Pizza - Spelt Flour Crust

This was my first time making a spelt crust. I searched a couple vegetarian web sites and found a recipe on vegweb.com. The only ingredient I added to the original recipe was garlic salt.  

Pizza – Spelt Flour Crust

    3 cups spelt flour

    1/4 + cup cornmeal

    1 pkg yeast

    2 teaspoons agave or maple syrup

    1 teaspoon salt

    2 tablespoons olive oil

    1 cup water,

    thyme, oregano, basil dried or fresh to taste

    garlic salt  (optional)

            

 Topping:

    1  15 oz. can of pizza sauce ( I used Trader Joe’s)

         soy sausage (cook in oil then add to crust)

    1   red onion

    1   green or red pepper

         sliced mushrooms

         soy mozzarella cheese

    

Directions

Dough:

Dissolve yeast in 1 cup warm water with maple syrup. Set aside.

Mix spelt, 1/4 cup cornmeal, salt, dried herbs in bowl.  Add oil and yeast and mix well with hands.

Knead it for 5-10min. Thin coat oil on bowl and dough ball, cover with damp cloth. Set aside. Rise for at least 1 hour.

Assemble Pizza:  Preheat oven to 500 degrees.

Lightly oil square baking sheet, then dust with remaining cornmeal.

Stretch out dough to cover most of sheet. Place in hot oven for 2-4 minutes, take out .

Layer sauce, onions, peppers cheese & sausage.

Place back in oven for 4-6 minutes until crust is nicely browned.

Cinnamon Elephant Ears: Ina Garten

I think I let the puff pastry get a little warm because it got a bit gooey in the oven - which I'm sure doesn't happen to Ms. Garten's pastry!  They still turned out delicious!

Cinnamon Elephant Ears: Ina Garten

Ingredients:

1     cup sugar, divided

       pinch kosher salt

1/4  teaspoon cinnamon

1     sheet  puff pastry, defrosted

Directions:

Preheat the oven to 450 degrees.

Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.

Combine 1/2 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool.

Sloppy Joes

I had a bad sloppy joe recipe experience the other day.  The recipe I was referencing had too many fancy ingredients and the mixture came out bitter.  Chef Patrick graciously shared his Sloppy Joe recipe with me and I have to say, it was yummy good.  Perfect texture and flavor -- hope you'll give it a try.  

 **Tip:  After grilling the buns, spread a thin layer of veganaise on both sides of bun to keep from getting soggy.

Chef Patrick's Sloppy Joes

1 medium onion chopped fine

1 carrot chopped fine

1 celery stalk chopped fine

1 T dried thyme

1 t celery salt

olive oil

1 12oz pkg Quorn meatless grounds or 2 8oz packages of tempeh prepared and crumbled

1 15oz can black beans rinsed, drained, roughly chopped

1 t ancho chili powder

Salt and pepper

1 C ketchup

2 T red wine vinegar

3 T brown sugar + to taste.

Saute onion, carrot, celery, thyme and celery salt about 6-8 minutes in olive oil over medium heat, until onion just turns translucent.

Add; ancho chili, Quorn (tempeh) and black beans, stir to incorporate.

Add salt and pepper to taste, cook several minutes.

Add ketchup, vinegar and brown sugar simmer for 30-60 minutes.

Chickpea Noodle Soup

I love this salty soup.  I added celery, a bit more carrots and used spaghetti noodles vs. soba noodles in the original recipe.  This reminds me of my mom's noodle soup --  without the chicken!

Chickpea Noodle Soup: Adapted from Veganomicon The Ultimate Vegan Cookbook

2     tablespoons olive oil
1     large yellow onion, sliced thinly
3     carrots, sliced
2     stalks celery, sliced
2     cloves garlic, minced
2     cups sliced cremini mushrooms
1/2  teaspoon celery seeds
1     teaspoon dried thyme
1/2  teaspoon dried rosemary, crushed in fingers
1/2  teaspoon ground black pepper
2     tablespoons mirin (optional (Japanese rice wine)
1/3  cup brown miso
6     cups water or vegetable stock
2     cups (1 15-ounce can) chickpeas
6     oz.  spaghetti noodles or soba noodles

Preheat a coup pot over medium heat. Saute' the onions and carrots in the oil for about 10 minutes.  Add the garlic, mushrooms, and herbs, and saute for another 5 minutes.  Deglaze the pot with the mirin or splash of water. Add water and chickpeas. cover and bring to boil.

