Entrees Posts

Chocolate Beer Bread with Smoky Split Pea Soup

 
Chocolate beer!

Chocolate beer!

I was in Whole Foods with my friend and I saw chocolate beer! What a surprise! I asked my friend to buy it. She let me have a small taste. It smelled like chocolate, but it tasted like beer. It was sour and a little bitter. But it also had a chocolate aftertaste!

I used the chocolate beer to make beer bread. I mixed up the dry ingredients. When I added the beer, it very foamy. In the oven, the bread smelled a lot like chocolate-banana bread I’ve made before. I let it cool, then had a taste.  It was not too bad, but a little more sour than beer bread I’ve made before. The best part was the chocolate aftertaste.

Chocolate beer bread smells so good!

Chocolate beer bread smells so good!

I paired the bread with Smoky Green Split Pea Soup adapted from Dreena Burton’s Eat, Drink, and Be Vegan.  I had never had smoked tofu before.  It has a firmer, chewier texture than the extra-firm tofu I usually buy. It was also sweeter than other tofu. I had to add some white rice vinegar to the soup (about 2 Tablespoons) so it wouldn’t be too sweet.  It is a yummy, hearty soup. It was a perfect meal for New England winters!

Dinner is served

Dinner is served

Chocolate Beer Bread

Ingredients:

  • 1 1/2 c. whole wheat pastry flour
  • 1 1/2 c. all purpose flour
  • 1 1/2 t salt
  • 1 T baking powder
  • 1/2 c. sugar
  • 12 oz. chocolate beer

Directions:

  1. Preheat oven to 350 degrees. Lightly grease a loaf pan.
  2. Mix the flours, salt, baking powder, and sugar in a large bowl.
  3. Add the beer, stirring as you pour it in. Make sure you use a large bowl, because the mixture will bubble up quickly.
  4. Bake for about an hour, until the crust is nicely browned and a toothpick inserted in the bread comes out clean.
  5. Cool in the pan for about 5 minutes, then remove and place on a cooling rack until completely cool. Slice with a serrated knife, preferably a bread knife.

Smoky Split Pea Soup

Ingredients:

  • 1 T olive oil
  • 2 medium red onions, diced
  • 3 ribs celery, diced
  • 2 medium carrots, diced
  • 1 large sweet potato, diced
  • 3 cloves garlic, crushed
  • 1/2 t salt
  • fresh ground black pepper
  • 1/2 T dried oregano
  • 1/2 t dried sage
  • 1 t paprika
  • 1 lb dried split peas
  • 4 c vegetable stock
  • 5 – 7 c water
  • 2 bay leaves
  • 8 oz smoked tofu, juienned
  • 2 T lemon juice
  • 1 – 2 T white rice vinegar (if soup seems too sweet)

Directions:

  1. Heat oil in a large pot over medium heat. Add in the onions, celery, carrots, sweet potato, garlic, salt, pepper, oregano, sage, and paprika. Saute for about 5 minutes.
  2. Add split peas, stock, 5 cups water, and bay leaves. Bring to a boil.
  3. Reduce heat, cover, and simmer for 30 minutes.
  4. Add tofu, cover, and cook another 20 minutes.  Add water as necessary to keep soup from getting too dry.
Sauteing the veggies

Sauteing the veggies

Posted by admin in Entrees

Tempeh Satay

 

The January 2010 Daring Cooks challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Peanut sauce is one of my favorite toppings.  You can eat it on noodles, on salad, or as a dip for veggies. I was excited that this month’s Daring Cooks Challenge (my very first!) was a satay with peanut sauce. The requirements: to marinade something and make one or more dipping sauces. I chose tempeh instead of tofu. Tempeh is from Indonesia, just like satay. Tempeh is firmer and chewier. It holds up better when grilling. If you haven’t tried it, you should!  I shared it with my 2 1/2 year old friend. He loved dipping the tempeh sticks into the peanut sauce. He kept asking for more!

Tempah Satay with Peanut Sauce on a bed of mixed greens and edible flowers

Tempah Satay with Peanut Sauce on a bed of mixed greens and edible flowers

Tempeh Satay

Ingredients:

  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2 T ginger root, grated* (4 cm cubed)
  • 2 T lemon juice (1 oz or 30 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 tsp ground coriander (5 mls)
  • 1 tsp ground cumin (5 mls)
  • 1/2 tsp ground turmeric (2-2.5 mls)
  • 1/2 T crushed red pepper (0.25 oz or 7 mls)
  • 2 T  peanut or olive oil (30 mls)
  • 1 lb tempeh

*A good way to keep ginger on hand: freeze whole, unpeeled ginger root in a plastic bag. When you need some, take it out of the freezer and grate it with a fine grater. No need to peel it!

Directions:

  1. Steam tempeh for 15 – 20 minutes. This helps remove bitterness and allows it to absorb more flavor from the marinade.
  2. Cut tempeh into 1 inch slices, crosswise. Arrange tempeh strips in a shallow dish in a single layer.
  3. Combine remaining ingredients. Pour on top of tempeh, cover, and refrigerate for at least one hour.
  4. Pan fry tempeh in a little oil over medium high heat until crispy and golden brown, about 1 – 2 minutes on each side.

Peanut Sauce

Ingredients:

  • 3/4 cup coconut milk (6 oz or 180 mls)
  • 4 T peanut butter (2 oz or 60 mls)
  • 2 T lemon juice (1 oz or 30 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 T ginger root, grated (2 cm cubed)
  • 1 tsp brown sugar (5 mls)
  • 1/2 tsp ground cumin (2.5 mls)
  • 1/2 tsp ground coriander (2.5 mls)
  • 1-2 dried red chilies, chopped (keep the seeds for heat)

Directions:

  1. Mix dry ingredients in a small bowl. Add soy sauce, ginger, and lemon, mix well.
  2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often, until peanut butter is completely melted.

Pepper Dip (optional)

Ingredients:

  • 4 T soy sauce (2 oz or 60 mls)
  • 1 T lemon juice (0.5 oz or 15 mls)
  • 1 tsp brown sugar (5 mls)
  • 1-2 dried red chilies, chopped (keep the seeds for heat)
  • 1 finely chopped green onion (scallion)

Directions:

  1. Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)

Ingredients:

  • 4 T tamarind paste (2 oz or 60 mls)
  • 1 T soy sauce (0.5 oz or 15 mls)
  • 1 clove of garlic, minced
  • 1 finely chopped green onion (scallion)
  • 1 tsp brown or white sugar, or to taste (about 5 mls)

Directions:

  1. Mix well. Serve chilled or room temperature.
Posted by admin in Daring Cooks Challenges, Entrees