Stir-fried soba noodles with vegetables and tofu

You know what’s harder than sticking to new year’s resolutions?  Getting back into a normal routine after you’ve had a very leisurely vacation away from home.  After two weeks of no mail, no work (sort of), no carpools, and no making lunches at 6:00 am (the biggest vacation of all!), this week was like a smack in the tush.  At one of my classes this week, I couldn’t think of the word for “colander.”  This has happened to you too, yes?  I thing I did not take a break from over the holidays was cooking dinner, so I decided to get back into my kitchen with some easy meals this week.

My mother-in-law gave me a slow cooker for the holidays and I have used that twice already.  I can just tell you now there are slow cooker recipes in your future!  I also made this tried and true noodle stir-fry which my kids and husband absolutely adore.  And why wouldn’t they?  It’s basically Asian pasta!  I save stir-fries for the nights when I know I’m going to be pressed for time, but always the day before a school day since it is a slam-dunk for the next day’s lunch box.  This particular stir-fry is really about the noodles with a little protein and veg thrown in there, so I always make a second vegetable dish like Sesame Spinach Salad or Roasted Sesame Cauliflower with Nori, for example.

The trick with any stir-fry is to have all your ingredients prepped before you start cooking.  It is a very quick-cooking method with little time in between steps, so it’s best not to wait to wash and chop your veggies.  In this recipe, I used two vegetables that cook up pretty fast, shiitake mushrooms and cabbage, which are also downright awesome for you.  But if you prefer to use something else, just make sure it also cooks quickly, like snow peas.  If you have broccoli or carrots lying around that you’d like to throw in there, it’s probably best to steam or blanche them for a minute or two before adding them to your pan.  You can do this in a little water in the wok before you get started that way you won’t have an extra pot to wash.

The night I made this, my husband came home and asked if there was any way he could have a little chicken to add to the dish.  Of course!  Just step aside so I can pull out my magic wand!  Actually, I did have a couple of boneless, skinless chicken breasts in the fridge.  He turned on the grill while I sliced them into cutlets.  I put them in a pie plate with about 3 Tablespoons of shoyu (soy sauce), 2 Tablespoons of olive oil and a few shakes of unseasoned rice vinegar.  I flipped them around a bit to coat and I let them sit at room temp for about 15 minutes.  They took a minimal amount of time to grill and then we chopped them up and added them to the noodles.  I’m so sorry I don’t have a photo!  It was actually really delicious and Mr. Picky asked for the same chicken the next night.  Chicken that takes a few minutes again?  I always have time for that!

 

 
 
 

 
 
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A post shared by Pamela Salzman (@pamelasalzman)

 

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

Stir-fried Soba Noodles with Vegetables and Tofu

Pamela
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Servings 4 -5

Ingredients
  

  • 12 ounces soba noodles either wheat/buckwheat blend, all buckwheat or you can use your favorite wheat or brown rice spaghetti
  • Pinch of kosher salt
  • 2 teaspoons toasted sesame oil
  • 14 ounce package of firm or extra-firm tofu preferably non-GMO
  • 1 teaspoon arrowroot or cornstarch preferably non-GMO
  • 4 teaspoons Chinese rice wine or dry sherry
  • 2 Tablespoons shoyu or tamari
  • 1 Tablespoon water
  • ¼ teaspoon red pepper flakes optional
  • 2 garlic cloves crushed
  • 2 quarter-size pieces of peeled fresh ginger
  • 4 scallions white and green parts sliced
  • sea salt to taste
  • 2 Tablespoons unrefined peanut or coconut oil
  • 3 cups thinly sliced Napa cabbage or green cabbage
  • 4 ounces about 2 cups fresh shiitake mushrooms, stems removed, caps wiped clean and thinly slice

Instructions
 

  • Bring a large pot of water to a boil. Add a pinch of kosher salt and soba noodles, Stir well and cook until just done, about 4 minutes. Drain in a colander and rinse under cool water to stop the cooking. Drain well and return back to the pot. Add sesame oil and stir to coat. You can do this in advance.
  • Slice tofu into three equal slabs. Press each slab with a paper towel to absorb excess moisture. This will make the tofu able to absorb other flavors. Cut into 1-inch cubes.
  • In a small bowl, whisk together arrowroot, rice wine, shoyu, and water. Set aside.
  • Heat 1 Tablespoon oil over medium high heat in a wok or large skillet and swirl around the sides of the wok. Add the red pepper flakes, garlic, ginger and scallions. Cook, stirring, until fragrant, about 1 minute. Add the tofu and stir-fry until lightly colored, about 5 to 6 minutes. Don't move it around too much, otherwise it will stick.
  • Add the remaining tablespoon of oil along with the cabbage and mushrooms and sprinkle with a pinch of salt. Stir-fry one minute until just wilted, but not cooked all the way.
  • Give the reserved sauce a quick whisk and then add to the wok along with the noodles. Stir-fry, tossing constantly to heat through. You can remove the garlic and ginger before serving, if desired.

