Monthly Archives: February 2014

Pizza Dough and Sauce (picture to follow soon)

We made this recipe in a span of two days by the way, since our class is only an hour long.




2 1/4 teaspoons of yeast

1 cup of wear water

2 1/2 cup of Four

1 teaspoon sugar

1 teaspoon of salt

2 Tablespoons of oliver oil


  1. In a small bowl, combine water and yeast. Allow yeast to bubble ( 5 minutes).
  2. In a large bowl, combine flour, sugar, and salt. Make a well in the center of the flour.
  3. Pour yeast mixture and oil in the well. Stir together.
  4. On a floured countertop, knead your dough for several minutes until dough forms soft ball.
  5. Lightly oil a bowl, add dough, cover with plastic wrap and refrigerate overnight.



1 can of diced tomatoes

1 clove garlic

1 teaspoon of basil

1 teaspoon of oregano

1/4 teaspoon of salt and pepper

1 Tablespoon of parmesan cheese

1 Tablespoon of tomato paste


  1. Puree all ingredients in a food processor.

Day 1:

  1. Make your dough.
  2. Make your sauce.
  3. Saute your veggies.

Day 2:

  1. Pre bake your crust at 425 degrees for 7 minutes.
  2. Layer on your sauce, cheese, and veggies. Sprinkle with herb mixture if you wish.
  3. Bake at 425 degrees for 15-20 minutes.


     I have never had hummus before, but this is really good. It has an interesting texture to it and has great taste too.



Zummus (Zucchini Hummus)

1 can chickpeas

2 cloves of garlic

1/4 cup of lemon juice

1 teaspoon of salt

1/3 cup talini (Sesame seed paste)

3 Tablespoons of olive oil

dash of cayenne

Roasted red pepper


  1. Drain peas.
  2. Put chickpeas, garlic, lemon juice, salt and tahini in blender.
  3. Process until smooth. (add in olive oil)
  4. Place in a small bowl and serve with crackers.

Chocolate Eclair Cupcakes, (picture to follow)


 These were so good! Instead of putting the custard in my cupcake I put in some chocolate frosting that I had made a couple of days before. It was a nice surprise of having something in the middle. I have never had a cupcake like this before. 🙂


1/2 Cup of Sugar

1/4 Cup of Butter

1 egg

1 teaspoon of Vanilla

3/4 cup of Flour

1 teaspoon Baking Powder

1/4 cup of Milk


  1. Preheat oven to 350 degrees. Line muffin tin with 6 liners.
  2. Cream together sugar and butter. Beat in eggs and vanilla.
  3. Combine flour and baking powder and add to creamed mixture alternately with the milk.
  4. Bake for 20 minutes.
  5. Cool cupcakes. Using paring knife, remove the top of cupcake. Fill with the custard.
  6. Replace the cake top and then drizzle with glaze.

Custard filling Recipe:

2 boxes instant vanilla pudding

2 cups of milk

Homemade whipped cream: (you could use real whipped cream, but that’s not too healthy.)

1 cup of heavy whipping cream

1 Tablespoon of sugar

1 teaspoon of vanilla


  1. Combine the vanilla pudding and milk.
  2. Combine the heavy whipping cream, sugar and vanilla.
  3. Then whisk milk and pudding together until thick.
  4. Fold in cool whip.

Chocolate Glaze:

3 Tablespoons of butter

2 onces of chocolate

3 Tablespoons of milk

3 Tablespoons of corn syrup

1 1/2 cup of flour


  1. Melt butter and chocolate together on low.
  2. Whisk in all the remaining ingredients until smooth.


Lime, Grapefruit and Ginger Juice


3 tablespoons natural cane sugar
2 tablespoons ginger, peeled then grated
1 cup / 240 ml water

very scant 1/2 cup / 95 ml fresh lime juice – 2 juicy limes

1 1/3 cups / 310 ml fresh grapefruit juice – 2 juicy grapefruits


In a small saucepan, over medium heat, stir together the sugar, ginger, and water. Simmer for 5 minutes, transfer to a glass bowl or cup, and place in the freezer for a few minutes to cool.

Strain the ginger into a pitcher along with the lime and grapefruit juices. You can either strain the citrus juices or leave them pulpy, just be sure to catch any seeds before they go in. Stir and taste, if you want a bit more sugar, go for it, but I find this plenty sweet. Serve straight in a tiny chilled glass with ice. Or use a splash to freshen up a glass of sparkling water.

