Cinnamon Bread
BREAD
4-5 cups flour
3 tablespoons sugar
2 teaspoons salt
2 packets (4-1/2 teaspoons) yeast (if you're using bulk yeast, you might cut back to, say, 3-1/2 to 4 teaspoons, because this seems overkill)
2 cups water
1/4 cup oil (I used coconut oil and it was delish, but the recipe cools for veg oil or shortening)
FILLING
1/4 cup Buttery Stick margarine
1/4 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Grease two 8x4 or 9.5 loaf pans.
In a large mixing bowl, combine 2 cups flour, sugar, salt and yeast.
Using microwave or stovetop, heat water and oil to warm, but not hot temperature.
Add oil and water to mixing bowl and blend. Then mix at medium speed for 3 minutes.
Stir in the remaining flour to make a soft dough. Use dough hook and mixer (or by hand) and knead for about 10 minutes.
Place dough in greased/oiled bowl and cover with plastic wrap and then a towel. Place in a warm draftless spot for about 45-60 minutes, until dough doubles in bulk.
Punch down; let rest 10 minutes.
Divide in half and roll each out to a rectangle approximately 11 x 7 inches.
Melt the butter. Mix cinnamon, nutmeg and sugar in a small bowl.
Spread half of the melted butter over surface and sprinkle with half of the cinnamon/nutmeg/sugar mixture. Roll up and pinch to seal.
Repeat.
Place in prepared pans, forming an "S' to fit.
Cover loosely with dish towel and let rise another 30-60 minutes.
Preheat oven to 375 degrees. Bake for 40-45 minutes until golden brown and bottom sounds hollow when tapped (mine was down about 30-35 minutes, so check early).
Prune Plum Chutney (for canning)
1 1⁄4 cups sugar
1 1⁄4 cups brown sugar
1 cup cider vinegar
1 1⁄2 cups dates, chopped
1 small onion, peeled and thinly sliced
1⁄3 cup minced peeled ginger
3-5 cloves garlic, peeled and minced
1 tablespoon salt
1/2 teaspoon ground mustard
1 teaspoon ground cloves
1/8 teaspoon cayenne
1-1/2 teaspoons red pepper flakes
1/2 teaspoon ground black pepper
4 lbs. Italian prune plums, peeled, pitted and quartered
Bring sugars and vinegar to a boil over medium heat. Stir in dates, onions, ginger, garlic, and spices. Bring to a simmer. Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours.
Makes enough for canning about five half pint jars.
1 1⁄4 cups brown sugar
1 cup cider vinegar
1 1⁄2 cups dates, chopped
1 small onion, peeled and thinly sliced
1⁄3 cup minced peeled ginger
3-5 cloves garlic, peeled and minced
1 tablespoon salt
1/2 teaspoon ground mustard
1 teaspoon ground cloves
1/8 teaspoon cayenne
1-1/2 teaspoons red pepper flakes
1/2 teaspoon ground black pepper
4 lbs. Italian prune plums, peeled, pitted and quartered
Bring sugars and vinegar to a boil over medium heat. Stir in dates, onions, ginger, garlic, and spices. Bring to a simmer. Stir in plums. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until chutney is dark and thick, about 3 3⁄4 hours.
Makes enough for canning about five half pint jars.
Ketchup
Quantities are variable, to taste. Adjust as you see fit.
Step One:
4 tablespoons olive oil
1-2 onions, chopped
6 garlic cloves, chopped
4 pounds tomatoes, skinned (seeded, if you wish) and coarsley chopped
1 cup white wine
2 teaspoons salt
2 teaspoons agave
herb bundle: 3-4 sprigs fresh thyme; 4 fresh save leaves, 2 bay leaves
Heat olive oil in pan and saute onions and garlic about 10 minutes. Add remaining ingredients of step one. Bring to a boil, then simmer, uncovered, for at least 30-45 minutes.
Step Two:
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
salt to taste, if necessary
Add remaining ingredients and stir well. Keep simmering for at least a few hours, stirring frequently, until the mixture is the desired consistency. Remove herb bundle. (If you wish a smoother rather than chunkier sauce, transfer to a blender and process until desired consistency.) Then pour sauce into hot, sterilized jars or bottles; seal and process. The ketchup is ready to use immediately.
Step One:
4 tablespoons olive oil
1-2 onions, chopped
6 garlic cloves, chopped
4 pounds tomatoes, skinned (seeded, if you wish) and coarsley chopped
1 cup white wine
2 teaspoons salt
2 teaspoons agave
herb bundle: 3-4 sprigs fresh thyme; 4 fresh save leaves, 2 bay leaves
Heat olive oil in pan and saute onions and garlic about 10 minutes. Add remaining ingredients of step one. Bring to a boil, then simmer, uncovered, for at least 30-45 minutes.
