Archive | January, 2010

Blueberry-Grapefruit Granita

31 Jan

1/2 cup fresh squeezed grapefruit juice, with some pulp
1/2 cup water (or lavender tea)
1/2 cup agave nectar
1/4 cup frozen blueberries

In a blender, puree the ingredients. Pour into an ice cube tray and freeze until solid. To serve, remove from ice cube tray and crush gently from with a fork.

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garbanzo i funghi piccata (or something)

31 Jan

Will serve this over some lemon-parsley angel hair…

1# dried chickpeas, cooked & drained (or 4 cans)
8 oz sliced mushrooms
2 Tbsp olive oil
1/2 cup melted margarine
1 cup dry white wine
Juice from 3 large lemons (about 9 TBSP)
2 tsp chick-un stock powder
2 Tbsp brined capers, rinsed
1/4 cup chopped parsley
parsley sprigs for garnish
lemon slices for garnish

In a pot, heat the olive oil over medium-high heat. Add the mushrooms and saute for 7-10 minutes, stirring every minute or so, until they have shrunken, browned and there’s mushroom liquid at the bottom of the pan. While mushrooms are sauteing, whisk together the melted margarine, lemon juice, white wine, and chickun broth powder. When mushrooms are browned, add in the sauce, capers and cooked chickpeas. Bring to a boil, cover, and simmer until heated through. Add salt and pepper to taste.

Madras-Inspired Mango Sauce

24 Jan

Yield: 4 cups
4 Tbsp coconut oil
2 tsp mustard seeds
1 large can sweetened Mango Pulp
the juice of 2 limes
1/2 tsp salt
1″ piece of ginger, minced
Curry paste or powder
Chili powder
Paprika
1/4 cup chopped cilantro

In a small saucepan with a lid, heat the coconut oil over low heat until melted. Add mustard seeds. Cover. Keep on heat as the mustard seeds pop. When they stop popping, remove from heat.

Meanwhile, whisk together Mango Pulp, lime juice, salt and ginger. Add curry powder, chili powder and paprika to taste (there should be a balance but it should also be a nice red color). Stir in coconut/mustard seeds and cilantro, and adjust to taste.

vegetarian chick-un broth powder

23 Jan

I use this in place of veggie stock or chicken broth. In the broth, the amount can be reduced slightly and a splash of soy sauce or marmite added for roundness.

Yield: Approx 1 cup powder (enough for 8 qts/32 cups broth)

2/3 cup nutritional yeast
2 Tbsp Goya Adobo
2 Tbsp Italian Seasonings
2 Tbsp Salt-Free Garlic & Herb seasonings
2 tsp black pepper

Pulse ingredients together in blender or food processor until uniform.
Use approx 1 Tbsp broth mix : 2 cups water for veggie/chicken stock.

apple granola bake

12 Jan

A very easy, satisfying, kid pleasing, moderately healthy recipe. The apple portion can be easily halved, but you will still need the same amount of granola/margarine for the topping…

Apple “filling”:
4 medium apples, sliced thin
1/2 cup dried cranberries
(1/2 cup chopped walnuts or pecans)
1/2 cup granola
2 cups apple juice
1 Tbsp lemon juice
2 tsp cinnamon or apple pie spice
(2 Tbsp cornstarch for a more cohesive bake)
(1/2 c brown sugar for added sweetness OR sub 1/3 c agave/maple syrup for 1/3 c of the apple juice)

Topping:
1 cup granola
1/4 cup margarine (1/2 stick), in pats

Preheat oven to 350. In a greased 8×8 baking pan, toss the apple slices, cranberries, granola & nuts. Whisk together the remaining “filling” ingredients and pour over the top. Sprinkle the 1 cup of granola over the top, and then top with pats of margarine. Bake for about 1 hour, until the apples are tender.

Serve with plain or vanilla soy/coconut yogurt, or other creamy concoction if desired.

cappuccino cake

9 Jan

Slight variation on the depression era cake…

3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
3/4 teaspoon salt
1 cup double strong coffee
1 cup soymilk
3/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups cold coffee

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.

Top with any combination of chocolate ganache, Rich Whip, or chocolate/mocha buttercream frosting….

orange cupcakes

9 Jan

Makes 24 cupcakes – or could make 2 9″ rounds

3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1 tsp salt
2 Tbsp apple cider vinegar
zest from 1 med orange
Slightly more than 1 3/4 cups orange juice
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting). Create a well in the middle to add the liquid ingredients.

In a large liquid measuring cup, pour the apple cider vinegar and add the orange zest. Measure the orange juice in the same cup to just 2 cups. Mix together with oil and extract(s). Pour into the dry ingredients. Beat until the lumps are gone but no longer.

Distribute evenly among the cupcake tins or cake pans and bake until a toothpick inserted in the center comes out clean – about 22 min for cupcakes, 30 min for cakes.