Add enough water to fully cover seeds (2 cups, in my case)
Add a tablespoon of salt for each cup of water. Stir and let sit for a few hours (or overnight).
Preheat oven to 400 degrees F. Boil seeds in the saltwater for ten minutes, then spread across a baking tray.
Bake for 15 minutes, stir to flip seeds over, and make for 5-10 more minutes.
Add equal parts groats and water (i.e. 2c water with 2c groats) to pressure cooker. Add a teaspoon of oil to reduce foaming (butter, olive oil)
Bring to high pressure and cook for 20 minutes. Remove from heat and allow to release pressure naturally.
To serve – shred an apple, mix into hot groats. Add a teaspoon or two of brown sugar and sprinkle with cinnamon. Add 1/2 cup of almond milk.
- flat iron steak
- 4T butter
- 3 cloves roasted garlic
- 16 oz mushrooms
- 1 large onion
- 1/4 cup all purpose flour
- 3 cups beef broth (pressure cooker: beef bones, carrot trimmings, onion trimmings, celery trimmings, potato peels)
- 1-2T mustard spice blend
- 2-5T porcini mushroom powder
- 2T corn starch
- 3/4 cup sour cream
- package wide egg noodles cooked for lowest time on package directions
Mustard spice blend: mortar together 1c brown mustard seed, 1T salt, 3 bay leaves, 1t rosemary needles, 1/2t sage
- Slice beef across the grain into strips. Season with salt & pepper. Divide meat into small batches so pieces can be placed in pan with an inch between them. Divide 2T of butter into same number of pieces. Put pan on medium heat (6), melt a piece of butter then sear a batch of meat. Remove from pan and set aside. Repeat with remaining batches.
- Slice mushrooms. Divide into 4 batches and sprinkle with salt. Divide the remaining butter into four batches. Melt a piece of butter in pan, saute mushrooms until they become golden brown. Remove from pan and set aside. Repeat with remaining batches.
- Slice onion into thin pieces about 1″ long. Sauté for a few minutes.
- Add flour to onions & stir to coat them in flour. Remove from pan.
- Deglaze pan with 1/2c of beef broth. Add mushroom powder and spice blend. Stir to remove any lumps.
- Mush garlic cloves and stir in.
- Lower heat to simmer. Add remaining beef broth. Return onions to pan and stir to distribute flour.
- Put corn starch in a bowl or glass. Add *just* enough water to turn it into oobleck. Drizzle into pan, while stiring, to form a thick gravy.
- Return beef and mushrooms to pan and simmer until beef is cooked.
- Stir in sour cream.
- Serve over egg noodles.
- 1 cup cooked garbanzo beans
- 1/4 cup peanut butter
- 1/4 cup carob powder
- 1/4 cup maple syrup
- pinch of sea salt
Place everything in the bowl of a food processor and run until you’ve got a smooth paste.
To get really smooth hummus, I cook the garbanzo beans in a pressure cooker for about 35 minutes with at least 20 minute of natural depressurization.
Anya says these taste like peanut butter / chocolate / oat cookies. And it’s great for dipping anything that goes well with chocolate (strawberries, apples).
- 2 cups shredded carrots (about half a pound)
- 2T Dijon mustard
- 2T extra virgin olive oil
- 1.5T red wine vinegar
- 1t fresh orange zest (or 1/2 t Penzey’s Mural of Flavor)
- Combine the Dijon and vinegar, whisk to combine
- Slowly drizzle olive oil into mixture, whisking constantly
- Stir in zest or spice blend
- Stir in carrot shreds, making sure to coat the shreds evenly
- Cover in clingfilm and place in refrigerator to marinate for at least an hour
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 2 teaspoons Northwoods seasoning
- 1 cup buttermilk (or put 1 tablespoon of vinegar in measuring cup & fill to 1 cup with milk)
- 1/2 cup unsalted butter, melted
- 1 1/2 cups shredded sharp cheddar cheese
- Optional add-ins like diced scallions, sautéed onions, diced spicy peppers
- Preheat oven to 450 degrees F.
- Mix dry ingredients together in a bowl.
- Combine buttermilk and melted butter, mix well.
- Pour milk/butter into dry ingredients and stir to form a sticky dough.
- Gently stir in cheddar cheese and any optional add-ins
- Divide into sixteen equal pieces, roll and flatten to form biscuit
- Bake for 15-18 minutes, until golden brown and puffy.
Anya wants to eat pepperoni pizza, but without the meat. I’ve seen a few vegan pepperoni products for sale, but they all look quite unappetizing, they include all sorts of crazy ingredients, and they’re super expensive. So I set out to find a veggie pepperoni recipe online. Took a lot of searching, but I found a recipe that looked promising. I made it with half the lowest amount of red pepper flakes. It was so hot, the stuff was inedible. Great taste, but a total waste. Also, the recipe didn’t indicate what type of extra-firm tofu to use. I happened to have some of the not silken sort, so I used that. So we had an oddly textured burning hot pepperoni (and I had to add a good bit of liquid to form anything even approaching a paste). I’ve been wanting to make it again without the pepper flakes and try silk tofu instead.
I tried it again tonight, modifying the recipe
- 10 ounces extra-firm silken tofu
- 1/2 – 1 tsp sea salt
- 1 tsp Tellicherry peppercorn
- 2 tsp yellow mustard seeds
- 1 tsp fennel seeds, split into two 1/2 teaspoon portions
- 2 tsp smoked paprika
- 2 cloves garlic
- 1 tsp sugar
- 2 star anise seeds
Preheat the oven to 400 degrees F.
In a stone mortar, crush the garlic cloves. Add the sea salt, peppercorns, mustard seeds, one half teaspoon of fennel seeds, and anise seeds. Grind to form a powder. Add sugar and smoked paprika, and blend together.
In a food processor, blend the tofu until it is creamy. Add the spice mixture, one tablespoon at a time, and blend until combined. Once it has enough flavour for you, store the remaining spice mixture (I used about half of the spice blend).
Spread the tofu on a lined baking sheet. You can spread separate little sections, cut it like the linked recipe, or just make one big chunk that you break up before using. Either way, bake for 10-15 minutes. Mmmmm! This tastes good, the texture is great … we made vegetarian pepperoni!!!