Dairy-free Cashew Cheesecake Recipe

dairy-free cashew cheesecake! | pamela salzman

I taught this luscious dessert in my classes two years ago, but I had seen cashew “cheesecakes” all over the place for many years. But of course I didn’t get it.  I didn’t understand how blended cashews could be turned into something that resembled cheesecake, a cheesecake that I would actually want to eat.  So I put off trying all these recipes that I saw on Pinterest and Foodily.  I caught glimpses of vegan cheesecakes made with chocolate, key limes, pumpkin, lemon and lavender, blueberries and so on.  I just wasn’t convinced.

making the crust

crust mixture ready to be pressed

My mother-in-law and I have an arrangement for Passover — I make all the desserts for both seders and she does everything else.  I clearly got the easier, more fun job.  However baking for Passover, a holiday which revolves around NOT eating anything with grains or flour made from grains, isn’t as straightforward as baking for any other holiday.  But I still have lots of fun coming up with delicious treats that don’t involve a box of Manischewitz cake mix.  Every year I make the very traditional coconut macaroons, as well as a lemon ice torte that I have been making since I graduated from college.  And no holiday would be complete without something chocolate, so I bake a few mini-flourless chocolate cakes.  So delicious.

soak cashews

drain the soaked cashews

But I can never leave well enough alone, so one year I decided to give this cashew cheesecake thing a go. OMG.  Get out of here. I was blown away!  And then super bummed I had let so many opportunities to go by when I could have been enjoying this deliciousness.  The texture is so much like cheesecake.  Very rich and creamy, and slightly sweet.  I really couldn’t get over it.  Of course the crust is raw and vegan, consistent with the rest of the cake.  But I think you could go with a graham cracker crust and fool everyone into thinking this is cheesecake.

scrape the seeds out of the vanilla bean

spread the first mixture onto the crust

then the strawberry mixture

What amazed me about this cake is how digestible it is and how clean the ingredients are.  We use soaked raw cashews (read my post about why soaking nuts and seeds is beneficial to your health,) coconut oil (such a good, healthful fat), honey or maple syrup (not going to save your life, but less acid-forming than refined sugar), lemon juice and vanilla.  Amazing.  Although, I did a little rough math and this isn’t the kind of dessert you can eat very often because it’s really high in (good) fat and calories.  Just saying, in case you were tempted to eat half a cake.  Not a good idea.  In fact, I put on a few pounds in the months I was testing this recipe.  True story.  But this is a fantastic idea for Passover or Easter and no one will ever in a million years guess what’s in it.  Another fun Passover dessert coming soon!

vegan cashew cheesecake | pamela salzman raw vegan cashew cheesecake | pamela salzman raw vegan cashew cheesecake | pamela salzman cashew cheesecake | pamela salzman cashew cheesecake | pamela salzman

cashew cheesecake | pamela salzman

 

Dairy-free Cashew Cheesecake

Pamela
5 from 1 vote
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Servings 10 -12 (because it's rich, you want to cut small slices)

Ingredients
  

  • Crust:
  • 1 cup raw almonds or pecans or walnuts
  • 1 cup soft Medjool dates pitted (about 10)
  • ¼ cup unsweetened shredded coconut
  • ¼ teaspoon sea salt
  • Filling:
  • 3 cups 1 pound raw cashews, soaked for at least 5 hours or overnight, and drained
  • 2/3 cup fresh lemon juice
  • 2/3 cup unrefined coconut oil melted (if you have a Vitamix, no need to melt)
  • 2/3 cup raw honey not vegan or Grade A maple syrup (vegan, but not raw)
  • Seeds from 2 whole vanilla beans or 2 teaspoons pure vanilla extract
  • 2 cups fresh strawberries my preference or raspberries (thaw completely if frozen)

Instructions
 

  • Place almonds, dates, coconut and salt in a food processor and process until the mixture holds together (it should be sticky). Transfer the mixture onto the bottom of a 9” spring-form pan and press firmly, making sure that the edges are well packed and that the base is relatively even throughout.
  • In a Vita-Mix or food processor, place all filling ingredients (except strawberries) and process on high until very smooth. This may take a minute or two.
  • Pour about 3 cups of the mixture onto the crust and smooth with a spatula. Add the strawberries to the Vita-Mix/food processor and blend until smooth. Pour the strawberry mixture onto the first layer of filling. Place in the freezer until solid. Cover with foil to protect from freezer burn.
  • To serve, remove from the freezer at least 60 minutes prior to eating. After it has defrosted, store in the refrigerator until ready to eat. Run a thin knife between the cake and the pan and then release the springform ring. Serve on its own, or with fresh fruit. Store leftovers in the refrigerator if you plan to eat within a few days. Otherwise, store leftovers in the freezer.

