Back in December, I was honored at the opportunity to narrate an audio book, HOT DOGS & CROISSANTS, by Victorine and Natasha Saulnier. To my pleasant surprise, it was a book about the culinary ‘misadventures’ of two French sisters, who came to the US as reporters, and along their travels discovered American cuisine, including Nathan’s Famous hot dogs at the annual hot dog-eating contest in Coney Island; snapping turtle soup as prepared by the Native American elders of the Alabama-Coushatta tribe; cheesy grits from the Armadillo Diner in Texas; and much more. They gained weight, then rediscovered their love the fresh and healthy diet they grew up on, and figured out how to eat well in America too, and lost it again.
Narrating this book was a great adventure for me, as my voice followed the sisters through many states and the people they met along the way. It is filled with wonderful recipes, some that they learned on their travels, and some very special ones from their childhood in France.
If you enjoy listening to audio books, I hope you’ll give this one a try! I know that if you join Audible.com, the first book you get is FREE!
Have a vegan attending your Thanksgiving table? These Date Nut Truffles will not only solve your vegan dessert dilemma, but all of your guests and you will love them. They’re also gluten free…for those other guests. I think they’ll make an appearance throughout the holidays in my home.
1 cup walnuts
1/2 cup shelled pumpkin seeds
1/2 cup macadamia nuts
1 1/4 cups unsweetened shredded coconut, 1/4 cup set aside
2 cups pitted dates
2 tablespoons coconut oil
1 teaspoon salt
1 teaspoon vanilla extract
1/4 cup unsweetened cocoa powder
If you like your nuts a little toasty, place the walnuts and pumpkin seeds in an oven at 350 degrees for 7-10 minutes. Let cool, then place walnuts, pumpkin seeds, macadamia nuts, and 1 cup of shredded coconut in a food processor bowl. Pulse until finely crumbed.
Add dates, coconut oil, salt and vanilla extract, and pulse again until it’s a moistened consistency.
Place remaining shredded coconut and cocoa powder in a bowl. Roll about a tablespoon size into a ball and then roll it in the coconut-cocoa mixture until evenly coated. Place truffles on a tray with wax or parchment paper and place in the freezer for at least 30 minutes.
Take out about 10 minutes before serving. Makes about 20 truffles.
This week, I was tantalized by a recipe I stumbled upon on The First Mess, a beautiful blog filled with many wholesome and delicious recipes, and wonderful food photography. The thing that really caught my eye, was the word “Old Bay seasoning” in the title of the recipe. Old Bay seasoning has a dear place in my heart, as my boyfriend turned me onto it, and then then I discovered it in my Christmas stocking from him that winter. It is great on roasted potatoes, eggs, beans, and anything with a mild taste (It was originally invented as a crab boil; my boyfriend attests it’s excellent on shellfish as well as chicken).
The photos on the blog were so tantalizing, and I am a sucker for a good veggie burger, plus my friend Stephanie was coming over for dinner this week, and I knew she would love for me to try the recipe out on her.
It is a bit involved. But the directions seemed more complex than the experience making them. Put on some good music, have a lovely beverage to sip on and have fun making these Chickpea & Cauliflower Veggie Patties with Vegan Cashew Lemon Spread. I made some personalizations to the original recipe by adding cayenne and turmeric for added flavor and a healthful boost.
Chickpea & Cauliflower Veggie Patties with Vegan Cashew Lemon Spread
Makes 4 patties
2 cups cauliflower florets
2 cups cooked chickpeas (I used canned)
1 clove of garlic, peeled and roughly chopped
1 tbsp Old Bay seasoning
1 tspn turmeric
dash cayenne pepper
1 tbsp olive oil
squeeze of lemon juice salt + pepper to taste, keeping in mind Old Bay is pretty salty
1/4 cup + 3 tablespoons chickpea flour
1/2 of a shallot, chopped (original recipe called for 1/3 cup chopped chives)
Cashew Lemon Spread ingredients:
1 cup raw cashews, soaked for at least 4 hours
1 tbsp lemon juice
splash of vinegar (original recipe called for white wine vinegar, I used rice vinegar)
2 tsp dijon mustard (I used hot horseradish mustard)
2 tbsp-1/3 cup filtered water
dash cayenne pepper
salt to taste
Sandwich ingredients: Feel free to customize to your taste. I made mine with whole wheat pita bread, sliced cherry tomatoes, avocado and fresh arugula.
* The original recipe called for 1/4 cup chickpea flour and 3 tablespoons oat flour, with the option to use all chickpea flour – which is what I did. But if you’d like to use 3 tablespoons oat flour, you can easily grind oats in a food processor, vitamix or spice grinder to make it. Also, if you don’t have Old Bay seasonings (I’ve seen it sold at Target and Cost Plus World Market fyi), here is the link to make it yourself!
Steam cauliflower florets in a steamer basket over a pot of shallow water for 7-8 minutes.
Remove and run some cold water over it to stop the cooking process.
Dry the florets lightly and place them in the bowl of a food processor fitted with the “S” blade.
