FOOD fit for a Rockstar

Deena Kamm's recipe book and always evolving food philosophy
Browsing 3 Stars

Vegan Lemon Squares

February24

These are NOT the ones I made, but if you use regular sugar I'm sure they will look just like this!!

I made these for our impromptu New Years Party this year because they are so quick and simple to make, and although they are sugarless and vegan, they were still pretty good. I actually didn’t think I would bother making them again because although they were good – they weren’t my favorites. BUT My Mother in law is in town and she isn’t eating sugar or eggs, and it’s her birthday, so I thought I’d try these again and while I’m at it, why not post it??
They came out better this time. Maybe because I wasn’t focused on anything else AND I wasn’t drinking while cooking them.  (It was New Years Eve last time , don’t forget.) I replaced sugar with Coconut Palm Sugar and it changes the color from yellow to caramel color. So you have to tell your brain you are eating lemon or it won’t recognize it. Weird how that works. These are another great treat for my boy who LOVES them and rarely gets to eat stuff like this.
I hope you like them too! They are almost completely guilt free. Hooray.

You can see the original recipe here: Veg-Web Time Warp Lemon Squares (odd name, right??)

Crust:
1 cup all-purpose flour
5 tablespoons Earth Balance Butter
1/4 cup Coconut Palm Sugar (I grind this with my Morter and Pestal to be a little finer)

Filling:
4 1/2 teaspoon Ener-G Egg Replacer
6 tablespoons water
3/4 cup Coconut Palm Sugar (I grind this too, with my Morter and Pestal to be a little finer)
3 tablespoons all-purpose flour
1 teaspoon real vanilla
1/2 teaspoon baking powder
1/8 teaspoon salt
2-3 lemons, zested and juiced

Directions:

1. Preheat oven to 350 degrees F. For crust, in a bowl, combine crust ingredients and press into 8 X 6″ pan. Bake for 15 minutes.

2. For filling, while crust is baking, beat the Ener-G Egg Replacer  and water in a mixer (if possible) until foamy. Add the remainder of the filling ingredients and mix together on a lower (mixing) speed. Pour over the crust, and bake 20 minutes more, or until set. Cool.

Enjoy them!!
D-

Husband Rating 5 star:gold-stargold-stargold-star “ These are good.  I will eat them.”
Kid Rating 5 smiley faces “Yay!  I love those Lemon Squares! I’m so happy it’s Nonnie’s birthday.”

Vegan Souvlaki with Cilantro, and Cucumber Tomato Feta Salad

August1

Okay – I made this two nights ago and I really really liked it – I found to recipe for a chicken version in one of my many many many magazines, and thought I’d see what happened if I used tofu instead.  It worked.  It was super good.  Here it is:

1 package of Organic Extra Firm Tofu (cut into cubes wide and thick enough so they don’t fall off a skewer on the bbq)
8 warmed pita breads

Marinade:
small bunch of fresh mint chopped
3 cloves of garlic, finely chopped
1 red chili, deseeded and finely chopped
Juice and grated zest of 1 lemon
1 tablespoon coriander Seeds
1 teaspoon tumeric
1 cup plain soy yogurt
1/4 cup olive oil
salt & pepper

Dressing
large bunch of fresh cilantro, plus extra for serving
1 cup plain soy yogurt
juice and grated zest of 1 lemon
1 tablespoons of olive oil

Mix all the marinade ingredients in a bowl. Add Tofu to the bowl and smother with marinade. Cover and chill overnight or longer – up to three days if possible.
Preheat your BBQ and set to medium heat. Thread tofu chunks onto skewers leaving space in between. Cook them until they look yummy and charred, about 7-10 minutes turning a few times so all sides get some direct heat. It’s not meat so you can’t undercook them, but the longer you can leave them without burning the juicer and crispier they will be. Push tofu off skewers into a bowl.
Mix all the dressing ingredients together in a food processor until it forms a smooth green sauce.
I cut thin slices of raw onion and had chopped cilantro on the table too. Then I put all the parts on the table (pita, tofu, dressing, cilantro, onion) and let everyone build their own sandwich! I also had a simple cucumber salad that we ended up adding to the sandwich because it was so so good. Here’s what I did for that:

1 cucumber chopped into quarter slices
1 heirloom tomato diced into big chunks
1/2 medium onion sliced thin
oregano (I never measure – sorry)
Feta Cheese crumbled (if you’re going for the Vegan version obviously leave this out. It really doesn’t need it.)
mix together and serve in a bowl.

That’s all there is to it – it was really easy and I have to say – I was shocked at how great it came out. Most meat recipes that I replace with tofu don’t come out like the original meat version of the recipe. This totally did and I would even go so far as to say it was better. That’s right – I said it.
Sorry I can’t credit the magazine or chef who made this recipe – I cut it out and only kept the parts I needed. But I can say – I didn’t change anything except replacing the dairy and meat. That’s rare for me. I WILL be making this again only next time I’m going to try to make my own pita bread. I can’t find a good organic pita bread and it will make or break the dish.

