...adapted by Sarabeth
Crust:
2 2/3 cups flour (400g) (can use half all-purpose and half w.w. pastry)
1 tsp. Salt
1 cup plus 1 tbsp (200g) Spectrum Organic Non-hydrogenated shortening
7-8 tbsp. Ice water
Filling:
8-9 cups apples, peeled, cored, and sliced into 1/4”x1” slices
1 Tbsp. Lemon juice
1/3 cup All-purpose flour
2/3 cup White sugar or sucanat
pinch salt
1 tsp. Cinnamon
¾ tsp. Nutmeg
3 Tbsp. Butter or Earth Balance non-dairy spread
Makes about 4 dozen cookies
From "May All Be Fed: Diet For a New World" by John Robbins. "Molasses and maple syrup give these cookies a rich, sweet flavor, and the fresh ginger gives them an unforgettable snap."
3/4 cup pure maple syrup
1/4 cup unsulphured (not blackstrap) molasses
1/2 cup canola or safflower oil
3 tbsp. finely grated fresh gingerroot
2 1/2 cups whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
This is the best granola ever. Thanks, Sue Cassels!
1 1/2 cups rolled oats (not instant)
1/2 cup whole wheat pastry flour (or oat flour)
1/2 cup nuts, chopped
1/3 cup maple syrup (or 1/6 cup maple syrup blended with 1/6 cup dates)
1/3 cup neutral oil like avocado or refined olive
1 tsp. vanilla
1 tsp. cinnamon
1 pinch of salt
1 egg white (optional, for Larger Clumps)
1 cup raisins or dried apples or...
For a long time, I thought this recipe was made popular by Annemarie Colbin, with variations in and out of the macrobiotic community...but recently (2024) discovered it was actually discovered by Mary Estella in “Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine." In any case, these are super good.
1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination, or almond flour
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (or just use an additional cup of ground oats)
¼-1/2 tsp. cinnamon
...(With Chocolate Chips, if you like)
Adapted from "Naturally Delicious Desserts"
¾ cup canola oil
¾ cup maple syrup
¼ cup water
1 tbsp. nut butter (I used almond)
1 tsp. vanilla extract
¾ cup whole wheat pastry flour
2 tbsp. nutritional yeast flakes
1 tsp. ground cinnamon
2 ¾ cups rolled oats
½ cup raisins (see note)
½ cup chopped pecans
2/3-1 cup chocolate chips
From "May All Be Fed" by John Robbins
Makes 4 servings
These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.
4 Bosc pears, peeled
2 1/2 cups apple or pear juice
1 tsp. whole cloves
1/4 tsp. grated nutmeg
1 tbsp. grated fresh ginger
1 cinnamon stick
1 tbsp. arrowroot powder (maybe more)
2 cups fresh or frozen raspberries
Cut a thin slice from the bottom of each pear to make them stand upright.
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.
This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.
1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes
1 potato
2 carrots
28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves
Makes 2 long pans, enough for 70-100 servings, depending on how you cut it and how hungry folks are! You could probably stretch the batter into 3 long pans if necessary, for less-tall cakes that bake more quickly.
If you want to make a single 9x13" sheet cake, just use 1/4 of the ingredients and bake for slightly less time.
10.5 cups (1575 g.) All-purpose flour
6 cups (1350 g.) Granulated sugar
3 cups (340 g) Dutch process cocoa
6 Tbs. Baking soda
3 Tbs. Salt
Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.
6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional
A really delicious Japanese condiment:
Preheat the oven to 350f. Rinse 1 cup of unhulled sesame seeds in a mesh strainer, and drain well.
Spread seeds on a baking sheet, and bake 8-12 minutes or so, until the seeds crush easily between your pinkie and thumb. Stir every two minutes after the 8-minute mark.
Put seeds in some sort of grinding device with 1 tsp. salt, and grind until about half of the seeds are crushed.
Sprinkle on everything! Enjoy. :)
Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!
Soak 2c. cashews in water for 1-3 hours; drain.
Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.
Enjoy the next day! :) It's uncannily good.
1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil
4-8 oz. feta cheese
1 can black olives
2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers
1/2 small red onion, sliced thinly
3 small cucumbers, diced
1 1/2 tbsp oregano
Salt and Pepper to taste
Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.
