Fab Fall Salad (vegan)

Recipe from Nisha Vora
Adapted and Husband-Tested in Alice’s Kitchen
Serves 2

This is a delicious salad that is full of autumn goodness.  Most of the components* can be made in advance on your prep day. Then, when it’s dinner time, slice the apple and toss with the ingredients you prepped.  

1 batch Baked Tofu*
1 head of curly kale or lacinato (dinosaur) Kale* 
1 sweet-tart crisp apple
2 to 4 Medjool dates, chopped or ¼ cup golden raisins
¼ cup cooked and rinsed Black or French Lentils*
4 Tablespoons Creamy Blender Balsamic Vinaigrette* 
2 ounces vegan feta
¼ cup Sweet Pumpkin Crunch* 

Baked Tofu 
1 (12 to 14 oz.) block of extra firm tofu 
1 1/2 Tablespoons extra virgin olive oil
1 teaspoons kosher salt
Freshly cracked black pepper 
2 Tablespoons potato starch or arrowroot powder 

Preheat the oven to 425F and arrange an oven rack in the top 1⁄3 of the oven. Line a rimmed sheet pan with parchment paper. Press the tofu for a bit and pat dry.  Cut into ½ inch cubes.
In a large bowl, add the tofu, oil, salt, and pepper to taste. Toss gently to coat, using either a silicone spatula or your hands. Now add the potato starch or arrowroot powder and, as gently as possible, toss to coat the tofu. Arrange the tofu cubes in a single layer onto the sheet pan. Bake for 15 minutes, then remove the pan from the oven. Flip with a spatula or carefully turn the tofu with your hands. Bake for 15 more minutes, or until the tofu is golden and crisp. Set aside the baked tofu for this recipe. While the tofu presses and bakes, prep the rest of the salad. 

Creamy Blender Balsamic Vinaigrette
Makes ¾ cup 

1 small shallot 
2 garlic cloves
¼ cup good quality aged balsamic vinegar 
1 Tablespoon Dijon mustard
1 teaspoon maple syrup or organic cane sugar 
¼ cup + 2 Tablespoons extra virgin olive oil 
½ teaspoon sea salt, plus more to taste
Freshly cracked black pepper 

Place all the ingredients in a high speed blender OR do the following:  Use a grater or Microplane to grate the shallot into a wide-mouth jar. Grate the garlic into the jar as well. If you don’t have a Microplane, finely mince both by hand. To the jar, add the balsamic vinegar, mustard, maple syrup, olive oil, salt, and black pepper to taste. Seal the jar with a lid and shake vigorously to emulsify. Season to taste with more salt or maple syrup as needed. Store the vinaigrette in a sealed jar in the fridge for 1 to 2 weeks. 

Sweet Pumpkin Crunch
¼ teaspoon ground cinnamon
¼ teaspoon freshly ground nutmeg (optional)
¼ teaspoon ground allspice (or 1/8 tsp ground cloves)
⅛ teaspoon cayenne pepper
A big pinch of kosher salt
1 Tablespoon extra-virgin olive oil (use ½ Tablespoon for a nonstick pan)
¾ cup pepitas 
1 Tablespoon pure maple syrup

Line a large plate with parchment paper. Stir the cinnamon, nutmeg if
using, allspice, cayenne, and salt together in a small bowl. Heat a medium frying pan for 1½ to 2 minutes. Add the olive oil and heat for 30 seconds. Add the pepitas. Cook for 2 ½ to 3 minutes, stirring from time to time, until they start to smell toasty and some have started to turn golden.
Add the maple syrup and spice mixture. Allow to sizzle, and stir very frequently, for about 2 minutes, tossing to coat the pepitas in the mixture. Immediately, transfer the mixture to the lined plate and allow to cool for 5 minutes. Store in a jar in the pantry for at least 2 weeks.

Kale
Strip out the tough center ribs. Wash and dry the leaves using a salad spinner (or a wash in a large bowl, then dry with clean dish towels). 
Option 1: Tear the kale into small pieces with your hands. 
Option 2: Stack several large kale leaves on top of each other, then roll them up. Slice the kale as thinly as you can. 
Massage the kale: Add the kale to your largest serving bowl. Add a few drizzles of olive oil and a couple pinches of salt. Use your hands to massage the kale until it softens a bit, 30 to 60 seconds. 
Add the kale to a paper towel lined container or reusable bag; refrigerate for up to 1 week to use in other meals. 

Lentils
Add 1 cup rinsed black (beluga) lentils or French lentils to the Instant Pot.  Add 1 ¾ cup water or vegetable broth.  Add a pinch of salt.  Place the lid onto the Instant Pot and set to Sealing.  Cook at high pressure for 5 minutes.  Do a natural release for 15 minutes. Rinse the lentils and store in a airtight sealed container.

