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.

Honey and Mustard Stir-Fry

Obviously, you can use any vegetables you like, but the combination of honey and mustard (and, for a touch of tartness, add some lemon juice or sour plum) works really well with greens and potatoes.

Ingredients:

6-8 new potatoes (or 2 larger ones)

water

2-3 shallots

oil

1-2 carrots

1-2 parsnips (or a piece of swede)

honey

mustard

spinach or spring greens

100 g tofu

lemon juice, if desired

Instructions:

1. Wash the potatoes, then boil them for 15-20 minutes in the water.

2. Peel and dice the shallots, then fry them lightly in the oil.

3. Peel and dice the carrots and parsnips and add them to the pan.

4. Add honey and mustard and let the vegetables caramelise a bit.

5. Wash and dice the spring greens. Add them to the pan.

6. Chop the tofu and add it as well. Stir-fry everything together for another 5-10 minutes.

7. Sprinkle with lemon juice, if desired, and serve.

Spinach and Watercress Tart

This is beautifully green and refreshing.

You can add smoked salmon to this if you want. You can also make shortcrust pastry instead of using filo.

Ingredients:

olive oil

3-4 sheets filo dough

150 g spinach

lemon juice

1 pinch salt

75 g watercress

3 eggs

½ cup yogurt (I used soy yogurt)

2 tsp mustard

black pepper, to taste

nutmeg or onion seeds, as desired.

Instructions:

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

2. Wilt the spinach (if it’s fresh) in a saucepan over low heat, with 1 tsp oil, 1-2 tsp lemon juice, and the salt.

3. Mix the wilted (or defrosted) spinach and the watercress. Beat the eggs and add them to the spinach. Mix in the yogurt and mustard and any other spices or seasonings you’re using.

4. Put the filling on top of the dough and spread it out. Sprinkle with a little more lemon juice and olive oil.

5. Put the last 1-2 sheets of filo on top of the filling. Fold the filo over so it makes a parcel. Sprinkle with olive oil.

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

Apple and Mincemeat Tart

For M’s mum’s birthday, which was near Christmas, I made a simple apple and mincemeat tart for dessert (and yes, I make so many recipes that I’m not getting around to posting this until August). Unfortunately, in our rush, M and I left the dessert home. We had so many bags to carry that we forgot that one. When we came back, the tart was still waiting patiently by the front door, so we promptly put it in the oven and baked it, then ate it. It’s great served with custard or cream.

Ingredients:

4 apples

oil

2 tbsp sugar

1 tsp cinnamon

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. Mix the apples 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.

Squash Risotto

I used a kabocha squash, but any type would work well. You can vary the vegetables, as usual.

Ingredients:

1 squash

oil

1 onion

1 tsp honey

5-8 Brussels sprouts

1 vegetable stock cube

250 g risotto rice

boiling water

mint

lemon juice

black pepper

truffle oil

Instructions:

1. Wash the squash and rub it lightly with oil. Roast at 200 C for 60 minutes. Then take it out, halve it, and roast for another 10 or 20 minutes.

2. Dice the onion. Fry it lightly in oil and honey.

3. Wash and halve the Brussels sprouts and add them to the onion. Fry for 5-8 minutes.

4. Add the stock cube. Mash it to break it up.

5. Add the rice. Let it brown slightly with the onion and sprouts (about 2-4 minutes).

6. Pour boiling water over the rice. Cook for about 10 minutes, stirring now and then.

7. Once the water has boiled away, add some more. Cook for another 10 minutes, stirring occasionally.

8. Peel and de-seed the squash. Chop it into pieces.

9. Test the rice. If it is firm but not crunchy, it’s ready. If it’s too crunchy, add more water and cook a few more minutes, then test again.

10. Put the squash in and stir.

11. Season with mint, lemon juice, black pepper, and truffle oil to taste.

Easy Scrambled Eggs

This is a perfect light and healthy evening meal. I served it recently with my focaccia and it was very soothing for a cold night. It can be varied endlessly.  Add different vegetables or serve with smoked fish or top with fresh herbs.

Ingredients:

5-8 mushrooms

oil

2 large tomatoes or a handful of cherry tomatoes

about 50-75 g spinach

6 eggs

¼ cup milk (I used rice milk)

Instructions:

1. Brush the mushrooms and slice them. Saute them lightly in oil.

2. Wash and slice the tomatoes. Add them and the spinach to the mushrooms.

3. Whisk the eggs and milk. Then add it to the pan.

4. Stir frequently and cook over low heat until just set (just a few minutes). Serve with toast.

300th Post

This is just a digression to note that this is my 300^th post. Over the course of two and half years and over three hundred different recipes (and many more meals than that, obviously), my beloved M has been with me. She’s my sous chef and my taste-tester and my appreciative audience. Most importantly, she’s my amazing, gorgeous, kind wife. Thanks to her for being who and what she is.

And thanks to you for reading this and trying out my recipes!