-recipezaar.com
* 2 1/4 cups safflower oil
* 1 cup soymilk
* 1 tablespoon maple syrup or agave nectar
* 3/4 teaspoon sea salt (to taste)
* 2-2 1/2 teaspoons apple cider vinegar, raw or lemon juice, fresh squeezed
* 1/2 teaspoon Dijon mustard
Directions
1. Combine all ingredients except vinegar or lemon juice in blender, blending until smooth.
2. Slowly add vinegar or lemon juice until liquid thickens.
24 January 2009
18 January 2009
Dana Sly's blue ribon vegan cornbread
-kosherblog.net
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Per recipe: 2100 calories
2 Tbsp. ground flax seed
6 Tbsp. water
1 C all-purpose flour
1 C cornmeal
1/4 C sugar
4 tsp. baking powder
3/4 tsp. table salt
1 C soy milk
1/4 C canola oil
1. Adjust oven rack to middle position; heat oven to 425 degrees. Spray 8-inch-square baking dish with nonstick cooking spray.
2. Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside.
3. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
5. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
6. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve.
Per recipe: 2100 calories
17 January 2009
African Sweet Potato-Peanut Stew
-Good Housekeeping
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
3 clove(s) garlic
2 cup(s) (loosely packed) fresh cilantro leaves and stems
1 can(s) (28 ounces) diced tomatoes
1/2 cup(s) creamy or chunky peanut butter
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground red pepper (cayenne)
Salt
1 cup(s) water
3 pound(s) sweet potatoes, peeled and cut into 2-inch chunks
1 can(s) (15 to 19 ounces) garbanzo beans, rinsed and drained
1 package(s) (16 ounces) frozen whole or cut green beans
DIRECTIONS
1. In blender or food processor with knife blade attached, blend garlic, cilantro, tomatoes with their juice, peanut butter, cumin, cinnamon, ground red pepper, and 3/4 teaspoon salt until pureed.
2. Into 4 1/2- to 6-quart slow-cooker bowl, pour peanut-butter mixture; stir in water. Add sweet potatoes and garbanzo beans; stir to combine. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 4 to 5 hours or until potatoes are very tender.
3. About 10 minutes before sweet potato mixture is done, cook green beans as label directs. Gently stir green beans into stew.
12 December 2008
Chickpea Millet burgers
2 cups cooked millet
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil
Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.
3 cups cooked chickpeas
1/3 cup shelled roasted peanuts
1/3 cup chopped onion
1 medium bell pepper, chopped
3 T corn meal
1 cup chopped carrot
parsley or cilantro
salt and pepper
olive oil
Combine first 8 ingredients in food processor and chop together. If burger is not sticking together, add warm water 1 tsp at a time till it does. Season to taste, shape into patties, and fry in a little olive oil till browned.
15 November 2008
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
-NYT 15 Nov 2008
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
Time: 45 minutes plus at least 30 minutes’ chilling
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
Potato, Salmon and Spinach Patties With Garlicky Dill Cream
Time: 45 minutes plus at least 30 minutes’ chilling
FOR THE POTATO SALMON PATTIES:
10 ounces frozen chopped spinach, thawed
2 cups mashed potatoes, chilled
8 ounces cooked salmon fillet, flaked
2 1/2 cups panko or bread crumbs
4 large eggs
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
FOR THE GARLICKY DILL CREAM:
2 garlic cloves, finely chopped
1/2 teaspoon salt, more to taste
1 cup sour cream or Greek yogurt
1/4 cup chopped fresh dill
Freshly ground black pepper, to taste
Olive or vegetable oil for frying.
1. Squeeze as much water from spinach as possible. Place in a bowl and add potatoes, salmon, 1 cup panko, 2 eggs, salt and pepper; mix well to combine.
2. Place remaining bread crumbs in a wide, shallow bowl. Place remaining eggs in a second bowl and beat lightly. Place flour in a third bowl.
3. Form spinach mixture into 3-inch patties, about 3/4-inch thick. Dip each patty into flour, tapping off excess, then the egg, letting excess drip into bowl. Coat evenly with panko crumbs. Transfer patties to a large baking sheet. Cover with plastic wrap and chill for at least 30 minutes and up to 4 hours.
4. Meanwhile, make dill cream: In a mortar and pestle or with the back of a knife, mash garlic and salt together to make a paste. Stir it into the sour cream or yogurt. Add dill and pepper. Taste and adjust seasonings, if necessary. Chill until ready to serve.
5. Heat 1/4-inch oil in a large skillet over medium-high heat; if using olive oil, you don’t need to use good extra virgin oil. Cook patties in batches, turning once halfway through, until golden and cooked through, about 3 minutes a side. Transfer to a paper towel-lined plate to drain. Serve hot, with a dollop of dill cream.
Yield: 12 patties.
27 September 2008
1975: Challah
This recipe from Sarah Schecht of Brooklyn appeared in an article by Craig Claiborne.
9 cups sifted, unbleached
flour, plus additional flour
for kneading
2 (¼-ounce) packages dry active yeast
½ teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon salt
1 teaspoon vanilla extract
4 large eggs
¾ cup corn oil or clarified butter, plus more for greasing
baking sheet
¾ cup plus 1 1/88 teaspoon sugar
1 tablespoon sesame or
poppy seeds.
