The Cook’s Secrets:
The sauce may be made ahead of time and refrigerated. Heat it gently before serving
Hailing from Poland, this exceptionally moist and flavorful apple cake is leavened with yeast.
The best “warm place” (about 85°F to 100°F) to let dough rise is a gas oven with a pilot light (do not turn the oven on) or an electric oven heated at 200°F for 1 or 2 minutes only and then turned off (Place the covered bowl of bread dough in the oven after you have turned off the heat). Be sure to remove the dough from the oven before you preheat the oven to bake the bread.
Soak red lentils in hot water for 15–20 minutes.
Blend the soaked red lentils mixture with water until smooth and creamy. Add nutritional yeast and continue to blend.
Pour into a pan and stir over low heat until thickened.
Transfer to a container and refrigerate until firm.
Slice into chips and season with nutritional yeast and your preferred spices.
Bake at 355°F for 20–30 minutes, flipping halfway, until crispy.
Seasoning:
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: