Vegan Gingerbread

Ninja Ginga' Bread from The Urban Vegan 1/4 cup coconut oil (I used canola) 1/3 cup unsweetened applesauce 1/2 cup brown sugar, packed 1/4 cup dark corn syrup 1/2 cup blackstrap molasses 1/2 tsp balsamic vinegar 1 tsp vanilla extract 1 tsp rum extract (optional) - I used Captain Morgan spiced rum Few drops orange oil (I used some orange zest) 1 1/2 cups spelt flour (I used All-Purpose flour) 1/4 cup teff flour (I used AP flour) 2 heaping tablespoons soy flour (I used AP flour) 2 tablespoons Dutch cocoa powder (Hershey's brand not processed with nuts) 2 tsp espresso powder (did not add to Melissa's) 1 tablespoon baking powder 1 tablespoon powdered ginger 1 tsp cinnamon 1/4 tsp cloves 1/4 tsp salt Confectioners' sugar for dusting. 1 Preheat oven to 350 degrees F. Grease a 9 x 9-inch baking pan. 2. In a large bowl, with electric mixer, cream together oil, applesauce, brown sugar, corn syrup, molasses, vinegar, extracts, and orange oil until smooth. (Depending on the temperature, the coconut oil may not totally dissolve. This is normal.) 3. In another large bowl, sift together the dry ingredients. Slowly add the dry ingredients to the wet, about a cup at a time, mixing each time until smooth. Pour the batter into the pan and bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. 4. When cool, dust with confectioners' sugar.

Polenta

6 cups water 3 T. oil (I used olive oil) 1 1/5 tsp salt (can use less) 2 cups polenta (use Bob's red mill) 1/4 tsp ground black pepper Simmer together for about 30 minutes, stirring frequently, until thick. Pour into oiled 9x13 pan. Cut into squares after it cools. (If you serve immediately, you might not need to cook to thicken so long - just make sure the grains are soft.)

Gratin Dauphinois

Serves 8
 2 ½ lbs boiling potatoes, such as yukon gold
3 ½ cups half-and-half
2 large garlic cloves, minced
1 tsp salt ¼ teaspoon freshly grated nutmeg
¾ cup coarsely grated gruyere

Put a rack in the middle of oven and preheat oven to 400 degrees F. Generously butter a 2 ½- to 3-quart gratin dish or other shallow baking dish. Peel potatoes. Cut crosswise into 1/16-inch-thick slices with slicer and transfer to a 4-quart heavy saucepan. Add half-and-half, garlic, salt, and pepper and bring just to a boil over moderate heat. Pour potato mixture into buttered dish, distributing potatoes evenly. Sprinkle nutmeg and cheese evenly over top. Bake until potatoes are tender and top is golden brown, 35 to 45 minutes. Let stand for 15 minutes before serving. The gratin can be made up to 1 day ahead. Cool completely, then refrigerate, covered. Bring to room temperature before reheating, covered, in a 350 degree oven.

Honey-Glazed Spago Corn Bread

from Sherry Yard -
Makes one 9x13 inch pan

1 cup yellow cornmeal
1 cup all-purpose flour
¼ cup cake flour
1 cup sugar
2 tablespoons baking powder (yes, tablespoons)
1 ½ teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
½ cup buttermilk

 For the glaze 3 ounces (3/4 stick) unsalted butter
¼ cup honey
1/3 cup water

 Place a rack in the middle of the oven and preheat the oven to 350*F. Line a 9x13-inch baking pan with aluminum foil and spray the foil with pan spray. (I have tried this in a pyrex dish without the foil and it was fine. Might be easier to slice if you can use the foil?) Sift together the cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside. In a medium bowl, whisk together the eggs. Melt the butter and immediately whisk into the eggs in a slow stream. Whisk in the oil, milk, and buttermilk. Whisk in the dry ingredients just until combined. Scrape the batter into the pan and bake for 30 minutes. Rotate the pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean. (Note – this only took about 30 minutes to fully bake in a pyrex dish.)

MAKE THE GLAZE: While the corn bread is baking, melt the butter in a medium saucepan. Add the honey and water and whisk until blended. When the cornbread is done, remove from the oven and poke holes all over the bread, about ½-inch apart, with a toothpick. Brush with the glaze and allow to cool.

Mixed Nut Roast with Cranberry Sauce

Serves 4
 2 Tablespoons butter, plus extra for greasing
2 garlic cloves, chopped
1 large onion, chopped
1/3 cup pine nuts, toasted
½ cup hazelnuts, toasted
½ cup walnuts
½ cup cashew nuts
2 cups fresh whole wheat breadcrumbs
1 egg, lightly beaten
2 Tablespoons chopped fresh thyme (I used less)
Generous 1 cup vegetable stock (I used 1 cup)
Salt and pepper Fresh thyme sprigs, for garnishing

 Cranberry Sauce 1 cup fresh cranberries
½ cup superfine sugar (I used granulated)
1 ¼ cup red wine
1 cinnamon stick (I forgot to put this in!)

