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Alternative Grains (Feb. 2020)

Honey Buckwheat Soda Bread with Sea Salt


  • 275g/2 1/2cups Sainsbury's very strong Canadian bread flour
  • 200g/1 2/3cups Doves Farm wholemeal buckwheat flour
  • 350ml/1 1/2cup buttermilk
  • 1 1/2 tsp baking soda
  • 1 large egg large
  • 1 tsp Sainsbury's runny honey
  • 1/2 tsp salt
  • 1 tbsp sea salt to sprinkle on top


  • Preheat the oven to 190°C/375F.
  • Combine both flours, baking soda, salt in a mixing bowl.
  • In a small bowl whisk buttermilk with the egg and honey.
  • Make a well in the centre of the dry ingredients, and then pour in the wet mixture. Start mixing with a wooden spoon until comes together. Alternatively you can mix it in a stand mixer.
  • Turn out the dough on a flour surface and gently knead until smooth. It shouldn't take longer than 20-30 seconds. Add a little extra flour if you find the dough is too wet and sticky or a bit more buttermilk if it's too dry.
  • Shape into a ball and put on a floured baking sheet. Sprinkle with more flour and score a cross on it and top with flaky sea salt such as Maldon or your favorite.
  • Bake in the preheated oven for 40-45 minutes until the bread sounds hollow if you tap on it.

Teff Brownies

Everyone loves brownies, right? They are Cheryl’s favorite dessert and she had been asking me to make her some with walnuts for ages. My new gluten-free vegan brownie recipe has her seal of approval. She never suspected that they were gluten-free! You will love cooking with Maskal Teff™ gluten-free flour.


Prep Time: 20 minutes          Cook Time: 30 minutes         Total Time: 50 minutes

Servings: 12

Calories: 244 (per serving)

Wet Ingredients

  • ¼ cup ground flax seeds mixed with ½ cup warm water
  • ½ cup coconut sugar
  • ½ cup raw sugar
  • ¼ cup avocado oil
  • 1 teaspoon vanilla
  • ½ teaspoon salt

Dry Ingredients

  • 1 cup Brown Teff Flour
  • ½ cup cocoa powder

Mix Ins

  • ½ cup chopped walnuts (I used pecans)
  • ¼ cup additional chopped walnuts for top of brownies, optional (I used pecans)


  1. Preheat the oven to 350°F. Oil an 8x8 inch brownie pan and/or line with parchment paper.
  2. Mix the wet ingredients together in a medium-sized mixing bowl. Then mix the dry ingredients in a small mixing bowl.
  3. Add the dry to the wet and mixs well. The batter will be very thick. Then add the walnuts (pecans) and stir in.
  4. Scrape the batter out into your prepared pan and spread evenly Sprinkle the additional ¼ cup walnuts (pecans) over the top and press in with your hands.
  5. Bake for 30 minutes.


** Use another mild oil instead of avocado oil or use mashed avocado to make them no oil added.

Thanksgiving Tasting Table (November 2019)

Sweet Potato Swirl Mashed Potatoes link to pdf

Butternut Squash and Apple Curry Soup link to pdf

Raw Cranberry Fruit Salad link to pdf

Muffins (October 2019)

One Bowl Pumpkin Chocolate Muffins link to pdf

Pollinator Dinner (June, 2019)

Three-Ingredient Trader Joe's Lentil Salad

INGREDIENTS (see notes below)

  • 1 1/2 cups cooked lentils,
  • 1 1/2 cups Trader Giotto’s bruschetta sauce
  • 1/2 cup crumbled feta


Combine all ingredients in a bowl. Toss. Taste. Adjust to taste with more feta or bruschetta sauce. Serve immediately or stash in the fridge. Serve with tasty crackers or pita, along with olives, nuts or fresh crudites.

NOTES: All 3 ingredients are available at Trader Joe’s, including pre-cooked steamed lentils.

Figs with Lemon­Scented Mascarpone & Honey

Servings: six


1/2 cup mascarpone
1/4 tsp. freshly grated lemon zest
Few drops lemon juice
Pinch freshly grated nutmeg
12 fresh figs
Honey, for drizzling
1/4 cup Pine nuts, toasted


In a small bowl, stir together the mascarpone, lemon zest, lemon juice, and nutmeg. Cut the figs in half lengthwise. Top each fig half with a scant teaspoon of the mascarpone filling. Arrange on a serving plate and drizzle with honey. Sprinkle each half fig with 3-4 pine nut. Serve and enjoy!

Fruit Gazpacho
(8 1st-course portions)

2 cups tomato puree
3 cups freshly squeezed orange juice
2 tsp. sugar
Grated zest of 1 orange
Grated zest of 1 lime
2 cups diced cantaloupe
2 cups diced honeydew melon
  1 mango
1 apple
1 cup fresh blueberries
1 cup halved green or red seedless grapes
Fresh strawberries, hulled and cut in half
1 or 2 kiwis, peeled and sliced
  1.  Combine the tomato puree, orange juice, sugar, orange and lime zests, cantaloupe, honeydew, and mango in a large bowl. Process half of the mixture in a food processor fitted with a steel blade or a blender until smooth. Stir the puree into the remaining ingredients.
  2. Stir in the apple, blueberries, and grapes. Refrigerate covered for several hours.
  3. Ladle the soup into bowls. Garnish each serving with several strawberry halves and a couple of kiwi slices.

 Corn Bread Squares

1 cup flour (mix 1/2 white and 1/2 whole wheat)
1 cup yellow cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs, beaten
1 cup milk
1/4 cup vegetable oil

In a mixing bowl, combine flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat just until moistened. Spoon into greased 8-in. square baking pan. Bake at 400° for 20 minutes or until bread tests done.

Spicy Peanut Tofu Stir-fry

1 lb. firm or extra-firm tofu, pressed
1 cup peanut butter
1/2 cup tamari or soy sauce
1/2 cup rice wine vinegar
1 Tb. honey
hot sauce to taste
  2-3 cloves garlic, minced
1 Tb. ginger, minced
1 small onion, chopped
1-2 cups assorted vegetables
1 cup cornstarch
oil for frying
  1. Cut tofu into 1/4" triangles and toss in cornstarch until coated. Let sit over cooling rack for 5 minutes until excess cornstarch falls away.
  2. Heat oil in wok or skilled until very hot, add tofu, fry for 3-5 minutes on each side until golden brown, then remove from oil and set on cooling rack.
  3. Mix peanut butter, tamari, vinegar, honey, hot sauce, garlic, and ginger together until well blended.
  4. Add onion and vegetables to wok until slightly softened.
  5. Add sauce and tofu into wok until both are heated.
  6. Serve over rice or noodles

Vegan Black Forest Cake

- printable version Vegan Black Forest Cake

March 2019: All Things Potato

Homemade Potato Chips


4 large potatoes, washed and dried (any variety, I used a combo of Yukon Gold and Redskin)
¼ cup olive oil
1 tablespoon coarse salt, or to taste
1 tablespoon Old Bay seasoning


  1. Preheat the broiler on its low setting. (Note: If your broiler isn’t adjustable or is particularly intense, just preheat the oven to 475°F.) Place a roasting rack on a baking sheet.
  2. Using a mandoline or a sharp knife, slice the potatoes very thinly--about ⅛-inch thick. In a large bowl, toss the potato slices with the olive oil, salt and Old Bay seasoning.
  3. Arrange the potatoes on the roasting rack (you may have to do a few batches, as the slices should be spread out so they can get crispy). Cook the potatoes until they’re crisp and golden brown, 5 to 7 minutes. Repeat with the remaining potatoes. Cool completely. Store in an airtight container for up to three days.
  4. Chips can be served plain or with dip. I made a dip using 8 oz cream cheese, 8 oz plain yogurt, chopped chives, minced onion and garlic. Blend all ingredients in food processor until smooth and creamy. Store extra dip in fridge for up to one week.
  5. You can try other seasoning mixes in lieu of Old Bay for fun and variety: taco seasoning, Italian herbs & seasonings, cumin or curry blend…

Vegan Gluten-Free Potato Buns

Prep Time: 120 minutes   Cook Time: 18 minutes   Total Time: 138    Yield: 6 buns


Potato Purée

  • 1 medium yellow potato (about 250g)
  • 1 cup water


  • ¾ cup plant milk
  • 2 tsps yeast
  • 2 tbsps coconut sugar
  • ¾ cup brown rice flour (*see notes for an oat flour option)
  • ¾ cup white rice flour
  • 1/3 cup tapioca flour
  • 1 tbsp ground psyllium husk (*see notes for substitution)
  • 1 ½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsps apple cider vinegar
  • ½ cup potato purée from above (*see notes for substitution


  1. Potato purée: Cut the potato into large chunks. Combine potato and 1 cup water in medium saucepan.
  2. Cover and boil until fork tender.
  3. Transfer potato and cooking water to a blender. Blend until smooth. You will only need ½ cup of the purée for this recipe.
  4. Dough: Heat the milk until it is warm to the touch but not hot (~110°F). Add the coconut sugar and yeast. Stir. Set aside for 5-10 minutes until foamy on top.
  5. In a large mixing bowl, combine the flours, psyllium husk, baking powder, baking soda, and salt. Stir to combine.
  6. Once the yeast is foamy, add it to the dry ingredients along with the vinegar and potato purée.
  7. Mix with your hands until everything is combined and you have a very sticky dough.
  8. With slightly wet hand, divide the dough into 6 balls. Arrange on a baking pan lined with parchment paper.
  9. Cover with a damp cloth and set in a warm place for 1 hours.
  10. Fill a large pan halfway with water. Place in the oven on the bottom rack. Preheat the oven to 425°F.
  11. Remove the towel covering the buns. Place them on the top rack of the oven (be careful of the steam that will come out when you open the oven door). Bake for approximately 18 minutes until golden brown
  12. Remove from the oven, cool briefly, and enjoy. They are best within the first 24-48 hours.


Oat flour instead of rice: Use 1 ½ cups oat flour instead of the white and brown rice flours. Increase tapioca flour to ½ cup.
Ground flax instead of psyllium husk: Use ¼ cup ground flax seed meal in place of the 1 tbsp psyllium husk.
Yogurt instead of potato purée: Use ½ cup unsweetened plain non-dairy yogurt (I used coconut yogurt) in place of the potato purée.

Potato Latkes (Vegan)

Serve with applesauce or horseradish-dill sour cream

2 1/2 pounds white potatoes
1 small yellow onion, peeled
1/4 cup potato starch or cornstarch
1/2 tsp. salt
1/2 tsp. ground black pepper
2 cups matzo meal
vegetable oil for frying

Have ready paper towls for draining the oil from latkes. You may want the oven on to 200 to keep latkes warm if not serving immediately.

If using a food processor, use the grating blade to shred potatoes and onion. Dice as fine as possible.

In large mixing bowl, using a wooden spoon or your hands, mix the potatoes and onions with potato starch until the potatoes have released some moisture and the starch is dissolved, about 2 minutes. Add salt and pepper and stir. Add the matzo meal and mix well. Set aside for about 10 minutes. Mixture should be liquidy but sticky.

In the meantime, preheat a large, preferably cast-irong skillet over medium heat. Pour a 1/4-inch layer of vegetable oil into pan. The oil is hot enough when you throw a bit of batter in and bubbles rapidly form around it.

With wet hands (so mixture doesn't stick), roll batter into golfball-size balls. Flatten into thin, round patties. Fry about 4 to 6 at a time, not crowding pan. Fry on each side about 4 minutes.

Transfer to paper towels.

February 2019 Naturally Sweet

Lemon Lavender Truffle Bites (Vegan)

Servings: 12-15

Calories: 69kcal     Author: Melanie McDonald


  • 1 cup cashews
  • 2 tablespoons coconut flour
  • ½ tablespoon coconut oil
  • 1 teaspoon culinary lavender
  • 1 teaspoon lemon zest and 1 teaspoon for topping
  • 2 soft pitted Medjool dates (soak in warm water for 5 minutes to soften)
  • ½ teaspoon vanilla extract
  • Pinch of sea salt


  1. Line a cookie sheet with parchment paper. Blend the cashews in a food processor until they become a cashew meal. Toss remaining ingredients and process until well combined. Take a heaping tablespoon and roll into a ball in the palms of your hand and place on parchment paper. Refrigerate for 15-20 minutes. Top with remaining lemon zest and serve or store in the refrigerator.

Black Bean Brownies (see recipe below)

December 2018 Gift Baskets/Tastings

The Ultimate Vegan Christmas Pudding (a bit too long to spell out here, so go to the link - it's worth it!)

Cherry Muffins

Recipe makes 14 muffins

1½ cups dried cherries
1 cup buttermilk
1¾ cup all-purpose flour
2 tsp baking powder
1 tsp baking soda

¼ tsp salt
8 T butter, softened
¾ cup sugar
2 eggs, beaten
½ tsp vanilla or almond extract


  1. Preheat oven to 350 degrees. Grease the muffin tin or line with paper baking cups.
  2. Combine the cherries and buttermilk. Set aside to soak.
  3. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. Cream the butter and sugar. Mix in eggs and vanilla extract.
  5. Add the cherry-buttermilk mixture. Stir thoroughly. Add mixture to the dry ingredients.
  6. Gently mix until just blended.
  7. Fill the muffin cups. Bake for 20 minutes.

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November 2018: Squash

Coconut Curry Butternut Squash Soup


  • 1 butternut squash, halved and seeded
  • 1 tablespoon butter, melted
  • 1 teaspoon salt, divided
  • 3/4 teaspoon pumpkin pie spice, divided
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 1/2 cup chopped yellow onion
  • 1 teaspoon yellow curry powder
  • 1 (13 ounce) can coconut milk
  • 2 1/2 cups vegetable stock, or more if needed
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 cup pepitas (pumpkin seeds)
  • 1 pinch freshly grated nutmeg, or to taste


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
  3. Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
  4. Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  5. Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  6. Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
  7. Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Printed From 11/11/2018

Roasted Squash & Wild Rice

 Preheat oven to 400 degrees.

Butternut squash - 1 medium size squash (two-and-a-half to three pounds)

  1. Use a vegetable peeler to peel squash, then halve it lengthwise and scoop out seeds.
  2. Dice squash flesh into 1-inch pieces and toss with 2 tablespoons of olive oil.
  3. Spread pieces into an even layer on a baking sheet, making sure there is space between them, and season with salt.
  4. Roast, stirring squash pieces once or twice, until golden brown and tender, about 20 minutes.
  5. Cook 1 cup of Lundberg Wild Rice Blend (GF).
  6. Saute one-half cup of shallots.
  7. Saute one-quarter to one-half cup of sage leaves until the leaves are crisp.
  8. Mix wild rice, shallots, sage leaves, and one-half cup of dried cranberries together.
  9. Fold in the roasted squash.

Pumpkin Bars


4 eggs
1 cup vegetable oil
3/4 cup honey
16 oz. pumpkin puree
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ginger



4-oz. cream cheese
1/2 cup butter
1.5 tsp. vanilla
1/3 cup maple syrup


  1. Preheat oven to 350.
  2. Grease jelly roll pan
  3. Beat eggs, oil, honey, pumpkin until combined.
  4. Combine dry ingredients in separate bowl.
  5. Spread in pan
  6. Bake 25 minutes
  7. Cool and frost


  1. Beat cream cheese and butter until well blended.
  2. Add vanilla and maple syrup.
  3. Beat until combined.
  4. Chill and frost bars when cool.
  5. Sprinkle with cardamom (optional).

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October 2018: Apples

Apple and Cheddar Quick Bread


2 cups flour
1 Tbsp. baking powder
1 tsp. fine salt
1/2 tsp. ground sage
3/4 cup medium-dice Irish cheddar cheese (e.g. Dubliner) 3 oz,


3/4 cup grated Irish cheddar cheese (e.g. Dubliner)
3 large eggs
2/3 cup whole milk
4 Tbsp. unsalted butter (1/2 stick) melted, plus more for coating pan
1 1/2 cups grated Granny Smith apples (about 2 medium)


  1. Heat oven to 350 degrees F and arrange a rack in the middle. Generously coat a  metal 9 x 5-inch loaf pan with butter
  2. Whisk flour, baking powder, salt, and sage together in large bowl until aerated and any large lumps are broken. Add the diced and shredded cheese and toss until the pieces are separated and evenly coated ith flour mixture. Set aside.
  3. Place eggs, milk, and melted butter in a medium bowl and whisk until smooth. Add the apples and stir until combined. Add egg mixture to the flour-cheese mixture and stir untikl the flour is just incorporated, being careful not to overmix (a few streaks of flour are OK). The batter will be very thick.
  4. Using a rubber spatula, scape the batter into the prepared pan, pushing it into the corners and smoothing the top. Bake until the bread is golden bown all over and a toothpick inserted into the center comes out clean, about 45 - 50 minutes.
  5. Place pan on a wire rack to coolk for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool for at least 30 minutes before slicing.

Apple Crisp


  • 10 cups all-purpose apples, peeled, cored and sliced
  • 1 cup white sugar
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 2 Tablespoons Lemon Juice
  • 1 cup quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup butter, melted


  1. Preheat oven to 350 degrees F (175 degree C).
  2. Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water and lemon juice evenly over all.
  3. Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes.

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April 2018: Super Foods!

Shaved Brussels Sprout and Cranberry Salad


½ lemon, Juiced
1 orange, juiced
1 tablespoon sugar
½ cup olive oil
2 tablespoons finely minced shallot (or red onion)
½ teaspoon salt
Black pepper


16 oz of finely shredded Brussels Sprouts (already shredded available at Trader Joes)
2 cups cooked quinoa
1 cup dried cranberries (orange flavored available at Trader Joes)
1 cup chopped almonds

Serve over salad greens

Blueberry Kale Smoothie

1 cup vanilla almond milk, preferably unsweetened
1 - 2 cups loosely packed chopped kale leaves (stems removed)
1 - 1 1/4 cups frozen blueberries, preferably organic
1 medium banana
1 - 2 Tbsp. maple syrup
1 cup ice

  1. Dump milk, kale leaves, blueberries, banana and 1 Tbsp. maple syrup in blender and blend until kale is tiny flecks. (You may wish to start with 1 cup kale and then blend it and, if you feel the taste and color of the smoothie can stand more greening, add more kale to taste and blend away. The more kale you add, the more green your smoothie in flavor and color.) Add the ice and blend until smooth. Taste and, if desired, add more maple syrup to taste and blend again.
  2. Divvy the smoothie among 2 or 3 glasses and serve immediately.

