Dumplings

I saw a recipe in <a href=" http://www.vegetarianliving.co.uk/themagazine.php?issue=18">Vegetarian Living magazine</a> for root vegetable pot roast with parsley dumplings and since M’s mum gave us her Le Creuset stoneware, I thought I’d make a variation on the dish in the stoneware for when she came over for lunch.

These dumplings can be varied with any herb or spice (or none) and can be used in most soups or stews.

Ingredients:

6 tbsp vegetarian suet (about 50 g)

1½ cups flour (125 g)

1 tsp baking powder

2-4 tbsp fresh herbs

5-8 tbsp cold water

Instructions:

1. Mix the suet, flour, and baking powder together.

2. Wash and chop the herbs and add them to the mixture.

3. Add enough cold water so the mixture gets pliable. Roll it into little balls.

4. Put the dumplings into the soup or stew and cook, covered, for about 20-30 minutes.

Almost White Bread

I don’t really like white bread that much, but M and M’s mum prefer it so when we had her mum over for lunch, I thought I should make a white loaf. But to make it a bit healthier, I added some brown flour too. I couldn’t go fully white! But if you prefer white, use all white flour instead. We let it prove twice, but once is enough.

Ingredients:

5 cups flour (about 500 g) (I used 3 cups of white bread flour and 2 cups of brown bread flour)

2 tsp yeast

1 tsp salt

2 tbsp honey

4 tbsp oil (I used 3 tbsp sunflower and 1 tbsp olive to add a slight tang to it)

1 cup warm water (about 225 ml)

Instructions:

1. Mix all the dry ingredients together, then add in the honey, oil, and water. Mix with a bread hook in a stand mixer or else knead on a floured surface. We mixed it in the mixer and then M kneaded it too.

2. Leave to rise in a warm place for about an hour.

3. Knead again and either prove a second time or bake.

4. Bake for about 20-25 minutes at 200 C.

Eating for Health

I’ve been a vegetarian for over a dozen years now and for some time before that I only ate chicken and fish. My family thought – and still thinks – that it’s “weird” and “unhealthy” to be a vegetarian. They often make comments about what I eat (or don’t eat) and tell me it’s impossible for me to be healthy as a vegetarian.

Actually, however, I have fibromyalgia, so the situation for me is different than it is for my nay-saying relatives. The fibro was extremely bad during my undergraduate years. Doctors put me on so many medications that I felt spacey and drugged out for much of the time. There are months that I can scarcely remember.

Then one doctor suggested I try cutting meat out completely. I’d long considered vegetarianism for ethical reasons, but it was simply too difficult in my family, because of a strict father who would not have permitted me to eat something different for dinner than he ate. But then I had permission – even encouragement – from a doctor. My father was not going to argue with a doctor.

Okay, the doctor also suggested I cut out bread. I tried that but it was hard to give up, so that didn’t last.

The vegetarianism did last, though. I found that I definitely had less muscle pain with a vegetarian diet. I was able to do the ethical thing and also take care of my health. I went off all medications (except the occasional over-the-counter pain-reliever), I slept better (still not brilliantly, I must admit), and the pain was nowhere near as bad.

I still had to deal with complaints and derision from my family (who sometimes take pleasure in taunting me by showing me the big steaks they are eating and/or making animal noises while they chow down on lamb chops or pork roasts), but I moved away from my hometown and was able to take complete control over my diet.

Mentally and physically, vegetarianism has been very healthy for me indeed.

Red Rice and Lentils

This sounds plain, but the flavours work together well and this has a sweet finish. You can, af always, add other herbs, spices, or vegetables.

