This kitchen is an apothecary
Gluten Free, From Scratch, vegan, and non-vegan, recipes
and herbal concoctions.
and herbal concoctions.
Roman Garden Gazpacho
Traditional Gazpacho has its roots in Southern Spain where it was adapted from a Roman chilled soup recipe composed of stale bread, water, garlic, olive oil, and vinegar. A vast array of variations derive from this basic recipe, but most authentic Spanish recipes for Gazpacho are made with mortar and pestle, utilize stale breads, oil, vinegar, and refreshing summer garden vegetables like tomatoes, onion, peppers, garlic,
The soup may be made as thick as a paste, or as thin as a puree, sweetened with fruit, or paired with meats and eggs. The names of the soups can change from region to region, recipes can change from family to family, and ingredients can change from day to day. One constant, however, is the fact that these soups, both nutritious, and thirst quenching, are perfect for hot summer days.
Gazpacho is not only delicious, but it has in the past been a super practical soup- it makes use of what would be unpalatable and Stale Breads, joins them together with simple ingredients that could be easily harvested in a short walk through a home garden, and doesn’t even require cooking. Many recipes were often referred to as peasant foods, but that really just goes to show how much one can do with the simple offerings of their own gardens. I imagine that, despite lack of material wealth, these communities thrived in connection with their families, and with the land that grew the ingredients for their humble, yet magnificent "peasant" meals.
In North America, the term Gazpacho is generally used to describe any chilled soup, and is often made without the use of bread. Growing up I never even knew that Gazpacho was traditionally made with bread. In reality, up until a week ago I was making recipes this way (see photo above). Not that these recipes aren't good... they ARE! But, today, as I peruse the fridge in search of an easy meal my eyes fall on the loaf of gluten free bread, the half used bunch of parsley, the last bit of crushed tomatoes from an old can, the bag of arugula, the half eaten avocado, and red onion... I am inspired by the traditional Gazpacho recipes that have traveled across the world, carrying with it rich possibilities, limitless variations, and the whispers of an old and ancient fallen empire.
Simple Peanut Soup
Ever since I started reading about porridges I’ve been really into the idea of boiling down starchy foods to make delicious slop-pudding this and thats. Porridges are most frequently made with grains, but they can also be made with legumes, nuts and other seeds. Whether its chestnuts, corn, or wheat, boiled, roasted, or ground into flour, made into soups, porridge, puddings, and breads, seeds are some of the most versatile foods.
I like the idea of saying that you made your own gruel from seed, as opposed to from scratch. As if saying so implies that becoming gruel is just as much a part of the life cycle of the seed as becoming an adult plant. In a natural habitat, the animals that harvest seeds are also helping to disperse the plant. A portion of the energy a plant puts into its seeds is fueling an external transport and dispersal system. In a way the harvester becomes an extension of the plant. I really long to have this sort of relationship with plants. To be of value to plants, rather than just a taker.
This week I decided to use this concept to make a simple gruel-style peanut soup. I’m not a peanut historian, but I do know that despite their native origins in South America, the North American peanut recipes of the south largely originated with plantation slaves from Africa, with whom the peanut’s arrival to North America is attributed. The use of peanuts, boiled, roasted, and made into soups was adopted by colonialists when they realized the virtues of the peanut and began to incorporate them into an agricultural scene, which now recognizes them to be one of America’s number one cash crops.
As with most foods that are adopted into the repertoire of modern agriculture, the original appreciation for the peanut’s true value as a companion for survival has largely been ignored or lost. Peanuts have a precious role, not only as a food source for people, but also, as legumes with nitrogen fixing properties, for the fertility of the land. For a plant that grows so well in this (southern North American) climate, with so much to offer, its a wonder why we don’t see more people growing and caring for them in their own gardens.
I wanted to make up a super simple, easily adaptable recipe which could be made with limited ingredients. In this recipe peanuts are simmered in water until they are soft, pureed down, flavored with salt, a selection of spices, and a spoonful of coconut oil. Super simple, super easy, and delicious.
Variations could include the use of broth, or cream, scallions, onions, vegetables and other toppings- much like the Peanut soups you see from Bolivia and Jamaica... or it could be made more like a Chinese sweet peanut soup using milk, sugar, or maple syrup. The consistency may be adjusted by altering the amount of water to peanut ratio, or by simmering everything down for a longer amount of time.
Here is the basic recipe:
A Simple Vegan Pudding Recipe
When I was young I was a pudding cup junky. It was a staple of my childhood, one of those lunch box treats that were so unfortunately small... sometimes I couldn’t contain myself and I’d eat two. Nowadays I don’t even have to look at the back of a pudding cup label to know that it is off limits. Fortunately pudding is so simple to make, not only do I not miss my pudding cup(s)... but I can eat my pudding to satisfaction!
