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

CAROB BROWNIES

Carob is naturally sweeter than cocoa and makes rich-tasting brownies without using a lot of sugar.
 
1/3 cup carob powder
1/4 cup brown rice flour
1/4 cup tapioca starch
1/8 teaspoon salt
8 tablespoons unsalted butter, melted
1/2 cup turbinado sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans, optional

 


 

Place the oven rack in the middle. Preheat the oven to 335 degrees F. Line an 8-inch square pan with parchment paper.

Sift the carob, brown rice flour, tapioca starch and salt into a large bowl. Whisk to combine. Set aside.

In a separate bowl, whisk the butter and sugar. Add the eggs and vanilla extract, and whisk well enough to incorporate all the ingredients.

Add the dry ingredients to the egg mixture and whisk well until shiny and smooth. Fold in the chopped pecans, if using. Pour the batter in the prepared pan. Bake 25 to 30 minutes, or until set.

Let cool before cutting.

Serves 6 to 8

BREWER’S YEAST CHOCOLATE CHIP COOKIES

Brewer’s yeast adds a boost of B vitamins, extra protein and a pleasant bitter-sweetness to the cookies. If bitter is not your thing, cut the amount  in half.

 

2 cups brown rice flour

¼ cup wheat germ

2 tablespoons powdered brewer’s yeast

1 teaspoon salt

1 teaspoon baking soda

4 ounces unsalted butter, softened

1  cup turbinado sugar

2 large eggs

1 teaspoon pure vanilla extract

12 ounces semisweet chocolate chips

 


 

Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.

Combine the brown rice flour, wheat germ, brewer’s yeast, salt, and baking soda in a large bowl.

In a separate bowl, cream the butter and sugar. Whisk in the eggs and vanilla, and pour over the flour mixture. Combine well and fold in the chocolate chips. Cover with plastic wrap and refrigerate for 20 minutes until the dough is firmer.

Drop small balls of dough the size of two tablespoons on the cookie sheet, about two inches apart. Bake them until golden but still soft in the center, 11 to 13 minutes. Transfer to a rack and let cool.

Makes about 18 cookies

CREAMY BLACK BEAN SOUP

12 oz dried black beans, presoaked for a few hours
4 cups water
1/4 cup olive oil
1 medium red onion, sliced
2 garlic cloves
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dried oregano
Salt, to taste

8 oz. cream cheese
3 tablespoons chopped cilantro


Place all the ingredients except the cream cheese and cilantro in a slow cooker. Stir.

Cover and cook on high for 1 hour. Lower the heat to low and cook for 4 to 5 hours.

Transfer to a blender. Add the cream cheese and cilantro. Puree until velvety.

Let cool slightly, 5 minutes. Serve.

Serves 4 to 6

SAAG PANEER

1 teaspoon turmeric
½ teaspoon cayenne
¼ cup olive oil
12 ounces paneer
3 cups spinach leaves
1 medium yellow onion, finely chopped
1 inch ginger, peeled and minced
4 cloves garlic, minced
1 Serrano chile, seeded and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon garam masala
1 teaspoon salt
½ cup plain yogurt


Cut the paneer into bite sized cubes. Whisk the turmeric and cayenne in a large bowl. Add the cubes of paneer and gently toss.

Heat a large skillet over medium heat. Add half the olive oil and all the paneer cubes. Toss the pan after a few minutes. Each piece of paneer should be browned on one side. Fry for another minute or two. Transfer the paneer to a plate and set aside.

Add the rest of the olive oil to the pan. Add the onion, ginger, garlic and serrano pepper. sauté until the onions are lightly browned, 10 minutes.

Add the coriander, cumin, garam masala, salt and two tablespoons of water. Cook, stirring often, until the spices are fragrant, 2 to 3 minutes.

Add the spinach and stir well, incorporating the spiced onion mixture into the spinach. Add 1/2 cup of water, stir, and cook 5 minutes with the lid off. Transfer to a food processor and puree.

