Tuesday, November 22, 2011

Sky Meadow Apple Butter

The secret to a great texture is to blend it after you cooked the apples for hours with an handheld blender!

Sunday, October 30, 2011

Menu from the Autumn Yoga Retreat with Checka

Our last booked retreat of the season... this yoga retreat with Checka did feel just like autumn. Here, at the retreat center, we had a feeling of sadness because it's the end of a cooking season but at the same time, joy, readiness and gratefulness for the pause that will follow inevitably (after we bring all the harvest in our cellar). The retreat itself was like autumn; colorful, joyful, nurturing, warm, full, grateful, busy, playful, abundant and that, in all the senses - people, food, energy wise -  and a real joy to cook for and host.  Here’s the menu I planned for that retreat:

Friday Dinner

Parsnip/parsley soup
Spaghetti Squash and pasta,  tofu spaghetti sauce
Fresh Parmesan, Alemesan, pesto and Tabasco
Focaccia, Tapenade, Sharp Cheddar
Large spinach salad (with pine nuts), balsamic vinaigrette
Crackers, fresh bread (butter, margarine)
Apple pandowdy and Rice Dream ice cream
Mint calendula flower tea

Breakfast (Normal breakfast, Carrot Spice muffins
and cranberry muffins)

Saturday Lunch

Sorrel Soup
Summer Vermont Muffins
Fresh warm bread, butter, pesto
Broccoli Olive Tart
Couscous (one with no cheese)
Roasted parsnips, Squash purée, choux de Bruxelles
Big green salad with white miso salad dressing, cole slaw, olives
Goat cheese, nuts, cheddar, sauerkraut, pickle green beans
Rose cookies with rose hips jam
Wild peppermint tea

Saturday Dinner

Miso Soup
Brown basmati rice
Kale stir-fry with seaweeds
Nori Rolls, dipping sauce, wasabi, pickle ginger
Greens (mustard), japanese salad dressing
Asian carrot salad, Corn and Edame- Sesame salad
Seaweed salad, rice crackers
Fresh bread, pesto, carrots, sprouts
Chai Tea with rice milk and honey (caffeine free)

Sunday Lunch

Pumpkin Soup
Leftovers, fresh bread, butter, margarine
Corn bread, apple sauce,
Greens, salad dressings, Devilled eggs, leftover salads
Hummus, pita bread, sesame crackers, sprouts, crudités
Carrés aux framboises and Spearmint/Rose Tea

Photos by Phil (Thanks Phil!)

Thursday, October 27, 2011

Parsnip Soup with Leeks and Parsley

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 1/2 to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups vegetable stock
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the
bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Serves 6

From: http://simplyrecipes.com/

Thursday, October 20, 2011

Massaged Kale

A simply delicious way to eat kale raw. The massaging breaks down the enzyme inhibitors of the cell wall of the plant (just like cooking would do so you can better digest it) AND you get all the benefits of eating raw! Did I mention it is deeeelicious?!

1 bunch of kale
2 cloves garlic
2 tsp salt
2 Tbs olive oil
1 Tbs lemon juice
1 Tbs lime juice
  1. Finely chop the garlic and blend with olive oil, lemon, lime and salt.
  2. Massage...yes, massage, this dressing into the kale...with love!
  3. After 5-10 minutes you will feel the kale soften beneath your fingers, this is when it is ready to be enjoyed!

Wednesday, September 7, 2011

Conscious Eldering Retreat

The Choosing Conscious Eldering Retreat was a wonderful, deeply moving retreat that left me, the cook, as transformed as the participants. There was so much love, appreciation and beauty coming from the people and so much bounty, nourishment and beauty in our gardens - it was a pure joy to harvest, cook and serve. After a week of mostly sunshine and warmth, the closure of this retreat was a brief intense thunderstorm with the lightning hitting the ground right in front of the retreat center and again, a few minutes after, just behind. And then, gently, the sun came back... It felt sacred, joyful and exiting as if nature itself was giving her final blessing to this gathering. It was so powerful. Here’s the menu I planned for this retreat. Just reading the titles does not translate the beauty all the edible flowers, fresh greens, herbs and vegetables were contributing to those meals, but it can give an idea (if some of the participants would like to share their pictures, that would be even better! :)

