- 5 ounces vanilla meringue cookies
- 1½ pounds fresh strawberries
- 2 teaspoons lime zest plus 1 tablespoon lime juice
- 2 to 4 tablespoons confectioners’ sugar
- 2 cups cold heavy cream
- Step 1 Transfer the meringue cookies to a large, resealable plastic bag. Use a rolling pin to lightly crush the cookies. (You should have pieces of varying sizes.)
- Step 2 Trim the berries, discarding the greens. Halve or quarter 1 pound of the strawberries; add to a medium bowl. Blend or mash the remaining ½ pound strawberries until you have a chunky purée. Add the strawberry purée, lime zest, lime juice and 2 to 3 tablespoons confectioners’ sugar to the chopped strawberries and toss to coat. (The better the strawberries, the less sugar you’ll need.)
- Step 3 In a large bowl, beat the cream with 1 tablespoon confectioners’ sugar with an electric mixer on medium-high until whipped cream holds stiff peaks. Fold the crumbled meringue into the whipped cream.
- Step 4 Starting and ending with the strawberry mixture, layer it with the cream mixture in individual serving dishes (preferably clear cups, bowls or jars), creating as many layers as you like. Serve immediately.
FOR THE FRUIT MIXTURE:
1¼ cups/170 grams dried cherries
1⅓ cups/170 grams dried apricots, cut into 1-centimeter pieces
1⅓ cups /170 grams prunes, cut into 1-centimeter pieces
¾ cup/113 grams dried cranberries
¾ cup/113 grams dried currants
½ cup/113 grams dark rum or brandy
½ cup/113 grams fresh orange juice
FOR THE BATTER:
8 ounces/226 grams unsalted butter, at room temperature, plus more for the pan
2 cups/270 grams all-purpose flour, plus more for the pan
1½ cups/170 grams walnuts or pecans
1½ teaspoons kosher salt (such as Diamond Crystal) or ¾ teaspoon coarse kosher salt (such as Morton’s)
1½ teaspoons ground ginger
¾ teaspoon baking powder
½ teaspoon ground allspice
¼ teaspoon baking soda
Pinch of ground cloves
¾ cup/165 grams packed dark brown sugar
2 teaspoons finely grated lemon zest
1 teaspoon finely grated orange zest
7 ounces/200 grams almond paste
4 large eggs, at room temperature
2 teaspoons vanilla extract
FOR THE ASSEMBLY:
⅓ cup/76 grams dark rum or brandy
⅓ cup/107 grams apricot preserves
1½ cups/165 grams confectioners’ sugar
2 tablespoons milk
1 teaspoon lemon juice
Pinch of kosher salt
Make the fruit mixture: The day before you bake the cake, combine the dried cherries, apricots, prunes, cranberries, currants, rum and orange juice in a medium bowl and fold thoroughly to combine. Cover the bowl tightly and let sit at room temperature until the fruit is soft and has absorbed all (or nearly all) of the liquid, stirring once or twice, 12 to 24 hours.
Arrange an oven rack in the center position and heat the oven to 325 degrees. Generously brush the inside of a 12-cup Bundt pan with butter. Dust the inside of the pan with several pinches of flour, then tap the pan on the counter at different angles to coat every buttered surface. Tap out the excess, then set the pan aside.
Scatter the walnuts (or pecans) across a sheet tray and transfer to the oven. Toast until the walnuts are golden brown and fragrant, shaking the pan halfway through, 8 to 10 minutes. Let cool completely on the baking sheet, then chop the walnuts. Set aside.
In a medium bowl, whisk together the flour, salt, ginger, baking powder, allspice, baking soda and cloves. Set aside.
In a large bowl, combine the butter, brown sugar, lemon zest and orange zest. Pinch off small pieces of the almond paste and add to the bowl. Using a hand mixer, beat the mixture on medium-low until combined, then increase the speed to medium-high and continue to beat, scraping down the sides once or twice, until the mixture is light and fluffy, about 3 minutes.
With the mixer on low, add the eggs one at a time, increasing the speed just to incorporate each egg before decreasing to low and adding the next, until the mixture is very smooth. Beat in the vanilla, then, on low speed, add the flour mixture and mix just until it disappears. Tip in the fruit mixture, along with any unabsorbed liquid, along with the chopped nuts; use a flexible spatula to fold the batter several times, scraping the sides and bottom of the bowl, until the fruit is evenly distributed.
Scrape the batter into the prepared Bundt pan, distributing it evenly all the way around and taking care not to form large air pockets. Smooth the surface, then bake the cake until the surface is golden brown, risen and cracked, and a cake tester inserted into a crack comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Let the cake cool in the pan for 15 minutes.
