Saturday, April 30, 2016

Day 120 Onion Focaccia

Onion Focaccia

2 1/2 Teaspoons Yeast (1 Package)
1 Cup Warm Water
1 Teaspoon Salt
3 Tablespoons Olive Oil
Pinch Sugar
2 1/2 Cups Wheat Flour, mix of white and whole wheat
1 Cup Onions, thinly sliced
Olive Oil, Salt, and Pepper

1.  Dissolve the yeast in warm water with the salt, olive oil, and sugar in a stand mixer with a dough hook attached.  Add the flour, 1/2 cup at a time with the motor running.  Mix (knead) until the dough forms a ball.  Place the dough in a oiled bowl and cover with plastic wrap.  Put in a warm place and let rise for 40 minutes.

2.  Toss the onions with olive oil, salt and pepper.
Rolled Dough

3. After the dough has risen, turn it onto the counter and shape it with a rolling pin into a square or rectangle about a 1/2 thick.  Place on parchment paper on a pizza peel.   Spread the onions over the top and press lightly into the dough.  Let the dough rise for 1 hour.
Ready to rise

4.  While the dough is rising, preheat the oven to 450 F, with a pizza stone in the oven.

5.  After the dough has risen, slide onto the pizza stone.  Bake for 30 minutes or until browned.  Spray the oven and bread with a fine mist of water two or three times during the baking.  Serve hot from the oven.
Risen and ready to bake

Goes well with Indian Chickpea Stew

Pairs well with Anthologia Falerno del Massico

Soundtrack Royal Thunder - Crooked Doors

Day 119 Dill Pesto

Dill Pesto

This has a stronger, more herbal taste than traditional pesto.

1 Bunch Dill
1 Cup Cilantro
1/4 Pine nuts
3 Cloves Garlic
Juice of 1 Lemon
1 Teaspoon Salt
1/4 Cup Nutritional Yeast
1/2 Cup Olive Oil

Place all ingredients except olive oil in a good processor.  Process till well blended.  While the machine is running, add the olive oil.  Pesto should be thick and creamy.

Goes well with pasta.

Soundtrack Enter Shikari - Take to the Skies

Thursday, April 28, 2016

Day 118 Greek Tofu Scramble

Greek Tofu Scramble

1/4 Cup Fresh Spinach
7 Ounces Firm Tofu, crumbled
1/2 Cup Vegan Feta, crumbled
4 Black Olives, sliced
2 Tablespoons Dill, chopped
1/2 Teaspoon Turmeric
Salt and Pepper to taste
2 Tablespoons Olive Oil
Insert herbs in a vase to keep fresh 

1.  Saute spinach in olive oil.  Add tofu and olive.  Cook for a few minutes.

2.  Add the dill, turmeric, salt and pepper.  Cook until the tofu is fully yellow.  Add the feta and turn off the heat.

Goes well with strawberries

Soundtrack Asking Alexandria - The Black

Day 117 Sweet and Sour Tofu

Sweet and Sour Tofu

2 Cups Pineapple, cut into chunks
1/4 Cup Fruit Juice
3 Tablespoons White Wine Vinegar
3 Tablespoons Ketchup
2 Tablespoons Soy Sauce
1 Tablespoon Brown Sugar
14 Ounce Package Extra Firm Tofu, diced
2 Teaspoons Potato Starch
2 Tablespoons Avocado Oil
2 Tablespoons Garlic, minced
1 Tablespoon Ginger, minced
Green and Red Bell Peppers, chopped
Use a low sugar ketchup

1.  Combine juice, vinegar, ketchup, soy sauce and sugar in a medium bowl until smooth.  Add tofu and toss.  Marinate 5 to 30 minutes.
Marinating tofu

2.  Heat oil in large skillet over high heat.  Add the tofu, reserving the juices for later.  Cook for 7 to 9 minutes.

3.  Add the garlic and ginger; cook for 1 minutes.  Add the peppers and pineapple.  Saute for 5 minutes.

4.  Meanwhile, add the potato starch to the reserved marinade and mix well.  Add to the sauteed tofu mixture.  Cook until sauce is thick.

