BLACK BEAN TACOS

3 tablespoons olive oil
1 small onion, minced
2 garlic cloves, minced
1 carrot, very finely diced
1 small red bell pepper, finely diced
1 jalapeño, stemmed, seeded and minced (optional)
2 teaspoons ground cumin
Sea salt and ground pepper, to taste
6 oz. cream cheese
2 cups cooked black beans
Chopped cilantro, for garnish
Whole grain tortillas

 


Heat a large pan over medium heat. Add the olive oil, onion, garlic, carrot, bell pepper and jalapeno. Sauté until the vegetables appear wilted and softer, 5 minutes. Stir in the cumin and cook 1 minute.
 
Add the cream cheese and stir to combine with the other ingredients. Cook for 2 minutes or until soft and well incorporated with the other ingredients.
 
Mix the beans into the cream cheese mixture. Cook over low heat until the beans are heated through, 5 minutes. Sprinkle with chopped cilantro.
 
Heat the tortillas on the stove over an open gas flame until warm and slightly toasted, 1 to 2 minutes. Using tongs, flip the tortillas and toast the other side, 1 to 2 minutes.
 
Assemble the tacos. Enjoy right away.
 
Serves 4

CRANBERRY SPELT BREAD

4 large eggs
¾ cup canola oil
¾ cup muscovado sugar
1 ½ teaspoons vanilla extract
1 ripe banana, mashed
Grated zest of 1 orange
1 ½ cups whole spelt flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup fresh cranberries, halved

 


Preheat the oven to 375 degrees Fahrenheit. Line a 9X5 loaf pan with parchment paper.

Using an electric mixer, mix the eggs, oil, sugar, vanilla, mashed banana and orange zest until well combined. Sift the flour, baking powder, cinnamon and salt into a bowl and add to the wet mixture. Mix again until the batter is smooth and shiny. Fold in the cranberries.

Transfer the batter into the prepared pan. Bake until the cake is set and a skewer inserted in the center comes out almost clean, about 30 minutes.

Serves 8

Spelt Flour Cranberry Cake

AVOCADO CHOCOLATE PUDDING

2 small ripe avocados, peeled and pitted
1/4 cup plus 1 tablespoon maple syrup
1/4 cup unsweetened cocoa powder
2 tablespoons coconut milk or half and half
1 teaspoon vanilla extract

 


Process all of the ingredients in a food processor until creamy and shiny.

Chill before serving. It tastes better after it’s been refrigerated a couple of hours.

 

Serves 2

avocado chocolate pudding

CHERMOULA MARINADE RECIPE

Even though traditionally used to marinate fish, charmoula is delightful in dishes of all sorts. If lacking time to marinate, you may rub vegetables with charmoula and cook them right away. The flavors are strong enough that your dish will still taste amazing.

 

1 teaspoon paprika powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
1/2 taspoon sea salt
1/4 cup olive oil
Juice of 1/2 lemon
2 garlic cloves, minced
3 tablespoons finely chopped cilantro

 


Place all the ingrdients in a bowl. Stir to mix. Alternatively, process all the ingredients in a food processor until smooth.

Coat vegetables with the chermoula. Marinate for at least 1 to 2 hours before cooking.

 

Makes marinade for about 1 pound of produce.

STRAWBERRY WHITE CHOCOLATE MUFFINS

2 large eggs
1 cup strawberry yogurt
2 ounces unsalted butter, melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1 cup quartered stemmed strawberries
1/2 cup white chocolate chips
Baking cups

 


Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with baking cups.

In the bowl of an electric mixer, whisk the eggs, yogurt, butter, sugar and vanilla until creamy.

Whisk the two flours, baking soda, and salt in a separate bowl. Add to the wet mixture and whisk again until shiny and smooth.

Fold in the strawberries and white chocolate.

Spoon the muffin batter into the baking cups and bake until golden brown, 20 to 25 minutes.

Makes 12

NO-BAKE CHOCOLATE OATEMAL BARS

4 tablespoons unsalted butter
1/2 cup milk
1/4 teaspoon almond extract
1/2 cup brown sugar
1/4 cup cocoa powder
1/3 cup nut butter
2 cups quick oats
1/4 cup finely chopped nuts (optional)

 


Butter a square 8-inch pan. Set aside.

Place the butter, milk, almond extract, sugar and cocoa powder in a medium saucepan. Melt over medium-high heat, stirring occasionally, until the mixture is boiling heartily.

Remove from the heat. Stir in the nut butter until well incorporated. Stir in the oats (and chopped nuts, if using) until well coated.

Transfer the mixture to the prepared pan and smooth it out evenly with a spatula. Let cool down a bit. Cover with plastic wrap and refrigerate 3 to 5 hours before cutting into squares or rectangles.

