Ginger Zaps

In an attempt to give folks a taste of that decadent ginger cookie recipe I made before - but one that's more in line with the sorts of offerings I like to make here. This one is simple, easy to bake, gluten-free, and dairy-free. If you're curious, do a taste test. See the real difference between butter in baking and not. :)

Ginger Zaps

2.5 cups almond flour
1/4 tsp celtic sea salt
1/4 tsp baking soda
1 tbsp vanilla extract
1/2 cup agave nectar
1/4 cup plain applesauce
1/4 cup grapeseed oil
3 tsp ground ginger
3/4 tsp white pepper
20 g crystallized ginger, minced (optional for a little more kick)

Mix dry ingredients. Add wet ingredients. Mix well. Fold in crystallized ginger.
Set oven to 350 F.
Drop 1 tbsp dollops of dough onto a parchment-paper covered cookie sheet, leaving about an inch between them.
Bake for 17-20 minutes, or until the cookies are browned.
Allow to cool for about 5 minutes on the cookie sheet, then transfer them to a cooling rack.

Go on. :) Have a peace!

PB2 and Chocolate Cookies

For Easter, my wonderful parents sent me a basket complete with my favorite vegan chocolate, a pair of adorable socks with bunnies on them, and something I'd never seen before - powdered peanut butter! I know! Crazy!

Now, I was faced with an important decision - what to do with this exciting new discovery? And the answer was an obvious one. Chocolate peanut butter cookies! Of course!

These are soft, delicious, and practically beg you to eat them. They are also gluten-free and vegan, as I made them. If you are not concerned with vegan-ness, you can use normal chocolate chips. :)

PB2 and Chocolate Cookies

3/4 cup brown rice flour
1/3 cup coconut flour
2/3 cup plain applesauce
1/3 cup agave nectar
1/2 cup PB2 (powdered peanut butter)
2 tsp vanilla extract
2 tbsp arrowroot
1/2 tsp baking powder
1/2 tsp baking soda

1/2 sliced almonds
1 cup sunspire vegan chocolate chips


Mix dry ingredients. Add wet ingredients. Mix well. Fold in almonds and chocolate chips.
Set oven to 350 F.
Scoop out 1 tbsp dollops of dough onto parchment paper covered cookie sheet. Flatten the dough a bit with a fork, as the cookies will not really change shape while baked.
Place cookie sheet on top rack of the oven and bake for 12-14 minutes. Allow to cool for about two minutes on the cookie sheet, then transfer to a cooling rack.

Go on! Have a peace! Enjoy!

Garlic-Herbed Personal Flatbread Pizzas

Yeah, you heard me. Personal pizzas - and more? They're vegan and gluten free, though you wouldn't know it to taste them. Enjoy these delicious pizzas with your friend or loved one (just don't tell them how easy they are to make)!

Herbed Flatbread (vegan and gluten-free)
(makes 4)


1 cup almond flour
1/3 cup brown rice flour
1 tbsp coconut flour
1/2 tsp herba salle
1 tsp minced garlic
1 tsp white pepper
2 tsp powdered garlic
1 tbsp chia seeds
2 tbsp poppyseeds
2 tbsp sesame seeds
1/2 cup water
1 tbsp olive oil


Add dry ingredients (except sesame seeds and poppy seeds) into a food processor and pulse until all elements ground. Empty ground ingredients into a mixing bowl. Add seeds. Add wet ingredients and stir well with a fork. Keep stirring until the dough forms one thick ball. Split the dough into four equal balls. Place one ball of dough between two sheets of parchment paper. Roll out, between the parchment paper, until the flattened round is about 1/4 inches thick. Feel free to cut to shape once it's flattened and press the cut bits in around the edges. It's not going to change shape once it bakes, so what you start with will be what you get. 


Bake at 300 F for about 25 minutes or until browned. 


Tomato and Basil Flatbread Pizza
(makes 4)

8 tbsp homemade pesto (recipe below*)

4 herbed flatbreads (recipe above)

2 tomatos, sliced thin

4 tbsp fresh basil

8 cloves garlic minced
1/2 onion, diced and caramelized

1/2 cup shredded white daiya cheese

*Simple home-made pesto
3.5 packed cups fresh basil leaves
5 cloves garlic, chopped
1/2 cup pine nuts
1/2 cup extra virgin olive oil
1/2 tsp celtic sea salt
1/4 cup ground raw cashew

Combine basil, garlic, olive oil, pine nuts, salt, cashews in a blender and blend until smooth. When the mixture is completely smooth, add the pecorino and pulse the blender until it has been incorporated into the mix.*


Heat oven to 400 F. 


Place two flatbread rounds on one parchment paper-covered cookie sheet. 
Spread 1 tbsp pesto on each round. 
In a small bowl, stir 1 tbsp pesto, 1 tbsp shredded basil, and 2 cloves garlic minced. 
Add a layer of the basil/garlic/pesto mix, then slices of tomatoes (I used three thin slices per flatbread). Sprinkle shredded cheese over the top, then sprinkle caramelized onions over top of the cheese (or vice versa as you like). 
Bake on the top rack of your oven for about 8 minutes, or until the cheese has melted.

