that smells good. can we have some?
This recipe uses ground flax seed instead of eggs so that we can eat the batter raw with impunity. I use the standard toll house recipe with a few modifications, including reducing the sugar, substituting peanut butter for 3-4T of butter, and adding oatmeal, for better tasting and chewier cookies, also healthier.
- 1 cube plus 5T fresh butter, at room temp
- 4-6 T Adams natural chunky peanut butter or fresh ground, without salt
- 1/2 c brown sugar
- 1/2 c white sugar
- 2 T ground flax seed
- 2 t vanilla
- 1 3/4 cup whole wheat flour
- scant 3/4 cup rolled oats
- 1t baking soda
- 1/2t baking powder
- 1/2t sea salt (skip if use salted PB)
- 12 oz semi sweet chocolate chips
Grind flax seed in coffee or spice grinder, then measure 2T into small glass. Add approximately 4T fresh cold water and stir with fork, adding water slowly until is consistency of stirred egg, then set aside (where it will thicken a little.) In a large glass bowl, beat together butter, sugar, and vanilla, then add peanut butter and beat until creamy. Stir flax seed again with fork, adding several additional drops of water as necessary until is consistency of stirred egg, then beat into butter/sugar mixture. Stir together flour, baking soda, baking powder, and salt, then add with oatmeal and chocolate chips to bowl, mixing well but only as much as necessary to moisten all together well. Bake on ungreased cookie sheets or– our method– transfer to a long sheet of waxed paper, forming three logs. Cover with another sheet of waxed paper, wrap up well, and store in a ziplock baggie in the freezer until you want a tray of freshly baked warm cookies– or a bite of uncooked cookie dough. Yum.
Put in everyday Western terms, if the windy change in season and too much stress wear you down and suddenly you’re miserable with a hot clear runny nose, then this mung bean recipe will be comforting. It’s warming with lots of flavor and fortifying with plenty of protein, yet is moist and light. Simply put, this meal tastes so good and is beautiful. For those interested, this recipe is inspired by Ayurvedic principles for health and healing for people with a Vata disposition. If you want to learn about cooking with Ayurvedic principles, you might enjoy Ayurvedic Cooking for Westerners by Amadea Morningstar.
- 1 cup mung beans, well rinsed
- 1/2 cup quinoa, well rinsed
- 1 pkg firm tofu, cubbed
- 3-4 medium scallions, chopped
- 2T fresh ginger root, finely chopped
- 1t each turmeric and cumin
- 2 stalks celery, chopped
- 1 large bunch bok choy, chopped
- small can of thai coconut milk
- 1/2-1 lime, well squeezed juice & pulp
- sea salt and black pepper to taste
Rinse the mung beans (pre-soaking is not needed), then cover with 2 cups fresh water. Bring to a boil then simmer for 20-25 min until soft. Drain off any remaining water and set aside. While mung beans are cooking, rinse the quinoa well, then cover with 1 1/4 cup fresh water, add a pinch of salt, bring to a boil, cover and simmer at reduced heat for 20-25 min and all water is absorbed. Remove from heat, fluff with fork and cool uncovered. In a large dutch oven, heat 2 T olive oil then saute chopped tofu until lightly browned, about 5 min. Add chopped ginger and spices, then thai coconut milk, cooked mung beans and quinoa, chopped celery and bok choy. Simmer until bok choy is bright green and soft, about 3-4 min. Add squeezed lime, and salt and pepper to taste.
Three cooks, mom and daughter, and four friends were the primary ingredients for a great dinner of butternut gnocchi, roasted delicata squash, roasted butternut yam soup with cranberries, and a romaine salad with pomegranate, red grapefruit, and roasted pumpkin seeds with a mustard vinaigrette dressing. Full credit to Lois and Sean for their gnocchi recipe! which I’ve approximated thinking back on this yummy meal. (I’ll make this myself in the near future to test my approximated measurements and add photos.)
- 3 cups or so of roasted butternut squash or
- 1 large can pumpkin
- 1/4 t nutmeg
- 1 egg or
- 1 T ground flax seed stirred into 1-2 T cold water to form consistency of egg (egg or flax seed are optional binders)
- 1/3-1/2 c or so whole wheat flour
- 1/8 t sea salt
- 1 small red onion, chopped
- 1-2 large cloves garlic
- 1/3 c walnuts
- 1/3 c pecans
- 1/4 c Balsamic vinegar
- 1/4 c currants
- 2 T maple syrup
- cayenne pepper to taste
- 1/4 c feta
If you’re going to be roasting veggies, roast some butternut squash for this recipe. Or if you don’t have time for that, try this with simple canned pumpkin (not pumpkin pie mix). Mix as little flour as possible with fork-mashed roasted butternut squash or pumpkin (with or without egg or flax seed) to form a light crumble, continuing to add a little additional flour if dough is too tacky. Roll minimally in hands like playdoh to form 1/4 inch logs. Your goal is moist dough that is not very sticky. Using sharp knife cut logs into bite sized pieces about 3/4 inch long. Lightly pinch cut ends to ‘puff’ pillow and keep filling inside when cooking.
