Veggie Burgers

These delightfully yummy patties also happen to be healthy; they’re a good source of protein, fiber and antioxidants. Sunflower seeds also lend a daily dose of vitamin E and nearly half a daily dose of magensium. I have been expertimenting with veggie burgers for quite some time. I was on a bean-burger trial period for awhile, but most of them ended up quite dry and tasteless, to my dismay. Next there were the nut burgers, which had quite the tendency of hardening-up a little too much when they were even slightly overcooked. Seeking a soy-free recipe for veggie burgers, I was beginning to fear a decent recipe was far out-of-reach, until my cousin requested suggestions for what to do with the extra nut paste she had made for my Raw Vegan Sushi Rolls, I finally had the idea of some sort of burger made with the walnut, sunflower seed paste, brown rice, carrots, ginger and a little cilantro — an Asian veggie burger!

Below is a recipe based on that original idea, but scaled way down time-wise so that anyone coming home late can throw together a decent meal. There are a few ways to do this: 1) prepare everything, including rice, process it and cook on-the-spot, 2) buy some pre-cooked brown rice from trader joes and have sunflower seeds soaked and ready to go so that you can puree the ingredients whenever you want to make these, or 3) process the mixture in a food processor and store in an airtight container in the refrigerator. Make into patties to order — whenver you’re in the mood for a quick meal or snack.

Yield: 5-6 patties

Vegan, Soy Free Veggie Burgers:

1 cup cooked brown rice

1 cup raw sunflower seeds, soaked for 2 hours, drained and rinsed

1 medium red bell pepper, chopped

1/4 cup red onion, minced

3 tablespoons flat-leaf parsley, minced

1 teaspoon sea salt

olive oil for cooking

Directions:

1. Puree the above ingredients in a food processor, using a sharp blade, until there are no large chunks and mixture can easily be formed into patties with hands.

2. Form into patties about 1/2 inch thick.

3. Heat a large cast-iron or non-stick skillet and add a few teaspoons to a tablespoon of oil. When skillet is hot, add patties. Cook on high until browned, about 3 minutes per side.

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Cran-Raspberry Tart

I love this recipe because it’s the perfect mix of tart and sweeet. I originally tried this recipe with blueberries, then with cherries, but ultimately, the tart mix of cranberry and sweet, unmistakable flavor of raspberry is the best combination. Add the earthy, spicy cinnamon in the crust, and you’re in tart heaven. I would also consider inverting the recipe and using the crust mixture as a topping in a cran-raspberry crisp. This would certainly be a less fussy way to use these ingredients. But alas, I am always partial to a pretty tart, which can oftentimes be deceptively quite simple to prepare.

If you like this recipe, try Elana‘s recipe for Tart and Tangy Cranberry Bars, which inspired this recipe.

Gluten Free Tart Crust:

2 cups raw walnuts

6 dates, pitted

1 tablespoon ground cinnamon

1 tablespoon agave nectar

1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350.

2. In a food processor, using a sharp blade, puree ingredients for crust until crumbly and malleable, resembling the texture of wet sand.

3. Turn contents into a pre-greased tart pan. You can either use 4, 3-inch tart pans or 1 9-inch pan. Using fingers and the bottom of a measuring cup, press crust into bottom of pan and up sides until evenly distributed and smooth.

4. Using a fork, poke a few holes in the bottom of the crust. Bake tart crust in preheated oven — 12-15 minutes for smaller tarts and about 17 minutes if using a larger tart pan.  Watch carefully toward the end of baking to make sure the edges don’t burn. To prevent burning, you can wrap your edges in foil.

5. When crust is crisp around the edges, remove from heat and cool on a wire rack.

Cran-Raspberry Filling:

3 cups frozen cranberries

1 cup frozen raspberries

1/3 cup agave nectar

Directions:

1. In a medium saucepan over medium heat, combine frozen berries and agave nectar and simmer, stirring occassionally, until bubbly and cranberries begin to pop, about 15 minutes. Reduce heat to low and continue to stir occassionally until filling mixture begins to thicken. Set aside to cool.

2. When filling has substantialy cooled, pour into pre-baked crust and chill in the refrigerator for another hour. Serve.

