Posts I like
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Been busy working on some pretty cool stuff, very little of which I can show at the moment. Soon, though! In the meantime, here’s a small handful of...
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Finding the exact date of the day Ice Cube refers to in his classic song "Today Was A Good Day"
CLUE 1:
“Went to Short Dog’s house,
They was... -
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A nice way to begin the week: Herringbone coat, natural shoulder, unpadding and a high gorge / Una bonita manera de empezar la semana: con un...
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2 posts tagged side dish
RECIPE:: Vegan Olive Oil Bread
1-2/3 cups warm water
2-1/2 teaspoons active dry yeast
1 teaspoon sugar
1-1/2 cups sorghum flour
1/2 cup arrowroot starch
1/2 cup quinoa flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
7 tablespoons olive oil, divided
1 tablespoon ground flaxseeds
1 teaspoon salt
1/2 teaspoon apple cider vinegar
2 yellow onions, thinly sliced
3 Roma tomatoes, cut into 1/4-inch slices
2 tablespoons dried oregano
Salt, to taste
Freshly ground black pepper, to taste
What You Do:
1. Line a baking sheet with parchment paper. In a large measuring cup, add water, yeast, and sugar and stir. Let stand for 5 minutes. Set aside.
2. In a large bowl or stand mixer, add sorghum flour, arrowroot starch, quinoa flour, tapioca flour, and xanthan gum and stir until combined. To the yeast mixture, add 3 tablespoons olive oil, flaxseeds, salt, and vinegar. Turn stand- or hand-mixer to low speed and add yeast mixture to flour until combined. Scrape dough off sides of bowl, then mix on medium-high speed for about 5 minutes.
3. Oil parchment paper with 2 tablespoons olive oil. With oiled hands, spread dough on parchment about 1/4-inch thick and 1 inch from baking sheet edge. Let dough rise uncovered in a warm spot for about 40 minutes, or until doubled in size.
4. Preheat oven to 400 degrees 10 minutes before dough finishes rising. Using your fingertips, indent top of dough. Brush with remaining 2 tablespoons olive oil and top with onions, tomatoes, oregano, and salt and pepper.
5. Bake for 40 to 45 minutes, or until edges are golden brown and onions and tomatoes are cooked. Cut into slices and serve warm.
RECIPE:: Vegan Apple Raisin Salad
Serves 6
What You Need:
1 cup raisins
3/4 pound mixed greens or baby spinach leaves
2 apples, cored and sliced into half moons
2 medium carrots, ends trimmed, cut into matchsticks
3 tablespoons pine nuts, lightly toasted
1 tablespoon salt
3 tablespoons balsamic vinegar
Extra virgin olive oil, to taste
What You Do:
1. Soak the raisins in warm water for 20 minutes, or until soft and plump. Drain and gently squeeze to remove excess water.
2. Toss the greens, apples and carrots together in a large bowl. Sprinkle the pine nuts, raisins, and salt on top. Drizzle the vinegar over the salad, followed by the oil. Serve immediately.
