Posted by alisa on November 22, 2009 | 21 Comments
Our cookbook winners have been chosen … Congratulations to:
The 1,000 Vegan Recipes Winner: Tanya!
The Go Dairy Free: Guide and Cookbook Winner: Ordinary Vegetarian!
The Go Dairy Free: Guide and Cookbook E-Book Winner: Elaine!
The Sweet Freedom Cookbook Winner: Elizabeth!
The The Garden of Eating Winner: Amy @ Simply Sugar & Gluten-Free!
The Gluten-Free Almond Flour Cookbook Winner: GFCFmom!
And since I had to close additional comments on the giveaway posts (and those recipes were sneakily hiding at the bottom of each post), I leave you with a delicious round-up of this week’s featured recipes (yep, photos, recipes and all, right here). Enjoy! I have to go catch up on reading all of your great comments! …
Cinn-ful Sweet Potato Cookies
This recipe is adapted from Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. This book/cookbook is also available as an ebook to be downloaded in an instant worldwide.
These deliciously soft cookies are perfect for sharing this holiday season. See the options at the end the recipe for jazzing them up even more.
If you use coconut oil (as I did), just make sure all of your ingredients are at room temperature. I have a bad habit of adding chilled maple syrup, which causes the coconut oil to solidify. Also, if you like a soft cookie, store any leftovers in a ziploc bag once cool. This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, and optionally Nut-Free.
- 2 Cups Whole Wheat Pastry Flour or All-Purpose (Plain) Flour (Can sub your flour blend of choice though I haven’t tested GF flours in this cookie as of yet)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Melted Coconut Oil, Grapeseed Oil, or other Neutral-Tasting Oil
- 1 Cup Sweet Potato Puree (can sub pumpkin puree)
- 1 Cup Brown Sugar, packed
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
Preheat your oven to 350ºF (175ºC).
In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined. Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky. For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.
Drop the dough by the heaping tablespoonful onto baking sheets (ungreased non-stick or lined with non-stick silpats or parchment paper).
Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness. (I like them a little softer on the insides, so I bake them for 10 to 12 minutes, depending on the size).
Options:
Cinnamon-Sugar Topping: If desired, combine 2 teaspoons of granulated sugar (white sugar, palm sugar, etc.) and 1 teaspoon of cinnamon in a small dish, and sprinkle the mixture atop each ball of dough before baking.
Pecan Topper: I like the festive touch of pressing one nice half pecan into the top of each ball of dough before baking. The pecans toast up nicely.
Flavorful Add-ins: If you like, you can add dried cranberries, raisins, chocolate chips, or nuts to your cookies. Stir about 1/2 cup to 1 cup of your desired add-ins into the dough after you stir in the dry ingredients.
Yields 3 to 4 dozen cookies, depending on how big you make ‘em
No Waste: Orange-Oat Muffins
This recipe is from Sweet Freedom by Ricki Heller. See Ricki’s blog for deals and specials on this cookbook. She does ship direct to U.S. and Canadian customers, and also has an ebook available for worldwide purchase.
“Unlike many low-fat muffins, these taste great: they are moist and flavorful, with an intense orange presence. There’s also substantial fiber from the fruits and whole spelt. Using a food processor means these are incredibly easy to prepare!” – or blender in my case as you shall see. And yes, Ricki includes metric measurements for all of the recipes in Sweet Freedom, just like this one. This recipe is Vegan, Dairy-Free, Nut-Free, Soy-Free, and Free from Regined Sugars.
- 1 Whole Medium Organic Seedless Orange, washed, whole and with skin [This is one time when you want to spring on that organic orange, since you will be using the peel too]
- 1 Tablespoon (15 ml) Finely Ground Flax Seeds
- 3 Tablespoons (45 ml) Water
- 1/2 Cup (60 g) Chopped Dried Pitted Dates (they should be soft)
- 3 Tablespoons (45 ml) Sunflower or Other Light-Tasting Oil [I used grapeseed]
- 1/4 Cup (60 ml) Pure Maple Syrup
- 2 Tablespoons (30 ml) Blackstrap Molasses
- 1/2 Cup (120 ml) Plain or Vanilla Soy or Almond Milk
- 1 Cup (140 g) Whole Spelt Flour
- 1 Tablespoon (15 ml) Baking Powder
- 1 Teaspoon (5 ml) Baking Soda
- 1/4 Teaspoon (1 ml) Sea Salt
- 1 Cup (100 g) Old-Fashioned, Whole Rolled Oats (not instant)
Preheat your oven to 375F (190C). Line a muffin tin with 12 paper liners for small muffins or 9 liners for large muffins, or spray with nonstick coating.
