I had a craving for lemon poppy seed muffins yesterday. They were tasty, but not my best, so keep a watch for further versions. Here we go:
Dry
2 cups all purpose flour
2 1/2 teaspoon baking powder
1/2 teaspoo salt
1/4 teaspoon baking soda
1/4 cup poppy seeds
Wet
2 tbsp flaxseeds
6 tbsp water
1 c. soy milk
2 tbsp apple cider vinegar.
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) earth balance
finely grated lemon peel of 1 lemon
(This time I baked them at 350. Next time I might try them at 425, so that they brown more. I might also make them more lemony.)
Preheat oven to 350. Prepare your baking vessels. Add the apple cider vinegar to the soy milk, mix, and let stand while you prepare other things. Grind the flaxseeds, and beat well with the water. In a large bowl, mix the margarine and sugar together, to a paste-like consistency. Add soy milk mixture to flaxseed mixture, and beat a little bit. Add that mixture to the margarine and oil in the large bowl, and beat until thorougly mixed. Slowly add the dry ingredients to the wet ones, trying to mix evenly without overmixing. Pour into muffin tins and bake (about 30 minutes). Makes 12.
Saturday, December 11, 2010
Friday, November 5, 2010
Cranberry Banana Bread
Hello fall! This is about as feel-good fall as any quickbread gets. The trick about this recipe was that I used whole cloves (just 3 or 4) and ground them. That makes for a strong holiday clove flavor.
Wet:
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
2 very ripe bananas
1 flaxegg
1 teaspoon vanilla
1/4 cup vanilla soy milk
1 teaspoon apple cider vinegar
Dry:
2 cups flour
1/2 teaspoon baking soda
1 tbsp baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
¼ tsp nutmeg
1 c. dried cranberries
pumpkin seeds
Preheat oven to 350 degrees Farenheit. Grease and flour a loaf pan. (I like to use glass ones, but any will do.) In small bowl, mix soy milk and apple cider vinegar. Let stand for a couple of minutes. In another small bowl, prepare the flaxegg: grind one tbsp of flaxseeds and beat with 3 tbsp water. In a large bowl, mash bananas well. Add all of the wet ingredients and mix very well. Combine dry ingredients, including cranberries and excepting pumpkin seeds. Add dry to wet, mixing well but not overmixing. Pour into loaf pan. Sprinkle the top with pumpkin seeds. Bake for about 1 hr and 10 minutes.
p.s. This was adapted from a ppk recipe
Wet:
1/2 cup brown sugar
1/2 cups white sugar
1/2 cup margarine, at room temp
2 very ripe bananas
1 flaxegg
1 teaspoon vanilla
1/4 cup vanilla soy milk
1 teaspoon apple cider vinegar
Dry:
2 cups flour
1/2 teaspoon baking soda
1 tbsp baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
¼ tsp nutmeg
1 c. dried cranberries
pumpkin seeds
Preheat oven to 350 degrees Farenheit. Grease and flour a loaf pan. (I like to use glass ones, but any will do.) In small bowl, mix soy milk and apple cider vinegar. Let stand for a couple of minutes. In another small bowl, prepare the flaxegg: grind one tbsp of flaxseeds and beat with 3 tbsp water. In a large bowl, mash bananas well. Add all of the wet ingredients and mix very well. Combine dry ingredients, including cranberries and excepting pumpkin seeds. Add dry to wet, mixing well but not overmixing. Pour into loaf pan. Sprinkle the top with pumpkin seeds. Bake for about 1 hr and 10 minutes.
p.s. This was adapted from a ppk recipe
Friday, October 29, 2010
Vegan Broccoli Quiche
I was first introduced to vegan quiche by my friend Sarah, who can make ANYTHING vegan. Popovers, reubens, you name it. She also introduced me to this spice called kala namak, otherwise known as "black salt". It is neither black nor salt. It's a sulphured mineral, so it smells and tastes kind of eggy. Her quiche was wonderful, but I was quite skeptical about my ability to pull of this feat. However, I am quite happy with it, and will definitely make more quiches in the future!
She adapts her recipe from the ppk's version, and so did I. Here's my version. This makes two pies.
2 medium onions
5 cloves garlic, minced
2-3 cups broccoli florets
1 tsp dried thyme
1 tsp dried basil
2 tsp tumeric
2 tsp black salt
1 teaspoon salt (or to taste).
A good dose of black pepper
2 1/2 tbsp nutritional yeast
1 c. raw, unsalted cashews
2 pounds extra firm tofu
grated vegan cheddar cheese, if desired.
2 9 inch prepared pie crust
Preheat the oven to 350 degrees Farenheit. Poke the pie crusts with a fork a couple of times, and bake them for ten minutes. Remove.
Either chop or food process the onions and garlic. Put some olive oil in a saucepan over medium heat, and add onions, garlic, thyme, basil, and turmeric. Scrape the saucepan occasionally to prevent sticking and/or burning. Add the cashews to the food processor, and process until finely ground. Crumble in one of the packages of tofu, and process until well mixed. By about this time, the onions should be ready. Take them off the heat and scoop the tofu mixture into the pan. Mix thoroughly. Crumble the other pound of tofu into the processor, and add the nutritional yeast. Process until thoroughly combined, and then add that to the mixture as well. Mix thoroughly.
Add broccoli florets to mixture. Scoop about half of the mixture into the two crusts, and add some vegan cheddar cheese if desired. Then add the rest of the mixture, and grate on some more if desired. Bake for about 40 minutes.
She adapts her recipe from the ppk's version, and so did I. Here's my version. This makes two pies.
