Accidentally Vegan Banana Bread

My Woodstock Kitchen's Accidentally Vegan Banana Bread
Ingredients:
2 cups all-purpose flour, I like Heckers
1 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups mashed bananas, 4-5 very ripe bananas
6 Tablespoons mild flavored oil, I like safflower
2 Tablespoons water
2 teaspoons pure vanilla extract

Make the banana bread:
        Place the rack in the middle of the oven, and preheat it to 350 degrees F. Coat either a 9"x5" loaf pan or 8"x 8" square baking pan with cooking spray. Cut a piece of parchment to fit the bottom of either and lightly coat the bottom again. Alternatively, you can use a 12 cup muffin tin lined with cupcake liners.
        In a medium-size bowl, add all of the ingredients and stir until well combined. Pour the batter into the prepared pan of choice, and bake 50-60 minutes for the 9"x 5" loaf pan, about 35- 40 minutes for the square pan, and about 30 minutes for the muffins. A toothpick should come out clean, and the top should be nicely browned.

Makes 9-12 servings.       YUM!

Summer Squash and Tomato Stovetop Casserole

Summer Squash and Tomato Stovetop Casserole
Ingredients:
2 pounds tomatoes, divided
2 tablespoons extra virgin olive oil
4 large garlic cloves, minced
½ medium or 1 small onion cut inch 1/2-inch dice
1 medium-size or 2 small zucchini or yellow squash, about 1/2 pound, cut into 1/2-inch dice
Salt and freshly ground pepper to taste
2 Tablespoons chopped fresh basil leaves
1 cup cooked rice, brown or white
2 ounces Gruyère or vegan cheese, grated (1/2 cup)
1 to 2 tablespoons slivered fresh basil leaves and olive oil for garnish

Make the dish:
        Peel and seed half the tomatoes (directons below), and cut into 1/2 inch dice. Thinly slice the rest and set aside.
        Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stirring together for about 60 seconds, until fragrant. Stir in the squash and cook, stirring occasionally, until the squash is softened, about 5 minutes. Add the chopped tomatoes and the basil, seasoning with salt and pepper. Cook, stirring often, until the tomatoes have cooked down, 10 to 15 minutes.
        Stir in the rice and the gruyere, combining until the cheese has melted. Spread into a 1-2 quart serving dish and smooth the top. In a single layer, add the sliced tomatoes to the skillet, and heat them through. With a spatula, carefully lift them up and place on top of the casserole. Garnish with more fresh basil and a drizzle of olive oil. Serve hot or at room temperature. Store in the fridge for up to 4 days or freeze for up to 3 months.

Makes 4 servings.      YUM!

To peel and seed fresh tomatoes:
        Bring a medium size pot of water to a boil. Core the tomatoes and place in boiling water for one to two minutes. Scoop them out and drain them. When they are cool enough to handle, you will be able to easily peel off the skin. Slice each tomato in half through the equator, and gently squeeze tout the seeds and jelly.


LESSONS Learned:
1. Pick out smallish sized summer squash, yellow or zucchini. They have way less seeds and won't be mealy. Those baseball bat size ones that seem to grow overnight in your garden are only good for the compost.
2. If you don't want to go through the trouble of peeling and seeding the fresh tomatoes, you can sub in a 14 ounce can of diced tomatoes, but the flavor will be more like a tomato sauce than fresh.
3. Try other cheeses, mozzarella, cheddar?
4. You can also easily make this vegan by using a vegan cheese instead of the gruyere. My fave is Violife Mozzerella.

Thin and Crispy Gluten-Free Chocolate Chip Cookies

Thin and Crispy Gluten-Free Chocolate Chip Cookies, Vegan or Not
(slightly adapted from Karen Sheer)
Ingredients:
1 stick (4 oz.) unsalted butter, or vegan butter sticks, softened, I like Earth Balance soy free sticks
3/4 cup coconut sugar, organic
½ cup chocolate hazelnut butter, I like Justin’s
1 large egg, room temperature, or an egg substitute like Neat Eggs, or flax eggs
2 teaspoons vanilla
½ teaspoon sea salt, use 1/4 t. with the vegan butter
1 cup semisweet chocolate chips or chunks
¾ cup gluten free mix, I used the Huckleberry GF flour with no xanthan gum, recipe below, but Bob's Red Mill or Pamela's is fine, which includes a thickener
½ teaspoon baking soda

Make the cookies:
        Place 2 racks in the oven, and preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
        In a large bowl, add the softened butter or vegan butter and chocolate/hazelnut butter, and stir until well combined. Add the sugar, using a wire whisk or spoon, and stir until creamy. Add the flax egg or egg substitute, vanilla and sea salt, stirring to combine.
        Place a strainer over the bowl, and sift the GF flour and baking soda into the bowl. Mix until completely incorporated. Stir in the chocolate chips or pieces until evenly distributed.
Using a 1 3/4" scoop or 2 Tablespoon amounts, scoop 10 cookies onto each of the 2 pans spaced evenly apart. Wet the back of a spoon, and flatten the cookie dough mounds in a circular motion to about 1/4" high, re-wetting the spoon as needed.
        Bake 15-17 minutes, rotating the pans halfway through. Cool on the pan. Store in an air-tight cookie tin lined with aluminum foil.

Makes 20 cookies.      YUM!

