Bald Cardamom Cupcakes

I made these for a lovely tea party I was invited to, hosted by my dear friend Abby Wilde. There were five different tea pots, tea sandwiches, and a whole host of brilliant, wonderful women. Abby asked me to bring some vegan treats and the recipe for these were specially requested by everyone there.

So, for everyone who asked, here's how to make those yummy cakes! The first batch I made was incredibly lazy, so I went and worked out a gluten-free alternative for those of you who like those sorts of things as much as I do.

Vegan Cardamom Cupcakes
(makes 12)

3/4 cup whole wheat pastry flour
1/2 cup all purpose flour
2 tbsp corn starch
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp celtic sea salt
1/2 tsp white pepper
1/2 tsp ground cardamom
1 cup flaxseed or almond milk (I used the flaxseed, but almond would be just as good. Soy would be okay, too. Avoid rice milk. You want a milk alternative that isn't too watery.)
1 tsp apple cider vinegar
1/2 cup plain applesauce
2 tsp vanilla extract
1/4 tsp almond extract
3/4 cup agave nectar

Set oven to 350 F and line muffin tin with cupcake papers.

Mix dry ingredients together in a bowl. Then add milk, applesauce, agave nectar, vanilla extract and almond extract, and apple cider vinegar. Fill each of the paper liners to about two third's full.

Bake for 20-25 minutes. Stick a toothpick in and make sure it comes out clean. Allow to cool and then enjoy heartily!

Gluten-Free Vegan Cardamom Cupcakes
(makes 12)

1/3 cup almond flour
1/4 cup tapioca flour
1/2 cup brown rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp celtic sea salt
3/4 cup agave nectar
1/3 cup applesauce
1 cup flaxseed or almond milk
2 tsp vanilla extract
1/4 tsp almond extract

Set oven to 350 F and line muffin tin with cupcake papers.

Mix dry ingredients together in a bowl. Then add milk, applesauce, agave nectar, vanilla extract, and almond extract. Fill each of the paper liners to about two third's full.

Bake for 23-27 minutes. Stick a toothpick in and make sure it comes out clean. Allow to cool and then enjoy heartily!

Go on! Have a peace!

Ginger Orange Ice-cream Sandwiches

Ginger Orange Ice-cream Sandwiches

(makes about 26 cookies)

3 cups almond flour

1 tbsp flaxseed meal

1/4 tsp Celtic sea salt

1 tsp baking powder

1/4 tsp white pepper

2 tsp ground ginger

1/2 tbsp coconut flour

1/3 cup coconut oil

1/4 cup sunflower oil

zest of 2 Valencia oranges

3/4 cup agave nectar 

1 tsp vanilla extract

1.5 cups dried cherries

Preset the oven to 350 F.

In a small mixing bowl, combine the agave nectar and orange zest and stir, then allow to sit for a few minutes. 

In a large mixing bowl, combine all the dry ingredients and mix well. 

Add the rest of the wet ingredients to the agave and orange zest and stir well. When thoroughly mixed, pour the wet ingredients into the dry bowl. Stir. Add the cherries. Combine well. 

Scoop onto a parchment covered cookie sheet (about 2 tbsp per scoop). Bake for 17 minutes. 

Remove and allow to cool on a drying rack. 

Now, for the ice-cream portion, I recommend grabbing some So Delicious Brand Coconut Ice-cream and spreading a generous spoonful in between two of the cookies. Enjoy!

Almond Sesame Bites

These cookies (vegan and gluten free) have been approved by my roommate as her favorite cookies I've made yet. They are soft, subtly sweet, well-textured, and delicious. Try them with chocolate chips or dried fruit for a little extra sweetness.




Almond Sesame Bites


2.5 cups blanched almond flour
2 tbsp coconut flour
4 tbsp sesame seeds
1/2 tsp celtic sea salt
1/2 tsp baking powder
1/4 cup dark brown sugar
1/4 cup grapeseed oil
1/4 cup water
1/4 cup agave nectar
1 tbsp almond extract
optional additions: 1/2 cup chocolate chips, vegan chocolate chips, dried fruit

Mix the first six ingredients together. Add the liquid ingredients. Mix well. Scoop 1 tbsp drops onto a parchment paper covered cookie sheet. Bake at 350 F for ten minutes. Enjoy!

