Sunday, 04 November 2012

  • Chunky, Quirky, Spunky Jerky

    Chunky, Quirky, SpunkyJerky

    A recipe for Teriyaki flavoured TVP Chunks based on "Pleasantly Plump Vegan's Recipe"
     

    rehydrate:
    1 3/4 cup boiling water
    2 cups  TVP chunks

    In a mixing bowl:
    pour boiling water over TVP chunks
    (if you have a sensitivity to the TVP:
    after letting it sit with boiling water about 10 min,
    drain it well, then squeeze it well, rinse,
    squeeze, rinse, squeeze,
    until the liquid comes out clear)


    In a saucepan:
    combine following ingredients and
    heat until everything is dissolved
    has had some time to thicken a bit.

    1 1/2 cup of fruit juice
    2 Tbsp oil
    4 Tbsp soy sauce
    4 Tbsp honey
    4 Tbsp sugar
    12 slices peeled fresh ginger
    7 large fresh garlic cloves (kept whole)

    Place drained, rehydrated TVP
    in the cooking liquid bring to a boil
    and turn down to minimum for 30 min
    boil down until it is syrupy.

    On parchment lined cookie sheet:
    placed all (syrup and TVP with seasoning)
    dehydrate in oven at 350 fahrenheit for an hour
    (mixing at the 20 and 40 min points in baking/drying).

    Cool to room temperature then refrigerate in sealed container.

    Enjoy this oriental style of TVP jerky as
    a snack or chop into small pieces and used like
    bacon bits like in salads or on baked potatoes.

Sunday, 28 October 2012

  • Cashew Chili

     

    I modified a recipe for a church social today... it was well received.

    A few people asked for the recipe...

    Gleaner's Chili
    2 tablespoon olive oil
    2 medium onions
    1 1/2 cup cashews pieces
    1/3 cup minced/chopped raisins
    2 teaspoon ground cumin
    1 teaspoon black pepper
    2 medium grated carrots
    2 stalks celery
    4 cloves garlic
    1 tablespoon pesto
    1 1/2 teaspoon vegetable bullion powder
    1 small can tomato paste
    1 28-oz can crushed tomatoes
    1 1/2 cup hot water
    2 tablespoons red wine vinegar
    2 bay leaf
    3 15-oz cans drained rinsed chickpeas I used about 5 cups of cooked (from dry) chickpeas.

    Chili with Raisins and Cashews Preparation
    Heat the olive oil in a large pot. Chop the onion, cook in the oil 20 minutes over medium heat until carmelized.
    Stir in the cashews and cook until they pick up a bit of the brown. Add raisins and garlic, pesto, bullion, cumin, and black pepper.
    Add the beans, and cook for 5 minutes, stirring frequently.  Add the crushed tomato, tomato paste, water, vinegar, and bay leaf.
    Reduce heat to low, and cook 45 minutes. (I transferred to the crock pot and cooked for an hour + on high setting.)

    8-10 servings

Sunday, 30 September 2012

  • Listening to Creation Speak

    Dearly Beloved,
    We are gathered together...
    We are inextricably and inexplicably bound
    in a Mystery too deep for human understanding.
    Though your mind wrestles to comprehend,
    let your heart rest,
    rest in the truth of my good love.
    Though your emotions are stirred by circumstances
    allow your body to find safety in my providential care.

    Sorrow does deepen and widen your capacity
    for both joy and wisdom.
    Your dreams and desires,
    darkened by disappointment,
    will be defined by delight.

    While the past season has seemed arduous,
    it has shaped you for something new,
    something yet unseen.

    Wait patiently
    Wait hopefully
    Wait expectantly
    Wait in the knowledge
    you are deeply
    truly
    and
    dearly
    Beloved.

