Recipe - Pumpkin Seed Oatmeal Cookies

November 3, 2006
Pumpkin Seed Oatmeal Cookies
Adapted from ExtraVeganZa, by Laura Matthias (New Society Publishers, 2006).

 


 
Pumpkin seeds, oats, and maple syrup make this a healthful and delicious cookie.

INGREDIENTS

1 3/4 cup brown rice flour
3/4 teaspoon fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup canola oil
3/4 cup maple syrup
1/4 cup sugar
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
2/3 cup dried shredded coconut
2/3 cup oats
3/4 cup pumpkin seeds

1. Preheat oven to 350F.

2. Combine flour, salt, baking soda, and baking powder in a large mixing bowl. In a separate medium-sized bowl, combine oil, syrup, vanilla, vinegar, and coconut, whisking vigorously until emulsified.

3. Pour wet mixture into dry mixture and stir together until all ingredients are thoroughly mixed. Fold in the oats until evenly combined.

4. Drop 1 tablespoon of dough onto oiled cookie sheet, spreading cookies about 2 inches apart. Bake in preheated oven 15 minutes.

5. Gently remove cookies from sheet and place on cooling rack.

Makes about 30 cookies.

 

Comments (0)

Recipe - Golden Potato Soup with Roasted Garlic

Golden Potato Soup with Roasted Garlic
Adapted from Vegetarian Soups for All Seasons, by Nava Atlas (Amberwood Press, 2006).

This luscious potato soup is creamy without dairy, sweetened with a hint of apple, and enriched with health-promoting garlic. Just add a salad and bread or muffins, and dinner is served.

 


 
When you crave a little warming comfort from the kitchen, Golden Potato Soup will make you glad that soup weather is here.

INGREDIENTS

1 large whole head of garlic, or 2 medium heads
1 tablespoon olive oil
1 cup finely chopped onion
6 to 7 medium Yukon Gold potatoes, peeled and diced
1 cup peeled and diced tender apple (such as Cortland or Golden Delicious)
1/4 cup dry white wine
3 to 4 scallions, thinly sliced
One 6-ounce jar roasted red peppers, drained and cut into 1/2-inch squares
1 to 1 1/2 cups rice milk, as needed
1/2 cup Silk creamer
Salt and freshly-ground black pepper, to taste

1. Preheat oven to 350F. Place whole garlic head on a baking sheet and bake for 40 minutes.

2. Heat oil in a soup pot. Add onion and saute over medium heat until golden. Add potatoes, apple. wine, and just enough water to cover. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 25 to 30 minutes, or until the potato is quite tender.

3. When the garlic is done, squeeze the soft pulp from the cloves right into the soup and discard the skins. Mash the potatoes in the pot with a potato masher until the base is thick and chunky.

4. Add the scallions, roasted peppers, and enough rice milk to give the soup a thick consistency. Stir in the creamer and simmer gently for 5 minutes longer. Season with salt and pepper.

Serves 6 to 8.

 



Helpful Hints:

You may also substitute milk for the rice milk, and heavy cream or half-and-half for the creamer.

Comments (0)

Recipe - Garlicky White Bean Soup

Garlicky White Bean Soup
Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

This delicious peasant soup is a traditional defense against colds and flu. It combines the classic immune-boosting benefits of garlic with high-protein beans and savory rosemary.

 


INGREDIENTS

1 cup dried white navy beans
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil
1 large onion, chopped
6 big cloves garlic, or more to your taste, minced
1 large ripe tomato, cored, seeded, and chopped
3 or 4 vegetable bouillon cubes, to taste
Salt and freshly ground black pepper, to taste

1. Rinse the beans and cover them with water in a soup pot. Bring to a boil and allow to boil for 1 minute, then turn off heat, cover, and allow to soak for 1 hour.

2. Drain beans and put back in soup pot with 5 1/2 cups of fresh water. Bring to a boil, then reduce the heat to medium low and simmer, partly covered, for about an hour, until the beans are tender.

3. Meanwhile, heat the olive oil over low heat in another soup pot. Add onion and garlic and cook for about 20 minutes, stirring occasionally. Then add the tomato and increase heat to medium, stewing vegetables for an additional 10 minutes or so.

4. Pour beans and water into this onion-garlic-tomato mixture and add the bouillon cubes. Bring to a simmer, stirring occasionally, and add salt and pepper to taste.

5. Using a slotted spoon, remove about 1 cup of the beans and process in a blender or food processor with a little of the broth until smooth. Return this puree to the soup, stirring to combine. Simmer 10 minutes, partly covered, and then serve.

Serves 5.

 

Comments (0)

Happy Day of the Dead!

 

for more information and pictures on dia de los muertos see:

http://www.mexconnect.com/mex_/feature/daydeadindex.html

Comments (0)