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.

Wilde Chocolate Mousse

This delectable dessert was a wonderful treat my dear friend Abby Wilde made that I just had to share. Protein in a dessert? Surely not! Linger with this decadent mousse and a bowl full of strawberries for a sinless extravagance.

Wilde Chocolate Mousse
(makes 4)

1 10oz bag of semisweet chocolate chips (*for a vegan mousse, use vegan chocolate chips)

1 14oz package silken tofu

2 tbsp maple syrup

1 tsp vanilla extract (I only used 1/2 tsp)
strawberries (*technically optional, but you won't have the full taste-tacular experience without them)

1) Let the tofu come to room temperature. It will greatly ease your chocolate incorporation.
2) Using your blending contraption of choice, blend tofu until smooth and set aside.
3) Melt the chocolate. I'm sure you have a nifty method for this. I MacGyvered a double-boiler out of a saucepan and a mason jar. Go me!
4) Add maple syrup and vanilla extract to the melted chocolate and mix well.
5) Combine tofu and chocolate mixture in your blender and blend away. You should have a pourable-pudding texture going on about now.
6) Pour mousse into serving vessels, cover with plastic wrap, and chill in the fridge. I don't know exactly how long it needs to firm up -- probably not more than an hour. I prepared mine the night before and let it chill overnight.
7) Eat ravenously.

Go on, have a peace! I hope you enjoy it as much as I did!

Chilled Greek-style Pasta Salad

Pasta salads are a staple for pot lucks, summer picnics, and bag lunches. Why? Because they keep, they're good cold, they're easy, and they fill you up. All good things. Unfortunately, most past salads are also doused in heavy dressings and creams that leave you feeling sleepy. Good for a picnic, maybe, but not so good for a working lunch. Solution? Here's mine.

Simple, whole grain pasta. Plain, delicious virgin olive oil. Fresh herbs, tomatoes, and delectable olives. This one is filling and healthy and goes a long, long way.

Chilled Greek-style Pasta Salad
(12 servings)

1 lb whole wheat orzo (cooked to instructions)
2 handfuls fresh mint leaves, minced
2 tbsp virgin olive oil
1 tbsp kalamata olive juice
2 pints grape tomatoes, halved
2 cups crumbled fat-free feta
1 cup sliced kalamata olives
1/4 tsp white pepper
1/4 tsp fresh ground black pepper

Cook the orzo to package directions and strain. While the drained pasta is still hot, transfer it to a large mixing bowl and add the tomatoes and feta. Mix well and allow to sit for about five minutes. That will give the tomatoes some time to cook due to the heat of the pasta and the feta some time to soften and melt a bit.
In a small, separate bowl, combine the olive oil, kalamata juice (poured from the kalamata olive jar), and white and black pepper. Stir well and pour over the pasta. Mix to combine and coat the pasta.
Last, add the mint and olives. Mix to combine, making sure all elements are throughout the pasta. Allow to cool in the fridge, serve chilled.
Stores in a sealed tupperware container for about five days.

Go on! Have a peace! Enjoy!

Double Chocolate Ginger Biscotti

These crisp and crunchy cookies are zesty, and lightly sweet. They have received the coveted two thumbs up, one mouth full award from my very palate-clever roommate.  I hope you enjoy them as much as I have!

Double Chocolate Ginger Biscotti

6 tablespoons vegan margarine, melted
1/2 cup granulated sugar
3/4 cup brown sugar, lightly packed
1.5 tbsp soy sauce
1 tbsp cider vinegar
1 tbsp flaxseed meal

1/2 tsp ground ginger

1/2 tsp minced fresh ginger

4 tbsp green tea
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2.25 cups whole wheat baking flour

1 tsp almond meal

75 g 72% dark baking chocolate, melted

80 g semisweet chocolate baking chunks, melted

80 g semisweet chocolate chips (mini ones preferred)

40 g dried edamame

Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

In a large bowl, beat together the margarine, sugars, and soy sauce. Add in the vinegar, flaxseed, tea, ground and minced ginger, baking soda, and baking powder. Sift in the flour and almond meal, and beat until combined. Fold in the chocolate chips and edamame. Drop the dough, in tablespoon drops (shaping slightly into squares if you like, onto the prepared baking sheets.

