Breads, Loaves

Coriander Bread

Coriander Bread

Coriander Bread

I really love all of Sarah Kramer’s cookbooks. I own all of them. Every single one. This recipe is from her book “The Garden of Vegan”, which I write about often here. This recipe is from that cookbook, and the ingredient list is below, but instead of providing the recipe I’m going to provide you with a link to purchase the book. With used copies, there are definitely plenty of purchasing options, and you can have this book in your hands in no time flat. I highly recommend purchasing “The Garden of Vegan” asap.

Coriander Bread
1 tablespoon active dry yeast
1/4 cup warm water
1/2 teaspoon raw sugar
3/4 cup soy milk
1/4 cup olive oil
1/4 cup maple syrup
1 egg
1 teaspoon salt
3/4 teaspoon coriander
1/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/8 teaspoon cloves
3 1/4 cups flour

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Appetizers, Salads, Side Dishes

Barley Salad

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Barley Salad

I adapted this from a recipe in the Vegetarian Slow Cooker Cookbook and made it for Christmas dinner. Yes, Christmas. In case you haven’t already guessed, my life has been so incredibly hectic (for various reasons) that I have been sitting on a ton of recipes that need to be posted. I am trying to be better. I really loved this salad. It was garlicky and oniony and wonderful. I love those flavors. Most of the family wasn’t as excited about it as me because there are so many other wonderful, comfort-food-type things at a Christmas dinner, but I was proud to provide a healthy, fresh offering for those who wanted it. I haven’t made this since, but I have a feeling it’s going to appear often this summer when the air is full of heat and a chilled salad with a little bulk would be well-appreciated.

Barley Salad
1 cup uncooked barley
3 cups water or vegetable broth
1 15-oz. can kidney beans, drained and rinsed
3 medium tomatoes, chopped
6 green onions, chopped
4 celery ribs, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
2 cloves garlic, minced
1 teaspoon paprika
salt and pepper, to taste

1. Cook the barley in the water or vegetable broth till tender. Let it cool completely.
2. Mix the barley, kidney beans, tomatoes, green onions, and celery in a large bowl.
3. In a lidded jar, combine the olive oil, red wine vinegar, garlic, paprika, salt, and pepper. Shake well.
4. Pour the dressing over the salad and mix.
5. Let it sit at least 2 hours (the longer it sits the better it is). Serve room temperature or chilled.

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Quick and Easy, Side Dishes

Sautéed Swiss Chard with Olives

Sautéed Swiss Chard with Olives

Sautéed Swiss Chard with Olives

I just found “The Voluptuous Vegan” cookbook in a used bookstore and decided, without knowing anything about it, to take a chance and purchase it. Myra Kornfeld’s name was familiar, though I couldn’t remember from where at the time (later I remembered that she’s worked for Vegetarian Times). This is the first recipe I’ve tried from it and I am in love! The sharp acidity of the lemon, the saltiness of the olives, and the pungent aroma of the garlic worked so well together. I plan to try this same recipe with kale and perhaps with collards in the future. Another great thing about this recipe: its ease and quickness. It was very simple to put together; not a ton of steps. It was also pretty quick. I can imagine that if you have some kiddos to help in the kitchen and tear your chard leaves into pieces it’d be even easier. I’m a fan of putting kids to work in the kitchen. I often try to enlist my niece for a step or two in the preparation. I have fond memories of learning to cook and helping my mother, and part of my good relationship with food came from that, I think. So get your kiddos into the kitchen for this one and have them help. Memory possibilities are everywhere.

Sautéed Swiss Chard with Olives
4 garlic cloves
3/4 teaspoon salt
3 tablespoons lemon juice
4 tablespoons olive oil
3 pounds Swiss chard, red or green, stems separated and chopped, leaves ripped into bite-sized pieces and rinsed (but not dried)
1/2 cup Kalamata olives, chopped

1. Mash the garlic and salt into a paste in a bowl with the back of a spoon.
2. Blend in the lemon juice and olive oil. Set aside.
3. In a deep skillet, add a spoonful of the olive oil and garlic mixture and sauté the Swiss chard stems till just about tender.
4. Add the Swiss chard leaves, with the water still clinging to them and sauté in the water till wilted.
5. Turn off the heat and add the rest of the garlic and oil mixture to the skillet as well as the olives. Toss well to combine.
6. Serve HOT over rice.

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Main Course

Herb-and-Mushroom Rice Casserole

The obligatory just-out-of-the-oven photo.

The obligatory just-out-of-the-oven photo.

