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March 2017: Surprise Ingredients!

Black Bean Brownies – No Flour Required

http://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/

 Total time: 15 – 18 min ● Makes 9 -12 brownies

Ingredients

1 ½ cups black beans (1 15 oz. can drained and rinsed very well (250g after draining)
2 Tablespoons cocoa powder
½ cup quick cook oats
¼ teaspoon salt
½ cup maple syrup

x

¼ cup coconut oil
2 teaspoons pure vanilla extract
½ teaspoon baking powder
½ to ⅔ cup chocolate chips
More chocolate chips for presentation (optional)

Instructions

Preheat oven to 350ºF. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and even the taste will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the back bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit under cooked, you can place them in the fridge overnight and they will magically plump up.

 

Chili Con Tofu with Beans

Have ready:

  • 5 cups cooked pinto beans

Reserve the cooking water or liquid in the cans with the beans.

Freeze, thaw, squeeze out and tear into bite-sized pieces:

  • 2 lbs. tofu

Whip together in a mixing bowl:

  • 1/4 cup soy sauce
  • 1 1/2 Tbsp. tomato paste
  • 2 Tbsp. peanut butter
  • 1/2 Tbsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 cup water
  • 2 Tbsp. oil

Add to this the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in 1/4 cup oil over medium heat until all liquid is absorbed and tofu is well browned.

In another pan, saute until onions are transparent:

  • 2 Tbsp. oil
  • 1 large green pepper, diced
  • 2 large onions, diced
  • 3 cloves garlic, minced

Add these and the browned tofu to the cooked beans in a cooking pot, with reserved cooking water to cover all (water can be added if needed).

Add also to the pot:

  • 1 Tbsp. salt
  • 3 Tbsp. chili powder
  • 1 1/2 Tbsp. cumin

Bring to a simmer and serve hot.

Serves 8-10

Sweet Potato Cornbread

1 cup all-purpose flour
1 cup cornmeal
¼ cup sugar
3 tsp baking powder
1 tsp salt
¼ cup melted butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potatoes

Preheat oven to 425 degrees.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, beat egg until frothy. Stir in buttermilk, melted butter, and sweet potatoes
Pour sweet potato mixture into flour mixture, stirring just until blended
Pour batter into greased 9x9x2-inch baking dish
Bake 20 minutes or until center springs back when lightly pressed.

Cool in pan on wire rack.


Ruby Red Fruit and Nut Pie/Beet Pie

2 red beets, medium
1/2 cup dark corn syrup
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves, ground
1/4 teaspoon vinegar

  1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter, softened
3/4 cup light brown sugar
1 tablespoon flour
1 cup raisins
1/2 cup walnuts
1 pie shell- 9 inch, unbaked

Preheat the oven to 400º and set the oven rack at the lowest position.

Cut the leaves off the beets and discard.
Cook the beets in boiling water until tender.
Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top.
Slice or coarsely chop the beets to equal 3/4 to 1 cup.
Finely chop the beets in a food processor (do not puree).
Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl.
Blend completely, then add the raisins, nuts, and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture.
Pour into chilled pie shell and bake on bottom rack at 400º for 10 minutes.
Lower the oven temperature to 375º and bake 20-25 minutes longer until firm when gently shaken.

Serves 8 to 10

February 2017: Michigan Preserved Foods

Cherry Muffins

Recipe makes 16-18 muffins

Ingredients:

  • 1 - 1½ cup dried cherries, coarsely chopped
  • 1 cup buttermilk
  • 1¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼  tsp salt
  • 8 T butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ¼  tsp vanilla extract   

Instructions:

  1. Preheat oven to 350 degrees. 
  2. Grease muffin cups or line with paper baking cups.
  3. In a medium bowl, combine the cherries and buttermilk and set aside to soak for 15 minutes.
  4. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk lightly to blend.
  5. In another bowl, cream together butter and sugar. Add eggs and vanilla extract and mix thoroughly.
  6. Make a well in the center of the dry ingredients and mix in the cherries and buttermilk. Add the butter and sugar mixture. 
  7. Mix until thoroughly blended, but do not overmix.
  8. Fill the muffin cups two-thirds full with batter.
  9. Bake 18-22 minutes or until toothpick inserted in center comes out clean. 

 

Tennessee Peach Pudding Recipe (using Michigan peaches!)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup milk
  • 3 cups sliced peeled fresh or frozen peaches
  • TOPPING:
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter (or margarine)
  • 1/4 teaspoon ground nutmeg
  • Half-and-half cream

Directions

  1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  2. In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

Oatmeal Pumpkin Pie Bars

Yields 18 - 24 bars

Ingredients:

Dry

2 cups rolled oats
3/4 cup spelt flour
3/4 cup oat flour
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. salt

Wet

1/2 cup almond milk
1 T. apple cider vinegar
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/2 cup coconut sugar
2 T. maple syrup
1 T. flaxmeal
1 tsp. vanilla extract

Pumpkin Pie Layer

2 cans pumpkin puree (3 cups)
1/3 cup maple syrup
1/3 cup coconut sugar
   or brown sugar
1/4 cup almond milk
1/4 cup arrowroot powder
   or cornstarch
3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. lemon zest (optional

 Instructions:

  1. Preheat oven to 35. Lightly grease a 9 x 13 baking dish.
  2. In large bowl, mix together dry ingredients for the oatmeal base. In medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry  and mix to combine. Spread mixture out in the bottom of prepared baking dish.
  3. In large bowl, thoroughly whisk together the milk and arrowroot powder. Add the rest of the pumpkin pie layer ingredients and mix until fully combined. Spread the layer out on top of the oatmeal base.
  4. Bake in preheated oven for 35 - 40 minutes, until edges have turned golden brown. It's okay if the center is still soft or seems undercooked - it will firm up in the fridge. Let cool on the counter before refrigerating for at least 2 hours. Even better the next day. Slice, serve and enjoy!


January 2017: Garlic

How to Roast Garlic Cloves and Freeze Them

Roasted garlic has a sweet, mellow flavor that will liven up any dish. Prepare several heads of garlic and freeze the extra cloves. It’s an easy way to add healthy flavor to a recipe.

Ingredients:

1 Garlic Head
2 teaspoon olive oil
Salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut about ½ inch off the top of a head of garlic so that the tips of the  cloves are nipped off and exposed.
  3. Peel off any loose papery skin.
  4. Place the head of garlic on a piece of aluminum foil and drizzle 2 teaspoons of olive oil on top and sprinkle with salt.
  5. Fold up the sides of the aluminum foil into a packet.
  6. Bake for about 45 minutes or until the cloves are fork tender.
  7. Allow the head of garlic to cool about 10 minutes before working with it.
  8. Grab the head of garlic by the closed bottom and squeeze out the cloves. Use a fork to tease out any that don’t fall out easily.
  9. Enjoy the cloves whole or mash with a fork.
  10. To freeze, spread whole cloves on a baking sheet in the freezer until the cloves are firm and then transfer to an air tight container. Or, mash garlic and freeze small portions in an ice cube tray.

Notes:
Prepare and cook several heads of garlic at one time. Spread on bread, add to pizza or pasta or check out the other ideas in the post.

Recipe by The Dinner-Mom at http://www.dinner-mom.com/how-to-roast-garlic-cloves/


Garlic Chocolate Chip Cookies

Ingredients:

10 fresh garlic cloves
water, boiling
1/2 cup pure maple syrup
1 cup butter, softened
3/4 cup light brown sugar
3/4 cup sugar

 

2 eggs
1 1/2 tsps. vanilla
2 1/2 cups flour
1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups chocolate chips

Directions:

  1. Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes
  2. While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
  3. Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
  4. Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
  5. Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
  6. Bake at 375 degrees for 8 - 10 minutes until lightly browned (careful not to overcook!)
  7. Remove from oven and cool on racks.
  8. Makes about 4 dozen cookies.
Garlic Vegetable Dip
 
1/2 cup sour cream
8 oz. whipped cream cheese
1 carrot, finely chopped
1/3 cup peeled and chopped cucumber
1/3 cup chopped zucchini
2 green onions, finely chopped
2 large garlic cloves, crushed
1/2 tsp salt OR 1 tsp Granny’s Garlic Salt (made by Merrill Crockett)
 
Combine all ingredients, cover, and refrigerate.
Good served with wheat crackers.
Makes about 2 1/2 cups.
 

November 2016: Mindful Thanksgiving Recipes

Baked Sweet Potatoes and Apples

Prep Time:20 min Cook Time:40 min Total Time:1 hr

Serves 8

Ingredients

  • 4 large sweet potatoes (4 to 4½ pounds)
  • 2 tablespoons vegan buttery spread such as Earth Balance, melted (or substitute olive oil, avocado oil, or sesame oil)
  • ⅓ cup maple syrup
  • 2 large apples, peeled, cored, and thinly sliced
  • Cinnamon
  • ½ cup apple juice

Instructions

    • 1 preheat the oven to 350 degrees F.
    • 2 Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, peel them and cut into ½-inch-thick slices.
    • 3 Oil a deep, 1½ quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the buttery spread, then half of the maple syrup.
    • 4 Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.
    • 5 Repeat the layers, then pour the apple juice over the top.
    • 6 Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.

vegmichigan http://vegmichigan.org/

Roasted Acorn Squash Stuffed with Wild Rice Salad

Roasted Acorn Squash
2 acorn squash, halved lengthwise and seeds removed
1 Tbsp. Earth Balance or butter, melted
1 Tbsp. light brown sugar, packed
kosher salt and pepper to taste

Heat the oven to 450 degrees F and place the rack in the center of the oven.

Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted Earth Balance or butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.

Wild Rice Salad
2 cups freshly cooked wild rice (1 cup uncooked)
3/4 cup pecans, toasted and finely chopped
1/2 cup dried cranberries, finely chopped
1/4 cup fresh basil, finely chopped
Grated zest of 1 naval orange
Juice of 2 naval oranges
Kosher salt and black pepper to taste (I used 1 tsp. salt and 1/2 tsp pepper)

Reduce oven temperature to 350 degrees F.

In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.*You could also add a tablespoon of olive oil if you would like, but I didn’t feel like it was necessary.

Divide the wild rice mixture among the squash halves, about a 1/2 cup each.*You will have some of the rice mixture left over, store it covered in the refrigerator. Return the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.

When ready to serve garnish with additional chopped basil and orange zest if desired.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

October 2016: Winter Squash

Stuffed Delicata Squash with Lentils and Cashew

INGREDIENTS

CASHEW RAITA:
1 cup raw cashew pieces
2 tablespoons fresh mint leaves,
roughly chopped
3 tablespoons lemon juice
¼ cup water
½ teaspoon salt
2 – 3 Persian cucumbers, finely diced
2 medium delicata squash (About 1
pound each)
  LENTIL STUFFING:
2 tablespoons olive oil
3 shallots, finely diced
1 Jalapeno, seeded and finely diced
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons whole mustard seeds
1 cup dry beluga lentils
2 cups vegetable broth
⅔ cup fullfat
coconut milk
1 tablespoon balsamic vinegar
¾ – 1 teaspoon salt
¼ teaspoon freshly ground black
pepper

Step 1
Place the cashew pieces in a bowl and cover with cool water. Cover andplace in the fridge to soak for four hours.
Step 2
Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silkysmooth.
This process may take longer if you use a lower powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an airtight container and keep refrigerated prior to serving.
Step 3
For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
Step 4
As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from
oven and let cool for at least 5 minutes before handling.
Step 5
Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
Step 6
Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.

 

Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
Salt
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
  For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Perfect Butternut Squash Muffins

Ingredients

1 small butternut squash
3 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
2 cups whole wheat flour <br/i>1 cup all-purpose flour
1 1/2 teaspoons baking powder
  1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)

Directions

      1. Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
      2. Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
      3. Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
      4. Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
      5. Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
      6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
ALL RIGHTS RESERVED © 2016 Allrecipes.com
Printed From Allrecipes.com 10/14/2016

 

 

May 2016: What's at Your Farmer's Market Now?

Rhubarb Maple Muffins
(From: Eat Boutique)

Ingredients:

For the Crumb Topping

1/4 cup all-purpose flour
1/4 cup white whole wheat flour
2 tablespoon maple syrup
2 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon

 

Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

For the Rhubarb Maple Muffins

1 large egg
1/4 cup light or dark brown sugar
3 tablespoons maple syrup
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup plain yogurt (or you can use sour cream)
1 cup whole wheat flour

 

1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)

Directions:

Making the Crumb Topping

      1. In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)

Making the Rhubarb Maple Muffins

      1. Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
      2. Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
      3. In a separate bowl, mix together flours, baking powder and baking soda.
      4. Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
      5. Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
      6. Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
      7. Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.

 

Creamy Vegan Lemon Asparagus Pasta

http://minimalistbaker.com/easyrecipe-print/8808-0/

A simple vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you’re gluten free or not vegan.

Author: Minimalist Baker
Recipe type: Pasta
Cuisine: Vegan, Italian
Serves 2-3

Ingredients

1 bunch asparagus (12 ounces), trimmed and washed
Sea salt and black pepper
2 lemons
Olive oil
3-4 large cloves garlic, minced (~2 Tbsp)
  10 ounces (~5 cups) bow tie pasta (see notes if GF*)
2.5 cups unsweetened plain almond milk
3-4 Tbsp all purpose flour (sub another thickener if GF*))
1-2 Tbsp nutritional yeast (for a subtle cheesy flavor | optional)

Instructions

1. Preheat oven to 400 degrees. Add asparagus to a baking sheet and toss with ½ Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.

2. In the meantime, bring a pot of water to a boil and salt generously.

3. While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp live oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is jart starting to brown.

4. Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk ½ cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a health pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.

5. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.

6. For extra creamy sauce, add sauce to a blender or use and immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add another Tablespoon of flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquefy” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.

7. Once your sauce has reached desire thickness, add the juice of half a lemon and stir.

8. Add ¾ of the chopped asparagus and the cooked pasta to the sauce and toss to coat.

9. Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.

10. Store leftovers in the refrigerator for up to a few days.

Notes

 * To keep this recipe gluten free, use gluten free pasta and sub the flour with cornstarch or another thickener of choice. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in ½ Tbsp amounts until desired consistency is reached.
*If not vegan, sub cow’s milk and parmesan cheese.
*Adapted from my Creamy Vegan Garlic Pasta with Roasted Tomatoes
*Inspired by Crème de la Crumb
*Asparagus health benefits form whfoods.org

Nutrition Information

Serving size: 1 of 3 servings Calories: 458 Fat: 14g Saturated fat: 1.7g Carbohydrates: 67g
Sugar: 1.8g Sodium: 180mg Fiber: 4.7g Protein: 16g

 

How to Make Vegan Parmesan Cheese

http://minimalistbaker.com/easyrecipe-print/10179-0/

Easy, 4 ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza and anywhere you’d usually use parmesan cheese!

Author: Minimalist Baker
Recipe type: Vegan, Cheese
Cuisine: Vegan, Gluten Free
Serves ~1 cup

Ingredients

¾ cup (90 g) raw cashews
3 Tbsp (9 g) nutritional yeast
¾ tsp sea salt
¼ tsp garlic powder


Instructions

Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.

Notes

      • This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!

      • I love vegan parmesan on top to chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into Mexican cheese 3 way!

Nutrition Information

Serving size: 1 Tbsp Calories: 44 Fat: 3g Saturated fat: 0.6g Carbohydrates:3g
Fiber: 0.7g Sodium: Protein: 1.8g

 

April 2016: Use Up What's in Your Freezer/Pantry

Szechuan Tofu & Green Bean Stir-Fry

http://www.eatingwell.com/recipes/szechuan_tofu_stir_fry.html

From EatingWell:  September/October 2010

This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

      • 1/2 cup water, divided
      • 1/4 cup reduced-sodium soy sauce
      • 1 tablespoon tomato paste
      • 2 teaspoons Chinkiang vinegar, or balsamic vinegar
      • 2 teaspoons sugar
      • 1/4-1/2 teaspoon crushed red pepper, or to taste
      • 1 teaspoon plus 2 tablespoons cornstarch, divided
      • 1 14-ounce package extra-firm tofu, drained
      • 2 tablespoons canola oil, divided
      • 4 cups green beans, trimmed and cut in half
      • 4 cloves garlic, minced
      • 2 teaspoons minced fresh ginger

Preparation

      1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
      2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
      3. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.
 
Cranberry Bread
 
1 cup whole-wheat bread flour
1 cup all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 T vegetable oil
3/4 cup orange juice
1 egg
1 1/3 cups cranberries, sliced in half
 
In a large bowl, stir together the whole-wheat flour and the all-purpose flour, sugar, baking powder, baking soda, and salt.
 
In a small bowl, whisk together the oil, orange juice, and egg. Add this mixture to the flour mixture, stirring the two mixtures just to moisten the dry ingredients. Fold in the cranberries.
 
Pour the batter into a greased 9 x 5 x 3-inch pan.
 
Bake the bread in a preheated 350 degree oven for 50-55 minutes. Set the pan on a rack for about 10 minutes before turning out the loaf to cool completely.
 

Moroccan-Spiced Vegetable Stew

Robertson, Robin. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less. Woodstock: Vegan Heritage Press, 2015, p. 30.

 Fragrant spices and dried fruits lend a Moroccan flavor to this hearty stew that just begs to be served over couscous, freekeh, or quinoa to absorb the delicious flavors.

Makes 4 servings

1 tablespoon olive oil (not needed if using a non-stick pan)
1 medium onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 (14.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can chickpeas, drained
1 ¼ cups vegetable broth
1 ½ cups frozen cut green beans, thawed
½ cup dried mixed fruit or dried apricots and raisins
Salt and black pepper
½ cup frozen green peas, thawed


In a large saucepan, heat the oil over medium heat. Add the onion and carrot and cook for 5 minutes to soften. This can be done without the oil in a non-stick pan. Add the garlic, cumin, coriander, and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, and broth and bring to a boil.

Reduce the heat to low, add the green beans and ried fruit. Season to taste with salt and peper and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Taste and adjust the seasonings, if needed. Stir in the peas and cook 3 minutes longer to heat through.

 

January 2016: Meat or "Meat" loaves

meatloaf2Thanksgiving Meatless Loaf
 
Ingredients
  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package) or an additional can of white beans
  • 2 tablespoons gluten-free soy sauce or coconut aminos
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal
Instructions
  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.
  6. Serving Suggestion: Serve alone or with Mushroom Gravy on the side.
Notes
Without walnuts: 266 calories, 32 calories from fat, 4g total fat.
 
Meat Loaf
 
1 ¾ pounds ground beef
1 cup croutons
½ cup ketchup
1 medium onion, diced
1 egg, slightly beaten
½ cup celery, diced
 2 tsp Worcestershire sauce½ tsp soy sauce
 1 tsp mustard
 1 tsp salt
 1/8 tsp pepper
 ½ tsp ground sage

 

Combine all ingredients and mix well.
Form into a loaf in a 1 ½ quart baking pan.
Bake at 375 degrees for 1 hour.

 
Lentil-Walnut Loaf
Liddon, Angela

Serves 8
PREP TIME: 40 to 45 minutes
COOK TIME: 55 to 60 minutes
soy-free, refined sugar-free, gluten-free option

 FOR THE LOAF:

Ingredients

  • 1 cup uncooked green lentils
  • 1 cup shelled walnut halves, finely chopped
  • 3 tablespoons ground flaxseed
  • 1 teaspoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped (about 2 cups)
  • Fine-grain sea salt for seasoning, plus 1 teaspoon sea salt, or to taste
  • Freshly ground black pepper, for seasoning, plus ¼teaspoon freshly ground black pepper
  • 1 cup finely chopped celery
  • 1 cup grated carrot
  • ⅓ cup raisins
  • ½ cup gluten-free oat flour
  • ½ cup spelt bread crumbs or Sprouted-Grain Bread Crumbs (page 279)
  • 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)

Instructions

  1. Add 3 cups of water to 1 cup of lentils and simmer uncovered for 20 – 25 minutes. Drain excess water after cooking. Alternatively, cook 6 minutes in the pressure cooker on high. In a food processor, process the cooked lentils for a few seconds into a coarse paste, leaving some lentils intact for texture. Set aside.
  2. Preheat the oven to 325°F. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 9 to 11 minutes. Set the walnuts aside, and raise the oven temperature to 350°F. Line a 9x5” loaf pan with parchment paper.
  3. In a large wok, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, or until the onions are translucent. Season with salt and black pepper. Add the celery, carrot, apple (if Using), and raisins. Sauté for about 5 minutes more.
  4. Carefully stir in the processed lentils, flaxseed, walnuts, oat flour, bread crumbs, thyme, oregano, 1 teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes, if using. Stir until well combined and adjust the seasoning to taste, if desired.
  5. Press the lentil mixture firmly and evenly into the prepared loaf pan. Use a pastry roller to roll it out smooth and compact the mixture.

FOR THE BALSAMIC-APPLE GLAZE:

Ingredients

  1. ¼ cup ketchup
  2. 2 tablespoons unsweetened applesauce or apple butter
  3. 2 tablespoons balsamic vinegar
  4. 1 tablespoon pure maple syrup
  5. Fresh thyme leaves, for garnish (optional)

Instructions

  1. In a small bowl, whisk together the ketchup, applesauce. Balsamic vinegar, and maple syrup until combined. Spread the glaze over the loaf with a spoon or pastry brush.
  2. Bake, uncovered, for 50 to 60 minutes, until the edges are lightly browned. Cool the loaf in a pan for 10 minutes. Slide a butter knife around the edge of the loaf and gently lift it out of the pan (using the parchment Paper) and onto a cooling rack. Cool for 30 minutes more before slicing. If the loaf is sliced while warm, it my crumble slightly, but it holds together well when fully cooled. Garnish with fresh thyme leaves before serving, if desire.

TIP: For a gluten-free loaf, use gluten-free bread crumbs instead of spelt bread crumbs.

 

November 2015 Tasting Table: Pumpkins

 

Anne's Pumpkin Muffins

Prep time: 10 minutes ● Makes 12 muffins

 One 14-ounce can pure pumpkin puree (no sugar added) or 1.75 cups fresh pumpkin
2 ripe bananas, mashed
1 cup unsweetened applesauce
2 to 3 dashes pumpkin pie spice
1 teaspoon vanilla extract
3 cups oat flour (gluten-free)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt (optional)

Preheat the oven to 350˚F. Set out a silicone muffin tray or nonstick 12-well muffin pan.

 In a large bowl, stir together the pumpkin, bananas, applesauce, pumpkin pie spice, and vanilla. In a separate bowl, combine the oat flour, baking soda, baking powder, and salt.

Combine the wet and dry ingredients. Spoon the batter into the muffin pan. Bake for 33 minutes. Set aside to cool for a few minutes; they should pop out of the muffin pan very easily.

 Tip from Anne: These muffins are best served warm! The recipe can be modified depending on the time of year or the ingredients you have on hand. Sometimes I push a blackberry into each muffin before I bake them, or add chocolate chips—for dessert muffins.

Pumpkin-Cranberry Corn Bread

2 cups flour
3 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup vegetable oil
2 eggs
1 cup pureed pumpkin
1/2 cup milk
1 - 1 1/2 cup cranberries, chopped
 
Preheat oven to 350 degrees.
Sift the flour with the baking powder, sugar, salt, cornmeal, and spices.
In a bowl, beat the oil with the eggs, pumpkin puree, and milk until thoroughly mixed.
Add the flour mixture to the eggs, pumpkin, and milk and stir well.
Stir in the chopped cranberries, and when blended, turn it into a greased 9-inch loaf pan.
Bake for about 1 hour, until a tester comes out clean. 
Cool the loaf on a rack for about 10 minutes before removing from the pan.

Pumpkin Pecan Cobbler

8 servings

1 cup + 3 Tbsp. flour (I used half whole wheat)
2 tsp. baking powder
3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

1/2 tsp. cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 tsp. vanilla

Topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

Preheat oven to 350 degrees.

In medium bowl, stir together flour, baking powder, sugar and spices. Set aside.

In smaller bowl, stir pumpkin, milk, melted butter or oil, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into 8-inch casserole dish with high sides.

In separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING A THING!) and bake for 40 minutes or once the middle is set. (Be sure to set on baking sheet in case it bubbles over). Cool 5 - 10 minutes before serving.

October 2015 - Tasting Table is back: Tomatoes

Green Tomato Chutney

2 1/4 c. chopped green tomatoes
2 1/4 c. peeled and chopped tart apples
1 1/2 c. dried currants
1 c. minced onion (1 large)
1 lemon, quartered lengthwise, seeded and
thinly sliced crosswise
1 clove garlic, peeled and minced

1 tsp. minced gingerroot
1/2 c. honey
1/2 c. cider vinegar
1/2 c. water
1 Tbsp. mustard seeds
3/4 tsp. sale
1/4 tsp. cayenne (or more to taste)
      1. In large, non-aluminum saucepan, combine ingredients. Bring to boil, reduce heat to medium-low, and simmer for 40 - 60 minutes, or until fruit is soft and much of liquid has evaporated.
      2. Pack chutney into hot sterilized canning jars, leaving 1/4-inch headspace. (If there is still a lot of liquid left after 1 hour of cooking, use a slotted spoon to pack the jars.) Cover the jars and process for 10 minutes in a boiling water bath.

Green Tomato Cake

  • 2 1/4 cups sugar
  • 1 cup vegetable oil or melted shortening
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pecans or walnuts
  • 1 cup raisins
  • 2 1/2 cups diced green tomatoes
  • coconut (optional)

Preheat oven to 350°.

In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy.

Sift together the flour, salt, baking powder, cinnamon  and nutmeg; slowly beat into egg mixture. Blend well.

Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut if desired.

Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Prep time: 12 minutes
Cook time: 60 minutes
Yield: Servies 12

Gazpacho Grande

(from Jane Brody's Good Food Book: Living the High Carbohydrate Way)

About 6 servings

1 large cucumber, peeled, halved lengthwise, and cored to remove seeds, divided
2 large tomatoes, peeled, cored, and seeded, divided
1 green pepper, halved and seeded, divided
1 medium onion, peeled and halved, divided
1 pimiento
3 cups tomato juice, divided (low sodium)
1/3 cup red wine vinegar
1 tablespoon olive or vegetable oil (not added)
¼ teaspoon hot pepper sauce
¼ teaspoon salt, if desired (not added)
1/8 teaspoon freshly ground black pepper or more, to taste
3 to 4 cloves garlic, finely minced or crushed
Croutons for garnish (optional); not added
      1. In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice.

      2. Chop the remaining cucumber, tomato, green pepper, and onion. Place the vegetables in a bowl, cover it, and refrigerate it until serving time.

      3. Pour the purée into a large serving bowl or tureen, and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper, and garlic. Refrigerate the gazpacho, covered, for a least 2 hours.

      4. Just before serving the soup, add the reserved chopped vegetables to the purée mixture. Check the seasonings. Serve the gazpacho with croutons, if desired.

 

June 2015 Tasting Table: Now what's at your farmer's market?

Rhubarb Stir Cake

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 tbsp. vanilla

2 1/3 cups flour (I used 1/2 white and 1/2 whole wheat)
1 tsp. baking soda
1 cup sour cream (I used Greek yogurt)
4 cups chopped rhubarb
1/3 cup sugar
1/2 tsp. nutmeg

In large bowl, cream together butter and brown sugar. Beat in egg and vanilla. Sift together flour and baking soda; gradually stir into butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13-inch glass baking dish. Stir together 1/3 cup sugar and nutmeg; sprinkle over batter.

Bake at 350 degrees for 40 minutes. Serves 12

May 2015 Tasting Table: What's at the Farmer's Market?