Notes

Unfortunately, there is no substitute for the cashews which become very creamy when blended, nor the coconut oil, which solidifies when refrigerated and gives the cake its firmness, otherwise it would be a gloopy mess.
Tried this recipe?Let us know how it was!

Homemade Larabars and Laralollipops!

Homemade Larabars | Pamela Salzman

Larabars were one of the first snack bars that I remember buying.   There are no scary ingredients, no added sugars or colors, just dates and nuts.  I liked having them for the kids in my diaper bag, as a snack for the plane when we traveled, and more recently for all-day soccer tournaments in the middle of Taco Bell-land.  I don’t know why it never occurred to me that I could actually make them in my own kitchen.  Without a special Larabar machine!  And when I finally realized how disappointingly easy these are to make, I really wanted to hit myself over the head.  And I could have been making them organic to boot!

making chocolate-chocolate chip larabars

 

ingredients for oatmeal raising larabars

I had so much fun teaching these bars in my classes last month.  Once I revealed the secret ratio of dates to nuts (1:1 !), we came up with lots of interesting combinations of ingredients and shapes.  The most important ingredient is something sticky to hold it all together.  Usually Larabars contain dried dates, which you might remember are one of my obsessions!   But I had success making bars out of raisins and dried cherries, too.  Are we having fun yet?!  Then take your pick of a nut or seed — I use either almonds, cashews, pecans or sunflower seeds.  You can make a Larabar with just dates and nuts if you want.  Or you can add some yummy things like chocolate, cacao powder, cinnamon, candied ginger, coconut, peppermint extract, instant coffee powder and so on and so forth.  Are your wheels spinning?

date paste

These are very yummy, but let’s keep it under control and limit ourselves to one for a snack and not the whole delicious batch.  After all, you wouldn’t sit down and eat 14 dates just because.  I also wouldn’t use these as a meal replacement because they generally have under 200 calories which ain’t enough for anyone.  Larabars get bonus points with me because you can make them in approximately 5 minutes and they last for a heck of a long time in the refrigerator or freezer.

shape it in a piece of plastic wrap

I thought it would be great to post this “recipe” now because Easter and Passover are coming up.  Larabars are a great Passover snack because there’s nothing not kosher for Passover in them, unless you use peanuts.  I think making them in the shape of a traditional Larabar is great, but you can also make little mini squares, or shape them into small, flat discs like a cookie, or a little round ball like a truffle.  And then I went to Michael’s and bought lollipop sticks and made…Laralollipops!!  How cute would these be for Easter?   Dip them in chocolate if you have to!   I’ve given three different combinations here, but you can really make up your own according to what you like.  Or go over to the official Larabar site and copy some of their flavors.  Just don’t tell them I sent you!

Oatmeal Raisin Larabars | Pamela Salzman

Laralollipops | Pamela Salzman

 

Homemade Larabars and Laralollipops!

Pamela
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Ingredients
  

  • CHOCOLATE:
  • 1 ¼ cup dried unsweetened dates (about 14), pitted
  • 1 ¼ cup whole raw almonds cashews or pecans
  • 2 Tablespoons unsweetened cocoa powder or raw cacao powder
  • ¼ cup semi-sweet MINI chocolate chips or shredded unsweetened coconut optional
  • ¼ teaspoon pure vanilla extract
  • 1/8 teaspoon sea salt
  • OATMEAL RAISIN:
  • 1 cup unsulphured raisins or dried cherries for an oatmeal cherry bar
  • ¾ cup rolled oats not quick cooking or instant
  • ¾ cup raw cashews or pecans
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon pure vanilla extract
  • 1/8 teaspoon salt

Instructions
 

  • The easy way to do this is to place all of the ingredients (except chocolate chips) in a food processor and process until the mixture comes together in a tight ball (about 2 ½ minutes). Everything will be really finely processed. See the lollipop images for what that looks like. Or if you want a little more texture from the nuts, process the nuts and dates separately and mix them in a bowl with the remaining ingredients. See the other images for examples of that.
  • The chocolate chips can be added at the end and mixed in with your hands.
  • Lay a piece of plastic wrap on the counter and transfer the ball to the plastic wrap and press down to start to flatten into a rectangle. Fold the excess plastic over the top and use your hands to shape and flatten the mixture until it is about ½” thick, about 9” across and 3” down. Or make whatever shape you want!
  • Refrigerate for a couple hours until firm and slice as desired. Keep wrapped in the refrigerator. Or transfer unwrapped bars to a tightly sealed container.