The Most Decadent Oatmeal Cookie

In honor of a beautiful French period play I initiated at my theater company, I decided - for once - to step off the path a bit and design a cookie with a little je ne sais quoi and a lot of decadence. And so, I present, the most decadent oatmeal cookie that I have ever tasted. This is not for the faint of heart, nor is it recommended for massive consumption. What it is is a treat - a delectable one - to tingle your taste buds and make your guests quiver with joy. And yes, this time there's butter.

The Most Decadent Oatmeal Cookie
(makes 32)

1 3/4 tbsp unsalted butter, separated
3/4 cup unsalted melted butter
2 cups slivered almonds (toasted)
1/2 tsp salt, separated
1.1 cups whole wheat baking flour
1 1/4 cup dark brown sugar, separated
1/2 tsp baking soda
1 tsp baking powder
1.5 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp white pepper
1.5 tsp fresh lemon zest
3 tsp honey
2.5 tsp vanilla extract
1 cup applesauce
2 egg whites (+ 1/8 cup egg whites)
2 cups dried fruit of your choice (I used a combination of dried apples, peaches, pears, and raisins)
1 3/4 cup rolled oats (toasted)
45 oz crystallized ginger, chopped finely

Place slivered almonds on a cookie sheet covered in aluminum foil with 1 tbsp butter and broil for about 5 minutes, checking regularly, until the almonds have toasted. Take out, mix up the almonds, shake the pan a couple times, and then put it back in for another minute.
Place old fashioned rolled oats on a cookie sheet covered in aluminum foil with 3/4 tbsp butter and broil for about 5 minutes, checking regularly, until the rolled oats have toasted. Take out, mix up the oats, shake the pan a few times, then put back in for another minute.
Set the oven to 385 F.
Combine flour and 1 cup brown sugar in one bowl, plus all the dry ingredients.
Soften butter in a medium sized bowl. Add wet ingredients.
Add dry ingredients to wet ingredients and stir well.
Cover a cookie sheet with parchment paper and place tablespoon sized droplets of dough. Bake for about 15 minutes, or until browned.
Allow to cool for two minutes on the cookie sheet, before removing to a cooling rack. Enjoy!

Chips and Dip (the healthy & vegan way)

A healthy, filling option for your next peckish afternoon or house party. The crackers are delicious on their own - salty and flavorful - but with the dip they are even better! Go on! Have a peace.



Herbed Crackers (vegan and gluten-free)


1 cup almond flour
1/4 cup brown rice flour
1 tbsp coconut flour
3/4 tsp dried lavender
3/4 tsp dried rosemary
3/4 tsp dried sage
1/2 tsp herba salle
1 tsp minced garlic
2 tbsp poppyseeds
2 tbsp roasted sesame seeds
1/2 cup water
1 tbsp olive oil


Add dry ingredients (except sesame seeds and poppy seeds) into a food processor and pulse until all elements ground. Empty ground ingredients into a mixing bowl. Add seeds. Add wet ingredients and stir well with a fork. Keep stirring until the dough forms one thick ball. Split the dough ball in half, placing each between dual sheets of parchment paper. Roll out, between the parchment paper, until each ball is about 1/4 inch thick round. Feel free to cut to shape once it's flattened and press the cut bits in around the edges. It's not going to change shape once it bakes, so what you start with will be what you get.


Slice the dough into the size crackers you want. I cut about 2 inches wide and 3 inches long. 


Bake at 300 F for about 30 minutes or until browned. 


Vegan Veggie Dip


~8 oz steamed spinach
~6 oz steamed baby kale
~6 oz steamed broccoli 
~6 oz steamed cauliflower
4 cloves garlic, minced
1 cup raw cashews
1/2 cup TVP (textured vegetable protein)
2 tbsp nutritional yeast
1 tsp celtic sea salt
1 tsp black pepper
1 tsp white pepper (for a kick)
1/4 cup lemon juice
1 tbsp apple cider vinegar
1/2 cup red onions
1 tsp olive oil
1/2 cup shredded white daiya cheese for folding in, 1/2 cup for topping


Caramelize red onions with olive oil. 
Quick soak cashews in boiling water for twenty minutes.
Set oven to 350 F.
Blend cashews first, then add the rest of the ingredients to a food processor and blend til smooth. 
Pour into a heat safe serving dish, fold in ~1/2 cup white daiya cheese. Top with ~1/4 cup white daiya cheese. 
Bake at 350 F for about 10 minutes, or until cheese topping has melted. 
Serve warm with crackers.

St. Patrick's Green Beer Cookies

Show up your friends' pitiful excuse for holiday spirit and their green beer with something more. Green Beer Cookies. Yes! Bite-sized, sweet green morsels made with your favorite ale.

