Monday, April 10, 2017

Root Galette

oldie but a goodie...
suitable for Passover...

2 Russet Potatoes, thinly sliced
2 Yams peeled, thinly sliced
2 Red Potatoes thinly sliced
Several Carrots, peeled and sliced
2 Onions, thinly sliced
1⁄2 C. Fresh Herbs, minced
Several Spicy Peppers and Sweet Peppers,
     cut into thin strips or rings
Salt to taste
Black Pepper
Olive Oil
Lemon Juice
Olives (Kosher for Passover), minced
Scallions, minced

Preheat oven to 400°. Fry the thinly sliced russet potatoes in olive oil
in a large skillet with some salt until lightly browned.
Lightly grease a 10” tart pan and line this with the fried potatoes to a
crust. Sprinkle with some of the herbs, salt and lemon juice to taste.
Layer the yam slices, carrots and red potatoes on top of the crust,
sprinkling each layer liberally with salt, pepper, herbs, mixed sliced
peppers and olive oil and also a bit of water.
Cover and bake in the preheated oven for 40 minutes, then uncover
and bake for another 15 minutes or until cooked.
Sprinkle each individual serving with minced olives and scallions.

Tuesday, March 28, 2017

Blonde Brunswick Stew

This turned out good, I did make it without tomatoes for someone,
so sharing that with you.
This made it blonde...
Has a dirty rice ball in the middle, just be sure to pay attention to
your liquid content as you cook it.
Increasing cooking times makes it better, mine took about 4 1/2
hours all together and was fantastic.
If you like you could refer to any fake meat you add as
"vegan road kill" although doesn't that make it Burgoo?

 2 C. dry lima beans or butter beans
8 C. water
2 C. broth
1 1/2 tsp. salt (more to taste)
black pepper to taste (add as needed)
2 diced carrots
1 sweet potato
1 red bell pepper
1 C. sliced okra
1 C. corn
1/2 C. chopped cabbage
1 diced onion
2-3 minced garlic cloves
2 tsp. minced oregano
2 Tbsp. minced Italian parsley plus some to garnish
2 Tbsp.flour and a little broth
1/2 C. chopped or crumbled veggie beef or sausage
 or mushrooms or use eggplant
several Tbsp. olive oil

Split and roast sweet potato and red bell pepper at 400 degrees for
30 minutes. Drizzle with a bit of olive oil.
Cool a bit and then chop up, set aside.
Bring lima beans to boil in 6 C. water, then cover and turn off heat.
Allow to sit for an hour. Bring to a simmer again, adding 2 C. more
Simmer for an hour, then add onions, carrots, garlic, herbs,
cabbage and a little olive oil. Simmer for half an hour.
Puree sweet potato and pepper with 2 C. broth and add to stew.
Simmer for an hour, adding more water if needed.
Toast flour in a dry pan and then whisk in some broth and oil to make
a thick nutty brown paste. Set aside.
Saute veggie sausage or whatever in a little oil with salt and pepper
til browned.
Continue simmering and add flour mixture, corn and okra. Simmer
for 20 minutes, then add salt and veg sausage and mash with a whisk.
Adjust seasonings to taste and cook for another 30 minutes.
Serve with a sprinkle of minced Italian parsley and a dirty rice ball.

To make an easy dirty rice in the pot add to your normal rice
2 Tbsp. tamari, 2 tsp. molasses, 2 tsp.paprika, 1/2 pepper,
1/2 C. chopped veggie bacon or sausage (or mushrooms),
1-2 Tbsp. olive oil, 1/2 C. minced onion, 2 minced garlic cloves and a
little chili sauce, powder or flake to taste. Tomato or tomato paste can
also be added, as can a bit of cumin or other spice mix.
When it's done just ice cream scoop balls out of the pot and into the
bowls of soup.

Monday, March 13, 2017

No Bake 5-Way Peanut/Peanut Butter Uncheezcake

This is the sort of thing I just spontaneously make when no one's around and I want to eat the whole thing...

1 C.Roasted, salted peanuts
1/2 C. coconut oil
1/4 C. sugar
1 C. powdered sugar
1/2 C. brown sugar
1 C. peanut butter
1 C. coconut cream (solid)
1/2 C. coconut milk
1 tsp.lemon juice
1/2 tsp. vanilla

Combine half of the coconut oil with 3/4 C. of the peanuts,
pinch of salt, bit of cinnamon and 2 Tbsp. of the sugar.
Grind into almost a paste and press into 4 circles on small
Mix 1/2 C. peanut butter, powdered sugar, 1/8 C. coconut oil,lemon
juice and 1/4 tsp. vanilla. Add salt to taste and a little of the
coconut milk if needed to make a fudge-like substance. Divide in 4
and place spread to cover on the 4 disks of crushed peanut crust.
Use more powdered sugar if needed.
Next mix coconut cream with 2 Tbsp. sugar and 3/8 C. of the peanut
butter and vanilla. The coconut cream should be very thick, that's
what you want.
Divide in 4 and place atop your 4 disks of peanut-buttery
deliciousness and chill.
Mix remaining peanuts with remaining sugar.
Blend powdered sugar with rest of coconut oil and remaining peanut
butter. Slowly add a little coconut milk to make a nice but still
pretty thick sauce.
When ready to serve, drizzle the little stacks with brown sugar-
peanut butter concoction and sprinkle with sugared peanuts.