Month: March 2013

Sweet Potato Waffles Recipe

As Easter approaches (I still can’t get over the fact that Easter is in March this year), I’ve been thinking a lot about pancakes… and waffles. We’re a big breakfast family (especially on weekends), so I’m always on the hunt for an amazing pancake or waffle recipe.

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Enter the sweet potato waffle. My mind is blown. Yours will be too.

Sweet Potato Waffles
Excerpted from Whole Grain Vegan Baking by Celine Steen and Tami Noyes

Sweet Potato Waffles with blueberries

Lightly textured with a gorgeous color, these waffles are a flavorful way to start any day. Three whole grains and sweet potatoes add up to serious satisfaction. Sweet potatoes and spice aren’t just for fall—enjoy them year-round!

Celine and Tami’s M.O. with Weight and Measurements 

“We use one bowl for dry ingredients and another bowl for wet ingredients, and we keep a smaller bowl or two handy in case a few ingredients need to be weighed separately. For each ingredient, we’ve listed our preferred method of measurement first to help your baking get off to the best possible start.”

10 ounces (280 g) 1-inch (2.5 cm) peeled sweet potato cubes
1 3/4 cups (325 ml) refrigerated coconut milk; more if needed
1/4 cup (60 ml) neutral-flavored oil
1/4 cup (60 ml) pure maple syrup
240 g (2 cups) whole wheat pastry flour
60 g (1/2 cup) barely flour
60 g (1/2 cup) corn flour
16 g (1 tablespoon plus 1 teaspoon) baking powder
1 teaspoon fine sea salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
Nonstick cooking spray

Fill a medium-size saucepan halfway with water and bring to a boil over high heat. Add the sweet potato and decrease the heat to a simmer.

Simmer for 10 minutes or until fork-tender. Drain and let cool until the cubes can be handled. Put the potato, milk, oil, and maple syrup in a blender. Process until smooth.

Combine the flours, baking powder, salt, cinnamon, and cloves in a medium-size bowl. Stir together.

Pour the potato mixture into the dry ingredients and stir to combine. The mixture will be thick but should be spreadable. If not, stir an additional tablespoon or two (15 to 30 ml) of milk.

Preheat a waffle iron to high heat. Lightly coat with cooking spray. Spoon 2/3 cup (180 g) batter onto the waffle iron and cook according to the manufacturer’s instructions.

Yield: 6 standard waffles.

Whole Grain Vegan Baking

 

Have Your Cake and Feel Good About It Too!
Do whole grain flours intimidate you? Does amaranth flour sound fascinating but perhaps a little too froufrou? Do you love the chocolate cherry scones at your local coffee shop, but feel way too scared to attempt them on your own?

Fears begone! You are now in the safe (albeit floury) hands of Celine Steen and Tamasin Noyes, two vegan ladies who know their way around the oven—and barley and buckwheat flour too. Expect to see not an ounce of white flour, refined white sugar, or powdered egg replacer in this book. Instead, indulge in wholesome breads, muffins, pies, pancakes, and other treats that draw on the nutty depth of flavor and enhanced taste of ingredients like whole grain flours and natural sweeteners.

All you need is a bowl, a spoon, and a little can-do! attitude to whip up treats like Caramel Nut Barley Squares, Potato and Walnut Wheat Bread, and Chocolate Raspberry Tart. With more than 100 recipes to choose from, the hardest thing you’ll have to do is pick out what to bake first!
Your taste buds will love you, your friends will adore you, your waist will thank you, and the planet will be singing your praises with Whole Grain Vegan Baking. You’re just a whisk away!

Raw Orange-Almond Truffle Recipe

I had a get together to attend yesterday evening and had no idea what I was going to bring. I knew I wanted something unique and something sweet… enter Orange-Almond Truffles. These little bites of deliciousness were a huge hit and were as fun to make as they were to eat. Hope you enjoy ’em. 

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And if you want to read more about raw food, check out my Interview with Judita Wignall.

Want to own a copy of Raw and Simple by Judita Wignall. Head on over to Judita’s blog and enter her Raw and Simple book and ebook giveaway

Orange-Almond Truffles
Excerpted from Raw and Simple by Judita Wignall


This is the perfect last-minute dessert you can whip up if you have unexpected company coming over or need to bring a little something to a party. The dusting of cacao really ties the orange and almond flavors together beautifully.

Makes: 20 truffles
Prep time: 20 minutes

2 cups (145 g) almonds
1 cup (178 g) Medjool dates, pitted
2 tablespoons (30 ml) orange juice
2 tablespoons orange zest
1/4 teaspoon sea salt
1/8 teaspoon vanilla powder, or 1/2 teaspoon vanilla extract
1-2 tablespoons (15-28 g) cacao powder

Place all ingredients except cacao powder into a food processor and process until well combined and the mixture begins to stick together. You can check for stickiness by pressing the mixture between your fingers. 








Scoop out one heaping tablespoon at a time and roll into twenty balls using your hands.



Sprinkle cacao powder onto a flat, clean surface, such as a dinner plate, and roll the truffles in it until coated. Shake off the excess cacao.



Truffles can be served immediately or chilled to firm up. Store in an airtight container in the refrigerator for two weeks, or in the freezer for two months.



If you think Going Raw might be for you, be sure to pick up Judita’s books, Going Raw and Raw & Simple.

Judita Wignall is a commercial actress, print model, and musician from Los Angeles. She discovered the healing power of raw foods after health challenges made her reassess her diet and lifestyle. Her passion for great-tasting food, holistic health, and wellness brought her to Living Light Culinary Arts Institute, where she became a certified raw food chef and instructor. In between her many creative projects, she continues to teach classes, coach, and act as a personal chef for clients around the country. Learn more at www.rawjudita.com.



Making smart, delicious food choices in a short amount of time is now easier than ever. Raw and Simple provides easy (and incredibly tasty!) recipes that will feed your body and spirit without requiring hours of prep work. Recipes include:

Oatmeal Walnut Raisin Cookies, Apple Pie Smoothie, Winterland Salad, Cucumber Basil Soup, Creamy Kale Salad with Capers and Hazelnuts, Maple-Dijon Brussels Sprouts, Thai Veggie Noodles, Root Vegetable Slaw, Cherry-Hemp Muesli, Watermelon-Fennel-Mint Chiller, Strawberry Spinach Salad with Sweet Balsamic Vinaigrette, Colorful Cabbage Salad, Cauliflower Couscous, Carrot-Ginger Coconut Soup, Orange-Cranberry-Apple Relish, Herbed Pecan Pate, and Orange-Almond Truffles.


Raw food chef and instructor Judita Wignall fully integrates her raw food platform with holistic health and wellness. It’s not just about food—it’s about feeding your whole body and fueling your life!

Fan Friday: Wicked Good Burgers

Welcome to another Fan Friday! This week we’re talking burgers. Brie, Jefim, and Alex are huge burger fans and tried out the new book Wicked Good Burgers. They sent in the follow review and photos.

I included the recipe for you guys. Enjoy!
Katie

“So we did the ‘Our Perfect Burger’ recipe from Wicked Good Burgers on Jef’s skillet. We went very simple with no ketchup or mustard, just the veggies. We are going to make more burgers on Thursday. We’re excited to try one of the ketchup recipes and making the buns from scratch. Everything about this book looks awesome! Oh, and we might try to put the candied bacon on the next burgers too. Enjoy the photos… because we enjoyed the burgers!” —Brie, Jefim, and Alex; Cambridge, MA.

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* Our Perfect Burger *
Excerpted from Wicked Good Burgers, with pictures from Brie, Jefim, and Alex

1 1⁄2 pounds (680 g) beef chuck or ground chuck from your favorite butcher, or your favorite combination
1 1⁄2 tablespoons (11 g) Fifth Dimension Powder (recipe follows) or 1⁄2 teaspoon (2.5 g) kosher salt
Vegetable oil, for cooking
Kosher salt and fresh cracked black pepper, to taste
4 slices deli-style American cheese, optional

We can’t stress enough how important the quality of the meat, the grind, the shaping, and cooking technique are to a burger. If even one of the elements is off, you can have a good burger, even a really good one, but it won’t be perfect. Condiments and rolls do a lot to enhance burgers, but a truly great burger should be able to stand on its own—delicious naked, if you will. That is the kind of burger we’ve created here. Though we’re not suggesting you eat it naked.

 

Freeze the chuck until frozen but not stiff, about 1 hour. Remove from the freezer and season with Fifth Dimension Powder for an extra flavor boost, or 1⁄2 teaspoon (2.5 g) kosher salt. Grind the chuck according to the technique in chapter 1. If you’re using ground chuck, mix in the Fifth Dimension Powder or 1⁄2 teaspoon (2.5 g) kosher salt. Refrigerate while you prepare the skillet.

Heat the skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500°F (250°C), or test by brushing on a bit of oil. When the skillet starts to smoke, it is ready. Remove the chuck from the refrigerator. Divide into four 6-ounce (170 g) portions and shape the patties.

Season with salt and pepper. Brush the skillet with oil and arrange the patties without overcrowding. Cook for 3 minutes. Turn the patties over and cook for 2 minutes more. If you like your burgers rare (which we recommend), the internal temperature should register 120° to 125°F (49° to 52°C); medium-rare burgers should have an internal temperature of 130° to 135°F (54° to 57°C). We don’t want to know about it if you cook your burgers any more than that.

Transfer the burgers to a platter and lay a slice of cheese on top if desired. Tent the platter with foil and allow
the burgers to rest for 3 to 5 minutes.

 

 

Fifth Dimension Powder
Excerpted from Wicked Good Burgers
6 tablespoons (45 g) porcini powder

2 tablespoons (15 g) portobello powder
2 tablespoons (15 g) Worcestershire powder
2 tablespoons (14 g) onion powder
2 tablespoons (18 g) garlic powder

In a small bowl, mix all ingredients together. Store in an airtight container in a cool, dark place for up to 6 months.
YIELD: About 1 cup (227 g), enough for 14 to 16 burgers.
Wicked Good Burgers ain’t your daddy’s patty on a bun. The upstart Yankee team that revolutionized barbecue with their upset win at the Jack Daniel’s World Championship Invitational turns their talents to burgers. Wicked Good Burgers fearlessly incorporates new techniques, inspirations, and ingredients to take the burger to the next level—whether it’s the Meatloaf Burger on Pretzel Bread with Cabernet Mustard or the Island Creek Burger with Oysters and homemade cocktail sauce. You’ll learn the art and science of freshly grinding meats—from beef to lamb to goat—for the ultimate juicy burger as well as cooking methods such as smoking, grilling, griddling, and sous vide that impart distinctive flavor.