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Comment by Cabria YellowFlame on July 4, 2012 at 22:15

Food Skills: Wild Harvesting and Cooking with Irish Seaweeds, Prannie Rhatigan in the Food Pavilion, Global Village

Friday 6th July, as part of Volvo Ocean Race in Galway.

http://www.volvooceanracegalway.ie/festivalprogramme/frijuly6th.aspx

Comment by Rev Nira on April 5, 2012 at 19:51

http://www.vedicvegans.blogspot.com my vegan recipe blog- mostly desserts! havent have much time to add lately - i am running a community yoga room in macroom - also open to barter for yoga- its donation based yoga- http://www.777sangam.blogspot.com both blogs are linked in the side area. would also be happy to chat up about veganism (or vegetarianism) and how/why this is a vital part of yoga

Comment by Ron Angell on December 25, 2011 at 17:44

Peach, pear, apricot butter crust pie. You can use canned peaches, pears apricots or canned... depending if they are in season. 15 oz can of peaches (or 3 peaches fresh, peeled and de-pitted) 15 oz can apricots or the equivalent in fresh apricots, 3 pears, peeled and de-seeded. For the filling take the peaches, pears, and apricots and put them in a bowl. if canned, drain the liquid prior.... and place off to the side. Add to the mixture 1-1/3 cup brown sugar, 1/4 cup organic unbleached flour, 1/2 tsp of vanilla, 1/2 teaspoon almond extract... mix well and hold off to the side. For the buttercrust pie crust- take 2 cups of unbleached organic flour, then 2/3 cup cold butter.. cube into 5 millimeter cubes.. put into a bowl.. add 5 tablespoons of cold water.. wash hands well.. and mix it with your hands.. take the butter dough.. and split into two exact halves.. and then take a plate.. place flour on the plate.. and press out and keep flouring both sided..making it thin for the correct diameter to place in a pie pan.. pyrex glass is best.. but if you have a tin.. then use that... place the pie dough in the pan and press out.. until it is full up to the sided. It helps to put back in a cold freezer to make it more firm.. for 30 minutes... and you can repress the pie dough further.. then once the pie dough is done... pour in the mixture of apricots, pears and peaches into the the pie pan with the pressed out dough.. then take the other dough and put it on top the mixture and press out around the perimeter.. until it is totally around the top.. pinch around the perimenter.. the top pie dough crust to the bottom of the pie dough crust. Bake in an oven at 350 degrees for an hour- take out and then let cool before cutting.. about an hour or so.. and serve. yummy

Comment by Ron Angell on December 16, 2011 at 15:16

Organic Bangers made from tofu and egg... scramble 1 dozen eggs.. and add to it organic tofu.. scramble the eggs and tofu in a large pan.. a wok works best.. and add to it paprika, red peppers, green peppers,appples chopped up.. some cumin.. and some ginger root.. .Mix up until done.. and let mixture cool.. Obtain a cast iron meat grinder.. and some sausage casings.. make sure the sausage casings are not made of plastic.. you do not want any nano technology in your body.... Add some grated cheese to the cooled mixture.. then.. put the mixture into the cast iron grinder.. and place the sausage casing at the end.. push and hand turn the mixture into the grinder.. and put into the casing.. you now have veggie sausages.. and then you can freeze them.. and use them as needed.. you must put a knot in each sausage you make.. on each end... or use some organic rope tie at the end.. make the sausage any size you want..

Comment by Ron Angell on December 16, 2011 at 2:18

banana pancakes.. 2 cups whole flour,3 tsp dry yeast, 2 eggs, 1 tsp baking soda, 1/2 teaspoon sea salt, 1/4 teaspoon vanilla, 1/4 teaspoon almond extract, 2 tablespoon olive oil, add enough buttermilk to make the consistency of melted ice cream.. let stand for 30 minutes to make the yeast bubble and then pour on a hot skillet.. and flip,