Huckleberry Gluten-Free Flour Mix:
1 1/4 cups + 2 Tablespoons brown rice flour
3/4 cup + 2 Tablespoons oat flour
3/4 cup + 2 Tablespoons potato starch
1/4 cup cornmeal
        Stir all the ingredients together in a medium size bowl with a whisk. Store in an air-tight container indefinitely at room temperature.
        Xanthan Gum Note: I don't add the xanthan gum to the mix but prefer to add it, if needed per recipe. Add 1/4 teaspoon xanthan gum per cup of GF flour mix. Makes 3 1/4 cups.


LESSONS Learned:
1. No need to haul out the mixer, a spoon or whisk will work just fine.
2. For the chocolate hazelnut butter, I like Justins. I don't use Nutella because it's mostly sugar. You could try peanut butter or almond butter too.
3. To insure thin cookies, make sure to flatten the cookies with wet fingers or the back of the spoon.
4. Let the cookies cool on the pan. They will crisp up as they cool.
5. The vegan version will spread a little more and be slightly less crispy, but still delicious.

Frozen Berry SANGRIA

Frozen Berry Sangria
1 1/2 cups red wine, half of a 750ml bottle, like a Spanish Rioja, or Cabernet Sauvignon
1 1/2-2 cups ice cubes
2 cups frozen fruit ( I like 1 1/2 cups strawberries, 1/4 cup blueberries and 1/4 cup raspberries.)
1/4 cup orange flavored liqueur, like Cointreau
1/4 cup fresh squeezed orange juice
1-2 Tablespoons sugar or other sweetener, optional
Fresh berries as garnish, optional
sugar for the glass rim, optional

Make the frozen sangria:
        Place all of the ingredients in a blender container and blend until smooth. Serve immediately with fresh berries to garnish the glass. Or freeze until ready to use. It will not freeze rock hard, but will remain slushy.
        If you want to sugar the glass rim: Spread some sugar on a flat plate. Wet the glass rim with water or orange juice, and dip and twist the rim in the sugar until coated.

Makes 5-6 servings.      YUM!


LESSONS Learned:
1. You can easily make your own frozen fruit. Just rinse off the berries. Dry them off by rolling them back and forth on a few sheets of paper towels on a rimmed sheet pan. Then place them separated in one layer in the freezer, transferring them to a container after they've frozen.
2. I like Cointreau, but you could use brandy or rum instead.
3. Feel free to switch up the wine and the fruits too.
4. A sweetener is optional, depending on the sweetness of the fruit.
5. Freeze any leftovers. It won't freeze rock hard, and will be easy to re-blend or eat like an adult slushy with a spoon.

Cool Vegan "QUESO" Dip

Cool Vegan "QUESO" Dip
(inspired by Josef Centeno)
Ingredients:
1 cup raw cashews, soaked for 8 hours or overnight in the fridge
1 chipotle pepper in adobo
1/2 -3/4 cup unsweetened almond milk
1/4 cup nutritional yeast
3/4-1 teaspoon Kosher salt
½ teaspoon ground turmeric
for garnish: paprika, snipped chives or cilantro

Make the "queso":
        Drain and rinse the soaked cashews, and place in a blender container with the rest of the ingredients. Start with the 1/2 cup of almond milk, adding more if needed to create a smooth consistency. Add more salt, if desired.
        Transfer to a bowl, and sprinkle with paprika, chopped chives and/ or cilantro. Serve with corn chips and lots of sliced veggies. Store in the fridge for up to a week.

Makes about 2 cups.      YUM!


LESSONS Learned:
1. Make sure to get raw cashews, not the roasted, salted ones.
2. You'll need just one chipotle pepper in adobo. Since I don't use them very often, I freeze the left-overs.
3. You may not be familiar with nutritional yeast, so don't be turned off by the name. This yeast is a popular vegan addition grown specifically to be used as a food product. It has a cheesy, nutty flavor, popular in vegan dishes where you want to mimic dairy cheeses.
4. A high speed blender will make for the creamiest consistency.
5. Use it as a salad dressing too!

Summertime Red Cabbage Slaw

Summertime Red Cabbage Slaw
Ingredients:
1 3/4 pound red cabbage (or green), 1 small head or 1/2 of a large head
1 large carrot, peeled and shredded on the large holes of a box grater
1 small green bell pepper, stemmed seeded and inside membranes removed, and cut onto 1/4 inch dice
2 scallions, white and green parts sliced slightly on the bias
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3/4 cup mayonnaise, I like Hellmans
1/4 cup apple cider vinegar, I like Braggs
1-2 Tablespoons sugar, or sweetener of your choice
1-1 1/2 teaspoons celery seed
3/4 teaspoon fine sea salt, or to taste
1/4 teaspoon ground black pepper, or to taste

Make the Cole Slaw:
        Peel the outer leaves from the cabbage. If using a whole small cabbage, cut it into quarters, or 6ths if you like smaller shreds. If using half of a large one, cut it into quarters or 6ths. Cut out the core from each piece, and thinly slice each from the top end (the opposite side of the core). Place the cabbage in a large bowl with the carrots, green pepper and scallions. Toss to combine.
        To make the dressing, stir all of the rest of the ingredients together until smooth.
        Add about 2/3 of the dressing into the veggies, and toss to combine. Let sit for a few minutes and toss again. Taste for seasoning and if desired, add more of the dressing. The longer it sits, the more saucy it will get. Keep refrigerated for up to 3 days.

Makes 4-6 servings.      YUM!


