Apple Crostata - adapted from Ina Garten

1 1/2 pounds baking apples (3 large)

1/4 cup flour

1/4 cup granulated or superfine sugar

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground allspice

4 tablespoons (1/2 stick) cold unsalted butter, diced

Preheat the oven to 450 degrees F.
Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.
For the filling, peel, core, and slice the apples. Cover the tart dough with the apple slices leaving a 1 1/2-inch border.
Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.

Everything Bagel Cheeseball

EVERYTHING BAGEL CHEESEBALL

Serves 8

1 (8-ounce) package cream cheese, softened

1/2 cup sour cream

2 tablespoons prepared horseradish

1 cup finely shredded sharp cheddar cheese

2 scallions, chopped

6 slices bacon, cooked and chopped

About 1/2 cup Everything But the Bagel seasoning blend*

Bagel chips and/or crackers for serving

In a bowl, mix together the cream cheese, sour cream, horseradish, cheddar cheese, scallions, and bacon. Form the mixture into a ball, wrap with plastic wrap, and chill for an hour.

Once the cheeseball has set, roll it into the Everything But the Bagel seasoning blend to evenly coat.

(To make your cheeseball resemble a pumpkin, add a real or faux pumpkin stem to the top. Then use the tip of a chopstick or the back of a butter knife to create grooves.)

Serve with bagel chips and crackers.

*You can make your own seasoning blend by combining equal parts dehydrated onion, poppy seeds, sesame seeds, and garlic flakes. Add kosher salt and black pepper to taste.

p.s. I used the Everything bagel topping from Panera. I asked to buy some when I went in for bagels and the manager just gave me some 🙂My friend made her own topping according to the recipe and it was tasty.

Josi's Snow College Cookies

1 c. butter, melter

1 c. brown sugar

1 c. sugar

2 eggs

1 t. vanilla

2 c. All-Purpose flour

2 1/2 c. blended oats (to create oat flour)

1/2 t. salt

1 t. baking soda

1 t. baking powder

2 T. Cafix granules (My addition.  Roma, Pero, or Postum would work.)

1 c. chocolate chips.  (I add 1/2 c. milk chocolate, 1/2 c. semi-sweet chocolate.)

Cream butter and sugars.  Add eggs and vanilla.  Mix well.  Add rest of dry ingredients.  Mix well.  

Bake 375 F for 9 minutes.  

Do not over bake, or they will be hard and not chewy!

Fire Roasted Corn Chowder

Step 1: roast a bazillion ears of corn on a giant bonfire, in the water soaked husks, wrapped in tinfoil. The ears are done when the foil discolors. Eat your fill. Let the rest cool overnight on the picnic table. Reserve 4 for the chowder. Send the rest home with other families for their chowder.
Step 2: chip 1/2 cup of salt pork off a block. (Or use 2 slices good bacon)
Step 3: Cook in 2 tablespoons of butter with 1 onion.
Step 4: Add 1/2 cup bell better. (1/2 a huuuuuge pepper)
Step 5: peel the corn and cut the kernels off. Add 1 at a time to the pot.
Step 6: salt
Step 6: add 1 quart of broth, a few sprigs of thyme, and pepper. Boil for 5 minutes
Step 7: add milk, cream, 1/2 and 1/2, whatever dairy you have until it looks right.
Step 7: bring to boil.
Step 8: serve with pepper

Raw Vegan Chocolate Chip Cookie Dough Balls

2/3 c raw cashews
1/3 c oats
2 Tbsp Agave
1 Tbsp Maple Syrup (Omit and use Agave to preserve true Raw Status if you care)
1 Tsp Vanilla Extract
1/4 c Chocolate Chips (or to preserve true raw status, take 2 Tbsp Raw Cocoa Powder and add 1 Tbsp Agave, optional dash of vanilla extract, whisk and blend.  Spread into a thin layer on wax or parchment paper, freeze.  Take frozen chocolate off parchment and crumble the shreds into the mixture as your raw “chips”.)

Blend cashews and oats into 'flour'.  Add the next three ingredients.  Blend again until it reaches dough-like consistency.  Add chocolate chips by hand.

Roll into balls and refrigerate.

Recipe Yields: Approximately 12 Cookie Dough Balls

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Article printed from Averie Cooks: http://www.loveveggiesandyoga.com

URL to article: http://www.loveveggiesandyoga.com/2009/10/raw-vegan-chocolate-chip-cookie-dough.html

(These cookie bites are my newest obsession!)

