Yes, I've been neglecting the blog but it's that time of year! A friend of mine has been staying with me and my last week before break was busy. Last weekend I did get a chance to do some good baking however. Out of the Bread Bible came Molasses Bran Sunflower Bread. A hearty loaf that baked up nicely, perhaps a bit too dense due to a lack of gluten but good nonetheless.
A blog exulting my love for cooking and path to total vegetarianism. Populated by mostly Whole Grains, Take a look for the occasional restaurant review too!
Search around, let simmer...
Sunday, December 26, 2010
Wintery Baking...
Yes, I've been neglecting the blog but it's that time of year! A friend of mine has been staying with me and my last week before break was busy. Last weekend I did get a chance to do some good baking however. Out of the Bread Bible came Molasses Bran Sunflower Bread. A hearty loaf that baked up nicely, perhaps a bit too dense due to a lack of gluten but good nonetheless.
Sunday, December 12, 2010
Baking Up a Slow Weekend...
Sunday, December 5, 2010
Sunday...
Thursday, December 2, 2010
A Belated greeting...
Sunday, November 21, 2010
Birthday...
Saturday, November 13, 2010
Sandwich November...
Friday, November 12, 2010
Cookies...
Monday, October 18, 2010
Peppers At Last...
They looked wonderful: crammed with Spaghetti squash, Couscous, seitan, vegan cheese sauce, and veggies.
So good...
So I adapted the recipe to fit both my refrigerator and my laziness!
Vegetarian Crammed Peppers (For 2)
1 large pepper, I used red1 cup spaghetti squash, roasted and skinned (so jut the spaghetti)
4oz tempeh (about a half of a package, per Light Life brand)
3/4 cup yellow and zucchini squash, sliced and diced
1/2 cup Kale, chopped
*And maybe some chopped apples and onions...
plenty of pepper, garlic powder, herbs de provence, celery seed; a splash of smoked paprika, and anything else that looks tempting...
Sauce:
1/4 cup or so of Nutritional Yeast (probably closer to 3 tablespoons)
1/2 cup milk (dairy or otherwise)
any herbs (above probably) that would suit your mood...
2 Tablespoons whole wheat flower
Other...Olive Oilvegan or dairy cheese
pepper
Halve and clean the pepper(s). Sprinkle with olive oil, pepper, coriander, and some garlic powder. Bake in oven-safe dish for 25 minutes, open-side up, at 350 degrees.
Whisk all sauce ingredients together for about a minute (it should start to froth a bit).
Saute tempeh (crumble it up!) with oil and some garlic, adding in the yellow and zucchini squash and any spices you like. Combine the squash, all/any vegies, tempeh, cheese sauce, and spices in a large bowl.
Scoop into the peppers (now pre-roasted) and bake covered (tin foil? a covered dish should work too) for 35 minutes at 350 degrees. Don't forget to garnish with any pepper, cheese(ze) or other article of flavour enhancement!
At the end of baking, uncover and bake or broil for another 5 or so minutes, avoiding drying, to allow for browning.
Serve with a nice grain, salad, or other concoction of your liking...
Enjoiy
Saturday, October 16, 2010
Fall Classic...
I had a Pumpkin-Blueberry Buckwheat pancake combo with a mug of tea, and found much happiness, if only momentarily.
They're open year-round, so check them out if you're ever in the area (Mason New Hampshire). Visit their website and check on the monthly special before you go!
And stop at one of Hollis' farm markets on your way, they're always good!
A Series of Test Kitchen Fall Concoctions...
:)
Yes, the fall excites me, so naturally I try a lot of different pumpkin-apple-squash-spice combinations without really thinking anything out.
