Saturday, July 07, 2007
However we can’t say enough about Bryanna’s inspired cookery, which is the basis for our own version, thanks Bry, we’re ever indebted.
If you don’t know Bryanna’s vegan artistry, shame on you.
1 cup cider vinegar or malt vinegar
1/3 c. dark molasses
1/4 c. soy sauce or mushroom soy sauce
1/4 c. water
2-3 T strong green tea
3 T lemon juice
1 1/2 T salt
1 1/2 t powdered mustard
1 t onion powder or 1 T onion diced
1 T Bragg Liquid Amino (optional)
3/4 t powdered ginger
1/2 t black pepper
1/4 t garlic granules or 1 t minced fresh garlic
1/4 t cayenne
1/4 t Saigon cinnamon
1/8 t ground cloves or allspice
1/8 t ground cardamom
20 capers drained
Combine ingredients in a blender. Pour into a saucepan and bring to boil to reduce and thicken.
Recycle a glass soy sauce bottle and lid, store in the refrigerator, after all presentation is still half the bottle.
makes about 2 cups
Can't wait to try this. I've been buying the vegetarian Worcestershire sauce at the health food store, but it is so expensive. I think I'll try this as a marinade for tofu steaks.
posted by ZK : 10:33 AM
Monday, June 11, 2007
Yeah baby, a manburger for Dad's Day.
This hearty burger is good to go for the Great American Backyard Campout, June 23rd, no fuss, no frig and easy healthy. Check it out.
2 Morningstar Farms "Spicy Blackbean Burger" patties
2 strips of Morningstar Farms "Vegetarian Bacon Strips"
1/4 cup of fresh, sliced mushrooms
1/2 ounce sharp cheddar cheese
1 tsp olive oil
1 fresh French baked onion roll
Saute sliced mushrooms and onion in olive oil, about 5 minutes on medium high heat, remove and set aside covered. Add bacon stips to the pan along with fresh burgerbean patties until sizzeling, flip and continue 1-2 minutes. Remove the bacon, set aside.
Top burgers with cheddar cheese, turn down the heat and cover until cheese melts slightly. Split the roll and set cut sides down on pan lid to slightly toast.
Build the burger and top with salsa to taste.
Serve with rustic French fries and a good salad.
Tuesday, May 15, 2007
The original recipe calls for eggs and or sour cream, both plentiful and well liked on the farms of the old South. We've updated the recipe to make it both healthier as well as vegetarian by eliminating the eggs and sour cream; the green tomatoes add plenty of moisture and a slightly tartness often masked by the eggs and cream.
The batter, as with any traditional genoise will be heavy, very moist and produce a finished cake with lots of texture and a lightness, which is sure to please.
This cake is great for a soaking cake for a favorite syrup or you might try the browned icing below, also vegetarian.
1 cup (2 sticks) good soy spread (Earth Balance is one), softened
2 1/2 cups raw (unrefined) sugar
3 cups all-purpose flour
1 1/4 teaspoons ground Saigon cinnamon (a cinnamon indigenous to SE Asia, know for its highly aromatic, less bitter quality)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 teaspoon ground nutmeg
2 1/2 cups diced green tomatoes
1 cup golden raisins
1 cup chopped walnuts
Preheat oven to 350 degrees F. Grease (vegetable Crisco) and flour a 12 cup Bundt pan.
Beat soy spread and raw sugar until creamy.
In a medium bowl, combine flour, cinnamon, baking powder, sea salt, and nutmeg. Gradually add to soy spread mixture, beating well. (Batter will be soft.) Stir in tomatoes, raisins, and walnuts, spoon batter into prepared pan. Bake for 70 to 75 minutes, or until a wooden skewer inserted in the center comes out clean. Let cool in pan on wire rack for 10 minutes. Remove from pan, and let cool completely. Spoon Browned Butter Icing over cake.
1/2 cup (1 stick) soy spread
1 cup confectioners' sugar (not always vegan – depends on the source)
In a medium saucepan over low heat, melt soy spread. Cook 6 to 8 minutes or until lightly browned. Whisk in confectioners' sugar until smooth.
Yield: 1 cup, give or take
Labels: traditional Southern
Wednesday, August 23, 2006
2 - 1 inch slices sunflower seed bread
1 - 1/2 inch slice dill Havarti cheese, bread size
1 thick slice fresh tomato
4 thin slices fresh cucumber
a generous amount of fresh sprouts
your favorite ranch dressing
Build your Powerhouse from the ground up: bread, havarti, tomato, cukes, sprouts and dressing...enjoy the energy!
