Archive for September, 2011

September 30, 2011

Sweet Potato Gnocchi with Kale Pesto

Gnocchi Ingredients
4 large sweet potatoes, cooked and pureed
1 ½ tsp sea salt
2 eggs
3-4 cups whole wheat flour

Pesto Ingredients
6 cups kale, washed and chopped
2 Tbsp extra virgin olive oil
2 Tbsp Greek yogurt
1 tsp fresh rosemary, chopped finely
¼ cup shredded Parmesan cheese
pinch of salt
pinch of black pepper

Gnocchi Directions
Mix the pureed sweet potatoes, salt and eggs in a large mixing bowl. Slowly add the flour until a smooth dough forms and stops sticking to your hands. Place the dough on a floured work space and kneed the dough and form into a ball. Cut the ball into 8 pieces. Roll each piece out into a long snake. The roll should be about the same diameter as your thumb. Cut the roll into 1-inch pieces. Roll each piece off of a fork as to indent the gnocchi with the fork tines (that way your gnocchi will hold the sauce).

This recipe generously serves 8 people. You can freeze your gnocchi and cook at a later time. You will just want to defrost your gnocchi and follow the cooking directions below. (I love making big batches and freezing them. Makes dinner so easy during the week).

Once you have all your gnocchi cut and indented, place into a pot of boiling salted water. You’ll want to boil your gnocchi in batches (I did mine in 8 batches, each gnocchi  roll separately) and for 5 minutes. Once cooked, use a slotted spoon and fish out your gnocchi and set aside in a large casserole dish.

Pesto Directions
This pesto recipe serves about 2 people. You will need to quadruple it if you cook all your gnocchi at once. I never do, I just cook two gnocchi rolls at a time and freeze the rest. That way Jacob and I have fresh gnocchi dinners. The pesto takes 5 minutes to put together, so I just make it fresh for each meal.

Place chopped kale into a large pot of boiling, salted water. Cook for 5 minutes at high heat until the kale is bright green in color. Place kale, olive oil, yogurt, rosemary, cheese, salt and pepper into a large food processor and mix until fully pureed into a sauce.

Place pesto on top of gnocchi and sprinkle with Parmesan cheese. Place under the broiler until the cheese is melted and lightly browned.

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September 30, 2011

Vegan Butternut Squash Soup

Ingredients
1 butternut squash
1 acorn squash
1 32-oz. box of low sodium vegetable stock
2 cups water
2 Tbsp garam masala
1 tsp cumin
1 tsp corriander
½ cup toasted almonds, finely crushed (can also use pine nuts), reserve some for garnish
pinch of salt
pinch of black pepper

Directions
Slice the butternut squash and acorn squash in half and core out the seeds. Place squash halves face up in a greased baking dish and bake at 400° F for 45-55 minutes until soft. Squash is ready when you can easy push a fork through them. Once the squash has cooled completely peal and cub the squash and place into a large soup pot. Pour in the vegetable stock along with 2 cups of water. Brings to a boil and then reduce the heat to a simmer. Add the spices. Simmer for about 45 minutes to an hour. Use a hand held electric mixer and cream the soup until all the lumps are gone. Add the toasted and crushed almonds.

I like to serve this soup with toasted rye or pumpernickel bread. Sprinkle some of the reserved toasted and finely crushed almonds as garnish.

Makes about 4-6 servings.

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September 30, 2011

Arrowroot Toddler Cookies

Ingredients
¼ cup vegan butter (Buttery Sticks, found at your local health food store)
¼ cup brown sugar
1 egg
½  teaspoon vanilla extract
½ cup all-purpose flour
½ cup whole-wheat flour
½ cup arrowroot flour
½ teaspoon baking powder
¼ teaspoon salt

Directions
Cream the “butter”, sugar, egg and vanilla together in a large mixing bowl. In another bowl mix the flours, baking powder and salt. Gradually add the dry ingredients to the wet ingredients until a smooth dough forms. Flour your workspace and roll out dough. Cut into desired shapes (I used a linzer cookie cutter for mine) and place on a greased cookie sheet. Sprinkle the cookies with a light dusting of sugar (optional). Bake at 350° F for 8-10 minutes until golden brown. Cool completely before serving.

Margot love’s these little cookies. They are very lightly sweetened and have a good crunch. Mama bird has been known to pilfer a few of Margot’s cookies – they are that good!
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