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1 cup grated apple 2 cups grated carrot 2 tsp fennel seeds 1 cup chopped pears ½ cup chopped celery ½ cup chopped nuts ½ cup grated cheese 1 tsp lavender buds ¼ cup plain yogurt
Combine all ingredients and chill.
#apple #carrot #celery #cheese #fennel #glutenfree #lavender #nuts #pear #salad #side #vegetarian #yogurt
1 pound beet roots ½ cup apple juice, or other fruit juice 2 Tbsp olive oil 1 Tbsp minced chives 1 Tbsp minced mint 1 Tbsp minced thyme ½ tsp salt 2 cups, packed, chopped lettuce and beet greens
Scrub the beets and grate with a large-holed grater. Toss with the lettuce and greens. Combine the juice, olive oil, and salt to taste. Toss with the beets and greens.
Serves 4.
#applejuice #beet #chive #dairyfree #fruitjuice #glutenfree #lettuce #mint #oliveoil #salad #salt #side #thyme #vegan
8 cups hot water 4 mint tea bags 2 apples, grated
Mix together and steep until cool. Strain. Serve chilled.
7 cups water or vegetable stock 6 Tbsp corn meal 3 Tbsp oil 1 ½ tsp salt ¾ tsp pepper ¾ tsp basil ½ tsp thyme 1 ¼ pound potatoes, diced 5 carrots, chopped 3 celery sticks, chopped 1 ½ medium onions, chopped 1 ½ cup peas 1 ½ cup corn 3 cups beans, precooked
Dumplings: 2 ¼ cup flour ¾ tsp salt ¼ cup butter 1 ¼ cup milk or nut milk 3 egg whites
Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.
Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.
#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour
Makes about 12 oz. of cheese.
1 gallon milk 2 tsp citric acid or lemon juice 1/8 – ¼ tsp rennet
Pour the milk into a large pot. Dissolve the citric acid in a bit of cool water and stir into the milk, or stir the lemon juice directly into the milk. Stir well. Heat the milk slowly to 90° F (use a food thermometer). Try not to let it get above 90°. Once it reaches that point, you can turn off the heat.
Dilute the rennet in a few Tbsp of cool water. My rennet is extra strength that says 1/8 tsp will work on 2 gallons of milk, so I try to approximate ½ of a 1/8 tsp measure. If your rennet doesn't have a suggested ratio on the container, using ¼ tsp should be fine.
Stir the rennet dilution into the milk. Let sit until a curd forms, this usually takes 5-10 minutes. Check the curd by sticking in your finger and pulling it out horizontally. Your finger should come out mostly clean with the curd splitting apart around it. You can also check by pulling the curd away from the edge of the pot and having clear whey fill in the space.
Take a long, sharp knife and cut a grid pattern in the curd all the way to the bottom of the pot. Cut several more lines that slant through the depth of the curd. Let rest for a few minutes. The curd should be thick enough that you see the lines you cut, and the cuts will be filled with clear whey.
Line a large colander with cloth (in my experience the commercial cheesecloth is too gauzy, and normal muslin or light linen works better) and place the colander over a larger bowl. Use a slotted spoon to scoop the curd into the bowl. You're using the cloth to strain out the whey, which you'll put back into the pot and heat the whey in the pot to about 175° F.
Take a few Tbsp of the whey and mix with ice water and a few Tbsp of salt in a bowl.
Add salt to the curd to taste.
The stretching and kneading that follows is what makes this into mozzarella.
Knead the curd to work off more whey, depending on how dry you want the final cheese to be. Then bundle up the curd in the cloth and hang it in the pot of hot whey to warm it up. It needs to be almost too hot to touch when you take it out. Take it out, open the cloth, and knead and stretch the curd. When it gets cool, bundle it in the cloth, heat it up in the whey, take it out and continue to knead it. Continue doing this.
Eventually when you pull at it, it will start forming the stretchy grain that mozzarella is known for. When it's all smooth, stretchy grain instead of the little cottage-cheesy curd texture, start forming it into a nice ball of cheese by tucking the edges under to the middle. Then immerse the ball of cheese in the cold brine you made earlier, which sets the cheese.
You can store the cheese in the brine, or just in a plastic bag or container. As this is a fresh, all-natural, soft cheese, it should be eaten within a few days of being made.
