Brown Rice Pecan Cookies

Ingredients

1-2/3 cups brown rice flour
1 cup powdered sugar
1 cup chopped pecans, toasted
1/2 teaspoon salt
1/2 teaspoon baking powder
6 tablespoons butter, softened
6 tablespoons canola oil
1-1/2 teaspoons vanilla extract
1 large egg

Method

  1. Preheat oven to 375°F.
  2. Combine flour, sugar, pecans, salt, and baking powder, stirring with a whisk.
  3. Place butter and oil in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until well combined. Add flour mixture; beat at low speed until just combined (dough will be soft).
  4. Scoop dough by level tablespoonfuls onto 3 baking sheets lined with parchment paper, 12 per sheet. Lightly press down on each cookie. Bake at 375°F for 10 minutes or until lightly browned around edges. Cool 2 minutes on pan on wire racks. Remove cookies from pan and cool completely on wire racks.

Makes 36 cookies.

Source: Everyday Whole Grains


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Apricot Risotto

Ingredients

2-1/2 cups milk
1 tablespoon sugar
1 vanilla pod, or 1/2 teaspoon vanilla extract (essence)
2 teaspoons butter
1/2 cup diced dried apricots
1 cup Italian risotto rice
1 cup sparkling apple juice or cider
1/3 cup apricot puree
2 tablespoons slivered almonds, toasted

Method

  1. Combine the milk, sugar, and vanilla pod in a large saucepan and cook over medium heat until it begins to simmer. Cover and decrease the heat to very low. Do not let the milk boil.
  2. Melt the butter in a large frying pan over low heat.
  3. Add the apricots. Cook, stirring, for 2 minutes.
  4. Stir in the rice and cook over medium heat for 3 minutes, stirring constantly.
  5. Stir in the apple juice and when this has been absorbed, begin stirring in the hot milk, 1/2 cup at a time.
  6. Remove the vanilla pod before adding the milk. Cook and stir until each addition has been absorbed and the rice is tender, 15-18 minutes.
  7. Stir the apricot puree into the rice. Spoon into individual serving dishes and sprinkle with the almonds.
  8. Serve hot.

Cook’s Tip: You can prepare apricot puree quickly by mashing 3 or 4 canned apricot halves in a small bowl with a fork.

Makes 4 servings.

Source: Modern Mediterranean Cooking


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Veggie Burgers

Ingredients

4 oz mushrooms, finely chopped
1 small onion, chopped
1 small courgette, chopped
1 carrot, chopped
1 oz unsalted peanuts or cashews
2 cups fresh bread crumbs
2 tbsp chopped fresh parsley
1 tsp yeast extract
salt and black pepper
fine oatmeal or flour, for shaping

Method

  1. Cook the mushrooms in a non-stick pan without oil, stirring, for 8-10 minutes to remove all the moisture.
  2. Process the onion, courgette, carrot, and nuts in a food processor until beginning to bind together.
  3. Stir in the mushrooms, bread-crumbs, parsley, yeast extract, and seasoning to taste. With the oatmeal or flour, shape into four burgers. Chill.
  4. Cook the burgers in a non-stick frying pan with very little oil or under a hot grill for 8-10 minutes, turning once, until the burgers are cooked and golden brown. Serve hot with a crisp salad.

Makes 4 servings.

Source: Vegetarian Classics


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Queen of Sheba Cake

Ingredients

2/3 cup whole blanched almonds, lightly toasted
2/3 cup caster sugar
l/4 cup plain flour
l/2 cup unsalted butter, softened
5 oz plain chocolate, melted
3 eggs, separated
2 tbsp almond liqueur (optional)

Chocolate Glaze

3/4 cup whipping cream
8 oz plain chocolate, chopped
2 tbsp unsalted butter
2 tbsp almond liqueur (optional)
chopped toasted almonds, to decorate