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Rosemary Olive Crepes

crepeLast night I did that thing I usually do when I’m procrastinating. It also happens to be the same thing I do when I don’t have a care in the world and time on my hands. I search the internet for interesting food sites. Sometimes I find myself back at old favorites. Sometimes I discover new and interesting sites. Last night I found myself searching through Apartment Therapy: The Kitchn‘s best recipes of 2009. This, in turn, led me to discover David Lebovitz’s recipe for socca, a crisp, savory pancake that hails from the South of France. Mr. Lebovitz broils his in a cast iron skillet in the oven, giving it the crisp, almost burnt edges of a true socca.

Actually, I learned all about the socca in just a single night of research. I had never heard of it before. While I tend to refer to myself as a “foodie,” I sort of cringe when I hear that word — precisely because it seems to connote all-knowingness; a certain intellectual superiority when it comes to all things gastronomical. As the socca example indicates, I am far from all-knowing. This is probably why I read The Joy of Cooking when I go to bed at night and The Minimalist by Mark Bittman… and anything else that might help me learn a little more about my favorite thing. Food. As one of my law professors once told my class: “Don’t get so worked up if you don’ t know an answer. If you already knew all of the answers, you wouldn’t be here.” He was right. In fact, the only reason I do tend to call myself a foodie is that there seems to be no better way to sum up in just one word someone who reads cookbooks for fun, watches The Food Network and Top Chef like they’re going off the air, and spends more time than is probably healthy researching restaurants she most wants to try. In short, there’s no better way to describe someone who just. loves. food. Is there?

Anyways, back to the socca. I fluctuated a bit when deciding what to call this dish. But, since I suspect the version I made bears little resemblance to the true socca that’s found in Nice, and since the version I made looked and tasted an awful lot like a crepe, that’s what I called it here. The following version is actually more similar to a subsequent socca recipe I found on Chow.com. I just tweaked the proportions and added olives for a nice, salty compliment to the rosemary. The nice thing about this dish is that it’s naturally gluten free (traditionally made with chick pea flour), egg free and dairy free. No substitutions. No gums or starches. Just minimal ingredients and an awesome-tasting little treat. My mom would like me to add that “these crepes are the best things I have ever had” (her words). Since my mom is a wonderful cook and a discerning food critic, I would say this is a glowing review from a very tough judge.

Gluten-Free Rosemary Olive Crepes:

1 1/2 cups garbanzo bean flour

1 1/2 cups water

1/4 cup olive oil, plus more for cooking

1/2 teaspoon sea salt

1/4 cup pitted kalamata olives, drained and patted dry, finely chopped

1 1/2 teaspoons fresh rosemary, minced

Directions:

1. Whisk garbanzo bean flour, water and olive oil in a medium bowl until frothy and all lumps are removed. Cover and let sit in refrigerator for an hour and a half.

2. Remove batter from refrigerator and stir in rosemary and olives.

3. Heat a non-stick skillet over medium heat until very hot, about 4 minutes. Drizzle about 1/2 teaspoon of olive oil on skillet and turn to spread evenly. Using 1/4 cup to measure, pour batter into skillet and turn immediately to spread evenly over whole pan (you’ll get the hang of it — but the first crepe is usually a trial run for me). Using a flexible, thin spatula, lift the edges of the crepe and undeneath to make sure it doesn’t stick. You do not need to flip. Cook for about 3 minutes, or until bottom is golden brown. Remove from pan.

4. Repeat step 4 with the remaining batter. Serve immediately.

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Gluten Free Apple Cinnamon Bread

breadFor those who celebrate Christmas, I hope everyone had a wonderful holiday. I’m back in Michigan, enjoying some quality family time in the midwest before heading back to the Big Apple to start off what will certainly be a busy year. I’m studying for, then taking, the New York Bar Exam, getting married, and will continue the process of looking for a job. Of course, I can’t neglect this blog, as it has been a theraupeutic challenge for me — one that has been a welcome diversion from some of my more stressful, perhaps less enjoyable, everyday tasks.

In between watching chick flicks with the fam (we took in The Proposal last night — a must-see for chick-flick enthusiasts like myself), sleeping in, and post-holiday shopping, I’ve managed to find some time to test out a few new recipes today. This apple cinnamon bread turned out to be a hit. This was much to the relief of my parents, who were quite the skeptics after two failed blueberry cinnamon bread attempts. The apple flavor comes through pretty assertively in this bread. The trifecta of apple juice, applesauce and sliced apple probably had a lot to do with that. Expect an old-fashioned flavor, a soft, moist center and a more crumbly, somewhat drier crust. It’s reminiscent of a coffee cake with a cinnamon crumble topping.