Serve with fresh fruit and some sunshine
Friday, August 11, 2006
Southwestern Neatloaf with walnuts, bacon and chipotle ketchup
excerpt from: A Vegetarian Cooks’ Book, The Green Cutting Board Press, 2006
5 slices of sunflower seed bread
1 cup walnuts
1 medium onion, sliced
1/2 small green pepper, chopped
1 celery stalk, chopped
fresh or dried parsley
1 medium tomato, chopped
2 Tbls Cipotle chile ketchup *(recipe follows)
2 slices veg bacon
2 Tbls grated Romano Parmesano
3/4 Tbls canola oil
1/2 tsp concentrated vegetable bouillon paste
sea salt and pepper to taste
Toast the bread and allow to cool, tear, place in a food processor and make crumbs, set aside. Process the walnuts until finely ground and mix with the bread crumbs.
Combine the onion, celery, pepper, parsley, tomato, vegetable bouillon and oil in the processor and blend only until some course texture remains.
Add the vegetable mix to the dry walnut/bread crumb mix, refrigerate 20 minutes.
Add the cheese, sea salt, pepper and combine well. Turn the mixture into a small, lightly oiled, oven ready bread pan and pack moderately tight. Place bacon strips on top and cook uncovered at 375 degrees F until bacon starts to sizzle and brown( about 15 minutes.)
Remove the loaf, coat with chipotle sauce cover with foil and bake it covered for 1/2 hour, uncover and continue baking for 15 minutes.
Remove the neatloaf and allow it to cool for 10-15 minutes before serving.
Serve with southwestern home fries, and roasted corn on the cob.
*Chipotle Chile ketchup
A simple, hot smoky table sauce that is delicious with grilled anything.
3 fresh tomatillos, husked and washed
2 cloves garlic, unpeeled
3 canned chiles chipotles, seeded
1/4 tsp sea salt
Lay a square of aluminum foil in a cast iron skillet set over medium heat; set the tomatillos on top of the foil. Turn often until soft and blackened in spots, about 10 minutes.
While the tomatillos are roasting, toast the garlic on an uncovered spot on the skillet, turning frequently until soft, about 15 minutes; cool, slip off the skin and chop.
Place the tomatillos, garlic, chipotles and 1 Tbls water in a blender container and purée. Scrape into a sauce dish, season with sea salt. If a smokier flavor is desired, stir in a teaspoon of the sauce from the canned chiles chipotles.
Monday, March 13, 2006
Without fuss we present,
Reese’s Frozen Peanut Butter Cake
The Green Cutting Board
1/2 Box Duncan Hines “Devil’s Food Chocolate” cake mix (follow instructions, but substitute eggs with ½ container – 2 ozs – unsweetened apple sauce)
1/2 Cup organic peanut butter, room temp
Bake according to instructions but monitor the smaller batch so that it does not overcook.
Remove from heat and allow to cool on a wire rack, ½ hour.
Place cooled cake, covered, in freezer, 1 hour.
1/2 container of Duncan Hines dark chocolate frosting, combine with ¼ cup of unsweetened soy milk over moderate heat until liquefied. Set in refrigerator to cool.
Remove frozen cake from freezer and slice into 2 equal layers horizontally. Spread peanut butter over 1 layer, set remaining layer on top.
Place layered cake on wire rack over a large plate covered with a piece of waxed paper. Beginning in the center, slowly pour the frosting mixture over the cake until it coats completely with an even glaze. Replace the cake in the freezer, covered with a steel bowl.
10 Minutes before serving, remove the covered cake and allow to soften slightly. Cut with a knife dipped in warm water and serve.
Wednesday, December 28, 2005
2 1/2 cups granulated sugar
1 1/2 Cups (12-ounces) evaporated milk soy milk - Directions: Put 3 cups of soy or rice milk in a saucepan. Cook over medium-low heat, stirring constantly, until the volume is reduced to 1 & 1/2 cups.
2 tablespoons soy spread
1 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups pecan halves, divided
1. Mix sugar, evaporated soy milk, soy spread, salt, and spices in a large heavy-bottomed pan over medium heat until well combined.
2. Bring to a boil, stirring occasionally, until mixture reaches the soft ball stage, or 234 degrees on a candy thermometer.
3. Remove from heat and beat mixture for a few minutes until creamy and thick. Do not overbeat, or the candy will be too thick and not spread as it should. It’s also important not to underbeat or the pralines will spread too much instead of crystallizing.
4. Mix in the pecans.
5. Drop teaspoons of the mixture onto sheets of wax paper and let cool. Work quickly, so the candy doesn’t harden before you’re done (if it does, simply reheat the pan over a Bain Marie).
6. Remove candies from wax paper when hardened. Pralines taste best when eaten within a week or two. Makes approximately 2 dozen small pralines.