Clare’s Meringues with Aguafaba

You know the viscous water that you’ve cooked your garbanzos or white beans in? You can use it for a direct replacement for egg whites. It’s used for frostings and so many recipes, Including meringues, fudge and marshmallows. Clare’s using it on her vegan gingerbread house!

1 egg white = 2 T. agua faba

1 whole egg = 3 T. agua faba

Recipe of the Day – Clare’s Midnight Meringues

Ingredients:
8 T. aguafava , and beat the hell out of it.
4 drops chocolate stevia
1/4 tsp. cream of tartar
t tsp. raw unsweetened coconut flakes,
2.5 TBS cocoa nibs
1/4 c. cocoa powder
Directions:
    Beat the aguafaba with the cream of tartar until they stand in peaks. Gently fold in the rest of the ingredients and bake at 225 degrees F. for one hour… – less than 1 g. of sugar in each. BAM.
Word of the Day – agaufaba – bean water
Tip of the Day – You have to beat the heck out of it.

Clare’s Pequenito Pot Pies

Aren’t these beautiful? My daughter made these little pot pies!


Recipe of the Day –
Pequenito Pot Pies

Ingredients:

2 c. cooked vegetables of choice

1 c. cooked chicken or tofu

1 c. vegetable or chicken stock

1 c. coconut or milk cream

1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits
Directions:
Heat oven to 375°F. In medium bowl, combine vegetables, protein and soup; mix well.
Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Press up the sides as well.. Spoon 1/3+ cup filling into each.
Bake at 375°F 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Word of the Day – tarta – pie

Tip of the Day – Do these gluten-free, by using your choice of bean flour, quinoa flour, oat flour or a mix of them together!

Clare’s Midnight Pumpkin Cream Cheese Sandwich

Clare says, “19 min. exactly in a 13″x 9″ glass pan. Parchment paper down, ’cause you’re gonna flip it out and cut it half, then stack the two halves on top of each other. Frost the bottom one. Put the next one on top. Frost that one, then put sprinkles. The easiest cake recipe I’ve ever made in my life.”

I creamed the eggs, sugar and pumpkin together first. Then added 1/2 tsp. vanilla to the cake recipe. Added a dash of cardamom, too.  I used “Apple Pie Spice,” instead of cinnamon, and was out of baking soda, so I used 4 tsp. baking powder instead , (which is 4x weaker than baking soda.) I was out of cinnamon because I’d used it as an anti-fungal to keep fungus gnats (a.k.a. fruit flies) away from my plants. This is all true.”

This is how Adam gets his midnight snacks. It was too hot to cook during the day, so we didn’t turn on the oven ’til 11:30 p.m. It was supposed to be a pumpkin roll, but I realized halfway through I don’t have a pumpkin roll pan.    This is how Adam gets fed.”

Recipe of the Day-Pumpkin Roll

Ingredients:

3 eggs

2/3 c. Pumpkin

1 c. Sugar

1 tsp. Baking soda

1/2 tsp. Cinnamon

Dash cardamom

1/2 tsp. Vanilla

3 c. Flour

Bake this at 375 dgrees for 19 minutes in Montana.

Filling:

3 T. Butter

8 ou. Cream Cheese

3/4 tsp. Vanilla

I c. Sugar

Directions: Line a cake roll pan or other with parchment paper and follow directions abovd.

Word of the Day – Preocupada – worry

Tip of the Day – The batter looks super liquidy. But it’s okay. Don’t worry about it at all.

 

Saffron Rosewater Tea

My daughter in Montana writes, “You would be so glad you weren’t here today! It is 7° F. outside and the wind is blowing like ridiculously hard and it is a sheet of black ice out here! There’s something really beautiful about the silence when it’s this cold outside. The world gets quieter. Especially at where we are, and there’s no one else around. All you can hear it outside is the wind sweeping across the land and whispering through the trees… Howling on days like today.”

Recipe of the Day –
Saffron Rosewater Tea

Ingredients:
4 c. water
2  tea bags or tea-infuser with tsp. of your herbs
1 Tab.  rose-water
2 green cardamom
pinch of saffron
  • Honey or other sweetener, according to taste (optional)

Directions: Bring the  water to almost a aboil with the cardamom. Add any tea you desire: green, black, herbal.  Steep 5-7 minutes and remove teabags or strain. Add saffron and rosewater and sweetening, if desired. Serve hot or over ice.

Word of the Day – invierno – winter

Tip of the Day – Saffron is an aphrodisiac, diaphoretic- causes sweating, carminative – prevents gas and to bring on menstruation..

