Classic 100% Whole Wheat Bread

• 1 to 1 1/4 cups lukewarm water*
• 1/4 cup vegetable oil
• 1/4 cup honey, molasses, or maple syrup
• 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour
• 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe
• 1/4 cup nonfat dried milk
• 1 1/4 teaspoons salt

*Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.

In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. (You may also knead this dough in an electric mixer or food processor, or in a bread machine programmed for "dough" or "manual.") Note: This dough should be soft, yet still firm enough to knead. Adjust its consistency with additional water or flour, if necessary.

Transfer the dough to a lightly greased bowl or large measuring cup, cover it, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 to 2 hours, depending on the warmth of your kitchen.

Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 to 2 hours, or till the center has crowned about 1" above the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.

Bake the bread for 35 to 40 minutes, tenting it lightly with aluminum foil after 20 minutes to prevent over-browning. The finished loaf will register 190°F on an instant-read thermometer inserted into the center.

Remove the bread from the oven, and turn it out of the pan onto a rack to cool. If desired, rub the crust with a stick of butter; this will yield a soft, flavorful crust. Cool completely before slicing. Store the bread in a plastic bag at room temperature.

Serves 16 (1 slice); 150 calories.

VERDICT:  My loaf turned out kind of squatty, but it tastes good, and I like the relatively simple ingredient list and directions.  Keep.

Vegan Black Bean, Green Bean, and Quinoa Bowl

• 4 tsp. olive oil, divided
• 1 cup quinoa
• 1 lb. fresh green beans, trimmed
• ½ cup walnuts, finely chopped
• 2 large shallots, diced (¼ cup)
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained
• 1 Tbs. sherry vinegar
• ¼ cup finely chopped Italian parsley
• 2 Tbs. grated lemon zest

Preheat oven to 425°F.

Bring 2 cups water to a boil. Add 1 tsp. oil, and season with salt, if desired. Stir in quinoa. Cover, reduce heat to medium-low, and simmer 12 minutes. Remove from heat, and let stand, covered, 10 minutes. Transfer quinoa to large bowl.

 

Meanwhile, toss green beans with walnuts and 1 tsp. oil, and spread on large rimmed baking sheet. Season with salt and pepper, if desired, and roast 5 minutes, or until beans are crisp-tender and walnuts are toasted.

 

Heat remaining 2 tsp. oil in large skillet over medium heat. Add shallots and garlic, and sauté 5 minutes, or until translucent. Stir in black beans and sherry vinegar. Cook 1 minute, stirring constantly.

 

Stir black bean mixture, parsley, and lemon zest into quinoa. Divide among bowls, and top with green beans and walnuts.

 

Serves  4 (1.5 c.); 398 calories.

 

VERDICT:  Another recipe that doesn't add up to anything more than its individual parts.  I'm ready to give up on Vegetarian Times.  Toss.
 

Chia Seed Pudding

• 2 1/2 cups almond milk
• 3 tablespoons agave nectar
• 1/2 cup chia seeds (3 ounces)
• 1/2 teaspoon finely grated lemon zest 

In a 1-quart jar, combine the almond milk with the agave nectar. Close the jar and shake to combine. Add the chia seeds and lemon zest to the jar, then close and shake well. Refrigerate until very thick and pudding-like, at least 4 hours or overnight, shaking or stirring occasionally. Serve the pudding in bowls. 

Serve with citrus sections, diced mango, almonds and extra agave nectar. 

Can be refrigerated up to 3 days. 

Serves 4.

VERDICT:  I used unsweetened almond milk and maple syrup instead of agave nectar.  I mixed it up the night before, and in the morning all of the seeds had congealed into a mass in the bottom of the bowl.   Once stirred up, it was not as solid as I would have expected from a "pudding," but still something I can see myself eating for breakfast on a semi-regular basis.  I put pineapple on top, which was good.   Keep.

Rhubarb Almond Cake

THE CRUMB

• 2 tablespoons white whole wheat flour (or all purpose)
• 2 tablespoons slivered almonds
• 2 tablespoons rolled oats
• 1/4 cup brown sugar
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter

THE CAKE

• Butter for greasing the pan
• 2 large eggs
• 1 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1 teaspoon almond extract
• 6 tablespoons unsalted butter, melted
• 1 1/4 cup white whole wheat flour (or all-purpose)
• 1 1/2 cup rhubarb, cut into 1/2-inch pieces 

Heat the oven to 350°F. Butter the bottom and sides of an 8-inch, deep, fluted tart pan or an 8-inch round cake pan.

For the crumb, combine the dry ingredients in a small bowl. Using a fork or your fingers, gently work in the butter until pea-sized lumps are formed.

Combine the eggs, sugar, salt, and almond extract in a large bowl. Beat on high until the mixture triples in volume, about five minutes. Fold in the melted butter, flour, and rhubarb. Evenly spread the thick batter into the prepared pan. Sprinkle the crumb topping evenly over the top.

Bake for 60 to 75 minutes, until the topping is deeply golden and a toothpick inserted into the center comes out clean. Remove the cake from the pan when it’s completely cool.

Serves 8-10.

VERDICT:  Wonderful!  I used 1 c. all-purpose and 1/4 c. whole wheat flour for the cake, and chopped whole almonds in place of slivered.  Nicely almondy, a little chewy around the edges.  Keep.

 

Honey-Mustard Broccoli Salad

Salad

• ½ cup black beluga lentils, rinsed and soaked 8 hours or overnight
• 1 head broccoli, cut into florets (4 cups)
• 1 small red onion or shallot, sliced into rings (⅔ cup)
• ¼ cup chopped almonds, toasted

Honey-Mustard Dressing

• 4 Tbs. cold-pressed olive oil
• 1 Tbs. apple cider vinegar
• 2 tsp. raw honey or agave nectar
• 2 tsp. Dijon mustard

To make Salad: Drain and rinse lentils, then place in a medium stockpot with 1 cup water. Bring to a boil, reduce heat to medium-low, and simmer 18 minutes. Add broccoli, cover pan, and steam 2 to 3 minutes, or until broccoli and lentils are al dente.
Meanwhile, to make Honey-Mustard Dressing: whisk together all ingredients in bowl until smooth.

Drain off any remaining liquid from broccoli and lentils, and transfer to large bowl. Add dressing, and toss to coat. Season with salt and pepper, if desired. Serve garnished with onion and almonds.

Serves 4; 301 calories.

VERDICT:  You know it's good for you, but that's about all it has going for it.  Utilitarian.  Toss.
 

Rhubarb Strawberry Compote

• 3 cups rhubarb (4 large stalks), trimmed and cut into 1-inch pieces
• 1 pound frozen or fresh strawberries
• 6 tablespoons raw (turbinado) sugar
• Pinch salt
• Peel from 1/2 large navel orange
• 3 tablespoons rosé wine

Combine all of the ingredients in a medium saucepan and add 1/4 cup water. Set over medium heat and bring to a simmer, stirring to dissolve the sugar. Cook gently, uncovered, for about 45 minutes, stirring occasionally and adding more water if the mixture seems too dry. You want the fruit to cook through and soften without completely losing its texture.

Cool and serve over yogurt or ricotta, with ice cream, or on its own.

Yield: about 2 cups

VERDICT:  I used lemon peel, frozen strawberries and some leftover white wine.  It was fine, but not better than any of the many other strawberry-rhubarb sauces I have made.  Toss.