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.

Chocolate Espresso Biscotti

Chocolate Espresso Biscotti
Makes 30-35 cookies
Ingredients:
2 cups flour
1 cup (about 5 oz) chopped semi-sweet chocolate
1/3 cup unsweetened cocoa powder
3 tablespoons instant coffee or espresso powder
3/4 teaspoon kosher salt
1 teaspoon baking soda
3/4 cup granulated sugar
2 tablespoons butter, melted (I used salted)
3 eggs
1 teaspoon pure vanilla extract
Directions:

1. Preheat oven to 350°
2. Combine the flour, chocolate chunks, cocoa, espresso, salt and baking soda in a bowl. Mix and set aside.
3. With an electric mixer, or by hand, combine the butter, sugar, eggs and vanilla. Next, slowly add in the flour mixture and mix until fully combined. The dough will be very sticky.
4. With well floured hands, form two logs of dough on a parchment covered cookie sheet (I really recommend using parchment here as the dough is very sticky and it also seems to help the bottoms from burning). The logs should be about 12 inches long and 2 inches wide.
5. Bake until firm (about 35 minutes). Take the biscotti out of the oven and let cool on the sheet for 30 minutes.
6. Using a serrated knife, slice each log into 1/2-1inch pieces. Lay each cookie on its side and bake for an additional 10-15 minutes until centers are dry. Remove from the oven and let the biscotti rest, allowing it to cool and harden completely. Quick lesson: “Biscotti” means “twice-baked.”

Wild Rice and Roasted Squash Salad/Dressing

1 cup wild rice

3 1/2 cups water or stock (chicken or vegetable)

Salt to taste

2 pounds kabocha or butternut squash, peeled and cut in small dice (about 3 cups peeled and diced, weighing 1 1/2 to 1 3/4 pounds)

Salt to taste

1 tablespoon balsamic vinegar

3 tablespoons extra virgin olive oil

2 tablespoons fresh lemon juice (more to taste)

1 garlic clove, minced or puréed

1 teaspoon Dijon mustard

3 tablespoons walnut oil, or substitute extra virgin olive oil

1/2 cup chopped fresh herbs, like parsley, chives, tarragon

1/2 cup diced celery

1 5- or 6-ounce bag baby arugula or spinach

1. Rinse the wild rice. Bring the water or stock to a boil in a medium saucepan, add salt to taste and the rice. Bring back to a boil, reduce the heat, cover and simmer 45 minutes, until the rice is tender and has begun to splay. Drain through a strainer, return to the pot and cover the pot with a clean dishtowel. Return the lid to the pot and let sit for 10 minutes.

2. Meanwhile, preheat the oven to 425 degrees. Line a baking sheet with foil. Place the squash in a bowl or directly on the baking sheet and toss with salt to taste, the balsamic vinegar and 1 tablespoon of the olive oil. Spread on the baking sheet in an even layer and make sure to tip all of the liquid remaining in the bowl over the squash. Roast for 20 to 30 minutes, stirring every 10 minutes so that the squash browns evenly. The squash should be tender all the way through. Remove from the heat.

3. In a small bowl or measuring cup, whisk together the lemon juice, garlic, salt to taste and mustard. Whisk in the remaining olive oil and the walnut oil.

4. Combine the wild rice, squash, herbs and celery in a large bowl. Toss with the dressing. Add salt and pepper to taste. Line a platter, individual plates or a wide salad bowl with the baby spinach or arugula. Top with the salad and serve.

Yield: 6 servings.

Advance preparation: This salad holds well for a couple of days in the refrigerator, without the arugula or spinach.