Bake for ~14 minutes, remove and let cool on the cookie sheet for about three minutes before moving to a drying rack. Enjoy warm. Go on, have a peace!

TBP Stir-Fry

Here's another lovely large batch meal that you can make and serve yourself from for a few days. Tofu for protein. Portobello mushrooms for texture, protein, selenium, copper, potassium, and phosphorus. Broccoli for vitamin C, A, folic acid, calcium, and fiber. Broccoli and portobello mushrooms are also both  carriers of super-useful phytochemicals that serve to help fight cancer and provide helpful antioxidants. Yum, yum, yum. I like it by itself, but you could serve it with rice if you're looking for something more filling than it already is. And if you're looking for extra protein and fiber, serve this with quinoa.

TBP (Tofu-Broccoli-Portobello) Stir-Fry

1 tbsp sunflower oil
8 cloves fresh garlic, minced
2 inches fresh ginger, minced
4 portobello mushroom caps, chopped
1.25 cups low sodium vegetable broth
2 tsp brown sugar
1/2 tbsp rice vinegar
1 14-oz package extra firm tofu, cut into 1/2 inch cubes
4 cups broccoli, steamed and chopped
sliced almonds, for garnish
3 tbsp Gokutan Shiro Dashi (This is a Japanese seasoning sauce I use that is excellent. It is a combination of soy sauce, bonito extract, mushroom extract, seaweed extract, sugar, salt, and sweet sake. You can find it at a Japanese grocer pretty easily. If you choose not to go with this, I recommend the following: in a small bowl, combine 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp agave nectar, 1/4 tsp salt. Mix well and allow to sit for a couple minutes.)

Heat the oil in a large sauce pan over medium heat. Add the garlic and ginger and cook, stirring them, until they are fragrant. Add the vinegar, stir, then add the chopped mushrooms. Cook until the mushrooms have withered and the liquid has evaporated (takes about 5 minutes). Add the broth, shiro dashi, brown sugar, tofu, and broccoli, bring contents of the sauce pan to a simmer and lower the heat to about medium low. Continue to simmer contents, stirring occasionally until the liquid has evaporated (this takes about 15 minutes).

Serve warm. Enjoy!

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.

Happy St. Patrick's Day

Hello, friends!

So it was that I received a wee request for Irish stories and recipes in honor of the coming of St. Patrick's Day. In the spirit of the coming holiday, I offer these recipes for savories, sweets, and bloody good drinks. Go on, have a peace! (And look after your heads, will ya?)

Background on St. Patrick's Day

Irish Fruit Brack

Black Velvet (drink recipe) and Colcannon (delicious pub grub)

1940s Snickerdoodles - Goes great with your afternoon tea!

Steak and Guinness Casserole 

This guy...

 

or this guy...  

 

?

Don't forget to wear your green tomorrow! And keep an eye on this page. I'll be posting a delicious green cookie recipe later on today!

Cheers, 

Irenicineri

Rosemary-Cherry Cindy Flatirons

A while ago, I promised my long-time and wonderfully supportive reader Cindy Cupcake a healthy cookie recipe named after her. I have been experimenting for a while, trying to find something that's as unique and lovely as she is. This is what I've come up with: wide, flat, moist cookies with subtle flavors of rosemary and cardamom offering a rich, flavorful tapestry to your tongue even after the cookie is gone, and cherries that are warm bursts of honeyed sweetness in an otherwise gentle setting. Each of these is a filling, protein-rich, and densely flavorful. One is enough for a serving (but you'll want more). I hope that you all enjoy these as much as I have.

Rosemary-Cherry Cindy Flatirons

6 tbsp vegan margarine
3/4 cup soft dark brown sugar
1/2 cup granulated white sugar
2 tbsp honey
1 tbsp flaxseed meal
3 tbsp water
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 tbsp apple cider vinegar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp cardamom
2 cups whole wheat flour
6 oz rosemary needles, minced fine (bundle the leaves together and snip them into bits with scissors)
8 oz dried cherries

Preheat oven to 350 F. Prepare two cookie sheets with parchment paper.
Cream the margarine, sugars, honey, vanilla and almond extracts, salt, and cardamom together until smooth.
Add the vinegar, flaxseed, baking powder, baking soda, and water. Mix until all are smoothly combined. Add the minced rosemary needles. Mix on low.
Sift the flour in. Continue to mix until consistent.
Fold in the dried cherries.

Drop heaping tablespoons of the batter onto the cookie sheets. Bake for 15-18 minutes. Allow to cool for about five minutes, then move to a cooling rack. Enjoy warm!

Thank you, Cindy, for reading!

Almond Cherry Cardamom Cookies, or "Mike-Friendlies"

After a day of baking cookies for the theater I work at, I remembered that I was going to see a film with my roommate and her began boyfriend. And so, three batches of cookies made with egg whites down, I took out a fresh bowl and made a whole batch of completely vegan and delicious cookies. Now I've made vegan cookies before - I've even posted them here - but these are completely awesome. I highly encourage you - if you like things that are not too sweet and have the lovely texture of a scone, while being completely delectable - to make these and munch on them yourself.

Almond Cherry Cardamom Cookies, or "Mike-Friendlies"

1/4 tbsp agave nectar

3/4 cup baker's sugar

5 tbsp flaxseed meal

3/4 cup vegan margarine (I like Earth Balance)

6 tbsp water

3/4 tsp baking powder

1/4 tsp salt

2 tsp vanilla extract

1.5 cups bleached whole wheat pastry flour

1/4 tsp almond extract

1/4 tsp cardamom

1.5 cups dried cherries

1 cup sliced raw almonds

Preset oven to 350 F. 

Blend flaxseed meal, water, margarine, vanilla extract, almond extract, sugar, and agave nectar with a hand mixer until all elements are well combined. In another bowl, stir together flour, baking powder, salt, and cardamom. Add the dry ingredients to the wet, use your hand mixer on a low setting to get it smooth. Next, stir in almonds and cherries with a spoon, getting the additions throughout the dough. 

Scoop spoonfuls (about 3 thumbs by three thumbs) onto parchment-paper covered cookie sheets. Bake for about 17 minutes, until golden brown on top. 

Go on. Have a peace!

Quinoa and Lemon Broccoli Pilaf

During the last couple weeks of continuous rehearsal, I've had many late night opportunities to toy with healthy, travel-worthy lunch recipes. This is one of those, which I have enjoyed the most. I hope you enjoy it too!

Quinoa and Lemon Broccoli Pilaf

12 oz broccoli florets, halved
2 tsp sunflower oil
1 cup red onion, diced
4 cloves garlic, minced
1/2 cup dry sundried tomatoes, julienned
juice and zest of 1 lemon
1.75 cup low sodium vegetable broth
1 cup uncooked red quinoa (or white if you prefer)

Chop your dry sundried tomatoes and then soak in hot water for about ten minutes to soften them, then drain them and set to the side.

In the bottom of a medium pot, heat the sunflower oil to medium-high heat and saute the onions and garlic until they are browned. Then add a half cup of water and bring that to a simmer. Add the soaked sundried tomatoes, vegetable broth, and lemon juice, and bring the contents to a boil. Stir in the quinoa. Reduce heat to medium low and allow to simmer for about twenty minutes. Mix in half of the lemon zest, stir well, and simmer again for another five minutes. Stir well. Arrange the broccoli on top of the quinoa in the pot, sprinkle the remaining lemon zest on top of the broccoli, cover the pot, and simmer for another ten minutes.

Serve warm.

Go on. Have a peace!

Delectable Quinoa Cabbage Soup

This is a delicious, protein-rich, filling soup. It doesn't need to be served with anything. One bowl full will leave you sated. It smells and tastes delicious. It's just... really good. Take a trip on the healthy side and find out for yourself.


Delectable Quinoa Cabbage Soup
(8 servings)

2 tsp sunflower oil
1 large red onion, diced
2 tsp grated ginger
4 cups low sodium vegetable broth
3 cups water
3 tsp Herbamare
2 cups uncooked quinoa
4 cups steamed cabbage
16 oz brussels sprouts, ends trimmed, quartered
fresh ground black pepper, to taste

In a slow cooker set to 250 F, add water, broth, cabbage, brussels sprouts, pepper, and Herbamare.

Warm a skillet, add oil. Wait 30 seconds. Add onions and saute about 5 minutes. Add garlic and ginger, saute until fragrant. Add to the broth.

Allow to cook for ~4 hours. Serve warm. Go on, have a peace.

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!