Archive | July, 2009

pressed cabbage salad

24 Jul

1 head cabbage (red or white), sliced thin
1 red onion, sliced thin
3 carrots, grated or shaved
1/4 cup olive oil
1/4 cup lemon juice, lime juice or vinegar
1 tsp salt

Toss everything together in a big bowl. Put a plate on the top, and weights on the plate. Let sit for an hour or more. Drain the fluid. Serve. Yum.

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refrigerator pickled jalapenos

21 Jul

I made these because we had a bag of jalapenos from our CSA…

Essentially, I filled a quart sized glass jar with sliced fresh jalapenos, other assorted peppers that I had, carrots, onion, and garlic cloves. Well, I cut everything up, saw that it would fit in the jar, then poured in a bowl and tossed with a couple tablespoons olive oil and a teaspoon or so of oregano, and then put it back in the jar.

The pickle mixture was 1 cup water, 1 cup white vinegar, 2 1/2 teaspoons sugar, 2 Tbsp kosher salt. Bring to a boil and pour over the veggies in the jar and refrigerate.

We’ll see how they taste in a few days….

Depression Cake with Chocolate Buttercream Frosting

19 Jul

If I make a chocolate cake or cupcakes, this is the recipe I use. It’s pretty much easier than a cake mix.

3 cups flour
2 cups sugar
1/2 cup cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups cold water or coffee
2/3 cup vegetable oil or liquid (warmed) coconut oil
2 tablespoons vinegar (usually apple cider, can use white)
2 teaspoons vanilla

Preheat to 350′. Essentially, mix the dry, add the wet.
~Lately I’ve been doing this by putting all of the dry ingredients in the stand mixer, and letting it mix on speed 2 while I measure out the wet ingredients (aka, lazy cook sifting).
~Meausure out all the wet ingredients in the big, 8 cup measuring cup (or you could use a bowl, but that requires more washing).
~Pour the wet into the dry and mix until ‘just mixed’. Batter will be fairly runny.
~makes 23-24 cupcakes (22 min) or 2 9″ rounds (30 min). Cool completely (I put it in the freezer) before frosting.
————-
Chocolate Buttercream Frosting
1/2 cup vegetable shortening (H-E-B trans-fat free)
1/2 cup margarine (Smart Balance Light or Earth Balance is what I use)
1 tsp vanilla
3/4 cup cocoa
4 cups (1-16 oz bag/box) powdered sugar
3 Tbsp light corn syrup (optional, can use agave, honey or other liquid)
3-4 Tbsp soy milk/rice milk/water/coffee/liquer as needed

Beat the shortening, margarine and vanilla until incorporated. Add cocoa, powdered sugar and corn syrup (I stir it first before beating to avoid a mess). Beat until fluffy. Beat in the remaining liquid of choice until desired consistency is reached- firm for piping or spreadable.

strawberry cupcakes

16 Jul

Cupcakes from Eva’s Birthday, 05-22-2009, modified and improved!

for Lydi’s Birthday (1 dozen cupcakes):
1 cup whole fresh or frozen strawberries
1 3/4 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup oil
1 tsp white vinegar
1 teaspoon pure vanilla extract
1 cup sugar
2 eggs’ worth Ener-G egg replacers
(a few drops red food coloring if you want it to stay pink)

Preheat oven to 350′.

Puree strawberries, keep aside. Mix dry ingredients together, create a well, add wet ingredients and stawberries. Distribute among 12 muffin tins. Bake 25 minutes.

Cool completely and frost as desired (cream cheeze frosting, or toasted coconut flakes folded into Rich Whip works well).

Verdict: Light, fluffy, moist, and bursting with strawberry flavor. Next time (can I make a recipe, like, EVER, without saying ‘next time’?) I may use a mashed banana instead of the egg replacer. That would give this recipe the credentials of having no ‘weird vegan’ ingredients.

Caswell Carrot Cake & Cream Cheeze Frosting

15 Jul

For Brook’s birthday, based off Celeste’s Best recipe…

1 cup raisins (golden would be nice, I used regular)
2 cups flour
2 cups sugar
2 tsp baking soda
1/2 tsp salt
1 Tbsp pumpkin pie spice
1 cup oil
1 can pumpkin puree
4 eggs’ worth of egg replacer (I used Ener-G)
1 tsp vanilla
1 cup chopped pecans
4 medium carrots, grated
(1/2 cup large coconut flakes – I’ll add those next time)

-Preheat oven to 350′.
-Soak raisins in warm water, set aside.
-Mix dry ingredients together. Create a well in the center and add wet ingredients in. Stir until mixed. Add pecans and carrots (I just grate them into the bowl). Drain raisins and add in as well.
-Spread into two well-greased 9″ round pans and bake 30-40 minutes, until toothpick inserted in the center comes out clean.
-Cool completely before frosting.

Cream Cheese Frosting
1 container cream cheese (Tofutti Better Than Cream Cheese)
1 stick margarine (Earth Balance)
1 tsp vanilla
2-3 cups powdered sugar

Beat together the cream cheese, margarine and vanilla until smooth. Add sugar on low speed, adding until desired texture, then beat until fluffy.

unraw flax wraps/crackers

6 Jul

This is something that I’m kicking around — originally it was going to be the protein food for dinnershare, but I think I’m going to serve it with an avocado bean dip.

I had to search for ‘flax crackers -raw’ to find any ideas for a recipe that didn’t use a food dehydrator… I am going to try the baking directions from this recipe and see what works.

1 1/4 cups ground flaxseed
1/4 cup nutritional yeast
1 cup water
1 tsp salt
(other, whole seeds such as sunflower, pumpkin, poppy, or more flax)

Mix flaxseed with water and soak 15 minutes. Add in remaining ingredients. Spread very thinly between two pieces of greased parchment paper. Bake at 200 for approximately one hour on a cookie sheet. Flip and continue to bake until desired crispness is reached.d t

jerusalem artichokes

4 Jul

I had a bag of these ‘jerusalem artichokes’ (aka ‘sunchokes’) from our CSA box, with no idea what to do with them. They looked like ginger roots and supposedly tasted like potatoes… hmmmm….

Cleaning and slicing:
First off, some of the recipes suggested peeling them. I didn’t because 1) I’m lazy and 2) I don’t peel potatoes either. They were pretty dirty (they are a root vegetable!), so I rinsed them off first… then broke any large nobs off of the main thing so that they were easy to slice. I then sliced them into about 1/4-1/2″ thick slices, put them in a bowl filled with water and agitated them a while, then rinsed. I did this a few times until I was satisfied there was no more dirt on them.

Cooking:
Olive oil
Garlic
Salt

Heat a good layer of olive oil in a pot. Add the sunchoke slices and fry uncovered, stirring every couple minutes, for about five minutes. Add in a handful of peeled, whole garlic cloves and some salt. Cover and cook about twenty minutes on medium heat, stirring every five minutes. Taste ’em – they should be done now.

Verdict:
These were yummy. I don’t know why I was surprised that they actually tasted like artichokes! If I ever receive them again, I will be excited. I might either try roasting them like new potatoes and serving them with tahini sauce, or tossing them with some vegenaise in a kind of cold potato-y, artichokey salad.