Notes

You can also do a Peanut Butter Cookie Larabar:  1 ¼ cups pitted dates + 1 cup roasted, salted     peanuts. Sometimes I add 2 Tablespoons of Maca powder and a pinch of salt with or without a few mini chocolate chips.
Tried this recipe?Let us know how it was!

Swiss Chard and Potato Gratin Recipe

Swiss chard and potato gratin | Pamela Salzman

A good friend from college gave a speech at our wedding about my husband’s penchant for all things that start with the letter “P.”  It was something I hadn’t thought of until then, but all my husband’s favorites do begin with P — Pamela (that’s me!), Penn (where we went to college,) Pittsburgh and their sports teams like the Pirates and Penguins, pizza (his favorite food), pasta (his second favorite food) and anything with Parmesan cheese.  Almost 19 years later, despite living in LA and eating my food every day which I assure you is not a lot of pizza and pasta, the man is still the same.  And that’s a-ok with me since I’m still in the picture, too.

getting prepped

In the same way I can get our son, aka Mr. Picky, to eat almost anything in a corn tortilla, I can pretty much ensure success with my husband if I put Parmesan cheese on it.  He even takes the liberty of adding Parmesan cheese where it may not really belong, but it’s his default if he thinks the dish needs improvement.  And if we’re out of Parmesan, no problem!  He’ll reach for the Pecorino, naturally.  I saw this recipe on the Whole Foods website for a Swiss chard and potato cake that looked divine, but was loaded with gruyere which doesn’t always agree with me in large quantities.  So I lightened it up a bit with Parmesan and we all loved it (except for Mr. Picky who would not try it because he is, ironically, Parmesan-averse.)  Not so easy my job, is it?

layering onions, potatoes, chard leaves and Parmesan

Dark green leafy vegetables are so abundant right now and always the perfect, super-nutritious addition to any meal.  I think this recipe, which is warm and hearty, is ideal for the transition into spring.  (Don’t worry, it will feel like spring soon!)  I haven’t tried this with any other leafy green, but I do think chard is perfect for the job.  I love bitter greens, and if you do too, I have no doubt kale would be great here.  I think spinach is a little too watery, but I could be wrong.

cover first with parchment and then with aluminum

This gratin would be perfect for Easter brunch or dinner, especially if you’re serving lamb or poultry.  Couldn’t you also imagine this with a side of soft scrambled eggs and a fresh baby greens salad?  Love it!  Of course you don’t need a special occasion to serve this, just a bit of time to allow this to cook.  So perhaps it’s not ideal for weeknights if you arrive home at 6:30 and you’d like to eat by 7:00.  Although I love this room temp and it reheats well (if that helps.)  Feel free (unless you’re married to my husband) to substitute Daiya vegan cheese for the Parmesan and to use all olive oil if you’d like to make this vegan or dairy-free.  Any way you make this, it’s a whole lot of goodness.

Swiss chard and potato gratin | Pamela Salzman

Swiss chard and potato gratin | Pamela Salzman

 

 

Swiss Chard and Potato Gratin

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • 1 Tablespoon unsalted butter
  • 1 Tablespoon unrefined cold pressed, extra virgin olive oil, plus extra for drizzling
  • 3 cloves garlic finely chopped
  • ½ onion finely chopped
  • 2 medium russet about ¾ pound or Yukon Gold potatoes, sliced 1/8” thick
  • sea salt and pepper to taste
  • 1 bunch Swiss chard thick stems diced, leaves coarsely chopped
  • ½ - ¾ cup depending on how much you like grated pecorino romano or parmiggiano-reggiano

Instructions
 

  • Preheat oven to 350 degrees. Heat butter and oil in a 10-inch skillet over medium heat. Add garlic, onions, diced chard stems and cook until onions are translucent and stems are softened, about 5 minutes. Spread onion mixture evenly in the bottom of the skillet and remove skillet from heat.
  • Place chard leaves in a bowl and drizzle with olive oil. Toss to coat.
  • Arrange a third of the potatoes in a single layer on top of the onions in the bottom of the skillet, sprinkle with salt and pepper, top with a third of the Swiss chard and scatter ¼ cup of the cheese over the top. Repeat the process to layer the ingredients two more times, ending with the cheese.
  • Cover skillet tightly with a lightly oiled piece of parchment paper then aluminum foil and bake until potatoes are easily pierced with the tip of a knife, about 1 hour. Gently remove the foil then return skillet to the oven and bake until cheese is browned on the top, about 10 minutes.
  • Set aside to rest briefly, then slice into wedges and serve.
Tried this recipe?Let us know how it was!