Notes

This a delicately flavored noodle dish. If you prefer it saucier, just double the sauce ingredients.
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Millet-Cauliflower Mash Recipe

millet-cauliflower mash | pamela salzman

Don’t change that dial!  I know what’s happening here.  You see the word “millet” and all of a sudden you need to go wash your hair instead of reading the rest of this post.  You think it’s bird seed or that you’re family will think it’s bird seed.  Ok, you’re not far off, but this is incredibly tasty birdseed, people!  I know you established some hardcore resolutions last week and I am here to help.  This millet mash is delicious, creamy, comforting, and incredibly nutritious AND alkalizing and gluten-free and dairy-free and vegan and everything else you want to be right now.  Still with me?

Millet is such an under-appreciated seed.  It’s very easy and quick to prepare and has a very mild flavor.  I posted a millet recipe last year and discussed the myriad benefits of millet there.  Do check it out if you’re new here!   I also made a scrumptious millet porridge the other day with coconut milk, almond milk and no additional sweeteners.  I think I like it better than my brown rice pudding.

Last year I taught this Millet-Cauliflower Mash with hesitation.  I always have a few risky recipes which make me worried people will think they’re too “out there.”  But deep down I knew this dish was amazing and it ended up being a huge hit.  Millet-Cauliflower Mash is my mashed potatoes without the potatoes and without the butter and cream.  I actually considered serving this for Thanksgiving, but my husband thought I was getting carried away.  Truthfully, I serve mashed potatoes once a year (on Thanksgiving) and Millet-Cauliflower Mash practically once a month the rest of the year.  I won’t lie and tell you it tastes exactly like mashed potatoes.  Millet is slightly nutty and corny tasting and this puree isn’t baby-food-smooth like mashed potatoes, but instead feels a little like polenta.  The flavor is definitely very mild and neutral, though.  I love it with anything saucy like Baked Chicken with Artichokes or Orange and Rosemary Glazed Chicken.  You can even serve it with meatballs or a vegetable stew.  If you have leftovers, the mash will firm up in the refrigerator and you’ll need to add a bit of water or broth to reheat it.  Alternatively, you can treat it like leftover polenta and slice it up and then bake it or fry it.  Still with me?  Great!  Now go get thee some millet!

Millet-Cauliflower Mash

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • 1 medium onion chopped
  • 1 Tablespoon unrefined olive oil unsalted butter or unrefined coconut oil
  • 1 cup millet rinsed
  • 3 cups water
  • 3 cups cauliflower florets
  • 3 garlic cloves
  • 2 teaspoons sea salt
  • 1 Tablespoon chopped chives optional (I didn't have any the day I photographed this.)
  • unsalted butter optional

Instructions
 

  • In a large saucepan, heat the olive oil. Add the onion and sauté over medium heat until tender and translucent, about 3-4 minutes.
  • Add the millet, water, cauliflower, garlic and salt. Bring to a boil over high heat, cover and simmer for 25-30 minutes, until the vegetables are soft and the millet is cooked.
  • Remove from the heat. Transfer to a food processor and blend until smooth or mash with a potato masher until desired consistency is achieved. The food processor will make this much smoother.
  • Transfer to a serving bowl and sprinkle with chives, if you like. You can also stir in a little unsalted butter for a creamy finish, but it’s delicious without.
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Italian wedding soup recipe

I love new beginnings and thankfully we have so many opportunities to start fresh.  For me, the first day of school, beginning of summer, first day of spring and of course, January 1st are all times of the year when I take a minute to regroup, reflect and think about what I’d like to do better or differently.  I even think of Sundays in the same way, a time to prepare for the week ahead.  I am an obsessive list-maker so I start with my menu for the week, as well as errands that need to get done, calls to be made, projects that need to be completed, etc.  But January 1st is a day when I think about bigger goals whether it’s being more physically active, learning how to meditate, eating dinner as a family 5 nights a week, or stepping away from the computer by 8:00 pm each night (sounds like a dream, yes?).

