Tuesday, January 29, 2013


Kale & White Bean Soup

  • 2 tablespoons extra-virgin olive oil
  • 1 cup diced yellow onion
  • 4 large garlic cloves, roughly chopped
  • 1 (32 ounces) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 3 large carrots, sliced
  • 1 (14.5 ounces) can Italian-style diced tomatoes (optional) or 3 T. tomato paste
  • 1 (14.5 ounces) can no-salt-added cannellini beans, drained and rinsed
  • 3 T. fresh lemon juice


In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots,  and cover. Cook 15 minutes or until kale and carrots are tender. Add beans and lemon juice and heat thoroughly. Serve hot.

Tuesday, January 1, 2013

Sweet Potato Drop Biscuits

2-1/4 cups flour or gluten-free baking flour mix (make sure to pack down the GF mix as its lighter)
1-1/2 Tbsp sugar
1-1/2 tsp dried thyme
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 cup olive or canola oil
5 Tbsp soy or hemp milk
1-1/2 tsp cider vinegar
1-1/2 mashed or puréed sweet potato

Preheat oven to 400 and oil a baking sheet.

In bowl of stand mixer, mix together the flour, sugar, thyme, powder, soda, and salt.

In a separate bowl, mix together oil, milk, and vinegar. Once mixed, stir in sweet potatoes.

Add the wet ingredients to the dry ingredients in the stand mixer. Stir until just mixed. If the dough seems too wet, add some flour (this is only an issue when using the GF baking mix).

Scoop out 1/4 cup balls of dough and lay out 12 biscuits on the baking sheet, with 2" between. Flatten them slightly to a biscuit shape.

Bake for 15 minutes or until edges start to get golden brown. Serve warm or store in a zip lock bag for up to a week.

Vegan Chocolate Pudding

1 cake of silken tofu (16 ounces)
3 Tbs confectioners sugar
8 ounces semi-sweet chocolate
6 Tbs water
3 Tbs unsweetened cocoa powder
1 tsp vanilla

In a stand mixer, whirl the tofu and sugar until smooth.

In a small pan over low heat, melt the chocolate together with the cocoa and water. Once chocolate is melted, make sure the mixture is smooth and take off the heat. 

Pour the chocolate into the tofu and mix in the stand mixer until pudding is really smooth- this can take up to 10 minutes. 

Spoon the pudding into 6 bowls or cups and put in the fridge for at least an hour. Serve cold with fruit and/or whipped cream.

From Moosewood Restaurant Cookbook

Chickpea and Carrot Tagine

  • 1 onion, chopped
  • 4 cloves garlic, finely chopped or pressed
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt, or to taste
  • 1 teaspoon ginger
  • 1 teaspoon turmeric
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (or less if you don't want it spicy)
  • 3 tablespoons chopped cilantro, plus extra for garnish
  • 5 carrots, peeled and cut into rounds
  • 1 cup water
  • 1 can chickpeas, drained
  • 2 to 3 teaspoons honey
  • 1/4 cup currants
  • Sliced almonds, toasted


In the base of a tagine sauté the onions and garlic in the olive oil over low heat for several minutes.
Add the spices, parsley or cilantro, carrots and the water. Cover and simmer over medium-low heat for 30 minutes.  
Stir in the honey, chickpeas and currants, put the lid back on and simmer another 30 minutes.
Top with almonds and chopped cilantro and serve over cous cous.