Dukkah

Dukkah (adapted slightly from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

1/2 cup blanched almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
3 tablespoons sesame seeds
1/4 cup unsweetened dried shredded coconut
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a medium skillet over medium heat, toast the almonds until golden, about 4 minutes. Transfer the almonds to a work surface to cool, and then finely chop them.

Put the coriander and cumin seeds in the same skillet and toast, stirring until fragrant, about 2 minutes. Transfer the seeds to a spice grinder and allow them to cool completely before coarsely grinding.

In a medium bowl, combine the almonds with the ground spices.

Put the sesame seeds in the same skillet and toast them over medium heat, stirring until golden, about 2 minutes. Transfer to the spice grinder.

Toast the coconut in the skillet over medium heat, stirring constantly until golden (be careful not to burn!), about 2 minutes. Add the toasted coconut to the grinder and let it cool completely.

Grind the sesame seeds and coconut to a coarse powder. Combine with the almond and spice mixture and season with salt and pepper.

Carrot Puree

Carrot Puree (adapted from Ana Sortun’s Spice: Flavors of the Eastern Mediterranean)

2 pounds carrots, peeled and cut into 2-inch lengths
6 tablespoons extra virgin olive oil, plus more for dipping
3 tablespoons white wine vinegar
5 teaspoons harissa
3/4 teaspoon ground cumin
1/2 teaspoon ground ginger

Kosher Salt and pepper to taste

In a large saucepan over high heat, cover the carrots with water and bring to a boil. Reduce the heat to medium and simmer until tender, about 20 minutes. Drain the carrots and return them to the dry saucepan. Cook the carrots for 30 seconds or so over medium heat  dry them out. Remove the pan with the carrots from the heat and coarsely mash them with a fork or whisk. You want a coarsely ground carrot puree, not a smooth puree.

Stir in the olive oil, vinegar, harissa, cumin and ginger and then season the mixture with salt and pepper.

healthier peanut butter chocolate cookies

A respectable lower-sugar, gluten-free cookie

• 2 cups almond flour
• ¼ teaspoon salt
• ½ teaspoon baking soda
• 2 tablespoons + 1tsp butter, melted
• 2 tablespoons honey
• 1 tablespoon vanilla extract
• ½ cup peanut butter
• 1 dark chocolate bar

1. Combine almond flour, salt and baking soda
2. Mix in butter, honey and vanilla until combined
3. Roll out dough between 2 pieces of wax or parchment paper to 1/4-inch thick
4. Using a 2-inch cookie cutter, cut out dough
5. Bake at 350° for 4-6 minutes
6. Place one teaspoon of peanut butter on top of each cookie as cookies are cooling
7. Melt chocolate over very low heat or in microwave
8. Place dollop of chocolate (1/2 tsp?) on top of the peanut butter
9. Place on a parchment lined baking sheet
10. Freeze for 30 minutes
11. Serve

Makes 18 cookes

Based on recipe from 
http://www.elanaspantry.com/paleo-peanut-butter-patties-tagalongs/
For vegan cookies, use shortening instead of butter. For peanut allergies, use sunbutter.

green bean and wheat berry salad

• 1pound greeen beans, cleaned and cut in half
• 1/2cup wheatberries, cooked and cooled
• 1/2cup barley, cooked and cooled
• 3tablespoons fresh dill finely chopped
• 1/3cup one part olive oil to one part balsamic vinegar
• salt and pepper to taste
• 1finely minced shallot

1. Place the beans in a pot with enough water to cover and a good pitch of salt. Bring to a boil and cook for 1 to 2 minutes, depending on how you like them. Drain and plunge into an ice bath to stop the cooking.
2. Whisk the olive oil, vinegar, shallot, salt and pepper. Put the cooled barley, wheatberries and string beans in a bowl and toss in the dressing and dill. correct seasoning and serve at room temperature.

Coconut milk breakfast quinoa

http://www.howsweeteats.com/2012/04/breakfast-quinoa/

serves 2

1/2 cup dry quinoa, rinsed

3/4 cup canned lite coconut milk + more for drizzling

2 teaspoons vanilla extract

1/2 teaspoon cinnamon + more for sprinkling

pinch of salt

1 banana, chopped

1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon, vanilla, and salt in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.

Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

http://thechickwhoeats.com/quinoa-porridge-banana/

Quinoa Porridge with Roasted Banana

Serves 2

Ingredients

1. 1/2 cup quinoa
2. 1/2 cup water
3. 1/3 cup coconut milk
4. 2 banana
5. 2 tbsp copped walnuts
6. 2 tbsp coconut flakes
7. 2 tbsp popped quinoa

Instructions

1. Wash and rinse quinoa. Place into a pot with 1/2 cup of water and 1/2 cup of coconut milk. Bring to a boil, then simmer for about 15 minutes with the lid closed. Turn off the head and let sit for another 5 minutes.
2. While the quinoa is cooking preheat the oven to 200 C / 400 F. Cut one banana lengthwise and if desired, sprinkle with a bit of butter and honey. Bake in the oven for about 5-10 minutes until soft with a slight caramel on top.
3. Add the baked banana to the quinoa porridge and mix well.
4. Divide into two bowls, and use the following as topping: 1/2 banana each, 1 tbsp chopped walnuts, coconut flakes and popped quinoa each.

Cranberry Walnut Bread

From Kim Osteen
2 cups flour
1 tsp baking soda
1 tsp salt
3/4 cup sugar
1 egg
1/3 cup orange juice
1 tsp grated orange rind
3 tbsp white vinegar plus enough water to make 2/3 cup
1/4 cup melted shortening
1 cup halved raw cranberries
1 cup chopped walnuts

In mixing bowl sift flour, soda, salt, sugar. In another bowl beat egg, stir in orange juice and rind, vinegar-water mix, and shortening. Add all at once to flour mixture, stir until all flour is moistened. Add cranberries and walnuts, turn into pan. Bake in greased 9x5x3 loaf pan for 60 or 70 min at 350deg. Cool in pan 10 minutes, remove. Cool completely before cutting.

muhammara

http://www.epicurious.com/recipes/food/views/Muhammara-10982

Ingredients

• a 7-ounce jar roasted red peppers, drained
• 2/3 cup fine fresh bread crumbs
• 1/3 cup walnuts, toasted lightly and chopped fine
• 2 to 4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
• 1 tablespoon fresh lemon juice, or to taste
• 2 teaspoons pomegranate molasses*
• 1 teaspoon ground cumin
• 1/2 teaspoon dried hot red pepper flakes
• 3/4 cup extra-virgin olive oil

black bean burgers

http://www.yummly.com/recipe/external/Our-Homemade-Quick-Black-Bean-Burger-MyRecipes-212111

date bars

Based on http://www.yummly.com/recipe/external/Date-bars-348998

ingredients

• 1 1/2 cups chopped dates

• 1/4 cup brown sugar

• 3/4 teaspoon salt

• 1 stick butter, cubed

• 1 1/4 cups rolled oats

• 1 cup flour

• 1 1/2 teaspoons ground cinnamon

• 1/2 teaspoon baking powder

directions

1. Boil 1 cup water, dates, and 1/2 tsp. salt until jamlike. 
2. Mix remaining ingredients (oat mixture). 
3. Press three-quarters oat mixture into greased 8-inch baking dish. 
4. Top with date jam and remaining oat mix. 
5. Bake at 375 degrees until golden, 20-30 minutes. Slice.

eggplant and tomato sauce for pasta

https://smittenkitchen.com/2008/01/rigatoni-with-eggplant-puree/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly

ash reshteh

http://www.anvari.org/iran/Persian_Food_Recipes/Ash_e_Reshteh.html

lentil and rice salad with cilantro and coconut

For the lentil-rice salad

• 1cup Basmati rice, rinsed in two changes of water
• 1/2cup du Puy lentils, rinsed and picked through
• 2 1/4cups water
• 1/3cup plus 1 T chopped fresh cilantro, including stems
• 1/4cup shredded unsweetened coconut
• 1/2teaspoon salt (to taste)
• 1 1/2teaspoon lime juice

for the tempered dressing

• 1 1/2tablespoon vegetable oil
• 1teaspoon black caraway seeds (also known as nigella seeds)
• 1 1/2teaspoon tamarind paste (I used Neera’s brand – tamarind fruit without pulp or seeds)
• 3teaspoons water

Http://www.yummly.com/recipe/external/Lentils-and-basmati-with-tamarind_-coconut_-cilantro-and-black-caraway-322338

chickpea stew with eggplant tomato and red peppers

http://mobile.seriouseats.com/recipes/2011/08/chickpea-stew-with-eggplants-tomatoes-peppers-recipe.html

Tofu triangles in creamy nut butter sauce

• 1 carton firm tofu, drained
• 2 tablespoons peanut or sesame oil, for frying
• 2 scallions including the greens, thinly sliced on the diagonal
• 1 tablespoon toasted white or black sesame seeds

The Creamy Nut Butter Sauce:

