Emily's Hummus

Emily's Hummus

Ingredients

• Chickpeas 
• Lemon juice and zest of lemon (half)
• 2 tbsp tahini 
• Garlic (1 clove)
• 1 teaspoon cumin 
• 1 teaspoon coriander

Continue Reading..

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.

Continue Reading..

Homemade Guacamole

Guacamole

Paige's Recipe Notes: From barbeque - excellent.

Ingredients

• avocado cut in cubes, not mashed 
• onion
• tomato
• cilantro
• jalapeno without seeds

Continue Reading..

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

Continue Reading..