CARROT CORIANDER DIP: Almost Raw, Vegan, Gluten Free Party Food

This is one of the dips I made for second annual holiday party this past December. I ended up bringing this dip to my friend Kates party and giving her the recipe after hearing she really liked it. I noticed that smaller organic carrots end up being sweeter then the larger "overgrown" carrots. This has been my experience but it may be different for everyone depending where they purchase their produce.

Always taste test your dip and add more spices or salt. Carrots don't come in a single size, as much as distributors would like them to.

CARROT CORIANDER DIP: (Almost) Raw, Vegan, Gluten Free Party Food

6 large or 10 smaller carrots
1/2 cup almond milk
1/2 tsp coriander
1/4 cup fresh parsley (optional)
1 tsp lime or lemon juice
1/2 tsp cumin
1/4 tsp turmeric
1 tsp garlic powder
2 tsp onion powder
2 tbs spicy brown mustard
2 tbs veganaise
Salt & pepper to taste

Peel and chop carrots into smaller chunks. Place in blender or food processor with the other ingredients. Add salt to taste.

POLISH SOUP: ZUPA BURAKOWA (BEET SOUP)

I loooved this Polish soup as a child; however, I HATED beets. I hated the texture of grated beet so much that I use to ladle the soup trying my hardest to avoid any beets. This time, as an adult, I decided to make this soup my way.

I diced the beets instead of grating them. I ended up calling my mom about 3 times as I was making the soup. I thought this was going to be so much harder then it actually end up being. Like my mother said, it's a mix of sweet and vinegar taste you want to get and that's a personal preference.

I really loved how this turned out. Hope my friends Charlie & Paulina get to make this Polish vegetarian soup. It is quickly is becoming a winter favorite in my house. Enjoy guys. 

TIP:
- You can boil more then the number of beets you need & freeze the other half.
- Leave the cream out of soup until you are ready to eat. Adding into your bowl instead of the pot.
- The more vinegar you add the more likely the cream won't mix in the soup.
- If you forget to add vinegar right after the beets & loose color, boil another beet, grate yo regain the color.


 
Burakowa; Polish beet soup!
4-6 servings

2 large beets, or 4 small
4-5 medium potatoes
2-3 whole spice
2-3 bay leaves
1/2 carrot (diced)
1/2 celery stalk (diced)
2-3 TBS vinegar or to taste
1/4 tsp sugar, or to taste
8 c. broth or water
1 vegetable bullion cube ( optional, if using already made broth)
half & half /  vegan creamer, unflavored

Beets:

Cut any leafs & roots off the beets. Wash & take off any dirt. Submerge beets in water and boil in a pot for 30 - 45 min. depending on the size of beets. Check with a fork for softness. Once done, drain beets and set aside to cool. When beets are easy to handle, peel with potato peeler. On a vegetable grater, grate the beets on the larger side. You can also dice the beets, as I did. Set aside

Broth:

Boil water / broth. If using, put in your bullion cube. Simmer on medium to low heat bay leaves, whole spice, carrot, celery, and potatoes until potatoes are pierced easily with a fork (about 10 min).

IMPORTANT : When adding the beets, have your vinegar measured & ready. Vinegar need to be added right after the beets in order to keep the red color.

After adding the beets & vinegar, add sugar, salt pepper to taste. Simmer for another 5-10 min. Serve in a cup or bowl along with a 1 TBS of cram, half/half or vegan creamer.

PEANUT NOODLE DRESSING AND DIPPING SAUCE

I really, really enjoyed this sauce. I put it on my maifun noodles with some stir fry. It will work for about  two servings of maifun noodles. Anything more would be loose the peanut taste. I will be making some egg rolls and using this as a dipping sauce this weekend.


This peanut sauce can be made not spicy. This part is really up to you. As well as the salt content. That's the beauty of making your own food. I originally made my own peanut butter and never added salt. I ended up adding extra soy sauce to make up for it.



Quick notes:
Makes 2 servings for maifun noodle sauce
Can be thinned out with more hot water.

SPICY PEANUT NOODLE DRESSING AND DIPPING SAUCE

2 large garlic cloves ( pressed or minced)
1/3 to 1/2 c hot water
1 to 1 & 1/2 TBS soy sauce
1/2 cup peanut butter
2 TBS red miso (or white)
1 to 1 1/2 TBS spicy Thai chili or chili powder to taste
2 to 3 TBS lemon juice
1/4 c green onion (chopped) optional

Measure and mix all ingredients in a bowl with a fork or a whisk. Serve immediately or refrigerate up to 5 days.