Roasted Beet and Kale Salad

  • Author: The Mediterranean Dish
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: Mediterranean


  • 1 bunch kale, washed, dried, ribs removed, roughly chopped
  • 6 beets, washed, dried and peeled
  • 1/2 tsp dried rosemary
  • 1/2 tsp garlic powder
  • salt and pepper
  • olive oil
  • 1/4 medium red onion, thinly sliced
  • 1-2 tbsp slivered almonds, toasted

Lemon-Honey Vinaigrette

  • 1/4 cup olive oil
  • 1 1/2 lemon, juice of
  • 1/4 cup honey
  • 1/4 tsp garlic powder
  • 1 tsp dried rosemary
  • Salt and pepper


  1. Preheat oven to 400 degrees F.
  2. Prepare ingredients as indicated above.
  3. Toss kale with salt, pepper and a little olive oil. Place on a lightly oiled baking sheet. Roast in oven for a brief five minutes. Remove from heat and set aside.
  4. Take peeled beets and cut them into 1 1/2 wedges. Place on a lightly oiled baking sheet. Sprinkle with rosemary, garlic powder, salt and pepper. Toss with a little olive oil making sure beets are well-coated with the olive oil and spices.
  5. Place the beets on the middle rack of the 400 degrees F-heated oven. Roast for 45 minutes, tossing/turning beets twice.
  6. While beets are roasting, make the lemon-honey vinaigrette. Simply mix vinaigrette ingredients in a small bowl, whisk to combine. Set aside.
  7. When beets are tender to your liking, remove from oven and let them cool slightly.
  8. In a medium salad bowl, combine kale, beets and sliced red onions. Dress your salad with the lemon-honey vinaigrette, and toss together. Garnish with the toasted slivered almonds. Enjoy!
  9. Looking for other salads and side dishes? Here are a couple: simple Mediterranean garden salad; roasted red pepper hummus.

Find it online:

Fat-Free Spinach and Broccoli Patties (Vegan, Gluten-free)

1 1/2 cups spinach, finely chopped
1/2 cup broccoli florets, chopped
1/4 cup grated carrot
1 tsp. ginger, grated
2 green chilies, chopped
1/2 cup chickpea flour
  1/2 tsp. red chili powder
1/2 tsp. garam masala powder
1 1/2 tsp. lemon juice
salt, to taste
1/2 cup gluten-free oats
  1.  Heat a non-stick tava or skillet over medium heat.
  2. In a bowl, add all ingredients, knead, and tightly squeeze until you get a nice ball of dough.
  3. For patties of desired shape.
  4. Once the pan is hot, places the tikkis/patties and cook them on medium heat. When it becomes golden brown on one side, flip and cook it on other side. It is very important to cook them over medium heat so that it becomes crispy and is also cooked from the inside. Don't cook in a hurry.
  5. Repeat process for remaining dough.
  6. Serve hot and enjoy.

Blueberry & Strawberry Bread Pudding
(a vegan recipe)

 2 cups blueberries (I used frozen berries, slightly thawed)
1/4 cup liquid sweetener (I used maple syrup)
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/2 cup orange juice
5 cups whole wheat bread cubes
2 cups strawberries, coarsely chopped

In a medium saucepan, combine blueberries, sweetener, vanilla, cinnamon, and orange juice. Bring to a boil over medium heat. Lower het and simmer gently 5 minutes. Remove from heat.
Gently fold in bread cubes and strawberries, mixing until all bread is moistened. Transfer to an 8-inch square baking pan. Press pudding down with the back of a spoon. Cover and chill.
Serves 8.

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March 2018: Eat for Your Health

Gluten-free: Cheddar Chive Skillet Cornbread

4 Tbsp. unsalted butter
1 1/2 cups cornmeal
1/2 cup gluten-free flour blend
1 Tbsp. ground flaxseed
1 Tbsp. baking powder
1/2 tsp. salt
  1 cup low-fat (1%) milk or unsweetened non-dairy milk
2 Tbsp. honey
2 eggs, lightly beaten
1 cup (about 4 oz.) shredded cheddar cheese
3/4 cup finely chopped chives or green onions
additional honey (optional)
  1. Melt butter in 9-inch cast-iron skillet while oven preheats to 400 degrees. Remove 2 Tbsp. of melted butter from pan and set aside. Place pan in oven.
  2. In medium bowl, stir together cornmeal, flour, flaxseed, baking powder and salt. Stir in reserved melted butter, milk, honey, eggs, cheese and chives or green onions.
  3. Remove skillet from oven and swirl butter to coat. Pour in batter and shake gently to distribute evenly. Bake for 20-22 min. or until edges are lightly golden brown and cornbread is set. Let cool slightly, cut into wedges and serve warm with honey, if desired.

Zucchini Noodles with Sunflower Seed Butter Dressing

Vegan, gluten-free, nut-free

Servings: 4



  • 3 green zucchini
  • 3 summer squash
  • ½ red onion thinly sliced
  • 3 carrots
  • 2 cucumbers
  • ½ cup chopped cilantro

Creamy Sunflower Seed Butter Dressing

  • 1 cup sunflower seed butter
  • 1 cup coconut milk
  • 1 tablespoon plus 1 teaspoon coconut aminos or gluten-free soy sauce
  • 2 cloves garlic minced
  • ¼ teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon rice vinegar



  1. Spiralize zucchini, summer squash, carrots, and cucumbers. Add onions and cilantro and toss. Reserve until time to serve.

Creamy Sunflower See Butter Dressing:

  1. Place dressing ingredients in a food processor and process until smooth
  2. Just before serving, toss dressing with vegetables. You may need to thin out dressing a bit with water if it is refrigerated before use.

Recipe Notes:

Toss vegetables with dressing right before serving as zucchini and cucumbers release quite a bit of liquid.

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February 2018: Try Something New:
3rd Sunday: VEGETABLES

Fragrant Romanesco & Chickpea Curry

Prep Time: 15 Minutes           Cook Time: 15 Minutes           Total Time: 30 minutes

Servings: 2-3

Author: Jennifer Schmidt


  • 1 tbs of finely chopped ginger
  • 4 leaves kaffir lime stem removed and finely chopped (can substitute lime zest)
  • 1 stalk of lemongrass finely chopped, white part only
  • ½ red chili deseeded and finely chopped
  • 2 tsp coconut oil
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 400 g coconut milk 14 oz
  • 1 head of romanesco cleaned and broken down into florets
  • 1 cup chickpeas drained and rinsed
  • 2 tsp soy sauce (can substitute tamari for a gluten-free option)


  • your favourite rice
  • lime wedges
  • 1/3 cup coriander (cilantro)


  1. Place a medium saucepan over a medium heat. Add the coconut oil, ginger, kaffir lime leaves, lemongrass, and red pepper and cook for 1-2 minutes. Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas. Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.
  2. Serve with rice, a squeeze of lime and coriander leaves.


Rutabaga Puree with Leeks

Serves 4-6

2 pounds rutabagas, peeled and chopped
1 potato, peeled and chopped
2 leeks, white parts only, chopped
1 garlic clove, thinly sliced
1 tsp salt - divided
2 T (or more) milk
2 T butter
1 cup Gruyere cheese, grated

Put the rutabagas, potato, leeks, and garlic in a pot with cold water just to cover. Add 1/2 tsp salt, and simmer, partially covered, until tender, 15-20 minutes. Drain.

Mash the vegetables with a food mill or potato ricer. Add the milk to thin the puree. Stir in the butter, 1/2 tsp salt, and cheese.

Warm the puree on the stove until the cheese is completely melted. 

Sweet & Spicy Roasted Kabocha Squash


  • 1 small or medium kabocha squash
  • 3 tablespoons light brown sugar (plus more for sprinkling)
  • 1∕4 teaspoon cayenne (or hot chili powder)
  • 1∕2 teaspoon cumin
  • 1∕4 teaspoon cinnamon
  • 1∕4 teaspoon nutmeg
  • 1∕4 teaspoon salt
  • 1 1∕2 teaspoons soy sauce
  • 1 tablespoon sesame oil


  1. Preheat the oven to 400°F. Line a baking sheet with a silicon baking liner or parchment paper.
  2. Cut squash in half, de­seed and cut the squash into slices about 1/4 inch thick. Do not peel ­ unlike other squash, kabocha peel is tender and edible.
  3. Combine all other ingredients. Toss the squash slices in this until coated thoroughly.
  4. Spread the slices in a single layer on the baking sheet.
  5. Bake in the preheated oven for 15 minutes, then turn over and bake for an additional 10­15 minutes.
  6. Serve hot or at room temperature.

Leek & Sweet Potato Soup

1 onion, chopped
1 Tbsp coconut oil
3 cloves of garlic, minced
2-3 large leeks, white bottoms.
2 tsp ground cumin
4 cups chicken stock/broth
4 sweet potatoes, peeled and chopped
1 c coconut milk
Salt & pepper

  • Cut the leeks into 2 inch pieces, slice in half lengthwise, clean under running water while slightly separating layers to remove dirt/sand. Chop.
  • Saute onions in coconut oil.
  • Add garlic and leeks, cooking for 3-4 mins
  • Add cumin
  • Add chicken stock and sweet potatoes.
  • Bring to a boil and then simmer 10-15 minutes.
  • Add coconut milk
  • Puree (I use a handheld immersion blender)
  • Add salt and pepper to taste.

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February 2018: Try Something New

Ruth made a simple hot Quinoa:

Cook white quinoa according to package directions. Then add raisins and coconut milk.
Top with sliced almonds and coconut.


Cathy made easy-peasy Farro:

Cook farro according to package instructions. Takes about 1/2 hour, so you may want to make the night before, then reheat next morning in the microwave.
Once cooked, just add some cinnamon and maple syrup or other sweetener. Maybe top with milk or soy milk.


Merrill made Vegan Sweet Potato Muffins. New ingredient? Spelt Flour:

Vegan sweet potato muffins

Author Shannon Stonger


  • 2 cups whole grain spelt flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1-1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 cup organic sugar
  • 3/4 cup applesauce
  • 1-1/2 cup shredded sweet potato
  • 3/4 cup coconut milk


  1. Preheat the oven to 400 degrees and grease a 12 cup muffin tin.
  2. Combine the flour, salt, baking soda, baking powder, cinnamon, and ginger in a large mixing bowl.
  3. Whisk well until all dry ingredients are well combined.
  4. Make a well in the dry ingredients and into the well add in the sugar, applesauce, shredded sweet potato, and coconut milk. Stir the wet ingredients together in the well and then begin mixing the dry ingredients into the wet. Stir just until all ingredients are combined.
  5. Divide the muffin batter between the 12 cups and place pan in preheated oven. Bake for 20 minutes or until a cake tester comes out clean.
  6. Allow muffins to cool in pan for five minutes before moving to a cooling rack.


Sheila made Chickpea Flour Mini Veggie Frittatas

3 cups assorted chopped veggies - broccoli, corn, bell pepper, zucchini, spinach, etcetera*
1/2 cup green onion, thinly sliced
2 tablespoons extra virgin olive oil, plus additional oil for brushing muffin tins
2 cups chickpea (garbanzo bean) flour
1/4 cup nutritional yeast
1 teaspoon baking powder
1 teaspoon sea salt
1/2 teaspoon black pepper


  • Preheat oven to 400 F. Combine chickpea flour, nutritional yeast, baking powder, salt, and pepper in a bowl with 2 1/2 cups water. Whisk to
    combine and set aside while preparing the veggies.
  • Heat olive oil over medium-high heat in a skillet. Add all veggies to skillet (except for green onions) and cook until veggies cook down and
    begin to brown, about 7 minutes. Add green onions to skillet and cook 2 minutes more. Season with salt and pepper to taste and remove
    from heat.
  • Brush a standard sized muffin tin and one smaller, 6 muffin tin with olive oil.** Divide veggie mixture between muffin cups by the heaping
    tablespoon. Divide any remaining veggies between cups. Using a 1/4 cup measure, fill cups with chickpea batter. Use a spoon to gently stir
    each cup to ensure the batter gets under the veggies.
  • Bake for 30 - 35 minutes, until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top. Remove from
    oven and allow to cool for 10 minutes (this allows the batter to set) before removing from tin and cooling on a rack. Depending on your
    muffin tin, you may have to use a knife or offset spatula to gently loosen sides of frittatas before removing from tin.
  • Serve warm or allow to cool completely before storing in the refrigerator for up to 5 days. Frittatas can be reheated in the microwave but
    are best when warmed in the oven or toaster oven at 400 F for 10 minutes.

* Sheila used a combination of 1 cup chopped red bell pepper, 3/4 cup shredded zucchini (squeezed with a paper towel to remove excess water), 1/4
cup frozen corn, and 1 cup frozen broccoli, which I allowed to thaw slightly before roughly chopping and adding to the pan with the other veggies.
** Because this recipe yields exactly 14 mini frittatas, use a 12 cup muffin tin and a 6 cup muffin tin to hold the 2 extra frittatas. Both fit on one
rack in my oven at the same time.
You could also try using cupcake liners in your muffin tins, but I would use the parchment paper cupcake liners if you can find them. The frittatas
might stick to a standard paper liner.
the mostly vegan


Guala made No-Bake Sunflower Bars:

4 cups old-fashioned rolled oats
2 tsp. ground cinnamon
1 tsp. salt
1 cup raw sunflower seeds
I cup banana chips or dried bananas (I didn't use), roughly chopped
1/2 cup dried fruit (raisins, blueberries, cherries, cranberries)
1 and 1/2 cups sunflower seed butter (or other nut butter - I used almond)
1/2 cup agave nectar

  1. Line 8X8 inch pan with parchment paper.
  2. Combine all dry ingredients. Stir in sunflower seed butter and agave nectar until well combined.
  3. Press into pan and refrigerate until firm. Cut into bars. You can put it in the freezer for 30 minutes before cutting to firm it up. Store in frig (or freezer for longer storage).

Guala says: I had trouble getting this to stick together into bars so used it as granola cereal - it was delicious.

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January 2018: Meatless Mondays

My Favorite Vegan Chili

Vegan, gluten-free, grain-free, refined sugar-free, soy-free

By Angela Liddon

Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my Cashew Sour Cream for the ultimate chili experience.


  • 1 ½ tablespoons extra-virgin olive oil
  • 2 cups (280 g) diced sweet onion (about 1 medium/large)
  • 2 tablespoons minced garlic (about 4 large cloves)
  • 2 medium jalapeñ9s (80 g), seeded 9if desired) and finely chopped
  • 1 cup (115g) finely chopped celery (about 2 large stalks)*
  • 1 large red bell pepper, seeded and diced**
  • 1 (28-oz-796 ml)can diced tomatoes, with juices
  • 1 cup (250 ml) low-sodium vegetable broth
  • 6 tablespoons (90 ml) tomato paste
  • 1 (15-oz-398 ml) can kidney beans, drained and rinsed
  • 1 (15-ox-398 ml) can pinto or navy beans, drained and rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • ½ to ¾ teaspoon fine grain sea salt, to tast
  • ¼ teaspoon ground cayenne pepper (optional)
  • 1 teaspoon hot sauce (optional)


  • Cashew Sour Cream
  • Chopped green onions
  • Fresh cilantro, chopped


  1. In a large pot, sauté the onion and the garlic in the olive oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
  2. Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
  3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
  4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt, Simmer the mixture, uncovered, until thickened, about 10 – 15 minutes.
  5. Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
  6. Serve with Cashew Sour Cream*, chopped green onion, and cilantro leaves, if desired.


*I recommend finely chopping the celery so it cooks faster.

** Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavor simply out of this world!

*Cashew Sour Cream

Vegan, gluten-free, grain-free, no bake/raw,refined sugar-free, soy-free

Rich and tangy, this vegan sour cream is the perfect complement to My Favourite Vegan Chili or any Mexican entrée. Be sure to soak the cashes (either overnight or using my quick-soak method) before you begin.

Yield: 2 cups     Soak time: 1-8 hours     Prep time: 5 minutes   Cook time: 0 minutes


  • 1 ½ cups (225 g) raw cashews, soaked
  • ¾ cup (190 ml) water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons apple cider vinegar
  • Scan ½ teaspoon fine sea salt


  1. Place cashes in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
  2. Place the drained cashews in a high-speed blender.
  3. Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
  4. Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month. I like to freeze it in silicone mini muffin cups. Once solid, transfer the cups into a freezer-safe zip bag of easy grab and go portions.


Korean Barbecue Tofu

Cut into 1/4" slices:

  • 1 1/2 lbs. firm tofu

Marinate at least 2 hours (overnight is best) in a mixture of:

  • 1/2 cup soy sauce
  • 6 Tbsp. sugar
  • 2 tsp. dry mustard
  • 4 cloves garlic, minced fine or 1/2 tsp. garlic powder
  • 2 tsp. onion powder

Brown on both sides in:

  • 2 Tbsp. oil

Garnish with chopped green onion and serve with rice. Can top with mushrooms and snow peas.

Tofu Sloppy Joes or Sliders


  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 1 Fresno chile, chopped
  • 4 garlic cloves, sliced
  • 8 ounces crimini mushrooms, grated
  • 8 ounces firm tofu, drained
  • 2 tablespoons chili powder
  • 1 teaspoon smoked paprika
  • 1 15-ounce can tomato purée
  • ½ cup finely chopped walnuts
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon soy sauce
  • Kosher salt
  • 4 hamburger buns or small slider buns, toasted

Recipe Preparation:

Heat oil in a large skillet over medium. Cook onion, chile, and garlic, stirring occasionally, until soft, 8–10 minutes. Add mushrooms, tofu, chili powder, and paprika. Cook, stirring occasionally, until mushrooms soften and are nearly dry, about 5 minutes. Add tomato purée, walnuts, apple cider vinegar, ketchup, and soy sauce. Bring to a simmer and cook until liquid is thick, 12–15 minutes; season with salt. Serve on buns.