St. Patrick's Green Beer Cookies


3 tbsp nonfat plain greek yogurt
3/4 cup soft dark brown sugar
1/2 cup granulated sugar
2 tbsp agave nectar
1 tbsp flaxseed meal
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
1 tbsp spirulina
3 tbsp Guinness or other ale
1 cup whole wheat flour
1 tbsp almond meal
1 cup sliced almonds

Preheat oven to 350 F. Prepare two cookie sheets with parchment paper.

Blend the greek yogurt, sugars, and vanilla extract together until smooth.
Add the vinegar, flaxseed, spirulina, ale, baking powder, and baking soda. Mix until all are smoothly combined.
Sift the flour in, while mixing. Add the almond meal. Continue to mix until consistent.
Fold in the sliced almonds.

Drop 2 heaping tsp of the batter onto the cookie sheets. Bake for 12-15 minutes. Allow to cool for about five minutes, then move to a cooling rack. Enjoy warm or room temperature! Go on, have a peace! I dare you.

Veggie-"fried" Quinoa

Do you love the taste and texture of fried rice, but shy away from the useless starch of the rice and excess oil? I do. Enter my creative side and some delicious quinoa, where you can get all the good stuff - vegetables, eggs, and the added protein of quinoa. Yum!

This makes a great main portion for a bento box. I accompanied it with a side of steamed cabbage mixed with soy sauce and bonito flakes and a little pouch of raw almonds, dried edamame, and dried cherries.

Veggie-"fried" Quinoa
(~8 servings)

2 cups quinoa, cooked (I used a mix of red and white quinoa for color)
2 inches ginger, grated
5 handfuls baby spinach
2 handfuls mixed cabbage, shredded
16 oz shiitake mushrooms, diced
1/3 lb ground lean turkey meat (or ground chicken or Quorn ground "meat" substitute)
whites of 4 eggs
3 whole scallions, finely chopped (white and green separated)
1 red onion, diced
4 cloves garlic
vegetable broth
2 tsp sunflower oil, separated
2 tsp sesame oil, separated
sea salt and fresh ground pepper, to taste
splash soy sauce

Cook 2 servings quinoa (replacing water in the recipe with vegetable broth). If you start this process first, the quinoa will just be finishing up by the time you finish with the rest.

Steam spinach and cabbage. Soak in cold water. Squeeze excess water out and chop finely.
Mince garlic. Grate ginger.

Heat a skillet. When it's warm, add the diced onions and season with sea salt and fresh ground black pepper. Add the ground meat. Cook until the onions become translucent and the meat is browned. Remove contents from skillet to a large mixing bowl.
Return skillet to heat. Add 1 tsp sunflower oil and 1 tsp sesame oil to the now empty skillet. Add garlic, ginger, and scallion whites, and cook for about 30 seconds. Add spinach, cabbage, and diced mushrooms. Cook, stirring, until fragrant and warm. Remove contents to the large mixing bowl.
Return skillet to heat one more time. Add 1 tsp sunflower oil and 1 tsp sesame oil to the now empty skillet. Add egg whites, season with salt and pepper to taste. Cook the eggs, scrambling them, until they are almost set. Add the scallion greens. Cook and stir until fragrant. Remove contents to the large mixing bowl.

Stir all contents of the mixing bowl until well combined. Add the cooked quinoa. Stir well to fully combine all elements. Add a splash of soy sauce. Serve warm. Go on, have a peace! Enjoy!

Quintessential Quinoa

When on the lookout for an easy, portable lunch meal, you need look no further than quinoa for your starting point. This protein-rich seed is a delicious and healthy way to make a one-bowl meal filling and nourishing. Not to mention, it's a perfect non-spilling meal to carry with you wherever you go.

So, are you looking for a healthy, delicious, easy to make meal that will leave you full and feeling good? Try this one out.

Quintessential Quinoa Bowl
(serves 6)

1 cup uncooked quinoa, cooked to direction (replace water in directions with chicken or vegetable broth)
three handfuls spinach
1/4 cup minced garlic
1 can unsalted red kidney beans, drained and rinsed
1/2 red onion, diced
16 oz baby bella mushrooms, diced
16 oz white mushrooms, diced
1 can sweet peas, drained and rinsed
1/2 tablespoon sunflower oil
salt and pepper to taste

Prepare 1 cup quinoa as directed (replacing water in directions with chicken or vegetable broth) in a large pot.

In a large skillet, add sunflower oil, garlic, and onions over medium heat and cook til the onions are translucent and the garlic is beginning to brown. Next add the spinach and cook until wilted. Next add the mushrooms and cook those until softened. Finally, add the peas and kidney beans, stirring to combine all flavors.

When the quinoa is finished, add all vegetables from the skillet to the quinoa pot and stir until thoroughly mixed. Add salt and pepper as desired. Serve hot.

This dish reheats magnificently, so feel free to make a batch at the beginning of the week and ease up your cooking schedule for the next four days. Go on. Have a peace. :)

Ciorba: Romanian Sour Soup

Hello again! First of all, Happy New year to all of you. I  hope your holidays were as joy-filled and exciting as mine were. I'm just now getting back to the United States after a lengthy trip to Poland and Romania (specifically Transylvania) with my family for the holidays. The trip was majestically enlightening and inspiring and I wish I could have brought everyone I love with me. If you have a chance to go, I really recommend it. There is so much to be gained, not only from the rich history there, but also from the simply glorious meeting of minds that occurs between people of dramatically different cultures sitting down to share a meal and conversation. 

