Saffron Cookies

 Ingredients:

1 tablespoon milk, heated
a pinch of saffron strands, crushed
1/2 cup flour
3 tablespoons butter
1/4 cup powdered sugar
1/2 teaspoon cardamom
a pinch of salt
chopped almonds

Steep the saffron in the milk. Set aside.

Combine flour with butter and sugar. Add the cardamom, salt, and saffron milk. Roll into balls and refrigerate or freeze. Flatten the cookies onto a baking sheet and sprinkle with the almonds.

Bake for 15-20 minutes at 350.

Saffron Soup

 Ingredients:

1 teaspoon oil
1/2 onion, thinly sliced
1 carrot, finely diced
vegetable stock
1 potato, finely diced
a pinch of saffron
1/4 cup vermicelli
2 tablespoons parsley, chopped
barberries and lemon wedges, to garnish

Cook onion in the oil until caramelized, add the carrot and cook for a couple of minutes. Meanwhile, crush the saffron with a mortar and pestle. Add the stock, potato, and saffron to the saucepan followed by the vermicelli. When the vegetables and vermicelli are tender, Ladle soup into bowls and sprinkle with parsley and barberries and serve with a wedge of lemon.

Saffron Nectarine Tart

 Ingredients:

1 pie pastry
1 teaspoon saffron threads
2 tablespoons hot water
1 cup almond milk
1-1/4 cup whipping cream
3 tablespoons agave
2 tablespoons vanilla bean paste
2 teaspoons lemon zest
3 tablespoons cornstarch
1 teaspoon agar
a pinch of salt
3-4 nectarines, sliced
1 tablespoon vegan honey
1 sprig fresh thyme

Bake the pie pastry until golden and set aside.

Grind the saffron with mortar and pestle and place in a saucepan with the hot water. Allow to steep. Add the milk and 1 cup of the cream to the saucepan and bring to a simmer.  Add the agave, vanilla, and lemon zest. Meanwhile, combine remaining cream with the cornstarch, agar, and salt. Whisk into the boiling mixture and stir until thickened. Pour over the pastry and refrigerate for a couple of hours. 

Slice the nectarines and arrange them over the tart. Drizzle with honey and sprinkle with a few thyme leaves.

Saffron Sweet Potato Red Pepper Soup

Ingredients:

1 red bell pepper, cut in half
1 tablespoon oil
1 onion, chopped
1 teaspoon thyme
2 bay leaves
2 cups sweet potato, diced
2 cups vegetable stock
a pinch of saffron, crushed
salt and white pepper, to taste

Roast the bell pepper until the skin is charred. Remove the skins and place in a blender. Set aside.

In a saucepan, cook the onion in the oil and add the remaining ingredients. Cover and simmer until the potatoes are tender. Transfer to the blender with the bell pepper and blend until smooth, adding water as needed. Return to saucepan and simmer. Ladle into bowls and garnish with olive oil and fresh thyme.

Saffron Tomato Risotto

Ingredients:

2 tablespoons butter
1/4 onion, finely chopped
1 cup arborio rice
2-1/2 cups vegetable stock
1 zucchini, diced
1 teaspoon saffron, crushed
salt and black pepper, to taste
1/3 cup sun dried tomatoes, chopped
2 tablespoons parsley, chopped
1 teaspoon paprika
1/4 cup vegan parmesan

Cook the onion in the butter until translucent and add the rice and stock. Bring to a simmer and add the zucchini, saffron, salt, and pepper. Reduce heat, cover and cook until rice is tender. Stir in the tomatoes, parsley, and paprika during the last five minutes of cooking. Sprinkle with the parmesan.

Saffron and Mushroom Barley Risotto

Ingredients:

1 teaspoon grapeseed oil
1 onion, finely chopped
1 clove garlic, minced
2/3 to 3/4 cup barley, soaked
1 cup vegetable stock
1/4 teaspoon saffron, broken and steeped in hot water
1 bay leaf
12 dried porcini mushrooms, soaked and sliced
15 shiitake mushrooms, thinly sliced
2 tablespoons parsley, chopped

Cook the onion and garlic in the oil. Add the barley, stock, bay leaf, and saffron. Reduce heat and cover. Cook until barley is nearly tender. Fold in the mushrooms and continue cooking. When mushrooms and barley are cooked through, remove from heat and sprinkle with parsley.

Saffron Potatoes

Ingredients:

1/2 teaspoon saffron
1/2 cup vegetable stock
1/4 teaspoon garlic powder
1 tbsp butter
1 tablespoon flour
2 large russet potatoes
2 tablespoons parsley, chopped
black pepper

In a saucepan, heat the stock and add the saffron. Set aside to infuse for 5 minutes. Add the garlic, butter, and flour.

Slice or dice the potatoes and arrange in a casserole dish. Pour the saffron mixture over the potatoes and sprinkle with black pepper.

Bake for 30 minutes at 400.

Garnish with the parsley.

Saffron Herb Rice

Ingredients:

1 teaspoon saffron
3 tablespoons boiling water
2 cups basmati brown rice
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons barberry
2 tablespoons pistachios, toasted
3 tablespoons dill, chopped
2 tablespoons tarragon, chopped
2 tablespoons chervil, chopped

Steep the saffron in the water and set aside.

Combine rice, water, butter, salt, and pepper. Cook on low heat until rice is almost tender. Pour saffron onto one corner of the pot and cook for an additional 10 minutes.

Remove rice from heat and stir in barberries, pistachios, and all the herbs.

Lemon Saffron Rice

Ingredients:

1 tablespoon olive oil
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 teaspoon garlic, minced
2 cups uncooked rice
1/2 cup water
1-1/2 teaspoons fresh oregano
1/4 teaspoon salt
1/4 teaspoon saffron threads, crushed
1/4 teaspoon paprika
1/4 teaspoon black pepper
14 ounces vegetable stock
1 cup green peas
2-1/2 tablespoons lemon juice

Soak saffron in the boiling water and allow to sit until saffron releases color and aroma.

Add oil to pan. Add onion and bell pepper. Add garlic.

Add saffron water, rice, oregano, salt, paprika, pepper, and vegetable stock. Bring to a boil. Reduce heat and simmer until rice is cooked.

Remove from heat and add. Stir in peas and lemon juice.