3 cups spelt flour
1 teaspoon cinnamon
1/2 teaspoon sea salt
1/2 cup canola oil or melted extra virgin coconut oil
1/2 cup molasses
1/4 cup honey
2 tablespoons grated fresh ginger
1. Preheat oven to 375°F. Lightly oil a cookie sheet and set aside.
2. Combine the flour, cinnamon, and salt in a large mixing bowl
and set aside.
3. Place the oil, molasses, honey, and ginger in a blender. (If the
ginger is too fibrous, gather it in your hands, squeeze the juice
into the blender, and then discard the grated fibers.) Add to the
flour mixture and stir to form a moist dough.
4. Knead the dough for a minute, then shape into walnut-sized
balls. Place on the cookie sheet about 3/4-inch apart. Flatten gently with a fork.
5. Bake 15 minutes, or until lightly browned. Remove from the oven, and cool at least
10 minutes before serving.
I have discovered the easiest way to make knishes. Use egg roll wrappers.
This recipe’s mashed potato filling is flavored with black olives,
scallions, and olive oil. Delicious!
Yield: 14 knishes
6 cups mashed potatoes
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 cup pitted kalamata olives
1 cup coarsely chopped scallions
3/4 teaspoon sea salt, or to taste
14 egg roll wrappers
(6-inch squares)
1. Preheat the oven to 375°F.
2.In a large mixing bowl, combine the mashed potatoes with 1/2 cup of the oil, the olives, scallions, and sea salt. Adjust the season-
ings, if desired.
3.Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the
potato mixture in the center. Fold the top and bottom corners over the filling to meet in the middle, then fold the right and left corners
to meet in the middle. Pick up the knish and place it in the palm of both hands as if it were a ball and gently squeeze to make it round
in shape. Repeat with the remaining ingredients.
4.Arrange the knishes on an unoiled baking sheet, and brush the tops with the remaining oil. Bake 15 to 20 minutes, or until golden
brown.
5.Arrange the knishes on a platter and serve plain or with your favorite dipping sauce. Mustard Sauce with Maple Syrup and Miso (page 76 of Going Wild in the Kitchen) is recommended.
In this colorful dish, a vegetable medley is roasted in a delicious Mediterranean-style lemon and caper sauce.
Yield: 4 to 6 servings
2 cups cubed beets
2 cups Brussels sprouts, cut in half
2 cups yams, cut in chunks
2 cups leeks, cut into
2-inch diagonals
1/2 cup chopped parsley
1/3 cup lemon juice
1/4 cup extra virgin olive oil
2 tablespoons capers (rinse if packed in salt)
1. Preheat the oven to 400°F. Place all the ingredients in a large bowl and mix well. Transfer to a large covered baking dish.
2.Bake for 1 hour, or until the beets are tender. Adjust the sea-sonings, if desired.
OR start from scratch with 2 cups dried navy beans, presoaked, rinsed and simmered in 6 cups water for 1 1/2 hours
3 scallions, sliced
6 cloves garlic, peeled
1 lemon, juiced, 1/3 cup lemon juice
1 teaspoon sea salt
2/3 cup walnuts
2 tablespoons chopped fresh dill, plus several sprigs for garnish
1- 5 ounce jar of olives such as garlic-stuffed olives for a garnish
Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in work bowl of food processor. Puree until smooth. Taste and adjust seasonings. Scrape dip into serving bowl, and garnish with olives and dill.
A delightful pasta dish seasoned with sun dried tomatoes marinated in white wine and fresh basil. This dish is quick and easy if you marinate the tomatoes earlier in the day.
Vegan, corn-free, low fat
Serves 4-6
5 cups cooked pasta, choose gluten-free or wheat varieties
2/3 cup white wine
1 cup sun-dried tomatoes, not packed in oil
3 tablespoons olive oil
2 onions, sliced, 2 cups
10 cloves of garlic, sliced
2 zucchinis, sliced, 2 cups
2 bunches of fresh basil, 1 1/2 cup leaves
2 tablespoons umeboshi vinegar or lemon juice and sea salt to taste
Marinate sun-dried tomatoes in wine for 2 hours.
In a heavy skillet or wok, sauté the onions and garlic in 1 tablespoon of olive oil for 2 minutes. Add marinated tomatoes and wine. Sauté-simmer for 5 minutes. Add zucchini and sauté for 5 minutes. Stir in basil and umeboshi vinegar. Turn off heat and drizzle on 2 tablespoons of olive oil. Stir and taste. Adjust the seasonings, if desired.
2 heaping tablespoons fresh oregano leaves or 2 teaspoons
1. Preheat the oven to 400 degrees. Cut the eggplant and put it into a bowl with 1 teaspoon sea salt and the lemon juice. Let it marinate at least 30 minutes while you slice the other vegetables.
2. Drain and discard the excess liquid from the eggplant. Put the eggplant and all the other ingredients into a large mixing bowl, including the other teaspoon of sea salt. Mix well and transfer to a baking dish or crock. Make sure that the dried mushrooms, and tomatoes are covered by the other vegetables. Cover and bake for 45 minutes.
3. Taste the vegetables to see if they are as tender as you like them, and adjust the seasonings if desired.
This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip.
Vegan, wheat-free, corn-free
Makes 6 cups
4 cups cooked or canned black beans
Or start from scratch with 2 cups dried black beans soaked overnight and 1 strip kelp and 6 cups water
2 1/2 cups mild salsa
1 bunch cilantro, 1 1/2 cups leaves
1 bunch scallions, 1 1/2 cups sliced
1 teaspoon sea salt or to taste
Optional: add 1/4 teaspoon cayenne for a hotter dip
If starting from scratch, simmer black beans, water, and kelp for 1 1/2- 2 hours.
Rinse the cilantro and twist off and discard the stems. Put the cooked beans and all the other ingredients in a food processor except for a few sprigs of cilantro, which you can use later as a garnish. Blend and taste the dip. Add cayenne for a spicier
Spicy North African Vegetable Soup with Chickpeas
There are dozens of different basil varieties from which to choose. The delicate sweet-flavored “sacred basil” called for in this soup is commonly used in the cuisines of Africa, India, and the Far East. Although sacred basil is recommended in this recipe, you can use any basil variety.
Yield: 6 to 8 servings
2 quarts water
2 cups cooked chickpeas
1 cinnamon stick
1 tablespoon extra virgin olive oil
6 cloves garlic, thickly sliced
1/2 teaspoon chili pepper flakes
1 cup coarsely chopped onions
1/2 cup coarsely chopped carrots
2 1/2 cups coarsely chopped unpeeled sweet potatoes
2 cups bite-sized cauliflower florets
1 teaspoon turmeric
3 cups coarsely chopped mustard greens
2 tablespoons dried sacred basil or other basil variety
1 teaspoon sea salt, or to taste
1. Bring the water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low,
cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls.
2. While the chickpeas simmer, heat the oil in a medium sized skillet over medium heat. Add the garlic, chili flakes,
onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften.
3. When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes,
cauliflower, and turmeric. Simmer covered for 20 minutes, or until the sweet potatoes and cauliflower are tender.
4. Add the mustard greens and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt.
Adjust the seasonings, if desired.
5. Ladle the hot soup into bowls and serve.
