Tuesday, November 29, 2016
There is a balance between time, effort, and money in my recipes. Sometimes - to save time - I will use a 'cheat' that has already been prepared. There may be cheaper options that require more work and/or time.
In the can or in an aseptic pack saves time. These have added salt.
Buying dry beans and cooking them ahead of time saves money. The salt content is under your control.
Lentils can be used instead of the beans. They are generally easier and less time-consuming to cook.
This is a mix and match recipe with many possible combinations. It can be hummus. It can be guacamole. It can be neither and both of those.
Fair warning, I'm not fond of tahini and am overly fond of garlic.
Equipment needed: Food processor or Vita-Mix with the dry container, knife, cutting board, bowl or cup to hold liquid, can opener or scissors, optional lemon squeezer
1 can or aseptic pack of beans (aseptic pack will probably have less beans than the can)
3 cloves of garlic
Spices - your choice
Drain the beans, but keep the liquid handy. Peel the garlic. Put the beans, the garlic, and your spices into the food processor or Vita-Mix. Blend. Add some of the saved liquid until you reach the desired consistency. You might need to stop occasionally and shove everything down towards the blades. The Vita-Mix has a nice tamper to help with that, and you don't have to stop blending to use it.
Squeeze a lemon into it
Add tahini - sparingly because it's a strong flavor
Use an avocado instead of the beans
Add an avocado to the beans
If this sits in your refrigerator for a day, the garlic flavor will be stronger.
On the other side of this equation can be chips, sliced cucumbers, baby carrots, celery, assorted raw vegetables, whatever you fancy.
Sunday, November 27, 2016
What minimalist means in the context of these recipes:
Minimal - prep time, ingredients, and clean up
For example with the dark chocolate brownies:
The prep time is about 30 minutes.
Clean up is faster because of re-using equipment. The pot becomes the final mixing bowl. The 1 cup measure is used for all of the liquid ingredients. The 1/2 cup measure is for the dry ones. The parchment paper keeps the cookie sheets from getting dirty - though I still wash them afterwards, it's not a huge chore.
Instead of using baking chocolate and adding a sweetener, this uses pre-sweetened chocolate chips.
Stove, Oven, 2 Cookie Sheets, 1 Medium or Large Sauce Pot, Parchment Paper, 1 Large Stirring Spoon, 1 cup and 1/2 cup Measuring Cups, Knife or Pizza Cutter (optional)
Turn oven on to 350 degrees to pre-heat.
On the stove, on low heat, in the sauce pot:
2 cups unsweetened vegan milk
1/2 cup chia seeds
1 package vegan, gluten-free dark chocolate chips
Melt the chocolate, stirring occasionally.
Turn off the stovetop.
Add to the sauce pot:
2 cups gluten-free flour
1 cup raw, shelled, unsalted sunflower seeds
1 cup raw, unsalted pumpkin seeds
Stir until well mixed.
Cut a piece of parchment paper about the size of the cookie sheet. Empty the sauce pot contents onto the middle of the parchment paper on the cookie sheet. Spread to about 1/4 to 1/2" thickness. Score lines about the size you want your brownies to be (optional).
Baking times vary depending on flour, milk, and if you’re using a convection oven, but here are the basics.
Check the brownies after the first 30 minutes and then every 5-15 minutes depending on how close to done they are. Bake for 45-50 minutes. Take the cookie sheet out of the oven. Place the other cookie sheet on top and flip them together so the brownies are now upside down on the second cookie sheet. Remove the first cookie sheet and the parchment paper. Bake for 45-50 minutes.
If the packaged vegan milks don’t work for you:
Soak nuts or seeds overnight (a couple of hours at least). What flavor you desire and what you need to avoid will play a role in your choice of nuts or seeds.
Some seeds have strong flavors, like sunflower seeds. If you wish to tone that down, blend an equal part of sunflower seeds (raw, shelled, unsalted) with something like pumpkin seeds (raw, unsalted).
Cashews and almonds will be on the sweeter side while something like walnuts will have a more earthy flavor. Filberts (hazelnuts) tend towards the bitter end of the flavor spectrum.
Blend 1 cup of water with 1 cup of your chosen seeds or nuts. Add a couple of pitted dates for sweetener and then strain it (nut milk bag or cheesecloth). Be prepared for your fingers to get cold and numb.
There are no preservatives in this so it won't last long - maybe a few days.
For some of these recipes, straining is not necessary as the seeds/nuts will just be part of the flour used.
I generally use unsweetened milks in these recipes as the sugars in other ingredients are enough for me. Sweetened milk is fine to use as well.
I love to use almond meal, but this could easily be a nut-free flour like quinoa, brown rice or soy or a combination of any of these.
I don’t recommend the gluten-free flour mixes if you need to avoid sulfites.
You could also make your own coarse ground flour using seeds - I recommend grinding such wet things as seeds with some gluten-free rolled oats so that it sticks less.
Baking times and textures may vary with the flours used. Coarse ground is good enough for brownies and the like - adding whole seeds to them adds a nice texture.