Rika and Doni are living the vegan dream. Their blog Vegan Miam — “miam” deriving from the French word for “yum” — catapults them around the world, where they explore major and minor cities alike, tasting their way through the animal-free side of the local cuisine. This week, I am absolutely honored to have guest posted a complete vegan version of my homemade spring roll with thai “peanut” sauce.
Nut and gluten-free, of course. (and complete herbavore as the name would have it!)
I recommend checking out the site. For meat avoiders and embracers, the photography is so tantalizing you won’t care if the dishes were made from cardboard. (Which would be rather impressive and disappointing all at once.)
Bubble Child on Vegan Miam: http://veganmiam.com/guest-posts/spring-rolls-nut-free-thai-peanut-sauce
Sometimes it’s the simple things that are best.
Like something bitter with something sweet, something crunchy with something soft, something healthy with something full of flavor.
In summer, all I want is things that are hydrating and things that give me energy. Since compromising taste is simply something that cannot be had, that’s just a given. This salad was a pleasant surprise of things in my fridge and a tender summer moment in the kitchen. Endives are rather bitter and I find them difficult to eat at times, but combined with the sweetness of the berries and the musk of either the cheese and/or the pumpkin seeds, you’re lookin’ scrumptious.
blackberry and endive salad
- 1 endive (cut into thin slices)
- 1 small box of blackberries (cut into 1/4ths)
- 1/4 cup fresh goat cheese and/or lightly chopped pumpkin seeds
- 1 1/2 tablespoon high quality balsamic or sherry vinegar
- 2 tablespoons grapeseed or olive oil
- a large pinch sea salt
- a dashpaprika
||If using goat cheese, put it on the edge of a mixing bowl. Add endive and (optional) seeds, olive oil and vinegar. Mix with a knife, scraping up the edges of the cheese, so that all is coated. |
||Slowly mix in blackberries. Salt and paprika to taste. Serve alongside your favorite tartine in a little mound topped with a few leaves of baby basil for something charming. |
I’ve come to a revelation– I hope to never buy herbs again in the grocery store! This reality goes far beyond any sort of farm-to-table philosophy and straight into my pocket, I decided I will grow all the herbs in my own garden from now on, so they will be more natural and healthy, I even get the best trimmer from http://thegardeninghub.com/reviews/top-hedge-trimmers/ just for this. So take note:
Each of these plants cost no more than 3 bucks. In the grocery store where the herbs will probably die in like 3 days anyways? One buck less. And they don’t keep having little herb babies.
Buy your own herb pots! Even if you have no garden (I surely do not have enough moolaw to afford a garden in this urban landscape) simply keep a few pots of choice in your kitchen next to the window. These lovelies reproduce more quickly than rabbits. …which is why I don’t feel bad using the baby leaves to top my tartines with my teff bread.
quick little inspiration:
Instead of starting your morning with rice krispies, try crisped quinoa. It has more protein and is probably less processed, which means that it’ll leave you fuller longer and be easier to digest.
If it’s not available in your local health food store, try finding it here:
united states: the gluten free shoppe
when the goin’ gets teff… (first and last bad joke, I promise)
Teff flour has been one of my favorite substitutes for wheat flour for a while now. Teff milk was a new discovery today: I’m not sure that rice milk is the best thing to consume out of the lactose-free milks as it’s basically just sugar. It’s not bad, but it’s not rich, either. Teff milk has now been my favorite dairy-free milk for one day. A whole day. And now night.
It’s real here: baguette is something that surpasses stereotype. It surrounds the daily function of the Parisian, clings to the backs of those dedicated enough to leave an opening in their backpacks for the long strand of yeast-risen staple, breaks beneath the fingers of the eager who cannot make it home without finding the tip missing. Yup, baguette’s a thing. And today I wanted one real bad. That’s when I found teff flour for the first time in grocery stores here. Sha buy yah roll call
I think you’ve gotta be a bit of a geek to make it in this world. Tech-y stuff is all over, and what’s slightly paradoxical is that I’ve found the more I give up my old ways of traditional-is-better-because-it’s-more-human, unless I actually want to go Neanderthal, it’s hit me that these new advances in images and sound and things with computers and wires can actually make the human things we do more interesting.
It’s not like the computer made the baguette.
I say this because you may notice that these pictures look slightly better than the past. That’s because technically they are. I’ve succumbed to, with the greatest pleasure, an actual camera. It’s manual, I control things like aperture and shutter speed, and photoshop is now something taking up space in my hard drive. In between washing off the teff flour and gluten-free yeast from my hands, I spent my first day with my new ally in the kitchen. And then ate some baguette so I’d have something pretty to share with you. Of course, that was the only impetus to construct a plate like this.
Excuses are lovely sometimes.
Diabetic, Gluten Free, Vegan, Vegetarian
Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot
- 2 tablespoons flax seeds ((boil them for 2 minutes to remove acidity))
- 3 tablespoons hot water
- 1/4 + 1/3 cup teff milk ((can substitute other milk or even water))
- 3/4 cups teff flour
- 3/4 cups brown rice flour
- 2 tablespoons arrowroot starch/flour
- 8g yeast ((most yeast poses no problem to those with gluten intolerances, but those with Celiac, please find gluten-free yeast in your local health store))
- 1/4 teaspoon sea salt
- 2 tablespoons honey ((use agave nectar for vegan!)
||In small bowl, pour hot water over flax seeds. Let soak 20 minutes. Combine flax seed mixture with 1/4 cup teff milk (or alternative dairy-free milk or water) until puréed. Set aside. |
||Combine all dry ingredients in large bowl, adding salt at the very last second before you add liquid. (Salt will kill the yeast if left too long without the sugar to feed on.) |
||Add flax seed mixture and half of the teff milk. Knead with hands. Add honey/agave nectar and remainder of milk and more if needed to get a moist dough that is not sticky. If too dry, add more milk or a bit water. If sticky, add a bit of rice flour. Knead for about 5 minutes, form into a ball, and let rise in bowl covered with wet towel. |
||Knead again for 5 minutes, separate into three balls for mini baguettes, two balls for demi baguettes, or keep whole for a large baguette. Roll into a cylinder, then taper out the edges. Place on a prepared baking sheet (silicon mat and a light oiling will do quite well) and flatten a bit in the middle, and then fold in both edges (see photo at beginning of post). You'll make a bit of a smushed taco. Flip over (the smush is the bottom of the baguette) and make lines with a small knife on the top. Cover with a damp towel and let rise about 1 1/2-2 hours minimum.* |
||Pre-heat oven to 400 degrees F (200 degrees C). Bake bread for 5 minutes. Remove from oven and brush with a fine layer of oil and sprinkle with salt. Place back in oven turned the other way, for even cooking, and bake another 10 minutes. If the inside or bottom is not cooked through, reduce heat to 375 F (185 degrees C) and bake for another 5-10 minutes. This really varies upon the size of your baguette and your oven. Remove from heat, let cool to touch, and consume within a day for freshness. To keep longer, keep it in the freezer until use. |
*If preparing the night before, keep covered in the refrigerator and let rise in a warm place for 1 1/2 hours the next day.