ASSEMBLE THE SALAD: Using a sharp knife, slice the apple as thinly as you can. Add the sliced Apple to the massaged Kale, along with the chopped dates (or Raisins) and Lentils. Spoon on the Creamy Blender Balsamic Vinaigrette and toss well to coat. Add the Sweet Pumpkin Crunch, the Feta and the Baked Tofu. Toss again and add more Balsamic Vinaigrette to taste. 

Buckwheat Millet Fruit and Nut Bread (Vegan and Gluten-Free)

 

Recipe from Whole Food Cooking Everyday by Amy Chaplin

Husband-Tested in Alice's Kitchen

Makes One (9" X 5") Loaf

I have a buddy who I walk with once a week.  She calls me her Wednesday Girl.  She is gluten intolerant and so I've had fun testing gluten free recipes for her to try. This one I knew she'd love because it's full of nuts and seeds and other good things.  Instead of waiting after our walk to eat the sample slices, we nibbled while we walked.  I had spread a little sunflower butter on each slice and drizzled them with honey, and, oh, my, was it ever good! This recipe is very simple,(there's no kneading) but you will have to soak several of the ingredients in water overnight and you will need a food processor.  This bread will make a fabulous breakfast, toasted, spread with nut or seed butter and drizzled with honey or maple syrup and served along with a whole fruit, like a pear or an apple.

1 cup raw buckwheat groats, soaked overnight in 4 cups water
1/2 cup millet, soaked overnight with the buckwheat
1/2 cup raw pumpkin seeds, soaked overnight in 2 cups water
1/2 cup raw sunflower seeds, soaked overnight with the pumpkin seeds
1 cup whole raw almonds or hazelnuts, soaked overnight in 2 cups water
1/2 cup golden raisins
1 cup old-fashioned rolled oats (gluten free)
1 cup water
2 Tablespoons ground flax meal or psyllium husks
2 teaspoons ground cinnamon
1 Tablespoons baking powder
3 Tablespoons coconut oil or olive oil
1 1/4 teaspoons fine sea salt
Raw seeds for sprinkling

Preheat the oven to 350F.  Line an 9" X 5" loaf pan with parchment paper, leaving at least a 1-inch overhang on each long side.  Set aside.  

Pour the soaked buckwheat and millet into a large strainer and rinse until the buckwheat is no longer slimy.  Drain thoroughly.  Set aside.

Put the raisins in a heat proof bowl, cover with boiling water.  Allow them to soak for 5 minutes.  Drain. Set aside.

Drain and rinse the pumpkin and sunflower seeds.  Set aside.

Drain and rinse the almonds.  Roughly chop the almonds. Set aside.

Transfer the soaked buckwheat and millet to a food processor.  Add the oats, 1 cup water, flax meal, baking powder, oil, cinnamon and salt.

Process by pulsing until combined and the grains have broken down, but the mixture still has texture.  Scrape the sides and process again.  

Place the buckwheat/millet batter into a large bowl and add the raisins, the seeds and the chopped almonds. Stir until well blended.

Transfer the batter to the prepared pan, spreading it out well.  Sprinkle the top with the extra seeds.  

Bake for 1 hour and 20-25 minutes or until the loaf is golden and has pulled away from the sides of the pan.  

Use the parchment paper to lift the loaf out of the pan and onto a wire rack.  Be SURE to cool the bread completely before slicing or it will be sticky/gummy inside.  

Store the loaf in an airtight container at cool room temperature for up to 3 days or in the refrigerator for 1 week.  You can also freeze the sliced bread in an airtight container for up to 3 months.

Nutritional Information: (1 of 10 slices) 280 calories; 15 g fat (4.8 g sat. fat); 0 mg cholesterol; 240 mg sodium; 32.2 g carbohydrates; 5.5 g fiber; 5.2 g sugars; 8.4 g protein; 116 mg calcium; 3 mg iron; 478 mg potassium

Fennel-Pistachio Pesto

Makes about 2½ cups

Recipe from the Food Network Magazine

Husband-Tested in Alice’s Kitchen

I was delighted to find fennel in our recent CSA (community supported agriculture) box.  There was only one, not enough for a side dish.  Knowing that summer herbs were beginning to come in, I had been researching different pesto recipes.  Luckily, I found this one that included this delicious vegetable.  I loved the idea of using golden raisins and capers as well.  Besides tossing with pasta, this pesto will do nicely on a pizza or dolloped on soup.

Preheat the oven to 400F.  Coarsely chop 1 medium fennel bulb. Reserve 1 cup chopped fennel fronds.  Place on a rimmed baking sheet.  Drizzle and toss with olive oil.  Sprinkle with kosher salt and freshly ground pepper.  Roast until tender, about 20 minutes or more.  Let cool to room temperature.  Puree the roasted fennel, reserved fronds, 1/3 cup toasted pistachios*, 2 Tablespoons golden raisins, ½ cup freshly grated Parmesan cheese, 2 Tablespoons capers, 1 clove garlic and 1 teaspoon kosher salt.  With the machine running, gradually add ½ cup olive oil.  Pesto can be stored in an air-tight container in the fridge up to a week.  It can also be frozen.

