Dilly Casserole Bread (+ vegan version)

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I found this recipe stashed between two old cookbooks on the very bottom shelf.  It’s typewriter-typed and on a 5×8 unlined note card, and I haven’t the faintest idea where it came from, but I’m excited to try the recipe!

Ingredients:

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup creamed cottage cheese (warm to lukewarm)
  • 2 Tbsp sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp butter
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 unbeaten egg

Just for the fun of it, here’s a vegan version.  It’s mostly the same.

  • 1 package dry yeast
  • 2 1/2 cups flour
  • 1/4 cup warm water (soften yeast in water)
  • 1 cup crumbled, creamed, tofu (warm to lukewarm)
  • 2 Tbsp organic sugar
  • 1Tbsp dried minced onion
  • 1 Tbsp coconut oil
  • 1 Tbsp dill seed
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • Either storebought vegan egg replacer, or 1 tablespoon of ground flax seeds and 3 tablespoons of water to replace 1 egg.  There are many, many vegan egg substitutes.

Directions:

  1. Soften yeast in water.  Combine sugar, cottage cheese/tofu, dried minced onion, butter/coconut oil, dill, salt, baking soda, and egg/substitute in mixing bowl.
  2. Mix thoroughly.
  3. Add flour to form a stiff dough, beating well after each addition.
  4. Cover and let rise in warm place (oven with pan of hot water) until light and double in size (50-60 minutes).
  5. Press down (do not knead). Turn into well-greased 2 quart casserole pan.  Let rise in warm place until light (about 45 minutes).
  6. Bake at 350 for 30 to 40 minutes until browned.
  7. Remove from oven and brush with soft butter/coconut oil.

Voila!  Enjoy.

~ Star

 

AmeriThai Clam Soup Gluten Free

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Thank goodness for Fusion cuisine! Mixing favorite elements of two or three cuisines produces layers of flavor and variety in each and every bite. Since we went to Louisiana on vacation I have developed a deeper love of spice. Thai cuisine has been a favorite of mine for years, but I always avoided the spicier options and stayed with the more gentle flavors. Now though, I embrace the bold mix of spices and really enjoy the clear sinuses that follow spicy meals! This onion, garlic, Sriracha deliciousness balances with the delicate flavors of vegetable broth, hummus and baby clams. This recipe makes one large, warm and tasty serving.

amerithaiTools:
sauce pan
measuring cup
teaspoon
tablespoon
wooden stirring spoon
bowl

Ingredients:
1.5 cups water
4 green onions, chopped
1/2 a 10 oz. can (3/5 cup) baby clams, drained
1 heaping tsp organic vegetable broth powder
2 TBS garlic hummus
Sriracha to taste

Directions:
Put water on to slow boil. Add green onions. Return to slow boil. Add clams to pot. Add broth powder, slow boil for 5 minutes. Add hummus, stir until combined. Remove from heat. Transfer to bowl. Add Sriracha to taste. Nom nom nom nom.

Sweet Potato Stacks w/ Shredded Cheese

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  • 4 pounds sweet potatoes, sliced
  • 1.5 cups almond milk, warmed (actual milk would work too)
  • 1/4 cup coconut oil, melted
  • 2 1/2 cups shredded cheese (you could try using cashew cheese to make it vegan, but it’s not going to yield the same sticky result shredded cheese would.  Here’s an easy cashew cheese recipe.)
  • 5 teaspoons thyme
  • 2 cloves garlic
  • salt and pepper to taste
  1. Preheat oven to 375 degrees Fahrenheit (about 190 Celsius).
  2. Lightly grease a muffin tin.
  3. Mix almond milk, coconut oil, and seasonings in a bowl.
  4. Stack potatoes in muffin cups with cheese between the slices.
  5. Pour seasoning mix over stacks.
  6. Bake covered for 30 minutes.
  7. Uncover, sprinkle tops with cheese, and bake 5 minutes more.
  8. Enjoy!

~ Star

A Vegan Sandwich.

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A sandwich?  Really?  Why yes!  This may be a humble sandwich, but rest assured, the deliciousness definitely outweighs the simplicity!

