MALIBU, California

MALIBU, California
LOOKING ACROSS STA MONICA BAY

Wednesday, April 29, 2015

Rice wrapper Spring rolls Delicious Vegan-Asian inspired all Photos

Thin sliced vegetables for the rice wrappers

Soak the rice wrappers in warm water for 30 seconds, then place on chopping board add any dip/sauce and place vegetables on top,  wrap like a roll, work quickly as the wrappers soon get tender. Make each one at a time, don't try and double up it will get messy..lol. These are sprinkled with sea vegetable dulse, helps to prevent them sticking together.

Slice each roll in half and dip into the sauce..this one is kumquat preserve (you may use marmalade), lime juice, soy sauce and peanut butter.

Asparagus and lemon bake; Ratatouille with couscous and own grown eggplants; peanut butter-chocolate balls; sweet potato custards; Vegetable & Nut loaf; and other delights for tomorrow's Plant based dishes deliveries info and photos

Mexican white squash/zucchini

Above and below YES own grown and picked this morning for the ratatouille, fresh eggplants are crisp like apples!



Asparagus, carrots, white squash, green beans, onions, garlic cooked in coconut milk

Zucchini-carrot soup

The asparagus with the coconut milk now added baked potato flesh, grated lemon and ground nutmeg, will heat through and client will heat at home

Chickpeas, cashew nuts, nutritional yeast, Scotch whisky, mushrooms, bell peppers, celery, onions, garlic the base for the nutloaf


Baked and skinned yam with orange juice

The mix for the sweet potato custards

Granola, semi sweet chocolate, almonds, cashew nuts,  raisins, nut butter, sea salt the mix for the granola balls

The baked Nutloaf  to be served with mashed potatoes and potato skins with tomato sauce


above, the baked sweet potato custards..just like the pies without a crust


Tuesday, April 28, 2015

STEAMED BOSTON BROWN BREAD GREAT OLD FASHIONED RECIPE



This is a great tea bread and because it is steamed it is very tender and moist. The traditional way this is made is it is cooked in clean 1 pound coffee cans.
Beautiful when smothered in cream cheese or dairy butter and honey.
If you cannot find them then you may use clean 28oz tomato cans or 14.5 ozs cans just cook them for less time.
MAKES 2  Loaves when cooked in coffee cans

1 1/2 cups whole wheat flour
1/2 cup cornmeal
4 heaped tbsp all purpose flour
1/2 cu molasses
1 cup  raisins soaked in 1 cup milk with 1tsp lemon juice added
1 tsp baking soda
1/4 tsp sea salt

Mix all the dry together in a bowl and mix well to blend.
Pour in the soaked raisins and milk and the molasses and mix  very well.
Pour into greased can filling 4/5th full.




Seal tops with buttered foil/parchment and secure with kitchen  string.
Place in boiling water, (or steamer) cover and steam for 50 mins.

FOR SMALLER CANS:

3 X 28OZ steam for 40 - 50 mins

4 x 14.5oz steam for 35-40 mins

DO NOT LET PAN RUN DRY..TOP UP WITH MORE BOILING WATER BUT DON'T LET THE TOPS OF THE CANS GET COVERED WITH WATER.


When cooked, remove 
the cans from boiling water using a cloth, and allow to cool in cans ..keeping them tightly covered.

When cool enough to handle, slide from pans and slice or wrap in waxed paper and foil to be used later.
This bread freezes well..I prefer to freeze mine ready sliced




DUMPLINGS!!!!! EASY AND FAT FREE RECIPE, they make even a bowl of soup, INTO a meal!


Makes 8-10 depending on size

I added herbs, that is your choice.

Cook in a large (at least 2 quarts of stew) as they soak up some of the liquid and need steam to rise.
DO NOT OPEN THE PAN COVER FOR FIRST15 MINS AS THEY NEED THE STEAM TO COOK, or you will have hockey pucks instead of light and tender dumplings.

