San Francisco Caesar Salad with Sourdough Croutons

Croutons:
2 cloves garlic, crushed
2 tablespoons extra-virgin olive oil, eyeball it
1 tablespoon butter, margarine, or olive oil
3 cups cubed sourdough bread
1 teaspoon coarse black pepper, optional
1/2 cup grated Parmesan (vegan option will work)
2 tablespoons chopped fresh thyme leaves or 1-1/2 teaspoons dried
thyme

Salad and Dressing:
1 clove garlic, finely chopped
1 lemon, juiced
1 teaspoon hot sauce (recommended: Tabasco)
1 teaspoon Worcestershire sauce (Angostora Sauce from Safeway is vegan)
1 teaspoon Dijon mustard
1/3 cup extra-virgin olive oil, eyeball it
2 large hearts Romaine lettuce, chopped, 7 to 8 cups
1/2 cup shredded Parmesan (vegan option will work)
Salt and coarse black pepper, optional

Preheat oven to 325 degrees F.

Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter, margarine, or additional oil. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15
minutes.

In the bowl you made the croutons in, combine garlic, lemon  juice, hot sauce, Worcestershire sauce and mustard. Whisk in  extra-virgin olive oil while mixing the dressing.

Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly.  Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve.

Crunchy Wheat Germ Sticks

Crunchy Wheat Germ Sticks

1 cup wheat germ, divided
1/2 cup unsifted flour
2 tsp. chopped chives
1/4 tsp. salt
1/4 cup butter/margarine
1 egg
2 Tbsp. soymilk, divided

Combine 3/4 cup wheat germ, flour, chives, and salt in a bowl. Cut in butter or margarine until the mixture looks like coarse meal. Add egg and 1 Tbspl milk. Stir well with fork. Pince off pieces of dough and roll into 3 1/2 inch long sticks. Brush with remaining 1 Tbsp. milk. Roll in remaining 1/4 cup wheat germ. Place on ungreased baking sheet. Bake in a 425 degrees oven for about 10 minutes or until golden brown.

Makes 1 dozen sticks.

Whole Wheat Bread for Bread Machine

This is my 'all-time" favorite wheat bread recipe.  Delicious!


2 1/2 tsp. fast rise yeast

3 cups whole wheat flour (milled from hard white wheat)*
1/3 cup gluten flour (or up to 1/2 cup)
2 rounded tsp. tofu milk powder**
3 Tbsp. olive oil
3 Tbsp. maple syrup
1 1/4 cups warm water
1 tsp. salt
1/8 tsp. ascorbic acid***


Place all ingredients in automatic bread machine and bake according to manufacturer's directions.

If desired, this recipe works well for bread kneaded by hand as well.


*pre-ground whole wheat purchased from a supermarket works well too; may use all unbleached or a combination of whole wheat and unbleached white flours if desired.


**may omit and use a milk alternative instead of warm water listed later in the recipe


***if you don't have ascorbic acid on hand, try crushing and grinding a vitamin C tablet


If using bread machine: wheat flour will have different moisture contents from batch to batch. Use the amount given in the recipe. Add more flour or liquid as needed. The dough should be soft, but just start to pull away from the edge of the container while kneeding. If it doesn't pull away, add flour. If it doesn't stick to the sides much, add a tsp. of water at a time until desired consistency is achieved.

Whole Wheat Pita Loaves

1 package active dry yeast
1 cup lukewarm water
1 Tbsp. sugar
1 1/2 cups enriched all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp. salt

Dissolve yeast in warm water. Add sugar and the all-purpose flour; mix well. Gradually add whole wheat flour and salt. Mix flour in well until the dough pulls away from the bowl. Place dough on lightly floured surface and knead about 2 - 3 minutes. Divide dough into 8 balls; cover and let rest for 10 minutes. Preheat oven to 450 degrees F. Flatten each ball and roll into a 5-inch round circle. (Be careful to avoid creases in dough or it will not separate after baking. Also,the rounds should not rise before baking --- if they do, flatten them bagain). Arrange on lightly greased baking sheets and place on top oven shelf. Bake 8 - 10 minutes. To serve, split one side open to form a pocket and fill with all types of salad or cut each in two and stuff each half with filling.

Makes 8 pitas.

Olive Focaccia

Here's another easy recipe for holiday gatherings. Although simple and delicious, your guests will think you've been working for hours to prepare this tasty treat.


Olive Focaccia


1 package bread-stick dough
1/4 cup sun-dried tomatoes, oil-packed, drained, and chopped
4 Tbsp. sliced calamata olives (or your favorite)
1 Tbsp. rosemary, fresh
1/2 tsp. salt
Olive oil
1/4 cup green onions, sliced


Preheat oven to 425 degrees. Divide the bread-dough stick into 8 sections. Place each section, flattened, onto a baking stone. Brush each section with olive oil. Then sprinkle with sun-dried tomatoes and olive slices. Sprinkle with salt and rosemary. Bake for 8 minutes or until lightly browned. Remove from oven, top with green onions, and serve.


