1½ cup gluten-free oats
½ cup whole millet
½ cup sorghum flour
½ cup sticky rice flour
1 tsp baking powder
1 tbsp xanthan gum
1½ tsp salt
2 cups warm water
2¼ tsp active dry yeast
1 tbsp + 1 tsp cane sugar
2 ener-g eggs
2 tbsp vegetable oil
1 tbsp agave
1 tbsp poppy seeds (optional)
Add the oats and millet to a blender and grind them into flour, then transfer to a medium mixing bowl along with the sorghum flour, sticky rice flour, baking powder, xanthan gum, and salt. Set aside.
In a large mixing bowl mix together 1/2 cup of the warm water, 1 tsp of the sugar, and all of the yeast. Let the yeast proof for 5-10 minutes, until relatively foamy. Add the ener-g eggs, oil, agave, the remaining sugar, and the remaining warm water to the yeast, then using a fork to mix the flour into the wet ingredients to form a very moist dough, almost like a very thick pancake batter. Mix for 2-3 minutes, then move to a greased 5-quart dutch oven or similarly sized baking dish.
Cover the baking dish with a tea towel and place on the top rack of the oven, and place a small pan filled with 2 cups of boiling water on a lower rack. Let the dough rise for 35-45 minutes, until the dough has roughly doubled in size.
Remove the dough from the oven and preheat it to 400°F. Gently cut a few slashes in the top of the dough and sprinkle poppy seeds onto the top of the loaf if using them, pressing them down lightly into the dough to get them to stick. Bake the bread uncovered on the middle rack of the oven for an hour. Allow the bread to sit for at least thirty minutes before slicing.
Tuesday, September 7, 2010
Monday, September 6, 2010
Vegan Nepali Rice Pudding
1 cup cooked white long grain rice
1 cup non-dairy milk
1 cup coconut milk
¼ cup cane sugar
¼ teaspoon ground cardamom
½ tsp cardamom seeds (optional)
1/3 cup sliced almonds
salt to taste
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. If it needs it, add salt to taste.
Once the mixture thickens again, remove from the heat and stir in the almonds. Serve at room temperature or chilled.
1 cup non-dairy milk
1 cup coconut milk
¼ cup cane sugar
¼ teaspoon ground cardamom
½ tsp cardamom seeds (optional)
1/3 cup sliced almonds
salt to taste
In a large nonstick pan, combine the cooked rice and non-dairy milk over medium heat. Heat until the mixture just begins to boil. Lower the heat to low and simmer until the mixture begins to thicken, stirring frequently. Increase the heat to medium, mix in the coconut milk, sugar, and cardamom and continue to cook until the mixture just begins to thicken again. If it needs it, add salt to taste.
Once the mixture thickens again, remove from the heat and stir in the almonds. Serve at room temperature or chilled.
Saturday, September 4, 2010
Quick Spinach Tempeh
I lift weights regularly, and this is one of my go-to post-workout meals - it's quick, really tasty, and you can throw everything in the pan and walk away until it's done.
½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste
Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.
*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.
Serves 1.
½ block tempeh
½ cup frozen spinach
1 tbsp tahini
½ tbsp tamari (or to taste)
1 tsp hoisin sauce
¼ tsp garlic powder*
¾ cup vegetable broth
½ cup cooked quinoa
salt to taste
Heat a small non-stick pan over medium heat and crumble the tempeh into the pan. Add all of the remaining ingredients but the quinoa and cook, loosely covered, for 10-12 minutes or until most of the liquid is gone. Add the quinoa, cover the pan again, and cook for another 5 minutes. Add salt to taste.
*If you've got a little more time on your hands, sub the dried garlic for 1 tsp of fresh minced garlic and cook it along with the tempeh in a bit of olive oil, stirring occasionally. Add the remaining ingredients and cook according to the rest of the directions.
Serves 1.
Friday, September 3, 2010
Red Lentil Daal
1 cup red lentils
3 cups vegetable broth
3 medium carrots, diced
1 tsp cumin seed
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp cardamom seed
½ tsp mustard seed
4 whole cloves
½ tsp ground mild chili
1 tsp ground ginger
¾ tsp ground turmeric
½ tsp ground cinnamon
2 tbsp cashew butter*
½ tsp amchur powder or ½ tsp lemon juice
½ tsp cane sugar
salt to taste
*You can do up the cashew butter yourself by placing 3 tbsp of dry roasted cashews in a coffee grinder and letting it run for ten seconds. Add ½ tsp oil and continue to continue to let it run, stopping occasionally, until it forms a smooth butter.
Rinse the lentils well under cold water and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, fenugreek seeds, cardamom seeds, mustard seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes, making sure not to let them burn. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Add the broth and spice mixture to the pan and bring the lentils to a boil over high heat, then reduce to medium-low and cook, covered, for 25-30 minutes, until the lentils have completely broken down. Add the cashew butter, amchur powder or lemon juice, and sugar to the lentils, and stir until combined. Add salt to taste.
3 cups vegetable broth
3 medium carrots, diced
1 tsp cumin seed
1 tsp coriander seed
½ tsp fenugreek seed
½ tsp cardamom seed
½ tsp mustard seed
4 whole cloves
½ tsp ground mild chili
1 tsp ground ginger
¾ tsp ground turmeric
½ tsp ground cinnamon
2 tbsp cashew butter*
½ tsp amchur powder or ½ tsp lemon juice
½ tsp cane sugar
salt to taste
*You can do up the cashew butter yourself by placing 3 tbsp of dry roasted cashews in a coffee grinder and letting it run for ten seconds. Add ½ tsp oil and continue to continue to let it run, stopping occasionally, until it forms a smooth butter.