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December 2017 gift basket/tasting table


Creamy Beet                                  

2 beets, tops trimmed off
1 small red onion, chopped
2 cups cooked red kidney beans
|2 teaspoon salt
3 tablespoons tahini
3 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon horseradish

Cook beets in saucepan till tender. Cool and chop beets and place in blender or food processor. Add the other ingredients and blend.

Sweet Potato Hummus

1 cup baked sweet potato cut in chunks
1 cup cooked chickpeas
3 cloves garlic chopped fine
1 tablespoon fresh ginger, chopped fine
2 tablespoons lemon juice
2 tablespoons tahini
 1 teaspoon curry powder
  3/4 teaspoon cumin
  ¼ teaspoon ground allspice
  1 teaspoon salt
  ½ cup water as needed
  1 teaspoon sesame oil

Blend all ingredients in blender or food processor. Add a little water if necessary. Sprinkle with paprika and serve.

Sweet Pea

2 cups cooked split peas
1 ½ cups green peas, lightly steamed
3 tablespoons tahini
1 ½ teaspoons salt
3 tablespoons lemon juice
2 cloves garlic, chopped
2 tablespoons lemon zest
2 tablespoons fresh dill, chopped

Blend all ingredients in blender or food processor.

Moroccan Carrot Hummus

1 pound carrots, chopped into chunks
3 cloves of garlic, peels left on
4 tablespoon olive oil
1 ½ cups cooked chickpeas
¼ cup tahini
3 tablespoons lemon juice
¼ cup water as needed
½ teaspoon cumin
  ½ tsp. ginger
1 ½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon cinnamon
¼ coriander
¼ teaspoon cayenne
¼ teaspoon ground allspice
¼ teaspoon ground cloves

Preheat oven to 425. Toss carrots and garlic with 2 tablespoon oil. Roast until carrots are tender. (20 minutes). Cool, squeeze garlic cloves out of their peels. Place all ingredients in a blender or food processor and blend, adding a little water if necessary.

Spicy Pumpkin Dip

1 1/2 cups plain canned pumpkin
1 1/2 cups canned chickpeas, drained
3 tablespoons tahini
|1 clove garlic
1 teaspoon cayenne
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lemon juice

Blend all ingredients in blender or food processor.

White Bean and Basil

3 cups cooked white beans like cannellini, drained
2 tablespoon olive oil
1 chopped onion
6 cloves garlic
½ teaspoon dried oregano
  ¼ teaspoon dried thyme
2 tablespoon chopped fresh basil
3 tablespoons sour cream
Juice of ½ lemon
Salt and pepper

Cook onion in olive oil until soft. Add garlic and cook for another 30 seconds or so. Add beans, oregano and thyme and cook until beans are heated through. Blend in blender or food processor. Add basil, sour cream and lemon juice and blend. And salt and pepper.

Click here for all of these hummus recipes in pdf format.

Cinnamon Caramel Bundt Cake (Vegan & Gluten-Free)

Easy 1 Bowl Vegan Gluten-Free Cinnamon Cake made with just 8 ingredients (+ salt) that is perfectly sweet, moist and topped with an incredible cinnamon caramel glaze! Warning, this cake is absolutely addictive, you will keep running back for another bite!

Prep time: 15 min       Cook Time: 40 min     Total time: 55 min

Yield 8-10 slices.


  • Recommend 9-15 cup bundt pan with round dome.
  • 2 1/4 cups of full-fat canned well shaken coconut milk, warmed (“lite” coconut or other milks won’t work, see directions)
  • 3 Tablespoons (22 g) ground flaxseed
  • 1 ½ cups brown rice flour (200 g)
  • ½ cup potato starch (80 g)
  • ¼ cup Arrowhead Mills tapioca starch (30 g)
  • 1 ½ Tbsp. Simply Organic ground cinnamon (8 g)
  • 4 tsp. baking powder (19 g)
  • ½ tsp. fine sea salt
  • 1 cup (200 g) lightly packed light brown sugar or my homemade coconut brown sugar (this sugar is crucial for moisture, plain coconut or white sugars do not work!)
  • Optional: Pecans for garnish (these give a lovely crunch contrast to the cake! If you want a more holiday-spiced cake, add some ginger/nutmeg/allspice to the mix!

Sticky Cinnamon Caramel Glaze

  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup full-fat coconut milk, try using mostly the cream and less water
  • 1 1/4 teaspoons ground cinnamon
  • 1/8 tsp. fine sea salt

Spelt Flour Version

  • Sub the brown rice flour, potato starch and tapioca with 2 1/4 cups (304 g) whole grain spelt flour
  • Decrease the milk by 1/4 cup (you'll need only 2 cups milk)

All-purpose Flour Version

  • Sub the brown rice flour, potato starch and tapioca with just 2 cups (304 g) regular gluten all-purpose flour
  • Decrease the milk by 1/4 cup (you'll need only 2 cups milk)

NOTE: This recipe has been tested multiple times. It took me many trials to get the firm bundt cake texture I was after. Since there are no nuts, oil or fruit in this cake, the majority of the moisture comes from the coconut, which is why the full-fat is absolutely necessary. It leaves NO coconut taste whatsoever. If you sub any ingredients, I cannot vouch for the results.

  • Also, note the time cooking variance. Please understand that different locations and times of the year can affect baking time. Some locations will make the cake cook faster/slower, etc. So test for doneness as noted.


  1. As always, use a scale for accuracy. Otherwise, scoop up the flours with your measuring cup and level off. With starches, you need to pat down so there are no gaps and level off. Different measurements can yield really different results. Please note regarding the gluten-free version, I recommend making this case early in the day or several hours before you are going to serve it. It is quite a moist cake and will continue to "cook" a bit for the next several hours. Just keep it covered well. It tastes best several hours after it has been baked. You can wait to make the glaze until a few minutes before serving. However, the spelt and all-purpose versions are fine once they are cooled. This cake is meant to be accompanied with the glaze, so don't leave it out, it is what completes the flavor and taste and I highly recommend the pecans, they give a wonderful crunch to the really moist cake!
  2. Preheat an oven to 325 degrees and spray a 9 cup (9 inch) bundt pan well with nonstick spray. Can use coconut oil to grease the bundt pan. Note: I tested with 8 inch and it did not work well.
  3. If your full-fat canned coconut milk is hard, you will need to empty the contents into a bowl so that it is well mixed before measuring. It is important you don’t get all water. Once smooth, add the 2 ¼ cups milk to a large measuring cup and warm for 30 seconds in the microwave. Add the flaxseed and whisk well and set aside to prepare the other ingredients.
  4. In a large mixing bowl, add the brown rice flour, potato starch, tapioca starch, cinnamon, baking powder and salt (or spelt or all-purpose versions). Whisk very well to ensure there are no lumps and it is well mixed. Add the brown sugar and whisk again well into the flour, breaking up lumps.
  5. Whisk the flax/milk mixture once again and pour the liquid into the dry ingredients. Whisk gently to get all the flour wet. Then beat it on low for just about 30 seconds, just until smooth and all the flour is incorporated. Make sure all the flour from the bottom is mixed. It will be fairly thick, but really smooth. If using the spelt or all-purpose version, be careful not to overbeat, just until smooth. It helps to use a spoon for the bottom on those versions, so you don't overbeat it.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes for the gluten-free and 35-40 for the spelt and all-purpose versions and a toothpick comes out completely clean. If making these as cupcakes, the gluten-free version will make 16 cupcakes and take 20-25 minutes, wait until the toothpick is completely clean. Check them at 20 minutes for a clean toothpick. If the spelt/all-purpose version, it will make 16. Do not be tempted to remove the cake early, as bundt cakes are a bit tricky and need a good amount of time to cook the interiors and these are very moist cakes. Cooking time may vary depending on your climate.
  7. Leave the cake in the pan for 1 hour to cool. For cupcakes, leave them to cool in pan 15 minutes, then remove and cool another on a rack. They are even better the next day. Do not be tempted to flip the cake over early. This is a gluten-free cake and it needs longer to cool IN the pan, so it won’t fall apart while still warm. After cooled, flip over carefully onto a cooling rack to cool completely, another 30 minutes at least. Transfer to a plate/stand.
  8. While the cake is cooling, make the cinnamon caramel glaze. Add all the ingredients to a small pot and whisk well. Turn the heat to medium and once it starts to bubble all over, reduce the heat to medium-low, closer to low. Cook for 5 minutes until it has thickened up some, but not too much. It will bubble the whole time, so watch it closely, whisking a couple of times during, so it doesn’t boil over. Remove from the heat to cool just a couple of minutes. It will thicken a bit as it cools. Drizzle the warm sauce over the cake (saving a bit for drizzling on each slice) and garnish with pecans, if desired! The glaze will get thicker/stickier as it cools on the cake. Keep cake stored at room temperature in a sealed cake dome to keep it moist.

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November 2017 Tasting Table: Squashes and Apples

Roast Stuffed Pumpkin

by Melanie McDonald

Tender, sweet, baked pumpkin stuffed with a delicious mixture of rice, vegetables, nuts & cranberries. A beautiful centerpiece for your Thanksgiving gathering!

Prep Time: 30 minutes   Cook Time: 1 hour 30 minutes    Total Time: 2 hours Makes 6 servings


  • 1 medium pumpkin, or round squash (approximately 8 inch diameter – If your pumpkin is very different in size then please see the recipe notes)
  • 1 cup rice cooked & cooled, any kind of rice is fine although there will be more flavor/texture if you use wild rice
  • 2 teaspoon olive oil, optional
  • 1 medium onion, chopped finely
  • 3 large cloves garlic, chopped finely
  • 10 mushroooms, chopped into small pieces
  • 60g | ½ cup walnut pieces (substituted cooked and peeled chesnuts)
  • 60 g | ½ cup dried cranberries
  • 1 large handful spinach, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • salt & pepper


  1. Preheat oven to 400°F.
  2. Toast the walnuts in a fry pan over a medium heat for a minute or two moving constantly.
  3. Remove from heat, pour into a small bowl and set aside.
  4. Sauté the onions and garlic in one teaspoon of the oil (in the same pan) until just starting to turn golden. If you wish to keep the recipe oil-free use a tablespoon or two of water to sauce instead.
  5. Add the mushrooms and cook for 1 minute longer then remove from the heat and allow to cool.
  6. Carefully cut the top off the pumpkin (about the top third).
  7. Set the top aside.
  8. If you can’t see the seedy innards then just use a small sharp knife to cut a circle out of the flesh at the top and pull it out like a plug.
  9. Remove the stringy innards and discard. You can also discard the seeds although I recommend roasting them (see recipe notes0.
  10. Brush the inside of the pumpkin with the remaining 1 teaspoons of olive oil. Omit if you want the recipe to be oil-free.
  11. Season the inside generously with salt and pepper.
  12. Place all the filling ingredients into a bowl and mix well.
  13. Spoon into the pumpkin cavity, pressing down well as you go. You want it packed in very tightly.
  14. Keep going until full.
  15. Place the pumpkin top back on.
  16. Wrap completely and tightly in tin foil. At this stage the pumpkin can be stored in the fridge for a day or two before baking if you want to get it ready ahead of time.
  17. Place on a try and bake for around 1 hr 30 mins or until tender. Check it by pulling back some foil and inserting a knife or fork into the side. If it is soft then it is ready.
  18. Remove from the oven and leave for at least 15 – 30 minutes before slicing.

Recipe Notes

If your pumpkin is significantly different in size to mine then there is a trick for you to work out how much rice you need to fill it. Just cut the top off and remove the stringy innards and seeds as per my directions. Place a plastic bag inside the cavity and put enough rice in the bag to fill a little under half of the pumpkin, remove the bag, add the rice to a pan and cook as per directions on packet. You may also need to adjust the other ingredients slightly to suit your either smaller or larger pumpkin.

This pumpkin reheats very well. Just wrap your leftovers in tin foil and bake for 20 – 30 minutes at 400°F.

Pumpkin-Apple Soup


  • 2 tablespoons olive oil
  • 2 cups chopped onion
  • 3 garlic cloves, chopped
  • 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
  • 1 large Granny Smith apple, cut into 1/2-in. cubes
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon salt, divided
  • 3 cups unsalted vegetable stock (such as Swanson)
  • 2 tablespoons raw hulled pumpkin seeds (pepitas)
  • 2 teaspoons sugar
  • 1/4 cup apple cider


Step 1

Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, cinnamon, and 1/4 teaspoon salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.

Step 2

While soup cooks, combine pepitas, sugar, and remaining 1/4 teaspoon salt in a medium nonstick skillet over medium heat. Cook 7 minutes or until sugar melts and pepitas are toasted, stirring often. Transfer to a plate; cool completely, breaking up any clumps.

Step 3

Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in apple cider, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with pepitas.

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September 2017: Chocolate Dinner


We put on an all-chocolate dinner for people who won the dinner at the all-church auction.

We're happy to share the recipes with you.




Vegan Chocolate Cake Recipe for 9x13 in pan


  • 3 cups spelt flour for 9x13 in pan (360 g)
  • 1-1/8 cup cocoa powder for 9x13 in pan
  • 5 tsp baking soda
  • 5 tsp salt
  • 5 cups dark vegan chocolate chips
  • 2-1/4 cups coconut sugar
  • 3/4 cup applesauce
  • 3/4 cup almond butter
  • 2-1/4 tablespoon pure vanilla extract
  • 2-1/4 cups water


  • Preheat the oven to 350°F, and grease 1-9x13 in pan. Set aside.
  • In a large bowl combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener. Stir very well. This can be done in the kitchen aid mixer.
  • If your nut butter is not stir-able, gently heat until it softens. In a new bowl, whisk the nut butter, applesauce, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix). Fold in by hand.
  • Pour into the greased pan. Bake on the center rack for 25 minutes or until batter has risen and a toothpick inserted into the center of the cakes comes out mostly clean. (I like to take them out when still a little undercooked, let cool, then set in the fridge overnight. This prevents overcooking, and the cakes firm up nicely as they sit. If you can wait, I highly recommend not tasting until the next day.
  • This cake is so much richer and sweeter after sitting for a day! When ready to frost, go around the sides with a knife, then invert each cake onto a large plate. Frost.

Chocolate Frosting Shots
Total Time: 5 m


  • 1 can full-fat coconut milk or coconut cream
  • ½ tsp pure vanilla extract
  • Sweetener of choice (3 Tablespoons powdered sugar)
  • ¼ cup plus 1 tbsp cocoa or cacao powder


  • Chill coconut milk or coconut cream overnight in the refrigerator
  • Transfer the creamy part to a bowl.
  • Whip in your cocoa, vanilla, and sweetener with beaters.
  • Store uncovered in the refrigerator to get thicker.


Chocolate Infused Sweet Potato Enchiladas
(serves 4)

1 large sweet potato or yam
1 onion, diced
1 Tablespoon canola oil
2 cloves garlic, pressed
1/4 cup salsa, medium or mild to taste
1/2 teaspoon cinnamon
2 teaspoon cocoa powder
1 teaspoon agave nectar
2 cup enchilada sauce (I used Frontera Red Chile)
1/2 teaspoon garlic powder
1 15-oz can black beans, drained & rinsed
1 Tablespoons vegetable oil
8 corn tortillas
2 Tablespoons cocoa nibs (optional)

  1. Preheat oven to 350 degrees. Poke the sweet potato with a fork then bake for one hour or until soft. Allow to cool. Leave oven on for enchiladas.
  2. While sweet potato bakes, heat a heavy skillet over medium heat. Add onion and canola oil, cook until onion becomes translucent. Add garlic, salsa, cinnamon, cocoa powder, agave nectar and enchilada sauce. Stir to combine, and heat through for 5 minutes. Remove from heat.
  3. Remove skin from sweet potato and mash gently with garlic powder and black beans; all beans don't need to be mashed, leave some whole for texture.
  4. Heat a griddle or skillet. Brush each tortilla lightly with vegetable oil and place one at a time in skillet; turn after 20 seconds. Remove to a plate, repeat for each tortilla.
  5. Pour one third of the sauce into a 7x9 or 8x8 pan. Brush both sides of each tortilla with sauce, then spread 2 Tbl of the sweet potato/black bean mixture. Roll up and place seam side down in the baking pan of sauce, lining them up in a row. Pour remaining sauce over all enchiladas. Cover & bake for 30 minutes.
  6. Sprinkle with cocoa nibs just before serving.

Caprese hors d'heuvrs

Marinate fresh Mozzarella cheese balls in chocolate-balsamic vinegar for several hours. Put cherry tomatoes, basil, and marinated cheese on toothpicks or small skewers. Serve.

Goat Cheese and Cocoa Nibs

Soften one roll of goat cheese. Roll in cocoa nibs. Put on plate, drizzle with olive oil. Serve with crackers.

Roasted Parsnip and Vanilla Chocolate Soup
6 to 8 servings

 2 pounds parsnips
1/4 cup canola oil
4 tablespoons butter
1 large onion
2 quarts vegetable stock
1 tablespoon vanilla extract
1 cup vanilla white chocolate chips
1 cup half & half
1/2 fresh lemon
Dark cocoa powder

  1. Preheat oven to 400 degrees.
  2. Peel parsnips, cut into 1-inch chunks, coat lightly with oil, and place on a baking sheet. Sprinkle with salt. Roast until parsnips begin to soften and until the tips begin to turn golden brown. This takes about 40-50 minutes. Remove from the oven and set aside.
  3. Melt the butter in a large stockpot and gently saute the onion until translucent. Add the stock and vanilla.
  4. Add the roasted parsnips and bring to a boil. Cover and let simmer about 20 minutes.
  5. Stir the white chocolate chips into the soup and cook for 5 minutes to allow them to melt.
  6. Remove soup from heat and still in half & half. Using an immersion blender, blend until smooth.
  7. Squeeze fresh lemon juice into the pot and stir to combine.
  8. Ladle soup into bowls and garnish with dark cocoa powder.

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March 2017: Surprise Ingredients!

