Not Tuna Pâté (learnrawfood.com )

1/2 cup soaked sunflower seeds

1/4 cup soaked almonds

2 tablespoons water

1 tablespoon freshly squeezed lemon juice

1/4 teaspoon salt

1 1/2 tablespoons minced celery

1 tablespoon minced onion

1 tablespoon minced fresh parsley

Put the sunflower seeds, almonds, water, lemon juice, and salt in a food processor fitted with the S blade and process into a paste, stopping occasionally to scrape down the work bowl with a rubber spatula. Transfer to a small bowl and stir in the celery, onion, and parsley until well combined. Stored in a sealed container in the refrigerator, Not Tuna Pâté will keep for 5 days.

Not Salmon Pâté: Add 1/4 cup of shredded carrot to the food processor along with the sunflower seeds, almonds, water, lemon juice, and salt. Replace the parsley with 1 tablespoon of minced fresh dill or 1 teaspoon of dried dill weed.

Olive Oil And Grapefruit Teacake ( The Indolent Cook )

1 ½ of whole wheat cake  flour

1/3 cup raw sugar

2+6 flax +water

1/2 cup freshly squeezed grapefruit juice

1 teaspoon grapefruit zest

6 tablespoons olive oil

1 pinch salt

Preheat oven  355 F ( 180 C )

Combine flour and raw sugar in a bowl. Make a well in the centre. Set aside.

In another bowl, lightly whisk flax eggs, then add grapefruit juice, zest, olive oil and salt. Continue whisking till well-mixed.

Pour the wet ingredients into the well of dry ingredients. Stir together until just combined - do not overmix.

Pour the batter into a loaf pan and bake in the oven for approximately 35 minutes or until it boasts a lovely tan.

Let the cake cool slightly for 10 minutes, then remove from pan, slice and enjoy the cake by itself or with a nice cup of tea.

Eggplant Sacivi ( Georgian Eggplant in Nut Sauce)

500 gr of eggplant
1 onion ( puree in blender)
2 table spoons of oil
1 cup of ground walnuts or pecans
2 cloves of garlic
pinch of saffron
2 tea spoons of ground coriander
1 tea spoon of ground fenugreek
pinch of red pepper
1 tea spoon of red wine vinegar
salt to taste

Clean eggplant, slice 1/2 cm slices and bake fro about 20 minutes, turning over after 10 minutes. Brush with a bit of oil.

Saute onion puree in table spoon of oil. Mix processed nuts, salt, onion, garlic, spices ( saffron, coriander, fenugreek, red pepper. Start adding water till sauce is the consistency of runny sour cream. Pour sauce over the eggplant and bring to boiling. Remove from heat. Refrigerate.

Blueberry Yogurt Muffins ( or Bunt Cake)

2 cups of flour
1 1/2 cups of sugar
2 tea spoons of baking powder
1/2 tea spoon of salt
1 cup of yogurt
2 eggs or 2+6 flax+water
1/2 cup of olive oil
1 tea spoon of vanilla extract
1 1/3 cup of blueberries + 2 table spoons of flour

Mix eggs and sugar, add yogurt and mix. Add oil and vanilla and mix again.
In separate bowl mix flour , baking powder and salt. Add flour mix into the wet ingredients, mix. Add berries and carefully fold.

Nut and Jam Thimbles (Green Kitchen Stories)

1 flax egg (1 tbsp flax seeds + 3 tbsp water)

1 cup / 240 ml / 120 g finely chopped sunflower seeds

1 cup / 240 ml /90 g rolled oats (or oat flour), choose gluten free if intolerant

1/2 cup / 120 ml / 60 g buckwheat flour ( I used rye flour)
1 1/2 tbsp arrowroot (or corn starch or potato starch)

1 tsp baking powder

1 tsp vanilla extract1/3 tsp salt
5 tbsp (75 g) olive oil
5 tbsp maple syrup ( I used honey)1/2 cup milk

1/2 cup Raspberry & Prune Jam, recipe below (or jam of choice)

Put half of the sunflower seeds in a high-speed mixer together with the oats and mix until you have a coarse flour.  Add the rest (rye flour, starch, baking powder)  of the dry ingredients to the sunflower and oat flour and stir to combine. Whisk together oil, honey and flax egg in a large bowl and beat until everything is mixed. Add the dry ingredients to the bowl and mix until the dough comes together. Scoop out about 20 portions of the dough and roll them between your hands into balls. If they crack easily you can add a splay of cold water to the dough. Pour the plant milk in a glass and chop the rest of the sunflower seeds coarsely. Dip and roll each ball in the plant milk and then in the sunflower seeds. Place them on the baking sheet and use your thumb to carefully press into the center of each cookie. Fill the indents with 1 teaspoon jam  Bake for 10-14 minutes at  Set the oven to 350°F/175°C.   . Let cool slightly before moving them to a wire rack. They can be a little soft and fragile at first, but will firm up as soon as they chill.

