SIMPLE PARSNIP DESSERT

1 pound parsnips, peeled and chopped
½ cup coconut milk
¼ cup honey
½ teaspoon orange blossom water
½ teaspoon vanilla extract

Chopped nuts and chocolate sauce for topping.

 


 
Cook the parsnips in boiling water until very tender, 20 to 25 minutes. Drain off the water.

Place the cooked parsnips along with the rest of the ingredients in the bowl of a food processor and puree them until silky.

Transfer the parsnip puree into dessert cups and refrigerate until chilled, at least 2 hours.

Top with chopped nuts and a drizzle of chocolate sauce.
 
Serves 4 to 6

CAULIFLOWER GRATIN

small head cauliflower, cut into florets
4 tablespoons unsalted butter
3 tablespoons all-purpose flour or gluten-free flour
1 ½ cups milk
Sea salt and ground pepper, to taste
⅛ heaping teaspoon ground nutmeg, or more to taste
3/4 cup grated sharp cheese like Jarlsberg, Parmesan, Swiss or gruyere – divided

 


 

Preheat the oven to 425 degrees F.

Place cauliflower florets on a microwave-safe plate and cover with wet paper towel. Microwave on high for about four minutes, until crisp-tender.

Place the cauliflower in a single layer into an 8×8 inch baking dish.

Melt the butter in a small sauce pan over medium heat. Add flour and whisk until it makes a bubbly paste.
Gradually add the milk and stir constantly until the sauce becomes thick and creamy. Remove from heat and add salt, pepper, nutmeg and half of the cheese.

Spoon the sauce over the cauliflower florets and sprinkle with remaining cheese

Bake for 15 to 20 minutes until the cheese sauce is a light golden brown.

Serves 4 as a side or 2 as a main dish.

CHIPOTLE SCALLOPED SWEET POTATOES

2 cups heavy cream
1 tablespoon chipotle puree
3 medium sweet potatoes, peeled and sliced into 1/8-inch slices
Sea salt and freshly ground pepper

 


 
Preheat the oven to 350 degrees Fahrenheit.

Whisk together the heavy cream and chipotle puree until well combined.

Season the sweet potatoes with salt and pepper. Layer the sweet potatoes in a 6×8–inch baking pan. Drizzle with 5 tablespoons of the chipotle-cream mixture. Repeat with the remaining sweet potatoes and cream mixture to form 3 to 4 layers. Cover with foil paper and bake for 30 minutes. Remove the foil and bake for an additional 45 minutes.
 
Serves 4 to 6
 
Inspired by Bobby Flay.

MINTED MASHED PEAS

20 mint leaves
2 tablespoons heavy cream
12 ounces cooked peas
1/2 teaspoon onion powder
Sea salt and ground pepper, to taste

 


 
Process all the ingredients in a food processor into a smooth puree. Taste and adjust the seasoning. Serve at room temperature as a side or dip.

Serves 4

DUKKAH RICE

Dukkah is an Egyptian blend of toasted spices, seeds, nuts and dried herbs. It is typically mixed with olive oil and served as a dip with bread but it also works well for seasoning various dishes such as this one.

 

1 cup long grain rice

1/2 cup almonds

2 tablespoons sesame seeds

1 tablespoon dried oregano

1 tablespoon dried thyme

1/2 teaspoon cumin

1/2 teaspoon black pepper

1/4 teaspoon cardamom

Sea salt, to taste

1/4 cup olive oil

Juice of half a lemon

2 medium carrots, finely grated (optional)

2 tablespoons chopped parsley

 


 
Cook the rice according to package instructions.

Toast the almonds, sesame seeds, oregano, thyme, cumin, pepper and cardamom in a skillet over medium heat for a few minutes until fragrant. Transfer to a coffee grinder, add the sea salt and grind to a powder. Transfer the ground mixture to a large bowl and whisk the olive oil and lemon juice into it.

Add the carrots, if using, parsley and cooked rice. Toss well to flavor the rice with duqqa.