Black Bean Brownies – No Flour Required

 Total time: 15 – 18 min ● Makes 9 -12 brownies


1 ½ cups black beans (1 15 oz. can drained and rinsed very well (250g after draining)
2 Tablespoons cocoa powder
½ cup quick cook oats
¼ teaspoon salt
½ cup maple syrup


¼ cup coconut oil
2 teaspoons pure vanilla extract
½ teaspoon baking powder
½ to ⅔ cup chocolate chips
More chocolate chips for presentation (optional)


Preheat oven to 350ºF. Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. (A blender can work if you absolutely must, but the texture and even the taste will be much better in a food processor). Stir in the chips, then pour into a greased 8x8 pan. Optional: sprinkle extra chocolate chips over the top. Cook the back bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut. If they still look a bit under cooked, you can place them in the fridge overnight and they will magically plump up.


Chili Con Tofu with Beans

Have ready:

  • 5 cups cooked pinto beans

Reserve the cooking water or liquid in the cans with the beans.

Freeze, thaw, squeeze out and tear into bite-sized pieces:

  • 2 lbs. tofu

Whip together in a mixing bowl:

  • 1/4 cup soy sauce
  • 1 1/2 Tbsp. tomato paste
  • 2 Tbsp. peanut butter
  • 1/2 Tbsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/2 cup water
  • 2 Tbsp. oil

Add to this the frozen tofu pieces and mix until all are evenly coated. Then fry the seasoned tofu in 1/4 cup oil over medium heat until all liquid is absorbed and tofu is well browned.

In another pan, saute until onions are transparent:

  • 2 Tbsp. oil
  • 1 large green pepper, diced
  • 2 large onions, diced
  • 3 cloves garlic, minced

Add these and the browned tofu to the cooked beans in a cooking pot, with reserved cooking water to cover all (water can be added if needed).

Add also to the pot:

  • 1 Tbsp. salt
  • 3 Tbsp. chili powder
  • 1 1/2 Tbsp. cumin

Bring to a simmer and serve hot.

Serves 8-10

Sweet Potato Cornbread

1 cup all-purpose flour
1 cup cornmeal
¼ cup sugar
3 tsp baking powder
1 tsp salt
¼ cup melted butter
1 egg
1 cup buttermilk
1 ½ cup peeled and grated sweet potatoes

Preheat oven to 425 degrees.
In a large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, beat egg until frothy. Stir in buttermilk, melted butter, and sweet potatoes
Pour sweet potato mixture into flour mixture, stirring just until blended
Pour batter into greased 9x9x2-inch baking dish
Bake 20 minutes or until center springs back when lightly pressed.

Cool in pan on wire rack.

Ruby Red Fruit and Nut Pie/Beet Pie

2 red beets, medium
1/2 cup dark corn syrup
3 eggs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves, ground
1/4 teaspoon vinegar

  1/2 teaspoon salt
1 teaspoon vanilla
2 tablespoons butter, softened
3/4 cup light brown sugar
1 tablespoon flour
1 cup raisins
1/2 cup walnuts
1 pie shell- 9 inch, unbaked

Preheat the oven to 400º and set the oven rack at the lowest position.

Cut the leaves off the beets and discard.
Cook the beets in boiling water until tender.
Pour off the water and let beets stand until cool enough to handle. Slip the skins off the beets, trim the roots and remove a slice from the top.
Slice or coarsely chop the beets to equal 3/4 to 1 cup.
Finely chop the beets in a food processor (do not puree).
Remove the beets and add all the ingredients except the raisins and nuts to the processor work bowl.
Blend completely, then add the raisins, nuts, and beets. Pulse 2 or 3 times, only until the raisins and nuts are incorporated into the mixture.
Pour into chilled pie shell and bake on bottom rack at 400º for 10 minutes.
Lower the oven temperature to 375º and bake 20-25 minutes longer until firm when gently shaken.

Serves 8 to 10

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February 2017: Michigan Preserved Foods

Cherry Muffins

Recipe makes 16-18 muffins


  • 1 - 1½ cup dried cherries, coarsely chopped
  • 1 cup buttermilk
  • 1¾ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼  tsp salt
  • 8 T butter, softened
  • ¾ cup sugar
  • 2 eggs
  • ¼  tsp vanilla extract   


  1. Preheat oven to 350 degrees. 
  2. Grease muffin cups or line with paper baking cups.
  3. In a medium bowl, combine the cherries and buttermilk and set aside to soak for 15 minutes.
  4. In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk lightly to blend.
  5. In another bowl, cream together butter and sugar. Add eggs and vanilla extract and mix thoroughly.
  6. Make a well in the center of the dry ingredients and mix in the cherries and buttermilk. Add the butter and sugar mixture. 
  7. Mix until thoroughly blended, but do not overmix.
  8. Fill the muffin cups two-thirds full with batter.
  9. Bake 18-22 minutes or until toothpick inserted in center comes out clean. 


Tennessee Peach Pudding Recipe (using Michigan peaches!)


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon, optional
  • 1/2 cup milk
  • 3 cups sliced peeled fresh or frozen peaches
  • 1-1/2 cups water
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 tablespoon butter (or margarine)
  • 1/4 teaspoon ground nutmeg
  • Half-and-half cream


  1. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Stir in the milk just until combined; fold in peaches. Spread into a greased 8-in. square baking dish.
  2. In a large saucepan, combine the water, sugars, butter and nutmeg. Bring to a boil, stirring until sugars are dissolved. Pour over top. Bake at 400° for 40-50 minutes or until filling is bubbly and a toothpick inserted in topping comes out clean. Serve warm or cold with cream. Yield: 8 servings.

Oatmeal Pumpkin Pie Bars

Yields 18 - 24 bars



2 cups rolled oats
3/4 cup spelt flour
3/4 cup oat flour
1 tsp. baking powder
1/4 tsp. nutmeg
1/2 tsp. salt


1/2 cup almond milk
1 T. apple cider vinegar
1/2 cup unsweetened applesauce
1/4 cup melted coconut oil
1/2 cup coconut sugar
2 T. maple syrup
1 T. flaxmeal
1 tsp. vanilla extract

Pumpkin Pie Layer

2 cans pumpkin puree (3 cups)
1/3 cup maple syrup
1/3 cup coconut sugar
   or brown sugar
1/4 cup almond milk
1/4 cup arrowroot powder
   or cornstarch
3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1 tsp. vanilla
1/2 tsp. lemon zest (optional


  1. Preheat oven to 35. Lightly grease a 9 x 13 baking dish.
  2. In large bowl, mix together dry ingredients for the oatmeal base. In medium bowl, mix together the wet ingredients. Add the wet ingredients to the dry  and mix to combine. Spread mixture out in the bottom of prepared baking dish.
  3. In large bowl, thoroughly whisk together the milk and arrowroot powder. Add the rest of the pumpkin pie layer ingredients and mix until fully combined. Spread the layer out on top of the oatmeal base.
  4. Bake in preheated oven for 35 - 40 minutes, until edges have turned golden brown. It's okay if the center is still soft or seems undercooked - it will firm up in the fridge. Let cool on the counter before refrigerating for at least 2 hours. Even better the next day. Slice, serve and enjoy!

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January 2017: Garlic

How to Roast Garlic Cloves and Freeze Them

Roasted garlic has a sweet, mellow flavor that will liven up any dish. Prepare several heads of garlic and freeze the extra cloves. It’s an easy way to add healthy flavor to a recipe.


1 Garlic Head
2 teaspoon olive oil


  1. Preheat oven to 400 degrees F.
  2. Cut about ½ inch off the top of a head of garlic so that the tips of the  cloves are nipped off and exposed.
  3. Peel off any loose papery skin.
  4. Place the head of garlic on a piece of aluminum foil and drizzle 2 teaspoons of olive oil on top and sprinkle with salt.
  5. Fold up the sides of the aluminum foil into a packet.
  6. Bake for about 45 minutes or until the cloves are fork tender.
  7. Allow the head of garlic to cool about 10 minutes before working with it.
  8. Grab the head of garlic by the closed bottom and squeeze out the cloves. Use a fork to tease out any that don’t fall out easily.
  9. Enjoy the cloves whole or mash with a fork.
  10. To freeze, spread whole cloves on a baking sheet in the freezer until the cloves are firm and then transfer to an air tight container. Or, mash garlic and freeze small portions in an ice cube tray.

Prepare and cook several heads of garlic at one time. Spread on bread, add to pizza or pasta or check out the other ideas in the post.

Recipe by The Dinner-Mom at

Garlic Chocolate Chip Cookies


10 fresh garlic cloves
water, boiling
1/2 cup pure maple syrup
1 cup butter, softened
3/4 cup light brown sugar
3/4 cup sugar


2 eggs
1 1/2 tsps. vanilla
2 1/2 cups flour
1/4 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
2 1/4 cups chocolate chips


  1. Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes
  2. While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy.
  3. Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like).
  4. Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well.
  5. Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart.
  6. Bake at 375 degrees for 8 - 10 minutes until lightly browned (careful not to overcook!)
  7. Remove from oven and cool on racks.
  8. Makes about 4 dozen cookies.
Garlic Vegetable Dip
1/2 cup sour cream
8 oz. whipped cream cheese
1 carrot, finely chopped
1/3 cup peeled and chopped cucumber
1/3 cup chopped zucchini
2 green onions, finely chopped
2 large garlic cloves, crushed
1/2 tsp salt OR 1 tsp Granny’s Garlic Salt (made by Merrill Crockett)
Combine all ingredients, cover, and refrigerate.
Good served with wheat crackers.
Makes about 2 1/2 cups.
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November 2016: Mindful Thanksgiving Recipes

Baked Sweet Potatoes and Apples

Prep Time:20 min Cook Time:40 min Total Time:1 hr

Serves 8


  • 4 large sweet potatoes (4 to 4½ pounds)
  • 2 tablespoons vegan buttery spread such as Earth Balance, melted (or substitute olive oil, avocado oil, or sesame oil)
  • ⅓ cup maple syrup
  • 2 large apples, peeled, cored, and thinly sliced
  • Cinnamon
  • ½ cup apple juice


    • 1 preheat the oven to 350 degrees F.
    • 2 Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, peel them and cut into ½-inch-thick slices.
    • 3 Oil a deep, 1½ quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the buttery spread, then half of the maple syrup.
    • 4 Top with the apple slices. Sprinkle lightly with the cinnamon and cloves.
    • 5 Repeat the layers, then pour the apple juice over the top.
    • 6 Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.


Roasted Acorn Squash Stuffed with Wild Rice Salad

Roasted Acorn Squash
2 acorn squash, halved lengthwise and seeds removed
1 Tbsp. Earth Balance or butter, melted
1 Tbsp. light brown sugar, packed
kosher salt and pepper to taste

Heat the oven to 450 degrees F and place the rack in the center of the oven.

Place the 4 squash halves, cut side up on a baking sheet, brush each half with the melted Earth Balance or butter. Make sure to brush the tops and the centers of each squash so that the entire surface area has been coated. Sprinkle each half with some of the brown sugar and season with salt and pepper. Roast in the oven until just fork tender, about 20-30 minutes.

Wild Rice Salad
2 cups freshly cooked wild rice (1 cup uncooked)
3/4 cup pecans, toasted and finely chopped
1/2 cup dried cranberries, finely chopped
1/4 cup fresh basil, finely chopped
Grated zest of 1 naval orange
Juice of 2 naval oranges
Kosher salt and black pepper to taste (I used 1 tsp. salt and 1/2 tsp pepper)

Reduce oven temperature to 350 degrees F.

In a large mixing bowl, combine the warm wild rice, pecans, cranberries, basil, and orange zest. Stir well to combine and pour in the orange juice and season with salt and pepper. Taste and adjust seasoning as necessary.*You could also add a tablespoon of olive oil if you would like, but I didn’t feel like it was necessary.

Divide the wild rice mixture among the squash halves, about a 1/2 cup each.*You will have some of the rice mixture left over, store it covered in the refrigerator. Return the stuffed squash to the oven and continue to bake at 350 degrees F for an additional 20-25 minutes or until the squash are fork tender and golden brown around the edges.

When ready to serve garnish with additional chopped basil and orange zest if desired.

We are happy to have shared this post at the Gluten-Free Friday’s link up party hosted by Vegetarian Mama, Eat.Live.Make, and Gluten Freed R.D.!  Hop on over to find more great gf recipes.

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October 2016: Winter Squash

Stuffed Delicata Squash with Lentils and Cashew


1 cup raw cashew pieces
2 tablespoons fresh mint leaves,
roughly chopped
3 tablespoons lemon juice
¼ cup water
½ teaspoon salt
2 – 3 Persian cucumbers, finely diced
2 medium delicata squash (About 1
pound each)
2 tablespoons olive oil
3 shallots, finely diced
1 Jalapeno, seeded and finely diced
1 ½ teaspoons whole cumin seeds
1 ½ teaspoons whole mustard seeds
1 cup dry beluga lentils
2 cups vegetable broth
⅔ cup fullfat
coconut milk
1 tablespoon balsamic vinegar
¾ – 1 teaspoon salt
¼ teaspoon freshly ground black

Step 1
Place the cashew pieces in a bowl and cover with cool water. Cover andplace in the fridge to soak for four hours.
Step 2
Thoroughly drain the soaked cashews and combine with the chopped mint, lemon juice, water and salt in a blender. Purée, pausing to scrape down the sides of the canister with a spatula as needed, until completely silkysmooth.
This process may take longer if you use a lower powered blender, but stick with it; that creamy texture is important. Stir in the cucumber pieces by hand. Store in an airtight container and keep refrigerated prior to serving.
Step 3
For the filling, heat olive oil in a medium pot over medium heat before adding the shallots and jalapeno. Cook until translucent, then add the cumin and mustard seeds. Cook until the entire mixture is highly aromatic, about a minute. Add the lentils and broth and bring to a boil. Once boiling, reduce heat to a simmer and cover. Cook for about 30 minutes, until the liquid has absorbed and lentils are tender. Add the coconut milk and vinegar and season with salt and pepper. Keep the pot partially covered and simmer for an additional 5 to 10 minutes, until the liquid has been absorbed. Cover and keep warm.
Step 4
As the lentils cook, preheat oven to 375 degrees. Cut both squash in half lengthwise and scoop out (but reserve) seeds. Place each half with the cut sides down on a lightly greased baking sheet and bake for about 30 minutes, or until a fork easily pierces the flesh. Remove from
oven and let cool for at least 5 minutes before handling.
Step 5
Reduce oven to 250 degrees and toss the reserved seeds with 1 tablespoon of olive oil and a pinch of salt and roast for 10 to 20 minutes, stirring frequently to prevent them from burning. Once golden and crisp, remove from oven and allow to cool.
Step 6
Flip the roasted delicata squashes up to turn them into boats and spoon the warm lentils inside. Serve the cashew raita alongside for guests to top their squashes as desired and finish with a sprinkle of roasted seeds.


Warm Butternut and Chickpea Salad with Tahini Dressing
Adapted from Orangette, who adapted it from Casa Moro

Yield: 4 servings

For salad:
1 medium butternut squash (about 2 to 2 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch pieces
1 medium garlic clove, minced or pressed
1/2 teaspoons ground allspice (I skip this)
2 tablespoons olive oil
One 15-ounce can chickpeas, drained and rinsed (1 1/2 cups)
1/4 of a medium red onion, finely chopped
1/4 cup coarsely chopped fresh cilantro or parsley
  For tahini dressing:
1 medium garlic clove, finely minced with a pinch of salt
1/4 cup lemon juice
3 tablespoons well-stirred tahini
2 tablespoons water
2 tablespoons olive oil, plus more to taste

Preheat the oven to 425°F.

In a large bowl, combine the butternut squash, garlic, allspice, olive oil, and a few pinches of salt. Toss the squash pieces until evenly coated. Roast them on a baking sheet for 25 minutes, or until soft. Remove from the oven and cool.

Meanwhile, make the tahini dressing: In a small bowl, whisk together the garlic and lemon juice. Add the tahini, and whisk to blend. Add the water and olive oil, whisk well, and taste for seasoning. The sauce should have plenty of nutty tahini flavor, but also a little kick of lemon. You will probably need to add more water to thin it out.

To assemble the salad, combine the squash, chickpeas, onion, and cilantro or parsley in a mixing bowl. Either add the tahini dressing to taste, and toss carefully, or you could serve the salad with the dressing on the side. Serve immediately.

Do ahead: Molly says this salad, lightly dressed, keeps beautifully in the fridge, that you should hold a little of the dressing on the side and that it can be reheated in the microwave. I, for one, have never had any leftovers.

Perfect Butternut Squash Muffins


1 small butternut squash
3 eggs
1/2 cup water
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup brown sugar
2 cups whole wheat flour <br/i>1 cup all-purpose flour
1 1/2 teaspoons baking powder
  1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1/4 cup raisins (optional)
1/4 cup chopped walnuts (optional)


      1. Preheat oven to 400 degrees F (200 degrees C). Grease 20 muffin cups.
      2. Cut a 1/2-inch hole into the larger part of the squash and cover with a damp paper towel.
      3. Cook squash in a microwave oven in 3-minute increments, turning slightly after each increment, until squash can be easily pierced with a fork, 9 to 12 minutes. Set aside until cool to the touch, about 20 minutes.
      4. Halve squash lengthwise and scoop out seeds. Measure 1 1/2 cups squash into a large bowl. Mash eggs, water, vegetable oil, white sugar, and brown sugar into the squash. Whisk whole wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, and pumpkin pie spice into the squash mixture until you have a smooth batter. Fold raisins and walnuts into the batter.
      5. Spoon batter into prepared muffin cups to about 1/2 to 2/3 full.
      6. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Printed From 10/14/2016

May 2016: What's at Your Farmer's Market Now?

