Maple-Dijon Roasted Brussels Sprouts and Shallots

 

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If you think you don’t like brussels sprouts, then you probably never tasted them roasted with maple syrup and a touch of dijon mustard–crispy caramelized edges and sweet, tender mild almost broccoli-like flavor.

This is a simple, no-fuss recipe that provides excellent results every time. Give it a try!

Maple Roasted Brussels Sprouts

from Big Vegan by Robin Asbell

1 pound Brussels Sprouts, Trimmed and halved
2 small Shallots, Quartered
1 tbsp. Olive oil
1 tbsp. Maple Syrup
1 tsp. Dijon mustard

Preheat oven to 400 degrees. Toss sprouts and shallots lightly with olive oil, maple syrup and mustard. Roast on parchment-lined sheet pan for 20 minutes. Stir and roast another 15-20 minutes. Serve immediately. Yield: 3 servings

Sourdough Baguette

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Still in a baking mood, I embarked on a mission to create an old-fashioned, dense sourdough bread, like back in the day. I turned to a 1973 fundraising cookbook  published by the Southern Conference Educational Fund based in Louisville, KY.

From the acknowledgements:

“SCEF Recipes is published by the Southern Educational Fund, a Southside interracial organization which has been working since 1938 to end racial injustice, poverty and war through a program of organizing.”

The cookbook is filled with basic, economical whole foods recipes. Not vegan, but still worth browsing through for the little gems like this one contributed by Grambs Miller, artist and designer of the 1972 peace card.

San Francisco Sourdough Bread

Sour dough starter:

1 envelope dry yeast

2 cups all-purpose flour

2 cups warm water (not hot)

Mix above ingredients in a 1 1/2 quart glass container. Cover with cheesecloth. Leave in warm room 48 hours, to collect airborne yeasts. Stir 2 or 3 times. It will ferment and bubble and have a sourish smell. Makes 3 cups.

The bread:

1 envelope dry yeast

1 cup warm water (not hot)

2 tbsp sugar

1 1/2 cups starter

4 cups all-purpose flour

2 tsp. salt

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In a large bowl sprinkle dry yeast over water, stir in sugar and starter and gradually add flour mixed with salt.

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Cover bowl with damp towel and let rise 1 to 1 1/2 hours in a warm place. Turn dough onto floured board, work in about 1 cup flour until dough is no longer sticky, knead until satiny–about 5 minutes ( I used a dough hook).

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Shape into 1 large round or 2 long loaves.

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Set on cookie sheet sprinkled with cornmeal. Let rise again in warm place for 1 1/2 hours. Put shallow pan of water on lower shelf of a pre-heated 400-degree oven. Make diagonal slashes in bread with razor blade ( I brushed the tops with aquafaba and sprinkled sesame seeds).

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Bake 40 to 50 minutes until crust is medium brown.

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Let me just say that this bread was so good we couldn’t stop eating it. I put the second loaf in the freezer for next weekend, otherwise I knew we would take it down in no time!

 

 

 

 

 

Calm Before the Storm Corn Muffins

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Unless I am preparing food for a client, baking is usually an emotionally led decision for me. I’ll simply be “in the mood” to fire up the oven and turn out a fresh loaf of bread or pan of cookies or brownies. The fragrance that wafts through the house is pure nostalgic comfort to me.

In these uncertain days when all we can do is hope for the best and prepare for the worst, I find solace and security in the simple mathematics of a recipe. Knowing that this plus this will always equal that. And everything will turn out okay as long as I follow the steps.

Southern style corn bread is sweet and dense, almost like cake. And that’s the way I like it. I absolutely love these muffins and they pair well with a tummy-warming bowl of soup or chili. But there’s nothing like cracking open that first fluffy yellow muffin and taking that first steaming bite standing over the kitchen counter. Even when I feel like there’s nothing I can do to improve a situation…look! Look what I made!!