Tuesday  Dinner

Summer Squash soup
Broccoli & Olive Tart (Quiche)
Couscous, corn on the cob
Corn Bread (with warm apple sauce), Chick Pea Crêpes
Large green salad, crudités, classic vinaigrette
Garlic-Olive-Caper Spread – Tapenade
Cheddar, Chèvre aux Herbes, toasted hazelnuts
Fine crackers and baguette

Carrot cake
Chai Tea (caffeine free)

Wednesday Lunch

Cream of Broccoli
Summer Vermont Muffins
Tempeh, brown and wild rice, zucchini casserole
Swiss Chard with Feta
Bread with pesto, butter and margarine, Corn on the cob
Big bowl of greens with white miso dressing (parsley or basil)
Quinoa Sorrel Salad, roasted nuts and seeds, sharp cheddar

Soy Milk Chocolate Pudding (individual bowls with mint leaf)

Wednesday Dinner

Mother Wolff Soup
Pumpernickel bread and sourdough bread from bakery
Carrot, Kasha, and Caraway Pilaf
Autumn latkes, Sour Cream, Apple Sauce (warm)
Vegetable Pâté (mustard and lettuce), crudités, cheese, dill pickles
Cole slaw, fresh greens with White Miso dressing

Thursday Lunch

Leftover soups
Spaghetti Pasta with Tofu Sauce
Zucchini gratins, corn on the cob
Steam kale, fresh Parmesan, pesto and Tabasco
Focaccia  (rosemary, sage, black olives and tomatoes, onions)
Large Spinach Salad (with pine nuts) (balsamic vinaigrette)
Sharp Cheddar and crackers


Thursday Dinner

Miso Soup
Rice, Swiss chard stir-fry (garlic and ginger)
Fresh bread, rice crackers, basil pesto
Butter and margarine, homemade seaweed Gomasio
Asian style carrot salad, seaweed salad, Corn-Edamame salad
Sharp cheddar, big bowl of greens, White Miso Salad dressing
Tamari almonds, roasted sunflowers, pumpkin seeds

Spicy tempeh Nori Rolls, dipping sauce , wasabi, pickle ginger

Chaussons aux pommes
Chai Tea (caffeine free)

Friday Lunch

Sorrel soup, garlic bread
Couscous, Corn on the cob
Hummus, Curried Carrot Dip
Vegetable-pâté, pickles
Salads leftover, crudités, cheddar, Chèvre aux Herbes
Fruits and desserts leftover

Friday  Dinner

French Lentil Soup
Corn on the cob
Bread for sandwiches
Vegetables pâté, lettuce, tomatoes, mustard, mayonnaise, butter, margarine, cheddar
Green salad with dressings, nuts and seeds

Fresh peaches and vanilla yogurt

Saturday lunch

Kale and lentil soup
Mezza: Falafels
Tahini-Lemon Sauce
Pita bread, hummus, Feta-Walnut Dip,
Tabouli, massaged kale
Goat cheese or sharp cheddar, feta cheese and Kamalata olives
Sesame crackers, sprouts, Deviled eggs...


Spearmint Tea

Saturday dinner

Rice and coconut soup
Thai Noodle Salad and leftover salads
Spring Rolls, dipping sauces, big green salad + leftover dressings and nuts


Sunday Lunch

Mother Wolff Soup
Egg and tempeh sandwiches
Corn on the cob
Rice and Chick Peas Salad
Other salads and leftovers

Rose/butter cookies

Here are some of the fresh teas our friend, Eliana, brewed for this retreat:

Vitamin C Immuni-tea: Rosehips, pine needles, lemon
Lymph Cleanse: Red clover, calendula, self-heal
Building & nourishing (morning): Red raspberry leaf, nettles, comfrey
Rest & Digest (evening) Bee balm, lemon balm, peppermint, chamomile
Chai: cinnamon, clove, cardamom, ginger, rooiboos, coconut milk, honey
Ice Tea – Summer Cooler: Peach, lemon, lemon balm, mint

Thursday, May 5, 2011

"Jon's Dal" ॐ Curried Red Lentils

"I claim no ownership over this dal." - JP

This is a pretty traditional way of making this dish. Enjoy!


