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Ingredients

 

Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped

Noodles
1/2 pound dried flat rice noodles

Toppings (optional)
Mushrooms
Vegetables such as bok choy, napa cabbage, or broccoli

Preparations

 

For the Broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.

In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.

Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

For the Noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the Toppings (optional)
While broth is simmering, prepare toppings as desired. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

Garnishes
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)

To Serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

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Ingredients

 

1 – 1/2 inch slice of fresh ginger
1 – 6 inch vanilla bean split and cut
1 cinnamon stick
4 whole cloves
1 tsp powdered cardamom
1/4 tsp nutmeg
1 TBL sugar (optional)
1/4 cup honey
3 Bigelow Darjeeling Blend tea bags
2 cup water
2 cups coconut or almond milk

Preparations

 

Bring water to a boil and steep teabags.
Then add all other ingredients in order except milk.
Reduce heat and simmer about 5 minutes stirring occasionally.
Add milk and bring to boil, then remove from heat.
Strain and serve hot or in a tall glass filled with ice.
If you have left over chai, feel free to refrigerate it.

Ingredients

 

1 egg (warm)
1/3 c olive oil or safflowa oil
2/3 c coconut milk
1/2 c mizithra cheese
11/2 c tapioca flour

Preparations

 

Preheat Oven to 350
Warm raw egg in a cup of warm water
Grate mizithra and add all ingredients to blender.
Blend until smooth.
Pour in to mini cupcake molds.
Bake for 10-15 minutes or until puffy and cooked through.

Ingredients

 

1 cup rice flour
1/2 cup potato flour
1/2 cup arrowroot
1 TBL agave
1/2 tsp apple cider vinegar
1 TBL safflower oil
1/2 tsp baking powder
1 TBL Italian seasoning
~1 cup water (till mix is doughy but on the dry side)
 

Preparations

 

Preheat Oven to 350
Mix all ingredients in stand mixer until well incorporated
Form in silicon muffin cups
Cook 350 for 12-15 minutes

Ingredients

 

2 cups rice flour
1 cup arrowroot
1/2 tsp. salt
1 tbs. baking powder
2eggs
2 tbs. oil or melted butter
3 tbs. honey or maple syrup or agave
1 cup sparkling water (such as Perrier)
 

Preparations

 

Preheat Oven to 350
Combine dry ingredients.
Add remaining ingredients and mix until smooth.
Pour into a well greased loaf pan.
Bake at 350 degrees for 45 minutes or until it tests done.

Ingredients

 

1 1/2 cup oat flour (rice flour)
1/4 – 1/2 cup arrowroot
1tsp cider vinegar
1TBLS oil
1 egg
Dribble of gelatin
1/4 packet yeast
1/2 tsp salt
1/2 tsp onion powder
1 tsp Italian seasoning
TBLS agave
Water – till thick liquid (not stiff, not fully liquid)

 

Preparations

 

Preheat Oven to 375
Use ham to line muffin cup with 1 thin deli slice
Fill muffin cups 1/2 way with batter
Add pieces of goat cheese into center of each cup
Add pieces of sausage in each cup
Fill muffin cups rest of the way with batter.
Bake 375° for 12-15 mins or until cooked through

Ingredients

 

2 1/2 cups Rice Flour
1/4cup Potato Flour
1/2 cup Arrowroot Flour
1 tsp Apple Cider Vinegar
1 tsp Salt
1/2 packet yeast
1 TBL sugar
2 3/4 cup warm water

 

Preparations

 

Preheat Oven to 350
Mix all ingredients in stand mixer until well mixed
Form 1/2 side of buns into bun sized mounds on cookie sheet with parchment paper
Cook for 20 – 30 minutes until cooked through

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Ingredients

 

1 1 1/2-pound head of cauliflower
1 cup chicken broth (sub veggie broth as option)
1-2 cups water
2 tablespoons vegetable oil plus additional for brushing
 

Preparations

 

Oven 250 degrees if using the second puree option
 
Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and chicken broth in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
 

First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
 

Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
 

Cooking Steaks: Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2-7 minutes per side. On second side, cover skillet with foil, allowing the steaks to breathe lightly. If steaks brown completely before they are cooked through, add them to the oven at 350 until tender.
 

Recipe adapted from Bon Appétit (February 2008)

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Ingredients

 

1 1 1/2-pound head of cauliflower
1-2 cup chicken broth (sub veggie broth as option)
1-2 cups water
Salt and pepper to taste

Preparations

 

Oven 250 degrees if using the second puree option
Using cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.
Cut florets from cauliflower head. Combine florets, water and chicken broth 50/50, in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain off liquid into a separate bowl.
 

First Option (non bake): Transfer florets to a blender. Add 1 cup of reserved cooking liquid and puree until smooth.
 

Second Option (bake): Spread florets on large rimmed baking sheet, and bake at 250 degrees for 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth.
 

NOTE: The amount of liquid used will change consistency. For “mashed potato” style sauce add less reserved liquid. For a light “white sauce” add more liquid.

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Ingredients

 

1 brunch broccoli
1 clove garlic
1 TBL olive oil
1/2 lemon
1 pinch red pepper flakers
1 pinch sea salt

Preparations

 

Chop 1 bunch broccoli into florets; peel and slice the stems.
Cook in 1 to 2 inches salted boiling water until tender, 5 minutes.
Drain. Cook 1 clove chopped garlic, and a pinch of red pepper flakes in a skillet with 3 tablespoons olive oil over medium heat, 30 seconds.
Add the broccoli, the juice of 1/2 lemon and salt. Drizzle with olive oil.