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SOUTHERN STYLE CORNBREAD

2 TSP VINEGAR, APPLE CIDER
2 CUP SOY MILK, UNSWEETENED (0R OTHER NON-DAIRY MILK)
1 ½ CUP CORNMEAL, FINE GROUND
1 CUP FLOUR, ALL PURPOSE
2 TSP BAKING SODA
1 TSP SALT
½ CUP SUGAR, CANE
⅓ CUP CANOLA OIL

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1. PREHEAT OVEN TO 350 DEGREES. GREASE 8 X 8 INCH PAN OR 12-CUP MUFFIN PAN.

2. STIR VINEGAR INTO MILK VIGOROUSLY WITH A WHISK AND SET ASIDE.

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3. IN A LARGE BOWL, WHISK TOGETHER DRY INGREDIENTS. ADD OIL TO MILK MIXTURE THEN STIR INTO DRY INGREDIENTS. POUR INTO PREPARED PAN AND BAKE 30-35 MINUTES (approx 15-20 minutes for muffins) UNTIL PICK INSERTED IN CENTER COMES OUT CLEAN. DO NOT OVERBAKE.

4. COOL ON ELEVATED RACK.

 

 

Hurricane Bread

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With the imminent weight of Hurricane Irma bearing down upon us, all we can do is prepare as best we can. And wait. In my neighborhood, gas stations are running out of fuel, Costco is out of bottled water (as if that could ever happen), the grocery shelves all but stripped of non-perishable canned and dry goods. And of course, bread.

Time was…young girls were taught to bake as an essential life skill. As with cooking in general, this knowledge and feeling of self-sufficiency comes in handy during times times of lack.

So, I turn to my humble pantry heroes– yeast, flour, salt, sugar, oil and within an hour or two turned out these delicious fresh loaves to stick in the freezer for later, when we may really appreciate having something to spread our peanut butter on.

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I enjoyed this recipe so much I plan to add it to my regular rotation when all of this is over.

Fast (and easy) Whole Wheat Bread

recipe courtesy Vaishali from Holycowvegan.net

Ingredients

  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2 1/4 tsp (1 package) active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water (not hot– you will kill the yeast)
  • 2 tbsp extra virgin olive oil

Instructions

  1. Place  1 cup of the bread flour, the whole-wheat flour, yeast, sugar and salt in a large bowl or in the bowl of a stand mixer. Whisk to mix together.
  2. Add the water and the olive oil and mix. Add more of the bread flour if needed. How much flour you will need will depend on where you live and what the weather’s like. I made this bread on a rainy day in Washington and I needed nearly the whole cup. If you live in a dryer region you might need less.
  3. Knead the dough for 10 minutes by hand or with your dough hook set to low speed.  You should now have a smooth, pliable ball of dough that’s not at all sticky.
  4. Place the dough ball in an oiled bowl, turning over once to coat the top with oil.
  5. Cover loosely with plastic wrap or a kitchen towel and set aside for 30-45 minutes or until the dough has doubled in size.
  6. Remove the risen dough from the bowl and punch it well to deflate all the gases. Using a rolling pin, roll out the dough into a triangle about 10 inches long. Now roll the dough toward yourself and make a cylinder, tucking down the seams and pinching them in so you have a smooth loaf.
  7. Place the dough in a standard loaf pan, seam side down (most loaf pans are 9 X 4 1/2 or 10 X 5 inches)
  8. Cover loosely with oiled plastic wrap and let the bread rise in a warm place about 30-45 minutes or until the loaf has risen and domed over the top of the pan.
  9. Preheat the oven to 450 degrees Fahrenheit.

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  1. Place the loaf in the oven and bake for 10 minutes. Then lower the heat to 350 degrees and bake another 30 minutes.
  2. Remove the loaf pan to a rack and let it stand until the bread is cool enough to handle. Remove the bread from the pan by loosening the sides with your fingers or a spatula. Place on a rack until it has cooled through.
  3. Slice. Eat.

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Deli-Style Potato Salad

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With summer fading fast,  don’t let another weekend go by without becoming the hero of your next cookout! Here’s an enlightened egg-free version of a classic cold side dish.

I promise no one will even suspect it’s vegan!