Comment by Ron Angell on December 15, 2011 at 22:46

Homemade veggie pizza.. 2 cups wheat flour, 3 tsp dry east, 2 eggs, 2 tablespoons olive oil, 2 tablespoons brown sugar, 6 oz of goat milk or buttermilk, 1 tsp sea salt, 1 tsp baking soda. Mix bread well and let rise in a dark warm place for 70 minutes...... then take out and place on a floured baking pan or cookie sheet... square or round.. does not matter.. let rise for an hour or so.. in a warm place.... flour the bottom of the pan first.. and spread the dough out.. do it again.. and pinch the ends of the dough as it meets the pan as the dough rises. Then take a generous portion of tomato sauce spiced with pepper, and basil and spread it on the dough.. make it about 4mm thick.. then place on it chopped onion, pepper, sliced potato, mushrooms, and then grate some fresh cheese.. it could be Buren cheese from the caves or any cheese.. whatever your favorite cheese it.. and spread on top.. until you cannot see the veggies.. if you can put that much cheese on it is good.. goat cheese is even better.. because it has taurine in it.. a good amino acid.... then place in an oven at 400 degrees F for 35 minutes.. and take it out.. let stand 15 minutes and cut into pieces- enjoy it and share

Comment by Ron Angell on December 14, 2011 at 18:10

Cranberry almond popovers- 2 cups flour, 1 cup Irish oatmeal, 3 tsp baking soda,2 tablespoons olive oil, 3 teaspoons dry yeast, 1/4 cup honey (or maple syrup or brown sugar), 1/4 cup cranberries (or dried cherries), Add enough goats milk (or coconut milk) to make the consistency of melted ice cream... mix well and let stand for 30 minutes to let the yeast work and ferment... then add to muffin pans that you grease with olive oil. Put in an oven that is 350 degrees F and bake for 25 to 35 minutes (the bigger the muffin pan the longer you need to bake). Check with a toothpick and if the toothpick comes out dry then they are done.

Comment by cloudnine on October 22, 2011 at 22:12

GREEN TOMATO AND APPLE JAM

For 4 jars this recipe has been halved

1 ½ LB of green tomatoes

1LB of cooking apples

1Tea-spoon ground ginger

3-4 cloves or 1 1/2 tea-spoon of ground cloves

1.3/4LB of warm sugar

450ml of water

(1) slice the green tomatoes thinly
(2) Add the water cook for a short time (until it starts bubbling)
(3) Add the Ginger and cloves and apples cook until soft
(4) Add the sugar and stir
(5) Let it boil away
(6) When it starts looking sticky about an hour give or take you could to the freezer check (plate in freezer) sure you know that.

I warm my jars in a pressure cooker so the food is hot going into hot jars then I put the lids on put them back into the pressure cooker and pressurise for about 5-10 min then take it off the heat leave for another 5min remove the jars and leave them to cool you should here the lids contracting and sealing.

Comment by cloudnine on October 22, 2011 at 22:07

green anbd Red tomato chuckney

1LB of tomatoe's (Green,Red or mixed
1LB of apples (cooking is best)peeled and cored
1LB of brown sugar
1/2LB of onions - peeled
1/2LB raisins
1 PT of Malt Vinagar
1 leval TBS Salt
2 TBS flour (plain I used)
1/2 TBS Ground ginger
1 TSP mustard powder (I used 1TSP on normal mustard)

INSTRUCTIONS

1) Rough;y cut up the Tomatoes,Apples and onionsans stir to mix well

2) Add 3/4 pinf of the vinager,Rasins and Salt bring to boil and thrn simmer into a pulp - approx 230 min

3) Add the Brown sugar and stir until melte and bring back to boil and simmer again

4) Mix flour,mustard,and Ginger with the rest of the vinager (i blended it to remove lumps)ina bowl

5) add the flour mixture and stir to stop sticking

6) bring to boil again and it will start to thicken about 5-10 min

7) Spoon into steralized jars (I sed a pressure cooker)

Comment by A Solas on September 8, 2011 at 15:55

* Some vegans may not consider seaweeds vegan because there may be shellfish attached though, there very rarely is, I think most would consider it vegan.*

I have never come across them.

Dillisk is a seaweed, also called dulse and Palmaria Palmita, high in iron,protein and iodine, it is normally dried in sea salt and has a strong flavour, quinoa is quite bland, the two go well together. There is a company called Carraig Fhada Seaweeds in Rathlee in Sligo that sell it, it probably grows pretty near to you if you are on the coast. I get it in the local health food shop, I get my quinoa in the local health food shop too, you can get it in Tesco (boo) but it's cheaper and Organic in the local health food shop, about 8 euro per kilo. Which is about 10 servings for me.

I said 10g Dillisk per person, that's too much, 4g might be better.

http://www.evergreen.ie/carraig-fhada-dillisk/590012pd.aspx









Could do with some peppers but it's pretty good!

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