With a Mediterranean-style(ish) flat bread for good measure.
The other week I frequented a sweet lil vegan spot in Berkeley with a friend, and we deigned to order the "charcuterie" plate, amongst other (equally funny, such souffle') small plates. While the shitaake "bacon" certainly left a lot to the imagination, I was pleasantly surprised and intrigued by their black-eyed-pea sausage, an idea I had yet to encounter.
I was overall less than impressed with their links, but a tasty and interesting idea then lodged in my brain I sought to experiment and test things out with my own hands.
What came about is a very delicious albeit still soft and not-so-sturdy base that I formed into links as well as a couple of patties. More, plus a defined and hopefully stronger recipe coming soon.
No food is ever too serious to be played with.
Turn one food into another, create a piece of art on your plate (or the counter), shape your pancakes into hearts.
Because we wouldn't want to eat the same bread (or food) every day now, would we?
This loaf is soft but dense, lightly perfumed with lemon and rosemary. it is chewy, excellent toasted, and hearty enough to make a meal out of toast. Who doesn't want toast every day, every way? Crazy folk, that's who.
Rosemary Lemon Tahini Loaf
2 c water
2 tsp yeast
2 tbs tahini
4 c wheat flour
1 sprig rosemary, chopped to your liking
zest and squeeze of one lemon
1 ½ tsp salt
Dissolve yeast in warm water, set aside for 10 minutes. Stir in tahini, salt, lemon zest and juice, and 1 cup of flour. Add rosemary, stir well, then incorporate flour until the dough begins to stick together. Cover dough in bowl, and let sit for at least one hour in a warm place.
When dough has doubled, remove from bowl and knead briefly, forming into a ball or log shape. Roll the mass until the seam has flattened out, then place gently in a loaf pan.
Let rest for 20 minutes as the oven preheats to 425ºF. Put a small vessel (pan or pot with non-plastic handle, ceramic bowl, oven-safe glassware, etc.) with 1 cup of water on a lower shelf of the oven, then the bread above. Bake for 30 minutes, then remove and allow to cool before slicing.
To make these toasts, I mashed an avocado with salt, lemon juice, garlic powder, pepper, and red chili flakes.
While the bread toasts, sautee three large handfuls of spinach in 1 tbs olive oil and two cloves of chopped (diced, minced, sliced, however you like!) garlic. When wilted but still soft and wet, turn off heat and add a pinch of salt and a squeeze of lemon.
Layer toast (slathered in butter or more olive oil if you like to live a little) with a large dollop of avocado mush and press a portion of spinach into the bed of guacamole.
Eat. Get avocado all over your face, repeat.
Bonus points for hot coffee or tea, or iced coffee or tea in the sunshine.
Roasted Tomato Salsa
3-4 lbs tomatoes
2 medium onions
6-10 cloves of garlic
6+ hot peppers
3-5 tbs olive oil
2 tsp salt
Roughly chop onions and tomatoes, then toss everything in oil and salt. Roast at 400F for 45 minutes. When cooled enough to handle, puree the ingredients. Once it has nearly reached your desired consistency, add the juice of 1 lime, and more salt or oil to taste.
Makes 16 mini muffin-sized brownies
1/2 c butter, browned
3/4 c whole-wheat flour
1/3 c cocoa
pinch of salt
1 1/2 tsp baking powder
2/3 c white sugar
1 egg + 1 yolk
1 tsp vanilla
1/4 c flaked coconut, toasted
2 tbs brown sugar
1/2 tsp cinnamon
Butter for pans
Preheat oven to 350ºF.
Toast coconut flakes, toss with brown sugar and cinnamon. Butter tins, and press in 1/2-1 tsp of coconut mixture into pan.
Whisk together flour, cocoa, salt, baking powder, and sugar. In a separate bowl, beat egg and yolk, add vanilla, and then stream in cooled brown butter.
Lightly mix the wet ingredients into the dry, until just mixed. Divide between tins, bake at 350º F for 12-15 minutes, depending on preference.