2 tbsp chai spice (recipe on the bottom)
extra virgin olive oil
salt and pepper to taste
dino kale, big bunch!
roasted, salted almonds
kale chips- rub some of the kale with evoo
and bake at 300 for 10-15 minutes until crisp
but not burnt
Chai Spice: 4 tbsp ground ginger, 2 T tbsp cinnamon, T tbsp black pepper, 1 tbsp green cardamon, 1/2 tbsp black cardamon (you can omit this, if hard to find)
1. For the vinaigrette, put all the ingredients in mason jar and shake
2. To assemble the salad, cut kale into ribbons and massage with some of the vinaigrette. (This can sit in fridge for a couple hours and it's even better). Add chopped shallots and almonds. When serving add crispy kale chips to the top.
2 tbsp brandy
1/4 cup currants
1.5 tsp orange zest
1.5 tsp lemon zest
1/4 cup coconut oil, solid, but slightly softened
3/4 cup brown sugar
1 tbsp flax meal and 1.5 tbsp water (flax egg)
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1/8 tsp ground clove
1/8 tsp ground ginger
1 1/3 cup flour
1/3 cup plus 2 tbsp almond meal
1/4 cup chopped blanched almonds
30 blanched almonds for tops of cookies
1 cup powdered sugar and 1-2 tbsp water
1. Preheat oven to 350, and line cookie sheet with parchment paper.
2. In a small bowl, combine brandy, currants, lemon, and orange zest. Set aside.
3. Cream coconut oil, brown sugar, for 5 minutes.
4. Add flax egg and continue to mix for 2-3 minutes.
5. In a separate bowl, combine salt through almond meal and add dry mixture to mixer, and blend until just combined.
6. Fold in brandy mixture and chopped almonds.
7. Roll out the dough until 1/2 inch thick. If too sticky, let sit in fridge until easier to roll out and dust with flour. Cut out cookies using a4 inch round cutter. Place on cookie sheet spaced 1 inch apart. Gently push 3 almonds into the cookie in a triangular shape or however you wish. Bake 8-10 minutes until edges just brown.
8. Meanwhile, prepare the glaze. The glaze should be thick like condensed milk, but not too thick to brush over cookies. A minute or so after the cookies come out, while still warm, brush with glaze and let set. Can be stored 2-3 days in container.
Yield: Makes 10
1 large butternut squash, about 5 cups in cubes, 7-10 half moons from the bulbous end
1 tsp garam masala
3 tbsp evoo, separated
Salt and pepper
½ onion, diced
1 clove garlic, chopped finely
1 tsp fresh sage, minced
1 tsp fresh thyme, minced
1 cup swiss chard, roughly chopped
13.5 oz (1 can) full fat coconut milk
1 tsp smoked paprika
2 tsp dijon mustard
½ cup apple cider
5 cups day old ciabatta or crusty bread cut into large 1 inch cubes
3 tbsp chopped toasted hazelnuts
1 tbsp vegan parmesan (¼ cup cashews, 1 tbsp nutritional yeast, ¼ tsp salt, ½ tsp garlic powder blitzed in food processor) or store bought
1. Preheat oven to 400 degrees. Mix 2 tbsp evoo, squash, garam masala, season with salt and pepper. Place on rimmed sheet pan and roast for 40 minutes until soft and golden.
2. Meanwhile, sauté 1 tbsp of evoo, onion and garlic for 5 minutes until soft, season with salt and pepper, add herbs and chard. Continue to cook until chard is wilted about 3-5 minutes.
3. Prepare liquids by mixing coconut milk, dijon, paprika, and cider.
4. In a large bowl, place bread and pour in liquid mixture. Add onion mixture and let soak for 10-15 minutes.
5. To the bowl, add the cooked squash, except the half moons, and combine. Pour into 8 inch cast iron skillet. Top with half moons of squash in a spiral pattern on top. Sprinkle hazelnuts and vegan parm.
6. Bake at 400 degrees for 20-30 minutes until edges are brown and slightly crispy.
Yield: 1-8 inch skillet serves 6-8