Saturday, November 29, 2003
What about the leftovers (musgoes)
The combination of hunger and leftovers at 11:00 PM may inspire new creations of culinary delight. Please, delight and inspire us with your Thanksgiving denouement to the Thanksgiving repast. Send inspirations to
mailcat
mailcat
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Thursday, November 27, 2003
A baked main course, that tastes as good as it looks...
Savory Sweet Potato Roast
Vegan
Ingredients
Three medium sweet potatoes
4 cups seasoned bread stuffing
1 small onion
1 12 ounce bag fresh cranberries
1/2 cup orange juice
6 Tbsp vegetarian spread
1/2 cup raw sugar
1 tsp dijon mustard
sage
salt
pepper
Preparation
Boil the potatoes, skins on until fork soft and refrigerate. Prepare the stuffing according to package directions and add 1/2 cup chopped raw onion, pack the mixture into a bread loaf pan, bake in a 350 degree oven until browned on top. Peel the cooled sweet potatoes and slice into 1" thick medallions. Remove the baked bread stuffing from the oven and cool in the refrigerator to set.
The cranberry sauce: Boil 2 cups of water with 1/2 cup of raw sugar and add the orange juice cranberries, continue to boil until the cranberries pop and remove from heat. Stir in the dijon mustard and set aside.
Remove the cooled bread stuffing from the refrigerator and cut into 4 equal rectangles. In the same bread loaf pan, starting at one end stand a slice of the sweet potato then follow with a slice of stuffing , repeat this process until the baking dish is filled ending with a slice of sweet potato. Top with a few dollops of vegetarian spread, salt pepper and sage and cranberry sauce as a glaze. Bake uncovered at 350 degrees for 30 minutes. When the dish has cooled turn out the set roast onto a cutting board and slice diagonally into 4 equal pieces. Serve with hot vegetarian gravy. (see "roux", November 15)
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Sunday, November 23, 2003
Spare time? These rolls are a piece of cake.
Farm Yeast Rolls
Without having to fuss over thawing the turkey we had extra time on our schedule today so Gladys popped these together this morning and went off Christmas shopping with Nancy while the yeast did its' work. They left me with instructions to watch the dough or something which I promptly forgot. When they returned, these tasty morsels went into the oven and 20 minutes later here they are.
Impress yourself, make something from scratch this year
This recipe by the way is for the Thanksgiving day table, but they're even better for a late night snack sandwich with the leftovers or as my mother-n-law says, "musgoes."
Ingredients
3 1/2 cups sifted all purpose flour
1 Package of active dry yeast
1 1/2 cups of warm water (105 to 115 degrees)
2 Tbls soft vegetarian spread
2 Tbls of raw sugar (unbleached)
2 tsps of sea salt
Preparation
Dissolve yeast in the warm water. Add the vegetarian spread, salt, sugar and half the flour beat on medium speed with a mixer for 2 minutes, scrape the sides of the bowl to incorporate all the mix. Add the rest of the flour and blend in with a spoon by hand until smooth, again scrape the sides of the bowl to make one mass of dough. Cover the bowl with a dry cloth and set it in a warm place, 85 degrees, for about 30 minutes or until the dough has doubled. When the dough has risen pinch off pieces about the size of a golf ball and knead each piece until it deflates then curling the edges underneath create a small smooth ball. Place this formed roll smooth side up on a lightly greased baking sheet, repeat until all the dough is used. Again cover the rolls with a clean dry towel and set aside in a warm place until the rolls rise. When the rolls have doubled place the cooking sheet on the center rack of a preheated oven at 375 degrees for about twenty minutes until they have browned on the top. Remove from the oven and lightly coat the tops with vegetarian spread. Serve warm
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Saturday, November 22, 2003
Forty Years, Today
I was 16 years old sitting in my 11th Grade English class, window row on the quad, at ANOKA Senior High School, 5th seat back just after lunch when MS Fuchs informed us that President Kennedy had been shot, killed in Dallas. Forty years have passed and I have come to understand that I am defined by that moment: the Vietnam War, My Lai, the Tet offensive, Kent State................9/11. President John, we have missed you sir, we have missed you.