LESSONS Learned:
1. Of course, you could use a green cabbage--or even mix them half and half. 2. If you have a shredding disc in your food processor for the cabbage, you could use that. I don't, so I thinly slice the cabbage, and grate the carrots on the large holes of a box grater.
3. Don't add all of the dressing at first. Start with about 2/3, and then depending on how mayonnais-ey you like it, stir in more. The dressing will pull out some of the liquid from the cabbage, and you may find that you don't need it all--although I usually end up adding it all in.
4. You can easily make this vegan, by using a vegan mayonnaise, like Veganaise.

TRIPLE Ginger Chocolate Chunk Scones

Triple Ginger Chocolate Chunk Scones
(slightly adapted from Brianna Holt at Tandem Coffee+Bakery)
Ingredients:
1 3/4 cups all-purpose flour, plus more for dusting
2 1/2 Tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 Tablespoon ground ginger
1/2 teaspoon ground nutmeg
1 1/4 teaspoons Kosher salt
1/2 teaspoon ground black pepper
1/2 cup plus 2 Tablespoons cold buttermilk
1 Tablespoon very finely grated fresh ginger
1 1/2 teaspoons grated orange zest
9 tablespoons (1 stick plus 1 Tablespoon) unsalted butter, cut into ½-inch pieces and chilled
1/2 cup roughly chopped bittersweet chocolate
1/2 cup finely chopped crystallized ginger
1 large egg, beaten

Make the scones:
        Place the rack in the middle of the oven and preheat to 375 degrees F. Line a rimmed baking sheet with parchment. In a medium-size bowl, whisk together the flour, sugar, baking powder, baking soda, ground ginger, nutmeg, salt and pepper. In a one cup liquid measuring cup or a small bowl, stir together the cold buttermilk, grated ginger and orange zest.
        Into a food processor, add about half of the flour mixture, and scatter the cold butter cubes over the top. Pulse until the butter is the size of large peas, 10 to 12 pulses. Alternatively, you could skip the food processor and cut the butter into pea sized pieces into the flour with 2 knives or a pastry blender. Transfer it to the bowl with the remaining flour mixture. Add the chocolate and crystallized ginger, then toss with your hands or a large spoon until evenly combined.
        Pour in all of the buttermilk mixture, and toss just a few times, making sure to scrape up the flour in the bottom of the bowl, until the liquid is absorbed and no dry, floury bits are left. The mixture will be quite crumbly and will not form a cohesive dough.
        Lightly dust your work surface with flour, turn the mixture out onto it. Gather the mound together, and very briefly knead to combine. The mixture will still be pretty crumbly. Gather the mound into a ball, and then press firmly into a cohesive 7 inch disk, about 1 inch high. Brush the top of the disk lightly with the beaten egg. Using a sharp knife, cut each disk in half, then cut each half into 4 wedges for a total of 8 wedges. Place them on the lined baking sheet, spaced evenly apart. It's fine if you have to reform the wedges a bit. Brush the edges with more egg wash.
        Bake the scones until they are a deep golden brown, about 28 - 30 minutes, rotating the pan halfway through. Cool on the pan. Serve warm or at room temperature. You can store them loosely covered for 2 days. They can be reheated in a warm oven for 5-10 minutes at 325 degrees F, and frozen for 3 months.

Makes 8 scones.      YUM!


LESSONS Learned:
1. Keep the butter and the buttermilk cold, by keeping them in the fridge until you need them.
2. The dough will be crumbly. So don't fret if the dough doesn't come together easily after the buttermilk is added. After a little kneading and forming the dough into a disc, it will start to come together.
3. Don't overmix or over-knead the dough, which will toughen the scones.

Almond Waffles with Fresh Strawberry Sauce

Almond Flour Waffles with Homemade Fresh Strawberry Sauce
(Slightly adapted from Megan Gilmore)
Ingredients:
1 cup blanched almond flour
1 large egg
1 tablespoon cornstarch or arrowroot powder
1 tablespoon mild flavored oil, I like safflower or mild olive oil
2 tablespoons pure maple syrup
1/3 cup water
1 teaspoon baking powder
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
Homemade fresh strawberry sauce(recipe follows), or fresh strawberries for serving

Make the waffles:
        Preheat your waffle iron (not a Belgian version), while you make the waffle batter.
        In a large mixing bowl, combine the almond flour, egg, cornstarch, oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk until well-combines and smooth.
        When the waffle iron is hot, coat both sides with cooking spray, and pour 1/3-1/2 cup of the batter into the center of the waffle iron. (It may not spread all the way to the edge of the waffle iron.)
        Cook for about 4-5 minutes until browned. The waffle iron should let you know when it's cooked, about 5 minutes. But, I like them a little browner, so I usually let them go a minute longer.
        Use a fork or off-set spatula, carefully remove the finished waffle. It may appear very soft, but will crisp up within a minute or 2. Repeat with the remaining batter, spraying the iron with the cooking spray after each waffle.
        Serve warm with butter and homemade strawberry sauce or maple syrup. Leftover waffles can be stored with a piece of parchment or waxed paper in between them in an airtight container in the fridge for up to a week. You can also freeze them for up to 3 months. To reheat, place waffles in a dry skillet to warm and crisp them up.

Makes 4-5 waffles. Recipe can easily be doubled.      YUM!

Homemade Fresh Strawberry Sauce
Ingredients:
16 ounces fresh strawberries, hulled and sliced or small chunks
3 Tablespoons sugar, or maple syrup
2 teaspoons fresh lemon juice
1/2 teaspoon pure vanilla extract
        Combine the strawberries, sugar, and lemon juice in a medium-size heavy bottomed pan. Cook the berries over medium heat, stirring constantly for 5-7 minutes, until the berries are softened and the juices are slightly thickened. Remove from the heat and stir in the vanilla. Cool. Any leftovers can be stored in the fridge for up to at least a week.