Mix together:
1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt
Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.
Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.
Makes about 9 cups
Another total favorite from "Laurel's Kitchen," by Laurel Robertson et al.
1 1/2 cup black beans
6 cups water
1 onion, chopped
2 tbsp. oil
2 cloves garlic
2 celery stalks
1 potato
1 carrot
1 bay leaf
1 tsp. oregano
1/4 tsp. savory
2 tsp. salt
1/8 tsp. pepper
1 lemon, juiced
Wash the beans and put them in a saucepan along with the water. Cover loosely, bring to a boil, and simmer for 2 1/2 hours or so, until the beans are quite tender.
Makes about 8 cups, to serve 6
From "Laurel's Kitchen"
A thinner, more flavorful version of lentil soup than the usual stewy kind.
2 cups lentils (green, red, or French lentils)
8 cups water
half an onion, chopped
1 carrot, diced
1 potato, diced
1 celery stalk, diced
2 tbsp. olive oil
2 bay leaves
1 1/2-2 tsp salt
2 tsp. red wine vinegar
Pick over lentils and wash.
So good, from "Laurel's Kitchen," by Laurel Robertson et al.
1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed
1 cup green split peas
1/2 cup barley or rice
2 quarts water
2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme
Makes 4 to 6 generous servings
Adapted from The Best Vegetarian Recipes by Martha Rose Shulman
"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"
6-8 servings
Adapted from Horn of the Moon Cookbook
1 cup raw barley (2 cups cooked)
6 cups boiling water or stock (more as needed)
2 tbsp. vegetable oil
2 cups chopped onion
2 cups sliced carrots (2 carrots)
1 tbsp. dried dill weed
1 1/2 cups sliced celery (2 stalks)
4 cups sliced mushrooms
1 tsp. salt
Black pepper or cayenne pepper to taste
1 tbsp. tamari
1/2 cups minced fresh parsley
1 cup pink lentils
3 cups water
1/2-1 teaspoon turmeric powder
1 teaspoon salt
1 tablespoon lemon juice
1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )
Baghar:
1 tablespoon oil or ghee
1/2-1 teaspoon cumin seeds
1/4 teaspoon cayenne pepper
1 teaspoon coriander powder
1 tablespoon whole black peppercorns
16 whole cloves
6 whole cardamom seeds (green)
1 inch piece of cinnamon stick
1 teaspoon whole black, small cumin seeds
2 bay leaves
2 teaspoons whole cumin seeds
Grind well, and store in an airtight container.
preptime: 40 minutes
servings: 6
source: Moosewood Cooks at Home
1/2 cup bulger
1/2 cup hot water
1 28-oz can diced tomatoes
3 tbsp. olive oil
3 cups onions, chopped
3 cloves garlic, minced
1 generous tsp. ground cumin
1 generous tsp. chili powder
1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne
2 green bell peppers, chopped
2 cups cut corn
1 14-oz can black beans, drained
1 14-oz can kidney beans, drained
salt to taste
Total Time: 35 minutes
Servings: 4 to 6
(Adapted from Moosewood Restaurant Cooks at Home.)
"A golden soup with flecks of red and orange. Variations of this soup are found in cuisines from Egypt to India. It's even better as a leftover, when the flavors have fully mingled. This soup is good served with toasted pita wedges and topped with yogurt, minced onion, or sprigs of fresh mint, parsley, or cilantro. For a simple meal, accompany with a tossed green salad and bread."
10 servings
3 tbsp. canola oil
2 Medium Onions, peeled & diced
2 Large Carrots, scraped & diced
2 Stalks Celery, chopped
28-oz. can tomatoes, chopped
8 c water
1 tsp. dried basil
1/2 tsp. dried thyme
2 tsp. salt
1/4 tsp. pepper
1 c pearl barley or brown rice
2 c frozen green beans or peas
1 tbsp. chopped fresh dill
Serves ~70 (with side and salad) --3 long pans
25 medium potatos, sliced and roasted with oil, salt and pepper
7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley
15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)
4 bunches broccoli, steamed
5 pounds cheddar, shredded
350f convection COVERED for 45 mins; uncovered for 15-30 minutes more