1/2 cup canola oil
1/2 cup maple syrup (reduce to 1/4 cup if using apple or pear sauce)
1 cup quince sauce (or apple or pear sauce)
1/4 cup cold strong coffee
2 cups oat flour (I grind my own in a coffee mill specifically for gluten free grains)
2 teaspoons ground cinnamon
dash ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
pinch sea salt
1 cup raisins (optional)
Preheat oven to 350. Oil an 8×8″ glass baking pan.
Beat canola oil and maple syrup till well combined. Add eggs, one at a time, beating well after each. Add quince (or other fruit) sauce and coffee and combine well. Add oat flour, cinnamon, nutmeg, baking powder, baking soda, salt and optional raisins and mix well. Pour into prepared baking pan and bake for 40 minutes (or until completely set, gently shake pan and watch for the “jiggle” in the center).
oil for roasting pan
2 eggplant; stem end removed, cut into 1″x3″ sections
2 Tablespoons coconut oil
1 onion; chopped
1/2 teaspoon sea salt
1 stalk celery; chopped
1 carrot; chopped
3 cloves garlic; crushed
1 inch piece fresh ginger root; minced
1 Tablespoon balti seasoning
1 teaspoon turmeric powder
1/2 cup crushed tomatoes
(1 1/2 cups basmati rice; soaked and cooked)
Preheat oven to 350. Oil a large cast iron skillet or baking pan. Arrange eggplant in a single layer on the skillet/pan and roast for 30-45 minutes; until soft and beginning to get golden.
Meanwhile, preheat a large pot over medium-low heat. Add coconut oil, onion and salt. Cover and saute 5 minutes. Add celery, carrot, garlic and ginger; stir, cover and saute 5 minutes. Add the balti seasoning, turmeric and 1/4 cup water, stir and saute 5 minutes. Add the crushed tomatoes stir and remove from heat until the eggplant is done.
Add the roasted eggplant and enough water to barely cover the eggplant, stir, cover and simmer several hours on very low heat.
I served this over basmati rice with a cucumber salad (see below) and a chop salad. Have hot pepper flakes on the side for those that want it spicy and salt and pepper to taste.
1 cucumber; thinly sliced into circles
1/4 teaspoon sea salt
pinch white pepper
2 Tablespoons fresh pressed lemon juice
Combine all ingredients, toss and set aside for 5 minutes. Toss and set aside for another 5 and repeat a few times. The salt will remove some water from the cucumbers and they will also be coated nicely with the tang of the lemon.
Rhubarb is among the first vegetables to be harvested in the spring; out of the garden and onto the dessert table. It is my tradition to serve rhubarb crisp during memorial day weekend for our family get together. This recipe is simple, allowing the rhubarb to take center stage. I recommend to enjoy it with vanilla ice cream (or your favorite dairy free option).
3/4 cup flour (I use King Arthur’s “measure for measure” gluten-free flour)
1 Tablespoon brown sugar
7 Tablespoons salted butter
Preheat oven to 375. Wash rhubarb stalks and cut into 1/2 inch rounds. Toss with sugar and pour into an 8″ x 8″ glass pan. Mix flour and brown sugar in a medium bowl with shallow sides, add the butter and mix with a pastry blender/cutter until small pea sized pieces of butter and flour are formed. Pour over rhubarb and bake till the top is just golden and the filling is bubbly, about 45 minutes. Remove from oven and serve warm with vanilla ice cream.
No matter what you call them; zucchini fries or zucchini sticks these are out of the garden, baked and so good!
1 large/2 small zucchini
1 1/2 cups flour (I used gluten free chickpea flour)
1/2 teaspoon sea salt
1 1/2 cups finely shredded Parmesan or Romano cheese
2 cups bread crumbs (I used gluten free)
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/4-1/2 teaspoon ground red pepper flakes
1 Tablespoon dried oregano
Place 2 cookie racks inside 2 separate baking sheets and lightly brush or spray with extra virgin olive or canola oil to coat.
In a medium bowl combine the flour and 1/2 teaspoon sea salt.
In another medium bowl beat the eggs.
In a medium/large bowl combine the cheese, bread crumbs and spices.
Cut the zucchini into roughly 3″ lengths and then into 1/4-1/3″ sticks.
Coat a handful of the zucchini sticks in the flour mixture (I usually just toss with my fingers) then coat in the beaten egg (I use a fork to flip and rotate around) and finally toss in the cheese and bread crumb mixture (I use a fork to flip and rotate around). Place the zucchini sticks on the prepared cookie racks making sure they are not touching. Continue this process until the racks in the pans are full. When the second pan is half full, preheat the oven to 450.
Bake the zucchini sticks for 15-20 minutes, until they are golden brown. I served the sticks with ketchup and an avocado cut inside the skin and filled with salmon salad.
With the farmers market in full swing I develop new recipes using what is in season (or what on hand in the refrigerator and the garden).
1/2 onion; chopped
2 Tablespoons canola oil
1/3 teaspoon sea salt
1/8 teaspoon turmeric
1/8 teaspoon fresh ground black pepper
3 eggs; beaten
4-6 romaine lettuce leaves (depending on the size)
4-6 slices of Jarlsberg (or your choice) cheese
optional slice of “German Bread” toasted and buttered
Preheat a medium sized pan over medium-low heat. Add oil, onion and sprinkle with the salt. Cover and allow to simmer for 2 minutes. Meanwhile, rinse and pat dry the lettuce leaves. Add the turmeric and black pepper, stir, cover and simmer an additional 2 minutes. Meanwhile, place a slice of cheese on the center of each leaf. Add the beaten eggs to the spiced onions and stir occasionally while cooking as you would for scrambled eggs (stir the eggs as they begin to solidify; continue to stir occasionally so the eggs cook/solidify; once there is no more raw egg they are done). Spoon the egg mixture on top of the cheese lined lettuce leaves, fold the leaf around the filling, lift, bite and enjoy.
2 medium beets; prep as described below
1- 16 oz can chickpeas; drained (or 3/4 cup dried chickpeas cooked till tender)
2 cloves garlic; crushed
1/4 cup fresh pressed lemon juice
1/4 cup extra virgin olive oil
2 Tablespoons water
1/8 teaspoon ground cumin
1/2 teaspoon sea salt
pinch fresh ground black pepper
Cook beets till tender; cover with water in a saucepan, sprinkle with a pinch of salt, bring to a boil and simmer for 20 minutes. Drain, cover with cold water until the water is warm, drain and cover with more cold water then simply rub the skin off. Cut into 1” chunks.
Place all ingredients in a blender and process till smooth. Add more water, 1 Tablespoon at a time, until desired consistency.
This is a vegetarian recipe inspired by a hot sandwich my mother made with left over Thanksgiving turkey.
2 cups cooked (or canned) chickpeas
1 carrot; shredded
2 stalks celery; finely chopped
1/4 cup red onion; minced
1 sweet apple; finely chopped
1/2 teaspoon sea salt
pinch freshly ground black pepper
1 teaspoon curry powder
1/2-3/4 cup mayonnaise for consistency
8-10 slices bread (I had “Food for Life” brown rice gluten free bread, my husband had Ezekiel’s sprouted whole wheat)
Preheat the oven to 375. Place sliced bread on a baking sheet. Rinse and drain the chickpeas. Place all ingredients into a bowl, mix well, dollop onto bread slices and bake until golden on top, about 10-15 minutes. Enjoy!