 1. Preheat the oven to 350 degrees F. Grease a loaf pan with butter and line it with parchment paper. Melt the remaining butter in a saucepan over medium heat. Add the garlic and onion and cook, stirring, for 5 minutes, until softened. Remove from the heat. Grind all of the nuts, then stir them into the saucepan. Add the breadcrumbs, egg, thyme, and stock and season to taste.

2. Spoon the mixture into the loaf pan and level the surface. Cook in the preheated oven for 30 minutes, until cooked through and golden. The loaf is cooked when a skewer inserted into the center comes out clean.

3. Halfway through the cooking time, make the sauce. Put all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer gently, stirring occasionally, for 15 minutes. To serve, remove the sauce from the heat and discard the cinnamon stick. Remove the nut roast from the oven and turn out onto a warmed serving dish. Garnish with thyme sprigs and serve with the sauce.

Spicy Moroccan Carrot Salad

From Plenty, by Yotam Ottolenghi
 Serves 4
2 lbs carrots
1/3 cup olive oil, plus extra to finish
1 tsp sugar
3 cloves garlic, crushed
2 medium green chiles, finely chopped (I used one jalapeno with the seeds)
1 scallion, finely chopped
1/8 tsp ground cloves
¼ tsp ground ginger
½ tsp ground coriander
¾ tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 T white wine vinegar
1 T chopped preserved lemon (I used zest of 1 lemon)
Salt (important to use some salt)
2 ½ cups cilantro leaves, chopped (I used about 1/4 cup cilantro leaves)
½ cup Greek yogurt, chilled (I left this out too)

Peel the carrots and cut them, depending on their size, into cylinders or semicircles ½ inch thick; all the pieces should end up roughly the same size. Place in a large saucepan and cover with salted water. Bring to the boil, then turn down the heat and simmer for about 10 minutes or until tender but still crunchy. (Takes less than 10 minutes to get soft, I’ve noticed!) Drain in a colander and leave to dry out. Heat the oil in a large pan and sauté the onion for 12 minutes on a medium heat until soft and slightly brown. Add the cooked carrots to the onion, followed by all the remaining ingredients, apart from the cilantro and yogurt. Remove from the heat. Season liberally with salt, stir well and leave to cool. Before serving, stir in the cilantro, taste and adjust the seasoning if necessary. Serve in individual bowls with a dollop of yogurt, a drizzle of oil and garnished with extra cilantro. Can be served warm or cold.

Dairy Free and Egg Free Cornbread

The full recipe can be found at http://smarttereachday.com/?p=1743.
 I used vegetable oil instead of palm shortening or coconut oil; and whole wheat flour instead of rice flour.

Gingered Chickpeas in a garlicky tomato sauce

I've wanted to do this recipe for a while and don't know what I was waiting for - it was really yummy!

The recipe is here.

Ingredients

• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 cloves garlic, finely chopped
• 2 tbsp minced fresh ginger
• 2 tsp ground coriander
• 1 tsp coriander seeds
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tsp balsamic vinegar
• 2 cups coarsely chopped tomatoes, canned or fresh
• 2 cans (15 oz each) chickpeas, rinsed & drained, or 2 cups dried chickpeas, cooked & drained
• 2 cups (packed) fresh spinach leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onions and cook, stirring, until the onions begin to brown.
2. Add garlic cloves, ginger, ground coriander, coriander seeds, salt, and pepper. Cook, stirring, for 1 minute.
3. Add balsamic vinegar and tomatoes. Bring the mixture to a boil.
4. Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
5. Cover the crockpot and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
6. Just before serving, stir in spinach. You could use any leafy green that appeals to you, such as Swiss chard or kale.
7. Serve as a side dish or over rice as an entrée.

Vegetable Paella

Serves 8 generously

1 cup olive oil

2 leeks – white part only, sliced and rinsed

4 onions chopped

4 cloves garlic, chopped

4 small tomatoes, seeded and chopped

1 can artichoke hearts, rinsed and cut in half (or quarters)

4 red peppers, chopped

1 16 oz bag of frozen cauliflower, rinsed under hot water

1 cup frozen peas, rinsed under hot water

5 cups veggie stock

salt and pepper

4 teaspoons cilantro

2 ½  cups white rice

In a large pot, heat oil over low heat.  Add half the leeks, onions, garlic, and tomatoes.  Cook for two minutes.  Add artichoke hearts, bell peppers, cauliflower, and peas.  Add half of the stock and cook on low heat for 10 minutes.  Season to taste.  Add the remainder of the leeks, onions, tomatoes, garlic, and all the cilantro, rice, and the rest of the stock. Stir well.  Cook for another 20 minutes or so until the rice is cooked.  Add more stock if needed. 

Note: I’ve tried this with brown rice.  It takes forever to cook and it tastes bland.

If frozen, defrost overnight in the fridge.  Sprinkle with water and microwave until heated through. 

Vegetarian Sloppy Joes

This is a Rachel Ray Recipe, found at http://www.foodnetwork.com/recipes/rachael-ray/sloppy-veg-head-joe-recipe/index.html and below.