Add the chickpeas, garlic, Old Bay seasoning, turmeric, cayenne pepper, olive oil, lemon juice, salt + pepper.
Pulse until you have a meal that clumps together when you squeeze it, trying not to blend up all of the chickpeas.
Put the chickpea and cauliflower mixture into a large bowl, add the chickpea flour and chopped shallots until the ingredients are well mix and the flour is absorbed. Adjust the seasonings accordingly, if needed.
Divide the mix into 4 equal portions and form patties with your hands. (This was my favorite part of not using eggs to form patties – no mess!) Wrap the patties tightly with plastic wrap and place in the refrigerator for at least an hour.
In the meantime, make the cashew lemon spread. In a blender, place the cashews (that have been drained and rinsed), lemon juice, vinegar, mustard, salt, and 2 tablespoons of water.
Blend scraping the sides and adding more water if necessary.
The mixture should be a creamy mayo-like consistency. Place the spread into a container, cover, and refrigerate until you’re ready to serve.
Heat the pan over medium high heat, then lower the heat and add some oil in a pan (I used my cast iron pan, but you can certainly use any non-stick pan).
Place a couple of patties in the pan at a time. Flip to the other side once they are lightly browned (this should take a few minutes on each side. Use your spatula to lift and move the patties as they’re browning, to make sure all the underside gets browned. You may keep the patties warm on a parchment lined baking sheet in the oven on a low temperature. I only made two, and kept my unmade patties wrapped in plastic, until they were ready for eating. You can certainly cook them all up at once and reheat as well.
While the patties were cooking, I quickly warmed up pita bread over a medium flame on the stove. This only takes a few seconds – you just have to keep an eye on the pita so as not to burn it.
The first time I made the patties, I cut one patty in half and one pita in half. The second time I made it, I cut the top third of the pita and put an entire patty in. These are options depending on your appetite! It is a lovely, satiating, satisfying meal. Enjoy!
I was attending an all weekend, all day seminar that I wasn’t too excited about. I knew I needed to prepare for my early mornings, with a quick and filling breakfast, full of fiber, protein and good grains that would give me sustained energy. And this whole grain, gluten-free, blueberry, chia seed, flax seed, walnut muffin is what I came up with. I used very little coconut sugar in it. In fact, next time, I would add in a couple of chopped dates for added sweetness. I took a basic recipe and customized it with all of these goodies. That’s sometimes a bit tricky to do with baking, because ingredient proportions need to be exact. My grade school arithmetic skills didn’t fail me this time.
Check out the recipe below:
This recipe made 6 muffins. Simply double it for a full dozen. Easy to freeze and defrost!
1 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Dash cinnamon and cardamon (optional)
1/4 cup oats (can use gluten free oats if you prefer)
2 tablespoons chia seeds
2 tablespoons flax seeds
1/4 cup chopped walnuts (or any of your favorite nuts)
2 tablespoons coconut sugar
1/4 cup butter, melted (can substitute with oil)
1/4 cup cream (can substitute something lighter if you prefer)
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract
3/4 cup blueberries (frozen are best, but fresh work too, and you can also use raspberries)
Optional: a couple of chopped dates
Place 6 muffin liners into a muffin tin. Preheat the oven to 350 degrees F.
In a medium bowl, mix together the wet ingredients. In a larger bowl, mix together the dry ingredients (but not the berries). Add the wet ingredients to the dry ingredients and mix until just combined (do not beat). Finally, add the berries and briefly mix again.
Divide the mixture between the 6 muffin liners (I like to use a big ice cream scoop to do this) and bake for 20-25 minutes until the muffins are golden brown and set in the middle (If a toothpick comes out clean, they are ready). Leave the muffins in the tin on a cooling rack for 5 minutes, and then loosen carefully with a knife before turning out to cool completely.
I spent my late teens and early twenties consuming so much carrot ginger dressing, that my clothing and hair smelled of it. It was served at dirt cheap venues throughout the East Village in Manhattan, where I lived. Eventually, I wanted nothing to do with it. Now, *cough cough* years later, I suddenly got a hankering for it. So, I decided to give making it a try, and I have to say, it tastes much better than I remember! It had a bite, a perfect amount of nuttiness and tartness, and I think I have a favorite newfound/vintage dressing!
Here’s the recipe that inspired me. And here’s what I did, based on my personal taste preference, and the ingredients that I had in my fridge and pantry:
1 shallot, roughly chopped
1 big chunk of ginger (about an inch)
2 carrots, peeled and roughly chopped
About 1 tablespoon rice vinegar
About 1 tablespoon sesame oil
About 1/8 cup olive oil
A dash or two of Salt, Pepper and Cayenne Pepper
About 1-2 tablespoons water, to desired consistency
Combine all ingredients but the water in a food processor or powerful blender. After everything is blended, add 1 tablespoon water. If you desire a runnier dressing, add another tablespoon of water.
I added the carrot ginger dressing to a salad I made with a couple of chopped radishes, a few slices cherry tomatoes, a chopped Persian cucumber, chopped hard boiled egg, a quarter avocado, sprinkled with crumbled feta cheese and toasted pumpkin and sunflower seeds.