Last weekend we volunteered at the Texas Craft Brewers’ Festival. We had a really nice time meeting brewers from all over the state, sampling some of the the unique beers on offer, and of course serving craft brews to the good people of Texas. In honor of another fantastic festival we wanted to post a delicious but healthy beer-related treat that will help get the rest of our week off to a good start.

Recently, we brewed a porter and used the spent grains to make some spent grain flour. This flour is a great high-fiber substitute for bran and a wonderful way to use the grains that are left over from brewing. These muffins use the spent grain flour with carrots, nuts, and other nutrient-dense foods to make a muffin that will help you get fueled for whatever fun you have planned for the day ahead.

Ingredients

• 1 cup almond milk
• 1/4 cup vegetable oil
• 2/3 cup unsweetened applesauce
• 2 tablespoons ground flaxseed
• 2 tablespoons molasses
• 1/2 cup dark brown sugar
• 3 cups spent grain flour
• 1 1/2 cups garbanzo flour
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/2 pound carrots, grated
• 1 cup unsweetened grated coconut
• 1 cup raisins
• 1/2 cup chopped walnuts

Preparation

1. In a medium bowl, combine almond milk, vegetable oil, applesauce, molasses, brown sugar, and flax. Let stand for 10 minutes.
2. In a large bowl combine spent grain flour, garbanzo flour, baking soda, salt, and cinnamon.
3. Add wet ingredients to dry ingredients. Fold in carrots, coconut, raisins, and nuts.
4. Pour batter into greased muffin tins and bake at 350 degrees for 30 minutes.
5. Allow to cool then store in a sealed container at room temperature for a few days or refrigerated for up to a week.

Vegetable Sambar

This version of a typical South Asian soup is a tasty and nutritious use for late summer vegetables.

Ingredients

• 1/2 cup dried red lentils
• 4 cups vegetable broth
• 2 tablespoons coriander
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon fenugreek seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon whole cumin
• 2 tablespoons vegetable oil
• 1/2 teaspoon asafoetida
• 1/4 teaspoon turmeric powder
• 3-4 dried hot red chili peppers
• 1 tablespoon tamarind paste
• 1 large yellow onion, minced
• 1 medium carrot, chopped
• 1 medium potato, cubed
• 1/2 pound eggplant, cubed
• 1/2 pound okra, sliced
• salt to taste

Preparation

1. In a large soup pot, bring lentils and broth to a boil and simmer, covered, until soft, about 30 minutes.
2. While the lentils are cooking prepare vegetables and spices. In a mortar and pestle (or a spice mill) combine coriander, peppercorns, mustard seeds, fenugreek, and cumin. Grind spices until they are a coarse powder.
3. Heat vegetable oil in a large wok. Over medium heat fry the ground spices until fragrant, about one minute.
4. Add asafoetida, turmeric powder, whole red chilies, and onion. Continue frying until the onion is translucent, about 3 to 5 minutes.
5. Stir in tamarind paste and add the remaining vegetables. Lower heat and cook until potatoes are just tender, about 10 minutes.
6. Remove cooked vegetables from heat. Add the vegetables to the lentils and broth, and when they have finished cooking season with salt to taste.

Panna cotta, or cooked cream in Italian, is a super simple, but delicious dessert. Our vegan take on it uses coconut milk in place of the cream, and agar agar powder in place of the usual gelatin. This recipe is quite basic, so feel free to get creative with flavoring (maybe some cardamom or lemon zest, or even chocolate!). Other toppings, like fresh berries, are also fun to experiment with.

Coconut Milk Panna Cotta with Poached Pears

Note that while the preparation is quick, the panna cotta does have to set for a few hours in the refrigerator, so prepare well ahead of dessert time.

Ingredients

• 1 can (13.5 ounces) coconut milk
• 2 tablespoons sugar
• 1 teaspoon agar agar powder (we used NOW Foods Brand Agar Powder)
• 1/4 teaspoon pure vanilla extract

For the Pears

• 1 large pear, not too soft, seeds removed and cut into 1/4-inch thick slices
• 1 cup water
• 1/4 cup sugar
• 1 cinnamon stick
• 5 cloves
• 1 cardamom pod, cracked open
• 1 teaspoon fresh lemon juice

Preparation

1.  Add coconut milk and sugar to a small saucepan and bring to boil, stirring to dissolve the sugar.
2. Lower heat to simmer, and whisk in the agar agar powder. Continue to simmer and whisk for 2 minutes.
3. Remove from heat, stir in vanilla extract, and pour into ramekins or other small heat-resistant bowls. Let cool on the counter for about 20 minutes, then refrigerate for 2-3 hours.

For the Pears

1. In a large skillet, bring the water to a boil and dissolve the sugar in it.
2. Add the pear slices and spices, reduce heat to simmer, and cook for 20-25 minutes until the pears are soft.
3. Remove from heat, add lemon juice, and let cool. Save in an airtight container until you’re ready to use them.

Romesco is a delicious Spanish sauce made with roasted peppers and nuts. It is typically thickened with bread crumbs, which don’t add anything to the flavor. To make this recipe gluten-free we just left them out. Johnson’s Backyard Garden has a lot of delicious sweet peppers right  now – including red carmens, orange yummies (my favorite), and yellow ringos – that would be great in this recipe. The sauce can be used in place of tomato marinara or served cold with a crudité.

Ingredients

• 1 pound sweet peppers, roasted and peeled
• 1/4 pound ripe tomatoes, roasted
• 2 medium garlic cloves, peeled
• 1/4 cup whole blanched almonds
• 1 tablespoons red wine vinegar
• 1/2 tablespoon sherry (optional)
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation

1. Pulse peppers, tomatoes, garlic, and almonds in a food processor until thoroughly chopped.
2. Blend the ingredients and add vinegar, sherry, and olive oil.
3. Season with salt and pepper, then serve.

This tasty and simple beverage is actually something I learned back in high school. My good friend Patrick often invited me to his large Filipino family’s parties. These parties were some of my first experiences with real, homemade international foods. This cantaloupe drink was a treat at almost every gathering I remember.

Cantaloupe Aqua Fresca

I never found out a special Tagalog name for this drink, so I’m calling it an aqua fresca for its similarity to the light Mexican beverages. Either way, this melon juice a delicious and refreshing treat on hot summer days!

Ingredients

• 1 large cantaloupe
• 1/2 cup sugar
• 4-5 cups water

Preparation

1. Cut the cantaloupe in half, and scoop out seeds into a mesh strainer.  Put the strainer over a large bowl so you can catch the juice that comes out.
2. Peel the cantaloupe, then grate it using a cheese grater. Make sure to save any juice that is expressed during the grating.
3. Dissolve the sugar in 2 cups of the water.
4. Add about half of the grated cantaloupe to a large pitcher.
5. Add the remaining cantaloupe to the strainer with the seeds, pour the sugar water over this, then use a large wooden spoon to press the flesh against the strainer, squeezing out as much juice as possible. Add all of this juice along along with the remaining water to the pitcher.
6. Refrigerate until cold or serve with lots of ice!

Seeds, berries, and fruit make this pie suitable for man and beasts alike. It was largely inspired by our neighbors Brenna and Brian. They host monthly vegan dinners where they introduced us to sunflower seed crusts with tart fruit fillings.

For the Birds Pie

Ingredients

• 1 cup sunflower seeds
• 1/4 cup raw hemp seeds
• 1 tablespoon white sugar
• 1 1/2 tablespoons non-margarine dairy free butter substitute
• 5 small peaches, halved and peeled 
• 1 pint strawberries, cored
• 1/2 cup frozen cranberries
• Zest of 1/2 a lemon
• 1 tablespoon molasses
• 1 tablespoon honey
• 1 teaspoon agar powder
• 2 tablespoons egg replacer
• 1 pinch cinnamon
• Salt

Preparation

1. In a food processor, combine sunflower and hemp seeds with white sugar, a pinch of salt, and butter substitute. Pulse the mixture until a dough forms. Press the crust mixture into a pie dish and set aside. 
2. Combine peaches, strawberries, and cranberries with lemon zest honey, molasses, and cinnamon until smooth. Gradually sprinkle in agar, egg replacer, and a pinch of salt, then continue mixing. Pour the mixture into the crust.
3. Bake the pie at 350 degrees until the crust is lightly browned, about 15 to 20 minutes.
4. Allow the pie to cool before serving. Top with a vegan whipped topping or vanilla ice cream.

Last weekend AFBA members and attendees of BlogHer were invited to an event hosted by the National Mango Board. We had the opportunity to try some great mango based food and cocktails at Swift’s Attic and the Mango Board was kind enough to send us a box of mangoes!  One of our gift mangoes was under-ripe which is a fantastic opportunity to create this classic southeast Asian salad.

Green Mango Salad

Ingredients

• 1 green mango, deseeded and  julienned 
• 1 bunch green onions, diced, greens discarded
• 1/2 head of purple cabbage, shredded
• 1/4 cup peanuts, coarsely chopped
• 1/4 cup fresh cilantro, coarsely chopped
• 1 Thai chili or serrano pepper, minced (optional)
• 3 tablespoons soy sauce
• 1/2 tablespoon vegetarian fish sauce (available at Asian markets)
• 1/2 tablespoon sesame oil
• Juice of 2 key limes
• Pinch of sugar

Preparation

1. Combine mango, green onions, cabbage, peanuts, cilantro, hot and pepper in a large bowl.
2. In a small mixing bowl, whisk together soy sauce, vegetarian fish sauce, sesame oil, key lime juice, and sugar.
3. Add the dressing to the salad, tossing to combine.

