Acorn Squash Cinnamon Rolls with Orange and Sage

Based on the Mini Pumpkin Pie Cinnamon Buns from Sophie of Flour Arrangments

Begin by infusing your sugar with sage.

In an airtight jar,
Place 2 cups of sugar
3 spring sage that has been bruised until the aroma is apparent

Stir even couple days and use after 2 weeks (I only waited 9 ten days)

After 2 weeks, make your baked goods

Combine in the bowl of a stand mixer with a hook attachment until everything comes together as dough:
2 cups all purpose flour
½ cup whole wheat flour
1 tsp yeast
¼ cup orange juice
¼ cup whole milk
1/3 cup sage sugar
½ tsp vanilla extract
1 tsp finely shredded orange zest
pinch dried orange peel powder (from the Chinese store)
pinch Chinese 5 spice powder
4 T roasted acorn squash puree
1 egg (slightly beaten)

Knead for 8 minutes

Cover with a towel and let rise for 2 hours.

While the dough is rising, create the filling.

½ cup brown sugar
½ cup orange juice (preferably fresh)

When still warm, add:
1 cup roasted acorn squash puree
½ t cinnamon
½ t Chinese 5 spice powder
½ t nutmeg
1 t sage sugar

Let the filling rest

This dough doesn’t rise very high. Roll out the dough into a rectangle that is ½ inch thick. (I think mine was about 24 by 18 but I am terrible with dimensions.)

Cover with the filling, then sprinkle the filling with wheat germ and roasted squash seeds.

Roll up to make a long rectangle. Place this on a baking sheet and freeze for about ½ hour.

Using a serrated knife, cut cross-sections of this roll that are about 1 inch thick. Line up these rolls (cut side up) in a greased pan.

Proof again for 40 minutes

Bake at 350 for 20 minutes (convection oven)

As the buns cool, make your glaze:

Orange Glaze
In a saucepan, simmer until thick (stir continuously):
2 cups powdered sugar
½ tsp orange extract
3 T whole milk

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Acorn Squash Kimchi

Slice 1 small acorn squash as thinly as you can.

Make a paste from
4 cloves garlic (ideally Korean garlic), minced
1 T ginger minced
1 T sesame seeds
3 T ground chili pepper--ideally the red pepper specifically for kimchi
1/3 cup sesame oil
2 T olive oil

Slather with the acorn squash with the paste.

Place in a jar. Top off with olive oil to sort of seal the container. Refrigerate 4 days and then eat. Lasts about 1 week in the fridge.

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Asparagus Souffle

Using a sharp paring knive, nip the top off 4 eggs, pour out egg and then separate the yolks. (You will only use 3 whites and 2 yolks, but have enough filling for 4 eggs.)

Steam 1/2 bunch asparagus, chop and puree (use the steaming water to help). Add
1 t salt
1/2 t pepper
1/4 tsp mustard powder
two yolks
2 T flour
2 T parmesan cheese

Whip egg whites until still peaks. Fold the egg whites into the asparagus. Carefully spoon batter into the egg shell. Bake 5 minutes

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Apricot Ginger Pulled Pork

The night before, marinate pork shoulder with:
6 oz apricot juice
2 T hungarian green peppers diced
3 T ginger
the top of a bulb of fennel
6 oz chicken stock
3 oz rice wine vinegar

The next day, cover the meat with ginger ale and sliced apricots. Slow roast the meat at 250 degrees for 4 hours or so.

Combine the marinade with 1/4 cup soy sauce, 2 T catsup. Cook until 1/2 its original volume.

When meat seems to pull apart, remove from oven and let rest. Combine juices, apricots, etc with incipient barbeque sauce. Blend with an immersion blender.

Warm the pulled meat in the barbeque sauce and let rest while you make the slaw.
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Apricot Custard Pie with Basil

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(inspired by Wild Yeast.)
Roll out a pate brisse and put it in a deep pie pan. Finish the edge as you wish and pucture the bottom.

Soak 1 lb apricots (halfed and depitted) in cool water. Drain, pat dry, and add sugar. Arrange in the pie shell.

In a medium sauce pan, heat:
1-1/2 cups sugar
1/4 teaspoon salt
2 large eggs
2 large egg yolk
1-1/4 cups heavy cream
2 leafs of basil

Let cream cool. Add:
3 teaspoons cornstarch

Pour over the apricots and bake at 350 for 35 minutes, tent with foil, and bake at least 15 more minutes or until set. (Think pumpkin pie consistency.)
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Almond-Crusted Fried Chicken

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The night before, soak 8 pieces of chicken (we used dark meat) in:
2 cups of buttermilk
1/2 cup almond milk
3 T lime juice

Drain the chicken, pat dry, and rest for 10 minutes.Dredge the chicken in 1.5 cup flour that has been seaoned with
2 T of salt
2 T paprika
2 t cayenne pepper
1/4 cup almond flour

Let the chicken rest 10-15 minutes.

Dredge the chicken in fresh buttermilk and then dredge in flour and sliced almonds

Fry in vegetable shortening (oh yes, shortening.) Or, if you go that way, lard....
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Mini Apple Rhubarb Pies

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Roughly dice
1 small tart apple
1 stalk of rhubarb

In a space sauce pan heat the fruit with
½ cup water
1 pod cardamom
1 sprinkle of nutmeg
1 sprinkle of cinnamon
1 T cane sugar (if desired)

Cook on medium until the fruit is softened.

Use cookie cutters to create rounds of pie crust that will fill mini-muffin tins (ideally, with a little crust peaking out over the tins)

Fill each pie, ¾ ths full with the rhubarb/ apple sauce. Seal each pie with another round of dough

Bake at 350 for ten minutes.
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Achaar: Bell Pepper and Radish

inspired by two recipes by Sunil Vijakar from Fresh Indian

1 pound bell peppers, deseeded and cut into narrow strips lengthwise
1/2 pound radishes cut into 1/2 inch cubes (or left whole if tiny)
1 tablespoon red chili powder
1 tablespoon mustard seeds
1 tablespoon coriander seeds
2 tablespoons mustard oil
3 garlic cloves, smashed
2 tablespoons coarse salt
1/8 cup balsamic vinegar
1/8 cup white vinegar
1/8 cup (more) mustard oil

Boil the vegetables.

In a small skillet, heat the spices in the mustard oil. Add garlic cloves and sautee quickly. (Don't brown too much.)

Add drained vegetables. Toss everything vigorously.

Add vinegar. Cook on low for 10 minutes.

Pour into a clean glass jar and top off with the oil.

Refigerate and serve the next day. Lasts about 3 weeks in the fridge.

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Crazy Black Bean Cookies

In a food processor blend:
15 oz black beans, drained and rinsed
7 prunes
1/2 cup maple sugar
1/4 cup almonds
1/4 cup sesame seeds
1/4 cup olive oil
6 T cocoa
1/2 cup whole wheat
1/3 cup teff
1/3 cup brown sugar
1.5 cups rolled oats
1 t allspice
1 t nutmeg
1/2 t ground pink peppercorns
2 T flaxseed
1/4 cup shortening

Form as a flattened disks and bake at 350. Top with powdered sugar.

These got a seriously mixed reception.
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Bacon-wrapped Roasted Chicken

adapted from Gourmet magazine

Butcher the chicken to make it flat (either by cutting out the back or by following the Gourmet magazine description (which we did).

Marinade for 2 hours in:
3 T Green Mango (vadu mango) pickle
3 crushed garlic cloves
4 T olive oil
3 T pimenton
3 sprigs of fresh oregano, roughly chopped
1 T ground cumin
pinch of allspice
juice of 2 limes
3 sprigs cilantro, roughly chopped
1/2 cup tomato juice

Drape 3-4 strips of bacon over the bird. Put in a roasting pan and weigh down with 2-3 tin-foil covered bricks. Cook for 45 minutes at 500 degrees.
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Baked Challah French Toast

Toast 1 sliced loaf of challah

In a bowl combine:
8 oz cream cheese
2-3 T brown sugar
2-3 T maple sugar

Spread the cream mixture on the challah and overlap into a pan

In a large bowl mix:
6 eggs
2 yolks
2 cups half-and-half
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of salt

Pour the eggy mixutre over eggs and then weigh french toast down with another pan. Refrigerate over night.

The next morning, bake with a water bath for 60 minutes at 375 degress.

Serve with strawberries and maple syrup.