I found this recipe in the “Vegetarian Times Cookbook” by Lucy Moll. It’s always good to peruse an old favorite and that’s what’s been happening the last month or so. Jake left to go salmon dipnetting in Chitina for the weekend (I cannot fish yet since I haven’t been an Alaskan resident for long enough), but I had to stay home to work. And as usual, when Jake’s gone I make something with one of his hated vegetables in it. Usually mushrooms. Jake is actually at this very moment out on a moose hunt with a couple of his friends and his dad. So once again I’ve found myself making some new yummy mushroom recipes. But you’ll see those a little later.

Herb-and-Mushroom Rice Casserole
2 cups uncooked white rice
4 1/2 cups vegetable stock
1 tablespoon butter
3 tablespoons olive oil
5 scallions, chopped fine
1-2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1 medium bunch fresh parsley, stems removed, leaves minced
4 cups white button mushrooms, finely chopped
2 medium bunches dill weed, stems removed, and minced
plain yogurt, to garnish

1. In a medium saucepan, cook the rice with 3 cups of the vegetable broth and the butter. Bring the ingredients to a boil and then lower the heat, cover and simmer till the rice is tender. This should take about 20 minutes.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat and sauté the scallions and garlic, stirring frequently till scallions are limp.
3. Add the cayenne, oregano, and black pepper to the scallion mixture and cook 1 minute more before adding the parsley, mushrooms, and dill. Then cook 5-10 minutes, till the mushrooms are soft.
4. While the mushrooms are cooking, preheat your oven to 350 F.
5. Combine the rice and vegetable mixture in a 2 1/2 quart casserole dish and pour the remaining 1 1/2 cups vegetable stock over all.
6. Bake uncovered for 30 minutes.
7. Serve hot, garnished with plain yogurt.

Herb-and-Mushroom Rice Casserole

Herb-and-Mushroom Rice Casserole

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Desserts, Muffins

Shaved Apple Rum Muffins

Shaved Apple Rum Muffins

Shaved Apple Rum Muffins

I’ve been wanting to try this for a long time. I was curious to see the difference shaving the apples it would make in the recipe. I had originally been planning on making a pie, but shaving apples DOES take a long time and I think it is probably a bit unrealistic to ask someone to do that. If you can’t seem to get all the apple bits shaved off that’s okay. Just keep the last bits around the core to eat as a snack while they’re baking. That’s what we call the best of both worlds. I love the way the apple seemed to melt into the dough in these muffins. They fit in so well! I’m not sure I’ll be shaving all my apples in all my recipes any time soon…it takes longer for sure and I am impatient. Every once in a while this would be fun though. Give it a try yourself and see what you think. If you have kids who can use a peeler you could always set them up with some apples at the kitchen table. Also, you probably won’t want to use real rum if you’ve got kids, in which case a sprinkling of rum extract should work just fine, or even some orange juice.

Shaved Apple Rum Muffins
2-3 apples, peeled
1/2 cup spiced rum
1 1/2 cups sugar
2 eggs
1 cup olive oil
1 tablespoon vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
for topping:
brown sugar, optional

1. Using a peeler, peel the apples into apple shavings in a medium mixing bowl.
2. Pour the spiced rum over the apple shavings and let it sit for at least 40 minutes, turning the apple shavings occasionally to coat evenly.
3. Preheat the oven to 350 F.
4. Cream the sugar, eggs, vanilla and oil together in a large mixing bowl.
5. In another bowl, add the flour, salt, baking soda, and cinnamon, stirring thoroughly to mix.
6. Add the dry ingredients to the wet ingredients and mix well till all ingredients are incorporated.
7. Add the apple shavings and the rum. Mix well. If the mixture is not quite thin enough you can add a dash of milk or a little bit of extra rum. Be careful not to add too much.
8. Place muffin sleeves into a muffin pan and fill them 3/4 of the way full with the muffin batter.
9. Top with brown sugar and place in the oven.
10. Bake 20-25 minutes or till muffins are cooked through (test with a toothpick) and golden brown on top.
11. Take the muffins from the tins and let them cool on a wire rack.

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Desserts, Other Sweet Yummies

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

I combined bits of a few different recipes to make this strawberry rhubarb cobbler. Here’s the real kicker though: I haven’t eaten rhubarb since I was a very little girl. Rhubarb pie was one of my dad’s favorites. He’d always try to get us to eat it and we always hated it…probably because it was tart. Dad never minded because that meant more pie for him. Our father was pretty clever. So when Jake’s mom wanted me to use up some of the rhubarb from the garden I was not enthused. Then she told me that using strawberries alongside sweetens up the rhubarb. I don’t remember if dad’s pies had strawberries or not, but I was willing to give it a try. We came up with the recipe below and upon taking my first bite I decided that I DID like rhubarb now. I immediately called my dad. At first he thought it was a joke, but once it became clear that I was serious I could almost hear the dots connecting in his head: So much for having his pie all to himself. Poor Dad! This recipe is great with ice cream. This recipe also left behind a lot of liquid in the baking dish. If you’re not a fan of this you can drain the leftover liquid into a small saucepan and reduce it into a sauce for ice cream. We just poured it over our mounds of vanilla.