1.5 cups red lentils (masoor dal)
1 teaspoon turmeric
3 bay leaves
4 cups water

Rinse lentils well. Add water turmeric and bay leaves. Bring to a simmer in a partly covered pot (to prevent bubbling). Simmer until lentils are cooked. Most of the liquid should be evaporated.

While lentils are cooking, add to a medium pan:

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1-2 tablespoons oil, or ghee

Heat slowly. When mustard seeds start to pop, add:

1 finely chopped onion
3 cloves of minced garlic

When onions are translucent add:

1 cup chopped tomato (or 1 12oz can of chopped tomato)
1 tablespoon of grated ginger

Cook for a few more minutes, stirring occasionally.

Here, to make it spicy, you may optionally add:

chopped fresh chili or crushed red pepper

Add everything in pan to the cooked lentils pot.

You can even add it to the lentils while they are still cooking.

To everything add:

2 tablespoons of curry powder
salt to taste

Garnish with:

fresh cilantro


I have also added other vegetable to this dish like potatoes, carrots, greens.

I have also excluded the tomatoes for people who are sensitive to acidic foods.

If you don't eat garlic or onions try substituting them with asafoetida.

You can easily make this into a soup by adding more water.

Experiment with consistency by adjusting the water content.

Try other types of lentils or even mung beans. YUM!

Namaste ॐ

Sunday, April 10, 2011

Plum Torte

Cut about 16 small plums in half and remove pits

Pre-heat oven to 350°

Heat plenty of water in bottom part of double boiler. In top part, melt 1 stick butter, turn off heat, gradually add ½ cup sugar, 1 cup flour and 2 beaten eggs. Mix well. Add 1 tbsp baking powder, 1 tsp vanilla and ½ tsp salt

Lightly grease square baking dish (9x10) and slowly pour in mixture. Place fruit  on top of dough, flesh side up and very close together. Push down a bit

Sprinkle plums with lemon juice, cinnamon, and ½ cup sugar (or to taste)

Bake 45 minutes or more, possibly an hour. Once it begins to brown a little and looks cooked,  test center with dry toothpick every five minutes.

From Jada Berg’s grandmother

Potage à la citrouille

1 c. à table de beurre
1 poireau ou 1 oignon haché
10 tasses de citrouille en cubes
3 pommes de terre coupées en cubes
4½ tasses de bouillon de légumes
Sel et Poivre
1½ tasse de lait (ou kéfir)

Faire fondre le beurre dans une casserole puis y faire sauter le poireau et la citrouille*. Ajouter les pommes de terre, le bouillon, le sel et le poive. Couvrir et laisser mijoter 40 minutes. Réduire en purée homogène au robot culinaire ou au mélageur.

Remettre dans la casserole, porter à ebullition puis ajouter le lait. Ne pas faire bouillir. Ajouter de la muscade pour parfumer.

*Laver les graines de citrouille à l’eau froide et bien les éponger. Déposer ensuite sur une plaque à biscuit et saupoudrer de sel. Mettre au four à 250° pendant environ 20 minutes, jusqu’à ce qu’elles deviennent sèche et croquantes.

Salade de riz et de pois chiches

4 c. à thé d’huile
4 c. à thé de vinaigre de vin ou de cidre de pommes ou de jus de citron
¾ c. à thé de sel
½c.à thé de basilic
½c.à thé de thym
2 tasses de riz brun cuit, refroidi
2 tasses de pois chiches cuits
½ tasse d’onion émincé ou d’échalotte
2 poivrons verts coupés en lamelles
2 tomates moyennes coupées en morceaux

Dans un grand saladier, mélanger l’huile, le vinaigre, le sel et les fines herbes. Ajouter le riz, les pois chiches et l’onion émincé.

Mélanger légèrement et laisser mariner au réfrigérateur au moins 1 heure ou une nuit si désirée.

Au moment de servir, ajouter les tomates et les poivrons. Bien mélanger. Donne 4 portions généreuses. Très rafraîchissant!

