From: Mr. Wilkinson's Vegetables
3 Tablespoons Hot English Mustard
3 Tablespoons Chardonnay Vinegar
1 cup light cream
2 pinches of fine sea salt
2 pinches of white sugar
Whisk together.
The recipe is designed to be served on a salad of radish, figs, walnuts and blue cheese as the main ingredients. We decided the dressing is a lovely thing all on its own. And we had some of the special, spicy English yellow mustard from our trip to London in April. Good thing for this recipe!
From: Mr. Wilkinson's Vegetables 3 Tablespoons Hot English Mustard 3 Tablespoons Chardonnay Vinegar 1 cup light cream 2 pinches of fine sea salt 2 pinches of white sugar Whisk together.
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Makes about 20 Cookies--Picture Coming Soon!
1 1/2 c peanut butter (smooth or chunky) 3/4 c packed light brown sugar 1/4 c molasses 1/4 c maple syrup 1/4 c turbinado sugar 1/3 c honey 1 large egg 3/4 t baking soda 3/4 t vanilla extract 3/4 GF flour Preheat oven to 350 degrees. Blend together peanut butter and egg. Add all the sweeteners and vanilla. In a separate bowl combine flour and baking soda. Incorporate into wet mixture. Drop by tablespoonfuls on a greased cookie sheet, about 2 inches apart. Flatten with a glass coated with butter or oil (may need to re-coat after a few cookies). Bake 10-12 minutes until lightly browned. Let cool on baking sheets for 5 minutes before removing to wire rack to cool completely. Can be frozen for storage, up to 1 month. This recipe started off from one I made out of Cookies & Cream. Check out the review of this cookbook. The Sexy Vegan’s Happy Hour at Home: Small Plates, Big Flavors & Potent Cocktails
Brian L. Patton 2013 New World Library 14 Pamaron Way, Novato, CA 94949 Retail: $15.95 This recipe knocked out everyone who tasted it and even some people who just saw the results. The best thing I can say is, "Try it! Try it! Try it!" One 14-ounce can hearts of palm, rinsed and cut into bite-size pieces 1 jalapeno pepper 4 ounces cherry tomatoes, halved 1/2 garlic clove, grated 1/4 cup fresh lime juice 1/4 cup fresh orange juice* 2 tablespoons extra-virgin olive oil 1 tablespoon roughly chopped fresh cilantro 1 scallion, thinly sliced 1/4 teaspoon salt 1/2 avocado Pepper Tortilla chips Slice the jalapeno pepper into 8 thin slices. Place the hearts of palm, jalapeno pepper, cherry tomatoes, garlic, lime juice, orange juice, oil, cilantro, scallion and 1/4 teaspoon salt in a large zip-top bag. Slosh the ingredients around until they are combined. Squeeze the bag to suck out as much of the air is possible, and zip it closed. Put the bag in the fridge to let the ceviche marinate for at least 1 hour. Just before service, transfer the ceviche to a large bowl. Dice the avocado, add it to the bowl, and gently toss it the ceviche. Season with salt and pepper to taste. Serve with tortilla chips. *I had blood oranges on hand so that's what I used. The hearts of palm picked up a seafood pink color from the blood orange juice so I will likely keep this change when ever possible. Makes 12 bars
1 cup roughly chopped raw almonds 1 cup raw shelled sunflower seeds 1/4 cup roasted pepitas 1 cup rolled oats 8 ounces dried cherries 1 cup almond butter 1/4 cup maple syrup 2 ripe bananas, mashed or passed through a potato ricer Salt Light oil or vegan margarine for greasing pan Preheat the oven to 300 degrees. In a large bowl, combine the almonds, sunflower seeds, pepitas, oats, cherries, almond butter, maple syrup, bananas and a pinch of salt, and stir until well mixed. Lube a 9-by-13-inch baking dish with the oil, and pour in the nut mixture. Press the nut mixture all teh way out to the edges, making sure it's in an even layer. Bake for 25 minutes, or until the edges are slightly brown. Remove from the oven, and let cool on the counter for at least 1 hour. Cut into bars by cutting crosswise in quarters, then lengthwise into thirds. Store the breakfast bars in a zip-top bag in the fridge for up to a week. Potato Pizza Crust
1 crust 1 package (1 1/4 pounds [568 g]) refrigerated shredded potatoes for hash browns (Simply Potatoes is gluten free) 1/3 cup (50 g) finely chopped onion 1 egg ¼ teaspoon pepper Vegetable cooking spray 1. Mix all ingredients, except vegetable cooking spray; press mixture evenly on bottom and 1 inch up side of lightly greased 12 inch (30 cm) ovenproof skillet. Spray potatoes with cooking spray. Bake at 400°F (200°C) until browned, for about 20 minutes. Recipe Reproduced with permission from Guten-Free 101: Master Gluten-Free Cooking with 101 Great Recipes, Agate Surrey, 2012. 2 omega-3 eggs
¼ c plus 2 tablespoons agave 1 ½ tablespoons [GF] vanilla ¼ c coconut-date rolls or chopped Medjool dates ½ cup unsweetened almond milk 1 can (15 ounces) organic black beans, drained ½ cup raw tahini, unsalted 3 droppers Liquid Stevia Chocolate 2 teaspoons cinnamon ¾ cup roasted carob powder ½ cup all-purpose gluten-free flour 1 teaspoon gluten-free baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¾ cup unsweetened carob chips ½ cup chopped Brazil nuts Pre-heat oven to 350 degrees. Spray-oil an 8 x 8 inch glass baking dish or pan and lightly dust with buckwheat flour; set aside. Add eggs, agave, and vanilla to floor processor. Puree until mixed. Add dates and almond milk and puree until well blended. Add black beans, tahini, stevia, and cinnamon. Pulse until well-blended. Add carob powder and pulse slowly until the batter is mixed and looks like the consistency