TOMATO AND CORN PIE

I can't think of a better way to welcome fall then with some farmers market tomatoes and sweet corn. I found this recipe on Smitten Kitchen and ended up making it whole wheat / vegan. I really enjoy Smitten Kitchen's photo's. They are very genuine and honest like a real kitchen needs to be.

Adapted from Smitten Kitchen & made vegan!

2 cups whole wheat flour
1 tablespoon baking powder
1 3/4 teaspoons salt, divided
3/4 stick (6 tablespoons or 3 ounces) cold unsalted vegan butter
3/4 cup almond milk
1/3 cup veganase
2 tablespoons fresh lemon juice
1 3/4 pounds beefsteak tomatoes ( about 3 medium sized tomatoes, see picture)
1 1/2 cups corn (2 ears for me)
2 tablespoons finely chopped basil (optional)
1 cup cheesy sauce
3 - 4 grape tomatoes (optional)

 
REMOVING TOMATO SKIN
While doing the pie crust, I suggest skinning your tomatoes. Boil enough water to submerge your tomato in. Cut an X at the bottom and top of your tomato. Dip tomato in water for 10 seconds (careful not to burn yourself! Use utensils). The skin will start to separate. Take the tomato out and let it cool or dip it into ice water.

SIMPLE PIE CRUST
Combine and mix flour, baking soda and 3/4 salt. Blend in butter, with your hands, until combined to make a meal like texture. Add milk and mix to make dough. Divide in half. Put one half in the fridge. Flower your work surface and roll out 1/2 the saved dough into 12 inch round. Transfer into 9 inch pie plate or whatever container your are baking in (I used my cast iron skillet). Pat the dough down and trim any overhanging dough.

Preheat oven to 400°F.

FILLING
Peel tomatoes after they cooled. Slice tomato into desired thickness (I tried to do 1/4 inch but that didn't always work out). Remove any seed and juice. This recipe is more on the wet side so no need for extra juice.

Cut corn off the cob into a bowl. Remove any silk strings.

Whisk together veganase and lemon. Set aside.

Layer 1/2 tomatoes on the bottom of pie crust. Add 1/2 corn, 1/2  basil, 1/2 of remaining salt and pepper on top of tomatoes. Finish off with 1/2 cheese sauce and start over again. One you have your second layer, top it off with the veganse mixture.



Roll out your second dough into a 12 inch round. Place over pie and trim any overhanging dough. Press and seal together the two dough layers. Cut 4 - 6 steam vents. Coat top of pie with melted vegan butter and place in over on the middle rack. You can decorate the pie with some slices of grape tomatoes.

Bake for 30 - 40 min.



Let cool and serve warm or at room temperature. 

HOW TO MAKE ALMOND MILK

For a few weeks there was a conversation going on in my head. Slowly the idea of "Why not just make my own almond milk?" started to creep in. "Why take the time? I can just buy it." Amazon is great for bulk order and my apt. runs on amazon.com orders. Why make anything? Because I like food. I like my food to taste good and every blogger I read was raving about making their own nut milk. There are times when I can be very lazy about making my food. Maybe this was something worth the 15 minutes from my week.

To make almond milk you will need a nut milk bag. Cost is around $7.00 on amazon  (For a tiny little bag? WTF? They probably coast $0.25 to make) or a paint strainer bag. Cost is $2 for two bags and it's rounded at the bottom for easier straining. Bags that are square make it harder to control the flow of water. Paint strainer bags are the same thing as nut milk bags. They just don't come with a pretty green label to tell you its associated with health food. Can be purchased at any hardware store. Even in Jersey City!

I never knew it was this easy to make almond milk at home.  It tastes so much better then the store bought almond milk. It tastes like almonds. I know, what a surprise. I guess I was surprised how much it tasted like almonds compared to the normal brand of Almond Breeze.

I did a taste test with my boyfriend this morning. I handed him two shot glasses. One with my almond milk and the other with Almond Breeze milk. "This one is obviously yours." It only took one sip. The second sip was Almond Breeze. Not much to say about that. The homemade was creamier and more nutty. Store bought didn't taste nutty in comparison. It also had mineral like after taste. 

Expect the home made almond milk to separate when left sitting. The store brands use a binder to keep such as carrageenan (seaweed derived). Separation is natural. Give it a shake before pouring in your cereal.

There are lots of great recipes for almond milk. The one listed below is the one I used. I would love to try and put in dates next time (like in the video) and more vanilla. The variations are endless and really up to the individual. Now all I really need is a bunch of almonds and a nice glass pitcher. For now I stored it in two glass jars. I would also like to try and make rice milk or a mix of cashew & almond.

