Cashew-Ginger Sauce

Ben says: It is pretty much the same thing as the Orange-Ginger Sauce but you can add it on top. I am telling you, why don't you just get the book! This book is one of my top 4 cook books. 

Moosewood Cookbook, Mollie Katzen, pg 90.

2 cups toasted cashews
1 cup water
2 Tbs. minced fresh ginger
1 Tbs soy sauce
1 Tbs. honey
2 Tbs. plus 1 tsp cider vinegar
1/2 tsp. salt
cayenne, to taste

Puree everything together in a food processor or blender. When it is as smooth as you like it, transfer to a tightly lidded container and refrigerate. Heat gently before serving.

Orange-Ginger Sauce

Ben says: It is so handy-  take whatever veggies you have, preferable some onion included, and fry them with or without oil (it doesn't matter to tell you the truth) and add the sauce 1/2 through the cooking process.


Moosewood Cookbook, Mollie Katzen, pg 90.

2 Tbs. Cornstarch
1 cup orange juice
2 to 3 medium clovers garlic, minced
1 Tbs minced fresh ginger
1/4 cup soy sauce

Salt, pepper, and cayenne, to taste

OPTIONAL ADDITIONS:
1/2 tsp. grated orange rind
1 to 2 Tbs honey
1 to 2 Tbs dry sherry
1 scallion, finely minced

1. Place cornstarch in a small bowl (if you're using this for stir-fried vegetables) or in a small saucepan (if you're using this for anything else).

2. Add orange juice, and whisk until the cornstarch dissolves. Stir in all remaining ingredients (including optional additions).

3. If you are using the sauce for stir-fired vegetables, stir from the bottom, and add to the wok or skillet about midway through the cooking. If you are using this for anything else, place the saucepan over medium heat, and gradually bring to a boil, whisking constantly. Lower heat to a simmer and cook, whisking frequently, until thick and glossy (3 to 5 minutes). Server hot or warm.

Whipped Cream (Inspired by Gabe the cow)

     

We saw Gabe just a few hours before his last breath on 1/15/2012. A veal cow normally lives 16 weeks in horrific circumstances. Gabe was lucky he was able to live most of his 16 years of life in a place where people could love him.

Gabe was a companion cow to Emily, the famous cow at the “Peace Abbey.” You can read the story about Emily at http://www.peaceabbey.org/tour-guide/emily-the-cow/

Gabe was spotted brown and white and while it may just be a simple honor to name a recipe after Gabe, this is the best whip cream ever. 

1 can coconut milk (not the “light” version)

½ tablespoon vanilla extract

½ tablespoon vanilla powder

 

Chill the coconut milk over night or freeze the coconut milk at least 2 hours.  When you open the can, place the firm white part in a blender. (Save the rest for coffee or smoothies.) Add the vanilla and whip in a blender until it is looks like homemade whip cream.

You can always add more vanilla as needed.

Daikon Radish Fritters

A treat food that can be made using a food processor. We made carrot/daikon salad to go with the fitters since we have a lot of daikon right now.

Ingredients

1 ½ cup grated daikon

2 teaspoons salt

3 small potatoes, skin on, grated

1 clove of garlic, minced

½ white onion

½ teaspoon baking soda (although perhaps it can be left out)

½ cup panko organic bread crumbs

2-table spoons hot sauce

¼ an inch of oil for the frying pan – Sunflower oil works best.

1.     Place the grated daikon in a large bowl, add water to cover and salt. Refrigerate for about 20 minutes.

2.     Mix everything (but daikon) in a bowl while the daikon chills.

3.     Drain daikon, add to bowl and mix.

4.     Pour oil into a large skillet. Heat over medium heat.

5.     Make patties. Smaller ones are easier to handle.

6.     Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on a towel.

I like to cook the batches right after each other of them at once while the oil is hot.  

Quinoa Flake/Peanut Butter Cookies (Vegan, Gluten Free)

I made theses lovely cookies last night. It is an adaptation of a recipe from Salad Girl's blog at: http://www.thesaladgirl.com/2010/03/09/womens-work-and-a-recipe-quinoa-flake-cookies-gluten-free/

3/4 cup rice syrup 

2-3 cups of quinoa flakes 

1/4 cup coconut oil 

1/4cup peanut butter

dash of salt 

1/2-1teaspoon vanilla 

1 Tablespoons cornstarch mixed (no lumps) with 2 teaspoons water.

Directions
Preheat oven to 375F.
Mix 2 cups of quinoa flakes and along with the rest of the ingredients. (If your running short on quinoa flakes, then decrease the vanilla to 1/2 teaspoon and mix the cornstarch with 1 1/2 teaspoons of water.)

The batter shouldn't be stiff, but if it is too running to form a mound of dough, then add more quinoa flakes.

Cook on an ungreased pan for 12-15 mins. The bottom of the cookie should be a nice brown.

Simple Tahini Cookies - Vegan and sugar free

Ben likes to make these cookies for potlucks and they are hit! 

Ordinal recipe is from Kathy Sant (Sant’s Natural Foods) published in the Harvest Co-op Cookbook, March 1994, pg. 125. Ben’s notes are in italics.

1 ½ cup rolled oats

6 Tablespoon tahini

½ cup honey or Barley Malt, Rice Syrup or Agave. A mix of sweeteners is especially nice.

½ teaspoon cinnamon and ginger, or cardamom if you have it.

Optional: Raisins and nuts, coconut, and chocolate chips *

Mix all ingredients thoroughly in a medium size bowl. Drop by spoonfuls or roll into medium size ball on an ungreased cookie sheet and flatten. (We oil our cookie sheet). Cook at 350 degrees F, 8-10 mines.

Tester Note:  They crumble a bit if you try to take them off the cookie sheet when they are hot, so let them cool before you take them off or line cookie sheet with foil and peel off when cooled.

* SunSpire Grain Sweetened Chocolate Chips are available at Whole Foods. 

Pineapple or Fruity Icecreamy (Vegan)

In the Winter, when the dry heat drains me, I crave more icecream, raw salads and raw foods. 

1 cup non-sugar soy milk like Eden

2 1/2 ish cups of frozen pineapple or strawberries, or whatever!

.5 cup of honey.

Some Vanilla powder

 

If using raw honey that is think or creamy, then mix the honey and the soy milk first in the Blender. Otherwise, load it all in at once.   I use a Blendtec's ice cream setting, but a normal blender should work fine. 

Totally yummy!

I get my Vanilla powder raw from http://www.livingtreecommunity.com/

A little goes a long way.