Vegan Southern Biscuits

Posted by Michele at 9:30 AM 0 comments

This recipe was born because I couldn't find any shortening in the cabinet and Peter kept harassing me to use coconut oil instead...



Mix together 1 cup A.P. whole wheat flour, 1 cup A.P. bread flour,1/8 cup (white) sugar,  1/4 cup baking powder, 1 tsp baking soda, and 1 tsp salt.

Maya, my little sous chef, stirring together dry ingredients.

Cut in 4 tbsp. coconut butter/oil.  (I used 2 tbsp. Spectrum Coconut Oil (shelf stable) and 2 tbsp. Earth Balance Coconut Spread, which is a cold blend).  (I cut in with my fingers.)

Stir in 1 cup Non-dairy Probiotic Drink  (you could use a non-dairy buttermilk here.  I used Graindrops Original, a vegan/GF probiotic beverage.)

Mix together with a wooden spoon until sticky.  Turn out on a board with 1/3 cup flour and knead until flat.  Using a 3" biscuit cutter, you can make about a dozen thin biscuits or a half dozen traditional biscuits.  Place on a lightly greased cookie sheet and bake at 450 for 15-20 minutes. 

Mini Me with her coffee waiting for the biscuits to cook.

(I use a small oven and it took 17.)

The whole wheat flour gives them a nutty taste which I kind of like, and the coconut butter lends to a sweet, flaky texture.  All in all, a success!!!

Quick Black Raspberry Jam

Posted by Michele at 5:48 PM 0 comments

We picked up some black raspberries at the market today, so I turned them into an accompaniment for dinner tonight...and breakfast tomorrow!

Over medium-high heat, I combined 1 pint black raspberries  (washed) and cook until bubbly, mashing with a potato masher and stirring well.  I sprinkled in 2 tbsp. sugar  (we didn't want the jam too sweet) and cooked for 5 more minutes before adding 1tbsp corn starch.  I immediately removed from heat and began to \whisk vigorously for 2 minutes before canning it.  (No hot water, just the hot jam in the clean glass jar and putting it in fridge.  It only made 1 jar so I don't want to preserve it long term.)  By the time I went back to get it for dinner tonight, it was fully sealed and popped when opened.)

http://ourhappynuthouse.com/wp-content/uploads/2010/10/Black-Raspberry-Apple-Spread-400x306.jpg

Brussel Sprouts with Bacon and Apples

Posted by Michele at 5:41 PM 0 comments

Cut 5 pieces of thick bacon in half and then julienne.  Toss in a pan over medium heat (once hot) and cook for 5 minutes.  DO NOT DRAIN.  Add in 1.5 apples, julienned and 1 small red onion, diced.  Cook for 5 minutes.  Add in 1 lb brussel sprouts, cut in half.  Cover and cook for 15-20 minutes, or until dark green and soft. 

As if I'll have enough left over after dinner to eat cold...

Delicious hot or cold!

Watermelon Salad

Posted by Michele at 5:38 PM 0 comments

Toss together 2 cups cubed watermelon, 1 cup cubed cucumbers, and 1/2 cub crumbled feta (up to 3/4 cup to taste).  Sprinkle with tricolored pepper.  Serve cold.

It's on the menu for dinner tonight!

Vegan Truffles

Posted by Michele at 4:34 PM 0 comments

Melt 4oz 100% dark chocolate and 1tbsp coconut butter/oil.

In a stand mixer, mix together 1 very ripe avocado, 1 ripe banana, 1tsp vanilla, 1tbsp maple syrup, melted chocolate (from step 1), and 1/6 cup coconut flour.

When well mixed, place in the fridge for 30 minutes to set. 

Create a mixture of 1/4 cup dark cocoa powder and 1/4 cup sugar x10/powdered sugar.

Roll out balls (this recipe makes about 18-20 balls) and roll them in the chocolate sugar.  Place on a parchment paper lined plate and put back in the fridge to completely set.  Eat alone or dip in a fruit puree.  (We liked using some leftover black raspberry puree.... yum!)

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Dairy Free Lamb Korma

Posted by Michele at 4:25 PM 0 comments

I modified my original Lamb Korma recipe in order to make a kosher version.  (Obviously, if you are cooking it kosher, you need kosher lamb, etc.)  This version works well for those with dairy allergies as well and, according to Peter, tastes identical to my dairy version.

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain almond milk yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Stir in 2oz cashew (or coconut) milk.  Add the lamb and cook over low heat for 45 minutes.

Mix together 4oz cashew (or coconut) milk, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG

Lamb Korma

Posted by Michele at 4:21 PM 0 comments

This recipe is based off of Gordon Ramsay's Lamb Korma recipe, as seen on one of his television programs and contained in his Indian cookbook.  I modify it slightly.

Cube 2.5 lbs of boneless lamb.  Take a pinch of saffron and diffuse in 1tbsp hot water.

Put the following in a food processor and process until a paste: 2 small green serano peppers, 1/4 cup slivered almonds, 1/4 cup cashews, 2tbsp minced ginger, 1 tbsp. minced garlic, 4oz water.

In a large pan, heat 1.5 tbsp. vegetable oil and sauté the lamb until browned on each side but not cooked through.  Remove the lamb to sit.  Add an additional 1.5 tbsp. vegetable oil and heat 1 cinnamon stick, 4 cloves, 1 bay leaf, 2tsp ground coriander, and 2 cardamom pods until aromatic, about 2-3 minutes.  Add 2 onions, finely chopped and cook for 5 minutes.

Blend 6oz plain Greek yogurt into the nut paste.  Stir the paste into the onions, along with the saffron diffusion.  Add the lamb and cook over low heat for 45 minutes.

Mix together 2oz plain Greek yogurt, 3oz heavy cream, 1tbsp lemon juice, and 1tbsp rose (or orange) water.  Stir it in and heat, then remove from heat and serve over basmati rice.  Garnish with coriander leaves, if desired.

https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRxo1GGzetiFjsts-fiM3m3I9aQ4xcfo_HMkUBDQwnNdXKOHQiMrpBY6xwYz9Gdk83Vuc5d0iHHAIMzdHZYu9h4JO_Uef0cLpG7fckhHj_hEPSzpJSaPIIvTMOdAnne7WRWP95ADlbgREZ/s1600/Lamb+Korma.JPG