Food Plant

easily delicious lentil soup
February 23, 2008, 2:40 am
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This soup is brought to you courtesy of Reut’s family. She couldn’t believe how easy it was when they gave her the recipe, and now that I’ve made it, I’m equally impressed with what you get for such a small number of ingredients. It’s also fat free! (I had to ruin that by drizzling some olive oil on top, but you don’t have to.) You could probably add all sorts of garnishes and extra ingredients, but the beauty is that it tastes quite a bit better than many complicated lentil soups just as it is.

You will need:

2 cups dry lentils ( i used 1 cup red and 1 cup brown; it originally calls for red)

5 – 6 cups water

8 – 9 cloves of garlic, sliced

1 teaspoon cumin, freshly ground

1 teaspoon coriander, freshly ground

2 teaspoons good quality salt

1/4 – 1/2 teaspoon black pepper, freshly cracked

fresh lemon juice and good quality olive oil, to taste (my addition)

To prepare:

Wash the lentils well (I used a strainer) and transfer them to a medium sized pot. Add the 5 cups of water and bring to a boil. Once fully boiling, add the garlic, cumin and coriander, salt and pepper, reduce the heat to a gentle simmer and partially cover the pot. Cook the soup, stirring occasionally to prevent the bottom from burning, until the lentils are very soft. Red lentils will be done in 30 minutes, other kinds will take closer to an hour. Correct spices if necessary and add more water if you would like a thinner soup. Cook for another minute or two, then take off the heat. Serve immediately, with lemon juice and olive oil drizzled on top.


strawberry orange muffins
February 13, 2008, 7:52 am
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strawberry orange muffin

i made these the other day because i love strawberries but very rarely get to use them in baking. i had this plan to bake strawberry muffins and prove to the world that they don’t always result in soggy, raw baked goods, but then the day came and i happened to have fresh orange juice in the fridge. a rare occasion in itself, how could i not combine the two? the recipe is based on the one that kay swears by, but i’ve changed it enough that it’s easier to type up a new recipe.

dry mix:

3 cups flour (i used 1.5 all-purpose and 1.5 whole wheat pastry. you can use spelt instead of whole wheat, but in that case add an extra 1/3 cup spelt.)
1 1/4 cup sugar (1 1/3 cup may be a better idea if your strawberries aren’t very sweet.)
3/4 tsp salt
4 tsp baking powder
1/2 tsp cinnamon
1/2 tsp ginger

wet mix:

4 tsp egg replacer powder + 1/4 cup soymilk (or water or orange juice)
2/3 cup orange juice
1/2 cup oil (any neutral flavour kind.)
1/2 tsp vanilla
1/2 tsp orange extract
optional: zest from one orange (in addition to or instead of the orange extract.)

2 cups finely diced strawberries, fresh or frozen and lightly thawed (large pieces of strawberry will prevent the inside from baking properly. half strawberries and half rhubarb would be a nice variation, btw)
large grain sugar and a bit of cinnamon and ginger for dusting – or try the crumb topping listed at the bottom*


Thoroughly combine the dry ingredients in a large bowl. Preheat oven to 400 f. Grease a 12 large muffin tin, or use nonstick silicone liners (I got some that day, they’re fun.) In a medium bowl, whisk together the powdered egg replacer and liquid until frothy and thickened. Add the rest of the wet mix ingredients and combine.

Pour the wet ingredients into the dry, and mix until just incorporated. The batter will be thick, that’s fine. Quickly fold in the strawberries, making sure to distribute them more or less equally. Pour the batter into the muffin tin, and sprinkle the sugar and spices or crumb topping. Bake for 25 minutes. Cool for at least 10 minutes before eating.

* crumb topping

1/2 cup flour

1/2 cup sugar

3 tablespoons cold Earth Balance or vegetable shortening

1/4 tsp cinnamon

1/4 tsp ginger

2 tablespoons slivered or sliced almonds

Mix with your hands until it’s crumbly and keep in the fridge until ready to use.

strawbery orange muffin

quick, before i forget – mango cheesecake ice cream
February 7, 2008, 3:36 am
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3/4 cup vegan milk

1 can sweetened kesar mango pulp (1 lb, 850 gr)

1/4 cup fine sugar (you can adjust this according to taste; definitely add more if your mango pulp isn’t sweetened.)

1 tub tofutti better than cream cheese, non hydrogenated.

6 tablespoons fresh lemon juice

1 tablespoon organic lemon zest

1/2 cup cashew pieces


blend until entirely smooth. you may need to stop the blender a few times and push the mixture towards the blades with a spatula. add a bit more milk if it’s too thick to blend.

chill thoroughly and pour into your ice cream maker, to make as you would other ice cream (or i guess you could freeze it in a 9×13 pan, break into pieces and throw in a trusty blender/food processor until smooth.)