*To toast the pistachios:  Place the pistachios in a dry skillet over medium heat.  Toast for about 5 minutes stirring often so they don’t burn.  You can also toast the pistachios in the oven on a rimmed baking sheet during the last 5 minutes of roasting the fennel.

Muesli (Vegan)

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Recipe from Food52 Vegan

Husband-Tested in Alice’s Kitchen

Serves 4

I do look forward to eating breakfast every single morning.  For almost a year now, I haven't eaten anything after we have our dinner.  It was especially difficult at first, but I've discovered that I'm able to sleep better when I go to bed just a bit hungry. (If I'm particularly having a hard time with this, I make a big mug of hot chamomile tea to sip and that does the trick.)  In the morning, I'm powerful hungry and thirsty.  I begin my day by drinking a big glass of water.  I do this while I prepare my coffee and whatever breakfast meal I've planned for the day.  I can't begin to tell you how much better I feel doing this routine.  Here's a delicious, healthful, and filling breakfast to make in the evening.  It hangs out in the fridge while you dream away and will be ready to go when you awake.  

2 cups (180 grams) rolled oats

1/3 cup (50 grams) golden (or regular) raisins OR chopped medjool dates

¼ cup (30 grams) cashew pieces

¼ cup (30 grams) pumpkin seeds

3 Tablespoons chia seeds

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

3 ½ cups (830 ml) nondairy milk (I used unsweetened vanilla almond milk.)

2 Tablespoons real maple syrup (Not pancake syrup)

In a large dish or bowl with a lid, stir together all the ingredients.  Let sit for about 20 minutes, then give it another stir.  Cover and refrigerate overnight.

In the morning, stir again and add a bit more nondairy milk, if desired, to achieve the desired consistency. Enjoy!

Note: 

You can scoop this into mason jars for a quick grab and go breakfast.  This muesli is meant to be eaten cold.

You can use a variety of nuts, seeds and dried fruits here.

To guild the lily, add a spoonful of Homemade Berry Chia Jam and some fresh or frozen berries or other favorite, in season fruit.

Nutritional Info (1 of 4 servings with raisins): 288 calories: 16.9 grams fiber; 236 mg. calcium; 12.3 grams protein; 15 grams sugars (You can cut much of the sugars by omitting the raisins and maple syrup.)

Source: Calorie King App and my own brain. J

No-Knead Harvest Bread

Makes 1 large loaf

Recipe from King Arthur Flour

Husband-Tested in Alice’s Kitchen

Beginner bakers will love making this bread because it’s so easy and yet looks and tastes like it was made by a pro.  No need to spread it with butter or other toppings because it's delicious as is!  Begin the day before you plan to bake the bread so that the dough has time to develop flavor and texture. I would suggest mixing the dough on a Friday night after work and then on Saturday morning while you breakfast and get ready for the day, it can rise and then bake.  It’ll be ready in time for a Saturday night dinner party or for a delicious breakfast on Sunday.  

3¼ cups bread flour

1 cup whole wheat flour or white whole wheat flour

2 teaspoons Kosher salt

½ teaspoon instant yeast

1 ¾ cup cool water

¾ cup dried cranberries

½ cup golden raisins

1 cup coarsely chopped pecans or walnuts**

Mix the flours, yeast, and water in a large bowl.  Stir, then use your hands to mix and form a sticky dough.

Work the dough just enough to incorporate all the flour, then work in the fruit and nuts.

Cover the bowl with plastic wrap and let it rest at room temperature overnight or for at least 8 hours;  it’ll become bubbly and rise quite a bit, so use a large bowl.

Turn the dough out onto a lightly floured surface, and form it into a log or round loaf to fit in one of the following:

a 14” x 15” long lidded stoneware baker; a 9” X 12” oval deep casserole dish with cover; or 9” to 10” round lidded baking crock (I used a Le Crueset lidded stoneware Dutch oven.)

Place the dough in the lightly greased pan, smooth side up.

Cover and let rise at room temperature for about 2 hours, until it’s become puffy.  It should rise noticeably, but it’s not a real high-riser.

Using a sharp knife, slash the bread in a crosshatch pattern.  Place the lid on the pan and put the bread in a cold oven.  Set the oven temperature to 450F.

Bake the bread for 45-50 minutes, then remove the lid and continue to bake for another 5 to 15 minutes until it’s deep brown in color and an instant-read thermometer inserted into the center registers about 205F. 

Remove the bread from the oven and turn out onto a cooling rack.  Cool completely before slicing and serving.

Notes: 

Walnuts sometimes give this bread a faint purple tinge.  If this bothers you, use pecans instead.

I like to add boiling water to dried fruit to plump them up.  I leave the fruit in the boiling water for about 5 minutes or so and then drain before adding the fruit to the recipe.

Nutritional Information:  (1 of 16 slices) 196 calories; 5 grams fat (1 gram saturated fat); 0 grams cholesterol; 293 mg sodium; 33 grams carbs; 3 grams fiber; 7 grams sugars; 5 grams protein