Monthly Archives: October 2010

This being my last time baking in the States I decided to experiment in the kitchen and create a healthy Gluten-Free cookie that rivals its unhealthy and gluten containing counterparts. I think I may have succeeded. This is what I came up with…

1 cup sorghum flour    

1 cup almond flour
1/2 tsp. sea salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup coconut sugar
1/2 cup honey
1/2 cup Natural creamy almond butter (unsalted)
2 tsp. vanilla extract
2 Tbs. ground flaxseed + 1/3 cup of hot water
1 cup gluten free chocolate chips
Preheat oven to 375 degrees F. 
Mix together the dry ingredients and chocolate chips.
In a separate bowl combine honey, almond butter, coconut sugar, vanilla, flaxseed + water.
Add the dry ingredients to the wet ingredients and stir well until combined.
spoon onto cookie sheet and bake for 10-12 minutes. 

I bake a lot. But if you read my food blog you wouldn’t really be able to tell considering I haven’t posted an abundance of baking recipes. I figured it is about time. So here is a little something I whipped up and adapted from a recipe from You better hurry though peaches are going out of season faster than Old Navy cargo pants.
  1 1/3 cups almond meal/flour
    1 cup sorghum flour or brown rice flour
    1/2 cup potato or tapioca starch
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1 1/2 teaspoons baking powder
    3/4 teaspoon xanthan gum
    3/4 teaspoon ground cinnamon
    1 1/2 cups fresh peaches, diced
    1 teaspoon coconut oil or vegan butter
    sprinkle brown sugar
    sprinkle potato starch
    1 1/3 cups organic light brown sugar, packed
    2 tablespoons ground flaxseed combined with 6 tablespoons hot water
    3 teaspoons vanilla extract
    1 teaspoon fresh lemon juice
    2 tablespoons coconut oil (any oil works)
    1/2-3/4 cup nondairy milk (I use almond milk)   


1. Whisk together the dry ingredients. Preheat oven to 375 degrees F. Grease or line a muffin tin.

2. Precook the peaches for a bit in a pan with 1 teaspoon coconut oil or vegan butter. Sprinkle with a bit of brown sugar and potato starch. Stir the peaches until coated. Heat until the peaches start to bubble a little around the edges. Turn heat to low and cook for 5 minutes.

3. In a separate bowl , combine the sugar, flax eggs, vanilla, lemon, and coconut oil. Mix well.

4. Combine the wet ingredients with the dry and add milk, as needed. Add in the peaches and stir until combined. Spoon the mixture into a prepared muffin tin and bake for approximately 23-25 minutes.

With the weather getting cooler, there is no better time to try and cook with some warming Indian spices. I don’t know how it does it, but whenever I am cold, Curry always warms me up. So onto a flavorful fall menu:


This recipe originated from a class I took on Indian cooking taught by Chef Jinny Richardson. I loved it so much I had to make it at home. I condensed it down to make it a bit quicker and switched a few things up. Hope you enjoy!
1 Cup of brown long grain or basmati rice
2 cups of water
1- 2 Tbs Virgin Cold Pressed Coconut Oil
1/2 onion, diced
1 tsp. mustard seeds
1 tsp. cumin seeds
1 Tbs. curry powder
1/2 tsp. cinnamon
1/2 cup cashews
1/2 cup raisins
1 cup green peas
salt to taste

In a medium saucepan heat the coconut oil. Add in the mustard and cumin seeds until they start to pop. Add in the Onion and stir until translucent. Pour in the rice and stir constantly until coated with coconut oil and glistens. Add water, bring to a boil and cover until all water is absorbed.

After water is absorbed fluff rice with a fork and stir in peas, raisins and cashews. Add spices and salt to taste.
Mark Bittman’s Braised and Glazed Butternut Squash with an Indian Flare
2 tablespoons virgin coconut oil
1 tablespoon minced garlic
1 tsp. grated fresh ginger
11/2 pounds butternut or other winter squash, peeled and cut into 1/2- to 1-inch cubes
1/4 cup vegetable stock or water
Salt and pepper
Pinch of curry powder
Pinch of cinnamon
Chopped cilantro for garnish
1. Put the oil and garlic in a large, deep skillet with a tight-fitting lid over medium heat. When the garlic begins to color, add the ginger, squash and stock and sprinkle with salt, pepper, curry powder, and cinnamon. Bring to a boil, cover, and turn the heat down to low. Cook, stirring once or twice, until the squash is tender, about 15 minutes.
2. Uncover the pan and raise the heat to medium-high. Cook, shaking the pan occasionally and stirring somewhat less often, until all the liquid is evaporated and the squash has begun to brown, 5 to 10 minutes. Turn the heat back down to low and cook until the squash is as browned and crisp as you like. Taste and adjust the seasoning, garnish, and serve.
Curried Green Lentils
1 cup green lentils
2 cups of water
1/2 onion
4 large tomatoes
1 tsp. mustard seeds
1 tsp. cumin seeds
2 Tbs. curry powder
2 tsp. cumin
1 clove of garlic
Bring 3 cups of water to a boil. Add in lentils and cook until all water is absorbed and lentils are tender.
Meanwhile, in a medium skillet heat oil and and add mustard and cumin seeds. When they start to pop throw in the onions, garlic, ginger, curry powder, and cumin. Saute until onions are translucent and add tomatoes.
Cover pan and let simmer for approximately 5-10 minutes, or until tomatoes release their juices. Add the lentils to the tomato sauce. Turn off heat. Mix well and add salt to taste. Adjust seasonings to your desire. Don’t be afraid to add more cumin, or curry, or anything you like. This is a really versatile dish. Make it for whatever suits your taste buds.

