WHOLE GRAIN PEACH & CHERRY COBBLER

4 tablespoons unsalted butter
¾ cup whole wheat flour
¼ cup all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup turbinado sugar
1 cup plus 3 tablespoons whole milk
1 teaspoon vanilla extract
2 large white peaches, peeled and cut into wedges
1 cup cherries, stemmed, pitted and halved


Preheat the oven to 350 degrees F. Place the butter in an 8×8 baking dish. Place the dish in the oven until the butter melts.

Whisk together the flours, baking soda, salt and sugar in a large mixing bowl. Whisk in the milk and vanilla. Pour onto the melted butter without stirring. Gently arrange the peaches and cherries on top.

Bake in the preheated oven 40-45 minutes until set and brown. Cool to room temperature on a rack before serving.

Serves 6

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

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

 

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

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

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

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

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