Mediterranean Fish Stew Recipe

Mediterranean Fish Stew | Pamela Salzman

I had some friends over for dinner recently on a Friday and remembered that it is Lent.  Lent starts about 40 days before Easter on Ash Wednesday and ends the day before Easter.  It is a very holy time for many Christians and I remembered observing as a child.  Traditionally no meat is eaten on Fridays, but fish is acceptable.  During Lent, many observers also give up something pleasurable or something that might be a challenge to go without.  When I was much younger, I asked my mother if I could give up beef or chicken (which I didn’t like) or going to CCD classes (which I really didn’t like.)   And she always instructed me that I was missing the point.  If I needed some ideas, my mother suggested perhaps my sisters and I could give up bickering with each other.  I understand my mother so much more now.

chopped onion, bay leaf and turmeric

parsley, thyme, crushed red pepper

Whether you observe Lent or not, I think you should make this absolutely delicious fish stew.  My family doesn’t love fish as much as I do, although they never complain when I make it.  There are certainly recipes they like more than others, like fish tacos (and who can blame them?) or poached salmon (“because it doesn’t taste fishy.”)  This fish stew was a hit when I made it because all the fish is mixed with other stuff, Mr. Picky explained.  Whatever works!

sliced fennel

wild halibut

This stew is brothy like a soup, but full of all sorts of chunkiness like a stew and you can easily make a meal out of it with a piece of crusty bread.  So I’ll call it a stew.   When I put this together the first time, I was thinking more bouillabaisse, the classic French seafood soup, and less cioppino, the zesty Italian tomato fish stew.   Either way I think this is the perfect light, but warming dinner.  It also cooks in a very short amount of time, so you’ll have it on the table in less than half an hour.  You can also adjust the amount of fish in the recipe without adjusting any other ingredient.  If you want lots of fish because this is your main course, then add another 3/4 pound.  If you’d like to use a mix of seafood, such as shrimp, scallops or mussels, those would all work well too.  The only thing I would advise is NOT to skip the butter.  If you have to go dairy-free, use Earth Balance.  I tried this with all olive oil and surprisingly it wasn’t nearly as good.  In fact, in my next life I’m going to double the butter.    And if you live where the temperature has been freezing since Thanksgiving and you’ve more snow storms than the previous 10 years combined, I give you permission to use as much butter and wine as you want in this recipe.  You’ve earned it!

Mediterranean fish stew | pamela salzman

Mediterranean Fish Stew Recipe

Pamela
5 from 3 votes
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Servings 4 (multiply everything by 1 1/2 to serve 6)

Ingredients
  

  • 2 Tablespoons unsalted butter or organic Earth Balance
  • 1 Tablespoon unrefined cold pressed, extra virgin olive oil
  • 1 onion chopped
  • 2 large garlic cloves sliced
  • 1 fennel bulb halved and chopped
  • 2 medium carrots chopped
  • 2/3 cup fresh flat-leaf parsley chopped, divided
  • 1 bay leaf
  • 1 sprig of fresh thyme
  • pinch of red pepper flakes or more to taste
  • 2 teaspoons sea salt plus more to taste
  • Freshly ground black pepper to taste
  • ½ teaspoon ground turmeric optional
  • ¾ pound of fresh tomatoes chopped (peeled and seeded, if desired) or 14-ounce container of chopped tomatoes, drained (I like Bionaturae in glass jars.)
  • ½ pound Yukon Gold or other boiling potatoes peeled if you like and diced
  • 10 ounces 1 ¼ cups of fish stock (or even chicken stock or vegetable stock)
  • 1 cup dry white wine like Pinot Grigio, Chardonnay or Sauvignon blanc
  • 1 ¼ pounds fish fillets use halibut, cod, sole, red snapper, sea bass, cut into 2-inch pieces (or use more fish and fewer vegetables)

Instructions
 

  • Heat butter and olive oil in a heavy large pot or Dutch oven over medium-high heat. Add chopped onion, garlic, fennel and carrots and sauté for about 6 minutes, until tender.
  • Add half the parsley, bay leaf, thyme, red pepper flakes, 1 teaspoon salt, pepper and turmeric. Gently cook for 2 minutes or until fragrant. Add tomatoes and stir to combine.
  • Add potatoes, stock and white wine. Bring to a boil, lower to a simmer and cook, covered until potatoes are tender, about 10 minutes.
  • Add fish and cook another 5 minutes uncovered or until fish is cooked through. (If you decide to use mussels or small clams, simmer with the pot covered until they open.) Add more salt to taste, if desired. Ladle into bowls and serve. Garnish with reserved parsley. Nice with a piece of toasted baguette rubbed with garlic.

