Tuesday, June 5, 2012
Cold Soba Sesame Noodles
Cold Soba Sesame Noodles
1/3 cup toasted black sesame seeds
8oz soba noodles
2 teaspoons rice wine vinegar
5 teaspoons soy sauce
2 teaspoons buckwheat honey
2 teaspoons sesame oil
5 scallions
2 sheets toasted nori
1 cup bok choy, chiffonade
Toast sesame seeds in dry pan until toasted.
Bring large pot of water to boil. Cook soba noodles for 5-6 minutes. Have bowl of ice cold water ready to plunge them into after draining.
Mix soy sauce, vinegar, honey, and sesame oil. Mix in chilled noodles. Toss with sesame seeds, scallions, and bok choy.
Serves 4-6
Tuesday, May 29, 2012
Homemade Vegan Caesar
Vegan Caesar
Serves 6
Ingredients :
Bread Crumbs
2 cups bread cubes (about 2 slices)
2 Tbs. olive oil
1 ½ tsp garlic powder
1 tsp minced fresh thyme
1/2 tsp salt
1/4 tsp black pepper
1 head romaine lettuce, washed and sliced or torn
1 Tbs. tofu
1 large clove garlic, peeled
1/2 sheet nori, toasted and crumbled
2 Tbs. olive oil
1 Tbs fresh lemon juice
2 Tsp. balsamic vinegar
1 ½ tsp. miso
1 ½ tsp mustard
1 ½ tsp capers
1/2 tsp tamari
1/4 tsp salt
1/8 tsp pepper
Directions
Preheat the oven to 350. Combine the bread cubes, oil, garlic powder, thyme, salt and pepper in a large zip-lock bag. Seal, and shake the bag to coat the cubes. Arrange the bread cubes in a single layer on a baking sheet. Bake until toasted, about 30 minutes for gluten-free bread, 20 minutes for other breads, shaking at least once during cooking to brown evenly. Cool and set aside.
Combine all dressing ingredients in a blender and blend until smooth and creamy.
At serving time, combine cooled bread cubes and lettuce in a large bowl. Toss with dressing and serve.
Thursday, May 24, 2012
Potato Carrot Kugel
Wednesday, May 16, 2012
Maple Seed Brittle
Maple Seed Brittle
Serves 12
To make the nutted version, replace the pumpkin seeds with almonds, half the sesame seeds with cashews and throw in a few pecans if desired.
Ingredients
2 cups sunflower seeds
1 cup pumpkin seeds
1 cup sesame seeds
1/2 cup flax seeds, partially ground
2 tsp. cinnamon
zest of 1 orange
1/2 tsp. salt
1/3 cup maple syrup
Directions
Preheat oven to 350 degrees.
Combine all ingredients in a large bowl and toss to combine. Taste, and add more maple syrup if necessary.
Line a large baking sheet with parchment paper and empty seed mixture on top, spreading evenly. If necessary, split mixture in half and use a second parchment lined baking sheet to avoid cramping. With another piece of parchment paper on top roll out to even. Bake for 10 minutes check and cook more if needed. Cool completely, it will harden with cooling. Enjoy!
Line a large baking sheet with parchment paper and empty seed mixture on top, spreading evenly. If necessary, split mixture in half and use a second parchment lined baking sheet to avoid cramping. With another piece of parchment paper on top roll out to even. Bake for 10 minutes check and cook more if needed. Cool completely, it will harden with cooling. Enjoy!
Blueberry Balsamic Dressing
Blueberry Balsamic Dressing
Makes 1 cup
Ingredients:
1 garlic clove minced
2/3 cup olive oil
1/3 cup balsamic vinegar
1 tsp. mustard
1tsp. miso
1 tbs. blueberry jam
sea salt if needed
Directions:
Combine all ingredients in a blender. Season to taste with salt.
Tuesday, May 8, 2012
Banana Flax Muffins
Banana Flax Muffins
3 tbs. of ground flax combined with 3 tbs. of warm water
2/3 cup maple syrup
3 over-ripe bananas, mashed
1/2 cup applesauce
1/3 cup of sunflower/olive/coconut oil
1 tbs. vanilla
1 3/4 cup wheat flour
1/4 cup millet flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Oil muffin tins with a paper towel and dash of oil
Combine the flax and water mixture and set aside until thickened. In a medium bowl, mash the bananas, add applesauce, oil (if you are using cocnut oil make sure you melt it first), and vanilla. In a large bowl, combine the flours, baking powder, baking soda, and cinnamon. Add the salt and mix well. Add the wet mixture to the dry mixture and stir until combined.
Scoop batter into your muffin tins, about 2/3 full. Place in the oven and bake for 15 minutes.
3 tbs. of ground flax combined with 3 tbs. of warm water
2/3 cup maple syrup
3 over-ripe bananas, mashed
1/2 cup applesauce
1/3 cup of sunflower/olive/coconut oil
1 tbs. vanilla
1 3/4 cup wheat flour
1/4 cup millet flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Directions:
Preheat oven to 350 degrees. Oil muffin tins with a paper towel and dash of oil
Combine the flax and water mixture and set aside until thickened. In a medium bowl, mash the bananas, add applesauce, oil (if you are using cocnut oil make sure you melt it first), and vanilla. In a large bowl, combine the flours, baking powder, baking soda, and cinnamon. Add the salt and mix well. Add the wet mixture to the dry mixture and stir until combined.
Scoop batter into your muffin tins, about 2/3 full. Place in the oven and bake for 15 minutes.
Monday, April 30, 2012
Who knew squash could be so yummy.......
Delicious Squash Bites:
1 delicata or acorn squash
1 tbs. maple syrup
1 tbs. honey
1 tbs. olive oil
1/4 tsp. salt
4 oz. cheddar cheese
2 crisp apples
- Slice squash into thin slices, leaving skin on and remove seeds.
- Place slices on cookie sheet covered with parchment paper.
- Drizzle with maple syrup or raw honey.
- Lightly brush with olive oil and sprinkle with salt.
- Roast in preheated oven at 350 for 10-15 minutes until golden brown.
- Slice apples and cheddar cheese while squash is in the oven.
- Top squash slices with cheese, letting it melt.
- Top with apple slices and enjoy!
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