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We stumbled on a new Vegan Group in Florida, congratulations on their good taste both because of their choice in states and dining. If you're near Panama City in the pan handle take note: and continued good eating pc vegan
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Sunday, November 16, 2003
Fernando Ficus
A new voice joins us today just in time for the family Thanksgiving get together. He's a terrific story teller so we gave him his own blog, hope he sticks around after the holidays. Hola Fernando! ¡Qué hacen los árboles comen de todos modos!
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Saturday, November 15, 2003
Twelfth Day of Thanksgiving...
On the twelfth of Thanksgiving my true love gave to me one veg casserole, two side dishes, three fine desserts...Okay, so it will never catch on but as I think about the days preceding Thanksgiving and all the anticipation of feasting and family and long rides through the snow to grandma's house I realize that tradition really is the heart of the holiday. The tradition of family, a accounting of the years triumphs and failures, a moment to remember the past and to anticipate the future all wrapped in the warmth and aroma of a single day and great meal, it all means 'tradition' and tradition needs familiarity. Some of the recipes we have detailed for this years vegetarian Thanksgiving are familiar and others are perhaps not so familiar, one essential item on any holiday menu however is the gravy, but how to get gravy without the drippings. The mystery of great gravy at last revealed...
Roux
Ingredients
3 cups of hot water
1/4 cup of flour
3 TBLS of vegetable oil
3 vegan vegetable bouillon cubes
Dissolve the bouillon in the hot water. To a very hot frying pan add the vegetable oil but don't let it smoke. With a wooden spoon in hand add the flour a little at a time while constantly stirring. When the oil is completely absorbed a paste will form. Cook and stir for a very short time, usually not more that 15 seconds, slightly longer for a darker gravy, now slowly add the hot water, all 3 cups still stirring. Because the water is hot lumps should not form. Stirring and a little practice will give you a feel for this. The gravy will be thick and bubbly and wonderful. Remember you can always add a little water or flour to adjust the texture, a little flour goes a long way so be sparing
This recipe is a modified roux which we designed for the beginner. Variations include different oils, seasoning and the use of canned bouillon or even better, home made vegetable broth. I suggest practicing a few times with this simplified version to master the techniques and then experiment with your own favorite version. It won't take long before you can make great gravies in your sleep, just like grandma's.
Vegan
Makes 3 cups
Baked Stuffing with Gravy and Sweet Potatoes
Ingredients
Make your life easy and purchase a package of commercial stuffing mix. Most are made on the stove top and most should be vegan with whole grain breads, herbs and a little corn syrup if they include 'natural' flavors, this may be from processed turkey so read carefully.
1 12 ounce can of yams or sweet potatoes, drained and coarsely chopped
1 1/2 cup of gravy
2 Tbls vegetarian spread
Prepare the stuffing as directed and refrigerate 1 hour to set. Coat a 9" square baking pan with 1 Tbls of the vegetarian spread. Add one cup of your gravy to 4 cups of stuffing and mix gently add the mixture to an the pan and top with the chopped yams. Drizzle the remaining 1/2 cup of gravy over the top cover and add the remaining Tbls of the vegetarian spread in pinches. Bake covered at 325 degrees for 40 minutes. Remove the cover for the last 10 minutes to brown the top.
On the twelfth of Thanksgiving my true love gave to me one veg casserole, two side dishes, three fine desserts...Okay, so it will never catch on but as I think about the days preceding Thanksgiving and all the anticipation of feasting and family and long rides through the snow to grandma's house I realize that tradition really is the heart of the holiday. The tradition of family, a accounting of the years triumphs and failures, a moment to remember the past and to anticipate the future all wrapped in the warmth and aroma of a single day and great meal, it all means 'tradition' and tradition needs familiarity. Some of the recipes we have detailed for this years vegetarian Thanksgiving are familiar and others are perhaps not so familiar, one essential item on any holiday menu however is the gravy, but how to get gravy without the drippings. The mystery of great gravy at last revealed...
