CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)
VEGAN WHOLE WHEAT & OAT BREAD
A good whole grain loaf, one without any trace of white flour, can be quite elusive to us homebakers. Too many whole wheat loaves are crumbly, fall flat or are just plain undesireable. In this recipe I combine the power of the food processor with the moisture retention properties of oats to create a soft loaf. I tested this recipe with both a small amount of bread flour versus all whole wheat. Both produce great loaves, but I feel that using a little bread flour makes the process more foolproof. Unfortunately, now is not the time for substitutes or deviations. Even though whole wheat flour is actually higher in gluten than white all-purpose, the higher fiber content inhibits gluten formation. The power of a food processor, much more so than even a stand mixer, works to overcome that obstacle. But if you process all the ingredients with the water right away, the dough becomes gluey, unmanageble, and can overwhelm the motor. That’s where the initial 2 1/2 hour resting period comes in. Unlike white flour that readily absorbs moisture, whole grains need a little time to soften. After the initial resting period, the hydrated dough is ready for processing. As long as you have the time and follow the steps, this is a ridiculously easy whole grain loaf without a list of obscure ingredients
CHILI QUICHE
MULTI-GRAIN SOURDOUGH BOULE
Whole grain sourdough loaves are a difficult find. So, if you long for a tangy slice but want the nutritional benefits of whole grains, you may just have to bake a loaf yourself. This recipe was adapted from King Arthur Flour and can be made with commercial yeast or without it for a naturally fermented dough.
BROCCOLI QUICHE
Give your holiday leftovers a makeover! Chunks of random cheese? Small rations of veggies? A couple of sprigs of tarragon ordinarily destined to die a slow death? Even that carton of cream can have a new purpose. Quiche it! Just pull out the scale and load it up with varying bits of cheddar, swiss, and gouda until you have about 4 oz for your pie. Substitute the broccoli for whatever veggies you have from your feast- any combination of cauliflower, brussel sprouts, peas, and such will do. With leftover veggies, you can toss them right in and skip the steaming. And feel free to use half-n-half instead of the milk or replace half of the milk with cream. Bake it up and avert leftover ennui!
EASY WHEAT BREAD
This half whole wheat and half white bread is every bit as delicious as its all white counterpart, and with a food processor, these loaves come together with little fuss. When the dough’s on its first proofing, go ahead start up a batch of soup. By the time the soup’s been prepared and done simmering, the bread is almost ready!
ALMOND & CASHEW MILK
GREEN TEA & FRUIT SMOOTHIE
With a little caffeine, fruit, and protein, this smoothie is the perfect pick-me-up to ward off that afternoon crash! You'll need tea ice-cubes; so this recipe requires some pre-planning. I like to brew a quart or 2 of tea in advance, freeze 1/3 into ice-cubes and refrigerate the rest. Acidic fruits pair wonderfully with the green tea and avocado. Boost the flavor with fresh herbs, ginger, and turmeric.
VEGAN COCONUT & FRUIT SMOOTHIE
A vegan version of my basic fruit & dairy smoothie, but in this version almond and coconut milks team up for a dairy-free delight! High sugar fruits mellow its lower sugar and acidic counterparts while the coconut milk adds a creamy texture. Avoid adding ice as it will dilute your creation and leave you reaching for sweeteners. Instead, freeze 1/3 to 1/2 of your ingredients. I like to keep the fruit in the freezer. For a quick breakfast, blend up the fruit and nuts the night before and freeze in ice trays. In the morning, add your cubes to the milks and blend!
BASIC FRUIT AND DAIRY SMOOTHIE
More of an outline than a recipe, this will get you on your way to creating nutritious and flavorful smoothies using whatever you have on hand. Balance is key to blending up the best results... The higher fat and creamy dairy adds depth and texture while high sugar fruits mellow its lower sugar and acidic counterparts. Avoid adding ice as it will dilute your creation and leave you reaching for sweeteners. Instead, freeze 1/3 to 1/2 of your ingredients. I like to keep the fruit in the freezer. For a quick breakfast, blend up the fruit and nuts the night before and freeze in ice trays. In the morning, add your cubes to your dairy ingredients and blend!
BREAKFAST ESPRESSO SMOOTHIE
With a double dose of espresso, banana, and a serving of nuts, this breakfast concoction gets you moving! I've tested this recipe with canned coconut milk, full fat Greek yogurt, and half-n-half, and the results have been equally delicious. I'm a cream, no sugar kind of gal... A cappuccino or dark brew with half-n-half. Black coffee drinkers may want a dairy ingredient with less fat while our cream and sugar friends should add honey or sugar or even increase the amount of dairy or banana.
ASPARAGUS SAGE QUICHE
This pie takes full advantage of spring's bounty- a lot of asparagus and a little fresh sage! With its combination of milk, eggs, and cheese, quiche is calorie rich yet nutritious. Make it a little lighter by using skim milk or rush into decadence and replace half the milk with cream. And don't forget to serve with a side salad.
FRESH RICOTTA
Fresh ricotta is ridiculously simple to make, and the result is a delicately creamy flavor with which its store bought counterpart cannot compare. For almost every application, you're going to want to use vinegar as the acid. If you're pairing your ricotta with a cream based sauce or dessert, however, using lemon juice may be appropriate.
MUSHROOM & ONION QUICHE
Raisin Spice Oatmeal
When my mom used to get packets of Quaker Oatmeal, the raisin spice was always my favorite. Now, those pre-sweetened convenience packs are just plain cloying. This recipe takes that traditional flavor, adds nuts for protein and just a little sugar. Water can be substituted for milk, but you may find yourself adding more sugar to compensate. I like unsweetened vanilla almond, but any neutral non-dairy or dairy works.
VEGAN COCONUT CHERRY OATMEAL
WHOLE WHEAT PIE CRUST
White Sangria with Lemon Balm