Once broth is boiling, break noodles and add to broth. Lower the heat so soup is at a low boil. cover and cook for 15 minutes.

Add the miso and stir until it's incorporated. Add more miso if you want a saltier flavor.

Skillet Corn Bread

Skillet Corn Bread (Veganomnicom: The Ultimate Vegan Cookbook)

I find most corn breads a bit dry and crumbly but this version is very moist and rich in flavor. It almost tastes like a dessert.   I added scallions, corn and red pepper to this recipe but you can add green pepper/ hot peppers/regular onions – anything that sounds good.

2            cups soy milk

2            teaspoons apple cider vinegar

2            cups cornmeal

1            cup all-purpose flour

¼           cup sugar

2            teaspoons baking powder

½            teaspoon salt

1/3          cup oil

1            cup fresh or frozen and partially thawed corn kernels

2            scallions, chopped

½           red pepper, chopped

1            tablespoon oil

Preheat a cast-iron skillet over medium heat. Saute’ the corn kernels, scallions and red pepper in oil for about 5 – 7 minutes. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.


Corn Bread:  Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay.  Fold the corn/pepper/onion mixture into the batter.

Pour the batter into cast iron skillet. Skillet is already oiled from cooking the corn mixture. Bake for 30-32 minutes.  Let cook before serving.

Brussels Sprouts with Tempeh Bacon

Brussels Sprouts are a very good source of many essential vitamins, fiber and folate. They are especially high in Vitamin C.  C'mon .....  give them a chance.

Brussels Sprouts with Tempeh Bits

1            bag Brussels sprouts (trim leaves and halve)

3            slices Tempeh Bacon, cut into large or small bits

3            tablespoons soy butter

1            large shallot, sliced

2            garlic cloves, minced

2            teaspoons lemon juice

1/2         teaspoon salt

¼           teaspoon ground black pepper

Fry Tempeh bacon bits, and set aside.

Bring a medium pot of water to a boil and add the Brussels sprouts. Cook until crisp tender, about 5 minutes.  Drain.

In large sauce pan, melt soy butter.  Add the shallots and garlic, cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes.  Add fried Tempeh bits, lemon juice, salt and pepper.

Mac and "Daiya" Cheese

Kevin is not a huge Mac and Cheese fan, I know, can you believe it?  I, on the other hand, could have it for breakfast and be a very happy gal.  Finding a vegan Mac and Cheese that is creamy and flavorful is no easy task and I’m always on the look out for a new recipe to try.  Kevin and I  discovered a new brand of non dairy cheese, Daiya, that we really like.   I like a Mac and Cheese that is creamy and also has a crunchy top, and this recipe achieves that.  Instead of using regular bread crumbs I used Panko (which is a little crunchier) and mixed with olive oil and soy parmesan cheese.

Mac and "Daiya" Cheese

(4 servings)

8     oz. pasta

3     cups Daiya style shreds

3     tablespoons vegan butter

2     cups soy/rice/nut milk

1     tablespoon nutritional yeast (health food stores carry, gives cheesy flavor)

1/4  teaspoon black pepper

1/2  cup Panko crumbs or regular bread crumbs

1/4  teaspoon paprika

       pinch nutmeg (optional)

1/4  cup vegan parmesan cheese

       olive oil

Cook pasta according to package. Drain throughly when done. Preheat oven to 350 degrees.

Prepare the cheese sauce while oven is warming. In a small pot, melt the butter. When melted, add the pepper and nutritional yeast. Stir in the milk.  Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently. 

Stir in the macaroni and mix together.  Transfer to an 8x8 casserole dish.  

Mix bread crumbs with parmesan cheese, paprika and desired amount of olive oil.  Sprinkle bread mixture on top of M&C.

Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.

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