Raspberry & Prune JamThis makes more than what you need for the cookies.

1,5 cup / 200 g raspberries, during winter we use organic frozen berries (no need to thaw)

4 dried prunes, pitted and chopped

a splash of water

Place all ingredients in a small saucepan, bring to a boil, then lower the heat to medium-low and let simmer for 15-20 minutes. Pour into a bowl and place in the fridge until chilled and thick.

Chocolate Cupcake ( Martha Stewart)

3/4 cup of flour
3/4 cup of sugar
1 tea spoon of baking powder
1/2 tea spoon of baking soda
1/4 tea spoon of salt
6 table spoon of coco powder + 3 table spoons of hot water
3 table spoons of oil
6 table spoons of buttermilk
2 eggs or 2+6 flax +water
Mix dry ingredients and wet ingredients separately. Combine. Bake at 350F ( 175C).

Honey Slices (Торт Мозаика)

3/4 cup of oil
1/4 cup of honey
3/4 cup of sugar
2 1/2 cups of flour
1 cup of nuts
1 egg or 1+3 flax+water
1 tea spoon of baking powder
1 tea spoon of cinnamon
pinch of salt

For top coat: 1/2 cup of sugar, 1/2 tea spoon of vanilla, 1 table spoon of water, 1 table spoon of honey, 1 table spoon of oil ( warm up sugar, water and honey, add oil and vanilla.

Mix egg with sugar, add oil, honey, salt. Mix flour with baking powder and cinnamon, sift into the egg- oil mix, add nuts.

Bake at 355F ( 180 C) for 20 minutes in the 23 cm  X 23 cm pan.
Spread top coat syrup while cake is warm. let cool and cut into cookie slices. Can serve right away or after 3-4 days.

Vegetarian Biryani ( Manjula's Kitchen)

The Rice:
2 cups of brown basmati rice
1/2 tea-spoon salt
1 teaspoon cumin seeds
Water to cover rice going over about 1/2 inch
The Vegetables:
1 cup of carrot, cut in small dice
1 cup broccoli, sliced
1 cup potato cubed
1 jalapeno, chopped finely
2 cups of kefir or yogurt
2 inch piece of ginger, ground on fine grader
1/2 tea-spoon of cayenne pepper
1 tea-spoon turmeric
Handful of cilantro
1/2 cup cashews
Mix all the above vegetable ingredients and let them marinate for about 30 minutes.
1 teaspoon of garam masala
The Saffron:
1/4 cup of milk, warmed up , and 2 pinches of saffron.
The Gravy:
Puree 4 medium size tomatoes. Heat about 2 table spoons of oil in a pan. Add 1/4 tea-spoon hing (optional if you do not have it on hand), add 1 tea-spoon cumin and tomatoes. Let heat up so that you see it bubbling on the sides and add the marinating vegetables and cashews. Let it cook for about 15 minutes. Make sure that potatoes are soft but not falling apart.
Putting It Together:
Take baking dish or Dutch oven and place half of gravy with vegetable in the pan, lay half of rice, place a layer of cilantro, sprinkle garam masala, put second layer of gravy and vegetables and then the remaining rice. Drizzle the saffron milk on top.
Cover with lid and bake at 350F for about 30 minute or till your house will fill with fragrant aromas of Indian spices.

Beesting Cake (Martha Stewart)

Cake
3/4 cup warm milk
2 tablespoons honey
1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
2 cups all-purpose flour, plus more for surface
3.5 table spoons of oil, plus more for bowl and pan
1/4 teaspoon salt
Glaze
3 tablespoons of oil
2 tablespoons honey
2 tablespoons confectioners' sugar
1/8 teaspoon salt
2/3 cup sliced almonds

Cake: Combine milk, honey, and yeast in a liquid measuring cup, and let stand in a warm place until foamy, about 5 minutes. Combine milk mixture with flour, oilr, and salt in the bowl of a stand mixer fitted with the dough hook. Mix together about 4 minutes. Form dough into a ball using your hands. Place in a buttered bowl, and turn to coat. Cover with plastic wrap, and let rise in a warm place until doubled, 45 minutes to 1 hour 30 minutes. Punch down dough Glaze: After dough has risen 30 minutes, melt butter and honey in a small saucepan over
Preheat oven to 400 degrees. Butter an 8-inch square baking pan. Transfer dough to pan, and press evenly into bottom of pan. Spread glaze over dough (if it has congealed, reheat slightly, but make sure it's not hot). Cover with plastic wrap, and let rise in a warm place until dough is almost doubled and does not spring back when pressed, about 20 minutes. Bake until golden brown, about 20 minutes, rotating once. Let cool in pan 20 minutes on a wire rack. Lift out of pan using parchment, and let cool completely on rack, about 2 hours.

