This corn bread doesn't use flour and it doesn't really rise. I bet there are plenty of good recipes on the web, but I really liked this one tonight with our chili. Maybe it is less than a real bread, and more of a thick pancake. Whatever it was, it was yummy and I am sure we will make it again.
11/2 cup blue cornmeal
2 eggs worth of egg replacement
3 Tablespoons dried maple syrup (less would be fine too)
2 Tablespoons baking powder
1/4-1/3 cup frozen corn
1/2 cup of soymilk
1/4 cup olive oil
Cook in a preheated oven at 350 degrees in an oil cast iron skillet for 25 mins.
Pizza is my one of my Favorite Foods and we have it every week during the winter cold. Yummy.
Cornmeal Crust (Frozen section of the market)*
1 Butternut Squash
1-2 Leeks or in a pinch onion
Olive Oil
Some Tomato or apple
Squash seeds pan roasted or Walnuts/Pine nuts/Almonds
Slice one or two leeks and heat in Olive Oil until wilted. Add chopped, peeled Butternut quash (seeds removed).
Cook for 10-15 mins. Meanwhile, preheat oven (425) and pan dry roast nuts, and make salad.
Blend in blend squash and leaks in blender. Most of the squash will be thinned down for soup tomorrow. Spoon enough squash to cover the crust. Put some tomato or apple slices on the squash. Add nuts. Cook in preheated oven for 13 mins at 425 Degrees.
*Vicolo brand Ingredient has Organic Wheat, Organic Cornmeal, Organic Soybean Oil, Yeast, and Salt. Whole Foods carries it.
It's a great quick meal out of the pantry. It is also a good" make a head" meal since the longer the flavors have to mingle, the better. It's even good cold in summer.
I tend to make cornmeal pizza the same night. I cook the garlic for the pizza at the same time I am making the soup and I use some of the tomatoes and pinenuts for pizza.
Creamy Tomato Bazil Soup
32 ounce of Organic Tomatoes.(ex. crushed with Basil in the can, frozen or fresh)
1 can of Organic Coconut Milk
3-7 cloves of garlic
Good Virg. Olive Oil
Basil if you have it.
Roasted Pinenuts (optional)
Saute the garlic in olive oil. Add tomatoes and some of the basil along with the coconut milk. Simmer until hot or dinner time. Add pinenuts and basil as garnish right before eating.
1 cup Eden or non-sugar soy milk
1/4 cup honey makes it sweet. I think it would be good without the honey.
10 oz bag of Organic Strawberries frozen
1/2 cup (more or less) of parsley. If you want, copy it up a little before hand.
( Mint would be good too.)
Why Parsley? Well, those who know me well know that is my cure all and one of my fav things. It keeps me going when skies are blue. (I love the gray.)
That is because it has:
+ beta carotene
+ vitamins B12
+ folate,
+ "more vitamin C than the equivalent amount of orange."
+ "contains immunity-enhancing phytonutrients like luteolin that curb inflammatory processes in the body," + and other organic compounds, including myristicin and folic acid.
Information is from Parsing Parsley. Psychology Today. March/April which is quoted on:
http://achsnews.blogspot.com/2010/03/health-benefits-of-parsley-featured-in.html
4 Clove Fresh Garlic crushed
8 oz of Capers (1/2 a jar)
12 oz Olives – chopped
Olive Oil - Enough oil to mix it up and then to cover the top of the jar.
Another modified version of a recipe. This one is “Shepherd’s Pie” from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.2011, pg. 127.
I made it for Thanksgiving without the red pepper flakes and it was a crowd pleaser. I froze the extras and warmed it in a skillet and also in an electric steamer at work for lunch and it freezes great!
Gravy:
1 vegan bouillon cube *
½ cup red wine *
2 tablespoon soy or Tamari sauce *
1 tablespoon Dijon mustard
3 cloves garlic *
¼ nutrional yeast
2 tablespoons cornstarch
For the Filling:
½ lb tofu (previously frozen)*
½ lb seta (homemade, or use more tofu) *
1 teaspoon celery seeds
1.25 pound veggies * I used fresh carrots, celery, onion & peas (frozen).
1 tablespoon dried oregano
1 teaspoon rosemary
For the potato topping:
6 medium potatoes, cubed, boiled
½ cup or less of non-dairy milk (non-sweetened Eden Soy)*
1 teaspoon red pepper flakes (optional) *
Olive oil. No more than ¼ cup plus some to brush on top. I used 1/8 a cup. *
Use a 9in square pan. I lined the pan with parchment. Put the Filling/gravy in the pan.
Topping: While the potatoes are hot, mash all the ingredients together. You may want to keep the red flakes aside to sprinkle on top. I kept the skin on the potatoes. Taste, and add more milk or oil if needed. Put on top of the filling. Brush olive oil on the very top.
Bake 25 mins. You can brown it using the boiler at the end to brown the top if you would like.
Add toast rounds or vegan cheese if desired. We use a brand of vegan cheese call Daiya. Or, make a different type of soup with the onion base.
Mix the wheat gluten with the nutritional yeast. Add about 2 cups of water, and 2 tablespoons olive oil. Kneed about 5 mins until elastic. I finish mine by making a mound. Wipe the olive oil on the mound.
Slice the onions. Wipe the inside of the crock-pot with olive oil. Add the sliced onions to the bottom of the crock-pot. Place the mound on top.
I usually heat water in a kettle, then mix a little water with the bouillon cube. Then add it to the crock-pot. Lastly, I fill the crock-pot within an inch of the top of the crock-pot with the rest of the hot water.
Cook for about 4 hours on low.
Take out the seitan. Add tamari, soy, or vegan worcestershire sauce to the broth for French onion soup.
Not being one to follow a recipe, here is a modified version of “Butternut Lentil Burgers” from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.2011, pg. 129
I used different spices, didn’t follow the instructions and made a double batch. . Also, I cooked enough lentils for the week and I cooked the squash the night before. While it is best the first day, we stir fried a patty a week later and it still tasted good. Are these the best vegan burgers ever? Nope, but it really hit the spot and I was tired of black bean burgers.
1 cup butternut squash
2 tablespoons Olive Oil
¼ cup tomato souse *
½ cup red lentils
2 tablespoons sesame oil *
1 tablespoon dried chili *
1 teaspoon fine sea salt
1 cup organic panko
1 cup vital wheat gluten
* different than original recipe.
What I did:
Preheat oven to 350 degrees.
Combine everything except the wheat gluten and breadcrumbs. Mash together with hands or a potato masher. Add wheat gluten and breadcrumbs. Stir. Make at least 6 balls for burgers. Flatten them to about ½ inch thick.
Put on a cookie sheet lined with parchment paper. Put another parchment sheet over them, and then another cookie sheet. Be careful the paper isn’t sticking out.
This was an experiment and there are several notes below. I am glad I did it once, but I am unlikely to do it again anytime soon.
Here is my first attempt based on the book "Wild Fermentation" - Sandor Ellix Katz
2 cups of 1 week old sourdough starter.
2 cups of flour. I used whole wheat bread flour
2 cups of Teff.
5 cups lukewarm water.
Mix, cover and keep in a warm place. Stir often as you can. I let mine sit for 28 hours.
I used a cast iron skillet with saffron oil on the bottom heated just a couple of notches on on the gas stove controller. Anyhow, it should be well below the midway point or it will brown.
5 mins before making it, I added 1 tsp of baking soda and I let it sit for 3 mins. Then I added 1 Tablespoon of salt.
Pour like a crepe into the hot pan and cover. Pour it fast so that the center isn't too think. (I used a cookie sheet to cover it). When it bubbles it is done. No need to flip. (although I did flip a few.) It took a few to get the timing right, but it seemed like mine cooked in 5-6 mins without browning too much. Stack with towels or spread them out to cool. For a few of them, I added water to the mix to make the batter thinner but it didn't seem to make too much of a difference.
My sourdough starter was all whole wheat - ground from wheat berries in the BlendTec. If you need my instructions for the starter, let me know.
After I cooked the first couple in a pan with a tin foil cover, I thought "I'll never do this again". Once I realized it could just walk away with a cookie sheet on top and with the timer set to 5 min. it became really easy.
After more reflection, if I was doing this for a restaurant I would use a commercial sourdough yeast starter packet instead. (The type you start the day before cooking.) In fact, I would even just try a regular yeast packet but start it the... night before. While it is cooking, I would try adding a little salt. I prefer WW flour, but if I was selling it for money, I would really try to see work on the combinations of flours. Maybe even ¾ teft, ¼ something else. I am not loving my sourdough starter, so next time I will try commercial yeast.