Apple Crisp (using maple syrup and apples from the Chelsea Market)

12 baking apples, sliced (14 cups)
¼ cup maple syrup
¼ cup honey
2 T lemon juice
4 tsp. Lemon juice
1 T cinnamon
¼ tsp powdered ginger
1/8 tsp each of nutmeg, ground cardamom, and gd. Cloves
¼ cup butter
  Topping:
3 cups rolled oats
3 cups whole wheat pastry flour
2 tsp. Cinnamon
1/8 tsp. Each of powdered ginger, nutmeg, gd. Cardamom, and gd. Cloves
1 cup butter, chilled
½ cup maple syrup
2 tsp. Vanilla extract

Peel, core and slice apples. Mix them with other ingredients except butter. Spread apples in oiled pan, making sure to spread them up into corners. Dot apples with butter.

Prepare topping:

Mix dry ingredients together. Break butter into dry mix in pea-sized pieces. Mix syrup and vanilla together and stir into dry mix.

Now cover apples with topping and bake for 1 to 1 ½ hours in a 350 degree oven, until apples are soft and mushy and topping is lightly browned. Serve hot or cold. 12 servings.
Download printable version.

Rhubarb Bread (rhubarb from the Ann Arbor Market)
 
1 - 1½ cups coarsely chopped rhubarb
1 cup sugar
1½ cups flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
2 tablespoons milk
4 tablespoons melted butter
 
Preheat the oven to 350 degrees.
Steep the rhubarb in ½ cup of the sugar for 1 hour or more (even overnight) stirring once or twice.
Mix the remaining sugar and all of the dry ingredients together.
Beat the egg lightly and stir in ¼ cup of the juice exuded by the rhubarb after steeping. Stir in the milk and melted butter.
Mix the dry ingredients into the wet, stirring just enough to mix.
Fold in the rhubarb (after draining any remaining juice).
Scrape the batter in a buttered 8-inch loaf pan.
Bake for 1 hour.
Let the bread rest in the pan for 10 minutes before unmolding, then cool on a rack.
Download printable version.

Sauted Radishes and Radish Greens (radishes from Ann Arbor Market)

Quarter radishes, clean and chop greens. Saute both in oil. Season with salt and pepper.

January 2015 Tasting Table: Vegetable Milks

Vegan Tapioca Pudding

With a couple of minor substitutions, this pudding is just like my Mom used to make. Be sure to use soy milk in this recipe as other nondairy milks don't give the best results.
2 tablespoons instant tapioca 
1/4 cup sugar 
2 cups soy milk 
1/8 teaspoon salt 
2 tablespoons cornstarch (I (Hal) use Potato starch to avoid the GMO question)
1 teaspoon pure vanilla extract
1. Combine all ingredients except the vanilla in a medium sauce pan. Whisk together and let sit 5 minutes to soften the tapioca.  Place over medium heat and bring to a rolling boil. Continue to whisk and cook until thickened, about 3 minutes.
2. Remove from heat and whisk in the vanilla. Pour into dessert cups. Serve warm, or refrigerate for 1 hour to serve chilled.
from 'American Vegan Kitchen' by Tamasin Noyes
vetted by Donna Estry
Note:
do not microwave-needs to be constantly stirred because of the cornstarch.

November 2014 Tasting Table: It's all about APPLES

Spinach Salad with Apple Vinaigrette

In a skillet cook 1 thinly sliced apple in 1 Tbsp. oil for 5 minutes. Remove from heat. Transfer to a blender. Add ½ cup cider vinegar, 1Tbsp. maple syrup, 1 Tbsp. snipped fresh sage, ½ tsp. kosher salt, and ¼ tsp. black pepper. Blend until smooth.

With blender running, slowly add about 2/3 cup apple, ½ cup toasted hazelnuts, and ¾ cup sliced celery root. Add vinaigrette, toss to coat. Serve immediately. Makes 6 servings.

Apple Cider Walnut Muffins - Vegan
(makes 12 muffins)

 

1 Tbsp. ground flaxseeds
3 Tbsp. water
2 cups whole wheat pastry or unbleached white flour
1 tsp. baking soda
1 tsp. ground cardamom
¼ tsp. salt
½ cup vegan sugar
1 cup apple cider
½ cup canola oil
1 large apple, core removed and diced
1/8 cup toasted chopped walnuts or pecans (optional)


Preheat oven to 400 degrees. Lightly oil 12 muffin tins or line with cupcake papers.

Blend flaxseeds and water until thick and frothy. Set aside. In a medium-sized mixing bowl, sift together flour, baking soda, cardamom, salt and sugar. In another bowl combine flaxseed mixture, apple cider and oil. Whisk to combine thoroughly. Add apples and optional nuts to the flour mixture, then add the cider-oil-flaxseed mixture, blending just enough to form a batter. Do not overmix. The consistency should be somewhere between a pourable cake batter and a thick cookie dough. Fill muffin tins.

Bake for 25 minutes or until the muffin tops are lightly browned. Gently tape the surface or use a toothpick to confirm the muffins are done.

 

Crockpot Apple Dump Cake

Ingredients:

      • 5 (if large) – 7 (if small) Granny Smith apples
      • ¼ cup granulated sugar
      • 1 ½ tsp. Cinnamon, divided
      • 1 box yellow cake mix*
      • ½ cup oats (quick or old-fashioned)
      • 1 stick (½ cup) butter, sliced

Directions:

      1. Peel, core, and slice apples to thin and bite-sized.
      2. Spray crockpot with cooking spray
      3. Place apples in bottom of crockpot. Sprinkle with sugar and ½ tsp. Cinnamon.
      4. Place cake mix (or dry ingredients) in large bowl. Add the oats and 1 tsp. Cinnamon. Stir, then prinkle over the top of the apples.
      5. Drop slices of butter over the top of cake mix.
      6. Cover and cook on low for 4 hours.

*DIY Homemade yellow cake batter mix

      • 2 cups granulated sugar
      • 1 ½ cups all-purpose flour
      • 1 ½ cups cake flour
      • ½ cup nonfat dry milk powder
      • 1 Tbsp. baking powder
      • 1 tsp. salt

 

Parsnips and Apples
 
Parsnips,1-2 pounds
Olive oil
2-3 Granny Smith apples 
1 medium onion
1/2 to 1 cup apple cider
Unsalted butter
 
Preheat the oven to 400 degrees.
Peel the parsnips.Cut them into bite size pieces and toss with 1-2 tablespoons of olive oil. Salt lightly and spread on a baking sheet. Roast the parsnips until they begin to turn golden brown (about 30-40 minutes).
Chop up the onion.
Melt 1-2 tablespoons of butter in a large skillet.
Add the onion and cook until tender. Set aside.
Peel and cut the apples into slices.
Melt another 1-2 tablespoons of butter and cook the apples until tender.
When the parsnips are done, mix them with the onions and apples in the skillet. Add enough apple cider to make a sauce. 
Cook the parsnip-onion-apple mixture for another 5-10 minutes, adding cider as needed.
 

October 2014 Tasting Table: Squash in all its glory!

Butternut Squash and Apple Curry Soup

3 tbsp olive oil
2 med. onions, chopped
1 clove garlic, crushed
2 large butternut squash
2 Granny Smith apples, chopped
2 tsp. curry powder (or less)
1 c. apple cider
4-5 c. chicken or vegetable stock
1 can evaporated skim milk
Salt & pepper

Bake or microwave squash. Remove seeds or scoop out pulp; set aside.

 Heat olive oil in large pan. Add onions, garlic and curry. Cook on low heat until onions are transparent, not browned, for about 7 minutes.

Add squash and apples and cook for another 10 minutes on low heat, stirring occasionally. Add cider and stock and simmer for 30 minutes.

Puree soup in blender or Cuisinart. Return to pot and cook 10 minutes more to blend flavors. Add evaporated milk. Salt and pepper to taste. Can be frozen at this point.

Spiced Pumpkin Granola

3 cups old-fashioned oats

1 cup pecan pieces

½ cup sliced almonds

½ cup canned pumpkin

¼ cup honey

3 Tbsp. vegetable oil

 

2 Tbsp. packed light brown sugar

2 tsp. vanilla

2 tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground coriander (could use mace)

      1. Spread oats onto a 15 x 10-inch jelly roll pan. Toast in preheated 325-degree oven for 20 minutes, stirring at 10-minute intervals. Pour toasted oats into large bowl. Add pecans and almonds; set aside.
      2. In medium bowl, blend pumpkin pie mix, honey, oil, brown sugar, vanilla, cinnamon, ginger, nutmeg, and coriander. Pour over oat mixture. Using two forks, toss to coat. Divide mixture equally between two jelly roll pans, spreading to make a thin layer. Bake in 250-degree oven for 30 minutes, stirring at 10-minute intervals. Cool; store in airtight container. Makes 4 ½ cups.


Squash Hummus

1 medium-size butternut squash (2-3 pounds), halved and seeded
1/2 cup plus 1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 cup tahini
2-3 cloves garlic, chopped
1/4 cup lemon juice

Preheat oven to 400 degrees. Coat flesh and skin of squash halves with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on a baking sheet, cut-side down, and roast until very soft, about 45 minutes-1 hour. Remove and let cool for about 20 minutes.

Once squash is cool, scoop out flesh and place in a food processor. Discard skin.

Add tahini, garlic, lemon juice, and remaining oil and salt, then puree until consistency is smooth and hummus-like. If too thick, stir in water, 1 tablespoon at a time.

 

September 2014 Tasting Table: All Zucchini All the Time!

Asian Zucchini Salad

1/3 cup sliced almonds

¼ cup rice vinegar or cider vinegar

¼ cup thinly sliced green onions

3 Tbsp. Soy sauce

1 Tbsp. Sesame oil

2 Tbsp. Sugar

5 med. Zucchini – about 1 ½ lbs.

