This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.
1/2-3/4 lb. whole wheat pasta
2 tbsp. canola, safflower, or olive oil
1 lb. firm or extra firm tofu (not silken), drained well
Salt, pepper, hot pepper, and garlic powder to taste
1 bunch kale, center stalks removed and leaves torn into bite-size pieces
1 jar of your favorite tomato sauce
Parmesan cheese, optional
From our dear neighbor in Boston, comes a delicious dip:
8 oz. feta cheese, crumbled
12 oz. cream cheese, cut up into chunks
½ c. mayonaise
1 med. garlic clove, mashed/minced
¼ tsp. salt
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. dried thyme
¼ tsp. dried marjoram
Blend all ingredients in food processor until smooth.
From “EatingWell Magazine”
2 tsp. canola oil
1 small onion, finely chopped
¾ cup sodium-free ketchup
½ c. Southern Comfort liqueur or apple juice
¼ cup maple syrup
¾ cup cider vinegar
1 tbsp. Worcestershire sauce or reduced-sodium soy sauce
1 ½ tsp. hot sauce, such as Tabasco
5 cloves garlic, minced
Salt, to taste
From Barefoot Contessa, I think.
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsp good olive oil
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste
Preheat the oven to 400f degrees.
1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)
3/4 cup maple syrup
1/2 cup oil
3 eggs
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots
1. Preheat oven to 350f.
2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.
2 1/2 cups all-purpose white flour
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 cup sugar
1 large egg
1 cup dark unsulphured molasses
1 cup hot (not boiling) water
Adjust the oven rack to the middle position. Oil an 8x8-inch pan. Preheat the oven to 350f for a metal pan or 325f if using an ovenproof glass pan.
Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.
2 loaves
Adapted from NY Times Article 11/8/06
1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed
1 1/2 cups crispy pumpkin seeds (pepitas that have been soaked, and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 300f, and line a baking sheet with parchment.
Place pumpkin seeds in food processor and process to a fine meal.
1 1/2 cups crispy almonds (almonds that have been soaked and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
grated rind of 1 lemon
1 tsp. vanilla extract
1 tsp. almond extract
about 24 crispy almonds, for the top
Preheat oven to 300f, and line a baking sheet with parchment.
Place almonds in food processor and process to a fine meal.
Makes enough flatbreads for four people, with a few left over.
This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:
10-11 tbsp. brown rice flour
1 cup boosted brown rice starter
200 g. (1 1/4 cups) light buckwheat flour
1 cup plus 2 tbsp. water (maybe 3/4 cup if using eggs)
2 tbsp. flax meal (omit if using eggs) OR 2 eggs
1 c. maple syrup
1 tbsp. vanilla
1/2 cup oil (olive works, canola is milder)
1/2 tsp. salt
1/4 c. arrowroot
1 1/2 tbsp. baking powder
excerpted and adapted from an article by Sharon Kane
*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.
FRESHLY MADE STARTER: A new starter made without any previously fermented starter.
Combine and let sit 24 hours:
1 cup teff flour
1 1/2 cups boosted brown rice starter
Add:
1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)
I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?
Adapted from http://you-name-it-free.blogspot.com/2009/01/tender-elstar-apple-cake.h…
(Timeframe: 3-4 days.)
9x13” cake
Ingredients (always have all ingredients at room temperature to assist yeast development):
* 1/2 cup corn flour or cornmeal
* 2-3 cups water kefir, milk kefir, or yogurt, divided
* 1 1/2 cups polenta
* ½ cup brown rice flour
* ¼ cup sugar
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.
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+++
24 hours before baking, mix together:
180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt
Next day, add:
1-2 tbsp. sweetener
½ cup olive oil
Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.
mix together:
180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt
Add:
4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil
Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.
To Make Cereal
The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.
On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.
Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.
The following is excerpted from http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-ric… , by Stephan Guyanet
Soaking Brown Rice