Oatmeal Raisin Cookies
VARIATION 1: 1 cup oat flour (can substitute regular flour) 1 & 1/2 cups rolled oats 2 tsps ground cinnamon 1 tsp baking soda 1/2 tsp pure salt 1/4 cup butter, ghee, or coconut oil, melted 1/2 cup sugar of choice (see notes) 2 tsps pure vanilla extract 1/2 cup nut butter (whatever kind you like) 1 banana, mashed 1/2 cup raisins Preheat oven to 325. In a medium bowl, using a fork or whisk, combine flour, oats, baking soda, salt, cinnamon and mix well. In a large bowl, combine the remaining ingredients (except raisins) and mix thoroughly. Add the flour mixture to the wet mixture and...
Read MoreSpicy Buckwheat Snack
1/2 cup buckwheat groats 2 TBSP tamari/soy sauce 2 TBSP lemon juice 1/4 tsp garlic powder 1/4 tsp ginger powder 1/8 tsp cayenne pepper Soak buckwheat groats for about 6 hours. Drain & rinse in a fine mesh strainer. Combine soy sauce, lemon juice & spices in a small bowl. Add buckwheat & let marinate 1 hour. Drain again, discarding the liquid (don’t rinse). Spread out buckwheat groats on large sheet, & dry either in a dehydrator (anywhere from 4 hours to overnight), or on low heat in the oven for an hour or two (the lowest bake temperature possible for your oven)...
Read MoreTempeh Sausage Crumbles
2 packages soy tempeh (total of 16 oz) 2 TBSP fennel seeds 2 tsps dried basil 2 tsps dried oregano 1 tsp red pepper flakes 1 tsp dried sage (or 3/4 tsp ground sage) 4 garlic cloves, minced or crushed 1/4 cup soy sauce 2 TBSPs extra virgin olive oil 3 TBSPs lemon juice (juice of 1 lemon) In a large saute pan, crumble the tempeh (using your hands) and add enough water to almost cover it (about 3/4 cup). Over medium heat, cover pan & steam the tempeh until the water is absorbed, about 10 minutes. Drain any remaining water (if necessary), or cook it off with the pan uncovered. Add the rest...
Read More10-Minute Marinara Sauce
2 TBSP butter or ghee 4 garlic cloves, minced or crushed 28 oz package crushed or strained tomatoes 1 cup water 1/2 tsp pure salt freshly ground black pepper to taste fresh basil or parsley, chopped (as much as you’d like) 1 – 2 TBSP extra virgin olive oil Warm butter or ghee over medium heat and saute garlic for 1 – 2 mins. Add tomatoes, salt and pepper. Add the water to the empty tomato container, swish it around (to collect the remaining remnants of tomato), and add it to the pot. Simmer for approx 10 mins. Stir in chopped basil, drizzle in the olive oil and serve....
Read MoreRhubarb Blueberry Crumble
This is such an easy to make, killer dessert. I think my first word to Nancy Grove on Monday (our CSA farmer) was YAY. Harvest time has begun! I received our first batch of fresh, crisp vegetables. Rhubarb is only around for a short time in June, so get it while you can! While picking up my veggies, there was a dish of homemade rhubarb crumble out to share (courtesy of Ed Grove). There wasn’t much left (sign of a good pie), as I was a late comer, but I did get a few spoonfuls & wow, it was good. As I walked away, I knew exactly what I had to do with the rhubarb sticking out of my...
Read More
Recent Comments