While I wasn't able to bring back any of the wonderful people I met while traveling, I did - fear not - bring back recipes. Buckets of them. And one of those is the one I'm sharing today. This fabulously hearty soup was one that graced almost every meal we had in Transylvania and it was perfect every time, regardless of the slight changes in recipe. 'Ciorba' is the word used to describe traditional Romanian soups consisting of a combination of vegetables and/or meats. As most of the meats involved in their soups are pork, I relied on the generosity of my hosts and their kindness to provide me vegetarian versions of the usual stock. One of the most popular variations of ciorba available seemed to be 'sour soups', which are basic ciorba seasoned with vinegar or lemon juice to give them a tartness that I hadn't often experienced before. The result is delicious. And now you can try it yourself. 

I tried a few different variations before I managed this one, which is closest in taste to what I had while in Transylvania. I hope you enjoy it as much as I do.

Ciorba: Romanian Sour Soup

(Serves ~10, stores and reheats marvelously)

3.5 oz diced red onions, caramelized

1/2 tbsp sunflower oil

32 fl oz vegetable broth (low sodium)

32 fl oz chicken broth (low sodium - can substitute with another vegetable broth if you want vegetarian)

1.5 cups sliced beets

1.5 cups chopped green beans

1 (28 oz) can whole natural tomatoes, drained and halved

1 lb brussels sprouts, ends trimmed

1 lb shredded cabbage

1/3 cup shredded carrots

2 tbsp apple cider vinegar (more to taste)

2 heaping spoonfuls diced garlic

sea salt to taste (I didn't use any, but I don't much like salt)

Start by sautéing your diced red onions in a skillet with 1/2 tbsp sunflower oil until they are translucent. Add the garlic and stir until all contents of the skillet are slightly browned; the scent should be rich and sweet. Your kitchen will smell awesome for the rest of the day.

In a slow cooker set to low, add all the broth and vinegar. Add the browned onions and garlic. In twenty minutes, add all the vegetables (green beans, brussels sprouts, carrots, cabbage, tomatoes, and beets). Turn up the heat to just below medium and cook for about 4 hours. Depending on what sort of slow cooker you have, this might take longer. The test is in two parts: smell and softness. The smell of this soup is mouth-watering and gets richer and more decadent over time. When the smell drags you to the pot, you're nearing completion. Then you just need to make sure that the brussels sprouts are mushy. Lift one out in a ladle and press it with a spoon or fork; if it crushes easily, you're ready to eat. Serve steaming hot. Crusty bread is a great accompaniment.

Go on. Have a peace. :) Enjoy!

Sweet Potato Protein Patties

Hello again! I hope you all had a wonderful Thanksgiving week and weekend. While I was visiting my family in Texas, I reworked my Game-Changer patties for my aunt (who's vegan) and they turned out wicked good, so I thought I would share the new version of the recipe as well. You don't have to be vegan to enjoy these (and if you're serving them to your non-vegan friends, you can just call them a vegetable side if you want), but if you are - you'll find that they have a full serving of protein and delicious, healthy cruciferous vegetables. These are great for a protein-rich side dish or a meal on the go. Enjoy!

Sweet Potato Protein Patties

Makes 16 

1 lb sweet potatoes, cooked  

3/4 cup onions   

1/4 cup flax seed meal   

1/2 cup gelled chia seeds  

6 tsp olive oil

4 loose fist sized clumps of baby spinach, raw  

3 loose fist sized clumps baby kale, raw 

2 tsp salt 

1 tsp black pepper

2  sage leaves, crushed

1 sprig rosemary, crushed

1 tsp white pepper

• Preheat oven to 400°.
• Clean your sweet potatoes and brush them with olive oil. Pierce the potatoes with a fork. Bake them for about 45 minutes. 
• Pan brown onions and spinach and kale with ~6 tsp olive oil.  
• To make your gelled chia seeds, take 1/3 cup chia seeds and place them into a sealed container with 2 cups water. Stir them, let them sit for ten minutes, and then stir again. (You can keep the gel that you don't use for this recipe in the refrigerator for about 2 weeks. Mix it into salad dressings or juice for a little extra protein in whatever you like.)
• Peel your baked sweet potatoes. (I munch on the peels because they are delicious!) Puree baked sweet potatoes in food processor. Puree cooked spinach and kale and onions. Place pureed vegetables into a large bowl. Puree browned onions, cooked spinach and kale in food processor. Move to bowl. 
• Combine blended sweet potatoes, onions, chia seeds, flax seed meal, green onions, herba salle, egg whites, blended spinach, herbs, salt and pepper. 
• Form and flatten portions of the “dough” into patties.
• Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes, remove, flip them over, and bake again for another 20 minutes until they’re lightly brown and crisp on the outside.
• Serve warm, at room temperature, or straight from the fridge.