Rinse the lentils well under cold water and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, fenugreek seeds, cardamom seeds, mustard seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes, making sure not to let them burn. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Add the broth and spice mixture to the pan and bring the lentils to a boil over high heat, then reduce to medium-low and cook, covered, for 25-30 minutes, until the lentils have completely broken down. Add the cashew butter, amchur powder or lemon juice, and sugar to the lentils, and stir until combined. Add salt to taste.
Thursday, September 2, 2010
Gluten-Free Lentil Burgers
1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
½ tsp rubbed sage
½ tsp dried marjoram
1 tsp paprika
2 small carrots, diced
1 small potato, diced
2 tsp minced garlic
2 tbsp nut butter*
¼ - ½ cup brown rice flour*
¼ tsp amchur powder or ½ tsp balsamic vinegar
salt to taste
*Walnut butter is great in this, if you don't mind whirring up a batch yourself in a coffee grinder or small food processor. Peanut butter also works well. The brown rice flour can also be replaced with millet flour.
Add the water/broth, herbs, and paprika to a medium saucepan and cook the lentils by bringing to an initial boil, then simmering, covered, on medium-low heat for 45 minutes or until soft. Remove from heat and mash with a potato masher while still hot, then stir in the nut butter. Set aside.
While the lentils are still cooking, cook the potato, carrots, and garlic in a small amount of oil until cooked to desired consistency, stirring occasionally to avoid burning. Add the vegetables, amchur powder or vinegar, and ¼ cup of the flour to the lentil mixture and and mix until well incorporated. If the mixture is too dry, add some water or broth. If too wet, add some more flour. Taste and add salt and a pinch more of herbs as needed.
I scoop the mix out of the pot while still warm and pack it into a ½ cup measure, then gently coax the mixture out, flatten it slightly between my palms, and lay it on a plate covered in waxed paper. I usually get 4 or 5 patties out of the mix this way (depending on how much of it I eat while adjusting for salt), which can be refrigerated or frozen until ready to use. Burgers can be pan-fried in a little oil or baked at 350°F.
3 cups water or vegetable broth
1 tsp dried thyme
½ tsp rubbed sage
½ tsp dried marjoram
1 tsp paprika
2 small carrots, diced
1 small potato, diced
2 tsp minced garlic
2 tbsp nut butter*
¼ - ½ cup brown rice flour*
¼ tsp amchur powder or ½ tsp balsamic vinegar
salt to taste
*Walnut butter is great in this, if you don't mind whirring up a batch yourself in a coffee grinder or small food processor. Peanut butter also works well. The brown rice flour can also be replaced with millet flour.
Add the water/broth, herbs, and paprika to a medium saucepan and cook the lentils by bringing to an initial boil, then simmering, covered, on medium-low heat for 45 minutes or until soft. Remove from heat and mash with a potato masher while still hot, then stir in the nut butter. Set aside.
While the lentils are still cooking, cook the potato, carrots, and garlic in a small amount of oil until cooked to desired consistency, stirring occasionally to avoid burning. Add the vegetables, amchur powder or vinegar, and ¼ cup of the flour to the lentil mixture and and mix until well incorporated. If the mixture is too dry, add some water or broth. If too wet, add some more flour. Taste and add salt and a pinch more of herbs as needed.
I scoop the mix out of the pot while still warm and pack it into a ½ cup measure, then gently coax the mixture out, flatten it slightly between my palms, and lay it on a plate covered in waxed paper. I usually get 4 or 5 patties out of the mix this way (depending on how much of it I eat while adjusting for salt), which can be refrigerated or frozen until ready to use. Burgers can be pan-fried in a little oil or baked at 350°F.
Wednesday, September 1, 2010
Baked Brown Rice
1½ cups sweet brown rice
2½ cups water
½ tablespoon oil
¾ teaspoon salt
Preheat your oven to 375°F.
In a medium saucepan or tea pot, heat the water until boiling. While the water heats, add the rice and salt to a pyrex loaf pan or an 8-inch square baking dish. Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 70-85 minutes, until the water is absorbed. Fluff with a fork and serve.
(Veganized and modified from Alton Brown's recipe.)
2½ cups water
½ tablespoon oil
¾ teaspoon salt
Preheat your oven to 375°F.
In a medium saucepan or tea pot, heat the water until boiling. While the water heats, add the rice and salt to a pyrex loaf pan or an 8-inch square baking dish. Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 70-85 minutes, until the water is absorbed. Fluff with a fork and serve.
(Veganized and modified from Alton Brown's recipe.)
Curried Yellow Split Peas
1 cup yellow split peas
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
3½ cups vegetable broth
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp cardamom seeds
4 whole cloves
½ tsp ground cinnamon
½ sp ground ginger
½ tsp ground mild chiles
1 tsp curry powder
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp salt
1 tightly packed cup spinach
Place split peas in a large bowl. Fill the bowl with cold water and rub the peas between your fingers, removing any husks that float to the top of the water. The water will turn cloudy as you rub. Drain and repeat three or four times, until the water remains relatively clear. Drain the peas and set aside.
In a large saucepan heat the cumin seeds, coriander seeds, cardamom seeds, and cloves over medium low heat until they are fragrant and begin to pop, around 1-2 minutes. Remove from the heat and grind into a powder along with the cinnamon, ginger, chile, and curry powder (a coffee grinder or mortar and pestle will work for this.)
Return the saucepan to the heat and add the oil, garlic, and spices, frying for 1 minute and stirring well. Add the split peas and cook for another minute, then add the water and salt. Raise the temperature to high and cover the pot until it just begins to boil. Add the spinach and lower the heat to medium-low, then cook, covered, for 50 minutes to 1 hour, adding up to ¼ cup more water if needed.
Before I begin prepare this I start a batch of baked brown rice and serve the two together.
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