Step Two:
1/2 cup packed brown sugar
1/4 cup apple cider vinegar
1/2 teaspoon ground mustard
1/8 teaspoon ground cloves
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
salt to taste, if necessary
Add remaining ingredients and stir well. Keep simmering for at least a few hours, stirring frequently, until the mixture is the desired consistency. Remove herb bundle. (If you wish a smoother rather than chunkier sauce, transfer to a blender and process until desired consistency.) Then pour sauce into hot, sterilized jars or bottles; seal and process. The ketchup is ready to use immediately.
Chattanooga Chocolate Peanut Butter Bars
Veganized from "Heirloom Baking with the Brass Sisters."
1-1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2-1/2 teaspoons egg replacer
2/3 cup EarthBalance butter
3/4 cup brown sugar
1 cup vegan sour cream
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup peanut butter
1/2 cup semisweet chocolate chips, melted
3/4 cup semisweet chocolate chips for topping
Preheat oven to 375 degrees. Line a 9x13 cake pan with foil; grease with shortening. Sift together the flour, baking powder, salt and egg replacer. In a mixer bowl, cream butter and sugar; add sour cream, vanilla and bannana and beat until smooth. Add sifted dry ingredients and combine. Divide the batter in half. Add peanut butter to one half and the melted chocolate to the other, mixing thoroughly. Spread the chocolate batter evenly in the bottom of the prepared pan. Gently spread the peanut butter layer on top of the chocolate layer. Bake 18 minutes or until tester inserted in the middle comes out clean. Remove pan from oven and sprinkle the remaining chocolate chips over the top. Let sit 5 minutes for chocolate chips to soften and melt. Then spread the choclate evenly over the top. Cool on rack for 20 minutes more and then refrigerate 1 hour before cutting into pieces. Store between waxed paper in a covered container in the refrigerator.
1-1/2 cups flour
3/4 teaspoon baking powder
1/4 teaspoon salt
2-1/2 teaspoons egg replacer
2/3 cup EarthBalance butter
3/4 cup brown sugar
1 cup vegan sour cream
1 teaspoon vanilla extract
1 banana, mashed
1/2 cup peanut butter
1/2 cup semisweet chocolate chips, melted
3/4 cup semisweet chocolate chips for topping
Preheat oven to 375 degrees. Line a 9x13 cake pan with foil; grease with shortening. Sift together the flour, baking powder, salt and egg replacer. In a mixer bowl, cream butter and sugar; add sour cream, vanilla and bannana and beat until smooth. Add sifted dry ingredients and combine. Divide the batter in half. Add peanut butter to one half and the melted chocolate to the other, mixing thoroughly. Spread the chocolate batter evenly in the bottom of the prepared pan. Gently spread the peanut butter layer on top of the chocolate layer. Bake 18 minutes or until tester inserted in the middle comes out clean. Remove pan from oven and sprinkle the remaining chocolate chips over the top. Let sit 5 minutes for chocolate chips to soften and melt. Then spread the choclate evenly over the top. Cool on rack for 20 minutes more and then refrigerate 1 hour before cutting into pieces. Store between waxed paper in a covered container in the refrigerator.
Coffee Cake With Streusel
Adapted from Heirloom Baking.
For streusel
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons cold Earth Balance butter
1/2 cup pecans, toasted and coarsely chopped
For cake
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup evaporated cane juice sugar
1/4 cup Earth Balance butter
1 banana, mashed
1/2 to 3/4 cup nondairy milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Line the bottom and sides of 8-inch cake pan or baking dish with aluminum foil, shiny side up. Coat with vegetable shortening. To make the streusel: Place brown sugar, flour and cinnamon in a bowl and lightly mix. Work in butter with your fingers until mixture resembles coarse sand. Add pecans and combine; set aside. To make the cake: Sift together the flour, baking powder and salt. Add sugar. Cut in the butter with a pastry blender. In a small bowl, mix together banana, milk and vanilla; then combine with dry ingredients. Place half of the batter in the prepared pan. Sprinkle half of the streusel on top of the batter. Add the rest of the batter to the pan and sprinkle the remaining streusel on top. Bake 35 to 40 minutes. Cool before cutting.
