Monday, March 30, 2009

Cheesy Sauce

Cheese --- delicious cheese --- high in fat, filled with cholesterol, difficult to digest. But oh, so hard to give up! Until now! How about a 100% plant-based cheesy sauce that helps to fill the gap? This recipe is for a savory and flavorful cheese-like sauce. Put it in a squeeze bottle to use like cheese whiz, use on chips for nachos, layer in lasagna, or stir into pasta for macaroni and cheese. Delicious!

Cheesy Sauce

1/3 cup raw cashews
1 1/2 cups cold water
4 Tbsp. pimientos
2 tablespoons cornstarch
2 tablespoons nutritional yeast flakes
1 - 2 tablespoon lemon juice
1/2 teaspoon salt

Rinse cashews in a strainer using hot water. Drain and place in blender. Add remaining ingredients and blend until very smooth. Place mixture into saucepan and cook over medium heat, stirring constantly, until thick. Remove from heat. May be served hot or chilled.

Tuesday, March 24, 2009

Artisan Bread


Let's talk about something new in my kitchen --- free form bread baking! Artisan breads are crusty, hand-formed breads that are compact in crumb and delicious in flavor. Two of my friends, Clarice and Karleen, have been experimenting with them and their efforts have encouraged me to try my hand at it. What fun I've been having experimenting and sharing loaves of bread with friends who stop by for a visit! Fast and easy, you can't go wrong with this recipe. I've adapted their recipes to fit my cooking style.

Artisan Bread

3 cups warm water
1 Tbsp. 1 tsp. mineral salt*
1 1/2 Tbsp. active dry yeast
6 cups flour**

Mix all ingredients together and stir until moist. Cover bowl and place in fridge for two hours. Then remove and place dough on floured counter top. Sprinkle flour on top and work dough until it feels solid and smooth to the touch (you won't need much additional flour). Divide dough into four sections.

Form each section into a round or oblong loaf. Place on an ungreased cookie sheet that has been sprinkled with cornstarch. Score the tops of the loaves with a sharp knife. Allow to rise for about 30 minutes. Then place a small bowl of water in the bottom rack of a cool oven and then preheat oven to 450 degrees. Place loaves in oven and bake for 20 - 25 minutes.

Remove from heat and brush with olive oil. Cool and slice to eat or place in zip-locks to store.

*I use REAL Salt brand of mineral salt; it has a very good flavor and isn't too 'salty'. If you use 100% whole wheat flour, use less salt (not as much is required).

**Whole wheat flour works for this recipe as well. Use 50% whole wheat and 50% all-purpose flour or 100% whole wheat.

***So far, I haven't worked out a gluten-free version of this recipe (for those who may ask). Maybe in time. . .in the meantime, the kitchen is divided for the gluten-free and the non-gluten-free.

Wednesday, March 18, 2009

Audrey's Crown Gems



Audrey's Crown Gems

*a delicious cookie free of leavening agents

1/2 cup liquid sweetener of choice (brown rice syrup, agave syrup, or maple syrup)
1/2 cup oil
1/2 cup almond milk
1/2 tsp. vanilla
1 cup dates, chopped
1 cup nuts
1 cup coconut
1/2 cup brown rice bran
1/2 cup flax seed
1 1/2 cups oat flour, blended*
1/4 cup coconut flour
1/4 cup white rice flour
1/2 tsp. salt

Mix all ingredients together. The dough will be stiff, so you may have to use your hands. Form dough into logs and then pinch off a small ball of dough. Roll in chopped nuts. Place in mini muffin tins with paper liners. Bake at 350 degrees for 15 - 20 minutes. Do not overbake!

These are delicious! I add a dab of stevia for additional sweetness.

*Use gluten-free oats if avoiding gluten products.

Tuesday, March 10, 2009

Sprouts


As winter draws to a close, cravings for something new, fresh, and green become enhanced. It's time for sprouts! It seems like I go through this every year. Wishing for baby lettuce and fresh peas, and knowing that it will be another six or eight weeks before that can become a reality (I have to plant my garden first), I turn to my kitchen drawer and withdraw a package of tiny alfalfa seeds. One tablespoon of seed in a quart jar is set to soak overnight in some cold water. In the morning, the seeds are drained, rinsed, and drained again. A mesh cap contains the seeds while allowing water to be drained without losing the seeds. The moisture in the jar is enough to provide water to the seeds and they are best left in a dark cupboard for a day or two. Then they are removed to a sunny spot on the counter. Daily rinsing helps them grow fast! Within four or five days -- wallah! Fresh, green sprouts for salads or sandwiches! My favorite sandwich this time of year is one where bread is spread with Veganaise, layered with sprouts, and sprinkled with mineral salt. It's so delicious! This is a popular item in our household, so it's a good idea to start a new jar every day or two so that you don't run out of this nutritious and tasty fresh food.

Other seeds can be sprouted as well, each having a different nutrient benefit. Radish, broccoli, cabbage, lentil, mung bean, barley, and alfalfa are just a few of the tasty seeds that can be sprouted for family use.

Saturday, March 07, 2009

11, 12, 13 or 15 Bean Soup


Cozy packages of 11, 12, 13 or 15 Bean Soup at the health food store or supermarket always interest me. They look so inviting and tasty. Some have little seasoning packets in them, some do not, but come with a recipe on the label. The cozy packaging increases the price, but the less expensive bulk from the bin bean soup mix makes you rely upon your own recipe files and choice of herbs and spices. Sometimes disorganized, I never can seem to keep the recipe for this soup in one spot. Finally, I've found the desired ingredient list and have it filed away in my computer recipe file --- and will post it here to share with you. You'll need:

about 4 cups of 11, 12, or 13 Bean Soup legume blend, rinsed
12 cups of water to cook the beans - more as needed

Bring to a boil, then reduce heat and simmer until beans are tender. I usually start the beans in the morning and they are cooked and ready by suppertime.

2 cans of tomatoes - more or less according to your taste
salt to taste - do not add until beans are tender, as salt inhibits bean cooking

a blend of these herbs and spices to taste
(be brave and liberal in your measurements)

chili pepper
basil
celery seed
cumin seed
oregano
black pepper (optional)
savory
salt
garlic
onion

My additions to this recipe (and to most of my soup recipes) are a splash of Tamari or Bragg's Liquid Aminos and the juice of 1/2 a lemon.

Serve with your favorite herbs for garnish, a dab of Tofutti Sour Cream, and a biscuit.

A vegan and gluten-free cozy supper! Enjoy!

Sharing My Favorite Recipes with You!

Health-Supportive Cooking
SHARING ~ VEGAN ~ GLUTEN FREE ~

Welcome to my kitchen where recipes, cooking tips, and menu ideas are shared! Sit down at my table, sip a cup of tea, and smell the delicious aroma from my cozy kitchen! Join in friendly chat by using the comments feature on my blog to post your questions, comments, & favorite recipes. Let's discover together.

Occasionally a recipe may be shared that is not BOTH vegan and gluten free. All gluten free recipes are designated with a tag below the recipe post.

Yum! Let's get cooking!

*If you are looking for a specific type of recipe, scroll to the left of the page where titles are listed by recipe category. *

*Recipes and photos copyright@LaTeaDah 2005 - 2012