Clare’s Soft Cheese Bread

My daughter told me a great secret to making bread. Cook potatoes, and use the  water from the potatoes as your liquid to activate the yeast. Reminds me of my mom’s beautiful potato bread from mashed potatoes.

Soft cheese breadRecipe of the Day – Soft Cheese Bread
Ingredients:

6 1/2 c. unbleached bread flour

2 tsp. fine salt

2 1/2 T. sugar

2 1/2 T.  agave nectar

1 c. lukewarm water, about 95° F. (for even softer bread, use 1 cup water leftover from boiling potatoes, cooled)
1 c. plus 2 T.. lukewarm buttermilk or milk
1 1/2 T. instant yeast
1/4 c. melted, unsalted butter or vegetable oil

Filling:
2 c. shredded, sharp cheddar cheese
1/4 c. minced herbs (parsley and chives are good choices)

Parmesan, Garlic and Herb :
1 1/2 c. freshly grated Parmesan
1/2 tsp. garlic powder (or about 2 tsp. minced fresh)
1/4 c . minced herbs (parsley works well)
1/4 c. butter, at room temperature
Directions:
In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar together.
In a large measuring cup or bowl, combine the water and buttermilk and whisk in the yeast until dissolved. Add this mixture, along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook, until the mixture is combined, about 2 minutes. Let the dough rest for 5 minutes.
Continue mixing the dough, adding more flour or water, as needed, until the dough becomes soft, smooth and tacky, but not sticky.
Transfer the dough to a lightly floured surface and knead for 5-10 minutes, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temperature until doubled in size (about 60-90 minutes)
Note: If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temperature.
Divide the dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approximately 10 inches wide and 16 inches long.
For the Cheddar and Herb Bread: spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
For the Parmesan, Garlic and Herb Bread: spread the softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.
Grease two 8-inch by 4-inch loaf pans and set aside.
Shaping: Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cut sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighen it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1-inch above the side of the pans in the middle.
Preheat oven to 350° F. Bake for 45-50 minutes total, but after 25 minutes of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° F. internal temperature in the centre. Test it after 45 minutes, and if its not up to 285 degrees F., give it another ten minutes. Crucial.
Remove the bread from the oven and allow to cool in the pans for a couple of minutes. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Word of the Day –pizca- pinch

Tip of the Day –That was  a lot of words, but actually fun to make! Worth trying!

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Clare’s Vegan Banana Bread

Boy, the no-see-ums are sure out, aren’t they? I have to remember to put on my natural insect repellent before I go water, especially the banana orchard, in the morning. They just thrive there. It’s three drops of palo santos, the essential oil, shaken up with 3 – 4 ounces of avocado oil, almond oil or coconut oil. It has always worked to keep the bugs away, for one hour straight!

imageRecipe of the Day – Vegan Banana Bread

Ingredients:

¼ c plain, unsweetened vegan milk, coconut, almond, or oat milk
½ tsp. apple cider vinegar
½ c vegan butter or coconut milk
1 c. Panela. (light brown sugar)
3 very ripe medium bananas, mashed
1 tsp, vanilla or pinch vanilla powder
1½ c flour of choice

½ c whole wheat flour

1 tsp baking powder

½ tsp baking soda
¼ tsp nutmeg
¼ tsp salt
¾ c walnuts, toasted and chopped

Directions:

  1. Preheat oven to 350 F.
  2. Grease and flour a 9″ loaf pan.
  3. In a small bowl, stir together vegan milk and vinegar. Set aside for a few minutes.
  4. In a large bowl, cream together vegan butter and sugar.
  5. Add bananas, vanilla, and milk mixture and beat.
  6. In a medium bowl, sift together flours, powder and soda, nutmeg, and salt.
  7. Add dry mixture to wet and beat just until all of the flour is moistened.
  8. Fold in walnuts.
  9. Pour into prepared pan and bake for 45 minutes, or until a toothpick inserted near the center of the loaf comes out mostly clean.
  10. Slide a knife around the outer edge of the loaf to ensure nothing is stuck.
  11. Cool 5-10 minutes in loaf pan, then flip loaf out onto a wire rack and cool fully.

Word of the Day – insectos – insects

Tip of the Day –
There are dozens of recipes for homemade vegan butter floating around the web. Alternatively, you could opt to use chilled unrefined coconut oil. Also, bear in mind that the riper (more flecked with brown spots) your bananas are, the stronger the banana flavor will be! Add vegan carob chips or cacao nibs!

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Clare’s DIY Teepee Instructions

So often, riding my bike, a chicken, the same chicken? Crosses the road in front of me.  And I say, “Seriously! Why, chicken, why? Why did the chicken cross the road?” He only keeps taking his time and strutting his big walk with chest held cocky-high.