Monday, 02 July 2012

  • Spiced French Pear Cake

    Spiced French Pear Cake recipe adapted from Joan's Food Wandering who adapted it from Dorie Greenspan, stumbled upon at Kirbie's Cravings
     who took it from     Marie-Helene’s Apple Cake published in Dorie Greenspan’s Around My French Table

    5 very large firm pears, peeled, cored and chopped into 1-inch chunks (to make approx. 8 cups)

    1 1/2 cup + 2 tbsp all purpose wheat flour
    1 1/2 tsp baking powder
    1/4 tsp salt
    1 tbsp cinnamon
    1/2 tsp nutmeg

    3 large eggs
    1 1/2 cup sugar
    1 tbsp vanilla

    1/2 cup butter, melted and cooled
    1/2 cup canola oil

    Preheat the oven to 350 degrees F. Butter and line an 9-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil.

    Mix together thoroughly the flour, baking powder, salt, cinnamon and nutmeg together in one bowl.

    Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla . Mix well. (I used the birthday kitchen aid for the second time!)

    Alternately add the flour and butter/  in two batches. Mix well and gently after each addition to have a smooth batter.

    Fold in the pear chunks with a spatula. Pour the batter into the pan and spread evenly with a spatula.

    Bake for 100-130 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Leave in oven to cool for 50 min before removing from the pan.

    Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating.
     
     
     
     
     
     
     

Sunday, 11 March 2012

Saturday, 10 March 2012

  • In the "HOME STRETCH"

    So much has been done HUGE thank you to the #Viking crew of B. K. and N.

    All the walls patched and repaired including where tile was put up for baseboard but now removed

    Except for the bathroom, all the painting is complete...

    New baseboard heaters with t'stats

    Removal and replacement of front entry closet tile

    Removal and replacement of laundry closet doors with two bi-fold openings

    New shelf in laundry

    Tile for back-splash chosen and designed ready for install in kitchen

    New custom white faux-wood slat blind for diningroom ready to be picked up at Home Depot

    New hinges and drawer pulls purchased for kitchen cabinets

    Kitchen cabinets refinished with a custom designed open shelving unit for the corner

    New washer and drier in place

    Fridge, dishwasher and range in hall waiting for install Thanks to Brother-in-law R. and Co.

    Removal and replacement of range hood fan

    Removal and replacement of all dated electrical outlets (3 new GFIs)

    New dining room light/fan installed

    New storage room fluorescent installed

    New kitchen fluorescent lights installed with custom surround to come

    Window locks installed

    Brother-in-law J. to Remove and replace toilet and hook up dishwasher

    Girlfriend gave me teak bedroom set and is now offering up a dining-room set as well... Mid-century Modern here I come!

    I've found some images online that seem to have the #cheerfulness and storage I want to create in the space...

     

Monday, 09 January 2012

Tuesday, 03 January 2012

  • Strategy for Success Recipe 1 - "Khichadi" 3 servings

    Khichadi Porridge (rice/lentils/bouillon) 3 servings


    1/2 cup brown basmati rice
    1/2 cup red lentils
    3 cups water
    3 tsp veg bouillon powder (3 cubes?)

    Rinse rice and lentils. Bring them to boil in 3c. water. Cover and simmer on low heat for 45 min. Mix in bouillon simmer for another 15 min or to taste. Let cool a bit to thicken and firm up.

    approximate nutrition per 1.5 cup serving
    179 calories
    34 gr carbs
    9.53 gr protein
    1 gr fat
    3.08 gr fiber

    Serve like a side of grits or mashed potatoes or rice.

    This morning I enjoyed it plain as a savoury porridge. Tonight I enjoyed it topped with a Patak's Kabocha Squash Curry and with two Wasa Hearty Rye crackers. Tea and a Lara Bar for dessert.

Tuesday, 06 December 2011

Saturday, 03 December 2011

  • Rejection is the Deepest Suffering

    Rejection is the Deepest Suffering

    For many years now I have had the privilege of living with men and women with disabilities. I have discovered that even though a person may have severe brain damage, that is not the source of his or her greatest pain. The greatest pain is rejection, the feeling that nobody really wants you like that. The feeling that you are seen as ugly, dirty, a burden, of no value. That is the pain I have discovered in the hearts of our people.

    - Jean Vanier, From Brokenness to Community, p.13