oatmeal raisin quick bread (lacto vegetarian)

Published December 3, 2017 by lisaolisa

This is not too sweet and is dense enough to be used as a weapon against home intruders. The recipe says to serve warm; we serve from the fridge for breakfast, using a very sharp knife and putting an arm into it.

Ingredients

  • 2 cups flour
  • 2  1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup rolled oats
  • 1 cup raisins
  • 1  1/4 cup buttermilk or sour milk
  • 1/4 cup brown sugar
  • 2 tablespoons molasses
  • 2 tablespoons  melted shortening (I use margarine)

Directions

  1. Sift flour; measure; add baking powder, soda, and salt; sift again. Add rolled oats and raisins; mix well.
  2. Combine milk, brown sugar, molasses and melted shortening, slightly cooled.
  3. Pour the wet mixture into the dry mixture and stir just enough to moisten the dry ingredients. Do not beat.
  4. Turn into a greased loaf pan (8×8 by 2 inches) and bake in a hot oven (425 degrees F) about 40 minutes.
  5. Cut into squares and serve hot.

Source: My mother’s Woman’s Home Companion Cook Book, c. 1955

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buckwheat pancakes (lacto-ovo vegetarian)

Published November 26, 2017 by lisaolisa

For my first first attempt, I followed the original recipe. It was way too much cloves, so I swapped in pumpkin pie spice for the individual spices. Instead of buttermilk, which I never have in the house, I use sour milk.

Yield: 4 servings.

Ingredients

  • 1 cup buckwheat flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 cup buttermilk or sour milk
  • 1 tablespoon olive oil

Directions

  1. Combine dry ingredients. Whisk together the egg, milk, and oil; stir into dry ingredients just until moistened.
  2. Preheat over medium heat a nonstick griddle or pan coated with cooking spray, oil, butter, or margarine. I tend to use a light smearing of grapeseed oil. Pour batter by 1/4 cupfuls onto griddle/pan; turn when bubbles on top begin to pop. (I use a lower heat setting, otherwise I burn them, so I turn when the bubbles form, the sides are beginning to cook, and the cooking side is golden brown.) Cook until the second side is golden brown.
    Yield: 4 servings.

 

Adapted from http://www.tasteofhome.com/recipes/buttermilk-buckwheat-pancakes

dog treats – peanut butter banana

Published November 26, 2017 by lisaolisa
We don’t give our dogs glutenous food, but they can eat anything they want for treats. These idiot-proof treats were a big hit with our three, but two of them will eat poop, so their tastes are not discerning. They no doubt would eat these with water substituted for stock. Because these have fruit in them, they need eating up fairly quickly.
  • 1 bananas
  • 1/2 cup peanut butter
  • 1/3 cup stock
  • 1 cup flour
Drop by spoonfuls onto a baking sheet that you’ve either not greased or greased for easier cleanup.

Bake 16-18 minutes at 350 degrees.

ultimate pizza sauce (lacto vegetarian)

Published November 23, 2017 by lisaolisa

I don’t know if this is the ultimate, as the recipe is billed, but it’s really good! The Parmesan gives it some tang, and the anise seed is a welcome change.

Ingredients

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1 garlic clove, minced
  • 1 (8 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1 small bay leaf
  • 1 teaspoon fennel seed

Directions

  1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
  2. Add tomato sauce and tomato paste and stir until smooth.
  3. Add remaining ingredients and bring to slow simmer.
  4. Simmer for 30-60 minutes.
  5. Remove the bay leaf and spread the sauce on prepared pizza dough.

Source: http://www.geniuskitchen.com/recipe/ultimate-pizza-sauce-114392

“danboy357” had some advice for us:

“i see alot of people substituting alot of ingredients in this recipe, which kinda defeats the purpose. ive been using it for years, this is a genuine sauce recipe from someone who knew better than us. for instance, the fennel is a key ingredient so dont skip it. once i didnt have any so i added a bit of vodka which to my suprise worked ok but not the same, dont be lazy go get the fennel. a can of puree tomatoe is the same as a sauce/patse mix or try diced tomatoe’s ran through a good chopper for a chunkier juicer style sauce. other than that you can sub fresh parsley and a bit of celery salt for celery in a pinch. i always increase the sugar and black pepper for a nice contrast. and maybe even add some red pepper to taste for a spicier version but dont go nuts with it.”

roasted cauliflower with thyme (vegan)

Published November 23, 2017 by lisaolisa

Simple and fast, this is the perfect side dish for any meal.

Ingredients

  • 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
  • 1/4 cup extra-virgin olive oil
  • 5 cloves garlic, roughly chopped
  • 1/4 teaspoon crushed red pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon dried thyme (original recipe calls for 2 teaspoons roughly chopped fresh thyme leaves, but that’s never in this house)

Directions

  1. Preheat the oven to 450 degrees F.
  2. Toss the cauliflower with the olive oil, garlic, and red pepper in a large bowl.
  3. Sprinkle with the salt and thyme, and then toss again.
  4. Turn onto baking sheet and roast until golden and tender, about 20 minutes.

Source: http://www.foodnetwork.com/recipes/food-network-kitchen/roasted-cauliflower-recipe-1945072

whole wheat cinnamon raisin bread (bread machine) (vegan)

Published November 23, 2017 by lisaolisa

 

Ingredients

  • 1 cup water, warmed
  • 3 tablespoons molasses
  • 3 tablespoons olive oil
  • 3 cups whole-wheat flour
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons active dry yeast (not bread machine type)
  • 1 cup raisins

Directions

  1. Add ingredients in the order listed, except for the raisins, and set for whole-wheat loaf.
  2. Add raisins when the machine tells you it’s time for mix-ins.

Adapted from: https://www.100daysofrealfood.com/recipe-whole-wheat-cinnamon-raisin-bread-for-bread-machine