At first I was nervous about giving away this perfect recipe. But after returning home from Oregon I quickly learned that the perfection lies not only in the quantity, but also the quality of the ingredients (and chef). I couldn't recreate the magic! But, maybe you can:
1 quart H2O
2.5 cups (appx) PB
7 T tamari
2 T red wine vinegar
8-10 cloves garlic (in a press or finely minced)
1 inch? a packed 1/8 cup freshly grated ginger
Heat the water, add PB, stir to completely dissolve. The sauce will thicken as it cools, so depending on the desired consistency, you may want to add more or less PB. Add rest of ingredients, stir well, taste. Salty enough? gingery enough? Adjust to taste.
Saturday, November 10, 2007
Wednesday, November 7, 2007
MMMmillet bars
I'm long overdue to post this recipe!
2 c sucanot
2 c earth balance
1/4 c ground flax
1 T vanilla
1/2 c vanilla soymilk
1/4 cup water
2 Tablespoon Energ G egg replacer - whisk with water
5 c oats
4 c wheat flour
1 T cinnamon
2 t baking soda
2 t baking powder
1.5 t salt
1 c millet
1 1/2 c walnuts
Barely mix sucanot and earth balance. Add EnergG + water, flax, vanilla, and soymilk. Add oats.
Combine rest of dry (except walnuts) and add to wet ingredients. Stir/mix to barely incorporate. Mix walnuts in (by hand if you've been blending up to this point).
Bake at 350 just until top is browned! Keep em soft!
2 c sucanot
2 c earth balance
1/4 c ground flax
1 T vanilla
1/2 c vanilla soymilk
1/4 cup water
2 Tablespoon Energ G egg replacer - whisk with water
5 c oats
4 c wheat flour
1 T cinnamon
2 t baking soda
2 t baking powder
1.5 t salt
1 c millet
1 1/2 c walnuts
Barely mix sucanot and earth balance. Add EnergG + water, flax, vanilla, and soymilk. Add oats.
Combine rest of dry (except walnuts) and add to wet ingredients. Stir/mix to barely incorporate. Mix walnuts in (by hand if you've been blending up to this point).
Bake at 350 just until top is browned! Keep em soft!
Tuesday, November 6, 2007
The Wheel Turns...
The garden in early July
Corn just getting started--lettuce going to seed
The obligatory close up of a sunflower
Beans just getting started and later flowering
Frost finds the squash plants
General carnage
The corn loses some height
The lone broccoli stands it's ground
With two rows of fall greens to keep it companyTomato Chutney
Ammini's Thakkali (Tomato) Chutney from Indian Food Rocks (here's the link)
6-8 ripe tomatoes (i used 8 romas)
1/2 t turmeric
2 T veggie oil
1/2 t mustard seed
3 t cumin powder
2 t fenugreek powder (i just used the seeds)
4 t chili power (i wimped out and went with 2-3)
1/2 t asafoetida/hing powder
12-15 curry leaves (i didn't have these)
salt
(and there's a scribbled note-"maybe coriander")
Boil some water. Make a shallow "X" at the stem end of the tomatoes with a knife. Put them in the boiling water for 30 seconds, then into cold water (i had a bowl wa
iting in the sink and just forked them out of the water). Peel skin and deseed, then chop coarsely and cook in 2 T of water with turmeric and salt. Heat oil in a pan, add spices and cook for a minutes, stirring, then pour over tomatoes, mix in. Simmer uncovered. The tomatoes will probably just fall apart, but if you don't like the consistency you're getting, use a masher. For how long? Well, til you get a consistency you like. I probably had them on heat for 45 minutes? an hour? stirring occasionally. Can probably be done in less if you mash the tomatoes up. If you're worried about the tomatoes sticking to the pot, cook covered until they've released some juice.