Rhubarb Maple Muffins
(From: Eat Boutique)


For the Crumb Topping

1/4 cup all-purpose flour
1/4 cup white whole wheat flour
2 tablespoon maple syrup
2 tablespoons light or dark brown sugar
1/4 teaspoon ground cinnamon


Pinch of nutmeg
Pinch of salt
3 tablespoons unsalted butter, melted

For the Rhubarb Maple Muffins

1 large egg
1/4 cup light or dark brown sugar
3 tablespoons maple syrup
5 tablespoons unsalted butter, melted and cooled to lukewarm
3/4 cup plain yogurt (or you can use sour cream)
1 cup whole wheat flour


1/2 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup diced rhubarb, in 1/2-inch pieces (from about 6 to 8 ounces of stalks)


Making the Crumb Topping

      1. In a small bowl, combine flours, sugar, maple syrup, spices and salt. Stir in butter until crumbly. Set aside. (*see note for add-in options)

Making the Rhubarb Maple Muffins

      1. Preheat oven to 375 °F. Butter 12 muffin cups, or use paper liners.
      2. Combine eggs, sugar and maple syrup in a large bowl and whisk. Add in the butter, then yogurt. Set aside.
      3. In a separate bowl, mix together flours, baking powder and baking soda.
      4. Stir your dry ingredients into the wet ingredients, mixing until just combined (your batter will be lumpy- this is okay!).
      5. Fold in rhubarb and about 1/3 of the crumble mixture (if you choose to add strawberries, fold them in as well. See options below).
      6. Divide batter among prepared muffin cups, and top each with crumble, pressing the crumble gently into the batter so that is stays put.
      7. Bake for 15 to 20 minutes, or until the tops are golden, and a toothpick inserted into the center of the muffin comes out clean. Allow the muffins to cool for a few minutes in the pan before moving them to a cooling rack.


Creamy Vegan Lemon Asparagus Pasta

A simple vegan pasta that requires simple ingredients and just 30 minutes! A creamy butter- and dairy-free white sauce is infused with lemon and roasted garlic. Simple, light, delicious. See notes for adapting if you’re gluten free or not vegan.

Author: Minimalist Baker
Recipe type: Pasta
Cuisine: Vegan, Italian
Serves 2-3


1 bunch asparagus (12 ounces), trimmed and washed
Sea salt and black pepper
2 lemons
Olive oil
3-4 large cloves garlic, minced (~2 Tbsp)
  10 ounces (~5 cups) bow tie pasta (see notes if GF*)
2.5 cups unsweetened plain almond milk
3-4 Tbsp all purpose flour (sub another thickener if GF*))
1-2 Tbsp nutritional yeast (for a subtle cheesy flavor | optional)


1. Preheat oven to 400 degrees. Add asparagus to a baking sheet and toss with ½ Tbsp olive oil and a pinch each salt and pepper. Top with several thin slices of lemon and bake for 20-25 minutes. Once finished cooking, remove from oven and roughly chop into thirds.

2. In the meantime, bring a pot of water to a boil and salt generously.

3. While the water’s heating, bring a large skillet to medium heat. Once hot, add 3 Tbsp live oil and garlic. Whisk and continue cooking for 1-2 minutes or until garlic is jart starting to brown.

4. Add 3 Tbsp flour and whisk. Cook for 30 seconds, then whisk in almond milk ½ cup at a time. TIP: Use a large flat spatula to smash down the bits of garlic and flour to properly incorporate. Add a health pinch salt and pepper and whisk. Slightly lower heat and continue cooking to thicken, stirring occasionally.

5. Add pasta to boiling water and cook according to package instructions. Then drain and set aside.

6. For extra creamy sauce, add sauce to a blender or use and immersion blender to blend. Add nutritional yeast and another pinch of salt and pepper. If it looks runny, add another Tablespoon of flour (or cornstarch). Blend until creamy and smooth, using the “puree” or “liquefy” setting if possible. Taste and adjust seasonings as needed, then add back to pan and continue cooking over medium to medium-low heat to thicken.

7. Once your sauce has reached desire thickness, add the juice of half a lemon and stir.

8. Add ¾ of the chopped asparagus and the cooked pasta to the sauce and toss to coat.

9. Divide between 2-3 serving plates and top with remaining asparagus. Serve with a lemon wedge and vegan parmesan cheese.

10. Store leftovers in the refrigerator for up to a few days.


 * To keep this recipe gluten free, use gluten free pasta and sub the flour with cornstarch or another thickener of choice. Add 1-2 Tbsp during the blending process to make sure it’s completely blended. Then add back to the pan to thicken for 5-7 minutes. Alternatively, make a slurry with the cornstarch and a few Tbsp of the sauce in a small bowl and then whisk it directly into the pan during the simmering process. Repeat in ½ Tbsp amounts until desired consistency is reached.
*If not vegan, sub cow’s milk and parmesan cheese.
*Adapted from my Creamy Vegan Garlic Pasta with Roasted Tomatoes
*Inspired by Crème de la Crumb
*Asparagus health benefits form

Nutrition Information

Serving size: 1 of 3 servings Calories: 458 Fat: 14g Saturated fat: 1.7g Carbohydrates: 67g
Sugar: 1.8g Sodium: 180mg Fiber: 4.7g Protein: 16g


How to Make Vegan Parmesan Cheese

Easy, 4 ingredient vegan parmesan cheese that’s perfect on top of pastas, pizza and anywhere you’d usually use parmesan cheese!

Author: Minimalist Baker
Recipe type: Vegan, Cheese
Cuisine: Vegan, Gluten Free
Serves ~1 cup


¾ cup (90 g) raw cashews
3 Tbsp (9 g) nutritional yeast
¾ tsp sea salt
¼ tsp garlic powder


Add all ingredients to a food processor and mix/pulse until a fine meal is achieved. Store in the refrigerator to keep fresh. Lasts for several weeks.


      • This is not my original recipe, but one I learned from other vegan bloggers and have adapted for my own use!

      • I love vegan parmesan on top to chilaquiles, vegan pizza, breadsticks, pastas and gratins. It’s also a great addition to vegan meatballs and can be converted into Mexican cheese 3 way!

Nutrition Information

Serving size: 1 Tbsp Calories: 44 Fat: 3g Saturated fat: 0.6g Carbohydrates:3g
Fiber: 0.7g Sodium: Protein: 1.8g

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April 2016: Use Up What's in Your Freezer/Pantry

Szechuan Tofu & Green Bean Stir-Fry

From EatingWell:  September/October 2010

This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

4 servings, 1 1/2 cups each | Active Time: 30 minutes | Total Time: 30 minutes


      • 1/2 cup water, divided
      • 1/4 cup reduced-sodium soy sauce
      • 1 tablespoon tomato paste
      • 2 teaspoons Chinkiang vinegar, or balsamic vinegar
      • 2 teaspoons sugar
      • 1/4-1/2 teaspoon crushed red pepper, or to taste
      • 1 teaspoon plus 2 tablespoons cornstarch, divided
      • 1 14-ounce package extra-firm tofu, drained
      • 2 tablespoons canola oil, divided
      • 4 cups green beans, trimmed and cut in half
      • 4 cloves garlic, minced
      • 2 teaspoons minced fresh ginger


      1. Whisk 1/4 cup water, soy sauce, tomato paste, vinegar, sugar, crushed red pepper to taste and 1 teaspoon cornstarch in a small bowl. Set aside. Cut tofu into 1/2- to 3/4-inch cubes and pat dry. Toss the tofu in a bowl with the remaining 2 tablespoons cornstarch to coat.
      2. Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add the tofu and spread out across the surface of the pan. Let cook undisturbed for 2 minutes. Gently turn and stir. Continue cooking, stirring occasionally, until lightly browned and crispy, 2 to 3 minutes more. Transfer to a plate.
      3. Reduce heat to medium. Add the remaining 1 tablespoon oil to the pan. Add green beans, garlic and ginger; cook, stirring constantly, for 1 minute. Add the remaining 1/4 cup water, cover and cook until the beans are crisp-tender, 2 to 4 minutes. Stir the reserved soy sauce mixture and pour it over the green beans. Cook, stirring, until thickened, about 1 minute. Add the tofu and cook, stirring, until heated through, about 1 minute more.
Cranberry Bread
1 cup whole-wheat bread flour
1 cup all-purpose flour
2/3 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 T vegetable oil
3/4 cup orange juice
1 egg
1 1/3 cups cranberries, sliced in half
In a large bowl, stir together the whole-wheat flour and the all-purpose flour, sugar, baking powder, baking soda, and salt.
In a small bowl, whisk together the oil, orange juice, and egg. Add this mixture to the flour mixture, stirring the two mixtures just to moisten the dry ingredients. Fold in the cranberries.
Pour the batter into a greased 9 x 5 x 3-inch pan.
Bake the bread in a preheated 350 degree oven for 50-55 minutes. Set the pan on a rack for about 10 minutes before turning out the loaf to cool completely.

Moroccan-Spiced Vegetable Stew

Robertson, Robin. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less. Woodstock: Vegan Heritage Press, 2015, p. 30.

 Fragrant spices and dried fruits lend a Moroccan flavor to this hearty stew that just begs to be served over couscous, freekeh, or quinoa to absorb the delicious flavors.

Makes 4 servings

1 tablespoon olive oil (not needed if using a non-stick pan)
1 medium onion, finely chopped
1 carrot, thinly sliced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
1 (14.5-ounce) can diced tomatoes, drained
1 (15.5-ounce) can chickpeas, drained
1 ¼ cups vegetable broth
1 ½ cups frozen cut green beans, thawed
½ cup dried mixed fruit or dried apricots and raisins
Salt and black pepper
½ cup frozen green peas, thawed

In a large saucepan, heat the oil over medium heat. Add the onion and carrot and cook for 5 minutes to soften. This can be done without the oil in a non-stick pan. Add the garlic, cumin, coriander, and cinnamon and cook, stirring, for 30 seconds. Add the tomatoes, chickpeas, and broth and bring to a boil.

Reduce the heat to low, add the green beans and ried fruit. Season to taste with salt and peper and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Taste and adjust the seasonings, if needed. Stir in the peas and cook 3 minutes longer to heat through.

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January 2016: Meat or "Meat" loaves

meatloaf2Thanksgiving Meatless Loaf
  • 1 medium sweet potato
  • 1 medium onion
  • 2 ribs celery
  • 1 medium carrot
  • 2 cloves garlic, minced
  • 1 15-ounce can cannellini beans (or other white beans), drained and rinsed
  • 14 ounces extra-firm tofu (one 14 to 16-ounce package) or an additional can of white beans
  • 2 tablespoons gluten-free soy sauce or coconut aminos
  • 2 tablespoons tomato paste
  • 1 tablespoon spicy brown or whole-grain prepared mustard
  • 1/4 cup fresh parsley, chopped
  • 1/2 tablespoon rubbed sage
  • 1 tablespoon thyme leaf
  • 1/2 tablespoon dried rosemary, crushed
  • 1 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons nutritional yeast
  • 1/2 cup chopped walnuts (optional)
  • 3/4 cup quinoa flakes or quick oatmeal
  1. Wash a medium sweet potato (about 7 ounces), pierce it several times with a fork, wrap it in a paper towel, and microwave until done, 4-5 minutes. (Alternately, bake or steam the sweet potato.) Allow to cool enough to handle and then peel and set aside.
  2. Mince the onion, celery, and carrot. You can do this quickly by cutting each vegetable in quarters and then pulsing in a food processor until finely chopped.
  3. Heat a large, non-stick skillet. Add the minced vegetables, including garlic, and cook, stirring regularly, until they become tender, about 6-10 minutes. Add water by the teaspoon if necessary to keep the vegetables from sticking or becoming dry. Once they’re softened, add the drained beans and mash them lightly with a slotted spoon or spatula.
  4. Place the peeled sweet potato into the food processor along with the tofu, soy sauce, and all seasonings, including nutritional yeast. Process until fairly smooth. Add the walnuts and pulse a few more times. Scrape the tofu mixture into a large mixing bowl and add the quinoa flakes and the cooked vegetables. Stir well.
  5. Preheat oven to 375F. If you have a silicone baking mat (recommended) place it on a baking sheet. Otherwise line the baking sheet with parchment paper or spray with non-stick spray. Spoon the tofu mixture onto the prepared baking surface, using dampened hands to shape it into an oblong or oval loaf about 2 1/2 inches high. Bake for 25 minutes or until the top is evenly browned. Loosely cover with aluminum foil and cook for 20 more minutes. Check to make sure that the center is firm; if not, give it a little extra time. (You can also remove the foil and cook for 5 more minutes for a crunchier crust.) Remove from oven and allow to stand for 10 minutes before slicing and serving.
  6. Serving Suggestion: Serve alone or with Mushroom Gravy on the side.
Without walnuts: 266 calories, 32 calories from fat, 4g total fat.
Meat Loaf
1 ¾ pounds ground beef
1 cup croutons
½ cup ketchup
1 medium onion, diced
1 egg, slightly beaten
½ cup celery, diced
 2 tsp Worcestershire sauce½ tsp soy sauce
 1 tsp mustard
 1 tsp salt
 1/8 tsp pepper
 ½ tsp ground sage


Combine all ingredients and mix well.
Form into a loaf in a 1 ½ quart baking pan.
Bake at 375 degrees for 1 hour.

Lentil-Walnut Loaf
Liddon, Angela

Serves 8
PREP TIME: 40 to 45 minutes
COOK TIME: 55 to 60 minutes
soy-free, refined sugar-free, gluten-free option



  • 1 cup uncooked green lentils
  • 1 cup shelled walnut halves, finely chopped
  • 3 tablespoons ground flaxseed
  • 1 teaspoon extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 medium yellow onion, finely chopped (about 2 cups)
  • Fine-grain sea salt for seasoning, plus 1 teaspoon sea salt, or to taste
  • Freshly ground black pepper, for seasoning, plus ¼teaspoon freshly ground black pepper
  • 1 cup finely chopped celery
  • 1 cup grated carrot
  • ⅓ cup raisins
  • ½ cup gluten-free oat flour
  • ½ cup spelt bread crumbs or Sprouted-Grain Bread Crumbs (page 279)
  • 1 teaspoon dried thyme, or 2 teaspoons fresh thyme leaves
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (optional)


  1. Add 3 cups of water to 1 cup of lentils and simmer uncovered for 20 – 25 minutes. Drain excess water after cooking. Alternatively, cook 6 minutes in the pressure cooker on high. In a food processor, process the cooked lentils for a few seconds into a coarse paste, leaving some lentils intact for texture. Set aside.
  2. Preheat the oven to 325°F. Spread the walnuts on a rimmed baking sheet and toast them in the oven for 9 to 11 minutes. Set the walnuts aside, and raise the oven temperature to 350°F. Line a 9x5” loaf pan with parchment paper.
  3. In a large wok, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes, or until the onions are translucent. Season with salt and black pepper. Add the celery, carrot, apple (if Using), and raisins. Sauté for about 5 minutes more.
  4. Carefully stir in the processed lentils, flaxseed, walnuts, oat flour, bread crumbs, thyme, oregano, 1 teaspoon salt, ¼ teaspoon black pepper, and red pepper flakes, if using. Stir until well combined and adjust the seasoning to taste, if desired.
  5. Press the lentil mixture firmly and evenly into the prepared loaf pan. Use a pastry roller to roll it out smooth and compact the mixture.



  1. ¼ cup ketchup
  2. 2 tablespoons unsweetened applesauce or apple butter
  3. 2 tablespoons balsamic vinegar
  4. 1 tablespoon pure maple syrup
  5. Fresh thyme leaves, for garnish (optional)


  1. In a small bowl, whisk together the ketchup, applesauce. Balsamic vinegar, and maple syrup until combined. Spread the glaze over the loaf with a spoon or pastry brush.
  2. Bake, uncovered, for 50 to 60 minutes, until the edges are lightly browned. Cool the loaf in a pan for 10 minutes. Slide a butter knife around the edge of the loaf and gently lift it out of the pan (using the parchment Paper) and onto a cooling rack. Cool for 30 minutes more before slicing. If the loaf is sliced while warm, it my crumble slightly, but it holds together well when fully cooled. Garnish with fresh thyme leaves before serving, if desire.

TIP: For a gluten-free loaf, use gluten-free bread crumbs instead of spelt bread crumbs.

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November 2015 Tasting Table: Pumpkins


Anne's Pumpkin Muffins

Prep time: 10 minutes ● Makes 12 muffins

 One 14-ounce can pure pumpkin puree (no sugar added) or 1.75 cups fresh pumpkin
2 ripe bananas, mashed
1 cup unsweetened applesauce
2 to 3 dashes pumpkin pie spice
1 teaspoon vanilla extract
3 cups oat flour (gluten-free)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt (optional)

Preheat the oven to 350˚F. Set out a silicone muffin tray or nonstick 12-well muffin pan.

 In a large bowl, stir together the pumpkin, bananas, applesauce, pumpkin pie spice, and vanilla. In a separate bowl, combine the oat flour, baking soda, baking powder, and salt.

Combine the wet and dry ingredients. Spoon the batter into the muffin pan. Bake for 33 minutes. Set aside to cool for a few minutes; they should pop out of the muffin pan very easily.

 Tip from Anne: These muffins are best served warm! The recipe can be modified depending on the time of year or the ingredients you have on hand. Sometimes I push a blackberry into each muffin before I bake them, or add chocolate chips—for dessert muffins.

Pumpkin-Cranberry Corn Bread

2 cups flour
3 tablespoons baking powder
1/2 cup sugar
1 teaspoon salt
1 cup yellow cornmeal
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/3 cup vegetable oil
2 eggs
1 cup pureed pumpkin
1/2 cup milk
1 - 1 1/2 cup cranberries, chopped
Preheat oven to 350 degrees.
Sift the flour with the baking powder, sugar, salt, cornmeal, and spices.
In a bowl, beat the oil with the eggs, pumpkin puree, and milk until thoroughly mixed.
Add the flour mixture to the eggs, pumpkin, and milk and stir well.
Stir in the chopped cranberries, and when blended, turn it into a greased 9-inch loaf pan.
Bake for about 1 hour, until a tester comes out clean. 
Cool the loaf on a rack for about 10 minutes before removing from the pan.

Pumpkin Pecan Cobbler

8 servings

1 cup + 3 Tbsp. flour (I used half whole wheat)
2 tsp. baking powder
3/4 cup granulated sugar
1 tsp. cinnamon
1/2 tsp. nutmeg

1/2 tsp. cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 tsp. vanilla

1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

Preheat oven to 350 degrees.

In medium bowl, stir together flour, baking powder, sugar and spices. Set aside.

In smaller bowl, stir pumpkin, milk, melted butter or oil, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into 8-inch casserole dish with high sides.

In separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of batter evenly. Pour hot water over the entire thing (WITHOUT STIRRING A THING!) and bake for 40 minutes or once the middle is set. (Be sure to set on baking sheet in case it bubbles over). Cool 5 - 10 minutes before serving.