Goes well with brown rice

Soundtrack Burn August Red - Found in Far Away Places

Tuesday, April 26, 2016

Day 116 Sauteed Vegetable Sandwich

Sauteed Vegetable Sandwich

1 Ciabatta Roll
Lemon Cashew Aoili (Day 104)
1 Tablespoon Olive Oil
1 Carrot, peeled and slice long wise
1/2 Onion, sliced
2 Sweet Peppers, sliced
1 Stalk Celery, sliced
1 Small Russet Potato, peeled and cooked.
Salt  and Pepper to taste

1. Cut roll in half.  Spread one half with hummus. Spread the other with aoili.  Slice potato and lay on bread.

2.  Place oil in large skillet.  Heat to medium high; add vegetables  except potato.  Saute until soft.  Season with salt and pepper.  Pile onto the bread.

Goes well with pasta salad.

Soundtrack Pennywise - Unknown Road

Monday, April 25, 2016

Day 115 Indian Vegetable Stew

Indian Vegetable Stew

1 Tablespoon Olive Oil
3 Large Onions, coarsely chopped
4 Cloves Garlic, minced
1 Teaspoon Cumin Seed
1 Teaspoon Ground Cumin
1 Teaspoon Black Mustard Seeds
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Cayenne Pepper
1 Pound New Potatoes, quartered or sliced
1 1/2 Cups Water
1 Cup Red Wine
1/2 Teaspoon Salt
19 Ounces Chickpeas, cooked
14 Ounce Can Crushed Tomatoes
4 Carrots, sliced
3/4 Cup Fresh Cilantro, chopped
6 Ounces Plain Yogurt
Stew Ingredients

1. Heat oil in large Dutch oven over medium heat.  Add onions and cook, stirring often, until fragrant and brown.  Add garlic and cook 1 minute.  Add cumin, mustard seed, cinnamon, cardamom, and cayenne; cook, stirring until fragrant.  Add potatoes, water, wine and salt; and bring to a simmer.  Cover and cook for 10 minutes.
Vegetables simmering

2. Add chickpeas, tomatoes and carrots; stir to combine.  Bring to a simmer.  Reduce heat to low and simmer, partially covered.  Stir occasionally and add 1/2 cup of water if it becomes to dry.  Cook 30 to 35 minutes.  Turn off heat.  Add cilantro and yogurt.

Goes well with cheese toast.

Pairs well with Blanc de Blanc Cremant

Soundtrack Cypress Hill - Till Death do us Part

Sunday, April 24, 2016

Day 114 Hummus Tofu Sandwich

Hummus Tofu Sandwich

1 Slice Chao Cheese
2 Slices Extra Firm Tofu
Black Bean Hummus
Small Russet Potato, baked
Salad Greens
Lemon Cashew Aoili (Day 104)
Ciabatta Roll

Broil the tofu in the oven.  Spread half of a roll with hummus, top with Chao and melt in oven.  Brush the other half of roll with aoili.  Layer tofu, potato, and greens.  Top with cheesy half of the roll.

Goes well with grapes.

Soundtrack Andrew Watt - Ghost in My Head

Day 113 Buddha Bowl #2

Buddha Bowl #2

Red Bell Pepper, roasted and sliced
Brown Rice, cooked
Black Olives
Collard Greens, sliced
Snow Peas, trimmed
No Beef Broth (Day 109)
Olive Oil
Mushrooms, sliced
Onion, chopped
Garlic, chopped
Carrot, chopped
Turnip, diced
Veggie Dog, sliced (Day 110)
Tomato, Sliced
Nutritional Yeast
Balsamic Vinegar
Salt and Pepper to taste

No amounts are given.  Use however much you need for 1 meal.