2 medium onions
5 cloves garlic, minced
2-3 cups broccoli florets
1 tsp dried thyme
1 tsp dried basil
2 tsp tumeric
2 tsp black salt
1 teaspoon salt (or to taste).
A good dose of black pepper
2 1/2 tbsp nutritional yeast
1 c. raw, unsalted cashews
2 pounds extra firm tofu
grated vegan cheddar cheese, if desired.
2 9 inch prepared pie crust
Preheat the oven to 350 degrees Farenheit. Poke the pie crusts with a fork a couple of times, and bake them for ten minutes. Remove.
Either chop or food process the onions and garlic. Put some olive oil in a saucepan over medium heat, and add onions, garlic, thyme, basil, and turmeric. Scrape the saucepan occasionally to prevent sticking and/or burning. Add the cashews to the food processor, and process until finely ground. Crumble in one of the packages of tofu, and process until well mixed. By about this time, the onions should be ready. Take them off the heat and scoop the tofu mixture into the pan. Mix thoroughly. Crumble the other pound of tofu into the processor, and add the nutritional yeast. Process until thoroughly combined, and then add that to the mixture as well. Mix thoroughly.
Add broccoli florets to mixture. Scoop about half of the mixture into the two crusts, and add some vegan cheddar cheese if desired. Then add the rest of the mixture, and grate on some more if desired. Bake for about 40 minutes.
Ramya's Cardamom Chocolate Chip Cookies
One of my very good friends made these cookies for me ages ago, and I loved them. It's the perfect twist on an old, feel-good favorite. A couple of nights ago, I made a vegan version for the first time. She adapted it from this recipe.
Here's my version:
4 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp ground cardamom (at least!)
2 sticks earth balance
1 cup sugar
1 ¼ cups packed dark brown sugar
2 flaxeggs
2 Tbsp vanilla extract
2 c. vegan chocolate chips (I used Ghiradelli semi-sweet).
about a cup of soy milk.
Preheat oven to 375-degrees F.
Combine dry. Make flaxeggs in a large bowl. Combine wet ingredients into flaxeggs, including about half of the soy milk. Beat until it's a uniform consistency. Add dry.
Form into cookies onto cookie sheets and bake for about ten minutes.
Here's my version:
4 c. all-purpose flour
1 1/2 tsp. baking soda
2 tsp ground cardamom (at least!)
2 sticks earth balance
1 cup sugar
1 ¼ cups packed dark brown sugar
2 flaxeggs
2 Tbsp vanilla extract
2 c. vegan chocolate chips (I used Ghiradelli semi-sweet).
about a cup of soy milk.
Preheat oven to 375-degrees F.
Combine dry. Make flaxeggs in a large bowl. Combine wet ingredients into flaxeggs, including about half of the soy milk. Beat until it's a uniform consistency. Add dry.
Form into cookies onto cookie sheets and bake for about ten minutes.
Sunday, August 22, 2010
Dinosaur Lime Cupcakes
This is a recipe for cupcakes I made last week, and haven't had time to put up yet. I made them for a friend of mine who LOVES dinosaurs. I really wish I had pictures of these, but, alas, you'll have to use your imagination.
I doubled this recipe, which makes about 12 cupcakes.
1/2 c. margarine
3/4 c/ sugar
2 flaxeggs (For these I like to use golden flaxseeds, since they are lighter both in color and flavor. I don't think they bind as well as as brown ones, but I use enough in this recipe so that the cupcakes are the right consistency.)
1 1/4 c/ all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 tbsp fresh lime juice
1 tbsp lime zest
3/4 c. soy milk
1 tbsp apple cider vinegar
LOTS of green food coloring
some yellow food coloring.
In a small bowl, combine soy milk and apple cider vineger. Let it sit while you're preparing the other ingredients. Mix dry ingredients in a medium bowl. In a large bowl beat sugar and margarine until you've got a creamy, even consistency. Prepare the flaxeggs. Add the flaxeggs, soy milk, lime juice, lime zest, and margarine, thoroughly combining. Add dry ingredients to wet so that you get a homogeneous mixture, but don't overmix. Pour into cupcake tins or papers and bake 20-25 minutes.
After the cupcakes have completely cooled, you can frost them with the following frosting:
8 oz tofutti (soy cream cheese)
4-5 cups confectioner's sugar
More food coloring.
Lime zest, if you have some left over.
Although the frosting is really yummy, I haven't been able to get a vegan frosting thick enough to do writing and drawing on cakes that doesn't look like a five year old did it. For the dinosaur cupcakes it ended up being great, but it would be nice if in the future I had a choice about whether to channel my five year old drawing capacities.
I doubled this recipe, which makes about 12 cupcakes.
1/2 c. margarine
3/4 c/ sugar
2 flaxeggs (For these I like to use golden flaxseeds, since they are lighter both in color and flavor. I don't think they bind as well as as brown ones, but I use enough in this recipe so that the cupcakes are the right consistency.)
1 1/4 c/ all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 1/2 tbsp fresh lime juice
1 tbsp lime zest
3/4 c. soy milk
1 tbsp apple cider vinegar
LOTS of green food coloring
some yellow food coloring.
In a small bowl, combine soy milk and apple cider vineger. Let it sit while you're preparing the other ingredients. Mix dry ingredients in a medium bowl. In a large bowl beat sugar and margarine until you've got a creamy, even consistency. Prepare the flaxeggs. Add the flaxeggs, soy milk, lime juice, lime zest, and margarine, thoroughly combining. Add dry ingredients to wet so that you get a homogeneous mixture, but don't overmix. Pour into cupcake tins or papers and bake 20-25 minutes.
After the cupcakes have completely cooled, you can frost them with the following frosting:
8 oz tofutti (soy cream cheese)
4-5 cups confectioner's sugar
More food coloring.
