"And God said, Behold, I have given you every herb bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat." GENESIS 1:29
~ HOMEMADE RYE BREAD ~
- 4 1/2 TSP ACTIVE DRY YEAST
- 2 1/4 CUPS WARM WATER (110 DEGREES)
- 3 TBSP + 2 TSP HONEY
- 4 TBSP MELTED BUTTER
- 2 TBSP CARAWAY SEEDS + MORE FOR TOPPING
- 4 1/2 TSP SALT
- 4 CUPS AP FLOUR
- 2 1/2 CUPS SPROUTED RYE FLOUR
- 1 LARGE EGG WHITE
- COOKING SPRAY
- In a small bowl or liquid measuring cup, sprinkle yeast over 1/2 cup water. Add 2 teaspoons honey. Whisk until yeast dissolves. Let stand until foamy, about 5 minutes.
- Add remaining 1 3/4 cups water to the bowl of an electric mixer fitted with the dough hook attachment, along with remaining 3 tablespoons honey, butter, caraway seeds, and salt. Mix on low to combine. Gradually add both flours, one cup at a time, mixing until dough comes away from sides of bowl and forms a ragged, slightly sticky ball. Butter a large bowl.
- Knead dough on a floured surface until smooth and elastic but still slightly tacky, about 5 minutes. Shape into a ball. Transfer to prepared bowl; cover with plastic wrap.
- Let dough stand in a warm place until it doubled in volume (it should not spring back when pressed), about 1 hour. Butter two 4 1/2-by-8 1/2-inch loaf pans. Punch down dough and divide in half.
- Working with one piece of dough at a time, shape into a 7-by-7-inch square. Fold dough into thirds; press seam to adhere and pinch ends to seal. Place seam-side down in loaf pan. Repeat process with remaining piece of dough.
- In a small bowl, mix egg white with 1 teaspoon water and brush mixture over tops of loaves; sprinkle with caraway seeds.
- Spray two pieces of plastic wrap with nonstick cooking spray; drape loaves with prepared plastic wrap and let stand until dough rises about 1 inch above tops of pans, 45 minutes to 1 hour.
- Preheat oven to 450 degrees on a conventional oven or 425 degrees on a convection oven. Reduce oven temperature to 400 degrees (conventional) or 375 degrees (convection).
- Uncover loaves and transfer to oven. Bake, rotating pans after 20 minutes, until tops are golden brown, about 45 minutes. Transfer to wire racks. Let cool slightly; turn out loaves. Let cool completely before slicing.
~ MUSHROOM LEEK QUICHE ~
- 1 PREPARED PATE BRISEE (PIE CRUST)
- 2 SMALL LEEKS, TRIMMED, RINSED, AND THINLY SLICED
- 2 CUPS MUSHROOMS, BRUSHED OFF AND SLICED
- 2 TBSP BUTTER
- 4 EGGS
- 1/3 CUP SOUR CREAM
- 2/3 CUP WHOLE MILK
- 1 CUP GRUYERE, GRATED
- 1/2 TSP SEA SALT
- 1/2 TSP FRESH GROUND PEPPER
- Preheat oven to 450 degrees. Lay out the pie crust in a 9" pie plate and bake for 10 minutes. Set aside to cool.
- Adjust oven's temperature to 375 degrees.
- In a medium skillet heat the butter over medium-high heat. Add the leeks and sauté for 7 minutes, or until the leeks are slightly translucent and have browned on the edges. Add the mushrooms and cook, stirring occasionally, for another 5 minutes, or until the vegetables have released some of their juices.
- Meanwhile, beat the eggs, sour cream, and milk in a medium bowl. Add the sauteed vegetables (minus any released water), and stir. Add the Gruyère and stir. Place the quiche shell onto a rimmed baking sheet, gently pour the egg mixture into the shell. Bake for 30 – 35 minutes, or just until the quiche has set up in the center.
- Cool for 15 minutes, slice, and serve.
