remaining sauce, half the remaining cream, and half of the cheese. Top with remaining tortillas, sauce, cream, and cheese. Bake at 350 for 20 minutes, or until sauce is very hot and the cheese is browning.
Leek and Potato Soup (served at first Saturday work party)
4 TBS butter or earth balance
2 lbs potatoes, sliced
1 large leek (white and light green section) washed and sliced
1 onion, chopped
1 stalk celery, chopped
5 c stock (veggie or chicken)
1 bay leaf
2 TBS chopped parsley
salt and pepper to taste
Melt butter in a large soup pot. Add vegetables, stir, cover, and cook for 5-7 minutes, stirring frequently. Add the stock, bay leaf, parsley, salt and pepper. Reduce heat to low and cook for 25-30 minutes. Discard bay leaf and allow soup to cool. Blend in batches until smooth. Return to the pot for reheating. Season to taste with salt and pepper.
There's more to come. Keep posted, and enjoy!
Potato and Fennel Mash with Rosemary Butter (serves 8-10):
3 large fennel bulbs
1 medium onion, cut into 3/4-inch pieces
3 TBS. olive oil
2 tsp. salt
1/2 c (1 stick) butter or earth balance
3 lbs. potatoes, cut into 1 1/2-ich pieces
1 1/1 TBS chopped fresh rosemary
1/2 c cream cheese (optional)
Preheat oven to 375. Toss fennel, onion, oil, and salt in a bowl and spread onto a baking sheet. Roast approximately 1 hour and 15 minutes. Cool sligtly, then process mixture in a blender. Boil the potatoes in salted water until very tender (about 25 minutes). Mash potatoes and add fennel mixture. Melt butter with rosemary and add to the potatoes. Mix in cream cheese, if desired. Season to taste with salt and pepper.
Braised Collard Greens
2 Tbs butter or earth balance
2 TBS vegetable oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs. collard greens, leaves coarsely chopped
2 c broth (chicken or vegetable)
1 TBS. red wine vinegar (optional)
Melt butter with vegetable oil in heavy pot over medium-high heat. Add onion and garlic and saute until tender. Add greens and saute until beginning to wilt. Stir in broth and reduce heat once it reaches a rolling boil. Cover and simmer for 45 minutes. Stir in vinegar and season with salt and pepper.
Chilaquiles in Tomatillo Sauce
24 medium tortillas, cut into triangles
1 1/2 c cream
1/2 lb shredded cheese (mozzarella)
Sauce:
30 tomatillos, peeled and chopped
1/2 c water
1/2 c chopped cilantro
5 or 6 serano chiles
1/2 onion
salt
2 TBS. corn oil
Fry the tortilla triangles in hot oil until golden and drain on paper. Puree all sauce ingredients together and saute in oil until thickened slightly. Spread small amount of sauce and cream in the bottom of a casserole dish and top with half the tortilla pieces. Layer with half of remaining sauce, half the remaining cream, and half of the cheese. Top with remaining tortillas, sauce, cream, and cheese. Bake at 350 for 20 minutes, or until sauce is very hot and the cheese is browning.
Leek and Potato Soup (served at first Saturday work party)
4 TBS butter or earth balance
2 lbs potatoes, sliced
1 large leek (white and light green section) washed and sliced
1 onion, chopped
1 stalk celery, chopped
5 c stock (veggie or chicken)
1 bay leaf
2 TBS chopped parsley
salt and pepper to taste
Melt butter in a large soup pot. Add vegetables, stir, cover, and cook for 5-7 minutes, stirring frequently. Add the stock, bay leaf, parsley, salt and pepper. Reduce heat to low and cook for 25-30 minutes. Discard bay leaf and allow soup to cool. Blend in batches until smooth. Return to the pot for reheating. Season to taste with salt and pepper.
There's more to come. Keep posted, and enjoy!
Wednesday, October 29, 2008
Veggie Spring Rolls (Pao Phia)
Ingredients:
* spring roll papers
* baked tofu, sliced
* red leaf lettuce
* Asian mint
* shredded carrots
* cucumber
* Somen rice noodles
Supplies:
* Knives and cutting boards
* Graters
* Bowls for ingredients
* Hand towels
* Pan
* Pot
* Strainer
* Tray for finished spring rolls
Directions:
* Cook somen noodles in hot water. Make sure you do not overcook!