Vegetarian Cioppino anyone? I know…how can I dismantle such a seafood classic? Well I did, and I must say it turned out pretty tasty. I think you should try it yourself! Appetizers first however…

Pita Chips with Herbed Goat Cheese and Honey

Pita Chips ( I used Stacy’s ) – Be careful they are addictive.
4 ounces of goat cheese
1 teaspoon of fresh thyme, chopped
1 Tbs. basil leaves, chopped

In a small bowl, combine goat cheese with the thyme. Spread cheese over pita chips and a pinch of basil leaves. Drizzle with honey and serve.
Mixed Green Salad with Strawberries and Pistachios
A good bunch of mixed greens.
1 pint of chopped strawberries
1/2 cup salted, roasted pistachios

balsamic vinegar
Olive Oil

Place all ingredients in a bowl. Toss with desired amount salt, pepper, oil and vinegar. I used about 2 Tbs. of vinegar, and 2 Tbs. of olive oil. Just enough so that all the ingredients have a good coating. 

Last but not least..
Vegetarian Cioppino
2 Tbs. Olive Oil
5 cloves of garlic, minced
2 Onions, diced
1 bulb of fennel, diced
2 red bell peppers, diced
1-2 Tbs. dried oregano
1 tsp. red chili flakes
3 Cups of tomato, diced
2 Cups of white wine
2 tsp. of better than bouillon vegetable, or 1 vegetable bouillon cube. dissolved in 1/2 cup of water.
6 cups of low sodium veggie broth
2 packages of tofu ( Two blocks )
1 lb. of crimini mushrooms, sliced
1/4 cup of basil, chopped
2 Tbs. tarragon, chopped
2 Tbs. Parsley, chopped

In a large pot, heat oil and saute garlic, onions, and fennel. 
Add red peppers and continue sauteing until slightly tender.
Add oregano, and chili flakes, and continue to saute until fragrant. Add tomatoes and wine, then water with dissolved bouillon, and veggie broth. 
Add in tofu, and mushrooms and simmer for about 25 minutes.
Salt and pepper to taste.
Stir in basil, tarragon, and parsly. Serve and enjoy.

Sorry for the delay on the Saturday Farmer’s Market menu. The feeling of fall is now upon us but I must say the “get darker sooner” deal makes it a lot harder to make food look flattering in photos. Saturday’s Menu started off with…

Chilled Cucumber and Dill Soup

3 large cucumbers
2 green onions or scallions
1 clove of garlic, diced
1 cup of veggie broth
1 cup of buttermilk
1-2 Tbs. Fresh chopped dill

Peel cucumbers. Dice white bottoms of onions and 1/2 the tops of the scallions. Sliver remaining green tops and set aside for garnish.  Place cucumbers, scallions, garlic, veggie broth, buttermilk in a blender. Add more broth or buttermilk if necessary. Chill at least 2 hours before serving. 
Mixed Green Salad with Pesto Dressing
A good bunch of mixed greens
4 large tomatoes, diced
2-3 cucumbers, diced
1 cup fresh basil leaves
1 clove of garlic
1 tablespoon of pine nuts
2 tablespoons parmesan
1/4-1/2 cup olive oil
Toss all salad ingredients together. Process dressing ingredients in a food processor. Thin with additional olive oil if desired. Add to salad and toss. 
Tempeh and Okra Stew

2 packages of tempeh ( I use West Soy )
1 pound of Okra
1 cup of white wine vinegar
1 cup of water
2 cups of veggie broth
1 Tbs. Olive Oil
1 onion, diced
1-2 pounds of tomatoes, diced
salt and pepper

Place Okra in a bowl and cover with white wine vinegar and water. Set aside. 
In a large pot, heat the oil and saute the onion until soft. Add the tempeh and cook until slightly browned. Add the stock, and tomtatoes. Simmer for about 20 minutes. 
Drain the Okra and add to the stew. Cook for an additional 10 minutes. Season to taste with salt and pepper.
German Butterball Mashed Potatoes

2 pounds German butterball potatoes
salt and pepper to taste
1 cup of milk ( Oat milk, hemp milk..pretty much any kind works )
2 Tbs. Tahini
2 Tbs. Earth Balance
1 clove of garlic

Cook the potatoes in salted water until fork tender. ( steaming them works well too ). Mash with potato masher or in my case a kitchenaid. Add the rest of the ingredients until it reaches your desired mashed potato taste.
Sauteed Chard and Sundried Tomatoes
1 bunch of chard, cut into bit size pieces.
1/2 cup of sundried tomatoes
1/2 to 1 tsp smoked paprika
1 tbs olive oil

Heat oil in a medium pan. Add sundried tomatoes salt and paprika. Sautee until slightly crispy. Add chard and sautee until tender. Season with salt and pepper.