cellomusette: (Default)
Cauliflower curry has been achieved!

And oh my gods, it is DELICIOUS. The perfect balance of spicy, tangy, sweet, nutty and creamy. Completely vegan. The combination of ginger, garlic and cayenne really clears out the nasal passages. I didn't make any rice for it, so I'm eating it like a vegetable stew, with cashews on top.

Recipe for curry )
cellomusette: (rose and nine shag)
This recipe came from The Hip Chick's Guide to Macrobiotics by Jessica Porter. It's really interesting. I didn't know you could steam bread instead of baking it! I used my plug-in steamer to do it---that saved me from having to check the water level in my pot every 15 minutes. Anywho....

Ingredients:

2 level tablespoons miso (I used red miso, which is dark and made only of soybeans)
3 cups of cooked quinoa (you could also use rice, buckwheat, any wholegrain you have around)
3 cups of wholegrain flour (I used a mixture of brown rice and spelt flours)

oil for brushing on the loaves
raisins, seeds, onions, grated carrots, or other ingredients to add variety (optional)

Add miso to your cooked grain, mixing them together well. Put aside for two to three days in a warmish place (I waited two days). Massage it once a day to get the fermentation to occur. This will become a little smelly and wet. It is your sourdough "starter". If you use quinoa, your starter will probably have a lot of moisture, and you won't need to add water along with the dough. The night before you plan to cook the bread, add the flour a little at a time until you have a dense dough. If you're starting with a relatively dry grain, add water at the same time you're adding flour. Knead for a few minutes, then divide into two small loaves. Spread lightly with oil (safflower works). Cover with cheesecloth and then a warm, damp towel. Let sit overnight. In the morning, place the dough (wrapped in cheesecloth) in a steamer basket above boiling water, or in an electric steamer. Steam the bread for about an hour if you're using a steamer basket; I set the timer on my steamer for an hour and ten minutes. Let cool and serve. Store in a plastic bag to prevent dryout.

*Note: If you're working with gluten-free flour, you won't get normal springy bread dough, you'll get something that kinda breaks apart a lot. Don't worry about it.

Fresh steamed sourdough bread is dense and hearty, and very tasty with butter and honey. It's also quite good with hummus, sprouts and red onion as an openfaced sandwich. Despite having made it with quinoa and miso, my bread had a nice mild flavor.

Good luck and enjoy!

bread!

May. 16th, 2008 11:45 am
cellomusette: (Default)
I just made steamed sourdough quinoa-rice bread, and it's actually GOOD. Kind of dense, but very moist and comforting. Amazing!
cellomusette: (fedya CUTE)
Yes, you can make healthy blintzes...at least, healthier than the traditional ones. Here's how I did it:

1. I strained a quart of lowfat yogurt with cheesecloth to make yogurt-cheese. This imitates the texture and flavor of cream cheese and makes the filling nice and thick.

2. I mixed up crepe batter using 1 1/4 cup milk, 1 cup flour (half white spelt, half whole spelt), one egg and a little salt. I brushed a Calphalon skillet with safflower oil and fried up a bunch of crepes.

3. To make the filling, I used half yogurt cheese and half lowfat cottage cheese. I added sugar, vanilla and lemon juice to taste. I scooped a generous amount of filling into the crepes, closed them up, and slathered them with berry sauce (leftover from the Ricotta Cake adventure).

Anyway, mom was really happy about the blintzes, and so was I.
cellomusette: (Default)
from Moosewood, again.
this time: Gingered Carrot Soup.

I kept this recipe exactly the same as the book, except I minced the ginger and I added one extra tablespoon of it. it was spicy, delicious and soothing; and quite a bit tastier the second and third day.
cellomusette: (cherry peekaboo)
Today's reason: Ricotta Cake, topped with Berry sauce.

I was in charge of dessert for this week's Sunday dinner, and I made an Italian-style cheesecake. The base is made from ricotta and cottage cheese (both were lowfat!), eggs, sugar and a small amount of flour, and is flavored with vanilla and almond extracts, lemon juice and lemon rind. You whip everything together in a food processor, bake in a springform pan, and it comes out tasting delicious and sophistocated. For the berry sauce, I defrosted blackberries, cherries and strawberries, and pureed them with a bit of sugar and lemon juice.

Everybody loved the dessert and came back for seconds. I only made 2/3 of a recipe, so four of us finished it off with very reasonable servings. Yum! I will DEFINITELY be making this dessert again.

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