MAPLE GINGER GLAZED TEMPEH

1 eight-ounce package tempeh
2 tablespoons olive oil
¼ cup maple syrup
3 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 tablespoons orange juice
1/2 tablespoon finely grated ginger
1 teaspoon hot pepper sauce, optional
1/2 teaspoon minced garlic or garlic powder
1 teaspoon herbes de Provence (or any dried herbs on hand)
Salt and pepper, to taste


Make the marinade by whisking together the olive oil, maple syrup, soy sauce, balsamic vinegar, orange juice, ginger, hot sauce (if using), garlic, herbs, salt and pepper in a large bowl. Pour half of the marinade in a small container and set aside for glazing the tempeh later.

Slice the tempeh into ½-inch slices or cut into bite-sized cubes. Add the tempeh to the marinade in the large bowl and toss to coat the tempeh on all sides. Cover with plastic wrap and marinate in the refrigerator 30 minutes to 12 hours.

Heat a generous film of olive oil in a large pan over medium-high heat. Fry the tempeh 2 to 4 minutes per side or until golden brown all over. Drizzle the remainder of the marinade reserved earlier over the tempeh, tossing for a few minutes to glaze the tempeh. Remove from heat. Serve with a salad or veggies.

Serves 4

FLOURLESS ALMOND COCOA BROWNIE

5 tablespoons unsalted butter, melted (or coconut oil)
1/4 cup cocoa powder
1/2 cup turbinado sugar
3 large eggs
1/4 teaspoon almond extract
1 cup almond meal
1/2 teaspoon baking powder
2 tablespoons shredded unsweetened coconut or sunflower seeds, optional


Butter an 8×8 inch cake pan. Place the baking rack in the middle of the oven. Preheat the oven to 350 degrees.

Whisk the butter and cocoa powder until well incorporated. Add the sugar, eggs and almond extract.
Whisk well to combine.

Combine the almond meal and baking powder in a separate bowl. Stir them into the wet mixture until you obtain a smooth uniform batter.

Transfer the batter into the prepared pan. Sprinkle the coconut or sunflower seeds on top, if using.

Bake until set, 20-25 minutes. Cool completely before cutting into bars.

Serves 8

PEPPER-GINGER YELLOW RICE

3 tablespoons olive oil
1 medium red onion, minced
2 garlic cloves, minced
1 inch fresh ginger root, minced
1 small red bell pepper, diced
1 tablespoon yellow curry powder
1/2 tablespoon turmeric powder
1/2 tablespoon coriander powder
1/2 tablespoon ginger powder
1/2 tablespoon cumin powder
Salt, to taste
3 cups vegetable broth
3/4 cup frozen peas, thawed
1 cup long grain brown rice
1 lemon, for serving


Heat the olive oil in a medium pot over medium heat. Add the onion, garlic, ginger root and bell pepper and sauté for 5 minutes. Stir in the curry, turmeric, coriander, ginger and cumin and cook until fragrant, 5 minutes. Sprinkle with a little water if it starts burning.

Season with salt. Add the broth and peas and bring to a boil. Add the rice. Cover, lower the heat to low and simmer 45 minutes or until the rice is tender and the liquid almost evaporated. Serve sprinkled with fresh lemon juice and chopped cilantro.

Serves 4

SPLIT PEA SOUP

2 tablespoons olive oil, plus extra for drizzling

1 medium yellow onion, coarsely chopped

2 garlic cloves

1 to 2 teaspoons hot sauce (optional)

Salt and pepper, to taste

3 bay leaves

1 ½ cups dried green split peas

5 cups vegetable broth

Paprika and cumin, for serving (optional)


In a heavy bottomed pot heat the oil and sauté the onion and garlic until fragrant, 5 minutes. Stir in the hot sauce, if using. Season with salt and pepper.

Add the bay leaves, split peas and vegetable broth. Bring to a boil. Reduce the heat to medium and simmer, partially covered, until the peas are soft, 30 to 35 minutes. Remove from the heat, let cool slightly and discard the bay leaves.

Blend the soup until perfectly pureed and creamy. If it is too thick, add half a cup of water and blend again. Serve it drizzled with a little olive oil and sprinkled with paprika and cumin.

Serves 4

HEALTHY SOFT-BAKED OAT BARS

1 1/3 cups apple sauce

1/2 teaspoon vanilla extract

1/4 cup turbinado sugar

1  2/3 cups rolled oats

2 tablespoons flax meal or whole wheat flour

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup sunflower seeds

1/2 cup raisins


Heat the oven to 350°F. Grease an 8×8-inch square baking pan with butter or oil.

