Cinnamon Hazelnut Biscotti with Dark Chocolate Chips

Makes 30 cookies - doubles well

 

-3/4 cup butter

-1 cup white sugar

-2 eggs

-1 and 1/2 tsp. vanilla

-2 and 1/2 cups flour

-1 tsp. cinnamon

-3/4 tsp. baking powder

-1/2 tsp. salt

-1 cup chopped hazelnuts

-1/2 - 1 cup dark chocolate chips

Directions

1. Preheat oven to 350 degrees F. Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Sift together the flour, cinnamon, baking powder, and salt; mix into the egg mixture. Stir in the hazelnuts and chocolate ships. Shape dough into two equal logs approximately 12 inches long. Place logs on baking sheet, and flatten out to about 1/2 inch thickness.
3. Bake for about 30 minutes in preheated oven, or until edges are golden and the center is firm. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1/2 inch thick slices. Return the slices to the baking sheet.
4. Bake for an additional 10 minutes, turning over once. Cool completely, and store in an airtight container at room temperature.

Savory Vegetable Pancakes

From Mark Bitten in the New York Times

Master recipe: (makes 8 little pancakes = one serving)

- Beat together one egg, 2 tsp. water or milk, and 2 T. flour (worked fine with gluten free flour mix).
- Stir in 1/3 to 1/2 cup of any of the ingredients and seasonings below, and season with salt and pepper.
-Works fine to double or quadruple the recipe.

Add a not-too-thin layer of olive oil to a large skillet over medium heat. When hot, spoon in 8 little pancakes , turning once, until golden on both sides (2-3 minutes per side). Serve warm

Fillings:
Chopped olives and chopped rosemary
Diced and sauteed red pepper, add a little cumin
Fresh little spinach leaves, lightly sauteed, with a little curry powder
Green peas, thawed, and sauteed green onion. Garnish with shredded mint leaves
Cherry tomatoes, sauteed and drained, with a little garlic and basil

Sage Pesto

    •    1 cup pine nuts  (I used raw cashews as I didn't have pine nuts on hand)
    •    1 1/2 cups fresh sage leaves, firmly packed
    •    1/2 cup flat-leaf parsley leaves
    •    1/2 cup olive oil
    •    1/4 cup garlic chopped
    •    1 teaspoon salt
    •    1 lemon, juiced
    •    1 tablespoon fresh, mild goat cheese, optional
Toast pine nuts in a dry saute pan or in a 350 degree F oven on a sheet pan. Combine all ingredients in food processor or blender and process until smooth.

Arugula Basil Pesto

1 cup arugula, packed
1 cup fresh basil, packed
6 garlic cloves
½ cup sunflower seeds

2 T. freshly squeezed lemon juice

1 tsp. salt

a pinch of black pepper

1/3 – ½  cup olive oil

Directions:
-Place all ingredients but the oil in food processor and pulse till chopped.

-Pour oil through feed tube while processing till creamy.

KALE & WHITE BEAN SOUP

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Kale & White Bean Soup

Ingredients: 

• 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

Instructions:

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.

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

Preparation:

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.