Recipes

Whole Wheat and Rye Pistolets from Bread Machine by Jennie Shapter(makes 12 buns)
1 1/2 c water
2 1/2 c stoneground whole-wheat bread flour
1/2 c unbleached white bread flour
1 c rye flour
2 tsp salt
2 tsp granulated sugar
1 1/2 tsp rapid-rise dry yeast

For The Glaze
1 tsp salt
1 tbsp water

1. Pour the water into the bread pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients.
2. Sprinkle all three types of flour over, ensuring that the water is completely covered. Add the milk. Then add the salt, sugar and butter, placing them in separate corners of the bread pan. Make a shallow indentation in the center of the flour (but do not go down as far as the water underneath) and add the yeast.
3. Set the bread machine to the dough setting: use whole-wheat dough setting (if available). If you only have basic dough setting you may need to repeat the program to allow sufficient time for this heavier dough to rise. Press Start. Lightly oil tow baking sheets.
4. When the dough cycle has finished, remove the dough form the bread machine pan and place it on a surface that has been lightly floured. Punch the dough down gently, then divide it into 12 even-size pieces. Cover these with oiled plastic wrap.
5. Leaving the rest of the dough covered, shape one piece into a ball. Roll on the floured surface into an oval. Repeat with the remaining dough.
6. Place the rolls on the prepared baking sheets. Cover them with oiled plastic wrap and leave them in a warm place for about 30-40 minutes, or until almost doubled in size. Meanwhile preheat the oven to 425F.
7. Mix the salt and water for the glaze and brush the mixture over the rolls. Dust the tops of the rolls with flour.
8. Using the oiled handle of the wooden spoon held horizontally, split each roll almost in half, along its length. Replace the plastic wrap and leave for 10 minutes.
9. Bake the rolls for 15-20 minutes, until the bottoms sound hollow when tapped. Turn out onto a wire rack to cool.

Millet Butter (Yields 1 1/4 cup, or 20 servings) from Weimar
3/4 cup water
1/2 tablespoon agar agar
1/2 cup packed, cooked, hot millet
2 tablespoons raw cashews rinsed
1 tablespoon peeled, cooked carrot
1/2 teaspoon salt
garlic powder or garlic cloves to taste
1. Cook millet for 45-60 minutes. Add salt.
2. Stir agar agar into water and heat, stirring constantly, until dissolved.
3. Process in a blender with all ingredients until very smooth.
4. Let stand a few minutes so that air bubbles can escape.
5. Pour into a container and chill, covered.

Note: Keeps about 1 week. May be frozen.

Roasted Red Beet Salad by Kristine Ozan
6 beets, oven roasted (400F for 1 hour)
1 c walnuts
1 c fresh orange juice
6 cloves garlic
celtic salt to taste
olive oil
orange zest

1. Roast beets, remove skins, chop into bite size and set aside.
2. Put olive oil in pan and lightly brown garlic and walnuts.
3. Pour orange juice over nuts and garlic and reduce for a few minutes.
4. Pour mixture into blender and lightly blend.
5. Pour over beets and top with sea salt and orange zest.

Tahini Broccoli Salad with Cashews Adapted from Anja’s Food For Thought Serves 2 – 4
1 pound broccoli, cut into bite-sized florets
1/4 cup tahini
2 tablespoons olive oil
1/4 teaspoon salt
1 garlic clove, minced
1/4 cup cashews (raw or roasted)
a few thin slices of raw red onion
1 tablespoon sesame seeds
1 tablespoon red pepper diced

Steam or blanch the broccoli florets for 1 – 2 minutes, until tender-crisp. They will stay a nice bright green color when you place broccoli in ice water immediately after steaming/blanching.

Mix the tahini, olive oil, salt, and garlic together. Mix with the (cooled)broccoli. Toss in the cashews, onions, red pepper and top with sesame seeds.

Spinach Salad
Place in large mixing bowl and toss gently:
Generous quantity of fresh, well-washed spinach
1 can mandarin orange segments, drained
1/2 c coarsely crumbled walnuts (raw, unsalted–be sure they’re fresh)
1/2 medium red onion, thinly sliced and separated into rings

Make dressing by juicing two oranges, then blending the juice with 1/4 c toasted sesame oil and 1/4 t. Celtic or Ancient salt.

One hour before serving, re-blend dressing, pour over salad while tossing. Garnish generously with fresh raspberries or organic strawberries sliced in half.

