Serves 6 What You Need:
1-1/2 pounds russet potatoes, peeled and grated
1 small yellow onion, peeled and grated
1 tablespoon fresh parsley, minced
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Canola oil, for frying
What You Do:
1. In a colander set over a large bowl, place potatoes. Using your hands, squeeze out the excess liquid from the potatoes. Pour off the liquid and place potatoes in the bowl. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
2. Preheat oven to 275 degrees. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
3. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.
Thursday, December 2, 2010
Wednesday, November 17, 2010
Oatmeal Carob Pudding
Oatmeal-Carob Pudding
An adaptation of Chocolate Covered Vegan's Oatmeal Raisin Pudding
Serves 1
1 cup cooked quick oats
1 tablespoon agave nectar
2 teaspoons carob powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup vanilla soymilk
3/4 cup bananas, sliced
To make one cup cooked quick oats, microwave 1 cup water and 1/2 cup dry quick oats on high for 1 minute and 30 seconds. Heat all ingredients except vanilla in a pot over medium on the stove. Bring to a boil, then turn down heat, stirring occasionally. Simmer 20 minutes, or until reaching desired thickness. Serve hot in a bowl with 3/4 cup banana slices. (You can also add the banana during cooking and whip it in with the oats to make a super fluffy pudding. I think I prefer this way, as I like hot melty chunks of banana!) Stir in the vanilla extract last - if you cook it, you may not be able to taste it in the final product. You may need to let the pudding cool for a while - it should be very hot!
An adaptation of Chocolate Covered Vegan's Oatmeal Raisin Pudding
Serves 1
1 cup cooked quick oats
1 tablespoon agave nectar
2 teaspoons carob powder
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 cup vanilla soymilk
3/4 cup bananas, sliced
To make one cup cooked quick oats, microwave 1 cup water and 1/2 cup dry quick oats on high for 1 minute and 30 seconds. Heat all ingredients except vanilla in a pot over medium on the stove. Bring to a boil, then turn down heat, stirring occasionally. Simmer 20 minutes, or until reaching desired thickness. Serve hot in a bowl with 3/4 cup banana slices. (You can also add the banana during cooking and whip it in with the oats to make a super fluffy pudding. I think I prefer this way, as I like hot melty chunks of banana!) Stir in the vanilla extract last - if you cook it, you may not be able to taste it in the final product. You may need to let the pudding cool for a while - it should be very hot!
No Bake Carob Oatmeal Bars
Ingredients
- 1/3 cup milk shopping list
- 3/4 cup honey shopping list
- 1/2 cup carob powder shopping list
- 1/2 cup butter shopping list
- 1 teaspoon vanilla shopping list
- 1/2 cup peanut butter shopping list
- 3 cups quick cooking oats
How to make it
- In a 2 quart saucepan over medium-high heat, mix milk, honey, carob powder, and butter.
- Bring to full boil for 3 minutes, stirring constantly.
- Remove from heat and add vanilla and peanut butter.
- Mix well, then stir in oats and blend well
- Put into greased 8 x 8 inch pan and refrigerate
- Makes 32
Wednesday, November 10, 2010
Black-Bean Toss
Makes: 4 servings
Prep time: 20 minutes
Cook time: 14 minutes
Ingredients
4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, drained and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens
Directions
1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber
Originally published in FITNESS magazine, May 2010.
From: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=7
Prep time: 20 minutes
Cook time: 14 minutes
Ingredients
4 5-inch corn tortillas
3 tablespoons canola oil
1 teaspoon ground cumin
1/4 teaspoon salt
Nonstick cooking spray
1 cup chopped red onion
1 green bell pepper, chopped
1 red bell pepper, chopped
2 large mangoes, peeled and diced
2 15-ounce cans black beans, drained and rinsed
2 tablespoons lime juice
1/2 teaspoon Tabasco (or to taste)
1/4 cup cilantro, chopped
8 cups mixed baby greens
Directions
1. Preheat the oven to 375 degrees. Stack the tortillas and cut them into 1/4-inch-wide strips, then toss with 1 tablespoon of the canola oil, 1/2 teaspoon of the cumin and the salt. Mist a baking sheet with cooking spray; arrange the strips in a single layer and bake 10 minutes or until crisp and lightly browned. Remove from oven and let cool.
2. Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high heat. Add the onion, bell peppers, and remaining cumin; cook, stirring, 3 to 4 minutes or until vegetables begin to soften. Transfer to a large bowl; stir in remaining canola oil and the mangoes, black beans, lime juice, Tabasco, and cilantro.
3. Divide the greens among four plates and top with the bean mixture and tortilla crisps.
Nutrition facts per serving: 368 calories, 17g protein, 62g carbohydrate, 12g fat (0.9g saturated), 14g fiber
Originally published in FITNESS magazine, May 2010.
From: http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=7
Teriyaki Tofu Salad
Makes: 4 servings
Prep time: 10 minutes
Cook time: 47 minutes
Ingredients
1/3 cup low-sodium soy sauce
3 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons honey
1 tablespoon minced ginger
2 garlic cloves, minced
2 14-ounce packages extra-firm tofu, cut into 6 slabs
3 tablespoons toasted sesame seeds
2 cups sugar snap peas
6 cups shredded cabbage
1 red bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions
Directions
1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
2. Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu.
Nutrition facts per serving: 358 calories, 21g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=5
Prep time: 10 minutes
Cook time: 47 minutes
Ingredients
1/3 cup low-sodium soy sauce
3 tablespoons plus 1 teaspoon rice vinegar
1 tablespoon sesame oil
1 tablespoon canola oil
2 tablespoons honey
1 tablespoon minced ginger
2 garlic cloves, minced
2 14-ounce packages extra-firm tofu, cut into 6 slabs
3 tablespoons toasted sesame seeds
2 cups sugar snap peas
6 cups shredded cabbage
1 red bell pepper, thinly sliced
1 cup shredded carrot
1 cup chopped scallions
Directions
1. Preheat the oven to 350 degrees. In a bowl, combine the soy sauce, vinegar, sesame and canola oils, honey, ginger, and garlic; mix well.
2. Place the tofu in a single layer in a 9-x-13-inch baking dish; pour half the dressing over tofu. Sprinkle with 1 1/2 tablespoons of the sesame seeds. Place in the center of the oven and bake 45 minutes.
3. Bring a small pot of water to a boil; add the sugar snap peas and cook 2 minutes. Drain and rinse under cold water.
4. Toss the cabbage, bell pepper, carrot, scallions, and sugar snap peas with remaining dressing and sprinkle with remaining sesame seeds. Serve with the tofu.
Nutrition facts per serving: 358 calories, 21g protein, 40g carbohydrate, 14g fat (1.8g saturated), 8g fiber
http://www.fitnessmagazine.com/recipes/quick-recipes/dinner/7-super-dinner-salads/?page=5
Sunday, November 7, 2010
Massey's Double Broccli Quinoa Salad
3 cups cooked quinoa*
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream < I wouldn't use heavy cream, but will find a good substitute
Optional toppings:
slivered basil,
fire oil (optional)**,
sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From: http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup heavy cream < I wouldn't use heavy cream, but will find a good substitute
Optional toppings:
slivered basil,
fire oil (optional)**,
sliced avocado
crumbled feta or goat cheese
Heat the quinoa and set aside.
Now barely cook the broccoli by pouring 3/4 cup water into a large pot and bringing it to a simmer. Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw edge off. Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
To make the broccoli pesto puree two cups of the cooked broccoli, the garlic, 1/2 cup of the almonds, Parmesan, salt, and lemon juice in a food processor. Drizzle in the olive oil and cream and pulse until smooth.
Just before serving, toss the quinoa and remaining broccoli florets with about 1/2 of the broccoli pesto. Taste and adjust if needed, you might want to add more of the pest a bit at a time, or you might want a bit more salt or an added squeeze of lemon juice. Turn out onto a serving platter and top with the remaining almonds, a drizzle of the chile oil, and some sliced avocado or any of the other optional toppings.
Serves 4 - 6.
*To cook quinoa: rinse one cup of quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa, two cups of water (or broth if you like), and a few big pinches of salt until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.