1 (3-oz.) package instant Oriental soup mix (don't use seasoning mix)

      1. In a 6- to 8-inch frying pan over medium heat, stir almonds until pale gold – 3-4 minutes; set aside.

      2. In a wide shallow salad bowl combine vinegar, onion, soy sauce, sesame oil and sugar.

      3. With a shredder, make thin lengthwise strands of zucchini. Break noodles into small chunks. Add zucchini, noodles and almonds to bowl with dressing; mix. Serve at once. On standing the salad ingredients get limp and soggy. Serves 6.

        Each serving has 150 calories, 4.3 g protein, 7.8 g fat, 18 g carbs, 607 mg sodium, 0 mg cholesterol.

Vegan Zucchini Bread

Makes 1 loaf, serves 12. Created by Shirley Wilkes-Johnson

2 cups unbleached all-purpose flour
¾ cup organic sugar
1 Tbsp. Nutritional yeast
1 tsp. Ground cinnamon
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt

¼ tsp. Freshly grated nutmeg
1 cup loosely packed shredded unpeeled zucchini2/3 cup soy milk
¼ cup soy or canola oil
1 tsp. Grated lemon zest
2 Tbsp. Fresh lemon juice
½ cup coarsely chopped walnuts

1. Preheat oven to 325 degrees.
2. Stir together the flour, sugar, nutritional yeast, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium mixing bowl. Set aside.
3. Mix together the zucchini, soy milk, oil, lemon zest, and lemon juice in a separate bowl.
4. Stir the wet and dry mixtures together; do not over mix. The batter consistency should be thick.
5. Stir in walnuts.
6. Coat a 9x5x3-inch loaf p-an with nonstick cooking oil spray. Pour the batter into the pan and bake in the middle of rack of the oven for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the break cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.

 

Zucchini Crisp (Apple Crisp)

Ingredients

Zucchini Mixture

      • 8 cups peeled, seeded, diced zucchini (about the size of pineapple chunks)
      • 2/3 cup lemon juice
      • 1 cup sugar
      • 1 tsp. Ground cinnamon
      • ½ tsp. Ground nutmeg

Crumb Mixture

      • 1 cup sugar
      • 1 cup brown sugar
      • 2 cups oatmeal
      • ½ cup walnuts
      • 1 ½ cups cold butter
      • 1 tsp. Ground cinnamon

Directions

      1. ZUCCHINI MIXTURE: In large saucepan over medium heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
      2. Add sugar, cinnamon, and nutmeg and cook for a minute more.
      3. Remove from heat and let sit.
      4. CRUMB MIXTURE: Mix sugar, brown sugar, oatmeal, walnuts and cinnamon in large bowl.
      5. Cut in cold butter until mixture resembles pea-sized coarse crumbs.
      6. Spread zucchini mix in pan.
      7. Spinkle topping over top of zucchini mixture.
      8. Bake at 375 degrees for 45 minutes.

 

 Zucchini and Cheese Casserole

2 ½ - 3 pounds zucchini, cut into small chunks
1 medium onion
1 cup cottage cheese
1 cup shredded Fontina cheese
2 eggs, beaten
Tarragon, fresh or dried, to taste
¼ teaspoon salt
½ cup bread crumbs
¼ cup Parmesan cheese
1 tablespoon butter, cut up

Preheat the oven to 350 degrees.
Saute the zucchini and onion.
Mix the cottage cheese, Fontina cheese, eggs, tarragon, and salt.
Combine the vegetables with the cheese mixture.
Bake the casserole in a 9x13 dish, uncovered, for 15 minutes.
Combine the bread crumbs and Parmesan cheese.
Sprinkle the bread crumbs and Parmesan cheese on top of the casserole and dot it with the butter.
Bake for another 15 minutes.

April 2014 Tasting Table: Easter Muffins

 

Raspberry and Blueberry Muffins

Inspired by recipe for Blueberry Yogurt Muffins in Happy Herbivore Light & Lean, by Lindsay S. Nixon and Vicki Brett-Gach

 

Yield: 12 muffins

2 cups white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

3/4 cup raw sugar

1 banana, mashed

1/4 cup unsweetened applesauce

1 1/4 cups nondairy milk

1 teaspoon vanilla

1/2 cup frozen blueberries, thawed and drained

1/2 cup frozen raspberries, thawed and drained

(Mix or match fruit to taste)

Instructions

Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.

In a large bowl, stir flour, baking powder, baking soda, and salt. In a separate bowl, mix sugar, banana, applesauce, milk, and vanilla.

Add wet into dry ingredients, and mix until almost combined. Gently fold in drained berries. Divide batter evenly into muffin cups and bake 20 to 22 minutes, or until toothpick inserted in the center comes out clean.

Remove muffins from the oven, and place on cooling racks. Printable pdf version.

 

March 2014 Tasting Table: Maple Syrup Recipes

 

Squash Puree with Maple Syrup

3-4 pounds butternut squash
1/4 cup butter, melted
1/4 tsp. nutmeg
1/2 cup vegetable broth
1/3 cup maple syrup

Peel the squash.
Bake, roast, or steam squash until tender.
Combine squash with other ingredients and puree in food processor.

Vermont Maple Baked Beans

Ingredients: 
  • 2 lbs. dried beans, yellow eye, navy or other
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 medium-sized onion, peeled
  • 1 ½ cups Pure Vermont Maple Syrup
  • Directions: 
  • Wash and pick over beans. 
  • Cover with cold water, add soda and soak overnight. 
  • In the morning rinse beans and boil gently in fresh water until skins wrinkle. 
  • Drain off bean water and retain. 


Preheat oven to 325⁰. 

  • Place onion in the bottom of a bean pot or casserole. 
  • Add remaining ingredients. 
  • Pour in bean water just to cover. 


Bake, covered, for about 8 hours. 

Check periodically, adding bean water as needed. 

For the last hour cook uncovered to brown top.

Serves 10

February 2014 Tasting Table: Using What's in Your Pantry/Freezer

 

Mixed Fruit Crumble - Vegan
From: AnnArbor.com with variations

Filling
2 c Blackberry mash from frozen
~ 3 c Apples, diced from frozen
1/2 cup sugar
1/4 cup flour
squirt of lemon juice
Topping

1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour   
1/2 cup quick oats
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup plain or vanilla soymilk



 

 

Instructions
Preheat oven to 375 degrees. Have ready an ungreased 9x13 inch baking pan.
To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.
To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the soymilk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.
Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
Remove from oven, and serve hot, warm, or at room temperature.

Note:
1. Original recipe called for fresh fruit:
3 cups fresh blueberries
4 medium peaches, sliced or chopped (unpeeled)
almost any combination of fruit would be good.

2. Original recipe called for 1/2 cup all-purpose flour.

3. There are many variations for topping::
Crumble, Slump, Betty, etc.

Peach Cobbler
From Cathy Muha's card collection

Filling   Biscuit Top

2/3 cup sugar1 T. cornstarch
1 cup water
3 cups peaches (used frozen)
1/2 t. cinnamon
2 T. butter

 

1 cup sifted flour
1 T sugar1 1/2 t. baking powder
2 T. shortening or butter
1/2 cup milk

 

 

 

 

 

 

1. Mix sugar and cornstarch in saucepan; gradually stir in water, bring to boiling and boil one minute, stirring constantly.

2. Add sliced peaches, then pour into 1 1/2 quart baking dish; sprinkle with cinnamon and dot with butter.

3. Sift flour, sugar, and baking powder into bowl; cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough.

4. Drop by spoonfuls onto fruit mixture; bake at 400 degrees for 25 - 30 min., or until golden brown. Serve warm, with whipped cream if desired.

Winter Squash Bread: Cathy made this one for several of the "Meet Your Farmers" sessions, and folks asked for it. It came from My Baking Addiction blog. Used acorn squash instead of butternut.

Mini Pumpkin Chocolate Chip Muffins

Ingredients

        • 1 2/3 cups unbleached all-purpose flour

        • 1 cup granulated sugar

        • 1 tablespoon pumpkin pie spice (see recipe)

        • 1 teaspoon baking soda

        • 1/4 teaspoon baking powder

        • 1/4 teaspoon salt

         
        • 2 large eggs

        • 1 cup pumpkin puree (not pumpkin pie filling)

        • 1 stick unsalted butter, melted

        • 3 ounces bittersweet chocolate, chopped

        • 1/2 cup semisweet chocolate chips

Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.

In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter. Slowly add the dry ingredients and mix until well combined. Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.

Divide batter evenly among muffin cups (I like to use an ice cream scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.

Pumpkin Pie Spice

Ingredients

      • 4 tablespoons ground cinnamon

      • 2 tablespoons ground ginger

      • 3 teaspoons ground allspice

      • 3 teaspoons ground cloves

      • 1 1/2 teaspoons ground nutmeg

Whisk all ingredients together in a small bowl. Pour into an airtight container and store at room temperature until ready to use. PDF version


Raspberry Almond Bread

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick)unsalted butter, softened

 

1 cup sugar

1/2 tsp. almond extract

2 eggs

2 Tb. sour cream

1 cup crushed fresh raspberries or blueberries

1/3 cup toasted slivered almonds

Preheat oven to 325 degreesF. Spray or grease a 9 x 5-inch loaf pan.

In medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.

In large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and flurry, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers.

Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until cake tester into the center comes out clean.

Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right-side up and cool completely.