Place the pureed mixture back in the pan. Taste and season with more salt, if necessary.

Turn the heat off. Add the yogurt, a little at a time to keep it from curdling. Stir to combine the spicach with the yogurt. Add the paneer cubes. Turn the heat back on, cover and cook until everything is warmed through, 5 minutes. Serve with naan or cooked rice.

Serves 4

Adapted from a recipe by Aarti Sequeira

CURRIED SPRING VEGETABLE QUICHE

This quiche can be made without the crust for a lighter meal.

For the crust
1 cup whole wheat flour
1 cup unbleached all-purpose flour
½ teaspoon salt
5 ounces butter, cut into pieces
½ cup chilled water

For the filling
1 small onion, minced
3 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons yellow curry powder
Salt and pepper, to taste
1 cup peas
1 cup diced asparagus
3 large eggs
½ cup sour cream
½ cup coconut milk or half and half


Combine the flours and salt in a food processor fitted with a steel blade. Process for 5 seconds. Add the butter and pulse until crumbly. Add the water a little at a time pulsing until the dough appears moist enough to stick together. Form the dough into a ball, cover with plastic wrap and refrigerate 30 minutes before use.

Meanwhile, heat a large pan over medium heat. Sauté the onion in olive oil until golden, 7 to 10 minutes. Add the garlic and curry and cook for 1 to 2 minutes until fragrant. Add the peas and asparagus (and a tablespoon of water if needed). Season with salt and pepper, and sauté for 5 minutes.

In a large bowl combine the eggs, sour cream and  coconut milk (or half and half ). Season with salt and pepper and whisk until smooth. Stir in the cooked vegetables. Set aside.

Preheat the oven to 375.

Roll out the dough on a lightly floured surface into a 12 to 15-inch circle. Transfer the dough to a large deep pie dish and press it down.

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 10 to 15 minutes. Remove the parchment and bean weights and bake it for another 5 minutes.

Fill the crust with the vegetable and cream mixture. Bake until the crust is golden and the filling set, 20 to 30 minutes. Serve warm.

Serves 4

ROASTED CAULIFLOWER

1 small head cauliflower
1 small red onion, thinly sliced
1 teaspoon turmeric powder
2 teaspoons ground coriander
1 teaspoon dried oregano
Sea salt and freshly ground pepper
1/3 cup olive oil
2/3 cup grated pecorino or Parmesan

 


Preheat the oven to 400°. Line a rimmed baking sheet with parchment paper.

On a cutting board, trim the cauliflower and cut it into small florets.

In a large bowl, combine the cauliflower with the onion, turmeric, coriander, oregano, salt, pepper and olive oil. Toss well to coat using your hands.

Arrange the cauliflower mixture in a single layer in the prepared pan. Roast until the cauliflower is crisp-tender and browned, 20 to 25 minutes. Top with the grated cheese and roast for another 10 minutes.

Serve warm.
 
Makes 4 side servings

EMERGENCY CHOCOLATE MADELEINES

2 large eggs
2/3 cup turbinado sugar
5 tablespoons unsalted butter, melted and cooled (or half butter, half canola oil)
1 tablespoon milk
½ teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup whole wheat flour
3 tablespoons natural unsweetened cocoa powder
½ teaspoon ground cinnamon
1/2 teaspoon baking powder
1/3 cup finely chopped dark chocolate or mini chocolate chips

 


Preheat the oven to 350 degrees Fahrenheit. Butter a 12-madeleine non-stick madeleine tin.

Beat the eggs with the sugar, butter, milk, vanilla extract, and salt in a medium mixing bowl until frothy.

Sift together the flour, cocoa powder, cinnamon and baking powder in a separate bowl. Whisk them into the liquid mixture until homogenous. Fold in the chopped chocolate or chocolate chips.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the madeleines are puffed up and set, 10 minutes.
 
Makes 12 madeleines

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

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