Grandma's Strawberry-Rhubarb Pie

Recipe courtesy Valarie Enters, Sanford, Florida

Ingredients

Filling:

• 2 1/2 cups chopped red rhubarb, fresh

• 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

• 1 1/2 cups sugar (1 1/4 cups for high altitude)

• 2 tablespoons minute tapioca

• 1 tablespoon all-purpose flour

• 1/2 teaspoon lemon zest

• 1/2 teaspoon lemon juice

• 1/2 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 3 tablespoons butter, cubed small

• 1 egg white beaten with 1 teaspoon water

• Large granule sugar

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour

out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough

and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425

degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts

bubbling. 

(Higher altitude will take 450 degrees F and 400 degrees F respectively.) 

Also, you can use a pie bird for extra decor. Let cool before serving.

Strawberry Rhubarb Crunch

Filling: Mix together and place in a 9x13 glass baking dish

4 c chopped Rhubarb

4 c sliced strawberries

2 c sugar

4 T minute tapioca

1 t nutmeg

1/2 t cinnamon

Topping: Mix together and crumble evenly on top

1 c flour

1 c rolled oats

2/3 c brown sugar

1/2 t nutmeg

1/2 t cinnamon

2/3 c butter

Bake at 350 for 35-40 minutes, till bubbly.

Serve warm with vanilla ice cream.

Awesome Apple Pancakes

1 apple, coarsely grated, core and all
1 large egg
1 cup self-rising flour
1 cup milk or water
Pinch of sea salt
1 T honey
Pinch of cinnamon

Mix all ingredients in a large bowl. Put a pat of butter in a hot pan. Cook pancakes. Serve with syrup, honey, or Greek yogurt.

From Jamie Oliver 'Jamie's America"

I had to 3x this. The pancakes were amazingly delicious! I just used a cup of pancake mix with the egg and almond milk.

Xocolatl (SHOCK-o-lat) Energy Balls

From Scott Jurek's book Eat and Run

1/2 cup raw cacao nibs (I've used powdered cocoa, just add extra coconut oil.)
1/2 cup raw cashews  (almonds also work)
8 medium dates, pitted
1 tsp mesquite powder (I have never used this)
1/4 tsp ground cinnamon
1/2 tsp raw vanilla powder or extract
1/4 tsp crushed red pepper flakes (or more, if you want a good kick)
1/8 tsp sea salt
1 1/2 tsp raw coconut oil (warmed to liquid consistency)

Combine all the ingredients, except the coconut oil, in a food processor and process for 3 to 5 minutes.  (My Ninja is my BEST FRIEND for this recipe!)  Chop until you have a fine consistency.  Transfer the mixture to a mixing bowl.  Add the coconut oil and stir until well combined.  Form into 1-inch balls and place on a cookie sheet lined with parchment paper.  Refrigerate for 15-20 minutes, then transfer to an airtight container.  The balls will keep for two weeks, refrigerated.

(I always double this recipe.)

Cinnamon Blueberry Pie Smoothie

• 1/2 Cup Blueberries
• 1 Apple, Cored
• 1 tsp. Cinnamon
• half a banana
• 1-2 Handfuls of Kale or Other Greens
• 1 Cup Almond Milk or Water
• Bonus Option: You can also add plant-based protein powder, chia seeds or
  hemp seeds

Sometimes I will add a 1/2 cup of oatmeal, if I need a little extra calories for my workout.

Recipe adapted from youngandraw.com  

Raw Vegan Coconut Vanilla Truffle

Ingredients: 

• 10 Medjool Dates
• 2 Cups of Real Dried Coconut Flakes or Chips(no additives, just coconut)
• 1/2 tsp. Vanilla Bean Powder
• 1 pinch of Himalayan Salt
• 2 tbsp. Grade B Maple Syrup

Instructions: Put all ingredients into a food processor and process until your mixture bundles up together into a tightly formed dough. Pull apart and roll into small truffle sized balls and pop in the fridge. Ready to eat in 30 minutes (or right away if you like them soft and warm).

recipe from Young and Raw.com

Dates

10 Ways to Use Dates instead of Processed Sugar, Zero Calorie Sweeteners! ~ Young and Raw

Artificial and zero calorie sweeteners have proven to be dangerous and quite harmful for our health. Did you know that when you eat (or drink) something with a zero calorie sweetener in it, your brain anticipates that calories will follow? When they don’t, the brain is triggered to compensate for the perceived missing calories, by eating more.

