Farinata (or Socca)

 

Ingredients

• 1½cups/150 grams chickpea flour
• 8tablespoons/120 milliliters extra-virgin olive oil
• Scant 2 cups/450 milliliters warm water
• 1teaspoon toasted sesame oil
• 1teaspoon dried thyme
• ½teaspoon ground sumac
• 1teaspoon fine sea salt
• Freshly ground pepper
• 1small red or yellow onion, peeled, halved and very thinly sliced
• Optional toppings: handfuls of fresh arugula, a drizzle of tahini or sliced feta, olives or capers, halved cherry tomatoes

Instructions

1. Step 1

   In a large bowl, whisk the chickpea flour with 4 tablespoons/60 grams olive oil, plus the water, sesame oil, thyme, sumac, salt and ⅛ teaspoon pepper. Set aside the batter. For best results, let rest at room temperature at least 1 hour (this gives the chickpea flour a chance to hydrate, producing a softer, creamier farinata), or cover and refrigerate for up to 24 hours.

2. Step 2

   Place a 10-inch skillet (preferably cast-iron) on the oven’s bottom rack; heat the oven and skillet to 500 degrees for at least 15 minutes.

3. Step 3

   Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons/60 grams olive oil to the skillet. Swirl to coat the inside of the pan. Scrape the batter into the pan; it should sizzle. Oil will rise to the top of the batter. Use a fork to lightly and quickly whisk it into the batter, without scraping the bottom of the pan. Sprinkle onion slices over the batter in an even layer without completely covering it. Remember that the skillet’s handle is still hot and put the skillet back on the oven’s bottom rack and bake until the surface of the batter is spotted, golden and dry, and the onion slices are very dark in spots, 25 to 30 minutes.

4. Step 4

   Let the farinata rest to firm up as it cools slightly, 5 to 10 minutes. Slice the farinata into wedges and serve warm, topped with any of the optional toppings.

5. Step 5

   Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375 degree toaster oven or oven until warm.

From: https://cooking.nytimes.com/recipes/1025607-farinata-herbed-chickpea-flour-and-onion-pancake#notes_section

Instant Pot Red Lentils (with cumin and cajun seasoning)

 Ingredients

One pound red lentils, washed

5 1/2 C water or veg stock

Cajun seasoning

Cumin

Ancho chile cowder

Pico Fruta seasoning

S&P

Instructions

Cook on high for 3 minutes, don't use pressure valve. Season to taste.

Makes a kind of slurry, akin to refried beans.

vegan banana bread

Ingredients

• 3 medium overripe bananas (Notes 1 and 2)
• ⅓ cup organic granulated sugar
• ⅓ cup organic brown sugar
• ⅓ cup canola oil (or your favorite baking oil)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt (Note 3)
• 1 cup chopped walnuts (or pecans, vegan chocolate chips, or your favorite banana bread stir-in)

For Topping

• ¼ cup organic brown sugar

Instructions

• Preheat the oven to 350°.
• Lightly oil a 9-inch loaf pan and arrange a strip of parchment paper width-wise along the center, with just a bit hanging out over each side.
• Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
• Add sugar, brown sugar, oil, and vanilla to the bowl. Stir until well-mixed.
• Add the flour to the bowl, then sprinkle the baking soda, cinnamon and salt on top of the flour.
• Stir everything together just until mixed. Don't overmix. The batter will be thick.
• Fold in the walnuts.
• Spoon the batter into the prepared loaf pan and smooth out the top with the back of a spoon.
• Sprinkle the top with brown sugar.
• Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
• Remove the pan from the oven and transfer it to a wire rack. Allow the loaf to cool for at least 15 minutes before removing it from the pan.
• Slice and serve.

 https://www.connoisseurusveg.com/vegan-banana-bread/#recipe

baked "pakoras" -- carrot, potato, chickpea flour with apricot preserve/rice wine vinegar chutney

 https://www.kindearth.net/baked-pakora-vegan-indian-food/

made with quick and dirty chutney:

-apricot preserves

-rice wine vinegar

galangal, cinnamon, cumin, whatever warming spice on hand

mix one part prserves to one part vinegar, using a light hand to season to taste.

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/

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/

Instant Pot Lasagna Soup

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