Chimichurri (Mexico)

Chimichurri 

Ingredients

• purple onion
• garlic
• parsley
• vinegar 
• olive oil

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Good Dressing (Homemade)

Good Dressing

Ingredients

• mint 
• parsley 
• basil 
• honey

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Faux Parmesan (Chef AJ)

Faux Parmesan

Source: Chef AJ.

Ingredients

• 1 cup raw almonds or cashews
• 1/2 cup nutritional yeast
• 1 Tablespoon salt-free seasoning (I prefer Benson's Table Tasty.)

Instructions

1. In a food processor fitted with the "S" blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less. 

Chef's Note: You can also use a store-bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.

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German Cookbook Recipes

Baked Apple Cake

Makes 1 9 1/2-in (24-cm) cake

Ingredients

For the pastry:

• 7 1/2 oz (200 g) all-purpose flour
• 1/2 tsp baking powder
• 5 tbsp sugar
• 1 tsp pure vanilla extract
• 1 pinch of salt
• 1 large egg
• 7 tbsp softened unsalted butter

For the custard filling: 

• 8 small, tart apples
• juice of 1 lemon
• vanilla pudding mix (not instant)
• 3 tbsp sugar
• 2 1/2 cups heavy cream
• 3 tbsp sliced almonds

Instructions

1. Preheat the oven to 350°F (180°C) or 325°F (170°C) if you are using convection heat. Grease a 9 1/2-in (24-cm) spring-form pan. To make the pastry, sift the flour and baking powder into a bowl. Using the dough hook attachment, knead the sugar, vanilla extract, salt, egg, and butter in an electric mixer to form a dough. Gather the dough into a smooth ball and divide it in two. Roll out one ball to line the base of the spring-form pan. Wrap the remaining dough in plastic wrap and chill. Lay the pastry in the base and prick it with the tines of a fork. Place the pan on the middle rack of the oven and prebake the base for about 15 minutes. Remove from the oven and let cool for 15 minutes. Leave the oven on. 
2. Form the second ball of dough into a long roll and shape it into an edge for the cake. Peel the whole apples and remove the cores with an apple corer. Sprinkle them with lemon juice and set them upright on the pastry base. Measure out enough pudding mix for 2 cups of milk in a bowl. Stir in the sugar and 1 cup of the cream. In a pot, bring the remaining cream to a boil, stirring constantly. Remove the cream from the stove and, stirring constantly with a wire whisk, pour in the pudding mixture. Return the pot to the stove and let the custard cook for 2 minutes more. Pour the hot custard over the apples and sprinkle the sliced almonds over the top. Place the cake on the middle rack of the oven and bake it for 65 minutes. 

Tip: If you would like to bake the cake with raisins, soak 5 tablespoons of raisins in 2 - 3 tablespoons rum for 30 minutes, sprinkle them over the apples, and then pour the custard over the apples. 

Frankfurt Herb Sauce

Serves 4

Ingredients

• 9 large eggs
• 1 bunch each of chives, flat-leaf parsley, borage, sorrel, salad burnet, chervil, and watercress
• 7 oz (200 g) crème fraîche
• 14 oz (400 g) sour cream
• 4 1/2 oz (125 g) quark (alternatively, use a thick and creamy, plain, non-fat yogurt
• 1 level tsp mustard
• 2 tsp salt
• 2.2 lb (1 kg) yellow potatoes, such as Yukon Gold
• 1/2 tsp caraway seeds
• small pieces of butter for the potatoes

Instructions

1. Cook the eggs for 8 - 10 minutes until they are hard-boiled. Peel the eggs. Chop 1 egg finely and set it aside. Wash the herbs, pat them dry, and chop them coarsely. Put the crème fraîche in the food processor, add the herbs, and purée. Gradually add the sour cream, quark or yogurt, mustard, and 1 level teaspoon salt to the food processor and mix thoroughly. The sauce should be thick and creamy. Place the sauce in a bowl and stir in the chopped egg. Taste for seasoning. Add a bit of salt if needed. 
2. Scrub the potatoes and place them in a pot. Add 1 teaspoon of the salt and the caraway seeds. Fill the pot with cold water until the potatoes are just covered. Set the lid on the pot, bring the water to a boil, and cook the potatoes over moderate heat for about 20 minutes or until they are done. Turn off the heat. Drain the potatoes, return them to the pot, and shake them back and forth until all the water has evaporated. Peel the potatoes and keep warm. 
3. To serve, place 1 large ladle of herb sauce onto each plate along with 2 hard-boiled eggs and a few peeled potatoes. Distribute the pieces of butter over the potatoes and salt to taste. 

Tip: If you don't have a food processor, or if you prefer hand-chopped herbs, chop the herbs very finely and stir them into the liquid with a large wire whisk. If you have trouble finding any of the herbs listed above, substitute baby field greens, arugula, lovage, or stalk celery leaves, young beet leaves - whatever you like. Just keep in mind that no one herb should dominate.