Use a skewer or toothpick to poke holes all over the surface of the cake. Use a pastry brush to generously soak the cake with about half of the rum. Let the cake absorb the rum for a few minutes, then turn it out onto a wire rack. Poke more holes all over the cake and dab the remaining rum across every surface.
Warm the apricot preserves in a small saucepan over medium-low heat, stirring often with a heatproof flexible spatula, just until the preserves are fluid. Pass the preserves through a fine mesh sieve into a small bowl, pressing on the solids with the spatula to extract as much of the liquid as possible (discard the solids, or scrape back into the jam jar). Use the pastry brush to paint the strained jam over the cake, covering every surface. Let the cake sit uncovered until it’s completely cooled and the jam is set (it should be slightly tacky but not wet to the touch).
In a medium bowl, combine the confectioners’ sugar, milk, lemon juice and a pinch of salt, and whisk slowly to combine, then whisk vigorously until you have a thick, smooth icing. Slowly pour the icing onto the tallest part of the cake all the way around, letting it slowly cascade down the side. Let the cake sit until the icing is completely set, about 1 hour.
The cake will keep, covered at room temperature, for 1 week.
- 1 block extra firm high protein tofu (14oz -16oz block)
- 1 cup vital wheat gluten
- 1/2-3/4 cups water
- 1/4 cup nutritional yeast
- 2 tablespoons neutral flavored oil ( you can replace with water if you are oil free)
- 2 tablespoons tapioca starch or corn starch
- 2 teaspoons onion powder
- 1-2 teaspoons garlic powder
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
1 tbsp parsley
1/2 tsp pepper
- 1/2 tsp mushroom powder
- 1 1/2 tsp poultry seasoning
1-2 tbsp vinegar
- worchestershire sauce
- 1 tablespoon No Chicken Better Than Bouillon, or any chicken-less bouillon cube or powder (if using cubes or powder just dissolve in with the water)
- 1 teaspoon liquid smoke
- 1 teaspoon salt optional if you feel like the bouillon is not salty enough
- 3 tablespoons hickory seasoning, or any other seasoning you like to coat the “turkey.” I often use a chili lime seasoning, jerk seasoning, or even Italian blend.
Preheat oven to 350 degrees
- 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 of the remaining ingredients and let the food processor run for a couple of minutes. You want the mixture to form a dough. Letting the processor run will help knead the dough. We want this seitan to be firm so we need it to knead for a bit. If you dough seems a bit too dry, you can add another few tablespoons of water, just don’t add too much more! I start at 1/2 cup and work from there.
- Once you have a smooth but firm dough, remove it from the food processor and place on a clean counter. Knead the dough with your hands for about a minute, forming a kind of oval shaped loaf with the dough.
- Wrap in parchment paper then Take a piece of aluminum for about 3x bigger than the loaf of dough, and lay it out flat. Coat the foil in spray oil or wipe it down with any oil you have. Sprinkle half of the hickory, or whatever seasoning you are using in the center of the foil. Place the loaf on the seasoning and roll it around. Sprinkle the remaining seasoning over the top and press it in. The goal is to fully coat the loaf in the seasoning!
- Place the loaf back in the center of the foil and fold up the sides, pinching at the top to seal it up, then twist the ends to fully seal the foil.
- 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.
- 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 poblano pepper or green bell pepper,kept whole
- 3 tablespoons olive oil or avocado oil,divided
- 1 medium yellow or red onion, finely chopped
- 4 garlic cloves, chopped
- 2 tablespoons tomato paste
- 1 ½ teaspoons ground cumin
- 1 teaspoon Mexican oregano or regular oregano
- ½ teaspoon ancho chile powder
- 1 ½ teaspoons kosher salt, divided
- A generous amount of freshly cracked black pepper
- 1 (12 to 16-ounce) block of super firm tofu (also sold as high-protein tofu)*
- 2 roma tomatoes, chopped
- 1 chipotle pepper in adobo + 1/2 tablespoon adobo sauce**
- 2 teaspoons red wine vinegar
- ½ cup (120 mL) water
- Lime juice to finish
- Broil the poblano pepper or green bell pepper. You have two options; the gas flame gets you a smokier flavor. No need to peel or remove the seeds when done.a.
- Cook the aromatics. Heat 1 ½ tablespoons of oil in a medium nonstick frying pan over medium high heat. Once the oil is hot, add the onions and season with a pinch of salt. Cook for 5 to 6 minutes, or until just starting to get some color. Add garlic and cook for 2 minutes, stirring frequently. Add tomato paste, cumin, oregano, chile powder, 1 teaspoon of salt, and pepper and cook for 1 minute. Add the tomatoes and cook until they’ve softened, about 5 minutes.
- While the onions are cooking, cut the tofu into 4 slabs. Squeeze out as much water as you can. Crumble tofu into small pieces, about the size of a blueberry.