For streusel
1/2 cup brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
2 tablespoons cold Earth Balance butter
1/2 cup pecans, toasted and coarsely chopped
For cake
1-1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup evaporated cane juice sugar
1/4 cup Earth Balance butter
1 banana, mashed
1/2 to 3/4 cup nondairy milk
1 teaspoon vanilla
Preheat oven to 350 degrees. Line the bottom and sides of 8-inch cake pan or baking dish with aluminum foil, shiny side up. Coat with vegetable shortening. To make the streusel: Place brown sugar, flour and cinnamon in a bowl and lightly mix. Work in butter with your fingers until mixture resembles coarse sand. Add pecans and combine; set aside. To make the cake: Sift together the flour, baking powder and salt. Add sugar. Cut in the butter with a pastry blender. In a small bowl, mix together banana, milk and vanilla; then combine with dry ingredients. Place half of the batter in the prepared pan. Sprinkle half of the streusel on top of the batter. Add the rest of the batter to the pan and sprinkle the remaining streusel on top. Bake 35 to 40 minutes. Cool before cutting.
Corn Pudding
about 4 cups corn (frozen is OK)
1/2 onion (about 1/2 to 1 cup chopped)
1 jalapeno pepper, minced
1 can coconut milk
1/4 cup cornstarch
1/2 cup cornmeal or flour
2 tablespoons pure maple syrup
1/4 cup finely chopped cilantro
1 teaspoon salt
Preheat oven to 350 degrees. Lightly oil an 8-inch baking dish or casserole. In a hot, nonstick skillet, sautee the corn until just starting to brown. Add onion and jalapeno and continue to fry just until soft. In a small bowl, mix together the coconut milk and the cornstarch. Transfer half of the corn mixture to a blender; add the coconut milk and cornstarch. Add the remaining ingredients to the blender and pulse about 20 times or so to incorporate. Mix with the remaining corn mix and pour into prepared baking dish. Bake 30 to 40 minutes at 350 degrees until firm and lightly browned. Let rest a few minutes before serving.
1/2 onion (about 1/2 to 1 cup chopped)
1 jalapeno pepper, minced
1 can coconut milk
1/4 cup cornstarch
1/2 cup cornmeal or flour
2 tablespoons pure maple syrup
1/4 cup finely chopped cilantro
1 teaspoon salt
Preheat oven to 350 degrees. Lightly oil an 8-inch baking dish or casserole. In a hot, nonstick skillet, sautee the corn until just starting to brown. Add onion and jalapeno and continue to fry just until soft. In a small bowl, mix together the coconut milk and the cornstarch. Transfer half of the corn mixture to a blender; add the coconut milk and cornstarch. Add the remaining ingredients to the blender and pulse about 20 times or so to incorporate. Mix with the remaining corn mix and pour into prepared baking dish. Bake 30 to 40 minutes at 350 degrees until firm and lightly browned. Let rest a few minutes before serving.
Sourdough Bread Starter
DAY 1:
1 cup whole wheat flour
1/2 cup water
Mix and put in 4-cup container. Cover tightly with plastic wrap and store in cool area for 48 hours.
DAY 3:
When consistency is like a thin pancake batter with a few bubbles, remove and discard half of the starter. Then stir in:
1/2 cup flour
1/4 cup water
Cover tightly with plastic wrap and leave at room temperature.
DAYS 4 and 5:
Discard half. Stir in:
1/2 cup flour
1/4 cup water
Cover, but not at tightly. Leave at room temperature.
DAY 6:
If active, the starter will have increased in volume to at least 3 cups. If this is not the cast, continue process above.
To begin breadmaking, use half of the starter in bread recipe. If not beginning breadmaking, then discard this half.
Refresh the remaining half with 1 cup water, 1-1/2 cups flour, leaving sit for one hour before refrigerating. Repeat this refresh step once a week to feed the starter. Best to refresh day before baking.
I have used this in the No-Knead Crusty Bread recipe with success.
1 cup whole wheat flour
1/2 cup water
Mix and put in 4-cup container. Cover tightly with plastic wrap and store in cool area for 48 hours.
DAY 3:
When consistency is like a thin pancake batter with a few bubbles, remove and discard half of the starter. Then stir in:
1/2 cup flour
1/4 cup water
Cover tightly with plastic wrap and leave at room temperature.
DAYS 4 and 5:
Discard half. Stir in:
1/2 cup flour
1/4 cup water
Cover, but not at tightly. Leave at room temperature.
DAY 6:
If active, the starter will have increased in volume to at least 3 cups. If this is not the cast, continue process above.
To begin breadmaking, use half of the starter in bread recipe. If not beginning breadmaking, then discard this half.
Refresh the remaining half with 1 cup water, 1-1/2 cups flour, leaving sit for one hour before refrigerating. Repeat this refresh step once a week to feed the starter. Best to refresh day before baking.
I have used this in the No-Knead Crusty Bread recipe with success.
Onion Soup
Not a clear-broth type, but interesting.
