Tuesday, December 24, 2019

Dairy-free Vanilla Ice Cream

Blend smooth:
1 box Mori-Nu tofu
1 can full fat coconut milk
1/3 cup maple syrup
1/4 tsp. powdered vanilla (or 1 tsp. liquid vanilla)

Pour into ice cream maker and process until it freezes.

Monday, December 9, 2019

Lighter Greek Salad

I used to make a Greek salad that I loved that had a super rich dressing with lots of mayonnaise and oil. I am pleased to have created a much lighter dressing recipe that is still yummy! Typically I will use this amount of dressing to make two good-sized salads.

To prepare tofu, drain, crumble, and spread on a plate:
1 package (14-16 ounces) firm or extra-firm water-packed tofu

Microwave uncovered for 5-10 minutes until it starts making a popping sound. Combine the following ingredients, pour over tofu, and refrigerate:
3/4 cup plain soy yogurt 
1/3  cup lemon juice
1/4 cup olive oil
1 Tbsp. dried basil
2-1/2  tsp. salt
1 tsp. onion powder
1 tsp. dried dill weed
1 tsp. dried oregano
3/4  tsp. garlic powder (or use 2-3 cloves of fresh garlic, minced finely)

Assemble a salad using the desired amounts of any of the following ingredients:
Lettuce (I like spring mix best for this salad)
Tomatoes
Onions or green onions
Cucumbers
Artichoke hearts
Pickled banana peppers
Bell peppers
Kalamata Greek olives (you really don't want to skip these!)
Cooked garbanzos
Dressing from above

Serve immediately.

Friday, December 6, 2019

White Lasagna Soup

Place in 6-qt. instant pot:
2 Tbsp. olive oil
10 cloves garlic, chopped
1 medium onion, diced
2 stalks celery, diced
9 cups water
1 Tbsp. Italian seasoning
1/3 cup nutritional yeast flakes
1 Tbsp. sugar or other sweetener
1 tsp. salt (adjust to taste after cooking if needed)
2.5 Tbsp. McKay's chicken seasoning
12 lasagna noodles, broken into 1-inch pieces

Pressure cook for 5 minutes.

Meanwhile, blend smooth:
1.5 cups water
1.5 cups cashews
6 Tbsp. lemon juice

When soup is cooked, release pressure immediately and stir in:
Cashew cream from above
1 lb. chopped fresh or frozen spinach

Lazy Perogy Casserole

Collect/prepare the following ingredients:
2-4 cups sauerkraut, to taste
Slice and fry 2-3 onions
Precook 12 lasagna noodles
Prepare mashed potatoes
Make tofu cottage cheese. Use the tofu cottage cheese recipe on this blog or the one below:

Tofu Cottage Cheese
Crumble 2 blocks Mori-nu tofu
Mix in:
1/2 cup plain, unsweetened soy yogurt
1/2 tsp. onion powder
1/2 tsp. garlic powder
2 tsp. lemon juice
1 tsp. salt
2 tsp. yeast flakes


To make the casserole, layer the following in a large casserole dish:
A thin layer of tofu cottage cheese
3 lasagna noodles
mashed potatoes
3 lasagna noodles
sauerkraut
3 lasagna noodles
the remaining cottage cheese
fried onions

Heat through in the oven.

Tuesday, October 1, 2019

100% Whole Wheat Sourdough Bread


100% Whole Wheat Sourdough Bread

Starter
Mix 1/2 cup whole wheat flour with 1/2 cup room temperature water. Beat it well to incorporate air. Cover loosely and let stand at room temperature for approximately 12 hours. Every 12 hours, stir well and cover loosely again and continue to let it stand at room temperature. At the beginning of day 3 (12 hours after you stir it for the 4th time), you will start the discarding and feeding cycle. Mix well: 3 Tbsp. whole wheat flour, 2 Tbsp. water (always use room temperature), and 3 Tbsp. of your starter. Stir well, incorporating air. (It doesn’t matter if it doesn’t look like your starter is doing anything yet.) Discard the remaining starter. Continue to do this every 12 hours for at least 10 days. At this point, place your starter in the fridge at the end of the 12 hours of growth. If you do not use it within a week, do a discard and feed cycle, letting it stand on the counter for 12 hours or so before returning it to the fridge. (You can also use rye flour or part rye flour to feed it from now on.)

Bread day
The evening before, combine the following in a mixing bowl: 500 g whole wheat flour, 450 g water, 1 heaping teaspoon salt, and about 130 g of starter (once you’re used to the recipe, you don’t need to weigh the starter—just eyeball it. It will actually work with widely varying amounts of starter). Mix with your hands until all ingredients are incorporated. No kneading is necessary! NOTE: I find that when the humidity is higher, this is too much water. Currently I am using as little as 400 g of water.