November 2013 Tasting Table: Cranberry Recipes

 

Mama Stramberg's Cranberry Relish Recipe  cranberries
(from NPR website)

2 cup whole raw cranberries, washed
1 small  onion3/4 cup sour cream
1/2 cup sugar
2 Tbsp. horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there'a setting on the food processor that will give you a chunky grind - not a puree.")

Add everything else and mix.

Put in plastic container and freeze, if desired.

 Spicy Cranberry Relish
(Modified from Gourmet Magazine. Doubled the recipe)

1 12-oz. pkg. fresh cranberries, sorted and rinsed
1 small fresh jalepeno pepper, seeded and chopped fine
(wear rubber gloves)
Rind of 1 orange, grated
Juice of 1 organge, strained
  1/2 tsp. freshly ground pepper
1 cup sugar
1/3 cup distilled white vinegar
1/4 tsp. ground nutmeg
1/4 tsp. salt

 

 

 

 

In stainless saucepan, combine ingredients and bring to boil. Turn down heat and simmer, covered, for 10 - 12 minutes, or until cranberries begin to pop. Let cool and chill for 2 hours or overnight.

 

Cranberry-Orange-Nut Bread
(Modified from Veganomicon Cookbook) 1 loaf
Time: 1 hour 20 minutes, including cooling time

1/2 cup soy milk
1/4 cup fresh orange juice
1/4 cup canola oil
1 cup sugar
1 tsp. vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
  1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1 Tbsp. grated orange zest
1 cup chopped fresh cranberries
1/2 cup chopped walnuts

 

 

 

 

 

Preheat oven to 325 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.

Sift in flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than normal cake batter.

Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.

Bake for about 1  hour. Let the bread cool for about 15 minutes before inverting onto a cooling rack. Flip it right-side-up to cool further.

 

 Common Ground-apple - Cranberry Salsa
(From "Dishing Up Maine")

1 large crisp sweet apple such as McIntosh,
unpeeled, cored and cut into 1-inch chunks
¾ cup fresh (Michigan) cranberries
3 T lime juice
2 T honey
2 T olive oil
1 small onion
 
¾ cup orange bell pepper, chopped
½ cup fresh cilantro, chopped
1 clove garlic, minced
1 fresh jalapeno chili, minced
1 t salt
Freshly ground black pepper

 

      1. Pulse the apple and cranberries in a food processor until chopped medium fine. Do not over process
      2. Toss apple-cranberry mixture with lime juice, honey, and oil in mixing bowl. Stir in onion, bell pepper, cilantro, garlic, jalapeno and salt.
      3. Set the salsa aside at room temperature for at least 1 hour to allow flavors to marry. Alternatively, the salsa can be stored in refrigerator for a day or so.
 

A natural accompaniment to roasted meats and chicken. Or serve with creamy chevre or cream cheese and crackers.

 

Martha Stewart's Cranberry Applesauce

      • 3 pounds apples, cut into 1/2-inch-thick slices (try a combination of Gala, Golden Delicious, and McIntosh)
      • 1 cup fresh or frozen cranberries
      • 1 cinnamon stick
      • 2 to 4 tablespoons sugar
      • 3/4 cup water
      • 2 teaspoons freshly squeezed lemon juice

 

 Step 1: In a large saucepan, combine apples, cranberries, cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)

Step 2: Remove from heat; discard cinnamon stick. Stir in lemon juice.

 

Emeril's Apple and Cranberry Crisp

      • Unsalted butter, for baking dish
      • 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
      • 12 ounces cranberries (fresh or frozen)
      • 1/2 cup sugar
      • 3 tablespoons all-purpose flour
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
      • Crisp Topping
      1. Preheat oven to 375 degrees. Butter a 9 x 13-inch baking dish
      2. In large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with crisp topping.
      3. Bake until topping is browned and juices are thick and bubbling around edges, 55 - 60 minutes. Let cool 15 minutes before serving.

Crisp Topping:

6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
  1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
¼ cup chopped almonds

 In a large bowl, combine all ingredients. Mix until coarse crumbs form. Sprinkle over top of cranberry/apple mixture.

Candied Yams & Cranberries
(from "Crockery Cookery")

6 medium yams  or sweet potatoes
1/2 cup butter or  margarine
3/4 cup light brown sugar (lightly packed)
2 cups fresh cranberries
1/8 tsp. pepper

Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 - 6 hours (depending on size and shape). Peel and cut into quarters. Place  in 2-quart casserole. In medium saucepan, melt butter; add sugar, cranberries, and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 degree F oven for 30 minutes. Serves 6.

*Casserole may be refrigerated and baked later. If cold, add 10 - 15 minutes to oven time.

 

Cranberry Relish

Double recipe for 10 or more people.Best made several days in advance

12 oz. fresh cranberries, washed and sorted
1 orange, or 2 clementines
½ cup cider vinegar
1 ½ cups sugar
 
1 can (6 oz.) frozen concentrated orange juice, thawed
1 cup golden raisins
¼ tsp ginger
½ tsp cloves
Remove the peel and the white membrane from the oranges. Coarsely chop the oranges.
Put all of the ingredients in a saucepan.
Mix well and bring to a boil.
Simmer, uncovered, stirring often, for 25-30 minutes.
Cool and refrigerate.

June 2013 Tasting Table Recipes

Asparagus with Tarragon Sherry Vinaigrette
 
Serves 4-6
 
1 1/2 pounds medium asparagus, trimmed
1 T sherry vinegar
2 tsp minced shallot, lightly sauteed
1/4 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper
3 T extra-virgin olive oil
1 1/2 tsp finely chopped fresh tarragon
 
Cook asparagus in a 4- to 5- quart wide pot of boiling, well-salted water, uncovered, until just tender, 3 to 5 minutes, depending on thickness. With tongs, transfer to a bowl of ice and cold water to stop the cooking. Drain well and pat dry with paper towels.
Whisk together the vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until well blended. Whisk in tarragon.
Toss asparagus with vinaigrette.
 
Crock Pot Spinach Casserole
Fresh spinach, steamed, drained and chopped (approx. 1 cup cooked)
2 c. cream-style cottage cheese
2 T. butter, cut into pieces
1 1/2 c. cheddar cheese, shredded
3 eggs, beaten
1/4 c. flour
1 t. salt
*Eileen's note: I have also added a cup of corn cut off the cob along with the spinach
Combine all ingredients in a bowl. Pour into greased crock pot. Cover and cook on low for 4-5 hours.
 
Asparagus Soup
Trim woody ends from 2 lbs. asparagus; reserve tips of 8 spears. In large saucepan, warm 3 T. olive oil over low heat. Add 1 cup chopped onion, 2 chopped celery stalks and 1 chopped carrot; cook 3 minutes.
Add 1 1/2 t. minced garlic; cook 1 min. Add asparagus, 1/4 t. salt and 1/4 t. black pepper; cook 5 minutes.
Add 5 cups reduced-sodium chicken broth.
Simmer, covered, 20 min. Blanch tips in boiling water 3 minutes. Drain.
Puree soup in batches in a blender. Return to saucepan over medium; add 1/2 cup evaporated  2% milk (vegans: almond milk) and 1 t. lemon juice.
Warm through (don't let simmer). Top with tips.
Add sprinkle of Parmesan (optional). Serves 4.
Cathy"s note: Try it served cold!
 
Layered Spinach Salad
6 cups fresh spinach, cleaned and torn
8 oz. canned beats, drained and sliced
1 small red onion, sliced into rings
1/3 c. Italian dressing
1/4 c. blue cheese dressing
1) In a pan layer the spinach, beets and onion; chill.
2) Combine the Italian and blue cheese dressing; pour over salad.
3) Chill for a few hours.
 
 

Recipes from Mindful Eating Table - Holiday Gift Ideas


Hummus Recipe from Hal Estry

3c cooked chickpeas (I like to pressure cook them)
3-4 Tbs Tahini (sesame seed paste- I prefer the toasted sesame seed type)
5 Tbs fresh squeezed lemon juice
1 Tbs lite Tamari(soy sauce) you can use 1 tsp salt here, but I think the Tamari has a lot more flavor and less salt. You may want less if you are adding olives.
1 clove garlic (or 2 if you prefer)
1/3 to ¾ c chickpea cooking liquid (water if using canned chickpeas) (use your judgement to get the Hummus nice and creamy, but not too thin)

Put it all in a Food Processor. Pulse a few times on low speed just to get things mixed up, then move to a higher speed. I like to run it on high for ~ 3 minutes to make it smooth and creamy.

I like to use Parsley or Cilantro in Hummus- a good handful or 2. Put it in before you start mixing.

Other additions would be Paprika, Kalmata Olives(be sure they are pitted), Green Olives (stuffed or unstuffed). I would put these in late in the processing so they aren't too finely chopped. If you like heat, a seeded Jalapeno or Habenero(careful), or canned Green Chilies. Some like a roasted Red Pepper.

Put these up in ~ 8 oz tubs and freeze them. Hummus seems to keep very well in the freezer, and if you are giving them as gifts you can take them out of the freezer, wrap them and give them right away with the proviso to open your gift NOW. These would be great for hostess gifts.

---------------------------------

Cherry Preserves from Cathy Muha

(about 4 half-pints)

2 pounds pitted red cherries
4 cups sugar

Drain juice from cherries, set cherries aside. Add sugar to juice (if not enough to dissolve sugar, add a little more water); cook until sugar dissolves, stirring occasionally. Add cherries; cook rapidly until cherries become glossy. Cover and let stand 12-18 hours in cool place. Bring to boil. Boil hard one minute, stirring constantly. Remove from heat. Skim goam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner.