**To make the red chile oil: You'll need 1/2 cup extra-virgin olive oil and 1 1/2 teaspoons crushed red pepper flakes. If you can, make the chile oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, then store in refrigerator. Bring to room temp again before using.
From: http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
Avocado Sorbet
Ingredients
2/3 cup sugar
2/3 cup water
2 large ripe avocados, peeled and pureed
1/4 cup fresh lime juice
Drop of hot pepper sauce
Pinch of salt
How to make Avocado Lime Sorbet
Combine sugar and water in small saucepan over medium-high heat and stir until sugar is dissolved.
Just before syrup comes to a boil, remove from heat.
Cool slightly, then cover and chill.
Beat avocado with lime juice until completely smooth.
Add pepper sauce and salt and blend well.
Chill.
Stir in syrup.
Finish in ice cream maker or freezer.
2/3 cup sugar
2/3 cup water
2 large ripe avocados, peeled and pureed
1/4 cup fresh lime juice
Drop of hot pepper sauce
Pinch of salt
How to make Avocado Lime Sorbet
Combine sugar and water in small saucepan over medium-high heat and stir until sugar is dissolved.
Just before syrup comes to a boil, remove from heat.
Cool slightly, then cover and chill.
Beat avocado with lime juice until completely smooth.
Add pepper sauce and salt and blend well.
Chill.
Stir in syrup.
Finish in ice cream maker or freezer.
Wednesday, September 15, 2010
Gluten Free Pancakes
- 1-3/4 Cups Plain Milk Alternative of Choice*
- 1/4 Cup Grapeseed or Vegetable Oil, Plus Some for the Skillet
- 2 Tablespoons Ground Flaxseed
- 2 Tablespoons Agave Nectar or Honey
- 2 Teaspoons Apple Cider Vinegar or Lemon Juice
- 1 Teaspoon Vanilla Extract
- 2 Cups Gluten-Free Flour Blend (recipe below)
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Salt
Measure the milk alternative in a glass measuring cup. Stir In the 1/4 cup of oil, flaxseed, agave or honey, vinegar or lemon juice, and vanilla. Set aside for moment. In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the milk alternative mixture and mix well. Heat a small amount of oil in a large skillet over medium heat. Using roughly 1/4 cup per pancake, pour the batter into the pan. Cook the pancakes until the outside edge begins to look dry, and bubbles break on the surface of the batter, about 3 minutes. Flip and cook the other sides for about 2 to 3 minutes, or until light golden brown. Serve with maple syrup, fresh fruit, or your favorite whipped “cream” topping.
*This makes rather fluffy pancakes. If you like them even cakier, feel free to lower the milk alternative by up to 1/4 cup, or increase it by up to 1/4 cup (2 cups total) for thinner pancakes.
Erin's Gluten-Free Flour Blend
Recipe from the blog My Aspergers Girl
- 4 cups sorghum flour
- 1-1/3 cups potato starch flour
- 2/3 cup tapioca starch flour
Combine all ingredients and store in an air-tight container.
Vegan Sweet Potato Cream Soup
What You Need:
2 large onions, diced
3 stalks of celery, cut into 1/4-inch slices
1/4 cup ginger, peeled and thinly sliced
1 medium carrot, cut into 1/4-inch slices
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 15-ounce can coconut milk
1/4 cup maple syrup or sweetener of choice
Salt to taste
Hot pepper sauce and scallions (garnish)
What You Do:
1. Saute onions over medium heat become caramelized. Add celery and ginger and sauté for 1 minute. Add the carrots and cook for 10 minutes.
2. Add sweet potatoes. Cover with water and simmer until potatoes are soft. Add the coconut milk, maple syrup, and salt and bring to a boil. In batches, transfer soup to blender, and process until very smooth. Garnish with swirl of your favorite hot pepper sauce and chopped green onions.
