July 1st, 2008

Jalepeno-Cilantro Pesto

1 1/2 c fresh cilantro - washed and chopped
1/4 c chopped jalepenos*
1/2 cup walnuts
6 T olive oil (maybe less, it's up to you)
1 tbsp lime juice
salt - to taste

Take half of the cilantro and process with 2 T olive oil. When properly blended, add the remaining ingredients and pulse. With the food processor running, slowly keep adding olive oil as you blend to form a smooth paste. It should resemble a thick dipping sauce. I love this with crackers and on sandwiches. It's a great way to make something during the summer that's delicious and doesn't require using any heat.

*if you use fresh you may want to reduce this amount since it will be really spicy. i like it spicy!
Betty / Flower


Does anyone have a recipe for vegan popovers?

I absolutely LOVE them but would a vegan version. I'm planning on just trying the recipe but subbing in soy milk and egg substitute. Sorry if this has been posted already, I did a double search and couldn't find anything.

Habanero-Butterscotch Bread Pudding..help me veganize this

Years ago, i worked at Wild Oats, and one of the chefs had left a local restaurant called Sunset Grill, where he was the head chef, to come work at a lower stress job. He used to prepare things for the employees that weren't on the menu, one of them being Habanero-Butterscotch Bread Pudding. This was one of my favorite things he made that I had forgotten about. Sadly, I have lost touch with James (the cook), but by some stroke of luck, I was able to find his recipe online, Here. Below is the recipe he used:
Habanero Bread Pudding:
From James Reesor of the Sunset Grill in Nashville, Tennessee
From "Taste of the NFL Restaurant Guide" (Ninth Edition)
8 servings


Wheat bread, crusts removed, diced into one-inch cubes
1 cup whole milk
2 cups butterscotch chips
1 tablespoon habanero sauce or your favorite hot pepper sauce
15 egg yolks, whipped
1/2 cup pecan pieces

Preheat the oven to 350 degrees Fahrenheit.

Place the bread cubes on a sheet pan and dry in the oven for 5 to 10 minutes, being careful not to burn.

In a saucepan, bring milk to scalding, being careful not to boil. Remove the hot milk from the heat. Add butterscotch chips and stir until the chips are completely melted. Add habanero sauce to taste. Add the egg yolks and whisk until smooth. Add pecan pieces and bread. Allow the bread to soak up the egg mixture.

Place in a greased baking pan, preferably four inches deep. Cover with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes or until set and golden. Serve warm.

I can replace the whole milk with soy creamer, no problem. My obvious dilemma is how to replace the 15 egg yolks without negatively affecting the flavor and/or consistency of the dessert. I can't see using applesauce, prunes, bananas or pumpkin because all would affect the taste greatly. What do you recommend? Has anyone successfully made bread pudding vegan? Most recipes i can find don't call for any sort of binder except for a small amount of applesauce, so is possible the eggs (binder) are unncessary?
  • lutin

My Excellent Dinner: pumpkin, okra, tomato soup!

No photos, I'm afraid. (My dad took the camera with him to Rishikesh.)

.25c sprouted wheat
.25c barley
.25c black-eyed peas, left sitting in warm water for most of the day
1T flax seeds

250g pumpkin, cubed (yes! you do want to eat the seeds)
250g okra, "cubed"
2 tomatoes, diced
1 small onion, also diced
(2 pieces of dried Polish forest mushrooms)

(black) salt
ground cumin
(local) vegetable masala
.25 of a cube of veggie bouillon

2-3c water.

In a large pot, combine the (mushrooms,) bouillon, black-eyed peas, flax, barley and onion.
Boil, then turn off the heat. Add the veggies and spices. Let sit some 15 or 20 minutes. Add
the sprouted wheat. Let sit another 5 or 10 minutes. Garnish with coconut and eat with toast
(or not) as you like.

You could simmer the veggies, etc. if you wanted; I didn't have that option because of
unexpected power/stove issues. I was pleased to discover that this ended up being accidentally
"raw" since my stove turned off just before the water boiled!, and everything still softened, etc. as it
needed to.

I really like the colours in this dish: bright yellow (thanks pumpkin and turmeric!) with spots of
green and red. The fact that I *didn't* get to simmer it meant the colours stayed so vibrant &
that the veggies actually tasted!

(I've had to cook on a hot plate for the last two weeks without the ability to control heat, so
until tonight, my veggies had all been pretty wilty.)

Hemp Hemp Hemp!

You guys have to try using hemp in your meals. It's so so so so so good for you. It's a whole food, a complete protien with all the amino acids and just all around awesome. Basically you could eat only hemp for a long long long time and survive because it has everything your body needs to function. You can use the flour in baking, the oil for cooking, protein powder for shakes as well as baking. It's good for you and your pets too. On top of all that, it tastes great. The oil soaks into everything pretty much and it's flavor doesn't stand out over anything else. It's a warm, nutty, light oil. It's worth it even to get it in bulk. You can get 4 liters of oil or 25 lbs of the flour for real cheap. My boyfriend and I love the stuff. We bake bread with it and after the loaf is gone we're left craving it. Yum! If you google it you can find some pretty great deals on 100% organic NON THC hemp products. It's funny how the US is banning one of the best most environmentally concious cash crop because the chemical manufacturers like DuPont can't compete otherwise. Then they hide behind the demonization of pot. Ha.