Kale and Sausage Stew

Serves 4

Ingredients

• 1 3/4 lb (800 g) small potatoes (such as fingerlings or new potatoes)
• salt to taste
• 3 1/4 lb (1 1/2 kg) kale
• 2 onions
• 3 tbsp pork lard or clarified unsalted butter 
• pepper
• 1 heaping tbsp sugar
• 8 sausages, such as mild chorizo
• 2 tbsp unsalted butter
• mustard to taste

Instructions

1. Cook the potatoes in salted water and peel them. Set them aside. Strip the kale leaves from the ribs. Thoroughly wash the kale, changing the water several times until it is clean - kale can be quite sandy. Let it drain in a sieve. Peel the onions and chop them finely. Melt the pork lard or clarified butter in a large pot and sauté the onions until they are translucent. Coarsely chop the kale and add it to the onions. Stirring constantly, briefly cook the kale and onions and season liberally with salt, pepper, and 1 pinch of sugar. Pour in 1 cup of water and stir. Place the sausages on top of the kale. Cover and let simmer on a low heat for 2 hours. 
2. Shortly before the kale is cooked, melt the butter in a large, heavy, frying pan. Add the peeled potatoes and cook them over moderate heat until they are golden-brown. Evenly sprinkle the remaining sugar over the potatoes and, turning them frequently, caramelize them until they are golden-brown. Season with salt. Remove the sausages from the kale and arrange them on a pre-warmed platter with the potatoes. Return the kale to a boil, stirring constantly, boil briefly, and put the kale into a bowl. Serve any kind of mustard you like as a condiment for the sausages. 

Tip: Instead of or in addition to the sausages (but then only buy two sausages), kale also tastes very good served with smoked pork loin (kasseler). While you are sautéing the onions, brown 4 pieces of smoked pork loin in the lard but take them out of the pan before the onions become translucent. Then place the smoked pork loin and the sausages on top of the kale. 

Pickled Red Cabbage Salad

Makes about 4 jars - 2 cups (500 ml) each

Ingredients

• 1 head of red cabbage (about 4 1/2 lb (2 kg))
• 3 tbsp salt
• 8 1/2 cups fruit vinegar (such as apple vinegar)
• 5 tbsp sugar
• 1 tbsp coarsely crushed black peppercorns
• 1 tbsp coarsely crushed allspice berries
• a 2 in (5 cm) strip of thinly-peeled organic orange peel

Instructions

1. Quarter the red cabbage and remove its core. Shred the cabbage finely and place it in a glass or ceramic bowl. Add the salt and toss well. Using a cabbage or potato masher, vigorously mash the cabbage for 5 minutes. Place it uncovered in the refrigerator or another cool place for 24 hours. Pour the cabbage into a sieve and let it drain well. Then, place the cabbage and the remaining ingredients in a nonreactive pot. Bring everything to a boil and cook gently over moderate heat for about 15 minutes, stirring often. 
2. Fill a boiling-water canner half-full with water and heat the water until it is hot but not boiling. Using a slotted spoon, remove the cabbage from the pot and fill it into sterilized jars. Return the liquid in the pot to a boil and pour the piping-hot liquid over the red cabbage until the jars are filled, leaving a 1/4 in (5 mm) headspace. Seal the jars with sterilized self-sealing lids and jar rings. Place them in the boiling-water canner, adding boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. 
3. Bring the water to a rolling boil over high heat and boil for 10 minutes. Let the cabbage marinate in the jars for at least 1 - 2 weeks. Stored in a cool, dark, place, the pickled red cabbage will keep for 4 - 6 months. Store opened jars in the refrigerator and use the red cabbage salad within 3 days. 

Tip: To make green cabbage salad, replace the allspice berries with caraway seeds and use a bay leaf instead of orange peel.

Potato and Jam Pastries

Makes 1 dozen pastries

Ingredients

• 9 oz (250g) salad potatoes, such as Yukon Gold
• 1 3/4 oz (50g) softened unsalted butter
• 2 large eggs
• 3 1/2 oz (100g) sugar
• 9 oz (250g) flour
• 1/2 tsp double-acting baking powder
• 1 pinch of salt
• 1 tsp pure vanilla extract
• 12 heaping tsp jam to taste
• 3 tbsp milk
• a bit of confectioner's sugar

Instructions

1. The day before you want to make the pastries, boil the unpeeled potatoes in liberally salted water until they are done. On baking day, peel the potatoes and put them through a potato ricer. Cream the softened butter and the eggs and sugar in a bowl until thick and fluffy. Mix in the vanilla extract and the potatoes. Mix the flour with the baking powder and salt and beat into the potato mixture. Lightly knead the dough, gather it into a ball, cover it with plastic wrap, and let it rest for 1 1/2 hours in the refrigerator. 
2. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the dough on a floured work surface until it is 1/4 inch (5mm) thick. Cut out 12 squares about 4 inches (10cm) on each side. Spread each square with 1 heaping teaspoon of the jam. Working from the tip, roll up the squares diagonally into croissant shapes. Place them on the parchment paper and brush them with milk. Place the baking tray on the middle rack of the oven and bake the triangles for 20 - 25 minutes until they are golden-brown. Remove the baking tray from the oven and dust the pastries lightly with confectioner's sugar. 