* Strain and run cold water through noodles.
* Grate carrots, wash and break apart lettuce. Slice tofu and cucumbers.
* In a pan of warm water, soak a wrapper until soft.
* Lay wrapper out flat on clean towel.
* Place each ingredient down middle of wrapper.
* Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
* Press to close.
* When ready to eat, slice in two and serve with peanut sauce.
********************************
Peanut Sauce
Ingredients
* 1 Tbsp. Vegetable oil
* 1 Tbsp. Red curry paste
* 2 cups Creamy Natural Peanut Butter
* 1 cup Coconut milk
* 2-3Tbsp Tamarind juice
* Sugar
* Salt
Supplies
* Pan
* Measuring cups and spoons
* Large spoon
Directions
* Heat oil in pan on medium heat. Add curry paste and cook until fragrant, stirring constantly.
* Add coconut milk until boiling. Then add peanut butter. Stir.
* Add tamarind juice.
* Add salt and sugar to taste
*********************************
Coconut Soup (Tom Kha)
Ingredients
* Coconut milk
* Water
* Vegetable bouillon cubes
* Lemon grass, bottom white part only, cracked open with mortar and pestle
* Galangal, sliced
* Mushrooms, sliced
* Carrots, sliced
* Broccoli, cut into small florets
* Bok choy, chopped
* Chopped fresh cilantro leaves
* Limes, juiced
* Dried Thai chilies
* Soy sauce and sugar to taste
Supplies:
* Large pot
* Knives & cutting boards
* Can opener
* Mortar and pestle
Directions:
* Bring the coconut milk, water, and veggie broth cubes to a boil.
* Add the lemon grass and galangal. Lower the heat and gently simmer for 10 minutes to let the seasonings infuse the broth.
* Uncover and stir in the carrots, broccoli, bok choy, mushrooms, and tofu.
* Cook veggies until ready (do not over cook).
* Remove from heat and season with lime juice. Add soy sauce and sugar to taste.
* Top with cilantro.
* Break up dried chilis and place in bottom of each bowl. Ladle soup into bowl and enjoy!
* Be careful to avoid chewing the lemongrass and galangal
***********************************
Pad Thai
Ingredients:
* Package of dried Thai rice noodles
* Vegetable oil
* Garlic, minced
* Shallots, minced
* Bean sprouts
* Napa cabbage , chopped
* Baked tofu, sliced
* Firm tofu, crumbled
* Green onions, cut into 1 inch pieces
* Preserved radish, cut into small pieces
* Soy sauce
* Rice vinegar
* Sugar
* Tamarind paste
* Peanuts, groun d with mortar and pestle.
* Turmeric
* Lime
* Ground dried chili pepper
Supplies:
* Wok
* Knives and cutting boards
* Large bowl
* Mortar and pestle
* Spatula
Directions:
* Soak the dry noodles in warm water while preparing the other ingredients, 20 minutes.
* Cut tofu and green onions into 1 inch long pieces.
* Chop napa cabbage.
* Rinse the bean sprouts and save half for serving fresh.
* Mince shallots and garlic.
* Grind peanuts and save half for serving fresh.
* Heat your wok on high heat and add oil.
* Add shallots, garlic and tofu and stir them until they start to brown.
* Drain the noodles and add to the wok.
* Stir quickly to keep things from sticking.
* Add soy sauce, rice vinegar, tamarind paste, sugar, turmeric, crushed peanuts, and preserved radish.
* Stir. The heat should remain high!
* Add bean sprouts, green onions, and crumbled tofu. Continue to stir until noodles are soft. Add a little water to soften noodles if needed.
* Put onto the serving plate and sprinkle with crushed peanuts. Leave dried chili powder and limes out for people to season as they like. Serve with uncooked bean sprouts on the side.
*********************************************
Mango with Sticky Rice (Kow Neuw Mamuang)
Ingredients:
* Glutinous rice
* Salt
* Sugar
* Coconut milk
* Mango, halved and sliced
Supplies:
* Steamer for sticky rice
* Lid
* Pot
* Knives and cutting boards
* Can opener
Directions:
* Soak the sticky rice in enough water to cover the rice for at least an hour.