Roux
Ingredients
3 cups of hot water
1/4 cup of flour
3 TBLS of vegetable oil
3 vegan vegetable bouillon cubes
Dissolve the bouillon in the hot water. To a very hot frying pan add the vegetable oil but don't let it smoke. With a wooden spoon in hand add the flour a little at a time while constantly stirring. When the oil is completely absorbed a paste will form. Cook and stir for a very short time, usually not more that 15 seconds, slightly longer for a darker gravy, now slowly add the hot water, all 3 cups still stirring. Because the water is hot lumps should not form. Stirring and a little practice will give you a feel for this. The gravy will be thick and bubbly and wonderful. Remember you can always add a little water or flour to adjust the texture, a little flour goes a long way so be sparing
This recipe is a modified roux which we designed for the beginner. Variations include different oils, seasoning and the use of canned bouillon or even better, home made vegetable broth. I suggest practicing a few times with this simplified version to master the techniques and then experiment with your own favorite version. It won't take long before you can make great gravies in your sleep, just like grandma's.
Vegan
Makes 3 cups
Baked Stuffing with Gravy and Sweet Potatoes
Ingredients
Make your life easy and purchase a package of commercial stuffing mix. Most are made on the stove top and most should be vegan with whole grain breads, herbs and a little corn syrup if they include 'natural' flavors, this may be from processed turkey so read carefully.
1 12 ounce can of yams or sweet potatoes, drained and coarsely chopped
1 1/2 cup of gravy
2 Tbls vegetarian spread
Prepare the stuffing as directed and refrigerate 1 hour to set. Coat a 9" square baking pan with 1 Tbls of the vegetarian spread. Add one cup of your gravy to 4 cups of stuffing and mix gently add the mixture to an the pan and top with the chopped yams. Drizzle the remaining 1/2 cup of gravy over the top cover and add the remaining Tbls of the vegetarian spread in pinches. Bake covered at 325 degrees for 40 minutes. Remove the cover for the last 10 minutes to brown the top.
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Wednesday, November 12, 2003
Nancy's mom's stove top scalloped potatoes
This recipe is the first one we've seen that comes out of a genuine desire not to cook and at the same time, really cooks. WW II made a stepchild of necessity and resulted in this quick stove top recipe for traditional scalloped potatoes that surely deserves a place in our 2003 Thanksgiving celebration dinner, thanks Therese (pronounced T'reze)
fais do-do
Nancy's Mom's Stove Top Scalloped Potatoes
Easy Cheesy, Veganesy!
Ingredients
2 potatoes (skins on) washed and thinly sliced
1 onion sliced thin and separated
4 ounces soy cheese slices (your favorite variety)
2 Tbls "Earth Balance" soy spread
3 Tbls, more or less, soy milk
1/2 cup water
Preparation
Layer the potatoes and onion in a stove top pan, cover with water and simmer with lid on until potatoes are fork soft. Drain water. Add cheese in between potato/onion layers, 'Earth Balance' and soy milk. Replace the lid and continue to simmer until the cheese is melted.
vegan
serves 4
fais do-do
Nancy's Mom's Stove Top Scalloped Potatoes
Easy Cheesy, Veganesy!
Ingredients
2 potatoes (skins on) washed and thinly sliced
1 onion sliced thin and separated
4 ounces soy cheese slices (your favorite variety)
2 Tbls "Earth Balance" soy spread
3 Tbls, more or less, soy milk
1/2 cup water
Preparation
Layer the potatoes and onion in a stove top pan, cover with water and simmer with lid on until potatoes are fork soft. Drain water. Add cheese in between potato/onion layers, 'Earth Balance' and soy milk. Replace the lid and continue to simmer until the cheese is melted.
vegan
serves 4
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Tuesday, November 11, 2003
To those Who Serve
Veterans Day is a day to remember those who have served in the armed forces and to honor their sacrifice. The men, women and companion animals that bear the burden deserve our eternal gratitude.