Tip: Apricot jam, plum butter, or rosehip butter also make good fillings for the pastries. Don't worry if a bit of the jam leaks out when the pastries are baking, they taste even better.

Potato-Cucumber Salad

Schnitzels

Serves 4

Ingredients

For the potato-cucumber salad:

• 1 3/4 lb (800 g) yellow potatoes, such as Yukon Gold
• 1 tsp salt
• 1/2 English cucumber
• 1 cup beef broth
• 3 tbsp white wine vinegar
• 5 tbsp sunflower oil
• 1 tsp medium-hot mustard
• 1 small onion
• 1 bunch of chives

For the schnitzels: 

• 4 thinly-cut boneless top round veal cutlets 1/4 lb (120 g) each 
• a bit of vegetable oil
• salt to taste
• pepper
• freshly grated nutmeg
• 4 tbsp all-purpose flour
• 3 1/2 oz (100 g) fresh bread crumbs
• 2 large eggs
• 2 tbsp milk
• 7 1/2 oz (200 g) clarified unsalted butter
• 4 lemon wedges
• cranberry sauce to taste

Instructions

1. To make the potato and cucumber salad, wash the potatoes, place them in a pot, and cover with cold water. Add salt. Cover the pot, bring the water to a boil, and cook the potatoes for about 15 minutes until they are done. While they are cooking, peel the cucumber and slice it thinly. Heat the beef broth in a small pot. In a large bowl, combine the vinegar, oil, mustard, and a pinch of salt to make a dressing. 
2. Drain the potatoes, let the steam evaporate, and peel them while they are hot. Cut them into thin slices directly into the dressing. Add the hot broth to the potatoes one-third at a time, tossing carefully after each addition. Wait 10 minutes between each addition to let the potatoes absorb the broth. Finely grate the onion. Chop the chives very finely. When the potato salad is lukewarm, add the cucumber slices, grated onion, and chives. 
3. To make the schnitzels, spread a layer of plastic wrap on a work surface and grease it lightly with the vegetable oil. Place the veal cutlets on the plastic wrap and cover them with another layer of wrap. Carefully flatten the cutlets with a meat pounder until they are about 1/8 in (3 mm) thick. Strip off the wrap and season the schnitzels on both sides with salt, pepper, and a bit of nutmeg. Place the flour and bread crumbs on two separate plates. In a deeper plate, mix together the milk and the egg. 
4. Heat the clarified butter in a large, heavy, frying pan. Dip each side of the schitzels into the flour, egg mixture, and bread crumbs. Shake off any excess breading. To get the coveted slightly wavy, bread-crumbed crust, do not press down on the schnitzels! Immediately place the schnitzels in the hot butter and fry them until they are golden brown. They should float in the butter as they fry. Shake the frying pan gently back and forth so that the butter flows over the schnitzel. After about 2 - 3 minutes, carefully turn each schnitzel and fry it on the other side for 2 - 3 minutes. Remove the schnitzels from the frying pan and put them on paper towels to drain. Serve with lemon wedges, potato and cucumber salad and, if desired, with a bit of cranberry sauce. 

Quark Stollen

Makes 1 stollen

Ingredients

• 1 lb 2 oz (500 g) flour
• 1 1/2 oz (42 g) yeast cake or 2 tsp active dry yeast
• 7 1/2 oz (200 g) sugar
• 1/2 cup lukewarm milk
• 5 1/2 oz (150 g) raisins
• 9 oz (250 g) quark (alternatively, use thick and creamy, plain, non-fat yogurt)
• 2 large eggs
• 7 tbsp softened unsalted butter
• 1 pinch of salt
• 1 oz (25 g) candied lemon peel
• 1 oz (25 g) candied orange peel
• 1 tsp melted unsalted butter
• 3 tbsp confectioner's sugar

Instructions

1. Sift the flour into a bowl and make a deep well in the center. Crumble the yeast in the well, then add the sugar and 4 tablespoons of the milk. Stirring in the well, carefully incorporate a bit of flour into the liquid. Cover the bowl and leave it in a warm place for 20 minutes until the yeast bubbles up. 
2. Wash the raisins in hot water and drain them. Add the raisins, the remaining milk, quark or yogurt, eggs, butter, the remaining sugar, salt, candied lemon peel, and candied orange peel to the dough. Using the dough hook of a hand mixer, knead the dough until it no longer sticks to the side of the bowl. 
3. Line a baking tray with parchment paper. Flour your hands and gather the dough into a long loaf, place it on the baking tray, and place the stollen on the middle rack of a cold oven.
4. Heat the oven to 350°F (180°C) and bake the stollen for 45-55 minutes. After about 15-20 minutes, when the stollen is already light brown, it is important to cover it with parchment paper, otherwise it will become too dark. Remove the stollen from the oven and brush melted butter over it immediately. Let it cool. Before serving, dust the stollen with sifted confectioner's sugar. 

Tip: All the ingredients should be at room temperature so make sure to take them out of the refrigerator in advance. There are many ways to vary this stollen recipe. You can leave out the candied lemon peel and, instead, use grated organic lemon peel, or add chopped almonds or pistachios to the dough or put marzipan paste in the middle of the dough.

Raspberry Sponge Roll

Makes 1 sponge roll

Ingredients

• 4 large eggs
• 4 tbsp hot water
• 5 1/2 oz (150 g) sugar
• 1 tsp pure vanilla extract
• 2 1/2 oz (75 g) flour
• 1 3/4 oz (50 g) cornstarch
• 3/4 tsp double-acting baking powder
• 3 1/2 oz (100 g) sliced almonds
• 1 tsp unsalted butter
• 1 1/4 cups heavy cream
• 1 tbsp confectioner's sugar
• 10 1/2 oz (300 g) raspberries

Instructions

1. Line a 16x12x1 in (40x30x2.5 cm) baking tray with parchment paper. Preheat the oven to 400°F (200°C) or 350°F (180°C) on the convection setting. Using the highest setting of an electric hand mixer, beat the eggs and the 4 tablespoons of hot water in a large bowl until thick and foamy. Gradually add the sugar (reserving 3 teaspoons for later) and the vanilla extract. Beat for 2 minutes more. Combine the flour, cornstarch and baking powder, sift over the egg mixture, and gently fold them in. Pour the sponge batter onto the lined baking tray. It should be about 1/3 in (1 cm) deep. 
2. Place the tray on the bottom rack of the oven and bake the sponge for 10-15 minutes. Lightly sprinkle 1 tablespoon sugar on a clean dish towel. Remove the baked sponge from the oven and turn it out immediately on to the towel. Quickly, and carefully, peel off the parchment paper. Using the towel, roll up the sponge from the short side and let cool. 
3. Melt the butter in a nonstick frying pan. Add the sliced almonds and lightly roast them, stirring constantly. Sprinkle 1 teaspoon of sugar over them, stir briefly, and remove from the heat. Whip the cream lightly, add the confectioner's sugar, and continue whipping until the cream forms stiff peaks. Unroll the sponge, leaving it on the towel. Spread half of the whipped cream evenly over the sponge. Sprinkle the raspberries with 1 teaspoon of sugar and press them lightly into the cream. Re-roll the sponge and filling but don't roll it up too firmly otherwise too much cream will squeeze out from the sides. Slice the ends of the roll with a knife to make them even. Spread the remaining cream over the raspberry roll and sprinkle it with the roasted sliced almonds. 

Tip: Sliced almonds often keep getting darker after roasting so as soon as you have roasted them, turn them out of the frying pan on to a cold plate. 

Strawberry and Rhubarb Jam

Makes about 5 jars - 8 oz (250 ml) each

Ingredients

• 2.2 lb (1 kg) strawberries
• 1 lb 2 oz (500 g) rhubarb
• 1 package light pectin crystals

Instructions

1. Wash and trim the strawberries, which should be free of bruises, and rhubarb. Cut the ends off the rhubarb stalks and chop the stalks into small pieces. Hull the strawberries, place them in a large nonreactive pot, and crush them with a potato masher. Add the rhubarb and sugar. Stirring constantly, bring the fruit to a full rolling boil and cook for 5-8 minutes. Use the masher to crush any still-intact pieces of fruit. When the setting point test shows the jam will set (see tip on page 176), immediately ladle the jam into sterilized glass jars, leaving a 1/4 in (5 mm) headspace. Cover the jars with sterilized self-sealing lids and jar rings. Fill a boiling-water canner half-full with hot water and heat the water until it is hot but not boiling. Place the jars in the canner, adding more boiling water if needed to ensure the tops of the jars are covered by about 1 in (2.5 cm) of water. Bring the water to a rolling boil over high heat and boil for 5 minutes. Let the jars cool. The jam will keep for about 12 months in a cool, dark place. 

Vegetable Soup with Semolina Dumplings

Serves 4

Instructions

For the vegetable broth:

• 1/4 celery root
• 1 large onion
• 2 large carrots
• 2 stalks of celery
• 2 tbsp unsalted butter
• 1/2 bunch of flat-leaf parsley 
• 1 tsp tomato paste
• 1 level tsp salt
• 1 clove
• 1/4 cup peas (fresh or frozen)
• 1/4 cup chives chopped very finely

For the semolina dumplings: 

• 1/2 cup milk
• 1 tbsp unsalted butter
• salt to taste
• 1 large pinch of freshly-grated nutmeg
• 1/3 cup semolina
• 1 large egg

Instructions

1. To make the soup, clean the celery root, onion, carrots, and celery, dice finely, melt the butter in a large pot, and sauté the vegetables. Chop the parsley and add it to the pot along with the tomato paste, salt, and the clove, stir, and sauté briefly with the vegetables. Pour 5 1/4 cups of cold water into the pot. Bring all the ingredients to a boil and simmer on a low heat for about 30 minutes, stirring every now and then. If scum rises to the surface, skim it off with a slotted spoon. During the last 5 minutes of the cooking time, add the peas and taste the soup again for seasoning. Add salt if needed. 
2. To make the semolina dumplings, place the milk, butter, salt, and nutmeg in a small pot, bring to a boil, and remove from the heat. Add the semolina and cook, stirring constantly with a spoon, until a smooth ball forms and comes away from the sides of the pot. Then, beat in the egg. Using two teaspoons dipped into cold water now and then, cut out small dumplings from the semolina mixture. Place them directly into the simmering vegetable soup and let them poach in the liquid for 5 minutes. Ladle the soup and the dumplings into soup bowls and garnish with a sprinkling of chives.

Tip: This soup also tastes very good as a noodle soup and is quickly made. Instead of semolina dumplings, add a handful of star noodles to the soup during the last 5 minutes of cooking time. 

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Le Pain Cookbook Recipes

Le Pain Cookbook Recipes

Beet Caviar, Caper, & Wild Salmon Tartine

Serves 4

Ingredients

For the beet caviar:

• 3 cups (13 oz/400 g) diced cooked beets (beetroot)
• 3 tbsp extra virgin olive oil
• 2 tbsp white wine vinegar
• about 1 tbsp Dijon mustard
• 1/2 garlic clove, chopped
• about 1 tsp sea salt

For the wild salmon:

• 12 oz (350 g) frozen wild Alaskan salmon fillet, skin removed
• 2 tbsp finely chopped shallot
• 2 tbsp wild mountain capers in sea salt, chopped
• 2 tbsp extra virgin olive oil
• about 1 tbsp Dijon mustard
• juice of 1/2 lemon
• 4 drops of Tabasco sauce
• 1/2 tbsp chopped flat leaf parsley
• black pepper

To serve:

• 4 slices of Sourdough Bread (see page 16)
• slices of lemon

Instructions:

1. Preheat the oven to 400°F (200°C/gas mark 6).
2. Start by making the beet (beetroot) caviar. Place all the ingredients into a food processor or use a handheld blender to blend to a smooth purée. Transfer to a bowl, cover and refrigerate until ready to serve. 
3. Place the frozen salmon on a lightly oiled baking sheet and bake in the oven for 18 - 20 minutes or until cooked through. In this recipe, the salmon should have a grainy texture, so we cook it longer than strictly necessary in order to ???. Remove from the oven and set aside to cool. 
4. In a bowl, mix the remaining salmon ingredients using ???. Flake the salmon into the bowl and mix gently. 
5. To serve, roll the beet caviar into small balls. Spread the salmon mixture over the bread slices, then nestle the ??? caviar balls among the salmon. Serve immediately with lemon slices.

Brioche

Makes 12 individual brioches

(60 g/2 oz each)

Ingredients

• 350 g (12 1/2 oz) strong white bread flour
• 40 g (1 1/3 oz) whole (full fat) milk (or water)
• 170 g (6 oz) egg (about 3 large eggs)
• 40 g (1 1/3 oz) granulated sugar
• 8 g (1/4 oz) fine sea salt
• 8 g (1/4 oz) active dry (fast-action dried) yeast
• 105 g (3 3/4 oz) cold unsalted butter, diced (If your butter is too warm, it will melt instead of being incorporated into the dough)

For the egg wash (glaze):

• 60 g (2 oz) egg (about 1 large egg)
• 20 g (3/4 oz) granulated sugar
• 4 g (1/7 oz) fine sea salt

Instructions

1. Place all the ingredients except the butter in a large mixing bowl or in a mixer fitted with a paddle attachment. Knead or mix on low speed for 2 - 4 minutes, until the dough has come together. Knead or mix on medium - high speed for 2 - 4 minutes, until the dough is slightly smooth and elastic. 
2. Continue to knead or return the mixer to low speed and begin adding the butter, 1 teaspoon at a time, kneading or mixing well between each addition, until the butter is fully incorporated (this will take 10 minutes by hand and 5 - 10 minutes in a mixer.) Remove the dough and lightly oil the bowl before replacing the dough. Cover loosely with plastic wrap or a damp dish towel and set aside to rise (prove) at room temperature for 30 minutes, then refrigerate for 4 - 24 hours before use. Cooling the dough makes it easier to handle. 
3. When ready to use, turn the dough out onto a lightly floured surface. Divide into 12 equal pieces. Fold the edges of a piece of dough into the center, creating a seam, and turn the dough over so it is seam side down. Start pulling the surface of the dough taut and tucking the edges underneath, and continue until the dough forms a smooth, tight dome. Cover loosely and set aside to rest at room temperature for 20 minutes. 
4. Re-shape the dough, as before. Flour or grease a 12-cup (hole) muffin pan and place each brioche into a cup. Cover loosely and set aside to rise at room temperature for 30 - 45 minutes. 
5. Preheat the oven to 375°F (190°C/gas mark 5). In a small bowl, whisk together the ingredients for the egg wash, then use to brush the top of each brioche, being careful not to let it pool around the sides or it will prevent the dough from rising. Bake for 16 - 20 minutes, until dark golden brown. Transfer to a wire rack to cool completely. 

Chia Seed & Banana Muffins

Makes about 15 muffins

Ingredients

• 4 small ripe bananas (10 oz/275 g peeled weight), mashed
• 1 cup (8 oz/250 g) soy yogurt
• 2/3 cup (5 oz/150 g) canola (rapeseed) or soy oil
• 3/4 cup (6 fl oz/175 ml) agave syrup
• 3 eggs
• 1/2 tsp table salt
• 1 tsp vanilla sugar or liquid vanilla extract
• 1 2/3 cups (7 oz/200 g) all-purpose (plain) flour
• 1 tbsp baking powder
• 1 2/3 cups (7 oz/200 g) chia seeds

For the topping:

• chia seeds
• 1 banana, sliced on the diagonal

Instructions

1. Preheat the oven to 350°F (180°C/gas mark 4). Line a muffin pan with 12-15 paper muffin liners or cases.
2. Put the banana, yogurt, oil, agave syrup, eggs, salt, and vanilla sugar into a bowl and mix to a smooth purée using a fork. 
3. Add the flour and baking powder and stir until just combined - be careful not to overmix or the muffins won't be as light and airy. (You can also use a stand mixer with a paddle attachment: put the bananas into the bowl first and paddle briefly to eliminate any lumps, add the liquids and sugar and process for 30 seconds, then add the flour and baking powder and process for another 15 seconds.) Stir the chia seeds into the mixture using a spatula and let stand for 20 minutes. 
4. Pour the batter into the muffin pan, filling each liner to the top, then top with chia seeds or slices of banana. Bake in the oven for 30 minutes, until risen and golden. Let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Figjam

Makes 1 1/4 cups (14 oz/400 g)

Ingredients

• 1 1/2 cups (10 oz/300 g) dried figs, cut in quarters
• 1 oz/25 g dried or 2 oz/30 g fresh or frozen blueberries
• 1 cup (7 oz/200 g) superfine (caster) sugar
• 1 3/4 cups (13 fl oz/400 ml) water
• juice of 1 lemon

Instructions

1. Start by sterilizing the jam jars. Preheat the oven to 250°F (120°C/gas mark 1/2). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam. 
2. Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10 - 15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve the sugar. 
3. Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have broken down and the jam is smooth. 
4. Pour the jam into the warm sterilized jars and seal with the lids.
5. Store the jam in the refrigerator and use within a month.

Goat Cheese & Asparagus Frittata

Serves 2

Ingredients

• 6 asparagus spears (or 3 baby zucchini/courgettes, cut in half lengthwise)
• 4 eggs
• 4 tbsp light cream (single cream) or half-and-half
• 4 large cherry tomatoes, halved
• 1 tbsp thinly sliced tarragon leaves
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 tbsp extra virgin olive oil
• 1 garlic clove, thinly sliced
• 1 tsp thyme leaves
• 2 1/2 oz (65 g) firm crottin de chèvre (goat cheese), cut into 1/4 inch (4-5 mm) slices

Instructions

1. Preheat the oven to 425°F (220°C/gas mark 7). Snap off the ends of the asparagus spears to remove the tough, woody part. Whisk the eggs and cream together in a bowl, then stir in the tomatoes, tarragon, salt and pepper. 
2. Heat the olive oil in an ovenproof baking dish, skillet or frying pan for which you have a lid, then add the asparagus, garlic and half the thyme. Cover and sauté over medium heat for 3 minutes, until softened, then remove from the heat.
3. Pour the egg and cream mixture over the asparagus, lay the goat cheese slices on top, then sprinkle with the remaining thyme. Transfer the frittata to the oven and bake for 8 - 10 minutes, until the cheese has melted and the frittata is golden brown. Serve hot. 

Chili Sin Carne

Serves 4

Ingredients

• 2 tbsp extra virgin olive oil
• 1 carrot, peeled and thinly sliced
• 2 celery sticks, thinly sliced
• 2 garlic cloves, chopped
• 1 sprig of thyme
• 1 bay leaf
• 1 tsp smoked paprika
• 1 tbsp cumin
• 1 tsp sea salt
• 7 oz (200 g) firm tofu, diced
• 1 tbsp brown or barley miso
• 1 3/4 cups (14 oz/400 g) canned peeled plum tomatoes
• 1 cup (7 oz/200 g) drained, canned red kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned white kidney beans
• 1/2 cup (3 1/2 oz/100 g) drained, canned chickpeas
• 2/3 cup (3 1/2 oz/100 g) drained, canned corn kernels (sweet corn)

For the accompaniments:

• 1 celery stick, finely sliced
• 1/2 red onion, chopped
• 1/2 cup (3 1/2 oz/100 g) crème fraîche
• 1/2 jalapeño pepper, sliced
• 2 tbsp chopped cilantro (coriander)\
• 1 ripe avocado, peeled and diced
• 1 lime, cut into small pieces

Instructions

1. Heat the olive oil in a saucepan, add the carrot, celery, garlic, herbs, spices and salt and sweat over medium heat for 5 minutes or until the vegetables are softened. Add the tofu and miso. Break up the plum tomatoes, then add them to the pan. Reduce the heat to low, cover and simmer for 10 minutes, stirring occasionally. 
2. Mix all the canned beans, chickpeas and corn in a bowl, then add them to the pan. Simmer for another 5 minutes or until the sauce is thick and slightly reduced. 
3. Meanwhile, make the accompaniments by preparing 3 bowls of the following mixtures: red onion and celery; crème fraîche, jalapeño, and cilantro (coriander); avocado and lime. 
4. Divide the chili sin carne between 4 bowls and serve the accompaniments alongside.