6-8 ripe tomatoes (i used 8 romas)
1/2 t turmeric
2 T veggie oil
1/2 t mustard seed
3 t cumin powder
2 t fenugreek powder (i just used the seeds)
4 t chili power (i wimped out and went with 2-3)
1/2 t asafoetida/hing powder
12-15 curry leaves (i didn't have these)
salt
(and there's a scribbled note-"maybe coriander")
Boil some water. Make a shallow "X" at the stem end of the tomatoes with a knife. Put them in the boiling water for 30 seconds, then into cold water (i had a bowl wa
iting in the sink and just forked them out of the water). Peel skin and deseed, then chop coarsely and cook in 2 T of water with turmeric and salt. Heat oil in a pan, add spices and cook for a minutes, stirring, then pour over tomatoes, mix in. Simmer uncovered. The tomatoes will probably just fall apart, but if you don't like the consistency you're getting, use a masher. For how long? Well, til you get a consistency you like. I probably had them on heat for 45 minutes? an hour? stirring occasionally. Can probably be done in less if you mash the tomatoes up. If you're worried about the tomatoes sticking to the pot, cook covered until they've released some juice.
Monday, November 5, 2007
Corn-Cilantro Pancakes (a sketch)
I thought this was a Madhur Jaffrey recipe, but i haven't had luck in re-locating it. Here's what i have scribbled down:
1/2 c cornmeal
1 and 1/3 c chickpea or all-purpose flour
1 T coriander seeds (or ground, i mean, really)
1 t garam masala
1 t salt
3 c corn kernels
1 c water, or as needed
1 T baking powder (we tried without it once, wasn't as good)
3 T chopped cilantro
2 t oil and some for frying
(opt: 2 or 3 jalepeno chilies, coarsely chopped)
and i know we used some fresh corn as well, maybe i skipped that line? my guess is somewhere around 2 cups, but i guess you'll have to eyeball it.
Combine cornmeal, chickpea flour, the spices, and 1.5 c of corn kernels in food processor*. Add 1 c water and process into a batter (10-15 seconds). Transfer and set aside for at least 15 minutes. Preheat a pan until drops of water dance. Stir in remaining ingredients, fry (4-5 minutes for both sides).
In my mind it makes more sense to let it sit if you've added the baking powder, so i'm beginning to doubt my notes (they also said "preheat oven to 300" before preheating the pan). eeeps. Well, I'll make these soon and correct the recipe. *If you lack a food processor (as i currently do), i'd suggest buying cornflour (something ground more finely than cornmeal) to substitute, and using ground coriander, and then just mixing by hand or with a beater.
1/2 c cornmeal
1 and 1/3 c chickpea or all-purpose flour
1 T coriander seeds (or ground, i mean, really)
1 t garam masala
1 t salt
3 c corn kernels
1 c water, or as needed
1 T baking powder (we tried without it once, wasn't as good)
3 T chopped cilantro
2 t oil and some for frying
(opt: 2 or 3 jalepeno chilies, coarsely chopped)
and i know we used some fresh corn as well, maybe i skipped that line? my guess is somewhere around 2 cups, but i guess you'll have to eyeball it.
Combine cornmeal, chickpea flour, the spices, and 1.5 c of corn kernels in food processor*. Add 1 c water and process into a batter (10-15 seconds). Transfer and set aside for at least 15 minutes. Preheat a pan until drops of water dance. Stir in remaining ingredients, fry (4-5 minutes for both sides).
In my mind it makes more sense to let it sit if you've added the baking powder, so i'm beginning to doubt my notes (they also said "preheat oven to 300" before preheating the pan). eeeps. Well, I'll make these soon and correct the recipe. *If you lack a food processor (as i currently do), i'd suggest buying cornflour (something ground more finely than cornmeal) to substitute, and using ground coriander, and then just mixing by hand or with a beater.