Ingredients:

olive oil

2 shallots

2 tsp honey

1 stock cube

¾ cup red rice

water

¾ cup puy lentils

2-4 tsp tomato puree

watercress

mint

Instructions:

1. Warm the oil in a saucepan.

2. Dice the shallots and add them and the honey to the pan. Fry lightly for a few minutes.

3. Add the stock cube and rice and mix everything for a moment or two.

4. Add the water (about twice as much as the rice) and simmer for about 10 minutes.

5. Add the lentils and more water. Cook for another 25-30 minutes, checking for the tenderness of the lentils.

6. Stir in the tomato puree, watercress, and mint.

Raw Fruit Cake

This is another recipe I learned at the raw food workshop, but as usual I changed it. I made it in a heart-shaped silicone mould (which we lined with plastic wrap, for ease of removing and cleaning) and it was very nice for a luncheon with M’s mum, although I think she might have thought it was a bit too hearty. We liked it, though.

You can of course also add liquor, such as whisky.

Ingredients:

700-900 g dried fruit (depending on how large you want your cake) – you can use dates, apricots, prunes, raisins, figs, sultanas, currants, or any other such item. I used apricots, raisins, dates, and prunes.

1 lemon

½ cup orange juice (you can also add or use instead any other fruit juice; I had pear juice left from the previous recipe – the pear cake – so I added that as well)

2-4 tsp cinnamon

1-2 tsp ground ginger

1 tsp vanilla

100 g ground almonds

whole or flakes almonds

Instructions:

1. Chop the fruit and put it in a large bowl. Add the zest and juice from the lemon, the orange juice, any other juice, and the spices. Leave to marinate for a few hours.

2. Chop some of the fruit finely in a food processor, adding in some ground almonds. Add more almonds and fruit, a bit at a time, and keep chopping until smooth. If you want, reserve some whole fruit.

3. Put the fruit and almond mixture into a tin (add the whole fruit if you kept some). Decorate with the almonds or incorporate them into the mixture.

4. Leave to set in the fridge for some hours (or, if you must, bake it for a little while at low heat).

Pear Cake

Some time ago, I discovered <a href="http://bravetart.com">BraveTart</a>, a fantastic dessert blog. This is the first dish I’ve made from it, but I’ve changed it from a <a href="http://bravetart.com/recipes/PearLayerCake">layer cake</a> to just a regular cake and I’ve adapted it to our tastes.

Ingredients:

about 550 g firm pears (about 3 pears)

2 eggs

1 tsp baking powder

1 tsp baking soda

1 pinch salt

1 tsp vanilla

1 tsp cinnamon

½ tsp ginger

1½ cups sugar (200 g)

½ cup vegetable oil (about 115 g)

1¾ cups flour (about 170 g)

Instructions:

1. Peel and grate the pears, then squeeze out most of the juice. Save the juice.

2. Whisk the eggs, baking powder, baking soda, salt, vanilla, cinnamon, ginger, and sugar together.

3. Pour in the oil, still whisking.

4. Add the flour and the shredded pears. Mix.

5. Pour the batter into a greased tin. Bake at 200 C for 20-25 minutes.

6. You can pour some of the pear juice over the cake as a sort of topping, or heat it with sugar or honey into a sort of syrup, and then pour it over the cake.

Almond “Cheese”

Last year, I attended a raw food cooking class. I enjoyed learning about a different way of cooking and I loved getting to try the various creations. The first thing that I made at home based on what I did in class was almond “cheese”. My darling M can’t have dairy and is also trying to avoid soya, so I thought this would be a good way to let her have the taste of cheese without actually having dairy cheese or soya cheese.

It looks like an involved recipe, but actually, it’s very easy. It just takes a few days.

You can change the seasonings as you like.

Ingredients:

250 g almonds (whole or flaked; I used a combination)

water

2 probiotic capsules (from a health food store), or about 2 tsp probiotic powder

1-2 tbsp yeast flakes (such as Engevita)

1 tbsp coconut palm sugar or honey or regular sugar

1 pinch salt

1 tsp black pepper, optional

Instructions:

1. Soak the almonds in water overnight.

2. Drain the almonds and grind them in a food processor or blender until fairly small (they can look like the ground almonds you buy in the store or a bit bigger). Add a little water if you need to.