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Monday, November 10, 2003
Sweet potatoes are one of the best things you can do for yourself, they are packed with carotene (ProVitamin A) and just plain taste good as testified to in the previous recipe which matches the natural sweetness of "Sweet Potato" with a savory mix of mushrooms and spices. On the other hand, some of us like that same sweetness to be over the top, and so we give you that old standby Sweet Potatoes with marshmallow topping, and it's vegan.
Sweet Potato casserole
Gladys
Ingredients
4 each sweet potatoes, boiled
1/2 cup brown sugar
1/2 cup orange juice
4 ounces Earth Balance
12 ounces miniature Pangea Vegan Products: Vegan Marshmallows
1/2 teaspoon salt, add to boiling water
Preparation
Boil the potatoes in salt water until fork tender and allow to cool with skins on. Peel the potatoes and slice them into
1/4" slices. Start to layer the potato slices into a buttered (Earth Balance) 10" x 10" baking dish. Sprinkle on 1/4 of
the brown sugar and 1/4 of the soy margarine. Repeat this process until all the potatoes are used. Top the dish with the remaining brown sugar and pour on the 1/2 cup of orange juice.
Bake at 350 degrees uncovered for 1/2 hour. Remove from the oven, sprinkle the marshmallows on top. Place the
potatoes back in the oven and continue to bake until the marshmallows are golden brown.
Vegan
Makes 6 servings.
Sweet Potato casserole
Gladys
Ingredients
4 each sweet potatoes, boiled
1/2 cup brown sugar
1/2 cup orange juice
4 ounces Earth Balance
12 ounces miniature Pangea Vegan Products: Vegan Marshmallows
1/2 teaspoon salt, add to boiling water
Preparation
Boil the potatoes in salt water until fork tender and allow to cool with skins on. Peel the potatoes and slice them into
1/4" slices. Start to layer the potato slices into a buttered (Earth Balance) 10" x 10" baking dish. Sprinkle on 1/4 of
the brown sugar and 1/4 of the soy margarine. Repeat this process until all the potatoes are used. Top the dish with the remaining brown sugar and pour on the 1/2 cup of orange juice.
Bake at 350 degrees uncovered for 1/2 hour. Remove from the oven, sprinkle the marshmallows on top. Place the
potatoes back in the oven and continue to bake until the marshmallows are golden brown.
Vegan
Makes 6 servings.
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Continuing the menu plan for this years Thanksgiving Day Diner we naturally want to include a variety of vegetable dishes designed to be both traditional and, of course, vegetarian but also completely satisfying to the non vegetarian guest at your table. This recipe uses traditional sweet potatoes but with a great crispy topping that will surprise and please everyone. Make extras, trust me this is the one they'll ask for as leftovers topped with hot gravy after the game.
In the meantime look to this vegetable lexicon Our Vegetable Travelers if you have any question about the variety of vegetables that are available, then go out and create your own traditional/vegetarian holiday feast.
Twice Baked Sweet Potatoes
Harlan
Ingredients
1 large sweet potato skin left on
1/3 cup button mushrooms medium dice
1/3 cup portabella mushrooms medium dice
¼ cup red bell pepper medium dice
¼ cup shallot minced
¼ cup soy parmesan cheese
2 Tbls olive oil
¼ tsp tarragon
1/8 tsp dill
salt and pepper to taste
Preparation
Preheat the oven to 350 degrees while you wash the potato, piercing it 3 or 4 times to allow the steam to escape while baking, Bake the potato on the open rack until it is fork soft. Prepare the rest of the vegetables as indicated. Saute the bell pepper and shallot in a small amount of the olive oil on medium high until slightly soft and add the mushrooms, cook covered for about 2 minutes and remove from the heat. Add a tablespoon of olive oil and the tarragon and dill to the sauteed vegetable, stir together lightly and set aside.
