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Saturday

Early Spring Produce

March brings us Spring and its longer more mild days. Plus we get the tangy rhubarb and the crisp parsley, along with these early sections of produce:
  • rhubarb
  • sardines
  • carrots
  • leeks
  • purple sprouting broccoli
  • lobster
  • sorrel
  • beetroot
  • mint
  • radish
  • parsley

Try these recipes:

LEEK DIP
  • 3/4 cup of chopped leeks
  • 8 0z cream cheese
  • 1 cup creamy dressing
  • 1 T vinegar
  • 1 T sweetener
  • 12 oz bacon bits
  • salt, pepper, and fresh chopped parsley to top
Mix all but the parsley -- chill for 2 -3 hours, then top with fresh parsley.


CURRIED LEEK SOUP
  • 1 T ghee
  • 2 t curry
  • 3 chopped leeks
  • 3/4 diced potatoes
  • 2 granny smith apples* OR 16oz radishes chopped OR 4-6 carrots chopped
  • 3 cups vegetable broth
  • salt and pepper to taste
  • 1/4 cup plain yogurt
  • fresh mint, chopped
Heat ghee over medium heat and stir in curry then stir in leeks, potato and apples* -- cook for 5 minutes. Pour in broth and boil. Cover, reduce heat, and simmer for 20 minutes. Puree in blender, (or such). Season with salt and pepper - - serve with a dollop of yogurt and fresh mint.

Recipe copyright retained by the Benevolent Baker as part of the Benevolent Kitchen. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Thursday

Vegan Brownies

Vegan Brownies
makes about one tray

½ cup of applesauce
1 cup sugar*
1 t vanilla
2 T of ground flax mixed with 2 T of hot water
3/4 c flour (Bob's GF baking mix will work)
1/4 t salt
1/2 t baking powder
1/2 c cocoa powder
3/4 c chocolate chips**
confectioners’ sugar

Cream applesauce and sugar. Add flax and vanilla and mix well. Sift together
flour, salt, baking and cocoa powders. Add in chocolate chips. Spread into
greased 9” square pan and bake at 350o for about 35 minutes. When cool, top
with a dusting of confectioners’ sugar or more cocoa powder.

*further info on the bone char dilemma
** try Sunspire vegan chips

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Raw Cranberry Dressing

Sometimes others already have a great recipe -- like Elana has for cranberry dressing.

Here's a link to her raw cranberry dressing:
http://www.elanaspantry.com/condiments/raw-cranberry-relish/

Chocolate Souffle -- Gluten-Free / Casein Free

Gluten-Free / Casein Free Chocolate Souffle

1/2 T Earth Balance butter (or ghee)
1 T granulated sugar (or granulated honey)
3/4 cup soy milk (or hemp milk)
1/4 cup granulated sugar (or granulated honey)
4 t cornstarch
1/8 t salt
1 egg yolk
1 t vanilla extract
4 ounces bittersweet chocolate, coarsely chopped
4 egg whites
3 T brown sugar (or granulated honey)
Soy or rice ice cream

Lightly butter a 1-1/2 quart souffle dish. Sprinkle with sugar. Set aside.

Place the milk, sugar, cornstarch & salt in a saucepan over medium high heat. Stirring constantly bring to a boil; cook for 2-3 minutes or until thickened. Remove from heat. Gradually add the hot milk mixture to the egg yolk, stirring constantly with a whisk. Return the mixture back to the pan & cook over medium heat until thick (about 2 minutes), stirring constantly. Remove from the heat. Add the vanilla & chocolate & stir just until most of the chocolate melts. Transfer to a large bowl.

Place the egg whites in a large bowl & beat with a mixer on high speed until soft peaks form. Gradually add the brown sugar, 1 tablespoon at a time, & continue to beat until stiff peaks form.

Gently stir a quarter of the egg whites into the chocolate mixture to lighten. Fold in the remaining egg whites until just incorporated.

Spoon the mixture into the prepared souffle dish. Bake 375°F for 25 mins. or until puffy & set. Let cool for 5 minutes. Serve immediately topped with ice cream.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Cornbread Southern Style Stuffing

Cornbread Southern Style Stuffing

Makes about 12 servings

2 cups cornmeal

1 1/2 teaspoons salt

1 1/2 teaspoons baking soda

2 cups buttermilk

3 eggs, lightly beaten

3 tablespoons unsalted butter, melted

7 tablespoons salted butter

5 tablespoons bacon fat (drippings from about 5 slices of bacon)

3 medium yellow onions, chopped

5 stalks celery with leaves, chopped fine

5 cloves of garlic, finely chopped

2 teaspoons dried thyme

1 tablespoon sage, rubbed into crumbles

3 cups pecan halves, toasted

1 cup chicken stock, or more as needed

4 eggs, slightly beaten

Salt and ground black pepper, to taste

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Whisk together the cornmeal, salt and baking soda. Whisk in the buttermilk and eggs. Mix the melted butter.