5 onions, cut in half, then sliced thin
1/4 cup olive oil
3-4 cloves garlic, minced
3 tablespoons flour
1 teaspoon paprika
4-5 cups vegetable stock
1 tablespoon miso
1 tablespoon soy or tamari sauce
freshly ground salt and pepper
Sautee the onions in the olive oil over medium to medium-high heat, covered, until softened. Then remove cover and continue to sautee until lightly browned. In a small bowl, mix garlic, flour and paprika. Sprinkle over onions and mix. Slowly blend in vegetable stock; then add miso and soy/tamari sauce. Bring just to a boil, then reduce heat and simmer 30 minutes. Adjust seasonings with freshly ground salt and pepper. Serve with croutons and vegan cheese, if desired.
5 onions, cut in half, then sliced thin
1/4 cup olive oil
3-4 cloves garlic, minced
3 tablespoons flour
1 teaspoon paprika
4-5 cups vegetable stock
1 tablespoon miso
1 tablespoon soy or tamari sauce
freshly ground salt and pepper
Sautee the onions in the olive oil over medium to medium-high heat, covered, until softened. Then remove cover and continue to sautee until lightly browned. In a small bowl, mix garlic, flour and paprika. Sprinkle over onions and mix. Slowly blend in vegetable stock; then add miso and soy/tamari sauce. Bring just to a boil, then reduce heat and simmer 30 minutes. Adjust seasonings with freshly ground salt and pepper. Serve with croutons and vegan cheese, if desired.
Peanut Butter Fingers
1 cup flour
1 cup oats
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons egg replacer
2 tablespoons water
1/2 cup EarthBalance butter
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1-1/4 cups semisweet chocolate chips
1/3 cup powdered sugar
3 tablespoons peanuter butter
3-5 tablespoons non-dairy milk
Preheat oven to 350 degrees. Grease a 9x13 pan. In a large bowl, combine all ingredients except the last four. Blend at slow speed until mixture resembles coarse crumbs. Press into bottom of prepared pan and bake at 350 degrees for 15 to 20 minutes, until golden brown. Sprinkle immediately with the chocolate chips. Wait five minutes, then smooth evenly to cover. In small bowl, combine remaining four ingredients and drizzle over the chocolate frosting. Cool completely before cutting and serving.
1 cup oats
1/2 cup evaporated cane juice sugar
1/2 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1-1/2 teaspoons egg replacer
2 tablespoons water
1/2 cup EarthBalance butter
1/3 cup peanut butter
1/2 teaspoon vanilla extract
1-1/4 cups semisweet chocolate chips
1/3 cup powdered sugar
3 tablespoons peanuter butter
3-5 tablespoons non-dairy milk
Preheat oven to 350 degrees. Grease a 9x13 pan. In a large bowl, combine all ingredients except the last four. Blend at slow speed until mixture resembles coarse crumbs. Press into bottom of prepared pan and bake at 350 degrees for 15 to 20 minutes, until golden brown. Sprinkle immediately with the chocolate chips. Wait five minutes, then smooth evenly to cover. In small bowl, combine remaining four ingredients and drizzle over the chocolate frosting. Cool completely before cutting and serving.
Parsnip Chowder
1-1/2 tablespoons olive oil
1 large onion, peeled and chopped
4 medium potatoes, peeled and diced
2-4 large parsnips, cleaned and diced
3 cups vegetable stock
1 to 2 cups soy or other non-dairy milk
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
freshly ground pepper and salt, to taste
Heat oil in large soup pot. Add onion and sautee over medium heat until golden. Add potatoes, parsnips and vegetable stock. Bring to a simmer; then cover and simmer gently until potatoes and parsnips are tender, about 20 minutes. With a slotted spoon, remove about half of the potates and parsnips to a bowl. Mash well and return to the soup. Add the non-dairy milk, parsley and dill. Season to taste with salt and pepper. Simmer over very low heat for about 10 minutes, until heated through.
1 large onion, peeled and chopped
4 medium potatoes, peeled and diced
2-4 large parsnips, cleaned and diced
3 cups vegetable stock
1 to 2 cups soy or other non-dairy milk
3 tablespoons parsley, finely chopped
2 tablespoons dill, finely chopped
freshly ground pepper and salt, to taste
Heat oil in large soup pot. Add onion and sautee over medium heat until golden. Add potatoes, parsnips and vegetable stock. Bring to a simmer; then cover and simmer gently until potatoes and parsnips are tender, about 20 minutes. With a slotted spoon, remove about half of the potates and parsnips to a bowl. Mash well and return to the soup. Add the non-dairy milk, parsley and dill. Season to taste with salt and pepper. Simmer over very low heat for about 10 minutes, until heated through.
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