The Rabbit Hole Cafe and Food For Thought

Serving up delicious vegan meals and great company each Friday afternoon.

Recipes: Jan 20 + 27 February 3, 2012

Filed under: Uncategorized — rabbitholecafe @ 3:26 am
Tagine
  • tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 teaspoons ground cumin seed
  • 1 cinnamon stick
  • 1 teaspoon grated fresh ginger
  • 3 medium cloves garlic, thinly sliced
  • 3 medium carrots, peeled, medium dice
  • 1 cup canned diced tomatoes in juice
  • 1 quart (4 cups) vegetable broth
  • 2 cups cooked chickpeas, drained
  • 1/2 cup rasins

To serve:

  • 3 cups dry couscous
  • 3 cups water
  • 1/2 cup olive oil
fry onions, then add spices, veggies and rasins. cover with water or stock, then simmer until veggies are cooked. In a seperate pot, prepare the couscous. Serve with stew poured over couscous.
2. Yellow Split Pea Stew with Rice and Apricots
Ingredients: split peas, rice, pepper, olive oil, cardamom, cumin, cinnamon, cayenne, dried apricots onion
Preparation: fry onion with spices, then add split peas (pre-cooked but still al dente) and apricots, and rice. cover with water by two inches, put lid on pot, bring to a boil and then simmer until rice is cooked. Serve with soy sauce.
BEAN SPROUT SALAD
1 pound (or more) Mung Bean Sprouts
1 cup cucumber – peeled and sliced
1/2 + cup carrot – grated
1+ cup sweet peppers (use as many colors as you like) – chopped

Dressing

3 Tbs. tahini or crunchy peanut butter (or combination of the two)
2 Tbs. soy sauce
4 Tbs. vinegar
1 tsp. cayenne pepper
1 tsp. sugar
1 Tbs. sesame oil
2 Tbs. corn, sunflower or vegetable oil
1 Tbs. ginger – minced
1 Tbs. garlic – minced
1 tsp. hot mustard (optional)
1/2 tsp. salt
rice noodles

Rice Salad
  • 1 cup white rice and 1 cup wild rice
  • 1 teaspoon cumin
  • 6 scallions
  • parsley
  • 1 ½ cups golden raisins/ currants
  • ½ cup fresh orange juice
  • 1 tablespoon fresh lemon juice, or to taste
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon orange oil ** (optional)
  • 1/8 teaspoon cayenne, or to taste
  • tomatoes/ cucumbers
PINEAPPLE UPSIDE DOWN CAKE
1 1/4 cups flour
1/2 cup sugar
3 tbsp brown sugar
1 tsp baking soda
1/2 tsp salt
1 20 oz can pineapple slices in unsweetened pineapple juice
1 cup pineapple juice reserved from can of slices
1/3 cup unsweetened applesauce
1 tbsp white vinegar
1 spring-form pan or angel food cake pan
non-stick spray (or whatever you use)

1) Preheat oven to 350 degrees.
2) Mix together flour, sugar, baking soda, salt, and set aside.
3) In separate bowl, mix pineapple juice, applesauce, and vinegar.
4) Take pan and spray with non-stick spray all the way up the sides too.
5) Lay pineapple rounds in a design on the bottom of the pan (this will be the top, so make it look pretty! Cut pineapple slices into chunks and arrange around whole slices for extra pineapple-ocity.
7) Sprinkle pineapple a with brown sugar.
8) Quickly mix the wet ingredients with the dry. Batter will foam up nicely.
9) Pour into pan immediately and bake for about 30-35 minutes or till center is firm.

VEGAN BROWNIES

2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9×13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.

 

Recipes: Jan 13 January 18, 2012

Filed under: Uncategorized — rabbitholecafe @ 3:28 pm

Kale-Barley salad with lemon tahini dressing

salad: kale (shredded), tomatoes, red onion, barley, shredded carrot, to your liking

Tahini-Lemon Dressing.
Yield: Just under 1 cup of dressing
Ingredients:

* 1/4 cup Tahini
* 2 garlic cloves
* 1/2 cup fresh lemon juice (about 2 lemons)
* 2-4 tbsp Extra virgin olive oil, to taste
* 1 tsp salt + freshly ground black pepper, or to taste
* 3 tbsp water, or as needed

BANANA APPLESAUCE Cake
2 large or 3 small very ripe bananas
1/4 cup applesauce
1/4 cup oil
1/2 cup sugar (plus more if needed)
2 cup all-purpose flour
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In a large mixing bowl, mash the bananas really well. Add the sugar, applesauce, oil, and whisk briskly to incorporate.

Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. If you’re using chocolate chips or nuts, fold them in here.
– taste

Transfer the batter to the prepared pan and bake for 45 to 50 minutes (it took 50 for me). The topa should be lightly browned and a knife inserted through the center should come out clean.

Remove from the oven and let cool!

 

Recipes- Dec 8 December 10, 2011

Filed under: Uncategorized — rabbitholecafe @ 11:52 pm

Fried Rice

1/2 cup peanut oil

2 tablespoons minced garlic

2 tablespoons minced ginger

Salt

2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

4 cups day-old cooked rice, preferably jasmine, at room temperature

2 teaspoons sesame oil

4 teaspoons soy sauce.

 

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

5.  drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Cabbage Apple Slaw

2 tablespoons Dijon mustard, or to taste

2 tablespoons sherry vinegar, red wine vinegar, or freshly squeezed lemon juice

1 small clove garlic, minced

1 tablespoon minced fresh chile, like jalapeño, Thai, serrano, or habanero, or to taste (optional)

1/4 cup peanut oil or extra virgin olive oil

6 cups cored and shredded Napa, Savoy, green, and/or red cabbage

1 red onion, diced

Salt and freshly ground black pepper

1 cup shredded Carrots

2 chopped apples

Tofu Chocolate Pudding (we added blended bananas)

3/4 cup sugar

1 pound silken tofu

8 ounces high-quality bittersweet or semisweet chocolate, melted

1 teaspoon vanilla extract

1 1/2 teaspoons ground cinnamon

1/2 teaspoon chili powder, or more to taste

Chocolate shavings (optional).

1. In a small pot, combine sugar with 3/4 cup water; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.

2. Put all ingredients except for chocolate shavings in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes. If you like, garnish with chocolate shavings before serving.

 

 

Recipes- Dec 2

Filed under: Uncategorized — rabbitholecafe @ 11:44 pm

Simplest Dal

Other beans you can use: brown lentils, yellow split peas, split mung beans without skins (moong dal).

1 cup dried red lentils, washed and picked over

2 tablespoons minced fresh ginger

1 tablespoon minced garlic

4 cardamom pods

1 tablespoon mustard seeds

2 cloves

1 teaspoon cracked black pepper

1 dried ancho or other mild dried chile (optional)

Salt

2 tablespoons cold butter or peanut oil (optional)

Chopped fresh cilantro leaves for garnish

1. Combine all the ingredients except the salt, butter or oil, and cilantro in a saucepan, add water to cover by about 1 inch, and bring to a boil. Adjust the heat so the mixture bubbles gently, cover partially, and cook, stirring occasionally and adding water if necessary, until the lentils are tender, 25 to 30 minutes. Sprinkle with salt and pepper and keep cooking to the desired tenderness.

2. The lentils should be saucy but not soupy. Remove the cloves and, if you like, the cardamom pods (they’re kind of fun to eat, though). Stir in the butter or oil if you’re using it. Taste and adjust the seasoning, then garnish with cilantro and serve.

 

Barley-Za’atar Salad
2 medium cucumbers, with skin
3 cups chopped tomatoes (I used a combination of cherry, plum, and grape tomatoes)
2 red bell peppers
1 large red onion
3 green onions
1 cup chopped flat-leaf parsley
¾ cup chopped mint
2 cups cooked barley
DRESSING
¼ cup extra virgin cold-pressed olive oil
¼ cup freshly squeezed lemon juice
zest of 1 lemon (organic, un-waxed if possible!)
1 tsp. raw liquid honey or maple syrup
2 – 4 cloves garlic, minced
a couple pinches of sea salt
a pinch of black pepper

Chocolate Cake

Cake Ingredients

1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup warm water
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp distilled white or apple cider vinegar

 

 

 

Recipes – Nov 25 November 27, 2011

Filed under: Uncategorized — rabbitholecafe @ 4:22 am

Hope you enjoyed the action-packed 2nd-last week of Rabbit Hole…

here are some recipes in case you feel like a study break

Chickpea- carrot salad

100 g chickpeas, cooked from dry (or one can)

1 bunch italian parsley

1 diced up purple/ red onion

1 pound shredded carrots

handful chopped dill

i/2 pkg of tofu, cubed (marinaded in lemon/ lime juice, oil, salt, chili flakes and pepper for 7 days)

thai coconut curry dressing

1/2 cup lite coconut milk

2;4 tablespoons of hot thai red curry paste (green would also probably be wonderful)

juice of one lime

salt

dash of allspice, basil, salt and pepper

1/4 cup oil (peanut or sunflower would be ideal)

mix well and pour over salad. serve cold.