Most people I know make resolutions about food and their health or just take this time after holiday indulging to cleanse or go on a diet.  I’ve never been able to restrict my daily fuel consumption to juices for a few days without becoming a complete raging you-know-what, so instead I try to return our diet to lighter, but always nourishing foods.  It is still the middle of winter after all, and too many cold and raw foods may leave you feeling imbalanced and out of harmony with nature.

I recently spent the week with my family in NY and had a great time cooking with my mom and sisters.  I think we made a soup or stew every single day for either lunch or dinner.  Kids usually like soups, especially if you let them add fun foods on top like tortilla chips, popcorn or shredded cheese.  Soups are also a great opportunity to get in some homemade stock which is such a great immune booster at the time of the year when we need it most.  I’d like to share with you one of my kids’ favorites, Italian Wedding Soup.  Honestly, I didn’t do my homework here and I can’t tell you the origins of the name, but you can call it whatever you like, including “chicken soup with baby meatballs” which is what Mr. Picky calls it.  He ate three bowls of this the other day which makes me happier than getting into my skinny jeans.  If you have a picky eater, you know what I’m talking about.

My grandma used to make a version of this with small pasta and escarole, but I think white beans are much more nutritious than pasta.  The way I prepare this here is rather brothy, but I don’t see why you couldn’t add more vegetables or beans and make it heartier.  Either way, whenever I eat this, it always feels like a big loving hug and I can’t think of a better way to start a new year.

Italian Wedding Soup

Pamela
5 from 1 vote
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Servings 8

Ingredients
  

  • FOR THE MEATBALLS*:
  • 1 large egg
  • ¼ of an onion grated
  • ¼ cup dry whole grain bread crumbs purchased or just toast fresh breadcrumbs
  • ½ cup fresh bread crumbs 1 slice of bread, hard crusts removed, processed in food processor
  • 1/3 cup Pecorino or Parmigiano cheese
  • 1 pound ground turkey preferably dark meat
  • 1 Tablespoon finely chopped parsley
  • 1 clove garlic finely chopped
  • ¾ teaspoon sea salt
  • freshly ground black pepper to taste
  • FOR THE SOUP:
  • 2 Tablespoons unrefined extra-virgin olive oil
  • 1 medium yellow onion diced
  • 2 large carrots diced
  • 2 stalks celery diced
  • 10 cups chicken or turkey stock preferably homemade
  • 1 ½ cups cooked cannellini beans or 1 15-ounce can drained and rinsed**
  • sea salt and freshly ground pepper to taste
  • 10 ounces baby spinach stems trimmed or 1 head escarole, chopped
  • 2 Tablespoons freshly grated Pecorino or Parmigiano plus extra for garnish

Instructions
 

  • To make the meatballs, stir the first five ingredients in a bowl to blend. Add the remaining meatball ingredients and combine well with your hands. Using a half tablespoon or a mini-ice cream scooper, scoop the meat mixture into your hands and from them into 1-inch diameter meatballs. Set aside on a plate or baking sheet.
  • To make the soup, warm the olive oil in a large pot over medium heat. Add the onions, carrots and celery and sauté until the onions are translucent.
  • Add the broth, beans and 2 teaspoons salt. Bring to a boil and carefully add the meatballs (if using escarole, add this now too.) Lower to a simmer and cook until the meatballs are cooked through, about 8-10 minutes.
  • Stir in the spinach and grated cheese and cook until spinach is just wilted.
  • Taste for seasoning. Serve with additional grated cheese, if desired.

Notes

*To make this vegetarian, use your favorite vegetarian meatballs and vegetable broth.
**Traditionally served with ditalini or pastina. If you prefer to use pasta, add already cooked pasta to the soup and the end with the spinach. Another option is to add cooked Arborio rice or green peas.
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Hot spinach artichoke dip recipe

I hope you all had a lovely Christmas!   Even though you haven’t heard from me in a few days, I have been cooking up a storm nonetheless!  We arrived in NY to visit my family and between Christmas Eve for 79 people to breakfast-lunch-dinner for our clan of 15 every day, I’ve been busy in the kitchen.  What has been fun is the team effort.  My sisters, my mom and I have been planning and preparing together which really is the only way when you’re trying to figure out what to make that most everyone will like.  My husband is actually pitching in as I type this and making baked ziti with my mother for tonight’s dinner.  It is seriously hilarious listening to him explain his “method” to my Italian mother.  Also nice to have the night off so I have a few minutes to write something for you lovely readers!