* Take your steamer, put water in the bottom and place bamboo steamer on top.
* Pour the sticky rice into the bamboo steamer, cover with a lid and put it on the stove on medium to high heat.
* Steam sticky rice. Stir the rice at least once during steaming to equally steam the top and bottom. It will become translucent when done.
* Separate coconut milk—put the hard fatty stuff from the top of the can into a small pan. Drain the liquid stuff from the bottom of the can into a pot.
* Heat the liquid coconut milk in a pot over medium heat.
* Stir constantly and let the coconut milk simmer.
* Add sugar and a little salt.
* Remove from heat.
* Take steamed sticky rice and out in a large bowl. Pour the hot coconut milk mixture over the sticky rice and cover.
* Let it sit for 5 minutes.
* The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
* Heat the thick coconut milk in a small pan and add salt. This topping is meant to be a little salty to contrast with the sweetness of the rice and mango.
* Peel and slice ripe mango.
* Place sticky rice on a small plate and top with mango.
* Spoon the salty coconut milk on top of the mango and sticky rice.
Ingredients:
* spring roll papers
* baked tofu, sliced
* red leaf lettuce
* Asian mint
* shredded carrots
* cucumber
* Somen rice noodles
Supplies:
* Knives and cutting boards
* Graters
* Bowls for ingredients
* Hand towels
* Pan
* Pot
* Strainer
* Tray for finished spring rolls
Directions:
* Cook somen noodles in hot water. Make sure you do not overcook!
* Strain and run cold water through noodles.
* Grate carrots, wash and break apart lettuce. Slice tofu and cucumbers.
* In a pan of warm water, soak a wrapper until soft.
* Lay wrapper out flat on clean towel.
* Place each ingredient down middle of wrapper.
* Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
* Press to close.
* When ready to eat, slice in two and serve with peanut sauce.
********************************
Peanut Sauce
Ingredients
* 1 Tbsp. Vegetable oil
* 1 Tbsp. Red curry paste
* 2 cups Creamy Natural Peanut Butter
* 1 cup Coconut milk
* 2-3Tbsp Tamarind juice
* Sugar
* Salt
Supplies
* Pan
* Measuring cups and spoons
* Large spoon
Directions
* Heat oil in pan on medium heat. Add curry paste and cook until fragrant, stirring constantly.
* Add coconut milk until boiling. Then add peanut butter. Stir.
* Add tamarind juice.
* Add salt and sugar to taste
*********************************
Coconut Soup (Tom Kha)
Ingredients
* Coconut milk
* Water
* Vegetable bouillon cubes
* Lemon grass, bottom white part only, cracked open with mortar and pestle
* Galangal, sliced
* Mushrooms, sliced
* Carrots, sliced
* Broccoli, cut into small florets
* Bok choy, chopped
* Chopped fresh cilantro leaves
* Limes, juiced
* Dried Thai chilies
* Soy sauce and sugar to taste
Supplies:
* Large pot
* Knives & cutting boards
* Can opener
* Mortar and pestle
Directions:
* Bring the coconut milk, water, and veggie broth cubes to a boil.
* Add the lemon grass and galangal. Lower the heat and gently simmer for 10 minutes to let the seasonings infuse the broth.
* Uncover and stir in the carrots, broccoli, bok choy, mushrooms, and tofu.
* Cook veggies until ready (do not over cook).
* Remove from heat and season with lime juice. Add soy sauce and sugar to taste.
* Top with cilantro.
* Break up dried chilis and place in bottom of each bowl. Ladle soup into bowl and enjoy!
* Be careful to avoid chewing the lemongrass and galangal
***********************************
Pad Thai
Ingredients:
* Package of dried Thai rice noodles
* Vegetable oil
* Garlic, minced
* Shallots, minced
* Bean sprouts
* Napa cabbage , chopped
* Baked tofu, sliced
* Firm tofu, crumbled
* Green onions, cut into 1 inch pieces
* Preserved radish, cut into small pieces
* Soy sauce
* Rice vinegar
* Sugar
* Tamarind paste
* Peanuts, groun d with mortar and pestle.
