Ingredients:
1/2 cup oil
1/2 cup sugar
zest of 2 lemons
1-1/2 cup flour
1 cup almond meal
3/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup almond milk
1/4 cup lemon juice
1 tablespoon poppy seeds
Combine all ingredients and bake for 50 minutes at 355 degrees.
Frost with lemon curd and top with strawberries.
For lemon rosemary syrup: boil 6 tablespoons lemon juice with 1/3 cup sugar and a sprig of rosemary.
For icing: combine juice of 1/2 lemon with 1/2 cup icing sugar
For curd: simmer zest of 1 lemon, 1-1/2 tablespoons cornstarch, 3 tablespoons water, juice of 2 large lemons, 1/2 cup sugar, 2 tablespoons milk, and 4 tablespoons vegan butter.
Wednesday, March 29, 2017
Tuesday, March 28, 2017
Coco Loco
Ingredients:
1 cup pineapple juice
1/2 cup pomegranate juice (or 2 teaspoons grenadine)
1/2 cup coconut cream
2-3 drops almond extract
ice
Combine all ingredients in a blender. Serve immediately.
1 cup pineapple juice
1/2 cup pomegranate juice (or 2 teaspoons grenadine)
1/2 cup coconut cream
2-3 drops almond extract
ice
Combine all ingredients in a blender. Serve immediately.
Spring Greens Pistou Soup
Ingredients:
1 teaspoon oil
2 shallots, diced
1 cup peas
1 bunch baby asparagus
3/4 cup fava beans, skin removed
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup basil, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and black pepper, to taste
Blanch peas, asparagus, and fava beans. Reserve the cooking liquid. Toss vegetables with parsley, mint, and basil.
In a blender, combine half the mixture with some of the reserved water and puree. Add the olive oil.
In a saucepan, cook the shallot in the oil. Add the pureed mixture, remaining vegetables and stock. Season with salt and pepper. Bring to simmer and immediately remove from heat once soup is warm.
Serve with a dollop of cashew "creme fraiche" or olive oil.
1 teaspoon oil
2 shallots, diced
1 cup peas
1 bunch baby asparagus
3/4 cup fava beans, skin removed
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
1 cup basil, chopped
1/4 cup olive oil
2 cups vegetable stock
salt and black pepper, to taste
Blanch peas, asparagus, and fava beans. Reserve the cooking liquid. Toss vegetables with parsley, mint, and basil.
In a blender, combine half the mixture with some of the reserved water and puree. Add the olive oil.
In a saucepan, cook the shallot in the oil. Add the pureed mixture, remaining vegetables and stock. Season with salt and pepper. Bring to simmer and immediately remove from heat once soup is warm.
Serve with a dollop of cashew "creme fraiche" or olive oil.
Sunday, March 26, 2017
Turkish Red Lentil Soup
Ingredients:
1 tablespoon oil
1/2 onion, diced
1 carrot, diced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon aleppo pepper
4 cups vegetable stock
1 cup red lentils
salt, to taste
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon aleppo pepper
Cook onion in the oil and add the carrot. When they are moderately tender, add the seasonings.
Add the stock and lentils, cover, and bring to simmer. Cook until lentils are tender and add salt to taste.
Meanwhile, combine olive oil, paprika, an aleppo pepper.
Ladle soup into bowls. Drizzle spiced olive oil over the soup. Serve with a wedge of lemon and fresh mint.
1 tablespoon oil
1/2 onion, diced
1 carrot, diced
2 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon thyme
1/4 teaspoon black pepper
1/4 teaspoon aleppo pepper
4 cups vegetable stock
1 cup red lentils
salt, to taste
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon aleppo pepper
Cook onion in the oil and add the carrot. When they are moderately tender, add the seasonings.
Add the stock and lentils, cover, and bring to simmer. Cook until lentils are tender and add salt to taste.
Meanwhile, combine olive oil, paprika, an aleppo pepper.
Ladle soup into bowls. Drizzle spiced olive oil over the soup. Serve with a wedge of lemon and fresh mint.
