I love making all types of preserves, pickles, vinegars, etc... so "The Food in Jars Kitchen: 140 ways to cook, bake, plate and share your homemade pantry" cookbook definitely speaks to me. Never have a come across such a great resource to help me use up some of these jars of stuff!
This quinoa salad uses pesto (I had carrot top pesto on hand), pickles (yep, had some of those!), vinegar (I used beer vinegar I made from a keg we had that went flat). And to be extra instead of water I used whey from mozzarella cheese making.
This salad helped me clean out my fridge and is really interesting. I'd never thought to use pickles in a salad but I'm loving that! I highly recommend this book for any preserver!
Quinoa Salad with Pesto Dressing
The Food in Jars Kitchen: 140 ways to cook, bake, plate and share your homemade pantry by Marisa McClellan
2 cups quinoa, uncooked
3 tablespoons extra virgin olive oil, divided
3 cups water
4 ounces pesto
1/4 cup cider or red wine vinegar
pepper, freshly ground
1 red bell pepper, seeded and diced
1 red onion, diced
1 cup sour pickles, diced
15 ounces chickpeas, drained and rinsed
6 ounces feta cheese, crumbled
1 bunch flat leaf parsley, chopped
1. Pour the quinoa into a fine mesh sieve or very fine colander and rinse under running water. Heat 1 tablespoon of the olive oil in a medium saucepan over medium-high heat and add the wet quinoa. Add the 3 cups fresh water, increase the heat to high, and bring to a boil. Once the water boils, lower the heat to medium-low and cover the pan. Cook for 18 to 20 minutes, or until the quinoa is finished cooking, spread it out on a rimmed baking sheet so that it will cool quickly and won't become gummy.
2. In a spouted measuring cup, combine the pesto and vinegar. Whisk the vinegar into the pesto to loose in. Still whisking, stream in the remaining 2 tablespoons of olive oil. Taste and add salt and black pepper as needed.
3. Place the red pepper, onion, pickles, chickpeas, feta and parsley in a large bowl. Add the pesto vinaigrette and stir to combine.
4. Once the quinoa is cool enough so that it won't immediately wilt the parsley, stir it into the salad. Taste and add salt, if necessary.
5. Serve at room temperature or chilled.
Everyday Almond Cake
from "Sweet Vegan Treats" by Hannah Kaminsky
Makes 10-12 Servings
For a more decadent rendition, she suggests to double the recipe for both cake and ganache and create a double-decker layer cake by sandwiching extra ganache between the two rounds! Served that way at Nourish Cafe in San Francisco.
1/2 cup almond meal
3/4 cup white whole wheat flour
1/2 cup garbanzo bean flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup olive oil
1 cup nondairy milk
1/2 cup maple syrup
2 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
7 ounces dark chocolate, chopped
1/4 cup full fat coconut milk
1 tablespoon maple syrup
whole almonds, for garnish
Preheat your oven to 350 F and generally grease one 8" cake pan.
Combine the almond meal, both flours, baking power, baking soda and salt. Stir to combine and set aside.
Separately, whisk together the oil, nondairy milk, maple syrup, and vinegar vigorously until the mixture is slightly frothy and bubbly on the surface. Incorporate the two extracts. Slowly add in the dry mixture, whisking just until everything is combined. Don't be alarmed if the batter seems thin, almost like crepe batter rather than your traditional cake. That means you've done it right!
Pour the batter into your prepared pan and bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before turning out on a wire rack to cool. Make sure it's completely cool before decorating.
To make your ganache, heat the chocolate, coconut milk, and maple syrup together in a medium saucepan over very low heat, stirring well until completely smooth. Pour generously over the top of the cake, allowing it to run down the sides. Use a flat spatula to smooth over any gaps until it's fully covered. Place whole almonds decoratively around the border, if desired. Let the ganache cool and set completely before serving.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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