Deli-Style Potato Salad

(from the official P.E.T.A. Website)

Ingredients:

6 medium potatoes, russet (if you use waxy potatoes, such as Redskin or Yukon, decrease cooking time to about 10 minutes)
½ cup vegan mayonnaise
¼ cup mustard, yellow
2 tbsp. vinegar (white or apple cider)
½ cup onion, white, chopped fine
½ cup celery, chopped fine
Salt and freshly ground pepper

Paprika for finishing (optional)

Method:
Cut potatoes into cubes and cook in boiling water 15-20 minutes. Drain and let cool completely. In a large bowl, combine with remaining ingredients. Sprinkle top with paprika.

 

 

Super-Simple Flatbreads

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Sometimes I like to skip the rice and just serve a hearty whole grain flatbread with my Indian Curries. But, I don’t want making a quick bread to become a big project! This recipe from Alice Waters is easier than whipping up a batch of pancakes. An important point to remember: start the flatbread dough before your curry. It needs to sit for 30 minutes before forming.

Whole Wheat Flatbreads (makes four 6-8 inch flatbreads)

  • 2 cups whole wheat flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3/4 cup warm water
  • 3 tablespoons extra-virgin olive oil

 

In a large bowl, whisk the flour, salt and baking powder. Stir in the water and olive oil and knead to form a moist dough. Cover with a kitchen towel and let rest for 30 minutes.

Heat a 10-inch cast-iron skillet. Divide the dough into 4 balls. On a lightly floured work surface, roll out each ball to a 6-8 inch round. Cook  in the skillet over moderate heat until they start to brown on the bottom, about 2 minutes. Flip and cook until browned in spots on the other side, about 2 minutes. 

 

 

 

 

Fancy Potatoes

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Okay, we’ve established potatoes are cheap, vegan eats. They are also whole and perfect in their natural state. Although I wouldn’t recommend eating them raw, they cook up in so many delicious ways.

A plain old baked potato is fine, but if you’re looking to elevate your side dish a bit, this recipe can really spice things up at the table. It’s actually easier than it looks!

Hassleback Potatoes

Ingredients:

2 medium-sized russet potatoes

1 tbsp. dairy-free butter or margarine, melted

1 tsp extra virgin olive oil

1/2 tsp dried thyme

1/4 tsp garlic granules or powder

1/4 tsp salt

1/4 tsp freshly ground black pepper

Method:

Preheat oven to 425 degrees fahrenheit.

Line a small baking tray with aluminum foil.

Wash and dry potatoes, then cut a series of horizontal slices about 1/8 inch wide and going only 2/3 of the way through the potato, so it holds together, but the gaps open wide enough to slip the seasoning in between.

Mix together the seasonings and the butter and oil, then rub the potatoes all over with the mixture, getting it in between the slices well.

Bake for 50 minutes to an hour, uncovered, until crisp on the outside and tender on the inside. You may wish to serve with a bit more seasoned butter, as potatoes are very absorbent.

 

 

 

Rosemary Roasted Sweet Potatoes

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Here’s a super-simple yet super- impressive side dish that practically cooks itself–leaving the stovetop free for the rest of your culinary exploits. I always get raves on anything sweet potato and I’ll bet you do too.

Rosemary Roasted Sweet Potatoes

Recipe courtesy Chloe Coscarelli

(4 servings)

16 ounces Sweet potatoes, unpeeled and cut into bite-sized pieces
¼ cup Olive Oil
1 tbsp. Rosemary, fresh, chopped
1 tsp. Sea salt
Black pepper

1.Preheat oven to 400 degrees. Toss potatoes in oil to coat.
2.Add rosemary and salt and toss again.. Season with pepper
3.Spread on large-rimmed baking sheet. Roast 30-40 minutes, until fork-tender, stirring frequently to promote even browning. Remove from oven and serve immediately.

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Never-Fail Brown Rice

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I know, it seems simple, right? What could be easier than rice and water? You’d be surprised at how many ways there are to mess up rice cookery. I know, because that was me, before I found the best method outside of a rice cooker for preparing perfectly cooked brown rice.