1.  Place the collard greens, snow peas and stock in a small pan.  Simmer until the collards are soft.

2.  Place a small amount of olive oil in a skillet.  Add the onions, mushrooms, garlic, carrot, turnip and veggie dog.  Saute until the onions are carrots are soft.  Add any extra stock from the collards to the pan and cooks a few minutes more until the stock is absorbed.

3.  Place tomato slices on a roasting pan.  Sprinkle with salt and pepper.  Cover with the nutritional yeast.  Broil until the top is brown. Remove from oven and place on a dish.  Pour a little bit of balsamic vinegar on the slices.

4.  Assemble the bowl with pepper slices, whole olives, simmered greens and sauteed veggies.

Pairs well with Rose from Provence

Soundtrack - Frank Turner - Third Three Years

Day 112 Ranch Dressing

Ranch Dressing

1/2 Cup Cashews
1/2 Cup Water
1/4 Lemon Juice, freshly squeezed
8 Ounces Silken Tofu
1 Tablespoon Honey Mustard
2 Tablespoons Onion, chopped
1 Tablespoon Fresh Oregano
1 Teaspoon Kosher Salt
1/2 Teaspoon Black Pepper, freshly ground

Place the cashews, water and lemon juice in a blender and puree till smooth.  Add the remaining ingredients and process till creamy.  

Makes about 2 Cups

Can also be used as a dip.

Soundtrack - Rob Zombie - Hellbilly Deluxe

Day 111 Oil Free Eggless Mayo

Oil Free Eggless Mayo

1/2 Cashews, soaked for 4 hours and drained
1/2 Cup Water
12 Ounces Firm Tofu
2 Tablespoons Apple Cider Vinegar
2 Teaspoons Mustard
1 Teaspoon Maple Syrup
1 Teaspoon Kosher Salt
1/2 Teaspoon Xanthan Gum

Puree the cashews and water in blender till smooth.  Add remaining ingredients except for xanthan gum.  Process till creamy.  Add the gum and process for a few seconds.  It will continue to thicken in the refrigerator.

Mayo in blender
Makes 2 Cups

Goes well with Veggie Dogs

Soundtrack Deftones - Gore

Day 110 Veggie Dogs

Veggie Dogs

Leftover Veggies from No Beef Broth (Day 109)
3 Tablespoons Tomato Paste
3 Tablespoons Nutritional Yeast
2 Tablespoons Soy Sauce
1 Tablespoons Kosher Salt
2 Teaspoons Onion Powder
2 Teaspoons Rice Vinegar
1 Teaspoon Liquid Smoke
1 Teaspoon Paprika
1 Teaspoon Sugar
3 1/4 Cups Vital Wheat Gluten
Buns and condiments for serving

1.  Preheat oven to 350 F.
Veggie dog dough

2.  Place the leftover veggies in the food processor and puree until smooth.  Add the remaining ingredients except for the gluten.  Process again until completely mixed.  Add the wheat gluten and process until thoroughly combined.
Uncooked veggie dogs.  I made the larger size.

3.  Form the mixture into wieners.  You will have 10 -12 'Italian Sausage' sized or 14 -18 hot dog sized wieners.  Wrap them well in aluminum foil.  Bake for 1 hour.  Let cool in the foil.  They will firm up as they cool.