*If packaged bread-stick dough is not available, use premade frozen bread loaf instead (or make your own).

Cornmeal Rice Muffins

This recipe is vintage 1970's when fluffy food wasn't considered fashionable.  These little muffins are more like nuggets of nutrition, delicious and yummy when served warm and with your favorite toppings.

Cornmeal Rice Muffins


1 cup brown rice, cooked
1 1/4 cup cornmeal
3/4 cup boiling water
1/4 cup oil
1/2 tsp. salt

Place brown rice in a bowl and mash with pastry blender.  Set aside.


Bring water to a boil.  Add oil and stir.  


Mix dry ingredients together and add all at once to the hot water.  Mix until all the moisture is absorbed.  Add the mashed brown rice and mix together.  


Fill ungreased muffin pans or place in mounds on ungreased cookie sheet.  


Bake at 400 degrees F. for 30 minutes or until browned.  


Makes 8 large muffins.


*For variety, add 2 Tbsp. soy flour for additional protein.

Quinoa Tofu Crackers

Quinoa Tofu Crackers

3/4 cup quinoa, rinsed

1/4 lb. extra-firm tofu

2 Tbsp. agave syrup

1/3 cup sunflower seeds

1/2 cup unsweetened coconut

1/2 tsp. salt

3 cups water

Blend all ingredients except coconut in a blender. When smooth, add coconut and stir. Pour mixture onto a prepared cookie sheet. Bake for 15 minutes at 325 degrees F. Remove from oven and score into squares using a pizza cutter. Return to oven and bake one hour more at 200 degrees F.

Quinoa Pancakes with Maple Syrup

Quinoa Pancakes

1 1/2 cups quinoa flour
1/2 cup tapioca flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. Vitamin C crystals
3 Tbsp. olive oil
2 cups water or fruit juice

Mix together flours, baking soda, salt, and vitamin C crystals. Combine the oil with water or juice and wire whisk them together. Create a well in the flour mixture. Add the liquid and stir together. Bake pancakes on hot griddle until dry on top and browned on the bottom. Turn and cook the second side.

Serve with pure maple syrup. Garnish with something colorful and pretty like an orange wedge, banana slices, or fresh strawberry. Enjoy!

Makes 2 dozen pancakes.

Sesame Fingers

3 cups raw sesame seeds
1 1/2 cups fine coconut, unsweetened
1/2 cup peanut butter (or other nut butter)
1/2 cup honey (or maple or agave syrup)
1/2 cup brown sugar*
1 tsp. vanilla
1/2 tsp. salt
1/2 cup chopped nuts
1/2 cup raisins, optional

Mix seeds, coconut, nuts and raisins. Mix together the remaining ingredients to combine. Place in a prepared pan and press down to 1/2" thickness. Bake at 300 degrees F. for 30 minutes or until nicely browned. Slice into fingers 3" long. They will stick together when cool, so do not stack.

*Florida Crystals makes a flavorful, organic and vegan brown sugar.

Dainty Tea Sandwiches

Choosing a favorite type of food for afternoon tea is difficult. I can never make up my mind if I like scones or tea sandwiches best! Tea sandwiches are always so tasty. Savory little bites of soft, light, crust less bread filled with creamy, crunchy, and flavorful fillings are always appealing to me. Or finger sandwiches made from hearty rye or a fragrant oat loaf are sure to please the palate of me and friends who stop by for tea. Crisp lettuce greens melded with the crunch of cucumbers, or tender radishes sliced onto a piece of buttered bread and sprinkled with mineral salts --- always pure delight. Even peanut butter and jam makes a delightful tea sandwich if cut into cute and dainty shapes. Cookie cutter sandwiches are always the best! Here are a few favorite recipes to share with you.

Lemon Tea Sandwiches

4 Tbsp. Earth Balance (or unsalted butter) at room temperature
6 thin slices whole wheat bread
1 lemon, sliced thinly and with seeds removed
Salt to taste (pepper optional)

Spread the Earth Balance on the whole grain bread slices. Cover half the slices with lemon slices and season with salt. Add the top slice of buttered bread. Cut off crusts and then cut each sandwich into quarters in a triangle shape. Makes 24 sandwiches.

Pineapple Tea Sandwiches

1 can (8 oz.) crushed pineapple
2 Tbsp. flour
1 c. finely chopped nuts
3/4 c. sugar
Veganaise
Sandwich bread, large loaf

into mixture to make a consistency easy for spreading. Place in Combine pineapple, flour, chopped nuts, and sugar in a large skillet. Cook over low heat until thick, stirring constantly. Allow mixture to cool. Then mix one or two tablespoons Veganaise into mixture and blend. Place in refrigerator and cool overnight. Remove crusts from sliced bread. Spread spread on bread (open-faced) and cut each slice into quarters. Garnish each with a mint leaf.