1 egg beaten
2-4 tbsp milk (nut milk is fine)
1/2 tsp sea salt
2 tsp baking powder
4 - 6  heaped tbsp all purpose flour or 50:50 whole wheat combo


In a small bowl

Mix 4 heaped tbsp flour, baking powder & add the seasonings and the beaten egg.
Add enough milk by tbsp to produce a stiff (not dry) dough.
Break off pieces and roll lightly into walnut sized balls   (do not over handle).
When all the dumplings are ready remove lid from stew and add the dumplings on top.
Keep tightly covered for 15-20 mins.
Remove pan from stove, wait a few mins then serve .





I cooked mine in a crockpot.
For sweet dumplings, omit the sugar and ground spices.
Cook in apple sauce or thin fruit sauce and serve with cream



Sunday, April 26, 2015

TO ALL MY READERS IN NEPAL, TIBET, CHINA, INDIA AND PAKISTAN



OUT OF RESPECT FOR  ALL YOUR LOSSES AND SUFFERING DUE TO THIS TREMENDOUS EARTHQUAKE AND AFTERSHOCKS I WILL NOT BE POSTING ANY COOKING PHOTOS TODAY.
INSTEAD WILL BE FILLING MY HOME  & GARDENS WITH FRESH INCENSE AND SENDING LOVE AND LIGHT ACROSS THE WORLD TO HELP YOUR HEALING.

MAY YOU SOON FEEL SAFE AGAIN IN YOUR OWN HOMES AND LANDS.

John Nigel

Saturday, April 25, 2015

THE BEST BREAD RECIPE ON THE PLANET...FRESH BREAD FROM SCRATCH IN UNDER 2 HOURS AND IT IS VEGAN AND ALWAYS HAS BEEN!!




This is a fantastic basic bread recipe and I have been using it for years, especially as it is almost foolproof no matter where you are making your bread, in the high mountains of Norway, or the humid climate of south Florida, or on a beach by the blue Pacific, or on a luxury private yacht in the Greek Islands, you will always get first class results.

It uses just simple ingredients 50% whole wheat flour, 50% all purpose flour, salt, dried yeast, safflower oil, a little sugar to activate the yeast, and warm water.

The dough may be made into bread loaves or these wonderful soft and tasty Barm Cakes (known by this name in the North West of England), or sandwich rolls.


The ONLY place you will find this recipe is in my bread baking book

"Baking a Name for Yourself"
only available at

 http://www.amazon.com/kindle


This book will "pay for itself in no time", and you will be making this fantastic all Vegan bread, for the rest of your Happy Days.

You may download the free Kindle Viewer when you purchase the book ..this is a Win Win opportunity,

I made this batch today before breakfast, in west Los Angeles:




Thursday, April 23, 2015

RECIPES: VEGAN BREAKFASTS ON THE "HOOF", GRANOLA BARS, NUT BUTTER-FRUIT WRAP, OWN MADE GRANOLA



Veganism is getting a lot of  rave reviews these days, but a lot of regular food items have always been "Veganish". Recipes are easy to convert (Vegan chocolate chips instead of regular ones, Vegan marg. or coconut butter instead of  dairy butter & etc. maple or agave syrup instead of honey).

These are 3 of my all time faves and 2 of them came from working in Norway in the early 70's.
These are whole grain,high fiber, low sugar, lower fat and very very tasty.



OWN MADE GRANOLA

Mix and match your fave. dried fruit and nuts, just keep the amounts same (and chop with good scissors the dried fruit).

Makes 3 cups

Preheat oven 325F

2/3 cup maple or agave syrup
1/3 cup vegan marg or 1/4 cup coconut butter
2 tsp vanilla extract
1/2 tsp sea salt ( optional)
2 cup oatmeal ( pref. old fashioned, not instant)
1/2 cup ground flax meal/OR raw wheatgerm/OR unsweetened coconut flakes
1/2 cup chopped dried fruit
1/2 cup chopped raw nuts

Over low heat melt and whisk the fat, syrup and when all melted remove from heat and add the vanilla and sea salt.
Meanwhile in a large bowl mix the fruit, nuts meal and oats, running hands through to mix well.
Drizzle the warm syrup over and continue to mix well to coat using a wooden spoon. 




Pour onto a large cookie/baking sheet, and spread into a single layer.
Bake for 25-30 mins middle shelf.
Turn over the granola after 15 mins.




Remove from oven and cool on tray..it will harden up as it cools




Store in air tight container.