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Beet and Chocolate Nankhatai

1 tsp cardamom powder
½ tsp garam masala
1 tsp rose water
½ tsp vanilla
½ cup clarified butter
2 T olive oil

Add dry ingredients:
3/4 cup flour
¼ cup cocoa powder
½ cup sugar
1/2 cup grated beets
1 tsp baking powder

Make a stiff dough. (you might need a bit more oil depending)

Use teaspoons to make ovals of dough and then shape into a petal to shape like a lamp. Use a sliver of almond to look like the flame. Decorate with sanding sugar, dragees, sprinkles

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Broccoli Salad

Cut broccoli into very small, even pieces, florets and stems.

Steam 3 cups broccoli until still crunchy

In a bowl, combine
1/3 cup sliced almonds.
1/3 cup diced unsulfured apricots
2 t curry powder
2 T mayonnaise or grapeseed veganaise
1 T Greek Yoghurt
cooked broccoli

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Buttercream, Vegan Saffron Pistachio

(adapted from the Cookies and Cream Buttercream from Vegan Cupcakes Take Over the World)
In a stand mixer whip the following
1/2 cup nonhydrogenated shortening
1/2 cup nonhydrogenated margarine
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 teaspoons pistachio flavoring
1 T saffron dissolved in 2 T hot water
1/4 cup plain soy milk or soy creamer

Use this to glue the bunny together and then pipe it over the bunny. If you wish your bunny to stand up, I suggest a couple dowels.

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Brown Curry Sauce

(This will make enough for a dinner of curried tofu and leftovers for the potato salad)
Sautee in olive oil
3 medium onions diced
1-2 T ginger paste
1 T garlic paste
1 T cumin
2 t turmeric
2 t coriander seeds
1 t cinnamon
1 t red chili flakes or chili powder

When the onions have browned, put in a blender until lumpy but not watery. Return the mixture to the pan and add
1 T tomato paste
½ cup crushed tomatoes.
salt to taste

Simmer until it the tomatoes have blended into the onion paste.

During the simmering phase, add sautéed tofu, boiled potatoes and boiled carrots. Serve with white rice and something acidic like pickled jalapenos or fukujinzuke.
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K's Baklava

Defrost one box filo in the fridge overnight.
4 sticks unsalted butter on the stovetop

In each filo box there are two packages, open the first package.
In a large pan (11 x 13), working fast, start laying out filo-one sheet at a time, and buttering each layer well.

Once the whole first package is buttered. Top with 1 lb walnuts ground. Spread evenly. Shake to make sure the nuts are spread evenly.

Then repeat laying filo sheet by sheet with the second package.

Freeze for about 15-20 minutes. Then cut into diamonds and bake at 350 for about 1 hour or golden brown.

For the syrup:
in the saucepan that you melted the butter, add:
2 T honey
2 cup water
1 cup sugar

When the baklava is still warm pour the syrup over.

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Peach, Corn and Tomato Salsa

½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper

½ - 1 tsp fresh mint

In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves

Toss everything, add salt and lime to taste.

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Summer Wheat Berry and Berry Salad

Summer Wheat Berry and Berry Salad

Prepare wheat berries in a rice cooker. Set rice cooker for brown rice. Use:
1 cup wheat berries
2 cups veggie stock

When the rice cooker says there are 5 minutes left add, 3/4 cup baby yellow squash/ patty pan squash, quartered.

Remove from the slowcooker, and let cool.

3/4 cup blueberries
1/2 cup raspberries
2 ears corn, cooked and decobbed
1 large shallot diced finely
2 T fresh mint, chopped
1/4 cup diced carrot

Dress with balsamic vinegar, salt, plenty of cracked pepper, and grapeseed oil.
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Cincinnati Chickpea Salad

In a serving bowl, mix:
1 T Dijon mustard
a healthy shake black pepper
a pinch of salt
1/2 t paprika
3 T red wine vinegar
2 T shallot minced very finely
1 t oregano

1 can chickpeas that have been rinsed and cooked in the microwave for 2 minutes
1 box grape tomatoes cut in half
1 handful parsley chopped coarsely
2 medium carrots chopped
4 T olive oil.

Serve at room temperature.
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My Chocolate Chip Cookies

In a stand mixer, add:
2 sticks butter softened
1/2 cup granulated sugar
1.5 cups light brown sugar

Once blended, add:
2 eggs
2 tsp vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1.5 tsp baking powder

Once blended add:
1 stick butter than has been browned and cooled

2 cups dark chocolate chips
1/2 cup milk chocolate chips

Form into balls with a melon baller or ice cream scoop into 2 inch diameter balls on a silpat lined baking sheets. Freeze formed dough for 30 minutes. Bake at 375 until golden.

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Chickpea Patties with Chickpea Salad

Chickpea Patties
2 cups mashed potatoes
1/2 can chickpeas
1 egg
roll in crushed tortilla chips

Chickpea salad:
Brown chickpeas and 1/2 small diced onion
add chilli pepper, cumin, cilantro and galangal
add 1 small zucchini diced and steam
in a bowl combine with 1 carrot diced, 1/2 small onion diced
1 cup parsley leaves
juice of one lemon
olive oil

1 tsp sriarcha
1/2 cup yogurt
1/2 small carrot shredded
stems of 1 cup of parsley leaves
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Moroccan Style Chicken Chilli

1 lb chicken

¼ a green pepper, ¼ red onion, ½ medium carrot, ½ celery all diced, 2 garlic cloves
½ preserved meyer lemon

1 can chickpeas
½ medium eggplant, diced
1 small zucchini, diced
½ sweet potato, diced
Handful of cherry tomatoes
Handful of yellow raisins
Handful of pearl onions
8 oz of crushed tomatoes
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Stout Pumpkin Chocolate Cake with Pumpkin Pie Frosting


Adapted from

Melt on simmer:
3/4 cup stout (such as Guinness)
1 cups unsalted butter
Scant 1 cup unsweetened cocoa powder (preferably Dutch-process)

In a bowl, combine;
2 cups all purpose flour
1.5 cups sugar
½ cup brown sugar
1/2 tablespoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup pumpkin puree
½ cup yogurt
1 T pumpkin pie spice
½ t nutmeg
1 t cinnamon
2 t vanilla

Once the choco mixture is cooled add to the batter.

Bake at 350 until fork comes clean. Makes 9 full size cupcakes and 1-6 inch cake.

In a stand mixer with a paddle attachment, blend:
1 8oz package of cream cheese softened
2 cups confectioners sugar
½ and 1 T pumpkin puree
2 t vanilla
2 T pumpkin pie spice
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Chicken Curry

Sprinkle 4 Chicken thighs with salt and turmeric.

Add 2 T Olive oil in a heavy bottomed pan. Sautee chicken skin side down until brown. Remove chicken from the pan.

To the chicken drippings, add:
4 cups roughly chopped onions
4 t minced garlic
3 t minced ginger
2.5 t ground cumin
1.5 t turmeric
2 t ground coriander
¼ t ground black pepper
¼ t cinnamon
¼ t ground ginger
2 t salt

Sautee onion mixture on medium for 30-35 minutes (until decreased in volume by almost half.) Onions should be slightly caramelized but not super brown.

Add 1 T tomato paste. Sautee 3 minutes.

Also, add 18 ounces canned chopped tomatoes plus 1 cup water OR fresh tomatoes in season plus 1.5 cups water. (If you were my mother, you would haul out the blender and blend the onion/tomato mixture until smooth. But I am lazy, and I just accept the texture as is.) Simmer for 3 hours.

Return chicken to the masala. Add 3 hard boiled eggs (peeled) and simmer for 30 minutes.

Add 1 handful cilantro chopped roughly.

Serve warm with rice and flatbread. I like it with paratha.

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Coconut and Lime Buttercream Icing

Adapted from a recipe from Hostess Blog

Combine in a stand mixer until fluffy
8 Tbsp butter, softened
8 oz cream cheese, softened
2 T coconut milk (super chilled)
2 T lime juice
1 tsp lime zest, sliced into super thin strips

Add 5. 5 cups powdered sugar in ½ cup intervals beating in between

After the frosting comes together:
2 T grated coconut

Top with more lemon zest

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Caramelized Coconut Lime and Ginger Cupcakes (Egg-free)

Makes about 16 mini-cupcakes
This recipe was adapted from the mava cakes recipe from Tartelette which Helen received from her friend Bina.

First prepare, the caramelized coconut that is the basis of the flavor for the cupcakes. In the traditional recipe Helen created, she used milk. I used coconut and condensed milk instead.

In a large sauce pan, cook on simmer the following for 45-50 minutes stirring every 5-10 minutes:
1 cans (14oz each) coconut milk
1/3 cup condensed milk
2 T whole milk

It will splatter. Accept that. Put a lid on it halfway to keep the mess to a minimum. When it is a deep brown thick consistency, remove from heat and cool. (I did this in the morning and let it cool until the afternoon.)