Notes

I buy fish stock from the freezer case in the seafood department at my local Whole Foods.  I have also tried a a good stock by Stock Options which I found in the freezer section at Whole Foods.
Tried this recipe?Let us know how it was!

Kale and White Bean Minestrone Recipe

white bean and kale minestrone | pamela salzman

I think that sports are awesome for kids.  They’re fun!  The kids get exercise, make new friends, learn about competition and trying your best, and lots of other life lessons which I am constantly repeating to my children to the point of annoyance.  “It’s not over ’til it’s over!”  “Today is a new day!”  Love those.

Mr. Picky is 10 years old and he will basically play as many sports as his schedule and we will allow.  I can’t possibly let him participate in everything that strikes his fancy because then I would truly have no life and he would be exhausted.  He plays soccer all year plus basketball in the winter, baseball in the spring and tennis in the summer.  But can I just vent for one second?  Soccer, basketball, tennis — all good.  Normal practice schedule.  Short games. Love it.  10-year-old baseball?  T-O-R-T-U-R-E.

aromatics chopped

Forget about the fact that I think baseball is dreadfully boring.  I could watch any of my kids blow dirt and I would enjoy cheering them on.  But there’s not a lot of action in baseball and we’re committed to two 2-hour games a week plus a 2 1/2 hour practice on Saturdays.  Ugh.  And, those Thursday night games on metal bleachers and wind blowing from the West.  I am always chilled to the bone when I get home on Thursday nights.  That’s why I bribed Mr. Picky not to play baseball this year.  I offered my son cold hard cash if he would pick up lacrosse in the spring instead.  “What are you talking about, Mom?  I am definitely playing baseball.”

“Really, dude?  There’s nothing I can give you to make you not play?  Nothing?”

“I don’t even have to think about that.  I’m playing.”

“Everybody has a price, little man.  Just name it.”

“Mom, you’re acting weird.  Please stop.”

So frustrating!  “You know what, kid?  You have NO future in politics!  None!  Remember that!”

Seriously, I would have offered him a THOUSAND dollars not to play and I honestly think he would have turned it down. Drat.

tomato paste and rosemary

So, if you follow me on Instagram, Facebook or Twitter, you know I post my family’s dinner every night.  I won’t promise high quality images, just the real deal.  But you should start expecting slow cooker meals and/or soups and stews on Thursdays for the next 2 1/2 long months.  Games are from 5:30 – 8:00 pm and I don’t expect my daughters to wait until 8:15 to eat (or at 4:30 for that matter.)  So I need something that can stay warm for a few hours without drying out.

mash some white beans

 

parmesan rind

I know the first day of spring is this week and I couldn’t be more thrilled.  But let’s face it, the temperature doesn’t all of a sudden go up by 15 degrees on March 21st.  Soups are still in play! (That was a cheesy pun, but I couldn’t resist.)  I love, love, love this kale and white bean minestrone.  I taught this soup in my classes last month, but I have been making a version of this forever.  It’s hearty and flavorful, but still light since it’s all veggies and beans.  I make it with chicken stock very often, but also with vegetable stock.  Sometimes Mr. Picky and I will eat something before the game like peanut butter toast and then have a bowl of hot soup like this when we get home.  Really hits the spot.  Because the beans add great protein, I’ll also reheat leftovers for school lunch the next day.

soup in progress

white bean and kale minestrone

I think kale is amazing in this soup, but I have also made it with Swiss chard and I think collards would be great, too.  Sometimes I’ll add a little extra tomato paste to make it more tomato-y.  But I almost never make it without my secret ingredient, a rind of Parmesan cheese.   This makes this soup so flavorful and rich without you actually eating cheese.  Although I can never resist grating some fresh Pecorino on top.

white bean and kale minestrone | pamela salzman

Sadly, I think many of you are bracing for another snow storm.  This soup’s for you!

white bean and kale minestrone | pamela salzman

Kale and White Bean Minestrone

Pamela
5 from 2 votes
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Servings 6

Ingredients
  

  • 3 Tablespoons unrefined cold pressed extra-virgin olive oil
  • 1 onion chopped
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 6 cloves of garlic chopped
  • 2 Tablespoons tomato paste I like Bionaturae
  • 1 teaspoon fresh rosemary chopped (measure the rosemary, then chop)
  • 3 ½ cups of cooked white beans such as Cannellini or Great Northern or 2 15-ounce cans, drained and rinsed* click here to learn how to make your beans from scratch
  • 2 teaspoons sea salt and freshly ground black pepper to taste You will need about 3 teaspoons of salt if your stock is unsalted.
  • piece of rind from Parmesan cheese if you have it, otherwise don’t worry about it
  • 6 cups of chicken or vegetable stock preferably homemade or 4 cups stock + 2 cups water
  • 6 cups of stemmed coarsely chopped kale or Swiss chard leaves*
  • Accompaniments: serve with garlic toast a drizzle of olive oil and/or grated Pecorino or Parmesan cheese

