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Crispy Crackers

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Why make your own crackers, you might ask? Any mother could understand why.  This recipe takes a total of 25 minutes of my time. That being said, by the time I strap my three young daughters into their carseats, and make my way to the grocery store, and meander down the aisles with their harmonic wants and persistent grabbing at products, and then return to strapping them back into the car and back, and make my way home…. you get the point. I could be done without ever leaving home.  Plus, they are fresh and I know exactly what goes into them. The temporary displacement of scrambling for a quick grocery jaunt, is completely eliminated.  This is a recipe my mom passed along to me, and one I wish to share with you. These are delicious!

INGREDIENTS:

2 cups all-purpose flour

3/4 tsp. salt

1/4 cup olive oil or butter

1/2 cup water, plus more as needed

1/4 cup sesame seeds

DIRECTIONS:

1. Preheat oven to 350 degrees. In a bowl, mix the flour and salt. Then add the oil or butter and water. Lightly blend the ingredients, adding more water as needed.

2. Roll the dough on a lightly floured surface until it has reached a thickness of no more then 1/8 inch.   If the dough is thicker then 1/8 inch, the crackers won’t be as crisp as they should be, so this is important.

3. Transfer the dough to an ungreased baking sheet, and lightly mark the dough into 2-inch squares using a knife. Don’t cut all the way through the dough.  Next, use a fork to poke tiny holes in the top of each cracker.

4. Sprinkle the crackers with salt and sesame seeds, and bake until crisp for 15-20 minutes. If you crackers are more then 1/8 think, extend the cooking time. Makes 36 crackers.

* I have tried the seeds two different ways, one the way the recipe suggests (topping before baking), the other is mixing them into the dough before adding the wet to dry. I prefer the second way to the first because the seeds and nuts stay in the cracker, as opposed to falling off.  Also, I added flax, chia, and sunflower.  Be creative. This recipe is just the beginning of what you can alter to make your own way.

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My at home co-op brings fresh vegetables every other day.

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Here, I topped the crackers with home made hummus, fresh picked mache, garden picked arugula, home grown lemon cucumbers, and heirloom tomatoes.

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Faux Tuna sandwich

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Having been a vegetarian turned vegan for over 20 years, it is second nature adapting recipes to meet my dietary needs.  One of my all time favorite sandwiches is my faux tuna sandwich. Raw. Made from seeds and nuts.  It’s so fulfilling each time, it has become a regular rotation in my menu preparation. Yield: 4-6 sandwiches.

TUNA:

1 cup of toasted walnuts

1 cup toasted sunflower seeds

2 Tbsp. of shoyu or braggs liquid amino

2 Tbsp. lemon juice

6 sheets of seaweed (the small snack size)

1 clove of garlic

1//4-1/2 cup water

1 stalk of celery, diced

1/4 white onion, diced

2 Tbsp. minced parsley

SUGGESTED LAYERING:

2 slices of cucumber

2 slices of tomato

hummus (see recipe under gnosh)

2 slices of bell pepper

lettuce

avocado

mustard

sourdough

 

DIRECTIONS:

Place the walnuts, sunflower seeds, shoyu, lemon juice, seaweed, & water into a blender and blend until slightly creamy.  I prefer just a little lumpy texture and will not puree it smoothly. Place into a bowl, and add diced celery, onion, and parsley.  Mix together.

Everyone likes a bit something different on their sandwiches, but I layer mine with whatever veggies I feel obliged to partake in: cucumber, tomato, hummus, bell pepper, lettuce, avocado, mustard.  This is even great on a rice cake.