Angelfood Cake Shake

This tastes remarkably like angelfood cake.

 When I say that, I mean, the best of the cake, as I know it - almond-y, sweet, light - is condensed, except raw and vegan, of course, and in drinkable form! 

This shake was made up on the spot, another recipe from The Accomplice.

It makes good use of soaked almonds - raw almonds which have been almost-sprouted by an overnight soak in cold water to cover.  When prepared this way, almonds retain their crunch, but are much more easily digested than the unsoaked version, they're quenching and very addicting and once you try them, you won't want to go back to unsoaked. I'm definitely spoiled for life for any others.
Soaked almonds keep several days at room temperature as long as the soaking water is replaced with fresh, cold water each day.  They make an amazing snack just on their own.      

Vanilla bean would add greatly to this.

Angelfood Cake Shake

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2/3 - 1 cup Medjool dates

About 5 cups water

2 tablespoons tahini

1/2 cup soaked almonds*

5 drops almond extract

Blend dates, water, and tahini until dates are

broken into tiny pieces. Blend again.

Then add the almonds, blending until broken down.

Let settle; then blend again.

By now it should all be emulsified.

Add extract and blend a final time.

Drink immediately. 

*see above for description

an original recipe from anyfig.blogspot.com

Millet & Lentil Salad + Cumin & Lime

A riff on the tabbouleh salad I love so much, served at a local Mediterranean food place,

this version is gluten-free and very colorful.

It's fresh and bright; sure to put a spring in your step.

 

Millet is incredibly good for you, loaded with B-vitamins and one of the few alkalizing grains.

The parsley is rich in minerals and very purifying for the kidneys. The lentils provide high-quality protein, and when combined with grains like rice or millet, a complete protein.

Limes are also alkalizing. The apricots are a source of vitamin A, an essential for the eyes. 

                        This salad comes together very quickly.  It's ideal as a clean option for lunch. 

Cumin-Lime Millet Salad

1 1/2 cup millet

1/2 cup lentils, regular, brown/green

1 tablespoon cumin seeds

7 cups hot water ~ cold can be used; it'll just

    take longer to come to a boil 

      Onion powder, garlic powder, celery seed,

 rosemary, oregano, & salt - to taste

Toast the first three ingredients in a dry pan over medium heat

until deeply golden and deliciously fragrant.

Add water & spices, bring to a boil, then lower heat and

simmer, covered, until liquid is mostly absorbed.

Meanwhile, finely chop

1 cup dried apricots 

 1 Persian cucumber 

1 bunch parsley 

                                                  1 bunch green onions ~ using both green and white parts

Add chopped apricots to cooked millet mixture;
cover to let apricots plump up; remove from heat. 

Toss the next three ingredients together in a large bowl.
Once millet mixture is cooled, add about half of it to the bowl & stir to
 combine it all; you want a good millet-to-veggie ratio; half may be enough, and you can always add more.

Finally, dress the salad with
a generous drizzle of quality olive oil,
the juice of 3 limes & their zest (if using zest, grate limes over salad prior to squeezing them) 
and salt & pepper to taste.

Serve with additional lime wedges and mint tea to drink. Enjoy!

** an original recipe from http://anyfig.blogspot.com ** 

Soda Bread

This is the only photographic record of the two loaves of soda bread I made over the last couple days.

 They disappeared fast.

In honor of St. Patrick's Day, of course, soda bread is sort-of tradition around here. 

Looking at the recipe we've always used, I was momentarily appalled; two eggs;

 so much buttermilk! And sour cream. I was not about to use those ingredients, let alone that amount.

I remembered reading something about how coconut milk can be used to replace sour cream (or was it yogurt? Or both?).  And I knew that if you add an acid to milk you can substutute it for buttermilk.

So, thus began the experimental vegan-izing of Irish Soda Bread.

It turned out quite well.

I didn't want to use 3 whole cups of raisins, and we didn't have regular ones anyway.

Golden raisins were substituted to good effect; they lend the loaf an excellent tang, a brightness.

Also, we discovered that, like many breads, this is best eaten fully cooled, preferably the next day. 

This soda bread is amazing when paired with tea. Try it dunked in a robust black tea (we had Twinings "Irish Breakfast" tea) with a little leftover coconut milk stirred in.

A delicious & quick snack.

This also goes perfectly with pea soup.

My Soda Bread  

1/2 cup natural cane sugar

1 cup oat flour

3 cups all purpose flour (unbleached)

1 tsp baking soda

2 tsp baking powder

3/4 tsp salt

2 cups golden raisins

2 Tbsp flaxseed meal

6 Tbsp warm water

2 cups full-fat coconut milk

1/4 cup fresh lemon juice

Pre-heat oven to 350F.  Grease a 9" glass pie plate (deep-dish). Set aside.

In a large bowl, combine flours, sugar, baking soda, baking powder, and salt. Stir in the raisins.

In a smaller bowl, combine the milk & lemon juice; set aside.

In a glass, stir together the flaxmeal & warm water; set aside for about 10 minutes.

Whisk this flax mixture, then combine with the coconut mixture; stir well until combined.

Pour mixture over the dry ingredients. Fold everything together until flour is just moistened.

Pour dough into prepared dish and smooth top. 

Bake 40 minutes, or until a toothpick comes out clean.

Cool in pan, then cut into wedges.  

   

** An original recipe from http://anyfig.blogspot.com **