Cover loosely and let stand on the counter at room temperature overnight. I do this at 68-70 degrees Fahrenheit. In hot weather, you may want to do this first thing in the morning and let it sit out for a shorter time, like 6-8 hours. However, the length of time is really quite flexible. 

In the morning, every 15 minutes to 1 hour, whenever you think of it, do a stretch and fold of the dough. Pick up one side of the dough, stretch it up as far as you can, and fold it back onto the dough. Turn a quarter turn and repeat. You’ll probably only be able to do this 4 times in a row until the dough won’t stretch anymore. Cover again and repeat later. Don’t punch down or knead at any time although you can press it down enough to break any large bubbles. Continue for several hours (the amount of time is totally flexible!)

To bake, place a large baking dish (at least 2.5 quarts in size) that has a lid into your oven and preheat your oven to 450 degrees Fahrenheit. Prepare a large square of parchment baking paper by spraying with nonstick spray or water. Lay the paper on the counter. Do a final stretch and fold of your dough and place it on the paper, seam side down. Let it rest for approximately 1 hour. It may or may not appear to rise. When the oven is hot, continue to heat the baking dish for at least another 15 minutes. To get a good rise on the bread, the pan must be very hot. Then, carefully remove the hot baking dish. Lift the parchment paper with the dough in it into the hot baking dish. Put the lid on the baking dish and return to the oven for 25 minutes. Remove the lid and bake for another 15 minutes. Remove from the pan to a cooling rack.

Feeding the starter
When you add the starter to your dough above, leave a couple tablespoons of starter on the side of your jar. Add 1 cup whole grain flour and enough water to make a stiff, just stirrable mixture. Mix well and let stand out on the counter while your bread is rising. I make mine in a wide mouth pint jar, and when it bubbles up enough to fill the jar, I put it into the fridge. This amount of starter is perfect for 2-4 loaves of bread of the size listed above. If you only will be baking one loaf at a time, you can just feed your starter with 1/2 cup flour so you will have a smaller amount of starter. The starter will last for a week or two. If you don't bake bread again within that time, discard most of that starter and feed it again.

If you want to see these steps or want more information, I encourage you to watch the videos that I watched to learn this method. The internet is full of sourdough recipes, but this individual specializes in 100% whole grain baking, which is fairly unique on the internet. I have modified this method, but these videos have great information and will be helpful if you want to see what the dough and starter should look like.

How to make sourdough starter: https://www.youtube.com/watch?v=qAwaAAnxC30


How to make 100% whole wheat sourdough bread: https://www.youtube.com/watch?v=0Z3ae1vPNQ0

A slightly different 100% whole wheat method. (I slightly prefer the results of the first method, but this method is great if you’re not able to be home during the day.) https://www.youtube.com/watch?v=jd_r69WauPk&t=8s






Thursday, September 5, 2019

V8 Juice

Roughly chop the following vegetables:

42 cups tomatoes (no need to peel)
6 cups other vegetables (I used 1 beet, 1 carrot, 1 onion, 4 cloves garlic, 1 bell pepper, 2-4 jalapeño peppers, and a large handful of parsley.)

Simmer together for about 30 minutes in a large stock pot until all vegetables are soft. Put everything through a Victorio strainer. I like to put the pulp through the strainer a second time to get as much juice out as possible.

Sterilize about 10 canning jars and lids. Put the following in each jar:
1 teaspoon salt
2 Tbsp. lemon juice

Fill jars with juice. Top with sterilized lids and rings and process in a water bath canner for 40 minutes.

Tuesday, January 1, 2019

"Chicken" Rice Soup



Sauté: 

1 medium onion, diced
1 bell pepper (any color), diced   
1 carrot, diced
2 medium cloves garlic, chopped           
2 Tbsp. oil (I used coconut oil)       

When vegetables are tender, add the following:


3 cups water 
1 quart canned tomatoes 
1 cup cooked rice
1 can Cedar Lake Chik'n-Bites, diced small, with broth (or use Fri-Chik)
1 tsp. salt 
1 tsp. cumin       
1 tsp. coriander             
1 tsp. paprika       
1/4 tsp. dried oregano       
1/2 tsp. chili powder       
2 Tbsp. McKay’s chicken seasoning

Heat through. Serve hot, topped with your choice of garnishes.


Garnishes:
Fresh cilantro, chopped
Tofu sour cream (or store-bought Tofutti sour cream)
Tortilla chips 
Chopped fresh avocado