I always find at this time of year many of my friends and students are looking for a winner hors d’oeuvre for all the entertaining and football-watching they do.  I have quite a few on the site already and you can check out the segments I did for our local news the last two years, but I would love to share this popular (although I wouldn’t say the most healthful) dip that is always very popular.  Hot spinach artichoke dip is something my husband and my kids love to share in a restaurant.  They somehow rationalize all the sour cream and cheese with the presence of spinach in there.  This is a lighter version, but still warm, creamy and tastes just like the one you’ve had at your favorite restaurant.  My kids like to scoop this onto crostini, pita chips or even tortilla chips.  Although I’ve eaten the dip with sweet bell pepper strips  and blanched cauliflower, I think they probably had the better idea.

I know you busy you all are and what you really want to know is how you can do this ahead of time so you you’re as relaxed as Ina when her guests arrive.  Oh how I’d love to be invited over for cocktails and cards with Ina!  But I digress.  You will blend this whole concoction together in no time — no sauteeing or blanching — and keep it covered in the fridge until the next day when you want to serve it.  Then uncover it and bake it for about 25 minutes until hot and melted and bubbly.  I usually time this to be ready about 15 minutes after I’ve told my guests to arrive since no one these days shows up exactly on time, including yours truly.  This dip is really best served hot and because there’s cheese in it, the longer it sits out, the more it firms up.  So it’s best if you don’t have this out too early.  I also recommend if you’re going to make a few for a longer cocktail party or football game to stagger them about an hour apart so you can serve a nice hot one a few times.  Very recently I discovered a new and incredible way to eat leftovers of this dip — blended with beaten eggs and baked as a frittata, which is this photo right below.

Leftovers can be mixed with beaten egg and baked into a frittata

Now you can have your fabulous hors d’oeuvre for New Year’s Eve and the beginnings of an amazing New Year’s Day breakfast.  Does it get any better than this???

 

Hot Spinach and Artichoke Dip

Pamela
5 from 1 vote
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Ingredients
  

  • 10 ounces artichoke hearts frozen defrosted or packed in water, drained
  • ¼ cup chopped shallots
  • 1 clove garlic
  • 10 ounces frozen chopped spinach thawed and squeezed dry (I do this in a thin clean kitchen towel) or 10 ounces fresh spinach, steamed in a little water until wilted and excess water squeezed out
  • ½ cup Greek yogurt
  • ½ cup Vegenaise or mayonnaise I use soy-free Vegenaise.
  • 2/3 cup grated Pecorino or Parmigiano Reggiano cheese I use Pecorino.
  • 4 ounces mozzarella cheese shredded
  • salt and pepper to taste

Instructions
 

  • Preheat oven to 375 degrees.
  • In a food processor, coarsely chop the artichoke hearts with the shallots and garlic.
  • Combine all the ingredients in a medium bowl.
  • Place in a 9 or 10-inch oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. Serve immediately.

Notes

Notes: this obviously has a lot of dairy, but it *may* be possible to make this dairy-free with vegan mozzarella (Violife has a good one) and vegan Parmesan and vegan yogurt (Forager cashew yogurt or Kite Hill coconut yogurt may work.)
You can assemble this in the baking dish the night before, remove from the refrigerator before you preheat the oven so it's not ice cold, and then bake.
Tried this recipe?Let us know how it was!

 

 

Winter fruit salad recipe

Although I’m not 100% strict about it, I do try my best to eat seasonally as well as locally.  This helps to keep our bodies in harmony with nature, and is more healthful for us as well as the planet.  I know, easy for me since I live in Southern California.  It’s true we do have access to such a bounty of wonderful fresh produce all year.  But not even in sunny Southern California do I find locally grown melons and stone fruits in the dead of winter.  You might find a few vendors at local farmer’s markets who sell berries grown in hot houses all year long.  But I haven’t seen any farms with cantaloupes and watermelons in their fields in December.   

