Quick Recipes: Bombay Lemon Lentil Soup

Serves two.

Ingredients

One packet Tasty Bite Bombay Lentils (see link below)
Juice of 1/2 lemon
1 pinch ginger powder
1 pinch white pepper
1/2 C water

Instructions

Gently simmer all ingredients in a saucepan for ten minutes.

Tasty Bite Bombay Lentils






http://tastybite.com/products/bombay-lentils/

Tofu Scramble

Courtesy of Post Punk Kitchen, via Ms. Keeler!

Ingredients

1 TBSP olive oil
1 small white onion, chopped
2 cloves garlic, minced
14 oz. extra firm tofu (*not silken*)
1/2 tsp salt
1 tsp ground cumin
1/2 tsp turmeric
2 TBSP nutritional yeast
1 TBSP fresh lime juice

Instructions

Saute the onion and garlic in a large, heavy-bottomed pan for 3 minutes in the oil over medium high heat. Break up the tofu into small pieces, salt, and add to the pan. Cook for 10 minutes, flipping over gently with a spatula. Add the cumin and turmeric until everything takes on a pretty yellow hue. Add the nutritional yeast and lime juice, gently stir thoroughly, and cook for five more minutes.

This works if you can't find nutritional yeast, but will lack some depth of flavor.


http://www.theppk.com/2014/05/breakfast-nachos/

Fletch's Quick Pickle: Onion Edition

You can use almost any vinegar - this one (and the color references) is based on using white vinegar.

1. Take one red onion and using a knife fashion into your favorite shape: strings, rings, cubes, dices, chunks, etc.

2. Place onions in a sealable glass or plastic cotnainer at least twice the capacity of the onion.

3. Grind enough salt to cover the top surface of the onion.

4. (Optional) Palm muddle a teaspoon of fresh-cut dill and toss it in.

5. Add two to three dashes of cayenne.

6. Pour enough white vinegar to submerge the onions fully.

7. Cover with air-tight lid and shake with vigor in an up and down motion for 20 seconds.

8. Place in the fridge to mature.

9. For quick use, let sit for 2 hours until onions are starting to turn a cotton candy pink. You'll get some of the tangy vinegar with more pronounced red onion.

10. For best flavor, let sit 4-8 hours until they are a darker Crayola Blush pink and the tang and onion falvor are equal.

11. After about 12-24 hours, the flavor is set - tangy pickle with an onion nip at the end and a creeping cayenne and a mild dill exposure. The onions will continue down a magenta line of coloring.

12. Once the the thrill - and the onions - is gone, you can use the pinky vinegar for a delighful vinaigrette.

Stuffed Campari Tomatoes

Ingredients

6 Campari tomatoes
1 heaping TBSP goat cheese
1/4 C crushed croutons
Panko breadcrumbs
Dried oregano

Instructions

Preheat oven to 350. Gently slice the tops off the tomatoes and scoop out the insides. Chop the insides and mix with the goat cheese and croutons. Stuff the tomatoes with the mixture, sprinkle the panko and oregano on the top, and cook on a greased baking sheet for 15 minutes, or until the breadcrumbs begin to brown.

One Rise Sourdough

Ingredients

2 1/3 C sourdough starter
3 1/3 C all-purpose flour
1 to 1 1/2 C water
1 scant TBSP salt

Instructions

A couple of days before you plan to bake the bread, pull the starter out of the fridge. Feed it every 8-10 hours until it's been fed 3 times and is super active. Follow the instructions in the first link regarding how to mix the ingredients; I used a countertop mixer to incorporate the starter, flour, and water, and let it sit in the bowl, covered for three hours. I then added the salt and gently kneaded with a dough hook for 10 minutes. I put the dough in a buttered loaf pan to proof. It took about 20 hours to proof, but this process could take 4 - 24 hours. Once the dough has risen, Preheat oven to 400 and bake for 30 minutes. At minute 25 brush the top with olive oil if you want the top to brown. I actually reduced the ingredient amounts to make a small single loaf; next go round we plan to use the full amount and make two artisan loaves.

http://www.culturesforhealth.com/learn/sourdough/how-to-mix-dough-sourdough-baking/
http://www.culturesforhealth.com/learn/recipe/sourdough-recipes/basic-sourdough-bread