Salade de choux

Chou vert finement râpé
Carottes finement râpées
Aneth frais haché
Jus de citron
Sel et poivre 

Mélanger le chou, les carottes et l’aneth dans un grand bol. Ajouter le miel, la mayonnaise et le jus de citron. Bien mélanger. Assaisonner. Réfrigérer plusieurs heures, de préférence, avant de servir.

Saturday, April 9, 2011

Gâteau au Caroube

¾ tasse de sucre brut
⅓ tasse d’huile
1 oeuf
1 tasse de lait
1¼ tasse de farine
¼ tasse de poudre de caroube
½ c. à thé de poudre à pâte
1 c. à thé de soda à pâte
¼ c. à thé de sel

Battre ensemble le sucre, l’huile et l’oeuf. Ajouter le lait. Tamiser ensemble les ing. secs. Mélanger le tout et verser dans un moule de 8”x 8” huilé. Cuire à 350°F environ 35 min.

Grated Rutabaga and Apple Salad

Great winter salad!

1 cup peeled and grated raw rutabaga
1 cup peeled and grated tart green apples (or any tart apples)
½ cup chopped fresh parsley
juice of 1 large lemon
1 tablespoon vegetable oil
salt and freshly ground black pepper (pink pepper is very pretty if you have it) to taste

Combine everything, toss, cover, and chill.

Serves 4 to 6


Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Friday, April 8, 2011

Mung Beans in Coconut Milk

1 ½ cups dried mung beans
1-1½ cups finely chopped onions
½ teaspoon salt
2 tablespoons finely minced peeled fresh ginger root
1-2 tiny fresh or dried chiles, minced or ¼ tsp chili flakes
5-6 garlic cloves, minced
14-ounce can coconut milk (2 cups)
1 tablespoon soy sauce
3 cups finely chopped fresh greens (beet tops, chard, mustard greens, spinach, or any other strong-tasting green)

Soak the beans in plenty of water for several hours, drain, then cook them in fresh water until soft, about 1 hour. Drain.

When the mung beans are almost done, sauté the onions in the oil with the salt. When the onions are translucent, add ginger, chiles, and garlic and simmer on low heat several minutes. Add the coconut milk and simmer for 5 minutes.

Add the soy sauce and the greens and stir until just wilt. Remove the pot from the heat at once. Taste for saltiness and add more soy sauce, if needed.

Serves 6


Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Tuesday, April 5, 2011

Menu from our last Insight Meditation retreat...

Friday Dinner

Miso Soup (Fresh bread, rice crackers, wild leek pesto)
Plain White Basmati Rice (seaweed Gomasio)
Beet greens stir-fry
Tamari almonds, roasted sunflowers and pumpkin seeds
Chaga mushroom tea

Saturday Lunch

Winter Squash Soup
Herbs Omelet with tomato sauce
Plain rainbow quinoa
Steam kale
Greens with balsamic dressing, sharp cheddar, nuts
Bee Balm Tea

Saturday Tea

Spicy sauce
Plain brown rice
Nori Rolls, dipping sauce, wasabi, pickle ginger
Green Salad and Miso Dressing
Mint and rose tea

Sunday Lunch

Leftover soups and rice, garlic bread
Quinoa tabbouleh
Leftover salads, carrot salad, greens, ...
Goat cheese, pesto, vegetable pâté, bread, crackers, ...
Chaga mushroom tea

Apple and Black Currant (or other small fruits) Brown Betty

1 tablespoon unsalted butter, at room temperature, for dish
6 large apples, peeled, cored, and sliced ¼ inch thick (3 pounds prepped)
1 cup (5 ounces) black currants stemmed
½ cup apple juice or apple cider
Zest and juice of 1 lemon
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 cups (5 ounces) crushed graham crackers or bread crumbs
½ cup (4 ounces) unsalted butter, melted
½ cup (3 ½ ounces) granulated sugar

Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch square baking dish.

Combine the apples and black currants in a bowl. Stir the apple juice, lemon zest and juice, salt, cinnamon, and nutmeg together in liquid measuring cup, then stir into the fruit.

Stir the bread crumbs, melted butter, and sugar together, then sprinkle one-third of the crumbs over the bottom of the prepared pan. Spread half the fruit over the crumbs in an even layer, top with another third of the crumbs, then top with the remaining fruit. Sprinkle the remaining crumbs over the fruit.

