Holiday Gift Guide 2014
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Meet the Chefs
JOY THE BAKER
MARNI WASSERMAN
Joy Wilson is a self-taught baker, turned professional baker, turned food photographer and cookbook author. She currently has 2 cookbooks out. The first, “Joy The Baker Cookbook” has 100 simple and comforting recipes. The second, “Homemade Decadence” is full of 125 delicious sweet treats, including brunch! The recipes used in this gift guide are from her newest cookbook, Homemade Decadence.
Marni Wasserman is a Certified Natural Chef, Culinary (Holistic) Nutritionist CNP, Health Strategist and owner of Toronto’s first plant-based cooking studio. Marni uses passion and experience to educate individuals on how to adopt a realistic plant-based diet that is both simple and delicious. Marni offers meal plans, cooking classes, consultations, workshops and retreats!
www.joythebaker.com
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www.marniwasserman.com
MEGHAN TELPNER
WEELICIOUS
ANNALIISA KAPP
Meghan is the proud Author of UnDiet and Director of the Academy of Culinary Nutrition. She creates glutenfree, dairy-free, vegetarian-friendly and UnDiet-approved recipes. She loves to get into the kitchen to create recipes to share with her readers and students. Her very talented students created the recipes in this gift guide!
Catherine McCord created Weelicious when she was ready to start feeding her oldest boy solid foods. When she had troubles finding healthy food ideas and recipes, she realized that there were many other people who were struggling with the same issue. Weelicious focuses on quick, easy, nutritious recipes that are made using fresh, but minimal ingredients!
Annaliisa is a mother, holistic nutririonist and a lover of all things healthy and happy. Her philosophy is that cooking with the freshest organic ingredients, free of wheat, refined sugar and processed food, is key to living a healthy lifestyle. Annalissa offers many nutritional services, recipes and online workshops. The recipes in this gift guide are some of Annaliisa’s newest creations!
www.meghantelpner.com
www.weelicious.com
www.annaliisasorganickitchen.com
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Appetizers
Mains
Cheesy Popovers by Weelicious
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Breakfast Grilled Cheese by Joy The Baker
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Blueberry Pancake Muffins by Joy The Baker
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French Onion Quiche by Joy The Baker
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Devine Roasted Beet and Cashew Dip by Annaliisa Kapp
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Maple Brined Turkey by Weelicious
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Protein-Packed Pumpkin Spice Dip by Rachel Druckenmiller (Meghan Telpner student)
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Red Snapper Cocktail by Joy The Baker
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Marinated vegetable and chicken skewers with almond satay sauce by Lindsay Dytham (Meghan Telpner Student)
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Roasted Broccoli and Spinach Soup by Vanessa Gilic (Meghan Telpner Student)
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Roasted Acorn Squash with Quinoa Mushroom Stuffing by Annaliisa Kapp
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Split Pea Soup by Marni Wasserman
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Turkey Shepherds Pot Pie by Weelicious
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Sides
Desserts
Brown Rice Pesto Pasta by Marni Wasserman
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Chewy Chocolate Brownies by Marni Wasserman
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Apple Sausage Stuffing Bites by Weelicious
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Cinnamon-Sugar Pull-Apart Cake by Joy The Baker
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Braised Bok Choy with Ginger Sauce by Marni Wasserman
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Buttermilk Bacon Whipped Potatoes by Weelicious
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Rooibos Chai Poached Pears with Cardamom Cashew Cream by Annaliisa Kapp
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Festive Pomegranate slaw Sylvie Boivin (Meghan Telpner student)
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S’mores on a Stick by Weelicious Sour Cream Coffee Cake by Joy The Baker
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Festive Shaved Brussels Sprouts with Cranberries & Brazil Nuts by Annaliisa Kapp
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Vanilla Sugar Doughnuts by Joy The Baker
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Raw Chocolate Brownies by Michelle Vodrazka (Meghan Telpner Student)
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Shrimp and Cheese Grits by Joy The Baker Sweet Potato Cakes by Weelicious
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Soft and Sweet Molasses Roll Out Cookies by Weelicious
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4
Appetizers Appetizers
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Cheesy Popovers by Weelicious
ING R E D IE NTS
DI R EC T I O N S
3 large eggs
1. Preheat oven to 425 F.
2 cups all purpose flour
2. Place all of the ingredients in a bowl and whisk to combine.
2 cups milk
3. Grease each popover tin with butter and fill 他 up with batter.
1/2 teaspoon salt
4. Bake for 35 minutes and do not open the oven door while cooking.
1/2 cup parmesan cheese, grated
5. Serve immediately.
2 tablespoons unsalted butter, melted
Fits perfectly in the Snack Cube
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Blueberry Pancake Muffins by Joy The Baker
ING R E D IE NTS
DI R EC T I O N S
Muffins
1. Put a rack in the upper third of the oven and preheat the oven to 375° F. Line a 12-cup standard muffin pan with paper or foil liners.
1/3 cup whole milk 1 large egg 1 large egg yolk
2. For the muffins, in a medium bowl, whisk together the milk, egg, egg yolk, maple syrup, and vanilla. Add the butter and stir well.
1 teaspoon vanilla extract
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk mixture and stir gently. Fold in the blueberries. Divide the batter among the prepared muffin cups.
7 tablespoons unsalted butter, melted and cooled slightly
4. Bake until golden and crisp on top, and a wooden pick inserted into the center of a muffin comes out clean, 18 to 20 minutes.
1 1/2 cups all-purpose flour
5. For the maple glaze, in a small saucepan set over low heat, combine the maple syrup and lemon juice. Bring to a simmer and cook, stirring occasionally, until reduced to a thick (thicker than maple syrup) syrup, about 15 minutes. Remove the pan from the heat.
