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Ginger Cookies (Vegan)

We’re ready to welcome the flavors of fall with these ginger cookies. These treats are great to make with family and friends, or as an activity with your kids. They’re also vegan and can easily be made gluten-free, so everyone can enjoy them.

 

Ingredients:

2 ¼ cups flour
¾ cup neutral oil (canola, sunflower)
1 cup brown sugar
¼ cup molasses
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp vanilla extract
¼ tsp salt
3 T water
1 T flax seed
Demerara sugar for topping

 

Instructions:

Blend your flax seeds in a blender or food processor. Add your water and allow the mixture to sit in the refrigerator for 15 minutes. This will make a “flax egg” for your recipe.

Preheat your oven to 375°.

Prepare 2 large baking sheets by lining them with parchment paper. Set them aside.

Add your flour, spices, baking soda, and salt into a medium sized bowl. Stir it to combine the ingredients and set aside.

In a large bowl, add your sugar, molasses, oil, flax egg, and vanilla extract. Stir until they are combined.

Add your dry ingredients to your wet ingredients and stir until combined.

Pour some of your demerara sugar in a small bowl.

Form your cookie dough into balls about 1 inch wide and press the top of the cookie into the demerara sugar.

Set your cookies on your prepared baking sheets as you go, about 2 inches apart from each other.

Bake your cookies for 9 minutes and allow them to cool completely before serving. Enjoy!

 

Autumn Slaw

This easy, side dish features bright color and flavor and comes together in minutes. It’s also a great make ahead dish, which makes it perfect for your Thanksgiving table!

Ingredients

  • 1/2 bunch Tuscan kale
  • 8 large Brussels sprouts
  • 3 cups shredded red cabbage
  • 1 medium carrot, shredded
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup dried cranberries

Preparation

  1. Tear the leaves of the kale away from the stems. Roll up the stacked leaves, and slice thinly crosswise. Slice Brussels sprouts crosswise thinly. Slice red cabbage in half, and then cut crosswise into thin slices to make three cups. Shred the carrot, and combine all the veggies in a large bowl.
  2. In a cup, combine the olive oil, vinegar, maple syrup, salt and pepper. Whisk together, then pour over the veggies. Add the dried cranberries, and toss to mix.

Serving Suggestion

This bright, delicious dish makes a fine addition to any Thanksgiving menu. The sturdy kale, cabbage and Brussels sprouts make it a great side to your potluck repertoire, too.

Chocolate Chip Banana-Pumpkin Bread

This recipe is sure to satisfy your sweet tooth and put you right into the cozy fall spirit. Make use of your forgotten bananas with this tasty treat that is sure to put a smile on your face any time of the day. Perfect for breakfast, lunch, dinner, or a midnight snack… we won’t tell.

 

Dry Ingredients

  • 2 c. + 1 tsp. all-purpose flour
  • 1 tsp. baking soda
  • ¾ tsp salt
  • 1 tsp. cinnamon
  • ½ tsp. each powdered ginger, pumpkin spice seasoning, and nutmeg

Wet Ingredients

  • 3 overripe bananas
  • ¾ c. pumpkin puree
  • 1/3 c. honey
  • 1/3 c. unsweetened vanilla almond milk (or any milk of your choosing)
  • 2 tsp. vanilla extract

OPTIONAL

  • 1 c. chocolate chips (I used semi-sweet, but any will work)

Directions

  1. Preheat oven to 350°F
  2. In a medium sized bowl, whisk together the dry ingredients.
  3. In a separate larger bowl, peel and mash the bananas.
  4. To the bananas, add the rest of the wet ingredients. Stir to combine. Should be well mixed but will be lumpy (that’s okay!).
  5. To the wet ingredients, slowly begin to mix in the dry ingredients in small increments. Continue until all the dry ingredients have been incorporated. Do not overmix.
  6. Before adding the chocolate chips to the batter, lightly coat the chips with the reserved 1 tsp. of flour. This ensures that they incorporate evenly throughout the batter and do not sink to the bottom.
  7. Fold in the chocolate chips.
  8. Pour the batter into a greased 9×5 loaf pan.
  9. Bake the bread for 30 minutes. After 30 minutes, turn the oven off but leave the bread in the oven for 10 more minutes. Do not open the oven.
  10. After the 40 minutes total of cook time, a toothpick should come out clean – if not, continue baking. Once it is done, remove it from the oven and let it cool.
  11. Once slightly cooled… enjoy!!!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio

Ricotta and Goat Cheese Pizza with Roasted Fall Vegetables

September means fall is approaching. And fall approaching means enjoying the delectable vegetables that come into season during this time of year. Lovely in-season butternut squash is the star of this tantalizing pizza atop a ricotta and goat cheese melty masterpiece.

 

Ingredients

  • Phyllo Dough or Pre-made Pizza Dough, thawed (I used phyllo dough however its flakiness, while tasty, can be difficult to work with)
  • 1 small butternut squash (sliced thinly)
  • 1 c. cherry tomatoes, halved
  • ½ white onion (sliced in thin rounds)
  • 8 ounces goat cheese
  • 1 1/4 c. ricotta
  • 1 ½ T. chives
  • 1 tsp. dried parsley
  • ¾ tsp. minced garlic
  • ½ tsp. onion powder
  • ½ tsp. dried garlic
  • 6 sprigs fresh thyme
  • salt and pepper to taste
  • olive oil

Directions

  1. Preheat oven to 350°F
  2. Place the sliced butternut squash and tomatoes on a small sheet pan. Drizzle with olive oil and season with salt and pepper.
  3. Roast vegetables until just soft and golden. Approximately 5-7 minutes.
  4. Place the onions in a small pan lightly coated with olive oil.
  5. Cook the onions on a low temperature until caramelized. They should be a rich caramel color when done.
  6. While the vegetables cook, add the goat cheese and ricotta to a bowl and stir until evenly combined.
  7. To the cheese mixture add the minced and powdered garlic, thyme, onion powder, parsley, chives, and salt and pepper to taste. Stir to combine.
  8. Place the puff pastry or pizza dough onto a greased cookie sheet. (I used a 12″x17″ cookie sheet). Curl the dough around each edge to form a small crust.
  9. Spread the cheese mixture evenly onto the dough.
  10. Add the vegetables evenly on top of the cheese mixture.
  11. Bake the pizza for 25 minutes or until the crust is golden brown and the cheese is melty.
  12. Remove from the oven and enjoy!

 

Guest Blogger: James Madison Dietetics
Emily Salvaggio