Saute chopped onion in large frying pan in 2-3 T olive oil for a couple minutes over medium heat, turn heat down a little and add garlic and nuts, continuing to stir so nuts begin to brown but don’t burn. Set aside off heat. Fill large bowl with cold water and set aside. Bring large pot of water to boil, drop batches of a dozen or so gnocchi at a time into boiling water. They will drop to bottom of pan; watch carefully with slotted spoon in hand, and be ready to scoop out gnocchi when they rise to the top of the pot. Watch them bobble on top for 15-30 seconds, then transfer those to the cold water briefly to arrest cooking if you’re not going to eat them immediately, then using slotted spoon transfer to platter. These could be prepared a day ahead and saved in air tight container in fridge, or frozen for later. Or using slotted spoon transfer from boiling water to onion and nut saute which was set aside off heat. Continue to boil then transfer gnocchi batches to nut saute until all have been boiled. Then return frying pan to medium heat, add balsamic vinegar, maple syrup, currants, and cayenne pepper to taste. Continue stirring until all gnocchi are lightly browned, adding feta near to the end of cooking.
This simple winter white salad is high in protein given the quinoa and black beans, warming with the shallots, garlic and peppery arugula, and beautiful too.
- 3/4 c quinoa
- 2-3 medium shallots, diced
- 1-2 cloves garlic, minced
- 1/2 large or 1 medium head cauliflower
- 1 can black beans, well rinsed
- 1 large bunch arugula greens
- Olive oil
- Parmesan cheese
Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20-22 minutes, cooking until water is absorbed. Remove from heat, stir with fork to fluff, and set aside. Rinse beans well, then add to cooked quinoa. Dice shallots and cut cauliflower into bite sized flowerettes (throw out tough ends, include inner stems.) Melt 2-3 Tablespoons butter over medium heat, then saute shallots, cauliflower and garlic stirring constantly until cauliflower is slightly soft. Add black pepper to taste, then mix well with quinoa and beans. Serve hot over a generous bed of arugula leaves (rip leaves from any tough inner stems). Serve dressed with a little olive oil (to enhance vitamin K absorption from arugula) and topped with Parmesan cheese.
Perfect for when the season is changing and you’ve had too many holiday sweets. This salad is light yet quinoa is high in protein. The red onion and mustard greens pack a punch, and the grapefruit serves as a perfect dressing. High in sulfur and vitamin C, this salad will help push aside both sweet tooth cravings and a stuffy nose.
- 3/4 c quinoa
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 large bunch mustard greens
- 1 grapefruit, sectioned then cut into small pieces
Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 22-25 minutes. Cook until water is absorbed. Remove from heat, stir with fork to fluff, and allow to rest/cool 5 minutes.
First cut any tough center stems away to compost, then roll mustard greens and chop lengthwise into slim 1/4 inch strips. Using a cutting board that will allow you to preserve the juice, peel then cut grapefruit into bite sized pieces.
Using large soup pot (to accommodate bulk of uncooked greens), saute onion in 2-3 T olive oil for 3-4 minutes. Add minced garlic, stir for 1-2 minutes. Add chopped mustard greens, stir well over medium heat for 2-4 minutes. Add about 2 T water, cover and steam for 2 minutes, until wilted and bright green, but not mushy. Remove from heat and cool.
After greens have cooled, mix all ingredients together including the grapefruit’s juice.
Serves 5-6, makes good leftovers 1-2 days, served warm or cold.
I finished my Beet and Chevre Red Rice Salad but wanted more! So I thought I’d try a new variation on the fall theme…
- 3/4 cup Bhutanese red rise (makes 2 cups cooked)
- 1/2 butternut squash, roasted then cubed
- 1-2 medium cloves garlic, roasted then minced
- 1 medium-large granny smith apple, julienned
- 2-3 shallots, chopped
- 1 t each rosemary and thyme
- 3 cups baby spinach, chopped into ribbons
- 4 oz fresh chevre. gorgonzola would be nice variation.
- 1/4 cups walnuts
- walnut or olive oil and balsamic vinegar
Rinse rice well, then cover with 1 3/4 cups fresh water. Add a pinch of salt, bring to a boil then simmer cover for 20 minutes over low heat. Check for doneness, drain off any remaining water, then fluff with fork and transfer to casserole dish. While rice is cooking, slice 1/2 butternut into 3/4 inch half round slices, remove hard skin, and place on lightly oiled roasting pan along with garlic cloves. Place herbs onto squash, then roast at 375F for about 15 min, flip then roast for another 15-20 min until pass the ‘fork test’ for softness. Don’t overcook- remove garlic while continuing to cook squash until soft but not mushy. Mince garlic into rice. Chop squash into small cubes, and add to rice. Chop shallots and julienne the green apples, then add to casserole dish. Remove stems from spinach, chop into ribbons, then add to rice mixture and stir to mix all well. Dress with Balsamic vinegar and walnut oil or olive oil. Serve covered with walnuts and generous small chunks of chevre stirred in. Heat gently before serving– I actually microwaved briefly– so that the chevre melds smoothly with the rice and fresh apples.