Ingredients:
3/4 C. Whole Wheat Pastry Flour
3/4 C. Unbleached White Flour
2 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Sea Salt
1/2 tsp. Ginger
1/2 tsp. Cinnamon
1/4 C. Light Walnut Oil or Safflower Oil
1/2 C. Maple Syrup
1/4 C. Plain Soy Milk
1/4 C. Apple Juice
1 C. Zucchini - grated
1/2 C. Walnuts - toasted and chopped
Instructions:
Preheat the oven to 350 degrees. Oil a standard loaf pan. Set aside one tablespoon of grated zucchini for garnishing the top.
Mix dry ingredients in a large bowl. Whisk wet ingredients in a medium bowl and add to dry ingredients. Stir to incorporate. Stir in zucchini and nuts.
Transfer mixture to the loaf pan and sprinkle the remaining zucchini over the surface. Bake until golden, about 45 minutes.
Cool loaf in the pan for 10 minutes, then turn out on to a wire rack.
Lemon Maple Glaze:
1/4 C. Maple Syrup
2 Tbl. Lemon Juice
Instructions:
Bring glaze ingredients to a boil in a small saucepan. Turn heat down and simmer for approximately five minutes. Brush surface of cake with the glaze.
June 27, 2009
Colorful Slaw (Royelyn)
Ingredients:
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing
Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.
Carrots - grated
Purple Cabbage - thinly sliced
Green Cabbage - thinly sliced
Beets - grated
Apples - chopped or grated
Annie's Ginger Vinaigrette Dressing
Instructions:
Combine vegetables and apple in a bowl. Add Vinaigrette dressing to taste.
Carrot Orange Seed Salad (Antonia)
Ingredients:
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins
Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.
Carrots - grated
Oranges - sliced
Raw Sunflower Seeds, Pepitas, and Sliced Almonds
Golden Thompson Raisins
Instructions:
Combine all together in a bowl in amounts to your choosing. The juice from the oranges is the dressing.
May 30, 2009
Macaroni and No Cheese Casserole (Mark)
Ingredients
1 C. raw cashews
1 C. water
1/2 C. lemon or lime juice
2 Tbl. sesame seeds (I prefer brown, which have more calcium)
4 Tbl. nutritional yeast (the yellow flakes, NOT brewer's yeast)
1 1/2 tsp. salt
1/2 tsp. celery seed
1 onion
1/2 tsp. garlic powder or a few cloves of fresh garlic
pinches of basil, thyme and oregano to taste
1 jar (4 oz) pimentos
2/3 C. oil
whole wheat bread crumbs to cover.
Instructions
Slightly undercook about 1 lb. of macaroni in salted water. Drain and set aside.
In blender, blend together the cashews, water and lime juice. While blending, add the sesame seeds, yeast, pimentos and seasonings. Coarsely chop the onion and add while blending. Slowly add the oil and blend until creamy. Place macaroni in a pot and add the sauce. Mix gently to avoid breaking up the pasta, and pour into an oiled oblong baking (i.e. 9x12) dish. Cover with bread crumbs (garlic bread crumbs optional). Thread on a little oil, sprinkle additional basil, oregano and thyme if desired, and cover with foil. Bake at 350 for approximatly 30 minutes, then uncover and bake an additional 10-12 minutes until browned and sizzling. Enjoy!
1 C. raw cashews
1 C. water
1/2 C. lemon or lime juice
2 Tbl. sesame seeds (I prefer brown, which have more calcium)
4 Tbl. nutritional yeast (the yellow flakes, NOT brewer's yeast)
1 1/2 tsp. salt
1/2 tsp. celery seed
1 onion
1/2 tsp. garlic powder or a few cloves of fresh garlic
pinches of basil, thyme and oregano to taste
1 jar (4 oz) pimentos
2/3 C. oil
whole wheat bread crumbs to cover.
Instructions
Slightly undercook about 1 lb. of macaroni in salted water. Drain and set aside.
In blender, blend together the cashews, water and lime juice. While blending, add the sesame seeds, yeast, pimentos and seasonings. Coarsely chop the onion and add while blending. Slowly add the oil and blend until creamy. Place macaroni in a pot and add the sauce. Mix gently to avoid breaking up the pasta, and pour into an oiled oblong baking (i.e. 9x12) dish. Cover with bread crumbs (garlic bread crumbs optional). Thread on a little oil, sprinkle additional basil, oregano and thyme if desired, and cover with foil. Bake at 350 for approximatly 30 minutes, then uncover and bake an additional 10-12 minutes until browned and sizzling. Enjoy!
May 25, 2009
Oatmeal Ginger Crunch Cookies (Linda)
Ingredients
1 1/2 C. Oatmeal
1 1/2 C. Whole Wheat Pastry Flour
1/2 tea. Sea Salt
1 tea. Non-aluminum Baking Powder
1 C. Currants (or other dried fruit berries)
1 C. Walnuts, toasted and coarsly chopped
1/2 C. Canola or light Walnut Oil
1/2 C. Barley Malt or pure Maple Syrup
Zest of one Orange, minced
1/2 C. Orange Juice
1 tea. Vanilla
1 Tbl. fresh Ginger, peeled and grated
Optional - Candied Ginger to taste
Instructions
1. Pre-heat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper.
2. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into the dry ingredients.