A better and healthier option would be to fuel your body with natural, whole foods that the body can recognize and easily assimilate nutrients from.

Medjool dates are a source of good carbohydrates, Vitamin B6 and minerals Potassium, Copper, Manganese and Magnesium.

When you need a sweetener, dates are a super option for you and can usually be found at the grocery stores or health food stores in your local area. Try to get organic as much as possible.

You can use any types of dates (medjool dates are shown in this picture) to make a variety of your recipes sweet, naturally!

1. Use dates with pecans or almonds to make a simple pie crust in your food processor!

2. If you want to sweeten up a smoothie, add 1 or more pitted dates!

3. Pit your dates, blend with a bit of water to make “date syrup” which can be used to bind or sweeten up raw dessert recipes in place of an alternative sweetener.

4. Dates and Almond or Pecan butter are a great combo!

5. Try putting a tiny spoonful of nut butter in a pitted date for a sweet and satisfying dessert or energy boost pre or post workout!

6. Blend dates, vanilla, almond butter, himalayan salt and a maple syrup for a delicious and incredible tasting caramel dip.

7. Bring a few dates along with you for a run. They’re great for re-fueling along the way.

8. Dates taste amazing chopped in salads with pecans, blueberries or strawberries.

9. You can use dates to sweeten up raw salad dressings.

10. If you want to sweeten up your home made nut milk, add 2-3 pitted dates while blending and strain the liquid as usual through a nut milk bag. 

Photo and information from:  Young and Raw.com

Quinoa Salad

3 C. cooked quinoa (=1 c. raw rinsed and cooked in 2 c. water)
I cook quinoa in our rice cooker. It’s easy-peasy that way let cool
add 1 can black beans (drained)
1 c. white corn (drained…I use frozen white corn)
1 c. grape tomatoes (sliced in half)
1/2 red pepper (chopped)
red or green onion (to taste)
1/2 bunch chopped cilantro
I like to add avocado chunks too because I LOVE avocado

Dressing:
2 tbs. balsamic vinegar (my favorite)
1 tbs. olive oil
1/4 c. lime juice
a little pinch of sugar
Mix it all together and eat it up.

Oatmeal Pancakes

Blend:
1 1/2 cup milk
2 eggs
1/3 cup oil
1/4 cup brown sugar

Add:
1 cup oatmeal
1/2 cup flour
1/2 cup wheat flour
1 T baking powder
1t salt
1 t cinnamon
1/4 t cream of tartar


Mix ingredients and cook on hot griddle.

These pancakes are so good and filling! I got this recipe from my friend, Chelsea.

I used coconut oil and almond milk in the recipe. They were delish!

Maple Roasted Pumpkin Salad

Ingredients:

1/4 cup pepitas (hulled pumpkin seeds)
One 3 1/2 to 4-pound sugar pumpkin, peeled, seeded and cut into 1 1/2-inch chunks
5 Tablespoons olive oil, divided
6 cloves garlic, unpeeled
1/4 to 1/2 teaspoon red pepper flakes
coarse salt and black pepper
2 Tablespoons + 1 teaspoon pure maple syrup, divided
3 Tablespoons freshly squeezed lime juice
1 Tablespoon Dijon mustard
1 1/2-pounds arugula (2 to 3 bunches, thick stems removed), washed and dried  (I used fresh baby spinach)
6 ounces feta cheese

Directions:

1. Preheat oven to 450°F. Spread pepitas on a large rimmed baking sheet; toast in oven, tossing occasionally, until fragrant and beginning to brown, 5 to 7 minutes. Set aside.

2. On a large, rimmed baking sheet, toss pumpkin with 2 Tablespoons oil, garlic, red pepper, salt and black pepper. Roast, tossing occasionally, until pumpkin is tender, 25 to 30 minutes.

3. Remove garlic cloves from sheet pan; set aside. Drizzle pumpkin with 2 Tablespoons maple syrup; toss to coat. Return to oven and continue roasting, tossing occasionally, until pumpkin is glazed, 5 to 10 minutes more; let cool.

4. Meanwhile, cut off root ends of garlic cloves; squeeze out garlic and mash to a paste with the side of a knife. Transfer to a large bowl. Add lime juice, mustard, and remaining maple syrup; season with salt and pepper. Whisking constantly, add remaining oil in a steady stream; set aside.

5. Add arugula and pumpkin and toss to combine. Serve salad sprinkled with toasted pepitas and crumbled feta cheese.

Photo and recipe from The Recipe Girl