* Turmeric
* Lime
* Ground dried chili pepper
Supplies:
* Wok
* Knives and cutting boards
* Large bowl
* Mortar and pestle
* Spatula
Directions:
* Soak the dry noodles in warm water while preparing the other ingredients, 20 minutes.
* Cut tofu and green onions into 1 inch long pieces.
* Chop napa cabbage.
* Rinse the bean sprouts and save half for serving fresh.
* Mince shallots and garlic.
* Grind peanuts and save half for serving fresh.
* Heat your wok on high heat and add oil.
* Add shallots, garlic and tofu and stir them until they start to brown.
* Drain the noodles and add to the wok.
* Stir quickly to keep things from sticking.
* Add soy sauce, rice vinegar, tamarind paste, sugar, turmeric, crushed peanuts, and preserved radish.
* Stir. The heat should remain high!
* Add bean sprouts, green onions, and crumbled tofu. Continue to stir until noodles are soft. Add a little water to soften noodles if needed.
* Put onto the serving plate and sprinkle with crushed peanuts. Leave dried chili powder and limes out for people to season as they like. Serve with uncooked bean sprouts on the side.
*********************************************
Mango with Sticky Rice (Kow Neuw Mamuang)
Ingredients:
* Glutinous rice
* Salt
* Sugar
* Coconut milk
* Mango, halved and sliced
Supplies:
* Steamer for sticky rice
* Lid
* Pot
* Knives and cutting boards
* Can opener
Directions:
* Soak the sticky rice in enough water to cover the rice for at least an hour.
* Take your steamer, put water in the bottom and place bamboo steamer on top.
* Pour the sticky rice into the bamboo steamer, cover with a lid and put it on the stove on medium to high heat.
* Steam sticky rice. Stir the rice at least once during steaming to equally steam the top and bottom. It will become translucent when done.
* Separate coconut milk—put the hard fatty stuff from the top of the can into a small pan. Drain the liquid stuff from the bottom of the can into a pot.
* Heat the liquid coconut milk in a pot over medium heat.
* Stir constantly and let the coconut milk simmer.
* Add sugar and a little salt.
* Remove from heat.
* Take steamed sticky rice and out in a large bowl. Pour the hot coconut milk mixture over the sticky rice and cover.
* Let it sit for 5 minutes.
* The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
* Heat the thick coconut milk in a small pan and add salt. This topping is meant to be a little salty to contrast with the sweetness of the rice and mango.
* Peel and slice ripe mango.
* Place sticky rice on a small plate and top with mango.
* Spoon the salty coconut milk on top of the mango and sticky rice.
Monday, October 06, 2008
Vegan Lavender Shortbread Cookies
3 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups of earth balance
2/3 cups sugar
2 1/2 tablespoons soy milk
1 table spoon minced lavender buds
2 teaspoons vanilla extract
2 table spoons of honey
* Preheat oven to 350*
* Mix dry ingredients into bowl (flour, sugar, salt, and lavender)
* Mix wet ingredients into another bowl (earth balance, soy milk, vanilla extract, and honey)
*Add dry to wet ingredients and beat with electric blender to well mixed.
* Gather into dough balls, flatten, and bake till golden brown
3 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups of earth balance
2/3 cups sugar
2 1/2 tablespoons soy milk
1 table spoon minced lavender buds
2 teaspoons vanilla extract
2 table spoons of honey
* Preheat oven to 350*
* Mix dry ingredients into bowl (flour, sugar, salt, and lavender)
* Mix wet ingredients into another bowl (earth balance, soy milk, vanilla extract, and honey)
*Add dry to wet ingredients and beat with electric blender to well mixed.
* Gather into dough balls, flatten, and bake till golden brown
Sunday, March 16, 2008
Thai Roll ups (From Incredibly Delicious vegan cookbook, see other post for website)
1 bunch scallions
1 T. olive oil
2 C. carrots, shredded
2 C. cabbage, shredded
2 red bell peppers, sliced thinly
2 C. snow peas, sliced diagonally
1/4 C. orange juice
1/2 C. cilantro, chopped
1 T. sesame oil
1/2 t. ginger powder
salt and pepper (to taste)
12 sheets of nori, cut in half
Note: the scallions are supposed to used to tie around the rolls. (see step 1) I couldn't make this work, so I just cut them all up and sauteed it with the rest of the stuff...