Yet people love a good fruit salad for brunch or after dinner and for some reason I don’t see too many fruit salads without watermelon, honeydew, cantaloupe and strawberries even at this time of year.  Sure these fruits look lovely together and are easy to cut up, but when was the last time you tasted a fabulous piece of watermelon on Christmas?  It’s time to think outside the fruit salad box and try a combination that is a more natural complement to gingerbread and pumpkin and everything else you’re serving for your holiday brunches.  I’ve been making this delicious fruit salad for several years and I am still obsessed with it. I use pears, apples, pomegranate seeds and dried fruit, but it’s the spiced-infused steeping liquid that takes it over the top.  If you’ve never used star anise, it is amazing.  It imparts a beautiful, floral, licorice flavor to the syrup.  If you can’t find it, just sub a cinnamon stick.

Technically I think this would be considered a fruit compote, but we don’t worry about semantics here.   Whatever you call it it’s easy peasy, and the best part — you guessed it — do ahead!   Which is why this fruit salad is really SO perfect for Christmas morning or any of your holiday brunches.  I have also made it for a more healthful after-dinner dessert option which is always so welcome during a season of cookies and pies and cookies and chocolate and… cookies.  But actually my favorite way to eat it is with yogurt and some sliced almonds — what a scrumptious breakfast or snack that is!

Here’s hoping your Christmas is merry and bright and that you can spend it with the ones you love!

Winter Fruit Salad

Pamela, adapted from The New York Times via Smitten Kitchen
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Servings 4 -6

Ingredients
  

  • ¾ cup maple sugar or cane sugar I used maple sugar in these photos.
  • 3 star anise or 1 cinnamon stick
  • 1 2- inch piece of ginger cut into slices
  • ½ of a vanilla bean split in half lengthwise
  • 4 2- inch long pieces of lemon rind use a vegetable peeler
  • 8 dried unsulphured apricots thinly sliced
  • 4 dried unsulphured figs thinly sliced
  • Juice of the zested lemon
  • 3 firm Bosc pears or Asian pears
  • 1 firm tart apple
  • Seeds from half a pomegranate

Instructions
 

  • Fill a medium saucepan with 4 cups water. Add the sugar, star anise, ginger, vanilla bean and lemon rind. Bring to a boil, and simmer until all the sugar is dissolved. Let it cool for just a few minutes, but still hot and then add the dried figs and apricots. Set aside to cool completely.
  • Peel and core the pears and apple, if desired. Slice thinly crosswise (1/4-inch slices) and place in a large bowl. Sprinkle with the lemon juice and toss to coat.
  • Once the syrup with dried fruit has cooled, pour it over the apples and pears. Cover the bowl and refrigerate overnight.
  • The next morning, remove the fruit with a slotted spoon and transfer it into a serving bowl. You can remove or leave the ginger, vanilla beans, star anise and lemon zest. Sprinkle with the pomegranate seeds and serve.

Notes

Syrup can be made up to two days in advance and kept refrigerated. Salad can be fully prepared and kept refrigerated up to two days. Other dried fruit that works well – dried cherries, raisins, peaches, persimmons
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Raw Brussels Sprout Salad with Poppy Seed Dressing Recipe

Good gracious, I do believe Christmas is a mere seven days away.  I should probably get started on that box of holiday cards sitting next to my desk, what do you think?  I also have a couple of gifts to buy, but that hasn’t been occupying my thoughts as much as food.  Shocking, I know.  There is a lot of food planning that I have going on right now.  First off, United Airlines decided to cancel my 8:30 am flight (reasonable time) to NY and rebook us on a 6:14 am flight (unreasonable, horrible, why-bother-going-to-bed-at-all time.)  So I need to figure out breakfast and lunch for everyone and get that packed the night before.  Let me know if you have any suggestions otherwise I’m making kale salad with quinoa and a bunch of pumpkin muffins and that’s that.

I also need to plan 3 meals a day for the time we’re at my parents’ house.  My sisters come with their little ones and I turn into the culinary director for the week.  I adore my mother, but I don’t think I can handle hearing her ask me every day, “Now what do you want to do for lunch?” (or dinner)  And the last thing I want to do is head out to the market every day in chilly weather without a plan when I could be working on a puzzle and sipping hot tea while a huge pot of veggie chili simmers on the stove.  Ahhhhh……So my plan is to come up with the menu for the week and email my mother the grocery list and we’ll all be sitting pretty.