Remove the baked potato and let it cool about 5 minutes. Slice the potato lengthwise and remove the flesh taking care not to tear the skin. In a small bowl mash the potato and add the reserved vegetables combine loosely. Divide the mix into the two potato skins, top with the soy Parmesan, salt and pepper
Place the stuffed potato skins into a lightly oiled oven proof dish and bake uncovered at 350 degrees about 15 minutes or until the cheese has bubbled and browned. Serve hot
Vegan
serves 2
In the meantime look to this vegetable lexicon Our Vegetable Travelers if you have any question about the variety of vegetables that are available, then go out and create your own traditional/vegetarian holiday feast.
Twice Baked Sweet Potatoes
Harlan
Ingredients
1 large sweet potato skin left on
1/3 cup button mushrooms medium dice
1/3 cup portabella mushrooms medium dice
¼ cup red bell pepper medium dice
¼ cup shallot minced
¼ cup soy parmesan cheese
2 Tbls olive oil
¼ tsp tarragon
1/8 tsp dill
salt and pepper to taste
Preparation
Preheat the oven to 350 degrees while you wash the potato, piercing it 3 or 4 times to allow the steam to escape while baking, Bake the potato on the open rack until it is fork soft. Prepare the rest of the vegetables as indicated. Saute the bell pepper and shallot in a small amount of the olive oil on medium high until slightly soft and add the mushrooms, cook covered for about 2 minutes and remove from the heat. Add a tablespoon of olive oil and the tarragon and dill to the sauteed vegetable, stir together lightly and set aside.
Remove the baked potato and let it cool about 5 minutes. Slice the potato lengthwise and remove the flesh taking care not to tear the skin. In a small bowl mash the potato and add the reserved vegetables combine loosely. Divide the mix into the two potato skins, top with the soy Parmesan, salt and pepper
Place the stuffed potato skins into a lightly oiled oven proof dish and bake uncovered at 350 degrees about 15 minutes or until the cheese has bubbled and browned. Serve hot
Vegan
serves 2
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Friday, November 07, 2003
Vegetarian Wine: The Hunt for Red October!
I said that we would get back to you with the result of our research into vegetarian and vegan wines, turns out there is little if any difference, if it's vegetarian it's vegan depending on your interpretation of vegetarian; if you're lacto-vegetarian some wines not vegan would still be okay if they have been fined (the process of clarifying the wine by filtering it) through albumin from egg white. The other possibility is that the wine was clarified using other agents: isinglass from fish, powdered residue from the hooves or connective tissue of animals and other non-vegetarian sources. Wine makers want to remove the fine particles of bio matter from their wines to clarify them , the traditional method of fining was to allow time and gravity to settle the particulate out, hence the term sediment applies, this is time consuming, read costly. Fining by filtering is both cost effective for mass production and in most cases renders the wine non-vegan if not non-vegetarian.
The other problem is that wine producers do not list ingredients on their product, it's not required, and labeling as vegan or vegetarian is often overlooked if not simply ignored; asking in most retail outlets will yield negative results so you're pretty much on your own. We found a surprisingly short list of source on the internet. Frey Vineyards: Vegan Wines is one that offers a clearly stated commitment to producing Vegan wines and presents a good overview of organic and biodynamic farming technologies. Sleuthing wine and wine shops is difficult and frustrating for most of us, a pleasure to a gifted few and impossible for the rest, restaurants are in another category entirely so I'm happy to include this from the Grove Restaurant What is an Organic Vineyard? (A Bug's Eye View) If you are still determined to include that special wine with your Thanksgiving celebration I hope this has helped. As for myself the quest for a local source continues, I'll let you know, now Back to
"The Green Cuttingboard" kitchen's Vegetarian Thanksgiving menu.
We offer one last dessert and move gamely on to the search for that most elusive course on the veg holiday table, "Hey! Where's the turkey!"
"Ginger Apple Cake" , Harlan
The Cake
1 cup unbleached flour
1 cup whole wheat pastry flour
1 Tbls. baking powder
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. Kosher salt
1/8 tsp. ground cloves
1/8 tsp. allspice
2/3 cup soy milk, unflavored
1/3 cup canola oil
1/3 cup molasses
1/3 cup maple syrup
2 tsp. vanilla (alcohol free)
The Topping
1 Granny Smith Apple
2 Tbls vegan spread such as Earth Balance
1/4 cup brown sugar
Lightly oil and flour an 8" round baking pan. In a large bowl, sift together the flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside. In a mixer beat together the wet ingredients until well combined, add the dry ingredients to the mixer and blend at a slow speed. Pour the mixture into the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the baking pan before removing.
