Feb 25th, 2010 by Alice

From Alice Enevoldsen

  • 2/3 cup palm oil
  • 2 cups brown sugar
  • 2 egg substitutes
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Melt the palm oil in a saucepan, and stir in the brown sugar. You’ll mix it up until the brown sugar starts to get melty, but don’t wait until it actually all melts. You should have a semi-smooth mix. Let it cool a little, then mix in the “eggs.”

Add in the other ingredients (in order), and squish into a greased square pan. Bake at 350°F  for 20 minutes. The toothpick method will not tell you if these are done – the toothpick always comes out clean. Use your best judgment. Remove from the pan as soon as you can, and cool on a rack. When it has cooled enough to touch and not sag, cut into bars. Don’t wait too long though, or they’ll be hard to cut.

Asian-Canadian Salmon
Feb 11th, 2010 by Alice

From Jessie Branom-Zwick

  • Salmon for the appropriate number of people
  • Soy sauce substitute (Maggi’s?), some for glaze (not sure how much — maybe 1/4 cup per pound?)
  • Brown sugar, some for glaze (not sure how much — maybe 1/8 cup per pound?)
  • Fresh ginger, quantity not quite known but two inches per pound should be plenty
  • Butter substitute. The desired qualities of butter are solidity and mild but tasty flavor.


Essentially, make an Asian-style frosting to put on the salmon, coat the salmon, lay in a baking sheet and bake at 450F for about 10 minutes (until done)

Dipping Sauce for Salad Rolls
Feb 10th, 2010 by Alice

From Jason Enevoldsen

  • 2 medium cloves garlic, finely chopped
  • 2 cubic inches ginger, finely chopped
  • 1/3 cup sake
  • 1/3 cup Maggi
  • 2 Tbsp seasoned rice vinegar
  • 1 ½ Tbsp potato starch
  • A little canola oil
  • Pinch crushed red pepper
  • 3 Tbsp chopped scallions
  • 1 1/3 cup water


In a small saucepan fry garlic and ginger until garlic starts to turn brown, just barely. Add crushed red pepper, scallions, fry lightly for 2-3 minutes.

Meanwhile whisk sake, Maggi and potato starch – make sure there are no lumps. Add water into sake/Maggi and mix thoroughly. Turn up the heat on the saucepan and add the liquid. Bring to a boil – boil for 3-4 minutes stirring constantly.  The color should change back to dark brown and almost transparent (the starch will be fully cooked).

Remove from heat and serve.

Salad Rolls
Feb 9th, 2010 by Alice

From Jessie Branom-Zwick

  • Rice or other appropriate wraps, 2-3 per person?
  • Napa cabbage, ½ head, shredded
  • Carrots, 3 medium, julienned or peeled
  • Red/orange/yellow bell pepper, 2, julienned
  • Cucumber, 1-2, peeled and match-sticked
  • Green onions, 6 (stalks, not bunches)
  • Jicama (if allowed), 1 non-enormous, matchsticks
  • Basil (regular or Thai)
  • Pink grapefruit
  • and/or any other non-starchy vegetables that look good


Roll up the goodies in the wraps. Dip in dipping sauce.

Feb 9th, 2010 by Alice

From Jessie Branom-Zwick

  • 2 cups bread flour
  • 1 2/3 cups all purpose flour
  • ¾ teaspoon cream of tartar
  • 2 ¼ teaspoons yeast
  • ½ teaspoon sugar
  • 2 ¼ cups warm water
  • 3 ½ teaspoons coarse sea salt, crushed
  • ½ teaspoon baking soda
  • 2/3 cup warm oat milk
  • Solid fat for greasing griddle and rings (Palm oil)
  • Tasty toppings, such as jam or honey


Sift together the flours and cream of tartar. Mix yeast, sugar, warm water and let stand until it foams. Mix the yeast goop into the flour until smooth. Beat for two minutes, cover with plastic wrap. Let rise until it falls – about an hour.

Mix the salt into the batter. Cover again and let stand 15-20 minutes.  Mix the baking soda and oat milk, stir into the batter. Don’t let the batter get too stiff.

Grease a pan or griddle over medium heat until hot. Put a greased crumpet ring down, spoon about 1/3 cup batter in. It should start to form holes. If it doesn’t, add more water to the batter.

Cook until the top is stiff (7-8 minutes). Flip carefully, and cook another 2-3 minutes.  Add toppings and eat!

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