I have been referring to this as "chocolate bread" around the house, so as not to tip anyone off to the hidden veggies. But everyone agrees that it's wicked yummy. The recipe is from Joy Of Baking.
1.5 cups shredded raw zucchini
1 cup flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp allspice
1/2 cup canola oil
1/2 cup white sugar
1/2 cup light brown sugar
2 large eggs
1 tsp vanilla extract
.75 cup chocolate chips
Preheat oven to 350. Grease 4 small loaf pans.
Combine the wet ingredients in one bowl, then stir in the zucchini. Combine the dry ingredients in another bowl. Mix them together, then stir in the chocolate chips. Pour into loaf pans and bake for 30-40 minutes, or until done. Cool on wire rack for 10 minutes, then remove from the pan.
Wednesday, August 8, 2012
Sunday, August 5, 2012
Lemony Baked Tofu
This marinade is from Moosewood Restaurant New Classics. It's easy to make and really yummy, served warm or cold.
1/4 cup fresh lemon juice
2 Tbso soy sauce
3 Tbsp vegetable oil
1/2 cup water
1/4 cup chopped fresh cilantro
1 Tbso minced scallions
1 tsp Tabasco sauce or other hot pepper sauce
1/4 tsp ground black pepper
1. Preheat the oven to 400.
2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.
3. Bake for 45-60 minutes, until the tofu is browned and bubbling.
1/4 cup fresh lemon juice
2 Tbso soy sauce
3 Tbsp vegetable oil
1/2 cup water
1/4 cup chopped fresh cilantro
1 Tbso minced scallions
1 tsp Tabasco sauce or other hot pepper sauce
1/4 tsp ground black pepper
1. Preheat the oven to 400.
2. Cut the tofu into 12 rectangular slices. Lay flat them on a foil-covered, rimmed pan, and then pour the marinade over them.
3. Bake for 45-60 minutes, until the tofu is browned and bubbling.
Smoky Corn Risotto
The recipe is (only very slightly adapted -- I changed just a couple tiny things) from Didi Emmons' "Entertaining for a Veggie Planet." Make it in the summer when corn is at its peak. I served it with Lemony Baked Tofu (recipe also on blog) and lightly steamed young green beans fresh from the garden.
3 ears corn, shucked
4 cups vegetable broth
2 Tbsp extra virgin olive oil
1 small sweet potato, peeled and diced
1 medium red onion, chopped
1.5 cups Arborio rice
3 garlic cloves, minced
1 tsp salt
1/2 cup dry sherry
1 tsp powdered chipotle pepper
1 Tbsp fresh oregano, chopped
10 sun-dried tomatoes, drained if oil-packed, thinly sliced
freshly ground back pepper, to taste
1. Cut the corn kernels off the cobs. You should have about 2 cups.
2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot.
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.
4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.
5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.
6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.
7. Season with salt and pepper. Serve immediately.
3 ears corn, shucked
4 cups vegetable broth
2 Tbsp extra virgin olive oil
1 small sweet potato, peeled and diced
1 medium red onion, chopped
1.5 cups Arborio rice
3 garlic cloves, minced
1 tsp salt
1/2 cup dry sherry
1 tsp powdered chipotle pepper
1 Tbsp fresh oregano, chopped
10 sun-dried tomatoes, drained if oil-packed, thinly sliced
freshly ground back pepper, to taste
1. Cut the corn kernels off the cobs. You should have about 2 cups.
2. In a small saucepan, bring the broth plus 1/2 cup water to a simmer and keep it hot.
3. In a large saucepan, heat the olive oil over medium heat. Add the sweet potato and onion and sauté, stirring occasionally, until the onion is soft, about 7 minutes. Add the rice, garlic, and salt and sauté for 1 minute, stirring to coat the rice with the oil.
4. Stir in the sherry, chipotle and oregano and simmer for 30 seconds.
5. Add 1/2 cup of the broth to the rice mixture and simmer, stirring frequently, until the liquid is absorbed. Add the remaining broth 1/2 cup at a time, stirring constantly until each addition is absorbed.
6. When there is just 1 cup left, add the corn and sun-dried tomatoes. Cook until the rice is tender but still slightly chewy, 18-20 minutes total, adding some additional hot water if the rice absorbs all the broth.
7. Season with salt and pepper. Serve immediately.
Monday, April 23, 2012
Easy Focaccia
One of my longtime yoga students, Fahy Bygate, shared this recipe with me years ago. It's super-easy and really delicious.
Note: Instead of using chopped fresh rosemary, which I rarely have in the house when the inspiration to bake focaccia strikes, I stirred a teaspoon of ground rosemary into the dough. It infuses the bread with a delicious flavor.
2 cups lukewarm water (85 to 95degrees F)
2 teaspoons active dry yeast
4 cups flour
2 to 3 t. salt
2 to 3 t. olive oil
2 T chopped fresh rosemary
1 t. kosher or sea salt
Measure water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 C of the flour and the salt and stir briskly until smooth, about 2 mins. With a strong wooden spoon stir in the remaining 2 C flour for about 2 mins longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky but when it pulls away from the sides of the bowl and forms a loose ball, you'll know the dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 C of flour.
Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume. 30 to 40 minutes. Proceed with the shaping instructions.
Overnight method: Cover bowl and refrigerate overnight. The dough will rise in the refrigerator and acquire flavor from the slower yeast action. Remove the dough 2 hours before shaping and let stand, covered, in a warm place. The dough will rise for the second time. Proceed with the shaping instructions.
To shape into focaccia: Preheat oven to 500 F. Oil one or two nonstick 13 by 18 baking sheets. Pour the dough onto the sheets carefully scraping it from the sides of the bowl with a rubber spatula. Brush dough with 2 t. olive oil. To make the traditional focaccia with indentations, dip your fingers into cold water or olive oil and insert them straight down into the dough. Make the holes in the dough by pulling it to the sides about 1 inch at a time. Pull the holes at random to form little craters all over the pan showing through where you have put your fingers. As you work, stretch the dough into a 1-inch-thick-oval. Brush the loaf with another t. of olive oil and sprinkle with the rosemary and sea salt. Focaccia does not need to rise but if you forget it for a few minutes, don't worry. It will bake beautifully despite a little neglect.
To bake: Place pan in the oven and reduce the oven temp to 450F. Bake for 15 to 20 mind until the focaccia has a nice, golden-brown color with a little darker brown around the indented area. Bake 12 to 15 minutes. Cool on rack.
Note: Instead of using chopped fresh rosemary, which I rarely have in the house when the inspiration to bake focaccia strikes, I stirred a teaspoon of ground rosemary into the dough. It infuses the bread with a delicious flavor.
2 cups lukewarm water (85 to 95degrees F)
2 teaspoons active dry yeast
4 cups flour
2 to 3 t. salt
2 to 3 t. olive oil
2 T chopped fresh rosemary
1 t. kosher or sea salt
Measure water into a large bowl. Sprinkle the yeast over the water and stir until dissolved. Stir in 2 C of the flour and the salt and stir briskly until smooth, about 2 mins. With a strong wooden spoon stir in the remaining 2 C flour for about 2 mins longer, just until the dough pulls away from the sides of the bowl and the flour is incorporated. The dough will be fairly wet and tacky but when it pulls away from the sides of the bowl and forms a loose ball, you'll know the dough has been stirred sufficiently. If it seems too sticky, stir in an additional 1/4 to 1/2 C of flour.
Same day method: Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in volume. 30 to 40 minutes. Proceed with the shaping instructions.
Overnight method: Cover bowl and refrigerate overnight. The dough will rise in the refrigerator and acquire flavor from the slower yeast action. Remove the dough 2 hours before shaping and let stand, covered, in a warm place. The dough will rise for the second time. Proceed with the shaping instructions.
To shape into focaccia: Preheat oven to 500 F. Oil one or two nonstick 13 by 18 baking sheets. Pour the dough onto the sheets carefully scraping it from the sides of the bowl with a rubber spatula. Brush dough with 2 t. olive oil. To make the traditional focaccia with indentations, dip your fingers into cold water or olive oil and insert them straight down into the dough. Make the holes in the dough by pulling it to the sides about 1 inch at a time. Pull the holes at random to form little craters all over the pan showing through where you have put your fingers. As you work, stretch the dough into a 1-inch-thick-oval. Brush the loaf with another t. of olive oil and sprinkle with the rosemary and sea salt. Focaccia does not need to rise but if you forget it for a few minutes, don't worry. It will bake beautifully despite a little neglect.
To bake: Place pan in the oven and reduce the oven temp to 450F. Bake for 15 to 20 mind until the focaccia has a nice, golden-brown color with a little darker brown around the indented area. Bake 12 to 15 minutes. Cool on rack.
Tuesday, January 24, 2012
Tunisian Carrot Salad
This too is from Moosewood Restaurant Daily Special. A quick & easy and surprisingly different way to add some color and flavor to a meal.
2 cups peeled and grated carrots
2 Tbsp currants
1 Tbsp olive oil
1 garlic clove, pressed
1.5 tsp ground coriander
1/2 tsp caraway seeds (recipe calls for ground, but I used whole)
pinch cayenne
1/4 tsp salt
3 Tbsp orange juice
Place the carrots and currants in a serving dish. Warm the oil in a very small saucepan. Add the garlic, coriander, caraway and cayenne and cook on low heat, stirring constantly for about 2 minutes -- just long enough to cook garlic and spices. Remove from heat, add the salt and OJ, pour over the carrot mixture and stir well. Let sit for 30 minutes before serving.
2 cups peeled and grated carrots
2 Tbsp currants
1 Tbsp olive oil
1 garlic clove, pressed
1.5 tsp ground coriander
1/2 tsp caraway seeds (recipe calls for ground, but I used whole)
pinch cayenne
1/4 tsp salt
3 Tbsp orange juice
Place the carrots and currants in a serving dish. Warm the oil in a very small saucepan. Add the garlic, coriander, caraway and cayenne and cook on low heat, stirring constantly for about 2 minutes -- just long enough to cook garlic and spices. Remove from heat, add the salt and OJ, pour over the carrot mixture and stir well. Let sit for 30 minutes before serving.
