Just in time for New Year’s Eve parties…can’t you imagine your friends going nuts over these!!
- 3 cups whole raw almonds
- 4 T Coombs Family Farms organic or 100% pure maple syrup
- 1/2 tsp wasabi powder, to taste
- sea salt, to taste
Preheat oven to 350°F.
Combine syrup, wasabi powder and sea salt in bowl. Add almonds and toss to coat well. Spread in a shallow baking pan and roast in middle of oven 10 minutes. Cool slightly and break up, then finish cooling. Almonds may be made ahead and kept in an airtight container.
- 2 medium red or white potatoes
- 1 cup firm or extra-firm tofu chunks
- 1 cup red, yellow or green bell pepper chunks
- 1 cup ea. pineapple chunks, red onion chunks, white button mushrooms, zucchini or yellow squash chunks & cherry tomatoes
- Wooden skewers, soaked in water for 30 minutes.
- 1/2 cup ea. olive oil & lemon or lime juice
- 1/4 cup water
- 1/4 cup Dijon mustard
- 2 T Coombs Family Farms 100% pure or organic maple syrup
- 2 T minced garlic
- 2 T chopped fresh basil leaves
- 1/2 tsp. ea. salt & freshly ground black pepper
Cook potatoes in salted water till tender. Cool; cut into one inch chunks. Place potatoes, veggies & tofu in shallow dish. Pour marinade over veggies. Cover; refrigerate 2 hrs. Preheat outdoor grill to medium. Remove veggies & tofu from marinade, reserving marinade. Thread on skewers, alternating colors. Cook on grill till veggies are lightly charred, about 10 min., basting with reserved marinade & turning occasionally. For marinade: whisk all ingredients in small bowl. Can be prepared in advance & kept in refrigerator up to 7 days.
- 2 1/2 lbs. small Yukon gold & red potatoes, halved
- 3/4 lb. Brussels sprouts
- 2 small yellow onions, thickly sliced
- 1-2 cloves garlic, minced
- 2 T tamari or soy sauce
- 3/4 cup Coombs Family Farms 100% pure or organic maple syrup
- 3 T Dijon mustard
- 2 T olive oil
Preheat oven to 400. Place the vegetables in a 9 x 13-inch casserole dish. In a mixing bowl stir together all the other ingredients until the mustard is dissolved. Pour over the vegetables & mix well until everything is coated. Cover with foil & place in oven. Bake for 30-35 minutes. Remove from oven; mix vegetables & sauce to coat well. Turn oven down to 325 & cook for 45 minutes uncovered. Serve at room temperature.
- 1/2 cup of Coombs Family Farms 100% pure or organic maple syrup
- 1 T Dijon mustard & 1/2 tsp. chipolte powder
- Salt & freshly ground pepper
- 8 flour tortillas
- 1 c. ea. grated white Cheddar & Monterey Jack cheese
- 2 med. sweet potatoes, peeled, cut into 1/4″ round slices
- Black beans (optional)
Place potato rounds on cookie sheet, brush with glaze. Broil till tender, turn over, glaze & broil again. Using two tortillas for each serving, place 1/4 c. cheese on a tortilla, top with sweet potato slices & black beans. Drizzle maple glaze over top, sprinkle with cheese, & top with second tortilla. Repeat using all tortillas. Place on hot griddle or in saute pan & toast till tortilla is crisp & cheese starts to melt. Flip over & cook on second side.
- 3 T olive oil
- 3/4 cup chopped white onion
- 1 large garlic clove, diced
- 1/2 tsp. chopped jalapeno
- 1 1/2 cups chopped yellow and red peppers
- 1 cup ea. chopped zucchini, yellow squash & carrots
- 2 – 15 oz. cans diced tomatoes
- 1-15 oz. can tomato sauce
- 1-15 oz. can drained & rinsed chick peas
- 1-15 oz. can drained & rinsed red beans
- Salt, black pepper and cayenne pepper to taste
- 1 T paprika
- 1 1/2 T chili powder
- 1/4 cup Coombs Family Farms 100% pure or organic maple syrup
In 3 T olive oil, saute onion, garlic, peppers, squash, zucchini & carrot in large pot for about 5 min. or until veggies are tender, not soft. Add tomatoes & tomato sauce, beans, salt, pepper, paprika, chili powder & syrup. Mix together. Add cayenne pepper to taste. Reduce heat to low, simmer for about 30 min. or until carrots are tender. Add more cayenne, and/or salt & pepper to taste. Serve with sour cream, cheddar cheese & chives.
This recipe comes to you by way of Leslie Cerier, author of Going Wild in the Kitchen and Gluten-Free Recipes for the Conscious Cook. For more deliciously healthy recipes visit Leslie’s blog or website.
Loved by vegans and non-vegans alike, this rich chocolate cake is the one Leslie usually makes for birthdays. She suggests serving it plain, drizzled with Hot Fudge, or frosted with Vegan Chocolate Mousse.
from Leslie Cerier’s Going Wild in the Kitchen
- 1 3/4 cups whole wheat pastry flour
- 1 Tbsp baking powder
- 1/4 tsp sea salt
- 2 1/2 Tbsp flaxseeds
- 1/2 cup apple juice
- 1/4 cup canola oil
- 1/2 cup maple syrup
- 1/2 Tbsp vanilla
- 1 1/2 cups dark chocolate chips* or 5.3-ounce dark chocolate (70 or 72%) broken into 1-inch pieces (1 ½ cups) * Fair Traded chocolate is strongly suggested.
- 3/4 cup vanilla soymilk
1. Preheat the oven to 350°F. Lightly oil a 9-inch cake or loaf pan and set aside.
2. Combine the flour, baking powder, and salt in a large mixing bowl and set aside.
3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, and vanilla, and blend well.
4. Heat the chocolate chips and soymilk in a 1-quart saucepan over low heat. Stir constantly about 3 minutes, or until the chocolate melts.
5. Add the melted chocolate and flaxseed mixture to the flour mixture and stir well to form a smooth batter.
6. Pour the batter into the cake pan and bake 40 minutes, or until a toothpick inserted in the center comes out clean.?7. Let the cake cool 30 minutes before removing from the pan. Serve plain or frosted.
For a Change…
Omit the soymilk and use 1 ¼ cups juice. Melt the chocolate in a double boiler or in a skillet over low flame stirring constantly.
Also, you can substitute other flours. If you like, use all spelt flour and substract 25% liquid from the recipe above. Or if you want to add more calcium and iron and use some teff flour, you may substitute up to 25% teff flour for the whole wheat pastry flour. Either way, this cake will please everyone.
Yield: 8 servings
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, copyright 2005, Square One Publishers, Inc. Used by permission.