I have been meaning to blog about this bread since before I started blogging. It is a variation on Peter Reinhart’s whole wheat challah from his Whole Grain Breads book.
What is different from his recipe? Mostly the way that I prepare the dough and bake it. The only change to the ingredients is to swap out the egg yolks and egg with 2 whole eggs. (more…)
Or maybe that should be Pavlova fungi . . . . Because I made meringue mushrooms with chocolate mousse truffles!
Obligatory blog checking lines: The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.
This isn’t the Daring Bakers challenge. This is a swan pavlova made from a recipe by Stephanie Alexander (or here, via Nigella).
Why a swan? Well, the dessert honors Anna Pavlova, who was famous for her performance of The Dying Swan ballet (clip of her performance of this ballet on YouTube). She loved to watch swans and kept them at her home (rare clip of Pavlova at her home, with her swans). Want more YouTube on Pavlova? Here are some more pictures and information about her. (more…)
After some not so successful forays into making my own seitan, finally, SUCCESS!
The seitan recipe comes from Robin Robertson’s latest book Vegan on the Cheap (p. 51). I have had success with Robin Robertson’s recipes before, so when The Chick + the Pea posted about this recipe, I was all over it. (more…)
Jeanne Lemlin, in Simple Vegetarian Pleasures, says that these white bean burgers taste like stuffing. She’s really not kidding. They taste exactly like the Thanksgiving dish made with bread. (more…)
The recipe for this scallion pancake comes from Beth Hensperger’s The Best Quickbreads (pp.161-62), where it is called Chinatown Green Onion Pancakes. She says it is a great favorite in San Francisco’s Chinatown and is great with stir-frys. (more…)
One of my favorite recipes from Crust and Crumb was the sweet fougasse or sweet rustic bread (p54). I wanted to make that again, but using Peter Reinhart’s recipe for Pain a l’Ancienne in Artisan Breads Everyday. My husband insisted on whole wheat, so I went with the whole wheat version of that recipe. I made two ciabatta and four sweet fougasse. (more…)
My son loved the “killer” Moosewood vegan chocolate cake we made last week so much, he wanted to make it again. I was low on white flour, so I used part whole wheat. Regular whole wheat–not even the milder white whole wheat.
Well, it turns out that the Moosewood Vegan Chocolate Cake works quite well when made with half whole wheat (I’m thinking all whole wheat will be fine, too). Update: I made the recipe with all whole wheat, and the family inhaled it.
One recipe of batter makes a dozen cupcakes. Bake them for 20 minutes at 375 degrees. I like the recipe baked as cupcakes even better than as a single pan cake. Easier portion control and the batter bakes up better.
If you have made the Moosewood vegan chocolate cake before and liked it, you will love it made with whole wheat as cupcakes. Fabulous taste, wonderfully moist, perfect texture–the best chocolate cupcake ever! And healthier, too. The kids fought over these cupcakes until every last crumb was gone.
I wish I had a better picture of this, but I don’t.
This comes from Moosewood Restaurant Cooks at Home. The recipe is available widely on the internet, but here is the general gist:
You cook red lentils or yellow split peas until tender in a small pot. This is the dahl. Meanwhile, in a large pot, you saute onions, ginger, curry powder, hot pepper, cumin, and sweet potatoes. Then you add water, cauliflower, red or green bell pepper and simmer until tender. Then you add fresh spinach, lemon juice, and the dahl.
It sounds like kind of a pain to make, but it really isn’t.
When you have handpicked strawberries, you don’t want to squander them on a less than stellar recipe. When I looked up recipes for strawberry pie, it seems lots of people like the recipe by Ruth Cousineau from Gourmet magazine (also here). Here is the thing, though. It calls for gelatin, which I don’t have. Another problem: my husband is on a diet.
So, I found a way to dramatically reduce the sugar in the recipe, use Ko-Jel (vegetarian jell), and eliminate the high-carb and high fat crust. (more…)
Pragmatic Attic 