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October 2015 - Tasting Table is back: Tomatoes

Green Tomato Chutney

2 1/4 c. chopped green tomatoes
2 1/4 c. peeled and chopped tart apples
1 1/2 c. dried currants
1 c. minced onion (1 large)
1 lemon, quartered lengthwise, seeded and
thinly sliced crosswise
1 clove garlic, peeled and minced

1 tsp. minced gingerroot
1/2 c. honey
1/2 c. cider vinegar
1/2 c. water
1 Tbsp. mustard seeds
3/4 tsp. sale
1/4 tsp. cayenne (or more to taste)
      1. In large, non-aluminum saucepan, combine ingredients. Bring to boil, reduce heat to medium-low, and simmer for 40 - 60 minutes, or until fruit is soft and much of liquid has evaporated.
      2. Pack chutney into hot sterilized canning jars, leaving 1/4-inch headspace. (If there is still a lot of liquid left after 1 hour of cooking, use a slotted spoon to pack the jars.) Cover the jars and process for 10 minutes in a boiling water bath.

Green Tomato Cake

  • 2 1/4 cups sugar
  • 1 cup vegetable oil or melted shortening
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup pecans or walnuts
  • 1 cup raisins
  • 2 1/2 cups diced green tomatoes
  • coconut (optional)

Preheat oven to 350°.

In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy.

Sift together the flour, salt, baking powder, cinnamon  and nutmeg; slowly beat into egg mixture. Blend well.

Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut if desired.

Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean.

Prep time: 12 minutes
Cook time: 60 minutes
Yield: Servies 12

Gazpacho Grande

(from Jane Brody's Good Food Book: Living the High Carbohydrate Way)

About 6 servings

1 large cucumber, peeled, halved lengthwise, and cored to remove seeds, divided
2 large tomatoes, peeled, cored, and seeded, divided
1 green pepper, halved and seeded, divided
1 medium onion, peeled and halved, divided
1 pimiento
3 cups tomato juice, divided (low sodium)
1/3 cup red wine vinegar
1 tablespoon olive or vegetable oil (not added)
¼ teaspoon hot pepper sauce
¼ teaspoon salt, if desired (not added)
1/8 teaspoon freshly ground black pepper or more, to taste
3 to 4 cloves garlic, finely minced or crushed
Croutons for garnish (optional); not added
      1. In a blender, combine half the cucumber, 1 tomato, half the green pepper, half the onion, the whole pimiento, and 1 cup of the tomato juice.

      2. Chop the remaining cucumber, tomato, green pepper, and onion. Place the vegetables in a bowl, cover it, and refrigerate it until serving time.

      3. Pour the purée into a large serving bowl or tureen, and add the remaining 2 cups tomato juice, the vinegar, oil, pepper sauce, salt, pepper, and garlic. Refrigerate the gazpacho, covered, for a least 2 hours.

      4. Just before serving the soup, add the reserved chopped vegetables to the purée mixture. Check the seasonings. Serve the gazpacho with croutons, if desired.

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June 2015 Tasting Table: Now what's at your farmer's market?

Rhubarb Stir Cake

1/4 cup butter, softened
1 1/2 cups packed brown sugar
1 tbsp. vanilla

2 1/3 cups flour (I used 1/2 white and 1/2 whole wheat)
1 tsp. baking soda
1 cup sour cream (I used Greek yogurt)
4 cups chopped rhubarb
1/3 cup sugar
1/2 tsp. nutmeg

In large bowl, cream together butter and brown sugar. Beat in egg and vanilla. Sift together flour and baking soda; gradually stir into butter mixture. Fold in sour cream and rhubarb. Spoon batter into greased 9 x 13-inch glass baking dish. Stir together 1/3 cup sugar and nutmeg; sprinkle over batter.

Bake at 350 degrees for 40 minutes. Serves 12

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May 2015 Tasting Table: What's at the Farmer's Market?

Apple Crisp (using maple syrup and apples from the Chelsea Market)

12 baking apples, sliced (14 cups)
¼ cup maple syrup
¼ cup honey
2 T lemon juice
4 tsp. Lemon juice
1 T cinnamon
¼ tsp powdered ginger
1/8 tsp each of nutmeg, ground cardamom, and gd. Cloves
¼ cup butter
3 cups rolled oats
3 cups whole wheat pastry flour
2 tsp. Cinnamon
1/8 tsp. Each of powdered ginger, nutmeg, gd. Cardamom, and gd. Cloves
1 cup butter, chilled
½ cup maple syrup
2 tsp. Vanilla extract

Peel, core and slice apples. Mix them with other ingredients except butter. Spread apples in oiled pan, making sure to spread them up into corners. Dot apples with butter.

Prepare topping:

Mix dry ingredients together. Break butter into dry mix in pea-sized pieces. Mix syrup and vanilla together and stir into dry mix.

Now cover apples with topping and bake for 1 to 1 ½ hours in a 350 degree oven, until apples are soft and mushy and topping is lightly browned. Serve hot or cold. 12 servings.
Download printable version.

Rhubarb Bread (rhubarb from the Ann Arbor Market)
1 - 1½ cups coarsely chopped rhubarb
1 cup sugar
1½ cups flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 egg
2 tablespoons milk
4 tablespoons melted butter
Preheat the oven to 350 degrees.
Steep the rhubarb in ½ cup of the sugar for 1 hour or more (even overnight) stirring once or twice.
Mix the remaining sugar and all of the dry ingredients together.
Beat the egg lightly and stir in ¼ cup of the juice exuded by the rhubarb after steeping. Stir in the milk and melted butter.
Mix the dry ingredients into the wet, stirring just enough to mix.
Fold in the rhubarb (after draining any remaining juice).
Scrape the batter in a buttered 8-inch loaf pan.
Bake for 1 hour.
Let the bread rest in the pan for 10 minutes before unmolding, then cool on a rack.
Download printable version.

Sauted Radishes and Radish Greens (radishes from Ann Arbor Market)

Quarter radishes, clean and chop greens. Saute both in oil. Season with salt and pepper.
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January 2015 Tasting Table: Vegetable Milks

Vegan Tapioca Pudding

With a couple of minor substitutions, this pudding is just like my Mom used to make. Be sure to use soy milk in this recipe as other nondairy milks don't give the best results.
2 tablespoons instant tapioca 
1/4 cup sugar 
2 cups soy milk 
1/8 teaspoon salt 
2 tablespoons cornstarch (I (Hal) use Potato starch to avoid the GMO question)
1 teaspoon pure vanilla extract
1. Combine all ingredients except the vanilla in a medium sauce pan. Whisk together and let sit 5 minutes to soften the tapioca.  Place over medium heat and bring to a rolling boil. Continue to whisk and cook until thickened, about 3 minutes.
2. Remove from heat and whisk in the vanilla. Pour into dessert cups. Serve warm, or refrigerate for 1 hour to serve chilled.
from 'American Vegan Kitchen' by Tamasin Noyes
vetted by Donna Estry
do not microwave-needs to be constantly stirred because of the cornstarch.
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November 2014 Tasting Table: It's all about APPLES

Spinach Salad with Apple Vinaigrette

In a skillet cook 1 thinly sliced apple in 1 Tbsp. oil for 5 minutes. Remove from heat. Transfer to a blender. Add ½ cup cider vinegar, 1Tbsp. maple syrup, 1 Tbsp. snipped fresh sage, ½ tsp. kosher salt, and ¼ tsp. black pepper. Blend until smooth.

With blender running, slowly add about 2/3 cup apple, ½ cup toasted hazelnuts, and ¾ cup sliced celery root. Add vinaigrette, toss to coat. Serve immediately. Makes 6 servings.

Apple Cider Walnut Muffins - Vegan
(makes 12 muffins)


1 Tbsp. ground flaxseeds
3 Tbsp. water
2 cups whole wheat pastry or unbleached white flour
1 tsp. baking soda
1 tsp. ground cardamom
¼ tsp. salt
½ cup vegan sugar
1 cup apple cider
½ cup canola oil
1 large apple, core removed and diced
1/8 cup toasted chopped walnuts or pecans (optional)

Preheat oven to 400 degrees. Lightly oil 12 muffin tins or line with cupcake papers.

Blend flaxseeds and water until thick and frothy. Set aside. In a medium-sized mixing bowl, sift together flour, baking soda, cardamom, salt and sugar. In another bowl combine flaxseed mixture, apple cider and oil. Whisk to combine thoroughly. Add apples and optional nuts to the flour mixture, then add the cider-oil-flaxseed mixture, blending just enough to form a batter. Do not overmix. The consistency should be somewhere between a pourable cake batter and a thick cookie dough. Fill muffin tins.

Bake for 25 minutes or until the muffin tops are lightly browned. Gently tape the surface or use a toothpick to confirm the muffins are done.


Crockpot Apple Dump Cake


      • 5 (if large) – 7 (if small) Granny Smith apples
      • ¼ cup granulated sugar
      • 1 ½ tsp. Cinnamon, divided
      • 1 box yellow cake mix*
      • ½ cup oats (quick or old-fashioned)
      • 1 stick (½ cup) butter, sliced


      1. Peel, core, and slice apples to thin and bite-sized.
      2. Spray crockpot with cooking spray
      3. Place apples in bottom of crockpot. Sprinkle with sugar and ½ tsp. Cinnamon.
      4. Place cake mix (or dry ingredients) in large bowl. Add the oats and 1 tsp. Cinnamon. Stir, then prinkle over the top of the apples.
      5. Drop slices of butter over the top of cake mix.
      6. Cover and cook on low for 4 hours.

*DIY Homemade yellow cake batter mix

      • 2 cups granulated sugar
      • 1 ½ cups all-purpose flour
      • 1 ½ cups cake flour
      • ½ cup nonfat dry milk powder
      • 1 Tbsp. baking powder
      • 1 tsp. salt


Parsnips and Apples
Parsnips,1-2 pounds
Olive oil
2-3 Granny Smith apples 
1 medium onion
1/2 to 1 cup apple cider
Unsalted butter
Preheat the oven to 400 degrees.
Peel the parsnips.Cut them into bite size pieces and toss with 1-2 tablespoons of olive oil. Salt lightly and spread on a baking sheet. Roast the parsnips until they begin to turn golden brown (about 30-40 minutes).
Chop up the onion.
Melt 1-2 tablespoons of butter in a large skillet.
Add the onion and cook until tender. Set aside.
Peel and cut the apples into slices.
Melt another 1-2 tablespoons of butter and cook the apples until tender.
When the parsnips are done, mix them with the onions and apples in the skillet. Add enough apple cider to make a sauce. 
Cook the parsnip-onion-apple mixture for another 5-10 minutes, adding cider as needed.
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October 2014 Tasting Table: Squash in all its glory!

Butternut Squash and Apple Curry Soup

3 tbsp olive oil
2 med. onions, chopped
1 clove garlic, crushed
2 large butternut squash
2 Granny Smith apples, chopped
2 tsp. curry powder (or less)
1 c. apple cider
4-5 c. chicken or vegetable stock
1 can evaporated skim milk
Salt & pepper

Bake or microwave squash. Remove seeds or scoop out pulp; set aside.
Heat olive oil in large pan. Add onions, garlic and curry. Cook on low heat until onions are transparent, not browned, for about 7 minutes
Add squash and apples and cook for another 10 minutes on low heat, stirring occasionally. Add cider and stock and simmer for 30 minutes
Puree soup in blender or Cuisinart. Return to pot and cook 10 minutes more to blend flavors. Add evaporated milk. Salt and pepper to taste. Can be frozen at this point.

Spiced Pumpkin Granola

3 cups old-fashioned oats

1 cup pecan pieces

½ cup sliced almonds

½ cup canned pumpkin

¼ cup honey

3 Tbsp. vegetable oil


2 Tbsp. packed light brown sugar

2 tsp. vanilla

2 tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground coriander (could use mace)

      1. Spread oats onto a 15 x 10-inch jelly roll pan. Toast in preheated 325-degree oven for 20 minutes, stirring at 10-minute intervals. Pour toasted oats into large bowl. Add pecans and almonds; set aside.
      2. In medium bowl, blend pumpkin pie mix, honey, oil, brown sugar, vanilla, cinnamon, ginger, nutmeg, and coriander. Pour over oat mixture. Using two forks, toss to coat. Divide mixture equally between two jelly roll pans, spreading to make a thin layer. Bake in 250-degree oven for 30 minutes, stirring at 10-minute intervals. Cool; store in airtight container. Makes 4 ½ cups.

Squash Hummus

1 medium-size butternut squash (2-3 pounds), halved and seeded
1/2 cup plus 1 tablespoon olive oil
1 1/2 teaspoons kosher salt
1/2 cup tahini
2-3 cloves garlic, chopped
1/4 cup lemon juice

Preheat oven to 400 degrees. Coat flesh and skin of squash halves with 1 tablespoon olive oil and 1/2 teaspoon salt. Place on a baking sheet, cut-side down, and roast until very soft, about 45 minutes-1 hour. Remove and let cool for about 20 minutes.

Once squash is cool, scoop out flesh and place in a food processor. Discard skin.

Add tahini, garlic, lemon juice, and remaining oil and salt, then puree until consistency is smooth and hummus-like. If too thick, stir in water, 1 tablespoon at a time.

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September 2014 Tasting Table: All Zucchini All the Time!

Asian Zucchini Salad

1/3 cup sliced almonds

¼ cup rice vinegar or cider vinegar

¼ cup thinly sliced green onions

3 Tbsp. Soy sauce

1 Tbsp. Sesame oil

2 Tbsp. Sugar

5 med. Zucchini – about 1 ½ lbs.

1 (3-oz.) package instant Oriental soup mix (don't use seasoning mix)

      1. In a 6- to 8-inch frying pan over medium heat, stir almonds until pale gold – 3-4 minutes; set aside.

      2. In a wide shallow salad bowl combine vinegar, onion, soy sauce, sesame oil and sugar.

      3. With a shredder, make thin lengthwise strands of zucchini. Break noodles into small chunks. Add zucchini, noodles and almonds to bowl with dressing; mix. Serve at once. On standing the salad ingredients get limp and soggy. Serves 6.

        Each serving has 150 calories, 4.3 g protein, 7.8 g fat, 18 g carbs, 607 mg sodium, 0 mg cholesterol.

Vegan Zucchini Bread

Makes 1 loaf, serves 12. Created by Shirley Wilkes-Johnson

2 cups unbleached all-purpose flour
¾ cup organic sugar
1 Tbsp. Nutritional yeast
1 tsp. Ground cinnamon
1 tsp. Baking powder
½ tsp. Baking soda
¼ tsp. Salt

¼ tsp. Freshly grated nutmeg
1 cup loosely packed shredded unpeeled zucchini2/3 cup soy milk
¼ cup soy or canola oil
1 tsp. Grated lemon zest
2 Tbsp. Fresh lemon juice
½ cup coarsely chopped walnuts

1. Preheat oven to 325 degrees.
2. Stir together the flour, sugar, nutritional yeast, cinnamon, baking powder, baking soda, salt, and nutmeg in a medium mixing bowl. Set aside.
3. Mix together the zucchini, soy milk, oil, lemon zest, and lemon juice in a separate bowl.
4. Stir the wet and dry mixtures together; do not over mix. The batter consistency should be thick.
5. Stir in walnuts.
6. Coat a 9x5x3-inch loaf p-an with nonstick cooking oil spray. Pour the batter into the pan and bake in the middle of rack of the oven for about 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Let the break cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling.


Zucchini Crisp (Apple Crisp)


Zucchini Mixture

      • 8 cups peeled, seeded, diced zucchini (about the size of pineapple chunks)
      • 2/3 cup lemon juice
      • 1 cup sugar
      • 1 tsp. Ground cinnamon
      • ½ tsp. Ground nutmeg

Crumb Mixture

      • 1 cup sugar
      • 1 cup brown sugar
      • 2 cups oatmeal
      • ½ cup walnuts
      • 1 ½ cups cold butter
      • 1 tsp. Ground cinnamon


      1. ZUCCHINI MIXTURE: In large saucepan over medium heat, cook zucchini and lemon juice for 15-20 minutes until zucchini is tender.
      2. Add sugar, cinnamon, and nutmeg and cook for a minute more.
      3. Remove from heat and let sit.
      4. CRUMB MIXTURE: Mix sugar, brown sugar, oatmeal, walnuts and cinnamon in large bowl.
      5. Cut in cold butter until mixture resembles pea-sized coarse crumbs.
      6. Spread zucchini mix in pan.
      7. Spinkle topping over top of zucchini mixture.
      8. Bake at 375 degrees for 45 minutes.


 Zucchini and Cheese Casserole

2 ½ - 3 pounds zucchini, cut into small chunks
1 medium onion
1 cup cottage cheese
1 cup shredded Fontina cheese
2 eggs, beaten
Tarragon, fresh or dried, to taste
¼ teaspoon salt
½ cup bread crumbs
¼ cup Parmesan cheese
1 tablespoon butter, cut up

Preheat the oven to 350 degrees.
Saute the zucchini and onion.
Mix the cottage cheese, Fontina cheese, eggs, tarragon, and salt.
Combine the vegetables with the cheese mixture.
Bake the casserole in a 9x13 dish, uncovered, for 15 minutes.
Combine the bread crumbs and Parmesan cheese.
Sprinkle the bread crumbs and Parmesan cheese on top of the casserole and dot it with the butter.
Bake for another 15 minutes.

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April 2014 Tasting Table: Easter Muffins


Raspberry and Blueberry Muffins

Inspired by recipe for Blueberry Yogurt Muffins in Happy Herbivore Light & Lean, by Lindsay S. Nixon and Vicki Brett-Gach


Yield: 12 muffins

2 cups white whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch salt

3/4 cup raw sugar

1 banana, mashed

1/4 cup unsweetened applesauce

1 1/4 cups nondairy milk

1 teaspoon vanilla

1/2 cup frozen blueberries, thawed and drained

1/2 cup frozen raspberries, thawed and drained

(Mix or match fruit to taste)


Preheat oven to 350 degrees. Line muffin pans with parchment paper liners.

In a large bowl, stir flour, baking powder, baking soda, and salt. In a separate bowl, mix sugar, banana, applesauce, milk, and vanilla.

