Well, this one is from October. I wasn't ready to blog it, but it really belongs squarely to 2009, so I had better do it now!
1/2 c corn oil
1/2 c brown "raw" sugar
1/4 c sugar
some sherry (1/2 to 3/4 cup total, recipe)
3/4c white flour
1/2 t baking soda
1/4 t salt
nearly 2 c of oats
lots of chocolate chips (a third of a bag, perhaps?)
I then added roughly a cup of tapioca flour and more of the sherry until it bound.
350F
10-12 min
about 40 cookies
31 December 2009
Hash Browns
I think I finally have the secret to hash browns. I baked several potatoes at 350F for an hour or so. They chilled in the fridge for about a day. Then, I grated them and placed them on cookie sheets which had been sprayed w/spray-cooking oil. I also sprayed the top liberally with the same oil sprayer. That went into the oven at 450F for maybe half an hour or so? This stage required watching fairly carefully. When the bottom starts looking suspicious like it's about to burn, you take them out and flip them. You don't have to bake them again, provided they were not spread to thick to begin with. Anyhow, it worked. This will be the method to my madness now. Besides, Edwin loves them!
Tofu Rice Scramble
This went over well.. I'll try to recall what I did...
I fried 3 onions. Cooked 2 cups of brown rice plus a little wild rice. I fried about a package of cut fake bacon. Usually I use Smart Bacon, but we used Morningstar today. Michael doesn't care for those b/c they are not vegan. I used 3 packs of the 12.3 oz blocks of firm tofu, but I prefer extra firm. I used plenty of curry powder, tumeric, and paprika for flavor and color. Today, since my Mom has Bragg's Aminos, I used some of that. It's not necessary, and soy sauce would do the same thing. It just added a little depth and salt to the mixture.
I fried 3 onions. Cooked 2 cups of brown rice plus a little wild rice. I fried about a package of cut fake bacon. Usually I use Smart Bacon, but we used Morningstar today. Michael doesn't care for those b/c they are not vegan. I used 3 packs of the 12.3 oz blocks of firm tofu, but I prefer extra firm. I used plenty of curry powder, tumeric, and paprika for flavor and color. Today, since my Mom has Bragg's Aminos, I used some of that. It's not necessary, and soy sauce would do the same thing. It just added a little depth and salt to the mixture.
Grindaddy's Green Onion Chip Dip
This is the original, which was not really a recipe actually.. but we made him do it slowly a couple of years ago, and reverse engineered this:
1 pack (8 oz) cream cheese
1 1/2 T lemon juice
3.5 T milk
2 T green onions, cut lengthwise (1 bunch)
1/4 t salt
But everyone is now avoiding dairy, even Grindaddy. So, this year, we are trying the Vegan version of this. But Grammy wanted to use Baked Lay's. I draw the line somewhere. I went to CVS and got some real potato chips!
1 pack (8 oz) cream cheese
1 1/2 T lemon juice
3.5 T milk
2 T green onions, cut lengthwise (1 bunch)
1/4 t salt
But everyone is now avoiding dairy, even Grindaddy. So, this year, we are trying the Vegan version of this. But Grammy wanted to use Baked Lay's. I draw the line somewhere. I went to CVS and got some real potato chips!
New Year's Vegan Dip
This is our first try at making a Vegan version of my Dad's dip, which I'll post later.
First, we blended 2 packs of Firm Tofu (12.3 oz each) Mori-nu brand together with 2/3 cup of cashews and 2 T of lemon juice. That was cooked slowly on medium, stiring constantly with a whisk. Once texture firmed up, we removed that from the heat.
After that cooled, we added 1.5 T salt, 2 T oil (canola) and 2 bunches of green onions (aka scalions). We were using a Vita-mix blender, so if we needed more liquid in step one, we could've added the oil then.
This made 4 cups of dip.
First, we blended 2 packs of Firm Tofu (12.3 oz each) Mori-nu brand together with 2/3 cup of cashews and 2 T of lemon juice. That was cooked slowly on medium, stiring constantly with a whisk. Once texture firmed up, we removed that from the heat.
After that cooled, we added 1.5 T salt, 2 T oil (canola) and 2 bunches of green onions (aka scalions). We were using a Vita-mix blender, so if we needed more liquid in step one, we could've added the oil then.
This made 4 cups of dip.
20 December 2009
Turnip hash
Apparently a good way to get Donna to eat turnips... Dice and then shred finely
2 large turnips.
Fill a pot with water and submerge the turnips in the water, so that can move freely. Bring to a boil and simmer 5 minutes. While this is in progress, slice
2 large onions
and mince
4 cloves of garlic.
Brown the garlic in olive oil, then add the onions and fry. At about this time, the turnips should be done. Drain them well, and then add to the skillet. Season with
salt,
pepper,
garam masala, and
ground cumin.
Cook at high heat, stirring frequently. Defrost
8 oz. chopped spinach,
either in the microwave or by boiling it briefly. Drain and add the skillet. Serve hot.
2 large turnips.
Fill a pot with water and submerge the turnips in the water, so that can move freely. Bring to a boil and simmer 5 minutes. While this is in progress, slice
2 large onions
and mince
4 cloves of garlic.
Brown the garlic in olive oil, then add the onions and fry. At about this time, the turnips should be done. Drain them well, and then add to the skillet. Season with
salt,
pepper,
garam masala, and
ground cumin.
Cook at high heat, stirring frequently. Defrost
8 oz. chopped spinach,
either in the microwave or by boiling it briefly. Drain and add the skillet. Serve hot.
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