I’m hoping to post again before then, but just in case: Happy New Year everyone!

Gluten Free, Sugar Free Apple Cinnamon Bread:

1 1/2 cups sorghum flour

1/2 cup potato starch

1 teaspoon xanthan gum

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup unsweetened apple juice

1/4 cup grapeseed oil

1/4 cup hot water

2/3 cup agave nectar

1 tablespoon pure vanilla extract

1/4 cup unsweetened applesauce

1 medium-sized apple, peeled and sliced thin

2 tablespoons cinnamon

Directions:

1. Preheat oven to 350.

2. In a medium-sized bowl, whisk together dry ingredients. In a separate, smaller bowl, whisk together apple juice, grapeseed oil, agave and vanilla. Add wet to dry ingredients and stir to incorporate. Add applesauce and hot water and continue to stir until incorporated. Fold in sliced apples.

3. Pour batter into a greased 9x4x3-inch loaf pan. Sprinkle cinnamon on top and spread evenly with the back of a spoon or spatula (it’s ok if the topping mixes in with some of the batter underneath). Bake in preheated oven  for 50-55 minutes.

4. Cool in pan for 45 minutes. Carefully remove bread from loaf pan to cool completely on a wire rack.

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Gluten Free Cranberry Orange Scones

Due to the fact that I’m heading into the home stretch of two grueling weeks of finals (not to mention entering the home stretch of my last year of law school), the fatigue has set in in multiple ways. Namely, I’m feeling like I want to make this post short and sweet, since my poor hands are beginning to bear the brunt of ruthless race-against-the-clock exams. That said, the fact that I was able to make these scones after a craving for something sweet to go with my second pot of coffee of the day (o.k., I’m exaggerating…but only a little bit) is a testament to how simple these scones are to whip up. Because believe me, I would not be baking anything at this point that wasn’t easy. Plus, their sweet aroma is quite comforting as they bake in the oven, which I very much appreciated.

With the impending holidays, stress is understandably abundant for many this season — and not just those studying for exams! With another year of economic woes behind us, and a degree of uncertainty still ahead, it’s easy to become annoyed with having to deal with the everyday stresses that remain a constant in our lives. Sometimes the little things — a meal with family, a homemade gift from a friend — will remind us what’s really important this season, and always.

I hope you bake these scones and share them with someone you love. I hope you enjoy them as much as I did (but I know you will).

Yield: 8-10 scones

Gluten Free Cranberry Orange Scones:

1 2/3 cup sorghum flour

1/3 cup potato starch

1/2 teaspoon sea salt

1/2 teaspoon xanthan gum

2 teaspoons baking powder

1 teaspoon baking soda

1/3 cup Spectrum organic shortening

1/2 cup light coconut milk (shaken), plus more for brushing

1/2 cup agave nectar

1 tablespoon pure vanilla extract

1/2 cup fruit sweetened dried cranberries (if you can’t find them, you can substitute raisins)

1/2 cup fresh cranberries, halved

zest of one orange

Directions:

1. Preheat oven to 350.

2. In a large bowl, whisk together dry ingredients. Add shortening and crumble into dry mixture with hands until small clumps form. Add coconut milk, agave and vanilla extract and stir until everything is incorporated. Add fresh and dried cranberries and orange zest and fold until evenly distributed.

3. Drop heaping 1/4 cup-sized drops onto a greased baking sheet. Brush tops with coconut milk. Bake in preheated oven for 20-25 minutes, or until top is golden brown.

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Gluten Free Bran and Flax Pumpkin Muffins

Muffins have been getting a bad rap in recent years. One need only flip through a few fitness magazines to find some sort of article about the diet-sabotaging potential of just a single muffin. In New York, where calorie counts at fast food restaurants are now mandated by law, muffins rank among the most calorie ladden desserts. I was surpised to learn that a blueberry muffin at Dunkin Donuts had almost twice the calories of a cream-filled, gooey glazed doughnut. I knew muffins could be sneaky when it came to calories, but I didn’t know it had gotten that bad!

