Makes 4-5 cups of finished sauce. Best if allowed to cool overnight in the fridge before using.
Use 1/4 cup of finished sauce mixed well with 1 tablespoon sesame oil and 1/3 cup vegetable oil as a marinate before grilling meat or tofu. Use sauce sparingly at service.
Overview: You’ll make a base of vinegars, aromatics, and sugar, which is boiled down to a concentrate, then add in mirin and soy sauce, boil for a few minutes more before finally balancing with a last little more sweet.

12oz can of pure pineapple juice concentrate
3-4 inch piece of fresh gingerroot cut into chunks but not peeled
1/2 head of fresh garlic cut in half, and slightly pulled apart, but not peeled
1 cup rice vinegar
1 cup cider vinegar
1 cup brown sugar
1/2 cup water (just what it takes to rinse the pineapple juice can)
Boil this down in a large pan for 40-45 minutes until it has reduced by half. (Try not to breath in the boiling vinegar fumes. :) )
Soy and Mirin:

Add in:
3 cups soy sauce (regular or gluten free is fine)
1 cup mirin
1/4 teaspoon red chili flake
Boil 10-12 minutes until the sauce thickens slightly
Final Additions:

Taste for final seasoning. The sauce will be quite intense and salty at this stage. Try to focus on being able to just barely taste sweetness underneath everything.
I generally add:
1/2-1 cup brown sugar
1 cup mirin
(1/2 cup honey for gluten free - as it tends to need a little thickening)
There should be plenty of heat in the pan dissolve/incorporate the sugars, but if not you can turn it back on the heat for just enough to get a smooth sauce.
Strain into glass jars allow to mellow overnight in the fridge before using. The sauce with thicken and balance significantly as it sets.
Sauce will keep for months in the fridge.
Today i made soup from things in the house - this one was without recipe, i've never really eaten this type of soup before, but i thought i'd give it a shot before the veggies went bad. i am pleasantly surprised with the outcome. It is a bit spicy - if you prefer a milder soup just sub the hot curry for more mild curry. If you try this, i'd love feedback.

* 1 butternut squash, cut in half, seeded, baked until soft, and cooled
* 2 1/2 medium-large sweet potatoes, baked, cooled, and peeled
* 1 1/2-2 Tbsp extra virgin olive oil
* 1/2 medium yellow onion, diced
* 2 cloves garlic, minced
* 1" piece of ginger, peeled w/ spoon and grated
* 2 1/4 tsp mild curry powder
* 1 tsp hot curry powder
* 1/2 tsp cumin
* 4 c. vegetable broth
* 1 c. unsweetened soy milk
* 1 can (13.5 oz) coconut milk
* 1/2 tsp balsamic vinegar
* 2 tsp salt (or salt to taste - less if you use a broth w/ salt)

* bake squash and sweet potatoes and set aside to cool
* saute onion in oil - after a couple minutes, when they start to go translucent, add onion and ginger, cook a couple more minutes
* add curry powders and cumin - stir well and cook another couple minutes
* add squash and sweet potato - stir well to blend spices and onion mix with the soft veggies, cook another few minutes
* add vegetable broth and bring to near boil, reduce heat and cook 30+ minutes, stirring occasionally so to avoid sticking
* once thoroughly hot and flavors have had a chance to meld, puree with immersion (stick) blender until smooth
* add soy milk, coconut milk, and balsamic vinegar, mix well - but do not boil
* add salt to taste


My 10 year old said the spice was perfect, but my 5 year old thought it was a bit spicy.


Dec. 14th, 2008 02:57 pm
So, today i created something new - a version of this recipe. i veganized it and adapted it to ingredients i had available. OMG! Heavenly - spicy but heavenly.

