1-1/4 cup ground rolled oats*
1/2 cup red fife flour**
1/4 cup cranberries***
1 tsp no alum baking powder
1/4 tsp baking soda
pinch of allspice
1/2 cup maple syrup****
1/4 cup water
3 tblsp organic safflower oil
Preheat oven to 350 F. Line baking pans with parchment paper. Grind 1/4 cup of the rolled oats in food processor. Combine dry ingredients. Combine wet ingredients. Add wet ingredients to dry mixing until just mixed. Spoon batter on to baking sheet using a tablespoon leaving room for spreading. Bake 11-13 minutes. Let cool on pan for a minute or so and then transfer to cooling racks.
* LoonSong Organic/Biodynamic rolled oats
** LoonSong Organic/Biodynamic Stone-Ground Flour
*** Ontario cranberries available at Eat Local Sudbury
****Gypsy Farm maple syrup
Sunday, November 15, 2009
Local Oatmeal Cranberry Cookies
1 cup red fife wheat flour*
1 tsp alum free baking powder
1/4 tsp baking soda
3/4 cup rolled oats**
1/4 cup dried cranberries***
1 pinch allspice
1/2 cup maple syrup****
1/4 cup organic safflower oil
Preheat oven to 350 F. Line a baking sheet with parchment paper. In a food processor grind the oats for a minute or two. Combine the dry ingreadients in a bowl. In a separate bowl combine the maple syrup & oil. Add the wet misture to the dry and stir until just combined (do not over mix). Spoon batter in tablespoon portions onto baking sheet leaving room for spreading. Bake for 11 minutes. Remove from oven and let cool 1 minute on pan then transfer to a cooling rack.
* LoonSong Organic/Biodynamic Whole Grain Stone-Ground Four
**LoonSong Organic/Biodynamic Rolled Oats
***Ontario cranberries available at Eat Local Sudbury
****Gypsy Farm maple syrup
1 tsp alum free baking powder
1/4 tsp baking soda
3/4 cup rolled oats**
1/4 cup dried cranberries***
1 pinch allspice
1/2 cup maple syrup****
1/4 cup organic safflower oil
Preheat oven to 350 F. Line a baking sheet with parchment paper. In a food processor grind the oats for a minute or two. Combine the dry ingreadients in a bowl. In a separate bowl combine the maple syrup & oil. Add the wet misture to the dry and stir until just combined (do not over mix). Spoon batter in tablespoon portions onto baking sheet leaving room for spreading. Bake for 11 minutes. Remove from oven and let cool 1 minute on pan then transfer to a cooling rack.
* LoonSong Organic/Biodynamic Whole Grain Stone-Ground Four
**LoonSong Organic/Biodynamic Rolled Oats
***Ontario cranberries available at Eat Local Sudbury
****Gypsy Farm maple syrup
Sunday, November 8, 2009
CREAM OF TOMATO AND PUMPKIN SOUP
The pureed pumpkin in this soup lends such a rich, smooth texture that it's nearly impossibe to tell there is no cream in it. The radiant color makes it a beautiful first course for any holiday feast. (And it tastes great!!)
2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
One 28-ounce can stewed tomatoes (no spices added)
2 Tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste
In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6-8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour tomatoes and maple syrup into the food processor and puree. Add to the pot above.
Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
Garnish with finely chopped chives.
Total Calories Per Serving 129
Fat: 2 grams
From: The Vegetarian Resource Group
OK I copied it exactly for copyright purposes however, I used locally grown tomatoes not the canned variety.
2 teaspoons vegetable oil
1 large onion, chopped
4 cups vegetable stock
One 28-ounce can stewed tomatoes (no spices added)
2 Tablespoons maple syrup
4 cups pumpkin or butternut squash puree
1/8 teaspoon white pepper
Salt to taste
In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6-8 minutes. Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
Pour tomatoes and maple syrup into the food processor and puree. Add to the pot above.
Add the pumpkin and remaining 1 cup stock. Season with the pepper and salt to taste. Reheat.
Garnish with finely chopped chives.
Total Calories Per Serving 129
Fat: 2 grams
From: The Vegetarian Resource Group
OK I copied it exactly for copyright purposes however, I used locally grown tomatoes not the canned variety.
Tuesday, September 29, 2009
Vegan Gnocchi
adapted from Heidi Swanson's recipe: http://www.101cookbooks.com/archives/how-to-make-gnocchi-like-an-italian-grandmother-recipe.html)
Scant 2 pounds of starchy potatoes (2 large russets)
3/4 cup of organic whole wheat flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes. Save the potatoe water.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with. Don't over-mash - you are simply after an even consistency with no noticable lumps.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. When you are ready, pull the potatoes into a soft mound, sprinkle 1/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork,cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot(salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top. Serves six.