2 large onions, diced
3 stalks of celery, cut into 1/4-inch slices
1/4 cup ginger, peeled and thinly sliced
1 medium carrot, cut into 1/4-inch slices
3 cups sweet potatoes, peeled and cut into 1-inch cubes
1 15-ounce can coconut milk
1/4 cup maple syrup or sweetener of choice
Salt to taste
Hot pepper sauce and scallions (garnish)
What You Do:
1. Saute onions over medium heat become caramelized. Add celery and ginger and sauté for 1 minute. Add the carrots and cook for 10 minutes.
2. Add sweet potatoes. Cover with water and simmer until potatoes are soft. Add the coconut milk, maple syrup, and salt and bring to a boil. In batches, transfer soup to blender, and process until very smooth. Garnish with swirl of your favorite hot pepper sauce and chopped green onions.
Tuesday, August 31, 2010
Indian-Style Yellow Split-Pea (Toor Daal) and Brown Lentil Burgers
makes about 16 burgers
6 oz. yellow split-peas (toor daal)
6 oz. brown lentils
½ small onion
3 garlic cloves
1 T. tandoori powder (I like Sun Brand. If you can't handle spicy, use less than 1 T.)
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
2 beaten eggs
1 cup bread crumbs
6 oz. brown lentils
½ small onion
3 garlic cloves
1 T. tandoori powder (I like Sun Brand. If you can't handle spicy, use less than 1 T.)
2 tsp. chili powder
2 tsp. salt
1 tsp. pepper
2 beaten eggs
1 cup bread crumbs
1. Prepare beans and lentils.
2. Allow beans and lentils to cool. Mash together.
3. Chop onion, garlic.
4. Mix all ingredients in large bowl.
5. Roll mixture into patties.
2. Allow beans and lentils to cool. Mash together.
3. Chop onion, garlic.
4. Mix all ingredients in large bowl.
5. Roll mixture into patties.
Cook on greased skillet 5–8 min at 320 degrees.
Save even more money by buying the split-peas and lentils in bulk. Make a huge batch in a mixing bowl. Press into patties, separate the patties with wax paper, and freeze 'em. Freezing is an especially good idea if you're like us and the nearest retailer of reasonably priced fake meat is in a distant land.
Put 'em on a bun or eat 'em cake-style. I like to add a little mango chutney or yogurt sauce.
Note: When flipping the patties, do so gently--they have a high moisture content and won't hold together as well as most burgers. And if you stack the patties when you freeze them, make sure you double layer the wax paper in between. I made the mistake of stacking them with only one sheet of wax paper between and squishing them a bit to fit in the container. Once they were frozen I ended up having to use a hammer and chisel to pry them apart.
Did you try making this? Will you? Let us know how they turn out. Or if you have an economical veggie burger recipe of your own, share it in a comment on the blog!
To see this article in its natural habitat, visit True Adventures in Money Hacking
Read more: http://www.bukisa.com/articles/181947_homemade-veggie-burgers-indian-style-yellow-split-pea-toor-daal-and-brown-lentil-burgers#ixzz0yFFqQ1Jh
From: http://www.bukisa.com/articles/181947_homemade-veggie-burgers-indian-style-yellow-split-pea-toor-daal-and-brown-lentil-burgers
Friday, August 27, 2010
Monday, July 19, 2010
Sunday, July 18, 2010
RAW SMORES
RAW SMORES
Serves 4–6
Graham Cookie
5 cups cashew flour
2 1/2 cups oat flour
3/4 cup water
1 3/4 cups maple syrup
2 tablespoons vanilla extract
1 teaspoon sea salt
2 tablespoons cinnamon
Cookie Instructions
Mix ingredients in medium size bowl by hand. Spread flat on dehydrator screens, about 1/8″ thick. Dehydrate at 115 degrees for 4 hours. Make an incision with the back of a knife for six rectangles. Dehydrate another 6 hours and separate the pieces. Keep well sealed, at room temperature until ready to serve.
marshmallow crème
2 cups cashews, soaked
1 cup coconut meat
1 tablespoon vanilla extract
1/2 teaspoon salt
1/2 cup agave
1/4 cup coconut oil
1 small bottle Lorann Marshmallow Concentrated Oil
Instructions for Creme
Blend until smooth in Vita-Mix. Pour into plastic lined half sheet pan; refrigerate overnight or freeze if prepared 1–2 hours prior to serving.