- Transfer the onion-tomato mixture to a blender or food processor. Add the broiled poblano pepper, chipotle peppers in adobo, vinegar, and water. Blend until relatively smooth. Taste the sauce, adding any sweetener as needed or more vinegar or salt.
- Heat the remaining 1 ½ tablespoons oil in the frying pan over medium-high heat. Once hot, add the tofu and spread out in a single packed layer and season with ½ teaspoon kosher salt. Allow to cook 2 to 3 minutes undisturbed. Flip and continue cooking for a total of 12 minutes, stirring only every 2 to 3 minutes, until most of the tofu is browned.
- Pour in the sauce and simmer for 5 minutes, stirring occasionally. It’ll start to thicken, so turn the heat to medium or medium-low and cook for another 5 minutes, or until flavors have developed and tofu is saucy. If it gets too thick, add a few splashes of water.
- Taste, adjusting seasonings as needed. If it’s a bit tangy, add a pinch of organic brown or cane sugar. Finish with a squeeze of lime juice.
* If super firm tofu is not available, use extra firm tofu. Crumble the tofu into small pieces but not as small as the super firm tofu: if you crumble really small, it will get mushy. Check out the reference photo in the FAQ section. Then, coat the tofu crumbles with 1 tablespoon cornstarch and ½ teaspoon kosher salt. Coating the tofu in cornstarch improves its texture quite a bit, giving it a slightly crisp coating and more chew, similar to Chipotle’s sofritas.
** Use ½ teaspoon adobo sauce for mild heat.
*** Want to save ~10 minutes? Cook the tofu in a separate pan while you cook the aromatics.
- 1/3 cup Cacao nibs
- 1/2 cup Dried fruit
- 3 cups Rolled oats
2 tbsp flax meal
2 tbsp sesame seeds
2 tbsp hemp hearts
2 tbsp wheat germ
- 1/2 cup Almonds
- 1/3 cup Chia seeds
- 1/2 cup Coconut flakes
- 1/2 cup Pumpkin seeds
1/2 cup sunflower seedS
- Preheat the oven to 350F. Spread the Oats evenly across a Baking Tray and bake on the top rack of the oven for 10-12 minutes, until golden and fragrant.
- Next, remove the Oats from the oven and add to a large bowl. Pour in the remaining ingredients and stir well.
- Finally, transfer the dry Muesli mix to a large jar or container, and store sealed at room temperature for up to one month.
For a Single Serving of Soaked Muesli:
- Combine all ingredients in a glass jar or tupperware container and stir well; refridgerate for at least 3 hours, preferrably overnight.
- Top as desired and serve chilled. If you make this recipe ahead of time, it will last for 5-7 days in the fridge.
- 12 extra large eggs
- 1 ½ cups distilled white vinegar
- 1 ½ cups water
- 1 tablespoon pickling spice
- 1 clove garlic, crushed
- 1 bay leaf
- Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel.
- In a medium saucepan over medium heat, mix together the vinegar, water and pickling spice. Bring to a boil and mix in the garlic and bay leaf. Remove from heat.
- Transfer the eggs to sterile containers. Fill the containers with the hot vinegar mixture, seal and refrigerate 8 to 10 days before serving.
- 1 pound of salmon
- Salt and pepper to season
- 1 knob of ginger
- 2 cloves of garlic
- 2 tablespoons of oil
- 1 cup of sake
- 1 cup of mirin
- 1 cup of soy sauce
- 2 tablespoon cornstarch
- 4 tablespoon water
- 1 tablespoon of sesame seeds
- Place the salmon skin side down on a cutting board and slice the salmon into 3 servings. Season with salt and pepper on both sides.
- Spray your air fryer basket with oil and place your salmon skin side up in your air fryer. Give the salmon a light spray of oil and air fry at 400 degrees for 7 minutes.
- Next, peel your ginger and garlic. Finely chop the aromatics.
- Drizzle 1 tablespoon of oil to a small pot on low heat. Add in your finely chopped garlic and ginger and let bloom and become fragrant.
- After about 1 minute, add in equal parts of sake, mirin, and soy sauce. Raise the heat to medium high and bring to a boil to allow the alcohol to cook off. This will take about 4- 5 minutes.
- Once the sauce has reduced by about 1/3, mix together the cornstarch and water in a small bowl. Drizzle in the cornstarch slurry and give it a mix to prevent clumping. Your teriyaki sauce should instantly become glossy and thick.
- Finally, add in about 1 tablespoon of sesame seeds. Stir to combine and pour over your fried salmon. Any leftover teriyaki sauce can be stored in an airtight jar and kept in the fridge until ready to use.