Cover with foil and bake in the lower third of the oven for 30 minutes, then remove the foil and bake for an additional 25 to 35 minutes, or until the topping is toasted and the filling is bubbling all over. Serve warm, preferably topped with a scoop of Vanilla Ice Cream.

Baking time: 55 to 65 minutes/ Serves 8 to 12


Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Zucchini Frittata

1½ lb (750 g) small zucchini (courgettes), trimmed and cut crosswise into very thin slices
10 eggs
¼ cup (1 oz/30 g) grated parmesan cheese
Freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons olive oil
Tomato sauce

Evenly spread one-third of the zucchini slices in a colander set over a bowl. Sprinkle with salt. Spread half of the remaining slices over the first layer of zucchini, salt them, then spread and salt the remainder. Set aside to drain for 30 minutes. Then, pick up the zucchini in small handfuls and squeeze out the juices. Set aside.

Preheat the oven to 350°F (180°C).

In a bowl, using a fork beat the eggs until lightly frothy. Add the zucchini and half of the Parmesan and stir gently to combine; season to taste with pepper.

In a 10-inch (25-cm) ovenproof, nonstick frying pan over medium heat, melt the butter with the olive oil. Add the egg mixture, spread it evenly. Sprinkle with the remaining Parmesan. Place in the oven and bake until set but slightly moist, about 20 minutes.

Serve the frittata directly from the pan, or loosen the edges with a knife tip and slide it out or invert onto a warmed platter. Cut into wedges and top with the tomato sauce. Best served at once.

Serves 4-6


Vegetarian (Best of Williams-Sonoma Kitchen Library)

Tomato Sauce

2 tablespoons olive oil
1 clove garlic cut in half
6 plums tomatoes, halved lengthwise
1 teaspoon dried oregano
½ teaspoon dried mint

Warm the oil in a small sauté pan over medium heat. Add garlic, tomatoes, oregano, and mint. Cover and cook for 5 minutes. Uncover and break up tomatoes with a wooden spoon. Stir to mix well. Re-cover and simmer over low heat for 10 minutes. Using a wooden spoon, force the tomato mixture through a sieve set over a small bowl. If serving hot, reheat gently.

Makes about 1 cup (8 fl oz/250 ml)


Vegetarian (Best of Williams-Sonoma Kitchen Library)

Tamari Roasted Nuts

2 cups raw nuts (cashews, almonds, pecans, walnuts, or hazelnuts)
3 tablespoons tamari soy sauce

Preheat the oven to 350°.

Spread the nuts on baking sheet and bake for 5 minutes. Drizzle the soy sauce on the nuts and stir them well. Return the baking sheet to the oven for 5 minutes. Then turn off the oven. Stir the nuts again and leave them in the oven for a final 5 minutes.

The nuts will become dry and crisp. The baking sheet will look like a disaster, but fear not, because the soy sauce easily rinses off.

Allow nuts to cool. Store them in a covered container to retain their crispness.

Makes two cups


Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Carrot Salad

Carrots, grated
Lemon juice, fresh
Olive oil
Parsley, fresh, finely chopped
Salt and black pepper
Garlic, pressed


Add one or two of the following seasonings:

Coriander seed, ground
Mint, fresh, chopped or dried
Chives or scallions, fresh, chopped

For an Asian salad, substitute rice vinegar for the lemon juice and dark sesame oil for the olive oil and add ginger root, fresh, grated.


Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More

Corn and Edamame-Sesame Salad


2 tablespoons toasted sesame oil
1 tablespoon rice vinegar 
2 teaspoons tamari or soy sauce


2 cups frozen, shelled edamame
1 cup fresh corn (1 or 2 ears, depending on the size) or partially thawed frozen corn
2 tablespoons toasted sesame seeds
Generous pinch of salt

Bring a big pot of water to a boil. Meanwhile, whisk all the dressing ingredients in a  medium-sized mixing bowl.

Boil the edamame for 3 minutes. Add the corn and boil for another 2 minutes. Drain into a colander and run under cold water until cool enough to touch. Add the edamame and corn to the dressing and toss to combine. Add the sesame seeds and toss again. Salt to taste .Cover and chill for at least 15 minutes.

