tortillas and matzoh!
GF Vegan flour tortillas
combine:
1 c sweet rice flour
1/2 c tapioca starch plus more for dusting
1/2 c cornmeal
1 t xanthan gum
1 t baking powder
1 t salt
add 1 c boiling water and mix well. the mixture will thicken as you go,
as the sweet rice flour is turning into mochi. dust a clean surface with
tapioca starch and roll out your tortillas. cook on a dry hot skillet, a
minute or so on each side.
GF Matzoh
combine:
1 c garfava flour
1 c sorghum flour
1/2 c potato flour
1/2 c tapioca flour
1/4 t xanthan gum
2 T flax meal
1 t salt
add 1 1/4 c water
mix well, knead on a clean floured surface.
roll out into sheets of matzoh
bake at 500 on parchment paper for 5-6 minutes, flipping halfway
through. if the matzoh flexes, it is not done cooking. will store,
wrapped for a week or more.
4.20.2011
recipe catch-up
GF Vegan Chocolate Chip Cookies
Combine:
1 c canola oil
1 c sugar
3 T water
1 t vanilla
add to a mixture of:
1 c cornmeal
1/2 c garfava
1/2 c sorghum
1/4 c flax meal
1 t baking soda
1 t xanthan gum
1 t salt
mix in 1 c chocolate chips
bake at 325 for 14 minutes. let cool before eating
GF Apple Scones (for Matt Z.)
combine (i did this in one bowl out of laziness):
1 c garfava flour
2/3 c tapioca starch
1/3 c potato flour
1/3 c sugar
2 T flax meal
2 t baking powder
1/2 t xanthan gum
1/2 t salt
1/4 t baking soda
1/2 c canola oil
1/2 c plain yogurt
2 T water
1 t vanilla extract
1 apple, chopped
preheat oven to 400
make into evenly sized triangles and coat in sugar and salt.
bake for 15 minutes or until tops start to brown
let cool slightly before serving
GF Vegan Avocado Brownies
combine:
1/2 c canola oil
1/2 c mashed avocado
1/2 c coffee (i used decaf)
1 T vanilla extract
1 c sugar
add to a mixture of:
1/2 c black bean flour
1/2 c garfava flour
1/2 c cocoa powder
1/4 tapioca starch
2 t baking powder
1 t salt
1/4 t xanthan gum
1/4 t baking soda
bake at 375 in a large pan for 28 minutes
Combine:
1 c canola oil
1 c sugar
3 T water
1 t vanilla
add to a mixture of:
1 c cornmeal
1/2 c garfava
1/2 c sorghum
1/4 c flax meal
1 t baking soda
1 t xanthan gum
1 t salt
mix in 1 c chocolate chips
bake at 325 for 14 minutes. let cool before eating
GF Apple Scones (for Matt Z.)
combine (i did this in one bowl out of laziness):
1 c garfava flour
2/3 c tapioca starch
1/3 c potato flour
1/3 c sugar
2 T flax meal
2 t baking powder
1/2 t xanthan gum
1/2 t salt
1/4 t baking soda
1/2 c canola oil
1/2 c plain yogurt
2 T water
1 t vanilla extract
1 apple, chopped
preheat oven to 400
make into evenly sized triangles and coat in sugar and salt.
bake for 15 minutes or until tops start to brown
let cool slightly before serving
GF Vegan Avocado Brownies
combine:
1/2 c canola oil
1/2 c mashed avocado
1/2 c coffee (i used decaf)
1 T vanilla extract
1 c sugar
add to a mixture of:
1/2 c black bean flour
1/2 c garfava flour
1/2 c cocoa powder
1/4 tapioca starch
2 t baking powder
1 t salt
1/4 t xanthan gum
1/4 t baking soda
bake at 375 in a large pan for 28 minutes
4.19.2011
more from la
thanks to my grandma blossom and to jesse's grandparents marv and
chuckie for having us this weekend!
