December Recipes Trials
I have trialed some great recipes in the last week!
I don’t have photographic evidence, but I tried 2 cupcake/muffin recipes for my dad’s birthday. Gingerbread, anyone? The rich gingery sweetness of these cupcakes really won everyone over, though next time I’ll be sure to add 1/3 cup of water for the 1/3 cup reduction in maple syrup to maintain an adequately moist result. I also subbed pumpkin for 1/2 the amount of oil. To guard against first-time failure, I also made chocolate muffins, which, even with 1/2 the called-for sugar, I’d classify as cupcakes. Substitutions: tapioca starch for potato, 1/2 tsp xanthan gum in place of 1 tsp (I really hate to use that stuff), 1/2 cup coconut palm sugar for 1 cup brown sugar, 1/8 cup coconut oil + 1/8 cup pumpkin for olive oil, almond in place of rice milk, and 2 flax eggs for Ener-G egg replacer. I also added a small amount of unsweetened baking chocolate and 1/2 cup frozen blueberries- yum! I used a coconut milk and oil based icing (will make the sugar cookies later this week, too!) for each cupcake/muffin, which was a relief after wading through numerous recipes all utilizing confectioner’s sugar. The icing received the most accolades!
Of course I go for the dessert first… for dinner that evening, we had sushi, homemade! Although I was a bit apprehensive about the whole wrapping process, the bamboo mat rolling technique was surprisingly easy to accomplish (though I could use more practice…). In order to avoid white rice, I used Queen of Quinoa’s recipe as a guide. After soaking the quinoa overnight, I prepared it in my rice cooker, then added the ginger and rice vinegar. Once cooled, it was just as sticky as Chinese sticky rice! Due to my Dad’s intolerance of raw fish, I baked the salmon first, then added it to the Nori sheet along with strips of cucumber (peeled/deseeded for my comfort), avocado, mango and steamed kale and scallions. Served with coconut aminos, the result (dubbed “Mount Sushi”) was much more presentable than I’d imagined, and VERY tasty! In fact, I’m thinking of a redo next week…
Finally, baked latkes in celebration of Hanukkah (and in observance of a fat malabsorption diet)! I can’t believe I grated potatoes by hand last year and somehow wrung them without cheesecloth… this time, a quick whiz in the food processor did the trick. Despite several alterations to an original recipe, these puppies were downright delicious and crispy! I subbed a flax egg, rice bread crumbs for chickpeas, omitted olive oil, and added ginger.
Other noteworthy recent trials: baked applesauce chicken (at 425 for 30 minutes, utilizing this smashing ingredient combo) and pumpkin soup (omitting sugar and cream; made this in advance and froze it, rave reviews from family!).
Recipe trial forecast: iced gingerbread and sugar cookies, curried cauliflower soup, first non-quick-bread bread attempt!