But the big decision before I leave is what should I bring for Christmas Eve dinner, the biggest potluck of the year?  It’s tricky since I arrive fairly close to the 24th and I don’t have too much prep time.  The other challenge is that I need to make enough to feed oh, about 80 people.  For years and years I brought dessert like cucidati, a Sicilian fig cookie, or gingerbread cake.  Easy enough.  But last year, I felt motivated to get some more veggies on the tables since 80% of the meal seems to revolve around fish of some sort.  So of course I decided to make Brussels Sprout Leaf Salad, one of my favorite salads ever.  Incredibly delicious, super healthful, so seasonal and really pretty.  BUT, probably the most ridiculous salad to make for EIGHTY PEOPLE.  Why?  Because you have to separate all the leaves, blanche them and spin them dry.  I’m not sure why I thought this was a good idea.  Oh, wait.  Now I remember.  I thought my darling sisters and my lovely daughters would help me.  Ha.  Ha.  Are you picturing me sitting at the kitchen table for hours on December 23rd all by myself?  Cranky face.

So this year is going to be different.  I’m going to make an equally tasty brussels sprout salad, one that my husband and my daughters are crazy about, but not have to be a slave to the sprouts.  This salad debuted just this year on my Thanksgiving class menu and it has made several appearances at our dinner table.   It’s crunchy and kind of tart-sweet and you have no idea you’re eating brussels sprouts (not that there’s anything wrong with them.)  In fact, they are beyond nutritious and super delicious raw.  This salad even tastes great the next day for lunch boxes.  If you are dairy-free or vegan, feel free to leave out the manchego cheese.  By the same token, do have fun with this salad and substitute feta instead or add pomegranate seeds or your favorite nut in place of the sliced almonds.

Here’s my plan for bringing this to dinner on Monday night:

  • Sunday:  make dressing and refrigerate
  • Sunday:  wash, dry, trim and thinly slice Brussels sprouts and refrigerate
  • Sunday:  shred manchego cheese (I do this on a box grater) and refrigerate
  • Monday afternoon:  cut apples and store in cold water
  • Just before serving:  drain apples and add to sprouts, cheese and almonds.  Dress with vinaigrette and serve.

Ooops.  Forgot one more thing.  Sunday:  Make tea and start 1000 piece puzzle.  Stay in pajamas as desired.

Raw Brussels Sprout Salad with Poppy Seed Dressing

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • 1 pound Brussels sprouts ends trimmed, halved
  • 1 large crisp apple cored and cut into julienne
  • 1/3 pound of Manchego cheese shredded
  • ½ cup sliced almonds
  • Dressing:
  • 3 Tablespoons apple cider vinegar preferably unpasteurized
  • ½ small shallot finely diced
  • 1 ½ teaspoons Dijon mustard
  • ½ teaspoon sea salt
  • freshly ground black pepper to taste
  • 1 teaspoon raw honey or pure maple syrup
  • 1 Tablespoon poppy seeds
  • 6 Tablespoons unrefined cold-pressed extra-virgin olive oil

Instructions
 

  • Slice the Brussels sprouts as thinly as possible with a sharp knife. If necessary, you can use the slicing disc on a food processor, but it won’t be super thin. Place in a serving bowl.
  • Add the apple, Manchego and almonds to the shredded Brussels sprouts.
  • In a small bowl or in a jar with a screw-top lid, combine all dressing ingredients until emulsified. Add drizzle enough dressing onto the sprouts mixture to coat lightly. Toss to combine well and taste for seasoning.
Tried this recipe?Let us know how it was!

Gluten-Free, Vegan Pear-Cranberry Tart Recipe

Why do so many people go on cleanses on January 2nd?  One word — SUGAR.  It starts on Halloween with an innocent bite of an Almond Joy and keeps coming until New Years Day with that “one last piece” of cake since the big diet will start tomorrow.  I’m the first to admit that although I may be pretty disciplined during the year, a few sweet indulgences here and there during the holidays throw me off for weeks.  Damn!  One of these years I’m just going to say “no, thank you” over and over in November and December because I really am much happier when sugar and I go our separate ways.  I am especially going to reject any food with the word “slutty” in front of it.  Or at least I need to stick to more natural desserts that don’t make me feel like I’m going to hell.

I know what you’re thinking.  It’s fun to give in.  It’s the holidays.  What about everything in moderation?  If you say so.  As for me, sugar is out to get me.   It makes me feel horrible afterwards, saps my energy, ruins my skin, and leaves me craving nourishment, among other things.  The worst part is I go back for that same punishment that next day!

