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BBQ Grilled Tofu
BBQ Grilled Tofu
Apfelkuchen
** Make cake batter
*** mix ingredients (add sequentially)
- 1/4 cup vegan butter
- 1/2 cup raw cane sugar
- 2 tbsp soy milk
- 1/2 cup applesauce
- 1 1/2 cup all purpose unbleached flour
- 2 1/2 tsp baking powder
*** line the bottom of a greased pan with cake batter!
** Make topping
*** peel and slice apples
- 3 apples (granny smith)
*** layer top of batter with apple slices
*** mix the sugar and spices:
- 1/2 cup firmly packed brown sugar (dark)
- 1 tbsp cinnamon
- 1 tbsp ground ginger
*** sprinkle sugar mix on top of apples
** Bake
*** 350 F for 30-40 minutes or until toothpick comes out clean
*** Let sit for at least 15 minutes before eating! :)
Basic bread
This basic bread recipe can be used to make baguettes, pizza dough,
or other types of loaves. Experiment with different combinations of
flours for different textures and flavors.
** Ingredients
+ 2 cups warm water
+ 1 tbs yeast
+ 1 tbs sugar
+ 1 tbs oil
+ 1 tbs salt
+ 5 cups flour
** Make the dough
+ Put yeast, sugar, and water in bowl; let the yeast form a croisan
+ Add salt and oil
+ Gradually add the flour, stirring as you go
+ Once all of the flour is added, knead the dough until it's silky
smooth. Add more flour if necessary
+ Divide the dough into multiple balls if you need to; place them
in oiled bowls. At this point you can freeze the dough for later
use if you like
+ Continue on to the section for the type of food you want to make!
** To make pizza
+ Take a dough ball out of the freezer and let it thaw until it is
no longer frozen in the middle. It will rise a little while
thawing.
+ Punch the dough down to eliminate excess CO2 and stretch it into
the shape you want it.
+ Preheat oven to 450 F
+ Add toppings
+ Bake until the crust is golden brown and slightly crispy (usually
about 15-25 minutes, but it really depends on how much heat the
toppings can soak up).
** To make baguettes
+ Let dough rise until doubled in size
+ Punch down, roll into baguette loaves, and cut slits on the top
+ Let rise until doubled again; preheat oven to 425
+ Put loaves in oven for about 30 minutes or until golden brown
Kate's caramelized onion sauce
** Ingredients
+ 2 onions
+ 1/2 cup balsamic vinegar
+ 1/2 cup high smoke point oil
+ Herbs to taste
** Process
+ Chop onions into large chunks
+ Put flat sides down in cast iron pan and blacken
+ Add oil, balsamic vinegar, and herbs to pan
+ Put lid on pan, bake at 450 F for 45-60 minutes
+ Allow sauce to cool slightly and blend
tofu curry
** Ingredients
+ 1 box extra firm tofu
+ Some kale
+ A sweet potato (or cheaper potato of your choice)
+ An onion
+ Garlic
+ Some sort of oil or other moisture for the pan
+ A package of curry paste
** Process
Drain the tofu if you want. Or not. Whatever... Cube it and fry it
up. Cut up onions and garlic and potato. Throw them in a large pan or
pot with some oil. Cook it all until soft. Add the fried tofu. Add the
curry paste and 1 cup of water. Stir it up. Take the leaves off the
kale (however many seems appropriate to you. Or inappropriate. Your
choice.) and throw them in the pan/pot on top of everything. Put the
lid on, simmer, stirring occasionally, until the kale is well-mixed.
quinoa oatmeal
** Ingredients
+ 1/2 cup quinoa
+ 1 cup oatmeal (steel cut oats are always best)
+ 4 cups water
+ 1 cup soy milk (sweetened/vanilla flavor works well)
+ High smokepoint oil (I like coconut oil)
** Process
+ boil the water in a kettle
+ meanwhile, heat the pan with a small amount of oil until it passes the water flick test
+ put the oats in and flip regularly until they're toasted on both sides
+ add the quinoa, stir once, then pour in the water. there will be a flash of steam and it should begin simmering immediately
+ simmer until the quinoa is done (probably 10-15 minutes)
+ stir in the milk, turn off the heat, and serve
queersgiving curry potato hash
You need a cast iron pan with a lid for this recipe
** Ingredients
*** spice
+ curry spices (I used cumin, black pepper, red pepper, white pepper, smoked paprika, and tumeric)
+ 1/4 cup of butter (substitute coconut oil to make it vegan)
*** potato
+ 2 large yukon gold potatoes (or whatever sort you like), thinly sliced
*** carrot
+ a generous handful of parsley, chopped
+ 1 head of garlic, chopped
+ a few sprigs of thyme, chopped
+ 4 large carrots, sliced
*** collards
+ 1 tablespoon better than bullion, hydrated in about a cup of water
+ ~6 leaves of collard greens, shredded
*** tomato
+ 2 tablespoons olive oil (use the good stuff for this)
+ 1 very large tomato, chopped (or 2 normal-sized ones. you these as ripe as you can get them, put them in a paper bag with a banana for a day before making this if they're not oozing-at-the-seams ripe)
** Process
+ Preheat the oven to 400F
+ Meanwhile, on the stovetop, toast the spices in button in the cast iron pan
+ Once they're nicely toasted, add the potatoes. stir them around so they're thoroughly covered in oil and spice. let those cook until they start to get a little brown on the edges (perhaps 2-5 minutes)
+ Add the ingredients from the carrot section, stir well, let them cook another 2-5 minutes
+ add the ingredients from the collards section and stir well. if there isn't enough liquid to more-or-less cover the solid ingredients, add a more water.
+ put the lid on and put the cast iron in the oven for 30 minutes. the potatoes should basically melt when you poke them with a spoon. if not, put the cast iron back in the oven until they are.
+ meanwhile, in a seperate bowl mix the olive oil into the tomatoes with a bit of salt
+ take the pan out of the oven and fold in the tomato mixture, and it's done!