It’s called the pasta method, and it’s just like it sounds. Fill up a big pot with salted water  like you are getting ready to boil spaghetti. When the water comes to a full rolling boil, stir in your brown rice and let it continue to boil, careful to regulate the heat so it doesn’t boil over!

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I always use my windup timer. Set for 30-35 minutes. Check a few grains after 30.

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Just like pasta, after checking for doneness, drain and use immediately or rinse with cool water and refrigerate for later use.

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So easy!! The grains are perfectly cooked, tender, separate and never sticky.

Use this method and I promise you will never over or under-cook brown rice again!

15 Minute Farro

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When it comes to choosing a whole grain foundation for plant-based meals, I like to mix it up for variety’s sake, but I also like to get the most nutritional bang for my buck.

Farro is a type of wheat often referred to an “ancient grain” and nutritionally, it outperforms even brown rice and whole-grain pasta. Per ½-cup serving, farro delivers more protein (about 3.5 g) and fiber (about 3.5 g) than brown rice.

But the main reason I add farro to meals is because it is EASY,  QUICK to prepare and it tastes great!

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15 Minute Farro

1 cup farro

3 cups water

1/2 tsp. salt (optional)

Rinse grains in cold water and place in saucepan with water (and salt, if using).

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Cover and bring to low boil for fifteen minutes or until al dente or chewy.

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Drain off any remaining water if necessary and serve as is or toss with sautéed aromatics or veggies such as onion, celery and carrots and fresh chopped parsley–pilaf style.

 

Simple Olive Oil Bread

IMG_4205Bread baking can be an all day affair, but this recipe is quick and easy! In under two hours you can enjoy a fresh, artisan loaf.

IMG_4200A few basic ingredients mixed together.

IMG_4201The dough rises for about 45 minutes (until doubled)

IMG_4202The dough is shaped into a loaf and left to rise another 15-20 minutes.

IMG_4204The loaf bakes for 35-40 minutes until brown

Here’s the recipe:  Olive OIl Bread

French Bread (Gluten free)

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I am so impressed with this recipe I found online, I have to share it. As you may know, there are a few gluten free french bread options in your grocer’s freezer, but the brands in my neighborhood markets include eggs.

Happily, I came across this recipe–that not only turned out two fragrant, delicious loaves of bonafide French bread, but it was also quick and easy. Once I got all the ingredients gathered together, the whole project took about an hour (including rise time)!

The loaves look pretty rustic and bumpy, because the dough is not formable with the hands, per say, like gluten flour doughs. It is scooped carefully into the molds. However, it rises and bakes up like a dream!

French Bread Recipe

from bookofyum.com

 

Roasted Carrots with Cumin and Dill

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I admit I often overlook the humble carrot when deciding on a vegetable side dish. Let’s face it, they are cheap and always available, so I tend to take them for granted.

I forgot how a simple vegetable can be so deliciously sweet and yet substantial and healthful and nourishing when gently oven-roasted with a few basic seasonings.

I found this recipe while skimming through a local Portland, OR magazine called “MIX”. It is so easy to prepare and the recipe is simple enough to remember that I know it will become a staple side in my repetoire.

Warning, though, make sure you purchase enough carrots, because I can eat half a pound of these no problem. So, I would say a standard bunch of organic California carrots such as Cal-Organic brand would provide 2-3 servings.

I hope you enjoy as much as I did.

Roasted Carrots

                                                  –From Anne Parker

2 bunches carrots, with the tops removed, sliced in half lengthwise

1-2 tablespoons extra-virgin olive oil

1 teaspoon sea salt (or less, depending on your taste)

1 teaspoon ground cumin

1 handful fresh dill, chopped

Preheat oven to 400 degrees. Arrange carrots in a large baking dish and drizzle with olive oil.

the raw

Toss to coat. Season with salt, cumin and fresh dill.

the cutBake for 25-30 minutes, stirring occasionally, until carrots are tender and beginning to brown.

IMG_9622“Be Vegan Make Peace”  Aaaah….Portland