Maple syrup & fresh figs optional – but recommended!
I got the basic recipe from this site: http://eatingappalachia.com/2013/09/06/blender-waffles/
It’s good, but not great. I made it great:
- 2 cups certified gluten-free oats
- 1 cup milk of choice (I use coconut milk)
- 1 cup water
- 1 banana
- 1 tablespoon sweetener of choice (I like raw sugar)
- 1-2 teaspoons cinnamon or pumpkin pie spice (go for 2, oats eat up flavors)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Throw it all in a blender, blend until smooth, then cook on a waffle iron. They’re easy, they’re filling, they’re a really good breakfast!
For two years, Michael tried to properly describe persimmon pudding to me.
“It’s not a cake. Or a pudding. Or uh. It’s really dark, dense, sticky, and soooooo gooooood.”
I would just take his word for it.
Then his mom handed me the recipe, and everything changed.
I had never really played with Hachiya persimmons before. They’re the ones that you have to allow to get all gross and goopy before you can use them for anything, so the appeal was low. Now I have persimmon pudding.
This recipe only has a tiny amount of wiggle room. It’s prepared a certain way for a certain outcome. Please follow the directions before going your own way!
- 1 cup sugar (I use Raw turbinado sugar.)
- 1 cup flour (Any gluten-free flour mix is fine. I use a standard rice flour mix and add 1/2 tsp xanthan gum.)
- 2 teaspoon baking soda
- 1/4 teaspoon salt (Pink Himalayan is great for baking!)
- 1 teaspoon cinnamon
- 1 cup persimmon pulp
- 3 tablespoons hot water
- 2 tablespoons melted coconut oil (or shortening or butter)
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1/2 cup chopped dates
- 1/2 cup chopped nuts (I highly recommend walnuts for this recipe.)
What To Do:
- Preheat the oven to 300F
- Put a baking dish with 1-inch of water in it at the bottom of the oven (you’re going to steam your pudding)
- Mix the dry ingredients together
- Add and mix the wet ingredients
- Add the raisins, dates, and walnuts, stir in carefully
- Pour into a well-greased loaf pan
- Bake/steam for 2 hours until the pudding is nearly black and has pulled away from the sides of the dish as pictured above.
- This recipe seems to come out better when it’s doubled.
- About 5 Hachiya persimmons will yield you about 2 cups of pulp.
The smell of persimmon pudding baking in our house for two hours drives us nearly mad, but the wait is totally worth it. This is fruitcake done right!
I love this soup so much that I use it as dip for chips and spread on sandwiches. I went crazy this time and made a HUGE pot of it. Do yourself a big favor and go out and buy a good vegetable peeler from a kitchen store. Mine was about $10 and worth so much more – that knobby celery root never knew what hit it!
- 3-4 tablespoons olive oil
- 1 cup chopped celery
- ½ or more onion, diced (or use shallots)
- 2 or more cloves of garlic, chopped
- 1 large celery root (2 lbs, more or less) peeled and cut into ½ inch cubes
- 1 – 2 potatoes (about ½ lb. more or less) in 1 inch cubes
- Chopped carrots for color and aroma
- 5 cups vegetable stock (use just enough to cover the vegetables in the pot, this soup is good thick)
- 1 ½ tsp. up to ¼ C rough-chopped cilantro, depending on taste
- fresh coarsely ground pepper
- salt to taste
- Dash or two of jalapeno sauce, sriracha, or Tabasco
- Sour cream to taste (optional)
- More chopped cilantro
What To Do:
- Sauté onion & celery in olive oil for several minutes until tender
- Add roots, broth and cilantro
- Bring to a boil, then cover and simmer until very tender
- When cool enough to handle, puree a bit at a time in food processor or use a handy dandy immersion blender
- Top with some sour cream and extra cilantro if you want
This is a vegan and gluten-free chili with a delicious mix of summer & autumn flavors.
Served over sweet potato fries and topped with green onions, cilantro, cheddar cheese, and low fat sour cream. YUM!