Heat a small frying pan on the stove and to that add the vegan spread. Peel, core and slice the apple and add it to the pan, saute on medium high until the slices start to brown. Add the brown sugar and allow time for it to melt. Turn off the heat and let it cool slightly to thicken the mixture before sliding the topping onto the top of the cake.
May be served warm or cooled.
Vegan
The other problem is that wine producers do not list ingredients on their product, it's not required, and labeling as vegan or vegetarian is often overlooked if not simply ignored; asking in most retail outlets will yield negative results so you're pretty much on your own. We found a surprisingly short list of source on the internet. Frey Vineyards: Vegan Wines is one that offers a clearly stated commitment to producing Vegan wines and presents a good overview of organic and biodynamic farming technologies. Sleuthing wine and wine shops is difficult and frustrating for most of us, a pleasure to a gifted few and impossible for the rest, restaurants are in another category entirely so I'm happy to include this from the Grove Restaurant What is an Organic Vineyard? (A Bug's Eye View) If you are still determined to include that special wine with your Thanksgiving celebration I hope this has helped. As for myself the quest for a local source continues, I'll let you know, now Back to
"The Green Cuttingboard" kitchen's Vegetarian Thanksgiving menu.
We offer one last dessert and move gamely on to the search for that most elusive course on the veg holiday table, "Hey! Where's the turkey!"
"Ginger Apple Cake" , Harlan
The Cake
1 cup unbleached flour
1 cup whole wheat pastry flour
1 Tbls. baking powder
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. Kosher salt
1/8 tsp. ground cloves
1/8 tsp. allspice
2/3 cup soy milk, unflavored
1/3 cup canola oil
1/3 cup molasses
1/3 cup maple syrup
2 tsp. vanilla (alcohol free)
The Topping
1 Granny Smith Apple
2 Tbls vegan spread such as Earth Balance
1/4 cup brown sugar
Lightly oil and flour an 8" round baking pan. In a large bowl, sift together the flour, baking powder, ground ginger, cinnamon, nutmeg, salt, cloves, and allspice, and set aside. In a mixer beat together the wet ingredients until well combined, add the dry ingredients to the mixer and blend at a slow speed. Pour the mixture into the prepared pan. Bake at 350 degrees for 35-40 minutes or until an inserted toothpick comes out clean. Allow the cake to cool in the baking pan before removing.
Heat a small frying pan on the stove and to that add the vegan spread. Peel, core and slice the apple and add it to the pan, saute on medium high until the slices start to brown. Add the brown sugar and allow time for it to melt. Turn off the heat and let it cool slightly to thicken the mixture before sliding the topping onto the top of the cake.
May be served warm or cooled.
Vegan
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Wednesday, November 05, 2003
Vino for Vegans
Vino for Vegans
Do not forget the wine. As I am not a vintner, I will remind and attempt to find for ourselves and others a list of Vegan wines for this Thanksgiving celebration.
While we ponder the menu considerations for our upcoming Vegetarian Thanksgiving celebration it seemed like an appropriate time to acknowledge the main reason behind our choice to be vegetarian, the animals. Just as we humans enjoy the spirit and sensation of life and living in health, so to do our fellow creatures. This is a small world, a tiny corner of the universe and getting smaller with each day that passes*. Alive is a great place to be, we should all share it with one another and celebrate the sharing. The first Thanksgiving was to celebrate the harvest; as meager as that harvest may have been it has, over time, become a profound celebration of life, and plenty, and thanks. It was a remarkable moment when two peoples, at odds with one another overcame their animus and shared their love of life and their hope for the future. Don't let any creature's death be as a result of our celebration of life and thanksgiving. Peace Voyager* we are thinking of you. (Dedicated to Carl S., Voyager , SETI and all those who understand)
Do not forget the wine. As I am not a vintner, I will remind and attempt to find for ourselves and others a list of Vegan wines for this Thanksgiving celebration.