I know it seems hypocritical that I started this post whining about sugar and now I’m encouraging you to make dessert.  HOWEVER, there are desserts out there that deserve a little more respect since they are made of higher quality ingredients that don’t leave you regretting what you’ve just eaten.  Like this Pear-Cranberry Tart!  When Jenni Kayne and The Chalkboard Mag asked me to create a vegan and gluten-free holiday menu which was also healthful, the dessert was what I figured would be the challenge.  But I have to say, this turned out great and may be one of my favorite desserts to date.  It’s seasonal, beautiful and just plain delicious.  The tart is sweet, but in a fresh and clean way that doesn’t make you feel like you just got a sugar injection.  And I love the contrast of the soft pears with the nubby crust and crumbly topping. Whereas this looks impressive, it’s really quite easy.  The press-in crust is the perfect answer for those who don’t feel comfortable making and rolling out pastry dough.  Plus it’s the perfect dessert for the holidays since you can prep much of it in advance (see my notes at the bottom of the recipe.)

Don’t let the gluten-free and vegan label throw you off.  Sometimes people, including my darling husband, rush to judgment about “alternative” desserts without giving them a chance.  But sure enough, my kids all loved it, although Mr. Picky picked out the “sour” cranberries.  No problem, send those over here.  I think you could even eat it with a dollop of whole yogurt and call it breakfast.  I did.  And I didn’t have any regrets in the morning.

Gluten-Free, Vegan Pear-Cranberry Tart

Pamela, inspired by Peter Berley’s Apple Tart in The Modern Vegetarian Kitchen
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Servings 10

Ingredients
  

  • Crust:
  • 1 cup rolled oats look for gluten-free oats, such as Bob's Red Mill
  • 2/3 cup oat or whole spelt flour look for gluten-free oat flour, such as Bob's Red Mill; spelt flour is not gluten-free
  • ½ cup walnuts
  • ¼ cup pure maple syrup
  • ¼ cup unrefined coconut oil melted
  • ½ teaspoon sea salt
  • Filling:
  • 3 firm but ripe pears, cored and sliced into 1/8th-inch wedges
  • 1 handful fresh cranberries
  • 2 Tablespoons maple sugar or brown sugar
  • 2 Tablespoons pure maple syrup I use Grade A for a more subtle flavor
  • 1 Tablespoon arrowroot powder
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon ground cinnamon
  • Topping:
  • 1 cup oat or whole spelt flour look for gluten-free oat flour, such as Bob's Red Mill; spelt flour is not gluten-free.
  • 1/3 cup maple sugar or brown sugar
  • ½ teaspoon aluminum-free baking powder
  • pinch of sea salt omit if using Miyoko's vegan butter or Earth Balance
  • 4 Tablespoons cold Miyoko's vegan butter organic Earth Balance, unsalted butter or unrefined coconut oil, cut into pieces (butter is not vegan; Miyoko's, Earth Balance and butter give a better result than coconut oil, but coconut oil works just fine.)

Instructions
 

  • Preheat oven to 350 degrees. Lightly grease a 9-inch tart pan with a removable bottom. If your tart pan tends to leak when baking, you should also line the bottom with unbleached parchment paper.
  • Place all crust ingredients in the bowl of a food processor fitted with a metal blade and pulse until nuts are finely chopped. Press crust evenly on the bottom of the pan and into the rim. Freeze crust while you assemble the filling.
  • In a large bowl gently combine filling ingredients and set aside.
  • In another bowl, squeeze topping ingredients together with your fingers until the mixture looks well combined, pebbly and no longer dry or dusty.
  • Remove tart pan from freezer and layer the pears and cranberries on top of the crust. Pour any juices from the bowl on top of the fruit. Spread the crumb topping over the fruit.
  • Place tart on a baking sheet and bake for 40 minutes or until filling is bubbling and topping is lightly browned. Allow tart to cool slightly before serving. Best eaten the same day it’s made, but if you have leftovers, store in the refrigerator. Do ahead: you can make the crust up to a day ahead and keep it tightly covered in the refrigerator. You can also make the topping a up to 3 days ahead and keep that in a tightly covered container in the refrigerator.
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Gingerbread cookies recipe

Mr. Picky asked me the other day if I would make cookies with him and I was this close to saying “Not today, sweetie.  I’m too busy.”  That would have been absolutely true.  We’re all so busy.  I don’t know anyone whom I have asked lately “How are you?” that hasn’t responded, “Really busy!  How are you?”  It’s not just this time of year either.  I feel like we’re running around at 90 miles an hour all year long.