In the bowl of a stand mixer beat until smooth:
1/4 cup (100gr) mava, at room temperature
3 tablespoons (85gr) unsalted butter, at room temperature

Add and then mix again:
Ener-G for 1 egg
3 tablespoons whole milk

Add and mix:
1/2 cup sugar
3 T jaggery, pulverized
1/2 teaspoon fresh ginger, grated (use any juice too)
1 tsp dried coconut

In a large bowl, sift together:
1/ 2 cup plus 1 T flour
1/4 teaspoon (2gr) baking powder
¼ tsp lime zest (grated finely)
Sprinkle of dried galangal
pinch of salt

Put the dry ingredients into the wet in two batches. Mix thoroughly. The batter will be very thick. Spoon into buttered cupcake tins.

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Chipotle Peach Sponge Cupcake with Jalapeno Mint Cream Frosting

Chipotle Peach Sponge Cupcake
based on the plain cupcake recipe at Cookie Madness
1/2 cup all purpose flour
1/4 cup sugar
2 T brown sugar
1/8 teaspoon salt
2 tablespoons melted butter (slightly cooled)
1/2 t ginger powder
1/4 t chipotle powder

1/4 cup buttermilk
1/8 teaspoon baking soda
1/4 teaspoon baking powder
Yolk of 1 egg, room temperature
½ teaspoon of vanilla extract
1/4 cup peach puree

Mix the wet into the dry. Set aside.

In a blender, beat 2 egg whites until soft peaks

Fold the egg whites into the batter. Be careful not to deflate the batter.

Fill greased mini-cupcake tins until almost full. (Makes 14 mini-cupcakes)

Bake at 375 for 7 minutes. (in a convection oven)

Jalapeno Mint Cream Frosting
In a blender, puree
4-6 leaves mint
1/4 inch piece jalapeno diced

6 T cream cheese
2 T sour cream
3 T sugar
1 pinch salt

Top with Candied Jalapeno

Candied Jalapeno

Cut 1 jalapeno into cross-sections
Create a simple syrup from 1/2 cup sugar and 1 cup water. Add the jalapenos and boil for a 3 minutes. Remove and cool and repeat with same sugar. It might take 3 dips in the sugar syrup to be candied.

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Currant Cupcakes

(makes 16 mini-cupcakes)

7 T shortening
2/3 cup sugar

1/3 cup soy milk
2 t olive oil
2 T vanilla soy yoghurt
½ t vanilla extract

Sift in:
1 cup + 2 t flour
1 ¼ t baking powder
pinch salt

Either add 1/2 cup chopped fresh currants or place them in each cupcake

Bake at 375 for 8 minutes.

Top with vegan buttercream to which chopped currants and grated vegan white chocolate is added.

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Carrot Raita

1 cup yoghurt
1/4 cup grated carrots

In a small skillet add oil
3 curry leaves
1 T cumin

Finish with fresh coriander leaves

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Herbed Crepes

Mix until smooth:
1 & 2 T cup flour
4 eggs
1 1/3 cups milk
pinch of salt
1 handful herbs

Let sit covered 40 minutes

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Masala Coffee Custards

(makes 6-8 depending on the glasses)

In a saucepan, combine and simmer for about 2 minutes
1 cup brewed coffee
1 cup whipping cream
1 cup whole milk
1 cinnamom stick
10 black peppercorns
2 black cardamom pods
2 green cardamom pods

2 T honey
1/3 cup (or less) jaggery (or brown sugar)

Taste. If it isn’t sickly sweet, add more jaggery

3 egg yolks (that have been tempered)

Whip with a whisk

Add 1 packet gelatin

Chill for 4 hours

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Vegan Chocolate Chocolate Beet Cupcakes

Adapted from Cook and Eat

2 cups beet puree (about 3 large beets)2 sticks unsalted margarine, melted2 cups sugar½ cup brown sugar
2 Ener-G replacer
¼ cup apple sauce
1/2 cup soy milk
1 1/2 cup flour
3/4 cups unsweetened cocoa
2 t baking powder (plus 1 tiny pinch)
1/2 t salt
1/3 cup vegan dark chocolate chips (or a little less)

Combine the margarine, sugars, apple sauce, and beet puree. Dump in dry ingredients and mix. Add the chips at the end.

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Cole Slaw with Apricot-Ginger

julienned purple cabbage, jicama, underripe apricots, hungarian sweet peppers, and a bit of scotch bonnet if you swing that way. (We did.)

Dress with:
finely minced ginger, rice wine vinegar and grapeseed oil.

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Couscous “Kitchidi”

In a sauce pan, sautee in oil:
1/3 large red onion diced
¼ large red pepper, diced

When softened add:
½ cup red lentils (masoor dal)

When lentil begin to glisten, added
2 cups stock

When lentils are soft, add:
1/3 cup whole wheat couscous
Seeds from 3 dill flowers
2 tsp sumac

Kale Chips:
Toss kale with rice vinegar and olive oil. Roast at 500 degrees F for 5-8 minutes.

Serve with raw red onion, cherry tomatoes (diced), slivers of mint, feta, and kale chips

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Chaat Masala

Combine and grind in a coffee grinder
1.5 teaspoon cumin seed
1 teaspoon black peppercorns
1/2 teaspoon ajwain seed
1 teaspoon black salt
1 teaspoon coarse salt
1/4 teaspoon ground asafetida
2 teaspoon amchur
1/2 teaspoon chilli powder
1 teaspoon ground ginger
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Silk Route Chicken Pullao


In a slowcooker, place:
1 free range chicken
2 carrots, chopped roughly
1 celery stick, chopped roughly
1 bay leave
3 cardamom pods
1 cinnamom stick
2 sichuan peppercorns
2 pink peppercorns
1 black peppercorn
1 cup rich lamb stock

Cook for 7.5 hours

In a heavy skillet or dutch oven, brown 1.5 cups rice. Add 1 large onion slices, diced (1/4 inch cubes) sweet potato, diced pumpkin, and 1 cup of the broth from the chicken. Cook until liquid absorbed. Add fresh pomegranates and raisins. Serve warm.

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Soak overnight in two separate bowls:
2 cups urad daal
1 cup rice

Blend until you get a thick batter. (I did this by blending each separately and then mixing the two in a bowl.) Add
1 T salt.

Ferment over night. (I placed the bowl on a chair over the heater vent.)
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Masala Coffee Donuts with Espresso Cardamom Cream Filling

(Adapted from Epicurious)
makes more than 24 doughnuts

In the bowl of a stand mixer, allow to sit for ten minutes the following:
2 1/4 teaspoons dry yeast
1/4 teaspoon plus 1/4 cup sugar
1/2 cup warm whole milk (105°F to 115°F)
1/2 cup plus 2 T buttermilk at room temperature

Add to stand mixer and beat with the hook attachment:
2 eggs slightly beaten
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled to lukewarm
1 T honey

In a separate bowl combine:
4 cups all purpose flour
1 t ground cardamon
1 t freshly crushed black pepper
1/2 t almond extract
1/2 t salt

Add dry mixture to the stand mixer in small batches until it comes together in a sticky dough.

Let rise for 4 hours.

Pat out the dough into a large rectangle. Cut out rounds using cookie cutters(and then cut the whole in the middle with a smaller cookie cutters.) Let rise for 1 hour on a baking sheet.

Fry at 350 until brown.

When the doughnuts are rising make your filling.

When doughnuts are cooling, make glaze.

Cardamom Espresso Pastry Cream

Soak 1 handfull of crushed espresso beans in 2 cups whole milk for 1/2 hour.

In a sauce pan on medium whisk:
1/2 cup sugar
6 tablespoons all purpose flour
2 cups coffee steeped whole milk
5 large egg yolks
Pinch of salt

2 tablespoons (1/4 stick) unsalted butter
1 teaspoon vanilla extract
1 tsp almond extract
2 tsp cardamom
1/2 tsp crushed pepper (optional)

Whisk until thickened. Chill for 4 hrs with tin foil to cover. (They say plastic wrap but it is not easy to recycle or to reuse.)

Coffee, Honey, Blackpepper Glaze

Steep 8 blackpeppercorns and 2 cardamom pods in 1/4 cup coffee for 20 minutes.

1 1/2 cups confectioners sugar
2 tablespoon honey
1/4 teaspoon salt

Whip until smooth and then simmer.