As someone who nearly survived on muffins for breakfast throughout college (breakfast wasn’t covered by my meal plan, nor was it served in my dorm), I object to the tarnishing of one of my favorite morning treats. Sure, some muffins out there may be the size of a small melon these days. And sure, many places selling these muffins throw in ingredients that most of us can’t even pronounce — not to mention several other ingredients most of us (food allergy sufferers, that is) can’t eat. But that shouldn’t mean that muffins lose all credibility when it comes to a sensible morning option. This recipe for gluten free, vegan and agave-sweetened muffins is ladden with fiber-boosting whole grains and flax to help fill you up in the morning. Yes, there’s fat in it — but only good fat (in the form of flax) and otherwise very little oil. Pumpkin is high in antioxidants, several key nutrients and zinc. And finally, cinnamon is said to regulate blood sugar and may even boost cognitive function and memory. Round them out with some soy milk or a shake for protein (have to do my due “protein-advocacy” diligence after years of — ahem — gentle coaxing by my mom to eat more of it) and these muffins will redeem your faith (if you had any to begin with) that muffins can have a place in a healthy diet.

Yield: 12-14 muffins

Bran and Flax Pumpkin Muffins:

1 cup sorghum flour

1/2 cup rice bran

1/2 cup potato starch

1/2 cup flax seed meal

1 tablespoon baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon xanthan gum

1 teaspoon salt

1 tablespoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon allspice

1/4 cup grapeseed oil

3/4 cup agave nectar

3/4 cup unsweetened almond milk (or soy or rice)

1 1/2 cups canned pumpkin puree

1 tablespoon pure vanilla extract

1/4 cup hot water

Directions:

1. Preheat oven to 350.

2. Whisk dry ingredients in a large mixing bowl. In a separate mixing bowl, whisk together agave and grapeseed oil. Add to dry ingredients. Add almond milk, pumpkin, vanilla and hot water to the mixture and whisk until incorporated (feel free to add nuts or raisins here as well). Fill muffin tins (greased, if not using baking cups) with batter until batter almost reaches the top of each cup.

2. Bake in preheated oven for 25-30 minutes, or until muffins are golden brown. Let rest in pan for 5 minutes, then transfer to a rack to cool.

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Raw, Grain-free, Vegan Sushi Rolls

Let me first apologize to those sushi purists out there who object to anything rice-free being called sushi (which literally means “vinegared rice,” not “ground nut and vegetable thing”). I am sincerely sorry. Second, let me apologize to those raw purists for calling this dish “raw” even though the recipe calls for a teaspoon of toasted sesame oil and nori, which is lightly toasted as well. I thought I could sneak it past everyone, but in the interest of full disclosure, I thought I would just come out with it (any true raw purists out there who know whether either of these ingredients is actually forbidden? I would actually love to know). I have to confess as well that this was not my genius idea, but a treat I have enjoyed several times at the Living Zen Organics Cafe at the Detroit Zen Center — a place I’ve praised here before, and one I’ve included in my “Delectably Free Faves.” Being a frequent visitor of the cafe whenever I am back in Michigan, I have had the privilege of being able to study their raw sushi enough to pay homage to it with a version that is somewhat distinct in flavor and texture, but still quite good. In fact, Gennaro, my harshest taste-tester (by default, really, because he is the only person who samples all the meals I make before posting them here), gave this dish a “very good,” which translates to two thumbs up from him (I’ve learned to decode his comments after years of experience, being that he is un-critical by nature, which has proven to be both a blessing and a curse).

This dish also seems like an appropriate continuation of the holiday detox theme. This is a carb-free sushi that provides several health benefits from walnuts, which are high in fiber (a must for any successful detox), vitamin E (good for the brain and the immune system) and omega-3 fatty acids (also good for brain health and immune function, as well as well as beneficial for cardiovascular health). Sunflower seeds, as well, are a great source of vitamin E. They are also high in magnesium (good for bone health and for regulating nerves) and selenium, which contains cancer-fighting and detoxifying properties. Add vegetables and nori, which is rich in potassium and iron, and you have one delicious, super-healthy meal, appetizer or snack. This sushi is also a great way to get a picky eater to eat nuts, I might add, as they are ground up and seasoned, making them virtually unidentifiable in the dish.

Raw Vegan Sushi:

Yield: 4 rolls

4 sheets sushi nori

1/2 cup raw sunflower seeds, soaked for 3 hours, drained and rinsed

1/2 cup raw walnuts, soaked for 3 hours, drained and rinsed

1 teaspoon toasted sesame oil

1 tablespoon reduced sodium wheat free tamari or coconut amino

3 scallions, chopped, white part only (use rest for garnish)

3 tablespoons – 1/4 cup water

1/2 teaspoon sea salt

1/2 large carrot, julienned

1/2 large cucumber, julienned

1 avocado, sliced

1 teaspoon wasabi paste, plus more for serving

Directions:

1. In a blender, combine sunflower seeds, walnuts, sesame oil, tamari, scallions, water and sea salt until fairly smooth, but with some texture remaining (but not large chunks). This process may take some coaxing with a spoon, and you may add more water as needed.