In my classes and on my blog, I try to emphasize balance and moderation, yet I’m not so sure I practice what I preach with respect to finding downtime.  And as I had that thought, my daughters came home from school.  That is to say, they pulled into the garage in a car driven by Daughter #1 who turned 16 two months ago.  They walked in and all I could see was a 4-year-old and a 6-year-old.  I used to hate it when people told me kids grow up so fast, but the cliché couldn’t be more true.  It goes by in a nanosecond.  I can’t say my daughters have asked me recently to bake cookies with them, instead they invite their girlfriends over to stay up late and eat the cookie dough I keep in the freezer.  Believe me, I’m thrilled they even hang out at our house!  So last week I skipped writing a post that I thought would get published last Friday and instead baked cookies with my favorite little dude.  Totally worth it.

Mr Picky is a funny kid.  Some people joke with me that a boy who eats lentils and beans cannot be labeled “picky.”  And every year he adds more and more foods to the still narrow “approved” list.  But he doesn’t seem to like what most kids do such as buttered pasta, macaroni and cheese, pizza or sandwiches, not that I’m complaining.  His favorite cookies don’t contain candy or sprinkles, but instead are gingerbread.  And that’s what we decided to make last week.

Gingerbread cut-out cookies are a commitment.  It’s not like make a batter and spooning drops of it onto a baking sheet.  There’s chilling the dough, rolling it out, cutting it into shapes, decorating the cookies.  It’s a fairly simple dough to make and I don’t hold back on the spices.  But these cookies aren’t spicy, they’re just really flavorful.  Whole wheat pastry flour can be substituted with a gluten-free flour blend such as the King Arthur Multi-purpose GF Flour plus the addition of 1/4 teaspoon xanthan gum per cup of flour.  Mr. Picky’s favorite part is decorating which I always keep pretty simple with raw sugar, currants or mini-chocolate chips.

We had the best afternoon.  It was so nice to have one-on-one time with him and chat about school, football and his favorite new book.  We also talked about the mystery of Santa and that this was definitely going to be the year that he stayed awake to watch him leave gifts under my parents’ tree.  Sweet.  Spending time in the kitchen with my son was such a gift and a reminder to me that the biggest joys in life don’t come from checking off my to-do list.

Gingerbread Cookies

Pamela
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Ingredients
  

  • 4 cups whole wheat pastry flour or your favorite gluten-free flour blend +1 tsp. xanthan gum
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 4 teaspoons ground ginger
  • 1 Tablespoon ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon allspice
  • a few grinds finely ground black pepper optional
  • 1 cup 2 sticks unsalted butter, at room temperature
  • 2/3 cup dark natural cane sugar i.e. muscavado, or dark brown sugar, packed
  • 2 large eggs
  • 2/3 cup unsulphured molasses not blackstrap unless you like that bitterness
  • large grain sugar for decorating or mini-chocolate chips or currants

Instructions
 

  • In a medium bowl, whisk together flour, baking soda, salt and spices. Set aside.
  • In a bowl of a mixer fitted with the paddle attachment (or by hand), cream the butter until it is light and fluffy. Add the sugar and mix again until light and creamy, about 2-3 minutes. Blend in the eggs one at a time and then the molasses. Add the flour mixture in two additions either by hand or on low speed. Divide the dough in two pieces, wrap each in plastic and chill for at least an hour.*
  • Preheat the oven to 350 degrees. Line two baking sheets with unbleached parchment paper or Silpats.
  • Roll the dough out onto a lightly floured countertop to about 1/8-inch thick and cut with cookie cutters of your choice. ** Reroll the scraps and continue to cut additional cookies. Decorate with sugar crystals, dried fruit or chocolate chips before baking. For softer cookies, roll out a little thicker. Transfer to baking sheets and bake for 10-12 minutes for 3-4-inch cookies (less for smaller cookies, more for larger.) I like to see a little tinge of golden color around the edges of the cookies. Remove from the oven and allow to cool on the baking sheets for 2 minutes and then transfer cookies to a wire rack to cool completely.

Notes

*Dough can be prepared up to 2 days in advance.
**If you are not comfortable rolling on your countertop, roll the cookies out on a piece of parchment cut to fit the baking sheet. Remove scraps. Then transfer the parchment and cookies to the sheet and bake.
Tried this recipe?Let us know how it was!