Add wet into dry ingredients, and mix until almost combined. Gently fold in drained berries. Divide batter evenly into muffin cups and bake 20 to 22 minutes, or until toothpick inserted in the center comes out clean.

Remove muffins from the oven, and place on cooling racks. Printable pdf version

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March 2014 Tasting Table: Maple Syrup Recipes


Squash Puree with Maple Syrup

3-4 pounds butternut squash
1/4 cup butter, melted
1/4 tsp. nutmeg
1/2 cup vegetable broth
1/3 cup maple syrup

Peel the squash.
Bake, roast, or steam squash until tender.
Combine squash with other ingredients and puree in food processor.

Vermont Maple Baked Beans

  • 2 lbs. dried beans, yellow eye, navy or other
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon dry mustard
  • 1 medium-sized onion, peeled
  • 1 ½ cups Pure Vermont Maple Syrup
  • Directions: 
  • Wash and pick over beans. 
  • Cover with cold water, add soda and soak overnight. 
  • In the morning rinse beans and boil gently in fresh water until skins wrinkle. 
  • Drain off bean water and retain. 

Preheat oven to 325⁰. 

  • Place onion in the bottom of a bean pot or casserole. 
  • Add remaining ingredients. 
  • Pour in bean water just to cover. 

Bake, covered, for about 8 hours. 

Check periodically, adding bean water as needed. 

For the last hour cook uncovered to brown top.

Serves 10

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February 2014 Tasting Table: Using What's in Your Pantry/Freezer


Mixed Fruit Crumble - Vegan
From: with variations

2 c Blackberry mash from frozen
~ 3 c Apples, diced from frozen
1/2 cup sugar
1/4 cup flour
squirt of lemon juice

1/4 cup all-purpose flour
1/4 cup whole wheat pastry flour   
1/2 cup quick oats
1/4 cup sugar
1/4 cup brown sugar
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 cup plain or vanilla soymilk



Preheat oven to 375 degrees. Have ready an ungreased 9x13 inch baking pan.
To make the filling, combine blueberries, peaches, sugar, flour, and a squirt of lemon juice in a large bowl. Pour fruit mixture into the baking pan.
To make topping, in a medium bowl mix together flour, oats, both sugars, baking powder, and cinnamon. Add the soymilk, and mix together until topping is well combined. Crumble the topping over the fruit mixture, distributing evenly.
Cover the baking dish, and bake for 15 minutes. Uncover and continue to bake for an additional 20 to 30 minutes, or until the top is golden brown and the juices are bubbling.
Remove from oven, and serve hot, warm, or at room temperature.

1. Original recipe called for fresh fruit:
3 cups fresh blueberries
4 medium peaches, sliced or chopped (unpeeled)
almost any combination of fruit would be good.

2. Original recipe called for 1/2 cup all-purpose flour.

3. There are many variations for topping::
Crumble, Slump, Betty, etc.

Peach Cobbler
From Cathy Muha's card collection

Filling   Biscuit Top

2/3 cup sugar1 T. cornstarch
1 cup water
3 cups peaches (used frozen)
1/2 t. cinnamon
2 T. butter


1 cup sifted flour
1 T sugar1 1/2 t. baking powder
2 T. shortening or butter
1/2 cup milk






1. Mix sugar and cornstarch in saucepan; gradually stir in water, bring to boiling and boil one minute, stirring constantly.

2. Add sliced peaches, then pour into 1 1/2 quart baking dish; sprinkle with cinnamon and dot with butter.

3. Sift flour, sugar, and baking powder into bowl; cut in shortening until mixture resembles coarse crumbs. Stir in milk to make a soft dough.

4. Drop by spoonfuls onto fruit mixture; bake at 400 degrees for 25 - 30 min., or until golden brown. Serve warm, with whipped cream if desired.

Winter Squash Bread: Cathy made this one for several of the "Meet Your Farmers" sessions, and folks asked for it. It came from My Baking Addiction blog. Used acorn squash instead of butternut.

Mini Pumpkin Chocolate Chip Muffins


        • 1 2/3 cups unbleached all-purpose flour

        • 1 cup granulated sugar

        • 1 tablespoon pumpkin pie spice (see recipe)

        • 1 teaspoon baking soda

        • 1/4 teaspoon baking powder

        • 1/4 teaspoon salt

        • 2 large eggs

        • 1 cup pumpkin puree (not pumpkin pie filling)

        • 1 stick unsalted butter, melted

        • 3 ounces bittersweet chocolate, chopped

        • 1/2 cup semisweet chocolate chips

Preheat the oven to 350ºF. Line 48 mini muffin tins with paper liners.

In a medium bowl, whisk together flour, sugar, pumpkin pie spice, baking soda, baking powder, and salt.

In the bowl of a stand mixer fitted with the paddle attachment, combine eggs, pumpkin, and butter. Slowly add the dry ingredients and mix until well combined. Add chopped chocolate and chocolate chips and pulse the mixer a few times to incorporate.

Divide batter evenly among muffin cups (I like to use an ice cream scoop) and bake 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Muffins are best on the day they are made but can be stored in an airtight container for up to 4 days.

Pumpkin Pie Spice


      • 4 tablespoons ground cinnamon

      • 2 tablespoons ground ginger

      • 3 teaspoons ground allspice

      • 3 teaspoons ground cloves

      • 1 1/2 teaspoons ground nutmeg

Whisk all ingredients together in a small bowl. Pour into an airtight container and store at room temperature until ready to use. PDF version

Raspberry Almond Bread

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 cup (1 stick)unsalted butter, softened


1 cup sugar

1/2 tsp. almond extract

2 eggs

2 Tb. sour cream

1 cup crushed fresh raspberries or blueberries

1/3 cup toasted slivered almonds

Preheat oven to 325 degreesF. Spray or grease a 9 x 5-inch loaf pan
In medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside
In large bowl, using an electric mixer, cream the butter, sugar and almond extract until light and flurry, about 3 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the flour and sour cream. Fold in the crushed fruit and almond slivers
Spoon the batter into the prepared pan. Bake in the center of the oven for 55 to 60 minutes, or until cake tester into the center comes out clean
Cool the bread in the pan for 20 minutes, then invert onto a wire rack, turn right-side up and cool completely.

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November 2013 Tasting Table: Cranberry Recipes


Mama Stramberg's Cranberry Relish Recipe  cranberries
(from NPR website)

2 cup whole raw cranberries, washed
1 small  onion3/4 cup sour cream
1/2 cup sugar
2 Tbsp. horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there'a setting on the food processor that will give you a chunky grind - not a puree.")

Add everything else and mix.

Put in plastic container and freeze, if desired.

 Spicy Cranberry Relish
(Modified from Gourmet Magazine. Doubled the recipe)

1 12-oz. pkg. fresh cranberries, sorted and rinsed
1 small fresh jalepeno pepper, seeded and chopped fine
(wear rubber gloves)
Rind of 1 orange, grated
Juice of 1 organge, strained
  1/2 tsp. freshly ground pepper
1 cup sugar
1/3 cup distilled white vinegar
1/4 tsp. ground nutmeg
1/4 tsp. salt





In stainless saucepan, combine ingredients and bring to boil. Turn down heat and simmer, covered, for 10 - 12 minutes, or until cranberries begin to pop. Let cool and chill for 2 hours or overnight.


Cranberry-Orange-Nut Bread
(Modified from Veganomicon Cookbook) 1 loaf
Time: 1 hour 20 minutes, including cooling time

1/2 cup soy milk
1/4 cup fresh orange juice
1/4 cup canola oil
1 cup sugar
1 tsp. vanilla extract
1 cup whole wheat flour
1 cup all-purpose flour
  1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground allspice
1 Tbsp. grated orange zest
1 cup chopped fresh cranberries
1/2 cup chopped walnuts






Preheat oven to 325 degrees F. Lightly grease a 9 x 5-inch loaf pan.

In large mixing bowl, mix together the soy milk, orange juice, canola oil, sugar and vanilla.

Sift in flour, baking powder, baking soda, salt, and allspice. Mix just until smooth. The batter will be thicker than normal cake batter.

Fold in the orange zest, cranberries, and walnuts. Spoon the batter into the prepared loaf pan.

Bake for about 1  hour. Let the bread cool for about 15 minutes before inverting onto a cooling rack. Flip it right-side-up to cool further.


 Common Ground-apple - Cranberry Salsa
(From "Dishing Up Maine")

1 large crisp sweet apple such as McIntosh,
unpeeled, cored and cut into 1-inch chunks
¾ cup fresh (Michigan) cranberries
3 T lime juice
2 T honey
2 T olive oil
1 small onion
¾ cup orange bell pepper, chopped
½ cup fresh cilantro, chopped
1 clove garlic, minced
1 fresh jalapeno chili, minced
1 t salt
Freshly ground black pepper


      1. Pulse the apple and cranberries in a food processor until chopped medium fine. Do not over process
      2. Toss apple-cranberry mixture with lime juice, honey, and oil in mixing bowl. Stir in onion, bell pepper, cilantro, garlic, jalapeno and salt.
      3. Set the salsa aside at room temperature for at least 1 hour to allow flavors to marry. Alternatively, the salsa can be stored in refrigerator for a day or so.

A natural accompaniment to roasted meats and chicken. Or serve with creamy chevre or cream cheese and crackers.


Martha Stewart's Cranberry Applesauce

      • 3 pounds apples, cut into 1/2-inch-thick slices (try a combination of Gala, Golden Delicious, and McIntosh)
      • 1 cup fresh or frozen cranberries
      • 1 cinnamon stick
      • 2 to 4 tablespoons sugar
      • 3/4 cup water
      • 2 teaspoons freshly squeezed lemon juice


 Step 1: In a large saucepan, combine apples, cranberries, cinnamon stick, sugar, and water; bring to a boil. Reduce heat; cover, and simmer, stirring occasionally, until apples are tender, 30 to 35 minutes. (If sauce begins to stick to the bottom of the pan, add 2 to 4 tablespoons more water.)

Step 2: Remove from heat; discard cinnamon stick. Stir in lemon juice.


Emeril's Apple and Cranberry Crisp

      • Unsalted butter, for baking dish
      • 2 1/2 - 3 pounds sweet, firm apples, such as Gala or Braeburn, peeled, cored, and cut into 1/2-inch dice
      • 12 ounces cranberries (fresh or frozen)
      • 1/2 cup sugar
      • 3 tablespoons all-purpose flour
      • 1 teaspoon pure vanilla extract
      • 1/4 teaspoon grated orange zest, plus 1 tablespoon fresh orange juice
      • Crisp Topping
      1. Preheat oven to 375 degrees. Butter a 9 x 13-inch baking dish
      2. In large bowl, combine apples, cranberries, sugar, flour, vanilla, and orange zest and juice. Transfer to baking dish and sprinkle with crisp topping.
      3. Bake until topping is browned and juices are thick and bubbling around edges, 55 - 60 minutes. Let cool 15 minutes before serving.

Crisp Topping:

6 tablespoons butter, cut into small pieces
2/3 cup all purpose flour (spooned and leveled)
2/3 cup rolled oats
3/4 cup packed light-brown sugar
  1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
¼ cup chopped almonds

 In a large bowl, combine all ingredients. Mix until coarse crumbs form. Sprinkle over top of cranberry/apple mixture.

Candied Yams & Cranberries
(from "Crockery Cookery")

6 medium yams  or sweet potatoes
1/2 cup butter or  margarine
3/4 cup light brown sugar (lightly packed)
2 cups fresh cranberries
1/8 tsp. pepper

Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 - 6 hours (depending on size and shape). Peel and cut into quarters. Place  in 2-quart casserole. In medium saucepan, melt butter; add sugar, cranberries, and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 degree F oven for 30 minutes. Serves 6.

*Casserole may be refrigerated and baked later. If cold, add 10 - 15 minutes to oven time.


Cranberry Relish

Double recipe for 10 or more people.Best made several days in advance

12 oz. fresh cranberries, washed and sorted
1 orange, or 2 clementines
½ cup cider vinegar
1 ½ cups sugar
1 can (6 oz.) frozen concentrated orange juice, thawed
1 cup golden raisins
¼ tsp ginger
½ tsp cloves
Remove the peel and the white membrane from the oranges. Coarsely chop the oranges.
Put all of the ingredients in a saucepan.
Mix well and bring to a boil.
Simmer, uncovered, stirring often, for 25-30 minutes.
Cool and refrigerate.
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June 2013 Tasting Table Recipes

Asparagus with Tarragon Sherry Vinaigrette
Serves 4-6
1 1/2 pounds medium asparagus, trimmed
1 T sherry vinegar
2 tsp minced shallot, lightly sauteed
1/4 tsp Dijon mustard
1/4 tsp salt
1/8 tsp freshly ground black pepper
3 T extra-virgin olive oil
1 1/2 tsp finely chopped fresh tarragon
Cook asparagus in a 4- to 5- quart wide pot of boiling, well-salted water, uncovered, until just tender, 3 to 5 minutes, depending on thickness. With tongs, transfer to a bowl of ice and cold water to stop the cooking. Drain well and pat dry with paper towels.
Whisk together the vinegar, shallot, mustard, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until well blended. Whisk in tarragon.
Toss asparagus with vinaigrette.
Crock Pot Spinach Casserole
Fresh spinach, steamed, drained and chopped (approx. 1 cup cooked)
2 c. cream-style cottage cheese
2 T. butter, cut into pieces
1 1/2 c. cheddar cheese, shredded
3 eggs, beaten
1/4 c. flour
1 t. salt
*Eileen's note: I have also added a cup of corn cut off the cob along with the spinach
Combine all ingredients in a bowl. Pour into greased crock pot. Cover and cook on low for 4-5 hours.
Asparagus Soup
Trim woody ends from 2 lbs. asparagus; reserve tips of 8 spears. In large saucepan, warm 3 T. olive oil over low heat. Add 1 cup chopped onion, 2 chopped celery stalks and 1 chopped carrot; cook 3 minutes.
Add 1 1/2 t. minced garlic; cook 1 min. Add asparagus, 1/4 t. salt and 1/4 t. black pepper; cook 5 minutes.
Add 5 cups reduced-sodium chicken broth.
Simmer, covered, 20 min. Blanch tips in boiling water 3 minutes. Drain.
Puree soup in batches in a blender. Return to saucepan over medium; add 1/2 cup evaporated  2% milk (vegans: almond milk) and 1 t. lemon juice.
Warm through (don't let simmer). Top with tips.
Add sprinkle of Parmesan (optional). Serves 4.
Cathy"s note: Try it served cold!
Layered Spinach Salad
6 cups fresh spinach, cleaned and torn
8 oz. canned beats, drained and sliced
1 small red onion, sliced into rings
1/3 c. Italian dressing
1/4 c. blue cheese dressing
1) In a pan layer the spinach, beets and onion; chill.
2) Combine the Italian and blue cheese dressing; pour over salad.
3) Chill for a few hours.
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Recipes from Mindful Eating Table - Holiday Gift Ideas

Hummus Recipe from Hal Estry

3c cooked chickpeas (I like to pressure cook them)
3-4 Tbs Tahini (sesame seed paste- I prefer the toasted sesame seed type)
5 Tbs fresh squeezed lemon juice
1 Tbs lite Tamari(soy sauce) you can use 1 tsp salt here, but I think the Tamari has a lot more flavor and less salt. You may want less if you are adding olives.
1 clove garlic (or 2 if you prefer)
1/3 to ¾ c chickpea cooking liquid (water if using canned chickpeas) (use your judgement to get the Hummus nice and creamy, but not too thin)

Put it all in a Food Processor. Pulse a few times on low speed just to get things mixed up, then move to a higher speed. I like to run it on high for ~ 3 minutes to make it smooth and creamy.

I like to use Parsley or Cilantro in Hummus- a good handful or 2. Put it in before you start mixing.

Other additions would be Paprika, Kalmata Olives(be sure they are pitted), Green Olives (stuffed or unstuffed). I would put these in late in the processing so they aren't too finely chopped. If you like heat, a seeded Jalapeno or Habenero(careful), or canned Green Chilies. Some like a roasted Red Pepper.

Put these up in ~ 8 oz tubs and freeze them. Hummus seems to keep very well in the freezer, and if you are giving them as gifts you can take them out of the freezer, wrap them and give them right away with the proviso to open your gift NOW. These would be great for hostess gifts.


Cherry Preserves from Cathy Muha

(about 4 half-pints)

2 pounds pitted red cherries
4 cups sugar

Drain juice from cherries, set cherries aside. Add sugar to juice (if not enough to dissolve sugar, add a little more water); cook until sugar dissolves, stirring occasionally. Add cherries; cook rapidly until cherries become glossy. Cover and let stand 12-18 hours in cool place. Bring to boil. Boil hard one minute, stirring constantly. Remove from heat. Skim goam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner.


Raspberry Vinegar from Cathy Muha

2 1/2 cups raspberries
2 1/4 cups white vinegar
1 1/2 cups sugar

Place raspberries and vinegar in glass bowl. Let stand 24 hours.

Strain into saucepan. Stir in sugar. Bring to boil over medium-high heat. Boil 10 minutes.

Pour into clean bottles.

To use as salad dressing, mix with a nice oil, like walnut.


Pickled Spiced Peaches from Cathy Muha

(3 1/2 pints)

4 pounds firm, unblemished peaches
3 1/4 cup cider vinegar
2 cups sugar
1 stick cinnamon
1 T. allspice
1 T. whole cloves
1/2 t. ginger
zest of one lemon, peeled in thin strips

Put peaches carefully in large pot of boiling water and let simmer for 3 minutes, then remove with a slotted spoon. Run a little cool water over the peaches, remove the pits and put in a bowl of cool, salted water.

In large enameled pot, heat vinegar with sugar and spices. When sugar is completely dissolved, add the peach  halves and simmer them, turning occasionally with wooden spoon so they cook evenly., until just tender, about 20-25 minutes.

Arrage peach halves carefully in sterile glass jars. Strain vinegar and return it to the pot. Boil 5-10 minutes, or until it has consistency of thin syrup. Pour spices vinegar over peaches, covering them completely and leaving 1/2 inch headspace. Wipe rims and seal jars immediately. Let ripen about 3 months.