Combine the apple sauce, vanilla and sugar in a medium mixing bowl. Add the rest of the ingredients and stir them in to combine.

Transfer the mixture to the baking pan. Level out the surface with a spatula. Bake for 35-40 minutes or until the sides are crusty and lightly browned.

Place the pan on a rack to cool. Once at room temperature, section into bars.

Serves 8

 

GLUTEN-FREE FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
3/4 cup apple juice
1 tablespoon unsulphured molasses
1 1/3 cups brown rice flour
2 tablespoons tapioca starch
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons unsalted butter, melted and cooled
2 large eggs, beaten

——————————————————————————–

Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 65 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

Non gluten-free fruitcake recipe

HOLIDAY FRUITCAKE

1.5 cup chopped dates
1 cup raisins (preferably mixed colors)
1 cup apple juice
1 tablespoon unsulphured molasses
3/4 cup unbleached all-purpose flour
2/3 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/4 teaspoon salt
2/3 cup chopped pecans
1/3 cup turbinado sugar
4 tablespoons (1/2 stick) unsalted butter, melted and cooled
2 large eggs, beaten


Preheat the oven to 275 F. Butter a 9 inch cake pan and set aside.

Place the dates, raisins, apple juice and molasses in a medium pan. Cook over medium-low heat until hot but not boiling. Remove from the heat and let macerate 15 minutes.

Meanwhile, place the flours, baking powder, cinnamon, ginger, nutmeg, clove and salt in a medium bowl. Whisk to combine.

Add the flour mixture to the fruit and juice mixture. Add the rest of the ingredients and stir until well combined.

Transfer to the prepared pan. Bake until pale brown and a skewer inserted in the middle comes out clean, 55 to 60 minutes (about 75 minutes or longer if using a loaf pan). Allow to cool on a rack, unmold and cut. This is a rich cake that’s better cut into small portions and shared with friends.

12 servings

WHOLE GRAIN MAPLE LAVENDER CORNBREAD

1 cup yellow corn meal
3/4 cup whole wheat flour
1/3 cup turbinado sugar
1 tablespoon lavender buds
2 teaspoons baking powder
¼ teaspoon salt
1 cup whole milk
4 tablespoons unsalted butter, melted
2 tablespoons maple syrup
2 large eggs, beaten


Preheat the oven to 400 degrees F, oven rack in the middle. Butter an 8-inch pan or line a muffin tin with 12 paper cups.

Place the cornmeal, flour, sugar, lavender, baking powder and salt in a large bowl. Whisk to combine.

Add the milk, butter, maple syrup and beaten egg. Stir well to obtain a smooth batter.

Transfer to the prepared pan. Bake until a skewer comes out clean, 25 to 35 minutes (15 to 18 minutes if baking muffins).

Cool to room temperatures before cutting.

Serves 12

TOMATO LEEK SOUP

2 tablespoons butter
1 large leek, minced
5 large ripe tomatoes, peeled and chopped (or 1 (28-ounce) can diced tomatoes)
2 garlic cloves, halved
1 ½ cups vegetable broth
2 bay leaves
Sea salt and freshly ground pepper
½ cup heavy cream, plain yogurt or kefir


In a medium pot, melt the butter over medium-low heat. Add the leek and saute until translucent, about 5 minutes.

Add the tomatoes, garlic, vegetable broth and bay leaves. Season with salt and pepper. Bring to a boil. Cover the pot with a lid and simmer for 15-20 minutes.

Discard the bay leaves. Add the cream, yogurt or kefir. Blend the soup until very smooth. Serve hot.

Serves 4

TOMATO SOUP

COFFEE WALNUT COOKIES

Thin, light and crunchy with a bright coffee aroma. Good anytime you need a mood enhancing sweet fix.
 

2 egg whites

1/3 cup plus 1 tablespoon turbinado sugar

Pinch salt

1/2 tablespoon instant coffee

1 cup ground walnuts

1 tablespoon flour (AP, whole grain or GF)


Preheat the oven to 300 degrees Fahrenheit. Line a large cookie sheet with parchment paper.

Using an electric mixer with a whisk attachment beat the egg whites until stiff. Gradually add the sugar, salt, and coffee while continuing to beat until combined. Fold in the walnuts and flour.

Spoon small amounts of cookie mixture (1.5 to 2 tablespoons) onto the prepared baking sheet, about two inches apart. Bake them until firm and crunchy, about 25 to 30 minutes. Cool the cookies completely and gently peel them off the parchment using a spatula.

 

Makes 12 cookies

1 2 3 4 17