4.  When ready to serve, they can be microwaved, grilled or broiled.

Goes well with House Salad

Soundtrack - Bring me the Horizon - Sempiternal

Thursday, April 21, 2016

Day 109 No Beef Broth

No Beef Broth

1 pound onions, diced
12 Ounces Celery, diced
8 Ounces Carrots, diced
8 Cup Water
4 Ounces Mushrooms, sliced
1/4 Dried Porcini Mushrooms
1/4 Cup Soy Sauce
1 Tablespoon Red Miso
1 Tablespoon Balsamic Vinegar
8 Cloves Garlic
1 Cup Rose Wine

1.  Heat are large heavy stockpot over high heat.  No oil is necessary.  Add the onions, celery and carrots and sprinkle with salt.  You are going to spend 30 - 40 minutes caramelizing the vegetables, letting them sweeten and brown without burning them.  Saute over high heat to prevent them from getting too watery.  If they start to burn, turn down the heat.  As the vegetables soften and become drier, turn the heat down.  When they start to stick to the pan, add a few tablespoons of water.  You do not need to stir the whole time, just when they start to stick. You are finished when the vegetables are nicely browned.
Vegetables to caramelize

2.  Now add the water which will deglazed the bottom of the pan.  Add the remaining ingredients.  Cover the pot and bring to a boil, then reduce heat and simmer for 30 minutes.  Strain through a sieve, pushing the juices out of the vegetables.  Reserve the vegetables to make veggie dogs (tomorrow's recipe).  Store in the fridge for a week or in the freezer.
Finished broth

Makes 8 cups

Soundtrack - Disturbed - Indestructible

Monday, April 18, 2016

Day 108 Port Poached Figs

Port Poached Figs

1/2 Cup Dry Figs, quartered
1/4 Port Wine
2 Teaspoons Honey
1 Teaspoon Sugar
1/8 Teaspoon Vanilla Extract
1 Tablespoon Almonds, slivered
Cashew Milk Ice Cream

Place figs, port and honey in a saucepan.  Bring to a boil, reduce heat and simmer until the figs soften and the wine is syrupy.  Remove from heat.  Add sugar, vanilla and almonds.  Mix well.  Serve over plain cashew milk ice cream.  2 Servings.
before cooking

Soundtrack Audiotopsy - Natural Causes
ready to serve

Day 107 Roasted Red Peppers Stuffed with Rice and Kale

Roasted Red Peppers Stuffed with Rice and Kale

3 Red Bell Peppers, halved and seeds removed
1 Tablespoon Olive Oil
Salt and Pepper to taste

8 Ounces Kale, stems trimmed
1 Tablespoon Olive Oil
1 Onion, chopped
1/2 Cup Red Pepper, chopped
2 Garlic Cloves, minced
3/4 Cup Cooked Brown Rice
1/2 Cup Nutritional Yeast
1/4 Cup Pine Nuts, toasted
1 Tablespoon Lemon Juice
Salt and Pepper to taste
Roasted Peppers

1.  To prepare peppers, preheat oven to 400F.  Lightly brush the peppers on both sides with olive oil; sprinkle the insides with salt and pepper. Place cut side down on a baking pan.  Bake 15 minutes, let cool slightly.  Turn cut side up.

2.  To prepare filling:  Bring salted water to a boil in a large pan. Stir in kale, cover and cook until tender, 10 to 12 minutes.  Drain, rinse under cold water; squeeze dry.  Finely chop.

3.  Heat oil in a large skillet over medium heat.  Add onion and chopped bell pepper, cook, stirring often until onion is translucent.  Add garlic and kale, cook for a minute.  Add the rice, nutritional yeast, pine nuts and lemon juice.  Removed from heat.  If the mixture is too dry, add some stock.  Salt and pepper to taste.  Divide the filling among the pepper halves.

4.  Bake for 20 -25 minutes until well heated.

Goes well with House Salad.

Soundtrack Texas Hippie Coalition - Peacemaker

Saturday, April 16, 2016

Day 106 House Salad

House Salad

This is the everyday salad that goes with most meals

4 Cups Mixed Greens
1 Cup Sprouts
1 Tomato, chopped
1 Cup Cucumber, diced
1 Cup Carrot, shredded
1/2 Cup Radishes, diced
Dressing of choice

Toss all the ingredients in a large container.  Add dressing on individual plates.

Goes well with Lemon Cashew Aoili.

Soundtrack  Red Sun Rising - Polyester Zeal