Lime zest, if you have some left over.
Although the frosting is really yummy, I haven't been able to get a vegan frosting thick enough to do writing and drawing on cakes that doesn't look like a five year old did it. For the dinosaur cupcakes it ended up being great, but it would be nice if in the future I had a choice about whether to channel my five year old drawing capacities.
Saturday, August 21, 2010
Mommie's Roasted Tomatoes and Parseley Green Beans
The farmer's market is full of wonderful things, which makes me nostalgic for California and my mother's cooking. My mother loves fresh ingredients, and makes simple dishes that really bring out their flavors. I recently made two of her recipes that brought me right back to her kitchen table.
My mother never measures anything, so true to her style I won't tell you any of the measurements either!
Tomatoes
For this dish you need round, medium sized tomatoes--larger than cherry tomatoes, but smaller than ones you normally get at the grocery store.
Tomatoes
Garlic
Parsely
Plain Breadcrumbs (we use Progresso)
Olive oil
Salt
Cut out the tops where the stems of the tomatoes are so that you remove a cone-shaped piece of tomato. Sprinkle some salt in them and let them sit for a while. Chop the parseley and garlic very finely, and put in a bowl with some olive oil. (You have to put olive oil on chopped parseley right away, otherwise it turns brown.) Mix some breadcrumbs in. If it's too dry, add a little more olive oil, but you want it to be a pretty thick paste. Turn the tomatoes over and let them drain some liquid. Preheat your oven. I don't remember what temperature Mom usually does it at (I think around 350). I did it a little hotter, between 400 and 450 because everything else for dinner was going to be ready soon, and I liked how they browned on top. Scoop the paste into the opening made by cutting out the tops. Don't force it. You don't need that much in each one--maybe between a teaspoon and a tablespoon, depending on the size of tomatoes you're using. Place them side by side in a glass baking dish. It is ideal if you can fit them all into a dish so that they touch each other. That way when they bake they won't fall over. Once the tomatoes are stuffed and in the dish, drizzle a fair amount of olive oil over them, and put them in the oven. Let them go for about half an hour, depending on the temperature. The liquid will bubble, but that's just fine!
Let cool in the pan for a couple of minutes before transferring to a serving plate.
Parseley Green Beans
green beans
parseley
garlic
salt
pepper
olive oil
red wine vinegar
Break off the stems of the green beans and put the green beans into a bowl. Put a large pot of water on to boil. While you're waiting for the water to boil, chop the parseley and garlic very finely, and put in a bowl with some olive oil. Once the water starts boiling, drop green beans in for no more than five minutes. Drain and run some cold water over them to stop them from cooking, but not enough to cool them all the way down. Put the beans into a bowl and add the parseley/garlic mixture. Add some salt, more olive oil, and some red wine vinegar. Mix thoroughly and serve.
My mother never measures anything, so true to her style I won't tell you any of the measurements either!
Tomatoes
For this dish you need round, medium sized tomatoes--larger than cherry tomatoes, but smaller than ones you normally get at the grocery store.
Tomatoes
Garlic
Parsely
Plain Breadcrumbs (we use Progresso)
Olive oil
Salt
Cut out the tops where the stems of the tomatoes are so that you remove a cone-shaped piece of tomato. Sprinkle some salt in them and let them sit for a while. Chop the parseley and garlic very finely, and put in a bowl with some olive oil. (You have to put olive oil on chopped parseley right away, otherwise it turns brown.) Mix some breadcrumbs in. If it's too dry, add a little more olive oil, but you want it to be a pretty thick paste. Turn the tomatoes over and let them drain some liquid. Preheat your oven. I don't remember what temperature Mom usually does it at (I think around 350). I did it a little hotter, between 400 and 450 because everything else for dinner was going to be ready soon, and I liked how they browned on top. Scoop the paste into the opening made by cutting out the tops. Don't force it. You don't need that much in each one--maybe between a teaspoon and a tablespoon, depending on the size of tomatoes you're using. Place them side by side in a glass baking dish. It is ideal if you can fit them all into a dish so that they touch each other. That way when they bake they won't fall over. Once the tomatoes are stuffed and in the dish, drizzle a fair amount of olive oil over them, and put them in the oven. Let them go for about half an hour, depending on the temperature. The liquid will bubble, but that's just fine!
Let cool in the pan for a couple of minutes before transferring to a serving plate.
Parseley Green Beans
green beans
parseley
garlic
salt
pepper
olive oil
red wine vinegar
Break off the stems of the green beans and put the green beans into a bowl. Put a large pot of water on to boil. While you're waiting for the water to boil, chop the parseley and garlic very finely, and put in a bowl with some olive oil. Once the water starts boiling, drop green beans in for no more than five minutes. Drain and run some cold water over them to stop them from cooking, but not enough to cool them all the way down. Put the beans into a bowl and add the parseley/garlic mixture. Add some salt, more olive oil, and some red wine vinegar. Mix thoroughly and serve.
Thursday, August 19, 2010
Belgian Waffles
It's R's birthday today, so I surprised him by slyly acquiring a waffle maker and making my first waffles ever. They turned out really well, but I may keep experimenting, so look out for other recipes.
When I looked up waffle recipes online, I got a little worried. Many of them said that vegan waffle batter sticks to the maker, or that it's not thick or fluffy enough, or what-have-you. But these didn't stick, were both thick and fluffy enough, and had a nice taste to them. The reason I want to keep experimenting with the recipe is that the outside crust is a (just a) little bit tough. I may try eliminating the apple sauce for another flaxegg--we'll see.