LESSONS Learned:
1. Almond flour used to be hard to come by, but now it's everywhere. Buy some!
2. Want to make them vegan? Replace the egg with 2 more Tablespoons cornstarch or arrowroot powder.
3. Make sure to re-coat the waffle iron with cooking spray before cooking each waffle.
4. You can use a Belgian Waffle maker but they won't be as crispy. Plus, you will need to cook the waffles for one or 2 minutes longer, since they're thicker and will take longer to cook.
5. The strawberry sauce is yummy over ice cream, pancakes or for strawberry shortcakes too.

Wacky Vegan Frosting

Wacky Vegan Frosting
(slightly adapted from Megan Gilmore's "Detoxinista" Blog)
Ingredients:
1 large white fleshed sweet potato, about 1 pound
1/2 cup maple syrup (preferably grade A)
6 tablespoons coconut oil (melted)
2-4 Tablespoons water
1 1/2 teaspoons pure vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon apple cider vinegar, I like Braggs
1/8 teaspoon salt

Make the frosting:
        First prep the sweet potato. Peel and cut it into 1 inch chunks. In a pot fitted with a steamer basket, bring at least 1-inch of water to a boil and steam the potato chunks until fork-tender, about 10-15 minutes.
        Transfer the steamed potato chunks onto a flat plate, and mash them with a fork. Measure out 1 cup. (Reserve any leftovers for another use.)
        Add the mashed sweet potato to a blender ( high speed if you have one), and add in the maple syrup, coconut oil, 2 tablespoons of the water, vanilla, lemon juice, apple cider vinegar, and salt. Blend until silky smooth.
        If the mixture isn't blending well, add more water, 1 tablespoon at a time, until very smooth. Be careful not to add too much water or the frosting will be too runny.
        Transfer the frosting into an airtight container and chill in the fridge. Allow to chill overnight or for 6-8 hours, after which the frosting will thicken and become spreadable. Be sure to keep the frosting refrigerated for the best consistency. It will stay fresh from 7-10 days in the fridge. Once a cake or cupcakes are frosted, they can sit out at room temperature for several hours for serving.

Makes about 1 3/4 cups frosting.      YUM!


LESSONS Learned:
1. Can't find a white sweet potato? You could make it with a regular orange one or even a purple one--just be prepared for some very colorful frosting.
2. I only had grade B maple syrup in the house, which made the frosting a darker color. If you use grade A , the frosting will be a lighter color, more like a cream cheese frosting.
3. Start with the 2 Tablespoons of water. It's best to stop the blender and give it stir to help it blend before you start adding extra water. If it's still not blending well, add one Tablespoon of water at a time until it does. But you don't want to add too much, because that will thin the frosting out and make it too runny to spread.
4. It will thicken as it cools. Make sure to let it chill overnight or for a good 6-8 hours so it can thicken to spreading consistency.

One Pan Chicken with Garlicky Cherry Tomato Sauce

One Pan Chicken with Garlicky Cherry Tomato Sauce
(inspired by Melissa Clark)
Ingredients:
1 pound boneless, skinless chicken breasts or thighs
½ teaspoon kosher salt
1/4 teaspoon black pepper, freshly ground
6-9 whole unpeeled garlic cloves, depending on size
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons fresh lemon juice
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 teaspoon brown sugar
¾ teaspoon ground cumin
1 pint cherry tomatoes, halved
2 -3 slices diced bacon, about 2 ounces
2 Tablespoons white wine, optional
fresh minced parsley and freshly squeezed lemon juice for garnish

Make the chicken:
        Season the chicken all over with salt and pepper, and place on either a small baking dish, about 7" x 11 ", or a small rimmed baking sheet.
        Smash all the garlic cloves with the side of a knife, and then peel them. Finely grate one garlic clove and put it in a small bowl. Stir in the 2 tablespoons olive oil, 1 1/2 tablespoons lemon juice, paprika, oregano, brown sugar, and cumin. Pour the mixture all over the chicken, lifting it up to allow the bottom to get coated too. It's not necessary but if you have the time, allow 1-2 hours up to 8 to marinate the chicken.
        Preheat the oven to 425 degrees F, and let the chicken sit in the marinade while the oven gets up to temperature.
        Surround the chicken with the tomatoes and the remaining smashed, peeled garlic cloves. Season the tomatoes lightly with salt and a little drizzle of olive oil. Scatter the bacon all over the top.
        Bake the chicken for 15 minutes. And then, stir the tomatoes, trying not to disturb the chicken. Bake another 15-20 minutes until it is nicely browned and cooked through, for a total of 30 to 35 minutes. The timing will change depending on the size of the chicken pieces. You want an internal temperature of 165 degreed F.
        Transfer the chicken to a plate and cover to keep warm. If using, add the white wine to the tomatoes. Stir the tomatoes, scraping up any browned bits from the bottom and sides. Bake the tomatoes for another 10 minutes to further soften them. Taste for seasoning, adding salt and/or pepper if needed.
        To serve, I like to slice the chicken into 1/2 -1 inch thick pieces, and spoon the sauce all over. Of course you can just serve the pieces whole topped with the sauce. Garnish with the parsley if you have it, and if you like add a squeeze of lemon on top.

Makes 2- 3 servings. Easily doubled.      YUM!