Sassy Zucchini Bread
from Lorna Sass's Complete Vegetarian Kitchen (which is actually a vegan cookbook)
1.5 c tightly packed, coarsely grated zucchini
3 T flax seeds
1/2 c water
1.5 c whole wheat pastry flour
1 c barley flour (i think we used all ww pastry)
1 T baking soda
1.5-2 t cinnamon
3/4-1 t ground ginger
1/4 t ground cloves
scant 1/2 t sea salt
1/2 c raisins
1/2 c apple juice
1/3 c maple syrup
1/3 c canola or safflower oil (we used raw sesame oil, cuz that's what we had)
1 t vanilla (always double the vanilla, i say, but it's good with only 1 t, too)
Grate zucchini, put in colander to drain. In a blender, grind flax seeds. Add the water. Process until a gummy mixture is achieved (30 seconds abouts). Set aside. [Note, if this step is done in a food processor, grind the flax seeds in a spice or coffee grinder first, for 60-90 seconds] Mix flax liquid and zucchini--grab small amounts of zucchini in a fist to squeeze out extra moisture as you go. Mix the wet into the dry ingredients, just until flour is absorved--overmixing is sin #1.
Bake 18-22 minutes at 375 degrees. The original recipe is for muffins, so depending on pan size it may take longer--after 15 minutes i'd keep doing the poke-with-a-toothpick test regularly, since you want to take it out as soon as the toothpick comes out clean so it won't be dry.
1.5 c tightly packed, coarsely grated zucchini
3 T flax seeds
1/2 c water
1.5 c whole wheat pastry flour
1 c barley flour (i think we used all ww pastry)
1 T baking soda
1.5-2 t cinnamon
3/4-1 t ground ginger
1/4 t ground cloves
scant 1/2 t sea salt
1/2 c raisins
1/2 c apple juice
1/3 c maple syrup
1/3 c canola or safflower oil (we used raw sesame oil, cuz that's what we had)
1 t vanilla (always double the vanilla, i say, but it's good with only 1 t, too)
Grate zucchini, put in colander to drain. In a blender, grind flax seeds. Add the water. Process until a gummy mixture is achieved (30 seconds abouts). Set aside. [Note, if this step is done in a food processor, grind the flax seeds in a spice or coffee grinder first, for 60-90 seconds] Mix flax liquid and zucchini--grab small amounts of zucchini in a fist to squeeze out extra moisture as you go. Mix the wet into the dry ingredients, just until flour is absorved--overmixing is sin #1.
Bake 18-22 minutes at 375 degrees. The original recipe is for muffins, so depending on pan size it may take longer--after 15 minutes i'd keep doing the poke-with-a-toothpick test regularly, since you want to take it out as soon as the toothpick comes out clean so it won't be dry.
Zucchini Pizza Crust
from Moosewood.
3.5 c coarsely-grated zucchini
3 eggs, beaten
1/3 cup flour
1/2 cup grated parm
1/2 cup grated mozzerella (we used vegan cheese)
1 T fresh basil, minced or 1/2 t dried
salt and pepper
Preheat the oven to 350. Grate zukes, salt lightly, let sit, then strain out excess moisture. Combine all the crust ingredients, spread onto oiled 9 x 13 pan. Bake 20-25 minutes (until the surface is dry and firm). Then brush the top with oil and broil it, under moderate heat (what does that mean?) for 5 minutes.
Top with tomato sauce and all the fixings, then heat in the 350 oven for 25 minutes. I think if you bake the crust a bit longer, you can get away with just adding heated tomato sauce and cooked fixings without further baking. If you want it to resemble a pizza omelette, spread thinly on a baking tray and reduce the first bake time, don't broil it, and skip the final bake time. Serve pieces folded in two.
3.5 c coarsely-grated zucchini
3 eggs, beaten
1/3 cup flour
1/2 cup grated parm
1/2 cup grated mozzerella (we used vegan cheese)
1 T fresh basil, minced or 1/2 t dried
salt and pepper
Preheat the oven to 350. Grate zukes, salt lightly, let sit, then strain out excess moisture. Combine all the crust ingredients, spread onto oiled 9 x 13 pan. Bake 20-25 minutes (until the surface is dry and firm). Then brush the top with oil and broil it, under moderate heat (what does that mean?) for 5 minutes.
Top with tomato sauce and all the fixings, then heat in the 350 oven for 25 minutes. I think if you bake the crust a bit longer, you can get away with just adding heated tomato sauce and cooked fixings without further baking. If you want it to resemble a pizza omelette, spread thinly on a baking tray and reduce the first bake time, don't broil it, and skip the final bake time. Serve pieces folded in two.
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