Waffle Recipe (Makes about 6 waffles)
2 cup all purpose flour
2/3 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 cups soy milk
2 flaxeggs
1/2 cup margarine
2 tsp vanilla extract
1/2 cup applesauce
Brush your waffle maker with canola oil and preheat it. Mix dry ingredients. Prepare flaxeggs (see any pancake or muffin recipe below), and 1 cup of soy milk. Beat again for another minute or so. Cut the margarine into the flaxeggs so that they are easier to beat. Add applesauce and vanilla. Once the mixture is roughly homogenous (won't be perfect, but that's okay), and the waffle maker is ready, add dry to wet and mix well. Then follow your waffle maker's directions.
We had them with a little bit of margarine, blueberries from the farmer's market, maple syrup, and holunderbeeren (elderberry) jam we brough back with us from Switzerland. Yum!
When I looked up waffle recipes online, I got a little worried. Many of them said that vegan waffle batter sticks to the maker, or that it's not thick or fluffy enough, or what-have-you. But these didn't stick, were both thick and fluffy enough, and had a nice taste to them. The reason I want to keep experimenting with the recipe is that the outside crust is a (just a) little bit tough. I may try eliminating the apple sauce for another flaxegg--we'll see.
Waffle Recipe (Makes about 6 waffles)
2 cup all purpose flour
2/3 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
2 cups soy milk
2 flaxeggs
1/2 cup margarine
2 tsp vanilla extract
1/2 cup applesauce
Brush your waffle maker with canola oil and preheat it. Mix dry ingredients. Prepare flaxeggs (see any pancake or muffin recipe below), and 1 cup of soy milk. Beat again for another minute or so. Cut the margarine into the flaxeggs so that they are easier to beat. Add applesauce and vanilla. Once the mixture is roughly homogenous (won't be perfect, but that's okay), and the waffle maker is ready, add dry to wet and mix well. Then follow your waffle maker's directions.
We had them with a little bit of margarine, blueberries from the farmer's market, maple syrup, and holunderbeeren (elderberry) jam we brough back with us from Switzerland. Yum!
Sunday, August 15, 2010
Corn Muffins
I was trying to think of a better title for these, because they may be my favorite muffins yet. But they really are just that--corn muffins. Of course, they have corn from our farmer's market in them, and they have apple cider vinegar-curdled soy milk, but they really are just corn muffins.
The recipe is (heavily) adapted from Emily Weinstein's recipe from the NYT blog "The Baker's Apprentice"*. The main thing I got from the recipe was the idea to incorporate a buttermilk-y flavor, and it was definitely the right move. In the vegan version, the flavor isn't overpowering, but it's a nice tangy balance to the sweet corn.
Okay, here it goes:
Dry
1 c. all purpose flour
1 c. yellow corn meal
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c. sugar
Wet
3 tbsp canola or other vegetable oil
3 tbsp margarine
2 tbsp flaxseeds
6 tbsp water
1 c. soy milk
2 tbsp apple cider vinegar.
And the best part:
1 c. (about one large ear of corn's worth) of corn kernels. I used bi-color corn, since that what the farmer's market had, but just about any kind of corn will do. I do really like taste of bi-color corn, though, and I think it works great with this recipe.
Preheat oven to 425. Prepare your baking vessels. Add the apple cider vinegar to the soy milk, mix, and let stand while you prepare other things. Grind the flaxseeds, and beat well with the water. In a large bowl, mix the margarine and oil together, to a paste-like consistency. Add soy milk mixture to flaxseed mixture, and beat a little bit. Add that mixture to the margarine and oil in the large bowl, and beat until thorougly mixed. Slowly add the dry ingredients to the wet ones, trying to mix evenly without overmixing. Add in the corn kernels. (This batter is less runny than muffin batters usually are. That's okay. The consistency at the end is great.)
Scoop the batter into your baking vessels, and bake away for 20-30 minutes.
* To be found here: http://dinersjournal.blogs.nytimes.com/2010/08/12/the-bakers-apprentice-corn-muffins/
The recipe is (heavily) adapted from Emily Weinstein's recipe from the NYT blog "The Baker's Apprentice"*. The main thing I got from the recipe was the idea to incorporate a buttermilk-y flavor, and it was definitely the right move. In the vegan version, the flavor isn't overpowering, but it's a nice tangy balance to the sweet corn.
Okay, here it goes:
Dry
1 c. all purpose flour
1 c. yellow corn meal
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 c. sugar
Wet
3 tbsp canola or other vegetable oil
3 tbsp margarine
2 tbsp flaxseeds
6 tbsp water
1 c. soy milk
2 tbsp apple cider vinegar.
And the best part:
1 c. (about one large ear of corn's worth) of corn kernels. I used bi-color corn, since that what the farmer's market had, but just about any kind of corn will do. I do really like taste of bi-color corn, though, and I think it works great with this recipe.
Preheat oven to 425. Prepare your baking vessels. Add the apple cider vinegar to the soy milk, mix, and let stand while you prepare other things. Grind the flaxseeds, and beat well with the water. In a large bowl, mix the margarine and oil together, to a paste-like consistency. Add soy milk mixture to flaxseed mixture, and beat a little bit. Add that mixture to the margarine and oil in the large bowl, and beat until thorougly mixed. Slowly add the dry ingredients to the wet ones, trying to mix evenly without overmixing. Add in the corn kernels. (This batter is less runny than muffin batters usually are. That's okay. The consistency at the end is great.)
Scoop the batter into your baking vessels, and bake away for 20-30 minutes.