While we ponder the menu considerations for our upcoming Vegetarian Thanksgiving celebration it seemed like an appropriate time to acknowledge the main reason behind our choice to be vegetarian, the animals. Just as we humans enjoy the spirit and sensation of life and living in health, so to do our fellow creatures. This is a small world, a tiny corner of the universe and getting smaller with each day that passes*. Alive is a great place to be, we should all share it with one another and celebrate the sharing. The first Thanksgiving was to celebrate the harvest; as meager as that harvest may have been it has, over time, become a profound celebration of life, and plenty, and thanks. It was a remarkable moment when two peoples, at odds with one another overcame their animus and shared their love of life and their hope for the future. Don't let any creature's death be as a result of our celebration of life and thanksgiving. Peace Voyager* we are thinking of you. (Dedicated to Carl S., Voyager , SETI and all those who understand)
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Sunday, November 02, 2003
THANKSGIVING 2003, Gladys likes dessert
excerpt from:
A Vegetarian Cooks' Book The Green Cuttingboard Press, 2003
"American Harvest Cookies"
Gladys
Makes 12 servings. Prep Time: 10 minutes
2 cups pecan meal (or you can use almond meal)
1 1/3 cups oats
1 cup whole wheat flour
2/3 cup maple syrup
1/3 cup canola oil
1/4 cup raspberry preserves
1/2-teaspoon ground cinnamon
1/2-teaspoon almond extract (alcohol free)
1/4-teaspoon kosher salt
TO PREPARE
Preheat the oven to 350 degrees. Place all the ingredients in a bowl and mix for 3 to 4 minutes, the dough will start to stick together. Lightly coat a baking sheet with canola oil or vegetable oil, roll 12 golf ball size cookies and arrange them on a cookie sheet pressing each into even 3" diameter rounds about 3/4" thick. Using a spoon make a depression in the center of each cookie and spread in the raspberry preserves. Cook for 15 minutes or until the cookies have firmed to the touch, remove from the oven and allow to cool on a wire rack, preferably placed on the sill of an open window facing a light breeze from across a western plain.
PS. Don't add any preservatives, they won't last that long.
Per Serving Nutritional Information:
Serves 12
287.3 Calories; B.Og Fat (24.2% calories from fat); 11.Og Protein; 45.5g Carbohydrate; Omg Cholesterol; 45mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
A Vegetarian Cooks' Book The Green Cuttingboard Press, 2003
"American Harvest Cookies"
Gladys
Makes 12 servings. Prep Time: 10 minutes
2 cups pecan meal (or you can use almond meal)
1 1/3 cups oats
1 cup whole wheat flour
2/3 cup maple syrup
1/3 cup canola oil
1/4 cup raspberry preserves
1/2-teaspoon ground cinnamon
1/2-teaspoon almond extract (alcohol free)
1/4-teaspoon kosher salt
TO PREPARE
Preheat the oven to 350 degrees. Place all the ingredients in a bowl and mix for 3 to 4 minutes, the dough will start to stick together. Lightly coat a baking sheet with canola oil or vegetable oil, roll 12 golf ball size cookies and arrange them on a cookie sheet pressing each into even 3" diameter rounds about 3/4" thick. Using a spoon make a depression in the center of each cookie and spread in the raspberry preserves. Cook for 15 minutes or until the cookies have firmed to the touch, remove from the oven and allow to cool on a wire rack, preferably placed on the sill of an open window facing a light breeze from across a western plain.
PS. Don't add any preservatives, they won't last that long.
Per Serving Nutritional Information:
Serves 12
287.3 Calories; B.Og Fat (24.2% calories from fat); 11.Og Protein; 45.5g Carbohydrate; Omg Cholesterol; 45mg Sodium. Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 1/2 Fat; 1 Other Carbohydrates.
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