Simple Flourless Chocolate Cake

Flourless Chocolate Cake

I was sent home from the Napa conference at the Culinary Institute of America with a plethora of recipes. As I was paging through some materials from the Bean Institute and a couple of other bean associations, I came across a recipe similar to the one below – a chocolate cake based on chickpeas.

Festive Slaw in Champagne Vinaigrette

Festive Slaw in Champagne Vinaigrette

Thanksgiving is sneaking up on us. I’ve been seeing plenty of turkey, stuffing, and potatoes recipes flying around but not too many veggie recipes, at least the non-starchy ones. And sure, there might be a green salad on the Thanksgiving table but sometimes my palate is looking for more.


This festive slaw recipe won’t disappoint. It’s crispy, fresh, and tasty and has a practical use for eating – it’ll help wash down all the other food because it’s packed with fiber. What makes this dish special is the sweet vinaigrette and apple slices. These ingredients help bring out the natural sweetness in the carrots and beets.

I used green cabbage because it’s mild in taste and also has a subtle sweetness to it. This dish does call for some prepping but the good news is there’s no cooking! I bought the green cabbage pre-shredded and then I shredded the carrot and beets using a hand grater. To make things easier, you could buy the cabbage and carrots pre-shredded or use a food processor set to the shred option.

Enjoy!

Festive Slaw in Champagne Vinaigrette
 
Prep time
Total time
 
Author:
Serves: 4 to 6 people
Ingredients
  • 2 medium beets
  • 1 medium carrot
  • 2 ounces pre-shredded green cabbage (Napa or Savoy)
  • 1 granny smith apple, thinly sliced
  • { Champagne Vinaigrette }
  • ¼ cup olive oil
  • 2 teaspoons Champagne vinegar
  • 1 teaspoon honey or agave
  • ½ teaspoon Dijon mustard
  • 1 garlic clove, crushed
  • sea salt and pepper to taste
Instructions
  1. Peel and grate beets and carrot and place in a large bowl. Add cabbage and sliced apple to large bowl.
  2. Combine oil, vinegar, honey, and mustard in a small bowl and whisk. Add garlic and salt and pepper as needed and whisk again.
  3. Place beets, carrots, and cabbage onto serving dish. Top with apple slices and vinaigrette immediately before serving.
 

Mini Pear Crisps with Berry Sauce

Mini Pear Crisps with Berry Sauce

I picked up three beautiful Bartlett pears at the farmers’ market last weekend. I’ve been staring at them since Sunday, patiently waiting for them to become fully ripened. I knew I wanted to do a pear crisp but it was only after baking and tasting a bite that I realized it needed a berry sauce to accompany it. I over-bought cherries and blueberries this summer and stocked them away for a special occasion, such as this.

How to Get Vitamins Naturally

How to Get Vitamins Naturally

Did you ever look at a fruit or vegetable and wonder how it could be so beautiful in color yet so nourishing, not to mention delicious. It’s not a coincidence that foods rich in color (naturally) are richly beneficial to our health. It’s also not a coincidence that their components (vitamins, minerals, etc.) wonderfully complement each other where the other may be lacking.

{Mostly} Apple Crumble

Apples for Mostly Apple Crumble recipe

I woke up this morning and realized I had an overwhelming number of apples in my kitchen. I had an obligation to do something about it. Something like a deliciously sweet crumble. Et voilà: Mostly Apple Crumble.

It’s mostly apples because I threw a pear in there, squeezed a lemon on it, and threw a few strawberries in. The strawberries gave it a beautiful pink color, the lemon gave it some tart flavor and the pear … just because.


Although I hate to admit it, I am not a big raw pear eater but I do love a baked pear. In this dish, I used a combination of granny smith apples and macs because I hate to waste food but if I was buying fruit, I probably would have gone all granny. They just bake so wonderfully and give it a nice tart flavor.

Enjoy!

Mostly Apple Crumble

Mostly Apple Crumble
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 people
Ingredients
  • { Fruit Mixture }
  • 6 apples, thinly sliced
  • 1 pear, thinly sliced
  • ½ cup strawberries, chopped
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • ½ teaspoon cinnamon
  • 4 lemon pieces, squeezed
  • { Crumble Topping }
  • 1 cup flour
  • ½ cup Quaker Old-Fashioned Oats
  • ½ cup light brown sugar
  • 4 tablespoons butter (or vegan butter)
  • ½ teaspoon salt
Instructions
  1. Preheat the oven to 375F.
  2. Mix all fruit mixture ingredients together in a 9-inch baking dish or pie pan.
  3. Mix the dry ingredients for crumble topping together and then cut in the butter pieces. Try to create little crumbles the size of peas. Spread this topping evenly over the fruit mixture.
  4. Bake for 45 minutes (I like to broil for the 60 seconds to make golden brown on top). Serve à la mode if you wish. Makes 6-8 servings.