 
Serves 4

KENYAN CURRIED BEAN STEW

¾ pound dried red kidney beans
2 cups coconut milk
1 medium red onion, minced
3 garlic cloves, minced
2 small dried red chili peppers
2 teaspoons ground cumin
1 ½ teaspoons yellow curry powder
Sea salt and freshly ground pepper
Cilantro or parsley and chopped tomato, for garnish (optional)


Soak the beans overnight.

Drain the beans and place them in a medium pot with 3 ½ cups water. Cover with a lid and cook the beans over medium heat for 40 minutes. Mix in the coconut milk, minced onion, minced garlic, chili peppers, cumin, curry, salt and pepper. Cover and cook for 15 to 20 minutes. Taste and add more salt and pepper if necessary. serve warm or cold, garnished with cilantro and chopped tomatoes.

Serves 4

Adapted from Saveur magazine.

BROWN RICE CHOCOLATE CHIP BANANA CAKE

4 large eggs, at room temp
2/3 cup turbinado sugar
¾ stick unsalted butter, melted and cooled
½ teaspoon vanilla extract
2 ripe bananas, smashed
1 ¼ cups brown rice flour
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup semi-sweet chocolate chips

 


 
Preheat the oven to 375 degrees Fahrenheit. Butter a 9-inch cake pan.

Beat the eggs, sugar, butter and vanilla extract in a large bowl until smooth. Whisk in the smashed bananas.

Sift the brown rice flour, tapioca flour, cinnamon, baking powder and salt together into a bowl; whisk them into the liquid mixture until well combined. Fold in the chocolate chips.

Transfer the batter to the prepared pan. Bake until the cake is set and lightly browned, 25 to 35 minutes.
 
Serves 8

GLUTEN-FREE MADELEINES

1/2 cup agave syrup
4 large eggs
7 tablespoons unsalted butter, melted and cooled
½ teaspoon vanilla extract
Grated zest of 1/2 lemon
1/2 cup brown rice flour
1/2 cup millet flour
1/4 teaspoon salt
1/2 teaspoon baking powder

 


 
Preheat the oven to 375 degrees Fahrenheit. Grease and flour two (12-madeleine) madeleine tins.

Beat the agave syrup with the eggs, butter, vanilla extract, and lemon zest in a medium mixing bowl until frothy.

Sift the brown rice flour, millet flour, salt and baking powder together; whisk them into the liquid mixture.

Spoon the batter into the molds, filling each one a little over halfway. Bake until the edges of the madeleines are browned, about 10 minutes.
 
Makes 24

RED VELVET BUTTERMILK CUPCAKES

2 cups cake flour
2 tablespoons cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
8 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
2 large eggs, at room temperature
3/4 cup buttermilk
1/2 teaspoon vanilla extract
2 1/2 tablespoons red Food coloring

 


 
Preheat the oven to 325 degrees Fahrenheit. Line a muffin pan with paper liners.

Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Set aside.

In the bowl of an electric mixer, cream the butter and sugar until fluffy. Add the eggs, one at a time and beat well. Add the flour mixture. Mix the buttermilk with the vanilla and food coloring and add to the mixer. Continue beating until all is well combined. Divide the batter evenly among the cups.

Bake for about 23 minutes. Cool completely before decorating with frosting of choice.
 
Makes 12
 
Adapted from Demolition Desserts and Joy the Baker.

BUCKWHEAT CHOCOLATE CAKE

5 oz semisweet chocolate, chopped

2/3 cup canola oil

8 oz unsweetened apple sauce

3 tablespoons maple syrup or honey

4 large eggs

1 teaspoon vanilla extract

1 cup buckwheat flour

1 teaspoon baking powder

½ teaspoon salt

 


 

Place the rack in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch pan with parchment paper.

Melt the chocolate with canola oil in a glass bowl in the microwave for 1 minute. Stir well to combine.

In a separate bowl whisk together the applesauce, maple syrup, eggs and vanilla. Whisk into the melted chocolate mixture. Sift in the rest of the ingredients. Whisk well to obtain a smooth batter.

Transfer the batter to the prepared pan. Bake until a skewer comes out clean, 30 minutes. Let cool on a rack.
 
Serves 8

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