2014-01-11

Oat & Choco crisp cookies, Traditional apple cider, Cashew N’ Miso Dip, Kale Salad, Avocado based Chocolate mousse (vegan), Ginger Peanut Marinade [Ralph]

Oat & Choco crisp cookies
36 Servings, Prep Time: 10 Minutes, Cook Time: 10 Minutes
Ingredients
·         2/3 cup butter, softened
·         1 cup brown sugar
·         1 egg substitute (mix 3 Tsp ground flax seeds with 3 Tsp warm water, then refrigerate until thick)
·         1 teaspoon vanilla extract**
·         3/4 teaspoon ground nutmeg
·         1 1/2 cups rolled oats
·         1/2 cup all-purpose flour 
·         1/2 cup kamut flour
·         1/2 teaspoon baking powder
·         1/2 teaspoon baking soda
·         1/4 teaspoon salt
·         1/2 cup chopped hazelnuts (optional)
·         1/4 cup sunflower seeds
·         2 tablespoons flax seeds
·         1/2 cup wheat germ
·         Chocolate chips**
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg substitute, then stir in the vanilla and nutmeg.
3. In a separate bowl, combine the oats, flour, baking powder, baking soda, salt, hazelnuts, sunflower seeds, flax seeds and wheat germ; gradually stir into the creamed mixture.
4. Add water if mix is not sticky enough
5. Drop by rounded spoonfuls, a couple of inches apart, onto cookie sheet(s).
6. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Traditional apple cider:
25 servings
20 apples halved
2 pears sliced
1 stick of cinnamon
War sugar to taste
Ginger paste (optional)

mix all ingredients in a large pot
Add water until all ingredients are covered
boil then simmer for 2 hours

Cashew N’ Miso Dip
Ingredients
1 1/2 cups of soaked cashews
1 cup of grape or avocado oil
1 large lemon or 2 limes (juiced)
1 tsp. salt (to taste)
1/2 cup of water
1 tsp of miso (to taste)
Nutritional yeast for cheesy flavour (optional)

Directions
Mix all ingredient and blend on high until smooth consistency

serve with crackers



Kale Salad
2 large batches of Kale
Sesame oil
2 ripe avocados
rice vinegar
Brags soy sauce

Directions:
Mash the avocados and mix with oil, vinegar and soy sauce until you reach a smooth consistency
tear Kale leaves in bite size pieces
mix with dressing massaging the leaves with your hands
Kale volume should be reduce to half
Leave for 30 min for Kale to absorbe the flavour
Serve with a sprinkle of roasted sesame



Avocado based Chocolate mousse (vegan)
Ingredients:
2 small ripe avocados or 1 large
1/4 cup of cocoa powder
1/4 cup of almond milk or coconut milk
2 tsp or raw organic sugar / maple syrup/sugra cane/coconut sugar
1 tsp vanilla extract**

Directions:
Mix all ingredients and blend on high speed until smooth consistency

Serve with toasted sliced almonds 

Stir Fry with Ginger Peanut Marinade
Marinade:
3/4 cup soy sauce
1/4 cup rice vinegar
1 Tsp sesame oil or other oil
1 medium orange peeled, halved
1/2 lime peeled
1 Tsp honey or maple syrup
1/4 cup pineapple 
1 tsp ginger paste
1/4 cup brown sugar
1 cup peanuts or 1/2 cup peanut butter (can also use cashews)

Blend all ingredients in high until smooth consistency

Use for vegetable stir fry add 5 min before end

serve with rice or noodles.

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