NOTE: you can also fry the gnocchi in olive oil instead of boiling
Scant 2 pounds of starchy potatoes (2 large russets)
3/4 cup of organic whole wheat flour
fine grain sea salt
Fill a large pot with cold water. Salt the water, then cut potatoes in half and place them in the pot. Bring the water to a boil and cook the potatoes until tender throughout, this takes roughly 40-50 minutes. Save the potatoe water.
Remove the potatoes from the water one at a time with a slotted spoon. Place each potato piece on a large cutting board and peel it before moving on to the next potato. Also, peel each potato as soon as possible after removing from the water (without burning yourself) - I've found a paring knife comes in handy here. Be mindful that you want to work relatively quickly so you can mash the potatoes when they are hot. To do this you can either push the potatoes through a ricer, or do what I do, deconstruct them one at a time on the cutting board using the tines of a fork - mash isn't quite the right term here. I run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with. Don't over-mash - you are simply after an even consistency with no noticable lumps.
Let the potatoes cool spread out across the cutting board - ten or fifteen minutes. When you are ready, pull the potatoes into a soft mound, sprinkle 1/4 cup of the flour across the top. I've found that a metal spatula or large pastry scraper are both great utensils to use to incorporate the flour into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, with a feathery touch knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. I usually end up using most of the remaining 1/4 cup flour, but it all depends on the potatoes, the flour, the time of year, the weather, and whether the gnocchi gods are smiling on you. The dough should be moist but not sticky. It should feel almost billowy. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.
To shape the gnocchi hold a fork in one hand and place a gnocchi pillow against the tines of the fork,cut ends out. With confidence and an assertive (but light) touch, use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight "C" shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce later). Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them. This step takes some practice, don't get discouraged, once you get the hang of it it's easy.
Now that you are on the final stretch, either reheat your potato water or start with a fresh pot(salted), and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water roughly twenty at a time. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water a few at a time with a slotted spoon ten seconds or so after they've surfaced. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you'll be serving on the gnocchi. Place the gnocchi on the platter. Continue cooking in batches until all the gnocchi are done. Gently toss with more sauce or pesto (don't overdo it, it should be a light dressing), and serve immediately, family-style with a drizzle of good olive oil on top. Serves six.
NOTE: you can also fry the gnocchi in olive oil instead of boiling
Thursday, September 24, 2009
Swedish Limpa Bread
Use your basic bread recipe, with these ingredients. If you dont have a bread recipe, stay tuned, we will add a basic bread recipe here soon!
This was a breadmaker recipe, which Evelyn Nelson adapted for use with our flour! It is DELICIOUS! It makes a round flattish loaf on a cookie sheet, or add extra flour for a more regular fatter loaf.
1 1/3 cup water 2 tsp anise seeds
1 ½ tsp salt 2 tsp caraway seeds
¼ cup molasses and/or maple syrup 2 tsp fennel seeds
2 tbsp butter 2 tsp orange zest
1 cup rye flour 2 ¼ tsp yeast
2 ½ cup whole wheat flour
½ cup white flour
375 degrees -- bake half hour
This was a breadmaker recipe, which Evelyn Nelson adapted for use with our flour! It is DELICIOUS! It makes a round flattish loaf on a cookie sheet, or add extra flour for a more regular fatter loaf.
1 1/3 cup water 2 tsp anise seeds
1 ½ tsp salt 2 tsp caraway seeds
¼ cup molasses and/or maple syrup 2 tsp fennel seeds
2 tbsp butter 2 tsp orange zest
1 cup rye flour 2 ¼ tsp yeast
2 ½ cup whole wheat flour
½ cup white flour
375 degrees -- bake half hour
Walnut Date Bread
Walnut Date Bread (use a basic bread recipe—if you don’t have one, stay tuned, we will add one here soon!)
4 cups flour
1 1/2c. water
2 tsp salt
2 tbsp sugar or molasses
2 tsp yeast
2 tbsp oil
4 cups flour
1 1/2c. water
2 tsp salt
2 tbsp sugar or molasses
2 tsp yeast
2 tbsp oil
Walnut date cookies
8 oz whole wheat flour
1 cup chopped dates
1 cup chopped walnuts
2 sticks melted butter
¾ c sugar
2 tsp baking powder
½ tsp baking soda
Mix flour, baking powder, baking soda. Mix in chopped dates and walnuts. Stir sugar into melted butter when hot. After butter reaches room temp, stir in flour mixture. Mix together until well-combined. Make balls and flatten. Bake at 350 degrees about 18 minutes.
8 oz whole wheat flour
1 cup chopped dates
1 cup chopped walnuts
2 sticks melted butter
¾ c sugar
2 tsp baking powder
½ tsp baking soda
Mix flour, baking powder, baking soda. Mix in chopped dates and walnuts. Stir sugar into melted butter when hot. After butter reaches room temp, stir in flour mixture. Mix together until well-combined. Make balls and flatten. Bake at 350 degrees about 18 minutes.