Go on, have a peace! Enjoy!

Sweet Potato Protein Game Changers

I was recently invited to participate in something called the Game On Diet, which is basically a diet/lifestyle change competition that involves collecting points for meals, water intake, and exercise. It's a pretty neat system, one that I recommend you looking into if it at all peaks your interest. But the point is this. As part of the game, we're required to eat five meals a day. I know. It's crazy. And since I don't have time to stay home all day and cook, I decided to look into a quick and easy way to prep for those extra moderately portioned meals on the go. This is the first thi I came up with. It has protein, cruciferous vegetables, fiber, and healthy carbs. All that and it tastes awesome hot or cold, and is extremely easy to pack and carry. So, here you go.

Sweet Potato Protein Game Changers
Makes 16 patties
1 lb sweet potatoes, cooked
1 bunch green onions, diced
1/3 cup onions
1/4 cup flax seed meal
1.25 lb 99% fat free ground turkey
6 tsp olive oil
4 fist sized clumps of baby spinach, raw
1/3 cup egg whites
2 tsp herba salle (you can make your own version of this by combining sea salt, dried rosemary, dried sage, and dried basil in equal parts)
1 tsp black pepper
2 dried sage leaves, crumbled
1 sprig rosemary, dried, crumbled 
2 tsp white pepper

Preheat oven to 350 F.
Bake sweet potatoes for 20-25 minutes. Pan brown turkey and onions with ~2 tsp olive oil. Puree sweet potatoes in food processor (I peeled the skins and munched them, but it's up to you). Steam and then puree spinach with sweet potatoes. Dump puréed vegetables into a large bowl. Purée browned turkey and onions in food processor. Combine blended sweet potatoes, onions, turkey, flax seed meal, green onions, herba salle, egg whites, blended spinach, herbs, salt and pepper.
Form and flatten portions of the “dough” into patties.
Lay the patties onto parchment paper that has been sprayed with cooking spray (or stoneware) and bake for 15-20 minutes until they’re lightly brown and crisp on the outside.
Serve warm, at room temperature, or straight from the fridge.


Go on, have a peace! Have two! Enjoy! Go on, have a peace! Have two!

Knead-Free Scrumptious Loaf

Hello, all!

First of all, let me say I'm so sad not to have thrown a bunch of new recipes at you this month. Circumstances have conspired to keep me away from my kitchen, which is terribly disappointing to me; I miss my culinary meditation time. Second, thank you so much to CindyCupcake for both following my tweets and for mentioning my web series! You're so sweet - and as a result, you get to request a recipe, miss! Just tell me 2-4 ingredients and I will make a recipe just for you and name it after you. (It's the next best thing to baking cookies and mailing them to wherever you are!)

With regards to Family Valuables - this series is one very close to my heart. I, along with two friends, came up with the idea, wrote, directed, cast, and acted in it. We had a wonderful crew who worked tirelessly with us to make the show what it turned out to be. We shot three episodes and two teaser scenes in a very short amount of time on very little funding and we are so terribly proud of the work we accomplished. For more information on the series, you can visit www.familyvaluablesseries.com, find us on Facebook, or just go straight to watching the episodes. I do appear in the series (more so later in the season). I'm in Episode 1 as one of the Mormon visitors and then in one of the teaser scenes as my characters true identity... dun dun dun. Please check it out, 'like' it on blip.tv and/or Facebook if you do (how could you not?), and tell your friends if you like. We made it to make people laugh, so the more people who see it, the better.

Now! For all ya'll who are hungering for something other than entertainment, here's an incredibly easy recipe for bread! Yes, bread! I know, I generally avoid this food staple due to the lack of nutrients usually found in the store-bought versions. But with this recipe - a recipe I actually learned about through a Cornerstone Theater piece the entitled 'Bread' and directed by the wonderful Nancy Keystone - you get to make a delicious, crusty loaf from scratch and share it with our friends and family. And your house will smell absolutely incredible. Breaking bread and sharing it around the table has always been a Thanksgiving tradition in my family (even though many of us have given it up for the rest of the year) and I'm overjoyed to share this with you.

All you need is a bowl, a dutch oven, plastic wrap, two cotton towels, some very basic ingredients, and time. So, without further ado...

Knead-Free Scrumptious Loaf
Yields one 1.5 lb loaf

3 cups all-purpose or bread flour, more for dusting (you can use whole wheat flour instead, just be careful making sure that the dough doesn't become too dense)
1/4 tsp instant yeast
1 1/4 tsp salt
flax seeds (optional)
minced and crushed rosemary (optional)
olive oil (optional)

1. In a large bowl, combine flour, flax seeds, rosemary, yeast, and salt. Add 4/5 cup water and 4/5 cup olive oil (or all water as you choose - the oil makes a denser, moister loaf), and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours - preferably about 18 - at warm room temperature (about 70 F).

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest for another fifteen minutes.

3. Using just enough flour to keep the dough from sticking to your work surface or to your fingers, gently and quickly shape the dough into a ball.