3. Open the probiotic capsules and pour the powder in.

4. Mix well. Put in a bowl, cover the almonds with plastic wrap so the plastic is touching the almonds, and then leave the almonds to ferment for 24-48 hours. Taste after 24 hours to see if it’s sour/cheesy enough for your taste.

5. Season the “cheese” by mixing in yeast flakes, sugar, salt, and black pepper, or any other combination of flavours.

6. Serve on crackers or toast or in a bowl as a dip.

Sweet Potato and Spring Greens Pie

I saw a recipe in <a href=" http://www.vegetarianliving.co.uk/themagazine.php?issue=18">Vegetarian Living magazine</a> for a pithivier and thought I’d use some of the ideas from the recipe. A pithivier is a sort of round pie, with filling between two circles of puffy pastry. The recipe was for sweet potato, onion, cheese, and French beans.  I like sweet potato, so I took that and added spring greens and herbs to make it more our taste, plus I dispensed with the circle part, as that just seemed a bit fussy.

This was a good recipe for a chilly winter night. As usual, we had leftovers, so it was perfect for the next day, when we just had time for a quick bite before going out for drinks and nibbles at a friend’s place.

You can vary the veg (use regular potatoes, for example, or add spinach, or corn) and the herbs/spices (parsley or coriander, for example, or chilli pepper).

Ingredients:

1 medium sweet potato (or half a large one – M could only get a massive one at the store, and it weighed in at 800 g)

water

1 onion

1 fennel

oil

1 tsp honey or coconut palm sugar or regular sugar

100 g spring greens

nigella seeds (onion seeds)

2 tsp mustard powder

1 tsp dried mint

500 g puff pastry

2 eggs

1/8 cup milk (I used rice milk)

Instructions:

1. Peel and slice the sweet potato into thin slices. Boil it in the water until soft, about 10 minutes, then drain.

2. Dice the onion and fennel and brown in oil in a frying pan. Add the honey or sugar and cook a few more minutes,

3. Wash and slice the spring greens, then add them to the pan.

4. Season the onion and greens mixture with nigella, mustard, and mint (or other herbs/spices).

5. Roll out the pastry into two pieces, one slightly larger than the other. Oil an oven-safe dish and line with the larger piece of pastry.

6. Put the sweet potatoes and greens in the pastry.

7. Beat the eggs with the milk and add most of it to the pie.

8. Put the smaller piece of pastry on top as a lid and crimp the edges. Brush the rest of the eggs on top as a glaze.

9. Bake at 200 C for 30 minutes.

Saffron Biscotti

I love to use saffron in autumn and winter baking; there’s something autumnal about the deep flavour of saffron that just feels soothing.

Ingredients:

0.5 g saffron (you can also go up to 1 g, but that’s a bit much for me)

2 cups flour

1/3 cup sugar

2 tsp baking powder

1/3 cup vegetable oil (or 100 g butter)

2 eggs

whole almonds or flaked almonds

Instructions:

1. Grind the saffron with a pestle and mortar. Add a bit of the sugar if that helps.

2. Mix the flour, sugar, baking powder, oil, and eggs. Add the saffron and mix well.

3. Add the almonds.

4. Shape the dough into three little logs. Bake at 175 C for 15-20 minutes.

5. Slice the logs into slices. Bake at 130 C for 10 minutes.

6. Turn the slices to the other side and bake for another 5 minutes.

Apple and Potato Latkes

I love traditional potato and onion latkes (pancakes), but sometimes it’s good to change old favourite recipes a bit for some variety. So when I saw <a href="http://www.nytimes.com/2011/12/14/dining/polishing-up-latkes-with-apples-a-good-appetite.html?_r=2&ref=dining">this recipe</a> in the New York Times, I thought I’d try it, though of course I adapted it to our tastes and what we had on hand. You can serve them with sour cream, apple sauce, sugar, and/or any other toppings you would like.