* To be found here: http://dinersjournal.blogs.nytimes.com/2010/08/12/the-bakers-apprentice-corn-muffins/
Thursday, August 12, 2010
Roasted Chickpeas with Paprika
I recently returned to the U.S. from a conference in Budapest, and I brought with me some Hungarian paprika, which is one of the country's specialties. They make both hot and sweet paprika, and I bought the hot kind. I'd never cooked with it before, but it was quite delicious. You can get both hot and sweet paprika in the U.S., though you may have to do some searching to find the hot one.
I decided to try out my new paprika roast some chickpeas with it. The recipe is adapted from one by The Perfect Pantry* Here's my version:
2 c. dried chickpeas, soaked in water either overnight, or first thing in the morning (if you're making them for dinner). I much prefer dried chickpeas to canned ones. They have more flavor, and don't get mushy so easily. They also take up much less storage space in the kitchen.
1 1/2 - 2 c. cherry tomatoes, quartered.
6 cloves of garlic
3 tsp hot paprika
1 tsp sweet paprika
1 tsp ground cumin
3 tsp cumin seeds (though you could use just 3 tsp ground cumin if you wanted to)
olive oil
1 tsp coarse sea salt
black pepper
Bring a large pot of water to a boil. Drain soaked chickpeas, and put them in the water and cover. Let them cook for about 30-40 minutes, until tender but not mushy. While the chickpeas are cooking, peel the garlic and quarter the tomatoes. Add the sea salt to the tomatoes, mix, and let them macerate. About 15 minutes before they are ready, preheat the oven to 425 degrees Farenheit.
Drain the chickpeas, and spread them out on a baking sheet. Add the tomatoes. Sprinkle the spices over everything, drizzle with olive oil, and then toss so that the spices evenly coat each chickpea. Bake about 15-25 minutes, stirring occasionally.
Serves about 6 as a main meal.
*http://www.theperfectpantry.com/2010/06/paprika-recipe-roasted-chickpeas-with-garlic-cumin-and-paprika.html
I decided to try out my new paprika roast some chickpeas with it. The recipe is adapted from one by The Perfect Pantry* Here's my version:
2 c. dried chickpeas, soaked in water either overnight, or first thing in the morning (if you're making them for dinner). I much prefer dried chickpeas to canned ones. They have more flavor, and don't get mushy so easily. They also take up much less storage space in the kitchen.
1 1/2 - 2 c. cherry tomatoes, quartered.
6 cloves of garlic
3 tsp hot paprika
1 tsp sweet paprika
1 tsp ground cumin
3 tsp cumin seeds (though you could use just 3 tsp ground cumin if you wanted to)
olive oil
1 tsp coarse sea salt
black pepper
Bring a large pot of water to a boil. Drain soaked chickpeas, and put them in the water and cover. Let them cook for about 30-40 minutes, until tender but not mushy. While the chickpeas are cooking, peel the garlic and quarter the tomatoes. Add the sea salt to the tomatoes, mix, and let them macerate. About 15 minutes before they are ready, preheat the oven to 425 degrees Farenheit.
Drain the chickpeas, and spread them out on a baking sheet. Add the tomatoes. Sprinkle the spices over everything, drizzle with olive oil, and then toss so that the spices evenly coat each chickpea. Bake about 15-25 minutes, stirring occasionally.
Serves about 6 as a main meal.
*http://www.theperfectpantry.com/2010/06/paprika-recipe-roasted-chickpeas-with-garlic-cumin-and-paprika.html
Sunday, July 11, 2010
Blueberry Bran Muffins
Hi everyone,
I've been traveling a lot this summer, and that combined with this killer heat we've been having in New Jersey has meant that my cooking adventures are largely cerebral. However, this one was largely cereal! I know, bad, bad, but the muffins are really good! I've never made bran muffins before, but these are definitely a recipe I'll make again. Here it goes:
1 ½ cups wheat bran
1 cup soy milk
¾ cup brown sugar, packed
1 tbsp vanilla
¼ c. canola or vegetable oil
1 tbsp flaxseeds, ground
3 tbsp. water
½ cup soy milk
1 cup all purpose flour
1 tbsp baking powder
¼ tbsp salt
nearly 2 cups of blueberries (minus some for snacking)
Preheat oven to 350 or 375. (I did them at 350 this time, but am considering turning up the heat next time so that they brown more on top.)
Soak wheat bran in 1 cup soymilk for about 10 minutes. While it is soaking, beat ground flaxseeds with water, and then with ½ cup of soymilk in a medium sized bowl. Combine with the brown sugar, vanilla, and canola oil. Combine with the soaking bran and soymilk. Mix the dry ingredients together in a separate bowl. Then combine (I honestly don't think it matters for this one whether you add wet to dry or the other way around.). Once you've thoroughly mixed the batter (but not too much), add the blueberries. I used nearly two cups of blueberries, which made for very blueberry-ie muffins. I like them that way, but if you want to have more muffin in your muffin, you may want to put in just a cup or a cup and a half.
Bake at 350 degrees, about 25 minutes.
I've been traveling a lot this summer, and that combined with this killer heat we've been having in New Jersey has meant that my cooking adventures are largely cerebral. However, this one was largely cereal! I know, bad, bad, but the muffins are really good! I've never made bran muffins before, but these are definitely a recipe I'll make again. Here it goes:
1 ½ cups wheat bran
1 cup soy milk
¾ cup brown sugar, packed
1 tbsp vanilla
¼ c. canola or vegetable oil
1 tbsp flaxseeds, ground
3 tbsp. water
½ cup soy milk
1 cup all purpose flour
1 tbsp baking powder
¼ tbsp salt
nearly 2 cups of blueberries (minus some for snacking)
Preheat oven to 350 or 375. (I did them at 350 this time, but am considering turning up the heat next time so that they brown more on top.)
