Saturday, February 17, 2018

Naturally leavened sourdough

Substitute pumpernickel for whole wheat. Autolyse for one hour. During second rise retard in the fridge overnight. 30 min in preheated Dutch oven with lid on, 8 after lid is removed.

Wednesday, January 31, 2018

Vegan skillet shepherd's pie

1 small onion
3 stalks celery
2 large carrots
2 cloves garlic
16oz baby bella mushrooms (chopped)
2 Tbs tomato paste
1 Tbs Thyme
2 Tbs flour
Veggie Stock
14 oz can Great northern beans
4 russet potatoes
Vegan butter
Unsweetened cashew milk
Salt and pepper
1tsp garlic powder

1. Dice onion carrot and celery (add some salt and pepper) and sauté in 12inch skillet on medium heat until soft.
2. Add garlic and continue cooking for 30 seconds or until fragrant.
3. Add tomato paste and thyme and stir until combined
4. Add mushrooms and cook for a few min until they start to soften (season again with salt and pepper)
5. Sprinkle flour over everything, stir and cook for a few min to get the raw taste out.
6. Add enough veggie stock to make a gravy and bring it all to a boil then reduce to simmer and cook until thickened.
7. Add beans and taste for salt and pepper.

For potato topping
1. Wash peel and chop potatoes. Cover with water add salt and boil until fork tender.
2. Drain and add enough vegan butter and cashew milk to make them smooth and creamy while mashing.
3. Season with salt, pepper and garlic powder.

Top the skillet with the potatoes smoothing them over the entire surface of the filling and bake in a 450 degree oven for 20min or until golden. Let rest for 10-20min before serving.

Tuesday, January 02, 2018

Vegan Black-eyed Peas for New Years


1 pound dried black-eyed peas
1 medium onion, finely diced
1 red or yellow bell pepper, finely diced
2 sticks celery, finely diced
1 1/2 tbsp garlic, minced
1 large tomato or a dozen cherry tomatoes, chopped
Puréed chipotle chiles in adobo sauce
Liquid smoke
Bay leaf
Cider vinegar


Rinse and sort through the black-eyed peas. Bring to a boil in 7-8 cups of water, turn off the heat, and soak for an hour. Sauté the onion, bell pepper, and celery until softened. Add the tomatoes and garlic and sauté for three minutes. Add to the black-sued peas with soaking water, and bring to a gentle simmer. Season with the other ingredients to taste, and cook for 2-3 hours, until tender. Serve with rice, greens, cornbread, and hot sauce on the side.

Monday, January 01, 2018

Skillet cornbread


1 1/2 c cornmeal
1/2 c flour
2 tsp baking soda
1 tsp salt
2 tsp sugar
1 egg
1 1/4 c almond "buttermilk"
3 tbsp melted salted butter


Mix 1 c almond milk with two tbsp lemon or lime juice. Set aside. Grease the skillet with canola and preheat in the oven set at 400. Sift together the dry ingredients. In a separate bowl beat the egg and buttermilk, and stir in the butter. Combine the wet and dry ingredients; don't overmix. Carefully pour into the hot skillet and bake for 20 minutes.

Friday, December 15, 2017

Vegan Red Beans and Rice


1 pound kidney beans
1 medium bell pepper
1 medium yellow onion
2 stalks celery
3 cloves garlic, minced
5-6 c water
(buillon add later?)
1 tsp thyme
1 tsp oregano
2 bay leaves
1/2 tsp smoked paprika
pureed chipotle pepper in adobo sauce
celery salt
salt & pepper
apple cider vinegar
vegan sausage sliced into coins and lightly sauteed on both sides (optional)


Soak the beans overnight. Drain, rinse, and set aside. Finely dice the pepper, onion, and celery (the Louisiana holy trinity!) and saute until soft. Add the garlic and saute for a few more minutes. Add the water and spices (EXCEPT for salt) and the beans. Bring to a boil, then cover and lower to a simmer. Cook for two hours, adding water as needed. When the beans are soft and tender, mash a few against the side to thicken, and add chipotle puree to taste. Add vegan sausage and cook on low for 15 more minutes. Add a healthy dash of vinegar, celery salt, and salt to taste.

Serve over white rice with cornbread. Garnish with chopped scallions or celery leaves.

Be certain to add salt (or any ingredients containing salt) after the beans have reached the right consistency.

Sunday, November 26, 2017

Ginger Walnut Coconut Carrot Cake Vegan,,


2 1/3 c all purpose flour
1 tbsp baking powder
1 tsp baking soda
3/4 tsp salt
2 tsp ground cinnamon
1/2 tsp nutmeg
1 c pineapple juice
1/2 c canola oil
3/4 c sugar
1/2 c maple syrup
2 tsp vanilla extract
1 c chopped nuts
1/2 c finely chopped crystallized ginger
1 c unsweetened shredded coconut (sweetened is fine if it is all you can find)
2 c carrots, shredded


Sift the flour, baking powder and soda, salt, and spices. In a separate bowl, mix together the pineapple juice, oil, sugar, maple syrup, and vanilla. Add the dry ingredients to the wet, and combine well before folding in the remaining ingredients.

Cook in two greased cake pans at 350 for 40 to 45 minutes. Cool in the pan for five minutes before turning out on baking racks to cool completely. Frost with vegan cream cheese icing:

1 container (8 oz) cream cheese
1/2 c margarine
2 c powdered sugar
1 tsp vanilla
1 1/2 tsp lemon juice

Saturday, November 25, 2017

Vegan Sweet Dinner Rolls


2 c unsweetened almond milk
1/4 c olive oil
1/4 c sugar
1 1/2 tsp salt
1/4 c warm water
1 tbsp yeast
4-5 c flour


Scald the milk and add to the olive oil, sugar, and salt in a bowl. Allow to cool. Bloom the yeast in warm water with the sugar. Combine all together with 1/2 cup of flour and let rest for ten minutes. Add the remaining flour and mix for ten minutes using a dough hook. Let rise until doubled. Punch down and cut into 12 huge or 24 small sections. Roll onto balls and place in round cake pans. Bake at 375 for 20 minutes.