Sparkling Citrus Apple Mocktail (Vegan)

Recipe from Katy McAvoy  

Husband-Tested in Alice’s Kitchen

Makes 1 mocktail 

We thought this mocktail was just fine and dandy, especially for the holidays.  I was able to make the Ginger Simple Syrup well in advance.  To fancy it up even more (also well in advance) I placed small pieces of orange in an ice cube tray and filled the tray with water.  After the orange ice was completely frozen, I popped them out and placed them in a bag for when I was ready to make the mocktails.

3 oz sparkling apple cider

1.25 oz Ginger Simple Syrup*

1 oz fresh orange juice

0.5 oz fresh lemon juice

1 orange peel, 2 inch piece for garnish

Raw sugar (turbinado sugar) for garnish

Pour raw sugar into a shallow dish. Run a slice of lemon or orange around the rim of the glass, then dip the rim of the glass into the raw sugar. Add ice to the glass and set it aside. Using a vegetable peeler, cut a long strip of orange peel from the orange. Set aside. Combine ginger syrup, orange juice and lemon juice in a cocktail shaker filled with ice. Shake well and strain into your prepared glass. Top with sparkling apple cider. Squeeze the orange peel over the glass to express the orange peel oil into your drink. Garnish with a curl of orange peel or slice of apple. Stir, sip and enjoy!

1 mocktail = 153 calories 

Homemade Ginger Simple Syrup* is great for making flavorful cocktails and non-alcoholic drinks. Ginger simple syrup is easy to make at home and pairs well with bourbon, gin, and vodka and is great for mocktails too.

Makes 12 oz. (12 servings)

1 cup sugar

1 cup water

2-inch piece fresh ginger

Peel and slice the ginger.

Combine sugar and hot water, stirring until sugar is dissolved.

Add the ginger slices to the hot water and sugar mixture.

Allow ginger to steep in the syrup until the mixture cools completely, approximately 2 hours.

Cool syrup completely before using. Store in an airtight container in the refrigerator for up to

2 weeks.

Note: The longer you leave the ginger in the syrup, the stronger the flavor. If you want a stronger ginger flavor, make the syrup 24 hours in advance to allow the ginger more time to infuse the syrup. Do not leave the ginger in the syrup for more than 48 hours. Doing so will shorten the syrup’s shelf life.

1 oz. = 65 calories 

Spicy Thai Salad with Tempeh (Vegan)

Recipe from http://www.picklesnhoney.com
Husband-Tested  in Alice’s Kitchen
Makes 4 servings

This is a beautiful, delicious salad worthy of your best company, meat eaters and/or vegans.  Many of the components can be prepared well in advance, making this party perfect. This colorful salad is loaded with protein too. Make the dressing, the tempeh, the quinoa and edamame as much as a day ahead and then it’ll be a cinch to layer the salad on a large platter for dinner.

For the Peanut Dressing:
1/3 cup creamy peanut butter
¼ cup low-sodium tamari sauce
2 Tablespoons fresh lime juice
2 Tablespoons pure maple syrup
2 Tablespoons (or to taste) Sriracha sauce
2 cloves garlic, peeled
1 heaping Tablespoon fresh, peeled ginger (I use minced ginger from a jar.)

For the Tempeh:
1 (8 oz.) block of tempeh, steamed* and crumbled
2 Tablespoons toasted sesame oil
Juice of 1 orange
Sea salt, to taste
Freshly ground black pepper, to taste

For the Salad:
1 head romaine lettuce, thinly sliced (I used several leaves of red leaf lettuce plus several leaves of Napa cabbage, thinly sliced.)
2 cups cooked quinoa, seasoned with sea salt and pepper
1 heaping cup shredded red cabbage
1 cup thinly sliced carrot 
½ cup cooked edamame 
½ cup roasted peanuts, coarsely chopped
1 Tablespoon toasted sesame seeds, optional for garnish
Lime wedges, optional for serving
Sriracha sauce, optional for serving
 
