Ingredients:
1 cup almond milk
1 teaspoon apple cider
1/2 cup sugar
1/3 cup coconut oil
2 teaspoons vanilla
1-1/4 cup cake flour
1 teaspoon cinnamon
zest of 1/2 lemon
zest of 1/2 orange
1/4 teaspoon salt
1-1/2 cup peaches, peeled and diced
3/4 cup all purpose flour
1/3 cup brown sugar
1/3 cup walnuts, chopped
2 teaspoons pumpkin pie spice
a pinch of salt
1/4 cup coconut oil
Whisk the almond milk and vinegar and set aside for a few minutes.
Add the sugar, coconut oil, and vanilla then the remaining dry ingredients. Fold in the peaches. Pour into greased 9 inch pan.
Combine remaining ingredients and work in the oil with fingers until crumbly. Sprinkle over the cake.
Bake at 350 for 30-40 minutes.
Thursday, August 31, 2017
Gnocchi in Sage
Ingredients:
2 tablespoons olive oil or butter
8 sage leaves, finely minced
1 small/medium red onion, finely minced
2 cloves garlic, finely minced
1 package gnocchi
salt, to taste
parmesan cheese, to taste
red pepper flakes, to taste
Boil the gnocchi and strain.
Heat a skillet and add the oil. Stir in the sage, onion, and garlic and stir fry for a few minutes. Add the gnocchi. Alternately, add the gnocchi to the skillet with some water and cook until soft. Season with salt.
Garnish with the parmesan and red pepper flakes.
2 tablespoons olive oil or butter
8 sage leaves, finely minced
1 small/medium red onion, finely minced
2 cloves garlic, finely minced
1 package gnocchi
salt, to taste
parmesan cheese, to taste
red pepper flakes, to taste
Boil the gnocchi and strain.
Heat a skillet and add the oil. Stir in the sage, onion, and garlic and stir fry for a few minutes. Add the gnocchi. Alternately, add the gnocchi to the skillet with some water and cook until soft. Season with salt.
Garnish with the parmesan and red pepper flakes.
Pineapple Cucumber Salad
Ingredients:
1 pineapple, cut into chunks
2 cucumbers, quartered and diced
1/3 cup cilantro, chopped
juice of 1 large lime
zest of 1/2 lime
salt, to taste
Combine pineapple, cucumber, and cilantro. Chill until cold and toss with remaining ingredients before serving.
1 pineapple, cut into chunks
2 cucumbers, quartered and diced
1/3 cup cilantro, chopped
juice of 1 large lime
zest of 1/2 lime
salt, to taste
Combine pineapple, cucumber, and cilantro. Chill until cold and toss with remaining ingredients before serving.
Nazook
Ingredients:
3 cups flour
2-1/2 teaspoons yeast
1 cup sour cream
1 cup butter
1-1/2 cup flour
1-1/2 cup sugar
3/4 cup butter
2 teaspoons vanilla
3/4 cup walnuts, chopped (optional)
1 teaspoon cinnamon (optional)
1 cup flaked coconut (optional)
1/4 teaspoon almond extract (optional)
Put yeast and flour in a bowl and add sour cream and butter. Knead until a ball forms and then continue kneading for about 10 minutes, until no longer sticky. Refrigerate dough 3 hours to overnight.
Combine remaining ingredients and mix until they are a crumbly consistency. Set aside.
Cut the dough into quarters and form into balls. Roll out the dough into a rectangle until thin. Spread filling across the dough and roll up, leaving the seam at the bottom. Pat it down to slightly flatten.
If desired, brush with egg yolk. Cut into 2 inch slices.
Bake at 350 for 30 minutes.
3 cups flour
2-1/2 teaspoons yeast
1 cup sour cream
1 cup butter
1-1/2 cup flour
1-1/2 cup sugar
3/4 cup butter
2 teaspoons vanilla
3/4 cup walnuts, chopped (optional)
1 teaspoon cinnamon (optional)
1 cup flaked coconut (optional)
1/4 teaspoon almond extract (optional)
Put yeast and flour in a bowl and add sour cream and butter. Knead until a ball forms and then continue kneading for about 10 minutes, until no longer sticky. Refrigerate dough 3 hours to overnight.
