2 tbsp butter,softened plus 6 tbsp butter, melted and cooled 1 1/2 c cranberries 1/4 c coarsely chopped walnuts 1/3 c plus 1/2 c sugar 1egg 1/2 c flour 1/2 c heavy cream
Preheat oven to 325. With a pastry brush, spread 2 tbsp butter over the bottom and sides of a 8” pie tin. Wash cranberries and pat dry. Spread them in the bottom of pie tin and sprinkle with walnuts and 1/3 c sugar.
In a mixing bowl, beat the egg and remaining 1/2 c sugar and beat until the mixture thickens and clings to beater. Beating constantly, add the flour a few tbsp at a time.then beat in melted cooled butter and pour the batter over the berries and nuts. Bake in the middle of oven for 45 min or until top is golden. Cool until room temp.
meanwhile whip the cream until stiff peaks.
Unmold cake and serve with whipped cream. Serves 6. use blueberries as well.
In a large saucepan, heat 3 tablespoons of the oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the farro and stir until coated with oil, about 1 minute. Add the white wine and simmer until almost evaporated, 2 minutes. Lower the heat to moderate. Add 1 cup of the water and cook, stirring, until absorbed. Repeat with the remaining water, adding 1 cup at a time and stirring constantly until the farro is just tender and suspended in a creamy sauce, 30 minutes total.
Stir the tomatoes into the risotto and bring to a boil over moderate heat. Off the heat, stir in the remaining 1 tablespoon of olive oil and the cheese. Season with salt and pepper. Spoon the risotto into bowls, garnish with the basil and serve hot.
4 cups boiling water (or just to cover the soy curls)
2 tbsp (15 mL) mushroom broth powder
~3/4 cup to 1 cup (approx 200-256 g) corn starch or tapioca starch
For the Sauce:
1/3 cup (80 mL) soy sauce
2 tbsp (30 g) brown sugar
1/4 cup (60 mL) water
2 tbsp (16 g) cornstarch
2 tbsp (30 mL) dark soy sauce
2 tsp (10 mL) chili flakes (go to 1-2 tbsp if you like it really spicy)
2 tbsp (30 mL) vegetable oil
1-2 inches of ginger (30 g) finely minced
4-5 cloves garlic, finely minced
3 sprigs green onions, greens cut into 1-inch segments (whites not used for this recipe, but you can put them in water to grow them)
Fry The Soy Curls
Preheat your oil in a large wok or pot to 350F (I bring it up to a 6 on my stove) .
In a large bowl, rehydrate the soy curls in boiling water + mushroom broth powder (or just veggie broth if you have that). Let rehydrate for 5-10 minutes, then squeeze as much water out of it as you can.
Dredge the rehydrated soy curls in cornstarch until coated well, shake off any excess and fry in the oil until crispy. Fry in small batches so you don’t overcrowd the oil and bring down the temperature too quickly (otherwise you’ll fry for too long and it’ll be really oily). Gently stir the soy curls in the oil while cooking to turn and cook them evenly, and remove to let drain on a wire rack or paper towel once golden and crisp. Repeat in batches until all soy curls are cooked.
To make the dish
Prepare the sauce by combining soy sauce, brown sugar, dark soy sauce, cornstarch, water, and chili flakes in a bowl. Stir well to combine and try to dissolve most of the sugar. Set aside.
Using either the same wok (removing all but 2 tbsp of oil) or in another pan with oil, and frying ginger for about 2 minutes until fragrant. Add the garlic and fry for another minute. Add the sauce mixture to the pan and stir constantly to cook through. Let the mixture come to a bubble and thicken for about a minute.
Add the fried soy curls to the sauce and stir well to coat. It might not look like the sauce is enough to coat everything, but as the soy curls soften slightly with the sauce, the sauce should be able to coat all the soy curls. As soon as everything is coated, add the green onions and stir to cook the greens through.
In a large bowl mix together 2 cups of bread flour, sugar, salt, and 2 1/4 tsp Yeast.
Make a well in the center of the dry ingredients and add the warm water. Using your hands, mix everything together until it forms a dough. The dough will be sticky, but don’t worry, it will come together once you knead it!
Turn the dough out onto a floured surface and knead the dough for 5 minutes or until the texture of the dough starts to smooth out. If the dough feels too sticky, add remaining ¼ cup flour in a tablespoon at a time until the dough is dry enough to work with. Form the dough into a ball and place into a greased bowl. Cover loosely with a dish cloth and put in a warm place to rise for just ten minutes.
After ten minutes, turn the dough out onto a clean work surface. We like to do this on a piece of parchment paper for easy clean up and transport. Stretch out dough into a 12 inch round and place on pizza stone or baking sheet. Top with sauce, cheese, and whatever toppings you desire. Baked at 500° F for 10 minutes! Allow to cool before slicing and eating!
