Almond Milk Pulp Macaroons

Coconut Macaroons

Liz has been making almond milk more and more lately.  One of the by-products of making this awesome milk is a lot of almond pulp.  We are not wasteful around here, so we’ve been adding the almond pulp to various things we make in the kitchen.  It is a great ingredient, as it is full of protein and can be used as a base in recipes, like a flour (as long as you lessen amount of liquid you add to offset the water in the pulp).

One yummy use for the almond pulp is to make macaroons.  Here is a great recipe we came across that uses the pulp and the amazing natural sweetness of Medjool dates.  As we play around with almond pulp recipes more, additional recipes may be posted… maybe even another variation or two on this one!

Enjoy!

 

Ingredients

  • 3/4 cup almond pulp
  • 1/3 cup pitted Medjool dates
  • 1/4 tsp sea salt
  • 1/8 tsp almond or vanilla extract
  • 3 tbsp coconut oil
  • 1/3 cup shredded unsweetened coconut

Preparation

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Combine dates, almond pulp, sea salt, and almond or vanilla in a food processor and pulse until smooth, scraping down the sides of the bowl as needed. Add shredded coconut and coconut oil and pulse until thoroughly mixed.
  3. Scoop 1 tbsp portions of the batter, roll into balls between your palms and place on the parchment-lined baking sheet.
  4. Bake until golden, 25-30 minutes. Cool for at least 30 minutes before serving.

 Notes

  • makes about 12 macaroons.
  • 1/2 tsp cinnamon can be added for a nice addition to the flavour
  • if you love chocolate (like we do) you can add a few tablespoons of cocoa into the mix before baking  or drizzle melted chocolate over the finished macaroons.

  Recipe modified from Yoga Journal post.

  Photo Credit: Roxanna Salceda License

The Best Rice Pudding in The World

This recipe has been my favourite rice pudding for over a decade now.  It is from the 1996 Milk Calendar, by James Barber (the Urban Peasant), and I now use it regularly to tempt the tastebuds of guests here on retreat!

2/3 cup arborio rice (the rice being arborio is key!)

Ingredients:

4 cups milk
6 tablespoons granulated sugar
6 tablespoons butter
Grated rind of 2 lemons
Cinnamon, optional

Preheat oven to 250F (120C)

Preparation:

1. Mix the rice, milk, sugar, butter and lemon rind together in a bowl and pour the mixture into a greased 2 quart baking dish.
2. Bake for 2 hours, stirring occasionally.
3. Sprinkle with cinnamon and serve hot or cold.

Orange Poppy Seed Pancakes

Makes eight medium-sized pancakes.

Dry Ingredients:

1 cup whole wheat flour
1 tsp nonaluminum baking powder
½ tsp baking soda
½ cup rolled oats
½ cup sunflower seeds, toasted
¼ cup poppy seed

Wet Ingredients:

1 cup milk
2/3 cup water (or equal mixture of orange or lemon juice)
1 tsp finely grated orange or lemon zest
1 cup fresh blueberries (or fruit of your choice)

Preparation:

1. Add dry ingredients into a large mixing bowl.
2. Wisk together milk, water (or juice) and zest in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.
6. Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Blueberry Cornmeal Pancakes

Makes twelve 4-inch pancakes.

Dry Ingredients:

1 cup whole wheat flour
½ cup cornmeal
1 tsp nonaluminum baking powder
½ tsp baking soda
¼ tsp fine sea salt

Wet Ingredients:

1 cup milk
1/2 cup water
1 cup fresh blueberries

Preparation

1. Mix together dry ingredients in a large mixing bowl.
2. Wisk together milk and water in a small bowl until combined.
3. Add wet ingredients and blueberries to the large bowl of dry ingredients and stir to combine, using as few strokes as possible. (Batter will be quite liquidy.)
4. Let batter sit for 5 to 10 minutes to thicken.
5. Ladle onto frying pan or griddle set to medium heat.  Flip when bubbly on top and edges are slightly dry.

(Lovingly modified from the recipe in John Robbins’ May All Be Fed: Diet for a New World.)

Carrot Ginger Soup

Serves 6 to 8.

Ingredients:

7 cups of vegetable stock
2 lbs fresh carrots, peeled
4 stalks celery, grated
1 tsp black pepper
3 leeks, cleaned & sliced in half lengthwise
1/2 pint heavy cream (optional) 
4 tbsp butter
1 yam, peeled
1 tsp salt
1 tsp ground nutmeg
3″ piece of ginger, grated (I just chop it finely)

Preparation:

1. In a large pot, bring stock to a boil.
2. Chop all vegetables into small pieces (1/2″ cubes)
3. In a sauté pan, over med-high heat, melt half of the butter. Sauté vegetables with ginger and nutmeg forapprox. 15 minutes, or until vegetables are browned. Add remaining butter as needed.
4. Add sautéed vegetables to stock, reduce heat, cover with lid, and simmer for 30 minutes.
5. Let cool to room temperature and then puree in a blender. Soup should be thick and smooth.
Add salt and pepper.
6. To serve, add approx. 1 tbsp. of cream per serving and re-heat. Do not boil.