Carrot Tea Sandwiches

1 - 8 oz. Tofutti cream cheese, softened
1/2 cup Earth Balance (or butter)
4 carrots, finely grated (about 3/4 c.)
2 Tbsp. grated onion
2 Tbsp. minced green olives with pimento
Dash of salt

Mix all ingredients until blended and chill. Spread on sliced pumpernickel bread and top with second slice. Cut into quarters or pretty shapes. Garnish with herbs or eatable flowers. Minced celery can be added for variety in flavor and texture.

Herbed Walla Walla Sweet Onion Tea Sandwiches

1/2 cup Veganaise
2 tablespoons parsley, minced
2 tablespoons tarragon,
Fresh lemon juice
Hot pepper sauce
Salt
8 very thin slices white bread
1 to 2 Walla Walla Sweet Onions, sliced very thinly

Stir together Veganaise, parsley, and tarragon. Season with lemon juice, hot pepper sauce, and salt to taste. Spread 1 side of bread slices with the Veganaise mixture. Arrange the onion slices evenly on half the bread slices. Top with the remaining bread slices. Press gently together. Trim crusts and cut sandwiches into quarters or fingers.

In another bowl, chop 1/2 cup parsley. Dip the edges of the sandwiches in the parsley for a beautiful garnished effect.

Photo: Elm Street Antiques

Uber-Delicious Baked French Toast

Uber-Delicious Baked French Toast

Tasty, healthy, and delicious! The creamy batter on dipped bread, then baked, creates a healthy version of an old classic. You won't miss the eggs and milk!

1 1/2 cups water
1 cup quick oats, gluten-free if necessary
1/3 cup raw cashew pieces
2 Tbsp. olive oil
2 Tbsp. honey or alternative liquid sweetener (agave, maple syrup, brown rice syrup)
1 tsp. vanilla
1/2 tsp. salt

Slices of bread (gluten-free if necessary; or whole wheat)

In a blender, blend all ingredients until smooth. Pour into shallow bowl and coat slices of whole wheat bread on both sides. Let drip a second or two, and then place on oiled cookie sheet. Bake in a 325 degree oven for 10 minutes. With a spatula, turn them over and bake an additional 10 minutes.

Quinoa Tofu Crackers

3/4 cup rinsed quinoa
1/4 lb extra-firm tofu
2 Tbsp brown sugar
1/3 cup sunflower seeds
1/2 cup unsweetened coconut
1/2 tsp salt
3 cups water

Whiz all ingredients in a blender to make a batter that is easy to pour.  Pour onto
2 well-oiled cookie sheets with rims.  Bake for 15 minutes at 300 degrees F.  When
golden brown, remove from oven and score into squares.  Return to oven and
continue baking for an additional hour at 200 degrees F.

Enjoy!
 

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.

Tofu Cornbread

1 1/4 cup yellow cornmeal
3/4 cup whole-wheat pastry flour*
2 teaspoon baking powder
2 teaspoon sugar
1/2 teaspoon salt
3/4 cup calcium-fortified soy milk
1 cup tofu -- crumbled
1 1/2 teaspoon Ener-G Egg Replacer
1/4 cup oil

Stir together cornmeal, flour, baking powder, sugar, and salt in mixing bowl. Place milk, tofu, egg replacer or egg, and oil in blender. Blend for 10 seconds on low speed. Pour liquid from blender into cornmeal mixture. Combine gently.

*replace with gluten-free flour blend for GF option

Bread Sticks

1/2 cup coconut
1/2 cup ground walnuts
2 cups flour of choice*
3/4 cup water

1. In blender, blend nuts smooth in the water. Mix well with the flour.

2. Roll by hand into sticks 5" or 6" long, or roll dough out 3/4" thick as for cookies and cut into 3/4" strips 5" or 6" long.

3. Place on baking sheet to bake at about 325 F for 40 minutes, more or less.

NOTE: Garbanzo(besan/chickpea), quinoa, rice, etc flours if desired for gluten-free. One type or a blend of several. If you can eat wheat, these are terrific with 100% whole wheat! Garnish with chopped walnuts or sesame seeds before baking if desired.

Nutty Whole Grain Waffles

3 cups water
1/2 cup whole wheat flour
1/2 cup cooked brown rice
1/2 cup nuts or seeds
1/2 cup cornmeal
1/2 tsp. salt
1 - 2 tbsp. maple syrup or brown rice syrup
2 cups rolled oats

Blend all ingredients, except oats. Add oats slowly and blend only until mixture will no longer swirl and pull the oats into the batter. Do not add more than 2 cups oats. Bake in a prepared waffle iron approximately 10 minutes at medium heat until golden brown.