Dark Chocolate Butter
4 cups maple syrup
2 1/2 cups cocoa powder
2 cups coconut oil
1 teaspoon vanilla extract
1/2 teaspoon salt
Butter Instructions
Whisk all ingredients in large bowl. Blend in batches in Vita-mix. Pour into half sheet pan and store in freezer.
ASSEMBLY
2 tbs. cinnamon
Bring Crème to room temperature at least 20 minutes prior to serving. Warm chocolate and grahams slightly in dehydrator.
Lie one graham on a plate. Carefully spread a generous amount of marshmallow crème on top and pour an even more generous amount of chocolate over that, allowing it to slightly run off onto the plate. Set another graham on top, but off center, exposing the crème and chocolate. Sprinkle the plate with cinnamon powder.
Coconut Cream Frostingprint friendly recipe
1 cup coconut milk
1 cup agave nectar (I used yacon powder as a substitute)
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
1 cup coconut milk
1 cup agave nectar (I used yacon powder as a substitute)
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil
- In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
- In a small bowl, combine arrowroot and water to form a smooth paste
- Pour arrowroot mixture into saucepan
- Mix contents of saucepan with a hand blender and bring to a boil, briefly
- Remove pot from heat and very gradually blend in coconut oil
- Place pot in freezer for
20-3030-40 minutes, until frosting solidifies and turns white - Remove from freezer and blend again, until fluffy
- Spread over cake or cupcakes
Flourless Chocolate Cake Recipe
Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).
16 oz. Belgian dark chocolate (or use your favorite dark chocolate bars)
1 cup organic light brown sugar, packed
(coconut crystals?)
in very hot water) 2 sticks unsalted butter, room temperature, cut into pieces (Tapioca starch and water can be used instead)
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature (or 8 tbsp of flax seed and 24 tbsp of water - see conversion on box)
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan
by lining the bottom with buttered parchment
.
by lining the bottom with buttered parchment.Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath as Dorie Greenspan suggests.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor
. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder
, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
Pour the batter into the lined Springform pan. Wrap the outside of the whole pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. Note - it took an hour plus 15 minutes here at high altitude. Use a wooden toothpick
to check the center of the cake; pick should emerge clean, with maybe a crumb.
to check the center of the cake; pick should emerge clean, with maybe a crumb.Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Serve slices with drizzled chocolate sauce or a sprinkle of powdered sugar. Add a few fresh berries or mint leaves to the plate, if you like.
Makes 12 - 15 slices. It is rich.
Read more: http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html#ixzz0u2Ssvh00
Wednesday, July 14, 2010
Chana Masala 2
(http://www.recipezaar.com/
Ingredients
- 1 tablespoon vegetable oil
- 2 medium onions (peeled and minced)
- 1 clove garlic (peeled and minced)
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon ground cayenne pepper
- 1 teaspoon ground turmeric
- 6 tablespoons chopped tomatoes
- 1 cup water
- 4 cups cooked chickpeas or2 (15 ounce) cans chickpeas, rinsed and drained
- 2 teaspoons ground roasted cumin seeds
- 1 tablespoon amchoor powder
- 2 teaspoons paprika
- 1 teaspoon garam masala
- 1/2 teaspoon salt
- 1/2 lemon (juiced)
- 1 fresh, hot green chili pepper (, , minced)
- 2 teaspoons grated fresh ginger
Directions
- Heat oil in a large skillet.
- Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
- Turn heat to medium-low.
- Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
- Stir for a few seconds.
- Add the tomatoes.
- Cook the tomatoes until browned lightly.
- Add chickpeas and a cup of water and stir.
- Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
- Cook covered for 10 minutes.
- Remove the cover add the minced chili and ginger.
- Stir and cook uncovered for 30 seconds.
