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shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Thursday, October 27th, 2011 00:48

Obscenely rich, completely vegan. An excellent way to get tofu into those who profess to loathe it. We had a family friend proclaiming how horrid tofu was as he was working his way through his third slice of this.

(This is a very slightly tuned-up version of a recipe in the Rebar Cookbook. Said cookbook is Full of Good and Wonderful Things, and I will not stop plugging it until everyone has a copy. =)

Crust:

  • 3 tbsp sugar
  • 1 cup spelt flour (or unbleached white flour)
  • ⅓ cup toasted cashews (or substitute whole-wheat flour)
  • ⅛ tsp salt (omittable)
  • ½ tsp cinnamon
  • ¼ tsp powdered ginger
  • ¼ cup vegetable shortening
  • 3 tbsp vegetable oil
  • ½ tsp vanilla

Filling:

  • 1 tsp vanilla
  • ¾ cup sugar
  • 2½ boxes extra-firm silken tofu
  • 1lb dark chocolate
  • ⅛ tsp salt (omittable)
  • 2 tsp espresso powder (optional)

Crust:

Preheat oven to 350℉. Grease an 8" springform pan.

Place sugar, flour, cashews, salt, cinnamon & ginger in a food processor. Whiz until finely ground. Add shortening; process until well blended. Turn out into a bowl; add oil & vanilla. Mix well. Press the mixture into the bottom of the springform pan. Bake for 15 minutes; set aside & let cool.

Filling:

Drain the tofu; purée in a food processor until smooth. Add sugar, vanilla & salt; mix well. Melt the chocolate in a double boiler. Fold the melted chocolate into the tofu mixture & mix thoroughly.

Pour the filling over the baked crust. Bake for 35min or until firm. Cool completely on a wire rack. Refrigerate overnight before serving. Omnomnom.

shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Thursday, February 10th, 2011 21:57

How have I not posted this yet? I DON'T EVEN KNOW.

This is a great warming recipe for winter. It's thick enough, especially after a night in the fridge, that I like to serve it over rice like curry.

It's from the Rebar Cookbook, the best cookbook in the history of forever. Go buy it, and be sure to go eat at Rebar if you're ever in Victoria, BC, Canada. Trust me, you won't regret either decision.

Greek Red Lentil soup

  • 2 cups red lentils, sorted, rinsed
  • 2 tbsp olive oil
  • 1 ea large yellow onion
  • 2 tsp salt
  • 8 cloves garlic
  • 2 ea carrots, diced
  • 1 tsp cracked black pepper
  • ¼ tsp red chile flakes
  • 1 tbsp minced rosemary
  • 2 tbsp minced oregano
  • 2 ea bay leaves
  • 8 cups vegetable stock
  • zest of ½ lemon
  • juice of 2 lemons
  • 1 cup crumbled feta cheese
  • 2 tsp minced rosemary
  • additional cracked black pepper to taste

Sauté onion with 1tsp salt until translucent. Add garlic, carrot, pepper, chile flakes, herbs, bay leaves & remaining salt. Stir well & sauté until the until the carrots are just tender. Add lentils & stock; bring to a boil. Reduce heat and cook until the lentils are soft and falling apart.

Remove bay leaves. The soup can be puréed or left as is.

Season the soup with lemon zest, lemon juice, salt & pepper to taste. Before serving, stir together the feta cheese + 2tsp rosemary. Sprinkle over hot bowls of soup & serve.

ETA: Two things re this:

  • The herb measures listed up there are for fresh herbs. We usually end up with fresh rosemary, but never fresh oregano -- swapping it out for 2tsp of dried instead seems to give a good result. =)
  • Just a heads-up: how lemon-y the soup gets can be highly variable, depending on how large/sour/juicy the lemons you get are, and how aggressively you zest and juice them. I've ended up giving myself a big lemony punch in the face by dumping all the lemon materiel in without tasting, so, uh, maybe don't do that if that's not the kind of thing you enjoy. ^_^;;
shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Saturday, October 9th, 2010 09:42

This one's become so much of a ritual that I can pretty much recite it by now.

  • ½ cup unbleached AP flour
  • ¼ cup whole wheat flour
  • ½ cup buckwheat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt (omittable)
  • 2 eggs (we use Kingsmill powdered egg replacer in lieu)
  • 1½ cups buttermilk (or, using the standard "mock buttermilk" formula, 1½cups milk + 1½tbsp vinegar or lemon juice. soymilk works in this formulation too)
  • 2 tbsp fancy molasses (or, if you never have it either, 2 tbsp of dark brown sugar makes a nice sub)

Standard pastry drill: mix dry, mix wet, wet into dry. These turn out a bit denser than garden variety pancakes, so I like to cook them a bit longer at a bit lower temp. They're a great platform for funky stuff like cranberry butter as well as the more traditional maple syrup.