Tuesday, November 24, 2009

Vegan Flatbread

Title: Vegan Flatbread
Author: Christine
Time To Cook (in minutes): 15 prep 24 cooking
Rating (1-4):

2 cups whole wheat flour
1 cup all-purpose flour
1 tbs salt
2 tsp baking powder
1 pinch of baking soda
3 tbs canola oil
1 cup cold water
1 Extra flour for dusting
1 Optional: chopped fresh cilantro, 1 clove chopped garlic

Preheat the oven with pan inside to 400 degrees.
Put ice in the water to really get it cold while you prepare the ingredients.
Mix together the flours, salt, baking powder, and baking soda.
Stir in the canola oil until uniformly distributed. If you want, stir in garlic or handful of chopped cilantro to taste, but it is just fine served plain.
Measure one cup of water (don't use the ice) and stir into mixture until the dough becomes one ball.

On a clean countertop or smooth cutting board, spread out a nice handful of flour. Coat your hands with the flour and place the dough on floured surface. Fold it in half just a few times so it is easy to work with and not sticky. Divide the dough into 8 roughly equal balls. (Divide the dough in half, then each half in half, then each of those halves in half.) Add some more flour to the surface if you need to, then take one ball and smoosh it with your palm. Rub some flour on your rolling pin, then roll the dough until it is about a 6 to 8 inch circle. Usually half way during rolling, I pick the circle up and flip it over to make sure it isn't sticking. If the dough is snapping right back, just put the circle to the side and start with a new ball.
When all the balls are rolled into flat discs, redust your surface with flour and further roll out the ones that were not cooperating. They should behave after their time-out. I like to roll them all a second time to get them pretty thin, to almost 9-10 inches in diameter.
Carefully place a disk of dough into the pan in the oven. I didn't have to grease my cast-iron pan because it is seasoned. Bake for 3 minutes, then remove with tongs. It should have several blistery bubbles. If you are using a ridged pan, the ridges should be indented and the rest of the dough slightly puffy. If you want a very flat bread like the triangles pictured, flip the disk over using tongs after a minute and a half of baking.
Repeat with the remaining disks.

Yields: 8 Flatbeads
Source: http://www.nomeatathlete.com/vegan-flatbread/

Sunday, November 22, 2009

Spicy Butternut Squash Soup

Title: Spicy Butternut Squash Soup
Time To Cook (in minutes):
Rating (1-4):

1 Medium size Butternut Squash
2 Large carrots
1 Medium red onion, finely chopped
2 tbsp Olive oil
1 Red Chili pepper, finely chopped
2 tbsp fresh thyme
2 to 3 garlic cloves, finely chopped
4-5 cups chicken or vegetable stock
1 Fresh ground pepper
1 Sea salt
1 Freshly grated Parmesan cheese

Peel squash and cut in half lengthwise. Remove the seeds (keep them for roasting) and cut the squash into 1/2 cubes.
Peel and chop carrots into pieces about the same size as the squash.
Sweat onion and garlic over a medium heat for 5 to 7 minutes, or until translucent.
Add the squash and carrots to the onion and garlic mixture and cook for another 10 minutes to soften the vegetables.
Add sea salt and fresh ground pepper to taste.
Add thyme, chile peppers and stock, bring to a boil and simmer for 30 minutes.
Check seasoning, and puree in a food processor or blender a little at a time, making sure to allow for steam to escape.
Garnish with Parmesan Cheese and serve with your favorite bread or rolls.