Angela’s Notes

Ø  This recipe will make about 10 regular sized muffins

Ø  I bake these at 375F.  When I bake food that is so dark, I am always worries about it getting too browned before it is completely cooked.

Ø  I added about 1 ½ teaspoons of vanilla extract with the wet ingredients

Ø  You can use 2 ½ teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, ginger, allspice and cloves

Ø  Let the batter rest for about 10 minutes before you bake the muffins.  It can rest in the bowl or on the muffin cups.

Ø  After the muffins are baked let them cool for about 5-8 minutes in the pan, it will make them much easier to take out.

Chickpea Fries

(Panisses)

Ingredients

1)   Thoroughly oil the baking sheets.

2)   Bring the broth, water, salt, pepper, and any additional flavors to a simmer.  Premeasure the chickpea flour and set aside.

3)   Slowly add the chickpea flour to the boiling water while mixing.  Try to get out as many lumps as possible.  Mix until the batter is smooth(ish), about 3-5 minutes.

4)   Evenly spread batter into pan (Tip-spray a sheet of parchment paper with oil, cover the batter with the parchment and press into pan).

5)   Cover and cool 2 hours to overnight.

When ready to cook

6)   Preheat oven to 400°F

7)   With a well oiled  pizza cutter or knife cut into 4 inch by ½ inch strips or bite size pieces.

8)   Toss strips lightly in olive oil

9)   Bake for 7-10 minuets until they are golden brown.

Edamame Ragout

½ teaspoons toasted Sesame oil

2 teaspoons minced garlic

2 teaspoons minced fresh ginger

4 cups Edamame

4 cups julienned fresh shitake mushrooms

2 cups thinly sliced bok choy

½ cup chopped green onion

½ cup shredded carrots

¼ cup soy sauce

¼ cup tahini

½  cup vegetable stock

Directions

1.   Heat a medium size sauté pan over medium high heat.  Add the toasted sesame seed oil to lightly coat the bottom of the pan.  Add the garlic, ginger, Edamame, mushrooms, and bok choy.  Cook until the mushrooms are just softened, about 2 minutes. 

2.   Mix in the green onion, carrots, soy sauce, tahini and vegetable stock.  Bring to a low boil and cook for 2 minutes. 

3.   Remove from heat and serve over rice of soba noodles.

Based on  recipe from  “Conscious Cuisine”, by Cary Neff  page 210

16 min | 15 min prep

SERVES 6

·       1/2 lb dried chickpeas, soaked and cook about ¾ of the way

·       6 cups stock

·       1 teaspoon cumin

·       1 teaspoon salt, to taste

·       2 cloves garlic, peeled (or more to taste)

·       2 lemons, juice of (4 to 6 tablespoons, to taste)

·       2 tablespoons tahini

·       2 tablespoons – ¼ cup olive oil

1. Soak the chickpeas overnight and drain, or rinse and drain. Cook the chickpeas until they are about 3⁄4 of the way cooked.  You should be able to bite thru it, but not want to eat it.  Drain of the cooking water
2. Combine chickpeas with the stock, and cumin, in a large heavy-bottomed soup pot.
3. Cover, reduce heat, and simmer 1 hour.
4. Add the salt and continue to simmer another hour or until the beans are tender and almost over cooked.
5.  Remove about 2 cups of the cooking liquid and hold it aside.  Add the garlic, lemon juice and tahini* to the cooked beans and broth in the pot and blend the soup to a smooth puree in a blender, or immersion blender.  If the soup is too thick add some of the broth you previously pulled out.
6. Add  the desired amount of olive oil (this will help to add richness to the soup)  Taste and adjust seasonings.  Do not be afraid to add more!
7. Heat through and serve, garnishing with a lemon wedge for squeezing over the soup.
8. If possible make the soup a day in advance to le the flavors mingle together.  Soup will keep for 3 to 4 days in the refrigerator and freezes well.

*In step 5 you can add

Ø  Soaked sundried tomatoes (and the soaking liquid)

Ø  Tomato paste

Ø  Roasted red peppers

Ø  Roasted garlic

Ø  Anything that will make you happy

1/2 cup Tofu, the medium firm kind is best
2 tablespoons Olive Oil
2 tablespoons Dijon Mustard
1 tablespoons Garlic, crushed
1/2 to 1 teaspoon Fresh Cracked Black Pepper
1/4 teaspoon Sea Salt

1⁄2 - 1 teaspoon vegan Worcestershire sauce
Juice of One Lemon

Shove everything into your blender/food processor turn it up and let everything party together until it mixes up nice and creamy.