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Dahi Bhel Puri with Chive Blossoms

Dahi Bhelpuri
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In a cast iron skillet, brown:
½ cup cooked chickpeas
2 T red chile

When the chickpeas are cool, add them to:
½ cup boiled potatoes, diced
¼ cup red onion, diced
¼ cup garlic scapes, sliced
¼ cup sliced almonds
½ tsp turmeric
½ tsp cumin (or a bit more)
½ tsp chile powder
½ tsp amchur
2 cup puffed rice
1 cup sev
½ cup chopped chive blossoms

Top with yoghurt, tamarind chutney and cilantro/mint chutney
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Duck Bacon

Marinate 1 duck breast in:
3 T Major Greys
3 T Honey
15 black peppercorns crushed
1.5 cups coffee
.5 cups water
.5 cups oil
1/3 cup jaggery
2 1/2 tablespoons Insta Cure No.1

After 15 hrs or so, drain the marinade, pat the breast dry, score the flesh and then smoke.

Slice very, very thin. Serve on salad with shaved carrots and grapefruit (or eat from the fridge.)

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Fig Samosa

Sautee until oils release
1 scant T cumin
2 t coriander
1 t ginger powder
1 T fresh grated ginger

Simmer on medium until tender
3 large carrots, grated
2 small onions, diced extremely finely

8 dried figs, diced very finely
salt and white pepper, to taste

Cool the mixture

1 stick butter

Butter together 3-4 sheets filo. Cut into 12 rectangles. Put a tiny dollop of the filling in and then seal the edges with butter.

Bake at 375 for about 8 minutes, until golden brown.

Serve with raita

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French Lentil Salad with Roasted Garlic Lavendar Vinaigrette

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In a grill pan or in the oven, roast 4 cloves of garlic until softened.

Boil 2 cups French Lentils

While the lentils are boiling, grill:
5 pieces of asparagus
1 head of radicchio

grilled vegetables (though reserve the outer leaves of the radicchio as a serving vessel if desired)
4 small french radishes
1 small carrot
4-5 cherry tomatoes
small handful of parsley

Create the vinaigrette. Mash the roasted garlic. Add:
a pinch of kosher salt
1/2 t honey mustard
3-4 T cider vinegar
1-2 leaves lavender

Whisk in olive oil until a suspension is created.

Drain lentils, add to vinaigrette, toss in diced veg, add a handful of buccatini, and 1-2 fresh lavender flower roughly chopped. Add course sea salt or fleur de sel.
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Gluten-free Pancakes

Separate 2 large eggs.

Beat the whites until fluffy but not stiff.

Combine the yolks with and whip with a fork:
1 1/2 c milk
2 t vanilla extract
3 T melted ghee (cooled)

In another bowl, sift together:
1 1/3 c. GF flour (I bought storebought)
3/4 tsp. salt
2 tsp and a pinch baking powder
3 Tbsp. sugar

Add the egg mixture to the dry ingredients. Mix quickly. Fold in the egg whites.

Let batter rest for 10 minutes and then cook on a hot griddle. Serve warm.

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K's Grape Leaves

2 lbs rice

In a large bowl, add
22 ozs tomato paste
2 lbs lamb diced superfine
2 tsp allspice
1.5 tsp dried mint (4-5 handfuls fresh mint, washed and chopped)

Mix super well.

Take grape leaves out of a 9 oz jar. And start stuffing. This is the part that takes a while. Put in about 1 T for a small leaf, slightly more for a large leaf. Basically one thumbs width and the length of the base of the leaf. Roll up first the stem, then the sides, gathering the side edges as you go. Place in the pot. Tightly fit into the pot so there is no space between leaves. (Reserve 3-4 big leaves to cover the top.

Top with 1 stick of butter cut into pats. Then fill with water just up to the top of the leaves.

Bake at 350 for 2 hours.
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Lamb Curry

Sautee on medium:
2 large yellow onions, sliced in half rings
2 t turmeric
1/2 t ground ginger
½ t ground coriander
½ t fennel seeds
½ t cayenne

In a slowcooker, add:
Sauteed onions
18 ounces tomato diced (with Italian seasoning.)
2 heaping T Major Grey’s Mango Chutney
2 t salt
2 t fresh cilantro leaves coarsely chopped or 1 t dried

Brown 1 lb grass-fed lamb stew meat. Add meat and any dripping to slowcooker.

Cook on low for 7 hours. Serve with rice.
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Vegetarian Lentil “Bolognese”


In a skillet, sautee:
½ stalk of celery
½ medium onion
½ medium carrot

3 T tomato paste
¾ cup masoor lentils
¾ cup French lentils
1 t Salt

In a slowcooker, add:
15 oz crushed tomatoes
All of the items from the skillet
¼ cup veggie stock
2 bay leaves
Oregano to taste
1 t salt

Cook in a slowcooker on low for 7 hrs

In a blender, combine:
8 oz white beans cooked
Vegetable stock

To finish add white bean puree and 1 Tsp pesto to the sauce.

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Lactation Cookies

Fiber and protein rich cookies
adapted from a recipe at Epicurious
3 T chia seed in
1/3 cup orange juice

1 c butter
1 c sugar
1 c brown sugar

1 T peach yogurt
2 tbsp ground flaxseed
2 large eggs & 1 egg yolk
1 tsp vanilla

Combine dry:
2 c whole wheat flour
1 tsp baking soda
pinch salt
3 c oats
1 c dark chocolate chips
1/3 cup chopped dried cherries
1/3 cup chopped dried apricots
1/2 cup sliced almonds
2 tbsp Brewer's yeast

Add chia slurry. Mix to combine. Add milk if too dry.
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Mango Oatmeal Cookies

1 stick butter
1 cup sugar

Mix in:
1 egg
2 T light brown sugar
1.5 cups flour
1/2 t salt
1 T baking powder
2 t cardamom powder
1 cup overripe mango, diced
2 t rose water
1/4 cup pistachios, roughly chopped
2 T yogurt (I used Mango Lime flavored but vanilla would be okay)

Fold in
1 1/2 cup rolled oats

Bake at 350 for 8-12 minutes. Makes about 36 cookies.

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Curried Madeleines:

Based on a recipe from

3 tablespoons unsalted butter, melted
1/2 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground coriander
1/4 teaspoon curry powder
1/4 teaspoon cumin

In a separate bowl, fork beat:
2 teaspoons light brown sugar
2 large eggs & 1 egg yolk

Bake for 8 minutes at 400 degrees in greased mini-madeleine tins.

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Mango Cupcakes

Cream in a blender
4 oz Earth Balance Margarine
3/4 cup sugar

To the blender bowl add
1 T apple cider vinegar
1 cup plain soymilk
1/3 cup very finely chopped mango
¼ cup mango pulp (available in cans from Asian Grocery Stores)
½ cup oil
1 tsp vanilla extract

Blend the wet ingredients and then dump in
2 ¼ cups flour
2 ½ tsps baking soda
¼ tsp cream of tartar
½ tsp salt

After all of this is mixed add
3 tsp Egg Replacer dissolved in 4 T Warm Water

Fill (up to about 3/4ths full) greased cupcakes tins. Makes 48 minicupcakes. (To make mini-cakes: fill mini-cupcake tins until only ½ full. Use 3 to make a layered cake with mango puree or mango jam as the filling.)

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Mango Madeleines

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Adapted from Cook and Eat's Persimmon Madeleines
Beat together:
2 eggs
3/8 cup sugar

3/8 cup mango preserves
1/2 t vanilla

Sift in:
1/2 cup plus 2 T and 2 t flour
1/2 t baking powder

Fold in
3 oz unsalted butter, melted and cooled

After 10 minutes, put into mini-madeleine molds or teaspoons. Less is more--do not over fill.
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Mango Pancakes with Vegan Shrikhand-style Topping

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Vegan Mango Pancakes
Mix the following:
1 cup wheat flour
1 T +1 t baking power
1/8 t baking soda
1 pinch (1/8 t) salt
1 T sugar
1 cup unflavored organic soy milk
1 T olive oil

On an oiled cast-iron skillet, place 4--5 pieces of diced mango. Brown for a few minute.

Add a few tablespoons of pancake batter. Brown and flip.

Shrikhand-style topping
3 T yoghurt
1 t rose water
2-3 t crushed pistachios
1 t cardamom
1-3 pieces of saffron steeped in 2 T warm soy milk
2 t sugar
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Marmalade of Blood Oranges with Peppercorns

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Wash and dry
2 meyer lemons
8 blood oranges

With a sharp paring knife, remove the rind of the citrus, and then juice all the fruit. With a sharp knife, slice the rind into thin slivers.

Boil the peels for 15 minutes in 1 cup of water in a heavy-bottomed pan and boil.

