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

Dough:
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.

Filling:
Warm:
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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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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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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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.

Add:
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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Currant Cupcakes

(makes 16 mini-cupcakes)

Blend:
7 T shortening
2/3 cup sugar

Add:
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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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

Combine:
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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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

Dice:
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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Vegetarian Lentil “Bolognese”

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

Add:
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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Mango Oatmeal Cookies

Cream:
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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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

Add:
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. Read more!

Muffins, Vegan Carrot Raspberry Blackberry

Combine:
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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Vegan Pie Crust

Vegan Pie Crust
Freeze:
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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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 Read more!

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
Microwave
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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Pathrado

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.

Blogged at: http://feedingmaybelle.blogspot.com/2008/03/soakng-swiss-chard.html
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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

post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
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Quinoa Pilaf

Cook:
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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