Raw food dishes are best adjusted to your desires in the moment, or what you have on hand. Serve it room temp for the best flavor.
Raw Creamy Tomato Bazil Soup
Tomatoes (2-4 or whatever)
Bazil
Young Thai Coconut
Garlic
Raw Olive Oil (See below)
Use the meat and the juice of the young Thai coconut. Mixed with crushed tomatoes.( I use 2-4.) Add some fresh crushed garlic and bazil shredded. Let sit for a few hours for best flavor. Add a little Olive oil on top with basil as a garnish.
www.livingtreecommunity.com has wonderful olive oils. I usually get one bottle every two years, and I enjoy every drop. The "Olive Oil is organic, raw, unfiltered, unheated, and UNPRESSED"
Whole Foods carries Young Thai Coconuts as do some co-ops and Asian markets.
http://www.youtube.com/watch?v=QPvhxeg_PUA
A rather common question after "What do you eat?" is "Where do you buy your food?"
We rely on Whole Foods, Farmer’s market and the local co-op for the day-to- day staples. We also belong to Boston Organics for our veggie delivery:
http://www.bostonorganics.com
But for the specialty items, I have been ordering from the below places online for more than 5 years. However, I only order once every 18 months or so because of the cost and shipping charges, but is worth it.
I have ordered dates, which are the freshest I had in the US. The raw un-pressed olive oil is amazing, but too costly and a waste to cook with. The raw vanilla powder is worth every penny and keeps. The olives are yummy, but when my order gets too expensive, it is the first thing out of the cart. I would rather get the almond or the cashews instead.
This part of the cake was the best and the most expensive because of the coconut meat. However, I would happily just make this part again for a special treat. It also freezes well.
2 c cashew soaked 4 or more hours
1 c young coconut meat (I bought 3 coconuts to get a little over a cup)
1/4 c cocoa powder
2 1/2 t vanilla extract (I used raw powder)
1 pinch of salt
1 c agave (I normally sub yaccon or honey in other recipes, but for this one I wasn't brave enough)
1 3/4 filtered water
1 1/2 c coconut oil warmed to liquefy.
In high speed blender, blend everything but coconut oil until smooth. While blender is running slowly pour coconut oil and the blend until incorporated. Transfer mousse to a covered bowl and refrigerate for a few hours or overnight.
Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33
Purelydelicious.net
Of the three parts to the cake, I liked this part the least. Perhaps it is because I made so much raw chocolate bars that I got tired of the taste of chocolate. That being said, it is the easiest part of the cake to make. Next time, I would try a vegan whipped cream or a raw raspberry sauce instead on the raw cake, but I could see making this to top fruit.
1 c cocoa powder (I used cacao blended in blender.)
1/4 c coconut butter
1 T coconut oil
1 pinch sea salt
Create a double boiler with the bottom water temp being close to 140 and heat and stir ingredients for 15 mines. Sauce keeps for a week. Pour on top of the cake.
The sauce needs to get to 100 degrees to temper, which is important if you’re using this mixture to in chocolate molds.
Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33 Purelydelicious.net
This year, I wanted a raw birthday cake and while it was a little pricey, it was well worth the cost and the time. Below is the recipe with my notes. I may make the "cake" part again for raw food bars.
Oasis Living Cuisine, "Purely Delicious - Raw Food" Winter 2010 pg 33
Purelydelicious.net
2c walnuts pieces soaked 2 hours or more
11/2 cups maple syrup
1 c filtered water. (I forgot this step)
1 t vanilla extract (I used raw powder)
2 cups sifted cocoa powder, raw (I used unsifted cacao power)
2 cups almond flour
1 t sea salt
Modified instructions:
Mix walnuts, maple syrup, vanilla and water in high speed blender.
Combine in a bowl the everything else. Then mix everything together using your hands and try to get ride of the lumps. It says to line a sheet pan with parchment and then add mixture (then smooth it out) before putting it in the dehydrator for 24 hours. My sheet pans are too big so I used 2 screens with the no sticky sheets instead. After 20 mins, re-smoothed the batter and shored up the edges.
Since I spread it out over two sheets and forgot the water, it took only 12 hours to dry.