1 tablespoon maple syrup
3/4 cup granulated sugar 1 1/2 teaspoons baking powder 3/4 teaspoon salt ž cup fresh blueberries Maple glaze 3/4 cup pure maple syrup 1 tablespoon fresh lemon juice
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6. When the muffins are out of the oven and cool enough to handle, poke a few holes in each muffin top with a toothpick and drizzle each muffin top with the maple glaze. Muffins will keep in an airtight container at room temperature for up to three days.
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Devine Roasted Beet & Cashew Dip by Annaliisa Kapp ING R E D IE NTS
DI R EC T I O N S
1 cup raw cashews
1. Soak raw cashews in 2 cups of room temperature water for at least 20 minutes (or maximum 4 hours).
4 cups beet root, peeled and cut into little cubes 2 garlic cloves (with skin) 1.5 lemons (1 Tbsp + ¼ cup lemon juice, and 1 tsp zest) 1 Tbsp apple cider vinegar 2 Tbsp + 1 Tbsp camelina oil (or olive oil) 2 Tbsp orange juice 3 Tbsp water ¼ tsp + ¼ tsp sea salt ¼ tsp dried dill 4 basil leaves Optional garnish:
2. Preheat oven to 400⁰F. 3. In a small bowl, mix together 1 Tbsp lemon juice, 1 Tbsp apple cider vinegar, 2 Tbsp camelina oil, ¼ tsp sea salt and ¼ tsp dried dill. Place cut up beet root and garlic cloves (in their skin) into a baking dish and pour oil mixture over beets. Toss well and roast for 60 minutes or until tender. 4. Drain cashews in a sieve and rinse. Put into a food processor or high speed blender along with ¼ cup lemon juice, 2 Tbsp orange juice, 1 Tbsp camelina oil, 3 Tbsp water, ¼ tsp sea salt and basil leaves. Blend until smooth. 5. Remove beets from oven and add to cashew mix. Remove garlic skin and add to blender or food processor. Blend until smooth and creamy. You may have to stop the blender or food processor a few times to scrape down the sides and then continue blending until you have a smooth consistency. 6. Chop pistachios and extra basil leaves for garnish and serve with Mary’s Crackers or your favourite veggie strips.
+ Handful pistachios 2-3 fresh basil leaves
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Protein-Packed Pumpkin Spice Dip by Rachel Druckenmiller (Meghan Telpner student) ING R E D IE NTS
DI R EC T I O N S
1 BPA-free can chickpeas (AKA garbanzo beans), drained and rinsed
1. Process all ingredients in a food processor until smooth. Add more spices, if you prefer. Serve as a dip for fruit or your other favorite snacks.
1 cup pumpkin puree, BPA-free canned or fresh 1/4 cup almond butter 1/4 cup 100% pure maple syrup 1 teaspoon vanilla extract 1 3/4 teaspoons pumpkin pie spice ½ teaspoon ground cinnamon 1/8 teaspoon ground ginger ½ teaspoon sea salt, fine grain if possible Perfect size for the Wean Bowl
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Red Snapper Cocktail by Joy The Baker
ING R E D IE NTS Drink mix:
2 teaspoons prepared horseradish
To assemble:
3 cups low-sodium tomato juice
1 teaspoon hot sauce (like Tabasco)
1 ½ cups cold gin
1½ ounces (scant 3 tablespoons) fresh lemon juice 1½ ounces (scant 3 tablespoons) fresh lime juice 2 tablespoons Worcestershire sauce
½ teaspoon celery salt ½ teaspoon salt
6 celery stalks 6 pickled green beans 6 green olives
1 teaspoon coarsely ground black pepper
D IR ECTIO NS 1. For the drink mix, in a large glass pitcher, stir together the tomato juice, lemon juice, lime juice, Worcestershire sauce, horseradish, hot sauce, celery salt, salt, and pepper. Refrigerate until ready to use or up to 5 days.
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2. When ready to serve, fill six tall glasses with ice. Pour 2 ounces of gin into each glass. Fill the remainder of the glass with mix. Stir and garnish with celery stalks, pickled green beans, and green olives. Serve.
Roasted Broccoli & Spinach Soup By Vanessa Gilic | Ormiston, QLD, Australia ING R E D IE NTS
DI R EC T I O N S
1 l arge head of broccoli, cut into florets (about 6-7 cups)
1. Preheat oven to 425F/220C and line a baking sheet with parchment paper.
1 tbsp olive oil 2 tbsp butter 1 onion, finely chopped 3 cloves of garlic, minced 4 cups chicken or vegetable broth 2 handfuls of baby spinach ½ cup raw cashews 1 tbsp lemon juice + Himalayan salt or sea salt and freshly ground pepper/cayenne, to taste + Garnish with some reserved chopped up roasted broccoli, chopped up cashews and parmesan shavings/goat cheese crumbles (optional)
2. Toss the broccoli florets with olive oil and spread out on the baking sheet. Sprinkle with some salt and pepper. 3. Roast in the oven until slightly tender and starting to brown around the tops – approx. 10 min. Put a few pieces to the side for garnish. 4. Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until soft and golden. 5. Add the broth and roasted broccoli to the pot. Bring to a simmer and cook until the broccoli is very soft (approx. 10 minutes). Add the baby spinach and cook for another minute until wilted in. 6. Place the soup in a blender with the cashews and lemon juice. Blend on high until smooth. This may need to be done in batches. Add back to a clean pot and adjust the seasonings. 7. Pour the soup into bowls and garnish with the reserved roasted broccoli (chopped up), chopped cashews and some parmesan shavings/goat cheese crumbles (optional)
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Split Pea Soup by Marni Wasserman ING R E D IE NTS
DI R EC T I O N S
2 1â „2 cups green or yellow split peas
1. In a large soup pot, add 6 cups of water and bring to a boil over high heat. Add the split peas, onion, carrots, cauliflower, celery and herbs. Stir and bring to a boil again.
