Uncle Schmory's Kitchen

found some ripe plantains so I decided to try a cuban inspired pizza?

pizza crust (lazy and used store bought) RIPE green plantains (they will be almost black, not green) black beans pizza sauce sundried tomatoes macadamia nuts mozzarella sharp cheddar oregano cumin chili powder red pepper

adapted from Food and Wine

1 Grapefruit, juiced 1/2 cup lemon juice half pint raspberries 4 sprigs rosemary (approx. 6" tall) 1 cup granulated sugar 2 cups water 3 tablespoons vodka (optional, to prevent complete freezing)

In a saucepan, bring the water, sugar and rosemary to a boil. Cover and simmer over low heat for 5-10 minutes. Discard the rosemary and let the syrup cool to room temperature. Add the citrus juice (and vodka) and refrigerate until chilled. Blend raspberries until smooth Add chilled ingredients (Here i added some grapefruit zest, half the fruit) Transfer to an ice-cream maker and freeze according to the manufacturer's directions.

Yum factor: 9/10

quite tart, but fresh and delicious. I would have liked a stronger herbal flavor (perhaps try gin?)

texture: 9/10

Ingredients:    1 flax egg (1 tbsp flax meal, 2 tbsp water) + 2 tbsp flax meal in batter    1 Tbsp organic canola oil    1 cup unsweetened almond milk+splash of apple cider vinegar    1 Tbsp maple syrup or agave (or honey if not vegan)    1/4 cup creamy peanut butter    1/4 cup sugar    1/8 tsp Tahitian vanilla extract    2 tsp cacao powder (unsweetened)    1/4 tsp salt    1 Tbsp baking powder    1 cup flour:        1/4c arrowroot flour        1/4c tapioca flour        1/2 millet flour 1/4 cup oats

1/8 cup cacao nibs or chocolate chips/chunks

mix wet ingredients and sugar in a bowl

mix together dry ingredients in separate bowl

sift dry into wet

adapted from Cooking Channel TV

[ too yummy no time for pics ]

TOTAL TIME:5 hr 15 min Prep: 15 min Inactive Prep:5 hr

YIELD:~16 (3-ounce) pops LEVEL:Easy INGREDIENTS

~3 cups strawberries 1 cups chopped fresh (pepper)mint leaves ~5 tablespoons agave nectar 1 cup fresh lime juice (i used half Rose's) 1 lime zested ~1/2 cup rum ~2 cups seltzer water ~1/8 cup almond milk (optional) 1/4 teaspoon xanthan gum

DIRECTIONS

Special equipment: ice pop molds or paper cups and popsicle sticks

In a blender, combine the strawberries and mint leaves, agave, lime juice, almond milk, and rum. With the motor running, gradually add the seltzer water, followed by xanthan and blend until the mixture becomes smooth enough to pour.

Divide the mixture among the prepared molds. Add the ice pop sticks to the molds. Freeze 4 to 6 hours or until solid.

I put my mixture into an ice cream maker for 30 minutes before putting into molds (made an awesome sorbet), then freezer for 2 hrs. 

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original recipe called for 7 cups of strawberries (are they growing their own? holy fuck them some expensive popsicles)...I cut it down and even still my blender wouldn’t hold it all so I kinda did two batches and recombined in my ice cream maker

Yum factor: 9/10

everyone agreed I should sell these on the boardwalk hahaha. more alcohol would be nice, but could change the flavor and texture.

Texture: 9/10

adapted from My Recipes 

I really only loosely followed this. so use your best discretion when following.

Ingredients

1 red bell pepper, quartered and seeded 1 green bell pepper, quartered and seeded 1 yellow bell pepper, quartered and seeded Cooking spray or EVOO ~1 1/8 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 1/2 cups dried lentils (about 3/4 pound) 2 small onions, peeled and sliced 2/3 cup diced tomato 2 medium carrots, sliced 1/2 cup chopped green onions 2 cloves chopped garlic 1/3 cup cilantro leaves 1/3 cup fresh lime juice ~2 tablespoons apple cider vinegar 3 tablespoons extra-virgin olive oil ~3/4 teaspoon cinnamon ~1/2 teaspoon nutmeg ~1/4 teaspoon ground ginger ~1/4 teaspoon garlic powder ~1 teaspoon crushed red pepper

Preparation

1. Preheat grill to high heat.

2. Lightly coat bell pepper pieces with cooking spray/oil. Grill them. Let cool. chop. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. set aside

3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add one chopped onion and spices. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Add carrots and green onions. stir.