1. Place 6 cups of the flour in a large bowl and make a well in the center. In a small bowl, stir the yeast into 1 cup of lukewarm water until dissolved. Add this to the well. Using a fork, stir around the well, gradually incorporating ¼ of the flour — no more — into the yeast mixture. Set the bowl in a warm place and let stand 45 to 50 minutes.
2. Sprinkle the baking powder, cinnamon and salt over the flour mixture. Add the vanilla, 3 of the eggs, the oil (or butter) and 3/4 cup of the sugar. Add 1 1/2 cups lukewarm water and blend again, first using the fork and then your hands. Add 2 cups of flour, kneading for about 10 minutes. If the mixture is still too sticky, add up to a cup more of flour. The dough is ready when it doesn’t stick to your hands. Shape into a rough ball, cover, let stand 20 minutes and then turn it out onto a lightly floured board. Knead well for about 5 minutes, adding a little flour to the board as needed to prevent sticking. Set the dough in a floured bowl and lightly coat in flour. Cover and let stand for 30 minutes.
3. Turn the dough onto a flat surface and knead briefly. Cut off 1/8 of the dough, knead quickly, shape into a ball, flour lightly and let rest briefly. Repeat with remaining 7 pieces. Using your hands, roll each piece into a 12-to-15-inch-long rope. Continue with remaining balls.
4. Align the ropes vertically, side by side. Gather the tops together, one at a time, pinching down to seal. Separate the ropes down the center, 4 to a side. Braid them as follows: bring the outer right rope over toward the center next to the inside rope on the left. Bring the outer left rope over toward the center next to the inside rope on the right. Repeat this process until the loaf is braided. As the last ropes are brought over, pull and stretch them a bit as needed. When braided, gather the bottom ends of the ropes and pinch them together.
5. Generously oil (or butter) the bottom and sides of a large baking sheet. Carefully lift the braided loaf and transfer to the baking sheet. Cover the loaf with a towel and place in a warm spot until the loaf is doubled in size, about 45 minutes. Preheat the oven to 325 degrees.
6. Beat the remaining egg with the remaining 1/8 teaspoon of sugar. Brush the loaf with the egg wash and then sprinkle with sesame or poppy seeds. Bake until puffed and golden, about 1 hour. Makes 1 loaf.
9 cups sifted, unbleached
flour, plus additional flour
for kneading
2 (¼-ounce) packages dry active yeast
½ teaspoon baking powder
½ teaspoon cinnamon
1 tablespoon salt
1 teaspoon vanilla extract
4 large eggs
¾ cup corn oil or clarified butter, plus more for greasing
baking sheet
¾ cup plus 1 1/88 teaspoon sugar
1 tablespoon sesame or
poppy seeds.
1. Place 6 cups of the flour in a large bowl and make a well in the center. In a small bowl, stir the yeast into 1 cup of lukewarm water until dissolved. Add this to the well. Using a fork, stir around the well, gradually incorporating ¼ of the flour — no more — into the yeast mixture. Set the bowl in a warm place and let stand 45 to 50 minutes.
2. Sprinkle the baking powder, cinnamon and salt over the flour mixture. Add the vanilla, 3 of the eggs, the oil (or butter) and 3/4 cup of the sugar. Add 1 1/2 cups lukewarm water and blend again, first using the fork and then your hands. Add 2 cups of flour, kneading for about 10 minutes. If the mixture is still too sticky, add up to a cup more of flour. The dough is ready when it doesn’t stick to your hands. Shape into a rough ball, cover, let stand 20 minutes and then turn it out onto a lightly floured board. Knead well for about 5 minutes, adding a little flour to the board as needed to prevent sticking. Set the dough in a floured bowl and lightly coat in flour. Cover and let stand for 30 minutes.
3. Turn the dough onto a flat surface and knead briefly. Cut off 1/8 of the dough, knead quickly, shape into a ball, flour lightly and let rest briefly. Repeat with remaining 7 pieces. Using your hands, roll each piece into a 12-to-15-inch-long rope. Continue with remaining balls.
4. Align the ropes vertically, side by side. Gather the tops together, one at a time, pinching down to seal. Separate the ropes down the center, 4 to a side. Braid them as follows: bring the outer right rope over toward the center next to the inside rope on the left. Bring the outer left rope over toward the center next to the inside rope on the right. Repeat this process until the loaf is braided. As the last ropes are brought over, pull and stretch them a bit as needed. When braided, gather the bottom ends of the ropes and pinch them together.
5. Generously oil (or butter) the bottom and sides of a large baking sheet. Carefully lift the braided loaf and transfer to the baking sheet. Cover the loaf with a towel and place in a warm spot until the loaf is doubled in size, about 45 minutes. Preheat the oven to 325 degrees.
6. Beat the remaining egg with the remaining 1/8 teaspoon of sugar. Brush the loaf with the egg wash and then sprinkle with sesame or poppy seeds. Bake until puffed and golden, about 1 hour. Makes 1 loaf.
23 September 2008
Green and White Salad
1 package cooked pasta (I use penne rigate)
1 cup julienned green bell peppers
2/3 cup green peas
1/3 cup soy mayonnaise
1/2 cup shredded parmesan
juice of 3 key limes
1 T sugar
8-10 basil leaves, chopped
(optional) toasted pine nuts
salt and pepper to taste
1 cup julienned green bell peppers
2/3 cup green peas
1/3 cup soy mayonnaise
1/2 cup shredded parmesan
juice of 3 key limes
1 T sugar
8-10 basil leaves, chopped
(optional) toasted pine nuts
salt and pepper to taste
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