1 large onion, peeled and chopped 3 carrots, peeled and chopped 1 head of cauliflower, cut into small florets (Or try 1-2 small sweet potatoes to thicken and sweeten)
2. Reduce heat and simmer, uncovered until the peas and vegetables are tender, about an hour. If you prefer a creamy soup, transfer half the mixture to a blender and blend until smooth. Return it to the soup pot and mix well to combine.
2 celery stalks, chopped
3. Season to taste with salt and pepper and serve immediately.
+ Pinch of rosemary + Pinch of thyme + Fresh oregano + Pinch of sea salt + Freshly ground black pepper Keep it fresh in the Lunch Bowl
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Mains 17
Breakfast Grilled Cheese by Joy The Baker
ING R E D IE NTS
DI R EC T I O N S
8 thick slices brioche bread
1. Put the slices of bread on a work surface. Smear 1 side of 4 of the pieces with the mustard and top with 3 slices of the ham each. Spread the remaining 4 slices of bread liberally with the cherry jam and top each with a wedge of Brie (rind and all). Sandwich the bread slices together.
2 to 4 tablespoons whole grain mustard 12 thin slices Black Forest ham Âź cup cherry jam 4 to 8 ounces Brie, cut into 4 wedges Butter, for the pan
2. Melt about 1 tablespoon of butter in a medium skillet over medium-low heat. Put 2 sandwiches in the heated skillet and cook, flipping once, until both sides of the sandwiches are golden brown and the Brie is melted, about 6 minutes total. Repeat with the remaining 2 sandwiches. Cut in half and serve promptly.
Serves 4
Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright Š 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC.
Perfect size for Lunch Cubes
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French Onion Quiche by Joy The Baker
I N G R EDI EN T S For the Onion mixture:
For the Quiche:
4 tablespoons (½ stick) unsalted butter
1 s heet frozen puff pastry (from a 17 1/4-ounce package), thawed (I love Dufour puff pastry)
2 tablespoon olive oil 4 medium yellow onions, cut in half and sliced 1/4-inch-thick
6 large eggs
1 ½ teaspoon coarse sea salt
1 cup heavy cream
1 tablespoon fresh thyme leaves
½ teaspoon salt
1 teaspoon freshly cracked black pepper
1/8 teaspoon freshly grated nutmeg
1 teaspoon sugar ¼ cup plus 2 tablespoons chicken broth, beer, or white wine
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1 ½ cups whole milk
1 cup shredded Gruyère (about 4 ounces)
D IR ECTIO NS 1. For the onions, put a medium, heavy bottom sauce pan over medium heat. Add the butter and olive oil and stir until butter is melted. Add the onions, stir well, and cook, undisturbed, for about 4 minutes. Add the salt, thyme, and pepper and stir. Cover the pan and cook, stirring occasionally, until the onions are brown and a soft, jam-like consistency, about 12 minutes. Lower the heat if the onions are browning too quickly. Add the broth to the pan and cook, scraping any browned bits off the bottom of the pan with a wooden spoon, about 30 seconds. Remove the pan from the heat and set aside. 2. Put a baking sheet on a middle rack and preheat the oven to 375° F.
4. Whisk the eggs in a medium bowl until well combined, and then whisk in the milk, cream, salt, and nutmeg. Pour the egg mixture through a fine-mesh strainer into the chilled pastry shell. Sprinkle with the remaining ½ cup cheese. 5. Set the pie dish on the baking sheet and bake until the center is set, 45 minutes to 1 hour. The quiche will puff up in the oven and sink a bit once it’s out and cooled. Transfer the pie dish to a wire rack to cool. Serve warm or room temperature.
Makes 1 9-inch quiche
3. For the quiche, on a lightly floured counter, roll the puff pastry out into a 13-inch square. Transfer the pastry to a pie dish, letting the corners hang over the sides. Spread onion filling on the bottom of the pie crust and sprinkle with ½ cup of the cheese. Chill in the refrigerator for 30 minutes.
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Maple Brined Turkey by Weelicious ING R E D IE NTS water 1 cup maple syrup 1 cup salt (preferably kosher) 1 12-14 pound turkey (defrosted) 1 orange, cut in half 1 onion, quartered 10 cloves 20 peppercorns 3 star anise 1 - 2 t ablespoons vegetable or canola oil
DIRECTIO N S 1. Place the maple syrup and salt in 4 cups of hot water. Stir until the salt dissolves. 2. Place the maple syrup mixture in a large stock pot with a gallon of cold water, the juice of the orange, the orange halves (once juiced, of course), the onion, cloves, peppercorns, and star anise and stir to combine. 3. Wash the turkey inside and out (putting aside the neck and liver to make gravy) and place breast side down in the stockpot with the brine (you want the brine to just cover the turkey). 4. Refrigerate 18 hours to 2 days. (Or, you can set it in a cool safe place outdoors as long as it’s below 55 degrees outside). 5. Preheat the oven to 450 degrees. 6. Take the turkey out of the brine and rinse inside and out with cold water, discarding brine.
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7. Place the turkey on a roasting rack inside a wide low pan and blot the turkey with a paper towel.
12. Let the turkey rest for 20-30 minutes (this is an essential step to allow the juices to redistribute and settle).
8. Tuck back the wings (or cover with small pieces of foil) and rub the skin of the turkey with the oil.
13. Slice and serve with gravy or Cranberr-Wee-Sauce
9. Roast on the lowest rack of the oven for 30 minutes and then place a piece of foil just over the breast of the turkey to cover (the breast cooks faster then the legs and wings so this process helps it to cook more evenly). 10. Pour 1 cup of water in the pan, reduce temperature to 350 degrees and continue to roast 1 hour. 11. Remove the foil from the breast, turn the pan so the other side of the breast is towards the back of the oven (most oven’s heat comes from the back, so turning it prevents overcooking) and cook for another hour to 90 minutes. Insert a meat thermometer into the deepest part of the thigh (avoiding the bone) until you reach a temperature of 160-165 degrees. The turkey will actually continue to cook a bit more even after you take it out of the oven (the total cooking time in the oven will be 2 1/2-3 hours total).