Instructions:  
Place all the dressing ingredients in a high speed blender.  Blend until the dressing is smooth.  Set aside.  (This can be made in advance.). Heat a non-stick skillet.  Add the toasted sesame to the skillet.  Add the crumbled tempeh.  Sprinkle with salt and pepper.  Add the orange juice.  Stir until the tempeh is coated with the oil and juice. Cook, stirring every so often, until the tempeh is golden brown, about 7-8 minutes.  Set aside.  To assemble the salad, toss together the tempeh, lettuce, quinoa, cabbage, carrots, edamame, chopped peanuts, and green onions.  Divide between four bowls.  Garnish with the sesame seeds (if using) and drizzle the salad with the peanut dressing.  Serve with lime wedges and sriracha, if desired.

*How to Steam Tempeh:  After opening the package of tempeh, cut it into 4 sections.  Place it in a steamer basket.  Bring water to a boil in a pot that has a lid.  The water level should not come up above the holes of the steamer basket.  When the water comes to the boil, place the steamer basket in the pot and put on the lid.  Set a timer for 10 minutes.  When the timer beeps, remove the tempeh pieces to a clean towel.  Pat the tempeh dry.  When the tempeh is cool enough to handle, crumble it up and proceed with the above recipe. 

Nutritional Information: (1 of 4 servings)  
Calories 617
Total Fat 29g
Saturated Fat 4.4g
Cholesterol 0mg
Sodium 627mg
Total Carbohydrate 72.7g
Dietary Fiber 7.9g
Total Sugars 30.8g  
Protein 23.3g  
Vitamin D 0mcg
Calcium 163mg
Iron 18mg
Potassium 848mg

Tahini Dressing (Vegan)

Recipe from Minimalist Baker

Husband-Tested in Alice's Kitchen

Makes about 4 (3 Tablespoons) servings 

(I always double the recipe though.)

This is a very versatile recipe. It takes just moments to make and tastes lovely on almost anything!  I always double the recipe because it lasts all week and so it's simple just to roast up some veggies or toss a salad and then with a little drizzle of this dressing, it takes what would be an ordinary dish to making our taste buds quite happy. I rarely purchase dressings or vinaigrettes because they're so simple to make at home.  I like to store my homemade dressings in repurposed jars.  

1/3 cup tahini

3 Tablespoons fresh lemon juice and/or orange juice (I love a mixture of the two.)

1-2 Tablespoons maple syrup

Pinch of sea salt

Pinch of black pepper, if desired

1 clove garlic, minced

Water to thin

Whisk all the ingredients together, adding water to thin to the consistency you like. I like it thin enough to pour easily.  

Store in the fridge for up to 5 days.

Serve it drizzled over salads, roasted vegetables, falafel, Buddha bowls, grains, etc...

Nutritional Information: (One 3-Tablespoon serving) 133 calories; 8.1 g carbohydrates; 3.6 grams protein; 10.8 grams fat; 1.5 gram sat. fat; 0 trans fats; 0 mg cholesterol; 24 mg sodium; 2.3 grams fiber; 2.7 grams sugars

 

No-Knead 100% Whole Wheat Batter Bread

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No-Knead 100% Whole Wheat Batter Bread
served along side Slow Cooker Lentil Soup

Recipe from King Arthur Flour
Husband-Tested in Alice’s Kitchen

Makes 1 (8½” X 4½”) Loaf

This is a quick and easy homemade bread to make, especially for beginner bakers.  It’s got a tight crumb, making it easy to slice for sandwiches, toast, French toast or grilled cheese. 

1 cup water

¼ cup fresh orange juice

¼ cup unsalted butter or vegetable oil

3 Tablespoons molasses or maple syrup

2 teaspoons instant yeast

¼ cup nonfat dry milk*

1 ¼ teaspoon kosher salt

3 cups white whole-wheat flour

Heavily grease an 8½” X 4½” loaf pan.  (l lined the loaf pan with parchment paper and then used oil spray to coat.)

