Raspberry Rhubarb Sourdough Scones
Dry Ingredients:
2 cups all-purpose flour
1 stick vegan butter (or butter), cold cut into cubes
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup raspberries
1/2 cup rhubarb, chopped
1/3 cup chocolate chips
Wet Ingredients:
1/2 cup active sourdough starter
1 large egg
1 teaspoon vanilla extract
3 Tablespoons almond milk (milk or cream)
Topping:
1 egg
1 Tablespoon water
Watch the video for instructions. Bake at 400 F for about 20 minutes until golden brown.
2 cups all-purpose flour
1 stick vegan butter (or butter), cold cut into cubes
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup raspberries
1/2 cup rhubarb, chopped
1/3 cup chocolate chips
Wet Ingredients:
1/2 cup active sourdough starter
1 large egg
1 teaspoon vanilla extract
3 Tablespoons almond milk (milk or cream)
Topping:
1 egg
1 Tablespoon water
Watch the video for instructions. Bake at 400 F for about 20 minutes until golden brown.
Sourdough Pizza Dough
1/2 cup active sourdough starter
1 1/2 cups water
2 teaspoons salt
2 Tablespoons olive oil (plus extra for coating the bowl)
4 cups flour
Watch the video for instructions.
1 1/2 cups water
2 teaspoons salt
2 Tablespoons olive oil (plus extra for coating the bowl)
4 cups flour
Watch the video for instructions.
Buffalo Roasted Chickpeas
Ingredients:
1 Tablespoon Earth Balance (Vegan alternative butter)
¼ cup hot sauce (I used Frank’s Original Cayenne Pepper Sauce)
1- 15oz can garbanzo beans
Directions:
Preheat oven to 450ᵒF.
Line a baking sheet with parchment paper (optional).
Drain and rinse garbanzo beans. Pat dry with towel.
Spread garbanzo beans onto baking sheet.
In a small sauce pan over medium-low heat melt earth balance (or butter).
Add hot sauce and stir until combined.
Pour the hot sauce mixture over the beans.
Toss to coat evenly.
Bake for approximately 30 to 40 minutes, until browned.
1 Tablespoon Earth Balance (Vegan alternative butter)
¼ cup hot sauce (I used Frank’s Original Cayenne Pepper Sauce)
1- 15oz can garbanzo beans
Directions:
Preheat oven to 450ᵒF.
Line a baking sheet with parchment paper (optional).
Drain and rinse garbanzo beans. Pat dry with towel.
Spread garbanzo beans onto baking sheet.
In a small sauce pan over medium-low heat melt earth balance (or butter).
Add hot sauce and stir until combined.
Pour the hot sauce mixture over the beans.
Toss to coat evenly.
Bake for approximately 30 to 40 minutes, until browned.
Linguine with Lemon Basil Cream Sauce (Dairy-Free)
Ingredients:
½ cup raw cashews
1 cup water
¼ cup basil, whole leaves
2 cloves garlic, peeled
3 Tbsp. lemon juice, or juice of one lemon
¼ cup extra virgin olive oil
1 tsp. sea salt
½ tsp. white pepper
1 box (8oz or 226g) linguine
Garnish
Fresh ground black pepper (optional)
Sprig of basil (optional)
Directions:
Start your pasta water.
While you’re waiting for the water to boil, to a high speed blender add cashews, water, basil, and garlic. Blend into a smooth, creamy consistency, approximately 1 minute.
Poor the cashew cream into a medium size pot over medium heat. Add the lemon juice, olive oil, salt and pepper, stir. When the cream sauce starts to bubble turn the heat down to low, keep warm and stir occasionally.
Meanwhile cook your linguine according to package instructions. When the linguine is al dente, add it to the sauce and toss gently. The sauce will thicken and make a nice creamy coating on the pasta.
Garnish with fresh ground black pepper and a sprig of basil.
½ cup raw cashews
1 cup water
¼ cup basil, whole leaves
2 cloves garlic, peeled
3 Tbsp. lemon juice, or juice of one lemon
¼ cup extra virgin olive oil
1 tsp. sea salt
½ tsp. white pepper
1 box (8oz or 226g) linguine
Garnish
Fresh ground black pepper (optional)
Sprig of basil (optional)
Directions:
Start your pasta water.
While you’re waiting for the water to boil, to a high speed blender add cashews, water, basil, and garlic. Blend into a smooth, creamy consistency, approximately 1 minute.
Poor the cashew cream into a medium size pot over medium heat. Add the lemon juice, olive oil, salt and pepper, stir. When the cream sauce starts to bubble turn the heat down to low, keep warm and stir occasionally.
Meanwhile cook your linguine according to package instructions. When the linguine is al dente, add it to the sauce and toss gently. The sauce will thicken and make a nice creamy coating on the pasta.
Garnish with fresh ground black pepper and a sprig of basil.
Avocado Jalapeno Poppers Recipe
Yields: 16 poppers
Ingredients:
½ cup extra virgin olive oil
16 won ton wrappers
1 avocado
*2 jalapeno peppers (optional)
Sea salt
*For a less spicy version of the avocado poppers omit the jalapeno.
Directions:
Cut an avocado in half and remove the pit.
Slice each half of the avocado into 8 chunks by cutting once across the middle and making 4 slices lengthwise, repeat for the other half, yielding 16 avocado pieces altogether.
Ingredients:
½ cup extra virgin olive oil
16 won ton wrappers
1 avocado
*2 jalapeno peppers (optional)
Sea salt
*For a less spicy version of the avocado poppers omit the jalapeno.
Directions:
Cut an avocado in half and remove the pit.
Slice each half of the avocado into 8 chunks by cutting once across the middle and making 4 slices lengthwise, repeat for the other half, yielding 16 avocado pieces altogether.
Remove the seeds and membrane from the inside of the jalapenos. Slice each jalapeno into 8 thin strips, yielding a total of 16 strips.
Make an assembly line of won ton wrappers for faster working.
Make an assembly line of won ton wrappers for faster working.
Heat extra virgin olive oil in a pan with deep sides over medium-high heat. When you insert the back of a wooden spoon into the oil and bubbles appear you will know the oil is hot enough. At this point turn the heat back down to medium.
Place a slice of avocado on the bottom corner of each won ton wrapper. Sprinkle with a small pinch of sea salt, and place a strip of jalapeno on top of the avocado chunk.
Place a slice of avocado on the bottom corner of each won ton wrapper. Sprinkle with a small pinch of sea salt, and place a strip of jalapeno on top of the avocado chunk.
Fold the bottom corner of the won ton wrapper over the avocado. Roll halfway, and then fold the sides of the won ton wrapper towards the center.
Using a pastry brush or your finger, moisten the remaining corner of the won ton wrapper with water. Roll up tightly.
Repeat the process for all 16 avocado jalapeno poppers.
Cook the avocado jalapeno poppers in oil, 4 or 5 at time being careful not to overcrowd the pot. Cook 30 ~ 60 seconds per side to achieve a nice golden brown color.
Drain poppers on a paper towel.
Repeat the process for all 16 avocado jalapeno poppers.
Cook the avocado jalapeno poppers in oil, 4 or 5 at time being careful not to overcrowd the pot. Cook 30 ~ 60 seconds per side to achieve a nice golden brown color.
Drain poppers on a paper towel.
Tastes great served with a side of salsa!
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