NOTES:

- Make sure to buy a bag with finished seams. I've read complaints that nut mill gets stuck in the seam.

- Turn bag inside out. So that the seam is facing out and not touching the pulp. This makes it easier to clean the bag.

- I don't use the same water as my soaking water and give it a quick rinse, just in case the almonds were dirty or any sink falls off.

- Less water makes it a creamier milk.

- Dehydrate the leftover pulp to make almond mill or make raw cookies  like this lovely lady. (I no longer buy cookbooks but her uncookbook has such great energy behind it. I might break my rule.)

ALMOND MILK
( needs a blender)

1 cup almonds soaked overnight or at least 8 hrs.

3 cups water or more.

1 TBS sweetener or more to taste: agave, maple syrup, dates (I used maple syrup)

1 tsp vanilla or to taste

Place almonds, sweetener, vanilla and water in blender. Blend 2-5 min until almonds are incorporated into milk (this depends on blender). Place nut milk bag over bowl or pitcher and poor in almond and water mixture. Either you can hang bag over the bowl or pitcher and let it drain or you can slowly massage the bag to release the liquid. Store in refrigerator.

Will keep fresh for 4 - 6 days.  

Refried Beans

This dip is best served cold. I tasted it right after I had made it and said to myself that it wasn't as flavorful as the cans of  Amy's Refried Beans (highly recommended if short on time). I was wrong because the next day I couldn't eat enough of it. It had a slight spicy aftertaste that wasn't overpowering. 





Refried Beans

2 c. pinto beans (cooked)
1 c. onion finely chopped (I used a red onion)
4 garlic cloves, pressed or minced
3 tbs chopped jalapenos
1 tomato chopped
2-3 bay leafs
1 c. vegetable broth
1 tsp chili powder (or to taste)
2 tsp paprika powder (or to taste)
2/4 tsp liquid smoke
salt & pepper to taste

• Fry onion in pan. When the onion starts to soften, add the garlic & jalapenos. Cook for 5 min.
• Add beans, vegetable broth, bay leafs, tomato & cook for 10 min or if not using canned beans, until beans soften. Liquid will cook down.
• Add chili, paprika, & liquid smoke.
• Salt & pepper to taste
• Let cool & remove bay leafs
• Mash with potato masher, put in blender or leave as is for a more rustic looking dip.

Refrigerate overnight for best results.

Making some broth

Before making my own broth I thought it was way more complicated. Sure, there are specific broth recipes for specific soups but I throw all of that out the window. I save tiny onion ends, carrot scraps, tomato bits, asparagus clippings, and throw them in a plastic bin that is kept in the freezer (actually it's two 64 oz plastic containers). I even end up using the green ends of leeks  ESPECIALLY when making potato and leek soup. Its just crazy for me to throw all that fabulous aromatic greens. When washing leeks keep in mind to wash them, then again, one more time and then you are done.



Good rule of thumb is to have one part veggies to two part water. I  throwing in 2 bullion cubers (MSG free), a bay leaf or two & some peppercorns. Bring to boil & simmer for an hour. Let cool & strain. I started to use a cheese cloth to get out the tiny bits of veggies that break apart.

Seitan Roll

What a disappointment. I guess it wasn't that bad. It was my first time using vital wheat gluten and i had great expectations for it. Although it was chewy I liked the texture.  I just really disliked the lack of flavor. A lot of the recipes out there seemed very much alike with slight variations . This lead me to believe it was going to turn out alright.

I did end up making a really good sandwich with it. Thought the pictures were worth a post.

Banana Nut Bread

This is what i make for breakfast on the weekend when I happen to have old bananas and no eggs in the apartment. I also try not to use all white flour in my baking. It really doesn't change the flavor drastically while being healthier for you. 

Banana Nut Bread

2 ripe bananas, mashed ( can handle 3 )
2 tbs. olive oil
8 tbs soy milk ( I use almond )
1 c. white flour
1 c. whole wheat flour
1 c. rolled oats
1/2 c. sugar ( I used agave could probably go with more but i planned on adding jelly on top)
1/2 tsp. salt
1 teaspoon baking soda
1/2 pecans, chopped ( whatever you have will work & even more if you choose)
Almonds to sprinkle on top (because it looks delicious)

Preheat: 350 degrees
Baking time: 1 hr

Grease pan. Mash bananas and oil in bow. Add dry ingredients and mix well. Transfer to pan & sprinkle almonds on top. Bake for 1 hr. Check if done with a toothpick. If the toothpick comes out clean, take out and let cool.

