by Ellie Krieger
1 medium onion, sliced
2 cloves garlic, peeled
Fine sea salt or table salt
12 oz. dried penne
2 cups 1% milk
1 tsp. dry mustard
Freshly ground black pepper
2 tsp. chopped fresh thyme
2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)
Position a rack in the center of the oven and heat the oven to 375°F.
Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.
Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.
While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.
In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.
Calories (kcal): 350; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 4; Protein (g): 18; Monounsaturated Fat (g): 2; Carbohydrates (g): 52; Polyunsaturated Fat (g): 1; Sodium (mg): 790; Cholesterol (mg): 20; Fiber (g): 5;
CHOCOLATE MINT MOUSSE
1 box of firm SILKEN TOFU (not regular fresh tofu)
1/4 cup cocoa powder
1/2 cup turbinado sugar or regular sugar or 1 1/2 ripe bananas (may have to add some sweetener if not sweet enough with the bananas alone)
1/4 tsp. of pure peppermint extract
1/2 tsp of pure vanilla extract
1/8 tsp of salt
2 TBLS of canola or olive oil (OPTIONAL)- the oil makes it a bit richer, but I don’t usually add it.
Put all ingredients into blender. Blend well or until thoroughly blended. You’ll need to scrape the sides once or twice.
Put into individual serving glasses. Chill for at least a few hours. Garnish with fresh mint leaves or fresh strawberries.
Note: You can leave out the peppermint extract and have chocolate mousse, which is very yummy with raspberries on top.
Enjoy – Harriet
Vegan Muffins (Kim’s recipe, provided by Paula)
- 1 ¾ cup whole wheat flour
- 2 tsp baking powder
- ¼ tsp salt (optional)
- ½ cup raisins
- 1 large size Fuji apple chopped or ground
- 1 Tbsp flaxseed meal (ground flax seed)
- 3 Tbsp water
- 1 cup seed milk
- 2 Tbsp vegetable or olive oil (optional)
To make 1 cup of seed milk, blend ¼ cup of seeds, such as hulled raw sun flower seeds, or raw white sesame seeds, or soaked overnight raw almond, or raw cashew nuts, or raw pumpkin seeds, with 1 cup of water.
- Grease twelve 2 ½ inch muffin cups or line with paper bake cups; set aside. In a medium missing bowl, combine the first 3 items, make a well in the center of dry mixture; set aside.
- In another mixing bowl, combine flaxseed meal with water, seed milk, and oil (optional). Add the mixture to the dry mixture. Stir in the raisins and chopped apple.
- Spoon batter into prepared muffin cups. Bake in a 400 degree oven 20 minutes. Cool in muffins on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Make 12 muffins.
- Note: the raisins and Fuji apple sweetened your muffins. No sugar is needed.
BASIL PESTO ALMONDS
2 egg whites 1/4 cup packed whole basil leaves 2 cups whole natural almonds 1/4 cup freshly grated parmesan cheese 1 tsp salt 1/2 tsp garlic powder
Preheat oven to 225. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender and process on low speed until mixture is pureed. Toss egg white mixture with almonds and drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat. Spread almonds in a single layer on prepared baking sheet. Bake 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
Red Bell Pepper & Cashew Queso
1 cup raw cashews
2 red bell peppers, seeded & roughly chopped
2 cloves garlic
1/8 c. lime juice
1 T. raw apple cider vinegar
2 T. olive oil
1 t. salt
½ t. cumin
½ c. nutritional yeast
Purified water, as needed
Soak the cashews in water for at least 2 hours; drain. Place the peppers, cashews, garlic, lime juice, vinegar, olive oil salt, cumin and yeast in a blender. Blend on low speed, increasing the speed as the mixture comes together. Look for a smooth, queso-like consistency and add water, if necessary. Enjoy with raw crackers or vegetables.
Beki from Javernick Farms served us an apple cobbler that she said was made with zucchini. I’m not sure everyone believed her–it was delicious!
MOCK APPLE COBBLER
3 lbs. peeled, seeded and chopped zucchini (about 8 cups
2/3 cup lemon juice
1 cup sugar
1 tsp ground cinnamon
½ tsp ground nutmeg
4 cups flour
2 cups sugar
1 ½ cups (3 sticks) cold butter, cut into small pieces
1 tsp ground cinnamon
Combine zucchini and lemon juice in large saucepan over medium-low heat. Bring to simmer and cook until tender, about 20 minutes. Stir in sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat. Heat oven to 375 degrees. Oil a 9 X 13 inch baking pan. Spread zucchini mixture over it, then crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake until golden and bubbly, 35-40 minutes. Makes 12 or more servings.