Wednesday, March 22, 2017
Pasta Ciotti
Ingredients:
1/2 cup sugar
1/4 cup butter
1/4 cup coconut oil
1 teaspoon baking powder
a pinch of salt
2 cups flour
1/4 cup cream
1 teaspoon vanilla
a dash of almond extract
1 egg
3 tablespoons cornstarch
1/2 cup sugar
1-1/2 cup half and half
1 egg
1 tablespoon butter
2 teaspoons vanilla
zest of one lemon (optional)
Cream butter, coconut oil, and sugar. Add baking powder, salt, vanilla, almond, and egg. Alternately add the flour and cream. Cover and refrigerate for an hour.
Meanwhile, combine sugar and cornstarch in a saucepan. Whisk in egg and half and half. Turn on the stove and cook stirring constantly until mixture is warm. Add butter, vanilla, and zest. Cook until mixture thickens and set aside.
Divide dough into three pieces. Set one aside and roll other two flat together. Cut into circles and place unto greased muffin pans. Fill the inside of each with the custard. Roll out remaining dough. Cut into smaller circles, enough to cover the top and cinch the edges shut. Brush the top with egg wash or butter.
Bake at 400 for 20 minutes until golden brown. Sprinkle with powdered sugar before serving.
1/2 cup sugar
1/4 cup butter
1/4 cup coconut oil
1 teaspoon baking powder
a pinch of salt
2 cups flour
1/4 cup cream
1 teaspoon vanilla
a dash of almond extract
1 egg
3 tablespoons cornstarch
1/2 cup sugar
1-1/2 cup half and half
1 egg
1 tablespoon butter
2 teaspoons vanilla
zest of one lemon (optional)
Cream butter, coconut oil, and sugar. Add baking powder, salt, vanilla, almond, and egg. Alternately add the flour and cream. Cover and refrigerate for an hour.
Meanwhile, combine sugar and cornstarch in a saucepan. Whisk in egg and half and half. Turn on the stove and cook stirring constantly until mixture is warm. Add butter, vanilla, and zest. Cook until mixture thickens and set aside.
Divide dough into three pieces. Set one aside and roll other two flat together. Cut into circles and place unto greased muffin pans. Fill the inside of each with the custard. Roll out remaining dough. Cut into smaller circles, enough to cover the top and cinch the edges shut. Brush the top with egg wash or butter.
Bake at 400 for 20 minutes until golden brown. Sprinkle with powdered sugar before serving.
Kiwi Agua Fresca
Ingredients:
8 kiwis
6 cups water
agave, to taste
1/2 tablespoon chia seeds (optional)
ice
Blend kiwi, water, agave, and chia seeds. Serve over ice.
8 kiwis
6 cups water
agave, to taste
1/2 tablespoon chia seeds (optional)
ice
Blend kiwi, water, agave, and chia seeds. Serve over ice.
Gallo Pinto
Ingredients:
2 tablespoons coconut oil
1 red bell pepper, chopped
1 red chili pepper, minced
1/2 onion, chopped
1 clove garlic, minced
2 cups black beans
1/4 cup vegetable stock
juice and zest of half a lime
2 tablespoons carrot zest
2 teaspoons brown sugar
3 cups rice, cooked
1/4 cup cilantro, minced
Saute bell pepper, chili pepper, and onion in the oil. Add the garlic then all ingredients except rice and cilantro. Bring to simmer and add the rice. Cook until heated through and garnish with the cilantro.
2 tablespoons coconut oil
1 red bell pepper, chopped
1 red chili pepper, minced
1/2 onion, chopped
1 clove garlic, minced
2 cups black beans
1/4 cup vegetable stock
juice and zest of half a lime
2 tablespoons carrot zest
2 teaspoons brown sugar
3 cups rice, cooked
1/4 cup cilantro, minced
Saute bell pepper, chili pepper, and onion in the oil. Add the garlic then all ingredients except rice and cilantro. Bring to simmer and add the rice. Cook until heated through and garnish with the cilantro.
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