Serves 4 to 6

Veganomicon: The Ultimate Vegan Cookbook

Monday, April 4, 2011

Butternut squash and pumpkin seed rice paper rolls

1 pound butternut squash, peeled, seeded, and cut into ¼-inch cubes
2-3 tsp olive oil
12 (8-inch) round rice paper wrappers
4 ounces vermicelli rice noodles or rice sticks
1 cup (or more) fresh cilantro, torn in bite-size pieces (Thai basil makes a nice variation)
⅓ cup roasted, salted pumpkin seeds, chopped coarsely

Dipping sauce, mix together:
2 Tbsp soy sauce
3 Tbsp rice vinegar
1 Tbsp Asian hot chile oil (or more)
2 tsp toasted sesame oil
2 Tbsp sugar

Preheat oven to 400°F. Place the butternut cubes on a baking sheet and rub them all over with the oil; drizzle on another tsp if you need to. Arrange  the cubes in a single layer and roast for 15 min. Remove from oven, toss, and cook for 10 more minutes until tender and slightly caramelized. Set aside to cool.
While the squash is cooking, prepare noodles. Boil a large pot of water, turn off the heat, add noodles, and cook for 10 minutes stirring occasionally. Drain in colander and run cold water over them. Set aside.
To assemble, fill a large plate or bowl with very warm water. Place two rice paper wrappers in the water at a time, completely submerged and let sit for about a minute, until they have softened.
Handle each wrapper gently as you place it on your work surface. Place about 1/4 cup of rice noodles in the lower third of the wrapper, leaving about 1½ inches of margin from the far edges on either side (you’ll be folding those in). Place a layer of butternut squash above the noodles. Sprinkle with the cilantro and pumpkin seeds. If  some of the seeds get stuck to your fingers, just dip them in the water. To roll, snugly fold the left and right sides of the wrapper over the filling. Lift the bottom of the wrapper over the filling and tuck it underneath the filling, then roll firmly but gently. Place the rolls seam side down on a plate and cut in half when ready to serve.

Makes 12 rolls

Veganomicon: The Ultimate Vegan Cookbook

Sunday, March 27, 2011

Biscuits éponge à la gelée

1 tasse de margarine
½ tasse de sucre brut
2 oeufs
⅓ tasse de miel
1 c. à thé de vanille
3½ tasses de farine blanche
2 c. à thé de soda à pâte
Gelée de fruits au goût ou confiture

Défaire la  margarine et le sucre en crème. Ajouter les oeufs et bien mélanger. Ajouter le miel, la vanille, la farine et le soda puis mélanger. Placer au réfrigérateur 1 heure.

Abaisser la pâte à ¼ de pouce d’épaisseur. Découper à l’emporte-pièce. Faire un trou au centre de la rondelle de pâte qui ira sur le dessus. Déposer sur une plaque à biscuits.

Cuire au four à 350°F 10 minutes sur la grille du centre. Faire refroidir et réunir avec la gelée. Donne 2 douzaines de biscuits.

*Pour obtenir des biscuits plus tendres, on doit les metre au congélateur et les dégeler avant de servir.

Biscuits au beurre

1 tasse de beurre
½ tasse de sirop d’érable
1 c. à thé de vanille
½ c. à thé d’extrait d’amande
2 tasses de farine à pâtisserie tamisée
½ tasse de noix de Grenoble ou d'amandes émincées

Fouetter le beurre jusqu’à texture veloutée. Ajouter le sirop d’érable, la vanille, l’extrait d’amande et bien mélanger.

Ajouter la farine d’un seul trait et les noix. Bien mélanger le tout à la fourchette.

Déposer par cuillerée dans une grande plaque à biscuits non-graissée et aplatir avec une fourchette que vous trempez dans la farine à chaque fois. Cuire au four à 325°F de 25 à 30 minutes environ.

Donne deux douzaines de biscuits.

