Thursday, March 28, 2013

Stone Ground Whole Wheat Bread

I've made some adjustments to the previously posted bread recipe.  The last one was more of a sweet, oatmeal bread.  This is a Stone Ground Whole Wheat Bread.  Most whole wheat breads are dense.  That's fine with me, but they aren't as popular with my in-house tasters.  This one passes everyone's test.  I hope you enjoy it!

Stone Ground Whole Wheat Bread

1 1/4  cup unsweetened almond milk
2 Tbsp pure maple syrup or honey
1 tsp salt  (can be less, I think I'm down to about 1/2 tsp)
3 cups stone ground whole wheat flour (I use Bob's Red Mill)
6 Tbsp vital wheat gluten (magic!  This is what makes the bread soft)
2 tsp yeast

1.  Run whole wheat dough cycle on bread machine.
2.  When cycle is done, remove dough and roll it into a cylinder the length of your loaf pan (I just do this with my hands, above the loaf pan).
3.  Place in loaf pan and let rise 15-30 minutes (until you like the height/shape).
4.  Bake for 20 minutes at 350 degrees.
5.  Let cool for about 10 minutes, then remove from pan and let cool completely on a cooling rack.

Friday, March 22, 2013

Video of the Week - Dr. T. Colin Campbell

Resolving the Health Care Crisis: T. Colin Campbel at TEDxEast 

"Dr. Campbell has spent the last 40 years at the forefront of nutrition research. His major research project the China Project is the largest nutrition study ever conducted. Here he shares his ideas to revolutionize our nation's health."  from the video description.

Sunday, March 17, 2013

Happy St. Patrick's Day

How are you celebrating?  We had breakfast burritos with green Tofu Scramble (left out the mustard and tumeric, added green food coloring) and Irish Oatmeal (i.e. steel-cut oats).  For dinner we're having Portobella Irish Stew with green, whole-wheat bread.  For dessert, Irish cupcakes.  Yum!

Here are some whole-food, plant-based Irish recipes for you to try:

Irish Soda Bread

Vegan Cabbage Rolls

We've not tried either of these, but the recipes look great!  Have a great evening!

Thursday, March 14, 2013

French Lentil Taco Filling

Over the last few weeks we've been making several of our favorite ground meat recipes (sloppy joes, taco filling, bbq) with a combination of green lentils and quinoa. Then we discovered French Lentils. They are smaller than green lentils and have more of a ground meat look. Perfect! Here's how we used them to make a taco filling this week. In the picture is a soft taco tortilla with brown rice (cooked with Sazon Goya con Azafran), French lentil taco filling, and roasted corn salsa (will post recipe in the summer).  Yum! 

French Lentil Taco Filling
In a large pot, saute until translucent:
1 lg onion
5 garlic cloves (minced)

1 lb French Lentils
4 cups water
2 Tbsp chili powder
2 Tbsp cumin
3 Tbsp vinegar
1 tsp salt
~20 grinds of black pepper

Simmer 45 min or until water is absorbed.

Friday, March 8, 2013

Video of the Week - Dr. Caldwell Esselstyn

TEDxCambridge - Caldwell Esselstyn on making heart attacks history 

"Dr. Caldwell Esselstyn argues that heart attacks, the leading cause of death for men and women worldwide, are a "foodborne illness" and explains why diet is the most powerful medicine.  "  from the video description

Friday, March 1, 2013

Video of the Week - Birds of Paradise

Birds of Paradise

This is a preview of more to come from a joint project between the Cornell Lab of Ornithology and National Geographic.  I'm looking forward to what's to come!