Instructions
 

  • Warm oil in a large pot over medium heat. Add chopped onion, carrots, celery and garlic and sauté until tender and translucent, about 6-8 minutes.
  • Stir in the tomato paste and rosemary and cook for 2 minutes, or until fragrant.
  • Add the white beans, salt, pepper and parmesan rind. Try to mash a few of the beans in the pot. This will help thicken the soup later.
  • Pour in the stock. Raise the heat to high and bring soup to a boil. Lower heat so that soup gently simmers and partially cover the pot. Simmer for 20 minutes (or longer if you want), or until vegetables are tender.
  • Stir in kale leaves and simmer another 8 minutes or until kale is tender. Taste for seasoning and serve with or without desired accompaniments.

Notes

*Or you can use 1 can of beans and 1 pound of chopped Yukon Gold potatoes.
**If you use Swiss chard, separate the stems from the leaves before starting the recipe and chop both.  Sauté the chopped stems with the onions and add the chopped leaves at the end.
Tried this recipe?Let us know how it was!

Green Muffins Recipe — Perfect for St. Patrick’s Day

green muffins! | pamela salzman

I am too excited about this muffin recipe to wait until St. Patrick’s Day!  I’ve had great luck in the past using pureed spinach to turn pancakes green, so I knew I could make a green muffin.  Not only do I think these turned out fantastic, even Mr. Picky loved them, too.  Although I did tell him a little lie and said I used green food coloring and he just lit up, eyes wide, “Really?!  You did?!  Really, Mom?!  Like the unhealthy kind?!”  Honestly, I’m a little disappointed that my son actually thinks I would use food coloring in a muffin.  And just as disappointed that he would be excited to eat that same muffin.  I had to lie again.  Actually, buddy, it’s a natural green food coloring which gets its color from spinach.  Bummed out face.  I know for a minute there he thought I suddenly turned into an exciting mom, one who would take risks and dare to use carcinogens!  “Oh.  They’re still good, I guess.”

whole wheat pastry flour

puree coconut oil, maple syrup, vanilla, egg, milk together

And they are good!  These muffins are lightly sweet, moist, simple and BRIGHT GREEN because they are loaded with spinach!  St. Patrick’s Day is a HUGE opportunity to get green foods into your kids because they are expecting them.  You’re showing your spirit.  On any other day, green muffins are you just trying to sneak leafy greens into your kids who are not fooled.  But the closer we get to March 17th, green muffins are part of the fun!

batter made green from pureed spinach

fill about 7/8ths full

This is a very basic muffin recipe.  The spinach is undetectable and the banana is very subtle.  But if you hate banana, you might be able to sub 1/2 cup of applesauce.  I think adding walnuts or chocolate chips would be great, too.  One of my daughters suggested cream cheese frosting, although then these become cupcakes which is fine, too.  These tasted best the day they were made and the next day, too.  They lasted just fine a few days on the countertop in a sealed container, but I would freeze what you don’t think you’ll eat within a couple days.  Let me know if you make these and if you get lucky!

Green muffins! |Pamela Salzman

green muffins | pamela salzman

Green Muffins

Pamela
4.48 from 19 votes
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Ingredients
  

  • 2 cups whole wheat pastry flour white whole wheat flour or spelt flour (or use 2 cups of King Arthur Multi-purpose Gluten-free Flour + 1 teaspoon xanthan gum)
  • 2 teaspoons aluminum-free baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine ground sea salt
  • 1 large egg
  • ¾ cup pure maple syrup Grade A or Grade B
  • ¾ cup dairy or non-dairy milk such as almond milk
  • ¼ cup unrefined coconut oil melted
  • 2 teaspoons pure vanilla extract
  • 1 5- or 6-ounce bag of fresh baby spinach leaves
  • 2 medium ripe bananas mashed

Instructions
 

  • Preheat oven to 350 degrees and line a standard 12-cup muffin tin with unbleached parchment liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a blender add egg, maple syrup, milk, oil, vanilla and spinach.  Process until pureed.
  • Add spinach mixture to the flour mixture and stir until just combined.  Fold in the mashed banana.
  • Scoop batter into prepared muffin tin, filling cups about ¾ full.  I like to do this with a large ice cream scooper.  Bake about 25 minutes, or until toothpick inserted into the center comes out clean.
  • Store at room temperature up to 3 days.  These freeze nicely!
Tried this recipe?Let us know how it was!