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Marinated vegetable & chicken skewers with almond satay sauce
By Lindsay Dytham | London, UK | http://www.veggiesuperpowers.com | https://twitter.com/VeggiePowers ING R E D IE NTS ½ eggplant
Marinade:
Sauce:
1 zucchini
½ red onion, roughly chopped
4 tbsp almond butter
1 cup mushrooms
1 inch piece ginger
½ cup coconut milk
1 red bell pepper
4 tbsp lime juice
few drops organic chilli sauce
½ red onion
4 tbsp tamari
1 tsp grated lime zest
2o rganic chicken breasts (optional)
½ tsp turmeric
1½ tsp raw honey
1 tbsp extra-virgin olive oil
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D IR ECTIO NS 1. If using wooden skewers, soak in water to avoid burning under the grill. 2. Add red onion for the marinade to a food processor and blend until fine. Add remaining marinade ingredients and blitz. 3. Chop the vegetables (and chicken if using) into bite size chunks and spread out in a shallow dish. 4. Pour marinade over the vegetables (and chicken) and stir to coat well. 5. Place in the fridge, covered, for a minimum of 30 minutes but up to 24 hours to really let the flavours infuse. 6. When ready to cook, preheat a grill to a medium temperature; not too hot or they could cook on the outside without being cooked through. Alternatively these could be cooked on a BBQ stove. 7. Slide the vegetable chunks (and chicken) onto the skewers, mixing them up to provide a good variety on each stick.
9. While they are cooking, pour the remaining marinade into a small saucepan and bring to the boil, boiling for a couple of minutes (especially important if raw meat had been in the marinade). 10. Add the remaining sauce ingredients to the pan and turn the heat to medium. Simmer and stir until the sauce turns nice and glossy. Set aside. 11. Turn the skewers over and cook for approximately 10 minutes more, checking often and turning again if necessary. Turn up the heat on the grill for a minute or 2 at the end if you want to crisp the outsides a bit. Ensure the chicken is cooked through. 12. I recommend serving the skewers on or off their sticks with a generous helping of almond satay sauce poured over the top and optional extra sauce on the table. It is so yummy you might want to go back for more! Goes well with some roasted sweet potato wedges and steamed greens.
8. Place under the grill for approximately 10 minutes but keep an eye on them. You may wish to use some foil in the grill pan to catch the drips.
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Roasted Acorn Squash with Quinoa Mushroom Stuffing by Annaliisa Kapp ING R E D IE NTS 2 medium Acorn squash 1 tsp coconut oil + 1 tsp 1 cup quinoa 2 cups vegetable stock ¼ red onion, finely chopped
8c remini mushrooms, sliced thinly
+H andful of rosemary, chopped finely
1m edium apple, cored and chopped finely
+H andful of thyme, finely chopped
1 garlic clove, minced
½ tsp of turmeric powder
¾ cup unsulfured cranberries
Pinch of cayenne pepper
D IR ECTIO NS
Pinch of sea salt + ¼ tsp
1. Soak quinoa in filtered water for 20 minutes.
5. Add apple, cook for another 5 minutes.
2. Preheat oven to 375°F. Cut squash in half, use spoon to remove seeds and use 1 tsp of coconut butter to rub on the flesh of the squash. Sprinkle with sea salt and put into baking dish. Bake for 40-45 minutes flesh side up.
6. Add garlic, rosemary, thyme, turmeric, cayenne pepper and stir for 30 seconds or until fragrant.
3. Bring vegetable stock to a boil. Rinse quinoa and add to water. Reduce heat, cover and simmer for 10-12 minutes. Fluff with fork and set aside. 4. Melt coconut butter over medium heat in a large skillet. Add onion, mushrooms and ¼ tsp sea salt and cook for 5 minutes, stirring to prevent burning.
7. Stir in quinoa and cranberries and remove from heat. 8. Remove squash from oven and scoop 3-4 Tsp of quinoa mixture into squash. Sprinkle with fresh herbs to garnish and serve!
(To make smaller servings, cut squash into smaller pieces)
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Turkey Shepherds Pot Pie by Weelicious ING R E D IE NTS
DI R EC T I O N S
4 tablespoons unsalted butter
1. Preheat oven to 400 F.
1 small onion, diced 2 stalks of celery, diced
2. Heat 1 tbsp of butter in a saucepan over medium heat and cook the onions for 4 minutes or until translucent.
2 carrots, peeled and diced
3. Add the celery, carrots and thyme and cook for an additional 3 minutes.
1 teaspoon fresh or ½ tsp dried thyme
4. Melt the remaining 3 tbsp of butter into the vegetables and sprinkle 3 tbsp of flour over them. Stir to make a roux. Cook for 1-2 minutes, stirring to coat the vegetables.
3 tablespoons all purpose flour 1 cup milk 2 cups or 1-14 oz can low sodium chicken or turkey broth
5. Add the milk, broth, chopped turkey and peas and simmer over low to medium heat for 10 minutes or until thick and creamy. Add salt to taste. 6. Divide the mixture among 4 10 oz ramekins or one 8 x 8 inch baking dish.*
2 cups leftover turkey meat, chopped into ½ inch pieces
7. Evenly top each filled ramekin with mashed potatoes and sprinkle 2 tbsp of cheddar cheese on top to cover.
1 cup frozen peas
8. Place ramekins on a baking sheet and bake for 10 minutes until warmed through and cheese has melted (25 minutes for an 8 x 8 inch dish).
+ salt to taste 2 cups leftover mashed potatoes ½ cup grated cheddar cheese
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9. Serve. * Cover and freeze after this step. Defrost and bake as directed in step 7.