Tuesday, January 17, 2012
Alternative Caesar Salad
I love Caesar salad, but being lactose-intolerant, typically I can't eat it. But I recently discovered this recipe in Moosewood Restaurant Daily Specials, which was easy to modify to vegan. Amazingly, my non-vegan, cheese-loving, sometimes picky family enjoyed it as well. I also switched the crouton bread from baguette to something a little more substantial, mainly b/c that's what we had in our freezer tonight.
SALAD
4-6 slices Trader Joe's multi-grain sourdough bread
2 hearts of romaine, well-rinsed and dried
CROUTON SEASONING
1 garlic clove, pressed
1 tsp ground rosemary
2 Tbsp olive oil
DRESSING
2 sun-dried tomatoes, softened
3 Tbsp olive oil
2 Tbsp mayo (or vegan mayo)
1 Tbsp dijon mustard
3 Tbsp lemon juice
1 garlic clove, pressed
1 tsp capers
1 tsp caper bring
1/2 tsp salt
2-3 kalamata olives, pitted and chopped
1/2 cup grated parmesan
1. Preheat oven to 350. But bread into 1-ich cubes and bake on an unoiled baking sheet for 10 minutes, or until golden.
2. Meanwhile, tear the romaine into bite-sized pieces and place in a large serving bowl.
3. In a small saucepan, sauté the garlic and rosemary in olive oil on medium heat for a few minutes, stirring to prevent scorching. When garlic is golden, pour oil/seasonings over the bread cubes and toss together right on the baking sheet. Set aside.
4. Drain and mince the softened sun-dried tomatoes. Place half of them and the rest of the dressing ingredients in a food processor and combine until smooth.
5. Toss the croutons and Parmesan with the romaine. Drizzle on the dressing and scatter the reserved sun-dried tomatoes on top.
SALAD
4-6 slices Trader Joe's multi-grain sourdough bread
2 hearts of romaine, well-rinsed and dried
CROUTON SEASONING
1 garlic clove, pressed
1 tsp ground rosemary
2 Tbsp olive oil
DRESSING
2 sun-dried tomatoes, softened
3 Tbsp olive oil
2 Tbsp mayo (or vegan mayo)
1 Tbsp dijon mustard
3 Tbsp lemon juice
1 garlic clove, pressed
1 tsp capers
1 tsp caper bring
1/2 tsp salt
2-3 kalamata olives, pitted and chopped
1/2 cup grated parmesan
1. Preheat oven to 350. But bread into 1-ich cubes and bake on an unoiled baking sheet for 10 minutes, or until golden.
2. Meanwhile, tear the romaine into bite-sized pieces and place in a large serving bowl.
3. In a small saucepan, sauté the garlic and rosemary in olive oil on medium heat for a few minutes, stirring to prevent scorching. When garlic is golden, pour oil/seasonings over the bread cubes and toss together right on the baking sheet. Set aside.
4. Drain and mince the softened sun-dried tomatoes. Place half of them and the rest of the dressing ingredients in a food processor and combine until smooth.
5. Toss the croutons and Parmesan with the romaine. Drizzle on the dressing and scatter the reserved sun-dried tomatoes on top.
Tuesday, January 3, 2012
Alabama Hot Slaw
Slightly modified version of recipe in Moosewood Restaurant Daily Special
4 cups shredded green cabbage
2 celery stalks, chopped
1.5 cups peeled, grated carrots
1/2 red bell pepper, seeded & diced
1 heaping Tbsp minced red onion
1/4 cup white vinegar
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2 tsp Trader Joe's Sweet & Hot Mustard
a few drops of Tabasco sauce
1/4 cup canola oil
1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.
2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.
3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.
4. Let stand at least 5 minutes, then toss and serve.
4 cups shredded green cabbage
2 celery stalks, chopped
1.5 cups peeled, grated carrots
1/2 red bell pepper, seeded & diced
1 heaping Tbsp minced red onion
1/4 cup white vinegar
2 tsp sugar
1 tsp salt
1/4 tsp ground black pepper
2 tsp Trader Joe's Sweet & Hot Mustard
a few drops of Tabasco sauce
1/4 cup canola oil
1. Place cabbage in a serving bowl. Sprinkle celery evenly on top of cabbage, then carrots, red peppers, and onion. Do not stir.
2. In a small bowl, combine vinegar, sugar and salt until dissolved. Stir in black pepper, mustard, and Tabasco. Pour evenly over the vegetables.
3. In a small pan on the stove, heat the oil until there are a few ripples in it. Pour the oil over the slaw, aiming especially for the onions and peppers.
4. Let stand at least 5 minutes, then toss and serve.
Subscribe to:
Posts (Atom)