#cheese #citricacid #glutenfree #lemonjuice #milk #rennet #vegetarian
1 cup fresh mint leaves ½ cup sugar 1 cup milk 1 cup heavy cream
Wash and dry the mint leaves, removing the stems. Crush the leaves with the sugar until it resembles wet sand. Stir in milk and cream until the sugar dissolves. Refrigerate for 2 hours. Strain out the leaves, then churn and freeze in an ice-cream maker.
To make 1 pint:
1 lb of apples ¼ lb of plums, with the pits removed
Run the apples through a juicer.
Put the plums in a blender with a bit of the apple juice, and blend until as liquefied as possible. Stir into the apple juice.
Squeeze the juice through a cloth bag to strain. (Squeeze into a bowl or serving vessel).
Serve chilled.
You can use what is called a jelly bag, or cheesecloth. What I find works the best is just to make a large, rectangular bag with cotton muslin or fine linen. It's cheap and reusable, you can make it as big or small as you need, and works much better than cheesecloth, which is too loose of a weave.
Crust:
½ cup flour ½ cup rolled oats ½ tsp salt ¼ cup cold butter, cubed 2 Tbsp cold water
Preheat oven to 400° F.
Mix flour, oats, and salt. Cut in the butter until it's crumbly. Stir in the ice water 1 Tbsp at a time, then press together into a ball. Wrap in plastic wrap and refrigerate or freeze to make it harder.
Roll out the crust between two pieces of plastic wrap or waxed paper. Press into a pie or tart pan. Prick bottom with a fork. Bake for 5 minutes, then let cool completely.
Filling:
¼ cup brown sugar 2 Tbsp flour 1 cup sour cream 1 Tbsp fruit juice 1/8 tsp ground cloves 3 cups of pears, cored and sliced thinly
Reduce oven to 350° F.
Combine flour, sugar, sour cream, fruit juice, and cloves. Mix well and spread most of it into the cooled crust, reserving about 1/3 cup. Lay pear slices over the cream, then spread the remaining cream on top. Bake for 30-40 minutes until crust is brown and cream is bubbling. Serve warm or cool.
#brownsugar #butter #clove #dessert #fruitjuice #oats #pear #pie #salt #sourcream #vegetarian #wheatflour
butter 2 Tbsp honey 3 or 4 ripe pears (whatever will fit in the pan) 1 cup plums, pitted and chopped ¼ cup butter 2 Tbsp molasses 2 eggs, separated ½ cup flour ½ tsp ground ginger 1/8 tsp salt
Preheat oven to 350° F. Grease an 8” round cake tin and line the bottom with paper, then spread a thin layer of butter on the paper.
Drizzle the honey in the bottom of the pan. Cut the pears in half and remove the cores. Arrange the pear halves with the cut side down, in a circle in the pan, leaving an open circle in the middle. Put the plums over the pears, concentrating them in the space in the middle and between the pears.
In a mixing bowl, cream together the butter and molasses. Beat in the egg yolks on high speed until creamy.
Stir in the flour, ginger, and salt. Beat the batter on medium speed for about a minute.
Warm the egg whites in a double boiler until about body temperature. In a separate bowl, beat the egg whites on high speed until they form soft peaks. Fold the egg whites into the rest.
Pour the batter over the top of the fruit, spreading it out to cover the fruit.
Bake for 50-60 minutes. It will look juicy and bubbly, but the cake part will be firm to the touch.
Let cool in the pan for about 10 minutes, then turn it out onto a serving plate and remove the paper.
#butter #cake #dessert #egg #ginger #honey #molasses #pear #plum #salt #vegetarian #wheatflour
2 ½ cups chopped plums, pitted 2 medium apples, cored and chopped ½ cup blackberries ½ cup spiced apple cider 1 cup flour 2 Tbsp brown sugar pinch of salt ¼ cup butter ¼ cup cream cheese
Preheat oven to 350° F.
Combine the fruit and place in an 8” baking pan or pie tin. Pour ¼ cup cider over it.
Stir together the flour, brown sugar, and salt. Cut in the butter and cream cheese until it is all crumbly. Sprinkle evenly over the fruit, then sprinkle the remaining cider over the top.
Bake for 45-55 minutes.
Sauce: ½ cup sour cream ½ cup nut milk ¼ cup pure maple syrup
Whisk together and refrigerate at least 1 hour.
#apple #applejuice #blackberry #brownsugar #butter #cobbler #creamcheese #dessert #maplesyrup #milk #nutmilk #plum #sauce #sourcream #vegetarian #wheatflour