Combine remaining ingredients and mix until they are a crumbly consistency. Set aside.
Cut the dough into quarters and form into balls. Roll out the dough into a rectangle until thin. Spread filling across the dough and roll up, leaving the seam at the bottom. Pat it down to slightly flatten.
If desired, brush with egg yolk. Cut into 2 inch slices.
Bake at 350 for 30 minutes.
Tuesday, August 29, 2017
Mini Kimbap
Ingredients:
1-1/2 cup short grain rice
1 teaspoon sesame oil
salt
1 bunch baby spinach
carrots, cut into matchsticks
1 cucumber, cut into matchsticks
3 ounces tofu
6 nori sheets, cut into quarters
1 teaspoon tahini
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon honey
sriracha, to taste (optional)
Press the tofu and cut into strips. Optionally, fry the tofu strips and blot with paper towel.
Cook the rice and immediately stir in salt and half the oil. Set aside to cool.
Blanch the spinach, squeeze out the water and toss with the remaining oil and some salt. Set aside.
Spread some of the rice on the dull side of the nori sheet and arrange fillings in the center. Roll up securely and place seam side down. Cut in half to serve.
Combine remaining ingredients and whisk until well blended. Serve as dipping sauce with the rolls.
1-1/2 cup short grain rice
1 teaspoon sesame oil
salt
1 bunch baby spinach
carrots, cut into matchsticks
1 cucumber, cut into matchsticks
3 ounces tofu
6 nori sheets, cut into quarters
1 teaspoon tahini
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1/2 teaspoon honey
sriracha, to taste (optional)
Press the tofu and cut into strips. Optionally, fry the tofu strips and blot with paper towel.
Cook the rice and immediately stir in salt and half the oil. Set aside to cool.
Blanch the spinach, squeeze out the water and toss with the remaining oil and some salt. Set aside.
Spread some of the rice on the dull side of the nori sheet and arrange fillings in the center. Roll up securely and place seam side down. Cut in half to serve.
Combine remaining ingredients and whisk until well blended. Serve as dipping sauce with the rolls.
Monday, August 28, 2017
Chamomile Peach Iced Tea
Ingredients:
2 cups water
2 tablespoons chamomile
3 tablespoons agave or honey
1 large peach, peeled (more for garnish, if desired)
2 cups ice
Boil half the water and steep the chamomile. Stir the sweetener into the tea and allow to cool.
Blend the tea with the remaining water and the peach.
Pour the tea over ice and garnish with peach slices to serve.
2 cups water
2 tablespoons chamomile
3 tablespoons agave or honey
1 large peach, peeled (more for garnish, if desired)
2 cups ice
Boil half the water and steep the chamomile. Stir the sweetener into the tea and allow to cool.
Blend the tea with the remaining water and the peach.
Pour the tea over ice and garnish with peach slices to serve.
Sunday, August 27, 2017
Cachapas
Ingredients:
3 cups corn
1/3 cup masa harina
1 teaspoon agave
1/4 teaspoon chili powder
salt
4 tablespoons butter
meltable pepperjack, queso, or
Combine corn, masa, agave, chili powder, and salt in a food processor and pulse until pureed.
In a frying pan, add some of the butter and add some of the corn batter. Fry on both sides until they are golden. Sprinkle with cheese after flipping and allow to melt. Repeat with remaining batter.
Fold in half to eat and serve with jalapeno, cilantro, and lime wedges if desired.
3 cups corn
1/3 cup masa harina
1 teaspoon agave
1/4 teaspoon chili powder
salt
4 tablespoons butter
meltable pepperjack, queso, or
Combine corn, masa, agave, chili powder, and salt in a food processor and pulse until pureed.
In a frying pan, add some of the butter and add some of the corn batter. Fry on both sides until they are golden. Sprinkle with cheese after flipping and allow to melt. Repeat with remaining batter.
Fold in half to eat and serve with jalapeno, cilantro, and lime wedges if desired.
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