Sunday, August 23, 2009
Vegan Pasta Dough
1 c. unbleached white flour
2/3 c. wholewheat flour
1/2 cup chickpea flour
1/2 to 3/4 tsp. salt (optional)
Mix the flour, chickpea flour and salt, if using, in a medium-sized bowl. Pour in the water and stir with a fork until the dough comes together in a ball. Knead the dough for about 10 minutes, or until the dough is smooth. Place the dough in a plastic bag and let it rest for at least 10 minutes.
To roll and cut with a hand-crank pasta machine: divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Run the dough through the first setting of the machine. Now, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then run it through each successive setting twice, until it is the desired thickness.
FOR RAVOLI OR OTHER STUFFED PASTA:
add 1 T. olive oil to the dough, to make it more flexible.
Buckwheat Pasta:
Use 1/2 c. buckwheat flour and 1 cup plus 3 T. whole wheat flour, as well as the chickpea. Roll the dough as thinly as possible and cut into fettucine, then cut the noodles in half, on the diagonal, to make them shorter. (Traditionally served with cabbage or chard, leeks, potatoes and sage in a "butter" sauce in Northern Italy , but they can be served with any simple vegetable sauce.)
Wholewheat Pasta:
Use 1 2/3 c. wholewheat flour, along with the chickpea. Roll the dough as thinly as possible.
adapted from BRYANNA’S VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
2/3 c. wholewheat flour
1/2 cup chickpea flour
1/2 to 3/4 tsp. salt (optional)
Mix the flour, chickpea flour and salt, if using, in a medium-sized bowl. Pour in the water and stir with a fork until the dough comes together in a ball. Knead the dough for about 10 minutes, or until the dough is smooth. Place the dough in a plastic bag and let it rest for at least 10 minutes.
To roll and cut with a hand-crank pasta machine: divide the dough into eighths, keeping the portions you aren't working with in the plastic bag. Run the dough through the first setting of the machine. Now, fold it into thirds, and run it through the first setting again. Do this until the dough looks smooth. Then run it through each successive setting twice, until it is the desired thickness.
FOR RAVOLI OR OTHER STUFFED PASTA:
add 1 T. olive oil to the dough, to make it more flexible.
Buckwheat Pasta:
Use 1/2 c. buckwheat flour and 1 cup plus 3 T. whole wheat flour, as well as the chickpea. Roll the dough as thinly as possible and cut into fettucine, then cut the noodles in half, on the diagonal, to make them shorter. (Traditionally served with cabbage or chard, leeks, potatoes and sage in a "butter" sauce in Northern Italy , but they can be served with any simple vegetable sauce.)
Wholewheat Pasta:
Use 1 2/3 c. wholewheat flour, along with the chickpea. Roll the dough as thinly as possible.
adapted from BRYANNA’S VEGAN HOMEMADE PASTA (CAN BE SOY-FREE)
Thursday, August 13, 2009
Fava Beans Three Ways
(from Loon Song Notes)
1) Steam them 5-7 minutes in the shell and then open and eat like edamame soy beans with salt.
2) Shell them like shell peas, then steam the small beans on their own, to eat like peas (with butter!!).
3) We have really liked them steamed longer (about 10 minutes) and then put in the blender with garlic and onion and salt and pepper (or other spices) to make a hummus-like dip.
1) Steam them 5-7 minutes in the shell and then open and eat like edamame soy beans with salt.
2) Shell them like shell peas, then steam the small beans on their own, to eat like peas (with butter!!).
3) We have really liked them steamed longer (about 10 minutes) and then put in the blender with garlic and onion and salt and pepper (or other spices) to make a hummus-like dip.
Friday, July 24, 2009
Spinach and Scape Frittata
from Moscow Food Co-op
3 Tbsp olive oil
10 eggs
1 cup (1/2 lb.) chopped spinach
1/2 cup grated Parmesan cheese
1 Tbsp chopped parsley or basil
1/2 cup finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350 F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and sauté until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
3 Tbsp olive oil
10 eggs
1 cup (1/2 lb.) chopped spinach
1/2 cup grated Parmesan cheese
1 Tbsp chopped parsley or basil
1/2 cup finely chopped garlic scapes
salt and pepper to taste
Preheat oven to 350 F. In a large bowl, mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and sauté until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Garlic Scape Pesto
from Moscow Food Co-op
1 cup grated Parmesan cheese
3 Tbsp fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
salt to taste
Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime/lemon juice and season to taste. Serve on bread, crackers or pasta.
1 cup grated Parmesan cheese
3 Tbsp fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
salt to taste
Purée scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime/lemon juice and season to taste. Serve on bread, crackers or pasta.
Subscribe to:
Posts (Atom)