LESSONS Learned:
1. If you remember, and you have the time, try and marinate the chicken for at least an hour, if not more-- up to 6.
2. The size of the chicken pieces, and if you use boneless breasts or thighs, will determine how long your bake time is. The breasts will usually cook a little faster than the thighs--maybe 5 minutes less. If you have an instant read thermometer, you want at least an internal temperature of 160-5 degrees F in the thickest part of the chicken.

Homemade Cherry Sauce

Homemade Cherry Sauce
Ingredients:
1 Tablespoon plus 1 teaspoon cornstarch
1 Tablespoon plus 1 teaspoon cold water
a 10 ounce bag frozen cherries, no need to defrost them
1/3 cup granulated sugar, or 1/4 cup if less sweetener is desired
1 teaspoon fresh lemon juice
a pinch of fine sea salt
1 teaspoon pure vanilla extract

Make the sauce:
        In a small bowl, stir the cold water and the cornstarch together to combine, and set aside.
        In a medium-size heavy bottomed pot, add the frozen cherries, sugar, lemon juice and salt.
        Bring to a boil, and then turn down the heat to medium. The cherries will release their juices and bubble. Cook for 4-6 minutes until the juices have thickened slightly. Re-stir the cornstarch and add to the pot. Bring to a boil, stirring constantly until the juices turn clear and thicken. Continue to boil and stir for about another minute.
        Remove the pot from the stove and stir in the vanilla. Let cool.
        Serve warm or at room temperature. Leftovers can be stored in the fridge for up to a week.

Makes about 1 1/2 cups.      YUM!

LESSONS Learned:
1. Make sure you look at the package size. They come in either 10 or 12 ounce sizes. If you have the larger size, add an extra 1/2 teaspoon cornstarch and maybe another 1-2 Tablespoons sugar.
2. I have only made this sauce with frozen cherries, but you could substitute about 2 cups of fresh stemmed and pitted cherries. Just be aware, that depending on the season, they may require a little extra sweetener.
3. If you prefer a less sweet sauce, feel free to cut back on the sugar 1-2 Tablespoons.
4. This sauce uses cornstarch as a thickener, which means it won't freeze well. If you might be making a lot and/or want to freeze the sauce, then replace the cornstarch with arrowroot powder.
5. To switch up the flavor a little, you could add a drop of almond extract along with the vanilla.

Easy "Use It Up" Vegetable Curry

Easy "Use It Up" Vegetable Curry Ingredients:
1 Tablespoon olive oil
1/2 medium yellow onion, chopped, about 1 cup
2 cloves garlic, minced
1 Tablespoon curry powder (or more to taste)
1 14 oz. can full fat or lite coconut milk
1 Tablespoon tamari, or soy sauce
1-2 Tablespoons pure maple syrup (or more to taste)
1/2 teaspoon salt
1 skinny sweet potato, peeled, cut into 1/2 inch rounds and then cut into halves or quarters
2 broccoli stalks, cut into flowerets, stems peeled and cut into 1/2 inch chunks
1 large red bell pepper, cut into 1/2-1 inch pieces

Make the curry:
        Heat the olive oil in a large, heavy bottomed pot over medium-high heat. Add the onions and sauté until they start to soften, about 5-7 minutes. Add the garlic, stirring for one more minute. Add the curry powder and continue to stir until fragrant, about one minute more.
        Add in the coconut milk, tamari, maple syrup and salt, stirring well to combine. Bring the sauce to a simmer and add in the chopped sweet potatoes. Cover the pan, and allow the sweet potatoes to steam in the sauce for 5 minutes, the potatoes won't be completely cooked through yet.
        Remove the lid and add the rest of the vegetables. Stir the vegetables to coat them in the sauce, then cover the pot. Lower the heat to medium low, and cook until the sweet potatoes and vegetables are fork-tender, about 8 to 12 minutes.
        Serve over cooked rice, quinoa, or cauliflower rice, even pasta. The curry can be stored in the fridge for up to 4 days, and frozen for 2 months.

Makes 2-3 servings and can be easily doubled.      YUM!


LESSONS Learned:
1. The one pound of veggies can be any you choose, but I like to include one starchy one in the mix, if you have it-a sweet or white potato would be tasty.
2. If you want to kick up the protein, add a drained and rinsed can of chickpeas or lentils.
3. Curry powders can vary greatly. I always start with a lesser amount, taste, and more if desired towards the end.
4. Make sure the canned coconut milk is the unsweetened kind. You can get a full-fat or lite version.
5. Got a pound of frozen vegetables in the freezer? Pull them out, chop them up and use them up!

William Breenberg's Sour Cream Blueberry Muffins

Hello, World!

William Greenberg's Sour Cream Blueberry Muffins
(slightly adapted from "The William Greenberg Dessert Cookbook")
Ingredients:
2 cups all-purpose flour, I like Hecker's unbleached, plus 2 teaspoons to coat the berries
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups full fat sour cream
1 cup sugar
1 egg
2 Tablespoons unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 cups fresh blueberries, rinsed and dried
2-3 Tablespoons raw, turbinado or cane sugar for sprinkling, optional

Make the muffins:
        Place the rack in the center of the oven and preheat to 350 degrees F. Line a standard 12 cup muffin tin with paper liners.
        Place a strainer over a large bowl, sift the flour baking powder and salt through it.
        In a medium size bowl, whisk together the sour cream, the sugar, egg, melted butter and vanilla until smooth. Pour over the flour, and gently stir or fold the mixture just until all of the flour is incorporated.
        Sprinkle about 2 teaspoons of flour over the berries, tossing to coat them with the flour. Gently stir or fold in the blueberries so they are evenly distributed throughout the batter. Scoop the batter into the muffin cups about 3/4 full. Try to have the same amount in each cup. If you like, sprinkle the tops with the sugar.
        Bake until golden and a toothpick inserted in the center comes out clean, about 20-25 minutes. They can be kept at room temperature lightly covered for 2 days or frozen in an airtight container for 2 months.

