Feta Cheese & Cumin Crackers

Feta Cheese and Cumin Crackers

1 cup of spelt flour
1 cup of whole wheat flour
1/2 teaspoon of baking soda
5 tablespoons of olive oil
1 teaspoon of sea salt
1 tablespoon of cumin seeds, roasted and ground
1 cup of feta cheese, crumbled
3/4 cup of milk

Line a baking sheet with parchment paper.

In a large bowl, combine the flours, baking soda, salt, cumin, olive oil and feta. Rub together with your fingers to combine.

Make a well in the center of the mixture and pour in the milk. Stir until just combined. Wrap the dough in plastic wrap and chill for roughly 45 minutes.

Divide the dough in half. On a well floured board, roll the dough out until it is roughly 1/4 inch thick. Cut into roughly 2 1/2 inch rounds and transfer to the prepared baking sheet. Roll out the extra dough and repeat.

Roll out the second portion of dough and repeat the process until all of the dough is gone. Prick the discs with a fork.

Bake the crackers in a preheated 350 degree oven until they are brown on the top - roughly 25 minutes.

Cool on a wire rack.

Yields roughly 20 crackers, depending on how large you cut them.

http://foodandspice.blogspot.com/search?updated-max=2009-02-08T21%3A05%3A00-05%3A00&max-results=7

Corn Cakes with Fresh Chunky Salsa

Corn Pancakes with Fresh Chunky Salsa

For the Corn Pancakes:

3/4 cup of unbleached white flour
3/4 cup of cornmeal
1 1/2 cups of corn (fresh or frozen - thawed if frozen)
1 cup of milk (I used yogurt)
1 teaspoon of baking powder
1/2 teaspoon of sea salt
1/4 of finely chopped fresh cilantro
olive oil for frying

For the Salsa:

2 ripe tomatoes, finely chopped
1 shallot, finely chopped
1/2 red onion, finely chopped
1 hot green chili, finely chopped
1 jalapeno, finely chopped
1 clove of garlic, finely minced
1 red pepper, finely chopped
1 tablespoon of balsamic vinegar
1 teaspoon of dried basil
1 tablespoon of olive oil
sea salt to taste

To make the Corn Pancakes, combine the flour, baking powder, corn meal and salt in a medium large bowl. Add the corn and stir in the milk (or yogurt) and cilantro until just combined. If the mixture is too dry, add more milk or yogurt.

Heat a few teaspoons of olive oil in a large non-stick frying pan over medium heat. Spoon in roughly 1/4 - 1/3 cup of batter per pancake (roughly 2 inches wide). Cook until browned - roughly 5 minutes - and flip and cook the other side until browned. Add more oil as necessary. Keep the pancakes warm in a 150 degree oven until ready to serve.

To make the Chunky Salsa, combine all of the ingredients in a medium bowl and stir well to combine. Serve over the hot corn pancakes.

Yields roughly 2 - 4 servings.

http://foodandspice.blogspot.com/search?updated-max=2009-03-31T11%3A04%3A00-05%3A00&max-results=7

Baked Chickpea and Brown Rice Patties served with Spicy Sun-Dried Tomato Paste

Baked Chickpea and Brown Rice Patties served with Spicy Sun-Dried Tomato Paste

2 cups of cooked chickpeas (roughly 2/3 cup dried)
1 cup of cooked brown rice (roughly 1/2 cup dried)
1 small onion, roughly chopped
1 clove of garlic, minced
1 cup of peas, steamed or boiled until just tender
1/2 cup of goat cheese
1/3 cup of grated Parmesan cheese
1 egg
2 jalapeno peppers, roughly chopped
1 teaspoon ground coriander
1 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon cumin
1/2 teaspoon of cayenne
3 - 4 tablespoons of fresh parsley, roughly chopped
1 teaspoon of sea salt
1/2 - 2/3 cup of whole wheat flour
olive oil

Soak the dried chickpeas in enough water to cover overnight. Soak the rice in 1 cup of water overnight. Drain the chickpeas, transfer to a pot and cover with water. Bring to a boil, reduce the heat to low and cover and simmer until the chickpeas are tender - roughly one hour. Drain and transfer to a food processor.

Bring the rice to a boil, reduce the heat to low and cover and cook until the liquid is absorbed - roughly 30 minutes. Set aside to cool.

