Category: recipes

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Apple Chips

Yield: Makes about 3 cups

Ingredients:

  • 3 large apples (any kind)
  • Cinnamon- optional, done to taste

Instructions:

  1. Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees F°. Line two baking sheets with parchment paper or a Silpat mat.
  2. Wash the apples. With an apple corer, very small cookie cutter, or the round side of a metal piping tip, core the apples (you can also skip this step if you don’t mind a few seeds in the chips). With a mandolin (recommended) or a very sharp knife, slice the apples horizontally into 1/8 inch-thick rounds.
  3. Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon, if desired
  4.  Bake for 1 hour in the upper and lower thirds of the oven. Remove the baking sheets and switch the pans’ position on the upper and lower racks. Continue baking for 1 to 1 1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes (to test the apple chips, remove a single apple slice but let the others continue baking). Once you are happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further (unless you fear
  5. you overcooked them, in which case remove the pan immediately and let it sit at room temperature)
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Green Goddess Dressing

Serves 2-3 cups

Ingredients

  • ½ cup mayonnaise
  • 1 cup Greek yogurt
  • 1 oz. (weighed) fresh basil leaves, finely chopped (if you do not have this much available, add a little more pesto)
  • 2 tablespoons shallot, minced
  • 2 tablespoons basil pesto
  • ¼ cup white wine vinegar
  • 1 tablespoon  agave syrup
  • 1 teaspoon dijon mustard
  •  pinch of kosher salt & coarse black pepper

Directions:

  1. Prepare the basil and shallots as outlined in ingredients. For ease and efficiency, you can also place these 2 ingredients in a blender with the white wine vinegar to make a liquid
  2. Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
  3. Transfer to an airtight container and refrigerate. I find that it keeps for about one week. 

 

-This is an adaptation of the recipe used by Paner and I find it’s directly comparable 

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Basic Pancakes

Yield: approximately 8 pancakes

 

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups milk (any kind)
  • 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
  • 2 large eggs
  • 1/2 tsp vanilla extract (optional, but recommended)
    • For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
  4. Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip.  Cook on both sides until each is the desired shade.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Basic Waffles

Yield: approximately 8 standard-sized waffles

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar

Wet ingredients:

  • 3 large eggs, well beaten
  • 4 to 16 tbsp melted butter (Variance determines texture. 4 tbsp is a reduced-fat waffle, 8 tbsp is a classic, fluffy waffle, 16 tbsp is a crunchy waffle.)
  • 1 1/2 cups milk

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently whisk them together. The batter should have a pebbled look. (Fold in mix-ins now if desired)
  4. Spoon approximately 1/2 cup of batter onto your hot waffle iron. Close the lid and bake.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your waffles to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Simple French Loaf

Ingredients:

  • 1 1/2 cups warm water (not hot, but about the temperature of a nice bath)
  • 1 tbsp honey (3/4 if using pure honey. Feel free to substitute in sugar if you do not eat honey)
  • 1 1/2 tsp salt
  • 1 tbsp Active Dry Yeast
  • 3 1/2+ cups all-purpose flour

Instructions:

  1. Mix together the water, honey, salt, and yeast. Let sit for 5-10 minutes until bubbles form on the surface
  2. Add flour and incorporate until no longer sticky. If you are going to add in garlic powder, add it to the flour and mix before incorporating. Incorporate fresh ingredients or extras (olives, minced onion, etc.) after incorporating the flour. Make sure the dough “bounces back” if poked.
  3. Allow the dough to rest for 20-40 minutes
  4. Form the dough into a load. Allow to bake for approximately 20 minutes, until the bottom is solid when knocked on [Note: if adding a wet mix-in, such as olives, the baking time may increase]
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Basic Pie Crust

Ingredients:

  • 2 cups flour
  • Pinch of salt
  • 10 tbsp of butter (chilled and cubed)
  • 2 large egg yolks
  • 4 tbsp ice water

Instructions:

*note: all ingredients should be kept as cold as possible during this process! The colder the butter stays, the flakier the crust!*

  1. Mix the egg yolks and ice water, leave chilling until butter/flour mixture is ready
  2. Place flour into bowl. Drop butter in 1 cube at a time, leaving remaining butter on a cold surface or in a cold location.
  3. Using the tips of your fingers on one hand, pinch butter into flour, while keeping your other hand on a cool surface, such as an ice pack. Alternate hands as you go to keep the butter at an optimal temperature
  4. Add approximately 3/4 of the egg mixture into the mixed butter and flour
  5. Work dough together, adding more egg mixture if needed. Once a ball can be formed in your fist, the dough is ready
  6. Form a disc with the dough and wrap in cling-wrap or plastic.
  7. Chill for at least 20 minutes. The dough can remain in the fridge for up to 4 days and in the freezer for up to 3 months.
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Soft Pumpkin Cookies

Yield: approximately 32

Dry Ingredients:

  • 2 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 tsp nutmeg
  • 1/2 tsp salt
  • 1/12 cups sugar
  • 1 tsp allspice

Wet Ingredients:

  • 1/2 cup softened butter
  • 1 cup pumpkin
  • 1 egg
  • 1 tbsp vanilla extract

Instructions:

  1. Preheat your oven to 350˚ F and prepare pans with parchment paper or another oven-safe, non-stick surface
  2. Mix together dry ingredients in a bowl
  3. Cream butter and sugar and add in egg. Mix until combined
  4. Add the rest of the wet ingredients and mix until combined
  5. Incorporate dry mixture into the bowl with wet ingredients
  6. Grease and flour a spoon to drop approximately 1 tablespoon of the dough onto your non-stick cooking sheet
  7. Cook for approximately fifteen minutes
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Vegan Ultra-Orange Cake

 

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients:

  • 1 cup orange juice
  • 1/3 cup vegetable oil
  • 1 tbsp grated orange zest
  • 1 tablespoon white vinegar
  • 1 tsp vanilla

Instructions:

  1. Preheat your oven to 350˚ F. Prepare an 8×8 inch pan or circular pan by greasing and placing parchment paper on the bottom. This will help with the release later on
  2. Sift together dry ingredients into a large bowl
  3. Combine the wet ingredients and add them to the bowl with the dry ingredients
  4. Stir until smooth and scrape the batter into the pan and spread evenly
  5. Allow the cake to bake approximately 30 to 35 minutes, so that when a toothpick is inserted into the center, it comes out clean
  6. Allow to cool for at least 10 minutes before attempting to remove the cake from its pan

(This cake is absolutely delicious on its own and, if desired, an orange glaze or powdered sugar on top of this cake will add to its appearance and sweetness)