Tempeh With Spicy Peanut Sauce

4 Servings

Adapted from "The Complete Soy Cookbook"

3 tbsp. peanut butter

1 tbsp. dark sesame oil

1 tbsp. low-sodium soy sauce

2 tsp. honey

2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes

1 tsp. minced garlic

1/2 cup water, or as needed

1 tbsp. canola oil

8 oz tempeh, cut cross-wise into 12 even-size slices

(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)

Tempeh Charmoula

From Peter Berley's excellent book, "Fresh Food Fast"

½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares

Refreshing Your Desem (“Day-zum”) Starter

Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.

Overnight No-Knead Bread

2 loaves
Adapted from NY Times Article 11/8/06

1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed

Gluten-Free Sourdough Teff Flatbread

Makes enough flatbreads for four people, with a few left over.

This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:

-1 cup teff flour
-3/4 cups millet flour (you can use other flours too, for a total of 1 3/4 cups--all buckwheat is nice, as is equal parts teff, millet, sorghum, and amaranth)
-1 3/4 cups water
-2 cups boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
-1 tsp salt

Stir this well, and put it in a warm place to ferment overnight.

Sourdough Maple Cake

10-11 tbsp. brown rice flour
1 cup boosted brown rice starter
200 g. (1 1/4 cups) light buckwheat flour
1 cup plus 2 tbsp. water (maybe 3/4 cup if using eggs)

2 tbsp. flax meal (omit if using eggs) OR 2 eggs
1 c. maple syrup
1 tbsp. vanilla
1/2 cup oil (olive works, canola is milder)
1/2 tsp. salt

1/4 c. arrowroot
1 1/2 tbsp. baking powder

Gluten-Free Sourdough Starter

excerpted and adapted from an article by Sharon Kane

*A few definitions:*

STARTER: A culture of wild yeast and lactobacilli in a flour-and-water medium used for leavening bread products.

PLAIN STARTER: Simply brown rice flour and water (not as potent or dependable as a boosted starter).

BOOSTED STARTER: Brown rice flour and water boosted with one to two tablespoons of water kefir, dairy kefir, kefir whey or kombucha.

FRESHLY MADE STARTER: A new starter made without any previously fermented starter.

Sourdough Teff Gingerbread

Combine and let sit 24 hours:

1 cup teff flour
1 1/2 cups boosted brown rice starter

1 egg, separated, whites beaten till stiff
1/4 cup olive oil
2 tbsp. grated ginger
1/4 cup honey (more if you like it sweet...) OR 1/2 cup sucanat
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional)
1/2 tsp. allspice
1/8 tsp. cloves (optional)

I baked at 425f in a nine-inch pie pan for about 40 minutes, but the top was a little overdone. Maybe a lower heat? Or bake as muffins?

Gluten-Free Sourdough Polenta-Apple Cake

Adapted from http://you-name-it-free.blogspot.com/2009/01/tender-elstar-apple-cake.html

(Timeframe: 3-4 days.)
9x13” cake

Ingredients (always have all ingredients at room temperature to assist yeast development):

* 1/2 cup corn flour or cornmeal
* 2-3 cups water kefir, milk kefir, or yogurt, divided

* 1 1/2 cups polenta
* ½ cup brown rice flour
* ¼ cup sugar

* ½ cup cashews, walnuts, or pecans
* 2 tbsp fresh flax meal (opt.)
* 6 crisp Elstar apples, or your favorite local variety
* 2 tsp baking powder
* 1 lemon
* ¼ cup sunflower oil

Light and Crispy Zucchini Waffles

Soak for 24 hours in large bowl:
-3 cups oat flour (or up to 50/50 oat/sorghum)
-1 cup water
-1.5 cups boosted brown rice starter (450g.)
-1 tsp. Salt

Next day:
Blend till smooth in food processor:
-3 medium zucchini, coarsely pureed (about 3 cups)

Then add zucchini to flour mixture, along with:
-½ cup olive oil or melted butter
-8 eggs, separated, whites beaten till stiff and added last.

Stir zucchini into flour mixture, which should make a runny batter.

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