So first was a Sweet-Potato Terrine of mashed sweet potatoes combined with milk, a bit of butter, pie spice, garlic, and Herbs de Provence. Layered wit h blanched carrot and Zucchini slices and topped with an Apple Cider reduction, it was a bit too sweet despite a lack of any processed sugars or significant rich foods. I served it up with haddock baked atop cheesy (Parmesan mixed with nutritional yeast constitutes "Cheesy" as opposed to Gratin) penne and spinach. An old favorite of mine from Bertuccis early years...Moving on, I had the pleasure of devouring a dinner of Mashed Butternut Squash, Brussel Sprouts sauteed with apples, and an Amy's Veggie burger today. The first truly Fall-ish day thus far (didn't top 55) and warm comfort food sounded ideal.
I confess, I didn't make the squash but it was a simple peel-boil-and-mash scenario. Seasoned with nothing but cinnamon, pepper, and ginger it hit the spot. The Burger speaks for itself, so I conclude with the Brussel Sprouts, which really came out very well and will certainly see future experimentation.
Quartered and peeled, I simply browned the sprouts with some olive oil, garlic, and pepper. Reducing heat, I let the cabbage steam with a few dashes of lemon juice, about a quarter cup of water, and a few dashes of white-wine vinegar. Adding a few tablespoons of chopped walnuts, and a sprinkle of grated Parmesan. Mixing in some already sauteed cinnamon apples (diced, unpeeled, I cant stand the removal of skins from veggies, it's where the nutrients are!) I let the mess simmer and steam.
Other than being a bit undercooked, the sprouts came out well. A nice blend of flavors - like the classic Oktoberfest dishes I keep seeing sans sausage or other meats popular in the European cuisines of the period.
As I make progress with the recipes, I'll post them.
Until them, gute nacht.
Wednesday, October 13, 2010
Thank You Kashi...
Friday, October 1, 2010
Dualism...
Non-stick cooking spray
1 1/2 cups (263 g) mix of nondairy butterscotch (or white chocolate) and semisweet chocolate chips, melted and cooled
I used solely Semi-Sweet Chocolate Chips, by the way...
1 cup (255 g) sweet potato purée
And I used Pumpkin Puree, too - Cans are just so convenient
2 tablespoons (30 ml) canola oil
2 tablespoons soy creamer or nondairy milk
1 teaspoon pure vanilla extract
1/4 cup (30 g) powdered sugar
1/2 cup (60 g) light spelt flour
2 tablespoons (10 g) unsweetened cocoa powder
1/4 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 cup (88 g) mix of nondairy butterscotch (or white chocolate) & nondairy semisweet chocolate chips, optional
Preheat oven to 350°F (180°C, or gas mark 4). Lightly coat an 8-inch (20-cm) square baking pan with spray.
In a large bowl, combine melted chips, sweet potato purée, oil, creamer or milk, and extract.
In a medium bowl, sift together sugar, flour, cocoa powder, salt, and baking powder.
Fold dry ingredients into wet, being careful not to over mix. Fold in optional extra chips.
Place and level batter into prepared pan.
Bake for 28 minutes.
Let cool in pan, on a wire rack. Let cool completely in fridge before
slicing.
Enjoy cold, store in fridge.
Yield: about 12 brownies
Thursday, September 23, 2010
Fall is Here!!! Be Glad.
Wednesday, September 22, 2010
Sandwiches au Matin...
Sunday, September 19, 2010
Cupcakes
Saturday, September 18, 2010
Zuppa! #1
Thursday, September 16, 2010
It's Been Busy...
Monday, September 6, 2010
Too little Thyme...
Monday, August 30, 2010
Roasting in August...
Tuesday, August 24, 2010
Baking in the Storm...
Friday, August 20, 2010
A long summer day...
Tuesday, August 17, 2010
The first leftovers...
Monday, August 16, 2010
A Lentil-Kale-Tomato Dal...
Saturday, August 14, 2010
Whats for Breakfast...
Friday, August 13, 2010
Peachy, Muffins...
