Food & Recipes

  • Red Pepper Hummus

    Weekly Recipe: 
    NonWeekly

    Makes 3 cups


    1/2 cup sesame seeds, ground into a powder
    2 teaspoons chopped garlic
    1 teaspoon sea salt
    2 cups red bell pepper, seeded and diced
    1/3 cup tahini
    1/4 cup lemon juice
    1/2 teaspoon ground cumin

    In a food processor add sesame seeds, garlic, and salt, process into small pieces. Add remaining ingredients and process until smooth. The dip will keep for 2 days in the refrigerator.

    Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.

    Contributed by Ani Phyo, raw chef and author of Ani’s Raw Food Essentials (De Capo Press, 2010).

  • Pink Grapefruit and Fig Tart

    Weekly Recipe: 
    NonWeekly

    Shell
    1/2 cup chopped pecans
    1/2 cup whole-wheat flour
    1 tablespoon butter
    1/4 cup fresh dates
    2 egg whites
    1/4 teaspoon salt

    Filling
    2 grapefruit, peeled and pith removed
    1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
    2 tablespoons honey
    2 tablespoons sugar
    2 cups fresh or dried mission figs, halved (about 10 fresh figs)
    2 cups Greek–style yogurt

     

    1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.

    2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with
    a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).

    3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to
    20 minutes.

    4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.

    5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.

    nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium

  • Warm Marinated Olives

    12 ounces mixed un-marinated olives, with pits
    ½ teaspoon fennel seeds
    1 large garlic clove, peeled and halved lengthwise
    1 pinch hot chili flakes
    1 strip lemon or orange peel (peeled with a sharp vegetable peeler)
    3 sprigs fresh thyme
    Olive oil

    Preheat oven to 350 degrees. Combine olives, fennel, garlic, chili flakes, peel, and thyme in a small baking dish that is just large enough to hold everything with 1-inch headroom. Add enough olive oil to just top the olives. Cover with tin foil and bake until hot and fragrant, about 45 minutes. Serve warm, with crusty whole grain bread.

    Contributed by Ivy Manning, author of The Adaptable Feast (Sasquatch Books, 2009)

  • Turkey Meatballs with Mint-Yogurt Sauce

    Meatballs:
    11/2 pounds ground turkey
    1/2 cup breadcrumbs
    1/4 cup olive oil
    2 teaspoons garlic, minced
    1 small onion, finely diced
    1 green onion, finely chopped
    11/2 teaspoon ground cumin
    1/4 cup heavy cream
    2 large eggs

     

    Add two tablespoons oil to a medium saucepan over medium heat. Cook onions, and green onions until soft, set aside and let cool. In a large bowl, add turkey, cooled onions, garlic, cumin, breadcrumbs, cream, eggs, 3 tablespoons mint, salt, and pepper. Combine well, but to not over mix. Using a small scoop (approximately 1 ounce) place meatball mixture onto a sheet pan lined with parchment paper. Make sure there is space between each meatball. Refrigerate. These can be made up to one day in advance.

    To make the sauce: In a small bowl add yogurt, remaining mint, lemon zest, lemon juice, salt, and pepper to taste. Preheat oven to 400 degrees, brush meatballs with olive oil, and bake until golden brown and cooked through, about 10 to 12 minutes. Serve immediately with mint-yogurt sauce. Contributed by Jeff Osaka, chef of Twelve Restaurant in Denver, Colorado

  • Vegan Crab Cakes


    Serves 6 to 8


    Crab cakes:
    2/3 cup Veganaise
    10 ounces extra-firm tofu
    ¾ cup celery, chopped
    ¾ cup onion, chopped
    1¼ cup oyster mushrooms, chopped
    3 slices whole wheat bread, processed to crumbs
    1 teaspoon dulse (seaweed)
    1 teaspoon Old Bay seasoning
    ½ teaspoon salt
    ½ teaspoon black pepper

    Tartar sauce:
    2/3 cup Veganaise
    1 tablespoon yellow mustard
    ¼ teaspoon garlic powder
    ¼ cup dill pickles, chopped
    ¼ teaspoon dried dill
    Salt and pepper to taste

    Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.

    Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.

    For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Pecan Pie With Dark Chocolate Crust

    Filling
    1 1/2 cups water
    2 tablespoons agar flakes
    1/2 teaspoon sea salt
    1 1/2 cups agave nectar
    1 tablespoon vanilla extract
    1 teaspoon ground cinnamon
    3 cups whole pecans, toasted

    Crust
    1 1/4 cups blanched almond flour
    1/4 teaspoon sea salt
    1/4 teaspoon baking soda
    2 tablespoons grapeseed oil
    2 tablespoons agave nectar
    1/2 cup chopped dark chocolate, melted over very low heat (optional)

    1. For the filling, in a medium saucepan, boil water, add agar flakes, and cook over high heat, stirring frequently, until flakes dissolve, 10 to 12 minutes. Decrease heat and whisk in salt, agave nectar, vanilla, and cinnamon. Continue cooking over medium heat for 2 to 3 minutes, stirring frequently until all ingredients are well incorporated. Cool to room temperature, and stir in pecans. Set aside.

    2. For crust, preheat oven to 350 degrees. In a large bowl, combine almond flour, salt, and baking soda. In a separate bowl, whisk together oil, agave nectar, and melted chocolate. Combine thoroughly with the almond flour mixture. Press dough into a 9 1/2-inch pie pan. Bake for 8 to 12 minutes, until the crust’s surface loses its sheen and starts to look dry—be careful not to overcook. Remove from oven and let cool completely.

    3. Pour the pecan mixture into the cooled crust, and refrigerate for one hour, or until the pie has set. Serve.

  • Chocolate Chip Scones

    Makes 16

    2 1/2 cups blanched almond flour
    1/2 teaspoon sea salt
    1/2 teaspoon baking soda
    1/3 cup grapeseed oil
    1/4 cup agave nectar
    2 large eggs
    1 cup coarsely chopped dark chocolate (73 percent cacao)

     

    1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
    2. In a large bowl, combine the almond flour, salt, and baking soda. In a medium bowl, whisk together the grapeseed oil, agave nectar, and eggs. Stir the wet ingredients into the almond-four mixture until thoroughly combined, then fold in the chocolate.
    3. Drop the batter—in scant, 1/4 cups, 2-inches apart—onto the prepared baking sheets.
    4. Bake for 12 to 17 minutes, until golden brown or a toothpick inserted into the center of a scone comes out clean. Let the scones cool for 30 minutes on the baking sheets. Serve cold or warm.

     

    Reprinted with permission from The Gluten-Free Almond Flour Cookbook: Breakfasts, Entrées, and More. Copyright © 2009 by Elana Amsterdam, Celestial Arts, An imprint of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey

  • Making Sense of Multivitamins

    When we were kids, multivitamin choices seemed so simple: Do I want the yellow Pebbles or the purple Bamm-Bamm? But now that we’ve outgrown Stone Age chewables, our options have expanded. We can get our vitamins and minerals in tablets, liquids, or gummies. We can take one, two, or even five per day. We can opt for natural, food-based formulations or synthetic versions.

    By Vicky Uhland
  • Gluten-Free Baking Basics

    Back in 1997 when next to nobody had heard of the term “gluten free,” I found myself sick—so sick that I couldn’t get out of bed. Sure, I’d experienced the telltale fatigue, migraines, and anemia for years, but with the additional onset of serious gastrointestinal symptoms, my situation had become unbearable.

    Expert help for how to make gluten-free, holiday treats taste good.
    By Elana Amsterdam
  • Soup's On!

    Nothing warms body and soul like a steamy bowl of soup. While our grandmothers had the time and ingenuity to make their soups from scratch, these days we are more likely to pluck ours from a grocery store shelf.

    Suss out the healthiest and most delicious ready-made soups.
    By Cara Hopkins