Casein free

Casein-free Banana Bread

December 17, 2005 by amanda Leave a Comment

1 1/2 cups flour (I either use 1/2 white and 1/2 whole or all whole – I started out 1/2 and 1/2 to see if anyone would notice, but now I’;m doing 100% whole)
1 tsp baking soda
1/2 tsp salt
1 cup sucanat
2 eggs or enough egg substitute/banana/applesauce/whatever to make up for the moisture and stickiness of eggs
1/4 cup Earth Balance, melted
3 bananas, mashed
Enough vanilla almond milk to make a good consistancy – maybe 1/2 cup here, but that’s high-altitude cooking

Grease (I use an olive-oil spray) a loaf pan and preheat the oven to 350. In one bowl, whisk the flour, soda, salt, and sucanat. Min in the egg substitute, melted Eath Balance, and mashed bananas. Add the almond milk until its moist but not squishy
Bake at 350 for an hour or until a toothpick comes out clean!

Vegan Oatmeal Chocolate Chip Cookies

December 17, 2005 by amanda Leave a Comment

Today I altered my mom’s oatmeal chocolate-chip cookie recipe to be vegan, and it turned out amazing! The best part was that we could eat the dough safely! Yum! My casein-allergic son was in heaven

1 cup vegan Earth Balance (or you could use butter)
1 cup firmly packed brown sugar
1/2 cup white sugar or sucanat
Replacement for 2 eggs – 4 TBS water, 2 TBS oil, 1 tsp baking powder
1 tsp vanilla
3/4 cup unbleached all-purpose flour
3/4 cup wheat flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 1/2 cups oats
1 cup vegan chocolate chips (We use “Tropical Source” brand)

Cream the “butter” and the sugars until creamy. Add the egg substitute and vanilla. Beat well. Combine flour, baking soda, cinnamon, and salt. Mix well. Hand stir oats and raisins.

Bake 10-12 minutes in a 350 oven.

I make them one batch at a time and store the rest in the fridge. That way we don’t eat them all at once!

Vegetarian Lunch Ideas

December 17, 2005 by amanda 1 Comment

I have been a vegetarian off-and-on since 1992, and I have found that its easy for me to get stuck in a rut when it comes to my meal planning. Before I know it, I’m only eating a few different meals. I thought I’d go ahead and post some of my lunchtime favorites. If you have any, please feel free to comment and add them on!

Make Ahead Lunch Wraps
Summery Tomato Pasta Salad
Peanut Butter and Jelly
Peanut Butter and Banana
Baked Beans on Toast or Cornbread
Vegetable Soup
Tomato Soup with Grilled Cheese
Nachos with guacomole and tons of fresh veggies
Pizza
Pinto Bean Pasta Salad (Pintos, tomatoes, pasta, corn, cauliflower, broccoli – whatever is in your pantry, basically) with Italian dressing on top
Peanut Spaghetti
Yellow rice with black beans
Deviled Eggs
Chickpea “chicken” salad in a pita

For more ideas, check out this amazing site: The Vegan Lunchbox

Sourdough

December 17, 2005 by amanda Leave a Comment

Starter
2 cups warm water
1 Tbls. sugar, honey, or maple syrup (optional)
2 cups all purpose flour
1 Tbl. dry yeast

– Beat all ingredients together in a 2-quart bowl
– Cover the bowl with a towel and place it somewhere warm (use a towel, not plastic wrap, so airborne yeast can enter – it will give your starter a unique flavor)
– The mixture will bubble within a few minutes. Initially it will double in bulk, but as it begins to ferment, it will settle down.
– Let the mixture sit in a warm place, stirring the liquid back into the batter (it will separate) once a day for 2-5 days. When the bubbling diminishes and it has a sour, yeasty aroman, it is ready to use
– Stir the mixture and measure out the amount you need. It will be the consistancy of pancake batter.

To keep the starter going
– Store the finished starter in a sealed jar in the refrigerator
– Each time you remove some starter, replenish it with equal amounts flour and water. So, if you use 1/2 cup of starter, stir in 1/2 cup each of flour and water into your starter. Then, let it sit in a warm place for 12 hours and let the yeast bubble and grow again before returning it to the fridge.
– A starter can be kept indefinitely – just stir and feed every week or two. Stirring removing and replenishing your starter serves to feed the remaining batter.

Sourdough bread recipe
For a 2lb. loaf
2/3 cup sourdough starter
1 cup warm water (I use closer to 2 – I add extra as its mixing)
1 Tbl. sugar, honey, or maple syrup (optional)
1 Tbl. oil (optional)
4 cups all purpose or bread flour
1 tsp. salt
2 tsp. dry yeast

Add all ingredients to the bread pan in the order given.

Mine is way too dry with only 1 cup of water. I’m not sure how much of that is due to altitude. Today I used about 2 cups. Last time I think I used more like 1 2/3. I just add enough for it to form a ball, and then add a little flour if I add too much water. Its easy once you get the hang of it!

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