Now add the onion, garlic, goat cheese, Parmesan cheese, egg, jalapeno peppers, coriander, paprika, turmeric, cumin, cayenne and salt to the food processor with the chickpeas. Process until smooth. Now add the parsley, brown rice and peas to the mixture and pulse a few times to combine. Transfer to a bowl and stir in as much flour as you need to get a dough that you can shape into patties.

Coat your hands with some olive oil and shape the mixture into small patties. Transfer to a baking sheet lined with parchment paper. Brush the tops of each patty with a bit of olive oil and bake in a preheated 375 degree oven for 20 minutes. Turn the patties and cook for another 15 - 20 minutes or until they are golden brown.

Serve hot with sun-dried tomato paste or any other sauce or chutney you desire.

Yields roughly 20 patties.

http://foodandspice.blogspot.com/search?updated-max=2009-08-14T16%3A50%3A00-05%3A00&max-results=7

Pumpkin Cheesecake (or Crustless Pumpkin PIe)

Pumpkin Cheesecake (or crustless pumpkin pie)

2 cups of fresh pumpkin puree
4 large eggs (at room temperature)
1 1/2 cups of cream cheese (at room temperature)
1 1/2 teaspoons of cinnamon
1/2 teaspoon of freshly grated ginger
1/2 teaspoon of nutmeg
1/8 teaspoon of ground cloves
2 teaspoons of vanilla
2 tablespoons of brown sugar
4 tablespoons of honey
4 tablespoons of rum or kahlua

Grease a 9 inch glass pie plate generously with butter or oil.

Place all of the ingredients in a food processor and process until smooth. Pour the batter into the prepared pie plate and bake in a preheated 375 degree oven for roughly 45 minutes or until the cheesecake is set and a cake tester inserted into the middle comes out clean.

The cake can be served with freshly whipped cream or with a bit of caramel sauce drizzled over top.

http://foodandspice.blogspot.com/

Apple Oatmeal Flax Cookies

Recipe for Apple Oatmeal Flax Cookies
original recipe
Ingredients
1 1/2 cups whole wheat flour
1/4 cup flax meal (ground flaxseed)
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup Sucanat (or sugar)
2 eggs
1 teaspoon vanilla
2 cups quick oats
2 medium apples, peeled and chopped
1 cup walnuts
Directions
In a bowl, mix the flour, flax meal, baking soda, and salt. Set aside.
In a separate bowl, beat together oil, Sucanat, eggs, and vanilla until fluffy. Stir in the oats, apples, flour mixture, and nuts.
Spoon out cookies onto a lightly greased cookie sheet. Cook seven to eight minutes, or until edges are slightly brown. Place cookies on a cooling rack.

http://www.fitsugar.com/5324399

Cinnamon

Cinnamon is a relatively common spice that adds a delicious aroma to just about anything, sweet or savory. Did you know there are some amazing health benefits in cinnamon? Studies have shown that there is evidence cinnamon is good for us in the following ways:

1/2 teaspoon of cinnamon a day can lower LDL cholesterol.
The smell can boost memory and cognitive function.
Cinnamon can help regulate the blood sugar — beneficial for people with type 2 diabetes.
Cinnamon can stop medication-resistant yeast infections.
Cinnamon can lessen the growth of leukemia and lyphoma cancer cells.
It can be an anti-clotting agent for the blood.
It is a great source of iron, manganese, fiber and calcium.
It can reduce arthritis pain when taken with honey.

http://www.healthyfoodjournal.com/index.php/page/3/

Vegan Bran Muffins

Oat Bran Applesauce 'n Raisin Muffins

1 cup oat flour
1 cup oat bran
1/2 cup rolled oats (or can use quick oats)
1 cup spelt flour
1/3 cup unrefined sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp (rounded) sea salt
1 tsp cinnamon
½ tsp ground allspice
1/4 tsp ground ginger
1/3 cup organic raisins (or combination of raisins and cranberries)
1 cup (little scant) unsweetened applesauce
½ cup vanilla or plain non-dairy milk
¼ cup pure maple syrup
1 tsp lemon zest (optional)
1 tbsp freshly squeezed lemon juice (can use apple cider vinegar, but lemon juice is preferable)
¼ cup organic canola oil

Preheat oven to 375 degrees. In a large bowl, add oat flour, oat bran, quick oats, spelt flour, unrefined sugar, baking powder, baking soda (sift in the powder/soda), salt, cinnamon, allspice, ginger, and raisin. Stir through to combine well. In a separate bowl, combine applesauce, milk, maple syrup, lemon zest, lemon juice, and oil. Stir through, and then add wet mixture to the dry ingredients. Mix through until just well combined. Scoop batter into lined muffin tins (filling 12). Bake for 19-20 minutes, until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin). Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.