---------------------------------

Raspberry Vinegar from Cathy Muha

2 1/2 cups raspberries
2 1/4 cups white vinegar
1 1/2 cups sugar

Place raspberries and vinegar in glass bowl. Let stand 24 hours.

Strain into saucepan. Stir in sugar. Bring to boil over medium-high heat. Boil 10 minutes.

Pour into clean bottles.

To use as salad dressing, mix with a nice oil, like walnut.

-----------------------------------

Pickled Spiced Peaches from Cathy Muha

(3 1/2 pints)

4 pounds firm, unblemished peaches
3 1/4 cup cider vinegar
2 cups sugar
1 stick cinnamon
1 T. allspice
1 T. whole cloves
1/2 t. ginger
zest of one lemon, peeled in thin strips

Put peaches carefully in large pot of boiling water and let simmer for 3 minutes, then remove with a slotted spoon. Run a little cool water over the peaches, remove the pits and put in a bowl of cool, salted water.

In large enameled pot, heat vinegar with sugar and spices. When sugar is completely dissolved, add the peach  halves and simmer them, turning occasionally with wooden spoon so they cook evenly., until just tender, about 20-25 minutes.

Arrage peach halves carefully in sterile glass jars. Strain vinegar and return it to the pot. Boil 5-10 minutes, or until it has consistency of thin syrup. Pour spices vinegar over peaches, covering them completely and leaving 1/2 inch headspace. Wipe rims and seal jars immediately. Let ripen about 3 months.

Recipes from Mindful Eating Table, May 2012

Asparagus and Roasted Pepper Salad with Toasted Pecans

20 thin asparagus spears
12-oz. jar roasted peppers, drained, chopped
2/3 cup toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 tablespoons fresh lemon juice
1 tsp. sherry or wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens

1) Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add aparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.
2) In a medium bowl, stir together peppers, pecans and basil. to make dressing, in small bowl, whisk together lemon juice, vinegar, mustarg and salt to blend; whisk in oil.
3) To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. Serves 4.

Recipes from Locavore Table, January 2012

Below: Lemon-Thyme Shortbread | Lavendar Shortbread | Boston Brown Bread

Lemon-Cornmeal Sheet Cookie

You bake this in a single flat sheet and then break into jagged pieces.
* Local ingredients

¾ cup all-purpose flour *
¾ cup fine ground yellow cornmeal *
1 tsp. anise (or cardamom)
¼ tsp. baking powder
¼ tsp. coarse salt
3 Tbs. unsalted butter at room temp *
½ cup plus 1 Tbs sugar *
1 large egg plus one egg white for egg wash *
2 tsp. finely grated lemon zest
2 Tbs. slice almonds
parchment paper

Preheat oven to 350.
Whisk together flour, cornmeal, baking powder, anise seeds, and salt in medium bowl.
Beat butter and ½ cup sugar with mixer on medium until pale and fluffy, about 2 minutes.
Beat in whole egg and zest.
Reduce speed to low and beat in flour mixture.
Press dough into an even ¼ inch thickness cookie on parchment-lined baking sheet.
Brush with egg wash, sprinkle with almonds and remaining tablespoon sugar.
Bake until golden, 22-25 minutes. Cool on wire rack, then break into pieces.

Guala Lauzzana via Martha Stewart

Printable PDF version

 

Lemon Thyme Shortbread

1 stick butter, softened
1/3C powdered sugar
1C flour, unsifted
3T chopped Lemon Thyme, fresh (or 2t dried)
½ t. fresh lemon juice

Prepare shortbread pan or 8x8 baking pan: Use cooking spray or butter bottom of pan.
Preheat oven to 325.

Cream butter until light; mix in powdered sugar, lemon thyme and lemon juice. Mix well
and add flour.

Firmly press dough into pan. Prick entire surface w/ fork and bake 325 for about 30-35
min. Cool in pan 10 min before removing from pan. Cut into serving pieces while still
warm.

Lavender Shortbread

3/4C Butter, softened
1/2C Confectioners sugar
½ tsp Vanilla
1 ½ C flour
¼ tsp salt
2 ½ tsp finely ground lavender*
¼ tsp lemon zest.

Preheat oven to 325. Grease 8x8 pan.

Cream butter and sugar until light. Add vanilla, cream some more. In separate bowl, mix
together flour, salt, lavender. Mix flour mixture into butter mixture (in food processor).
Pat dough into prepared pan and cut into squares before baking. Bake until just barely
brown (20 min or so) Take out of pan and cool.

*Use home-grown and unsprayed lavender or purchase culinary lavender.

Shortbread Recipes from Merrill Crockett

Printable PDF version

 

Boston Brown Bread

1 cup plus 1 tablespoon whole wheat flour
1 cup graham flour
½ cup cornmeal
½ teaspoon salt
¾ cup molasses
2 teaspoons baking soda, dissolved in 1 tablespoon hot water
2 cups well-shaken buttermilk
1 cup raisins

Two 16-ounce coffee cans
Aluminum foil
Kitchen string
8-quart pot
Rack or trivet to set inside the pot

Generously butter coffee cans.

Sift together 1 cup whole wheat flour, graham flour, cornmeal, and salt into a large bowl.
Heat the molasses to lukewarm in a small saucepan. Remove from heat and stir in baking soda
mixture and buttermilk. Add to flour mixture and stir until just combined.
Toss raisins with remaining 1 tablespoon flour, shake off excess, and stir into batter.
Divide batter between the coffee cans until each can is about 2/3 full.
Cover the cans with buttered foil. Tie the foil securely onto each can with kitchen string.
Place cans on a rack or trivet set into a pot containing enough boiling water to come halfway up
around the sides of the cans.

Cover and steam the bread at a low boil for 1 ½ hours.
Transfer cans to a rack and cool loaves for 1 minute. Run a thin knife around each loaf, carefully
slide bread out of cans, and cool, upright, on the rack.

Submitted by Connie McGuire

Printable PDF version

 

Recipes from Locavore Table, April 2011

Below: Raw apple, almond and cinnamon cookies | Tomato cake | Cream cheese frosting

 

Raw Apple, Almond and Cinnamon Cookies

2 lbs. red apples, cored and peeled (5-6 apples, such as Fuji or Gala)

1 cup Agave Nectar

1-3/4 cups almonds, ground in food processor

1-3/4 cups raisins

1/8 cup cinnamon

In a food processor, slice half oft he apples with the slicing ring. Transfer the sliced apples to a mixing bowl. Slice the remaining apples in the food processor with the shredding disc, then add the shredded apples to the sliced apples in the mixing bowl. Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl, and mix well.

With your hands, press the mixture into about 20 round, flat cookies, approximately 3 inches thick, and lay them on dehydrator sheets. Dehydrate at 105F for approximately 24 hours. Enjoy!

 

Tomato Cake

Ingredients
1 c brown sugar
2/3 c butter (Calder Dairy)
2 large eggs (Local Farm)
3 c all-purpose flour (Westwind Mill)
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg & cinnamon
1 tsp salt
2 c ripe tomatoes, peeled and chopped (My Freezer)
1/2 c nuts chopped
1 tsp vanilla
1/2 c raisins

Mix cream sugar and shortening.
Add eggs.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x13 inch baking pan. Bake in preheated 350'F oven for 35 minutes or until cake tests done.

 

Cream Cheese Frosting recipe

      • 8oz. cream cheese
      • 5 TBS unsalted butter
      • 2 cups +/- powdered sugar

In a medium mixing bowl, beat together the cream cheese and frosting until smooth

Printable pdf version (all 3 recipes)


Recipes from Auction Dinner, June 2010

Below: Vegetarian Lasagna | Maple Balsamic Vinaigrette| Cream of Asparagus Soup

 

Rhubarb Cake

Preheat oven to 350 degrees. Grease 9 x 13 baking pan.

Topping:
1 cup chopped nuts
1/2 cup granulated sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
Combine ingredients in a small bowl. Set aside.

Cake:
1 1/2 cups packed light brown sugar
4 Tbs. unsalted butter
1 large egg
1 cup plain yogurt
2 cups all purpose flour (I used whole wheat pastry flour)
1 tsp. baking soda
1/2 tsp. salt
1 pound rhubarb cut in 1 inch pieces
Beat the brown sugar, softened butter and egg with a mixer until well blended. Beat in yogurt.
Add the flour, baking soda and salt to the butter mixture and stir to blend.
Fold in the rhubarb and spread the batter in the prepared pan.
Sprinkle on the topping.

Bake for 35 - 40 minutes, until the center springs back when gently pressed. Let cool on wire rack for 10 minutes before cutting.

 

Vegetarian Lasagna

Ingredients

      • 2 c. grated zucchini
      • 2 c. grated carrot
      • 1 lb fresh spinach
      • 9 lasagna noodles, cooked
      • 1 c. grated Parmesan cheese
      • 3 c. spaghetti sauce (Homemade or jarred)
      • 3 large eggs
      • 1 15 oz. container cottage or ricotta cheese
      • 3 C. shredded mozzarella cheese

      • Directions

1) Saute zucchini, spinach and carrots separately in 1/2 Tbsp. oil each until tender and crisp.
2) Combine eggs, ricotta or cottage cheese, spinach and Parmesan cheese.
3) Layer as follows into 9 x 13 inch pan:

1/3 of sauce
3 lasagna noodles
1/3 egg mixture
1/2 carrots
1/2 zucchini
1/3 of Mozzarella
3 lasagna noodles
1/3 of sauce

1/3 egg mixture
1/2 carrots
1/2 zucchini
1/3 Mozzarella
3 lasagna noodles
1/3 egg mixture
1/3 sauce

4) Cover with foil. Bake at 350 degrees for 20-30 min
5) Remove foil and sprinkle with remaining Mozzarella. Bake 10 min longer
6) Cool 10 min before cutting.