This is an easy three course meal for a person on their own. This is my version of Microwave Cooking for One.

Ingredients 

• 1 portabello mushroom cap, stem removed
• 1/4 block of tofu, crumbled
• 1/4 cup walnuts, chopped
• 1 clove of garlic, minced
• 1 teaspoon dried thyme
• 1 small tomatoes, sliced and divided
• 2 small Yukon gold potatoes, thinly sliced
• 1/2 a medium yellow onion, chopped
• 3-5 fresh sage leaves, coarsely chopped
• olive oil
• 2 small yellow summer squashes
• 1 tablespoon balsamic vinegar

Preparation

1. Combine tofu, walnuts, garlic, and thyme with a pinch of salt and stuff the potabello. Place on the cookie sheet and top with 1/2 of the tomato slices. 
2. Combine remaining tomato slices with squash in a corner of the cookie sheet. Drizzle with balsamic vinegar and a pinch of salt.
3. In the opposing corner, combine potatoes, onion, and sage. Drizzle with olive oil and s pinch of salt.
4. Place the cookie sheet in the oven and bake at 400 degrees until the potatoes are tender and slightly browned, 30-45 minutes.
5. All the sheet to cool to the touch then enjoy!

Tip: If you don’t transfer the meal to a plate you can save time washing an unnecessary dish!

Zucchini Fritters with Poblano Sauce

Ingredients

• 1 1/2 pounds zucchini, grated
• 1 small white onion, minced
• 1 clove garlic, minced
• 1 tablespoon ground flax seed
• 2 tablespoons water
• 1/4 cup flour or gluten-free flour blend
• Salt and pepper to taste
• Vegetable oil cooking spray

Sauce

• 1/4 cup vegan mayonnaise substitute
• 1/2 lemon, juiced
• 1 small poblano pepper, roasted, peeled, and minced
• Salt to taste

Preparation

1. Combine flax seed and water and set aside to soak.
2. Combine zucchini and a pinch of salt in a large mesh strainer. Set aside and allow water to drain for about 5 minutes. Press slightly with a wooden spoon to release excess liquid.
3. When zucchini has drained, combine in a large bowl with onions, garlic, and flax seed. Season with salt and pepper to taste.
4. Heat a cast iron skillet iron skillet over high heat until hot, then reduce heat to medium-low. Spray pan with cooking spray.  Form palm-sized patties from zucchini mixture and carefully place in skillet. Cook until lightly browned, about 5 minutes, then flip and continue cooking until the other side is browned.
5. Continue cooking fritters, re-greasing the skillet between each fritter, until all the zucchini mixture is used.
6. While the fritters are cooking combine the sauce ingredients in a small dish.
7. Serve fritters warm, drizzled with sauce.

This recipe is inspired by the hash served by the excellent Broder in Portland.  If you have some kind of fancy dicing tool, I highly recommend using it because dicing all those root veggies by hand is quite a task!

Root Vegetable Hash with Sauteed Greens

Ingredients

• 1 1/2 pound potatoes,  1/8-inch diced
• 1/2 pound mixed other root vegetables (celery root, beet, rutabaga, and/or turnip), peeled and 1/8-inch diced
• 1 small white onion, chopped
• 1/4 cup fresh sage, chopped
• 1 cup dandelion greens, shredded
• 1 cup dino kale, shredded
• 1 cup purple cabbage, shredded
• 5  tablespoon olive oil, divided
• 1 tablespoon apple cider vinegar
• 1/4 cup pickled beets, diced
• Salt and pepper to taste

Preparation

1.  In a large soup pot, heat 4 tablespoons olive oil over medium heat. Add diced root vegetables and onions and saute uncovered. Stir occasionally until vegetables are caramelized and tender, about 30 minutes. Add sage, remove from heat, and season with salt and pepper to taste.  If you don’t have a large enough pot, feel free to do the hash in smaller batches, then reheat after all the batches are cooked.
2. White the hash is cooking, heat remaining olive oil in a wok or soup pot over medium-high heat. Add shredded dandelion greens, kale, and cabbage.  Stir continuously until the greens reduce in volume by 2/3 and are tender, about 5 minutes. Finish with apple cider vinegar, remove from heat, season with salt and pepper, and set aside.
3. When the hash is finished, serve topped with greens and pickled beets.