Recipe of the Day – Tee-Pee DIYimage

Materials:

For a full-size Tee-Pee that sleeps two adults you will need:
4- 8′ round poles/dowels (or guadua!) for the base
4- 10′ round poles/dowels (or guadua!) for the tent poles
1- 24’x 12′ canvas “painter’s” drop cloth
20 screws
12′ earth-toned rope/thick twine
Drill

I’m gonna have these as new places for campers on Airbnb/Other guests!

Word of the Day – huespedes – guests

Tip of the Day – When searching for housing, you sure gotta consider the rain in Ecuador. Canvas works great!

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Clare’s Midnight Meringues

My daughter has been on a diet, losing over 20 lbs. already! Here’s her letter and recipe from her midnight craving last night!

i fell asleep. and now i just got up and i am having a full dessert craving…. SO i just made these cookies: 4 lg egg whites, beaten until standing with a tsp cream of tartar, 4 drops chocolate stevia, t tsps. raw unsweetened coconut flakes, 2.5 TBS cocoa nibs, cocoa powder and bake at 225 degrees F.for one hour…. Chocolate meringue cookies – less than 1 g. of sugar in each. BAM.
  
Clare

Recipe of the Day – Clare’s Midnight Meringues

Ingredients:
4 lg. egg whites, beaten
4 drops chocolate stevia
1/4 tsp. cream of tartar
t tsp. raw unsweetened coconut flakes,
2.5 TBS cocoa nibs
1/4 c. cocoa powder
Directions:
    Beat the egg whites with the cream of tartar until they stand in peaks. Gently fold in the rest of the ingredients and bake at 225 degrees F. for one hour… – less than 1 g. of sugar in each. BAM.
 Word of the Day  –  media noche – midnight
 Tip of the Day – Eat when you’re hungry.
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Clare’s Onion Soup

Wow, the land is full today. Full of rain, yay! And full of guests: two in the casita, one from Poland and one from the States, two in the Cacoons (hanging tents) from the Czech Republic and Russia, one in the grass hut from Maryland and two in the main house from different parts of Canada – web designers! I am SO taken care of. And so are they, I hope, which is the main reason for this land, to take care of people!

Recipe of the Day – French Onion Soup

Ingredients:

French Onion Soup

2 T. olive oil

6 yellow onions

2 T. Bragg’s or Coconut Aminos

2 T. Worcestershire Sauce

4 garlic cloves, thinly sliced

2 T. brandy OR 2 T. red wine

1 1/2 qt. vegetable stock or water (beef broth is Clare’s go-to, but for vegetarians…)

2 tsp. fresh thyme, minced (opt.)

Sliced Gruyere OR for the vegetarians/the lactose intolerant, cheese-less Parmesan and sliced rice mozzarella cheese (or nut based cheese of choice)

French Bread OR 4-8 slices bread (gluten-free bread, for the celiacs)

Parmezano: (cheese-less Parmesan – see recipe on this blog)
Directions:
  1. Cut the onions in half, then slice them across in thick strips. Pull apart layers.
  2. Drizzle olive oil over the bottom of your pans. Spread the onions out over the bottom of the pan(s). I use three or four pans at a time. Pour in about 1/4 c. water into each pan, with onions.
  3. Keep your pan REALLY low on heat…. just above simmer. The slower and lower the heat, and longer the time, the sweeter the onion will be. BEST SOUP EVER.
  4. Sweat the onions for  AT LEAST 45 minutes, until golden.
  5. As the onions begin to brown in the pan, EVERY 15 minutes or so, de-glaze it with a dash of brandy (or red wine) (De-Glaze = pour a tsp. or so in the pan and, using a spatula, let the liquid scoop up the brown sticky bits on the bottom of the pan, Your onions will turn a lovely caramel color.)
  6. Add the thyme and garlic for the final few minutes of the cooking time, then keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins. Add the Braggs or coconut amino AND Worcestershire sauce.
  7. Turn your broiler on high.
  8. Ladle up a ramekin’s (an oven safe bowl) worth of soup and place a piece of bread on top of it, then a slice of Gruyere and a slice of Swiss OR Parmezano and rice Mozzarella. Broil on HIGH for 1-3 minutes. WATCH CLOSELY! Broilers vary and this can easily burn!
  9. If you don’t have a broiler, toast the bread. Ladle the soup into heatproof bowls and add the toast. Sprinkle with Parmesan. Stick in oven to melt cheese at high heat.

Word of the Day: cebolla – onion

Tip of the Day: In order not to cry while you’re chopping onions, keep wetting the knife and the onions with water. And/or put a piece of your bread in your mouth to absorb the fumes. Both methods work well! I hear a match works, too!

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