Spinach Tamarind Soup

3 quarts of vegetable broth
4 medium size potatoes, peeled
3 cloves of garlic
2.5 tablespoons of tamarind extract, it is added to taste to achieve light pleasant sour taste
Generous handful of parsley, chopped finely
About 4 handfuls of spinach, chopped
Salt and black pepper to taste
Place pot with broth on the stove and start hitting it up. While that is going cut potatoes into small cubes. Add to heating broth, allow to come to boil and lower the heat. Allow to simmer for about 10 to 12 minutes. Add tamarind, taste- it needs to be pleasantly sour for your taste. Add parsley, garlic, parsley and spinach.  Add salt and pepper.

My Grandmother’s Russian Cabbage Soup or Shee

Large onion, diced
4 large carrots, graded
3-4 medium to large potatoes, diced
medium size cabbage or half of a large head of cabbage, shredded
about 3 tomatoes, quartered
vegetable oil
couple spoons of butter
salt and peppercorns to your taste
2 bay leaves
About 1 1/2 litter of water
Fresh or dry dill- about 2 table spoons

In a large heavy bottom pan heat about 4 table spoons of oil add onion and carrot and sauté until fragrant. Add bay leaves and peppercorns and continue sautéing for another minute or two.
Add potatoes and water. Bring to a boil and lower the heat. Cook until potatoes are almost done. Add the cabbage and cook for about 10 minutes. While that is cooking away, take a small pan, heat it on a low fire, add butter and tomatoes. Cook tomatoes until fragrant and half-cooked. You are looking to have that delicious tomato- butter sauce. Once that is achieved, add tomato-butter mixture to the soup. Add salt and adjust it to your taste.
Turn off the stove, add dill, cover with the lid and let sit for about an hour. I think it tastes better if you let it rest. Flavors have a chance to incorporate.

 

Prune Cake ( Grandma)

2 1/4 cups of flour
1/2 cup of sugar and 1 egg or 1+3 flax +water
1/2 tea spoon of baking soda and table spoon of vinegar
8 1/2 table spoons of oil
Filling: any favorite jam, but as per grandma - "it is the best with prune butter"

Rub flour and oil by hand to incorporate oil. Gradually add sugar,  egg, baking soda and vinegar mix using dough cutter till mix forms a ball. Divide into 8 pieces, form into balls and put into freezer for about 2 hours.
Grade half of the dough, place filling, grade the other half f the dough on the top.
Bake at 350 F (175C) for about 30 minutes or till pale golden.

Let cool, sprinkle with powdered sugar.

Cherry Cheesecake Cookies ( America’s Test Kitchen Holiday Cookies 2010 )

 3 1/2 cups all purpose flour  ( 1 3/4 cups of flour )

2 teaspoons baking powder ( 1 teaspoon baking powder)

1 teaspoon salt ( 1/2 tea spoon salt)

2 (8 oz) packages of cream cheese, softened ( 1 package of cream cheese)

13 table spoons of oil ( 6 1/2 table spoons of oil)

1 1/2 cups granulated sugar ( 3/4 cups of sugar)

2 large eggs or 2+6 flax seeds+water ( 1+3 flax + water)

2 teaspoons vanilla extract ( 1 teaspoons of vanilla)

3 (20 oz) cans cherry pie filling, drained of juice or cherry in light syrup or jam

INSTRUCTIONS

1.  In a medium sized bowl, combine flour, baking powder, and salt.  Set aside.

2.  In the bowl of a mixer, beat cream cheese, oil and sugar on medium-high for 2 minutes.  Add eggs and vanilla and mix until just combined.  Reduce mixer speed to low and slowly add flour mixture.  Divide dough in half, cover with plastic wrap and refrigerate until firm, at least 2 hours.

3.  Preheat oven to 350.  Line baking sheets with parchment paper.

4.  Roll dough into 1 1/2 inch balls, can coat  in graham cracker crumbs or ground nuts.  Place 2 inches apart on baking sheet.  Using a rounded spoon, create an indentation in the center of each cookie and place 3 cherries in the center.

5.  Bake until cookies are cracked and set, about 13 minutes.

6.  Cool on sheets for 10 minutes, then transfer cookies to a cooling rack to cool completely.

NOTES: Makes about four dozen.

Pear Almond Galette

2 cups of whole wheat flour or 1 cup of whole wheat and 1 cup of rye flours
1/2 tea spoons of salt
3 table spoons of sugar
1 tea spoon of baking powder
1/2 cup of oil
1/2 cup of hot water or as much as needs to make soft dough
Spices optional

3 pears and 3 table spoons of sliced almonds, cinnamon.

Mix flour(s), salt, sugar, baking powder. Add oil and distribute evenly by hand. Add hot water gradually. Leave dough to rest for 20 to 30 minutes.

Roll out with center a bit thinker. Spread sliced almonds. Cover with sliced pear. Sprinkle with sugar and cinnamon.

Bake at 200 C for about 40 minutes.