Soak wheat bran in 1 cup soymilk for about 10 minutes. While it is soaking, beat ground flaxseeds with water, and then with ½ cup of soymilk in a medium sized bowl. Combine with the brown sugar, vanilla, and canola oil. Combine with the soaking bran and soymilk. Mix the dry ingredients together in a separate bowl. Then combine (I honestly don't think it matters for this one whether you add wet to dry or the other way around.). Once you've thoroughly mixed the batter (but not too much), add the blueberries. I used nearly two cups of blueberries, which made for very blueberry-ie muffins. I like them that way, but if you want to have more muffin in your muffin, you may want to put in just a cup or a cup and a half.
Bake at 350 degrees, about 25 minutes.
Sunday, April 25, 2010
Asparagus Soup
My friend Tom came over last night and we made a creamy (vegan) asparagus soup.
4-6 cloves of garlic, chopped finely
1/4 cup margarine
1 1/2 cup minced onions
1/4 cup flour
2 cups unsweetened soy milk
4 cups veggie broth
salt to taste
black pepper to taste
spices and herbs that complement your veggies
1/2 cup nutritional yeast
4 cups asparagus (About three bunches, with the stems broken off)
Handful of basil leaves, chopped
In a large pot, steam the asparagus. Strain. While the asparagus is straining, in the same (now empty) pot:
Melt margarine.
Saute garlic until it starts to turn brown. Add onion until they turn translucent and start to caramelize.
Mix in flour and cook about 1 minute, stirring constantly.
Add vegetable broth, stirring vigourously to avoid lumps.
Add nutritional yeast. Bring to a boil, reduce heat, and simmer for 5-10 minutes until soup thickens.
While the soup is simmering, chop the asparagus as finely as you can. If you have a food processor, this step will be easy.
Add asparagus and soy milk.
Let it go for about 10 more minutes, adjusting seasonings to taste. Add basil.
Serves about 8.
4-6 cloves of garlic, chopped finely
1/4 cup margarine
1 1/2 cup minced onions
1/4 cup flour
2 cups unsweetened soy milk
4 cups veggie broth
salt to taste
black pepper to taste
spices and herbs that complement your veggies
1/2 cup nutritional yeast
4 cups asparagus (About three bunches, with the stems broken off)
Handful of basil leaves, chopped
In a large pot, steam the asparagus. Strain. While the asparagus is straining, in the same (now empty) pot:
Melt margarine.
Saute garlic until it starts to turn brown. Add onion until they turn translucent and start to caramelize.
Mix in flour and cook about 1 minute, stirring constantly.
Add vegetable broth, stirring vigourously to avoid lumps.
Add nutritional yeast. Bring to a boil, reduce heat, and simmer for 5-10 minutes until soup thickens.
While the soup is simmering, chop the asparagus as finely as you can. If you have a food processor, this step will be easy.
Add asparagus and soy milk.
Let it go for about 10 more minutes, adjusting seasonings to taste. Add basil.
Serves about 8.
Friday, April 2, 2010
Risotto with Saffron, Cherry Tomatoes, and Spinach
This is a favorite of mine. I made it for my brother too. It's vegan, but you can have some parmesan cheese around for the nonvegans to put on top.
2 c. arborio rice.
2 yellow onions, diced
2-3 tbsp of vegan margarine (olive oil works fine too).
2 bouillon cubes
1 basket of cherry tomatoes
1 package of fresh spinach
1 tsp powdered saffron (or more or less, depending on how one likes it).
pinot grigio (I usually use about 1/3 of a bottle).
In a small pot dissolve 1 bouillon cube in water, bringing to a boil and then turning down to low. You will add broth to the risotto as it needs it.
Melt margarine in a largish pot. Add yellow onions and caramalize, stirring every once in a while with a wooden spoon. Here's the trick--deglaze the pot with a little white wine (you'll add the rest later). Now add the rice, stirring constantly. When the rice starts sticking to the bottom, add a little bit of liquid and keep stirring. Risotto requires pretty much constant stirring the whole time, but it's worth it! Keep adding liquid as needed. After about 10 minutes of cooking the rice, add the saffron. After about 15 minutes of cooking the rice, add the cherry tomatoes. Around this time you should also start adding wine instead of broth when the rice needs more liquid. When you are about five minutes out, add the spinach. You want the rice to be al dente, so just when you think it's a little too al dente, add the spinach. Now focus on the final touches. If you think it doesn't have enough salt or wine, add a little more. Serve immediately.
2 c. arborio rice.
2 yellow onions, diced
2-3 tbsp of vegan margarine (olive oil works fine too).
2 bouillon cubes
1 basket of cherry tomatoes
1 package of fresh spinach
1 tsp powdered saffron (or more or less, depending on how one likes it).
pinot grigio (I usually use about 1/3 of a bottle).
In a small pot dissolve 1 bouillon cube in water, bringing to a boil and then turning down to low. You will add broth to the risotto as it needs it.
Melt margarine in a largish pot. Add yellow onions and caramalize, stirring every once in a while with a wooden spoon. Here's the trick--deglaze the pot with a little white wine (you'll add the rest later). Now add the rice, stirring constantly. When the rice starts sticking to the bottom, add a little bit of liquid and keep stirring. Risotto requires pretty much constant stirring the whole time, but it's worth it! Keep adding liquid as needed. After about 10 minutes of cooking the rice, add the saffron. After about 15 minutes of cooking the rice, add the cherry tomatoes. Around this time you should also start adding wine instead of broth when the rice needs more liquid. When you are about five minutes out, add the spinach. You want the rice to be al dente, so just when you think it's a little too al dente, add the spinach. Now focus on the final touches. If you think it doesn't have enough salt or wine, add a little more. Serve immediately.