Place the water, orange juice, butter and molasses in a saucepan.  Heat until it reaches lukewarm temperature, about 100 to 110 F.  Meanwhile, combine the dry ingredients in a large bowl.  Add the liquid ingredients.  Beat the mixture vigorously for about 3 minutes.  Using a mixer with paddle attachment on high speed for 3 minutes works well.  The batter will be very thick and sticky.  Scoop the dough into the prepared pan.  Wet your fingers and smooth out the top of the dough.  Cover the pan with lightly greased plastic wrap; or better yet, an elastic shower cap, “poofing” up the top to give the rising loaf plenty of room.  Let the loaf rise for 60 to 90 minutes.  It should just about rise to the rim of the pan, perhaps just barely cresting over the rim.  While the dough is rising, preheat he oven to 350F.  Uncover the bread, and bake it for 40-45 minutes, tenting it with foil about halfway through the baking to prevent over browning.  The bread is done when it it gold brown on the top and a digital thermometer inserted into the center registers between 190-195F.  Remove the pan from the oven.  Allow the bread to cool in the pan for 5 minutes.  Then turn it out onto a cooling rack.  Brush with melted butter for a softer crust.  Cool the bread completely before slicing.  Store the bread, tightly wrapped in plastic at cool room temperature for 2-3 days.  Freeze for longer storage.

*If you don’t have nonfat dry milk, you can substitute 1 cup milk for the 1 cup water and ¼ cup dry milk.

Carrot Bread

Recipe from Smith & Hawkins Gardeners’ Community Cookbook

by Victoria Wise

Husband-Tested in Alice’s Kitchen

Make this loaf to serve with a vegetable or bean soup. It has a nice crumb and just a smidgeon of sweetness with the carrots, honey and orange juice.   

1 package active dry yeast

½ cup fresh orange juice, warmed

1 Tablespoon peanut oil or other vegetable oil

1 cup all-purpose flour plus more for kneading

2 Tablespoons honey

1 teaspoon ground cardamom

1 teaspoon salt

2 large eggs, well beaten

1 cup grated carrot

2 cups wheat germ

Sprinkle the yeast over the warmed orange juice in a large bowl.  Let it rest until bubbly, about 15 minutes.  Lightly grease a 9” x 5” loaf pan.

Add the oil, 1 cup flour, honey, cardamom, and salt and beat until smooth.  Add the eggs, carrot, and wheat germ and beat to a smooth but still we dough.

Flour a board or counter and your hands.  Knead the dough for 5 minutes or until it gathers easily into a non-sticky ball.  (Add flour as needed.) Transfer the dough to the loaf pan and pat to fill the pan in a loaf shape.  Cover and set aside in a warm place until risen to the top of the pan, 1 to 1 ½ hours.

Preheat the oven to 200F.

Place the loaf in the oven and bake for 20 minutes.  Increase the oven heat to 250F and continue baking for 15 minutes more.  Increase the oven heat once again to 350F, and continue baking for 20 to 25 minutes or until the bread pulls away from the sides of the pan and a knife inserted in the center comes out clean.  Transfer the pan to a rack and let it rest for 10 minutes.  Remove the loaf from the pan.  Place the loaf back on the rack to cool.  Slice and serve.  Keep at room temperature, wrapped, for up to 2 days. 

Orange Dreamsicle Smoothie

Makes 2 ½ cups

Recipe from Cooking Light Magazine

Husband-Tested in (Ellen’s Kitchen) Alice’s good friend

I’ve mentioned before that my good buddy, Ellen, is a terrific cook and when I travel 100 miles to visit her home, she always makes me yummy meals and treats.  On this last visit, she made this smoothie for a snack.  It really, really tastes just like a Dreamsicle, but it’s made with some good-for-you ingredients.  The kids will especially love this for an after-school refreshment.

1 cup plain Greek yogurt

2/3 cup ice cubes

½ cup chopped peeled ripe mango, frozen (or frozen mango cubes)

½ cup freshly squeezed orange juice

1 medium orange, peeled and sliced into segments

1 teaspoon real vanilla extract

Place all the ingredients in a blender and process 1 minute or until creamy and smooth.