Wednesday, August 11, 2010
The First Time I’ve Approved Of A Bread, Wholly…
2 1/4 Whole Wheat Flower
3/4 cup Agave Nectar + 1/4 cup Sugar (I use organic evaporated Cane Sugar - just a preference)
2 tsp. ground cinnamon
1 tsp. Nutmeg (and whatever other sweet spices you may like)
2 tsp. baking soda
1/2 tsp. salt
2 cups grated carrot, squeezed mostly dry (About 4 medium carrots)
1/2 cup Apple Sauce
1 Sliced Apple (A firm variety - granny smith… Partially peeled)
1/2 cup quick-cooking oats (or I Pureed Old-Fashioned rolled oats)
1/3 cup walnuts roughly chopped (Any Nut works though - I put almonds in the food processor… A loud adventure)
3 large eggs
2 tbsp vegetable oil + 1 cup Fat-Free(or low-fat) plain yogurt
1 tsp. vanilla (And, as an afterthought - I didn’t actually try… - add 2 tsp almond extract - if you’re into the flavor only of course)
And… 1 cup Fresh blueberries (because they’re in season - hooray!) mashed slightly with a fork (just to help it blend in together)
Preheat Oven to 350 degrees.
Combine: Agave nectar, sugar, apple sauce, yogurt, extract(s), and set aside. In a larger bowl combine flower, baking soda, nutmeg…, cinnamon, and salt - whisk until combined. Add the eggs, oil, blueberries, apple, carrots, nuts (anything else/that I forgot?) to the flower mixture, mixing lightly, and then the wet mixture you first mixed. **Remember, only mix so that the flower is all combined and the mixture as homogeneous as such a chunky, awkward batter can be. over mixing will leave baked goods like this flat - you want it light!
Now, pour the batter into a greased loaf pan (maybe 2 inches deep for a long, skinny pan) and any excess into muffin cups (if that’s what you’re into).
Bake for about 10 minutes and check them - the muffins will finish first, around 12 minutes, the loaf pan closer to 15 minutes - careful not to overcook. slight moisture is ok, pull it out - let it cool and it should finish.
That’s ll there is to it. Enjoi :D
Tuesday, August 10, 2010
Meatless Monday!
Let's hope it catches on (it has for some of us...)
The Beets...
Sweet, Beet Salad
Sunday, August 8, 2010
Fruit on the Plate...Repost
The sausage pre-made, the crepes simple to whip up, I’ll share the two recipes that accompanied and truly made the meal.
Blueberry-Peach Salsa (fromFat-Free Vegan Kitchen)
1 1/4 cups fresh blueberries
1 peach
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 seeded and minced jalapeno pepper (or to taste)
1/4 cup diced red bell pepper
1/4 cup chopped red onion
1/2 teaspoon maple syrup
1/4 teaspoon salt
Put blueberries in food processor. Pulse 4-5 times until berries are coarsely chopped. (Some berries will remain whole; do not over-chop.) Cut peach into 1/2-inch cubes. Combine berries and peach in a medium-sized bowl with remaining ingredients. Mix well, cover, and refrigerate until ready to serve.
Servings: 8
Yield: 3 cups
Avocado, Tomato, Onion (and Bulgur) Salad
(From the ever-wonderfulClaire’s Corner Copia)
3 Large Tomatoes (I used solely cherry tomatoes, because my garden has been churning so many out this summer - about 2-3 cups, sliced into quarters)
1 Large avocado, ripe, peeled and sliced
1/4 small red onion (2-inch diameter, I made that mistake…) sliced into thin rings
3 tablespoons Olive Oil
Juice of 1/2 lemon (soft, roll it around before you cut it to help squeeze all of the juice out)
6 fresh basil leaves, chopped
salt to taste (1/2 tsp. or so)
1/2 tsp. pepper
And… I added about 1/2 cup of bulgur wheat, cooked, to the salad - to add some whole grain. The nuttiness surpasses that of brown rice, and it just fits nicely.
Cut each tomato (if using regular beefsteak… cut in half lengthwise, and cut each half into 6 wedges). Cut the avocado in half, and slice lengthwise, about 4-6 pieces per half. Place all ingredients in a bowl and mix, careful not to mash the tomato or avocado slices.
A delicious dish, relatively easy to prepare, and simple to plate elegantly.