My version is:

* 1-ounce dried shitake mushrooms, coarsely chopped (next time i'll use 2 oz)
* 1 quart home made veggie stock, divided
* 1/4 cup extra-virgin olive oil
* 4 cloves garlic, chopped
* 1 teaspoon crushed red pepper flakes
* 1 red onion, chopped, chopped into bite sized pieces
* 1 large carrot, peeled and thinly sliced
* 3 to 4 celery stalks, cut into bite sized pieces
* 2 anaheim peppers, chopped
* 2 small red bell peppers, seeded and chopped into bite sized pieces
* 2 eggplants, peeled of half the skin, cut into bite-sized cubes
* 1 bay leaf
* Salt and pepper
* 3 tablespoons aged balsamic vinegar (divided)
* 1 (28-ounce) can whole tomatoes (recommended: San Marzano)
* 1 cup unsweetened soy milk
* 2 sprigs rosemary, leaves stripped and finely chopped
* 1 cup polenta
* 2 teaspoons agave nectar
* 2 tablespoons Earth Balance


Place dried mushrooms and 2 cups veggie stock in a small pot over medium-low heat (add more stock if using more mushrooms).

Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 20 minutes then uncover and add the balsamic vinegar.

Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper and add remaining balsamic vinegar. Simmer 30 minutes, stirring occasionally.

Heat the remaining 2 cups stock with 1 cup unsweetened soymilk, and rosemary over medium high heat. Whisk in polenta and stir frequently until thickened probably 20 minutes. Remove from heat and stir in agave nectar and Earth Balance.

Pile some polenta in shallow bowls and spoon the stew around the polenta.


While this is a 30-minute meal, i found that it really did well with the added cooking time. OMG - It is heavenly.
1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 c. EVOO
1/4c. red wine vinegar
1 lemon wedge, juice of
1 Tbsp diced red onion
1 tsp. dried oregano
1 tsp black pepper
1/2 tsp salt

Pulse parsley in processor to chop. Add remaining ingredients and blend.

Filo sheets
Earth Balance (or other vegan margarine) - melted

3-4 med-small waxy potatoes (red, yellow) cut into small bite-sized pieces
1 1lb package of frozen mixed veggies (broccoli, cauliflower, etc)
1/2 1 lb package frozen peas/carrots
1 package of morningstar farms 'chickn' meal strips, thawed and cut into bitesized pieces (scissors work well)

1 quart-sized box of potato-leek soup
4 Tbps cornstarch
3/4 cup water
1 cube veggie bullion or equi 'chikn' flavored vegetarian soup base

Preheat oven to 350*F.

In a 9x13x2 baking dish, spread in even layers the potatoes, veggies, and diced chikn strips.

Whisk together cornstarch, water, (and boullion if using)... mix with soup. Pour evenly over pot-pie contents.

Cover baking dish with aluminum foil and place in pre-heated oven. Bake for approx. 45 minutes, until knife inserted in potatoes shows they are tender and mostly cooked.

Meanwhile, on a large cutting board or baking sheet, 'butter' (using pastry brush - i like the silicone ones that clean well) and stack layers of filo dough - use about 1/2-3/4 of one "roll" of filo dough (most packages come in the freezer section and have 2 rolls per box).

Once the potatoes are mostly done, remove from oven, remove aluminum foil, and cover with stack of filo... tuck edges under if it is slightly too big. Return to oven and bake another 25-40 minutes, until top is rich golden brown. Remove from oven and let rest for 3-5 minutes... cut into pieces with a sharp knife. Serve. Nice with a salad.
Stuffed Pumpkin

1 6lb pumpkin, kaocha, or buttercup squash
1/4 cup chopped walnuts
1/4 cup chopped almonds
(1/4 c. raw sunflower seeds)
2Tbsp olive oil
2 sweet oinions
3 cloves garlic
2 stalks celery
1 1/2 c. chopped shitaki (or straw) mushrooms
2tsp thyme
1 Tbsp basil
1 1/2 cup firm tofu or tempeh
1/2c. whole wheat bread crumbs
1 egg, beaten
2 tsp tamary or soy sauce
3 Tbsp chopped fresh parsley
1/2 tsp sea kelp
Cut out top of squash and scoop out seeds... start cooking squash at 350 deg in low baking pan or casserole. Add 1/2 c. water to bottom of pan. Make stuffing and add in 15-20 min. Chop onions and celery, mince garlic, and saute in oil about 5 min. Add chopped mushrooms, thyme, basil, and saute until soft. Remove from heat. Crumble drained tofu or chopped tempeh. Coarsley chop walnuts and finely chop almonds. Add the rest of the ingredients. Mix well, then spoon into squash and continue cooking 40-45 minutes more until squash is soft on outside (like a baked potato).