Generously coat a cotton towel (not terry cloth) with flour; wn dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready,  heat oven to 450 F.  Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex, or ceramic - I use my awesome La Creuset dutch oven) in the oven as it heats. When the dough is ready, carefully remove the pot from the oven. Slide our hand under the towel and turn the dough over into the pot, seam side up. It may (and probably will) look like a mess, but that's a-OK. Shake the pan once or twice if the dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake for 30 minutes, then remove lid and bake for another 15-30 minutes, until the loaf is beautifully browned. Cool on a rack.

This is by far the easiest bread recipe I've ever seen and the result is simply delectable. As per usual, feel free to substitute or add ingredients to suits your tastes and whims. Add different herbs, or olives, or nuts, raisins, or currants. Go on. Have a peace! And have a wonderful, wholesome Thanksgiving!

1940's Snickerdoodles

Here's a little recipe I rescued from 1941 in honor of the current show I'm doing - Noel Coward's Peace In Our Time. It's not exactly my usual offering - not remotely vegan or low calorie, to be sure - nor is it my own invention (as I wasn't alive in 1940), but it is delicious and makes a great offering to potlucks and friends. To be enjoyed in moderation, with a cup of Earl Grey or Irish Breakfast (for dipping and sipping). The italics are my notations.

1940's Snickerdoodles
(makes ~50)

1 cup unsalted butter
1 cup baker's sugar
2 eggs
2 cups all purpose flour
2 tsp cream of tartar
2 tsp cinnamon
1 tsp baking soda
pinch salt
a sprinkle of ginger (1 tsp)
a scrape of nutmeg (take a whole nutmeg, then scritch off about a tsp of it with a small grater or zester)
additional sugar and cinnamon to taste (~tbsp each, for the outside of the cookies)

Preheat the oven to 400 F.

Melt the butter in a saucepan (or microwave). Cream together butter, eggs, and sugar until you have a smooth texture.

(In a separate bowl) Sift the dry ingredients together and stir into the sugar mixture (making sure each addition of the flour mixture is combined before adding the next). Chill the dough for two hours.

Roll chilled dough into balls the size of uncracked walnuts. (Sprinkle cinnamon and sugar on a flat surface.) Roll each in the cinnamon sugar (covering the outside). Place three fingers apart on a (parchment paper covered) cookie sheet. Bake for twelve minutes.


So there you go. I don't generally go in for so much butter - or any at all (I actually choked a little bit as I added it), but I will say that these are excellent dipping cookies. They cool to a hard, crispy cookie that softens in tea instantly. As with all things good and bad, use discretion when enjoying these. I've been making them to sell at the concessions booth for my play, which is a good way to keep them away from myself. When my schedule loosens up a bit, I will play with making a more guilt-free version of these.

Go on, have a peace! Enjoy!

Ghoulish Goulash

Ghoulish Goulash
(Serves 4)

olive oil
1 lb ground turkey meat
2 medium yellow onions, diced
1 large garlic clove, minced
1 bell pepper, diced
2 tbsp smoked paprika
1 can diced tomatoes with juice
2 cups chicken stock
3 large handfuls spinach, steamed
sea salt and ground pepper, to taste

Preheat your oven to 350 F.

Brown the turkey meat in the bottom of a large pot with some olive oil. Once the meat is cooked through, remove the meat to another plate or bowl. Brown the onions in the pot for about three minutes. Then add the garlic and bell pepper and cook them all, stirring regularly, for about five minutes over medium heat.

Add the turkey meat back to the pot and add the paprika, salt, pepper, tomatoes (and the juice), and stock. Let cook on stove top for a few minutes. Meanwhile, prepare a steamer tray (this one is my favorite) and steam your spinach for about six minutes in the microwave. Add the steamed spinach to the pot.

Place a lid on the pot and transfer to the preheated oven. Let the stew cook for about two hours and remove to serve. There will be a delectable, hearty stew waiting for you that has the suspicious look of brains and mildew. A lovely addition to any Halloween themed feast. Go on. Have a peace.

Devilish Digits

October is my favorite month of the year. Between the seasonal shift (finally!) into fall and the wicked fun of Halloween, I'm hooked. One of my favorite things about this time of year is experimenting with new recipes to gross out/enchant my friends and family. This is one such. And this time, I share the blame with my grandmother, who had the wisdom and foresight to send me this for my birthday.

Now, me, I'm not really into food coloring. The idea of putting something with the suspiciously vague ingredient "Red 10" in it into my body really weirds me out. Still, I thought these cookies would be really fun if they were all gooey and green. My solution: spirulina.

What the devil is spirulina, you ask? Well, I'll tell you! Spirulina, or Athrospira, is a blue-green algae  made up of 60% proteins (zounds!) as well as a healthy amount of beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium, and gamma linolenic acid (which is one of those nifty essential fatty acids). There have been medical studies that suggest spirulina can boost the immune system, help protect against allergic reactions, and have antiviral and anticancer properties. All this is well and good, but the best thing about spirulina is this: it tastes awesome and it's green. I use this stuff in my steel cut oats, in soups, in baked goods (clearly...), and in pretty much anything else I can think of. It's just plain good.