Notes:

1) Chopped walnuts or pecans would be a tasty addition to the batter (about 1/4 - 1/3 cup).

2) These muffins are best fresh, after cooling. The texture is softer and less crumbly than after refrigerating.


http://viveleveganrecipes.blogspot.com/2009/11/oat-bran-applesauce-n-raisin-muffins.html

Root Vegetable Fries

Serves 4
For a pleasingly offbeat side dish or snack, try this fresh and healthy variation of that old favorite, french fries. Sweet potatoes, turnips and celery root work well in this recipe, too.

Ingredients
1/4 cup extra virgin olive oil
1 pound parsnips, peeled and cut into thick strips
3/4 pound rutabagas, peeled and cut into thick strips
3/4 pound carrots, peeled and cut into thick strips
Salt and pepper to taste

Method
Position oven rack in the center of the oven and preheat to 400°F.

Gently toss oil, parsnips, rutabagas, carrots and salt and pepper together in a large bowl. Transfer vegetables to 2 large baking sheets, arranging them in a single layer. (Arrange vegetables roughly in groups, since their cooking times differ slightly and some may be removed before others.) Bake, turning often, until golden brown and cooked through, 40 to 60 minutes. Transfer fries to a large platter and serve.

Nutrition
Per Serving (298g-wt.): 280 calories (130 from fat), 15g total fat, 2g saturated fat, 3g protein, 36g total carbohydrate (10g dietary fiber, 15g sugar), 0mg cholesterol, 360mg sodium

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=265

Pumpkin Seed Pesto

Makes about 2 1/2 cups
This thick and fragrant pumpkin seed pesto, featuring roasted pumpkin seeds, olive oil, cilantro and garlic, is a versatile sauce for your repertoire. Try this pesto as a spread on sandwiches, tossed with hot pasta or served over roasted or steamed vegetables.

Ingredients
2 cups unsalted hulled (green) pumpkin seeds
6 tablespoons extra-virgin olive oil, divided
Salt and pepper to taste
1/4 cup water
2 tablespoons fresh lemon juice, or to taste
3 garlic cloves
1 cup roughly chopped fresh cilantro

Method
Preheat oven to 375°F. Toss pumpkin seeds with 2 tablespoons of the oil and salt then spread out in a single layer on a large baking sheet. Roast until seeds are puffed and fragrant, 10 to 15 minutes, then set aside to let cool.

Combine seeds in a food processor with water, lemon juice, garlic, cilantro and remaining 4 tablespoons oil. Pulse until mixture forms a coarse paste then season with salt and pepper. Cover and chill until ready to use.

Nutrition
Per serving (about 2 Tablespoons/26g-wt.): 140 calories (110 from fat), 13g total fat, 2g saturated fat, 0mg cholesterol, 60mg sodium, 2g total carbohydrate (1g dietary fiber, 0g sugar), 4g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1991

Zesty Spiced Cauliflower

Serves 6
In this recipe, cauliflower’s earthy flavor is enhanced by the mild bite of cumin and turmeric.

Ingredients
1 teaspoon whole cumin seeds
6 cups (1-inch) cauliflower florets
1/2 cup water
2 tablespoons olive oil
1/2 teaspoon ground turmeric
Salt to taste

Method
Heat a large skillet over medium high heat. Once hot, add cumin and toast, shaking the skillet often, until fragrant, 1 to 2 minutes. Add cauliflower, pour water over the top and immediately cover skillet. Reduce heat to medium and cook, tossing the cauliflower halfway through, until tender and water is mostly absorbed, about 10 minutes. Add oil, turmeric and salt, toss well and serve.