Ingredients:

2-3 apples

1 onion

5 new potatoes (or 1-2 large ones)

¾ cup flour

2 tsp baking powder

2 tsp cinnamon

1 tbsp sugar

1 pinch salt

3 eggs

oil

Instructions:

1. Peel the apples and onion and grate them into a mixing bowl.

2. If using a large potato, peel it, but there’s no need if using new potatoes. Grate the potatoes into the bowl.

3. Squeeze the grated fruit and veg to get as much moisture out as possible.

4. Add the flour, baking powder, cinnamon, sugar, and salt to the bowl. Mix well.

5. Break the eggs in and mix everything together.

6. Warm some oil in a frying pan. Drop tablespoonfuls of the mixture into the pan and fry the latkes on both sides.

Artichoke Soufflé or Dip

If you make it according to this recipe, it’s a soufflé. If you add some cheese, it will be a melty, gooey dip for bread. Either way, it’s tasty and different. You can also combine it with spinach.

Ingredients:

1-2 cloves garlic

1 tin artichokes

¼ cup milk or cream (oat or soy cream or rice milk all work fine)

2 eggs

herbs (parsley, mint, or other herbs of your choice)

smoked paprika and/or black pepper

oil

Instructions:

1. Chop the garlic. Drain and chop the artichokes.

2. Mix the garlic and artichokes in a food processor until finely chopped.

3. Add the milk, eggs, herbs, and spices. Mix again until a fairly smooth paste.

4. Oil an oven-safe dish. Pour the mixture into the dish and bake for 20 minutes at 200 C until golden and puffy.

Mincemeat Muffins

Looking for something different to do with mincemeat, I made muffins. A friend of mine showed me a recipe for mincemeat cupcakes and I changed it around. You can also turn these into cupcakes by icing them, but I was trying to save a few calories. This recipe just makes six, rather filling muffins, but can easily be doubled.

Ingredients:

1 cup flour (about 100 g)

½ cup sugar (about 115 g)

2 tsp baking powder

1 tsp vanilla

¼ cup oil (or use 115 g butter)

125 g mincemeat

2 eggs

1 tsp ground ginger, optional

Instructions:

1. Mix all the ingredients together.

2. Put the mixture into muffin cases in a muffin tray, filling each case about 2/3 full.

3. Bake at 180 C for about 20 minutes.

Chestnut Stir-Fry

I posted about roasted chestnuts last time and I just want to add that I’ve started including them in stir-fries. It’s delicious and adds a subtle, full flavour to the stir-fry. A great combination was red pepper, shallot, chestnuts, and mange tout. I seasoned it with tamari sauce and sour plum juice (but lemon juice would be fine). We liked it so much that we had it again just a few days later. And yes, you can use ready-prepared chestnuts if you prefer.

Roasted Chestnuts

This couldn’t be easier and it’s a lovely, healthy treat. You can also de-shell the chestnuts partway through the roasting, then season them with salt, pepper, paprika, truffle oil, and/or any other spices/flavourings, then continue roasting them.

Oh, all right, it’s also quite easy to just buy chestnuts in a vacuum-sealed pack, but come on, when they’re fresh they’re great!

Ingredients:

chestnuts

Instructions:

1. Score an “x” on the flat side of each chestnut. Put the chestnuts on a baking tray and roast for 15-25 minutes at 200 C.

2. Peel the shell off and eat, or crumble the chestnuts and use as stuffing or flavouring.

Apple, Pear, and Mincemeat Tart

M liked the tart I made for her mum’s birthday so much that she requested it for her birthday too. This time I mixed it up by adding pears too.

Ingredients:

3 apples

oil

2 tbsp sugar

1 tsp cinnamon

2 pears

phyllo (also spelled filo) dough

½ jar mincemeat

Instructions:

1. Wash and slice the apples. You can also peel them if you prefer.

2. Fry them lightly in oil with the sugar and cinnamon, until a touch golden and caramelised.

3. Oil an oven-safe dish. Place two sheets of filo dough in it as the bottom.

4. Wash and chop the pears. Mix the apples, pears, and mincemeat on top of the dough. I used several layers of fruit and filo to make it a little nicer.

5. Top with a piece of dough and fold it all up like a parcel.

6. Bake at 200 C for about 20-25 minutes.