Salmon with Parseley and Garlic
I'm a little late in getting this one up, but thought I might as well do it anyway. This recipe, clearly, is not vegan. My brother came to visit me for a week, so I cooked salmon for him and my boyfriend. They both said that the blind director made a fine film.
Here we go:
Salmon--I have no idea how much I got. I think about four servings.
8-10 cloves garlic, peeled
one bunch parseley leaves (try to take as much of the stems off as possible)
olive oil
white wine (pinot grigio)
Put garlic cloves and parseley in the food processor. Drizzle with olive oil. Process until they make a fairly fine paste.
Heat some olive oil in a saute pan on medium. when it is hot, place salmon in the pan. Brown one side. Flip over. Put about 4 tbsp of the sauce (or however much you want) on top of the brown side of the fish and in the pan. When the other side is browned, flip it again and add some white wine to deglaze the pan and collect the flavors. Serve immediately.
Here we go:
Salmon--I have no idea how much I got. I think about four servings.
8-10 cloves garlic, peeled
one bunch parseley leaves (try to take as much of the stems off as possible)
olive oil
white wine (pinot grigio)
Put garlic cloves and parseley in the food processor. Drizzle with olive oil. Process until they make a fairly fine paste.
Heat some olive oil in a saute pan on medium. when it is hot, place salmon in the pan. Brown one side. Flip over. Put about 4 tbsp of the sauce (or however much you want) on top of the brown side of the fish and in the pan. When the other side is browned, flip it again and add some white wine to deglaze the pan and collect the flavors. Serve immediately.
Monday, March 1, 2010
Seitan with Sage and White Wine
Prepare Seitan as described in "Seitan for Italian Recipes".
6-8 cloves of fresh garlic
Lots of fresh sage!
Dry white wine (I use pinot grigio).
Heat a skillet at medium high with 3-4 tbsp of olive oil.
When hot, add garlic. When slightly brown, add seitan pieces.
Brown one side.
Flip.
Add fresh sage.
When second side is brown, add enough white wine to deglaze and keep about 1/4" of liquid in the pan.
Reduce liquid until it reaches desired consistency.
Move seitan to a plate. Pour sauce over it.
Serve immediately.
6-8 cloves of fresh garlic
Lots of fresh sage!
Dry white wine (I use pinot grigio).
Heat a skillet at medium high with 3-4 tbsp of olive oil.
When hot, add garlic. When slightly brown, add seitan pieces.
Brown one side.
Flip.
Add fresh sage.
When second side is brown, add enough white wine to deglaze and keep about 1/4" of liquid in the pan.
Reduce liquid until it reaches desired consistency.
Move seitan to a plate. Pour sauce over it.
Serve immediately.
Seitan for Italian Recipes
I'm really starting to get these seitan recipes down. Here's the idea:
The instructions below makes seitan pieces ready for cooking the way chicken breasts are often done in Italian cooking.
You can then appropriate pretty much any Italian stovetop chicken recipe.
(You can double this recipe if you have a lot of people over. Feeds 5-6):
1 1/3 c. vital wheat gluten
2 vegan bouillon cubes
2 tbsp soy sauce.
all purpose flour.
In a small pot, heat about 4 cups of water and one bouillon cube until it dissolves. It's best to let this broth cool completely, but you can use it while warm, too.
Add soy sauce to the small pot.
Heat a large stock pot with one of the bouillon cubes.
Pour wheat gluten powder into a large bowl.
Add contents of small pot to the large bowl very slowly, stirring well to make sure the wheat gluten doesn't get lumpy.
Once the wheat gluten is saturated with liquid, stop pouring broth in and start kneading, about 5 minutes.
Stretch dough into a long baguette shape. Let rest for 5 minutes.
The water in the large pot should almost be boiling now.
Slice dough into pieces, about 1/2" to 3/4" thick. Stretch each slice as thinly as you can and drop it into the large pot.
Let simmer for one hour.
Drain pot and let seitan stand for 5 minutes to cool enough to handle.
In the meantime, prepare two plates, one with flour for coating, one for completed pieces.
Going one by one, press as much liquid out of each seitan piece as you can, then coat both sides well with flour.
Now the seitan pieces are ready to use in pretty much any Italian recipe that sautes them on the stovetop!
The instructions below makes seitan pieces ready for cooking the way chicken breasts are often done in Italian cooking.
You can then appropriate pretty much any Italian stovetop chicken recipe.
(You can double this recipe if you have a lot of people over. Feeds 5-6):
1 1/3 c. vital wheat gluten
2 vegan bouillon cubes
2 tbsp soy sauce.
all purpose flour.
In a small pot, heat about 4 cups of water and one bouillon cube until it dissolves. It's best to let this broth cool completely, but you can use it while warm, too.
Add soy sauce to the small pot.
Heat a large stock pot with one of the bouillon cubes.
Pour wheat gluten powder into a large bowl.
Add contents of small pot to the large bowl very slowly, stirring well to make sure the wheat gluten doesn't get lumpy.
Once the wheat gluten is saturated with liquid, stop pouring broth in and start kneading, about 5 minutes.
Stretch dough into a long baguette shape. Let rest for 5 minutes.
The water in the large pot should almost be boiling now.
Slice dough into pieces, about 1/2" to 3/4" thick. Stretch each slice as thinly as you can and drop it into the large pot.
Let simmer for one hour.
Drain pot and let seitan stand for 5 minutes to cool enough to handle.
In the meantime, prepare two plates, one with flour for coating, one for completed pieces.
Going one by one, press as much liquid out of each seitan piece as you can, then coat both sides well with flour.
Now the seitan pieces are ready to use in pretty much any Italian recipe that sautes them on the stovetop!