4. Caramelize remaining onions in oil, adding vinegar after they begin to turn clear (I threw in the 2 cloves of chopped garlic here too)

5. Top lentils with remaining ingredients.

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Yum factor: 9/10.

how could it go wrong? delicious ingredients. spice profile could be perfected, but still yummy.

texture: 8/10

Blackberry Cheezecake

RASPBERRY WAFFLES WITH PEACH CONFIT

For the Waffles 1 flax egg (1 tbsp flax meal, 2 tbsp water) + 2 tbsp flax meal in batter 1 Tbsp organic canola oil scant 1 cup unsweetened almond milk 1 Tbsp maple syrup or agave (or honey if not vegan) 1/4 cup unsweetened applesauce or pumpkin puree 1/4 cup brown sugar (or powdered sugar) 1/8 tsp Tahitian vanilla extract 1 tsp cinnamon 1/4 tsp salt 3/4 Tbsp baking powder 1 cup flour:   1/4c arrowroot flour   1/4c tapioca flour   1/2 millet flour 1/4 cup oats 1/2 cup raspberry puree

1) Start by preparing flax egg by combining water and flax meal in a large bowl and letting rest for 5 minutes. 2) Add sweetener, applesauce, melted butter or oil, sugar, vanilla and whisk. Add almond milk and stir once more. 3) Add flour, baking powder, salt and cinnamon to a sifter and sift over wet ingredients. Stir until just combined. Gently fold in oats, then raspberry puree. Let batter rest for 5 minutes before while preheating waffle iron. 4) Once preheated, generously spray the waffle iron with non-stick cooking spray and spoon about 1/2 cup of the batter onto the center of the iron, press down to spread the batter, and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy. 5) Once done, remove and place on cooling rack to let steam roll of and crisp up a bit. Serve warm with peach confit topping, and vegan whipped cream (see below)

Peach Confit 1/4 cup roasted macadamia nuts 2 medium peaches 1/2 cup water 1/2 cup sugar 2 (pepper)mint sprigs, plus 2 tablespoons shredded mint 1/4 cup vegan whipped cream

1) using a sturdy vegetable peeler, peel the peaches; transfer the skins to a small saucepan. 2) Add the water, sugar and mint sprigs and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes. 3) Cut the peaches into small wedges and transfer to saucepan. Stir to coat all parts with the syrup over the peach wedges and let stand for 5 minutes. 4) Serve on top of waffles. Garnish each serving with the whipped cream, sprinkle with the toasted macadamia nuts and shredded mint and serve.

Whipped Cream 1/2 cup plant milk of choice (soy, almond, hemp, oat, rice) 1/2 cup canola oil 1 tbsp maple syrup/agave nectar 1/2 tsp vanilla extract (can skip if using vanilla flavored milk) 1/2 tsp agar agar powder or 1/4 tsp xanthan gum (optional for thickness)

mix all ingredients together in a chilled metal mixing bowl. start at a low speed and work higher until desired consistency is reached. consider adding powdered sugar or some sort of starch (to add stiffness) 

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yum factor: 7/10

nice flavor combinations, but room to be perfected

texture: 6/10

Adapted from Zesty South Indian Kitchen Preparation time: 15 minutes Chill time: 2 hours

Freeze time: 30 minutes (if using ice cream maker)

Ingredients:    •    2 large mangoes, peeled, seed removed and cubed (approximately 3 cups chopped fruit and 2 ½ cup puree)    •    Juice of one lime, freshly squeezed – approximately  1 ½ Tbsp (Lime is used to bring out the flavor of mango and other fruits)    •    1 cup almond milk (or equivalent)    •    3 tsp Indian spice blend (going for a cardamon, turmeric, saffron flavor. didn’t have whole cardamon pods on hand)    •    8 ounces (about 1 cup) silken tofu.Do not use boxed tofu    •    2 Tablespoons + 2 teaspoons vegetable oil    •    ¾ cup + 2 Tablespoons white granulated sugar (or equivalent)    •    3 teaspoons unrefined coconut oil, melted    •    ½ teaspoon apple cider vinegar    •    ¼ teaspoon salt    •     1 teaspoon xanthan gum    •    2 tbsp tapioca flour    •    optional: almond pieces    •    optional: coconut shavings

Procedure: 1.  In a blender puree the mango, tofu, oil, sugar, salt, vinegar, and lime juice until very smooth. 2.  stir spices into warm almond milk, add to blender. while blending, add xanthan gum, followed by tapioca (perhaps unnecessary) 3. Chill the mixture for 2 hours. 4. Transfer the mango-milk cream mixture to ice cream maker and churn. Mix about 25-30 minutes or according to manufacturer’s instructions. 5. add in almond pieces during the last ten minutes of processing, if desired 6. Serve with optional almond and coconut

Made vegan with the help of Vegan Baking

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yum factor: 7/10. didn’t have the exact spices I wanted on hand. used too much tofu(I used more than the above recipe), diluted the mango flavor. but i liked it better than the cashew base.

