Vegan No-Bake Cookies:
1 cup brown sugar
1/2 cup almond or peanut butter, preferably chunky
1/4 cup almond milk
1/4 tsp salt
1 3/4 cup quick oats
1/2 cup cocoa powder
Combine first 4 ingredients. Combine over medium heat until sugar melts. Add oats and cocoa powder. Cook for about 5 minutes, or until mixture is shiny. Cool off the heat for a few minutes, form into cookies, and refrigerate.
Thursday, October 21, 2010
Monday, October 18, 2010
Sweet Summer Squash Saute
Summer squash are basically any soft seedy squashes, including yellow crookneck, pattypan, zucchini, and others.
2 tbsp olive oil
1 large summer squash, coarsely diced (about 2-3 cups)
several sprigs of fresh rosemary (about 1 tbsp chopped)
2 tbsp soft brown sugar
1 apple, chopped
Heat olive oil in large skillet over medium heat. Add squash and saute for about ten minutes, or until it starts to soften. Toss in the rosemary and brown sugar, and cook for another 5 minutes. Last, add the apple, and cook until soft (squash and apple should be similar consistancies). Serve with browned sausage patties on the side.
2 tbsp olive oil
1 large summer squash, coarsely diced (about 2-3 cups)
several sprigs of fresh rosemary (about 1 tbsp chopped)
2 tbsp soft brown sugar
1 apple, chopped
Heat olive oil in large skillet over medium heat. Add squash and saute for about ten minutes, or until it starts to soften. Toss in the rosemary and brown sugar, and cook for another 5 minutes. Last, add the apple, and cook until soft (squash and apple should be similar consistancies). Serve with browned sausage patties on the side.
Thursday, October 7, 2010
Secret Cinnamon Swirl Bread
For dough:
3 cups whole wheat pastry flour
1 1/2 cups water
1 tbsp yeast
1 tbsp sugar
2 tbsp fresh finely chopped fresh fennel (leaves, stems, or flowers)
1/4 cup oil
1/4 cup additional sugar
1 tsp salt
For filling:
1 tbsp cinnamon
1/2 cup sugar
1/4 cup oil
1/4 cup finely chopped raisins or other dried fruit
1/4 cup finely chopped walnuts or pecans
1 tbsp finely chopped fennel leaves
Preheat oven to 350˚ and grease a large baking sheet.
Combine water, 2 cups flour, yeast, sugar and fennel in large mixing bowl. Let sit at room temperature for at least two days, stirring down once or twice each day. On baking day, add oil, 1/4 cup sugar, and salt. Knead dough until it is firm and no longer sticky, adding flour if necessary (5-8 minutes). Let rise for 1-2 hours. Punch down dough, and roll it out into a 12x12 inch square. In small bowl, combine cinnamon, sugar, and oil, and spread evenly over dough. Roll up the dough to form a long cylindrical loaf. Place on greased baking sheet and bake for 30 minutes, or until top is slightly darker than golden brown. Cool a bit before serving, but preferably serve hot.
3 cups whole wheat pastry flour
1 1/2 cups water
1 tbsp yeast
1 tbsp sugar
2 tbsp fresh finely chopped fresh fennel (leaves, stems, or flowers)
1/4 cup oil
1/4 cup additional sugar
1 tsp salt
For filling:
1 tbsp cinnamon
1/2 cup sugar
1/4 cup oil
1/4 cup finely chopped raisins or other dried fruit
1/4 cup finely chopped walnuts or pecans
1 tbsp finely chopped fennel leaves
Preheat oven to 350˚ and grease a large baking sheet.
Combine water, 2 cups flour, yeast, sugar and fennel in large mixing bowl. Let sit at room temperature for at least two days, stirring down once or twice each day. On baking day, add oil, 1/4 cup sugar, and salt. Knead dough until it is firm and no longer sticky, adding flour if necessary (5-8 minutes). Let rise for 1-2 hours. Punch down dough, and roll it out into a 12x12 inch square. In small bowl, combine cinnamon, sugar, and oil, and spread evenly over dough. Roll up the dough to form a long cylindrical loaf. Place on greased baking sheet and bake for 30 minutes, or until top is slightly darker than golden brown. Cool a bit before serving, but preferably serve hot.
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