Sara's Favorite Recipes
Here are some of my favorite recipes (this section will never be complete). These are mainly vegetarian, and some are for large crowds or food service use. I am obsessed with whole-grain foods, gluten-free baked goods that are healthy AND don't taste like cardboard, fermented grains, and sourdough bread. E-mail me if you are trying to find a recipe, and if I have one that measures up, I'll post it.
Makes enough pancakes for four people, with a few left over.
This recipe has two parts, and starts 12-24 hours before you make the pancakes. Combine the following ingredients in a large glass bowl:
3 cups light or dark buckwheat flour
2 1/2 cups warm water (110f)
1 tbsp active dry yeast (about half a package)
1 tbsp sugar
1 tsp salt
+++OR+++
1 3/4 cups light or dark buckwheat flour
1 1/4 cups water
2 cups boosted brown rice starter
1 tsp salt
Stir this well, and put it in a warm place to ferment overnight.
With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour.
----Can do all brown rice, but see below for other options.
-----100g. each of quinoa and rice plus 25g. millet, makes a rye-like (slightly bitter) taste that holds together well.
Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
Mix all ingredients except the vinegar in a soup pot and cook until the lentils are very soft, about one hour. Stir in vinegar at the end and serve
This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.
1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes
1 potato
2 carrots
28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves
1/2-1 cup cooked grain, or a handful of uncooked rice or wheat pasta
1 head kale, stemmed, finely chopped
2 sliced onions
~3 cups vinegar (balsamic and cider)
salt and pepper and sugar (soak onions in vinegar with s&p)
30 med-large carrots, shredded
1 bunch parsley, minced
10 apples, sliced
4 long pans
½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)
Add 4 diced (unpeeled) butternut squash
~4 cups water
Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.
Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.
Cook 12 pounds pasta (wheat or rice) in salted boiling water until it's barely cooked and still needs another couple of minutes.
Remaining ingredients:
2-3 sticks of butter
(adapted from Cook's Country)
Serves 6-8/Makes 13x18 sheet pan pie
1/2 cup extra-virgin olive oil, divided
1 3/4 cup hot water (110f)
1Tbsp sugar
4.5 cups all-purpose flour
½ cup whole wheat flour
2 envelopes or 4 1/2 tsp instant or rapid-rise yeast
2 tsp salt
Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn off oven. Grease large bowl. Evenly coat 18- by 13-inch rimmed baking sheet with 1/4 cup oil.
This "recipe" is infinitely variable, and has no rules. Experiment!
--Approximately 3 cups of cooked rice or other grain, or potatoes
--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes
--1 dozen eggs
Ingredients:
--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)
--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)
--herb-type greens, if you want (parsley, cilantro, basil)--these can
make for tasty salads, but they're so delicate that sometimes the salad
will keep poorly
Adapted from "A Year in a Vegetarian Kitchen," a fantastic cookbook by Jack Bishop.
2 tbsp. olive oil
1 cinnamon stick, about 4 inches long
1 bay leaf
10 whole black peppercorns
1/2 tsp. coriander seeds
1 medium onion, minced
3 medium garlic cloevs, minced
1 tbsp. minced ginger root
1 tsp. ground cumin
1 tsp. ground turmeric
1 14.5-ounce can diced tomatoes (or equivalent fresh or frozen)
3 15-oz cans chickpeas, rinsed and drained (or about 4-5 cups cooked chickpeas)
~1 cup water (or chickpea cooking liquid)
Salt
2 tbsp. fresh cilantro leaves for garnish (optional)
(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)
10x this recipe is good for a 30-person meal, with a grain and vegetable. Bake tofu with sauce uncovered in two long pans at 400f convection, stirring frequently.
1 1/2 pounds extra-firm tofu, drained
5 tbsp. soy sauce
3 tbsp extra-virgin olive oil
3 tbsp. maple syrup
3 garlic cloves, sliced
1 tsp. crushed red pepper flakes
Wrap tofu in a clean kitchen towel and press gently but firmly to extract excess water. Cut the tofu into 8 slices.
In a large saute pan, arrange the tofu in a single layer.
excerpted and adapted from an article by Sharon Kane
http://www.siteground217.com/~westonap/food-features/1668-gluten-free-so...
*A few definitions:*
STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.
PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).
BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.
Makes three cakes; cut each 5x8, to produce 40 pieces per cake.
If you use only 1/6 of the amount of ingredients listed, you will have enough cake batter and frosting for a 9x13" sheet cake, OR two 9-inch cake layers (you'll need about 1/5 of the amount of frosting in order to have enough for a layer cake). Bake for slightly less time for a smaller cake.