Three Vegan Dips

Serves 4

Ingredients

For the green pea spread: 

• 1 cup (5 oz/150 g) frozen baby green peas (petits pois), defrosted
• 2 tbsp cashew butter
• 1 tsp fresh savory leaves
• 1 tsp chopped sage leaves
• 1/4 garlic clove, chopped
• 1 pinch of salt
• 1/2 tsp black pepper

For the hummus: 

• 1 2/3 cups (13 oz/400 g) canned chickpeas, drained (reserve the liquid) 
• 4 tbsp tahini
• 1/4 garlic clove
• 2-3 tbsp lemon juice
• 1 1/2 tbsp mineral water
• 1 pinch of sea salt
• 1 pinch of freshly ground black pepper

To serve: 

• Herbed Soybean Spread (see page 70)
• Rice cakes

Instructions

1. For the green pea spread, put all the ingredients into a blender. Blend in short bursts until you have a thin purée. Refrigerate until needed. 
2. For the hummus, put all the ingredients into a blender. Blend in short bursts until you have a thin purée that is easy to spread. Refrigerate until needed. 
3. Serve the spreads with gluten-free accompaniments, such as rice cakes or vegetable crudités.

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Eleuthera Pepper Sauce

Eleuthera Pepper Sauce

Paige's Recipe Notes: (from lady at the conch salad place)

Ingredients

• goat pepper
• red pepper
• relish
• honey
• vinegar

Instructions

1. Steep in vinegar for 8 days.

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Tat's Ginger Dressing (AllRecipes)

Famous Japanese Restaurant-Style Salad Dressing (Tat's Ginger Dressing)

Source: MARBALET, AllRecipes.

Ingredients

• 1/2 cup minced onion 
• 1/2 cup peanut oil 
• 1/3 cup rice wine vinegar 
• 2 tablespoons water 
• 2 tablespoons minced fresh ginger root 
• 2 tablespoons minced celery 
• 2 tablespoons ketchup 
• 4 teaspoons soy sauce 
• 2 teaspoons white sugar 
• 2 teaspoons lemon juice 
• 1/2 teaspoon minced garlic 
• 1/2 teaspoon salt 
• 1/4 teaspoon ground black pepper 

Instructions

1. In a blender, combine the minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper . Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.

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Zesty Italian Dressing (Little Indiana)

Zesty Italian Dressing (From Google)

Source: Little Indiana.

Rating: 51

Prep Time: 10 minutes
Total Time: 10 minutes

I use this yummy homemade option for recipes that call for Italian dressing. It comes from Indiana blogger: http://sahmchef.blogspot.com. 

Ingredients

• 1/4 Cup Red Wine Vinegar 
• 1/3 Cup Olive Oil 
• 1/3 Cup Water 
• 1 teaspoon Lemon Juice 
• 1/4 Cup Sugar 
• 1 Tablespoon Red Bell Pepper, Minced 
• 1 Tablespoon Onion, Minced 
• 1 teaspoon Garlic, Minced 
• 1 teaspoon Oregano 
• Paprika 
• Sea Salt and Pepper 

Instructions

1. Combine together. 
2. Store in refrigerator.

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Homemade Italian Dressing (George)

Italian Dressing (George)

Ingredients

• apple cider vinegar 
• olive oil
• Dijon mustard
• paprika
• oregano
• Italian seasonings

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Dressings, Dips, & Spreads

Avocado Orange Dressing

Ingredients

• 1 orange, peeled
• 1/2 ripe avocado
• 1/4 cup Dr. Fuhrman's Riesling Raisin Vinegar or balsamic vinegar
• 1 ripe banana or 1 cup papaya, chopped

Instructions

1. Blend all ingredients together in a food processor or high powered blender.

Garlicky Balsamic Dressing

Multipurpose Mediterranean Salad Dressing

Garlicky Balsamic Dressing

serves 8

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Whisk ingredients together in a bowl, then serve over salad. 

(Recipe courtesy of Ramin Ganeshram)

Multipurpose Mediterranean Salad Dressing

serves 8

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup fresh-squeezed lemon juice
• 1/4 teaspoon black pepper
• 1/8 teaspoon salt
• 1/2 teaspoon dried oregano

Instructions

1. Whisk ingredients together in a bowl and serve over salad. 
2. May also be used as a marinade for broiled fish or chicken. Or, steam fresh carrots, cauliflower, and broccoli, and toss with dressing. 

