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!
Sunday, February 21, 2010
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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