Makes 12 squares

CLASSIC APPLE TART

1 recipe pâte brisée
3 to 4 Granny Smith apples, peeled, cored, quartered and sliced
3 tablespoons sugar
3 tablespoons butter, cut into small pieces
2 tablespoons apricot jam
1 tablespoon water


 

Preheat the oven to 400 degrees Fahrenheit.

Roll out the pâte brisée dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.

Overlap the apple slices on the dough. Sprinkle the apples with sugar, and dot them with butter pieces. Bake until the apples are golden and the dough crusty, 45 to 55 minutes.

Remove the tart from the oven. Bring the apricot jam and water to a boil over medium heat in a small saucepan. Brush the apple slices with the diluted apricot jam. Serve at room temperature or warm with a scoop of vanilla ice cream.

Makes 1 large tart

 

CLOVE ICE CREAM

2 cups whipping cream
1 cup whole milk or half and half
1/3 cup honey
½ teaspoon ground cloves
4 egg yolks

 


 

Bring the cream, milk, honey and ground cloves to a simmer in a medium saucepan over medium heat. Remove from heat.

Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.

Cover and refrigerate the mixture for 12 hours to allow the flavors to develop. Taste and add a little more ground cloves if you wish to have a stronger flavor.

Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.
 
Serves 4 to 6

GLUTEN-FREE FRUIT TART

The crust
1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
2 tablespoons unrefined brown sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 egg white
½ teaspoon vanilla extract
2 tablespoons ice cold water

The pastry cream
1 ¼ cups milk
2 large egg yolks
2.5 tablespoons agave or maple syrup
2 tablespoons cornstarch
½ teaspoon vanilla extract

The fruit
16 ounces raspberries or other fresh fruit sliced

The glaze
2 tablespoons warm light honey

Confectioner’s sugar, for dusting (optional)

 


 

The crust

Combine the flour, sugar and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the egg white. Mix the vanilla extract to the water and pour it in the food processor a little at a time, pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl and form it into a ball. Cover it with plastic wrap and refrigerate it for 1 hour before use.

Preheat the oven to 400 degrees Fahrenheit.

Let the dough warm up at room temperature 5 to 10 minutes before stretching it. Sprinkle the dough with a little bit of flour, place it between two sheets of parchment paper and roll it out into a 12-inch circle. Carefully transfer the dough to the tart pan(s).

If filling your tart immediately, bake it for 30 to 40 minutes.

If filling your tart at the end with pastry cream and fresh fruit (as in the picture above), pre-bake (blind bake) the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 12 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes. Let it cool completely before filling it.

The filling

To make the pastry cream, heat the milk in a saucepan, but do not boil it. Place the yolks, cornstarch and agave or maple syrup in the bowl of an electric mixer. Whisk until smooth. Add the warm milk to the egg mixture and continue whisking until well combined. Place back in the pan over very low heat, and stir constantly with a wooden spoon until the mixture thickens into custard. Remove from heat. Stir in the vanilla extract. Let cool.

Fill the cooled tart with the cooled pastry cream. Top it with fresh fruit. Brush the fruit with warm honey. Refrigerate the tart for 30 to 60 minutes before serving. Lightly dust it with confectioner’s sugar, if you wish.

Makes one 8-inch tart or 4 to 6 tartlets.

 

GLUTEN-FREE PIE CRUST

1.5 cups gluten-free all-purpose flour (I used Bob’s Red Mill)
2 tablespoons unrefined brown sugar
¼ teaspoon salt
6 tablespoons cold butter, cut into small pieces
1 egg white
½ teaspoon vanilla extract
2 tablespoons ice cold water


 

Combine the flour, sugar and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the egg white. Mix the vanilla extract to the water and pour it in the food processor a little at a time, pulsing until the dough appears moist enough to stick together. Transfer the dough to a bowl and form it into a ball. Cover it with plastic wrap and refrigerate it for 1 hour before use.

Preheat the oven to 400 degrees Fahrenheit.

Let the dough warm up at room temperature 5 to 10 minutes before stretching it. Sprinkle the dough with a little bit of flour, place it between two sheets of parchment paper and roll it out into a 12-inch circle. Carefully transfer the dough to the tart pan(s).

If filling your tart immediately, bake it for 30 to 40 minutes.

If filling your tart at the end with pastry cream and fresh fruit , pre-bake (blind bake) the crust. Lightly pierce the base of the molded dough with a fork in several areas. Place parchment paper or foil on it and weigh it down with dried beans, lentils or rice. Bake it for 12 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes. Let it cool completely before filling it.
Makes one 8-inch crust

 

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