1 tablespoon canola or vegetable oil
2 jalapeno peppers, seeded and finely chopped
1 red, green, or yellow bell pepper, seeded and chopped
1 red onion, chopped
2 large garlic cloves, chopped
1 (21-ounce) can black beans,drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
Salt and pepper
1 (15-ounce) can diced fireroasted or chunky-style crushed tomatoes
1 rounded tablespoon brown sugar
1 tablespoon Worcestershire sauce (see Note) or vinegar, any kind
1 lime
4 crusty rolls, split and lightly toasted
2 large dill pickles, chopped
A handful of fresh cilantro leaves, chopped

Heat the oil in a skillet over medium-high heat. To the hot oil, add the jalapenos, bell peppers, onions, and garlic and cook until tender, 7 to 8 minutes. Fold in the black beans, cumin, and coriander and season to taste with salt and pepper. Stir in the tomatoes, brown sugar, and Worcestershire or vinegar and simmer the mixture for a few minutes to combine the flavors. Squeeze the lime juice into the pan and stir. Serve the joe mixture on buns with chopped pickles and cilantro to top.

Corn Cookies

Cristina Tosi's Corn Cookies
Makes 13 to 15 cookies

 Note from The Kitchen: The chefs at Milk Bar maked freeze-dried corn powder by grinding freeze-dried corn. You can find freeze-dried corn at Whole Foods, Amazon.com, or JustTomatoes.com. Store leftover powder in an airtight container so it won't absorb moisture.

225 g butter, at room temperature OR 16 tablespoons (2 sticks)
300 g sugar OR 1 1/2 cups 1 egg
225 g flour OR 1 1/3 cups
45 g corn flour OR 1/4 cup
65 g freeze-dried corn powder OR 2/3 cup 3 g baking powder OR 3/4 teaspoon
1.5 g baking soda OR 1/4 teaspoon
6 g kosher salt OR 1 1/2 teaspoons

1. Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature-- they will not bake properly.
 4. Heat the oven to 350°F.
 5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
 6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

March CC Club

Blueberry French Toast and Egg Cups - Directions above
Spinach Leek and Potato Soup with Mustard Cheddar Crackers - thaw and reheat
Heavenly Thai Fried Rice and Thai Pumpkin Soup - reheat soup and add spinach and cilantro - gently reheat rice and add the onions and cilantro

Blueberry French Toast Casserole & Egg Cups

This is a repeat meal, originally prepared by Amy W.  The links to the recipes are below.


http://www.food.com/recipe/freezer-blueberry-french-toast-casserole-230208
Defrost overnight, bake covered for 15-30 minutes at 350 degrees.  Bake 25 minutes uncovered until center is firm,
 

I used an entire loaf of french bed, more than 10 slices and I added also added fresh lemon juice  to the blueberry sauce.

http://www.kalynskitchen.com/2006/10/egg-muffins-revisited-again.html
Fully cooked, just thaw & reheat!

Sweet Potato and Black Bean Enchiladas

Recipe from  http://www.acouplecooks.com/2012/10/sweet-potato-and-black-bean-green-enchiladas/

• 2 medium to large sweet potatoes (3 cups diced)
• 15 oz. can black beans
• 8 ounces canned diced green chilies (about 1 cup)
• 1 medium red onion
• ½ tablespoon cumin
• 1 tablespoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• Fresh ground pepper
• ~2 cups salsa verde
• 6 to 8 oz. Colby jack cheese, shredded
• corn tortillas
• Sour cream
• Fresh cilantro, to garnish

What To Do

1. Preheat the oven to 350°F.
2. Cook the sweet potato: Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
3. Prepare the filling: Finely chop the red onion. Drain and rinse the black beans. (If using cilantro to garnish, you could chop it at this time as well.)
4. Assemble the filling: In a large bowl, combine the cooked sweet potato, black beans, red onion, green chilies, ½ tablespoon cumin, 1 tablespoon chili powder, ½ teaspoon garlic powder, ¼ to ½ teaspoon kosher salt, and fresh ground pepper. Mix to combine.
5. Assemble the enchiladas: Warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side. In a large baking dish, spread ¾ to 1 cup of the salsa verde. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa verde (about ½ cup or so) and the remaining cheese.
6. Place in the oven and bake for 20 minutes, until the cheese is melted.
7. Serve, garnished with sour cream (mixed with a tiny bit of water to loosen it) and chopped cilantro.

Creamy Polenta

3 cups milk
1 cup corn meal
handful of romano cheese
1 tsp of salt

Heat milk and salt until steaming. Slowly stir in the corn meal stirring well. Once fully incorporated turn up the heat, and while stirring constantly, cook until thick. Add cheese, mix and the pour in to what ever container you are using.

Jan VCC

Andrea - Black Bean Quesadillas (directions included)
Elizabeth - Pot Pie - defrost first, then bake as directed
Michele - Polenta Pizza - bake at 350' until bubbly