Harissa Pasta

3 medium cloves garlic, peeled
a big pinch of fine grain sea salt
1/4 cup extra virgin olive oil
2 tablespoons harissa (paste)

8 ounces (1/2 pound) pasta
1 small bunch kale, well-washed and deveined (we used spinich)
1/2 cup oil-cured black olives, pitted
1/2 cup pine nuts, toasted
zest of 1 lemon

Bring a big pot of water to a boil. In the meantime, place the cloves of garlic on a cutting board and sprinkle then with a big pinch of salt. Crush with the flat side of a knife. Now crush and chop, crush and chop until you have a garlic paste. Alternately, you can use a mortar and pestle. In a small bowl whisk together the garlic paste, harissa, and olive oil. Set aside.

Generously salt the boiling water, add the pasta, and cook per package instructions. Just before the pasta is done add the kale to the pasta water, count to six, drain and set aside.

Heat half of the harissa dressing in the now empty pasta pot Add the pasta and kale, black olives, pine nuts, and lemon zest. Stir over the heat for a minute or so, then turn everything out onto a platter and drizzle with the remaining harissa olive oil.

Banana cake with strawberry-chocolate icing

 
2 cups all purpose flour
1 cup sugar
2 Tablespoons corn starch
2 ½ teaspoons baking powder
1 teaspoon salt

½ cup vegetable oil
1 ½ cups non-dairy milk

2 tablespoons vinegar

1/4 cup strawberry jam
3 cups mushed banana (overripe is best)

 

Mix dry and wet ingredients separately, then combine.. add soymilk or water if it’s looking dry.Pour into greased cake pan and bake at 350 for 30-40 minutes.

 

Choc strawberry icing

Ingredients:

  • 1/2 cup vegan margarine
  • 2 cups vegan powdered sugar
  • 1 tablespoon vanilla extract
  • 2 tablespoons vegan soymilk
  • 1/3 cup cocoa powder (or more)
  • a dash of salt
  • 1/2 cup strawberry jam again.

and spread over cake

 

Recipes we haven’t been posting- Spice cake with Apple/ Apricot Glaze

Filed under: Uncategorized — rabbitholecafe @ 4:00 am

Once we covered this with apple juice glaze, once with apricot jam glaze

1 1/2 cups flour
1 cup brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp ground cloves
1 tsp ginger
1/2 tsp salt
1 tsp vanilla
1 Tbsp vinegar
5 Tbsp oil
1 cup warm water

Preheat oven to 350 degrees F. Spray an 8 inch square pan with cooking spray.

Mix all dry ingredients in a large mixing bowl. Mix wet ingredients in separate bowl, then add dry to wet and mix.

Pour into pan and bake for 30 minutes or until done. Let cool completely, then prepare frosting.

Apple Juice Glaze

2/3 c. apple juice
1 1/2 tsp. cornstarch
Grape juice or a mixture of different juices
NOTE: Use any juice on this to change the flavor. Try cranberry juice.In a small saucepan combine and cook over medium heat until thick. Remove from heat. Spread on hot cake.

 

Apricot jam glaze/ soak

1 pkg apricot jam

3 tbsp water

put ingredients in saucepan and bring to boil. pour over cake- for a complete soak, poke holes in the cake with a spoon first.

 

Recipes we haven’t been posting- kale kalaloo soup

Filed under: Uncategorized — rabbitholecafe @ 3:50 am
  • 2 tsp vegetable oil
  • 1 1/2 cups chopped onion
  • 3 cloves garlic, pressed
  • 2 tsp fresh grated gingerroot
  • 1/4 tsp allspice
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 1/2 tsp ground thyme
  • 5 cups vegetable stock
  • 2 cups diced, peeled sweet potato
  • 3 cups chopped kale
  • 1 cup frozen sliced okra
  • 1 cup coconut milk
  • 1 cup diced tomato
  • 1 cup canned black-eye peas, drained and rinsed
  • 2 Tbsp lime juice, or to taste

Heat veg oil in a large pot over med heat.  Stir in the onion, garlic, ginger.  Cook until onion has softened, about 5 minutes.  Sprinkle in seasonings and cook 1 minute longer.

Pour in stock and sweet potatoes and bring to a boil.  Reduce heat to med-low, cover and simmer for 5 minutes.  Add kale and okra, simmer 5 minutes.  Stir in coconut milk, tomato, black-eye peas, and lime juice.  Simmer 5 minutes longer or until vegetables are tender.