This cookie dough ends up pretty thick, so I'm fairly certain you can make an equally creepy 'finger-shaped' version of these, even without the mold. If it's not thick enough for you, just add a little more flour until it reaches the texture you desire. Here's what you do.

Devilish Digits
(makes 16)

1/3 cup margarine
2/3 cup powdered sugar
2 eggs
1/2 tsp vanilla extract
1 cup whole wheat flour
1/2 tsp baking powder
1/8 tsp baking soda
3 tsp spirulina powder
1/2 cup dried cherries
16 raw almonds

Preheat your oven to 375 F.

In a mixing bowl, cut your margarine into small pads and melt until liquidy (about 50 seconds in the microwave). Add powdered sugar and stir with a fork until they're well combined. Add the eggs and vanilla. Beat again with the fork until they're blended together. Add flour, baking soda and powder, whip again with fork until the texture is the same all through. Add spirulina, stir until the color is a uniform witchy green. Add cherries, make sure they're all through the whole mix.

With the mold, I sprayed with a Baker's Joy and then put the almonds down in the 'nail' portion of the mold before pouring in the dough. Without a mold, I would suggest prepping a cookie sheet with parchment paper and laying out your dough first in little gooey worm lines (about 3 inches long and a finger width's thick), then sticking the almond on top at one end.

Bake for ~10 minutes until browned and remove.

Enjoy!! Go on, have a peace!

Spaghetti Spesto!

All right! More in the vain of easy to prepare, slow to indulge meals for the busy week. This one is wondrously simple, healthy, and satisfying. And, even more fun, you can do the main portion and then add different things to make it a slightly different meal so you don't feel like you're eating the same thing every day.

Spaghetti Spesto
(makes ~5 servings)

1 spaghetti squash, ~ 3lbs

Spesto sauce:
2/3 oz basil
~1 oz baby spinach
4 tbsp olive oil
3/4 oz fresh grated reggiano cheese
6 cloves garlic
1/2 oz sundried tomatoes, finely chopped
~1/4 tsp salt
small handful walnuts

Put about 1 cup of water in your crockpot and settle the spaghetti squash in, covering with a lid. Set to low and let cook about 9 hours. When done, remove the squash (carefully with a pot holder - it's hot!) and cut lengthwise. Remove the seeds and goopy innards (to a separate bowl if you like - squash seeds are as yummy as pumpkin seeds) and then, using a fork, break apart the 'noodles' of the squash and dump them into a nice sealable container.

For the sauce, place all ingredients in a food processor or blender. Puree until everything is well combined.

Pour the sauce over the spaghetti squash noodles, mix thoroughly, and enjoy.

I tried a few variations on this: adding quick-roasted chicken tenders, adding extra sundried tomatoes, making chicken meatballs and adding those to the mix. The possibilities are endless. Let me know if you think of more. :)

Go on! Have a peace! Enjoy!

Fabulous Fall Farrago

A farrago is a 'confused mixture' or hodgepodge - isn't that a fabulous word? And equally fabulous is this particular farrago, which is a hodgepodge of different delectable and healthy tidbits, all piled together into a slow cooker for an easy, tummy-pleasing meal with delectable fall flavors. And, like all wonderful soups, this one smells so good that people will look up from what they're doing just to ask you what you're eating.

Fabulous Fall Farrago
(serves 6)

1 lb ground turkey meat
1 tbsp whole wheat flour
1 large zucchini, diced
1/2 eggplant, cubed
8 oz baby carrots, shredded
1 red onion, diced
6 cloves garlic, minced
1 bottle pumpkin ale (I used Buffalo Bill's brand)
2 cups low sodium chicken broth
1/4 cup water
1/4 tsp salt
1/8 tsp fresh ground black pepper
1/8 tsp white pepper
1 can unseasoned diced tomatoes, with juice

Are you ready for how easy this is going to be? Add all ingredients to crock pot, turkey last. Stir to make sure everything is well combined. Set on low and let cook for ~9.5 hours. Serve warm. Enjoy.

Your kitchen is going to smell amazing and your taste buds will thank you.

Go on! Have a peace!

Delicious Omelet Muffins - Fail-proof Breakfast for the Week!

These muffins are an awesome way to make breakfast for the whole of a busy week. They also make a fabulous lunch addition or a snack. I've had quite a few people ask me for the recipe to these, so I refined them again and have revealed here the simplest version. You may replace the ground turkey with any sort of ground meat, or you could take portobello mushrooms and grind those up. You could replace the bell peppers with another veggie - spinach would be delicious.

Delicious Omelet Muffins
(makes 6)

6 eggs
1/2 cup ground turkey, browned
1/2 green bell pepper, diced
2 spoonfuls veganaise, or mayo if you prefer
1/8 cup water
3 turns sea salt
3 tsp fresh ground black pepper

Preheat oven to 350 F. Brown ground turkey in a skillet. Whisk eggs in a bowl with a fork; add turkey, bell peppers, veganaise, water, salt, and pepper. Combine well. Spray a muffin tin with olive oil. Pour egg mix into the muffin tin. Bake for 25-30 minutes.

Ultimate Green Splendor Soup

I've been experimenting with soups to bring with me to rehearsal at night, but this one was just so much fun to make that I'll probably just start making it at home to munch on. This is a completely guilt-free, extra tasty chilled soup to cool your palate in the hot weather and soothe your throat through flu season. It's sweet, tangy, and full of delicious nutrients.

Did you know that spinach is a super concentrated source of iron, calcium, magnesium, potassium, vitamins K, C, E, and many of the Bs including folate? Folate, for those of you who don't know, is a water soluble B vitamin that helps produce and maintain new cells (you need it to make DNA and RNA) and one of the cool things about that is that eating more of it can help prevent changes to DNA that lead to cancer! How awesome is that? Asparagus is also very handy, full of potassium, fiber, folacin, thiamin, B6, and rutin. There has been evidence that rutin strengthens blood vessels and can help improve circulation. And apples keep the doctor away; everyone says so.

Ultimate Green Splendor Soup
(serves ~8)

1/2 lb asparagus, wooden ends broken off, cut into 2 inch sections
1/4 lb baby spinach, chopped
5 green onions, white parts removes, diced
1 avocado
juice of half lemon
1/4 cup fresh mint leaves
3/4 cup water
sea salt
fresh ground black pepper
2 gala apples, chopped
1/2 cup coconut milk, unsweetened and unflavored

Puree asparagus with 3/4 cup water until smooth. Add the green onions and spinach. If you have a small food processor like me, just keep removing the blended veggies to a sealable bowl. After the green onions and spinach, add mint and lemon juice and blend again. Next add the avocado. Blend again. Chop up the two apples to small bits and blend those with the veggies. Add the coconut milk. Blend again. Make sure that all your delicious bits are well combined. Salt and pepper to taste (I used a couple turns of sea salt and about 3 tsp of fresh ground black pepper). Serve chilled. Enjoy!

The Popeye Bento!

Nutritious and delicious, the Popeye Bento consists of high iron and protein dishes in moderate portions to give me the energy to be strong and resilient and energetic through a weekend of rehearsals. Here's what's in it: Blackened Sea-caught Tilapia, Spinach and Tomato Salad, and Spinach and Lentil Soup. (Did you see where I got the Popeye name from?)



Blackened Sea-caught Tilapia
(2 servings)

Two filets of sea-caught tilapia (if you can only find farm-raised, substitute this with cod)
juice of 1/2 lemon
juice of 1/2 lime
~2 tbsp paprika
1 tsp dried thyme
1 tsp garlic powder
1 tsp white pepper
1 tsp black pepper
3 tsp sea salt

Combine the spices and juices in a flat bottom dish. Coat each filet on both sides with the spice/juice combination and set aside for about twenty minutes to let the fish absorb the flavors. Warm about 1/2 tbsp olive oil in a skillet over medium heat and pan fry the filets; it should take about 3 minutes on each side, but the main thing is to keep an eye out for the blackening and test the fish with a fork when you think it's done. If the filet flakes, you're good to go. (The neat thing about this - I got this idea from my dad's apple pie recipe actually - is that the white pepper gives you a heat sensation without tasting "spicy", so even if you eat this fish cold - I did - it's still "warm" and delicious.)

Spinach and Tomato Salad
(8 servings)

10 plum tomatoes, diced
1/2 onion, diced
1 cup fresh basil, chopped
2 cups fresh baby spinach, chopped
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and fresh ground black pepper to taste

Combine elements in a bowl and toss. I only used the pepper, but it's a matter of preference at that point. Yum!



Lentil and Spinach Soup
(8 servings)

4 cups low sodium organic chicken stock (if you're veg, use vegetable stock)
3 heaping handfuls baby spinach, chopped
2 tbsp tomato paste
1.75 cups dried lentils, rinsed
1 tsp thyme
~3 cloves garlic, chopped
1/2 small onion, chopped
fresh ground black pepper
5-6 pinches Erbe Salle (This is a wonderful herb ground sea salt I adore. If you can't find this, use regular sea salt, about 5 turns of the grinder.)

In a large saucepan over medium heat, sauté the chopped onion in a little olive oil until translucent. Add garlic, thyme, and 2 pinches of your salt of choice and sauté ~1 minute.
Stir in lentils. Make sure you really mix up the lentils with the onions and garlic. It should be smelling simply wonderful at this point.
Add the stock, tomato paste, and 1 cup of water. Raise heat to high, bringing the pot to a boil. Reduce heat to low, cover partially, and allow to simmer 20-30 minutes. Add your spinach, simmer until wilted, about 2 minutes.  Serve hot or cold.
For the bento, I have an awesome little soup-storage container that retains the heat in the soup for about 3 hours. That said, I ate some of this cold the next day and it was still delicious, so go for it. Enjoy!