Recette originale de José-Anne Bernier

Tofu Spaghetti Sauce

2 medium garlic cloves
2 x 500 gram tofu cakes (frozen then thawed)
2 x 28 oz. cans tomatoes
6 1/2 oz. can tomato paste
1 teaspoon sea salt
1/8 teaspoon cloves
1/8 teaspoon tarragon (or more)
2 tablespoons Italian seasoning
(oregano, basil, parsley, bay leaf)

Only tofu that has been frozen will give the right consistency. Press or mince garlic. Mince tofu only until texture of cooked hamburger (too much mincing creams it). Puree tomatoes and add to paste and seasonings. Place all ingredients in a large saucepan. Bring gently to a boil and allow to simmer for at least an hour. This recipe freezes well.

Pâte brisée

1 tasse de farine tamisée
1/3 tasse de beurre

3 c. à table de yogourt
1 œuf

Ajouter le beurre à la farine en petits morceaux et mélanger jusqu’à texture granuleuse. Battre le yogourt avec l’œuf et ajouter au mélange de farine. Abaisser la pâte sur une surface très enfarinée et avant de rouler, saupoudrer de farine le dessus de la pâte.

Recette originale de José-Anne Bernier

Tartelettes aux fraises

2 tasses d’amandes broyées
2 tasses de flocons d’avoine broyés
2 tasses de farine de blé entier
¾ tasse de sirop d’érable
¾ tasse d’huile
¼ tasse d’eau
Environ 48 fraises fraîches ou congelées non-sucrées de grosseur moyenne

Mélanger les amandes, les flocons d’avoine et la farine. Ajouter le sirop d’érable, l’huile et l’eau. Bien mélanger.

Déposer ce mélange dans 24 moules en papier et façonner en petites tartelettes. Déposer les fraises dans les tartelettes (environ 2 pour chacune) en les écrasant légèrement pour bien remplir le centre.

Faire cuire au four à 350°F de 30 à 35 minutes.

*Si vous utilisez des fraises congelées, il faut bien les égoutter car les tartelettes auront tendance à déborder. Les fraises peuvent être remplacées par d’autres fruits (bleuets, framboises…).

Tofu, Leeks & Mushroom Sate

3/4 pound plain tofu
3 leeks, trimmed
12 shiitake or button mushrooms
2 tablespoons soy sauce
1 garlic clove, crushed
1/2 teaspoon grated ginger root
1 small red chile, chopped
Grated peel and juice of 1 lime
3 tablespoons mirin
2 teaspoons honey
1/4 cup peanut butter
1 ounce creamed coconut

Cut tofu into 12 cubes and leeks into 12 thick slices. Place in shallow dish with mushrooms. Mix together soy sauce, garlic, ginger, chile, lime peel and juice, mirin, honey and 3 tablespoons water. Pour over tofu mixture. Cover and refrigerate several hours, stirring from time to time.

Onto 4 long or 8 short bamboo skewers, thread the tofu, leeks and mushrooms. In a small pan, put the marinade with the peanut butter and coconut. Heat gently until melted, then stir until thickened. Brush sauce generously over skewers. Place in a baking pan and broil 10 to 12 minutes, turning and brushing with pan juices, until golden and lightly charred. Serve with leftover sauce as a dip.

Makes 2-4 servings.

Adapted from:

The Book of Vegetarian Cooking

Fragrant Thai Broth

3-3/4 cups vegetable stock
2 or more ginger root slices
2 cilantro spring
1 stem of lemon grass (optional)
Seaweeds to taste
1 red chile
1 garlic clove, crushed
1 cup diced plain tofu
2 tablespoon soy sauce
2 ounces dried whole-grain noodles
2 carrots, cut into matchstick pieces
1-1/4 cup sliced fresh mushroom
2 teaspoons lemon juice
Cilantro leaves, to garnish

Into a large pan, pour stock. Add ginger root, cilantro, lemon grass, seaweeds, chile and garlic. Slowly bring to a boil. Cover and simmer 25 minutes. Meanwhile, marinate tofu in soy sauce 25 minutes.

In a large pan of boiling water, cook the noodles. Add the tofu, carrots and mushrooms to the stock. Simmer 2 to 3 minutes until tender, then add the lemon juice. At this point, you can put the noodles into bowls and pour the soup over them or simply add the noodles to the soup. Garnish with cilantro leaves and serve at once.

Makes 4 servings.