Nutrition
Per serving (about 4oz/122g-wt.): 70 calories (45 from fat), 5g total fat, 0.5g saturated fat, 0mg cholesterol, 210mg sodium, 4g total carbohydrate (2g dietary fiber, 2g sugar), 2g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2433

Fresh Salsa

Makes about 2 cups
Salsa has lots of advantages: It seems indulgent, but it's actually a healthy choice, fat free and loaded with flavor and vegetables. It's inexpensive, especially when the ingredients are home grown or in season. It's versatile because you can make it hotter with more peppers or make it sweeter with fruit. And it's easy!

Ingredients
2 cups chopped tomatoes (or a combination of tomatoes and fresh peaches, nectarines, mangoes or grapes)
1/3 cup chopped yellow or white onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped
Salt to taste

Method
Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Nutrition
Per serving (about 4oz/1/2 cup/116g-wt.): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 6g total carbohydrate (1g dietary fiber, 3g sugar), 1g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2585

HERB-ROASTED SWEET POTATO SKINS

Serves 4
Bake the potatoes until they are just tender and still a tad firm so they don't turn to mush and fall apart. These potato skins are a great side dish to meat, tofu or salmon.

Ingredients
4 medium sweet potatoes, halved lengthwise
2 tablespoons extra virgin olive oil, plus more for oiling
3 tablespoons chopped parsley
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
Salt and pepper to taste

Method
Preheat oven to 400°F. Pierce potatoes all over with a fork then arrange on a greased foil-lined baking sheet, cut sides down, and bake until tender but not mushy, about 30 minutes. Transfer to a plate and set aside until cool enough to handle; reserve foil-lined baking sheet.

Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Scoop about half of the potato flesh from the skins, leaving a 1/2-inch thick wall around the edges and bottom of each half. (Reserve scooped out flesh for another use.) Cut each sweet potato shell lengthwise into 1/2-inch strips then arrange on the same foil-lined baking sheet in a single layer.

In a small bowl, combine oil, parsley, oregano, rosemary, thyme, sage, salt and pepper then brush all over potato skins and broil until browned in parts and piping hot, 4 to 6 minutes total.

Nutrition
Per serving (4.5 oz/125g-wt.): 170 calories (70 from fat), 7g total fat, 1g saturated fat, 2g protein, 24g total carbohydrate (4g dietary fiber, 10g sugar), 0mg cholesterol, 190mg sodium

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1397

WARM MILLET SALAD WITH BRUSSELS SPROUTS, CREAMED MUSHROOMS AND SAGE

Serves 6
Here's a hearty, flavorful dish that takes care of a few special diet needs your guests may have. It can simultaneously serve as a gluten-free, vegetarian side dish or a main course for four. Use any mushrooms you like, including cremini, oyster or portobello. For extra flavor and vegetarian protein, garnish with chopped toasted walnuts. Millet has wonderful flavor, especially when toasted and, like quinoa or brown rice, makes an excellent gluten-free stuffing alternative.

Ingredients
1 cup millet
Salt and ground black pepper to taste
1 1/2 tablespoons extra virgin olive oil, divided
3/4 pound Brussels sprouts, trimmed and roughly chopped
1/2 yellow onion, sliced
3 cups sliced mushrooms
1/4 cup half-and-half
1 tablespoon chopped fresh sage
2 tablespoons lemon juice

Method
Toast millet in a medium pot over medium high heat until fragrant and just golden brown, 3 to 5 minutes. Carefully add 2 cups salted water, bring to a boil, then cover and simmer until liquid is almost absorbed, 20 to 25 minutes. Set aside for 5 minutes; uncover and fluff with a fork. Meanwhile, heat 1/2 tablespoon oil in a large skillet over medium high heat. Add Brussels sprouts, onions, salt and pepper and cook until golden, about 5 minutes; transfer to a large bowl. Heat remaining 1 tablespoon oil in skillet, add mushrooms, salt and pepper and cook until golden, about 5 minutes. Add half-and-half and sage and simmer until thickened, 1 to 2 minutes more. Transfer to bowl with Brussels sprouts, add cooked millet, lemon juice, salt and pepper and toss.

Nutrition
Per serving (about 13oz/371g-wt.): 380 calories (70 from fat), 7g total fat, 1.5g saturated fat, 5mg cholesterol, 220mg sodium, 68g total carbohydrate (6g dietary fiber, 3g sugar), 12g protein

http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2620