Showing posts with label bob's red mill. Show all posts
Showing posts with label bob's red mill. Show all posts

Sunday, September 8, 2013

WOW Chocolate Chip Cookies


Photo & Video Sharing by SmugMug

Sometimes you find a recipe winner in the least likeliest of places.

Like here, for example: I was running low on sugar and happened to be in Ocean State Job Lot, a local discount store here in Rhode Island, that has one of the most extensive selections of Bob's Red Mill Products I think I've ever seen.  I grabbed a small bag of evaporated cane juice to get me through until my next trip to the big grocery store. On the back of the package was this cookie recipe that really caught my eye:


See? And it was already vegan. I even cut it off the back, and stuck it to the fridge so I wouldn't forget! 

Fast forward several months later... We were craving something sweet and I looked over and remembered my little clipping!

For those of you that can't read the microscopic iPhone photo, a web version of the recipe can be found here, along with a very interesting article on the milling of white vs. whole wheat flour.


I thought WOW Cookies was an appropriate name because WOW, they tasted great, were made with whole grain flour and oats, and they were just the right amount of sweet.  Next time I might try using coconut oil in place of the margarine.  And, WOW as in Bob's recipe says "make 2 dozen cookies" but in reality made closer to FOUR.  We had cookies coming out of our ears... Which meant: all the more to share with my co-workers! ^_^

Photo & Video Sharing by SmugMug


Thursday, June 6, 2013

Millet Salad with Carrots and Kale

So, I went a little overboard with the free samples from Bob's Red Mill at Vida Vegan Con 2013, and have now found myself overrun with MILLET (which is not necessarily a bad thing)!

As part of the new packaging on their Grains of Discovery series, the lovely representative from Bob's Red Mill was armed and ready with simple size packets of several unique and interesting ancient grains which have nourished many of the world's civilizations since the dawn of time.  Some were quite familiar to me such as quinoa and farro, others like amaranth and kamut, were not.  Millet I had heard of, but had never cooked with it before now.

For those of you unfamiliar with millet, it look like quinoa's cousin, tiny pellets without the quinoa "tail". You might also recognize it as the #1 ingredient in most bird seeds...  (I kept that part to myself, as this might be a tough sell for my better-half). I have read that millet is highly nutritious, expands quite a bit when cooking, and has the tendency to become mushy if overcooked.

So what to make with this "rediscovered" ancient grain...

One of my favorite talks at Vida Vegan con was Terry Hope Romero's Recipe Creation and Testing, where Terry discussed, in depth, her recipe development process. One of her tips was to let yourself be inspired by food and food trends, and not just VEGAN food trends.  She takes inspiration from Sauveur, Bon Appetite and the Washington Post, publications not know for vegetarian or even vegan dishes.  So instead of typing my usual:  "MILLET RECIPES VEGAN" into Google, I left the 'vegan' out, and found this:

  -from the New York Times Website.

With a little tweaking I came up with this adaptation, which I veganized, and added some ingredients I had on hand

Millet, Carrot & Kale Salad

12 kale leaves, stemmed and washed thoroughly
Salt to taste
2 teaspoons extra virgin olive oil
1/2 cup millet
1 cup vegetable broth
1-2 tsp Tandoori Seasoning (Penzey's)
2 tsp extra virgin olive oil
1/2 pound carrots, peeled halved and thinly sliced
1/4 cup pickled red peppers (leftover from Indian take away)
1/2 cup chopped cilantro
1 TBSP nigella seeds sesame seeds, toasted, plus onion powder to taste

For the Dressing:
2 TBSP fresh lemon juice
2 TBSP seasoned rice vinegar
1 tsp sweet curry powder (Penzey's) 
Salt and freshly ground pepper, to taste 
2-3 TBSP extra virgin olive oil
1/4 cup buttermilk sunflower milk, plus 1 T Tofutti Sour cream

Now because I was making this on a weeknight, I decided to skip the kale prep. TWO ways from the original recipe, and just go for blanched (or in my case, steamed) kale. Chop kale leaves into strips and steam for about 5 minutes until bright and vibrant green.  Rinse in a colander under cold water and set aside, drain and squeeze out excess water. Kale can be chopped a bit more, at this point (especially nice if you have a kale hater in your house like I do)!

Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan. Add the millet and Tandoori seasoning and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes. Add 1 cup of vegetable broth and salt to taste, and bring back to a boil. Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy. Turn off the heat and let sit for 10 to 15 minutes.  At this point I also added the sliced carrots and my leftover pickled red peppers from Indian takeaway the previous night.

 Whisk the dressing ingredients together in a measuring cup.  At this point, the original recipe had suggested reheating the whole mixture with the dressing in a skillet, but I thought it was just warm enough.  Add the chopped kale to the millet and carrots, add dressing (I only used about 3/4 of the dressing) then stir to combine.  Mix in the sesame seeds and  chopped cilantro, (I like to save a bit of each to top the final salad) and serve!

Tuesday, April 20, 2010

Seitan Worship

Seitan is pronounced [SAY-tan]

A protein-rich food made from wheat GLUTEN and used in many VEGETARIAN dishes. Seitan's firm texture is definitively chewy and meatlike (which is why it's also called wheat meat), and its flavor rather neutral. That mildness, however, allows seitan to be a kitchen chameleon that easily picks up the flavors of the foods with which it is cooked.

Homemade Seitan - chicken style

For those of you who only know gluten as "taboo" in many of the gluten-free diets that seen to be cropping up all over, Gluten is actually the name of the insoluble protein in wheat, probably most familiar as the stuff that makes bread dough elastic. This elastic protein is actually know as “Seitan” in Japan, as “kofu” in China, and as "wheat meat" and "gluten" here in the U.S.

Seitan is a low fat, high protein, firm-textured meat substitute. It has been eaten in China, Japan, Korea, Russia and the Middle East for thousands of years. Gluten is often referred to in Chinese restaurants as "Buddha food", because of the claim that it was developed by pacifist, vegetarian Buddhist monks as a meat substitute. It is a food rich in tradition as well as nutrition.

It's a versatile healthy, low fat, low carbohydrate, high protein, cholesterol-free animal protein replacement for vegans, vegetarians and even meat lovers who want to give their intestines a break.
 
Three ounces of seitan contain 130 calories, 1.5 grams of fat, 0.5 grams of saturated fat, 8 grams of carbohydrates and 20 grams of protein. This compares favorably with three ounces of steak, which contain the same amount of protein, but also 200 calories and 12 grams of fat – almost all saturated fat. And, unlike the steak, seitan contains zero cholesterol.
 
Making seitan the traditional way is extremely time consuming.  If you use regular whole wheat or unbleached white flour, you first mix it with water and then KNEAD and KNEAD for at least 10 minutes.  Wheat flour is basically just starch and gluten, and to get seitan, you must RINSE all the starch from the gluten, which involves lots water and patience.
 
Of course, the simplest option is to buy it already prepared in vacuum packs or plastic tubs at health food stores from the refrigerated section, BUT these are pretty expensive when you break down the price per ounce. This is the kind of seitan they sell at the Whole Foods I go to.


So that brings me to the magic of Vital Wheat Gluten Flour.  This stuff is basically instant seitan in a bag, and I am sad to say, I've been having one heck of a time finding it anywhere lately!! 

Our local Job Lots are now carrying the Bob's Red Mill brand grains and flours at a great discounted price, however, they have stopped carrying the Vital Wheat Gluten Flour...I suspect to make room for all their Gluten-Free mixes now *sad face*