Pasta with Shredded Grass-Fed Brisket Recipe (slow cooker version, too!)

pasta with shredded grass-fed beef brisket | pamela salzman

Just because I don’t eat meat, doesn’t mean my family doesn’t love it and ask for it.  So I will make it on occasion, but my rule is that it has to be grass-fed.  Read my other brisket post about why.  I make beef more in the winter than in the summer because it has a very warming thermal nature, and becomes even more warming when cooked with onions, which means it can actually raise the thermostat in your body and heat you up a little.  Perfect these chilly nights, and I know so many of you have been suffering through the worst winter ever!  It’s almost over! (I hope!)

pat meat dry, season and sear

chop veggies

I’ve been making a version of this recipe for about 15 years, and my grandmother made something similar which everyone loved.  Of course grandmothers never write recipes down because they don’t measure anything (a pinch of this, a sprinkle of that.)  Thank goodness for google which helped me come up with a great roadmap for one of my family’s favorites.  In fact, my older daughter has requested this dish many times for her birthday in past years!

dry red wine and organic diced tomatoes in a glass jar

brisket and sauce before and after

This is different from the brisket I learned how to make for Jewish holidays.  That brisket is braised in an oniony sauce as well, but it’s sliced whereas this one is shredded and the sauce is more tomato-veggie, much more Italian.  We used to eat this over wide pasta, like pappardelle or fettuccine or egg noodles.  But spaghetti and even orecchiette are great.  Since I don’t make as much pasta as I used to, we have been enjoying this more over cauliflower mashed potatoes or polenta.  For those of you who are hooked on spaghetti squash, I think this would be great on it!

cut and shred

Brisket is one of those very tough cuts of meat that can only be made meltingly tender by cooking it low and slow for a long period of time with lots of moisture.  Don’t try and grill, sear or stir-fry brisket.  You’ll end up with the toughest, chewiest meat ever.  Yuck!  You can also use chuck roast in this recipe since that cut also needs a long, low and slow preparation.  Since it takes three hours minimum to cook, you’ll need to get this going early in the day or do it in a slow cooker, or make it the day before and reheat it.  All methods will result in a super soft, very flavorful brisket and sauce.  Although I personally think the flavor is a little better the next day.  And, this will freeze beautifully!  I think this sounds like a good weekend project for those of us who will be stuck inside from monsoon rains (not complaining, just saying) or the bitter cold.  Hoping this can help you find a way to stay cozy this weekend!

pasta with shredded grass-fed beef brisket | pamela salzman

Pasta with Shredded Grass-Fed Brisket

Pamela, adapted from epicurious.com
5 from 1 vote
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Servings 6

Ingredients
  

  • 2 ½-3 pound piece of brisket preferably grass-fed
  • sea salt or kosher salt
  • freshly ground black pepper to taste
  • 3 Tablespoons unrefined olive oil divided
  • 2 large onions chopped
  • 2 medium carrots chopped
  • 2 medium stalks of celery chopped
  • 6 cloves of garlic chopped
  • 1 cup dry red wine
  • 2 cups rich chicken stock or beef broth use whichever you have that’s homemade
  • 1 14- to 15- ounce can diced tomatoes or 18-ounce glass jar
  • 2 bay leaves
  • 1 pound pasta cooked and drained

Instructions
 

  • Preheat oven to 325 degrees. Pat brisket dry and sprinkle generously with salt and pepper. Heat 1 Tablespoon of oil in a large oven-proof pot or Dutch oven over medium heat. Sear the meat on both sides until nicely browned, about 12 minutes total.
  • Transfer meat to a platter. Add 2 Tablespoons oil to the pot and then add the chopped vegetables and garlic. Sprinkle with salt and pepper and sauté over medium heat until tender and golden.
  • Stir in the wine, stock, tomatoes and bay leaves and deglaze the bottom of the pan by scraping the bottom with a wooden spoon. Bring to a boil and place brisket back in the pot. Cover and transfer pot to the oven. Braise the meat for 3-4 hours or until tender enough to shred with a fork.
  • Remove from the oven and transfer meat to a cutting board. Remove the bay leaves and discard. Remove excess fat from the meat, cut into 2-inch chunks, and shred with two forks.
  • If you would like a smoother sauce, pureé the vegetable mixture either directly in the pot with an immersion blender or in a food processor or blender. Otherwise you can leave it chunky. This can be done a day before and reheated in the same Dutch oven over medium heat on the stove.
  • Add the shredded meat back into the sauce and stir together. Serve over cooked pasta or polenta, millet-cauliflower mash, mashed potatoes or cauliflower-mashed potatoes.