GRANOLA BARS..great for on the go breakfast, snacking or hikes

Makes 12 - 14 bars depending on size and shape..also they are very addictive

3 cups granola (see previous recipe)
1 cup roasted nut butter
1/3 cup toasted sesame seed paste ( tahini, or a further 1/3 cup toasted nut butter)
1 cup maple syrup or 3/4 cup agave syrup
1/2 tsp sea salt (optional)
2 cups any other breakfast cereal (bran flakes, what flakes, puffed rice or wheat & etc.)
1/2 cup ground flax seeds or raw wheatgerm
1/2 cup chopped dried fruit
1/2 cup chopped raw nuts


Lightly grease a  9 x 13 x2 inch ovenproof pan or glass dish or 2 roasting pans

If using flaked breakfast cereal, place on a plastic bag and crush into smaller pieces, (NOT into meal).

In a large bowl mix together well the  granola, dried fruit, nuts, crushed breakfast cereal and mix well together, set aside.
Over low heat melt the syrup, nut butter, tahini, until well combined.
Remove from heat and add the salt, stir well.
Pour this mix over the cereal and mix very well to coat.
Gently pour into the prepared pans, pressing down well, cover with wax/parchment paper and foil and chill for at least 45 mins before cutting.

You may add Vegan chocolate chips to this after everything is mixed well together, and syrup mix is cooled.




NUT BUTTER-FRUIT  WRAP

per  1 wholewheat flour tortilla or other wrap

2 tbsp nut butter
2 tbsp granola
1/2 banana thinly sliced or mashed
1tbsp raisins or other dried fruit
sprinkling of cinnamon (optional)
1 tsp agave nectar
2 tbsp chopped nuts (optional)
for a MORE grown kick also add a sprinkling of cayenne pepper and lime juice

Spread nut butter over the tortilla.
Add the banana down the center and sprinkle with spice, raisins and nuts.
Drizzle with syrup and roll like a burrito.
May be warmed in microwave for 10-15 seconds or oven 350f for 1 min.

Also try adding sliced apples or pears, make any fresh fruit thinly sliced including berries.

FOR VEGETARIAN:
Try using honey, molasses or condensed Milk using just 1/2 cup per 3/4's cup in recipe for maple.

Use Dairy Butter in place of vegan marg. and chocolate chips.


HAPPY EATING AND DON'T SKIP BREAKFAST






Wednesday, April 22, 2015

TAKE 3 CUPS FRESH RASPBERRIES, 1 POUND SPROUTED ALMONDS AND HEY PRESTO BAKEWELL TART AND OTHER DELIGHTS ( inc, Bulghur wheat and couscous with pinto bean chili and yam & red pepper soup) FROM TODAY'S PREP



Previous 3 the Bakewell Tarts, named after a town in England, almond cake topped fresh raspberries and jam on a pastry base as today is Earth day why not begin with dessert?
Clean the berries and juice the tangerines for fresh fruit salad


Fresh local strawberries, pineapple, green seedless grapes, bananas, Honeycrisp apples and all in  fresh tangerine juice..wonderful fresh fruit salad


Pinto bean vegetable chili

Whole wheat couscous and bulghur wheat for the chili

Yam and bell pepper soup
We are having cooler weather now in Los Angeles, just mid 70f's and it is wonderful.
Although rain has been promised, nothing on the LA basin yet but local mountains and high desert have got some.

Monday, April 20, 2015

PEASE PUDDING AND OTHER SUPPERS ..NORTH OF ENGLAND FARMERS WIVES RECIPES CIRCA 1900



PEASE PUDDING is generally made with yellow split peas but green are fine. This is a Very Old English Dish.

" Pie suppers are popular in the North, both for private parties and public functions. Ferryhill was famed for them. As a rule, the pies are made in huge dishes during the day , then are hotted up in the evening and served with freshly cooked vegetables.
Nearly always one finds that savoury North Country standby at the pie side..Pease Pudding, which is served both hot and cold and sold in pennyworths at the pork shop" 1900  Northumbrian Farmer's wife's cook book.




Always pick over 1 pound dried split peas, removing any debris and small stones, then soak overnight in cold water with 1/2 tsp baking soda.