- Vegetable oil, for frying (about 2½ cups)
- ½ cup mayonnaise
- ¼ teaspoon grated garlic
- 1 teaspoon ground black pepper
- ½ teaspoon kosher salt
- 4 hot dog buns, preferably top-split
- 1 pound peeled and deveined jumbo shrimp (16 to 20 shrimp), tails removed
- ¼ cup whole (or 2-percent) milk
- 1 cup cornstarch
- 2 Fresno chiles, thinly sliced
- Tender cilantro sprigs, for garnish
- Lime wedges, for serving’
- In a 12-inch cast-iron or heavy skillet, heat 1 inch of oil over medium-high until an instant-read thermometer registers 350 degrees.
- Meanwhile, in a small bowl, combine mayonnaise and garlic; mix well. In a separate small bowl, combine pepper and salt.
- Heat a medium nonstick skillet over medium. Using 1 teaspoon of garlic mayonnaise per bun, spread on outer sides of buns, then toast them until golden, about 1 minute per side. Transfer to plates.
- Season shrimp with about 1 teaspoon of the pepper-salt, dip in milk, then dredge in cornstarch, gently pressing so cornstarch adheres. Working in two batches, fry shrimp until crispy and cooked through, turning halfway, about 2 minutes. Transfer to a paper towel-lined plate to drain. Season with more of the pepper-salt mixture.
- Smear some garlic mayonnaise on the inner center of buns, then divide shrimp among buns. Top with chiles, cilantro and more pepper salt. Serve with lime wedges.
Yield: 4 servings
- 6 tablespoons chilled unsalted butter, cut into tablespoons
- 4 top-split hot dog buns
- 1 garlic clove, minced
- 1 pound large peeled and deveined shrimp
- Kosher salt (such as Diamond Crystal)
- ¼ cup chopped chives
- Lemon wedges, for serving
- In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer flat sides until golden, about 1 minute per side; transfer to a plate. Wipe out skillet.
- Add 2 tablespoons of water to the skillet and reduce heat to low. Add 1 tablespoon of the butter and stir constantly until melted; repeat with the remaining 4 tablespoons of butter, 1 tablespoon at a time, until all of the butter is incorporated.
- Stir in garlic, then add shrimp in an even layer and season with salt. Increase heat to medium-low and cook, without stirring, until shrimp turn opaque around the edges, about 3 minutes; reduce heat to low if butter starts to bubble too vigorously. (It should stay at a very low simmer.) Flip shrimp and cook until opaque throughout and cooked through, about 2 minutes longer. Turn off heat and stir in chives.
- Divide shrimp among toasted buns and drizzle the butter sauce on top. Serve warm, with lemon wedges for squeezing over the shrimp.
Step 1In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and
- 2 tablespoons extra-virgin olive oil
- 1 pound (453 grams) large shrimp, peeled, deveined, and tails removed
- 3 tablespoons (42 grams) unsalted butter
- 1/2 medium white onion (154 grams), thinly sliced
- 1 medium chile poblano (125 grams), stemmed, seeded, and thinly sliced into strips
- 1 medium celery stalk (49 grams), thinly sliced crosswise on the diagonal
- 1 medium chile serrano (24 grams), stemmed and thinly sliced into rings
- 2 garlic cloves, finely grated
- 1 teaspoon dried oregano, preferably Mexican
- 3/4 teaspoon (4 grams) Morton kosher salt, plus more to taste
- 1/2 teaspoon crushed or ground coriander seeds
- 1 medium Roma tomato (113 grams), cored and chopped
- 8 tortillas de harina
- 6 ounces (170 grams) queso asadero, quesillo, or Monterey Jack cheese, grated
- In a large skillet over high, heat the oil. Arrange the shrimp in an even layer in the skillet and cook, turning once, until just starting to brown, for about 1 minute per side. Transfer to a medium bowl and set aside.
- Reduce the heat to medium and melt the butter. Cook the onion, chile poblano, celery, chile serrano, garlic, oregano, salt, and coriander, tossing occasionally, until the onion and chile poblano are beginning to brown, for 6 to 8 minutes.
- Add the tomato and cook, tossing occasionally and scraping up any browned bits, until the tomato begins to break down, for about 5 minutes more. Transfer to the bowl with the shrimp and toss to combine. Taste and season with salt.
- Wipe the skillet clean with a paper towel. Working with 2 or more tortillas at a time (if you can fit 2 tortillas in your skillet), cook the tortillas until lightly toasted on one side, for 2 to 3 minutes.
- Flip and add a small mound of cheese in the center of the toasted side. Top with some of the shrimp filling and fold over like a taco. Cook the untoasted side until the cheese is beginning to melt and the tortilla is lightly toasted, for 2 to 3 minutes. Flip to toast the second half. Continue with the remaining tortillas, cheese, and shrimp.
- Serve with a squeeze of lime and your favorite salsa.
- For Serving
- Lime wedges
- Your favorite salsa