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Sides 29
Brown Rice Pesto Pasta by Marni Wasserman ING R E D IE NTS
DI R EC T I O N S
1p ackage of Tinkyada brown rice pasta
1. For the pesto – grind the hemp seeds in food processer; add remaining ingredients and process for a few minutes until well combined
3-5 portobello mushrooms, sliced
2. For the pasta – boil a pot of water, add sea salt and cook pasta until tender or al dente about 7-10 minutes
2 tablespoons balsamic vinegar 1 tablespoon olive oil 1 bunch spinach Pesto Sauce: 1 bunch or 2 cups of fresh basil
3. For the mushrooms – slice mushrooms and toss in a bowl with balsamic vinegar and olive oil 4. Spread mushroom mixture on a baking sheet or in a glass dish and roast in the oven for 15-20 minutes at 300F OR sauté on the stove for 5-10 minutes.
¼ cup olive oil
5. In a large pot, on a medium or low heat combine the pesto with the cooked pasta, add in the mushrooms and spinach
1-2 cloves garlic
6. Stir a few minutes until the spinach has wilted and is cooked into the pasta.
2 tablespoons lemon juice 1 teaspoon mellow barley miso 1 tablespoon raw honey ¼ cup hemp seeds + Salt and pepper to taste
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Apple Sausage Stuffing Bites by Weelicious
IN GR ED IE NTS
DI R EC T I O N S
1/2 b aguette cut into 1/2 inch cubes, about 4 cups
1. Preheat oven to 300F.
1 teaspoon oil 2 s weet apple sausage links, chopped, about 1 cup
2. Toast the bread cubes for 8-10 minutes to dry them out. Alternatively, you can use day old bread that is already dried out. 3. Increase oven temperature to 350F.
1m edium apple, chopped (gala, fuji, or golden delicious)
4. Heat oil in a sauté pan. Add the sausage, apples, onions and celery, and sauté for 5-7 minutes, until everything is heated through and the veggies are tender*. Allow to cool a few minutes before continuing.
1 s mall yellow onion, diced, about 1 cup
5. Place all the ingredients in a large bowl and toss to thoroughly combine.
2c elery stalks, diced, about 3/4 cup
6. Spoon the stuffing mixture into greased muffin tins, filling all the way to the top. Pat the mixture down to pack it well.
1 teaspoon minced fresh thyme 1/2 teaspoon salt 1 cup low sodium chicken stock 2 large eggs, beaten
7. Bake for 45 minutes. *Note: If you’re using sausage that is not fully cooked, sauté it for 4 minutes before adding the oil and the remaining ingredients
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Braised Bok Choy with Ginger Sauce by Marni Wasserman ING R E D IE NTS
DI R EC T I O N S
1 bunch bok choy
1. Steam bok choy or braise in a pan with a little bit of water for 10 minutes.
Dressing 1â „2 cup tahini (sesame paste)
2. Remove greens and run cool water over them to inhibit further cooking and to maintain a rich green colour.
1 clove of garlic
3. Mix all the dressing ingredients in a small bowl or mini mixer.
1 tablespoon of minced or grated ginger
4. Pour dressing over greens and serve.
2 tablespoons tamari or soy sauce 1 tablespoon brown rice syrup Âź chopped scallions (optional) **add water to loosen consistency
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Buttermilk Bacon Whipped Potatoes by Weelicious
ING R E D IE NTS
DI R EC T I O N S
4 slices thick-cut bacon
1. Place the chopped potatoes and salt in a pot and cover with water. Bring to a boil, reduce heat to medium, and cook the potatoes until fork tender, about 5-10 minutes.
3 large yukon gold potatoes, peeled and chopped (about 4 cups) 2 teaspoons salt 2/3 cup buttermilk 2 tablespoons unsalted butter
2. While the potatoes are cooking, lay the bacon in a skillet over low heat and cook until crispy, about 10 minutes. Remove to a paper towel to blot out any excess grease, then chop or crumble into small pieces. 3. Heat the buttermilk and butter in a saucepan until warm and the butter is melted. 4. Place all the ingredients in a large bowl and whip with an electric mixer until fluffy and creamy adding more buttermilk if needed.
Keep it fresh in the Meal Bowl
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Festive Pomegranate slaw by Sylvie Boivin | Toronto, Ontario ING R E D IE NTS
DI R EC T I O N S
Slaw
1. Cut pomegranate(s) in quarters.
1-2 pomegranates
1/3 cup fresh parsley, chopped
2. Fill a big bowl with water, submerge pomegranate pieces in the water and start peeling away the rind and separating the seeds from the white, fleshy part inside. The seeds will sink to the bottom of the bowl and the rind pieces will float to the top. Remove the rind pieces, strain the water out and set seeds aside.
Dressing
3. Grate cabbage. Place grated cabbage in a big bowl.
1 green cabbage (about 6 cups grated)
1/3 cup olive oil 1 tbsp toasted sesame oil 1/4 cup apple cider vinegar 2 tbsp lemon juice 2 tbsp raw honey 1 tbsp Dijon mustard 3/4 tsp sea salt (or to taste) Topping 2 tbsp hemp seeds
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4. Add chopped parsley and pomegranate seeds. 5. Mix dressing ingredients in a separate bowl and add to the slaw. Mix well. 6. Sprinkle hemp seeds on top just before serving. Enjoy!
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Festive Shaved Brussels Sprouts with Cranberries & Brazil Nuts by Annaliisa Kapp ING R E D IE NTS
DI R EC T I O N S
3 cups Brussels sprouts
1. Wash brussel sprouts carefully and trim the stem. Using a food processor with a slicer blade (adjust to medium thickness is possible), slice Brussels sprouts. If you don’t have a food processor, slice them thinly.
