Servings : 1
Categories :
Breads
Vegetarian
2 cups
Spelt
flour
1
package
Quick-rising dry yeast
2
tablespoons
Sugar or other granular, sweetener
of salt
2/3 cup
Very
warm soy milk
2
tablespoons
Melted margarine
In large bowl, combine flour, yeast, sugar, and salt. Stir in soy milk
and
1 Tablespoon
melted margarine until dough forms. Turn dough out onto floured board
and
knead about 3
minutes or until smooth.
Grease mixing bowl and place dough in bowl, turning to coat lightly.
Cover
and place in warm
spot away from drafts. Let rise about 30 minutes.
Heat oven to 350 degrees. Place dough on greased baking sheet, or, if
desired,
bake in
greased 8- x 4-inch loaf pan. Brush with remaining tablespoon of melted
margarine
and bake
about 25 minutes or until golden and loaf sounds hollow when tapped on
top.
Servings : 1
Categories :
Breads
Quick
Vegetarian
3/4 cup
AM
Blue Cornmeal
3/4 cup
AM
Whole Wheat Pastry Flour
2
teaspoons
Non-alum baking powder
1/4
teaspoon
Sea salt (optional)
2
tablespoons
Carob powder
1/2
teaspoon
Cinnamon
1/2
teaspoon
Ginger
1/2
teaspoon
Nutmeg
3/4 cup
Milk
or soymilk
1/2 cup
Unsulphured molasses
1
teaspoon
Lemon extract
Combine dry and liquid ingredients in separate bowls, then stir
together
until smooth.
Batter seems thin but it will thicken. Pour batter into oiled pan. Bake
at
350 F. for 20
minutes or until knife test proves done.
This recipe will make 6 large cupcakes or one 8 inch square pan.
Source: Arrowhead Mills "Blue Cornmeal Recipes" tri-fold Reprinted by
permission
of
Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias
Servings :
18
Categories :
Breads
Cheese/Eggs
Vegetarian
Pancakes
Breakfast
-----FOR
THE
PANCAKES-----
2 ounces
Buckwheat
flour
2 ounces
Plain
white flour
2 Eggs
2
tablespoons
Butter, melted
1/4 pint
Milk
1/4 pint
Water
-----FOR
THE
FILLING-----
2 pounds
Fresh
spinich
1 large
Onion
3 ounces
Stilton
cheese
2 ounces
Walnut
pieces
Butter
1 Garlic
sliver
-----FOR
THE
SAUCE-----
1 ounce
Butter
1 ounce
Plain
white flour
1/2 pint
Stock
1/4 pint
Double
cream
2
tablespoons
Freshly grated Parmesan
1
teaspoon
(heaped) Dijon mustard
Make a smooth batter with the flours, eggs, milk and water, then stir
in
the cool melted
butter for extra richness and to prevent sticking during cooking. Use a
6-inch
pan and make
thin pancakes in the usual way, but be sure to stir the batter
vigorously
in between making
each pancake or all the buckwheat flour will sink to the bottom of the
mixture.
If preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof
paper)
and wrap in a
foil parcel.
To make the filling, wash and boil or steam the spinach until just
tender.
Chop it and squeeze out all the liquid (save the juices for a soup).
Chop
the onion finely
and sweat it in a knob of butter until it's deliciously soft. Stir in
the
spinach, season
with a little salt, lots of pepper and the garlic. Toast the walnuts
and
crumbled Stilton
into the spinach mixture to give it savoury flavour and bite. Stuff the
pancakes
with the
mixture, roll them up neatly and pile them into a lightly buttered
gratin
dish. Cover with
foil and heat through in the oven for 25-30 minutes at 400 F (200 C)
gas
mark 6.
Make a smooth rich sauce with the butter, flour, stock (preferably good
chicken
stock) and
cream. Let it simmer for about 5 minutes, stirring once or twice, then
season
with the
cheese, mustard and salt and pepper. If the sauce is made ahead, reheat
it
in a double-boiler
for serving, then pour it over the dish of pancakes just before
bringing
to table.
Source: Philippa Davenport in "Country Living" (British), February 1988.
Typed for you by Karen Mintzias
Servings : 18
Categories :
Mcdougall
Breads Vegetarian
1 Basic
Masa
Dough Recipe
18 Corn
Husks
or Parchment Pap.
Follow instructions for making masa dough in "Tamales: Basic Procedure:
Gently
roll each 1"
piece of dough into a thick cigar shape. Place dough lengthwise on one
edge
of a softened
corn husk and wrap, leaving one side open. Place tamales on stacked
steamer
trays.
Cover and stam for 40-45 minutes over rapidly boiling water. Add more
water
to the pot as
needed to create steam Remove from steamer and serve warm.
** Hints: Dip pones in soup, black bean sauce or refried beans. Top
with
your favorate pasta
sauce *** Vegetarian Gourmet, Summer 1993, Don Matesz ***
Servings : 1
Categories :
Breads
Sandwiches
Vegetarian
3 cups
Flour
*see note below
1 2/3
cups
;water, cold
1
teaspoon
Salt
1
tablespoon
Yeast, dry
1
tablespoon
Honey
: Heat 3 cups of flour for 2 minutes in the
microwave.
: While that's happening, measure the water. Add
salt,
dry yeast and a dollop of honey. It
looks like a mess, but don't worry about it.
: Quickly take the hot flour and mix in the water
combo
with an electric mixer. It should
be sticky and gooey. If your mixer is having trouble, just add more
water.
Mix it around as
long as you want.
: Now, cover it, put it in a cool place, go away
and
ignore it. Go to work, take a walk,
go to sleep, whatever. If you happen to pass the poor neglected thing
during
the day, pound
it around a little with a wet spoon. If you are going to ignore it for
more
than 8 hours, put
it in the refrigerator. If you are in a hurry, ignore the ignoring part
and
proceed to the
next step.
: Pound your sticky dough around with a wet spoon
to
pop all the bubbles, then slop it
into a well oiled bread pan ( do not whisper sweet nothings in its ear
).
Set a timer and let
the dough rise in a warm spot for 10 minutes. If it was kept in the
refrigerator,
let it sit
a little longer. Set your timer again for 10 minutes and turn on your
oven
at 350 degrees.
When it's hot, put the bread in and set the timer for 50 minutes.