Method

  1. Preheat the oven to 180°C/350°F. Lightly butter a 8-9-inch springform tin or deep loose-based cake tin. Line the base with non-stick baking paper and dust the tin lightly with flour.
  2. In the bowl of a food processor fitted with the metal blade, process the almonds and 2 tbsp of the sugar until very fine. Transfer to a bowl and sift over the flour. Stir to mix then set aside.
  3. In a medium bowl, beat the butter with an electric mixer until creamy, then add half of the remaining sugar and beat for about 1-2 minutes until very light and creamy. Gradually beat in the melted chocolate until well blended, then add the egg yolks one at a time, beating well after each addition, and beat in the liqueur, if using.
  4. In another bowl, beat the egg whites until soft peaks form. Add the remaining sugar and beat until the whites are stiff and glossy, but not dry. Fold a quarter of the whites into the chocolate mixture to lighten it, then alternately fold in the almond mixture and the remaining whites in three batches. Spoon the mixture into the prepared tin and spread evenly. Tap the tin gently to release any air bubbles.
  5. Bake for 30-35 minutes until the edges are puffed but the centre is still soft and wobbly (a skewer inserted about 2in from the edge should come out clean). Transfer the cake in its tin to a wire rack to cool for about 15 minutes, then remove the sides of the cake tin and leave to cool completely. Invert the cake on to a 8-inch cake board and remove the base of the tin and the paper.
  6. Make the chocolate glaze. Bring the cream to the boil in a saucepan. Remove from the heat and add the chocolate. Stir gently until the chocolate has melted and is smooth, then beat in the butter and liqueur, if using. Cool for about 20-30 minutes until slightly thickened, stirring occasionally.
  7. Place the cake on a wire rack over a baking sheet and pour over the warm chocolate glaze to cover the top completely. Using a palette knife, smooth the glaze around the sides of the cake. Spoon a little of the glaze into a piping bag fitted with a writing nozzle and use to write the name, if you like. Leave to stand for 5 minutes to set slightly, then carefully press the nuts on to the sides of the cake. Using two long palette knives transfer the cake to a serving plate and chill until ready to serve.

Makes 8 to 10 servings.

Source: French Delicious Classic Cuisine Made Easy


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Whole Roasted Cauliflower with Pomegranate Tahini Sauce, Raisins, and Hazelnuts

Ingredients

1 head cauliflower, green leaves trimmed, bottom sliced flat so cauliflower can stand upright
1 tbsp olive oil
1/2 tsp paprika
1-1/4 tsp sea salt, divided
ground black pepper, to taste
1/2 cup tahini
3 tbsp fresh lemon juice
2 tbsp pomegranate molasses
1 clove garlic, minced
1 cup fresh dill
1 cup fresh flat-leaf parsley
1/4 cup roasted and skinned hazelnuts, roughly chopped
1/4 cup unsulfured green raisins (or dried unsweetened currants), soaked in warm water 15 minutes, drained
1/3 cup pomegranate seeds

Method

  1. Preheat oven to 425°F. Line a small baking sheet with parchment paper.
  2. In a large saucepan, place a steamer basket and a few inches of water. Bring to a boil on medium. Carefully place cauliflower in steamer basket, cover and simmer for 7 minutes.
  3. Transfer cauliflower onto prepared baking sheet. In a small bowl, combine oil and paprika. Brush all over outside of cauliflower. Sprinkle with 3/4 tsp salt and pepper to taste. Roast until very tender and golden brown, about 45 minutes.
  4. In a medium bowl, whisk tahini, lemon juice, pomegranate molasses, garlic, remaining 1/2 tsp salt and enough water to make a pourable sauce (start with 2 tbsp water, adding more as needed).
  5. Place cauliflower on a rimmed plate or shallow bowl and arrange herbs around. Sprinkle with hazelnuts and raisins. Drizzle with sauce, reserving extra sauce for dipping. Sprinkle with pomegranate seeds before serving.

Makes 4 to 6 servings.

Source: Vegetarian Times


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