Vegan Irish Brown Bread

bread, easy

Heavily modified from https://www.kingarthurbaking.com/recipes/irish-buttermilk-brown-bread-recipe

Ingredients

Bread

  • 4 cups Whole Wheat Flour (stone ground preferred)
    • Optional to replace 1/2c flour with wheat germ or oatmeal to provide more texture
  • 3 tablespoons honey or molasses
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups (340g) soy butter milk
    • soy milk + 1-1/2 T vinegar
  • 1 large egg
  • 4 tablespoons melted butter or 1/4 cup vegetable oil

Topping

  • 1 tablespoon (14g) melted butter

Instructions

  1. Preheat the oven to 375°F. Grease a 1 1/2 to 2-quart baking dish, or an 8″ or 9″ cast-iron skillet or cake pan that’s at least 1 1/2″ deep.
  2. In a large bowl, stir together the flour, baking soda, and baking powder.
  3. Put vinegar in a smaller bowl, add soymilk to bring up to 1-1/2 cups. This is the soy buttermilk.
  4. Whisk together the soy buttermilk, egg, and melted butter or oil.
  5. Make a well in the dry ingredients and pour in the liquids. Stir together until blended and no dry spots remain; the dough will be soft and sticky. In fact, it’s probably more of a stiff batter than a soft dough.
  6. Scoop the dough into the prepared pan, mounding it in the center. Brush the top with the melted butter. Wait 5 minutes for liquid to be absorbed by the flour before baking.
  7. Bake the bread for 35 to 45 minutes, or until it tests done (a cake tester inserted into the center will come out clean.) Remove it from the oven, and serve warm.

Saag / Spinach Curry

main courses

Ingredients

  • 2-3 tablespoons olive oil
  • 1 large onion or two medium onions peeled and chopped
  • 3 green chilies seeded and chopped (leave seeds in if you want it spicier)
  • 2 inch piece of ginger peeled and chopped
  • 4 cloves garlic peeled and chopped
  • 1 teaspoon whole cumin seed
  • 1 teaspoon whole coriander seed
  • 1/2 teaspoon turmeric
  • 2 teaspoons garam masala
  • 1 cup water
  • 1-2 teaspoons salt
  • 2 tomatoes chopped
  • 1 bunch of mustard greens washed and stems removed (optional)
  • 1 lb baby spinach
  • Option additions
    • 3-4 cups cooked chickpeas about 2 cans, or you can cook your own
    • 1-1.5 lbs chicken – cubed and cooked
    • 6 oz feta cheese
  • juice of half a lemon
  • a dash of asafetida

Instructions

  • Heat oil in a large pot over medium heat. Add onion and sauté a few minutes until onion starts to turn translucent.
  • Add the green chilies, ginger, garlic, cumin, and coriander, turmeric, and garam masala and sauté a few minutes until aromatic.
  • Pour in water and stir. Place the salt, mustard greens, spinach, and tomatoes into pot. Cover for a minute or two until greens or fully wilted. Stir until completely combined.
  • Blend the spinach curry mixture either by pouring it into a blender or by using an immersion blender.
  • Stir additions into spinach curry. Heat through. Squeeze in the juice of half of a lemon and the asafetida. Taste and make any season adjustments needed.
  • Serve with basmati rice and/or naan.
  • Enjoy!

Broccoli and Beef Stew

Uncategorized
Prep: 20min Cook: 35min Total: 55min
  • 1/3 cup unbleached all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1 pound beef stew meat
  • 2 tablespoons olive oil
  • 1 onion, cut into thin wedges
  • 4 cups beef broth
  • 3 large potatoes, cubed
  • 1 teaspoon dried oregano
  • 1/2 bunch broccoli, broken into small florets (about 4 cups)
  • 1/4 cup (2 ounces) grated Parmesan cheese
Directions
  1. In a resealable plastic bag, combine the flour, garlic powder, pepper, and salt. Add the beef, seal the bag, and toss to coat well.
  2. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 5 minutes, or until browned. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft.
  3. Add the broth, potatoes, and oregano. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Add the broccoli and cook for 5 minutes, or until the broccoli is tender-crisp.
  4. Sprinkle with the cheese.

http://recipes.prevention.com/Recipe/BroccoliAndBeefStew.aspx

Basic Mint Sekanjabin

Uncategorized
  • 4 cups sugar
  • 2 1/2 cups water
  • 1 cup vinegar
  • handful of fresh mint

Dissolve the sugar in the water. (Yes, four cups of sugar _will_ dissolve in two and a half cups of water.) Bring to a boil. Add vinegar. Turn down to a simmer; let simmer for about twenty to thirty minutes. Remover from heat. Toss in mint leaves. Let cool. When it is completely cool, remove the mint leaves and bottle the syrup. To drink, mix syrup with water to taste (for most people, one part of syrup to anywhere between five and ten parts of water).