¼ yellow onion (½ cup chopped) 1 Tbsp coconut oil 2 Tbsp apple cider vinegar 2 garlic cloves, minced 1 tsp lemon zest 1 Tbsp lemon juice ½ tsp sea salt + Pinch nutmeg Topping:
2. Chop onion finely. Melt coconut oil over medium heat in a large skillet. Add onion and sea salt. Cook for 3-4 minutes, or until onion is soft and golden. 3. Add Brussels sprouts to skillet and toss with onion. Add apple cider vinegar, reduce heat and cover skillet with lid. Allow to cook for 4-5 minutes. 4. Remove lid and add minced garlic, lemon zest, lemon juice and nutmeg. Toss well and cook for another 2-3 minutes, until Brussels sprouts are softened and start to brown a little. 5. Remove from heat and place into a serving dish. Sprinkle with chopped Brazil nuts and cranberries. Serve hot.
¼ cup Brazil nuts, finely chopped ¼ cup unsulfured cranberries
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Shrimp and Cheese Grits by Joy The Baker ING R E D IE NTS
DI R EC T ION S
4 cups water
1. Bring water to a boil. Add grits to the boiling water while whisking to prevent clumps. Add a bit of salt and pepper. Lower heat, bring to simmer and cover until water is absorbed. Follow the directions on your box of grits or polenta. Cooking times vary, my coarse grits cooked up in about 20 minutes. Once thick, remove from heat and stir in butter and shredded cheese.
1 cup stone ground grits (also known as polenta) + salt and pepper 3 Tablespoons unsalted butter 1 cup sharp cheddar cheese, shredded 1/2 pound spicy Italian sausage (I used two uncooked links) 1 large garlic clove, minced 1 pound shrimp, peeled and deveined without the tails 4 teaspoons fresh lemon juice 2 Tablespoons parsley, chopped 1/2 cup thinly sliced scallions
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2. In a medium skillet over medium heat, cook up the sausage. Remove the meat from the casing (if it’s in one) and break the meat into small bits with a spoon as it cooks. Once the meat is cooked through, add the garlic and cook for one minute more. Add shrimp and cook until shrimp turn pink. Add lemon juice, scallions, and parsley. Cook for another three minutes. 3. Spoon the grits into a serving bowl and top with shrimp mixture. Serve happily.
Serves 4
Sweet Potato Cakes by Weelicious ING R E D IE NTS
DI R EC T I O N S
3 medium sweet potatoes
1. Preheat oven to 400 F.
1 large egg, whisked
2. Poke a few holes in the sweet potatoes and bake for 1 hour.
1/2 teaspoon ground cinnamon
3. Remove and discard the skins from the potatoes, mash flesh in a bowl and allow to cool.
1 tablespoon brown sugar 1/2 teaspoon kosher salt 2 cups panko or bread crumbs, divided + vegetable or canola oil as needed
4. Mix the egg, cinnamon, sugar, salt and ½ cup of panko or bread crumbs into the sweet potatoes. 5. Place the remaining 1 1/2 cups of panko or bread crumbs in a separate bowl. 6. For each cake, coat 2 tablespoons of the mixture with the panko and shape into small patties. 7. Heat 2 tbsp of oil in a skillet over medium heat and place the patties into the skillet. 8. Pan-fry for 4 minutes on each side until golden.* 9. Continue to pan-fry the remaining cakes with oil as needed. 10. Serve. * Sweet Potato Cakes can be kept warm in a 250 degree oven until ready to serve.
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Desserts 43
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Chewy Chocolate Brownies by Marni Wasserman ING R E D IE NTS 1 cup oat or spelt flour
Frosting
½ cup unsweetened cocoa powder
1/2 cup Ryza rice milk
1 ½ teaspoon baking powder
1 cup dark chocolate chips
¼ teaspoon salt 1 cup sucanate or 3/4 cup maple syrup ½ cup applesauce/apple butter or soaked dates 1/3 cup grapeseed or melted coconut oil ½ cup vanilla Ryza rice milk 1 ½ teaspoon vanilla extract 1/3 cup dark chocolate chips
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D IR ECTIO NS 1. Preheat oven to 350F. Oil an 8x8 baking pan and set aside.
7. Place chocolate in medium mixing bowl
2. Measure oat flour into a large bowl, add the cocoa, baking powder, salt and whisk together.
8. Bring rice milk to a boil and pour over chocolate chips, stirring vigorously until chocolate melts and mixture is smooth.
3. In a separate bowl, mix together sucanate, applesauce and oil. Add the rice milk and vanilla extract and blend well.
9. Let ganache cool to room temperature. Beat with an electric mixer for several minutes until ganache becomes lighter and somewhat thicker.
4. Add the wet ingredients to the dry, using a rubber spatula to mix the ingredients until just blended. Stir in the chips.
10. Chill ganache in refrigerator until it acquires a thick spread able consistency.
5. Pour the batter into the pan and smooth the top. 6. Bake for 35 minutes, or until tester in the center comes out clean. Let cool completely before cutting.
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Cinnamon-Sugar Pull-Apart Cake with Lemon Glaze Joy The Baker
ING R E D IE NTS
DIRECTIO N S
Dough
Filling
3 to 3 ½ cups all-purpose flour
1 cup sugar
¼ cup sugar
2 teaspoons ground cinnamon
1 (.25-ounce) package active dry yeast (2. teaspoons)
½ teaspoon freshly grated nutmeg
½ teaspoon salt
Glaze
1/3 cup whole milk
1 ½ cups confectioners’ sugar
¼ cup (1/2 stick) unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 to 2 tablespoons whole milk
2 large eggs, at room temperature, beaten
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¼ cup (1/2 stick) unsalted butter
1. For the dough, in a large bowl, whisk together 2 cups of the flour, sugar, yeast, and salt. 2. In a small saucepan set over medium-low heat, combine the milk and butter and heat until the butter has just melted, about 3 minutes. Remove the pan from the heat and add ¼ cup water and the vanilla. Let the mixture stand until it registers 115° to 125°F on a candy thermometer, 1 to 2 minutes. Pour the milk mixture into the flour mixture and stir with a spatula. Add the eggs and stir well. The eggs will feel soupy, and it’ll seem like the dough will never come together. Keep stirring. Add the remaining 1 cup flour and stir with the spatula for about 2 minutes. The mixture will be sticky.
3. Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and a clean kitchen towel, put it in a warm space, and let rest until the dough has doubled in size, about 1 hour. If you’d like to bake off the bread the following morning, refrigerate the risen dough overnight. The next morning, let the dough rest on the counter for 30 minutes before continuing. 4. For the filling, in a small bowl, whisk together the sugar, cinnamon, and nutmeg. 5. In a small saucepan set over medium-low heat, melt the butter. 6. Put a rack in the center of the oven and preheat the oven to 350°F. Grease and flour a 9 x 5-inch loaf pan. 7. Turn the risen dough out onto a floured counter. Knead about 2 to 4 tablespoons of flour into the dough. Cover with a clean kitchen towel and let it rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out into a 12-inch-wide and 20-inchlong rectangle. Using a pastry brush, brush the melted butter on the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.
8. Slice the dough vertically into 6 equal strips. Stack the strips on top of one another and slice the stack crosswise into 6 equal slices. You’ll have 6 stacks of 6 squares. Layer the dough squares in the loaf pan like a flipbook. Put a clean kitchen towel over the loaf pan and let it rest in a warm place until almost doubled in size, 30 to 45 minutes. 9. Bake until the top is very golden brown, 30 to 35 minutes. Let cool for 20 to 30 minutes. 10. While the cake cools, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and 1 tablespoon milk. Add more milk as necessary to create a smooth and pourable consistency. 11. Run a butter knife around the edges of the pan to loosen the cake and invert it onto a clean board. Invert the cake again onto a cake stand or cake plate. Drizzle liberally with lemon glaze. Serve warm. 12. I think this cake is best served the day it’s made, but it can also be wrapped and kept at room temperature for up to 2 days.
Makes one 9 x 5-inch loaf
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Rooibos Chai Poached Pears with Cardamom Cashew Cream by Annaliisa Kapp ING R E D IE NTS
DI R EC T I O N S
1 cup raw cashews
1. Place cashews into a bowl with 2 cups of room temperature water. Allow to soak for at least 20 minutes but no longer than 2 hours (the nuts will turn gray if soaked for too long).
2 Tbsp unpasteurized honey ¼ cup orange juice + ¼ tsp zest 1 tsp vanilla extract ⅛ tsp cardamom + Pinch sea salt 4 pears 5 rooibos chai tea bags 5 cups water ¼ cup coconut sugar Optional topping: ¼ cup unsulfured cranberries + Pinch of cardamom
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2. Bring water to a boil and add tea bags. Steep for 10 minutes, then remove tea bags, squeezing any extra water out of the tea bags. Add coconut sugar and mix well. Bring water back to a simmer. 3. Peel pears, then cut in half and remove core with a small spoon or melon baller if you have one. 4. Place pears in tea mixture making sure they are all submerged. Poach pears for 15-20 minutes, keeping the liquid at a simmer. (Simmering time depends on type of pear and how ripe the pears are). 5. Meanwhile, drain and rinse cashews. Place cashews into a blender along with honey, orange juice and zest, vanilla extract, ⅛ tsp cardamom and sea salt. Blend until very smooth. If you don’t have a high speed blender, you may have to add 1-2 tablespoons of water to get the mixture moving in the blender. 6. To serve, scoop pears out of the tea mixture and put on individual serving dishes. Pour some cashew cream on top and sprinkle with cranberries.
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S’mores on a Stick by Weelicious
ING R E D IE NTS
DI R EC T I O N S
1 bag chocolate chips
1. In a small saucepan over medium heat, bring a small amount of water to ahigh simmer (just below a boil). Place the chocolate chips in a mason jar, and place the jar in the water. Stir until the chocolate chips are melted and then remove from the water.
1 bag marshmallows 1 sleeve graham crackers + lollipop sticks
2. Place the graham crackers in a ziploc bag and crush into a fine crumb, then transfer the crumbs to a mason jar. 3. Skewer one marshmallow onto a lollipop stick, dip it in the melted chocolate, then roll it in the graham cracker crumbs. 4. Place the s’mores on parchment paper to dry.
Fits perfectly in the Wean Tub
Sour Cream Coffee Cake with Brown Butter Glaze by Joy The Baker
ING R E D IE NTS Streusel
Cake
Glaze
½ cup packed light brown sugar
3 cups cake flour
3 tablespoons unsalted butter
½ cup cake flour
2 teaspoons baking powder
1 cup confectioners’ sugar
2 teaspoons ground cinnamon
1/2 teaspoon baking soda
2 teaspoons pure vanilla extract
1 teaspoon unsweetened cocoa powder
½ teaspoon salt
1 tablespoon water or milk, if needed
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
¼ cup (1/2 stick) cold unsalted butter, cut into small cubes
1 ½ cups granulated sugar
½ cup finely chopped pecans
2 teaspoons pure vanilla extract
3 large eggs 1 ¼ cups sour cream
Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC.
