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.)
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
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.
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
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:
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
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.
Combine and let sit 24 hours:
1 cup teff flour
1 1/2 cups boosted brown rice starter
Add:
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?
Adapted from http://you-name-it-free.blogspot.com/2009/01/tender-elstar-apple-cake.h…
(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
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.