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tangy onion-coriander crackers
2 tsp onion powder
2 tsp powdered coriander root
1-3/4 cup white flour
1/4 cup whole wheat flour
3 tablespoons wheat germ
1 tsp salt
1 tsp baking powder
1/4 cup solid shortening (I used crisco)
4 tbsp lemon juice
2/3 cup soy milk
Preheat oven to 425.
Mix dry ingredients. Add shortening and blend with fork or pastry blender until mixture resembles coarse crumbs. Add lemon juice and soy milk; stir with fork and knead until mixutre is just barely smooth.
Roll out on floured surface. Cut into shapes (I used leaf-shaped cookie cutters). Place on ungreased, nonstick baking sheet and bake for eight to twelve minutes.
Cool on rack for at least a few hours. Crackers get crispier as they sit.
Five more things I'm grateful for today
1. Cute redheaded girl
2. rasberries with yogurt
3. sunshine through stained glass
4. NPR
5. patience
Five things I'm grateful for today
1. Used bookstores
2. Mineral-oil-and-oatmeal bath oil
3. Tony's organic, fair-trade coffee
4. My heated kitchen floor
5. The luxury to say "aw, fuckit" and stay home with a book, a cup of coffee, and my leftover red wine compote cobbler when I'm feeling like nesting
Red Wine Compote Cobbler
This is a vegan dessert that rose out of the need to use up a bananna and a pear that were just getting over-ripe -- which isn't enough fruit to make the traditional cobbler I usually make with leftover fruit. This dessert can be made with the smaller amount of fruit I used, or up to 2 pints of cut-up fruit for more traditional cobbler proportions.
It came out of the oven with a tantalizing aroma and a surprisingly sophisticated flavor. Serves 8.
Compote base:
1 bananna
2 pears, or 1 apple and 1 pear
1/2 c raisins
1/4 c lemon juice
1/2 c red wine
1/4 to 1/2 c sugar
1 tsp corn starch (optional)
1/4 tsp ground cloves
1/4 tsp cardamom
Peel, core, and dice fruit. Mix with lemon juice, wine, sugar, and corn starch in the bottom of a 9x9 baking dish.
Biscuit topping (with much thanks to Joy of Cooking, upon which this is based):
1/2 to 2/3 cup flour
2 tbsp sugar
1 tsp baking powder
1/3 tsp salt
1 tbsp red wine
3 tbsp vegetable shortening
1/2 cup soy milk
Mix 1/2 c flour, sugar, baking powder, and salt. With a fork, pastry blender, or 2 knives, cut the shortening and wine into the dry ingredients until mixture is coarse and crumbly.
Add soy milk all at once. Mix with fork until mixture holds together; add flour if dough is sticky. Gather together into a ball, and roll out into 9x9 square. Lay square of biscuit on top of compote base.
Optional decorations:
* With a cookie cutter, cut shape(s) into top
* pin bay leaves to top with whole cloves
* brush top with olive oil
* sprinkle top with sugar
Bake in 375-degree oven for 45 minutes. Be careful -- the compote *will* boil! Use a deep dish and/or put a cookie sheet on a rack set beneath the baking dish to catch drips.
Serve warm or cool, with or without vanilla ice cream.
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