Adapted from recipes by Smittenkitchen.com and Cooks Illustrated
All ingredients should be room temperature.
24 ¾ cups (6 lbs 3 oz) cake flour
4 T. baking powder
3 T baking soda
2 T salt
3 lbs (12 sticks) butter, softened
Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.
If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.
10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt
~8 cups water
2 1/4 cups Canola/vegetable oil
1 cup + 2 Tbs. White vinegar
6 Tbs. Vanilla extract
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Mix well, pour into a buttered 9x13" or so baking pan. Bake at 350f for about an hour, until golden brown and just set (160f when you insert an instant-read thermometer into the center). Eat for breakfast, lunch, dinner, or snacks!!
Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt
Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)
Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.
Stir zucchini into flour mixture, which should make a runny batter.
Serves 2-3 hungry eaters.
4 large russet potatoes (nearly 2 pounds)
1 small onion, finely minced or grated
2 large eggs
3 tbsp. white flour or arrowroot flour
2 tsp. salt
Freshly ground pepper
Olive oil, for frying
Applesauce, for serving
Shred potatoes using the large holes of a box grater into a large bowl of cold water.
Using a slotted spoon or your hands, transfer potatoes--reserving liquid--to another large bowl lined with a clean kitchen towel; vigorously squeeze water out of potatoes.
Adapted from a recipe at http://www.chow.com/recipes/11286 (check this out if you don't want to make my version, which requires sourdough starter)
This is really moist, tasty, tender, non-crumbly, and crispy on the bottom!
INGREDIENTS
* 1.5 c. masa harina
* 2 tsp. baking powder
* 3/4 tsp. salt
* 2/3 c. boosted brown rice starter (http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter)
* 2 eggs
* 1 scant T honey
* 1 c (or a little bit more) hemp milk or other milk
* 4 Tbsp. olive oil, or softened butter
INSTRUCTIONS
...adapted by Sarabeth
Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water
Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 Tbsp. Butter or Earth Balance non-dairy spread
Makes about 4 dozen cookies
From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."
3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
Preheat the oven to 350f. Lightly oil 2 baking sheets, or line with parchment paper.
This is the best granola ever. Thanks, Sue Cassels!
1 1/2 cups rolled oats (not instant)
1/2 cup whole wheat pastry flour (or oat flour)
1/2 cup nuts, chopped
1/3 cup maple syrup (or 1/6 cup maple syrup blended with 1/6 cup dates)
1/3 cup canola oil
1 tsp. vanilla
1 tsp. cinnamon
1 pinch of salt
1 cup raisins
I think this recipe was first made popular by Annemarie Colbin, and has existed in many variations in and out of the macrobiotic community ever since.
1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (can use arrowroot instead, I think, or brown rice, but would be crumbly)
¼-1/2 tsp. cinnamon
½ c. maple syrup (or ¼ c. syrup + ~5 tbsp. applesauce)
½ c. canola or other vegetable oil
2-4 oz. raspberry jam or puree (or other flavor)
Preheat oven to 350f.
...(With Chocolate Chips, if you like)
Adapted from "Naturally Delicious Desserts"
¾ cup canola oil
¾ cup maple syrup
¼ cup water
1 tbsp. nut butter (I used almond)
1 tsp. vanilla extract
¾ cup whole wheat pastry flour
2 tbsp. nutritional yeast flakes
1 tsp. ground cinnamon
2 ¾ cups rolled oats
½ cup raisins (see note)
½ cup chopped pecans
2/3-1 cup chocolate chips
From "May All Be Fed" by John Robbins
Makes 4 servings
These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.
4 Bosc pears, peeled
2 1/2 cups apple or pear juice
1 tsp. whole cloves
1/4 tsp. grated nutmeg
1 tbsp. grated fresh ginger
1 cinnamon stick
1 tbsp. arrowroot powder (maybe more)
2 cups fresh or frozen raspberries
Cut a thin slice from the bottom of each pear to make them stand upright.
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.
4 bell peppers chopped fine, 8 oz. frozen corn, and a head of garlic, pressed, sauteed over high heat in olive oil for a few minutes, stirring constantly till done.
“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast
12 oz. whole wheat (or rice) penne, rigatoni, or fusilli
2 tbsp. extra-virgin olive oil
1 cup diced red onion
4 garlic cloves, thinly sliced
7 fresh sage leaves, chopped
2 large portobello mushrooms, stems removed, caps sliced into 1-inch pieces
1 tsp. hot paprika
½ cup dry red wine
1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.
Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.
When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).
Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar
10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill
Sauté onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat.
So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas and barley. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.
Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.
6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional