Recipes

Naan Vishnu Shenoy

Traditionally, naan, an Indian bread, is made by “slapping” the dough onto the inside wall of a tandoori, a clay oven. The dough cooks in about a minute or so and is then peeled off the side of the tandoori using a metal or wooden spatula. Given that the inner dome surface of most of our Primo is neither easily accessible nor “fit for dough slapping,” a 600 degree pizza stone was used. Additionally, a number of different fillings can be used to enhance the flavor.

Ingredients:

2.5 cup unbleached flour
1.5 tsp. chopped ginger
1 beaten egg ½ cup chopped raisins
1 tsp. sugar ½ cup chopped almonds
2.5 tsp. baking powder

Preparation Directions:

Mix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside. Mix the raisins, ginger and almonds in a separate bowl. Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Flatten out the dough on a floured surface with a rolling pin.

Cooking Directions: “Slap” the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the oven to ensure that the bread doesn’t burn. One flip of the bread may be necessary to be certain that the bread is baked evenly. Try baking a piece of plain bread without the filling. After removing the naan from the oven, brush the surface with some butter and serve.

ZUCCHINI BREAD

3 bananas
2 cups sugar
1 cup maple syrup
2 cups vegetable oil
4 cups grated zucchinis
2 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
1/2 teaspoon coriander
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt

Beat bananas, sugar, maple syrup, oil, zucchini, and vanilla. Whisk dry ingredients. Stir dry into wet. Grease and flour loaf pans. Bake @ 350 for 50 to 60 minutes. Cool for 10 minutes.

Quick Bread Recipe

8 cups flour 3 cups raw sugar or brown sugar or cane sugar
2 tablespoons + 2 teaspoons baking powder
1 tablespoon + 1 teaspoon baking soda
1 tablespoon + 1 teaspoon salt
1/2 cup veggie oil
2 eggs
1 cup cocoa powder
Enough water to make dough consistency of cake batter
Bake at your oven’s favorite bread temperature until done.

Thai Red Curry (vegan)

2 Tablespoons vegetable oil
1 large sweet potato, chopped
6 ounces mushrooms, chopped
8 ounces firm tofu, cubed
2 Tablespoons vegan red curry paste
16 ounces bamboo shoots
3 carrots, diced
3 cups unsweetened coconut milk
3 cups vegetable broth
1 Tablespoon tamari (or soy sauce)
salt and pepper, to taste
heaping 1/4 cup fresh basil, chopped
Sriracha sauce, optional condiment

Heat oil in large pot over medium heat. Fry or steam tofu. Saute vegetables for 5 minutes. Add cooked tofu and red curry paste. Stir to distribute curry paste, about 2 minutes. Add coconut milk, broth, and tamari. Bring to a boil, then reduce heat. Simmer for about 10 minutes, or until potatoes are done. Add salt and pepper to taste. Stir in fresh basil before serving. Garnish with Sriracha sauce for a spicier taste.

Szechuan String Bean Stir Fry (vegan)

1 ½ pound green beans, trim ends
1 Eggplant, chopped
3 Tablespoon soy sauce (or bragg’s or tamari)
1 Tablespoon toasted sesame oil
1 Tablespoon mirin (or white wine)
1 Teaspoon sweetener
2 Tablespoons peanut oil
3 Shallots (or small onions)
2 garlic cloves, minced
2 Teaspoons ginger, peeled and minced
3 Tablespoon scallions, minced
1 Teaspoon red pepper flakes
Garnish with sesame seeds (optional)

Steam green beans for 5 minutes or until just tender and follow up with a cold rinse to stop cooking process and maintain color. In a small bowl, combine soy sauce, sesame oil, and sweetener and set aside. Heat peanut oil in wok or large skillet over medium-high heat. Add green beans and stir fry until hot, add sauce mixture, shallots, garlic, ginger, scallions, and red pepper and stir fry until beans are coated and desired taste and texture is reached.

Ginger Dressing (vegan)

½ Cup onion, minced
½ Cup peanut oil
1/3 Cup rice vinegar
2 Tablespoon water
2 Tablespoon ginger, minced
2 Tablespoon celery, diced
2 Tablespoon ketchup
4 Teaspoon soy sauce
2 Teaspoon sweetener
2 Teaspoon lemon
½ Teaspoon garlic

Blend all ingredients together in food processor.

Sukju Namul (vegan) – Korean Spouted Mung Bean Salad

3 Cups water
3 Cups sprouted bean sprouts
½ Teaspoon soy sauce
2 Teaspoon vinegar
1 Teaspoon sesame oil
1 Teaspoon sweetener
2 green onions, finely chopped
1 1 Teaspoon toasted sesame seeds

Mix all wet ingredients in bowl and follow by mixing sprouted beans and green onions. Serve cold.

Vegan Gluten-Free Chocolate Cupcakes (vegan)

1/3 Cup oil
1 Cup vegan milk (rice, almond, soy)
¾ Cup sugar
2 Tablespoon vanilla extract
¼ Cup tapioca flour
2 Tablespoon ground flax
½ Cup garbanzo bean flour
½ Cup rice flour
1/3 Cup corn flour
½ Teaspoon baking soda
1 Teaspoon baking powder
pinch of salt

Combine oil, milk sugar, and vanilla extract, mix. Combine this mixture with tapioca flour and ground flax, mix well. Combine this mixture with garbanzo bean flour, rice flour, corn flour, baking soda, baking powder, and salt, mix well. Pour batter into cup cake tin slightly higher then ¾ full, bake for 20-23 minutes on 350 degrees.

African Sweet Potato and Peanut Stew (vegan)

1 Tablespoon extra virgin olive oil
1 medium-size yellow onion, chopped
1 medium-size green bell pepper, seeded and chopped
1 large garlic clove, minced
2 teaspoons light brown sugar or natural sweetener
1 teaspoon peeled and grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch dice
One 14.5oz can crushed tomatoes
1 1/2 cups Basic Vegetable Stock
1 1/2 cups cooked or one 15oz can dark red kidney beans, drained
2 tablespoons smooth natural peanut butter
1/2 cup chopped unsalted peanuts

Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon, cayenne, and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes. About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of stew in a blender or food processor and stir back into he pot. Taste and adjust seasonings. Sprinkle with the chopped peanuts and serve with rice. Serves 4-6

Creamy Almond Dressing (vegan)

2 ¼ Cup oil
1 1/3 Cup water
¾ Cup Bragg’s Liquid Amino
1-1 ¼ Cup Nutritional Yeast
1 Teaspoon asafoetida (aka hing)
1-1 ¼ Cup Almonds

Mix all ingredients into food processor and blend well.

Gluten-Free Chocolate Cake with Avocado Moose (vegan)

Gluten Free Chocolate Cake
½ Cup garbanzo bean flour
½ Cup tapioca flour
½ Cup quinoa flour
1 Teaspoon baking powder
1 Teaspoon baking soda
¾ Cup sugar
1 ¼ Teaspoon salt
5 Tablespoons oil
1 Teaspoon vanilla extract
1 ¼ Cup soy milk

Mix wet and dry ingredients in separate bowls, combine and mix well. Place batter in cake pan and bake for 25 to 35 minutes on 350 degrees.

Avocado Moose

2 small or 1 large avocado
¾ Cup cocoa powder
½ Cup agave nectar
¼ Cup sugar (optional)
1 Teaspoon vanilla extract
Water (optional)

Mix all ingredients in food processor, mix until all ingredients are well blended.

Hostel Bread:

1 cup wheat flour
1-3 cups bread flour
1 cup warm water
1 tablespoon sugar
2 tablespoons melted butter
2.25 teaspoons active dry yeast

Put warm water in a large bowl, and add sugar, stir until dissolved. Add the yeast next, and wait a few minutes for the yeast to dissolve. (The yeast feeds on the sugar, thus the bread must be made in this order.

Next, stir in one cup of wheat flour and one cup of bread flour. The wheat adds the nutrition to your bread, the bread flour makes it easier to knead. Add your butter at this time as well, and any other ingredients you would like (see below). Mix all this together, adding more flour as needed. The mixture should be somewhat stretchy, and not stick to your hands.

Transfer the bread dough to a greased, covered bowl, and put in a warm place. We usually use the same bowl as was used to mix the bread, just removing the dough, greasing the bowl, and returning its contents. Let rise for one hour, then punch down and transfer to a greased bread pan. Let rise for another hour, and put in an oven preheated to 450. Bake for 10 minutes, then reduce the oven to 350 degrees. Bake for another 30 minutes, remove from the oven, and let sit for 20 minutes before cutting to serve.

Italian Herb Bread:

Follow the above recipe, adding the following ingredients where indicated:
-1 tablespoon Sweet Basil
-1 tablespoon Oregano
-1 teaspoon Sage
-1 can of olives, minced

You can also add mushrooms, onions, or sun-dried tomatoes to this! This is defiantly our favorite bread here at the Hostel.