~ CURRIED TURKEY POT PIE ~
- 1/2 CUP BUTTER
- 1 1/2 CUP DICED ONION
- 1 1/2 CUP DICED CELERY
- 1 1/2 CUPS DICED CARROTS
- 1 TSP SALT
- 1/2 TSP FRESH PEPPER
- 4 CUPS DICED COOKED TURKEY
- 1 CUP SWEET POTATOES, DICED
- ½ CUP AP FLOUR
- 2 CUPS CHICKEN BROTH
- 1 CUP HALF & HALF
- 2-3 TSP CURRY POWDER
- 2 PREPARED PATE BRISEE (PIE CRUST)
To assemble the pot pie:
~ VEGAN JAMBALAYA ~
- 1 MEDIUM YELLOW ONION, FINE DICE
- 1 GREEN BELL PEPPER, FINE DICE
- 1 CARROT, GRATED
- 2 CELERY RIBS, FINE DICE
- 2 TBSP GARLIC, MINCED
- 1 – 14.5 OZ. CAN OF FIRE ROASTED DICED TOMATOES
- 2 CUPS VEGETABLE BROTH
- 2 CUPS WATER (OR MORE BROTH)
- 1 –15 oz. CAN KIDNEY BEANS, DRAINED AND RINSED
- ¼ TSP LIQUID SMOKE (OPTIONAL)
- 1 -1 1/2 CUPS OF COOKED RICE
- 2 BAY LEAVES
- 1 TSP SMOKED PAPRIKA
- 1 TSP SWEET PAPRIKA
- 1 TSP ONION POWDER
- 2 TSP GARLIC POWDER
- 2 DRIED MINCED ONION FLAKES
- ¼ TSP DRIED CRUSHED THYME
- ¼ TSP DRIED OREGANO
- ¼ TSP DRIED DILL WEED
- ¼ TSP CAYENNE PEPPER (OR TO TASTE)
- 1 ½ TSP SEA SALT (TO TASTE)
- ¼ TSP BLACK PEPPER (TO TASTE)
- 2 to 3 CUPS BABY SPINACH
- FRESH CHOPPED PARSLEY
- In a large ceramic/enamel-lined Dutch oven or similar stock pot, add the finely minced onion, green bell pepper, carrot and celery; sauté over medium heat until they begin to soften, approximately 7 to 9 minutes.Add a tablespoon or so of water if the veggies start to stick and/or to prevent burning.
- Add the minced garlic and sauté for 30 seconds, add the dry spices (smoked paprika, sweet paprika, onion powder, garlic powder, dried minced onion flakes, thyme, oregano, dill weed, cayenne pepper, sea salt and black pepper) except the bay leaf and sauté to release their fragrance, about 30 seconds to one minute.
- Then add the fire roasted petite diced tomatoes, veggie broth, water, and bay leaf, bring to boil, then immediately lower to a simmer. Stir well to incorporate all the ingredients. Cover with a tight-fitting lid and simmer for 15 minutes.
- After 15 minutes, add the kidney beans and liquid smoke, simmer for 5 more minutes, then discard the bay leaf.
- Test the flavors, add more spices, if necessary to achieve the level of flavor you desire. Add the cooked rice and baby spinach (optional) and cook for a few minutes.
- Serve with your favorite toppings.
~ HOMEMADE CHICKEN BROTH ~
- 1 WHOLE ORGANIC CHICKEN, RINSED
- 4 BULBS OF GARLIC, SIMPLY SLICED IN HALF
- 2 LARGE YELLOW ONIONS, QUARTERED
- 3 LARGE CARROTS, CUT INTO 3 CHUNKS
- 3 STALKS OF CELERY, CUT INTO 3 CHUNKS
- 6-8 FRESH THYME SPRIGS
- 4 FRESH SAGE LEAVES
- 8 FRESH PARSLEY STEMS
- 3 TBSP COURSE CELTIC SEA SALT
- 5 BLACK PEPPERCORNS
- Rinse whole chicken under cold water, removing innards inside cavity. Place chicken inside a large stockpot and fill with about 2 gallons of cold water.
- All the vegetables do not need to be peeled or skins taken off. Merely rinse and cut into large chunks.
- Take all ingredients and place inside the pot. Bring to a boil then immediately turn burner to low heat and simmer for 2-3 hours or until the broth has reduced by half.
- Using tongs and a spatula, remove the chicken and set into a large bowl. When the chicken cools a bit, pull the meat off and discard the bone and skin. This can be used for chicken salad, cobb salad, enchiladas, soup or any other recipe using chicken.
