Raisin & Spice Whole Grain Cookies
A classic oatmeal raisin cookie but without the white flour! The warm spices and toasty notes pair deliciously with whole wheat flour and oats. Feeling indulgent? Splurge for the blonde chocolate for a truly sublime treat.
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
Vegan Tofu Tacos
Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.
TOFU LARB LETTUCE WRAPS
A bright and fresh dish that comes together quickly and is easily personalized with your favorite herbs and accompaniments. Traditionally, the toasted rice flour is made from glutinous or short grain white rice. Because I typically have long brown rice on hand, I use it with fantastic results… It’s a little different, nuttier and crunchier, than what I’d get at my favorite Thai restaurant, but it’s just as tasty and using whole grain rice bumps up the nutrient count.
Peanut Butter Banana Frozen Pops
LIME & BASIL COCONUT SHERBET
Banana Pineapple-Berry Sorbet
Bananas are cloying, lack character, and are an all-around disappointment of a fruit… At least that’s what I used to think until I stopped seeing them as a snack and started thinking of them as a sweetener. The internet is abound with recipes for banana ice cream, which consist of nothing more than pureed bananas. I want a scoop of frozen banana about as much as I want a scoop of frozen honey. But the banana’s weakness as a star can also be its strength as a supporting actor. Its abundance of sugar and pectin add plush and sweetness to more acidic fruits and create a nice scoop without added sugar or fat.
Cheese Stuffed Basil Falafel
These protein packed snacks are perfect with spaghetti, in a sandwich, or just as an app with tomato sauce. Skip the cheese or try cashew mozz for vegan fare, and keep the falafel size small to maximize crunch!
BERRY COCONUT SHERBET
Macadamia, White Chocolate & Cherry Whole Grain Cookies
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.
Brown Butter Syrup
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!
Flourless Peanut Butter & Oat Cookies
A flourless gluten-free cookie made with ingredients that are already in your pantry. It’s unbelievable, but these flourless delights really do bake up to be, well… cookies! Make them without the oats for a flatter and crunchier confection or swap the oats for chopped nuts, coconut, or chocolate chips. The oats really are just an add-in in this recipe and don’t add to the structure. But I like to add them for the nutrition boost and to balance out the sweetness. Top with chocolate if desired.
Mushroom Bourguignon Pot Pie
The the mushrooms’ earthiness collaborates with the toasted flour and brown butter to deliver a deeply flavored bourguigon without the beef. This recipe requires a few steps, especially if you’re making your own crust… But consider making big batches of the filling and freezing it using the method for freezing soup. When ready, thaw the filling, assemble, and bake!
TOMATO PASTA SAUCE
This everyday dish can be adorned with summer’s bounty and upgraded with fresh pasta or kept simple with dried herbs and boxed spaghetti. Make it as mild or spicy as you'd like and pair with the herbs of your choosing. Blend smooth for a luxuriously creamy texture or leave it chunky for a more rustic and tomato-y bite.
VEGAN LEMONGRASS NOODLE SOUP
Personalize this lovely dish by garnishing with your favorite accompaniments. Add punch with chives, turn up the heat with chilies, or keep it mellow with sweet basil.
Noodle soup typically starts with a pre-made stock spiked with fish sauce and finished with crisp yet tender vegetables. This recipe skips the fish sauce for a vegan concoction. And, instead of cooking all the vegetables at the end, I incorporate half the veggies- cabbage, carrot, and tomato- into the water for a long simmer and create a flavorful broth. Then, I finish the soup by quick cooking veggies for some crunch. If, however, you use pre-made stock, you can add all the veggies at the end.
EASY WHEAT BREAD