1 block extra firm high protein tofu (14oz -16oz block) OR 16 oz can cannellini beans, drained
1 cup vital wheat gluten
1/2-3/4 cups water
1/4 cup nutritional yeast
2 tablespoons neutral flavored oil
2 tablespoons tapioca, corn or potato starch
2 teaspoons onion powder
1-2 teaspoons garlic powder 1/2 tsp thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
1 tbsp parsley
1 tablespoon No Chicken Better Than Bouillon
1 teaspoon hickory liquid smoke
1 teaspoon salt optional if you feel like the bouillon is not salty enough make a basting sauce of chicken bouillon, maple syrup, soy sauce, oil, tad bit of water, maple syrup, ground pepper.
optional: 3 tbsp hickory seasoning, or any other seasoning you like to coat the “turkey.” you can use a chili lime seasoning, jerk seasoning, or even Italian blend.
If using regular firm tofu you will need to press it first and remove as much liquid as possible.
Break up the tofu and place it into a food processor with the regular metal blade. Run the processor for around a minute until the tofu is broken down. Add all wet ingredients and whirl until mixed.
place all dry ingredients and a bowl and mix well then add to wet ingredients and whirl until mixed then “knead” in processor for a few minutes.
Remove and shape into a tube or loaf place on parchments paper and then wrap in foil.
Steam for 40-45 min.
Place on a baking sheet and put in the oven on the middle rack. Bake sealed for 30 minutes. After 30 minutes carefully open up the foil, and continue baking for another 30-40 minutes. basting every 10 min.
Remove finished “turkey” breast and let cool at room temp. Seal the foil back up and place the “turkey” breast in the fridge over night to rest. This step is important to get the texture we are trying achieve. If you try and serve it before it rests it will not be nearly as firm.
Once the “turkey” breast has been in the fridge over night, you can remove it and slice it to serve. It should at this point be firm enough to slice using a mandolin or a sharp knife. Store in an air tight container in the fridge for up to 10 days.
1 cup (145 grams) grated apple (from 1 7-ounce/medium-large apple)
1 cup (115 grams) grated carrot (from 1 thick carrot)
1/2 cup (80 grams) very well-drained crushed pineapple or chopped fresh pineapple
1/3 cup (30 grams) shredded unsweetened coconut
1/4 cup raisins or another dried fruit (optional)
Finely grated zest of 1 lemon
2/3 cup (130 grams) raw or granulated sugar
2/3 cup (155 ml) neutral oil
2 large eggs
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups (160 grams) all-purpose or whole-wheat flour
2 tablespoons toasted, salted pepitas (optional)
Heat your oven to 350 degrees F. Coat 8-inch square baking pan with butter or nonstick cooking spray. Line the bottom with parchment and let it extend up two sides of the pan.
In a large bowl, combine apple, carrot, pineapple, coconut, dried fruit, if using, lemon zest, sugar, and oil. Add eggs, and whisk to combine. Sprinkle spices, salt, baking powder, and baking soda over the batter and stir very well to combine. Add flour, and stir just until it disappears.
Pour batter into prepared pan and smooth the top. Sprinkle pepitas over cake, if using. Bake for 30 to 35 minutes, until a toothpick inserted into the center of the cake comes out batter-free. Let cool in pan then carefully cut into squares with a serrated knife.
The cake is very moist and a little crumbly. I find that it keeps best in the fridge. The cake will keep for 5 to 6 days, chilled.
1 cup uncooked rolled oats 1 tsp crushed fennel seeds ½ tsp crushed red pepper corns 1 tsp crushed chili flakes 1 ½ TBL dehydrated onion flakes or a small to medium chopped onion 2 cloves crushed garlic ½ tsp salt 1 TBL Caribbean spice with garlic 1 tsp ground sage 1 tsp coriander 1 ½ tsp crushed dried rosemary or fresh ½ tsp ground black pepper 3 TBL ground flax seeds 9 TBL water Liquid smoke 1 tsp maple syrup 1 TBL Italian herbs olive oil
Connie’s mushroom broth In food processor Add rolled oats, In mortar pestel crush fennel seeds, red pepper corns, and chili flakes to desired texture and add to food processor Add in dehydrated onion flakes, garlic, salt, Caribbean spice, sage and coriander In mortar pestel crush rosemary just a bit, and add to processor Add in black pepper, flax seed,
Gently pulse food processor ingredients to coarse texture and put into a medium bowl To mixture add water, olive oil, liquid smoke, maple syrup, and Italian herbs, and mix well and allow mixture to rest for 5 minutes.
Oil hands for shaping mixture into sausage rolls or sausage patties. (be sure to keep hands oiled during shaping process.)
Put oil in pan and brown sausages on all sides. Extra oil can be added during browning process if desired. When browned, add broth, partially cover and allow to simmer to complete cooking of oats. Remove from broth. Sausages can be served at this point or cooled and frozen for future use. Serve with mushroom broth used to complete cooking. Note: For
substitute egg – 1 TBL ground flax plus 3 TBL water = 1 egg