- 1 sugar pie pumpkin (about 1.5 lbs), peeled, seeded, and cubed into bite-sized pieces
- 2 can of beans + their goo (opt for sugar-free and low-sodium if possible)
- 1 lb fresh tomatoes, diced (or 1 14.5 oz can)
- 1 6 oz can tomato paste (the tomato paste from Trader Joe’s is just tomato and citric acid)
- 1 large onion, diced
- 2 bell peppers, diced
- 1 jalapeno, seeded and minced (I used two Anaheim peppers from our garden this time around)
- 1 tablespoon fresh minced epazote (or 1 tsp dried)
- 1 teaspoon each: cumin, smoked paprika, sea salt
- 1/2 teaspoon each: chili powder, coriander, cinnamon
- 1/4 teaspoon allspice
Throw it all into a 6 quart slow cooker and cook on low for 6-7 hours. If it looks really dry after the first hour, add 1/4 cup water. The tomatoes should get it nice and juicy on their own.
If you’re not into slow cookers, add 1/2 cup water or broth and cook it covered on low on the stove top in a big, heavy-bottomed pot until the flavors have melded and the pumpkin is nice and soft.
It seems more complicated than it actually is!
- 2 tablespoons vegetable oil of choice
- 2 sweet potatoes
- 2 medium carrots, thinly sliced (I substituted a zucchini for one carrot this time)
- 2 cloves garlic, minced
- 4 green onions, sliced
- 1 cup peas (I substituted 1 cup chopped fresh green beans this time)
- 1/2 cup chopped cilantro
- 2 teaspoons cumin
- 1 teaspoon turmeric
- 1/2 teaspoon sea salt
- 1 cup broth (I used 1/2 cup apple juice and 1/2 cup broth this time)
- 1 teaspoon arrowroot powder
- 2lbs potatoes
- 1 teaspoon garam masala
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon chili sauce
What To Do:
- Cube the potatoes and boil them in a large pot over medium heat until soft enough to mash.
- Meanwhile, chop your other veggies. In a large pan, heat the oil and add the sweet potatoes, carrots, garlic, and green onions. Saute for about 5 minutes.
- Add the broth, peas, cilantro, salt, spices, and arrowroot. Cover and cook about 10 minutes.
- Your potatoes might be done now. Drain them and add the rest of the ingredients on the list. Mash very well and set aside (allowing the topping to cool is a good idea).
- Preheat the oven to 350F.
- Spread veggie saute in a 9×13 baking pan.
- Top with mashed potato mix.
- Bake about 25 minutes, or until the top of the potato mixture turns a very light golden color.
Enjoy! Use seasonal veggies when you can!
A perfect dinner for a hot day. Easily converted to a vegan-friendly dish (just ditch the “ga”).
- 1 pack of rice noodles (try thinner ones than the ones we have here, they’re easier to eat)
- Chicken breast
- Basil, carrots, radish, bean sprouts, any other sprouts, cilantro, bell pepper, cucumber, pretty much any veggie you have around that you can eat raw
- Nuoc Cham
I use this nuoc cham recipe:
but I substitute flax oil for the fish oil (vegetarians, rejoice!), and this time I doubled the recipe and added 1 tablespoon fresh ginger juice. I REALLY recommend the ginger!
What to do:
- Bring a big pot of water to boil. Turn it off. Add the noodles, cover, and stir every 2 minutes. Test them after 6 minutes to see if they’re done yet. When they are done, drain and rinse them VERY WELL.
- Chop up a bunch of vegetables.
- Chop up some chicken (BBQed is the best) or marinated mushrooms or marinated tofu.
Marinade (idea from Brother Juniper’s Ginger Curry Marinade):
- 1/2 cup olive oil
- 1/2 cup canola oil
- 1/4 cup fresh lemon juice
- grated rind of 1 lemon
- 2 tablespoons grated ginger root
- 2 pressed garlic cloves
- 1/2 teaspoon chili sauce
- 1/2 tablespoon whole coriander seeds
- 1 tablespoon salt