about sweet potato fries

Michelle I responded to your comment about the fries under that blog entry.

http://thebakehouse.blogspot.com/2006/03/sweet-potato-fries-and-homemade.html   

4.5.06 Midweek Munchies

A Veg*n Meme What wonderful foods did you bring home from the grocery store?

Midweek Munchies: What DORI is contributing for the week I belong to a monthly food coop, so I typically do not shop weekly. I often buy in cases or bulk and have a very well stocked pantry and freezer. I am usually a do-it-yourselfer in the kitchen and usually make everything myself (soy milk, seitan, home grown and preserved produce), but often try NEW commercially produced items when coop member split a case. My meal plan is a better judge of what were eating than my shopping list - I'm using up the last of my jar of Black Beans and will be cooking up about 4 lbs for the following uses, I'll freeze left overs in 1 1/2 Cup quantities for later use: *Feijoada: Vegan Brazilian Black Beans, brown rice, salad *feijoada leftovers - black beans and sweet potato soup with frozen greens *Black Bean and Sweet Potato Cornucopias (whole wheat tortillas) & salad *Mexican Black Bean Dip (corn tortilla flauta's), chili sauce to dip & salad *Breakfast Hash (black beans and red/ sweet potatoes) Organic tomatoes (industrial size can to be opened) Raw salsa cruda con black olives and artichokes served over multigrain pasta Romaine lettuce: I've been buying this in mega bags of 6 heads Brussel sprouts to steam and roast Homemade mustard to make sweet salad dressing Balsamic vinegar to make salad vinagrette Reduced fat silken tofu (mori-nu) I use this for smoothies Frozen: Blueberries, rhubarb, peaches on hand FROM PANTRY: Guiltless gourmet corn chips, corn tortillas, ww tortillas TO PURCHASE FRIDAY: russet potatoes, strawberries, apples, pears, lemon juice WANT TO TRY: Eggless egg roll wrappers for spring rolls made the "Eat Air" way RECIPE: Roasted Brussels Sprouts 1 lb. brussels sprouts, washed and halved Spray of olive oil to coat 3 cloves garlic, chopped 1-2 Tbsp balsamic vinegar or lemon juice salt and pepper to taste Directions: Toss the brussels sprouts with the remaining ingredients and roast in a 400 degree oven for 10 minutes. Stir. Roast for another 5 - 10 minutes (check on them). This can be done with cauliflour and/ or bell peppers for variety. Links to other Midweek Munchies (If you participate, leave your link in the comments and I'll post it below; or, you can post in the comments)

Click here for the Midweek Munchies code
Click here for Harmonia's blog

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A special thanks to Running2Ks and Rift for all of their help with coding, graphics, and encouragement for this project.

PURPOSE of Midweek Munchies: Put together by a small group of Veg Women, we hope to spread the word about healthy vegetarianism while obtaining idea starters for meals, recipes, learn about new products, and meet other female veg*n bloggers. Visiting and commenting on other participants lists are encouraged but not required. Have fun and Go Veg!

ABM Peanut Butter Chocolate Yeast Bread

My son and his friend decided they would do their best ever on the chemistry test this week if they could make this chemical reaction as a reward. Well, what home school mom would say no to that. They did well and I pulled out the bread machine and they performed their experiment, here's the result. A wonderful snack, breakfast, dessert ... anytime food actually. ABM stands for automatic bread machine, but we used the dough cycle and finished off in the oven.

PEANUT BUTTER CHOCOLATE CHIP YEAST BREAD
MADE IN THE BREAD MACHINE
Add in the order recommended by your machine:
1 Cup very warm water
2 Tbsp rice syrup (or granulated sweetener)
1/3 C peanut butter
1 tsp sea salt
a scant 2 - 2 1/2 Cups whole wheat bread flour *
1 Tbsp instant yeast (I use the SAF brand)

keep separate to add later: 2/3 C dairy free chocolate bits

When dough cycle completes, take the dough out of the pan and flatten with your hands onto an an oiled counter. Sprinkle on the chips. Roll up like a cinnamon roll and shape into a loaf. Place in a 8 x 4 " bread pan, I use a non-stick waffle weave pan. Place in a "cold" the oven. Allow to rise for 15 minutes and turn the oven on to 350 degrees. If you have a gas oven that takes a little while to warm up, allow it to warm up and bake in the oven for 45 minutes. If you have an electric oven that takes 6 minutes to reach temperature, allow bread to rise in the "cold oven for 25 minutes, and turn on the oven at 350 degrees. When the electric oven reaches temperature, bake for 30 minutes. The peanut butter in this recipe will give a lightly crispy crust.