*** Recipe by Charlotte Johnson - found on Sagewoman 2000 calendar

Twelfth Night Cake

1/2 c. brandy or hard cider
1 c. golden raisins
1 c. seedless dark raisins - currants
1 good-sized apple, chopped
2 sticks unsalted butter, softened to room temperature
2/3 c. sugar
4 lg eggs plus 2 egg yolks (reserve 2 egg whites for icing)
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/4 cloves
grated rind of 1 lemon
1 dried pea
1 dried bean
2/3 c. chopped hazelnuts
3 cups flour, approx

In a bowl, combine the brandy with the raisins and currants. Let stand for several hours/overnight. Drain fruit and reserve brandy. Preheat oven to 275 deg. Grease a 9 or 10" cake pan that is at least 3 " deep with butter or shortening. Line w/ baking parchment.

Cream butter and sugar together until very light and fluffy. Beat in eggs and yolks one at a time until v. light and frothy. Beat in 3 Tbsp of the reserved brandy. Stir in the hazelnuts and lemon rind, then the flour mixed with the spices. Mix well to make a smooth batter. Stir in pea and bean.

Spoon the batter into prepared cake pan and bake for about 2 hours, or until cake tester comes out clean. Let cool in cake pan until just warm. Turn cake out onto cooling rack and peel away bakin parchment. When completely cool spread top with icing.

Fancy Icing
2 egg whites, room temp.
pinch salt
2 c. confectioner's sugar
1 tsp lemon juice

beat egg whites w/ salt until frothy. beat in sugar and lemon juice until stiff peaks form. Add more sugar if needed to make a stiff paste.

*** recipe by Sharon Lawrence - 2000 Sagewoman calender

2 cups sugar
3/4 c. butter/earth balance
5 oz. evaporated milk
12 oz. chocolate chips
1 1/2 c. marshmallow creme
1 c. nuts (optional)
1 tsp. vanilla

1) combine first 3 ingredients in a heavy sauce pan over med heat... heat until comes to 234 deg. F.

2) add chocolate chips and marshmallow creme... stir until melted

3) add vanilla and nuts (optional)

place in foil lined 9" square pan Cool.


Triple Layer Chocolate Cake - vegan

First Layer: Chocolate Coconut Crust

1 1/4 cups whole wheat pastry flour or sub of choice
3/4 cup sucanat or rapadura
1/2 cup shredded coconut
1/4 cup cocoa powder
8 TBS EB (Earth Balance) margarine, softened

Combine in medium bowl. Press into a greased spring form pan and bake at
325 for 15 minutes (I do not remember the exact time, so check it to make
sure it is done.) Cool.

Second Layer: Chocolate Mousse

1 box Mori Nu firm silken tofu
1 bag tropical source chocolate chips, melted
3-4 TBS maple syrup

Combine in blender or food processor till smooth. You will have to scrap
it down a few times (more with the blender). This tastes like chocolate
pudding right out of the blender, and firms up like a thick dense mousse
in the fridge. I have layered it with fruit (berries and kiwi) and vanilla
cake sprinkled with orange/mango juice (like a trifle!). And it also makes
great fudgcicles in the freezer!!!

Add this layer on top of the crust (smooth out with spatula) and fridge
till firm.

Third Layer: Chocolate Ganache

1 cup soy milk or soy creamer for more decadent ganache (you may want to
add less to start and see how thick it is).
12 ounces semisweet chocolate chips (Tropical Source)

Bring milk to almost boil. Pour over chocolate and stir till chocolate is
melted. Or put both together in a double boiler and slowly and carefully
melt the chocolate in the milk/creamer. Let cool, stirring occasionally,
until thickened, but still pourable. Pour over cake. Once you have added
this last layer, chill in the refrigerator to firm up.
Yield: 2 cups of ganache



May 2017

28 293031   


RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 25th, 2017 05:12 pm
Powered by Dreamwidth Studios