Ginger Tea

Source: May All Be Fed: Diet for a New World
Date tried: May 5, 2017
Yield: 4 cups
Time needed:15 minutes

This is a really delicious tea made directly from fresh ginger root. I prefer it without sweetening, but if you like add the maple syrup. I prefer my tea hot, but this can also be served chilled.

Ginger Tea

Ginger Tea
5 cups water
1 4” piece fresh ginger root, thinly-sliced
1/4 cup freshly-squeezed lemon juice
pure maple syrup for serving

Put water and sliced ginger root into a saucepan,
Cover and bring to a boil over high heat.
Immediately reduce heat and simmer 10 minutes.

Strain out ginger root for compost.
Stir lemon juice into tea.
Serve hot or chill and serve over ice.

Let each person add maple syrup to taste.

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

Almond Milk
½ cup raw almonds
2 cups water
1-2 Tbsp maple or rice syrup (optional)

(It is best to use a sweetener if preparing the milk as a beverage.  No sweetening needed if it is for cooking.)

Soak the almonds in water overnight.  Drain and rinse.
Cover with boiling water.  Drain and rinse in cold water
Squeeze almonds out of their skin.

Place almonds and ½ cup water in blender and blend until smooth.  Slowly add rest of the water as machine is running along with syrup if using. Chill

Herbed Croutons

Source: May All Be Fed: Diet for a New World
Date tried: April 2, 2017
Yield: 2 cups
Time needed: 15 minutes

This is the last of the four crouton recipes. Just as easy and tasty as all the others.

Herbed Croutons

Herbed Croutons
1/4 cup olive oil
1 tsp. tamari
1/4 tsp. each dries basil, thyme, oregano, marjoram or any combination of these herbs that totals 1 tsp.
1 garlic clove, minced
1/8 tsp. finely grated lemon zest
4 slices stale whole-wheat bread cut into 1/2” cubes.

Preheat oven to 350oF.

Stir together all ingredients except the bread cubes.
When well-blended, add the bread cubes and toss to coat.

Spread bread cubes on a baking sheet.
Bake for 5 minutes.
Stir and continue baking until crisp, about 5 more minutes.
Cool completely.

Float in soups or toss in salads.
These will keep in an air-tight container at room temperature for 2-3 days.
They also freeze well for longer storage.

Chunky Guacamole

Source: May All be Fed:Diet for a New World
Date tried: October 13, 2012
Yield: 2 cups
Time needed: 10 minutes or less—just what is needed to chop the vegetables

“Everybody loves guacamole” says the author.  I certainly do.

Chunky Guacamole

Chunky Guacamole
2 avocados, peeled and chopped
2 green onions, chopped
1 rib celery with leaves, chopped
1 tomato, chopped
½ green bell pepper, chopped
1 fresh hot chili pepper, seeded and minced (or more, to taste)
1 clove garlic, chopped
2 Tbsp. freshly squeezed lemon juice
¾ tsp. fine sea salt

Mix everything together in a bowl.

This can be used as a topping for salad, as a spread on bagels or as a condiment accompanying Mexican style dishes.  It will keep for 24 hours in the fridge. Press a sheet of wax paper onto the surface to prevent discoloration.

Hot Tamale Pie

Source: May All Be Fed: Diet for a New World
Date tried: June 19, 2014
Yield: 1 8” square pie
Time needed: 1 hour (using cooked beans)

This is one of my favorite recipes from this cookbook.  Used canned beans or cook them ahead of time.  Once the vegetables are chopped up, the process is fast and simple.  Within 15 minutes you have the pie in the oven.

In spite of the name, I find this only mildly spicy.  But tastes vary.  Feel free to increase the quantities of chili powder and/or cayenne to taste.

One change I made in the process was to put only 2 of the 3 cups of water on to boil when beginning the cornmeal crust. I mixed the cup of cornmeal with the remaining cup of cold water.  Then I added the lemon juice and mustard to this mix.  When the water boiled I had a single cup of combined ingredients to add to it.

I find with cornmeal, flour or any fine grain, such as cream of wheat, it is much easier to make a paste with cold water first, then add it to the boiling water, stirring quickly.  Much less chance of lumps forming in the porridge or gravy. For some reason, many cookbooks do not incorporate this procedure in their recipe instructions.

This recipe keeps well in the refrigerator for up to 5 days. Just reheat in the oven for 30 minutes.  (Actually it’s good cold, too.)

 

Hot Tamale Pie
1 Tbsp. olive oil
1 medium onion, finely chopped
1 medium bell pepper (red, yellow or green), seeded and finely chopped
2 garlic cloves, minced
1 16-oz can unsweetened tomato sauce
1 16-oz can pinto beans drained and rinsed
1 ear corn kernels cut off cob or 3/4 cup frozen corn kernels, thawed
1 tsp. chili powder
1/2 tsp. fine sea salt
1 tsp. ground cumin
pinch cayenne pepper
3 cups water
1 cup yellow stone-ground cornmeal
1 Tbsp. freshly squeezed lemon juice
1 tsp. Dijon mustard
1/2 tsp fine sea salt

Heat the olive oil in a large frying pan or wok over medium-high heat.
Add the onions, bell pepper and garlic.
Cook until softened (6-8 minutes)
Remove from heat.
Stir in the tomato sauce, beans, corn, chili powder, salt, cumin and cayenne.
Pour into an 8” by 8” baking dish.

Preheat oven to 350oF

Boil the water (or use process outlined above).
Add cornmeal, lemon juice, mustard and salt and stir until mixed.
Bring to a boil over medium heat, then immediately reduce heat to low.
Simmer, stirring often until thickened (3-5 minutes)

Spread the cornmeal mixture over the bean mixture.
Bake for 30 minutes.
Let cool 10 minutes before serving.

Poppy Seed Dressing

Source: May All Be Fed: Diet for a New World
Date tried: March 9, 2014
Yield: 1 1/3 cups
Time needed: less than 5 minutes

This is a nice spicy-sweet salad dressing which I like very much.  Today I poured it over a salad of potatoes, hard-boiled eggs and greens.

 

Poppy Seed Dressing on Potato Salad

Poppy Seed Dressing on Potato Salad

Poppy Seed Dressing
¼ small red onion
½ cup canola oil
¼ cup red wine vinegar
¼ cup water
¼ cup pure maple syrup
1 Tbsp. dry mustard
1 tsp. fine sea salt
2 Tbsp. poppy seeds

Put all ingredients except poppy seeds into a blender.
Blend until smooth.
Add poppy seeds and pulse just to mix.
Keeps for about 3 days in refrigerator.

Carrot Currant Cookies

Source: May All Be Fed:Diet for a New World
Date tried: November 14, 2012
Yield: 3 dozen
Time needed: 20-30 minutes

I am not a fan of desserts, so it takes something really special to get my seal of approval.  This is a nice oatmeal-currant cookie and good everyday lunch box fare.  It is said to be “the most popular cookie at the Honey Rose Baking Company in Encinitas California”. So, for cookie lovers, it is definitely worth a try.

 

Carrot Currant Cookies

Carrot Currant Cookies

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