Next day wash and rinse very well and place in a pot and cover with cold water, bring to boil, and when a white foam forms on surface, drain into a colander, wash well again under running water, then return to a clean pan  cover with more fresh water or stock and bring to boil, cook on high simmer,covered for 2-4 hours adding 2-3 bay leaves, 2tsp smoked paprika (this gives it a deep flavor), 1 tsp sea salt, 1/2 tsp ground black pepper, 1tsp dried herbs (sage or thyme).
Add 2 cups coarsely chopped onions and 1 cups coarsely chopped celery and carrots mixed, continue simmering so the vegetables soak up the liquid.

At this stage you may add some finely minced fresh parsley,and remove the bay leaves.

When all the liquid has been absorbed..it is ready to eat and may be served hot or cold.





This also makes great sandwiches, when spread onto toast.

This dish  traditionally like Yorkshire pudding is designed to make a roast meat go further , but it is wonderful  served with roasted vegetables and cheese.








WHITLEY GOOSE


"At one time Whitley Bay was famous for  it's "Goose suppers" . One hotel made a point of serving them nightly, and did a roaring trade".

Whitley Bay is a seaside resort now, (and home to one of my old bosses, the British artist, Mr. David Hockney) in North Yorkshire, and is also mentioned in Bran Stoker's Dracula.
Whitley Goose is a Vegetarian meal.



Feeds 2

2 cups onions coarsely chopped
4 tbsp grated cheese (use cheese that melts well)
1 cup milk

salt & pepper to taste

Place the chopped onions in cold water in a saucepan, adding 1/2 tsp baking soda (this prevents the onions causing heartburn).
Cook on high simmer until they are tender.
Drain and add the salt & pepper to taste and allow to cool.
Add 2 tbsp milk and the grated cheese and mix well.
pour onto an ovenproof pie dish and top with remainder of grated cheese.
Bake in preheated 400f oven for 10-15 mins until cheese is melted and top is golden brown.
Serve immediately with thick slices of whole wheat bread or toast.





BUTTER-POTATO HOT POT




This is a really tasty supper dish, and is a totally vegetarian and can be vegan version of a Lancashire Hot Pot ( usually a lamb and vegetable casserole), "this potato dish was popular with Farmers when it was Lambing Season and they had to be out in the fields late at night..here was something always hot and ready to eat in the back of the fire heated oven".

Serves 4

For variation to the recipe add whatever fresh vegetables are at hand but make sure they are either sliced the same as the potatoes or partially cooked before adding.
Do not use cooked leftover vegetables.

1 quart deep oven proof casserole, thickly buttered


3 pounds potatoes, peeled and thinly sliced (max.1/4 inch thick)

3 large onions coarsely chopped

2-3 cups cold milk
2-3 tbsp butter

1 unbaked pie crust (recipe to follow)


Lay the onions and potatoes in layers in the casserole dish.
Season each layer with salt and pepper or any herbs of choice.
Cover with cold water (or stock).
Bake in oven uncovered until water  evaporates  25-30 mins.

Remove from oven and fill up with milk, dot top with butter, and carefully cover with  pastry, pre-rolled to fit snugly on top of casserole.
return to oven on a cookie sheet and bake a further 30-45 mins until pastry is golden brown.
Serve hot with pickles and relishes.

Short Pastry recipe:
This is great for all pies savoury or sweet.


Makes 1 pie crust

1 cup (1/2 pound) flour (all purpose or 50:50 wholewheat all purpose)
1 stick butter (1/4 pound)
1/4 tsp sea salt ( even makes pastry for sweet pies taste better)
1tsp baking powder

Cold water to mix.

Sieve the dry together.
Cut the butter in ( I use 2 table knives) to form "breadcrumbs".
Add just enough water, ( using gradual  table spoonfulls) for the pastry to come together.
Store in a cold place( not the fridge) for about 30 mins before rolling out.
This recipe can easily be doubled &+.





These recipes are just as good today when you are driving home through crowds of folk who have been enjoying the California Pacific beaches, as they were in the days of yore out in the fields during lambing and harvesting  ..enjoy them where ever in the world you happen to be..this blog is now regularly read in over 145 countries weekly, and keep enjoying THE GOOD LIFE Living Well, John Nigel