1. Cut the green tops from the scallions and set aside. (You will need 24 strands for tying the rolls.) Mince enough of the white part of the scallion to make 1/4 cup and set aside.
2. Heat oil over medium heat, in a large skillet or non-stick pan. Saute minced scallions, carrots, cabbage, peppers, and snow peas for three minutes. Add orange juice and continue cooking, uncovered, until juice is almost evaporated, about 3 minutes.
3. Place vegetables in a bowl and toss with cilantro, sesame oil and ginger powder. Sprinkle with salt and pepper to taste.
4. Lay out half a sheet of nori and place one tablespoon of vegetable filling in the center. Roll up carefully and tie up each roll with a green scallion (again, good luck with that....)
Thai Dipping Sauce
3/4 peanuts (roasted)
2 thin slices fresh ginger, peeled
2 cloves garlic, minced
2 T. sweetener (I used brown sugar)
1/2 t. crushed red pepper (cayenne)
1/4 C. tamari or substitute
2 T. rice vinegar
1 C. vegetable stock (warm) (I used the stock that was produced from the saute of the veggies from the thai roll ups, so it probably had an orange juice flavor)
2-3 T. lime juice
In a blender or food processor, combine all ingredients except vegetable stock and lime juice. Process until smooth, adding stock slowly and blending on a low speed. Finally, add the lime juice. Serve at a room temperature.
All my recipes are from Increbibly Delicious vegan cookbook, written by the people at Gentle World (http://gentleworld.org/incredibly.html)
For PICA, I just cut up a bunch of veggies into bite sized pieces, mixed equal proportions of olive oil, balsamic vinegar, and tamari for the sauce, poured it over and sprinkled fresh rosemary from the garden on top. The recipe in Incredibly Delicious lists specific veggies, but you can use whatever you want.
This is the sauce in the cookbook:
1/4 C. olive oil
1/4 C. tamari
1/4 C. balsamic vinegar
1/4 C. sweetener (I don't know what they mean, so I don't add sweetener and it turns out yummy)
3 cloves garlic, minced
1 T. fresh ginger, minced
3 T. fresh herbs, chopped
Whisk together everything but the herbs. (I actually shake it up in a jar with a lid and sprinkle the herbs on later. (they say to mix it all together, even the herbs) If you mix the herbs in with the rest of the sauce, they tend to sink to the bottom and then they just fall out in a clump. No good!)
Bake for an hour at 400F.
Saturday, January 26, 2008
I got this recipe from http://www.vegweb.com/ which has a ton of user reviewed recipes and they are all vegan and vegetarian.
Outrageously Easy BIG Bread
Ingredients:
2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour
Directions:Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.
In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.
On a lightly floured cutting board or countertop, divide the dough into half. (If my partners home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)
Serves: 2 huge loaves
Preparation time: Two and a half hours
Outrageously Easy BIG Bread
Ingredients:
2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour
Directions:Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.
Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.
In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.
On a lightly floured cutting board or countertop, divide the dough into half. (If my partners home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).
After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)
Serves: 2 huge loaves
Preparation time: Two and a half hours
Tuesday, January 08, 2008
Organic Cooking Class Dinner
-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream
**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw
In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)
Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.
Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.
Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter
Garnish soup with roaster pumpkin seeds.
**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating
saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.
** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???
Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender
Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.
Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins
you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes
Let cool off after pulling from over
**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary
In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.
Add the myaple syrup and oils. Gently blend. Add water to desired consostency.
**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil
In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary
**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut
Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian
-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream
**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw
In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)
Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.
Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.
Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter
Garnish soup with roaster pumpkin seeds.
**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating
saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.
** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???
Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender
Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.
Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins
you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes
Let cool off after pulling from over
**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary
In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.
Add the myaple syrup and oils. Gently blend. Add water to desired consostency.
**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil
In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary
**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut
Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian
Friday, June 08, 2007
STUFFED SHELLS
• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk
Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.
• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk
Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.
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