Raisin Bread:

Follow the above recipe, adding the following ingredients where indicated:
-1 teaspoon Cardamom
-3 tablespoons Cinnamon
-1 tablespoon sugar
-1/2 cup raisins

Orange Cranberry Bread:

Preheat oven to 375 and grease a metal loaf pan
Add 2 1/2 cups all purpose flourv 1 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 stick or 4 tbsp butter
Juice and grated peel from one orange

Mix together

Add 1-2 cups of cranberries (to desired taste)
1/2- 3/4 cup of walnuts (optional)

Bake for 50 minutes

Black Bean burgers: (makes 10 burgers)

2 pounds black beans
2 medium-sized onions, diced
2 red bell peppers, diced
1/2 head of garlic, minced
1 bundle fresh cilantro, minced
2 tablespoons butter (or olive oil for vegan burgers)
1 egg (omit for vegan burgers)
nutritional yeast flakes
warm water
rolled oats or breadcrumbs
salt and pepper to taste
Paprika, Chili Powder, Onion Powder, Garlic Powder

On our Hostel birthday, we served up some delicious black bean burgers. Ours were grilled, but these can easily be cooked on a skillet.

Begin the night before you serve the burgers, or the morning of, by soaking your beans in water. Begin actual preparation by boiling the beans until they are soft and easily mashed. This is best done in a large pot with a lid slightly off.

Separately, saute your onions and peppers in a skillet. Saute these in butter or olive oil, until the onions are transparent. When the beans are done, drain and mash them. Add the sauteed veggies, as well as your garlic and cilantro. Add your spices as well, and mix everything. Now you have to give them some body, so that you can form the mixture into burgers. Eggs are great for this, as they will harden when cooked. Yeast flakes and oats, combined with a bit of warm water, will also help to solidify your burgers. If the mixture is too sticky, add more oats, if its too crumbly, add more water. When the mixture is easily formed, use your hands to shape it into patties. Heat and serve!

(The fun of burgers is really in the fixings, this just gives you a base to work with. Besides your bun, you can add all the standards, ketchup, veganase, mustard, relish, onions, kale, etc.)

Salad Dressings

Pineapple Vinaigrette:

1 can (20 oz) pineapple 1/4 cup veggie oil 2 tablespoons white vinegar a splash of apple cider vinegar 1/2 cup fruit (I’ve used bananas, cranberries, and apples)

Put all the ingredients in a blender and hit ‘go’. The easiest dressings are vinaigrettes. Mix veggie oil and vinegar, add something for taste, blend. This one is a fruity one, but be careful to not put in too much apple cider vinegar. A splash of it adds a nice taste, but too much and it will be too sweet. This was originally created to use up cranberries, as we had a ton donated, and I hates them I do. Lemon juice, lime juice, and pretty much any fruit juice, can be added to vary flavors.

Ranch Dressing:

1/2 cup sour cream
1/2 cup heavy cream
1/2 a lemons worth of lemon juice
herbs de provence (or basil, oregano, thyme)
2 pinches of dill

When we made this, we put the ingredients in a jar and shook them, as a blender tends to turn the cream into whipped cream unless you’re careful. Tastes better then the stuff you’ll get at the store, just try no to cry at all the expensive ingredients your using.

Easy Dill Dressing:

mayo (maybe 14 oz)
honey (maybe 4 tablespoons)
dill (lots, like 2 tablespoons)

Once again, stick it in a blender and blend. Made by Mikey, this one was good enough to warrant going in the record books.

Strawberry Vinaigrette Dressing:

Put the following ingredients in a blender and mix

1/4 cup olive oil
1/4 cup hemp or flax oil
1/3 cup rice wine vinegar
4-6 large strawberries
1 tsp dijon mustard
1/8 tsp salt
1/4 tsp pepper

And a small amount of water to reach desired consistency

Corn Pea Bread

Dry

1 ½ C whole spelt flour or whole wheat flour
1 ½ C whole corn meal
4 T date sugar, cane sugar, or ½ banana mashed into part of milk measure
1 T non-aluminum baking powder
2 t salt

Wet

2 C non-dairy milk (soy, rice, almond, oat…)
2 T apple cider vinegar
3 T coconut oil, vegetable oil, applesauce or other ½ of mashed banana
1 ½ C fresh or canned corn
1 ½ C fresh or canned green peas

Mix dry with rubber spatula. Mix wet with rubber spatula. Make a well in dry and pour the wet into dry, stirring from the middle. Using a rag, wipe a layer of oil on a glass casserole dish, then sprinkle on a thin layer of corn meal. Spatula the batter into the dish and let relax for 5 minutes. Bake at 425° F for ~30 minutes; until the top just begins to brown. Let cool for 5 minutes before cutting. EAT! Try serving with hot chili or mashed potatoes and mushroom gravy.