2. Spread about 1/4 of the nut mixture over 3/4 of the sheet of nori, leaving open space at the end of one side of the sheet. Using your fingers, spread about a 1/4 teaspoon of the wasabi paste about 1/4 inch away from the edge of the clean end, making a thin layer which will be used to seal the end of the nori after the sushi has been rolled. Place some julienned vegetables and sliced avocado on the end with the nut mixture, and, tucking the vegetables in with your fingers, tightly roll the sushi (special sushi tools, I’ve found, are handy for this but not necessary), pressing down on the nori as you go. When rolled, press the end of the nori down slightly with finger to seal.

3. Repeat steps 1 and 2 with remaining nori, nuts and vegetables.

4. Cut sushi into equal-sized pieces using a sharp knife (serrated is best). Serve with additional wasabi, pickled ginger and wheat-free tamari sauce. Sprinkle with sesame seeds if desired.

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Cornbread Stuffing

I still remember the first Thanksgiving my mom spent after cutting wheat, dairy and sugar out of her diet. I sat across from her at the table, sheepishly enjoying my mashed potatoes, stuffing and cranberry sauce as she picked at her plate of boiled potatoes and plain turkey. Wow, I never want to have to do that…I thought to myself. Little did I know that three months later I would be sitting in a doctor’s office listening to a diagnosis that was, essentially, a “not to do” list that included some of my favorite foods. I immediately thought about Thanksgiving. For years, Thanksgiving has been my favorite holiday. It’s not just the food, but also the atmosphere. No one is rushed, there is little stress leading up to the big day, and everyone can just eat and relax, take a nap, and watch football. Still, it all comes down to the food, and Thanksgiving just wouldn’t seem the same (at least not to me) without some good old-fashioned sides to go along with the turkey.

Eventually my mom did find a way to bring the traditional sides back to our Thanksgiving meal with some simple substitutions: unsweetend soy milk and Earth Balance in the mashed potatoes, stevia and xylitol for the cranbery sauce, and a cornstarch-thickened instead of flour-thickened gravy. But the one thing we never seemed to be able to replace was the stuffing. This year, I decided to experiment by making a gluten free cornbread stuffing — not an entirely novel idea, but something that, truthfully, I had never thought about making until now. I went traditional with the flavors — nothing too fancy or different — but I think this recipe would be very amenable to additions and experimentaion. I included the gluten-free cornbread recipe here, too, which can be made in advance or just before making the stuffing.

Gluten Free Cornbread:

1 cup cornmeal

1/2 cup sorghum flour

1/2 teaspoon xanthan gum

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon sea salt

1 1/2 cups unsweetened soy milk or almond milk

1/4 cup unsweetened applesauce

2 tablespoons olive oil

2 tablespoons agave nectar

Directions:

1. Preheat oven to 350.

2. In a medium-sized mixing bowl, whisk together dry ingredients. Add wet ingredients and whisk until incorporated. Pour batter into a greased, 9×9 inch baking dish or cast iron skillet and bake in preheated oven for 45 minutes. Let cool.

Gluten Free Cornbread Stuffing:

1 medium sweet onion, diced

3 celery stalks, diced

2 tablespoons vegan buttery spread

1 garlic clove, minced

1/2 teaspoon sea salt

1/3 cup vegetable broth

1 recipe gluten free cornbread

1/3 cup roughly chopped parsley

1/2 teaspoon dried thyme

Directions:

1. Preheat oven to 350.

2. In a large skillet or saute pan, saute onion and celery in buttery spread over low heat until soft and transluscent, about 15 minutes. Add garlic in last 5 minutes of cooking. Add vegetable broth and increase heat to medium. Bring to a simmer. Remove onions and celery from heat. Crumble cornbread into skillet. Add parsley and thyme. Stir to combine and until liquid is absorbed.

3. Transfer stuffing to a baking dish and bake, covered in foil, in preheated oven for 25 minutes. Remove foil and bake for another 5-10 minutes to brown the top. Alternately, use recipe to stuff turkey or any other poultry.