Makes about 2 cups / 1 pint.

Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery


Prep time: 5 min – Cook time: 5 min

You can find the website and actual recipe from this site:



Orange Pan-glazed Tempeh Recipe:


1 cup freshly squeezed orange juice (3-4 large juicy oranges)

1 tablespoon freshly grated ginger

2 teaspoons tamari (or soy sauce)

1 1/2 tablespoons mirin

2 teaspoons maple syrup

1/2 teaspoon ground coriander

2 small garlic cloves, crushed

roughly 10 ounces of tempeh (or extra-firm tofu)

2 tablespoons olive oil

1/2 lime
a handful of cilantro (coriander) leaves

1 teaspoon sesame seeds


·      Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.

·      Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.

·      Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

·      Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top. Heidi note: As I mention in the head notes, I served this over some leftover wheat berries heated with a few handfuls of chopped kale.

Serves 4.

You can find this picture and recipe at this website:


Peanut Butter Krispy Treats Recipe


3/4 cup unsalted peanut butter

3/4 cup maple syrup

1 teaspoon fine-grain sea salt

2 1/2 teaspoons agar agar flakes (available at a health foods stores)

4 cups unsweetened (or lightly sweetened) crisp brown rice cereal

3/4 cup pistachios, toasted and chopped


·      Line two muffin tins with about 18 muffin/cupcake wrappers, and set aside.

·      Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit.

·      Add the cereal and 1/2 cup of the pistachios and stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Alternately, if you want krispy squares, you can transfer it to an 8 by 8-inch baking dish. Sprinkle with the remaining pistachios and refrigerate until completely cool (this also helps the agar set).

Makes about 1 1/2 dozen treats.

Prep time: 10 min – Cook time: 5 min

You can find this recipe and picture at this website:


Green Pea Soup Recipe:

Green Pea Soup:


3 tablespoons fresh ginger, well chopped

10 sm-med cloves garlic,

smashed and peeled

2 serrano chiles, stemmed and chopped

1/4 teaspoon ground cumin, plus more to serve

3 tablespoons ghee or sunflower oil

2 bay leaves

1 medium onion, chopped

4 1/2 cups good-tasting vegetable stock or water

3 1/2 cups / 500 g / 18 oz shelled fresh or frozen peas

1 teaspoon sea salt, or to taste

a squeeze of fresh lemon juice

8 fresh mint leaves, slivered


           Use a food processor or hand blender {in a deep bowl) to puree the ginger, garlic, chiles, cumin and three tablespoons of water into a paste. You could also use a mortar and pestle. Set aside.

       Place a large saucepan over medium-high heat and add the ghee. When hot, add the bay leaves and saute for 30 seconds. Stir in the onion and cook for a few minutes, until it begins to take on a bit of color. At this point, stir in the garlic-ginger paste, and cook for another minute. Carefully add the stock, stir well, and bring to a boil. Then add the peas. Simmer just until the peas are bright, and cooked through – just a couple minutes.

        Remove from heat, fish out the bay leaves, add the salt, and puree well with a hand blender. Taste, and add more salt if needed. Also, if you need to thin out the soup at all, you can add more stock at this point. Serve hot topped with a bit of lemon juice, a pinch of cumin, mint leaves, and pan-fried paneer or cheese.

Serves 4 – 6. Prep time: 7 min – Cook time: 10 min

This picture and recipe can be found at:


Sautéed Zucchini

Sautéed Zucchini:


2 Tablespoons extra virgin olive oil

5 medium garlic cloves, thinly sliced

3 medium shallots or new red onions, thinly sliced

fine grain sea salt

2 medium zucchini, sliced into 1/4-inch thick coins

a good handful of dill, chopped

1/4 cup Marcona almonds or toasted almond slices.


           In your largest skillet heat the oil over medium-high heat. Stir in the garlic and cook until it starts to take on a hint of color. Stir in the shallots and a big pinch of salt, and cook until they start to soften, a couple minutes. Add the zucchini, stir to get it coated with a bit of oil, and arrange the coins in as much of a single layer as your pan permits. Dial the heat up a bit if needed, add another pinch of salt and cook, stirring occasionally until the zucchini browns – ten minutes or so. Remove from heat and fold in the dill and almonds before serving. Taste, and adjust the seasoning if necessary.

You can find this recipe at this website: