tag:blogger.com,1999:blog-35927787961545716322024-03-14T04:46:05.160+07:00Allrecipes | Food and recipe inspirationPohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.comBlogger82125tag:blogger.com,1999:blog-3592778796154571632.post-14002151829856376812018-09-15T00:40:00.000+07:002018-09-15T00:40:03.901+07:00Hungarian Mushroom Soup Recipe<span class="st">This <em>Hungarian mushroom soup</em> recipe is rich, flavorful, and easy to make. With plenty of spices and meaty mushrooms, it's the perfect comfort food, </span><span class="st"><span class="st">This robust and creamy <em>Hungarian Mushroom Soup</em> recipe will be one that you'll earmark to come back to again and again. </span></span><span class="st"><span class="st"><span itemprop="description">A fragrant, creamy and beautifully flavored Hungarian mushroom soup seasoned with fresh dill and paprika.</span></span></span><br />
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<span class="st"><span class="st">I love mushrooms. I could quite literally eat them every single day
without tiring of them. And I do love soups. Until I tried this recipe
for Hungarian soup, I thought I had a a favorite mushroom soup recipe, but now I'm not so sure. <br />
<br />
I've had this recipe up for one my all-time favorite mushroom soups for
over seven years, but I've never forgotten about it all this time and
felt that it is just that good that I should share it again for all
those readers who have come along since that time, complete with updated
photos. Creamy, fragrant and just perfectly seasoned with paprika,
lemon and dill, I am confident that this Hungarian soup will also become
a favorite for anyone who missed it the first time.</span></span><br />
<br />
<span class="st"><span class="st">Ingredients:<br />
</span></span><br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons unsalted butter</li>
<li itemprop="ingredients" style="font-style: italic;">1 onion, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">8 oz (225 g) mushrooms, cut into large chunks</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons fresh dill, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon hot paprika</li>
<li itemprop="ingredients" style="font-style: italic;">1 fresh red chili, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 tablespoons tamari (soy) sauce</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups vegetable stock or 2 cups water + 1 teaspoon celery seed</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup plain yogurt</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup buttermilk</li>
<li itemprop="ingredients" style="font-style: italic;">2 heaping tablespoons whole wheat flour</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1 medium lemon (about 2 - 3 tablespoons)</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt and fresh cracked black pepper to taste</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup sour cream</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup fresh parsley, chopped</li>
</ul>
<span class="st"><span class="st">Instructions:<br />
</span></span><br />
<ul>
<li itemprop="recipeInstructions">In a large saucepan, melt the
butter over medium heat. When hot, add the onions and sauté for 5 to 7
minutes or until softened and translucent. Raise the heat slightly, add
the mushrooms. and sauté for another 5 minutes or until the mushrooms
are cooked and just begin to release their juices. Add the dill,
paprika, chili, tamari and vegetable stock or water. Simmer on low heat,
uncovered, for 12 to 15 minutes.</li>
<li itemprop="recipeInstructions">In a medium bowl, whisk together
the yogurt, buttermilk, and flour. Stir the yogurt mixture into the pot.
Cover and cook gently for another 12 to 15 minutes. Add the lemon
juice, and season with salt and pepper to taste. Remove from the heat
and stir in the sour cream and parsley. </li>
<li itemprop="recipeInstructions">Serve hot or warm, garnished with chopped dill, parsley or a sprinkle of paprika.</li>
</ul>
Makes <span itemprop="recipeYield">4 to 6 servings</span><br />
<span class="st"><span class="st"> </span></span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-63036566665557802492018-09-15T00:21:00.000+07:002018-09-15T00:21:15.726+07:00Buttermilk Pancakes with Roasted Strawberries recipe<div class="separator" style="clear: both; text-align: center;">
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<br />Very true, but what use are kind words spoken about strawberries if one
is not eating them? The summer's first pint of local strawberries
finally arrived in my home this week and it was with no delay that I
paid my own tribute which, while not as lyrical as Butler's, would taste
that much sweeter.<br />
<br />
This recipe was copied from a cookbook years ago, long before I thought
to start a food blog and became concerned with proper attributions, and
so I've entirely forgotten what book it may have been except that I
recall it had belonged to someone's Jewish grandmother. I apologize to
whomever wrote the book, but at least the reputation of Jewish
grandmothers will not suffer. Ridiculously simple and with little added
sugar to let the natural sweetness of fresh strawberries shine, these
baked pancakes are soft and creamy and slightly chewy inside with just
the finest lightly crisp exterior, rather like a baked custard. Do not
spoil with syrup, they are absolutely perfect as they are!<br />
<br />
Although these are strawberry pancakes by right and parentage, I had a
few fresh apricots left in the kitchen and couldn't help turning one of
the two pancakes the recipe makes into an apricot-and-strawberry version
with a few slices of apricot. I'm sure the strawberries didn't mind — I
know that I didn't!<br />
<br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons butter</li>
<li itemprop="ingredients" style="font-style: italic;">4 large eggs, separated</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup milk</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup all-purpose flour</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">1 pint (2 cups) strawberries, hulled and halved (or quartered if they are very large)</li>
<li itemprop="ingredients" style="font-style: italic;">icing sugar (optional)</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Heat an oven to 425°. Place 1 tablespoon of butter in each of two deep 9-inch pie plates. Put in the oven to melt.</li>
<li itemprop="recipeInstructions">Beat the egg whites until stiff. In a medium mixing bowl, beat the egg yolks with the milk, flour, sugar and vanilla.</li>
<li itemprop="recipeInstructions">Fold the egg whites into the
batter. Remove the pie plates from the oven and pour half of the batter
into each. Arrange the strawberries on top.</li>
<li itemprop="recipeInstructions">Bake for 15 to 20 minutes, until golden on top and a cake tester or toothpick inserted in the middle comes out clean.</li>
<li itemprop="recipeInstructions">Remove from the oven and run a
rubber spatula around the edges of the pan to loosen the pancake.
Sprinkle with icing sugar if using, and cut into slices for serving hot
or warm.</li>
</ul>
Makes <span itemprop="recipeYield">two 9-inch pancakes</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-63598648335002182032018-09-15T00:13:00.002+07:002018-09-15T00:13:59.248+07:00Ricotta Cheesecake with Mixed Berries and Balsamic Vinegar<div class="post-title entry-title">
<span itemprop="description">A gorgeous, rich and tangy smooth ricotta
and goat cheese cheesecake topped with a tart and peppery field berry
mixture — a winner at any table. </span>Ricotta Cheesecake with Mixed Berries and Balsamic Vinega,
Normally I don't indulge in sweets and desserts but I couldn't resist this recipe that I found in the early summer edition of Food and Drink. It was also an opportunity to try out my homemade graham crackers
as a base for the cake. There is a relatively small amount of sugar in
this cake, but it is rich, so you will want to share with your friends
and family, as I did.</div>
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Base:<br />
</div>
<ul>
<li itemprop="ingredients" style="font-style: italic;"> 2 cups crushed graham crackers</li>
<li itemprop="ingredients" style="font-style: italic;"> 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces</li>
</ul>
Cheesecake:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 cups ricotta cheese</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup soft goat cheese</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons grated lemon rind</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup sugar</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons unbleached all-purpose or spelt flour</li>
<li itemprop="ingredients" style="font-style: italic;">3 large eggs</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of sea salt</li>
</ul>
Berry topping:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">4 cups mixed berries ( halved strawberries, blueberries, blackberries or raspberries)</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons of lemon juice</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 tablespoon of sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup of balsamic vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 teaspoon fresh cracked black pepper</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Put the crushed graham crackers in a large bowl and set aside. </li>
<li itemprop="recipeInstructions">Melt the butter in a saucepan over
medium-low heat for 10 to 12 minutes, stirring occasionally, until the
butter begins to brown around the edges and smells nutty. Pour the
butter into the bowl with the graham crumbs and stir well to combine.
Let the mixture cool for a while and then transfer to a 9-inch
springform pan, pressing the mixture down firmly and pushing up the side
of the pan a bit (about 1 inch). Chill while you prepare the rest of
the ingredients.</li>
<li itemprop="recipeInstructions">Preheat an oven to 300°. Combine
the ricotta, goat cheese and lemon rind in a large bowl. Beat with an
electric hand mixture on medium speed for roughly 2 minutes until well
combined and smooth. Reduce the mixture speed and add the sugar and
flour, mixing until well combined. Add the eggs, 1 at a time, beating
until each egg is incorporated into the mixture. Now stir in the vanilla
and salt. Pour into the prepared crumb base and bake for 50 to 60
minutes or until set in the middle — check by inserting a cake tester or
knife. Let cool for a bit and then chill in the fridge until the cake
is set. </li>
<li itemprop="recipeInstructions">Meanwhile, toss the berries
together with the lemon juice and sugar in a large bowl and set aside.
Put the vinegar and black pepper into a small pot and bring to a boil.
Reduce the heat to medium and simmer until the mixture begins to thicken
up and turns syrupy. Pour the syrup over the berries, stirring to
combine. Spoon the berry mixture over the chilled cake.</li>
<li itemprop="recipeInstructions">Remove the side of the pan, slice. and serve.</li>
</ul>
Makes <span itemprop="recipeYield">6 to 8 servings</span><br />
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Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-57375277685213280082018-09-15T00:06:00.003+07:002018-09-15T00:06:52.573+07:00Goat Cheese Cheesecake with Mixed BerriesAnother borrowed cookbook, yet another recipe to try. Four-Star Desserts<img alt="" border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEhduBrExNoR6E-BuzAtJnEvi3rxXTqfrNj6Ket5Iz_CKJoMfnLVyMhYFBYdwU9a9eXQP-HTaAeguxzDIzX3Gvvw39Nh75z5wdGMp14l1oIuEoKqH2V3pWKmj39KEoPjtW2bI_0RZUlslvpZcgEFNOPRhlDjrR81SY5Ue1BYxWfhd-NEO2o=s0-d" style="border: none !important; margin: 0px !important;" width="1" />
by Emily Lucketti contains many heavenly-looking recipes, a good number
of them calling for fresh fruit. I just couldn't resist this savory
goat cheesecake with mixed berries. It reminds me of angel food cake,
but it is not as sweet and contains very little flour. Honestly, I could
have eaten the whole thing myself, but as is my usual practice, I
shared with friends and family.<br />
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Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">11 oz (310 g) goat cheese</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup white sugar</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">zest from 1/2 lemon</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1/2 lemon</li>
<li itemprop="ingredients" style="font-style: italic;">6 large eggs, separated</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons unbleached white flour</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 pint (1 cup) blackberries</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 pint (1 cup) raspberries</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Preheat the oven to 350°.</li>
<li itemprop="recipeInstructions">Butter and line the bottom of a 9-inch round cake pan with parchment paper. Sprinkle with powdered sugar.</li>
<li itemprop="recipeInstructions">In a medium mixing bowl, combine
the goat cheese, sugar, vanilla, lemon zest and juice until smooth. Add
the egg yolks, two at a time, mixing well between each addition. Mix in
the flour. </li>
<li itemprop="recipeInstructions">In a small bowl, beat the egg
whites until soft peaks form. Gently fold the egg whites into the goat
cheese mixture until combined. Transfer the batter to the cake pan.</li>
<li itemprop="recipeInstructions">Bake the cake for 25 to 35 minutes
or until lightly browned and a cake tester or toothpick inserted into
the middle of the cake comes out clean. Remove from heat and let the
cake cool in the pan.</li>
<li itemprop="recipeInstructions">Invert onto a plate then invert again onto another plate or serving platter. Top with berries and serve.</li>
</ul>
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Makes <span itemprop="recipeYield">6 to 8 servings</span><br />
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-74295507825712832752018-09-15T00:01:00.001+07:002018-09-15T00:01:29.560+07:00Hungry Couple: Blueberry Ricotta Cream Cheesecake<span class="st">Recipe for cream cheese and <em>ricotta cheesecake</em>, baked in a pastry crust and topped with a <em>blueberry</em> compote. </span><span class="st"><span class="st">Simple, rich and creamy baked <em>ricotta cheesecake</em> with plump cooked <em>blueberries</em>.<em> </em></span></span><span class="st"><span class="st"><span class="st"><em>Blueberry Ricotta Cheesecake</em> with Almond Crumble - A gluten free light dessert perfect for summer!</span></span></span><br />
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<span class="st"><span class="st"><span class="st">One of the items on my ongoing list of recipes to make has been a baked
cheesecake. Until recently I had never made a cheesecake of any sort,
although cheesecake is certainly one of my favorite desserts. I have
very fond memories of the no-bake cherry cheesecake my Mom used to make
for me.<br />
<br />
I don't very often have dessert, as most of the meals I make I find
quite satisfying in themselves, but when I found this recipe for
blueberry ricotta cheesecake in my bulging binder of food ideas I simply
could not resist. It's a fancy looking cake but actually pretty easy to
make — and needless to say, it's rich, creamy and absolutely heavenly
to taste.</span></span></span><br />
<br />
<span class="st"><span class="st"><span class="st"> </span></span></span><br /><span class="st"><span class="st"><span class="st">Cheesecake:<br />
</span></span></span><br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 lb (450 g or 1 3/4 cups) cream cheese</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup white sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1 lb (450 g or 1 3/4 cups) smooth ricotta cheese</li>
<li itemprop="ingredients" style="font-style: italic;">zest and juice from 1/2 lemon</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons of vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of salt</li>
<li itemprop="ingredients" style="font-style: italic;">4 eggs</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup unbleached white flour</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup fresh or frozen blueberries</li>
</ul>
<br />
Instructions:<br />
<br />
<ul>
<li itemprop="recipeInstructions">Preheat an oven to 300° and butter a 9-inch springform pan.</li>
<li itemprop="recipeInstructions">In a large bowl, cream together the
cream cheese and sugar with an electric mixer set to medium until
smooth. Add the ricotta, lemon zest and juice, vanilla and salt. Blend
until well mixed. Add two of the eggs, beat for a minute, and then add
the remaining two eggs and beat for another minute. Add the flour and
beat on low speed until well mixed. Fold in the blueberries and transfer
to the prepared pan.</li>
<li itemprop="recipeInstructions">Bake for 80 minutes or until the
the cake is set and golden. Turn off the oven, open the door slightly,
and let the cake sit for another 20 minutes.</li>
<li itemprop="recipeInstructions">Transfer the cake to a wire rack and let it cool completely before removing the sides of the spring form pan.</li>
</ul>
Blueberry sauce:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 cups fresh or frozen blueberries</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup white sugar</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1 lemon</li>
<li itemprop="ingredients" style="font-style: italic;">1 heaping tablespoon corn starch</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Combine the blueberries, sugar,
lemon juice and corn starch in a medium saucepan. Gently bring the
mixture to a boil over medium heat. Stir for 5 minutes or until slightly
thickened. Remove from heat and let cool for 15 minutes. </li>
<li itemprop="recipeInstructions">Spoon the blueberry sauce over the
top of the cheesecake. Cut into wedges and serve. Refrigerate unused
portions and eat within 2 days.</li>
</ul>
Makes <span itemprop="recipeYield">8 servings</span><br />Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-82973742823408376702018-09-14T23:51:00.002+07:002018-09-14T23:51:36.153+07:00Chickpea Patties Smothered in Vegetable Gravy <span itemprop="description">Simple and nourishing spiced chickpea patties served with a thick spiced gravy made from fresh vegetables, </span>This recipe was part of a mini feast I cooked up for my husband and best
friend Basil. Chickpeas are likely my favorite legume and, served with a
thick spicy vegetable gravy, the meal was pronounced a "classic"
according to Basil. I served this dish with a Tomato and Goat Cheese Crustless Quiche with quinoa.<br />
<br />
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<br />
<br />
I never can resist experimenting in the kitchen, even when the
temperatures soar here in London. Factor in the humidity, and you figure
there is a likelihood that one could spontaneously combust. I tend to
stick with salads more often than not when it is 30°C or higher, but
sometimes I get a craving and cook up something a little fancier.
Really, these spicy and nourishing patties don't take long to mix up and
fry, and the wonderfully fragrant fresh vegetable gravy is
straightforward too, especially if you have a sous chef to help out with
the prep. Thanks to hubby for helping out.<br />
<br />
These patties can even be made into delicious veggie burgers, with some
of the gravy spooned onto the patty, along with other toppings. To make
the patties vegan friendly, use a flax egg instead of a dairy egg and
omit butter. The vegetable gravy can be made ahead of time and warmed in
a pan with a little added water. It will keep in the refrigerator for
several days in a sealed container, and makes a wonderful addition to
cooked rice or all kinds of other dishes, so if you are making burgers
with these chickpea delights, then consider using the gravy on the side
with anything else you desire.<br />
<br />
<b>Chickpea patties:</b><br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)</li>
<li itemprop="ingredients" style="font-style: italic;">1 large clove garlic, crushed or minced</li>
<li itemprop="ingredients" style="font-style: italic;">1 small bunch of green onions, trimmed and sliced</li>
<li itemprop="ingredients" style="font-style: italic;">3 to 4 green or red chilies, seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">5 to 6 sun-dried tomatoes</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons ground cumin</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons ground coriander</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup fresh cilantro, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 egg, beaten, or 1 flax egg (*see note) </li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons unbleached, whole wheat or quinoa flour</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt to taste</li>
<li itemprop="ingredients" style="font-style: italic;">fresh cracked black pepper to taste</li>
<li itemprop="ingredients" style="font-style: italic;">sesame oil for frying</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Rinse the chickpeas and soak
for 8 hours or overnight covered in several inches of water with a
little yogurt whey or lemon juiced added. Drain and rinse, then
transfer to a large heavy-bottomed saucepan and cover with several
inches of fresh water. Bring to a boil, reduce the heat to medium-low,
cover and simmer for 1 to 1 1/2 hours or until the chickpeas are tender.
Remove from heat and drain.</li>
<li itemprop="recipeInstructions">Meanwhile, soak the sun-dried tomatoes in hot water for 20 to 30 minutes, then drain and chop.</li>
<li itemprop="recipeInstructions">Place the cooked chickpeas in a
food processor and add the garlic, green onions, chilies, sun-dried
tomatoes, cumin, coriander and cayenne. Process to a coarse paste.
Transfer to a large bowl and stir in the cilantro, egg, flour, salt and
black pepper. Stir well to combine.</li>
<li itemprop="recipeInstructions">Flour your hands and shape the
dough into 10 to 12 patties about 1/2-inch thick and 3 inches in
diameter. Cover with plastic wrap and refrigerate for at least 30
minutes. </li>
<li itemprop="recipeInstructions">Heat 1/4 cup of sesame oil in a
non-stick skillet over medium heat. When hot, fry the patties for about 3
minutes, flip, and cook for another few minutes until lightly browned
on each side. Drain on paper towels and keep warm in a 150° oven.</li>
<li itemprop="recipeInstructions">*Note: To make one flax egg,
combine 1 tablespoon ground flax seeds with 3 tablespoons water. Let sit
for 15 minutes before using.</li>
<li itemprop="recipeInstructions">Serve warm covered with generous spoonfuls of warm vegetable gravy (recipe below).</li>
</ul>
<b>Vegetable gravy:</b><br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 tablespoon butter or olive oil(optional)</li>
<li itemprop="ingredients" style="font-style: italic;">1 small onion, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 large clove garlic, minced or crushed</li>
<li itemprop="ingredients" style="font-style: italic;">2 to 3 green or red chilies, seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">2 celery stalks, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon sea salt</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon dried tarragon</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon fresh thyme (1/2 teaspoon dried)</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups vegetable stock or water</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons cornstarch</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups mixed chopped fresh vegetables (I used zucchini, green pepper, cauliflower, green beans and white mushrooms)</li>
<li itemprop="recipeInstructions">Note: avoid using root vegetables</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Heat the oil and butter in a
large heavy-bottomed saucepan over medium heat. When hot, add the onion
and stir for 10 minutes or until the onion begins to brown. Now add the
garlic, chilies, cayenne, celery, salt, tarragon and thyme, and continue
to fry for 5 minutes. Add 1 cup of the vegetable stock or water to the
pan and simmer for 5 to 6 minutes. </li>
<li itemprop="recipeInstructions">Meanwhile, whisk the remaining cup
of vegetable stock or water together with the cornstarch in a small
bowl. Increase the heat under the pan to medium-high and stir in the
whisked cornstarch and stock or water. Continue to simmer for a few
minutes, and then add the vegetables. Reduce the heat to medium-low and
simmer, stirring occasionally, until the vegetables are tender and the
gravy has a thick consistency.</li>
<li itemprop="recipeInstructions">Refrigerate for up to 3 to 4 days in a sealed container and gently reheat in a saucepan with a little added water.</li>
</ul>
Makes <span itemprop="recipeYield">10 to 12 burger-size patties</span> and <span itemprop="recipeYield">4 cups</span> of vegetable gravyPohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-38938909667395612782018-09-14T23:46:00.001+07:002018-09-14T23:46:29.770+07:00Tempeh Stuffed Mushroom Tapas<span itemprop="description">Plump and juicy mushrooms stuffed with a
savory mixture of spiced quinoa and smoky chipotle fried tempeh — a
delicious and surprisingly nourishing appetizer. </span>Food is a central feature of pretty much any holiday gathering that I
can think of, and this is especially true of winter celebrations. Not
only do we need to eat, but we like to eat, and us cooks tend to get
more creative and ambitious with our culinary offerings on special
occasions.<br />
<br />
<br />
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<div style="text-align: center;">
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<br />
<br />
Unfortunately, vegans, vegetarians and carnivores alike are all too
familiar with the frustrations of holiday gatherings precisely because
of the central role food plays at such times. Winter holiday gatherings
and meals are traditionally dominated by meat, poultry and fish, and
thus our more carnivorous family and friends serve up meals without a
knowledge of what makes for balanced, filling and delicious vegan and
vegetarian fare, apprehensive because they want us to enjoy the culinary
aspect of the festive occasion as much as they do. Similarly, even
experienced vegan and vegetarian cooks preparing the bulk of the holiday
spread hope they can provide enough dishes to satisfy the appetite and
stimulate the palates of all their diners, especially if neither meat
nor seafood is served.<br />
<br />
You can imagine my delight then when I was contacted by Zel Allen who offered me a complimentary copy of her new book, Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year's Day<img alt="" border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgGFAWe6_h_KFoAhyphenhyphenxP5mxFet8ED13Yza7Et7oekneDMsDWDYeA0F5f1nh-ecKfBOkC4476W0frIOHHhkbBvgj5rZScvLUflPkwET756iprzSM46xNeTTA6m3KNIolKEAJGxIC-I2uGrpwD0of-ZH5YNkLh6onTmc532rNlrl3SqKjX0q8=s0-d" style="border: none !important; margin: 0px !important;" width="1" />.
I've been a vegetarian for over 20 years and have learned to adapt and
often make much of the food for family dinners enjoyed by carnivores as
much as by the vegetarians present. But you never can have enough
recipe ideas, and the unique charm of this book is that it is
specifically designed for special occasions with recipes free of all
animal products.<br />
<br />
Ms. Allen stays true to the flavors and pairings traditionally
associated with Thanksgiving, Christmas, Hanukkah, Kwanzaa and New Year
celebrations. Between the covers you will find unique, elegant and often
bold recipes of varying complexity for appetizers, starters, graceful
comfort foods, sensuous mains and sides, irresistible desserts and
treats, and even beverages to suit the occasion. The innovative
offerings are made with ingredients that are accessible to most cooks
and you'll be pleasantly surprised how easy and straightforward the
recipes are to prepare. The grace and distinction that characterizes
each dish will leave everyone satisfied. Equally important is that the
food is presented with a view to healthful eating, so you needn't feel
too guilty if you find yourself over-indulging. This is a book that will
have you counting your blessings rather than your calories.<br />
<br />
After flipping through the pages, my appetite stimulated, I just had to start cooking right away.<br />
<br />
Mushroom connoisseur that I am, the first dish I tried was tempeh bacon
stuffed mushrooms. Of course, this is a vegan recipe, so there is no
actual bacon included. I adapted the recipe because I enjoy playing with
different flavor combinations and textures. Ms. Allen certainly seems
to enjoy doing the same. <br />
<br />
I fried tempeh strips in oil sprinkled with smoky chipotle powder until
crispy instead of using tempeh bacon, substituted quinoa for the bread
cubes, and spiced it up further to achieve a smoky flavor with the
rather liberal use of the chipotle powder in the stuffing too. In
addition, I came up with a light salad dressing for the leaves that line
the plates.<br />
<br />
The recipe for these luscious little tapas appears in the New Year
celebration chapter of the book but I think they would be a welcome
treat for any occasion. Serve as appetizer or as a feature on a tapas
platter. Myself, I could easily eat a good few of these for dinner, all
by myself, and come away from the table quite satisfied.<br /><br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">12 to 15 large button mushrooms</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups water</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons tamari</li>
</ul>
Tempeh:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons sesame or peanut oil</li>
<li itemprop="ingredients" style="font-style: italic;">6 oz (170 g) tempeh, cut into 1-inch strips</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon chipotle powder</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon paprika</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt to taste</li>
</ul>
Stuffing:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">small handful of sun-dried tomatoes</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup raw cashews</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup cooked quinoa</li>
<li itemprop="ingredients" style="font-style: italic;">1 large tomato, partially seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 scallions, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons fresh chives, minced</li>
<li itemprop="ingredients" style="font-style: italic;">1 jalapeño, seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon chipotle powder</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1 lemon (3 tablespoons)</li>
<li itemprop="ingredients" style="font-style: italic;">fresh ground black pepper to taste</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt to taste</li>
</ul>
Salad:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons champagne, white wine or rice vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">a few splashes of white balsamic vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">fresh ground black pepper</li>
<li itemprop="ingredients" style="font-style: italic;">fresh salad greens</li>
</ul>
Garnish:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">small handful of fresh parsley, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 jalapeño, cut into thin strips</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Remove the stems from the
mushrooms and wipe clean with a damp cloth. Bring the water and tamari
to a boil over high heat in a large skillet. Add the mushroom caps and
cook for 3 to 5 minutes, flipping them occasionally, until just tender
but not shrunken — take care not to overcook them. Remove with a slotted
spoon, drain on paper towels, and set aside.</li>
<li itemprop="recipeInstructions">Wipe the skillet clean and return
to the stove. Turn the heat down to medium and heat the oil. When hot,
add the tempeh pieces and sprinkle with chipotle powder, paprika and
some salt. Stir to coat. Fry the strips, flipping often, until browned
and crisp on both sides. Remove from the pan. When cool enough to
handle, chop the strips into small pieces.</li>
<li itemprop="recipeInstructions">Meanwhile, soak the sun-dried
tomatoes in hot water for 20 minutes, then drain and chop. Grind the
cashews into fine crumbs using a grinder or food processor. </li>
<li itemprop="recipeInstructions">Transfer the cashews to a medium
bowl and add the chopped tempeh, sun-dried tomatoes, quinoa, fresh
tomato, scallions, chives, jalapeño, chipotle powder, cayenne, lemon
juice, black pepper and a few pinches of salt. Stir well to combine.
Add a little water or soaking liquid from the sun-dried tomatoes if the
mixture is too dry. Taste and adjust the seasoning. Fill each mushroom
with a generous scoop of the stuffing. </li>
<li itemprop="recipeInstructions">To serve, whisk together the olive
oil, vinegars and black pepper to taste in a small bowl. Line serving
plates or a serving platter with fresh greens and sprinkle with the
dressing. Arrange the stuffed mushroom caps on the salad and garnish
each with chopped fresh parsley and thin strips of jalapeño.</li>
</ul>
Makes <span itemprop="recipeYield">12 to 15 appetizers</span><br />
<br />
<span itemprop="recipeYield">Then I was intrigued and tempted by Santa's favorite panforte.
This nut and dried fruit chunky, sweet and chewy treat is highly
addictive — I could barely control the urge to eat more than a few small
squares at one sitting. </span><br />
<span itemprop="recipeYield"><br /></span>
<br /><span itemprop="recipeYield">Now I am eager to try some of the dazzling vegetable dishes and
substantial mains in addition to more starters, little bites and
tempting desserts. Topping the entrée list are pistachio and sweet pea
torte with roasted-tomato aïoli, savory lentil terrine with
mushroom-wine sauce, savory chickpea Yule log and shiitake tornadoes in
cashew cream sauce. Glazed beets in maple-balsamic sauce and
chestnut-smothered brussels sprouts are appealing sounding side
vegetables dishes and you couldn't go wrong with wild rice and chestnut
pilaf or curried pumpkin-peanut soup. My list of appetizers and starters
to make is already quite extensive, and I'm intrigued by a recipe for
homemade Parmesan cheese made with almonds and anxious to try some of
the vegan pastries.<br />
<br />
Though all of the recipes are vegan, vegetarians could adapt some of
them to include dairy. But vegetarian that I am, after test tasting some
of the recipes, I don't think you will feel the need to do so. <br />
<br />
Vegan for the Holidays<img alt="" border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgGFAWe6_h_KFoAhyphenhyphenxP5mxFet8ED13Yza7Et7oekneDMsDWDYeA0F5f1nh-ecKfBOkC4476W0frIOHHhkbBvgj5rZScvLUflPkwET756iprzSM46xNeTTA6m3KNIolKEAJGxIC-I2uGrpwD0of-ZH5YNkLh6onTmc532rNlrl3SqKjX0q8=s0-d" style="border: none !important; margin: 0px !important;" width="1" />
is a festive guide to help you create your own special meals that will
be sure to impress everyone present. Vegans surely won't be
disappointed, carnivores won't miss the meat, and vegetarians won't miss
their dairy. Ms. Allen certainly demonstrates that vegan food is far
from boring. I will be cooking from this book all year long, no matter
the occasion. Don't be surprised if your non-vegan friends start asking
you for recipes after trying some of the fare.</span><br />
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-41350222526986283602018-09-14T23:41:00.000+07:002018-09-14T23:41:14.893+07:00Recipe: Smoked Gouda Gougeres<span class="st">Airy, elegant French <em>cheese</em> puffs, known as <em>gougères</em>, deliver toasty flavor within delicately crisp shells. Bonus: Ours are a cinch to make. </span><span class="st"><span class="st">Light, airy and delicious <em>smoked Gouda</em> cheese puffs — a great hors d'oeuvre or snack.</span></span><br />
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<br />
<span class="st"><span class="st">I picked up a copy of the Autumn edition of Food and Drink magazine
the other day. As expected, the focus is on the fruits of the harvest
and other foods that Canadians enjoy during the Fall. With cooler
temperatures setting in, more substantial and warming foods are favored.
The glossy images had me craving many foods at once and I'll be trying
several recipes from this issue over the next few months. <br />
<br />
One of the first recipes that caught my eye was for black pepper Gouda
gougères. For those unfamiliar with the term, gougères are a savory
French-style cheese puff that is often made with Gruyère cheese, and
sometimes stuffed with other ingredients. Any flavorful cheese can be
used. I decided to try the recipe with smoked Gouda, but feel free to
substitute Gruyère, aged sharp Cheddar, or even goat cheese. <br />
<br />
<a href="https://www.blogger.com/null" name="more"></a>These delightful little airy puffs can be served with a red pepper dip, or just on their own, as I enjoyed them.</span></span><br />
<br />
<span class="st"><span class="st">Ingredients:<br />
</span></span><br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 cup water</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup unsalted butter</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon sea salt</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup unbleached all-purpose flour</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon ground cumin</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon paprika</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">4 eggs</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons fresh chives, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon fresh thyme, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups crumbled or grated smoked or black pepper Gouda cheese</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Line two baking sheets with parchment paper. </li>
<li itemprop="recipeInstructions">In a medium saucepan, bring the
water, butter and salt to a boil over high heat. Immediately add the
flour, paprika, cumin, and cayenne, reduce the heat to low, and stir
until the mixture forms into a smooth ball that separates from the sides
of the pan — about 1 minute. </li>
<li itemprop="recipeInstructions">Remove the pan from the heat and beat with a wooden spoon for a few minutes. </li>
<li itemprop="recipeInstructions">Now add 1 egg and the chopped herbs
to the pan. Beat until thoroughly blended and repeat, adding 1 egg at a
time. Add the cheese to the pan in small handfuls, stirring between
additions. </li>
<li itemprop="recipeInstructions">Drop the mixture in rounded tablespoon portions onto the prepared baking sheets, leaving roughly an inch between each puff. </li>
<li itemprop="recipeInstructions">Bake in a preheated 400° oven for
10 minutes. Reduce the heat to 350° and bake for an additional 20
minutes or until the puffs are golden brown. Cool slightly on a wire
rack and serve warm. </li>
</ul>
Makes <span itemprop="recipeYield">35 to 40 cheese puffs</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-90691862955522193912018-09-14T23:32:00.000+07:002018-09-14T23:32:27.689+07:00Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olives <div class="post-title entry-title">
Stuffed Mushrooms with Sun-Dried Tomatoes, Goat Cheese and Olive,
<span itemprop="description">Earthy mushrooms stuffed with all kinds of
wonderful savory flavors, from tart sun-dried tomatoes and Kalamata
olives, spices and jalapeños, to creamy and salty goat cheese — an
amazing appetizer for any occasion!</span></div>
<div class="post-title entry-title">
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<div class="post-title entry-title" style="text-align: center;">
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<div class="post-title entry-title">
<br /></div>
<div class="post-title entry-title">
<span itemprop="description"> </span>Craving mushrooms and inspired by Soma's stuffed mushroom recipe,
I came up with these spicy delights containing my favorite trio of
sun-dried tomatoes, goat cheese and olives. The earthly mushrooms are
complimented perfectly by the sharp and tart flavors of the stuffing. I
served them as part of homespun gourmet dinner with a mixed green and
beet salad with fried haloumi cheese, but these would be an ideal choice
to serve as an appetizer to guests, or as part of a meal made up of
little bites or tapas. </div>
<div class="post-title entry-title">
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<div class="post-title entry-title" style="text-align: center;">
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<div class="post-title entry-title">
Ingredients:<br />
</div>
<ul>
<li><span itemprop="ingredients" style="font-style: italic;">8 to 10 large button mushrooms</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 tablespoon butter</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">2 teaspoons olive oil</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/3 cup sun-dried tomatoes</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 shallot, finely chopped</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 large jalapeño, finely chopped</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/2 teaspoon cayenne</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/2 teaspoon paprika</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/4 teaspoon saffron</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">2 tablespoons fresh parsley, finely chopped</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 teaspoon lemon juice</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/4 cup Kalamata olives, pitted and finely chopped</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/4 to 1/3 cup soft goat cheese</span></li>
</ul>
Instructions:<br />
<ul>
<li><span itemprop="recipeInstructions">Soak the sun-dried tomatoes in hot water for 20 minutes. Chop the soaked tomatoes into small bits and set aside.</span></li>
<li><span itemprop="recipeInstructions">Wipe the mushrooms with a damp
cloth. Carefully scoop out the stems using a knife and small spoon. Chop
the stems into very fine bits and set aside.</span></li>
<li><span itemprop="recipeInstructions">Heat the butter in a large
frying pan over medium high heat. When hot, add the mushroom caps to the
pan and sauté them for a few minutes, flipping often, until they begin
to brown. Remove from pan and again set aside.</span></li>
<li><span itemprop="recipeInstructions">Reduce the heat to medium,
add the olive oil to the pan and then toss in the shallots. Stir and fry
for a minute or two, and then add the chopped stems and jalapenos.
Sauté, stirring frequently, for about five minutes. Now add the
sun-dried tomatoes, lemon juice, saffron, cayenne, paprika, parsley,
salt and pepper. Cook for another minute and transfer the mixture to a
small bowl. Stir in the goat cheese and olives and stir until everything
is well combined.</span></li>
<li><span itemprop="recipeInstructions">Spoon the filling into the mushroom caps.</span></li>
<li><span itemprop="recipeInstructions">Coat the bottom of a baking
pan with a bit of olive oil. Transfer the stuffed mushrooms to the pan.
Bake in a preheated 350° oven for roughly 10 minutes. Garnish with a bit
of fresh parsley if desired.</span></li>
</ul>
Makes <span itemprop="recipeYield">8 to 10 appetizers</span><div class="post-title entry-title">
<br /></div>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-69095668794742347212018-09-14T23:24:00.000+07:002018-09-14T23:24:23.184+07:00Nigella's Fresh Gingerbread with Lemon IcingIt's not often that I make decadent cakes, but for special occasions I
can be persuaded to make exceptions and certainly cannot resist a few
bites myself. But I am decidedly a savory girl who nonetheless enjoys
baking.<br />
<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<br />
The occasion this time was my husband's birthday. It used to be a
tradition for him to have gingerbread cake on his birthday when he was a
child. The ones he remembers were made with mixes, but whenever
possible I make everything from scratch. This recipe, that I adapted
from Nigella Lawson's glorious and truly tempting collection How to Be a Domestic Goddess<img alt="" border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEgq-wKJFYYPLDbrh42R-mYEirG66YAss_bch3jlajsUu_B5MzEGn6zlZcIR9R0g_shVOxedAVzV3L4E1fte-ZBRpVVAGRND9p6Vfa3OqPTuGdJJentfmdk9M4gnTcQyoTO6VUkRwJZ8sze19bOu_fw4vsi8AuCpgHnTFgfCSfow0l8ejt0=s0-d" style="border: none !important; margin: 0px !important;" width="1" />, was especially appealing because it calls for fresh ginger rather than the powdered stuff. <br />
<br />
I made several substitutions to match the ingredients I had on hand and
it worked out even better than expected. Nigella is indispensable to
novice and experienced bakers alike. As an added bonus, this cake —
closely related to a brownie really — takes very little time to mix up.
If you wish to impress your friends and loved ones, you just can't go
wrong with this one.<br />
<br />
<a href="https://www.blogger.com/null" name="more"></a>Baking tip: To prevent brown sugar from drying out
and clumping together, store in an airtight jar with a clay disc. I
don't go through very much sugar, and I've found the little disc keeps
the sugar soft and fresh for months.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li><span itemprop="ingredients" style="font-style: italic;">2/3 cup unsalted butter</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">3/4 cup brown sugar</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1/2 cup honey</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">3/4 cup molasses</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">2 teaspoons fresh ginger, finely grated</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 teaspoon ground cinnamon</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 cup yogurt</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">2 large eggs</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 teaspoon baking soda, dissolved in 2 tablespoons warm water</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">2 1/3 cups + 2 tablespoons unbleached white flour</span></li>
</ul>
Icing:<br />
<ul>
<li><span itemprop="ingredients" style="font-style: italic;">1 tablespoon fresh lemon juice</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">1 1/3 cup icing sugar, sifted</span></li>
<li><span itemprop="ingredients" style="font-style: italic;">approx. 1 tablespoon warm water</span></li>
</ul>
Instructions:<br />
<ul>
<li><span itemprop="recipeInstructions">Grease a 12 × 9 inch pan and then line with parchment paper.</span></li>
<li><span itemprop="recipeInstructions">In a medium sauce pan, melt
the butter combined with the brown sugar, honey, molasses, ginger and
cinnamon over medium heat, stirring often. In a small bowl, beat the
eggs with a wire whisk and then add the yogurt and baking soda and
water. Whisk a few times and set aside.</span></li>
<li><span itemprop="recipeInstructions">When the butter is melted, remove the pot from the heat and stir in the yogurt and egg mixture.</span></li>
<li><span itemprop="recipeInstructions">Put the flour in a large bowl
and add the liquid ingredients to the flour. Beat together until
everything is well combined. Transfer to the prepared pan and bake in a
preheated 325° oven for roughly 45 minutes, or until the gingerbread
rises and firms up. Nigella says to not overcook, as the gingerbread is
especially nice when sticky and she also notes that it continues to bake
a bit when removed from the oven. I tested it with a cake tester at the
45 minute point and it seemed just right.</span></li>
<li><span itemprop="recipeInstructions">Let cool completely before
icing the cake. To make the icing, whisk together the lemon juice and
icing sugar and then gradually add as much water as you need to get a
nice thick icing. Spoon over the cake and smooth out with a knife. Once
it is set, cut into squares and serve.</span></li>
</ul>
Makes <span itemprop="recipeYield">20 squares</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-561864531373897372018-09-14T23:18:00.000+07:002018-09-14T23:18:31.281+07:00Spiced Pumpkin Gingerbread Waffles RecipeThere's nothing much more satisfying on a chilly winter morning than a
hot cup of coffee and a large fresh-cooked pumpkin gingerbread waffle
hot out of the iron and smothered with butter and warm maple syrup.
The heavenly aroma of these waffles toasting on the griddle iron would
be worth the trouble of making them alone. Once they're on the plate,
you'll want to savor the light and chewy feeling in your mouth and let
the irresistible flavors of dark molasses and gingerbread spices linger
on your tongue for as long as you can. These might be the tastiest
waffles you'll have ever eaten!<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<br />
Dry ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">3 cups all-purpose flour</li>
<li itemprop="ingredients" style="font-style: italic;">4 teaspoons baking powder</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons ground ginger</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons ground cinnamon</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cloves</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground nutmeg</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon ground cardamon</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon sea salt</li>
</ul>
Other ingredients:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">4 large eggs</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup brown sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup cooked puréed pumpkin</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/4 cups milk</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup molasses</li>
<li itemprop="ingredients" style="font-style: italic;">1 stick (1/2 cup or 8 tablespoons) unsalted butter, melted</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Preheat an oven to 250°.</li>
<li itemprop="recipeInstructions">Combine the dry ingredients in a
large mixing bowl. In a separate bowl, whisk or beat together the eggs
and brown sugar together until frothy. Mix in the pumpkin, milk,
molasses and melted butter. Pour into the dry ingredients and mix until
just combined.</li>
<li itemprop="recipeInstructions">Preheat the waffle iron. When hot,
brush lightly with oil and spoon a scant cup of the batter on to the
iron if using a belgian waffle iron (if using a smaller iron, adjust the
amount of batter accordingly). Cook according to manufacturer's
suggestion, and transfer each waffle to an oven-safe plate to keep warm
in the preheated oven until the batter is used up.</li>
<li itemprop="recipeInstructions">Serve hot with warm maple syrup.</li>
</ul>
Makes <span itemprop="recipeYield">7 or 8 large waffles</span>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-50326895322195559702018-09-14T23:04:00.001+07:002018-09-14T23:04:40.721+07:00Coriander and Chickpea Flour Fritters (Kothimbir Vada) Vada — or vadi — refer to a variety of fried savories or snacks that are
very popular in southern India. They are commonly made with dals and
spices, sometimes potatoes, and are typically served up with chutneys or
soupy vegetable sambars. Enjoyed for breakfast, as a snack or
appetizer, or along with a meal, vadas are always welcomed.<br />
<br />
<br />
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<div style="text-align: center;">
<br />
</div>
<br />
<br />
On the rare occasions that I do order out from or visit an Indian
restaurant, I always make a point of trying out the smaller bites
available on the menu. Unfortunately, the city I live in is sadly
lacking in quality Indian restaurants. The menus are limited, seem never
to change for years on end, and all of the "curries" seem cooked in the
same sauce, with more or less cayenne added according to whether the
dish is requested as mild, medium or hot. <br />
<br />
On the upside, I like to cook and explore, so I can make my own
creations at home that pretty much always turn out better than those I
could purchase prepared elsewhere. These vadas feature plenty of fresh
coriander, chickpea flour and, of course, spices. The mixture is cooked
or steamed first before cooling and frying. I shallow fried these vada
rather than deep-fry them to cut down on the oil content. They make for a
nice snack or appetizer along with chutney or tomato sauce or a meal
accompaniment. They do come with the highly addictive label.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon olive or sesame oil</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon brown mustard seeds</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon cumin seeds</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons fresh ginger, grated or finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 red chilies, finely chopped (seeded if desired)</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon turmeric</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon asafetida</li>
<li itemprop="ingredients" style="font-style: italic;">small handful of dried curry leaves, crumbled</li>
<li itemprop="ingredients" style="font-style: italic;">1 generous bunch of fresh coriander (cilantro) leaves, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 cups chickpea (besan) flour</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup + 2 tablespoons brown rice flour</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon sea salt, or to taste</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup coconut milk</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/3 cups water</li>
<li itemprop="ingredients" style="font-style: italic;">peanut oil or other cooking oil for frying</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Line a 8 × 8 inch pan with parchment paper.</li>
<li itemprop="recipeInstructions">Heat the oil in a large
heavy-bottomed saucepan over medium heat. When hot, add the mustard and
cumin seeds. When the mustard seeds turn grey and begin to splutter and
pop, add the ginger, chilies, turmeric, asafetida and dried curry
leaves. Fry for a few minutes until fragrant.</li>
<li itemprop="recipeInstructions">Now add the coriander leaves,
chickpea flour, brown rice flour and sea salt. Stir well to combine.
Pour in the coconut milk and water and cook, stirring, until the liquid
has evaporated and the mixture has thickened — about 6 to 8 minutes.</li>
<li itemprop="recipeInstructions">Transfer the mixture to the
prepared pan, pressing down firmly with an oiled piece of waxed paper or
oiled hands. Let the mixture rest for at least 15 minutes until firm
and cool. Using the sides of the parchment paper, gently lift the
mixture onto a cutting board. Using a sharp knife, gently cut into small
squares. Add a bit of oil to the knife or cold water to prevent the
knife from sticking.</li>
<li itemprop="recipeInstructions">Heat 1/2-inch of peanut or other
cooking oil in a large non-stick frying pan over medium heat. When hot,
fry the squares in batches, be careful not to crowd the pan and flip
until golden browned on each side. Drain on paper towels.</li>
<li itemprop="recipeInstructions">Serve with your favorite chutney, as a breakfast, side or appetizer, or enjoy just as a snack.</li>
</ul>
Makes about <span itemprop="recipeYield">24 1 1/2 inch squares</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-61159482019353858262018-09-14T22:59:00.000+07:002018-09-14T22:59:00.443+07:00Vegan Orange Almond Olive Oil Cake<span class="st">Easy, moist and delicious <em>vegan olive oil</em> and <em>almond</em> tea <em>cake</em> flavored with orange and ground spices. </span><span class="st"><span class="st">Sweet oranges and fruity <em>olive oil</em> lend a fragrant aroma and a moist crumb to this Italian-inspired recipe for Orange <em>Almond Olive Oil cake</em>. </span></span><span class="st"><span class="st"><span class="st">This Orange <em>Almond Olive Oil Cake</em> is <em>vegan</em>, sweet, moist, and nutty. Experiment with <em>olive oil</em> in your baking for a different sweet treat!</span></span></span><br />
<br />
<div style="text-align: center;">
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<br /><br />
<br />
<span class="st"><span class="st"><span class="st">I've had years of experience experimenting with savory dishes in my
kitchen, and my cooking confidence level has increased as a consequence.
I rarely follow a recipe to the letter, instead choosing to adapt it to
suit my preferences so that it becomes my own. It's not unlike me to
spend a considerable length of time developing a dish on paper after
consulting various recipe ideas and guidelines before heading into the
kitchen and then following my instincts when it gets down to cooking.<br />
<br />
<a href="https://www.blogger.com/null" name="more"></a>However, when it comes to baking, I've always
exercised a greater degree of caution as the chemistry in baked goods
usually requires more precision. It is true that cooking up successful
and extraordinary savory dishes does require a a sound knowledge of
cooking fundamentals and foundations in order to get the perfect balance
of seasonings and textures, but I've typically found most savory dishes
more forgiving.</span></span></span><br />
<br />
<span class="st"><span class="st"><span class="st">But I do enjoy baking and have fond memories of helping my mother in the
kitchen baking cookies, biscuits, loaves, cakes and other delights. So I
have learned the fundamentals, and my baked goods usually meet my
expectations, but still, when it comes to drafting my own variations or
coming up with something rather new, there has always been a certain
timidity that characterizes my approach.<br />
<br />
While I don't claim to be a master baker by any means, especially as I
usually stick to relatively basic creations, my confidence level is
rising and I'm more willing to experiment these days. This cake is a
perfect example and I'm really quite proud of this vegan version of an olive oil almond tea cake
that I have made before on more than a few occasions, and really quite
enjoyed. Eggs are not a staple in my kitchen, nor dairy milk, and that
has inspired me to come up with vegan versions of some classics
favorites.</span></span></span><br />
<br />
<span class="st"><span class="st"><span class="st">The addition of olive oil along with light spelt flour results in an
ultra moist cake that nearly melts in your mouth, while the cornmeal
adds just a bit of crunch to the outer layer of the cake. I've used a
bit of orange zest, along with freshly squeezed orange juice for an
underlying citrus-y flavor that goes remarkably well with the subtle
aromatic elements of ground spices present. Not to be missed, of course,
are the almonds! The best thing for the baker is that this cake is easy
to make and a guaranteed hit with anyone you happen to share it with.</span></span></span><br />
<br />
<span class="st"><span class="st"><span class="st">Ingredients:<br />
</span></span></span><br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup sliced or slivered almonds</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/4 cup light spelt flour (or use unbleached all-purpose white flour)</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup almond flour or meal</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup yellow cornmeal</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons baking powder</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon baking soda</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cinnamon</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon ground cardamom</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon ground nutmeg</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon ground ginger</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon ground cloves</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon sea salt</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup fresh squeezed orange juice</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 to 1 teaspoon finely grated orange zest</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup unsweetened applesauce</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup almond milk</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup coconut or brown sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon almond extract</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon vanilla extract</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Grease and flour a 9-inch round
cake pan. Line the bottom with parchment paper. Grease again and
sprinkle with a bit more flour. Evenly spread the almonds over the
bottom of the pan. Preheat an oven to 325°.</li>
<li itemprop="recipeInstructions">In a medium bowl, whisk together the flour, almond meal, cornmeal, baking powder, baking soda, spices and salt.</li>
<li itemprop="recipeInstructions">In a large bowl, whisk together the
olive oil, orange juice, zest, applesauce, almond milk, sugar, almond
and vanilla extracts until well combined and frothy. Stir in the flour
mixture until just combined. Transfer the batter to the prepared pan and
bake for 35 minutes or until a cake tester inserted into the middle of
the cake comes out clean. Let the cake cool in the pan for 15 minutes,
and then invert onto a wire rack to cool before slicing and serving.</li>
</ul>
Makes <span itemprop="recipeYield">1 9-inch cake or 8 slices</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-73203840636738329672018-09-14T22:53:00.001+07:002018-09-14T22:53:42.371+07:00Raw Cocoa Gingerbread Brownies<span itemprop="description">Rich fudgy cocoa no-cook brownies with
warming undertones of fresh ginger and cinnamon — you won't believe that
these are raw and packed with protein. </span><br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<span itemprop="description"> </span>The popularity of raw treats these days doesn't just owe to the
wholesome nourishment provided by raw healthy ingredients or to the
simplicity of making goodies without having to cook. The fact is that
raw treats are every bit as delicious — or even more so — than the baked
delights we grew up with. It's quite amazing what you can do without
flour, eggs, milk or a stove or oven.<br />
<br />
Take these raw cocoa brownies for example … so rich, fudgy and
attractive that no one would ever guess that they didn't come out of a
bakery. Or that they're packed with protein and fiber. These no-cook
brownies with warming spicy undertones of fresh ginger and cinnamon
topped with a sweet maple syrup and nutty pecan smothering of goodness
are every bit as decadent tasting as sugar-laden treats from a bakery,
but without the guilt.<br />
<br />
<a href="https://www.blogger.com/null" name="more"></a>Still they are very rich, and just one square will
suffice most diners although the urge to eat more than one will be hard
to resist!<br />
<br />
Note: Coconut butter is a smooth spread made from the flesh of coconuts,
thicker and more coconut-tasting than coconut oil. You can make it yourself at home
if you have the time and patience, but it is readily available in
natural food stores and large grocers where you may find it under the
name of coconut manna.<br />
<br />
Brownies:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 cup raw almonds</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup dried dates, pitted and roughly chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup raisins or pitted prunes</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup cocoa powder</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup pecans, roughly chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon sea salt</li>
<li itemprop="ingredients" style="font-style: italic;">2 1/2 teaspoons fresh ginger, minced or grated</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground ginger</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cinnamon</li>
</ul>
Ingredients:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup warm water</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup coconut sugar</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup <a href="http://foodandspice.blogspot.com/2007/04/homemade-maple-syrup-from-muskoka.html">maple syrup</a>, honey or agave syrup</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon vanilla</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup melted coconut butter</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup melted coconut oil</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup cocoa powder</li>
</ul>
Ingredients:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup pecans</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons maple syrup</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons coconut sugar</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 teaspoon ground cinnamon</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">For the brownies, grind the
almonds in a food processor until they are reduced to a flour. Add the
dates and raisins or prunes and process until well combined. Add the
cocoa, pecans, vanilla, salt, fresh and ground ginger, and cinnamon.
Process again until everything is thoroughly mixed. Line a 8 × 8 inch
baking pan with parchment paper. Transfer the mixture to the pan and
press down firmly.</li>
<li itemprop="recipeInstructions">For the frosting, combine the
water, coconut sugar, maple syrup, honey or agave, vanilla, coconut
butter and coconut oil in a blender. Blend until smooth. Add the cocoa
and blend again. Spread the frosting over the bottom layer of the
brownies and chill until set — 4 to 6 hours.</li>
<li itemprop="recipeInstructions">To make the topping before serving, combine the pecans, maple syrup, coconut sugar and cinnamon.</li>
<li itemprop="recipeInstructions">To serve, cut the brownies into small squares and top with some of the pecans.</li>
</ul>
Makes <span itemprop="recipeYield">16 2-inch brownies</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-85091346073110771322018-09-14T12:42:00.001+07:002018-09-14T12:42:25.947+07:00Vegetarian Mushroom and Spinach Lasagne<span itemprop="description">Classic, rich and sumptuous lasagne with creamy ricotta cheese, spinach and a zesty homemade tomato mushroom sauce. </span>You're a vegetarian, guests are coming over for dinner, and you know
that at least one of those diners is an avid carnivore — the fuss and
fidgeting begins as you start in on a meal plan. I think most longtime
vegetarians have come across that nagging question posed by meat
enthusiasts: just what do you eat anyway? Visions of bland salads and
blocks of tofu dance uncomfortably in the minds of the skeptical. Of
course, a cook wants everyone to come to the table excited and leave it
satisfied.<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
Bring in this lush vegetable and mushroom lasagne. One of the earliest
one-dish meals that I perfected shortly after becoming a vegetarian, the
staunchest meat lovers surely wouldn't throw away their forks in
frustration — unless of course, they detest succulent mushrooms in a
rich and zesty fresh tomato sauce and generous slices of cheese tucked
into delectable sheets of pasta noodles. It's been a classic to serve up
for a long time and I've perfected the dish over the years to make it
even more tempting with additional layers of flavors.<br />
<br />
Light and creamy ricotta pairs well with the more robust and earthy
textures and flavors present in this dish resulting in a sumptuous meal
with a balanced elegance.<br />
<br />
I can attest that everyone I have served this lasagne to has never left
the table with a grimace on their face and usually second helpings are
in demand. Happy diners and a happy cook.<br />
<br />
Sauce:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">5 to 6 sun-dried tomatoes</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 oz (14 g) dried wild mushrooms</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">1 small onion, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 small carrot, diced</li>
<li itemprop="ingredients" style="font-style: italic;">1 celery stalk, diced</li>
<li itemprop="ingredients" style="font-style: italic;">1 clove garlic, minced or crushed</li>
<li itemprop="ingredients" style="font-style: italic;">2 to 3 fresh chilies or jalapeños, seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cumin</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups white or cremini mushrooms, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">6 medium tomatoes, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">5 1/2 oz (160 mL) can tomato paste</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup fresh basil (2 teaspoons dried)</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons fresh oregano (2 teaspoons dried)</li>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon fresh thyme (1 teaspoon dried)</li>
<li itemprop="ingredients" style="font-style: italic;">1 1/2 teaspoons sea salt</li>
<li itemprop="ingredients" style="font-style: italic;">generous amount of fresh cracked black pepper</li>
</ul>
Lasagne:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">4 cups fresh spinach, coarsely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">9 to 10 sheets fresh or dry lasagne noodles</li>
<li itemprop="ingredients" style="font-style: italic;">1 2/3 cup ricotta cheese</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup fresh parsley, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 egg, lightly beaten (optional)</li>
<li itemprop="ingredients" style="font-style: italic;">9 oz (250 g) fontina or mozzarella cheese, sliced</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup fresh grated Parmesan cheese</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Soak the sun-dried tomatoes and dried mushrooms in hot water for 20 to 30 minutes, then drain and chop.</li>
<li itemprop="recipeInstructions">To prepare the sauce, heat the oil
in a medium saucepan over medium heat. When hot, add the onion, carrot
and celery and cook, stirring often, for 10 minutes or until the
vegetables have softened. Toss in the garlic and chilies or jalapeños,
and continue to stir for 2 minutes. Add the ground cumin and cayenne,
stir a few times to coat the vegetables, and add the fresh and dried
mushrooms to the pan. Cook, stirring often, for a few minutes.</li>
<li itemprop="recipeInstructions">Now add the fresh and sun-dried
tomatoes, tomato paste, basil, oregano, thyme, salt and black pepper.
Simmer the sauce, stirring occasionally, until thickened — about 10
minutes.</li>
<li itemprop="recipeInstructions">Meanwhile, lightly grease a 9 × 13 inch glass baking dish. Set aside.</li>
<li itemprop="recipeInstructions">Begin preparing the lasagne by
boiling the spinach in water for just a few minutes until wilted. Drain
thoroughly, squeezing out the excess water.</li>
<li itemprop="recipeInstructions">If using dried lasagna, cook until <i>al dente</i>
according to package instructions in a large pot of salted water. Drain
and rinse under cold water and set aside. (If using fresh pasta, there
is no need to pre-cook.)</li>
<li itemprop="recipeInstructions">In a medium bowl, mix together the ricotta, parsley and egg if using.</li>
<li itemprop="recipeInstructions">To assemble the lasagne, spread
about 2/3 cup of the sauce over the prepared baking dish. Arrange half
of the noodles over the sauce, and then spread half of the ricotta
mixture over the noodles. Follow this with half of the spinach, half of
the remaining tomato sauce, and then half of the sliced fontina or
mozzarella cheese. Repeat from the noodle layer. Sprinkle the top with
the Parmesan cheese.</li>
<li itemprop="recipeInstructions">Bake in a preheated 350° oven for
30 to 40 minutes until thickened and nicely browned on top. Remove from
the oven and let cool for 5 to 10 minutes before serving.</li>
</ul>
Makes <span itemprop="recipeYield">6 to 8 servings</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-83573126311661776732018-09-14T11:39:00.000+07:002018-09-14T11:39:18.568+07:00Brussels Sprouts Lasagna<span itemprop="description">Rich and delicious lasagna filled with mushrooms, cheese and sliced balsamic brussel sprouts. </span>I don't eat pasta all that often, and lasagna in particular is usually
reserved for rare occasions as it tends to be rather rich and
particularly filling. However, I am always open to new ideas for a good
vegetable lasagna and when I happened across this recipe for cheesy brussels sprouts lasagna,
I was sold. It wasn't long before I got around to making it for my
usual Saturday night get together with my husband and best friend Basil.<br />
<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<br />
When I told Basil what I was bringing over for dinner, there was a pause
on the other end of the line. Yes, the idea might sound strange at
first, but when you really think about it, why wouldn't it work?
Brussels sprouts are always nicely complemented by a rich mornay sauce,
so why not pair them with some mushrooms, add some noodles, and bake it
all up into a delicious casserole? Since I rarely fail to disappoint
with my Saturday feasts, Basil was up to the experience. And an
experience it was and one that I highly recommend trying even if you
aren't the biggest fan of brussels sprouts. <br />
<br />
Earthy brussels sprouts cooked with balsamic vinegar and sun-dried
tomatoes come together with mushrooms in a rich cream sauce with three
types of cheeses. I like to add a bit of heat to pretty much everything I
make, so I included some jalapeños and a dash of cayenne. My verdict is
that this is one of the most interesting and satisfying vegetarian
lasagnas I have ever enjoyed.<br />
<br />
Notes: If you can find Fontina cheese, you may want to consider
substituting it for the provolone for a more intense flavor. I used
fresh lasagna sheets because I prefer the flavor and texture, and the
boiling-the-noodle step is eliminated from the cooking process. You may
of course use a package of dried noodles and cook them until <i>al dente</i> instead. When spreading the grated cheese, keep in mind you will want some remaining for the top of the lasagna.<br />
<br />
Vegetables:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup sun-dried tomatoes</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">1 lb (450 g) brussels sprouts, stemmed and sliced</li>
<li itemprop="ingredients" style="font-style: italic;">1 large shallot, finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 jalapeños, seeded and finely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons balsamic vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">1 large clove garlic, minced or crushed</li>
<li itemprop="ingredients" style="font-style: italic;">12 oz (340 g) cremini mushrooms, sliced</li>
<li itemprop="ingredients" style="font-style: italic;">12 oz (340 g) shitake mushrooms, sliced</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of sea salt, or to taste</li>
<li itemprop="ingredients" style="font-style: italic;">fresh cracked black pepper</li>
</ul>
Sauce:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons unsalted butter</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons spelt or all-purpose flour</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups milk</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup yogurt</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon mace or nutmeg</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon cayenne</li>
<li itemprop="ingredients" style="font-style: italic;">pinch of sea salt, or to taste</li>
<li itemprop="ingredients" style="font-style: italic;">fresh cracked black pepper</li>
</ul>
Lasagna:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">6 large sheets of fresh lasagna</li>
<li itemprop="ingredients" style="font-style: italic;">8 oz (225 g) provolone cheese, grated</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup ricotta cheese</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup Parmesan cheese, grated</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Soak the sun-dried tomatoes in hot water for 20 to 30 minutes. Drain, chop, and set aside.</li>
<li itemprop="recipeInstructions">Grease a 9 × 13 inch baking dish. Preheat an oven to 400°.</li>
<li itemprop="recipeInstructions">In a large skillet, heat half of
the olive oil over medium heat. When hot, add the shallot, brussels
sprouts, sun-dried tomatoes and a bit of sea salt and fresh cracked
black pepper. Stir for 5 minutes, then add the jalapeños and pour in the
balsamic vinegar. Continue to stir for another minute. Remove from
heat and set aside.</li>
<li itemprop="recipeInstructions">Heat the remaining olive oil in
large saucepan over medium-high heat. When hot, add the garlic and
mushrooms to the pan and cook, stirring frequently, until the mushrooms
begin to brown and just begin to release their juices. Add a bit of
water to deglaze the pan and remove from heat.</li>
<li itemprop="recipeInstructions">To make the sauce, heat the butter
over medium heat in a medium saucepan. When hot, whisk in the flour for
about 3 minutes. Gradually pour in the milk and yogurt, whisking
continually, until thickened — about 8 minutes. Stir in the mace and
cayenne and some more sea salt and pepper. Remove from heat.</li>
<li itemprop="recipeInstructions">To assemble the lasagna, ladle
about 1/2 cup of the sauce evenly into the prepared baking dish. Cover
with two sheets of lasagna noodles. Now spread 1/3 of the brussels
sprout mixture over the noodles, followed by 1/3 of the mushrooms and
1/3 of the grated provolone cheese. Spread 1/3 cup of the ricotta on
top and then 1/3 of the sauce.</li>
<li itemprop="recipeInstructions">Repeat two more times. Top the
lasagna with any remaining sauce, remaining grated provolone cheese and
the grated Parmesan cheese.</li>
<li itemprop="recipeInstructions">Bake in the preheated oven for 30
to 35 minutes until bubbling and golden brown on top. Let the lasagna
stand at room temperature for 15 to 20 minutes before cutting and
serving.</li>
<li itemprop="recipeInstructions">Serve with a nice crusty bread and a leafy green salad.</li>
</ul>
Makes <span itemprop="recipeYield">8 to 10 servings</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-41387904771681606422018-09-14T11:32:00.000+07:002018-09-14T11:32:16.724+07:00Aromatic Chana Dal Kitchari with Saffron<span itemprop="description">Light, nourishing and cleansing one-pot
Indian split dal and rice dish cooked in saffron-infused coconut milk
with aromatic spices. </span>After seasonal feasts, it not uncommon to crave more cleansing and
nourishing dishes such as kitchari (or kitcheree or khichdi).
Essentially a one-pot Indian meal, the common feature of a kitchari is a
digestive aiding combination of split legumes, rice and spices and
often vegetables. Such preparations are open to an endless number of
variations.<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<br />
This particular version has long been a favorite, and although there are
a few more steps involved than many of the kitcharis I have made in the
past, the addition of saffron-infused coconut milk subtly enhances this
humble one-bowl meal with elegance and sophistication. Combine this
with the comforting wholesomeness of chana dal and rice, aromatic
spices, a bit of chili heat and some zesty lemon juice for all that your
body and palate requires.<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup split chana dal, rinsed and soaked for 5 hours</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups white basmati rice, rinsed</li>
<li itemprop="ingredients" style="font-style: italic;">2 tablespoons coconut oil or other oil</li>
<li itemprop="ingredients" style="font-style: italic;">1 medium onion, finely sliced</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 tablespoon fresh ginger, minced or grated</li>
<li itemprop="ingredients" style="font-style: italic;">2 cloves garlic, minced or crushed</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon turmeric</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cumin</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon ground coriander</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon <a href="http://foodandspice.blogspot.com/2011/04/how-to-make-your-own-garam-masala-part.html">garam masala</a></li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon chili powder</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 teaspoon asafetida (optional)</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup coconut milk, divided</li>
<li itemprop="ingredients" style="font-style: italic;">5 2/3 cup2 water, divided</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup almond milk or coconut milk</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon saffron threads</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1 lemon (3 tablespoons)</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons sea salt, or to taste</li>
<li itemprop="ingredients" style="font-style: italic;">2 green chilies, seeded and cut into fine strips</li>
<li itemprop="ingredients" style="font-style: italic;">small handful of fresh cilantro, trimmed and chopped</li>
<li itemprop="ingredients" style="font-style: italic;">4 black cardamom pods</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon cumin seeds</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Heat the oil over medium heat
in a large saucepan. When hot, add the onion and sauté until golden,
about 7 minutes. Remove half of the onion with a slotted spoon and
transfer to a small bowl. Add the ginger and garlic to the pan, stir,
and then add the turmeric, ground cumin, ground coriander, garam masala,
chili powder and asafetida. Stir and fry for another few minutes.</li>
<li itemprop="recipeInstructions">Drain and rinse the chana dal and
transfer to the pan, and pour in 1/3 cup coconut milk and 2/3 cup water.
Cover and simmer for 20 minutes, stirring occasionally, adding a bit of
water to the pan if necessary, until the dal is tender.</li>
<li itemprop="recipeInstructions">In a small saucepan, bring the
remaining 1/3 cup coconut milk, almond milk or coconut milk and saffron
to a gentle boil. Remove from heat and stir in the reserved onion, lemon
juice, salt, chilies and cilantro. Set aside.</li>
<li itemprop="recipeInstructions">In another large saucepan, bring
the rest of the water (5 cups) to a boil, along with the cardamom pods,
cumin seeds and rice. Stir until the rice is half cooked, about 10
minutes. Drain.</li>
<li itemprop="recipeInstructions">Now pour half of the coconut milk
and saffron mixture over the chana dal, then cover with the rice and
then the rest of the saffron mixture. Reduce the heat to low, cover, and
leave to cook for another 15 minutes, until the rice and chana dal is
cooked and the liquid is absorbed.</li>
<li itemprop="recipeInstructions">Remove from heat, let sit for 5 minutes, and then fluff with a fork. Taste for seasoning and serve hot.</li>
</ul>
Makes <span itemprop="recipeYield">6 to 8 servings</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-23194942845524199292018-09-14T11:28:00.000+07:002018-09-14T11:28:26.186+07:00Vegetarian Lasagna with Chunky Tomato Sauce and Cashew BechamelVegetarian Lasagna with Chunky Tomato Sauce and Cashew Bechamel, <span itemprop="description">Sumptuous all-vegan lasagna loaded with
vegetables, smothered with a rich tomato sauce and creamy cashew
Bechamel sauce, and topped with a vegan almond and cashew Parmesan</span>.<br />
<br />
<div style="text-align: center;">
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<br />
I've always found that a good vegetarian lasagna always pleases a table
seated with a mix of vegetarians and carnivores. Why not take it a step
further and make the whole thing dairy-free? Those who have tried
offerings from my kitchen need no convincing that vegan creations are
every bit as delicious as their vegetarian counterparts, and certainly
even those who still consume meat will find nothing amiss.<br />
<br />
This might be a new favorite way to serve up lasagna. I admit there was a
time when I couldn't imagine eating this popular dish without cheese.
As it turns out, one does not have to resort to soy cheese, but instead
can produce a protein rich and very satisfying meal using cashews as a
substitute for the cheese. Loaded up with all kinds of vegetables,
lovingly smothered in a rich tomato sauce, complete with the cashew
Bechamel and topped with a vegan almond Parmesan cheese, guests might be
going for seconds despite a full tummy.<br />
<br />
<br />
Bechamel sauce:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 2/3 cups raw cashews, soaked in water overnight and drained</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup nutritional yeast</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons lemon juice</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup water</li>
</ul>
Vegan almond Parmesan:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup raw cashews</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup raw almonds</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons nutritional yeast</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon sea salt</li>
</ul>
Lasagna:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">6 to 8 large sheets fresh or cooked lasagna noodles, or as many as needed for three layers of pasta</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">1 medium onion, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 cloves garlic, minced</li>
<li itemprop="ingredients" style="font-style: italic;">1 jalapeño, seeded and chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 medium carrots, diced</li>
<li itemprop="ingredients" style="font-style: italic;">2 stalks celery, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1 small eggplant, diced</li>
<li itemprop="ingredients" style="font-style: italic;">8 button mushrooms, sliced</li>
<li itemprop="ingredients" style="font-style: italic;">1 red bell pepper, seeded and chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 large tomatoes, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup water</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon dried oregano</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon paprika</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon ground cumin</li>
<li itemprop="ingredients" style="font-style: italic;">2 cups spinach, trimmed and roughly chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup fresh basil, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">5 1/2 oz (150 mL) can tomato paste</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup nutritional yeast</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 cup Kalamata olives, pitted and sliced</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt and fresh cracked black pepper to taste</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">To make the Bechamel sauce,
combine all of the ingredients in a blender or food processor and
process until well blended. Add more water if needed to achieve a smooth
but fairly thick sauce.</li>
<li itemprop="recipeInstructions">For the almond Parmesan, combine all of the ingredients in a blender or food processor and grind into a fine meal.</li>
<li itemprop="recipeInstructions">To make the lasagna, heat the olive
oil over medium heat in a large saucepan. When hot, add the onions and
garlic and sauté for a few minutes. Now add the jalapeño, carrots,
celery and eggplant, and fry for a few more minutes. Now stir in the
mushrooms, red pepper, tomatoes, water, oregano, paprika and ground
cumin. Add the spinach and basil a few handfuls at a time and stir until
wilted. Stir in the tomato paste and nutritional yeast and simmer until
the vegetables are tender. If the sauce is too thick, add a little more
water. Stir in the olives and season with salt and pepper.</li>
<li itemprop="recipeInstructions">Preheat an oven to 425°.</li>
<li itemprop="recipeInstructions">Spread the bottom of a 9 × 13 inch
baking dish with a thin layer of the tomato sauce. Top with an even
layer of lasagna sheets to cover. Spread with some Bechamel sauce, more
tomato sauce and then lasagna noodles. Repeat, beginning with the tomato
sauce, until you have three layers of lasagna, ending with tomato sauce
spread on the top layer. Sprinkle the top with a generous amount of
vegan Parmesan.</li>
<li itemprop="recipeInstructions">Bake in the oven for about 30 minutes until bubbling and golden on top. Let cool for a bit before cutting and serving.</li>
</ul>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-20729007734417503992018-09-14T11:11:00.001+07:002018-09-14T11:11:35.622+07:00Beetroot, Leek and Walnut SaladI do tend to eat more soups than salads during the cold months, but this
is a substantial and nourishing winter salad not to be missed and I see
no reason why it shouldn't appear on menus all year round. Robust and
earthy beets are gently tossed with a tangy and nutty vinaigrette that
is balanced and enhanced by some sweetness from the presence of tamarind
and a sprinkling of pomegranate seeds. The contrast of flavors and
textures in this dish make for one fine dining experience and your
guests will never guess just how easy it is to put together. Simplicity
is often the most gourmet feature of the meal.<br />
<br />
<div style="text-align: center;">
</div>
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<br />
<br />
This is adapted from Jerusalem<img alt="" border="0" height="1" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEj7Hh0c4nL5dh6-6M36aAM5vOlo9p3NChDfcVah4YgkPPMQIFerrJRHUJLin2orDChU89GhKm483o8llG1IW8Ibx47HWnxCYB8ipOxdSWZqAguwqJi4rd0gJCjtAYeAOOFV30zTHxPq0bptBRHuWOo1zdsu5IX1Gv9Hy50prUmX4mXNzVY=s0-d" style="border: none !important; margin: 0px !important;" width="1" />
by Yotam Ottalenghi. Ottolenghi is a true genius and master in the
kitchen, and the freshness and graceful simplicity that are a signature
of his creations make for some of the most creative and pleasing
additions that often adorn my table. This book, and his other releases,
are a must have for aspiring and accomplished cooks alike, and they do
look so beautiful on the shelf and the coffee table for that matter. <br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
Salad:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">4 medium beets, trimmed</li>
<li itemprop="ingredients" style="font-style: italic;">4 medium leeks, trimmed and cut into 4-inch pieces</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup arugula leaves</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup fresh parsley or cilantro, chopped</li>
<li itemprop="ingredients" style="font-style: italic;">1/3 cup pomegranate seeds (optional)</li>
</ul>
Dressing:<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon tamarind pulp or paste</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup walnuts, coarsely chopped</li>
<li itemprop="ingredients" style="font-style: italic;">2 cloves garlic, minced</li>
<li itemprop="ingredients" style="font-style: italic;">1/2 teaspoon chili flakes</li>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup cider vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">2 teaspoons white balsamic vinegar or 1 teaspoon regular balsamic vinegar</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon walnut oil</li>
<li itemprop="ingredients" style="font-style: italic;">3 tablespoons olive oil</li>
<li itemprop="ingredients" style="font-style: italic;">sea salt and fresh cracked black pepper to taste</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Begin by roasting the beets.
Preheat an oven to 425°. Scrub the beets, wrap in foil, and roast for 45
to 69 minutes or until they are fork tender. Set aside to cool. </li>
<li itemprop="recipeInstructions">Once the beets are cool, peel and cut into bite-sized wedges. Transfer to a bowl.</li>
<li itemprop="recipeInstructions">To cook the leeks, place in a
medium saucepan with enough salted water to cover. Bring to a boil,
reduce the heat to medium-low, and simmer for 10 minutes or until the
leeks are just tender. Drain and rinse with cold water, then cut into
smaller pieces and transfer to another bowl. </li>
<li itemprop="recipeInstructions">Meanwhile, soak a tablespoon of tamarind pulp or paste in 1/4 cup of hot water for 20 minutes. Strain, reserving the liquid.</li>
<li itemprop="recipeInstructions">To make the dressing, combine the
walnuts, garlic, chili flakes, vinegars, oils, 2 to 3 tablespoons of the
reserved tamarind water. and salt and pepper to taste. Let stand at
room temperature to combine the flavors.</li>
<li itemprop="recipeInstructions">Gently toss the beets with half of the dressing and the leeks with the remaining dressing.</li>
<li itemprop="recipeInstructions">To serve, place some of the arugula
onto serving plates, top with a few beets, followed by more arugula and
some leeks, and then a few more beets and some more leeks. Scatter the
fresh parsley or cilantro over top and garnish with pomegranate seeds
for an extra special burst of fresh flavor.</li>
</ul>
Makes <span itemprop="recipeYield">4 to 6 servings</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-43836094038219853502018-09-14T11:06:00.002+07:002018-09-14T11:06:45.074+07:00Beet and Top Green Smoothie with Apple, Orange and Ginger<span itemprop="description">A delicious, refreshing and wonderfully
nourishing smoothie with the goodness of beets, beet tops, apples,
oranges and ginger in a tangy almond milk and yogurt base.</span><br />
<div style="text-align: center;">
<br /></div>
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<br />
<br />
<span itemprop="description"> </span>Fresh smoothies are a terrific way of getting some nutrients on those
mornings when you don't really feel like a solid breakfast — the
chunkier the better for "tricking" your body into thinking it's eating
instead of just getting a drink. Mind you, it's not just a drink when
all this goodness is packed into one glass. But I confess that up until
now I've never really been a fan of the popular practice of adding
vegetables into healthy smoothies … it's inevitably been an unsuccessful
exercise in trying to mask tastes that I otherwise really enjoy in
salads, cooked dishes or just raw on their own. I've been sticking to
fruit for the smoothies, thank you, and giving the vegetables pride of
place on the dinner table.<br />
<br />
But I've changed my mind now with this astonishingly tasty beet smoothie
that I came up with in response to my beautiful friend Jacqueline's
challenge to come up with a smoothie incorporating at least one
vegetable for this month's No Croutons Required
roundup. It turns out that I was just using the wrong vegetables.
Fresh raw beets have a slightly sweet taste that's surprisingly cool and
refreshing in a smoothie, and adds a lovely pink color too. A great
"blood building" vegetable too? Never mind! Combined with a crisp
green apple, fresh squeezed orange juice, tangy yogurt and a little
fresh ginger for a bit of zest with a frothy mellow almond milk
backdrop, this smoothie is so delicious that you won't even be thinking
how good it is for you. But do throw in the mild-flavored and vitamin A
rich beet tops for even more goodness while you're at it.<br />
<br />
One more bit of goodness in this smoothie — as if it needed more — is
the addition of oats soaked in good whole fat yogurt overnight at room
temperature. A variation of the muesli technique that I often use, the
process makes the proteins in the oats digestible and easily absorbable,
and really brings out the natural tangy flavor of yogurt besides.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">1/4 cup rolled or steel-cut oats</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup plain whole fat yogurt</li>
<li itemprop="ingredients" style="font-style: italic;">1 fresh small beet with tops</li>
<li itemprop="ingredients" style="font-style: italic;">1 Granny Smith apple, cored and chopped</li>
<li itemprop="ingredients" style="font-style: italic;">juice from 1 orange (1/4 cup)</li>
<li itemprop="ingredients" style="font-style: italic;">1-inch piece fresh ginger, peeled (1 tablespoon)</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup almond milk</li>
<li itemprop="ingredients" style="font-style: italic;">1 tablespoon raw honey (optional)</li>
<li itemprop="ingredients" style="font-style: italic;">4 ice cubes</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Stir the yogurt into the oats and let soak overnight at room temperature in a covered non-plastic bowl.</li>
<li itemprop="recipeInstructions">In the morning, trim the beet
greens and peel and chop or grate the beet. Combine all the ingredients
in a blender and process until smooth and frothy (use a little less
almond milk if you want a really thick smoothie). Serve cold with
breakfast or as a snack.</li>
</ul>
Makes <span itemprop="recipeYield">2 servings</span> (3 cups)Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-7013058836809690562018-09-14T11:02:00.001+07:002018-09-14T11:02:31.148+07:00Beetroot Chocolate Brownies with CoconutI've made beetroot cake
in the past, but for some reason the idea of using beets for brownies
had never occurred to me until I stumbled across a post by Margot of Coffee & Vanilla.
As a result, I was at the grocery store the same day to pick up some
beets and made a few adjustments to her recipe to suit my preferences.<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
Usually when I made desserts or treats, they are raw, but leave it to me
to bake on one the hottest days of the year so far. Not that I have any
regrets, and apparently my husband didn't either — although it makes a
large pan of brownies, they were eaten up quickly, for breakfast and for
lunch. I did have a few little bites and shared some with my best
friend Basil, but hubby got the lion's share.<br />
<br />
These certainly are a treat and if you didn't know it, you probably
wouldn't guess there were beets in the mix. At the same time, they add a
unique sweetness, combined with fine quality dark chocolate,
unsweetened coconut and coconut sugar. The first bites had a hint of
spiciness, though there is no spice present. These cakey brownies are
some of the best I have enjoyed in a while. They are fairly easy to make
up, especially if you roast the beets the day before.<br />
<br />
Ingredients:<br />
<br />
<ul>
<li itemprop="ingredients" style="font-style: italic;">2 medium beets</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup unsalted butter</li>
<li itemprop="ingredients" style="font-style: italic;">10 oz (300 g) dark chocolate</li>
<li itemprop="ingredients" style="font-style: italic;">3/4 cup coconut or brown sugar</li>
<li itemprop="ingredients" style="font-style: italic;">3 large eggs, separated</li>
<li itemprop="ingredients" style="font-style: italic;">1 cup unbleached white flour</li>
<li itemprop="ingredients" style="font-style: italic;">2/3 cup dried grated unsweetened coconut</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon baking powder</li>
<li itemprop="ingredients" style="font-style: italic;">1 teaspoon vanilla</li>
</ul>
Instructions:<br />
<ul>
<li itemprop="recipeInstructions">Scrub the beets and roast them in a 400° oven until just fork tender, about 40 minutes. Let cool, then peel and grate.</li>
<li itemprop="recipeInstructions">Lightly grease a 9 × 13 inch baking
pan with butter. Line with parchment paper and then lightly grease
again with butter. Preheat an oven to 350°. </li>
<li itemprop="recipeInstructions">Heat the butter and chocolate in a
large heavy-bottomed saucepan over medium-low heat until melted,
stirring often. Set aside for a few minutes to cool.</li>
<li itemprop="recipeInstructions">In a medium bowl, lightly whisk
together the egg yolk and vanilla. Stir in the flour, coconut and baking
powder until well combined. </li>
<li itemprop="recipeInstructions">In a medium bowl, beat the egg
whites with an electric hand mixer until frothy. Gradually add the
sugar, and continue to beat for another 5 to 10 minutes until thick. </li>
<li itemprop="recipeInstructions">Stir the flour mixture into the
melted chocolate and butter to combine. Fold in the egg white and sugar
mixture until well combined. Then fold in the grated beets. </li>
<li itemprop="recipeInstructions">Transfer the mixture to the
prepared pan and spread evenly. Bake for 20 to 30 minutes until a cake
tester inserted into the middle comes out clean. Let cool completely
before serving.</li>
</ul>
Makes <span itemprop="recipeYield">25 to 30 2-inch brownies</span>Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-1792745204045868582018-09-13T22:02:00.000+07:002018-09-13T22:02:30.334+07:00Pasta Primavera Recipe<span class="st">Giada De Laurentiis' <em>Pasta Primavera</em> recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.</span>Pasta Primavera sounds soooo much better than what this actually is:<br />
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<br />
<br />
Clean out the Fridge Pasta. I used to hate pasta primavera because back
when I was a vegetarian it seemed to be the only thing available when I
went out to eat (kind of like the way I feel about salad and grilled
veggies now that I am a vegan). Hmm. That tells you how long ago I was a
vegetarian; I actually had the time and money to out to a restaurant.
Anyway, despite Son #1's protests about the presence of mushrooms, this
dish went over very well. It's not overly saucy, so increase the flour
and soy milk if you want more.<br />
<br /><div>
INGREDIENTS</div>
<div>
<em>Serves 6</em></div>
<div>
- 300g capellini, cooked</div>
<div>
- 2 tbsp oil</div>
<div>
- 1 onion, diced</div>
<div>
- 1 red pepper, seeded and diced</div>
<div>
- 1 large carrot, cut into thin sticks</div>
<div>
- 8oz sliced mushrooms</div>
<div>
- 2 cloves garlic, minced</div>
<div>
- 2 cups frozen peas, thawed</div>
<div>
- generous tbsp of flour</div>
<div>
- 1 1/2 to 2 cups soy milk</div>
<div>
- 1/4 cup nutritional yeast</div>
<div>
- salt and pepper to taste</div>
<br /><div>
METHOD</div>
<div>
1.
While pasta is cooking, heat oil in a large frying pan over medium
heat. Saute onions for 3 mins, until beginning to soften. Add red pepper
and carrot and saute for 5 -7 mins, until carrots are starting to get
tender. Add mushrooms and garlic and cook until mushrooms have released
their water. </div>
<div>
2. Add peas and heat through. Sprinkle flour
over veggies and mix well. Add 1 1/2 cups of soy milk and nutritional
yeast and bring to bubbling. Season to taste with salt and pepper.</div>
<div>
3. Drain pasta and return to the pot over medium heat. Pour sauce over top and mix well. Add more soy milk if pasta is too dry. </div>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-10201188343114580692018-09-13T21:56:00.001+07:002018-09-13T21:56:13.569+07:00Jambalaya, Cajun Carrots, and CornbreadWe are feeling a bit better today, but a bit congested. Well, there is
nothing like a little spice to clear out the sinuses. Let the Cajun fest
begin!<br />
<br />
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<div style="text-align: center;">
<br /></div>
<br />
<div>
<strong></strong> </div>
<div>
<strong>Chickpea and Sausage Jambalaya</strong></div>
<div>
INGREDIENTS</div>
<div>
- 1/4 cup vegetable oil</div>
<div>
- 2 large yellow onions, chopped</div>
<div>
- 1 green pepper, chopped</div>
<div>
- 2 celery stalks, chopped</div>
<div>
- 2 tsp salt</div>
<div>
- 1/2 tsp cayenne pepper (more if you want it spicier)</div>
<div>
- 1 pkg Yves veggie sausages, thickly sliced</div>
<div>
- 1 can chickpeas, rinsed</div>
<div>
- 3 bay leaves</div>
<div>
- 1 1/2 tsp dried thyme</div>
<div>
- 2 tsp parsley</div>
<div>
- 3 cups uncooked white rice</div>
<div>
- 6 cups water</div>
<div>
- 4 green onions, sliced</div>
<br /><div>
METHOD:</div>
<div>
1.
Heat oil on medium heat in a stockpot. Add in onions, bell peppers,
celery, salt, and cayenne. Cook for 20 minutes, stirring often, until
veggies are a deep golden brown.</div>
<div>
2. Add in sausage and cook for 5 mins, or until sausage begins to brown.</div>
<div>
3. Add in chickpeas, bay leaves, thyme, parsley, and rice. Stir until rice is coated.</div>
<div>
4. Add in water, cover, and cook on medium-low heat, covered, for about 30 mins until rice is soft and liquid is absorbed. </div>
<div>
5. Remove bay leaves and stir in green onions. Serve.</div>
<br /><div>
<strong>Cajun Carrots</strong></div>
<div>
Thickly
slice 6 large carrots and boil or steam until soft. Drain. Mix with 1
tbsp margarine, 1 tbsp maple syrup, 1/2 tsp dried thyme, 1/2 tsp
paprika, pinch of cayenne, and 1/4 cup chopped pecans.</div>
<br /><div>
<strong>Cornbread</strong></div>
<div>
I made Isa's cornbread from the PPK,
but I did make a few changes. 1. I baked it in a 10" cast iron pan that
I pre-heated in the oven before I poured the batter in. 2. I upped the
maple syrup to 1/4 cup to make it a bit sweeter. </div>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-81242302434961069332018-09-13T21:52:00.001+07:002018-09-13T21:52:33.226+07:00Crispy Cajun Chickpea Cakes Vegan) Recipe<span class="st">I thought this recipe was not only easy to make, it was
fantastic. I made it for my lunch today. It is from the
VeganDadblogspot.com. While the <em>chickpea cakes. </em></span><br />
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<span class="st"><em> </em></span><br /><span class="st">This really isn't an attempt to make some kind of vegan crab cake. I
thought some Cajun food would hit the spot, but I was also in the mood
for some chickpeas (weird craving). I kept these mild for the kiddies,
so you can spice them up as you see fit.<em><br /></em></span><br />
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INGREDIENTS</div>
<div>
<em>Makes 12</em></div>
<div>
- 1 tbsp oil</div>
<div>
- 1/4 cup diced onion</div>
<div>
- 1/4 cup diced green pepper</div>
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- 1 celery stalk, diced</div>
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- 1 28 oz can chickpeas, rinsed and drained</div>
<div>
- 1 tsp thyme</div>
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- 1 tsp paprika</div>
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- pinch of cayenne pepper</div>
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- 1 tsp hot sauce</div>
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- 2 tbsp chopped fresh parsley</div>
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- 2 tbsp flour</div>
<div>
- 1 tbsp cornstarch</div>
<div>
- salt and pepper to taste</div>
<div>
- oil for frying</div>
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METHOD</div>
<div>
1.
Heat oil in a frying pan over medium heat. Saute onion, green pepper,
and celery for 5-7 mins, until softened. Remove from heat.</div>
<div>
2.
Place chickpeas in a food processor along with the onion mixture. Pulse
until chickpeas are no longer whole, but dont process them too much.
Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix
well. Add flour and cornstarch and mix well. Place in the fridge for 30
mins.</div>
<div>
3. Heat oil in a frying pan over med/med-hi heat (around
350 degrees). Shape chickpea mixture into 12 patties and fry in
batches, about 2-3 mins per side, or until crispy and browned. Flip a
few times if they are browning too quickly. If you have trouble forming
the patties, add some more cornstarch to hold it all together. </div>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0tag:blogger.com,1999:blog-3592778796154571632.post-79918471126134363492018-09-13T21:43:00.001+07:002018-09-13T21:43:38.903+07:00Quick and Easy Pizza Crust Recipe<span class="st">For your next pizza night at home, make Bobby Flay's homemade <em>Pizza Dough</em> recipe from Food Network, and finish it with your favorite toppings.</span><br />
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Every Saturday we have pizza and watch a
movie. Needless to say, I have made a lot of pizza dough in my day. For
years I have made fairly wet doughs (Neapolitan, focaccia, New York,
etc.) which produce thin and crispy crusts with some chewiness when
baked on a hot stone. More recently the kids have been asking for a
thicker crust and I was happy to oblige. I wasn't happy with recipes I
found since they tended towards the dense and stodgy, so I made my own
recipe. This crust is thicker (and can handle a truck load of toppings)
but is still crispy and chewy. The cold ferment imparts great flavour
which is the most important thing of all.</div>
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INGREDIENTS</div>
<div style="text-align: justify;">
<i>Makes six 10" crusts</i></div>
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- 6.5 oz semolina flour</div>
<div style="text-align: justify;">
- 14 oz bread flour</div>
<div style="text-align: justify;">
- 13 oz all purpose flour</div>
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- 2 tbsp sugar</div>
<div style="text-align: justify;">
- 2 tsp salt</div>
<div style="text-align: justify;">
- 1 tbsp instant yeast</div>
<div style="text-align: justify;">
- 4 oz oil</div>
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- 13 fl oz cold water*</div>
<div style="text-align: justify;">
- 6 fl oz cold soy milk*</div>
<div style="text-align: justify;">
*NOTE: <i>you can use up to 22 fl oz of total liquid. They final dough
is wetter, but nothing that some stretching and folding with oiled hands
can't solve. I find this makes a perfect crust for freezing--the higher
moisture content allows it to be baked, frozen, thawed, and reheated
without drying out.</i> <i>I use 30g of sugar, 20g of salt, and 15g of yeast when I up the liquid. </i><br />
</div>
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METHOD</div>
<div style="text-align: justify;">
1. Add all ingredients to a mixer bowl and bring together into a rough
dough with a dough hook. Let dough rest for 5 minutes, then knead with
the dough hook for 5-7 minutes, or until dough is smooth and slightly
tacky (but not sticky). Add more flour or water as needed.</div>
<div style="text-align: justify;">
2. Turn dough out onto an oiled baking sheet. Divided into six equal pieces and shape into balls.</div>
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3. Mist with oil, cover well with plastic wrap, and place sheet in the fridge over night.</div>
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4. On baking day, take the dough out of the fridge at least two hours
before you want to start baking. Reshape the balls and leave to rise in a
warm place, covered. The dough is ready to shape when it is warm and
has risen.</div>
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5. Preheat your baking stone in a 450 degree oven.</div>
<div style="text-align: justify;">
6. Lightly spray six separate pieces of baking parchment with oil (you
can reuse these from week to week). With your fingertips, spread the
dough into a 10" circle, creating a ridge on the outside if you want.
Let the dough rise, uncovered, for another 30 minutes.</div>
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7. Top with whatever suits you, and bake until crust is golden and
cheese is melted (about 8-10 minutes), removing the parchment once the
crust swells and begins to firm up.<br />
<br />
NOTE: <i>If you don't want to do the overnight ferment, use warm water
and soy milk, then let rise in an oiled bowl until doubled. Shape into 6
balls and let rise, covered, on an oiled baking sheet. Shape into
crusts per the instructions above in step 6. </i></div>
Pohttp://www.blogger.com/profile/05276186423175580138noreply@blogger.com0