Traber Suggests Dahl
1 cup lentils
1/2 teaspoon tumeric
1 teaspoon salt
4 cups water
temering oil
2.5 tablespoon canola oil
1 1/4 teaspoon cumin seeds
2 whole dried chillies
1 tablespoon minced ginger
1 teaspoon minced garlic
1 fresh hot green chili, minced
1/2 teaspoon cayenne pepper
garnish
cilanto
lime juice
Put lentils turmeric salt in water, boil and skim, simmer for 20- 30 min until soft
mash 1/2 cup cooked lentil return to pan
simmer uncovered for 5 min
tempering oil
heat oil cumin seeds until light brown,
add dried chilies, ginger, garlic, green chilies and cook until garlic soft
remove from heat
add cayenne at drops of water to stop cooking
stir in 1/2 oil and cilantro to dahl. add lime juice
serve and garnish with more oil and cilantro
1/2 teaspoon tumeric
1 teaspoon salt
4 cups water
temering oil
2.5 tablespoon canola oil
1 1/4 teaspoon cumin seeds
2 whole dried chillies
1 tablespoon minced ginger
1 teaspoon minced garlic
1 fresh hot green chili, minced
1/2 teaspoon cayenne pepper
garnish
cilanto
lime juice
Put lentils turmeric salt in water, boil and skim, simmer for 20- 30 min until soft
mash 1/2 cup cooked lentil return to pan
simmer uncovered for 5 min
tempering oil
heat oil cumin seeds until light brown,
add dried chilies, ginger, garlic, green chilies and cook until garlic soft
remove from heat
add cayenne at drops of water to stop cooking
stir in 1/2 oil and cilantro to dahl. add lime juice
serve and garnish with more oil and cilantro
Indian Lentil Stew
What You Need:
2-1/2 cups cooked yellow lentils
1-1/2 cups water
1 cup chopped tomato
1/2 cup cauliflower, cut into half-inch pieces
1/4 cup carrots, sliced
1/4 cup green beans, cut into half-inch lengths
1/2 teaspoon tamarind concentrate, dissolved in 1/2 cup water
1 tablespoon sambar powder
1/4 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons cilantro, chopped
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
15 fresh kari leaves
2 dried red chiles, stemmed and broken
2-1/2 cups cooked yellow lentils
1-1/2 cups water
1 cup chopped tomato
1/2 cup cauliflower, cut into half-inch pieces
1/4 cup carrots, sliced
1/4 cup green beans, cut into half-inch lengths
1/2 teaspoon tamarind concentrate, dissolved in 1/2 cup water
1 tablespoon sambar powder
1/4 teaspoon cayenne
1 teaspoon salt
1/4 teaspoon sugar
2 tablespoons cilantro, chopped
1 tablespoon canola oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/8 teaspoon turmeric
15 fresh kari leaves
2 dried red chiles, stemmed and broken
What You Do:
1. In a large saucepan over high heat, combine lentils, water, tomato, cauliflower, carrots, and green beans, and bring to a boil. Reduce heat to medium and cook, covered, about ten minutes. Add tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside.
2. In a small frying pan over medium-high, heat oil. Add mustard and cumin seeds. When the seeds sizzle and splatter, immediately add the turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over the sambar.
1. In a large saucepan over high heat, combine lentils, water, tomato, cauliflower, carrots, and green beans, and bring to a boil. Reduce heat to medium and cook, covered, about ten minutes. Add tamarind liquid, sambar powder, cayenne, salt, sugar, and cilantro. Cover and simmer for ten minutes. Transfer to a large serving dish, cover, and set aside.
2. In a small frying pan over medium-high, heat oil. Add mustard and cumin seeds. When the seeds sizzle and splatter, immediately add the turmeric, kari leaves, and chiles. Stir for 30 seconds, remove, and pour over the sambar.
From VegNews
Chana Masala (Spicy Chickpeas) with Spinach
Ingredients:
- 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
- 1/2 onion, diced (dried onion also works well)
- 3-5 cloves garlic, diced (or pressed)
- 3 tbsp olive oil
- juice from one lemon, (approx 2 tbsp )
- 1 1/2 tsp curry powder
- 1 1/2 tsp coriander powder
- 1 1/2 tsp cumin
- 1 1/2 tsp garam masala
- 1 large bunch of spinach or two handfuls, rinsed (optional
Preparation:
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!
Adapted from:
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