Strawberry Rhubarb Cobbler
for the filling:
4 cups fresh rhubarb, diced
4 cups strawberries, hulled, the bigger ones halved
3/4 cups sugar
1 1/2 teaspoons orange zest
1 tablespoon cornstarch
1/2 cup orange juice

for the cobbler topping:
2 cups flour
2 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
1/4 cup olive oil
1/4 cup butter
1/2 cup milk
1 egg

1. Preheat the oven to 400F.
2. In a large bowl, mix the rhubarb, strawberries, orange zest and sugar.
3. Dissolve the cornstarch in the orange juice and mix into the rhubarb and strawberry mixture.
4. Place the mixture in a 9×13-inch baking dish and set aside.
5. Meanwhile combine the flour, sugar, salt, and baking powder in a large mixing bowl.
6. Add the olive oil and butter and mix till combined.
7. Add in the milk and egg and stir till all ingredients are just incorporated.
8. Place a 1-2 tablespoon bit of dough into your palm, flatten it and place it on top of the filling. Keep making these small dough scales and laying them down like you’re putting on a roof or crafting a flat dinosaur with scales. (Haha!)
9. Bake in the oven for 30-35 minutes, or till topping is golden brown and the filling is bubbly and hot.

We cut a few roosters out of the dough for Jake's niece.

We cut a few roosters out of the dough for Jake’s niece.

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Appetizers, Quick and Easy, Salads, Side Dishes

Rooibos Green Beans

Rooibos Green Beans

Rooibos Green Beans

This is going to sound crazy: I got this recipe from the Numi tea box and it was delicious. This was my first experiment recipe at Jim and Karen’s (Jake’s parents) house this summer. I was pretty happy with the way it turned out. Next time I will probably add a clove or two of garlic and I will probably lightly sauté the onion and garlic in a bit of olive oil as well. I think that releases their flavors better. I liked the earthy flavor that came from cooking the green beans in the Rooibos tea. Make sure you use fresh or frozen green beans. Do not use those soggy canned ones! Yuck! The flavor of the tea coupled with the tang of the citrus made this a great complement dish. We ate it with Paprika Mashed Potatoes and teriyaki chicken breasts for the carnivores. I may make this for the next BBQ or potluck we’re invited to. I think it would be a refreshing addition.

Rooibos Green Beans
2 cups water
2 tea bags of Numi Rooibos
4 cups green beans, cut into 1-inch pieces
1 small onion, finely chopped
1 tablespoon olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
dash of pepper

1. Bring the water to a boil in a large saucepan.
2. Add the tea bags and green beans.
3. Cook till the beans are just tender.
4. Scoop the beans out, reserving the tea and bean water.
5. In a large bowl, mix the beans with the onion.
6. In a separate bowl, mix together the olive oil, lemon juice, 2 tablespoons of the teasan water, salt and pepper.
7. Pour the dressing mixture over the beans and toss well to coat. Serve warm.

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Main Course, Sandwiches

Speedy Burgers

Speedy Burgers

Speedy Burgers

I’ve been eyeing this recipe in the “Vegetarian Planet” cookbook for a bit now. When my old roommate and new vegan Adam was in town and came over for dinner I had the perfect chance to test the recipe. This really was a pretty fast and easy recipe and the burgers themselves grilled up quite lovely (as you can see in the photo) and stayed together really well through grilling. I was actually rather surprised they grilled so well. This recipe was an all-around success. Even Jake tried a bit of my veggie burger and said it was pretty good, which is definitely a compliment coming from a man who loves his hamburger as much as Jake does. I am surprised that I really have no serious notes on this burger, other than that I think grilling this veggie burger is the absolute best cooking option for it. I loved the bit of char Jake managed to get on this thing with his Grillmaster magic. I think it was a big part of what made this burger so delicious…the ingredients in this were really perfect for a bit of grill char.

