Irish Soda Bread

Johnson & Wales






















8 Ounces Bread Flour
8 Ounces Whole Wheat Flour
.4 Ounces Baking Powder
.4 Ounces Salt
.25 Ounces Caraway, ground
2.5 Ounces Honey
1 Ounce Butter
8 Ounces Buttermilk
4 Ounces Water

Sift all dry ingredients together, add butter. Add Buttermilk until mixed together and Knead until smooth.

Shape dough into 1 flattened round. Dust the loaf with flour. Cut a deep "X" into the top of the loaf.

Bake at 400 F for about 35 minutes.

Homemade Marshmallows

The Culinary Institute of America


Yields approximately 64 one-inch by one-inch pieces

1 1/4 Cups Sugar
6 Tablespoons Light Corn Syrup
2 Tablespoons Honey
2/3 Cup Cold Water
1/2 Teaspoon Vanilla
2 Tablespoons Powdered Gelatin, unflavored
Vegetable Oil, as needed

Cut two pieces of parchment paper to line bottom of baking pan (8x8). Place one sheet in pan and brush with oil. Place second piece on top of first and press down to oil underside of second sheet. Remove second sheet and hold to side.

Pour 1/3 cup of cold water into a bowl. Sprinkle powdered gelatin quickly, but gently, across the surface of the water. Make sure all granules are completely moistened. Let stand for about 10 to 15 minutes to allow gelatin to "bloom" or plump up.

In a medium size, heavy-bottom saucepan, combine sugar, honey, corn syrup and the remaining 1/3 cup of cold water. Stir to moisten sugar. Attach a candy thermometer to the side of pot. Thermometer bulb should be immersed in mixture but not touching pan bottom.

Cook over high heat, stirring constantly with a wooden spoon or heat-resistant spatula until solution comes to a boil. When solution boils, stop stirring and skim surface to remove any scum that may have formed.

Continue cooking to 248 degrees F/120 degrees C while watching the mixture carefully, to ensure it does not boil over. If mixture begins to stick to the sides of the pan, wash sides using a pastry brush dipped in water.

Remove from heat. Keeping the candy thermometer in place, allow sugar syrup to cool to approximately 210 degrees F/98 degrees C. This should take about 10-20 minutes.

Place the bowl containing the bloomed gelatin over a pan of gently simmering water and melt completely. Mix vanilla into melted gelatin.

Place the sugar mixture and the gelatin mixture into bowl of a stand mixer. Fit the mixer with the wire whip attachment. Whip on high speed until strands of the marshmallow mixture form from the sides of the bowl to the whip.

Use a lightly oiled heat-resistant spatula to remove mixture from bowl. Place mixture in center of the pan lined with oiled parchment paper. Place second piece of prepared parchment on top of marshmallow mixture, and lightly press second pan on top so that mixture spreads evenly to the edges. Remove second pan. Cover marshmallows with plastic wrap and allow to set overnight (or for at least eight hours).

Loosen edges of marshmallow from sides of pan using an oiled metal spatula. (Note: If removal appears difficult, place the pan containing the marshmallow slab into the freezer for up to one hour before cutting the marshmallows.)

Place a generous bed (between 1/8 and 1/4 inch thick) of cornstarch on a large cutting board. Peel off top layer of parchment paper and gently flip paper-free side of marshmallow slab onto cornstarch. Peel off second piece of parchment.

Lightly oil knife and cut marshmallows to one-inch by one-inch squares or oil cookie cutters and cut into desired shapes. Place marshmallows onto a sheet pan that has been sprinkled with cornstarch and toss, coating them lightly to prevent pieces from sticking together.

Store in an airtight container for one week, or freeze for later use.

Note: 9 x 13-inch pans may be used and will yield approximately 117 one-inch by one-inch marshmallows of one-half inch thickness.

Variation: For a more prominent honey flavor, reduce the sugar to one cup and increase the honey to one-third cup. Follow method as indicated above.

Black Bean Chili

The Vegetarian Times Complete Cookbook
















Serves 8

2 Tablespoons Olive Oil
1 Large Onion, chopped
1 Large Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 1/2 Teaspoons cumin, ground
1 Tablespoon Chili Powder
1 1/2 Teaspoons Cocoa Powder
Salt, to taste
2 19-Ounces Cans Black Beans, drained and rinsed
1 1/2 Cups Corn
1 1/4 Cup Vegetable Stock
1 Cup Canned Tomatoes, crushed
1 Teaspoon Oregano, dried
1 Teaspoon Sugar

Heat the Olive Oil in a large pot. Add onion and peppers, stirring often until softened. Mix the garlic, cumin, chili powder, coriander, cocoa and salt in.

After a few minutes add the beans, corn, stock, tomatoes, oregano and sugar. Bring the mixture to a boil stirring occasionally. reduce heat to low and cook for about 20 minutes to have all the flavors come together.

Mexican Lasagna

The Vegetarian Times Complete Cookbook




















Serves: 4

1 Tablespoon Olive Oil
1 Onion, chopped
1 Green Bell Pepper, chopped
2 Cloves Garlic, minced
1 Tablespoon Chili Powder
1 Teaspoon Ground Cumin
Salt, to taste
Cayenne, to taste
1 16-ounce can pinto or kidney or black bean, rinsed and drained
1 Cup Corn
1 Cup Tomato Sauce
6 Corn Tortillas, 7-inches
1 Cup Cottage Cheese
2 Cups Cheddar Cheese, grated

Heat the oil in a large skillet over medium-high heat. Add onion, bell pepper, and garlic, stirring frequently, until softened, about 5 minutes. Stir in chili powder, cumin, salt and cayenne, and saute for 1 minute.

Remove from the heat. Add the beans, corn and tomato sauce.

Preheat oven to 350 degrees.

Place 3 tortillas in the bottom of a lightly greased 2-quart casserole dish. Add half of the corn-bean mixture, and spread 1/2 cup cottage cheese on top. Sprinkle half of the cheddar. Repeat the layers until all the ingredients are used up.

Bake, uncovered for 45 minutes or until heated through. let sit for 5 minutes before serving.

Lavender Lemonade

The Vegetarian Times Complete Cookbook
Serves: 8
2 Tablespoons Lavender Flowers, dried
6 Lemons, juiced
3/4 Cup Sugar, or to taste

Bring 1 quart of water to a boil, add the lavender and remove from the heat.

Steep for 10 minutes, and strain the lavender. Set aside.

Combine the lemon juice and sugar, and dilute with 3 quarts of cold water. Add lavendwe infusion. Adjust sugar to taste. and chill.