Saturday, October 30, 2010
Wednesday, October 27, 2010
Tuesday, October 26, 2010
Note: this makes a super small batch. It was enough for me and my daughter, who's not quite 16 months old. Granted, I eat a lot, so it's probably enough for two adults when you take that into consideration. At any rate, double or triple as needed.
Out-of-Eggs French Toast
Adapted (quite a lot) from Vegan with a Vengeance
Yield: 2 servings
4 slices of bread (note: sourdough is usually vegan)
1/2 cup soy milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon corn starch
2 tablespoons coarsely ground grain or legume (e.g. cornmeal, oats or brown rice pulsed a few times in your blender, chickpea flour, purchased baby cereal; I used a mixture of ground oats, rice and lentils that I have in my refrigerator always to make Super Baby Porridge for my daughter)
Margarine and maple syrup, for serving
Toast the bread slices.
In a blender, mix the soy milk, banana, vanilla, and cinnamon until no large banana chunks remain. (You could alternatively mash the banana by hand, just make sure it's really well-smashed and then well-combined with the soy milk, so it's the consistency of, well, egg I guess.) Pour into a pie plate or something comparable in size that will allow you soak the toast. Whisk in cornstarch until fully dissolved and then stir in your ground grain of choice. A few chunks are okay. Soak the bread slices in the soy milk mixture, one at at time, for about 1 to 2 minutes on each side.
Heat a nonstick skillet over medium heat. Spray with oil or melt some margarine in the pan (about a tablespoon). Cook each slice in the oiled skillet for about 2 minutes on each side, or until browned to your liking.
Serve immediately, with margarine and pure maple syrup.
Friday, October 22, 2010
Thursday, October 21, 2010
Tuesday, October 19, 2010
- 4 tablespoons (1/2 stick) butter, room temperature, divided
- 2 tablespoons flour
- 1 medium onion, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 large poblano chilies, seeded, chopped
- 5 cups corn, fresh or frozen and thawed a bit
- 1 teaspoon sugar
- 1/2 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 pound firm potatoes, scrubbed, rinsed, and cut into a 1/2" dice
- 1 quart low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 pound salmon filet, skin and large bones removed, cut into 1" pieces
- 1/3 cup chopped cilantro, plus more for garnish
Mince onion and celery by hand or in food processor. Melt 2 tablespoons butter in large soup pot over medium-high heat. Add onion-celery mixture and chilies; sauté until soft, about 6 minutes. Add corn, coriander, cumin, sugar and cayenne. Stir for 1-2 minutes, until fragrant. Add potatoes, chicken broth and cream, bring to boil. Reduce heat. Whisk in butter-flour mixture and simmer 15 minutes, or until potatoes are cooked through and flavors have blended. (Now would be decent time to taste test.) Add salmon and simmer until just cooked through, about 3 minutes longer. Stir in cilantro and season with salt and pepper. Serve hot, with a sprinkle of cilantro and maybe some tortilla chips and a big smile, if that's all you have on hand.