Speedy Burgers
4 slices toasted bread, whirled into crumbs
1/2 cup almonds, chopped fine
1 teaspoon ground coriander seeds
1 garlic clove, minced
1/4 teaspoon ground cloves
1 small onion, diced
1 cup celery, chopped
3/4 cup cilantro leaves, chopped
1 15-oz. can black beans, drained and rinsed
1 small red bell pepper, seeded and diced
2 tablespoons rolled oats
salt and black pepper, to taste
1 1/2 tablespoons olive oil, more as needed

1. Place the bread crumbs into a large bowl and set aside.
2. Toast the almonds and coriander in a dry skillet over medium-high heat, stirring constantly till the almonds are lightly toasted.
3. Place the toasted almond into the bread crumb bowl.
4. Add the cloves to the bowl.
5. Add the chopped veggies to the bread crumb bowl.
6. Mash the black beans most of the way and add them to the bowl.
7. Add the oats, salt, and pepper to the bowl and mix well. If the mixture is too dry add water, 1 tablespoon at a time.
8. Flour your hands well and form the mixture into patties. You should be able to get about 6 from this, depending on what size you make them.
9. Brush your grill with the olive oil (use more if needed) and grill the burgers till brown and glorious.
10. Serve on a thick bun, or maybe an onion bagel, with your favorite burger toppings.

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Side Dishes

Baby Carrots in Dill-Chive Sauce

Baby Carrots in Dill-Chive Sauce

Baby Carrots in Dill-Chive Sauce

Here’s another good reason to buy “The Garden of Vegan” cookbook. I never was a huge fan of cooked carrots. I tend to like my carrots dipped in Ranch dressing and regrets. This recipe, however, was an absolute dream. I’ll definitely be making it again, and often, which should make Jake happy since carrots are one of his favorite things in the universe. I just have to pause and let my chive plant recover some of its mass. I cut off a bit extra from what the recipe calls for when I made this. I do love chives. A lot. This is another one of those recipes that would work with with many vegetable substitutions and additions. I could see garlic and onions in this dish easily as well as subbing (Or adding! Do we dare?!) broccoli or cauliflower. Yum! I’m excited to make this again already!

Baby Carrots in Dill-Chive Sauce
1 pound baby carrots
2 tablespoons olive oil
1 tablespoon flour
2/3 cup soy milk
1 1/2 tablespoons dill, minced
1 tablespoon chives, minced
salt, to taste

1. Dump the carrots into a medium saucepan. Fill halfway with water.
2. Bring the water to a boil and boil the carrots till just tender. Drain and transfer the carrots to a serving dish.
3. Return the saucepan to the stove, reduce heat to low and add the olive oil.
4. Mix the flour into the olive oil till well incorporated.
5. Add the soy milk and stir till thickened.
6. Stir in the dill, chives and salt and turn off the heat.
7. Let the pan sit for about a minute and then pour the sauce over the carrots. Serve HOT.

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Quick and Easy, Side Dishes

Eggplant Slices in Yogurt

Eggplant Slices in Yogurt

Eggplant Slices in Yogurt

I altered this recipe from my “Vegetarian Cuisine” cookbook a bit. It was originally a microwave recipe, but after trying that I decided microwaving eggplant was really not a great idea. I’d rather roast my eggplant. This was a pretty good recipe, but honestly, my favorite part was the yogurt sauce. Particularly when it’s been tossed with the roasted eggplant and those other spices are added. I will definitely be using the sauce recipe over again for other things like cucumber slices or pita bread. I’ll have to add in the spices that the eggplant was roasting in to the yogurt sauce as well, but the combination at the end was so good I’m sure it’s going to translate really well.

Eggplant Slices in Yogurt
1-2 large eggplants, cut into 1/4-inch thick rounds
salt
3 tablespoons olive oil
1 teaspoon chili powder
1/4 teaspoon ground turmeric
1 teaspoon garam masala
1 green chili, seeded and thinly sliced
2/3 cup plain yogurt
1/4 teaspoon coriander
paprika, to taste
4 tablespoons parsley

1. Lay out the eggplant slices on a cutting board covered in paper towels and salt well. Let the eggplant sit for 30 minutes. Then lightly squeeze the eggplant slices of their moisture using another paper towel or two.
2. Preheat the oven to 350F.
3. In a tiny bowl, mix the olive oil, chili powder, turmeric, garam masala, and green chili.
4. Toss the eggplant in the oil and spice mixture and transfer to a baking dish.
5. Bake about 20 minutes, or till the edges of the eggplant get nice and brown. Turn or toss the slices halfway through cooking.
6. Meanwhile, mix the coriander and some paprika in the yogurt.
7. Once the eggplant is cooked let it cool for 7-10 minutes. Then toss the eggplant slices in the yogurt mixture.
8. You can serve this hot (my favorite) or cold. When dishing it up add an extra sprinkle of paprika and a sprinkle of parsley.

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