Alice Enevoldsen
Makes about three 10×10 square pans of lasagna, some with more layers than others.
Preheat the oven to 375°F
To make the white “cheesy” layer, combine all the “white layer” ingredients and food process until smooth and thick. Add more soy milk or lemon juice to make it thinner if necessary.
To make the green spinach layer, sauté onions and garlic in oil until slightly browned. Add spinach and basil. Cook together until wiltedish. Food process with all the other “green layer” ingredients
Build!
Cover with foil or a lid, cook 30-60 minutes, until noodles cut easily and it’s bubbling. Uncover and cook another 10 minutes.
Let stand 10-20 minutes before serving. If you want it to look pretty, chill overnight before cutting.
Soy yogurt in process
Mix soymilk, sweetener, and 3/4 tsp gelatin.
Bring the soymilk/sweetener/gelatin to 180F (not 212!). Stir it so as not to burn it on the bottom. Set it aside.
While the soymilk is cooling, consider sterilizing your yogurt jars.
When the soymilk is 110F (measure!) take out 1 cup and dissolve 3 caplets of probiotic in that 1 cup, OR 1 tablespoon of your last batch of yogurt. Mix that cup gently back into the rest of the milk.
You can cool the soymilk to 110 faster by floating the pot in a sink of cold water. Cooler than 110 is okay, hotter is not.
If you’re adding vanilla, add a little to each jar you want vanilla flavored. Leave one jar unflavored (so you have starter next time). For beginners like me fruit should be added at eating time.
Fill each jar 3/4 full and place in the yogurt maker. DO NOT put lids on the jars, but DO put the lid on the yogurt maker. Turn it on.
Return in 6-8 hours (I do this overnight). Gently tip one jar. The yogurt should jiggle and bulge like set jello. When it slips, it should pull away from the side of the jar making a space there.
Put the lids on the finished jars, label them with the date, and put them in the fridge. They’ll be ready to eat in 3 hours and good for 7 days.
If this is too sweet for you, or not as solid as you’d like, it should process longer. Try 7-8 hours if it is just a little off or 12 hours if you want it tarter. (If you want it sweeter AND more solid, add sweetener and/or more gelatin in stage 1).
No one gave me any products to try. I discovered and purchased these on my own.
I found these links useful–
http://nourishedkitchen.com/troubleshooting-homemade-yogurt-questions/
http://www.salad-in-a-jar.com/family-recipes/five-things-you-should-not-do-when-making-homemade-yogurt
http://www.yolifeyogurt.com/faq.asp
The only company making soy yogurt safe for us closed its doors in March of this year. Luckily, their product was so great, it gave me assurance that good soy yogurt was possible. Thanks to David for all the tips, and the boost in morale about the possibility of making soy yogurt at home.
Susana Conde
Pour the stock into a big stockpot. Add the meat, bacon, and chorizos. Cook for 45 minutes. Chop everything into bite-size pieces. Add vegetables and cook on low heat for 30 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.
Corinne Cooley
Preheat the oven to 400F.
In a stewpot, heat 2 Tbsp olive oil, add the meat and brown evenly. Set the meat aside. Add the leeks to the pot and saute until soft. Add 1/2 cup olive oil and add the flour and make a roux. Over low heat, cook until the roux is brown (15 minutes). Stir in the beer and meat.
Add the tomatoes and the meat, simmer for 1 1/2 hours (keep covered).
Toss vegetables (except the hominy) with olive oil, salt, pepper, and sprigs of rosemary. Roast, stirring occasionally in oven for 45 minutes (until the veggies are soft).
Add the veggies and the hominy to the stew. Cook for 10 minutes. Add chopped rosemary.
Fry up the sliced leeks, drain and serve on the side.
Modified from Susana Conde’s Locro
Chop everything into bite-size pieces. Pour the stock into a big stockpot. Add vegetables and cook on low heat for 30-60 minutes until squash and sweet potato are soft. Meanwhile fry the cumin in a little oil. Add condiments last.
From Alice Enevoldsen
As we’re allergic to most beans and legumes (and chickpeas) I was excited by the idea of Edamame Hummous. All the ones I found on the market were combinations of chickpeas and edamame, so I tried making an edamame-only version. Get shelled edamame to save yourself some work.
Cook the edamame in a saucepan with the water until soft enough to eat. Drain.
Blend in a blender with olive oil.
Add all other ingredients. Blend some more. The better your blender, the less you’ll have to scrape the edges and stir it up. My blender is just okay, so I stop every minute or so to move all the goop around, or when I start to hear the motor whirring the blades in an empty space it made in the middle of the hummous.
Serve up in a bowl or on a plate. Make a little divet in the middle, fill with olive oil, and dust with a generous helping of paprika.
Yum!
The longer you blend, the smoother your hummous.
From Andrew Telesca
Sprinkle salt and pepper on the chicken. Coat with a little olive oil and brown on both sides in pan suited for stove-top and oven use, such as a high-sided cast-iron pan. Add the full ½-cup olive oil, the thyme, and all the garlic. Mix it all together. Cover and bake at 350°F for 1 ½ hours.
Tomatillo Salsa in 1/2 pint wide-mouth jars
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.
Chop everything into small bits, according to your taste for salsa. Add the roast garlic (mush it into smallish pieces and spread it through). Mix everything together.
Fill your jars, wipe the rims, and process for 15 minutes in a hot water bath.
It’s also yummy fresh!
Fridge-canned lemon cucumber pickles!
From Jason Enevoldsen
Fill your containers with a densely-packed mix of chopped:
Brine (per pint)
Spices (total amount — approximately two teaspoons per pint)
Boil the brine, chop the veggies.
Add the spice mix to the heated, sterilized canning jars.
Pack the jars with the veggies, fill to within 1/2-inch of the top with the brine. Add the lids and rings, process 5 minutes in a hot water bath, cool in temperate water and put in the fridge as soon as they’re touchably cool.
Cooking stage of Green Tomato Picallilli
Pickling Spice
Wash and chop tomatoes. Sprinkle with salt, tie up in cheesecloth and let drain for at least 4 hours. Discard the liquid.
Chop all other vegetables & fruits. Heat the rest of the ingredients, then add chopped tomatoes and vegetables. and fruits.
Cook over low heat until thickened and there is no water left (2-3 hours). The mixture should begin to stick to the bottom of the pan. Spoon into pint-jars (7-9). Wipe clean, add lids, and process in a hot water bath for 10 minutes.
Be careful when canning. Follow all canning safety protocols to reduce the risk of exposure to dangerous bacteria.