Boil for 20 minutes:
2 cups of juice from meyer lemons and blood oranges. (You might need to juice more fruit to get the right amount of juice.)
1 cup orange juice (ideally freshly squeezed)
½ cup pulp from the blood oranges

Add and then cook on medium for 35 minutes
6 cups sugar
6 peppercorns

Add and boil for 8 minutes
1 pkt pectin

Once the mixture has gotten thick, place the mixture when hot in sterilized canning jars. Makes 7-1 cup jars of marmalade.
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Marmalade of Kumquat/ Lime

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Wash and slice, very thin,
1 lbs kumquats
½ lb limes

Boil for 30 minutes in 5 C water with
½ cup lime juice

6.5 cups sugar
3 star anises/ stars of anise
½ tsp Chinese fivespice

Cook for another 45 minutes or so on medium. Add ¼ cup pectin, boil for 1 minute. Transfer to sterilized jars when marmalade is thick and hot. Sterilize jars according to package directions
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Masala Confetti Style for Dosas

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½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder

When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes

After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans

Saute until everything is tender.
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Muffins, Vegan Carrot Raspberry Blackberry

2 cups whole wheat flour
1/4 cup wheat germ
1/4 cup ground flaxseeds
3 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/4 C brown sugar

In a separate bowl combine:
1/2 cup vanilla soy yogurt
1 T Agave syrup
1/2 cup mango juice
3 tablespoons safflower oil
1 cup firmly packed grated carrot
3/4 cup blackberries and raspberries
1/2 cup finely chopped walnuts

Combine the wet and dry. Bake at 350 for 20 minutes or so. (I use a convection oven.)
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Maple Caramel Apples


Basic Maple Caramel Apples
Add the following to a heavy bottomed saucepan:
4 T dark brown sugar
1 cup heavy whipping cream
1 cup maple syrup
1 tsp vanilla
1/4 tsp salt
(3 T corn syrup) I added it to my first batch and didn’t add it to my second. I preferred the second.

Cook on medium heat until 265 degrees Fahrenheit. It should be thick and coat the back of the spoon. Dip apples, cool, and then redip if necessary. If caramel cools, simmer to warm. Does 6-10 apples depending on the size. (I did medium to small apples because they are easier to dip.)

Maple Caramel Cayenne Apples:
Add 1 tsp of cayenne and 1 whole chili pepper (I used a Hungarian belle) to the heavy cream and warm on the stovetop for 10 minutes. Remove chili pepper and then add the rest of the ingredients.

Spiced Nuts:
In a cast iron skillet warm olive oil, add cayenne, allspice, nutmeg and cinnamon to taste. (I just kept shaking the spiced until it smelled good.) Next time I will add paprika for the color. Then add slivered almonds and toast until nuts brown slightly.

Curry-infused White chocolate:
In a skillet warm 2-3 T olive oil. Add curry powder and cayenne. Heat ¼ Cup white chocolate chips on a double boiler. Add olive oil 1 T at a time until white chocolate is viscous enough to drip onto the apples.

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1 tsp cardamom powder
1 tsp rose water
½ tsp vanilla
½ cup clarified butter OR ½ cup oil if you want them vegan

Add dry ingredients:
3/4 cup flour
¼ cup almond flour or pistachio flour (or use 1 cup flour)
½ cup sugar
1 tsp baking powder

Make a stiff dough.

Use teaspoons to make ovals of dough and then shape into a petal to shape like a lamp. Use a sliver of almond to look like the flame. Decorate with sanding sugar, dragees, sprinkles.

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Orange Ginger Caramel Popcorn Balls

Pop 1.5 cups corn as you wish (we used the microwave). When warm, toss with butter and salt. Add thin slivers of orange zest and chunks of candied ginger. Set aside.

In a heavy bottomed sauce pan, warm
3 T butter
3/4 cup packed light brown sugar
1/4 cup light corn syrup
1/3 cup sweetened condensed milk
1/2 tsp orange extract
a splash of freshly squeeze orange juice
1 t ginger powder

When the mixture comes 230 degrees, pour over popcorn. Either wait one minute, take a deep breath and then form into balls. Or, use two spoons to form into balls. It cools quickly so you will need to work fast.

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Oatmeal Smoothie

Make one serving of oatmeal (not instant and not steel cut) according to the package directions

In a blender, whizz until crushed
1/3 cup frozen fruit (I used raspberries and mangoes)

Once the fruit is crushed add:
1/3 cup plain Greek-style yogurt (I used fat-free)

Whizz. Add soymilk to get the smoothie to the right consistency.

Pour 1/2 the oatmeal, when slightly cooled, into a tall mug, and spoon fruit over the oatmeal.

Makes two adult portions

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Orange Carrot Parathas

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Mix 1 cup of wheat flour with salt and water until it turns into a dough. Add water slowly.
Let rest while you make the filling.

While the dough rests, shred or grate 1 carrot. (I used 1/2 white carrot and 1/2 orange carrot)

1 t orange zest
1 t powdered ginger
1/2 t chili powder
1/2 t powdered cardamom

Roll the dough into 1 inch balls, add a dollop of filling and roll out.
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Spicy Orange Pickle/ Achar

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Wash and then dice
4 medium oranges (leaving the skin on)

In a heavy bottom pan, sautee in olive oil for 2 minutes
1 tsp fenugreek seeds
2 tsp mustard seeds
1 tsp black onion seeds
6 whole dried red chili pods
1 tsp asafetida powder
¼ cup chili powder
½ tsp haldi (turmeric) powder

Add and simmer for 15 minutes
cut oranges
4 green chilies
1 inch piece of ginger in long slender slivers
½ cup salt
2 cups waters

Once the mixture is cooked down and slightly cooled, add
¾ cup canola or mustard oil

Add the mixture to canning jars and then sterilize.
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Pav Bhaji Rolls


Pav Bhaji

Boil or microwave:
3 large potatoes, cut into large chunks

1 small onion chopped finely
1 tsp. ginger-garlic paste

Cooked potatoes
1/2 bell pepper, diced
½ small carrot, diced
1/2 tsp. turmeric powder
1 tsp. chili powder
1 T pav bhaji masala
salt to taste
1 T tomato paste
1 large fresh ripe tomato chopped roughly

Once everything is cooked (simmered), add:
1/2 cup peas (fresh or frozen)
½ cup corn

White Rolls: (Laadi Pav)
In a stand mixer, put in
1 cup AP flour
¾ cup whole wheat flour
1 tsp sugar
1 tsp salt
¾ cup warm water & 1 T milk
1.5 tsp yeast

Once combined add:
1.5 t melted butter

Knead for 10 minutes. Rise for 1 hour.
Shape into balls. Flatten to be about palm sized. Fill with a tsp or so of bhaji and then ball up.

Place in balls in a floured pie dish so that they barely touch. Let rise for 1 more hour. Baste with butter.
Bake at 350 until golden brown.
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Pumpkin Ginger Corn Bread

(based on the recipe on the Quaker Corn Meal bin)

¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice

Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.

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Vegan Pie Crust

Vegan Pie Crust
3.5 cups flour
1 t granulated sugar
1 t salt
2 T flax seed
3 sticks earth balance margarine
2 T olive oil

In a food processor, agitate dry ingredients. Add olive oil and then butter pats. Add tablespoons of iced water until it comes together. (Up to 1/3 cup iced water.)
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Peach Blueberry Whole Wheat Muffins

In a large bowl combine:
1 1/2 cups whole wheat flour
1 1/2 cups oats
1.25 tsp baking powder
¾ tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

In the food processor, puree
3 peaches (to make 1 cup puree)

Add ½ fresh ginger and continue to puree

1/2 cup homemade yogurt (Snowville Creamery Whole Milk)
1/3 cup buttermilk
1/2 cup firmly packed brown sugar
2.5 T olive oil

Dump peach puree combo into the dry ingredients

Whip until fluffy:
2 egg whites (Plum Creek)

Fold into egg whites batter.

Fold into batter:
1 cup blueberries tossed in flour
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Pie Crust

In a stand mixer with the paddle attachment:
Add 1/4 cup sugar and 2.5 sticks cold butter cut into pieces. Whirl quickly.

Add shortening. Whirl quickly. You should have chunks of butter coated with sugar.

Add 3 1/4 cups all-purpose flour. Beat on low. You should get a crumbly mess.

Dump in 1/2 cup water that has been in the refrigerator. Whirl on medium just until it comes together.

Place dough in refrigerator for 1/2. Roll out, form, fill, and then bake at 375 until brown.
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Peach Carrot Wheat Bran Muffins

(adapted from the Veganomicon Banana Muffins)

1/3 cup sugar
1 tsp vanilla
1.75 whole wheat flour
1/2 cup wheat germ
2 t cinnamon
2 t ground ginger
2 t baking powder
1/2 t baking soda
1/2 t salt

In a separate bowl, combine
1 cup soy milk
1 t vinegar

In a third bowl, combine
1/2 cup peach
1/3 cup carrots
1/3 cup canola oil

Mix wet into dry. Fold in 1/2 cup blackberries.