Adapted from:

The Book of Vegetarian Cooking

Friday, March 25, 2011


2 teaspoons olive oil
1 onion, chopped
2 garlic cloves minced
3 cups tomato juice
3 cups water
2 carrots, cut into chunks
1 stalk celery, sliced, including top
2 medium potatoes, scrubbed and cut into chunks
2 T.S. chopped parsley
1½ tp. Basil
¼ tp. Black pepper
1 medium zucchini, diced
½ cup pasta shells
2½ cups chopped greens (spinach, kale)
1 15-ounce can kidney beans
½-1 ts. salt

This is a hearty and delicious vegetable soup which takes kindly to embellishment with additional vegetables if you are so inclined.

Heat the oil in a large pot and add the onion and garlic. Cook over medium-high heat until the onion is soft, about 5 min. Add the tomato juice, water, carrots, celery, potatoes, parsley, basil, and black pepper. Bring to a simmer, then cover and cook 20 min. Add the zucchini, pasta, chopped greens, and kidney beans with their liquid. Cover and simmer 20 min, until the pasta is tender. Add salt to taste. Extra tomato juice or water may be added if a thinner soup is desired.

Serves 8

Muffins aux graines de sésame et de pavot

2 tasse de farine
1 c. à thé de poudre à pâte
1 c. à thé de soda
½ c. à thé de sel
½ tasse de noix hachées
¼ tasse de germe de blé
¼ tasse de graines de sésame
¼ tasse de graine de pavot
1 oeuf battu
¼ tasse d’huile
1 tasse de sucre
1 tasse de lait

Tamiser ensemble la farine, la poudre à pâte, le soda et le sel. Ajouter le reste des ing. secs. Mélanger l’oeuf, l’huile et le sucre brut et incorporer le mélange de farine en alternant avec le lait.
Verser dans 12 gros moules à muffins bien huilés. Cuire au four à 350°F de 25 à 30 min.

Croquettes de flocons d’avoine

2 tasses de flocons d’avoine
1¼ tasse de lait
1 oignon râpé
½ tasse de graines de tournesol moulues
1 ou 2 gousses d’ail pressées
Persil haché
1 c. à thé de sel
¼ c. à thé de thym
Poivre et paprika au goût
2 oeufs battus
1 c. à table d’huile

Faire tremper les flocons d’avoine dans le lait. Ajouter l’oignon, les
graines de tournesol, l’ail, le persil et les assaisonnements.

Laisser reposer 30 minutes puis ajouter les oeufs. Bien mélanger.
Verser à la cuillère dans la poêle huilée et faire frire des deux
côtés jusqu’à ce que le tout soit bien cuit à l’intérieur.

Délicieux, accompagné de légumes verts cuits!

Tuesday, March 22, 2011

Chocolate Zucchini Cake

2 1/2 cups regular all-purpose flour, unsifted
1/2 cup cocoa
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup soft butter
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups coarsely shredded zucchini
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze (directions follow)

Preheat the oven to 350°F.

Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.

With a mixer, beat together the butter and the sugar until they are smoothly blended. Add the eggs to the butter and sugar mixture one at a time, beating well after each addition. With a spoon, stir in the vanilla, orange peel, and zucchini.

Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts with the last addition.

Pour the batter into a greased and flour-dusted 10-inch tube pan or bundt pan. Bake in the oven for about 50 minutes (test at 45 minutes!) or until a wooden pick inserted in the center comes out clean. Cool in pan 15 minutes; turn out on wire rack to cool thoroughly.

Drizzle glaze over cake.

Glaze: Mix together 2 cups powdered sugar, 3 Tablespoons milk, and 1 teaspoon vanilla. Beat until smooth.
Makes 10-12 servings.

Crème de Maïs

Simple et délicieuse!
4t. d'eau
4t. de maïs congelé
2 oignons
½ c. à thé de paprika
½ c. à thé de poudre de cari
1½ c. à thé de sel
2 c. à table d'huile

Cuire le maïs dans l'eau. Frire les oignons et ajouter au maïs avec les épices et le sel. Laisser mijoter 10 à 20 minutes. Passer au mélangeur et ajouter l'huile. (5 portions)