of a brownie mix. In separate small bowl, blend flour, baking powder, baking soda, and xanthan gum. Slowly add dry mixture to wet mixture in food processor. Pulse until just blended. The brownie mixture will appear very thick. Add in carob chips and pulse a few times. Transfer the mixture to prepared baking dish. Use a bit of spray oil on your spatula for easy spreading of the batter. Spread brownie mixture evenly and sprinkle chopped Brazil nuts on top. Bake for 45-50 minutes. Brownies are done when a toothpick inserted into the center comes out clean. Cool on a wire rack. Yield: 16 brownies Dig in and enjoy. Here’s to putting in a little time so you can Cook! Eat! Laugh! with your friends and family. Recipe quoted courtesy "Sugar-Free Gluten-Free Baking and Desserts..." by Kelly Keough. All Rights reserved. (Cazuela de Spinaca)
Makes about 2 cups Baked Spinach ¼ cup olive oil 1 cup baby spinach leaves 4 cloves garlic, slivered 6 ounces fresh Spanish goat cheese Heat the oven to 400 degrees. Heat olive oil in a large sauté pan. Saute the spinach and garlic for about 3 minutes. Divide the spinach into 6 cazuelas (small terra-cotta dishes). Top each cazuela of spinach with about 1 ounce (2 tablespoons) of goat cheese and a spoonful of Onion-Raisin Compota. Bake in the oven for 5 minutes, until cheese is bubbly. Serve hot. Serves 6 Onion-Raisin Compota ½ onion, chopped 3 tablespoons olive oil 2 cups golden raisin 3 tablespoons honey ¼ cup oloroso sherry 1 teaspoon salt Saute the onion in olive oil until soft. Add remaining ingredients and simmer for 5 minutes. Remove from heat and set aside. Photograph by Douglas Merriam from Espana by James Campbell Caruso. Reprint permission by Gibbs Smith. white potato, 1 about 6 oz. cauliflower, 1 head small yellow onion, 1, chopped butter, 1 tbsp low-sodium Vegetable or chicken broth, 5 cups salt madras curry powder, 1 ½ tsp Spicy Croutons (page 98 of the cookbook) for garnish Peel the potato and cut it into 1-inch pieces. Remove any leaves from the cauliflower and cut out the core; chop the remaining cauliflower into 1-inch pieces. In the pressure cooker pot, sauté the onion in the butter until softened, about 2 minutes. Add the broth, potato, cauliflower, and ½ teaspoon salt. If using an electric pressure cooker, switch off the sauté function. Lock the lid into place and cook on high pressure for 5 minutes. Quick-release the steam (instructions included in the book). When the pressure valve drops, remove the lid, tilting it away from your face to allow residue steam to escape. Stir the curry powder into the soup. Let the soup stand until no longer steaming hot, then puree it in batches in a blender (or with an immersion blender directly in the pot) until very smooth. Return the pureed soup to the pot and season to taste with salt; reheat if necessary. Ladle into bowls, top with the croutons, and serve right away. Notes: The croutons are a great contrast; however, the recipe won’t fail if you skip that part or use something else. Also, if you make this recipe and you don’t have a pressure cooker yet, just chop the cauliflower into smaller pieces. Better yet, go get a pressure cooker first. A mid-sized, mid-priced model will become an essential part of your kitchen! So grab a copy of “The Pressure Cooker Cookbook” and try a new recipe. Invite someone over to share it with you: it’s time to Cook! Eat! And Laugh! You don’t need fois gras or truffles on your table to have a great time and feast on fabulous food Copyright 2012. Recipe quoted by permission, Wheldon Owen. All Rights Reserved. 1 cup cashews, soaked
1 cup cacao butter, liquefied ½ cup coconut butter 1 cup liquid sweetener 2 tablespoons vanilla extract 4 tablespoons water Pinch salt Blend all ingredients until smooth. Prepare a 9-inch square cheesecake pan by greasing the sides with coconut oil and lining the bottom with parchment paper. Pour blended ingredients into prepared pan. Freeze for at least one hour to set. Fudge can be stored in the freezer or refrigerator for several weeks. Makes approximately 3 dozen 1-inch pieces. It’s a good thing this recipe has a long “hang time” in storage. While the flavor is enough to inspire eating a lot in one sitting, it is incredibly rich. Just because it’s a raw food recipe doesn’t mean your waistline will survive eating most of the batch. The “White Chocolate Fudge” makes a great treat—metering it out is a lovely thing as well. I’d be hard-pressed to find another new recipe that covered all the bases just on my own in the kitchen: Cook! Eat! Laugh! Yes, this one even made me laugh all by myself. Good things the dogs and cat have no idea that might make me a little crazy--Cookbook Crazy of course! Photograph by Adrian Mueller from Raw Chocolate by Matthew Kenney and Meredith, reprint permission by Gibbs Smith. Cabot Clothbound Cheddar with Honey & Black Pepper
1/2 pound Cabot Clothbound Cheddar Tellicherry black pepper About 1/4 cup good honey 1. Crumble the cheese into large chunks, about the size of a quarter or half dollar. 2. Bring the cheese to the table with the jar of honey and the freshly loaded pepper grinder. Drizzle the honey all over the cheese, followed by a few good grinds of pepper, and you've made the simplest, most wonderfully delicious dessert around. Note: I used a top-quality local wild flower honey. As mentioned in my review of the cookbook Caseus Fromagerie Bistro Cookbook, it was so good I had some breakfast the next day, also. |