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Recipes from Mindful Eating Table, May 2012

Asparagus and Roasted Pepper Salad with Toasted Pecans

20 thin asparagus spears
12-oz. jar roasted peppers, drained, chopped
2/3 cup toasted pecans
1/4 cup chopped fresh basil leaves
1 1/2 tablespoons fresh lemon juice
1 tsp. sherry or wine vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
1/4 cup extra-virgin olive oil
1/4 lb. mixed salad greens

1) Break off tough ends of asparagus. Heat 1 inch of water to boiling in a deep skillet. Add aparagus and cook 2 minutes to blanch. Drain and transfer asparagus to bowl of ice water to quickly chill. Drain and set aside or wrap and refrigerate until serving.
2) In a medium bowl, stir together peppers, pecans and basil. to make dressing, in small bowl, whisk together lemon juice, vinegar, mustarg and salt to blend; whisk in oil.
3) To serve, mound salad greens in center of serving platter; arrange asparagus in two clusters on opposite sides of greens. Spoon pecan mixture over greens and asparagus; drizzle dressing over all. Serves 4.

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Recipes from Locavore Table, January 2012

Below: Lemon-Thyme Shortbread | Lavendar Shortbread | Boston Brown Bread

Lemon-Cornmeal Sheet Cookie

You bake this in a single flat sheet and then break into jagged pieces.
* Local ingredients

¾ cup all-purpose flour *
¾ cup fine ground yellow cornmeal *
1 tsp. anise (or cardamom)
¼ tsp. baking powder
¼ tsp. coarse salt
3 Tbs. unsalted butter at room temp *
½ cup plus 1 Tbs sugar *
1 large egg plus one egg white for egg wash *
2 tsp. finely grated lemon zest
2 Tbs. slice almonds
parchment paper

Preheat oven to 350.
Whisk together flour, cornmeal, baking powder, anise seeds, and salt in medium bowl.
Beat butter and ½ cup sugar with mixer on medium until pale and fluffy, about 2 minutes.
Beat in whole egg and zest.
Reduce speed to low and beat in flour mixture.
Press dough into an even ¼ inch thickness cookie on parchment-lined baking sheet.
Brush with egg wash, sprinkle with almonds and remaining tablespoon sugar.
Bake until golden, 22-25 minutes. Cool on wire rack, then break into pieces.

Guala Lauzzana via Martha Stewart

Printable PDF version


Lemon Thyme Shortbread

1 stick butter, softened
1/3C powdered sugar
1C flour, unsifted
3T chopped Lemon Thyme, fresh (or 2t dried)
½ t. fresh lemon juice

Prepare shortbread pan or 8x8 baking pan: Use cooking spray or butter bottom of pan.
Preheat oven to 325.

Cream butter until light; mix in powdered sugar, lemon thyme and lemon juice. Mix well
and add flour.

Firmly press dough into pan. Prick entire surface w/ fork and bake 325 for about 30-35
min. Cool in pan 10 min before removing from pan. Cut into serving pieces while still

Lavender Shortbread

3/4C Butter, softened
1/2C Confectioners sugar
½ tsp Vanilla
1 ½ C flour
¼ tsp salt
2 ½ tsp finely ground lavender*
¼ tsp lemon zest.

Preheat oven to 325. Grease 8x8 pan.

Cream butter and sugar until light. Add vanilla, cream some more. In separate bowl, mix
together flour, salt, lavender. Mix flour mixture into butter mixture (in food processor).
Pat dough into prepared pan and cut into squares before baking. Bake until just barely
brown (20 min or so) Take out of pan and cool.

*Use home-grown and unsprayed lavender or purchase culinary lavender.

Shortbread Recipes from Merrill Crockett

Printable PDF version


Boston Brown Bread

1 cup plus 1 tablespoon whole wheat flour
1 cup graham flour
½ cup cornmeal
½ teaspoon salt
¾ cup molasses
2 teaspoons baking soda, dissolved in 1 tablespoon hot water
2 cups well-shaken buttermilk
1 cup raisins

Two 16-ounce coffee cans
Aluminum foil
Kitchen string
8-quart pot
Rack or trivet to set inside the pot

Generously butter coffee cans.

Sift together 1 cup whole wheat flour, graham flour, cornmeal, and salt into a large bowl.
Heat the molasses to lukewarm in a small saucepan. Remove from heat and stir in baking soda
mixture and buttermilk. Add to flour mixture and stir until just combined.
Toss raisins with remaining 1 tablespoon flour, shake off excess, and stir into batter.
Divide batter between the coffee cans until each can is about 2/3 full.
Cover the cans with buttered foil. Tie the foil securely onto each can with kitchen string.
Place cans on a rack or trivet set into a pot containing enough boiling water to come halfway up
around the sides of the cans.

Cover and steam the bread at a low boil for 1 ½ hours.
Transfer cans to a rack and cool loaves for 1 minute. Run a thin knife around each loaf, carefully
slide bread out of cans, and cool, upright, on the rack.

Submitted by Connie McGuire

Printable PDF version

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Recipes from Locavore Table, April 2011

Below: Raw apple, almond and cinnamon cookies | Tomato cake | Cream cheese frosting


Raw Apple, Almond and Cinnamon Cookies

2 lbs. red apples, cored and peeled (5-6 apples, such as Fuji or Gala)

1 cup Agave Nectar

1-3/4 cups almonds, ground in food processor

1-3/4 cups raisins

1/8 cup cinnamon

In a food processor, slice half oft he apples with the slicing ring. Transfer the sliced apples to a mixing bowl. Slice the remaining apples in the food processor with the shredding disc, then add the shredded apples to the sliced apples in the mixing bowl. Add the agave nectar, ground almonds, raisins, and cinnamon to the bowl, and mix well.

With your hands, press the mixture into about 20 round, flat cookies, approximately 3 inches thick, and lay them on dehydrator sheets. Dehydrate at 105F for approximately 24 hours. Enjoy!


Tomato Cake

1 c brown sugar
2/3 c butter (Calder Dairy)
2 large eggs (Local Farm)
3 c all-purpose flour (Westwind Mill)
2 tsp baking powder
1 tsp baking soda
1 tsp nutmeg & cinnamon
1 tsp salt
2 c ripe tomatoes, peeled and chopped (My Freezer)
1/2 c nuts chopped
1 tsp vanilla
1/2 c raisins

Mix cream sugar and shortening.
Add eggs.
Add sifted dry ingredients, mixing well.
Stir in tomatoes, nuts, dates, and raisins.

Put into greased and floured 9x13 inch baking pan. Bake in preheated 350'F oven for 35 minutes or until cake tests done.


Cream Cheese Frosting recipe

      • 8oz. cream cheese
      • 5 TBS unsalted butter
      • 2 cups +/- powdered sugar

In a medium mixing bowl, beat together the cream cheese and frosting until smooth

Printable pdf version (all 3 recipes)

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Recipes from Auction Dinner, June 2010

Below: Vegetarian Lasagna | Maple Balsamic Vinaigrette| Cream of Asparagus Soup


Rhubarb Cake

Preheat oven to 350 degrees. Grease 9 x 13 baking pan.

1 cup chopped nuts
1/2 cup granulated sugar
2 Tbs. unsalted butter, melted
1 tsp. ground cinnamon
Combine ingredients in a small bowl. Set aside.

1 1/2 cups packed light brown sugar
4 Tbs. unsalted butter
1 large egg
1 cup plain yogurt
2 cups all purpose flour (I used whole wheat pastry flour)
1 tsp. baking soda
1/2 tsp. salt
1 pound rhubarb cut in 1 inch pieces
Beat the brown sugar, softened butter and egg with a mixer until well blended. Beat in yogurt.
Add the flour, baking soda and salt to the butter mixture and stir to blend.
Fold in the rhubarb and spread the batter in the prepared pan.
Sprinkle on the topping.

Bake for 35 - 40 minutes, until the center springs back when gently pressed. Let cool on wire rack for 10 minutes before cutting.


Vegetarian Lasagna


      • 2 c. grated zucchini
      • 2 c. grated carrot
      • 1 lb fresh spinach
      • 9 lasagna noodles, cooked
      • 1 c. grated Parmesan cheese
      • 3 c. spaghetti sauce (Homemade or jarred)
      • 3 large eggs
      • 1 15 oz. container cottage or ricotta cheese
      • 3 C. shredded mozzarella cheese

      • Directions

1) Saute zucchini, spinach and carrots separately in 1/2 Tbsp. oil each until tender and crisp.
2) Combine eggs, ricotta or cottage cheese, spinach and Parmesan cheese.
3) Layer as follows into 9 x 13 inch pan:

1/3 of sauce
3 lasagna noodles
1/3 egg mixture
1/2 carrots
1/2 zucchini
1/3 of Mozzarella
3 lasagna noodles
1/3 of sauce

1/3 egg mixture
1/2 carrots
1/2 zucchini
1/3 Mozzarella
3 lasagna noodles
1/3 egg mixture
1/3 sauce

4) Cover with foil. Bake at 350 degrees for 20-30 min
5) Remove foil and sprinkle with remaining Mozzarella. Bake 10 min longer
6) Cool 10 min before cutting.

Local ingredients include:

Zucchini, Carrots, & Spinach- Ypsilanti Downtown Farmers' Market
Lasagna Noodles- Pasta e Pasta- Ann Arbor Farmers Market
Mozzarella- Zingermanns Creamery- Ann Arbor Farmers Market
Cottage Cheese- Guernsey Cottage Cheese- Plum Market
Sauce- My own tomatoes frozen last year + Romano's Marinara Pasta Sauce or Monique's Marvelous Marinara Sauce
Herbs- My garden


Maple Balsalmic Vinaigrette


1 large shallot or 3 green onions, peeled & chopped

2 teaspoons fresh ginger, peeled

1 clove garlic

2 teaspoons Dijon mustard

1 cup balsamic vinegar

1/2 cup maple syrup

2 cups canola oil

salt and pepper to taste


Combine shallots, ginger, garlic and mustard in a food processor and chop until fine.

Add vinegar and maple sugar to mixture and turn on food processor.

Add oil to processor by drizzling the oil slowly until mixture is emulsified.

Add salt and pepper to taste.


Cream of Asparagus Soup

This recipe should make 4-6 servings, with approx. 8 ounces/serving.


1 1/2pounds of asparagus, chopped into 1 - 2 inch long pieces

3cups liquid (2 cups water reserved from cooking the asparagus + 1 cup chicken broth - *note: vegetarian version used 3 cups reserved asparagus water & NO chicken broth)

1/2 cup Guernsey whole milk + 1/2 cup half & half (or 1 cup Guernsey whole milk)

1 medium leek, chopped fine (or 1 medium onion)

1/4 cup butter

1/4 cup flour

1/2 tsp salt

1/4 tsp nutmeg


Break off tough ends of asparagus spears, wash & drain asparagus & cut into 1-2 in. pieces; bring the water to a boil and add asparagus pieces, cook 6-8 mins until tender; reserve 2 cups of the boiled asparagus water and add 1 cup of chicken broth to it.

Cook finely chopped leek/onion in 1 cup of melted butter until the leeks/onions are soft. Stir in flour and seasonings; let mixture cook until pasty.

Add 1 cup milk to3 cups of reserved (water/chicken broth) liquid. Add the liquid slowly to flour mixture, cooking and stirring until thickened to desired consistency.

Blend or processthe cooked asparagus pieces in a food processor or blender. Add the processed asparagus by stirring into the thickened liquid and heat through. To reduce the onions/leeks to the same consistency as the asparagus you will need to use an immersion-type blender to fine chop the onions/leeks in the bottom of the soup pot.

Salt to taste and garnish with chopped fresh chives if desired.

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Featuring: Maple Syrup!

Desserts:Corn Bread |Maple Nut Bread | Maple Syrup Brownies | Apple Maple Pudding

Main Courses:Maple Chicken Breasts | Pork with Shallots with Maple Syrup

Side Dishes:Maple-Baked Turnips, Carrots or Parsnips | Squash Casserole | Squash, Onion & Apple Gratin

Also: Recipes from Michigan Maple Syrup Association


Maple Syrup Corn Bread

1 cup corn meal
1 cup flour (I did half and half whole wheat and white)
1 T. baking powder
1/3 cup maple syrup
1 cup milk
2 T. shortening

1) add shortening to syrup
2) mix all ingredients
3) pour into shallow well-greased pan
4) bake 20 min. in 400 degree oven

Maple Syrup Brownies

2 Michigan eggs (People's Food Co-op/Farmers' Market)
¾ cup Michigan beet sugar (bulk at Co-op)
1 tsp. vanilla
½ cup Michigan maple syrup (Farmers' Market)
6 Tbs. Michigan butter (Calder's Dairy, bought at Co-op)
2 1-ounce squares unsweetened chocolate
¾ cup Michigan whole wheat flour (bulk at Co-op)
½ tsp. baking powder
¼ tsp. salt
½ cup chopped walnuts
sifted powdered sugar on top

Beat together eggs, sugar and vanilla. Add syrup, mix well. Melt butter and chocolate over low heat. Remove from heat, blend into egg mixture. Stir together flour, baking powder and salt. Stir into chocolate mixture. Stir in nuts. Spread in greased 9x9x2 inch baking pan. Bake at 350 degrees for 25 to 30 minutes. Cool, dust with powdered sugar. Makes 24. Printable pdf version

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Maple Nut Bread

¼ C butter (soft)
¾ C milk
1 C dried blueberries
2 C flour
4 teaspoons baking powder
½ teaspoon salt
¾ C pure (Michigan) Maple Syrup
1 egg well beaten
1 C chopped nuts (pecans)
½ teaspoon baking soda dissolved in 1 teaspoon hot water

Combine all ingredients in order given. Pour into greased loaf pan and allow to sit for 20 minutes. Bake 375 degrees F for 60 minutes. Printable pdf version

Squash, Onion and Apple Gratin

2 med. acorn or other firm squash
1 med. red delicious apple
1 med. granny smith apple
1 med. vidalia (sweet) onion
salt and pepper to taste

¼ cup unsalted butter
½ cup vegetable broth
1/3 cup maple syrup
½ tsp. cinnamon
1 cup shredded sharp cheddar

1) Cut the acorn squash in half and scoop out seeds. Cut each half into ¼” slices and carefully remove peel from each slice. Place slices cut side down

into a 9x13 baking dish or 3 qt. casserole forming 2 compact rows.

2) Core and peel apples, cut each apple in half and then into thin slices. Tuck apple slices randomly between squash slices in baking dish.

3) Peel and halve onion. Cut each half into thin slices. Tuck onion, cut side down, randomly between squash and apple slices. Sprinkle all with salt and


4) In a small saucepan, combine butter, broth, maple syrup and cinnamon. Cook, stirring, over medium heat until butter is melted. Drizzle mixture evenly

over squash dish. Cover tightly with foil.

5) Bake in a 375 degree oven for 30 minutes. Uncover and continue baking 30

minutes more, or until squash is tender.

6) Sprinkle shredded cheese over top. Bake 3-5 minutes, until cheese is melted.

Serves 8-10

Printable pdf version

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Apple Maple Pudding

3 large or 6 small cooking apples, peeled, cut into chunks
1 cup maple syrup
1 egg, beaten
1 tablespoon melted butter
2 teaspoons lemon juice
½ cup all-purpose flour
1 teaspoon baking powder
Pinch salt
½ cup raisins
Whipped cream

Preheat oven to 375 degrees.

Arrange apples in a greased 8-inch square baking pan. Pour ½ cup of the maple syrup over apples, stirring to coat well, and spread in an even layer.

In a bowl, combine beaten egg, butter, and lemon juice with remaining ½ cup maple syrup. In another bowl, combine flour, baking powder, and salt. Stir the dry ingredients into the egg mixture. Fold in raisins.

Pour batter evenly over apple pieces. Bake in oven for 30 to 35 minutes or until top is lightly browned.

Serve warm with whipped cream, if desired.

Printable pdf version

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Maple Chicken Breasts

4 single chicken breasts
¼ cup all‐purpose flour
2 tablespoons butter
½ cup maple syrup

1 teaspoon dried savory
½ teaspoon dried thyme
¼ teaspoon dried sage
1 onion, sliced
½ cup water

Preheat the oven to 350 degrees.

Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered, for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices.

Makes four servings.
Printable pdf version

Maple Baked Turnips, Carrots or Parsnips

1 ½ pounds turnips, carrots, or parsnips
3 tablespoons butter
2 tablespoons prepared mustard
3 tablespoons maple syrup

½ cup bread crumbs

Preheat the oven to 450 degrees.

Peel the vegetables and slice them ½ inch thick. Drop them into boiling salted water and cook until tender. Meanwhile, melt the butter in a shallow ovenproof dish. Stir in the mustard. Drain the cooked vegetables and pat dry; toss the slices in the butter‐mustard mixture, adding the maple syrup, a light sprinkling of salt, and a few turns of the pepper grinder. Sprinkle the crumbs over the top.

Bake in the oven 10 minutes, until bubbling hot.

Serves four.
Printable pdf version

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Pork Tenderloin with Shallots and Maple Syrup

1 tablespoon butter

4 small pork fillets (6 ounces each)


4 shallots, chopped

4 green onions, minced

¼ cup cider vinegar

1/3 cup maple syrup

2/3 cup pork or chicken stock


Preheat oven to 375 degrees.

Heat butter in a frying pan until foaming. Sprinkle pork fillets with salt to taste and sear on both sides in hot butter until golden. Transfer to a buttered baking pan and bake for 10 minutes.

Add shallots and green onions to frying pan and cook just until softened. Deglaze pan with vinegar and reduce by half. Add maple syrup and stock; simmer for 10 minutes.

Slice each fillet and serve hot with shallot sauce.

Makes four servings.
Printable pdf version

Squash Casserole

4 pounds of butternut squash, cut into 1‐inch cubes (don't have to peel)

Mix together: 1/3 cup maple syrup, 1/2 cup water, zest and juice of one lemon, 1/2 teaspoon red pepper flakes, salt, and pepper.

Spread out squash in a pan, pour mixture on top, dot with butter, and bake at 350 degrees until done and syrup is caramelized, about 1 hour or so.

Baste about every 15 minutes.

Easy to serve because it's already in cubes.

Printable pdf version

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