Monday, November 15, 2010

Dulse crackers

Dulse flakesI really wanted crackers last night. I scoured my apartment, but didn't have any besan/garbanzo flour. (And I discovered that my spelt flour had new inhabitants -- weevils! Argh!) So, lacking besan, to make the crackers more exciting, I used seaweed gomasio and dulse flakes.
(You can buy the dulse flakes on amazon and the gomasio at eden if you can't find them at a local store.)

1 cup organic white flour
1 cup organic whole wheat pastry flour

3/4-1 cup nutritional yeast

1 tsp sea salt

4T red/purple dulse flakes

2T seaweed gomasio

1/2 tsp black pepper
1/2 Earth Balance (1 stick)

1/2 cup organic original hemp milk

some GF AP flour for rolling (why? b/c it's what I had available)

What to do
Preheat oven to 385 (which is probably 365F).
Mix the dry ingredients together.
Cut in the Earth Balance until the mix is mealy.
Then add the hemp milk and mix together with your fingers.

When everything is well combined (you have a nice not-tacky ball of dough), get your rolling surface ready.
Spread a little flour down and on your rolling pin.
Roll out small portions (as thick or thin as you'd like your crackers) and cut into the shapes you want for your crackers.
Place crackers on a cookie tray.

Bake for 10-12 minutes (less time for thinner crackers).

Verdict: needs more salt without the besan. But still good. :) I ate a bunch for dessert last night and left the rest for the girls to munch on this week.

Sweet Potato Squash & Garbanzo Soup with Kasha

Yesterday's dinner was a hearty, thick stew. I made the soup separate from the kasha, and served them together, making a thick, stick-to-your-ribs stew that was quite filling. I had forgotten how much I liked kasha. You could always cook the kasha with the soup, but I liked the separateness of the two. I think it led to the vibrant colors: This soup was very brightly colored -- yellow and orange vegetables in deep yellow broth, bright greens, red kasha.

2 sweet potatoes, scrubbed and cubed (from the farmers' market)
1 sweet yellow onion, chopped (from MOM's)
1/2 head of garlic, minced (from the farmers' market)
1 long delicata squash, cut in half, seeds scooped out, and chopped (ditto)
1 large gold potato, scrubbed and cubed (not Yukon, I can't remember the variety that we picked at the market on Saturday)
1 head of greens, thinly sliced (from Kira's farm stand. She said to use it like spinach, so I did)
1 cup vegetable broth
1 T extra virgin olive oil
3 cups water
1 cup garbanzos + 1 cup garbanzo cooking liquid
1/2 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp poultry seasoning

1 cup dried kasha
2 cups water
1/4 tsp sea salt

What to do
For the soup:
As you cut the sweet potatoes and potatoes, put them in a large soup pot with the water and vegetable broth.
Add the garlic and onions as you cut them.
Add the garbanzos and cooking water, the olive oil, and the herbs. (Because I knew that I was going to use some salt in the kasha, I didn't put any in the soup. You might want to put some in the soup.)
Cook, covered, over medium heat until the vegetables are soft and the broth is a lovely deep yellow.
When the vegetables are soft enough for you, turn off the heat and add the greens. Cover the pot again and let the soup cook the greens for you.
Keep the pot covered until you are ready to serve.

For the kasha:

Rinse the kasha well and remove any blackened grains. Place in pot with 2 cups of water and seal salt. Stir, cook until all the water is absorbed. I did this right before serving, so that the kasha was warm.

To serve:

Place some kasha in a bowl, then ladle soup on top. Sprinkle with nutritional yeast. You can serve it like that or mix the kasha into the soup, making it a stew.

Monday, November 8, 2010

Squash with Root Vegetable Lentil Stew

Sunday dinnertime. My favorite squash and Jacqui's root vegetables, all carefully chosen at the farmers' market, come out to play for dinner.

First, the squash. Second, the stew...lots of white vegetables. with brightly colored skins and some gold beets to color the broth.

1 large blue-skinned (orange flesh) squash
1 cup live oat groats
1 cup green lentils
8 cups water
3 small white onions, chopped
3 small yellow beets, peeled and chopped
3 small Yukon potatoes, scrubbed and chopped
1 purple turnip, scrubbed and chopped
1 purple daikon, scrubbed and chopped
1/2 black turnip, scrubbed and chopped
2 cloves garlic, pressed
1/2 tsp sea salt
dried sage
dried rosemary
dried thyme
1 bulb roasted garlic
1/4 cup (or more) nutritional yeast

What to do
First, I cut up a large squash. Jacqui helped me scrape the seeds out. Then, we placed it in the over at 400F for 40 minutes (until soft enough to be pierced with a fork). Jacqui asked why I was making holes in it -- to see if it's ready to eat! :D If you don't have roasted garlic on hand (for the stew), cut the top off a bulb, wrap it in aluminum foil, and put it in the oven with the squash. It will be ready when the squash is done.

The squash will be finished baking before the soup is done cooking, so it makes a great first course/appetizer. Jacqui and Aji, like their mother, *love* all things squash, so they really ate it right up. You can add some vegan butter if you want. Jacqui actually ate almost the whole squash (and seriously, this was a large squash) by herself. Squash lovers outnumber the non-squash lovers in my home!

Second, while the squash was baking, we started the stew. In a large soup pot, add the water, lentils (rinsed), and live oat groats. (Any whole grain will do here. I used the oat groats because that's what I had on hand, fresh from the farmers' market.)
While the lentils and oat groats start cooking, wash and chop the vegetables (onions, beets, turnips, daikon, potatoes). Add them to the soup pot as you chop them. Chop as large or as small as you'd like and your kids will eat. :) Add the pressed garlic at this point too. (But not the roasted garlic.)
Add dried sage, rosemary, and thyme. I used fresh herbs that we bought a few weeks ago at the farmers' market and dried. I took the dried leaves off the stems and crushed them in my hands before adding. Jacqui became an expert at this. Add as much or as little of the herbs as you'd like.
When the vegetables are soft and the lentils and oat groats fully cooked, add the roasted garlic (just squeeze the cloves right in) and the nutritional yeast. Reduce the heat, stir to combine, and let the stew cook on low for a few minutes to combine the flavors. If you want some more herbs, add them now.
Serve in large bowls and enjoy!

Friday, November 5, 2010

Red Beet and Lentil Soup

Last night I made a very RED soup for dinner for me and the girls. I used yellow and orange carrots, red onion, red beets, and purple-skinned potatoes from the farmers' market, red lentils from bulk (Fairway or MOM's), yellow lentils from my mom (she gifted me with these two really cool lentil packages -- yellow and beluga -- last time I visited), and left-over brown rice for the soup. The girls both ate it for dinner and I had two bowls (one with rice and one without). It was so nice to get to cook again. And use up some of the lovely produce that's been living in my fridge, neglected, while I work away the days.

red soup

10 cups hot water

1 cup red (orange) lentils

1 cup yellow lentils (or another cup of red lentils)
1 orange carrot (peel left on)

1 yellow carrot (peel left on)

1 red (purple) onion
2 red beets, peeled

3 purple-skinned potatoes (peel left on)

1 tsp dried minced garlic

1 tsp dried dill
1 cup cooked brown rice

What to do
This soup was souper easy.
In the food processor, chop up the onion and carrots together.
Dice the potatoes and beets on a cutting board.
Then, in one pot, add: water, lentils, potatoes, beets, carrots, onion, garlic, and dill.
Cook until the vegetables are soft and the lentils have fallen apart.
Puree the soup.
Stir in the brown rice and serve!