- With a medium sized mesh scoop, with a handle, scoop out all the cooked veggies and discard. Pour the chicken broth into quart sized plastic containers and allow to cool in fridge uncovered. When cool, cover and freeze until use.
~ HUMMUS ~
- 15 OZ CAN OF CHICKPEAS
- 3 TBSP LEMON JUICE
- 2 TBSP TAHINI
- 4 GARLIC CLOVES
- 1/2 TSP SALT
- EVOO FPR SERVING
- PAPRIKA FOR SERVING
- FRESH PARSLEY, MINCED, FOR SERVING
~ COCONUT PANNA COTTA ~
- 1/3 CUP (80ML) WARM WATER
- 1 TABLESPOON POWDERED GELATINE
- 400ML CAN COCONUT CREAM
- ¾ CUP (165G) CASTER SUGAR
- 1 TEASPOON VANILLA BEAN PASTE
- 3 TEASPOONS FINELY GRATED LIME RIND
- 2 X 400ML CAN COCONUT MILK
- 125G RASPBERRIES
- 1 TABLESPOON LIME JUICE
- 2 TABLESPOONS ICING SUGAR, SIFTED
- MICRO MINT, TO SERVE
- Place the water in a small bowl and sprinkle over the gelatin. Set aside for 5 minutes or until the gelatin has been absorbed.
- Place the coconut cream, caster sugar, vanilla bean paste and lime rind in a medium saucepan over medium heat and stir to dissolve the sugar. Bring to the boil, add the gelatine mixture and stir to combine. Remove from the heat, strain through a fine sieve into a large bowl and stir through the coconut milk.
- Divide the mixture between 6 x 1-cup-capacity (250ml) dariole moulds and refrigerate for 12 hours or until set.
- Place the raspberries, lime juice and icing sugar in a small bowl, toss to combine and set aside for 10 minutes. Turn the panna cottas out onto plates and top with the raspberry mixture and mint to serve. Makes 6.
Tip: If you don’t have dariole molds, you can also set and serve these panna cottas in small glasses and bowls, without turning them out.
~ BASIL PESTO ~
- 3 CUPS (3 OZ.) FRESHLY PACKED BASIL LEAVES
- 1/2 CUP FRESH GRATED PARMESAN
- 1/3 CUP TOASTED PINE NUTS
- 5 GARLIC CLOVES
- 1/2 TSP FINE SEA SALT
- 1/2 TSP FRESH GROUND PEPPER
- 1/2 CUP EXTRA VIRGIN OLIVE OIL
- In a food processor or blender, pulse the basil, Parmesan, pine nuts, garlic, salt and pepper together until finely-chopped.
- With the food processor or blender still running, slowly drizzle in the olive oil until it is completely combined. Pause the food processor or blender and scrape down the sides, then pulse again until the mixture is smooth. If you prefer a thinner pesto, add in more oil.
- Serve immediately. Or refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
~ WILD RICE-STUFFED ACORN SQUASH ~
- 2 WHOLE ACORN SQUASH, HALVED LENGTHWISE & SEEDED
- 2 TBSP OLIVE OIL
- 2 WHOLE SHALLOTS, DICED
- 1 TSP KOSHER SALT
- 1/2 TSP FRESH BLACK PEPPER
- 2 CLOVES GARLIC, MINCED
- 1/2 TSP DRIED OREGANO
- 1/4 TSP CRUSHED RED PEPPER FLAKES
- 1 CUP WILD RICE
- 1 1/2 CUPS VEGETABLE STOCK
- 3 WHOLE SCALLIONS. THIN SLICED
- 1/2 CUP PECANS, TOASTED & CHOPPED
- 1/2 CUP DRIED CRANBERRIES
- 2 TBSP PURE MAPLE SYRUP
- 1 TSP ORANGE ZEST
- 1 TBSP FRESH SQUEEZED ORANGE JUICE
- Preheat oven to 400*F & spray a large rimmed baking sheet with nonstick cooking spray. Place the squash, cut side down, on the baking sheet and cover with foil. Roast for 40-45 minutes, until squash is tender.