The term “pudding” originally referred to any dishes in which grains and other ingredients were cooked down with butter, flour, eggs, fat, or gelatin. These puddings were essentially an elaboration on gruel, or porridge. Porridges are made by cooking down grains in a broth, water, or milk. Oatmeal, cream of wheat, kheer, cornmeal mush, and grits are all considered a kind of porridge. The difference between this and a traditional pudding comes from the addition of a binder ingredient such as butter, eggs, starches, fat, and or gelatin. The addition of a binding ingredient forms the grain-mush into more of a solid mass. Porridges and puddings both can be prepared as either savory or sweet meals. Cooked with meats, organs, onions and vegetables; or prepared with fruits, chocolates, etc.
The nomenclature of different “pudding” varieties largely depends on the ingredients, location, and application. Generally a milk that is thickened with starch, flour, or grain is considered a pudding. A milk that is thickened with eggs is usually called custard or curd. Both eggs and starch can be combined together to form an even thicker creme. This confectioners creme is often used for desserts and eclairs. In contemporary North America puddings are generally thickened using simple starches like corn or tapioca. So, in a way pudding is kind of like...“dessert gravy”
So now that we know the basics we can start playing around with our ingredients...
A basic pudding recipe is easily made vegan by simply replacing the milk with any variety of milk-substitute. I personally like to use coconut or flax milk, but you can use whatever you like: Milk, Almond milk, cashew milk, rice milk, store bought, or home made, they all work. Choose a flavor and your sweetener of choice. A spoonful of starch: corn, tapioca, potato, or arrow root powder, warmed in a cup of sweet flavored milk should be sufficient enough to bring the milk to the desired consistency.
Here is an example of a chocolate pudding recipe:
1 cup Rice
6 cups Broth
Lemon or lime slices
*Rince the rice in running water
*Either cook the rice in broth for 1 ½ hours on a stove top, stirring frequently, or cook the congee for up to 6 hours in a crock pot.
*Once the rice is cooked, add desired toppings,
Apple Cider Vinegar
1 ½ cup oil
2 cups sugar (yow!)
12 oz can of poppyseed filling
1 tea vanilla
1 medium can evaporated milk
1 tea salt
1 ½ tea baking soda
3 cups flour
* Cream the oil and sugar in a non-reactive bowl
* Add pie filling
* Beat in egg yolks one at a time
* Mix in the vanilla and milk
* Sift dry ingredients
* Add dry ingredients gradually, mixing well
* Beat Egg whites until they stiffen
* Gently fold egg whites into the batter ( do not mix too much)
Place greased wax paper in the bottom of a spring form pan. ( If you don't have a pan make muffins, a cake pan will not cook all the way through)
Bake at 350' for 1 to 1.5 hours.
1 ½ cup poppy seeds
2/3 cup milk
2/3 cup maple syrup
Juice from one lemon
zest from one lemon
2/3 cup banana mush
1 ½ tbsp potato starch (or tapioca)
½ tea soda
1 tea vinegar
Gluten free mix:
1/2 tea salt
1 tbsp baking soda
2 cups Rice Flour
1/3 cup Oat Flour
1/3 cup Potato flour
1/2 Tea Xantham gum
1 Cup oil
1 cup coconut sugar
1 cup evaporated coconut milk
Pre make Poppyseed filling:
* Grind up poppy seeds in a coffee grinder
* Heat poppy seeds, milk, mape, and lemon on the stove until mixture thickens.
Pre make “Eggs”
* Mash up 2/3 cup worth of bananas (I used additional bananas, and used them to experiment with an icing)
* Mix potato starch into the bananas,
* shortly before using the eggs, add baking soda and vinegar.
Make the cake:
* Blend the oil and sugar together, until they are well combined
* Add the “fake eggs” mixing everything together one spoon-full at a time,
*Add condensed milk and vanilla
* In another bowl, sift together the dry ingredients
* Add dry ingredients to the batter little by little, mixing as you go.
* Preheat oven to 350'
* Generously oil two muffin tins
* scoop batter into the tins, and bake for 40 mins.
Apple Cider Vinegar
* Cut the cabbage in small strips
* Salt and massage the cabbage ( I usually pound the cabbage with a wooden spoon or potato masher) until it has wilted and begins to release liquids
* Combine Apple Cider Vinegar, Oil, Balsamic, Maple and Blueberries together. ( I usually use about 1/4 cup balsamic, 1/2 cup ACV, and 1/2 cup Olive oil, with a few table spoons of maple syrup, and 1/4 or 1/2 cup blueberries)
* Mix everything together and if you've the time: allow the slaw to sit before eating so that the ingredients have time to work together,
Black beans (canned)
* Toast whole cumin and fennel seeds (move aside and crush in a mortar if you have one)
* add oil and finely chopped red onion to the pan
* once the red onion has started to caramelize,
add spices, tamari, and molasses
* allow this mix up together for a moment
* add rinsed black beans
* add water as necessary to keep beans from sticking to the pan.
* Cook this down until the beans begin to loose shape.
Taste along the way, I tend to add a little molasses and cinnamon as I go.
Sometimes I add a little garam masala or ACV.
I like my beans to be really cooked down, and as long as they don't dry up too much,
and you remember to stir- you can basically cook these as long as you want.
Is a self studied herbal enthusiast, and kitchen be-er in-er. With a passion for health and wellness, Lindsey is interested in incorporating food energetics, herbs, and traditional healing concepts in her recipes.
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