Makes 12 muffins.       YUM!


LESSONS Learned:
1. Make sure to dry the berries well. To dry them-- lay a few sheets of paper towels on a rimmed baking sheet. Rinse the berries and place on the lined pan. Roll the berries back and forth on the pan to remove the moisture.
2. Don't overmix the batter! Stir just until all the flour is incorporated.
3. To stop the berries from all sinking to the bottom, make sure to sprinkle them with a little flour before gently stirring them into the batter.
4. If you have it, a small ice cream scoop will make easy work out of filling the muffin cups.
5. If you have turbinado sugar on hand, sprinkle the tops of the muffins before baking for a crunchy top.

Wacky Chocolate Mother's Day Cake

Wacky Chocolate Mother's Day Cake
Ingredients:
For the cake:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup plus 2 Tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon espresso powder, optional
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1/2 cup vegetable oil
1 Tablespoon white vinegar (You could use 2 teaspoons cider vinegar in a pinch)
2 teaspoons pure vanilla extract
1 cup warm water

For the frosting:
1 stick butter unsalted or salted, melted and cooled alittle
2/3 cup cocoa powder, I like Hershey's if you have it.
3 cups confectioners' sugar
1/2 teaspoon espresso powder, optional
1/3 cup milk
1 teaspoon vanilla
lots of sprinkles for decorating, optional
Alternative toppings:
a dusting of confectioners' sugar
regular or coocnut whipped cream

Make the cake:
        Place the rack in the middle of the oven and preheat it to 350 degrees F. Spray an 8" x 8" baking pan with cooking spray.
        Using a large strainer, sift all of the dry ingredients into the pan--- the flour, sugar, baking soda, salt and espresso.
        Make 3 depressions in dry ingredients – one large and two small ones. Pour the oil in the large one, and the vinegar and vanilla into each of the small ones. Pour the warm water all over the pan. Using a fork, mix well until smooth. Make sure to get into the sides and corners.
        Bake on the middle rack of the oven for 30-35 minutes, until a toothpick in the center of the cake comes out clean. Cool. Top with confectioners' sugar, whipped cream or frosting, and cover in sprinkles! When you're ready to serve, using a flat butter knife or offset spatula, go all the way around the edges to loosen the sides first before cutting into slices.

Make the frosting:
In the bowl of a stand mixer, or using a handmixer, add all of the ingredients. Be careful to start the mixer at a very low speed at first, and then turn up the speed to medium and beat until smooth and creamy.

Makes 9 servings.      YUM!

LESSONS Learned:
1. Although the kids will have more fun mixing the ingredients in the pan, you can also mix them in a bowl first.
2. If you don't have an extra set of hands to hold the strainer up, you can strain some of the flour into the pan, and then rest it on top of that and then continue measuring and sifting the dry ingredients.
3. To thoroughly mix the batter in the pan, make sure to really get into the corners and sides of the pan.
4. Use a flat knife to go all around the edges of the cake to loosen it before serving. The first piece is always the hardest to get out of the pan, and may not come out perfectly, but if you use a spatula or cake server and loosen the bottom all the rest will.
5. This recipe can easily be doubled, make in a 9" x 13" pan. Or you can make cupcakes instead, just bake them for about 20-25 minutes.
6. If you want to keep the recipe all vegan... sprinkle with powdered sugar, or top with vegan whipped cream made out of canned coconut milk, or Rediwhip makes a coconut and almond milk version now.

Marcella Hazan's EASY TOMATO SAUCE

Marcella Hazan's EASY TOMATO SAUCE
(adapted from "Essentials of Italian Cooking")
Ingredients:
1 28 ounce can crushed or whole canned tomatoes
6 tablespoons butter
1 medium onion, peeled and cut in half
1/4 teaspoon salt and pepper, or to taste
1-2 Tablespoons honey or sugar, optional if tomatoes aren't sweet
If you have it, a few leaves of fresh basil
If you have it, freshly grated parmesan cheese to serve

Make the sauce:
        Melt the butter in a medium-size heavy bottomed saucepan. Add the tomatoes and nestle the onion halves, flat side down, into the tomatoes.
        Bring to a boil and then turn down the heat to a very low, but steady, simmer. Cook uncovered for about 35-45 minutes, stirring occasionally. The amount of time will depend on how thick you like the sauce. The fat may float to the top, that's fine.
        Taste the sauce and add more salt if needed. If you have them, tear pieces of freshly torn basil leaves into the sauce in the last few minutes of cooking. Again if you have it, serve with freshly grated Parmigiano-Reggiano cheese, and the cooked onion, if desired.

Makes enough sauce for 1 pound of pasta.      YUM!

LESSONS Learned:
1. The amounts can be fudged to accommodate what you have on hand. I had a large onion, so I used that. I also used a little less butter than the recipe called for with 3 cups of tomatoes too--almost 8 Tablespoons, 1 stick was too much for me.
2. If you have canned tomatoes, any brand will do, but a can of San Marzano's from Italy would be your best choice if you're lucky enough to have them. Also crushed is easier, but if you only have canned whole tomatoes, mash them up with your hands, a potato masher or a fork.
3. The cooked onion can be removed and saved for another use, but I ate some of it as a veggie on the side.