Local ingredients include:

Zucchini, Carrots, & Spinach- Ypsilanti Downtown Farmers' Market
Lasagna Noodles- Pasta e Pasta- Ann Arbor Farmers Market
Eggs
Mozzarella- Zingermanns Creamery- Ann Arbor Farmers Market
Cottage Cheese- Guernsey Cottage Cheese- Plum Market
Sauce- My own tomatoes frozen last year + Romano's Marinara Pasta Sauce or Monique's Marvelous Marinara Sauce
Herbs- My garden

 

Maple Balsalmic Vinaigrette

Ingredients

1 large shallot or 3 green onions, peeled & chopped

2 teaspoons fresh ginger, peeled

1 clove garlic

2 teaspoons Dijon mustard

1 cup balsamic vinegar

1/2 cup maple syrup

2 cups canola oil

salt and pepper to taste

 

Combine shallots, ginger, garlic and mustard in a food processor and chop until fine.

Add vinegar and maple sugar to mixture and turn on food processor.

Add oil to processor by drizzling the oil slowly until mixture is emulsified.

Add salt and pepper to taste.

 

Cream of Asparagus Soup

This recipe should make 4-6 servings, with approx. 8 ounces/serving.

Ingredients:

1 1/2pounds of asparagus, chopped into 1 - 2 inch long pieces

3cups liquid (2 cups water reserved from cooking the asparagus + 1 cup chicken broth - *note: vegetarian version used 3 cups reserved asparagus water & NO chicken broth)

1/2 cup Guernsey whole milk + 1/2 cup half & half (or 1 cup Guernsey whole milk)

1 medium leek, chopped fine (or 1 medium onion)

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg

Preparation:

Break off tough ends of asparagus spears, wash & drain asparagus & cut into 1-2 in. pieces; bring the water to a boil and add asparagus pieces, cook 6-8 mins until tender; reserve 2 cups of the boiled asparagus water and add 1 cup of chicken broth to it.

Cook finely chopped leek/onion in 1 cup of melted butter until the leeks/onions are soft. Stir in flour and seasonings; let mixture cook until pasty.

Add 1 cup milk to3 cups of reserved (water/chicken broth) liquid. Add the liquid slowly to flour mixture, cooking and stirring until thickened to desired consistency.

Blend or processthe cooked asparagus pieces in a food processor or blender. Add the processed asparagus by stirring into the thickened liquid and heat through. To reduce the onions/leeks to the same consistency as the asparagus you will need to use an immersion-type blender to fine chop the onions/leeks in the bottom of the soup pot.

Salt to taste and garnish with chopped fresh chives if desired.


Featuring: Maple Syrup!

Desserts:Corn Bread |Maple Nut Bread | Maple Syrup Brownies | Apple Maple Pudding

Main Courses:Maple Chicken Breasts | Pork with Shallots with Maple Syrup

Side Dishes:Maple-Baked Turnips, Carrots or Parsnips | Squash Casserole | Squash, Onion & Apple Gratin

Also: Recipes from Michigan Maple Syrup Association

 

Maple Syrup Corn Bread

1 cup corn meal
1 cup flour (I did half and half whole wheat and white)
1 T. baking powder
1/3 cup maple syrup
1 cup milk
2 T. shortening

1) add shortening to syrup
2) mix all ingredients
3) pour into shallow well-greased pan
4) bake 20 min. in 400 degree oven

Maple Syrup Brownies

2 Michigan eggs (People's Food Co-op/Farmers' Market)
¾ cup Michigan beet sugar (bulk at Co-op)
1 tsp. vanilla
½ cup Michigan maple syrup (Farmers' Market)
6 Tbs. Michigan butter (Calder's Dairy, bought at Co-op)
2 1-ounce squares unsweetened chocolate
¾ cup Michigan whole wheat flour (bulk at Co-op)
½ tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
sifted powdered sugar on top

Beat together eggs, sugar and vanilla. Add syrup, mix well. Melt butter and chocolate over low heat. Remove from heat, blend into egg mixture. Stir together flour, baking powder and salt. Stir into chocolate mixture. Stir in nuts. Spread in greased 9x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool, dust with powdered sugar. Makes 24. Printable pdf version

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Maple Nut Bread

¼ C butter (soft)
¾ C milk
1 C dried blueberries
2 C flour
4 teaspoons baking powder
½ teaspoon salt
¾ C pure (Michigan) Maple Syrup
1 egg well beaten
1 C chopped nuts (pecans)
½ teaspoon baking soda dissolved in 1 teaspoon hot water

Combine all ingredients in order given. Pour into greased loaf pan and allow to sit for 20 minutes. Bake 375 degrees F for 60 minutes. Printable pdf version


Squash, Onion and Apple Gratin

2 med. acorn or other firm squash
1 med. red delicious apple
1 med. granny smith apple
1 med. vidalia (sweet) onion
salt and pepper to taste

¼ cup unsalted butter
½ cup vegetable broth
1/3 cup maple syrup
½ tsp. cinnamon
1 cup shredded sharp cheddar

1) Cut the acorn squash in half and scoop out seeds. Cut each half into ¼” slices and carefully remove peel from each slice. Place slices cut side down

into a 9x13 baking dish or 3 qt. casserole forming 2 compact rows.

2) Core and peel apples, cut each apple in half and then into thin slices. Tuck apple slices randomly between squash slices in baking dish.

3) Peel and halve onion. Cut each half into thin slices. Tuck onion, cut side down, randomly between squash and apple slices. Sprinkle all with salt and

pepper.

4) In a small saucepan, combine butter, broth, maple syrup and cinnamon. Cook, stirring, over medium heat until butter is melted. Drizzle mixture evenly

over squash dish. Cover tightly with foil.

5) Bake in a 375 degree oven for 30 minutes. Uncover and continue baking 30

minutes more, or until squash is tender.

6) Sprinkle shredded cheese over top. Bake 3-5 minutes, until cheese is melted.

Serves 8-10

Printable pdf version

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Apple Maple Pudding

3 large or 6 small cooking apples, peeled, cut into chunks
1 cup maple syrup
1 egg, beaten
1 tablespoon melted butter
2 teaspoons lemon juice
½ cup all-purpose flour
1 teaspoon baking powder
Pinch salt
½ cup raisins
Whipped cream

Preheat oven to 375 degrees.

Arrange apples in a greased 8-inch square baking pan. Pour ½ cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.

In a bowl, combine beaten egg, butter, and lemon juice with remaining ½ cup maple syrup. In another bowl, combine flour, baking powder, and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.

Pour batter evenly over apple pieces. Bake in oven for 30 to 35 minutes or until top is lightly browned.

Serve warm with whipped cream, if desired.

Printable pdf version

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Maple Chicken Breasts

4 single chicken breasts
¼ cup all‐purpose flour
Salt
Pepper
2 tablespoons butter
½ cup maple syrup

1 teaspoon dried savory
½ teaspoon dried thyme
¼ teaspoon dried sage
1 onion, sliced
½ cup water

Preheat the oven to 350 degrees.

Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered, for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices.

Makes four servings.
Printable pdf version


Maple Baked Turnips, Carrots or Parsnips

1 ½ pounds turnips, carrots, or parsnips
3 tablespoons butter
2 tablespoons prepared mustard
3 tablespoons maple syrup

Salt
Pepper
½ cup bread crumbs

Preheat the oven to 450 degrees.

Peel the vegetables and slice them ½ inch thick. Drop them into boiling salted water and cook until tender. Meanwhile, melt the butter in a shallow ovenproof dish. Stir in the mustard. Drain the cooked vegetables and pat dry; toss the slices in the butter‐mustard mixture, adding the maple syrup, a light sprinkling of salt, and a few turns of the pepper grinder. Sprinkle the crumbs over the top.

Bake in the oven 10 minutes, until bubbling hot.

Serves four.
Printable pdf version

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Pork Tenderloin with Shallots and Maple Syrup

1 tablespoon butter

4 small pork fillets (6 ounces each)

Salt

4 shallots, chopped

4 green onions, minced

¼ cup cider vinegar

1/3 cup maple syrup

2/3 cup pork or chicken stock

Pepper

Preheat oven to 375 degrees.

Heat butter in a frying pan until foaming. Sprinkle pork fillets with salt to taste and sear on both sides in hot butter until golden. Transfer to a buttered baking pan and bake for 10 minutes.

Add shallots and green onions to frying pan and cook just until softened. Deglaze pan with vinegar and reduce by half. Add maple syrup and stock; simmer for 10 minutes.

Slice each fillet and serve hot with shallot sauce.

Makes four servings.
Printable pdf version


Squash Casserole

4 pounds of butternut squash, cut into 1‐inch cubes (don't have to peel)

Mix together: 1/3 cup maple syrup, 1/2 cup water, zest and juice of one lemon, 1/2 teaspoon red pepper flakes, salt, and pepper.

Spread out squash in a pan, pour mixture on top, dot with butter, and bake at 350 degrees until done and syrup is caramelized, about 1 hour or so.

Baste about every 15 minutes.

Easy to serve because it's already in cubes.

Printable pdf version

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