(Recipe courtesy of Ramin Ganeshram)

Healthy Caesar Dressing

Ingredients

• 4 cloves garlic
• 2/3 cup unsweetened soy, almond or hemp milk
• 1/3 cup raw cashew butter or 2/3 cup raw cashews
• 1 1/2 tablespoons nutritional yeast
• 1 tablespoon plus 1 teaspoon fresh lemon juice
• 2 teaspoons Dijon mustard
• dash black pepper

Instructions

1. Preheat the oven to 350 degrees F. Roast garlic for about 25 minutes or until soft. When cool, remove the skins and blend with the remaining ingredients in a food processor or high-powered blender until creamy and smooth.

Concord Grape Jelly

TOTAL: 1 HR | MAKES ABOUT 2 1/2 PINTS

Ingredients

• 4 pounds ripe Concord grapes, stemmed (10 cups)
• 1 Granny Smith apple, chopped, with seeds
• 2 1/4 cups cups sugar

Instructions

1. Put the grapes and apple in a large pot and add 1/2 cup of water. Bring to a boil, cover and simmer over low heat until very juicy, about 10 minutes. Strain the juice through a fine sieve set over a large bowl. 
2. Strain the juice again through several layers of dampened cheesecloth, without pressing or squeezing; you should have 3 cups. 
3. In a very large saucepan, boil the grape juice and sugar over moderate heat, stirring, until the jelly falls off a cool spoon in sheets and registers 220° on an instant-read thermometer, about 18 minutes.
4. Pour the jelly into hot, sterilized canning jars to within 1/4-inch of the rims. Seal. Submerge the jars in a pot of water and boil for 5 minutes. Carefully remove the jars and let cool. Check the jar lids to make sure they've fully sealed; refrigerate any jars with imperfect seals. 

Hummus

Makes about 2 cups

Ingredients

• 1 can garbanzo beans, drain and reserve liquid, rinse beans
• 2 tablespoons tahini (sesame butter)
• 1/4 cup lemon juice
• 3 scallions, chopped
• 1 tablespoon garlic, chopped (about 3 cloves)
• 1 teaspoon cumin
• 1/2 teaspoon black pepper
• Optional: 1/2 cup roasted red peppers

Instructions 

1. Put all ingredients in food processor and process until smooth. Add reserved bean liquid for a smoother consistency. Spread on whole-wheat pita bread, or serve as a dip for vegetables. 

NUTRITION INFORMATION PER 2 TABLESPOON SERVING: 44 CALORIES, 2 GM PROTEIN, 6 GM CARBOHYDRATE, 1.5 GM FAT, 29 MG SODIUM, 0 MG CHOLESTEROL

Jam Jar Salad Dressing

Ingredients

• 1/4 clove garlic, finely chopped
• Handful of fresh herbs, finely chopped
• 1 tsp dijon mustard
• 1 tbsp (15 mls) apple cider vinegar
• 1/3 cup (80 mls) extra virgin olive oil
• 1/2 tsp Superfood Greens powder
• Seal salt, to taste

Instructions

1. Peel and finely chop the garlic and place in the jar. 
2. Add the remaining ingredients to the jar. Place the lid on the jar and shake vigorously for 30 seconds. 

Tip: This dressing will keep well in the refrigerator for 7 days. The jam jar makes it easy to store the dressing and to shake it up again when you next use it.

No-Cook Strawberry Jam

ACTIVE: 30 MIN; TOTAL: 2 HR

MAKES 4 1/2 CUPS

Ingredients

• 1 1/2 cups sugar
• 1/4 cup plus 2 tablespoons Ball RealFruit Instant Pectin
• 2 pounds strawberries, hulled and quartered
• 2  1/2 tablespoons fresh lemon juice
• 2 1/2 tablespoons finely grated peeled fresh ginger
• Pinch of kosher salt

Instructions

1. In a bowl, whisk the sugar with the pectin. In a food processor, pulse half of the strawberries until finely chopped, then transfer them to the sugar mixture. Repeat with the remaining strawberries. Add the lemon juice, ginger and salt and stir until the sugar is dissolved, 5 minutes. 
2. Spoon the jam into clean glass jars or plastic containers, leaving 3/4 inch of space at the top. Let the jam stand at room temperature until slightly thickened, 30 minutes. Refrigerate until the jam is chilled and set, 1 hour. 

Lemon Dressing

Whisk together 1/4 cup fresh lemon juice; 2 garlic cloves, minced; 2 tsp. Dijon mustard; 1 tsp. kosher salt; and 1/2 tsp. freshly ground black pepper in a small bowl; add 1/2 cup olive oil in a slow, steady stream, whisking constantly until smooth. MAKES about 1 cup

Ultra Creamy Hemp Salad Dressing + Salad Recipe

Yield: 3/4 cup + 2 tbsp dressing

Prep time: 10 Minutes

Cook time: 30 Minutes

Ingredients: 

For the dressing: 

• 1/2 cup hulled hemp seeds
• 1/2 cup water
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice
• 1 clove garlic, peeled
• 1/4-1/2 teaspoon fine grain sea salt, to taste

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