Tag Archives: perfect!

Dutch Oven Yogurt

31 Mar

thick! creamy! tangy! yogurty! probiotic! amazing!

(another version of this yogurt, without regular sugar, is here)

1 qt plain soymilk (I used Kirkland Signature)
1 cup apple juice*
6 Tbsp tapioca starch (from the asian section of HEB)
1 Tbsp Ball No-Sugar Needed pectin**
1 can coconut milk***
1/4 cup sugar*
1-6 oz container or 3/4 cup plain yogurt (I used WholeSoy plain)

– Wash all utensils, pot, and measuring spoons thoroughly before using. Many yogurt methods recommend “sterilizing” these items before using by immersing in boiling water – however I’m not sure that the methods described do much more than a good scrubbing, rinsing and drying. Do what you will.
– In a Dutch Oven, whisk the starch and pectin into the cold milk.
– Heat, whisking constantly, until it is at a boil, then boil for one minute (whisking constantly still). It will get pretty thick and gloppy and maybe foamy as it boils – don’t worry.
– Turn off the stove. Stick a candy thermometer the milk mixture, keeping the tip from touching the bottom of the pot if possible. Put the lid on as much as possible with the candy thermometer in it.
– Turn on the oven to Warm (on my oven, this is 150′).
– Mix the yogurt with the coconut milk and yogurt and place it on the counter, covered, so it can warm to room temperature. I put mine in a quart size jar and gently inverted it a few times to mix it.
– When the milk/starch mixture gets down to 110-125′ (about 30 min), whisk in the yogurt mixture. Put the lid fully on the pot and stick the whole thing in the oven.
– After 15 minutes, turn off the oven. Keep the oven door closed (my gas oven stays at a constant 100′ when off).
– Let ferment in the oven for 10-12 hours.
– For best results, refrigerate for 8-12 hours before eating.
– Reserve 3/4 cup yogurt for your next batch!

*cow milk actually has 13 grams of sugar per cup, from the lactose. The good bacteria eat the sugars to ferment the yogurt. Vegan milks actually have a lot less sugar than cow milk, so that’s why the added juice/sugar. You could probably use 1 1/2 Tbsp more sugar instead of the apple juice.
**it is called ‘no sugar needed’ pectin, but actually it says you do need some sort of sugar, but you can use juice. Pectin is to help make the yogurt thicker, and not runny. Same with the tapioca starch.
***this is to give it a good, silky mouth feel.

Nutrition info from sparkpeople : 157 calories, 5.8 g fat, 5.3 g protein, 10.4 g sugars.

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Indian Cabbage & Carrot Slaw

20 Mar

1 head purple cabbage, sliced thin
1 # carrots, grated
2 tsp salt
juice from 3 lemons
1/4 cup olive oil
1 Tbsp mustard seeds

Toss the cabbage with the salt and lemon juice in a big bowl. Heat the oil in a saucepan over medium-high until hot. Add the mustard seeds and fry for about 1 minute (they will be popping about, so be careful). Pour hot oil and seeds over cabbage and carrots. When cool enough, toss to coat.

Pulpeta (Cuban meatloaves)

20 Feb

‘Cubanized’ this recipe and then baked it some more in a sauce modified from this recipe. You can totally do this recipe in steps over a day or two as your time allows – it really is not very pressing and pretty easy.

Makes 8 mini loaves
Total baking time – 1 hr 30 min

Loaves:
3 Tbsp olive oil
1 small white onion, finely chopped
1/2 green bell pepper, finely chopped
1/2 lb carrots, finely chopped
2 15-ounce can black beans, drained and rinsed
6 garlic cloves, minced
1/4 cup soy sauce
2 teaspoon dried oregano
1 tsp cumin
1 cup breadcrumbs + 1 more cup for breading
1 cup vital wheat gluten
1/2 cup water

Heat oil in a pan. Sauté onion, carrots, bell pepper and garlic until soft. Set aside and let cool completely.

Preheat the oven to 375 degrees. Smash the beans with the cooled veggies (if the ingredients aren’t totally cooled, the gluten will get stringy and too chewy). Add the remaining ingredients, except the extra breadcrumbs for breading, and squish/mix/knead until it’s a uniform ball.

Divide the ball into 8 equal pieces. Shape each piece into a small, rectangular-cube type loaf. Bread each loaf with remaining bread crumbs. Place on a spray-greased baking sheet.

Bake for 1 hour, turning every 15 minutes to brown all four sides. While loaves are baking, prepare the sauce.

Sauce:
1 Tbsp olive oil
2 onions, minced
1/2 green bell pepper, minced
6 cloves garlic, minced
2-14.5 oz cans petite diced tomatoes
1-14.5 oz can tomato sauce
1 cup white wine
1/4 cup sugar
1/2 tsp salt

Saute the veggies in the oil until soft. Add the remaining ingredients and simmer about 10 minutes. Place the loaves in a 13x9ish baking dish and pour the sauce on top. Bake uncovered another 30 minutes. Enjoy.

