Apples and tempting spices are blissfully married in this quick and delicious bread.
Preheat the oven to 350°F. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside.
Place the dry ingredients in a large mixing bowl, and stir them together.
Place the wet ingredients in a medium mixing bowl, and stir them together until they are well combined.
Pour the wet ingredients into the dry ingredients. Mix just until the dry ingredients are evenly moistened. Fold the diced apples, raisins, and walnuts into the batter, making sure they are evenly distributed.
Spoon the batter into the prepared loaf pan. Place the loaf pan on the center rack of the oven, and bake the bread for about 50 minutes, or until a cake tester inserted in the center tests clean.
Remove the bread from the oven using oven mitts or pot holders. Turn it out of the loaf pan onto a cooling rack and carefully turn it upright. Allow the bread to cool completely before slicing or storing it. Wrap the cooled bread tightly and store it at room temperature for up to 3 days or refrigerate it for up to 7 days.
Combine all ingredients in a blender.
Blend on high until smooth and creamy.
Taste and adjust sweetness or thickness (e.g., add more plant-based milk for a thinner texture).
Pour into a glass and enjoy immediately!
For a protein boost, you can add protein powder to the smoothie. Vanilla protein powder is excellent with this smoothie.
Meaty Great Northern beans are blended with a prudent mix of vegetables to create a magnificent spread any host would be proud of. Of course, it also makes a fabulous sandwich filling.
Yield: 2 cups
The Cook’s Secrets :
The fastest and easiest way to prepare the onions, carrot and mushrooms is to pulse them briefly in a food processor fitted with a metal blade. The same food processor can then be used to puree the Pâté.
Spaghetti squash, also called vegetable spaghetti, is a unique summer squash. When the flesh is cooked and then scraped with a fork, the resulting strands resemble spaghetti pasta. Spaghetti squash has a tough, pale green or yellow exterior, and its spaghetti-like interior is golden in color with a firm, slightly crunchy texture. You can top it with tomato sauce (just like spaghetti pasta) or include it in a casserole such as this one.
Yield:: 6 servings
The Cook’s Secrets:
To make fresh bread crumbs, whirl torn pieces of bread in a food processor fitted with a metal blade until they are finely crumbed.
For dry bread crumbs, prepare fresh bread crumbs as directed above. Then, spread the crumbs in a thin layer on a dry baking sheet. Place the crumbs in a preheated 200°F oven until they are dry, about 1 hour. Measure out the amount you need, and store any leftover crumbs in an airtight container at room temperature. Alternatively, purchase packaged whole wheat bread crumbs. They are available in natural food stores and many supermarkets.
Preparing flaky, whole grain pastry is not particularly difficult-the secret is in the technique. Work quickly and handle the dough as little as possible to guarantee the flakiest results. Use this simple, delicious crust for any sweet or savory pie.
Yield: one 9-inch crust (8 servings)
The Cook’s Secrets:
Lightly moistening your countertop with water will help to keep the waxed paper from sliding.
Place the flour in a dry 2-quart saucepan, and toast it over medium heat, stirring constantly, until it is lightly browned and fragrant.
Remove the saucepan from the heat and stir in the nutritional yeast flakes. Gradually whisk in the water or vegetable broth, soy sauce, and oil until the gravy is very smooth. Then whisk in the seasonings.
Cook the gravy over medium heat, stirring almost constantly with the wire whisk, until it is thickened, smooth, and bubbly. Serve at once.
Preheat the oven to 350°F. Mist an 8½-inch x 4½-inch loaf pan with nonstick cooking spray, and set it aside.
Place the dry ingredients in a large mixing bowl, and stir them together.
Place the wet ingredients in a medium mixing bowl, and stir them together until they are well combined.
Pour the wet ingredients into the dry ingredients. Mix just until the dry ingredients are evenly moistened. Fold the diced apple, raisins, and walnuts into the batter, making sure they are evenly distributed.
Spoon the batter into the prepared loaf pan. Place the loaf pan on the center rack of the oven, and bake the bread for about 50 minutes, or until a cake tester inserted in the center tests clean.