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Cranberry, Walnut and Chocolate Morsels

What is it about fresh baked cookies and a glass of milk — or soy milk — that is so enticingly comforting? I’m willing to bet that no other smell quite matches that of fresh baked cookies in eliciting warm, nostalgic memories from children and adults alike. To tell you the truth, I don’t particularly remember my mom baking many cookies when I was younger. While my mom was a wonderful baker, pies seemed — and still seem — to be her real speciality. And yet, it’s when I bake cookies — not pie — that I think of home and my childhood. Maybe it’s because no matter how hard I try, I will never bake a pie that comes close to those my mom can make, and therefore no pie I make reminds me in any way of the ones I remember my mom baking when I was a kid. Whatever the reason, during my 1000+ attempts at making these cookies, I kept getting a comforting feeling as they baked in the oven, slowly filling my apartment with sweet, chocolately wafts of air.

But unlike the cookies you likely enjoyed as a kid, these gluten free, sugar free and vegan cookies have some redeemable qualities. First, you won’t experience the ever-so-familiar sugar rush — then crash — that can be associated with too much of a good (sugary) thing. Plus, the omega-packed walnuts and antioxidant-packed cranberries are actually good for you. If you don’t do sugar and can’t find fruit-sweetened cranberries in stores (I find them at Whole Foods and at my local health food store), try ordering them here, a source recommended by Elana of Elana’s Pantry. So go ahead, enjoy more than one of these wonderful, little chocolate morsels. Your body will thank you.

Yield: about 15 small cookies

For Glaze (optional): Make chocolate coating from this recipe. When baked cookies have cooled to room temperature, lay flat on a parchment-lined baking sheet. Drizzle with chocolate sauce and chill until sauce has hardened. Serve chilled.

Gluten Free, Sugar Free Chocolate, Cranberry and Walnut Cookies:

1/4 cup unsweetened cocoa powder

1/4 cup sorghum flour

1/4 cup potato starch

1/4 teaspoon baking powder

1/8 teaspoon xanthan gum

1/2 teaspoon kosher salt

1/3 cup plus 1 tablespoon Spectrum organic shortening

1/3 cup agave nectar

1/3 cup light coconut milk, shaken

2 teaspoons pure vanilla extract

2/3 cup fruit sweetened dried cranberries

2/3 cup finely chopped walnuts

Directions:

1. Preheat oven to 350.

2. In a small bowl, whisk together cocoa, sorghum flour, potato starch, baking powder, xanthan gum and salt.

3. In a larger bowl, using an electric mixer, beat together agave nectar, shortening and vanilla. Slowly add dry ingredients and whisk but do not beat (using a whisker instead of electric blades to avoid flour flying everywhere).

4. Whisk in coconut milk until incorporated. Fold in cranberries and walnuts. Batter should be more thin than a typical cookie batter.

5. Using a tablespoon for measuring, place rounded tablespoon-sized amounts of batter on a lightly greased cookie sheet, about 2 inches apart.

6. Bake cookies in preheated oven for about 15 minutes. Transfer cookies to a rack to cool.

Tip: These cookies are quite good — I’m tempted to say even better — frozen and eaten straight from the freezer. Something about the cold concentrates the flavors and yields a nice, crisp crunch. Make a double batch and freeze half for quick treat that you can enjoy anytime.

For a Chocolate-Free Version: Use garbanzo bean flour in place of the cocoa powder and increase the amount of potato starch to 1/3 cup.

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Jalapeno Salsa

023My aunt made this delicious jalapeno salsa over the weekend. I loved it so much, I asked for permission to share the recipe. This is a wonderful alternative to a traditional green salsa, which is typically made with tomatillos. If you seed the jalapenos, the salsa will be quite mild, though you can always add seeds to suit your tastes and preferences. Even though it seems like the recipe makes a lot of salsa — which it does — trust me, it won’t last long. I suspect this salsa would be really great over fish or chicken, simmered with shrimp, or stirred into rice for a delicious side dish for a Spanish or Mexican meal.

Thanks for sharing your recipe, Aunt Pam!

Jalapeno Salsa:

16 jalapenos, halved, seeded and stems removed

1 bunch cilantro, roughly chopped

1 bunch scallions, roughly chopped

1/2 small white onion, diced

4 roma tomatoes, diced

juice of 2 lemons

salt to taste

Directions:

Blend all ingredients in a food processor until fairly homogenous — or until salsa reaches desired consistency. Adjust salt to taste.

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