Bake at 350 for 20 minutes.
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Plum Yogurt Muffins

Yogurt Plum Muffins
Moist but hearty.

adapted from Rose's Recipes

Separate 2 eggs. Whip whites.

In a large bowl, mix:
3/4 cup plain whole-milk yogurt
2 large egg yolks
1 T ground flax seeds
3 T orange juice
1/2 t vanilla
1/4 cup canola oil
1/2 t almond extract

To that bowl add each successive ingredient and stir to combine:
3/4 cup whole wheat flour
¼ cup ground almonds
2 tsp. baking powder
pinch of salt
3/4 cup granulated sugar
¼ cup brown sugar
3 T wheat germ

Fold in the whites.

Fill muffin tins to ¾ full. Top with thinly sliced fruit.

Bake at 350 for about 10-12 minutes. (Watch them and check at 8 minutes and then 10.)
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Peach, tomato and corn salsa


Easy late summer recipe.

½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper

½ - 1 tsp fresh mint

In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves

Toss everything, add salt and lime to taste.

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Parathas with Potatoes and Arugula Flowers

To make dough, mix in a shallow, flat bowl or pan:
1 cups whole wheat flour
1/2 teaspoon salt

Drop by drop add warm water until you get a sticky bread-like dough

Cover and set aside.

To make the stuffing, boil, peel, and mash:
1 large potatoes

1/4 cup onion, finely chopped
1 t cumin/coriander powder
½ teaspoon salt
1 Tablespoons fresh arugula flowers

In the palm of your hand, create small balls, flatten them, and then fill with a small amount of the filling. Gather up all the dough and then roll it out.

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Vegan Pumpkin Pie

Based on a recipe from Karina's Kitchen

1 vegan pie crust
1 14 oz can pumpkin
1 1/3 cups coconut milk
2 teaspoons vanilla
2 T Maple Syrup
2 tablespoons light olive oil
1 tablespoon Ener-G Egg Replacer
3/4 cup organic sugar
5 heaping T brown sugar
2 T tapioca starch
1 T corn starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ tsp all spice
½ tsp ground cloves

Mix the ingredients in a food processor. Bake in a shell at 350 for 1 hr.
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Persimmon Mini-cupcakes (Egg-Free)

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Combine in a bowl:
1/4 tsp ground cardamon
1/4 tsp ground ginger
2-3 T sugar (depending on the sweetness of the persimmon--I did 2 T plus 1 tsp)
2 T olive oil1 tsp vanilla essence 2/3 cup persimmon pulp (ripe persimmon blended and strained)

Sift in:
2/3 cup flour
1/8 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda

Mix in:
1 T cider vinegar

Bake in greased mini muffin tins

Top with something powdered sugar, chocolate "butter"cream, ginger "butter"cream, or greek yogurt (sweetened with powdered sugar, ginger, rose water and chopped pistachios)

makes 9 mini cupcakes, 350 degree for 10-12 minutes
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Pot Pie with Sweet Potato Crust and Veggies

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Julienne the following and divide between four oven safe bowls:
1 small red potato
¼ cup chopped swiss chard
¼ small onion
¼ small napa cabbage
¼ small sweet potato
½ small carrot

Season the vegetables with
Salt and pepper
1-2 teaspoons caraway seeds
2 T nutritional yeast

Add enough vegetable broth to just barely cover the vegetables

Parcook the vegetables in the oven at 375 for 15 minutes

Top with sweet potato crust, make a hole for ventilation, and bake until crust is golden brown

Sweet Potato Dough
¼ of a sweet potato

When warm add 1 pat margarine (if desired) and enough flour to work into a dough.
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Soak in water overnight
1/2 cup rice
1/2 cup dal

Drain the water and then use a blender to create a very thick paste of the rice, dal, with
the flesh of one coconut
5-10 chillis (dry roasted)
1 tsp asofoetida
1 tsp tamarind
2 tsp salt
(Add water slowly to keep it moist.)

Wash the leaves and remove the stalks of
25 Large flat leaves (Taro/Colacasia leaves, Swiss Chard, Collard Leaves

Spread the paste onto one leaf so that it is covered with about 1/4 of an inch of masala, cover with another leaf and repeat. Do this until you have 5 leaves on top of each other. and then roll up like a jelly roll. Tie with string.

Steam for about 20 minutes.

Slice and serve warm. Or pan fry them in olive oil and serve.

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Potato Salad, Chaat Style

Combine in a large bowl
2 T finely diced onion
2 T brown curry sauce
3 T vinegar
pinch of salt
¼ cup red pepper diced
1 T & 1 t chaat masala
1-2 t Major Grey’s Chutney
2 T Coriander Chutney
2-3 large baking potatoes, cooked (Ideally still warm)

After everything is combined, let the mixture rest a room temperature for at least 1/2 hour to let the flavors mix. Serve topped with sev (available at Indian grocery stores.)

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Potato Salad, Bahn-chan style

Bahn-chan style Potato Salad
Boil, microwave or roast
1 lb potatoes

Shred and reserve
1 carrot
2-3 small Jerusalem artichokes

Mash the potatoes when warm and add
1 T margarine
1/4 cup soy milk
1 T soy yoghurt
1 T mustard
1-2 T rice vinegar

Serve warm or cold

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Quinoa Pilaf

1.5 cups quinoa in 2 cups vegetable broth

When the quinoa is still warm add:
Raw corn from 3 ears of corn
½ cup steamed yellow squash; I used tiny ones that were an impulse buy.
½ cup diced wax beans (raw) ; I had purple at home but yellow would better
1 cup yellow cherry tomatoes; each cut in ½
¼ cup raw carrots, diced; again, yellow would be cool but I had orange
½ cup parsley, chopped coarsely
¼ cup basil, chopped coarsely
¼-1/2 cup cider vinaigrette made with shallots, garlic, cider vinegar, mustard, and grapeseed or olive oil
¼ cup nutritional yeast
plenty of freshly cracked black pepper

Toss and let sit for 1 hour. Serve at room temperature.

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Red White and Blue Bundt cake ( Cherry and Blueberry Bundt Cake)


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Start the Red Batter:
In a bowl, combine:
1.5 cups all-purpose flour
1 tsp mint
1 teaspoons baking soda
1/2 teaspoon salt

In the stand mixer:
beat 2 egg whites, remove to another bowl

Beat 2 more egg whites, remove to yet another bowl

In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened

Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup cherry puree
4 oz sour cream
1 teaspoon vanilla extract

Remove this to another bowl

Then, start the white batter:
n a bowl, combine:
1.5 cups all-purpose flour
1 tsp ginger
1 teaspoons baking soda
1/2 teaspoon salt

In the stand mixered, combine:
1 cup granulated sugar
1/2 cup (2 sticks) butter or margarine, softened

Once the sugar and butter are fluffy add:
2 large eggs yolks
1/2 cup apple sauce
4 oz sour cream
1 teaspoon vanilla extract

Now, add the red wet mixture to the minty flour and the white wet mixture to the ginger flour, and the fold the egg whites into each batter.

Toss 1/2 cup blueberries with 2 T of flour and 1 T sugar.

Take a deep breath and then assemble.

Put in 1/3 of the white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter, 1/2 the blueberries, 1/2 red batter, 1/3 white batter.

Bake 1 hr at 375 cool and glaze.

To make the glaze, combine:
2 heaping T powdered sugar
1 T buttermilk (in 1 t increments) until a think shiny glaze forms.

Drizzle over cooled cake.

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Ricotta Egg Pie

Egg Quiche

(based on a recipe from Country Living)

Grate potatoes, toss with salt, pepper and olive oil and then pack into the bottom and on the sides of a deep dish pie pan. The potatoes will shrink so over fill it.

Bake at 375 until brown. Place in the freezer over night.

The next morning, whip 2 egg whites.

In a large bowl mix,
1/4 cup half and half
1 cup ricotta
3 eggs
1 egg yolk
1/2 cup grated parmesan
3 tablespoon pesto
¼ cup diced steamed asparagus.

Fold in the egg whites.

Pour into frozen crust. Top with a few spears of steamed asparagus.

Bake at 375 for 45 minutes.
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Red Currant Mini-Cheesecakes

Light, sweet and tart.

Adapted from Abbey's Infamous Cheesecake
Use lined mini-cupcake tins; bake in a convection oven for about 15 minutes

2/3 cups rusk, pulverized
1/3 stick butter, melted
2 T olive oil
2/3 tbsp. brown sugar
1 tsp. vanilla extract

1 sticks of cream cheese, 8 oz each (total of 24 oz) room temperature
1/3 cup sugar & 2 T sugar
1 large egg
1/3 cup heavy cream
1 t lemon juice
1 t vanilla extract
Splash of anise flavoring or anise liqueur
1/3 cup red currants (dropped into the cupcake tins)
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Ramp Gnocchi

8 oz whole-milk ricotta cheese (that has been drained)
1 egg
¼ C grated Parmesan cheese
½ cup finely chopped ramps

Once this mixture is combined add
¾ cup flour

Work gently until a dough is formed

Let rest, roll into long snakes and then cut into bite-sized pieces. You may roll it against a fork to get the characteristic indentations.

