vegan

Irish Potato Bread

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potato

Ingredients:

  • 1 lb potatoes – cooked, mashed, and still warm.
  • 1/2 teaspoon salt
  • 2 tablespoons butter or substitute
  • 1/2 cup flour, plus extra for dusting.

Directions:

  1. Place mashed potatoes in a large bowl and mix in the salt and melted butter (or substitute).  Stir in the flour to make a pliable dough.  Turn onto a lightly floured surface and roll into a round, about 1/4 inch thick and 9 inches in diameter. Cut into 6 triangular shapes (called farls), like you would slice pizza.
  2. Lightly dust a cast-iron skillet or griddle with flour, and put on medium high heat.  When the flour begins to toast a pale beige, the temperature will be right for cooking.  Arrange the farls on the griddle or skillet and cook for about 2 1/2 minutes on each side until lightly browned.
  3. Serve them hot and eat with jam, or cinnamon, butter, and sugar. Alternatively, the cooked bread may be fried and eaten with sausages, bacon, and eggs.

This bread is so, so good.  I’m not sure how old the recipe is, but the Victorian Era would be a good guess.

Enjoy!

~ Star

 

Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

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Vegan lemon bars are tart, sweet and a perfect vegan dessert, using all whole ingredients and no tofu and no cashews!

Source: Vegan Lemon Bars with Shortbread Crust | Heart of a Baker

First of all – yum!

I made these last week, and they are the best lemon bars I have ever tasted.

Simple directions, simple ingredients.  I have a feeling I’m going to be making these for years to come.  🙂

– Star

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

 

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

 

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

“Grog”

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The Medieval and Renaissance Faire season is almost upon us!  Let’s get into the spirit with this recipe – a (nonalcoholic) drink fit for a king!

Gather ’round the fire, and I’ll tell ye how to make it…

Makes 2 servings.

1

  • 3 tablespoons honey or brown sugar
  • 2 cups apple cider
  • 1 teaspoon lemon juice
  • 1 tablespoon orange juice
  • 1/4 teaspoon ground cloves
  • allspice
  • nutmeg
  • cinnamon
  • hollow ram’s horn to drink this out of (optional)

1

  1. In an unheated saucepan, combine honey/brown sugar, cinnamon, nutmeg, allspice, cloves, and cinnamon.
  2. Add cider, lemon juice, orange juice, and turn the stove to medium heat.
  3. If you wanted to be really accurate, you could tie whole cloves, whole cinnamon, and whole allspice, all up in a small piece of cloth and let that sit in the cider mixture while it heats.
  4. Simmer gently until heated through – do not boil.
  5. Serve warm.  Goes well with whip cream, Irish drinking songs, and stories of times long ago.

~ Star

 

Vegan Lentil Tahini Soup

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Before we get started, tahini is ground sesame seeds. Regular sesame seeds will add the same flavor but not the same consistency. We added tahini to get that delicious – almost nutty flavor – and to create a thicker, opaque, almost melted cheese consistency to the broth.

soup

You’ll need these:

stockpot

stirring spoon

measuring cup

tablespoon

teaspoon

Ingredients:

2/3 cup lentils washed and drained

1 Tbs avocado oil (optional – we add it for for flavor and healthy fats)

4 cups water

3 Tbs. vegan broth powder (or vegan bullion)

1 Tbs. Garlic powder

2 Tbs. Italian Seasoning

2 Tbs. Parsley

1 1/2 tsp. fresh ground black pepper

13 oz. frozen mixed veggies

2 1/2 Tbs. tahini (not the oil)

Directions:

Add lentils, oil, water, broth powder and seasonings to stock pot. Simmer on medium heat for 10 minutes. Add frozen veggies. Bring to a boil. Remove from heat. Add tahini and smoosh it along the inside of the pan until incorporated. Stir well. Let cool slightly. Enjoy!

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