Husband Rating Souvlaki 3 star:gold-stargold-stargold-star “So close to 4 stars, but the Pita Bread taste like a USPS Priority box .”

Husband Rating Cucumber Salad 4 star:gold-stargold-stargold-stargold-star “Delicious Refreshing. Too Good to call salad.”
Kid Rating 4 smiley faces “ooooh this tofu is so yummy.”

a healthier version of Banana Nut bread or muffins

February24

I got this recipe from the Cookbook that came with my KitchenAid Mixer (Thanks again to the Taylor’s) so if you have one this is super easy to make with it, and you can follow the timed directions for mixing if you have the cookbook.   If you don’t – just do what I used to always do and improvise.

1/2 cup shortening.  (I always use the organic vegan shortening from Whole foods.)

3/8 cup agave or 1/2 cup pure maple syrup (recipe calls for 1/2 cup sugar.  I use agave instead and for every 1 part of sugar you replace it with 3/4 parts of agave.  I hope that make sense.  If not just use 1/2 cup – it shouldn’t be too devastating.)

2 eggs worth of Egg Replacer (3 tsp egg replacer whisked into 4 tbsp warm water)

1 cup all purpose unbleached flour

3/4 cup Kamut Flour (if you don’t have this you can just use regular flour, but you’re not uping the health factor by doing that)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 medium) mashed ripe bananas

1/2 cup chopped nuts of our choice – or not (walnuts or pecans are pretty standard)

Mix Shortening and Agave together very well (this is where it’s very handy having a mixer) – add in Egg Replacer and mix well.  In a separate owl mix Flour, baking powder, baking soda, and salt.  Combine half the flour and half the mashed bananas in with the wet ingredients and mix until just combined, then add the remaining flour and bananas and mix until combined.  Add nuts.

For bread pour entire mixture into a greased (I use the shortening) and floured 9x5x3 baking pan.  Bake at 350゜ for 40-45 minutes.

For muffins I use muffin paper cups, but you can also just grease and flour a muffin tin.  Spoon some batter evenly into your muffin cups and bake for about 20 minutes.  (Check at about 15 because I can’t remember how long I let them cook for exactly.)  It should make 12 good sized muffins.

Most important part to making these a healthy version is by using ALL organic ingredients.   Don’t skimp there – you can’t eat chemicals if you’re trying to eat healthy.  It’s virtually impossible.

Let me know if you make them how they turn out!  I have made both the bread and the muffins many times just to get rid of ripe bananas hanging around the house (hate it when bananas loiter) and I always get a great response.  Don’t tell anyone they are a little healthier than regular bread/muffins and they like it even more.  Sad, but true.

BREAD – Husband Rating 4 star:gold-stargold-stargold-star gold-star “Slather my tounge with butter and toss in the bread.”

MUFFINS – Husband Rating 3 star:gold-stargold-star gold-star “Why make muffins when you can make bread?”

Pear Salad with agave and champagne vinegar dressing

January14

This is a common salad recipe and very easy, but I am posting it for my friend Jen who wanted the dressing ratio. It would be weird to post just that. The first time I made it was for a holiday dinner party and my good friend Leslie actually put it together for me. If you know Leslie then you already know that she made it look amazing and cozy! We made it as an appetizer and served it in little dessert dishes. It was so good!!!!!! Here’s what we did…

Slice this stuff up and put it in a bowl or a glass if you want to get fancy:

Pear (I used Korean Pears that our friends brought us – thanks Kei & Donny!!)

Salad Greens (I used baby greens)

Chopped Walnuts

Gorgonzola cheese, or Blue Cheese, or Gouda Cheese or all three!!

Drizzle with Agave and a a little bit of Champagne Vinegar or White Wine Vinegar. I don’t have ratios for you Jen, I just drizzle until it feels right!
I know you will feel it too.

Husband Rating 3 star: gold-stargold-stargold-star “It’s great… for a salad.”

Millet Loaf

September18

SO EASY and surprisingly satisfying and good. Use this in place of a dense bread loaf to go with soups or as a side dish.

Millet Loaf:
1 cup of millet
2 cups water
the rest of your onion from the Lentil Soup recipe (about a 1/4 onion diced)

Bring all ingredients to a boil in a pot. Turn down to a simmer and cook about 20-25 minutes. Then smash it all into a loaf pan and let it cool. It sets up and you can cut it like bread and I load on the Earth Balance like there’s no tomorrow – Zeke uses Tahini. It’s awesome with my Lentil Soup.

Just try it!! It’s not going to kill you to eat something “wierd” – it’s not like it’s Koala Bear Kidneys.

Organic organic organic! Don’t forget.

Husband Rating 3 star: gold-stargold-stargold-star “Tasty, satisfying with the right dish, but won’t get you laid.”

D-