Tuesday, July 04, 2023

Black Tepary Beans -- Instant Pot

 

Ingredients

  • 1 pound black tepary beans, dried
  • 2 cups vegetable broth
  • 4 cups water
  • 1-3 jalapeno, finely diced
  • 3 cloves garlic, minced
  • 3 inch knob ginger, peeled and roughly chopped
  • 1 large onion, diced
  • 1 large tomato, diced
  • s&p, mexican oregano, cumin, etc
  • Toppings suggestions: Lime juice, avocado, roasted corn, hot sauce, sliced scallions to serve
Instructions

Do a quick soak or soak beans overnight. Discard soaking water. 
    
Put all ingredients and seasonings (except the salt) in the Instant Pot.   Cook on high pressure mode for one hour. In the meantime, prep your toppings. Use the quick release, season to taste, and serve with toppings and rice or a crusty bread.

Adapted from Sharon Palmer's "Easy Instant Pot Black Tepary Beans" recipe:

https://sharonpalmer.com/easy-instant-pot-black-tepary-beans/



Sunday, June 25, 2023

Vegan Coffee Cake with crystalized ginger and raspberries.

 








Ingredients

Wet:

  • 1 cup (244 ml) non dairy milk such as almond or soy
  • 1 tbsp applesauce or non dairy yogurt or more non dairy milk (applesauce or yogurt work best)
  • 1 tsp vinegar
  • 1/3 cup (66.67 g) sugar 
  • 1/4 cup (56 ml) neutral oil , or use 3 tbsp applesauce to make oil-free

Dry:

  • 1.5 to 1.75 cups of flour (I use 1 1/4 cup unbleached all purpose and 1/2 cup wheat flour)
  • 2 tsp baking powder
  • 1/4 tsp  baking soda
  • 1/2 tsp salt

Streusel:

  • 1/2 cup flour
  • 1/3 cup brown sugar
  • 1/3 to 1/2 tsp salt
  • 2 tsp cinnamon or Penzey's baking spice
  • 1 tbsp vegan butter
  • 1.5 to 2 tbsp oil

Instructions

  • Line a square metal pan with parchment with parchment hanging on the edges, or oil a glass pan (I think 8x8 or 9x9?) Preheat the oven to 350 F. In a bowl, mix in the wet ingredients until the sugar is fully combined.
  • In another bowl, whisk 1 1/2 cup flour, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. I did a layer of a half cup of chopped candied ginger and a handful of raspberries)
  • Fold into the wet until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the pan.
  • In a bowl, add the dry streusel ingredient and mix well. Add the vegan butter and oil and mix it in with your fingers until well distributed and crumbly. Spread over the cake batter.
  • Bake at 350 degrees F for 35 to 45 mins (depends on the pan, cake height etc).  Cool for 10 mins, then remove from pan. Cool completely before slicing. Store on the counter for up to 2 days, refrigerated for up to 7 days, freeze (slices) for up to a month
  • To make cupcakes/muffins: Bake for 22 to 24 mins for regular size muffins.
Adapted from Vegan Richa:
https://www.veganricha.com/vegan-coffee-cake-recipe/

Sunday, January 29, 2023

Instant Pot Lasagna Soup

 https://www.madhuseverydayindian.com/instant-pot-lasagna-soup-vegetarian/

Sunday, December 11, 2022

German Chocolate Cookies

From the NYTimes (paywalled) https://cooking.nytimes.com/recipes/1019258-german-chocolate-cookie




  • 1cup/128 grams all-purpose flour
  • ½cup/47 grams natural cocoa powder
  • ½teaspoon baking soda
  • ½teaspoon kosher salt
  • 8tablespoons/113 grams unsalted butter (1 stick), at room temperature
  • ½cup/101 grams granulated sugar
  • ½cup/110 grams packed dark brown sugar
  • 1large egg
  • 1teaspoon pure vanilla extract
  • cups/128 grams lightly toasted, sweetened shredded coconut
  • 1cup/170 grams chopped bittersweet chocolate
  • 1cup/119 grams chopped pecans

  1. Step 1

    Heat oven to 350 degrees. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. In a large bowl, beat butter, granulated sugar and brown sugar together with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in the egg and vanilla until smooth.

  2. Step 2

    Reduce the speed to low and beat in the flour mixture. Add coconut, chocolate and pecans and mix to just combine.

  3. Step 3

    Portion the dough in 2 tablespoon scoops and roll them into balls. Place them on parchment-lined baking sheets, at least 2 inches apart. Bake the cookies until dry on top but still soft in the center, about 10 minutes. Remove from the oven and immediately tap the sheets against a work surface to deflate them slightly. Let the cookies sit on the sheets for 3 minutes, then transfer them to a rack to cool completely.

Wednesday, July 20, 2022

Rocket Mint Tabbouleh



 

Ingredients

3 C rocket

1/4 C mint

1 small tomato*

1 small red onion

Juice and zest from one lemon

2-3 Tbsp panko breadcrumbs

Olive oil

S&P

Instructions

Finely chop the first four ingredients; stir in lemon juice and zest. Allow to rest for one hour, then mix in olive oil, s&p to taste. 

*(I salt the tomatoes, chop, and push them in a sieve to get rid of most of the tomato juicce).

Saturday, April 02, 2022

Buffalo Bubble Bread

 Ingredients


For the dough:

150g AP flour

50g White whole wheat

220g Bread flour

1 pkg instant yeast

5 mg salt

1 Tbsp salted vegan butter, melted


For the buffalo sauce:

1 head of garlic, roasted

1 Tbsp minced garlic

4 Tbsp melted vegan butter

4 Tbsp Trappey's Red Devil hot sauce (or to taste)


Instructions

Combine the first five ingredients and knead until the dough comes together (6-7 minutes in a stand mixer). Knead in the single tablespoon of vegan butter. Place the dough in an oiled bowl, covered with a damp towel or plastic wrap. 

Roast the garlic in an oven at 400 for 30-40 minutes. Once cooled, squeeze out the roasted garlic cloves into the bowl of a food processor with the minced garlic, 4 Tbsp of vegan butter, and the hot sauce. Process until combined.

Once the dough doubles, turn it out onto a well-floured bench. Use a bench blade to cut it into 16 or 24 balls. Dip the pieces in the buffalo sauce and layer them in an oiled bundt pan.

Bake at 375 for 30-40 minutes, until the internal temp comes to 190. Cool in the pan for five minutes before turning out.


Thursday, January 06, 2022

Vegan Chocolate and Vanilla Zebra Bundt Cake



 

Ingredients


Instructions

Preheat oven to 350. Brush bundt pan with melted vegan butter, and dust with cocoa powder. Sift together first five ingredients. Add the milk, oil, and ACV until just combined. Pour 750g of the batter into a separate bowl and add the vanilla. Add the cocoa powder and plant milk to the other batter until they are the same consistency. 

Pour 1/2 to 2/3 c of chocolate batter from one point. Pour the same amount of vanilla batter right on top, from that same focal point. Repeat until all batter is used. Bake for 40-55 min, until a toothpick comes out clean.