From: http://chowhound.chow.com/topics/448856

Coconut Milk Pancakes

breakfast

Make fluffy pancakes: Combine 4.5 ounces (1 cup) all-purpose flour, 1 tablespoon sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Whisk together 1 cup light coconut milk, 1½ tablespoons canola oil, and 1 egg; combine with dry ingredients. Cook as usual for pancakes. Yield: 4 servings.

FYI: no oil needed in the pan.

From http://www.cookinglight.com/m/cooking-101/essential-ingredients/secret-ingredient/leftover-light-coconut-milk

Baked Falafel

Uncategorized

Makes about 21 balls

1 15 ounce can garbanzo beans
1 small onion, finely chopped
2-3 garlic cloves, finely chopped
3 tablespoons fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon dried red pepper flakes
2 tablespoons flour
1 teaspoon baking powder
Salt and pepper to taste

Preheat oven to 375 degrees. Drain and rinse the garbanzo beans. Put in a medium sized bowl and smash with a fork. Add the rest of the ingredients and mix well. Form into small balls, about 1 1/2″ in diameter and slightly flatten. Place onto an oiled baking pan.

Bake for 15 minutes on each side, until nicely browned (since it’s baked, only the part actually touching the pan will be browned and crispy).

Serve with mini pita pockets, hummus, tahini sauce, tomatoes, lettuce and/or cucumber.

Originally found at http://chowvegan.com/2009/01/06/baked-falafel/

Soy Yogurt Pancakes

breakfast

1 cup unbleached all purpose flour
1+1/2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

Then:
1 cup runny soy yogurt
1 egg

Replace:
5 ounces vanilla soy yogurt (I find Stonyfield‘s O’Soy to be the richest)
3/4 cup soy milk

oil for the pan

Preheat an oiled griddle or pan with a low flame – only high enough to make the oil look just a bit runny after a minute. Meanwhile, in one bowl, whisk the dry ingredients until well combined. In another bowl, combine the soy yogurt and soy milk. Then, mix the soy liquid into the flour mixture, stirring just until there isn’t any unmoistened flour remaining – anymore and you’ll work the gluten in the flour into giving you a chewy pancake. The batter will be thick, so it’ll puff up very nicely when cooked.

When a flick of water off your finger sizzles, the pan is ready. For each pancake, scoop one quarter of the thick batter onto the pan or griddle, quickly spread it around into a round pancake shape, and leave it to rise. It’ll puff. After a few minutes, bubbles will come to the top. As the bubbles come, the top will start to look dryer. The bottom should be nicely browning; take a peek with a spatula. When the bottom is golden, flip the pancake. If it’s too dark, your heat is to high. If after several minutes, bubbles aren’t forming, the top looks wet and the bottom remains white, the heat is too low. Cook the other side until it’s golden, too.

Serve with warm maple syrup and dust by knocking a sieve of powdered sugar against your hand.

Original (unmodified) recipe from http://gapersblock.com/drivethru/2007/04/13/yogurt_pancakes_1/

mom’s biscuits

bread, breakfast, tastes scrumptious

 

  • 2 cup flour
  • 4 t baking powder
  • 1/2 t salt
  • 1/2 t cream of tarter
  • 2 t sugar
  • 1/2 cup shortening
  • 2/3 cup milk or cream

Mix dry ingredients together. Cut in shortening until coarse crumbs. Stir in milk all at once. Knead for 30 sec-
onds (as little as possible). Roll out, cut.

Can brush melted butter on tops before baking.

Bake 450 ° for 10-12 minutes.

from Weasel Cooks 2007

Ground Pork Yumminess

main courses, tastes scrumptious

Not sure what to call this – it’s yummy, though that’s for sure!!

Combine pork with

diced red onion
chopped green onion or shallots
sliced ginger and garlic
chili
fish sauce
ground white pepper
egg

Stuff in bitter gourd or roll in Asian cabbage or kale (e.g., bok choy, others with mid-rib removed from each leaf); steam.

Found in a comment on ChowHound: http://chowhound.chow.com/topics/362171#2209115

Granola

breakfast, easy

Ingredients

  • 4 cups of oats
  • 2 1/2 cups nuts
  • 1 1/2 cups of flaked coconuts
  • 1/2 cup oil
  • 1/2 cup sweet goop
  • 2 cups of dried fruit
  • Optional: 1 tbsp vanilla
  • Optional: 4 tbsp flax seeds

Preparation

  1. Mix all dry ingredients in a bowl. Add wet ingredients and mix thoroughly.
  2. Spread evenly over a flat cookie sheet and bake for 1 hr at 250°, turning over every 30 mins. Finished granola should medium golden brown and just barely sticky.
  3. Let granola cool completely before storing in a sealed container. Keeps well for up to 1 month.