Vegan EVERYTHING Cookies

Vegan EVERYTHING Cookies
Ingredients:
1 very ripe medium banana, about 3/8 cup mashed
1/2 cup neutral oil, I like cold pressed safflower
1/2 cup coconut sugar, or plain granulated sugar
2 teaspoons vanilla extract
1/2 cup almond flour
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
2 cups quick oats, not instant
1 cup add-ins, of your choosing, like chocolate chips, chopped nuts, dried fruit, crushed pretzels, etc.

Make the cookies:
        Preheat the oven to 375 degrees F. Line two baking sheets with parchment. In a food processor, combine the banana, oil, coconut sugar and vanilla until smooth. Add the oats, almond flour, baking soda, salt and cinnamon, and process and pulse until it forms a sticky dough, about 1 minute. .Alternatively for a crispier cookie, process for less time, leaving the ingredients still alittle chunky.
        Scrape the batter into a medium-size bowl, and stir in any of the add-ins that you want. You can even leave out the add-ins if you like.
        Using a small scoop (1 3/4" scoop), or in 2 Tablespoon portions, scoop the dough 2 inches apart across the 2 pans. Bake until browned, lightly for softer cookies, or more dark for crunchier ones, 10-15 minutes. Start checking for doneness at 10 minutes. Cool completely on the pan, and store in an airtight container.

Makes 16-20 cookies.      YUM!

LESSONS Learned:
1. The more ripe the banana the better. If it's still a little green, wait a day or 2 until it starts to turn speckled brown.
2. A small ice cream scoop will make every cookie the same size, and that way they will all be baked at the same time.
3. A food processor makes easy work of this recipe. And, depending on how much you process the batter will determine the final result. Minimal processing will produce a thinner crispier cookie, while processing until a smoother dough is achieved will result in a thicker and cakier cookie. Your choice!
4. Size doesn't matter here. If you want smaller cookies, scoop out one Tablespoon at a time and cut back on the bake time.
5. Since I prefer crispy cookies, I like to overbake them a little, so that the bottoms are quite brown.

Cool Whip EASTER EGGS

Cool Whip Easter Eggs
(inspired by Taste of Home Magazine)
Ingredients:
One dozen WHITE hard boiled eggs
White vinegar, optional
One 16 ounce tub whipped topping, i.e. Cool Whip
Food coloring, gels or liquids

Dye the eggs:
        If you like, place the hard cooked eggs in a large bowl and cover with white vinegar. Soak for 2-3 minutes, no longer. Drain and dry the eggs off thoroughly.
        On a large plate or small rimmed baking sheet, spread the Cool Whip in an even layer about 1/2"-1” deep. Squeeze single drops of food color about an inch apart, in as many colors as you choose all over it. Use a toothpick or a skewer to swirl the colors to create a marbled effect. But don't overdo it, or it will become muddy.
        Dry off the eggs to remove any moisture. Using your fingers which is fun ( you might want to use plastic/latex gloves to prevent staining), or a spoon, roll the eggs in the mixture just until th0roughly coated with the colored cream. Let them sit in the cream from 10 to 30 minutes. Remove, and rinse completely to reveal their pretty designs. Let dry on paper towels.

Makes One Dozen Beautiful Easter Eggs!

How to Hard Boil Eggs:
        There's a million ways to hard boil eggs. If you don't have one -here's one that works. Place the eggs in one layer in a heavy pot, a 4 quart is perfect. Cover with 1-2 inches of cold water above the eggs. Bring the pot to the boil. It will take about 12 minutes. Turn off the heat, and cover the pot. Let the eggs sit in the hot water for 10 minutes, and then rinse with cold or ice water and chill in a covered container in the fridge. They'll keep for up to 5 days, so you can do this way ahead of time.

LESSONS Learned:
1. Letting the eggs sit in the vinegar for 2-3 minutes is optional, but will produce more vibrant colors. But don't let them sit any longer than that or the acid might damage the shells. P.S. I had a very small amount left in my kitchen, so I just rubbed them down with some.
2. If you have them, gel colors will more intensely dye the eggs, but liquid colors, especially the neon ones, will work well too. Again I only had liquid food colors in my pantry.
3. Don't over swirl the colors together or they'll get muddy.
4. Also, it's best to give each egg just one roll around in the Cool Whip to completely cover. Too much rolling again will make the colors muddy.
5. Have Fun!

EASY Buttermilk Sandwich Bread

EASY Buttermilk Sandwich Bread
(slightly adapted from Elinor Klivans, "Fast Breads")
Ingredients:
1/4 cup buttermilk (either low or full fat)
1 teaspoon sugar
----------------
1 cup buttermilk (either low-fat or full-fat)
2 tablespoons unsalted butter, plus more for greasing the pan
3 1/4 cups unbleached all-purpose flour, divided
1 tablespoon granulated sugar
1 teaspoon Kosher salt
2 1/4 teaspoons instant yeast, one 1/4 ounce packet
1 large egg , room temperature
2 teaspoons melted butter, for brushing the loaf

Make the bread:
        Butter a 9"x 5"x 3" loaf pan. Position a rack in the middle of the oven and preheat it to 375 degrees F.
        If you want to check your yeast, in a small saucepan, heat the 1/4 cup buttermilk until warmed, between 110 and 110 degrees F, no hotter or you will kill the yeast. Add the yeast and 1 teaspoon sugar. Stir to combine and let sit for a few minutes to let it bubble. If it doesn't, your yeast won't work.
        In another small saucepan, heat the buttermilk and butter over medium heat until it registers about 130ºF on an instant read thermometer. Remove from the heat.
        In a stand mixer fit with the flat beater, mix together 1 1/2 cups of the flour, the sugar, salt, on low speed just until combined. Add the warm buttermilk mixture, and give it few turns on low speed. Add the yeast mixture, and mix until all the ingredients are smooth and combined. Add the egg and continue beating for 1 minute.
        Add the remaining 1 3/4 cups flour all at once, and continue mixing for a full 5 minutes. The dough might turn into a soft dough and pull away from the sides of the bowl, or it might be a little sticky and stick to the sides of the bowl. This all depends on the moisture in the air that day. But either way, the bread will still work. Scrape the dough into the prepared pan and brush the top with the melted butter. If you want a crustier top.
        Cover the pan loosely with plastic wrap and let the dough rise to within 1 inch of the top of the pan, about 25-45 minutes. Start checking at 25 minutes. Bake the loaf until the top feels firm and is nicely browned, about 35-45 minutes. Start checking at 30. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn out onto the rack, and let it cool completely before slicing.

Makes one large loaf.      YUM!


LESSONS Learned:
1. Make sure your yeast is active. It's easy to do. Just dissolve it in some of the slightly warmed buttermilk, not too hot with a little sugar and let it sit for a few minutes. If it starts to bubble the yeast is active, and you're good to go. If you are sure that your yeast is good, you can skip this step and just add the dry yeast and sugar in with the rest of the dry and add the 1/4 cup buttermilk to the 1 cup.
2. An instant read thermometer will help to make sure the buttermilk doesn't get too hot and kill the yeast.
3. Depending on how much moisture is in the air, your dough may turn into a soft ball, or be sticky. Either way will work.
4. The temperature in your kitchen will determine how long you will need to let the dough rise-colder will take longer, but check it early, just in case.
5. You want a nicely browned on top, which might take anywhere for 35-45-minutes, depending on your oven. So again check it early just in case.
6. Make your own buttermilk: Stir 1 Tablespoon plus 3/4 teaspoons fresh lemon juice or white vinegar into 1 1/4 cups whole or 2% milk, and let sit 5-10 minutes to thicken and slightly curdle. Makes 1 1/4 cups buttermilk.

The BEST Way to Cook a Salmon Fillet

The BEST Way to Cook a Salmon Fillet
(inspired by Ina Garten)
Ingredients:
four 8 ounce salmon fillets with the skin on
olive oil
salt and pepper

Make the salmon:
        Preheat the oven to 425 degrees F.
        Place a large, 12-inch, cast-iron or heatproof stainless steel pan over high heat for 5 minutes. Brush the salmon all over with olive oil and sprinkle liberally with salt and pepper. Place it skin side up in the pan. It's gonna smoke, so turn on your exhaust fan if you have one--I don't. But you can partially cover the pan with a slightly ajar lid to cut down on most of it. Cook the fillets for 3 to 4 minutes without moving them, until nicely browned. Using a small metal spatula, flip them over so they are now skin side down. You'll know when to turn the fillets when they release easily from the pan. If not, wait a minute more until they are easy to flip.
        Transfer the pan to the oven for 8 minutes. (The salmon will not be completely cooked through.) Remove the fish to a serving platter, cover with aluminum foil, and allow to rest for 5 minutes before serving.

Makes 4 servings.      YUM!


LESSONS Learned:
1. Make sure all of the fillets are the same size, so that they all finish cooking at the same time.
2. The pan will be really hot, so when you place the fillets in the pan they will smoke. Turn your exhaust fan on if you have one. I don't. But I put a lid, slightly ajar, over the pan to cut down on most of it. 3. Resist the urge touch or move the fillets once you've placed them in the hot frying pan. Let them cook on their own. After about 4 minutes, test to see if they release easily before flipping them. If not, wait a minute or 2 more until they are easy to move. That way you won't tear the fish.
4. Resting is key! After the fish comes out of the oven, make sure to let it sit covered in foil for another five minutes to allow it to completely cook through.
5. Of course, this would work for one, two or three fillets in a smaller pan as well.

Super Creamy Vegan Salad Dressing

A Creamy Vegan Salad Dressing or Dip
(inspired by Cook's magazine) Ingredients:
1 cup raw cashew pieces
1/2 cup water
1/4 cup apple cider vinegar, like Braggs
2 Tablespoons olive oil, preferably extra virgin
1 teaspoon onion powder
3/4 teaspoon sea salt, or to taste
1/2 teaspoon black pepper, or to taste
1/2 teaspoon garlic powder or minced fresh
3 Tablespoons chopped parsley
3 Tablespoons chopped chives
extra water for thinning

Make the dressing:
        Place the cashews in a sealable container, cover with water, place in the fridge and soak overnight or 6-8 hours.
        Drain the cashews and add them in the container of a blender, preferably high speed, with the rest of the ingredients. Blend until very smooth. Taste for seasoning. If the dressing is too thick, add water a Tablespoon or 2 at a time until the desired consistency is reached. Keep refrigerated for up to a week.

Makes about 1 1/2 cups, twelve 2 Tablespoon servings.      YUM!


LESSONS Learned:
1. You don't need to soak the nuts ( you'll need about another 1/2 cup of water though), but the dressing will be the creamiest if you do.
2. A high speed blender is recommended, but a regular one will work too, just blending longer.
3. Try adding other flavors, citrus juice, curry powder, or soft herbs like basil, cilantro, scallions or a combination of them.
4. You can leave the small amount of oil out, but I like a little oil for the flavor it adds.
5. Use it as a sandwich spread too.