African Sweet Potato and Peanut Stew

-Vegan Planet by Robin Robertson

1 Tablespoon extra virgin olive oil,
1 medium-size yellow onion, chopped,
1 medium-size green bell pepper, seeded and chopped,
1 large garlic clove, minced,
2 teaspoons light brown sugar or natural sweetener,
1 teaspoon peeled and grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
1 1/2 pounds sweet potatoes, peeled and cut into 1/2 inch dice
One 14.5oz can crushed tomatoes
1 1/2 cups Basic Vegetable Stock
1 1/2 cups cooked or one 15oz can dark red kidney beans, drained
2 tablespoons smooth natural peanut butter
1/2 cup chopped unsalted peanuts

Heat the olive oil in a large saucepan over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the bell pepper and garlic, cover, and cook until softened, about 5 minutes. Stir in brown sugar, ginger, cumin, cinnamon, cayenne, and cook, stirring, for 30 seconds. Add the sweet potatoes and stir to coat. Stir in the tomatoes, stock and salt to taste. Bring to boil, then reduce the heat to low and simmer until the vegetables are soft, about 30 minutes.

About 10 minutes before the end of the cooking time, stir in the kidney beans and simmer until heated through. Place the peanut butter in a small bowl and blend in about 1/4 cup of the broth, stirring until smooth, then stir it into the stew. If a thicker consistency is desired, puree 1 cup of stew in a blender or food processor and stir back into he pot. Taste and adjust seasonings. Sprinkle with the chopped peanuts and serve with rice. serves 4-6

Balsamic-Glazed Carrots and Kale

-Vegan Planet by Robin Robertson

6 medium-size carrots, cut into thin diagonal slices
1 bunch kale (or collards), stems removed and coarsely chopped
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons tamari or soy or bragg’s
1/2 teaspoon sweetener
1/8 teaspoon cayenne

Place the carrots and kale in a large pot of boiling salted water and cook until the vegetables soften slightly and the kale turns bright green, 3 to 4 minutes. Drain well and set aside.

Heat the olive oil in a large skillet over medium heat. Add the carrots and kale along with the remaining ingredients. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until all the liquid evaporates, about 10 minutes. Serve hot. serves 4

7,000 Mile Vegan Banana Bread

This recipe not only yields a moist banana bread to be chomped and enjoyed, it also illuminates the all too forgotten fact that our food has traveled for thousands of miles to reach our plate. Standing beside each ingredient is the number of miles it has traveled to get to The Hostel.

You will see quickly that this is one “oily” banana bread.

Ingredients
2 Over-ripe Bananas, mashed 1,480 miles (Costa Rica)
1/2 Cup Maple Syrup 1,344 miles (Canada)
1/2 Cup Unsweetened Apple Sauce 857 miles (Michigan)
2 T Oil 628 miles (Louisiana)
1 t Vanilla Extract 979 miles (Massachusetts)
2 Cups Whole Wheat Flour 666 miles (Ohio)
1 t Baking Powder 659 miles (Indiana)
1 t Baking Soda 740 miles (New Jersey)
1/2 Cup Vegan Chocolate Chips 314 miles* (North Carolina)
Total miles= 7,667 miles
Total fuel (at 15mpg) = 511 gallons
Total cost of fuel (at $2.45/gallon) = $1,252
Combine mashed bananas, maple syrup, oil, apple sauce, and vanilla extract into mixing bowl. Mix thoroughly.
In separate bowl from wet ingredients, combine flour, baking soda, baking powder, and a pinch of salt.
Mix dry ingredients in with wet ingredients until dough is formed. Fold in Chocolate chips (or blueberries).
Pour batter into greased bread pan and bake for 45-55 minutes on 350 degrees.
Allow for bread to cool for 10 minutes before serving.

The 314 miles for these chocolate chips is only considering where the the chocolate was made. The cocoa was probably from Central America and the sugar was probably from South America, each over 1,000 miles away.

The total mileage for this recipe that I’ve calculated is merely the surface. To begin with, the miles for each ingredient were calculated from the location printed on the packaging, which is normally the distribution site. The product was probably grown in another region and then processed at the distribution site and then shipped out for supermarket distribution sites. Another question to ask is, “where did the gasoline come from?” Import the oil, refine the oil, store the oil, tanker ships take oil to gas station, and then the truck fills up.

I understand that this sort of attention to banana bread ingredients can seem extreme, I agree, but it’s this sort of awareness that inspires me to buy as many local products as I can.

To find a farmers market near you, go to Local Harvest