food stuff
Stuff I've made recently, with recipes! (sort of)
Whole wheat walnut rosemary bread
1 1/3 cups zoubrovka tea (warm)
2 Tbsp walnut oil
1 cup steel cut multigrain cereal, soaked in 1 cup hot water
1 1/2 Tbsp sugar (next time I'll try honey)
1 tsp salt
lots of ground rosemary (I have no idea how much I added)
3 cups bread flour
1 cup rye flour
1/2 cup rolled multigrain cereal
1/4 cup gluten flour
1/4 cup soy flour
2 Tbsp flax seed meal
2 1/2 tsp yeast
1 cup chopped walnuts
additional kosher salt to top loaves
Rainbow soup (yellow onion, orange sweet potatoes & squash, red chard stems, green chard leaves)
1 small butternut squash (cubed)
1 large sweet potato (cubed)
1/4 yellow onion (diced)
1 bunch chard (chopped, with stems)
olive oil
white wine
salt, pepper, garlic (to taste)
chipotle peppers (mine were canned)
I actually baked the squash & sweet potato first, because I could do it while the bread was baking too. Then I cubed them, and set them aside while I sauteed the onion and spices (aside from the chipotle). When the squash and sweet potato were thoroughly cooked down I added the wine and chard and cooked just until it was done. The chipotle peppers were added only to my bowl, but the smoky spice added a needed note to balance out the sweetness of the soup.
Root vegetable slow-roast
6 yukon gold potatoes, sliced
2 turnips, sliced
1 parsnip, sliced
1 cup broccoli stems, sliced
12 oyster mushrooms, sliced
4 large cremini mushrooms, sliced
olive oil
white wine
Starting with a layer of potatoes, I layered each vegetable in order in a ceramic slow cooker insert, with an extra layer of potatoes just before the broccoli stems, then drizzled with olive oil & white wine and set to cook.
Mushroom & sausage pockets
1 boca burger, thawed
1 veggie sausage patty, thawed
5 cremini mushrooms
1 cup flour
various spices
olive oil
water
salt
I put the flour in a bowl, added spices, and poured in a bit of oil and worked it in like making pie crust, adding just enough water to make a rollable dough. Rolled the dough out and cut it into six pieces. In the center of each piece I placed a pile of mushroom, and packed a mixture of burger and sausage into the gaps, then folded the dough over the top and pinched it shut. Baked at 350 until brown.
Whole wheat walnut rosemary bread
1 1/3 cups zoubrovka tea (warm)
2 Tbsp walnut oil
1 cup steel cut multigrain cereal, soaked in 1 cup hot water
1 1/2 Tbsp sugar (next time I'll try honey)
1 tsp salt
lots of ground rosemary (I have no idea how much I added)
3 cups bread flour
1 cup rye flour
1/2 cup rolled multigrain cereal
1/4 cup gluten flour
1/4 cup soy flour
2 Tbsp flax seed meal
2 1/2 tsp yeast
1 cup chopped walnuts
additional kosher salt to top loaves
Rainbow soup (yellow onion, orange sweet potatoes & squash, red chard stems, green chard leaves)
1 small butternut squash (cubed)
1 large sweet potato (cubed)
1/4 yellow onion (diced)
1 bunch chard (chopped, with stems)
olive oil
white wine
salt, pepper, garlic (to taste)
chipotle peppers (mine were canned)
I actually baked the squash & sweet potato first, because I could do it while the bread was baking too. Then I cubed them, and set them aside while I sauteed the onion and spices (aside from the chipotle). When the squash and sweet potato were thoroughly cooked down I added the wine and chard and cooked just until it was done. The chipotle peppers were added only to my bowl, but the smoky spice added a needed note to balance out the sweetness of the soup.
Root vegetable slow-roast
6 yukon gold potatoes, sliced
2 turnips, sliced
1 parsnip, sliced
1 cup broccoli stems, sliced
12 oyster mushrooms, sliced
4 large cremini mushrooms, sliced
olive oil
white wine
Starting with a layer of potatoes, I layered each vegetable in order in a ceramic slow cooker insert, with an extra layer of potatoes just before the broccoli stems, then drizzled with olive oil & white wine and set to cook.
Mushroom & sausage pockets
1 boca burger, thawed
1 veggie sausage patty, thawed
5 cremini mushrooms
1 cup flour
various spices
olive oil
water
salt
I put the flour in a bowl, added spices, and poured in a bit of oil and worked it in like making pie crust, adding just enough water to make a rollable dough. Rolled the dough out and cut it into six pieces. In the center of each piece I placed a pile of mushroom, and packed a mixture of burger and sausage into the gaps, then folded the dough over the top and pinched it shut. Baked at 350 until brown.