• 1/4 cup regular soy sauce
• 1 tablespoon tamari
• 1/4 cup sesame paste, peanut butter, or cashew butter
• 2 tablespoons rice wine vinegar
• 2 tablespoons white or light brown sugar
• 1/2 teaspoon red pepper flakes or chili oil
• 2 scallions, finely chopped
• 1/3 cup water or stock
• Pinch salt
• 
  

1. Slice the tofu crosswise into scant 1/ 2-inch slabs, then cut each slab into 2 triangles. Blot with paper towels.

2. Heat a large cast-iron or nonstick skillet and add the oil. When hot, add the tofu and fry over medium-high heat until golden. Turn and cook on the second side.

3. Meanwhile, combine all the ingredients for the sauce in a small food processor and puree until 
smooth. Taste for salt and add a little extra, if needed.

4. When the tofu is done, pour in half the sauce and cook until bubbling and partially reduced.

5. Turn off the heat, scatter the scallions and sesame seeds over the top, and bring to the table.

Didn't have the tamari. Only used 1tsp sugar and 1/4 cup water, for faster reduction. Pretty good.

http://www.epicurious.com/recipes/food/views/Tofu-Triangles-in-Creamy-Nut-Buttter-Sauce-with-Scallions-355894

Korean mung bean pancakes

http://www.phoebebites.com/2010/09/korean-mung-bean-pancakes/

Korean Mung Bean Pancakes

For pancakes:

• Dried peeled split mung beans, 1 cup
• Scallions, 2 stalks, sliced at a diagonal
• Carrot, 1 medium, grated
• Garlic powder, 1 tablespoon
• Salt, 3/4 teaspoon
• Pepper, 1/4 teaspoon
• Oil, for panfrying

For dipping sauce:

• Soy sauce, 2 tablespoons
• Sesame oil, 1 tablespoon
• Worcestershire sauce, 2 teaspoons
• Toasted sesame seeds, 1 teaspoon

Cover mung beans with water by 1 inch and soak for at least 5 hours or overnight.

Strain bung beans in a colander. Add mung beans and 1/2 cup of water to a blender. Blend until smooth. The consistency should be like a thick pancake batter. If it is too thick, add a few more teaspoons of water.

Add scallions, carrots, garlic powder, salt and pepper to the batter. MIx well.

Combine all the ingredients for the dipping sauce in a small bowl and set aside.

Heat 2 tablespoons of oil in a 9-inch skillet. Use more oil if your skillet is larger. Add the batter to the pan, two heaping tablespoons at a time. I fit about 5 pancakes in my skillet. Fry for 2 minutes and turn over to fry the other side for 2 more minutes. Transfer pancakes to a platter lined with paper towels. Serve hot with the dipping sauce.

Soon Du Bu Jigae

1 tsp vegetable oil
1 tsp chili powder
1/2 dried shiitake mushrooms, rehydrated
1 tbsp miso
2.5 cups water
1 package (12 oz) soft tofu
2 eggs
1 tsp sesame seeds
1 green onion

Based on http://www.yummly.com/recipe/external/Korean-Soft-Tofu-Stew-_Soon-Du-Bu-Jigae_-AllRecipes

Spiced apple carrot cake

Based on http://www.myrecipes.com/recipe/spiced-apple-carrot-cake-with-goat-cheese-frosting-10000001661183/print/
2/3 cups flour
1/2 cups granulated sugar
 3/4 teaspoons baking soda
1/2 teaspoons baking powder
1/2 teaspoons cinnamon
pinch ground cloves
Pinch ground nutmeg
3/4 teaspoons unsweetened cocoa powder
pinch freshly ground black pepper
Pinch salt
1/3 cup vegetable oil
2 large eggs lightly beaten
1/2 cups packed coarsely grated carrots
1/2 cups packed coarsely grated tart apples, such as Granny Smith
1/3 cup coarsely chopped walnuts, plus more for garnish
Frosting:
4 ounces fresh, mild goat cheese, at room temperature
3 ounces cream cheese, at room temperature
2/3 tablespoons unsalted butter, at room temperature
1/4 teaspoon vanilla extract
1/4 cup powdered sugar
1 tsp honey

 350, 25 min

Goat cheese truffles

2 ounces dark chocolate, coarsely chopped
2 ounces fresh goat cheese, at room temperature
1 tablespoons granulated sugar
2 drops teaspoon pure vanilla extract
1/4 teaspoon coarsely crushed black peppercorns
3 tablespoons unsweetened cocoa powder
Coarse sea salt
Pinch cayenne