4.12.2011
4.07.2011
4.03.2011
3.31.2011
I seem to have fallen behind this past week. Thanks to Sam and Seoyhung
for an awesome visit, and for posing for me on my day off from the MOMA.
Work at the museum is going swimmingly, and I am now opening the
cafe by myself a few times a week. The cafe is in the indoor part of the
rooftop sculpture garden, shared with a Calder mobile, Louise Bourgeois'
spiders, and some Tony Cragg stalagmites. Through the glass wall I can
see a ton of other pieces, including 2 more Calders and a massive Ellsworth
Kelly. A pretty choice locale for a cafe. Lunch breaks are short, but I bring
paper just in case.
Things at home are going well too. Jesse has been riding up a storm,
completing a 300k a few weekends ago, and planning for a 400k in the
near future. Somehow he still found an hour or so of downtime to sit
still for me, as he read Mountains Beyond Mountains by Tracy Kidder,
a story-like biography of Paul Farmer, one of the founders of Partners
in Health. (Also, thanks to mom for the shipment of neckers! We love
them.) This was after going out for a screening of Queen of the Sun,
a flick about beekeeping. It was more inspiring than informative, but
that's all we were looking for. The backyard was miraculously weeded
this morning by handyman Jose, and as it's sunny and 70 outside, it's
about time to start our garden.
The farmers markets have kicked back into gear too! It's been a long time
since I've been inspired by something other than bread, cheese or root
vegetables. Now the tables are stocked with asparagus, strawberries, and
the first sweet peas of the year!
Today's lunch: Asparagus Citrus Salad
-1/4 bunch raw asparagus. I like the moderately thin ones, which I think
are better raw. Make sure to break the bottom part of the stems off, otherwise
your salad will be tough and stringy.
-1 cara cara orange
-1 clove garlic, minced
-1 garlic-clove-sized chunk of ginger, minced
-5-6 kalamata olives, pitted and chopped
-salt
-olive oil
-sweet balsamic vinegar to taste
Toss everything together in a bowl, and dig in.
Happy spring!
for an awesome visit, and for posing for me on my day off from the MOMA.
Work at the museum is going swimmingly, and I am now opening the
cafe by myself a few times a week. The cafe is in the indoor part of the
rooftop sculpture garden, shared with a Calder mobile, Louise Bourgeois'
spiders, and some Tony Cragg stalagmites. Through the glass wall I can
see a ton of other pieces, including 2 more Calders and a massive Ellsworth
Kelly. A pretty choice locale for a cafe. Lunch breaks are short, but I bring
paper just in case.
Things at home are going well too. Jesse has been riding up a storm,
completing a 300k a few weekends ago, and planning for a 400k in the
near future. Somehow he still found an hour or so of downtime to sit
still for me, as he read Mountains Beyond Mountains by Tracy Kidder,
a story-like biography of Paul Farmer, one of the founders of Partners
in Health. (Also, thanks to mom for the shipment of neckers! We love
them.) This was after going out for a screening of Queen of the Sun,
a flick about beekeeping. It was more inspiring than informative, but
that's all we were looking for. The backyard was miraculously weeded
this morning by handyman Jose, and as it's sunny and 70 outside, it's
about time to start our garden.
The farmers markets have kicked back into gear too! It's been a long time
since I've been inspired by something other than bread, cheese or root
vegetables. Now the tables are stocked with asparagus, strawberries, and
the first sweet peas of the year!
Today's lunch: Asparagus Citrus Salad
-1/4 bunch raw asparagus. I like the moderately thin ones, which I think
are better raw. Make sure to break the bottom part of the stems off, otherwise
your salad will be tough and stringy.
-1 cara cara orange
-1 clove garlic, minced
-1 garlic-clove-sized chunk of ginger, minced
-5-6 kalamata olives, pitted and chopped
-salt
-olive oil
-sweet balsamic vinegar to taste
Toss everything together in a bowl, and dig in.
Happy spring!
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