Archive for October 2nd, 2011

October 2, 2011

cream of chanterelle soup

It was a real hunter gatherer kind of day which started in the wee dark hours of the morning, as my partner set off for his first ever bow hunt,  I was in bed dreaming of venison meals to come. Mid morning the hunters came back empty handed, but luckily our mushroom hunting afternoon was totally successful!

Today was our local fall mushroom class and forest foraging, and just like last year it was wonderful! There is so much about mycology to learn and taste! Last year we were flush with pine mushrooms, and this year we came home with a huge basket of chanterelles. At the end of the foraging session we enjoyed a tail gate mushroom and wine tasting… which got my taste buds fired up! I came home and cleaned and trimmed a whack of these beautiful shrooms, while deciding what kind of meals to build around them. For tonight I settled on cream of chanterelle soup, and it turned out divine and rich, and meaty with mounds of thick cut mushrooms throughout. After sharing some fungi and making this big old pot of soup we still  have enough mushrooms for a few more meals!

It is one thing to forage through your garden and pick your dinner, one of my favourite things in fact to do, but the hunt of forest walking and foraging is a whole different level of rewarding and deliciousness!

Cream of Chanterelle Soup:

In a large soup pot start by frying in olive oil (about 1/4 cup of it):

I large yellow onion diced fine

3 cloves of garlic minced

about 8 cups of sliced chanterelles

Cook these all down for about 15 minutes at which time they will be golden brown and have reduced by nearly half and your house will smell divine.

Season with S+P

1 bay leaf

heavy pinch of fresh minced herbs; thyme, rosemary, and parsley

mix and add:

3 cups boiling water

2 cups of milk

2 tbsp soy sauce or Braggs

2 tbsp worcestershire sauce

reduce heat and let slowly simmer for about an hour

In a small bowl put 2 tbsp potato flour and stir/ wisk really well into about 2 cups of boiling water, remove lumps and add thickener into soup.

Allow soup to cook for another 15 minutes, then remove bay leaf, finish with a sprinkle of more fresh herbs and serve.

October 2, 2011

cosmic chocolate chai cookies

These are an adaptation of my favorite go to vegan spelt cookies.

Yesterday I started the day off with a total pantry overhaul, out with the everything and in with the tidy sorted, labeled, food-saver’d, mouse proof stocks for the winter. The chickens were in heaven as it rained down old rice crackers, and bits of random cereal and sea weed, and as it turned out my family and dinner guests were also blessed with the pantry clean, as I just kept pouring nut, seed, and oat finds into a giant measuring cup to make these divine little cookies.

The best thing about this recipe is you can use 6 cups of anything you have on hand in any proportion along with the flour and wet ingredients, and you’ll always yield a great result. I have done coconut + oats, as well as every dried fruit and nut on the planet, just chocolate and oat, just granola… whatever you have will fly.

In a large bowl combine:

3/4 cup oil

1 cup almond milk

1/4 cup molasses

1/4 cup water

blend well and mix in:

2 cups of spelt flour (although any flour should do the trick here… even straight up rice flour)

2 tsp salt

1 tsp cinnamon

2 tsp chai masala (you all know by now I wouldn’t use anything other than chamela giri’s masala spices! But you could use substitute 2 tsbp of cocoa powder instead)

1 cup cane sugar

Now add 6 cups of goodies.

(I used roughly: half rolled oats, 1/4 chocolate chips, to 1/4 assorted bits of; flax, hemp, pumpkin seed, almonds and a dash of toasted millet)

mix through, portion and bake at 350º for 15-20 minutes (depending on the size of your cookie)

*the top never appears “baked” in the classic sense, but the bottom edges will start to brown and you should be able to tip the cookies to ensure the bottom is set and golden.. then away you go, start sharing the goodness.

This HUGE cookie batch yields 54 x1 oz cookies