* Although I have made this recipe from whole grain flour milled in my grain mill using Golden 86 or Montana Gold wheat berries. Older flours can be drier, rainy days can require more ... the trick is to check your dough five minutes after starting the cycle to make sure it is an elastic ball.

HOWEVER for this recipe, I used a commercially milled organic whole grain flour.

Easter Cabbage Rolls

I found this recipe as I wandered through The Vegan Feast web pages... actually posted by Bryanna on vegsource.com's recipe boards. It looked to me like it could be a pretty presentation and this was true. Here you see the cabbage rolls I made before baking.

EASTER CABBAGE ROLLS (recipe link)

The baked rolls... they do expand as you can see. One roll is about 1.5" x 4.5" in size. I did decrease the amount of rice Bryanna calls for in the original recipe(4 C) in half. I used 1 1/2 C properly seasoned TVP with 1 1/2 C liquid to rehydrate in place of hamburger crumbles (sauteed it with the onions and garlic like one would burger) combined with the rice.

The completed product.

I think this is a pretty meal. I sprinkled my cabbage rolls with homemade vegan walnut based "parmesan" sprinkles. I served the rolls along side of coconut cilantros rice maker pilaf, mango salsa, and sliced red and green peppers topped with a homemade sweet mustard dressing. I liked this meal. One suggestion I have is to make sure the rolls are baked long enough to soften the cabbage leaves enough to cut with a fork. I baked them at 350 on timed bake set to shut off at 2 1/2 hours, but left in the warm oven on a Sunday morning until we got home from church (total of three hours). This was good, but I have had problems getting the family to eat these before if the cabbage leaves were not cooked soft. Even so, this is not the favorite meal of the family, but I prefer it over pasta based casseroles.... I will appease them in their desires soon to balance this and they will appease me for this meal.

I like that I can freeze the cabbage rolls and cook them in any quantity I want in the microwave. I can even freeze the cooked roll and reheat.

Vietnamese Spring Rolls

My beautiful daughter enjoying a fabulous spring roll dipped in peanut dipping sauce. (you'll have to ignore my school work station behind her and focus in on the mostly eaten THIRD spring roll) . Yes, she agreed to let me share this picture on my flog. These are not hard at all, I don't know why I haven't tried them before.

Being from the midwest US, I found oriental food ingredients pricy and was unsure whether I would like the unique flavor combinations. I am definitely getting over this issue , here I will share a great food network recipe find, made my way (vegan). These are absolutely wonderful and dipped in the peanut sauce I took from Bryanna Clark Grogan's newsletter took them over the top! I was actually inspired to consider spring rolls because Bryanna made a variation of these rolls at her cooking class vacation in Denman Island, Canada. I drolled over the pictures!

Process pictures....
I have arranged the ingredients on my counter so it is easy to assemble the rice wrapper rolls. You see crumbled, pan seared tofu, sauteed shallot/ julienned carrot & cabbage/ fresh lettuce, dried basil, thinly shredded romaine lettuce, and hoison sauce combined with some chili garlic paste. When I still had some cabbage mixture left, but emptied out the other bowls I added some rehydrated soy steak style strips and mango slices for a variation. Both ways were great!

Here I have a slightly damp dish with the soaked/ softened rice wrapper on it (it's translucent) , the filling on the bottem 1/3 of the wrapper. I drizzled the hoison sauce over the filling at this point and rolled it up tight. The original recipe I looked at before making these called for peanuts inside the roll and dipped into a non-vegan sauce... the peanut dipping sauce I used really had an awesome blend of flavors. My sauce choice is also lower in fat.


Five finished rolls set in a dish I can cover and refrigerate. I made 15 rolls , used two containers and stored the sauce in a small container to store for a dinner with guests. They stored well. Just to be sure I gave them a spray with a mister bottle that I keep by my oven for breads, I made sure that there was a little space between each roll to keep them from sticking. I also gave my container a small spray of oil to make it non-stick.

For today I am impressed with my successful and tastey spring rolls. Life is good.