You will need:

  • 2 slices vegan bread (most bread is vegan!  just check the ingredients if you aren’t sure.)
  • hummus – any flavor!  I like roasted pine nut, or garlic.
  • 1 ripe avocado
  • 1 tomato

Directions:

  1. Toast your bread to desired golden brown crunchyness.
  2. While it’s toasting, cut the avocado in half, remove the pit, and slice it.  Be careful not to squish the slices!  Remove peels from slices.
  3. When your bread pops out of the toaster, spread hummus all over both slices.
  4. Wash and slice the tomato.
  5. Layer avocado and tomato on hummus bread.
  6. Yum!

Super easy, super healthy, super vegan.

~ Star

 

Potato Dessert!

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This recipe makes 5 servings of delicious Irish potato dessert.  It’s gluten free, and if you substitute the milk and eggs for, say, 3/4 cup soymilk and 5 teaspoons chia seeds, vegan too!  (Note – I haven’t tested a vegan version, so I’m not sure chia seeds would be a perfect egg replacement, but the soymilk will definitely work.  Let me know how it turns out if you try it!)

  • 5 Potatoes, mashed, with no excess fluid – or, instant potatoes, made stiff.
  • 2 eggs (or egg substitute)
  • 3/4 cup powdered sugar
  • 3/4 cup milk (or soymilk)
  • 1 teaspoon vanilla
  • Mint sprigs to garnish!
  1. Form lime sized balls with potatoes,
  2. Put in 9×9 glass baking pan.
  3. In 2 cup measuring cup, add powdered sugar, eggs, vanilla, and milk, to equal 2 cups.  Mix well.
  4. Pour over potatoes.  Place in cold oven, then preheat to 350 degrees.  Bake for 45 minutes.  Will still be liquid on top in center.
  5. Remove from oven and let sit for 5 – 10 minutes.
  6. Serve warm with a sprig of mint as garnish.
  7. Enjoy!

~Star

Ginger Cinnamon Sugar Cookies – Vegan!

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  • ¾ cup melted coconut oil
  • 1 cup + 3 tablespoons brown sugar
  • 1 egg (vegan substitutes include: 1/4 cup silken tofu blended until completely smooth, 1/4 cup mashed banana,  1/4 cup soy or coconut yogurt, or 2.5 teaspoons of chia seeds.)
  • 1¾ cups flour
  • 3 teaspoons ground cinnamon
  • 1½ teaspoons ground cloves
  • 5 teaspoons powdered ginger
  • granulated sugar, to sprinkle
  • 2 teaspoons baking soda

Now for the how-to!

  1. Preheat the oven to 350°.
  2. Grease a cookie sheet, or line with parchment paper.
  3. Stir melted coconut oil into sugar and egg.
  4. Sift all the dry ingredients into a medium bowl, then stir into the wet batter.
  5. Roll batter into 1 inch balls and dip one side into granulated sugar.
  6. Place sugar side up on baking sheet, about 3 inches apart. Bake 10 to 12 minutes. Cool on wire rack.
  7. Enjoy!

These are so, so good.

~ Star

Popovers!

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popovers

I just love these little things!  Serves 6, ready in just over half an hour.  These are called popovers because they ‘pop up’ over the custard cups.

This is taken directly from a 1982 cookbook called Stir Ups written in southern dialect.

  • 1 cup milk
  • 1 cup flour
  • 1 tablespoon vegetable oil
  • 2 eggs
  • 1/2 teaspoon salt
  1. Place all ingredients in mixing bowl.
  2. Stir with spoon until dry ingredients are moist.  Disregard lumps.
  3. Pour into six cold, greased custard cups, half full.
  4. Place in cold oven.
  5. Set oven for 450 degrees, timer for 30 minutes.  Don’t peek.
  6. When bell rings, serve glorious popovers to startled guests.

That’s easy enough, but I like to use instead:

  • 1 cup soymilk
  • 1 cup flour
  • 1 tablespoon coconut oil, melted
  • 2 eggs (or egg substitute)

And in case you aren’t familiar with custard cups, they’re these little glass things:

custard-cups

Important note – not all glass is oven safe!  Make sure yours are.  Pyrex is.

If you don’t have individual cups or just don’t want to deal with the fuss, you can also use a greased muffin tin.

Enjoy!  These are best served warm from the oven.

~ Star