3. Transfer heaping tablespoons of dough onto baking sheet. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes. Dip fork in juice to keep it from sticking.
4. Bake cookies until edges and undersides are golden, approximately 15-20 minutes. Makes 1 dozen.
1 1/2 C. Oatmeal
1 1/2 C. Whole Wheat Pastry Flour
1/2 tea. Sea Salt
1 tea. Non-aluminum Baking Powder
1 C. Currants (or other dried fruit berries)
1 C. Walnuts, toasted and coarsly chopped
1/2 C. Canola or light Walnut Oil
1/2 C. Barley Malt or pure Maple Syrup
Zest of one Orange, minced
1/2 C. Orange Juice
1 tea. Vanilla
1 Tbl. fresh Ginger, peeled and grated
Optional - Candied Ginger to taste
Instructions
1. Pre-heat oven to 350 degrees. Lightly oil a baking sheet or line it with parchment paper.
2. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into the dry ingredients.
3. Transfer heaping tablespoons of dough onto baking sheet. Flatten cookies with the back of a fork to make 3 or 4 inch round shapes. Dip fork in juice to keep it from sticking.
4. Bake cookies until edges and undersides are golden, approximately 15-20 minutes. Makes 1 dozen.
May 23, 2009
Coconut Candies (Kaori)
This recipe is from VegNews Magazine. Amazingly good! Makes 16 candies.
Ingredients
3/4 C. raisins
3/4 C. raw walnuts
3/4 C. dates, pitted
3/4 C. dried apricots
3/4 C. shredded coconut
2 Tbl. orange juice
Zest of 1 orange
Shredded coconut, for coating
Instructions
1. In a food processor, pulverize the
raisins, walnuts, dates and apricots for 1
to 2 minutes or until finely chopped. Add
coconut, orange juice and zest. Process for
an additional 1 to 2 minutes or until mixture
comes together to form a ball.
2. Place some shredded coconut on a
plate. Dampen hands with water, form
mixture into one-inch balls and roll in
shredded coconut.
Ingredients
3/4 C. raisins
3/4 C. raw walnuts
3/4 C. dates, pitted
3/4 C. dried apricots
3/4 C. shredded coconut
2 Tbl. orange juice
Zest of 1 orange
Shredded coconut, for coating
Instructions
1. In a food processor, pulverize the
raisins, walnuts, dates and apricots for 1
to 2 minutes or until finely chopped. Add
coconut, orange juice and zest. Process for
an additional 1 to 2 minutes or until mixture
comes together to form a ball.
2. Place some shredded coconut on a
plate. Dampen hands with water, form
mixture into one-inch balls and roll in
shredded coconut.
April 30, 2009
Lime Coconut Cake (Susan) from Get It Ripe by jae steele (Arsenal Pulp Press, 2008)
Lime Coconut Cake
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)
Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.
Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)
Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.
Can double both recipes for a two layer cake.
See Jae Steele's website and blog at: Get It Ripe
Ingredients
2 ¼ C. light spelt flour (plus extra for dusting)
1 C. organic sugar
1/3 C. unsweetened shredded coconut
1 tsp. baking soda
½ tsp. salt
1 C. coconut milk (non-light version)
¼ C. softened non-hydrogenated coconut oil (plus extra to coat pan)
Zest of 2 organic limes
1 tsp. pure vanilla extract
¼ C. freshly squeezed lime juice
Powdered organic sugar (for garnish)
Instructions
Preheat oven to 350 degrees. Lightly oil a 9 inch cake pan and dust with flour.
Wisk together the flour, sugar, coconut, baking soda, and salt in a large bowl.
Add the coconut milk, oil, lime zest, and vanilla, and mix with a spatula just until all flour is absorbed. Add the lime juice, stir quickly, just until juice is evenly distributed throughout the batter, and immediately pour into pan.
Bake for 25-30 minutes, until top is domed, edges have begun to pull away from sides, and a toothpick inserted into center comes out clean.
Remove from over and allow to cool in pan for 10 minutes, before transferring it to a rack or serving plate. Serve warm, dusted with powdered sugar, or allow to cool completely before frosting or glazing.
Lime Coconut Icing (Optional)
Ingredients
1 C. unsweetened shredded coconut (plus extra for garnish)
1 C. powdered sugar
½ C. softened non-hydrogenated coconut oil
3 Tbs. fresh lime juice
2 Tbs. coconut milk (non-light version)
½ tsp. pure vanilla extract
1/8 tsp. salt
1 tsp. finely grated lime zest
1 fresh lime, thinly sliced (for garnish)
Instructions
Toss the coconut into a food processor and give it a whirl for about 1 minute to make a fine powder. Add the sugar, oil, lime juice, coconut milk, vanilla, and salt, and blend until smooth, slightly adjusting measurements if needed for a spread-able texture. Scrape all the icing into a bowl using a spatula. Fold in the lime zest.
Spread a very thin layer of icing over the cake (to create a ‘crumb coat’). Refrigerate cake 10 minutes to set.
Remove cake from fridge and frost with remaining icing, starting from center top and working out to and down the sides. Garnish with the lime slices and additional shredded coconut.
Can double both recipes for a two layer cake.
See Jae Steele's website and blog at: Get It Ripe
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