Cipollini
These little onions are worth the trouble:
Preheat oven to 350. (I was in a rush with dinner and turned them up to 425 after they were in for about 20 minutes and they turned out fine.)
Peel about 30 or so onions.
Place in a baking dish (I prefer a glass pie dish, or something of the sort).
Pour about 2 tbsp olive oil and mix onions to coat.
Pour about 1/3 c. pinot grigio or other dry white wine (I ended up adding at least another 1/3 cup while they were cooking.
Toss in some pine nuts and golden raisins to taste.
Bake away! They'll be a quite dark golden brown once they're finished. You may want to turn some of them over as they're cooking if the edges start to get too dark.
Preheat oven to 350. (I was in a rush with dinner and turned them up to 425 after they were in for about 20 minutes and they turned out fine.)
Peel about 30 or so onions.
Place in a baking dish (I prefer a glass pie dish, or something of the sort).
Pour about 2 tbsp olive oil and mix onions to coat.
Pour about 1/3 c. pinot grigio or other dry white wine (I ended up adding at least another 1/3 cup while they were cooking.
Toss in some pine nuts and golden raisins to taste.
Bake away! They'll be a quite dark golden brown once they're finished. You may want to turn some of them over as they're cooking if the edges start to get too dark.
Sunday, February 21, 2010
Pesto
I had some fresh basil from some plants that I've been keeping in my kitchen, and it's been making me crave some fresh pesto. I bought some sprigs from the supermarket so that I wouldn't completely demolish my plants, but the fresh leaves certainly made a difference!
1 c. basil leaves
2-3 small cloves of garlic
1/4 c. pine nuts
a couple of tablespoons of olive oil.
Blend in the food processor.
This is so easy to do, but it makes me feel like spring is coming!
1 c. basil leaves
2-3 small cloves of garlic
1/4 c. pine nuts
a couple of tablespoons of olive oil.
Blend in the food processor.
This is so easy to do, but it makes me feel like spring is coming!
Tuesday, February 16, 2010
Blueberry Pancakes
I made these for my sweetie on Valentine's Day. They were a hit! (I have a feeling the eggs and bacon were even more of a hit, but oh well :).
1. c. all purpose flour, unbleached
1 1/2 tbsp. sugar
1 tbsp baking powder
1/4 tbsp salt
1 tbsp flaxseeds
3 tbsp water
1 c. soy milk
1 1/2 tbsp. canola oil
frozen blueberries.
Vegan margarine for the pan.
Combine dry ingredients. Grind flaxseeds and beat with water (see previous recipe). Add soy milk, beat for another minute or so. Add oil. Add wet to dry. Mix well.
Heat pancake griddle--med high. Melt some vegan margarine in the pan, then spoon pancake batter. Immediately put frozen blueberries to your liking on the batter. Flip when the bottom side is golden brown.
(Note: This is a half-recipe. It's about perfect for two people.)
1. c. all purpose flour, unbleached
1 1/2 tbsp. sugar
1 tbsp baking powder
1/4 tbsp salt
1 tbsp flaxseeds
3 tbsp water
1 c. soy milk
1 1/2 tbsp. canola oil
frozen blueberries.
Vegan margarine for the pan.
Combine dry ingredients. Grind flaxseeds and beat with water (see previous recipe). Add soy milk, beat for another minute or so. Add oil. Add wet to dry. Mix well.
Heat pancake griddle--med high. Melt some vegan margarine in the pan, then spoon pancake batter. Immediately put frozen blueberries to your liking on the batter. Flip when the bottom side is golden brown.
(Note: This is a half-recipe. It's about perfect for two people.)
Saturday, February 13, 2010
Torta di Mandorle (Almond Cake)
I know, I know. Who doesn't have a digital camera these days? Well, the answer is me. So until I get one I'll just be posting recipes and thoughts. Hopefully pictures will come soon!
4 c. raw almonds
1/2 c. pine nuts
1 c. golden raisins, soaked in rum (I used Bacardi Gold) for about 20 minutes
1 c. sugar
zest of one lemon
2 tbsp. flaxseeds
1 c. water
Blend almonds, pine nuts, and raisins (not the remaining rum yet) into a food processor. Transfer to a large bowl. Add lemon zest, sugar.
Grind flaxseeds (I have a coffee grinder dedicated for the purpose, and it works perfectly). Transfer flaxseeds to a medium bowl. Add water. Beat with a whisk until the mixture starts holding together, about 3-5 minutes. (This is what holds the cake together in place of eggs).
Add flaxseed mixture to almonds, mix. Add rum. The amount should be about right, but adjust for how wet/dry the mixture is.
Grease and Flour a cake pan. I like to use glass for this cake, but any will do. Bake at 350 until a knife comes out cleanly, about one hour.
4 c. raw almonds
1/2 c. pine nuts
1 c. golden raisins, soaked in rum (I used Bacardi Gold) for about 20 minutes
1 c. sugar
zest of one lemon
2 tbsp. flaxseeds
1 c. water
Blend almonds, pine nuts, and raisins (not the remaining rum yet) into a food processor. Transfer to a large bowl. Add lemon zest, sugar.
Grind flaxseeds (I have a coffee grinder dedicated for the purpose, and it works perfectly). Transfer flaxseeds to a medium bowl. Add water. Beat with a whisk until the mixture starts holding together, about 3-5 minutes. (This is what holds the cake together in place of eggs).
Add flaxseed mixture to almonds, mix. Add rum. The amount should be about right, but adjust for how wet/dry the mixture is.
Grease and Flour a cake pan. I like to use glass for this cake, but any will do. Bake at 350 until a knife comes out cleanly, about one hour.
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