Surprised D in the morning with these homemade waffles. He wont shut up about it (flattering, but it’s kinda getting annoying. romantic gestures can backfire, eh? :P)

[Photo coming the next time I whip some up]

Adapted from The Minimalist Baker 

   For the Apples    3 apples (2 tart, 1 sweet) peeled and cubed    1 Tbsp vegan butter or olive oil    1-2 Tbsp brown sugar (optional)    1/4 tsp cinnamon

   For the Waffles    1 flax egg (1 tbsp flax meal, 2 tbsp water) + 2 tbsp flax meal in batter    1 Tbsp organic canola oil    scant 1 cup unsweetened almond milk    1 Tbsp maple syrup or agave (or honey if not vegan)    1/4 cup unsweetened applesauce    1/4 cup brown sugar (or powdered sugar)    1/8 tsp Tahitian vanilla extract    1 tsp cinnamon    1/4 tsp salt    1 Tbsp baking soda    1 cup flour:       1/4c arrowroot flour       1/4c tapioca flour       1/2c millet flour    1/4 cup oats

1. Start by sautéing your apples. Heat a large skillet over medium heat. Once hot add butter, then apples and stir. After a few minutes add in brown sugar and cinnamon. Cover to let steam and soften, stirring frequently. Once softened (about 4-5 minutes) remove lid to let caramelize a bit more. Remove from heat. 2. Next, prepare your waffles. Start by preparing flax egg by combining water and flaxseed in a large bowl and letting rest for 5 minutes. 3. Add agave, applesauce, oil, sugar, vanilla and whisk. Add almond milk and stir once more. 4. Add flour, baking powder, salt and cinnamon to a sifter and sift over wet ingredients. Stir until just combined. Gently fold in oats, then half of the apples. If batter appears too thick, add a little almond milk. Let batter rest for 5 minutes before while preheating waffle iron. 5. Once preheated, generously spray the waffle iron with non-stick cooking spray (I used a ceramic iron, no need to spray) and spoon about 1/2 cup of the batter onto the center of the iron, press down to spread the batter, and cook according to your machine’s instructions. I like to set mine to the darkest setting so it gets extra crispy. 6. Once done, remove and place on cooling rack to let steam roll off and crisp up a bit.

[Photo when I feel like it]

Adapted from Savvy Vegetarian 

Total Prep & Cook Time: 60 Min

4 Servings

Ingredients

   1 lb extra firm tofu Marinade:    4 Tbsp lemon juice    1 tsp Balsamic vinegar    1 Tbsp Tamari soy sauce (double check gluten if you’re worried)    1 tsp lemon zest (I used like half a lemon)    1 tsp fresh ground black pepper    1 Tbsp olive oil    ~2 Tbsp tahini Breading:    ~1 flax egg (1 tbsp flax meal, 2 tbsp warm water)***    ~1/2c Panko bread crumbs (enough to coat cutlets)    black pepper(and any other spices you want) to taste

***Perhaps unnecessary, the marinade was pretty sticky and could have held the panko alone, but I wanted to be sure, and I put flax in everything haha

Marinating and Baking the Tofu:

   Put all the marinade ingredients in a jar, screw the lid on tight, and shake until well mixed    Press the block of tofu between paper towels and a pan/baking sheet(s) to remove any excess water    Slice the tofu in 1/2 inch slices (or small cubes), and lay side-by-side in a flat dish or container    Spread the marinade over and under the tofu slices    Marinate 30 minutes, turning once or twice (I used tupperware so I could turn them over/toss them)

Preheat the oven to 350 degrees

Prepare breading by mixing panko crumbs, and spices together on a plate. Whisk flax egg (and maybe some non dairy milk?) in a small bowl. dip tofu in flax, then roll in breading on all sides. set on parchment/wax paper lined baking tray

   Bake 20 - 30 minutes

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yum factor: 7/10

texture: 6/10. not KFC popcorn chicken :(.