Boil until they come to the surface—watch not to over cook them.

Dress with bacon and sautéed ramp bulbs or if vegetarian with ramp bulbs and pecorino.

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Ramp Kimchi

Wash and dry:
2 bunches ramp greens

Salt the greens liberally with kosher or pickling salt (1/3 cup or less).

Create a paste of
3 T ground Korean chilies
4-5 ramp bulbs
1-2 cloves garlic
2 T garlic
2-3 T minced scallions
1/3 cup sesame oil
1 T amchur powder

Massage the greens with the paste and reserve in a non-reactive container. Eat after 1 day.

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Rustic Apple and Rhubarb Pie

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Begin by creating a syrup by heating and reducing in half
½ cup of unsweetened apple juice

Roll pie crust out to 1/8 of an inch thin and then use a butter knife to cut out a circle of crust

Soak in ½ cup of apple juice (not the syrup) the following:
1 stalk thinly sliced rhubarb
1 small tart apple

Arrange the fruit in a radial pattern in two layers of the crust and then fold over the crust to form a rudimentary pie. Sprinkle with the apple syrup.

If desired top with 1 T cane sugar (I did not.)

Bake at 350 for ten minutes.

This results in one rustic pie.
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Rhubarb Cream Cheese Frosting

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Use a mixer or blender to combine and whip the following
3 T rhubarb syrup (reserve some to make decorations on the cupcakes)
3 T vegan cream cheese
½ cup soy milk
2 T coconut milk
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Rhubarb Cupcakes

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Preheat oven to 350 degrees. Spray muffin tins with nonstick spray
Simmer until a red syrup forms the following
1 cup water
2 very red rhubarb stalks, finely diced
2 t sugar
2 pods cardamom
1/8 cup pomegranate juice

In 1 cup water combine the cooked rhubarb from the sauce with 1 T apple sauce. (Reserve the syrup for the frosting.)

Mix dry ingredients:
3/4 cup flour
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon baking powder

In a separate bowl, mix wet ingredients
1 TB apple cider vinegar
1/2 cup soy milk
1/2 scant cup rhubarb/ apple sauce
1/2 teaspoon vanilla
1/8 scant cup oil

Add the wet to the dry and beat in a blender. When combined fill the muffin tins halfway up and bake 10-12 minutes in the convection oven (or a little more in a regular one.)

Makes 15 cupcakes
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Slowcooker Tibetan Ratatouille

Adapted from Beyond the Great Wall by Jeffrey Alford and Naomi Duguid

Dice 1 large eggplant into large (1 inch) cubes. Brown the eggplant.

Place eggplant, 3 diced San Marzano or Roma tomatoes, 3-5 sichuan peppers (for the kids i used 3), 1/2 cup roasted lamb stock, and 1 T sesame oil in a slow-cooker.

Cook for 7 hours on slow. Add diced red pepper and cook in the slow-cooker for ½ hour.
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Shevai (handmade Indian rice noodles)

3 cups rice
1/2 cup coconut milk or less
water, if necessary

Soak 3 cups of idli rice in ample water. Accept that this will make less shevai than if you just boiled the rice itself.

Drain the water but reserve.

Grind in a blender (or Vitamix) with coconut milk. I added the rice in three parts and scant tablespoons of coconut milk as I went. It only took about 3-4 tablespoons.

The result should be a thick paste not unlike spackle.

Oil a wok and then pour in the mixture. Cook over low heat, stirring constantly. The mixture will dry out but not stick to the sides of the pan. Once the mass congeals to be the texture of playdough, then roll into 2-3 inch balls. When still fingerprint searing hot, put into a chakri press or a ricer and extrude noodles.

You can pile up the shevai in a towel lined plate, but make sure to serve warm otherwise the noodles dry out.
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Veggie Stuffed Shells

Stuffed Shells
Filling and warm.

For ½ a box of medium shells, use the following filling:

½ sweet onion
1 small head of chard
1 cup grated carrot
1 cup sliced mushrooms

When cool add sautéed veggies to:
1 cup ricotta
½ cup grated parmesan
½ cup fresh mozzarella pearls (quartered)
½ cup frozen peas

Stuff into shells and place in butter lined baking pan. Top with tomato sauce or cream sauce and more parmesan.

Bake at 375 for about 20 minutes until cheese looks bubbly.
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Strawberry Shrimp Ceviche

Boil ½ lb shrimp until slightly undercooked.

Cool shrimp.
To the shrimp, add:
1.5 cup strawberries, sliced
4 tablespoons kosher salt
1/2 cup lime juice
1/4 cup lemon juice
¼ cup chopped cilantro
2 basil leaves, chopped
¼ cup red onion, diced small1 jalapeno chili sliced
3 cloves garlic cut into slivers

Serve with popcorn.
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(My husband and I followed my mom when she cooked and transcribed her recipe.)

Cook 2/3 cup toor dal in a pressure cooker. (For the pressure cooker novices like me, my mother says when it whistles turn down to simmer for 10 minutes and turn off.)

In another pot, boil 2 cups vegetables. In my mind, pearl onions, potatoes, and eggplant are requisite. Radishes, eggplants, zucchini and carrots can be added. If you are lucky enough to have fresh drumsticks, be happy and add them too.

Add cooked dal and its water to the boiled vegetables that have been drained of all but ½ cup water.

In a cast iron skillet, fry:
one small onion diced.

Add onions to the dal/veg mixture.

In small bowl, combine:
1 tsp tamarind
½ cup water

In the same cast iron skillet, brown:
3 T sambar powder (homemade or store bought)
Pinch asofoetida

Once the sambar powder smells cooked and delicious, add tamarind and water. Put whole mixture into the dal.

Add a small handful of fresh coriander leaves that have been roughly chopped.

Serve with rice and papad or with idli.

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Singapore Noodles

Cook 1 lb rice noodles according to the package

If using tofu, marinate in soy sauce, sesame oil, olive oil, and garlic paste.

Stir fry vegetables until tender and set aside. This time I used equal parts onion, acorn squash, onions and kohlrabi, whatever is in season.

Stir fry tofu. Set aside.

Sautee garlic until delicious. Add cooked/drained noodles and then 2 T curry powder. Add back in the vegetables and tofu and set aside.

Top with cooked egg (Stir fry an egg with salt and a bit of soy sauce.) and hot sauce.

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Saffron-Pistachio Frosting (Shrikhand frosting)

Tie up in cheesecloth and drain overnight
1 cup soy yoghurt

In a blender, add the drained soy yoghurt (which should be much less wet)
1 cup Tofutti cream cheese
¼ cup Tofutti sour cream
¾ cup sugar

In a small mug, warm
3 T soy milk
8 threads saffron
2 cloves cardamom

Add the warmed milk to the blender with 1/8 cup crushed pistachios and, if desired, diced dry mango. (I decided at the last minute not to do this step.)

This frosting is not as thick a real shrikhand, which is important, b/c this frosting is very easy to pipe.

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Vegan Salad Nicoise

Vegan Salade Nicoise

First, marinate firm tofu sliced in ½ inch thick pieces:
2 T pomegranate molasses
1t agave nectar
A splash braggs liquid aminos
Olive oil
Chopped chervil
Chopped thyme
Chopped tarragon
¼ cup water
2 T red wine vinegar
2 cloves garlic minced

Then, boil small red potatoes, steam asparagus and green beans. When still warm, dress each with olive oil, red wine vinegar, salt, pepper, mustard, minced garlic, and chopped 'fines herbes' ( parsley, chives, chervil, thyme and tarragon). Chill each separately.

When the veggies are chilling, broil the tofu under a high broiler for 12 minutes basting periodically.

At the same time, simmer chickpeas with red onions, 2 T tomato paste, thyme and cayenne.

Quarter some cherry tomatoes. (I didn’t dress them but just because.) Rinse some radishes.

Scour your fridge for some olives. We only had kalamata.

Arrange and then eat.
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Strawberry Pizza

Top unbaked pizza dough with carmelized onions, parmesan, mozzarella and roasted cherry tomatoes on a pizza.

Then, top with sliced strawberries, marinated in balsamic vinegar and grapeseed oil, and fresh mozzarella. It is then given a blast in the broiler.

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Strawberry Tomato Caprese Fusili

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fusili, sliced some strawberries and tomatoes, added sea salt, fresh mozzarella, balsamic, basil and olive oil
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Pistachio Spice Cake/ Bunny Cake

Preseason your bunny mold in a 375 degree oven for 20 minutes

In a large bowl, mix the following:
2 2/3 cup unbleached flour
2/3 cup sugar
1/2 cup finely ground pistachios
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
2 tsp ground cardamom
1/2 tsp fine sea salt

In a second bowl, mix the follow:
1 1/3 cup soy milk
1/3 cup water
2/3 cup canola oil
1 cup pure lys syrup
2 T cider vinegar
2 t vanilla extract
1 T pistachio flavoring

Mix the wet with the dry.

Grease and flour each half the bunny. Fill each with the batter. Bake at 350 degree for 20 minutes (in a convection oven.)
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Spaghetti Squash Primavera

Roast at 400

1 small spaghetti squash, halfed, de-seeded, and oiled
Sautee lightly

sliced carrot
sliced zucchini
sliced asparagus

To the veg, add
1 t meyer lemon zest or
1 t preserved meyer lemon

Toss in the spaghetti squash

Make a sauce by adding
1 t vegan margarine
3 T soy milk
squeeze of meyer lemon

(Can be completed with a few dollops of goat cheese, but of course we didn't.)

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Tandoori Tofu

Marinate the following for 1 hour
1 cup soy yogurt
1 block tofu, sliced into triangles
1 T cider vinegar
1 T garlic paste
1 T ginger paste
1 T ground cumin
1 t ground coriander
¼ t cayenne pepper (or more)
¼ t turmeric
1/8 t ground cloves

Use a spoon to brush off some of the yogurt from the tofu. Bake or pan fry.
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Tofu Galbi Sandwich

Tofu Galbi Sandwich
In a small bowl, marinade:
3 T white vinegar
1 pinch sugar
1/2 small red onion sliced very thin

In a cast-iron grill pan, on medium high, grill:
extra firm tofu, lengthwise into 1/4 inch slices

In another cast-iron skillet, sautee
1 cup mushrooms, quartered

Remove mushrooms and set aside. In that same skillet, sautee
very finely sliced butternut squash (or kobocha squash)
3 t crushed garlic

Remove and set aside the squash. In that skillet, simmer:
1/2 cup cider vinegar
1/2 cup Soy Vay Teriyaki Sauce
1/4 cup catsup
1/4 cup apple sauce or diced pear
1/4 cup A1 Steak Sauce
1 pinch chilli powder

When the mixture is warm, add the grilled tofu, and heat until the sauce is thickened. At the same time, julienne
1 carrot (or 1/2 yellow carrot & 1/2 orange carrot)
1 4 inch piece of english cucumber

For each sandwich, compile
1 whole wheat bun
1 piece barbequed tofu
4-5 pieces squash

Offer the cucumer, carrots, quick-pickled onions, arugula (if available), shredded iceberg (yes, iceberg), remaining sauce at the table for diners to place on their sandwiches.

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Tomato Sauce with Curry Leaves, Coconut Milk and Basil


inspired by a recipe in the Silver Spoon for Children
1 medium onion
10-15 curry leaves
2 large ripe tomatoes
2 tablespoons coconut milk
1/2 tablespoon brown sugar
2-3 large basil leaves, coarsely chopped
splash of balsamic vinegar

In a skillet, brown the onions until very golden.

Add the curry leaves and cook quickly.

Then add in tomatoes, coconut milk, and brown sugar.

Simmer for 4 minutes.

Add basil. Simmer 2-3 minutes longer.

Finish with a splash of balsamic. Serve warm over pasta or shevai.
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Vaali Ambat

Cook until tender
1/8 cup toor daal
1 lb spinach

1/4 cup coconut
3 roasted chillis
1/8 tsp tamarind paste.

Add paste to the spinach/dal mixture.

Sautee 1 diced small onion in oil and then use this to top the ambat.

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Slice into thin long slivers:
3 small onions
3 small leeks
12 small shallots
15 garlic cloves (peeled but whole)

Toss with olive oil and roast at 250 until caramelized and lovely

In a skillet, toast:
2 T split black lentils (urid/urad)
2 T cumin
1 T coriander
4 t mustard seeds
2 t fenugreek
10 curry leaves
1 t ground cardamom
1 teaspoon turmeric
2 red chilli peppers
1/4 teaspoon ground cloves

Whirl roasted spices until a thick powder. Combine with the alliums ground spices and form into balls. Refigerate or use immediately.

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Big Belle’s Vinegary Potato Salad

Potato Salad

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Combine in a bowl:
6 medium red potatoes, boiled and cut into large squares, still slightly warm
¼ medium red onion, sliced into rings
½ cup sliced radishes
2 TB grapeseed veganaise (sorry vegans)
2 T olive oil
4 strips bacon crumbled
1 handful green olives with pimentos
2-3 handfuls of dill, chopped
2 T bacon grease (optional)
¼ cup rice wine vinegar
1 T Dijon mustard
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Viniagrette with Siracha, honey and blackpepper

(this is really an approximation)
Mix 1 T sriacha with 1 T honey and microwave for 30 second

Add sea salt and plenty of crushed black pepper

1/2 cup or less grapefruit juice

Drizzle in grapeseed oil while whipping.

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Vegan Oatmeal Yeasted Waffles

Vegan Oatmeal Yeasted Waffles

based on a recipe from King Arthur Flour

In a bowl, combine
1 cup AP flour
½ cup ground oatmeal
½ cup white whole wheat flour
1 ½ teaspoons yeast
3 teaspoons Ener-G
¾ tsp salt
1 tsp cardamom (optional)

After the dry ingredients are sifted, in the microwave, cook ¼ cup bob’s red mill whole grain cereal (or quinoa), in ½ cup milk (non-dairy). Let cool.

Add in:
1 ½ cup nondairy milk (hemp milk say or almond as we did)
1 teaspoon vanilla
3 T maple syrup

Mix and then add olive oil one T at a time to get a mixture that is like pancake batter
5 T olive oil (or a bit less)

When the hot cereal is cool, mix into the batter.

Rest in a warm location (but not necessarily in a proofing oven) for 1 hour. Refrigerate covered overnight.

Spray waffle iron nice and good with olive oil and let warm to medium. If your waffle iron dings when it thinks the waffle is done, let it cook a little longer. They seem to take a little while to brown. Makes 14 small waffles.

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Waffles--Raspberry, Sweet Potato, Lime

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(using a recipe modified from Spice Island Vegan and, well, bastardized, made non-vegan and served with meat. Sorry, Spice Island Vegan.)

Combine in a bowl:
2 1/4 milk
2 large sweet potatoes (about 15 oz), cooked and riced
1/4 cup oil
1/4 cup brown sugar
1 egg
2 teaspoon vanilla extract

Once the wet ingredients are combined, add the dry:
2 1/4 cup all purpose flour
1/4 cup almond flour
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 t lime zest

These rise! Do not overfill the waffle iron. Fill the waffle iron only halfway up.

Once they are in the iron sprinkle in the raspberries. We found whole raspberries messed things up so we used tiny chunks of raspberry--about 1 berry per waffle. In total for the whole batch we used about 1/3 cup frozen raspberries

Serve with Warm Rapberry Lime Coulis (use the juice and the rind), Maple Syrup, and Hot Sauce.
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Vegan Peach Waffles

Recipe 1:
Mix together:
7/8 cup oat flour
1/2 T baking powder
1/2 T sugar
pinch salt
1/2 T Energ-E egg replacer
3/4 minus 1 T cup rice milk
1 T cider vinegar
1/4 cup minus 1 T water
1 T oil
1/6 cup diced super ripe peaches
1 t vanilla
pinch corn starch

Makes 7 waffles

Recipe 2:
Mix together:
1 3/4 cups oat flour
2 T AP flour
1 T baking powder
1/2 tsp baking soda
1 T sugar
pinch salt
1/2 T flaxseed
pinch corn starch
1 3/4 cup rice milk plus 1 T cider vinegar added to it
1/4 cup oil
1/6 cup diced super ripe peaches
1 t vanilla

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Yakitori Sauce

3/4 cup sake
1 1/3 cup mirin
3T sugar
1 1/3 cup shoyu

Simmer until sugar has been dissolved.
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R--'s Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
2 cups zucchini
1 cups walnuts
½ t salt
3.5 cups flour
½ t nutmeg
½ t cinnamon
1 tsp pumpkin pie spice
2 t baking soda
3 t vanilla

Mix sugar eggs oil and zucchini. Add the rest of ingredients.
Mix well
Pour into 2 floured and greased loaf pans
Bake at 350 for 50 minutes
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