Sunday, December 02, 2007
Dreena's ED&BV One Wild Chick stew was good. It reminded me of a chicken and rice type soup, but the wild rice made it more...... wild. DH usually does not like chickpeas except in falafels, so he complained about my choice of soup. As usual I said, "I know it's far from your favorite but please at least try it." He did and then said it is alright. I used homemade chickpeas in this soup which cooked up softer than the canned ones, I think it is actually the firmness canned chickpeas he does not like. I really think that it is the way I first introduced chickpeas to him when I first decided I was going vegan many years ago, I made a dish that wasn't wonderful and decided that they were going to like it so I did not cook anything else until it was gone. Ummm... do not try this at home.
Stockings are coming along, mine and DD's are finished and hanging, the guys are a bit slower. I'll probably have to help them finish up, but then they are only attempting this to please me, doing things together is what I always ask for when it comes to gift choices. I'll show you the finished stockings in another post.
Next food item I have been wanting to try was Dreena's ED&BV Veggie Tempah Muffaletta. I have had this page post-it-note tagged since first seeing the recipe, but thought it would be time consuming with what seemed like a long list of ingredients. Since I was wintered in for a weekend I bought a can of artichoke hearts and went to the kitchen. I had some tempah in the freezer since the beginning of last summer and have not been inspired enough to use it until now. I humbly admit that this was my first time with tempeh, but woo-hoo - my family LOVED it in this recipe.
I made two loaves of red pepper sage bread for the round loaf of bread called for in the recipe. Several years ago I was looking at bakery web pages and noticed one had a bread with this flavoring. I took one of my own recipes and did what I thought was good ...... it is..
RED PEPPER SAGE BREAD
1 3/4 cup water
2 tsp olive oil
1/4 cup dried red bell pepper flakes
1 1/2 tsp dried ground sage
2 Tbsp raw sesame seeds
2 tsp salt
1 Tbsp instant yeast
1 C corn flour
1 C whole white wheat flour
1 1/2 C unbleached all-purpose bread flour
(opt) 1 - 2 Tbsp vital wheat gluten
Combine all in bread maker or kitchen appliance to make the dough and allow to rise. Punch down and shape loaves in a prepared baking surface, let rise again 20 minutes. Place in cold oven and turn oven on to 375 degrees. Bake 35 minutes, includes electric oven warming up time, may need more time if you have an oven that heats up slower than mine (approx 6 minutes).
I also like to add pumpkin seeds/ pepitas to this when I need a hearty bread to go with a soup supper.