my favorite fig bars

these are my favorite fig bars.  so much better than anything you could buy at the store.  i always make them around the holidays, but really they should be made much more often. i have always used dried figs here because i almost always make them in the winter time, and dried is the only option.  i really do want to try them out with fresh ones some time, though it almost seems like a shame to cook fresh figs.

i discovered this recipe years ago in vegan with a vengence, which is the base and inspiration of the version i usually make.

dough:

1/2 cup butter- i use earth balance
3/4 cup raw or coarse sugar
2 tablespoons arrowroot powder
1/4 cup coconut milk, or your favorite
2 teaspoons vanilla extract
1 cup whole wheat flour
1 cup all-pourpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

prepare the dough first because it needs to sit in the fridge for about a hour.
cream the butter and sugar well, then add arrowroot and mix to combine, beat in the milk and vanilla.  Next add your dry ingredients flours, baking powder, soda and salt.  mix to combine.  split your dough in two wrap in some plastic wrap and refrigerate.

the filling is super simple.  i've experimented with a few varieties of figs and they are all delicious!
about 1 pound of dried figs,  chopped finely
1/4 cup raw sugar
lemon zest
1/2- 3/4 cup water

combine all filling ingredients bring to a boil then let simmer for about 10 minutes.  cool before filling your bars.

preheat oven 350'

once dough has been in the fridge for at least 1 hour remove your two pieces and roll into rectangles on two pieces of floured parchment.  try to get your rectangles to be the same size and width, i usually shoot for about 9x13, but square works too.

next, spread your cooled filling on the bottom rectangle within about 1/2 inch of the edge.  then bravely flip your other rectangle of dough from it's parchment on top of the fig filling.  try your best to line up the edges then pinch or crimp to the filling won't escape when it's cooking.  sprinkle with a bit of raw sugar.

bake at 350' for 15-20 minutes until just beginning to brown.  the dough should still feel soft because you don't want hard and crunchy fig bars.  once removed let cool for about two minutes and cut into desired square or bar shape.  once completely cooled store in an airtight container so they stay soft and delicious!

sauerkraut

look what we did today!

it's sauerkraut!  well, not yet. but it will be.

supposedly using green and purple cabbage is going to give us bright pink kraut.  we kept it simple this time, being first timers, no herbs, no spices, no additional veggies.  cabbage and salt. that's it.

tamping the salted cabbage into it's fermenting vessel.

using a cement block to keep the cabbage within it's brine.  it works.

harissa!

last night i made some harissa to top a simple moroccan lentil and chickpea soup.  i can't believe that i have been living my entire life without this delicious sauce!  really, it is my new favorite thing.  i am planning on canning some and keeping a jar in the fridge to use as a hot sauce on just about everything!  also, the color is vibrant and beautiful.

all you need is:
4 dried red chilies soaked in hot water (for about an hour)
2 cloves garlic
2 tablespoons olive oil
3/4 teaspoon ground caraway seeds
3/4 teaspoon ground coriander
1/2 teaspoon salt
about 3 tablespoons water

puree everything but water till smooth.  stream in water to reach desired consistency.  then enjoy on anything and everything.

on another note we harvested a few lemons off my lemon tree, for the first time, for our soup.  i could be crazy but they sure did taste better than any store bought lemon i've ever had.

hot hot pot

i love spicy asian soups.  lately we have been eating loads of pho, multiple times a week.  its great for breakfast, lunch, and dinner.  i have yet to grow tired of it and doubt i ever will.  

this soup was a fun homemade change from the current "usual".  it's a hot pot and it was so very tasty! really easy too!  I found the original recipe over at theppk.com but changed a few things here and there.  check out the original recipe post for some good ideas about some tasty toppings and add ins.

first, mix 1 tablespoon potato starch with 4 cups mushroom stock, set it aside.  Sauté sliced red onion and sliced red bell pepper in a bit of sesame oil until soft. then add minced garlic, ginger, lemongrass, red pepper flakes, 2 star anise, 1/2 stick cinnamon and a few dried mushrooms. 

slowly add the starchy broth, stirring constantly.  continue cooking for a few minutes before adding a few tablespoons tamari, chopped tomato, salt, and pepper to taste. let simmer away until broth has thickened up.  finally stir in a can of coconut milk and juice from half a lime.

we ate ours with baked tofu, jasmine rice, and cilantro!

this soup is definitely going to become a regular at our house.

bottle day, stage three

today we bottled our first batch of winter warmer! only 2 more weeks and we will happily drinking our first homebrew! made by us!

so many bottles, so much patience required.

beginnings of a feast

so i sort of screwed up and forgot (as we were in a bit of a hurry) to take photos of our finished products. still, i wanted to share a few photos of what we made for thanksgiving, the greatest holiday ever, according to me.  our neighbors were kind enough to invite us over for dinner and we had a lovely evening filled with great food and even greater company.  they cooked some delicious dishes and provided us with many many delicious drinks.  our morning began with mimosas. naturally.

making pesto for a vegetable wellington that included asparagus, onion, and red peppers wrapped in puffed pastry and baked in a loaf pan.

wild wild west mushroom stuffing made with a lovely home made sourdough loaf, chanterelle mushrooms and wild rice. 

butternut squash tart with bourbon doused squash, toasted almonds and a wheat germ crust.

my favorite very tasty lemon poppyseed shredded brussels sprouts.  we bought Brussels sprouts on a branch! which is probably the most exciting thing ever!  i really want to grow some next year!

and toasted wheat germ rolls!

Hope everybody had a wonderful holiday!

love, heidi

Jambalaya Night

I have been thinking about this jambalaya all week and finally tonight I made it!  I pulled this recipe from the wonderful veganomicon and I have made it multiple times.  I am always so pleased with just how delicious it is, especially on a chilly day like today.

Here's what goes into it!

olive oil

seitan (I made my own, recipe also in veganomicon)

1 lg onion, minced

red bell pepper, chopped

green bell pepper, chopped  

4 cloves garlic, minced

3 tablespoons tomato paste

2 cups brown rice

1/2 cup wine or stock (to deglaze)

1 28oz can crushed tomatoes

about 2 cups cooked or soaked beans (I used a chili bean combo)

1 bay leaf

1 teaspoon dried thyme

1 teaspoon smoked paprika 

1 teaspoon oregano

1/2 teaspoon celery seed

1/2 teaspoon onion powder

pinch of cayanne

4 cups veggie stock

salt and pepper

fresh parsley

This recipe is ideal for a stove to oven dutch oven but you can also make it in a stock pot and transfer to a casserole dish to finish cooking in the oven.

oven 375

First up, brown the seitan in a little olive oil and set aside.  Next, sauté the onion in some more olive oil then add the bell peppers and garlic.  Cook for about 10 minutes until very very soft.  Stir in the tomato paste and cook 4 more minutes.  Deglaze with wine or stock scraping up the delicious burnt on bits. 

Then, stir in the rice and cook for a few minutes so it smells toasty.  Stir in the crushed tomatoes, beans, herbs and spices.  Bring to a simmer, then add the veggie stock. Taste and season to your liking.

Transfer to the oven, and bake for about 45 minutes until liquid is mostly absorbed and rice and beans are cooked through.  give it a good stir and let rest for 10 minutes before dishing up.  It needs to cool a bit anyhow.  Top with a bit of chopped parsley and get ready to be happy.

love, heidi