Mock Salmon (yields 1 1/2c )
from Modern Manna
1-1½ c Mac Cream (see below)
½ c red onion, minced
2 t minced garlic
1/3 c dill chopped(no stems)
1 1/2c carrot pulp or raw finely grated yam
1/8 t Dulse
1/3 t Kelp
2 t grated ginger

Mix all ingredients together in a bowl. Best if allowed to sit in refrigerator overnight.
Mac Cream (yields 2 c)
I c raw macadamia nuts- soaked, drained, and rinsed
½ c fresh squeezed lemon juice
1 Tbsp chopped garlic
1 c raw cashews-soaked, drained, and rinsed
1 ½ t Celtic sea salt(to taste)
¼ -1/2 c water if needed

Blend until creamy.

Chick Pea Burgers (Yield: 7-8 patties) Adapted from Angela Liddon ohsheglows.com
• 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas)
• 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
• 3 tbsp sunflower seeds
• 2 large garlic cloves, minced
• 1/2 cup diced red pepper
• 1/4 cup diced red onion
• 1 small carrot, grated
• 1/4 cup minced fresh parsley
• 3 tbsp BBQ sauce
• 1/4 cup whole wheat breadcrumbs(toast a few slices of ww bread)
• 2-3 tbsp ground flax
• Fine grain sea salt, to taste
1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. Place in a medium-sized pot with 3 cups of fresh water. Cover with lid and bring to a boil. Simmer on low-medium for about 50 minutes. When cooked, chickpeas will be tender and some may have split open. Drain and rinse. 2) Alternatively, you can use canned chickpeas
2. To cook rice: In a strainer, rinse the rice. Add 1/2 cup dry rice into a pot with 1 cup water. Bring to a boil. Reduce heat to low, cover with lid, and simmer for about 25-30 minutes, watching closely and giving it a stir after 20. Add a touch more water if necessary.
3. Toast seeds: Preheat oven to 300F. Toast sunflower for about 12 minutes or until lightly golden in color. Set aside.
4. Chop vegetables. Finely chop the garlic, peppers, onion, and parsley. Grate carrot. Stir in half the salt. Set aside.
5. Mash chickpeas and rice: When chickpeas are ready, drain and rinse. Add the cooked chickpeas and rice into a large bowl. With a potato masher, mash very well, leaving some chunks for texture. You will need to use a lot of elbow grease to mash this up, but you want it really sticky so it’s worth it! You can also pulse in a food processor. Be careful not to over-process the ingredients as the vegetables can release a lot of water when processed.
6. Mix it all up: Preheat a large skillet over medium-high heat. With a wooden spoon stir in the chopped vegetables into the mashed chickpea/rice mixture. Now stir in the seeds, BBQ sauce, breadcrumbs, and ground flax. Add the salt to taste.
7. Shape patties & cook: Form 6-8 patties and pack dough together tightly. Place on greased baking pan. (I use coconut oil since it can take high temperature.) Pre-bake for 15 min in oven at 350F. We will warm up patties at church. Thank you.

Lora’s cookie
1.5 lb tofu
2 tea spoons vanilla
1/2c oil
.1/2c honey
blend until is really smooth

In a food processor, place:
1c hazelnuts
1c dry cherries
chop well, add:
2c rolled oats and pulse it 3 -4 more times. Mix all the ingredients well.
In bowl place: 1c of flour
1/2 t salt
1 t of baking powder
mix, combine with the hazelnuts, dry cherries and rolled oats mixture and mix well. If it’s to dry add some rice milk, you want the consistency of an oat meal cookies.
With a small ice cream scooper scoop on parchment paper put a little thump print in the center of it fill the thumbprint with sugarless jam(Trader Joes has some) and bake for 12 min at 370

Carob Mousse (yield 2 c) (use food processor or blender)
Modern Manna
2 ripe avocados
1-2 Tbsp vanilla extract
15 soaked and pitted dates (soak for 2 hours- if using Medjool then don’t need to soak, Costco has Medjool)
1/4 c raw carob powder
½ tsp cinnamon
1 Tbsp coconut oil
Combine the avocados, vanilla extract and dates in your processor or blender. A food processor works better. As it mixes, slowly add the carob powder, and add water to achieve desired consistency. Then add the coconut oil. It will probably take awhile to blend so be patient. You will need a spatula to scrape down the sides and make sure this it mixes completely. Make sure the avocado is completely processed with no chunks. Chill. Top with strawberries or raspberries right before eating.

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