2x Coffee Concentrate

13 Feb

Takes planning but the concentrate saves time in the morning for a quick cup.

1 cup beans + 3 cups water makes 3 cups concentrate- enough for 4 12-oz mugs of coffee

1 part coffee beans of choice, ground
3 parts cold water
a way to steep and strain the concentrate*

Stir the coffee and water in an iced coffee system or large jar until all the grounds are wet. Let soak 12-15 hours, at room temperature. Drain into a large jar using your chosen apparatus* (this takes a while, you’ll have enough for a mug shortly but it will keep draining for a couple hours usually).

To serve, dilute to half strength using water and/or milk. Heat or ice as desired. Supposedly lasts 2 weeks in the fridge, but it’s never made it that far.

*if you don’t have a cold brew system, place a large funnel (4c capacity) over a quart size or larger jar or bowl. Put a strainer inside the funnel, and a paper filter or thin dish towel/fabric inside the strainer. If your strainer/funnel isn’t large enough, only make 1/2 the recipe (then you only need a two cup capacity).

Brown Rice Pudding

10 Feb

Perfect for breakfast, dessert, or even a sweetish side dish. A very creamy, comforting, easy concoction. It is not very sweet- double the sweetener for a more indulgent dessert, or serve with lots of fruit/dried fruit.

Makes 4-6 servings

Cook ahead in a rice cooker or whatever method (or use leftover cooked rice):
1 c uncooked brown rice (jasmine is great, any kind will work)
1 1/2 c water
(cinnamon sticks to cook with it, not sure how much it affects the flavor but your house will smell amazing while it cooks)

Pudding ingredients:
2 1/2 c cooked brown rice (above)
2 1/2 c almond milk (soymilk does not cook as well, could use other nut milk or coconut milk)
2 Tbsp sugar, agave nectar or maple syrup
1 tsp cinnamon
1 tsp vanilla
1/4 tsp salt
(garnishes such as slivered almonds, raisins, sliced or chopped fruit, coconut, etc.)

Combine all of the ingredients in a large saucepan over medium heat and stir until it begins to boil. Turn the heat down to low and cook uncovered, stirring every five minutes, until the mixture is thick and creamy, about 30-40 minutes.

banana bread #2

15 Jan

I veganized this recipe. I chose that recipe because I liked that it used minimal, very basic ingredients – there was no addition of even vanilla or spices. The overall loaf was pretty perfect – beautiful flecks of banana showcasing a great banana flavor.

The other recipe I have focuses on agave nectar & a generally healthier version. This one really gets back to basics. Sometimes we get caught up adding spices and what not a little frivolously. It’s nice to step back from all that on occasion.

1/2 c Earth Balance margarine
3/4 c brown sugar
1 Tbsp Ener-G egg replacer + 1/4 c water (could try 2 T ground flax seed = 1/4 c water)
6 mashed overripe bananas (about 2 1/3 c)
1 tsp baking soda
1/4 tsp salt
2 cups flour (AP or King Arthur White Whole Wheat)
(3/4- 1 cup chopped pecans or walnuts)

-Preheat oven to 350 degrees F (175 degrees C). Grease/spray a 9×5 inch loaf pan.
-In your mixer bowl, cream together butter and brown sugar. Stir in egg replacer and mashed bananas until well blended but still some good banana lumps. Stir baking soda, salt and flour in until just combined. Fold in the nuts if using. Spread batter into prepared loaf pan.
-Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean(ish. the banana chunks kind of make it not totally clean, but you shouldn’t have doughy bits on the toothpick). Let bread cool in pan for at least 10 minutes before inverting and slicing if you possibly can.

slow-cooked, double-boiler polenta

20 Dec

serves 3-6, increase as much as you need
cook time: 2 hours, but very little hands on
this recipe/method takes all the work out of polenta, it just takes time!

3 cups water
1 cup polenta (cornmeal or corn grits)
1 tsp salt
2 Tbsp Earth Balance
(spices – Italian seasonings, pepper)

Have two pots that fit into each other, or a double boiler. Bring water for the bottom pot to boil, also bring the water for the polenta to boil separately in the pot that fits inside. When it is boiling, whisk in the polenta, salt and Earth Balance. Put the pot inside the other pot, put a lid on it. Stir every 30 minutes or so, after an hour and a half taste for bitterness, doneness, and spices. Can be kept warm and soft over water bath for 3 hours.

If you spread it into a container, it will firm up rather quickly and be slice-able. Will keep for about a week in the refrigerator, and would be great fried.