Serve in warm bowls.

Thanks to Kurt’s Aunt Barbara for this wonderful recipe!

Mango Salad

Ingredients:

3 semi-ripe green-to-yellow mangoes
Basil leaves
Half of red bell pepper
Half of green bell pepper
Chili bean paste

Preparation:

1. Cut the mangoes, red & green bell peppers into thin elongated stripes (about 1 ½ inch in length)
2. Chop 5-6 leaves of basil
3. Mix together mangoes, red & green bell peppers
4. Add a pinch of salt (1/8 tsp) & optional sugar (1/4 tsp)
5. Add 1/4 tsp of chili bean paste
6. Toss & enjoy!

Serve it with extra hot sauce available for those who like it extra spicy!

Red Lentil Dip

Red Lentil DipGreat as a healthy snack with crackers (Mary’s Crackers are gluten free), or use in wraps instead of mayo or hummus. Keeps in fridge for about a week (lemon is a great natural preservative).

Base
1 cup of red lentils
1 ¼ cup of water
Lot’s of love

Dressing A
¼ and 1/8 cup of fresh Lemon juice
¼ cup flaxseed oil, or olive oil
1 teaspoon cumin (fresh ground is best and add more if you want)
¼ teaspoon sea salt
½ cup fresh cilantro finely chopped
1-2 cloves of garlic, minced
1” ginger, minced (more if you want)

Dressing B
¼  cup of fresh Lemon juice
¼ cup of olive oil
1 teaspoon cumin
¼ teaspoon black salt (Indian grocery stores will have it – also awesome on cucumber/tomato etc.)
¼ cup fresh chopped basil
1-2 cloves of garlic, minced

Wash lentils in a large bowl with water by scrubbing between your hands and draining water.  Repeat process until water is clean.  Boil lentils in 1 ¼ – 1 ½ cups of water for approximately 3 – 4 minutes then turn down to simmer and cover for 10 minutes.   Don’t overcook as you want to keep some of the texture for the dip.

While the lentils are cooking prep the dressing ingredients in a separate bowl. Use two bowls if you are making both dressings and double the amount of cooked lentils to divide between the two dips. .

Pour lentils into a mixing bowl and add your choice of dressing ingredients when the lentils are cool.  Stir, taste and adjust spices as needed.   The texture should be smooth and easy to dip a cracker so add oil or lemon or a bit of water as needed.  Keep it slightly dry if you want to use it in a wrap (so bread doesn’t get soggy).   It will be more flavourful the next day.  Enjoy!

 

Spicy Chickpea Salad with Cranberries and Lime

Ingredients:

1 cup bulgur wheat or quinoa
420 g can of chickpeas drained and rinsed
1/2 cup dried cranberries

Dressing

Grated rind and juice of 1 lime
2 tbsp extra virgin olive oil
1 tsp ground cumin
1 tbsp clear honey
2 cloves garlic, crushed

 

Preparation:

1. Prepare bulgur wheat or quinoa and set aside to cool.
2. Put chickpeas and cranberries in a bowl and toss with all the dressing ingredients. Add snow peas for a nice crunch and great colour.
3. Drain bulgur wheat or quinoa really well (use a strainer with very small holes) and mix into salad.

To add some colour and crunch chop some snow peas and toss it in.

– See more at: https://www.sugarridge.ca/chickpea-salad.html#sthash.GBzEbLzP.dpuf

Baby Spinach and Beet Salad

Baby Spinach and Beet Salad

Ingredients – vary the quantities as needed.

Raw beets
Baby spinach
Dried figs
Fig chevre or other vegan cheese
Pumpkin seeds – raw
Balsamic vinegar
Flax oil (substitute olive oil if necessary)

Soak the dried figs in hot water for at least one hour.  You can soak them overnight if you remember to set them aside.

Peel the beets and grate them.  Toss with spinach.

Drain the figs and keep the water.  Boil the fig water until it is relatively thick – you’re making fig syrup.  Cut the figs into small pieces and remove the stems.  Add the figs to the salad.

Add the fig chevre in small pieces and toss.

Dressing:  Mix the fig syrup, and equal parts of balsamic vinegar and flax oil.  Pour over the salad and toss well.

Top with raw pumpkin seeds.