Pour into a butter coated 9x9 pan and bake at 450 degree F for 20 minutes, or until golden brown and crunchy.
Turn out to cool.

When cooled, break up into chunks and let it sit out over night to dry out. (or put it in a 300 degree oven for about 35 minutes).

In a heavy skillet over medium, heat 4 of the tablespoons of butter and the bacon fat. Add the onions, celery and garlic and saute. Add the thyme and sage, cook until the vegetables are fork soft..

In a large bowl, toss the cornbread chunks with the toasted pecans halves and the cooked vegetables.

Melt the remaining 3 tablespoons of butter, then whisk it together with the broth and eggs. Pour this mixture over the dressing and toss well to blend. Season with salt and pepper.

Transfer to an oven safe dish which you can serve from, cover and bake for 30 minutes at 350 degrees. Remove the foil and continue baking until golden brown, about another 15 to 20 minutes.


Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

New York Style Cheesecake

Here is one New York style cheesecake, the one with cream cheese and graham cracker crust, (I use Azure Chocolat's graham crackers, or a nut crust, or just take misc. leftover cookies -- or go sans crust!):
3 lbs. cream cheese
1 2/3 c. sugar
1 1/4 c. sour cream
dash of salt
1 tsp. vanilla
1 tsp. lemon juice
1 tsp. grated lemon peel
6 eggs -- separated -- lightly whip whites

CRUST:
2 c. graham cracker crumbs
4 oz. butter, melted
1/4 c. brown sugar

Combine the graham cracker crumbs with the brown sugar. Add the melted butter. Press into pans bake in preheating oven until its not glossy anymore, about 3 minutes. Cream the cheese, then add sour cream, lemon juice, salt, and lemon peel. Alternately whip in egg yolks and egg whites -- slowly. The add vanilla. Pour into pan and bake for 20 minutes at 350 degrees and up to an additional hour at 325 degrees or until lightly brown at the edges and/or dry to the touch in the center. I like to bake with a water bath, (a cookie sheet or the like, filled with water placed on the rack below the cheesecake). Do not fill the pan past the 3/4 point. Let cool completely then serve. Can top with whipped sour cream and/or fruit or chocolate.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Italian Cheesecake

Although, traditional Italian cheesecake -- the ricotta cheese kind, does not contain flour, nor even have a crust, here is recipe I like (I do like this one with an amaretti cookie crust, sometimes):
3 lbs. ricotta
6 eggs -- separated -- lightly whip whites
1 1/4 c. sugar
1 tsp. vanilla
2 tblsp. amaretto

Preheat oven to 350 degrees. Grease a 9" pan and/or place a cut sheet of parchment at the bottom. Mix ricotta and sugar together. Add egg -- alternate yolk and whipped whites -- slowly to mixture, mixing well after each addition. Add vanilla and amaretto to mixture. Pour into pan and bake for 20 minutes at 350 degrees and up to an additional hour at 325 degrees or until lightly brown at the edges and/or dry to the touch in the center. I like to bake with a water bath, (a cookie sheet or the like, filled with water placed on the rack below the cheesecake). Do not fill the pan past the 3/4 point. Let cool completely then serve.

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.

Quinoa Salad

Quinoa Salad

1 part Quinoa (red or white) – organic preferred (rice, millet, or any other grain)
Olive oil
3 parts Veggie stock
Brazil nuts
Wakame (or other seaweed)
Coriander
Curry
Lemon juice

Sautee quinoa in a stock pot with a dash of oil until you begin to hear it pop – turn off heat. Soak the wakame in some broth until it is soft, and then chop into small pieces. Add broth to the quinoa and cook, like rice, until the broth is absorbed by the quinoa – or the quinoa is soft and open – it looks like squiggles and spirals. When cooked add wakame & the rest of the broth, Brazil nuts, spices, olive oil, and lemon juice, (if you don’t like these – add ones that match your soup and taste). Fluff with fork – serve hot, warm, or cold

Leftover idea: add grated cheese and egg (amount varies on leftover amounts) – bake in a loaf pan like you would meatloaf – new meal!

Wakame is a great addition to soups too!

Please remember that this recipe is the product of the Benevolent Baker as part of the Benevolent Kitchen – who holds copyright. Please ask permission before utilizing in any manner that can be construed as printed, profit, or professional.