Rosemary bread

My little sister made bread and I wasn't there to eat it. She has a blog called Made Purely From Scratch where she bakes and my mouth waters. The idea of having bread & butter takes me back to my grandma in Poland where she makes her own butter. When I visited I tried to make her show me how but she just made some prior to my visit. Back to bread.

I changed this recipe a little bit as I didn't want a flat bread as much as I wanted a nice round loaf. I got Beard on Bread by James Beard from my best friend for my birthday and it was about time I put it to good use. Maybe this wasn't the recipe to go with for my first time but the sound of rosemary was too attractive. I already made this twice as it was a big hit with my boyfriend. 

The bread ends up being 7" in diameter. I used store bought dry rosemary & it works well. First time I use fresh rosemary that had dried out in the fridge and could feel it as I chewed. Not something i wanted. Store bought dry rosemary worked better. In the photo you can see I added an asiago cheese to the dough and it..did...noting..to...help..the..taste. It just sat there. I omitted the cheese the second time I made it.

Rosemary Bread

Adapted from : Beard on Bread, James Beard (1973, Alfred A. Knopf)

1 c. whole wheat flour

1 1/2 c. white flour

1/2 tsp. salt

3/4 tsp. active dry yeast

1 c. warm water ( 100 - 115 degrees)

2 tbs. rosemary 

3 garlic cloves, sliced

Combine flour, salt, yeast in a mixing bowl. Add water and mix well. If using your hands be ready for some sticky fingers. Turn dough onto flowered surface and kneed for 15 min adding the rosemary & garlic as you knead. Form into a ball & place into lightly oiled bowl. Cover with towel and place in a warm spot for 1 to 1 1/2 hours.

Knead dough once more & back to rise again for 1 - 1 1/2 hours. The original recipe call to roll dough out into 1/2 inch thickness. I just punched down slightly & left it be. Place dough on oiled cooking sheet (I used my cast iron pan) & coat the top with a little bit of olive oil. Bake for 30 - 45 min until slightly browned. Original recipe called for 15 min if you are going for a flat bread.

Goes well with: Olive oil with garlic & crushed red peppers

Olive oil with garlic & crushed red peppers

You have to make this. I really mean it. Its amazing and the hardest part is waiting for it to cool down. In my apt garlic & olive oil go fast individually. I can't imagine this being any different.  I made A LOT OF THIS. About 2 1/2 cups worth. However this can be cut in half easily. As far as spiciness goes, its mild.

Olive oil with garlic & crushed red peppers

10 heads of garlic

1 tsp salt

1 tbs crushed red peppers

olive oil (enough to cover garlic)

Oven: 350 degrees

Peel garlic. Use the flat end of knife and crush garlic & remove the skin. I used a bench scraper since it has more of a surface. Place in an over safe pan. Glass or ceramic would be best. Put enough olive oil to cover garlic, add salt. Bake for 55-55 min until the garlic cloves start to brown slightly. Add pepper flakes & put back in the over for 15 min. Take out and mash garlic cloves with potato masher. You can wait until it cools off a bit more before mashing. Let cool & refrigerate. 

Will last several months if garlic cloves remain covered by oil.

To complete the experience I also made a rosemary bread for dipping. Of course you can just buy bread but that's not what we are here for.

Carrot and Curry soup

I hate cooked carrots. I tend to avoid adding them to soups unless I'm making a broth. To me they loose so much flavor. Give me raw any day. That is what i thought until I started making this soup. The carrots make it such fluffy and light texture & the curry carries so much flavor. Sometimes i add cheese or croutons on top. I also think it would freeze quite well & will test this out.

Carrot and Curry soup

1 med red onion (about 2 cups)
2 pound carrots (about 6 cups diced)
2 tbs earth balance butter (I just use organic butter)
2 tbs oil (I used olive oil )
1 tbs curry powder

1 (1/2 inch) ginger, peeled & smashed (or 1/8 dried ginger)
2 1/2 cups water or vegetable broth 

4 whole cloves
3 garlic cloves, chopped

Chop onion and carrots. Heat oil & butter on med/low heat. When butter melts add onions & cook until slightly soft (about 5 min). Make sure not to brown. Add carrots, ginger, garlic, cloves & curry (If you aren't familiar with curry you can put in 1/2 tbs and add more at the end). Mix well so carrots are evenly covered with oil & cook for 10 min. At this point, with a fork, check if carrots are tender. Add water or broth & cook until the carrots are soft enough to break with a wooden spoon. Take cloves out. Usually they will float on top & can be removed easily. Put in blender & pure.

Salt & peeper to taste. Makes 4 servings.