Notes

Use less liquid if you want less of a sauce.
SLOW COOKER VERSION
-Sear meat on both sides in a skillet or Dutch oven.  Transfer to slow cooker.
-Saute vegetables until tender.  Season with salt.
-Deglaze pan with 2/3 cup wine, 1 ½ cups stock and same amount of tomatoes as stove-top recipe, making sure to scrape all the brown bits from the bottom of the pot.  Transfer contents plus bay leaves to slow cooker.
-Cover and cook on LOW for 7-9 hours or HIGH 4-5 hours.  Proceed with remaining steps 4-6 above.
Tried this recipe?Let us know how it was!

 

Couscous with dried apricots and herbs

couscous with dried apricots and herbs | pamela salzman

We had such a lovely getaway in Palm Springs with the kids this weekend.  My husband, who designs and builds houses, likes to go to a few days of Modernism Week every year and we decided to make a little family trip of it this time.  My kids are exposed to a lot of talk about food because of what I do, but my husband also discusses his business with them, too.  I wouldn’t say they could go out and build a house tomorrow, but they have an understanding of architecture and design.

dry couscous with salt and olive oil with dried apricots and hot liquid

So it was kind of funny to me when my kids would walk into a home on a tour this weekend or a show, and people would be shocked to see them.  “Oh my word!  We have children here!”  The first time I heard this, I figured the kids weren’t welcome.  But I was very wrong.  “How nice to see children appreciate design!”  I was proud of the kids because they were well-behaved and seemingly interested.  And it made me think about how the experience was a little analogous to food and eating.  I always tell my students that part of the process of creating a healthful eater is simply exposing the kids to a wide variety of nutritious food.  Another critical part of the process is modeling good eating habits.  One day it will all click with them and they’ll end up surprising you!

Cover and after 10 minutes it's done

I am flexible with Mr. Picky though.   Sometimes I will make something like this couscous with dried apricots and herbs for dinner, but leave a little plain couscous and apricots for him on the side.  I usually encourage, but often insist, that he at least try the dish with all the herbs and such.  Sometimes he will and sometimes he won’t, but this strategy works well for me since I can accommodate him a little without my having to make a second meal.  And the message that I am sending is that eventually he will eat like the rest of us.

fresh herbs

Mr. Picky happens to like couscous and dried apricots and if he’s really hungry, he’ll eat the herbs and all.  He won’t eat it mixed with the Moroccan chicken I posted on Friday.  He will eat them separately though.  No problem here, although I personally like couscous as an accompaniment to soak up something juicy and saucy.  Other than that, my girls will take leftovers in their lunch boxes with some feta and maybe a little extra lemon juice and olive oil.  Yum!

dry toast almonds couscous with dried apricots and herbs | pamela salzman

Couscous is like a busy person’s dream come true.  You pour really hot water or stock on it with a little salt and perhaps some olive oil and presto!  Ten minutes later you have a nice fluffy side dish.  I know that couscous is processed durum wheat flour and not a whole grain, but there’s still a decent amount of fiber in it and you can also find whole wheat couscous if that’s important to you.  Of course you can also make this recipe with quinoa if you want a gluten-free version which I have done many times.  In fact, I’ve often said to people who haven’t tried quinoa that you can take your favorite couscous dish and sub quinoa.  Only you cook them differently.  But you knew that.   And there are other ways to mix this recipe up — dried cherries or raisins instead of the apricots, pistachios or chopped almonds instead of the sliced almonds, parsley instead of the cilantro or just use all of one herb.  This is an easy recipe to let your personal taste be your guide!

couscous with dried apricots and herbs

Couscous with Dried Apricots and Herbs

Pamela
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Ingredients
  

  • 1 10- ounce box of couscous 1 ½ cups couscous
  • ½ cup dried unsulphured apricots sliced
  • 1 teaspoon sea salt
  • 1 ½ Tablespoons unrefined extra-virgin olive oil
  • 2 cups HOT even boiling chicken stock, vegetable stock or water
  • ½ lemon juiced
  • ¼ cup whole almonds toasted and chopped
  • 2 scallions green parts only, chopped
  • ½ cup fresh mint leaves chopped
  • ½ cup fresh cilantro leaves chopped

Instructions
 

  • Place the couscous, dried apricots, salt and olive oil in a medium bowl and cover with HOT stock. Stir with a fork to combine. Cover and let sit for 10-15 minutes. Uncover and fluff with a fork.
  • Pour lemon juice on top and toss to combine.
  • Add the almonds, scallions, mint and cilantro to the couscous and toss gently to combine.

Notes

Pomegranates are a delicious addition when they are in season (December-February)
Tried this recipe?Let us know how it was!