- Heat the olive oil in a medium saucepan over medium heat. Add the shallots and season with 1/2 tsp of salt and 1/4 tsp pepper. Cook for 1-2 minutes, until shallots are soft.
- Add garlic, red pepper, and oregano and cook for about 30 seconds, until fragrant. Add the rice and vegetable broth and bring to a boil. Reduce heat to low and cook for 15-20 minutes, until rice has absorbed all the liquid. Remove from heat and stir in pecans, scallions, cranberries, maple syrup, orange zest & juice. season with salt and pepper.
- Spoon the rice into the cavities of the squash and serve.
~ RATATOUILLE WITH CREAMY POLENTA ~
- OLIVE OIL, DIVIDED
- 3 CUPS EGGPLANT, CUBED
- 3 CUPS ZUCCHINI, CUBED
- 2 CUPS RED PEPPER, DICED
- 2 CUPS RED ONION, DICED
- 2 CUPS TOMATO, SEEDED & DICED
- SEA SALT & FRESH PEPPER TO TASTE
- 6 CLOVES GARLIC, SMASHED AND MINCED
- 2 TBSP FRESH OREGANO, CHOPPED
- 1 CUP POLENTA
- 2 TBSP BUTTER
- 1/3 CUP PARMESAN CHEESE, GRATED
- Add 2 tsp olive oil to a high-sided skillet over medium-high heat. Add eggplant in a single layer, season with salt & pepper and cook, stirring infrequntly, until browned and slightly softened. Transfer to a large bowl.
- Heat another 2 tsp of olive oil in skillet and repeat with the zucchini. Cooking until browned and slightly soft then transferring to bowl with eggplant.
- add another 2 tsp oil to skillet and add bell pepper, onion, and garlic. Season with s&p and cook until softened. Add tomato and continue cooking until the mixture has thickened slightly, stirring ocasionally.
- Add the eggplant and zucchini back into the pan, season to taste with s&p and let cook 4-5 minutes.
- Cover skillet and start to make the polenta.
- In a large pot, bring 4 cups of water to a boil with a big pinch of salt. Slowly whisk in the polenta to prevent clumps, then reduce the heat to low and simmer for 10-15 minutes or until the polenta is thickened and tender. Remove from heat and stir in the butter and parmesan.
- Spoon polenta into pasta bowls and top with Ratatouille.
~ VEGAN POT DE CREME ~
- 1/4 CUP PURE MAPLE SYRUP
- 1 1/2 TSP INSTANT ESPRESSO POWDER
- 1 1/2 TSP PURE VANILLA EXTRACT
- 8 OZ. DAIRY-FREE DARK CHOCOLATE CHIPS
- 1 1/4 CUP CANNED COCONUT MILK
- Add all ingredients, except coconut milk, to a powerful blender.
- Heat coconut milk on low heat in a heavy bottom saucepan until very hot but not boiling.
- With blender running on low, slowly pour in the hot coconut milk. Blend until the chocolate is melted and the mixture is smooth.
- Pour into serving cups and refrigerate until set, about 2+ hours.
- Optional: Top with fresh whipped coconut cream and berries.
~ WHITE SANDWICH BREAD ~
- 2 CUPS WARM WATER (110 DEGREES)
- 1/2 CUP CANE SUGAR
- 1 1/2 TBSP ACTIVE DRY YEAST
- 1 1/2 TSP SALT
- 1/4 CUP OLIVE OIL
- 5-6 CUPS BREAD FLOUR
- In mixing bowl, dissolve 1 Tbsp of sugar in warm water along with yeast. Allow to sit for 5-10 mins until the yeast resembles a creamy foam.
- With paddle attachment, mix remaining sugar, salt and oil into the yeast. Add 1 cup of flour at a time until dough is sticky but pulls from the sides of the mixing bowl.
- Switch to dough hook and knead for 5-7 minutes.
- Transfer to a lightly oiled bowl, cover with plastic wrap and let rise/double in size, about 1 1/2-2 hours.
- Punch down, knead for 1 minute and then divide in half. Shape into two loaves and place into 2 greased 9x5" loaf pans. Allow to rise for 30 minutes or until dough has risen about 1" above pans.
- Bake at 350 degrees for 30-45 minutes.
- Cool, brush with butter and enjoy!