Friday, March 25, 2011
Friday, March 18, 2011
(Vegan) Irish Soda Bread
It's really easy to veganize this bread, that I enjoyed quite a bit growing up. My maternal Grandma (an Irish immigrant, who moved from Limerick to Chicago at age 17) made it almost monthly and usually had a loaf for us to take home when we went to visit. To replace the buttermilk, apple cider vinegar is used and Earth Balance butter replaces dairy butter. The little one loved it and had three (pretty big) slices this morning! Enjoy!
Irish soda bread
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons white sugar
1/2 cup vegan butter, cut into pieces
1 cup raisins
1/2 cup currants (you can substitute raisins if needed.)
2 teaspoons caraway seed, optional
3/4 cup Soymilk (I used the full-fat kind--Eden brand is best)
3 tablespoons apple cider vinegar
Preheat oven to 400 degrees F. and grease a cast iron skillet.
Stir or whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended.
Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal.
Stir in the raisins, currants (if using), and caraway seeds (also if using).
Make a well in the center of your mixture and pour in the soymilk and vinegar. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times.
Place dough in skillet. It will flatten out a bit in the pan. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. (The purpose of the scoring is to help heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. It may take a little longer as it takes longer for the pan to heat up. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Irish soda bread
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons white sugar
1/2 cup vegan butter, cut into pieces
1 cup raisins
1/2 cup currants (you can substitute raisins if needed.)
2 teaspoons caraway seed, optional
3/4 cup Soymilk (I used the full-fat kind--Eden brand is best)
3 tablespoons apple cider vinegar
Preheat oven to 400 degrees F. and grease a cast iron skillet.
Stir or whisk together the flour, baking soda, baking powder, salt, and sugar in a large bowl until evenly blended.
Cut in the butter using a pastry blender or your hands until the mixture resembles coarse cornmeal.
Stir in the raisins, currants (if using), and caraway seeds (also if using).
Make a well in the center of your mixture and pour in the soymilk and vinegar. Stir with a spoon until the dry ingredients are moistened.
Turn the dough out onto a well floured work surface, and knead gently 8 to 10 times.
Place dough in skillet. It will flatten out a bit in the pan. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. (The purpose of the scoring is to help heat get into the center of the dough while it cooks). Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. It may take a little longer as it takes longer for the pan to heat up. Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Thursday, March 17, 2011
My Adventures in Kombucha Growing
I've been drinking this delich drink for YEARS now! I tried a while back (and failed miserably) to make the grain Kombucha (see down page a bit). It started to get disgusting (taste-wise) and it was like having another child with the responsibility; water had to be changed every few days, etc. etc. Soooo, my midwife gave me a "baby" of her kombucha and I tried again. It's much easier; you change the water every two-three weeks (much more doable) and it tastes like synergy or GT brands; it's good! If anyone wants a scoobie, mine is rapidly growing and I'd be happy to share!
http://www.seedsofhealth.co.uk/fermenting/kombucha_howto.shtml
Wednesday, March 16, 2011
Energy bars
Energy bars
1/2 Cup Pitted Dates
1/2 Cup Soaked Walnuts
3/4 Cup Raw Almonds
3 Tbls Agave Nectar
1/4 Cup Raisins
1/4 Cup Oats
1/4 Cup Mix of Dried Cranberries and Goji Berries (or a mixtuere of whatever dried fruit you have on hand)
1/4 Cup Sunflower Butter (or another nut butter)
1/4 tsp Salt
4 Dried Apricots, chopped
Place walnuts in a jar with a tight fitting lid and fill with water, let soak overnight. Place Almonds in food processor and chop until a "meaty" consistency. Add everything else and grind into a dough. Take out of the food processor and place into a bowl. Take very small handfuls and roll them into balls (have a small bowl of water to dip your hands into so the energy balls don't stick). When they are all rolled, put into a container and save in the frig.
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