Peanut Purée Soufflé

Source:Recipes for a Small Planet
Date tried:July 23, 2017
Yield: 6 servings
Time needed:1 hour

Prior Preparation needed
Cook raw peanuts until very tender. (Since peanuts are actually a sort of bean, I used the same timing as for dried beans and that worked well.) See instructions below on making the purée.

Well,just after trying “a soufflé that any fool can make”, here is a much more tricky one. This came out quite nicely, but the flavour was not remarkable and I don’t consider the result to be worth the effort.

Peanut Purée Soufflé

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A Cold Morning for Hot Peanut Cereal

Source: : Recipes for a Small Planet
Date tried: October 2, 2012
Yield: 2 servings
Time needed: 15-20 minutes

This is one of my favorite breakfast porridges and I don’t wait for a cold morning to make it. I prefer the cracked wheat to the whole wheat flour, but the flour is good if you prefer a very creamy texture. For an interesting taste variation, use buckwheat flour instead of whole wheat flour. Delicious!

A Cold Morning for Hot Peanut Cereal

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Almond Balls

Source: Food Combining for Health
Date tried: May 27, 2013
Yield: 4 servings
Time needed: 10 minutes  (or time to skin the almonds)

This is a nice and easily made cheese ball.  One addition I would make to the instructions is to grind the toasted sesame seeds so they don’t catch in your teeth and are easier to digest.

Almond Balls

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Almond Milk

Source: May All Be Fed: Diet for a New World
Date tried: March 11, 2012
Yield: 2½ cups
Time needed: 5 minutes

Prior preparation needed:
Soak almonds for 12-24 hours

Twenty years ago, a vegan diet required a knowledge of how to make many pantry ingredients in the kitchen.  Today, almond milk is readily available in natural food stores and even many supermarkets.  But if you can’t get the pre-made product, or just want to try your hand at making it from scratch—here’s the method.

Almond Milk

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Date and Nut Bread

Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.

Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.

Date & Nut Bread

Date & Nut Bread

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Boston Salad

Source: 12 Months of Monastery Salads
Date tried: January 11, 2016
Yield: 6-8 servings
Time needed: 20-30 minutes

I love Boston lettuce and was pleased this year to find some available in January—though in a high-priced “living salad” container. Usually I only find it in the summertime. Ah well, for a new recipe, I decided to try it, especially as I tend not to buy oranges in the summer when we have so much local fruit readily available.

This is a lovely salad and I am especially impressed with the dressing. Since it is best served at room temperature, no extra time needs to be added for chilling.

Boston Salad

Boston Salad

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