Remove the bread from the oven using oven mitts or pot holders. Turn it out of the loaf pan onto a cooling rack, and carefully turn the bread upright. Allow the bread to cool completely before slicing or storing it. Wrap the cooled bread tightly, and store it at room temperature for up to 3 days, or refrigerate it for up to 7 days.
DRY INGREDIENTS:
WET INGREDIENTS:
Use this versatile, all-purpose “uncheese ” to lend a rich, dairy-free, cheesy flavor to any recipe. Grate it with a gentle touch to use on pizza , slice it to use as a sandwich filling, cube it and let it melt into dairy- free cream sauces or sou ps, or add it to casseroles.
“Uncheeses” do not have the stretch that melted dairy cheeses do as this is obtained only by using casein, the protein in cows’ milk. However, uncheeses will get soft, melty, and gooey when heated and will brown nicely when broiled (so watch closely!). Although homemade uncheeses are not aged or cured, a tangy, sharp flavor is impart ed by using a small amount of light miso. Wherever you would typically use dairy cheese, you can use this delightful nondairy replacement.
Yield:: 1¼ cups (10 ounces)
American-Style Uncheese:
Blend in ¼ cup (2 ounces) drained pimiento pieces, processing until no flecks from the pimientos are visible. This will make a naturally orange-colored uncheese.
Hot Pepper Uncheese:
Stir in 4 tablespoons finely chopped and well-drained canned chilies or ¼ to ½ teaspoon crushed hot red pepper flakes into the blended mixture before pouring it into the mold.
Olive Uncheese:
Stir in ¼ cup sliced, pimiento-stuffed green olives or sliced black olives into the blended mixture before pouring it into the mold.
Dilled Uncheese:
Stir in 1 teaspoon dried dill weed into the blended mixture before pouring it into the mold.
Mexican Style Uncheese:
Blend in 1 teaspoon of chili powder, ½ teaspoon dried oregano leaves, and 1 clove of garlic, minced or pressed.
Italian-Style Uncheese:
Blend in ½ teaspoons dried basil leaves, ¼ teaspoons dried oregano leaves, ¼ teaspoons dried marjoram leaves, and 1 clove garlic, minced or pressed.
French-Style Uncheese:
Blend in 1 teaspoon of dried basil leaves, ½ teaspoon of dried thyme leaves, ¼ teaspoon of dried marjoram leaves, ¼ teaspoon of ground black pepper, a pinch of ground rosemary, and 1 clove of garlic, minced or pressed.
Smoky Uncheese:
Blend in ¼ teaspoon liquid hickory smoke or more to taste.
The Cook’s Secrets:
Agar, also known as agar-agar and kanten, is an odorless, tasteless sea vegetable. It is a natural thickener and an excellent substitute for gelatin, which is a slaughterhouse by-product. Agar is available in three forms: sticks, flakes, and powder. The flakes tend to provide the most consistent results and are the only form I recommend. Agar can be found in the macrobiotic section of natural food stores or ordered through mail-order sources that sell macrobiotic products. Store agar in an airtight container at room temperature. It will be kept indefinitely.
If desired, other containers of varying shapes may used to mold the uncheese. Select a container with straight sides or edges that fan out at the opening in order to easily remove the uncheese. For a domed uncheese, use a round-bottomed bowl. For a cylinder-shaped uncheese, use an insulated plastic hot beverage container with smooth, straight sides. Small molds designed for jelled desserts are also a good choice.
In a powerful blender, blend all the ingredients together until smooth.
Add extra water, one tablespoon at a time if the Aioli is too thick to blend.
Store refrigerated.
These simple sandwiches make a quick and satisfying lunch. Serve them with pickle spears on the side, if you like.
Steam the tempeh for 20 minutes. Let it cool until it can be easily handled. Grate the tempeh on the coarse side of a grater, and place it in a medium mixing bowl. Stir in the remaining ingredients except the buns, and mix well.
Place the buns on a dry baking sheet, cut side up. Spread the tops evenly with the tempeh mixture, spreading it to the edge of each bun. (This will help to keep the edges of the bun from burning.)
Place the sandwiches under the broiler for 4 to 5 minutes. Watch closely so the sandwiches do not burn.
Serve the sandwiches hot. They may be eaten by picking them up with your hands, or you can use a knife and fork.