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+ Pinch of salt
D IR ECTIO NS 1. Put a rack in the center of the oven and preheat the oven to 350°F. Grease a 10-inch Bundt pan with butter or vegetable shortening, dust with flour, and tap out any excess flour. Set aside. 2. For the streusel, in a medium bowl, whisk together the brown sugar, flour, cinnamon, cocoa, and salt. Add the cold butter, and using your hands, quickly break up the butter chunks in the dry ingredients. Some of the butter bits will be the size of small peas, others the size of oat flakes. Add the pecans and toss well. Set aside. 3. For the cake, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium speed until the mixture is light and fluffy, 4 to 5 minutes. Turn the mixer off, scrape down the sides of the bowl, and add 1 egg at a time, beating for 1 minute after each addition. Add the vanilla and beat well. Beat in the sour cream, stopping the mixer to scrape down the sides of the bowl to thoroughly mix. 5. Add the dry ingredients to the wet ingredients. Beat on low speed until the ingredients are almost entirely incorporated. Spoon half of the batter into the prepared pan. Sprinkle with two thirds of the streusel mixture. Spoon in the remaining batter and smooth the top. Sprinkle the remaining streusel on the top. Use a butter
knife to loosely swirl the streusel into the batter. Don’t overswirl; just about 10 swirls will do. 6. Bake until a wooden pick inserted in the cake comes out moist but clean, 45 to 55 minutes. 7. Meanwhile, for the glaze, in a small saucepan set over medium heat, melt the butter. Cook until the butter cracks and sizzles, about 2 minutes. Continue cooking until the butter begins to smell nutty and there are little brown speckles on the bottom of the pan, about 2 more minutes. Remove the pan from the heat and immediately pour the browned butter into a small bowl. Add the confectioners’ sugar and vanilla extract, and whisk until the glaze is thick enough to drizzle. Add a few drops of water or milk if you need to thin it out. Stir in a pinch of salt and set aside. 8. Remove the cake from the oven and let it cool for 10 minutes. Invert it onto a wire rack and let cool completely. 9. Drizzle the glaze onto the cooled cake and serve. The cake will keep in an airtight container for up to 4 days.
Makes one 10-inch Bundt cake
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Vanilla Sugar Doughnuts by Joy The Baker
ING R E D IE NTS Doughnuts
¼ cup (½ stick) unsalted butter, at room temperature
Vanilla sugar
3 large egg yolks
+ Two pinches of salt
1 ( .25-ounce) package active dry yeast (2¼ teaspoons)
2 tablespoons sugar
1 vanilla bean
1½ teaspoons salt
3¼ to 3¾ cups all-purpose flour, plus more for rolling
6 cups vegetable oil, for frying
¼ teaspoon ground cinnamon
2 tablespoons warm water (about 105°)
1 cup whole milk, at room temperature
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1⅓ cups sugar
D IR ECTIO NS 1. For the doughnuts, in a small bowl, stir together the warm water and yeast until the yeast is dissolved. Let stand until foamy, about 5 minutes. (If the yeast doesn’t foam, discard and start over with new yeast.) 2. In the bowl of an electric stand mixer fitted with a dough hook, combine the yeast mixture, flour, milk, butter, egg yolks, sugar, salt, and cinnamon. Beat at low speed until a soft dough forms. Increase the speed to medium-high and beat 3 minutes more. The dough will be soft and sticky. If it’s too sticky to handle, add up to ½ cup more flour. 3. Scrape the sides of the bowl and then lightly sprinkle the dough with flour (to keep a crust from forming). Cover the bowl with plastic wrap and a clean kitchen towel. Put the bowl in a warm place and let the dough rise until doubled in bulk, 1½ to 2 hours. 4. Dump the dough out onto a lightly floured counter. Using a lightly floured rolling pin, roll the dough out into a 12-inch round that’s ½ inch thick. Cut out as many rounds as possible with a 3-inch cutter (or a doughnut cutter, if you prefer a hole in the middle) and transfer the doughnuts to a lightly floured baking sheet. Do not reroll scraps (they’ll make for tough doughnuts). Cover the doughnuts with a clean kitchen towel and let rise in a warm place until slightly puffed, about 30 minutes.
5. While the cut doughnuts rise, make the vanilla sugar. In a medium bowl, combine the sugar and salt. Split the vanilla bean and scrape the seeds into the bowl. Using your fingers, blend the mixture, making sure the vanilla seeds are evenly distributed. Set aside. 6. Heat 2½ inches of oil in a deep 4-quart heavy pot until it registers 350°F on a thermometer. Fry the doughnuts, 2 at a time, turning occasionally, until puffed and golden brown, about 1 minute per side. Quickly submerge the doughnuts in the hot oil, and then immediately transfer them to the vanilla sugar. Toss well, transfer to a paper towel–lined baking sheet, and let cool. 7. Return the oil to 350°F between batches and continue until all of the doughnuts are fried. Doughnuts are best served the day they are made.
Makes about 10 (3-inch) doughnuts
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Raw Chocolate Brownies by Michelle Vodrazka (Meghan Telpner Student) ING R E D IE NTS
DI R EC T I O N S
1/2 cup cocoa powder
1. Add all ingredients to a food processor and mix until a dough is formed and no chunks remain. Press down into a parchment paper lined 8 by 8 inch pan and then smooth top with a rolling pin or spatula.
1 1/2 cups dates Pinch sea salt 1/2 cup cashew butter
2. Chill in fridge for an hour before cutting into squares.
1/4 cup almond butter 1/2 cup coconut flakes 4 Tbsp almond milk
Perfect for storing in the Meal Cube
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Soft and Sweet Molasses Roll Out Cookies by Weelicious
ING R E D IE NTS
DI R EC T I O N S
2 cups all purpose flour
1. Preheat oven to 350F.
1/2 teaspoon salt
2. In a bowl, whisk together the flour, baking soda and salt and set aside.
1/2 teaspoon baking soda
3. In the bowl of a standing mixer, or with an electric mixer, cream together the butter and sugar until light and fluffy, about 5 minutes.
1/4 cup unsalted butter, at room temperature 1/4 cup packed dark brown sugar 1 large egg
4. Add the egg, vanilla and molasses, and mix until combined. 5. Gradually add the dry ingredients to the wet until just combined.
1 teaspoon vanilla extract
6. Roll out the dough between two pieces of parchment paper to 1/2 inch thick for softer and chewier cookies. Roll them thinner for crispier cookies.
1/4 cup unsulphered molasses
7. Cut out with cookie cutters and bake for 10-12 minutes.
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