Wednesday, October 15, 2014

Onion Rye Pretzels and Vegan Fondue for Oktoberfest, October and pretty much anytime!

Yes I am well aware that Oktoberfest parties oft happen in September or early in October so don't bother pointing it out (thanks Sideshow Bob!).

I like a pretzel with a little pizzazz so here is the delicious
ONION RYE PRETZEL
which I am currently eating all six of right now personally.



you will need:
2 C. flour (+ some for rolling)
1 C. rye flour
2 Tbsp. potato or corn starch
1 envelope dry active yeast
2 Tbsp. olive oil
 2 tsp. brown sugar or molasses
1/2 C. chopped onion
1 tsp. onion powder
1/4 to 1/2 tsp. salt (depends on your tastes, keep in mind you will be salting them)
1 1/4 C. warm water
optional: sprinkling of caraway seeds

and also
oil for brushing (or margarine or coconut oil)
salt for sprinkling (coarse is popular)
3 C. water
2 Tbsp. baking soda

Mix yeast, brown sugar, 2 Tbsp. oil and warm water and allow the yeast to activate, about 10 minutes. Add the flours, starch, onion, salt and onion powder. You can add caraway seeds if you like. Incorporate to make a workable dough, add more flour if necessary, and knead for a little under 10 minutes. Divide the dough into six equal parts and lightly grease them. Let them rise in a warm place for about an hour.
When about ready, boil 3 C. water and baking soda in a saucepan.
Grease a big baking sheet (might want to use parchment or a cooky pad, to keep the buggers from sticking) and preheat oven to 450 degrees.
Turn off the boiling water. Roll out the 6 dough balls into 6 ropes of 24" length on a floured board. Form into fabulous pretzel shapes of your choosing.
Soak each for about 30 seconds on both sides in the soda water (will probably need to do them one or two at a time). Shake a little water off gently if you can, place on baking sheet (you will probably need to re-pretzelfy the shape after abusing them so), brush with oil and sprinkle with salt. Bake for about 10 minutes or until browned and delicious and serve hot/warm with the fondue.

For the fondue:

1 C. chopped potato
1/2 C. sauerkraut
1/4 C. cooked white beans
2 or 3 smashed garlic cloves
1/4 C. oil
salt to taste (a lot)
2 Tbsp. cider vinegar
2 Tbsp. nutritional yeast (optional)
1 tsp. turnmeric
1/4 C. onion
wine (not sweet white) or beer (golden, brown or white and not overly hoppy or sour although a rye might actually be splendid with the pretzel) as needed
a little mustard won't kill ya

Begin by boiling the potato with water to cover. Cook until soft, mix with the other ingredients and puree until smooth, adding a little beer/wine at a time until it reaches a nice consistency. Season to taste and heat over low/med-low heat, adding liquid if need be, until mildly bubbling.
Usually there is a bit of potato water in there with the boiled potato and I use that in the initial puree, I also throw the onion and garlic in the pot toward the end of the boil, and I usually use more garlic than I tell you to because I really really love it. The starch in the potato and the beans will give it an interesting slightly stringy melty texture and  the sauerkraut and wine make it taste like something somewhere actually fermented. Bon apetit
You can add a little flour if you want but it really is not necessary.

Wednesday, October 8, 2014

Vegan UnTuna Most Delicious

This has floated my boat of late...

1 C. artichoke hearts
1/2 C. walnut pieces
2 Tbsp. seaweed (the fishier the better)
2  Tbsp. chopped onion
1 peeled, crushed garlic clove
dash lemon juice
2 tsp. olive oil
sea salt and cider vinegar to taste
a little broth if needed for texture

Food process until a nice texture. Adjust seasonings to taste.

Sunday, September 21, 2014

A fun and dramatic looking recipe!

A few months back I did a dinner party where the dishes
followed a theme of interpreting the music and persona
of various classical composers. The Mussorgsky dish was neat
looking and is cheerful for a fall and winter meal, so here's
the recipe. Dramatic, dark and colorful and not a little Russian.
Photo by Margarat Nee, who also hosted the event.


MUSSORGSKY

components:
Beet Stew-
4 C. mushroom broth
2 C. diced beets
1/4 C. red onion, sliced
1 diced potato
2 minced garlic cloves
1/2 C. chopped cabbage
salt to taste
cumin and caraway seed as you like
a pinch or two of dill
1 Tbsp. cider vinegar
(a little red wine wouldn't kill it either)

Cook all of this for about 30 minutes or until all veg are cooked and it is thickened.

Black Rice-
Cook black rice to make 1 C., add salt to taste, mix with a handful of toasted
chopped walnuts

Sour Kreem-
blend 1/2 C. cashews with 3 Tbsp. lemon juice, salt to taste, 1 tsp. mustard,
2 Tbsp. favorite oil and slowly add a little bit of favorite vegan milk until
smooth and creamy (probably only a couple of tablespoons)

Dumpling-
rice or tapioca wrappers
thinly sliced cooked white potato
thinly sliced oyster mushroom
julienne red, yellow, orange bell pepper
salt and white pepper to taste
- wet a wrapper with cold water (completely, then shake off any water on it)
Lay it on a flat surface and strew the center with pepper strips, then place potato
and mushroom on top and salt lightly. Fold the edges over to make a square pocket.
The idea is the colours will be visible thru the flat, unseamed side.
Repeat until you have enough dumplings, you only need one per bowl.

To serve, place beet soup in shallow white bowls. Add a scoop of black rice, a dollop
of the sour kreem, and a dumpling- artistically.
Sprinkle with scallions or other garnish as desired.