In the bowl of a food processor, process the orange segments until almost smooth. Add the flax seeds, water, dates. oil, maple syrup, molasses, and milk alternative and process almost to a smooth puree (you can leave a few small flecks of date and/or orange, but none should be larger than sunflower seeds). Set aside for a few minutes to rest, while you prepare the dry ingredients.
Alisa’s Note: No Food Processor? I don’t have one either. I simply added the orange sections through the milk alternative to my little old blender, and let ‘er rip until it was well blended, with a few tiny date and orange bits left for interest.
In a large bowl, sift the flour, baking powder, baking soda, and sea salt. Add the oats and stir to mix.
Pour the wet mixture over the dry mixture in the bowl and stir just until combined (it’s okay if a few dry spots remain, you just don’t want to overmix!). Spoon the batter into your prepared muffin cups or tins – they will be quite full.
Bake for 15-20 minutes, rotating the pan about half-way through [I skipped the rotation], until a tester inserted into one of the muffins comes out clean. Cool 5 minutes in pans before removing to a rack to cool completely. These taste even better the next day, as flavors meld [I can vouch for that!]. These muffins freeze beautifully [I can't vouch for this, since we devoured them all while fresh].
Yields 9 to 12 scrumptious muffins
Honey-Mustard Chicken with Ginger
Recipe adapted from The Garden of Eating by Chef Rachel Albert-Matesz. For faster deliver, this cookbook is available to purchase direct from Chef Rachel via her website.
In the cookbook, it states to cut the chicken into 2-inch wedges. I completely missed this part and broiled them whole – luckily it worked out beautifully. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Nut-Free, and Free of Refined Sugars.
Prep: 20 minutes ~ Cooking: 8 to 10 minutes ~ Yield: 6 servings
Chicken:
- 1-1/2 to 2 lbs Boneless, Skinless Chicken Breasts
Honey-Mustard Marinade:
- 3 Tablespoons Extra-Virgin Olive Oil
- 1/3 Cup Creamy White, Yellow, or Dijon Mustard
- 2 Tablespoons Honey
- 1 Tablespoon Finely Grated or Minced Fresh Gingerroot
- 1/4 Teaspoon Ground Red or Black Pepper
Add chicken to a glass or Pyrex dish. Mix marinade, pour over chicken, and stir to coat. Cover and refrigerate 6 to 8 hours, all day, or overnight.
Cook chicken pieces on grill, under broiler, or in lightly oiled, heavybottomed skillet over medium heat, about 3 minutes per side, or until firm, meat is beige throughout, and juices run clear when a test piece is cut in half. I opted for broiling.
To broil, preheat your broiler (about 8 to 10 minutes), and move the oven rack so that the meat will be about 5 to 6 inches away from the element. Spread the meat out in a broiler pan or over a wire rack in a roasting pan, to allow the juices to drip while cooking. Give it a good basting of that thick marinade, and broil for 5 to 7 minutes, or until the chicken begins to brown. Flip the chicken and marinade it again (see the next step for heating up that marinade). Return it to the oven and broil until the chicken begins to brown and the meat is cooked through, roughly another 5 to 7 minutes.
Add a dash of water to any leftover marinade, bring to boil, and simmer 4 minutes. Baste chicken with mixture as it cooks. Serve warm. Refrigerate leftovers and use within 3 days. (They’re delicious cold)
Variations
- In step 1, add 1 tablespoon minced fresh or 1 teaspoon dried rosemary, tarragon, dill, or basil.
- Honey-Mustard Chicken with Chipotlé: Replace ginger with 1/2 teaspoon ground chipotlé. Omit black pepper and garnish final dish with minced cilantro before serving.
- Honey-Mustard Chicken Salad: Serve chicken over heaping individual plates of raw spinach, arugula, or spring greens, minced scallions, parsley, red radishes, celery, fresh or sun-dried tomato slices, avocado, and a squeeze of lemon or lime juice.
Nutrition analysis provided by The Garden of Eating: 1 serving ~ 230 calories, 30 g protein, 7 g carbohydrate, 9 g fat, 15 mg calcium, 128 mg sodium
Chewy Chocolate Sandwich Cookies
Recipe adapted from The Gluten-Free Almond Flour Cookbook.
Since I used homemade almond flour, and didn’t want to spend all day grinding and sifting, I reduced the batch size of the recipe, and adjusted some of the ingredients accordingly. Also, I didn’t have any agave nectar on hand (we aren’t big fans), but found that honey and maple syrup do sub nicely.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Free from Refined Sugars, and far easier than it looks – boy I do ramble on, don’t I?
- 3/4 Cup Almond Flour, packed*
- 2 Tablespoons Arrowroot Powder
- 1 Tablespoon Unsweetened Cocoa Powder
- 1/4 Teaspoon Baking Soda
- 1/8 Teaspoon Sea Salt
- 2 Tablespoons Grapeseed Oil
- 3 Tablespoons Agave Nectar, Honey, or Maple Syrup – or combination (I used 2 tablespoons honey + 1 tablespoon maple syrup)
- 1 Teaspoon Vanilla Extract
- Frosting (optional) (I was sampling the frosting from Sean’s Food, but you can use the Marshmallow Frosting Recipe in the Almond Flour Cookbook, Elana’s Coconut Cream Frosting, the Vanilla Frosting in Go Dairy Free, this Peanut Butter Fudge Frosting, or whatever creamy filling you choose)
Preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
In a medium-sized bowl, combine the almond flour, arrowroot, cocoa, baking soda, and salt. In a small bowl, whisk together the sweetener(s), oil, and vanilla. Stir the wet ingredients into the dry ingredients in your medium bowl, until well combined.
Scoop the dough by the tablespoon onto your prepared baking sheet. I found the dough to be just a touch sticky but fairly pliable, allowing me to loosely roll them into balls.
Bake the cookies for 10 minutes. Do not overcook them. The tops of the cookies will start to look a little dry and crack a bit when done, but not as much as chocolate cookies that contain eggs. Let the cookies cool on the baking sheet or a wire rack for 30 minutes.
If making sandwich cookies, spread frosting (however much you want!) on the bottom of one cookie and top it with the bottom of another cookie. Repeat with remaining cookies. Take a bite, smoosh and enjoy.
*Elana recommends blanched almond flour, which I am sure is superior. If you are like me and just have some raw almonds on hand and want to trial this recipe out, pulse them in your spice grinder until a mealy/floury consistency is reached. This happens very fast, do not overgrind lest you end up with almond butter. Using a mesh sieve, sift the almond flour to extract the finest bits to use for your flour. Repeat until you have the amount you need. Don’t fear waste either; you can turn any rejects into almond butter!
Yields a dozen soft and chewy cookies or six smooshable sandwich cookies
Hollandaze Sauce
This recipe is from 1,000 Vegan Recipes by Robin Robertson, published by John Wiley & Sons.
- 3/4 Cup Unsalted Raw Cashews
- 3 Tablespoons Nutritional Yeast
- 1/2 Cup Hot Water
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Yellow Mustard
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Turmeric
- Pinch Ground Cayenne
- 3 Tablespoons Vegan Margarine
In a high-speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
In a small saucepan, melt the margarine over medium heat and add to the cashew mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.
Yields 1 1/2 cups
Posted by alisa on November 21, 2009 | 7 Comments
Hain Celestial has been emailing around a printable coupon for $3.00 off 3 products (that link should take you straight to print it) from there Spectrum, Hain Pure Foods, Imagine, Sunspire, and Arrowhead Mills product lines. The coupons are also affixed to several of their chicken broth packages in stores.
Since it is the holidays, many of these products are also on sale (Sunspire chocolate and carob chips, broths, flours (gluten-free and regular), etc). I used two of the coupons today and got Imagine Organic Creamy Soups (the new ones are dairy-free and soy-free with a potato base) and Organic Chicken and Vegetable Broths for just $1.00 each! Plus, I picked up a Hain Sea Salt for just $.19. I will be going back to use another coupon to stock up on the sea salt (I had completely run out!) and some more broth (it is our favorite brand for flavor and ingredients).
Also, I have noticed Good Earth Tea and Coffee has been on sale a lot, and they have a printable coupon for $1.00 off up too. I can highly recommend their White Tea – Vanilla Blend (it is actually lemongrass, not a big vanilla flavor), Sweet & Spicy Red Tea, and Mint Tea. I just printed another coupon and will sample a couple of other flavors (since the teas are on sale for $2.50 a box at my local Raley’s Grocery) when I go back for that broth.
Just wanted to give you all a heads up!
Posted by alisa on November 21, 2009 | 12 Comments
I am a wee bit behind schedule, so the winners for our week of cookbook giveaways will be posted tomorrow (along with a recap of five delicious recipes open for comments and quick reference).
Meanwhile, I have one more wonderful cookbook giveaway to tide you over, but it is on the blog of my good friend, No Whey, Mama. Head to her My Sweet Vegan Giveaway Post and prepare yourself for a holiday filled with incredible desserts. Plus, she has a surprise sample recipe to share with you … her favorite dessert recipe from My Sweet Vegan.
I will be back tomorrow; have a great Saturday! I have some beautiful weather to enjoy, this is what I woke up to …
Posted by alisa on November 20, 2009 | 161 Comments
So what do 1000 vegan recipes look like? Something like this …
Trust me, this hard-backed baby is thick. I thought there were two books in the package. Now, whenever Robin Robertson, author of 1,000 Vegan Recipes, is asked “What does a vegan eat?” she won’t need to say a word. She can just haul out with this massive cookbook and lay it on them.
I must admit, when I thought of the idea of this many recipes in one book, I was a bit overwhelmed. I have had jam-packed cookbooks sit on my shelves for years merely because it is just too much work to sift through them. But 1,000 Vegan Recipes is beautifully organized, and filled with simple, yet flavorful recipes. It really is that cookbook you open up when you don’t know what to make and you don’t want to have to head to the store to pick anything up. Just thumbing through, I found dozens of recipes that used only ingredients I regularly stock.
I would give you a list of sample recipes, but there are simply too many to give you an accurate overview. Entrees, appetizers, sauces, soups, desserts … dozens upon dozens of recipes for every category. Instead, I will give a quick review of the three recipes I trialed within 24 hours of receiving this book.
It was lunch time when the book arrived, otherwise known as big-massive salad time, and I was craving something new for our salad dressing. I went for the Creamy Artichoke Dressing and didn’t regret it.
I won’t give away the secret, but this amazingly dairy-free dressing took no more than two minutes and a blender to create and it didn’t contain any mayo (vegan or otherwise) or dairy alternatives! Yet, it turned out so rich and creamy. Upon refrigeration it thickens even more, so you can thin it a bit for a lighter dressing.
Of course, after lunch I was craving something sweet, and the Agave-Glazed Pecans recipe looked too, too easy. But, I turned them into Maple-Glazed Pecans (an option Robin gave in the cookbook), and used a heavy hand with the vanilla.
I was surprised by how gooey they turned out, but that was a benefit in my book. They were delicious! Though next time I mights spice them up even more.
As long as I was cooking up the pecans, I thought, “Why not try the walnut recipe too?” The savory Five-Spiced Walnuts tasted like hot buttered popcorn (with a fragrant kick) right out of the oven! This easy recipe is going to the top of my repeat list.
Of course, there are many more substantial recipes in this book, but I barely got past skimming the first few chapters before I was compelled to head to the kitchen. But don’t take my word for it … Win a copy for yourself today!
- To enter to win a copy of 1,000 Vegan Recipes, leave a comment on this post telling me why you want to win this cookbook.
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
It is very rare that I would post a recipe here that I haven’t yet trialed, but when Robin mentioned featuring her Hollandaze Sauce recipe, I lept at the opportunity. And, I can assure you, I will be making this recipe to top some asparagus very soon …
Hollandaze Sauce
This recipe is from 1,000 Vegan Recipes by Robin Robertson, published by John Wiley & Sons.
- 3/4 Cup Unsalted Raw Cashews
- 3 Tablespoons Nutritional Yeast
- 1/2 Cup Hot Water
- 3 Tablespoons Fresh Lemon Juice
- 1/2 Teaspoon Yellow Mustard
- 1/2 Teaspoon Salt
- 1/8 Teaspoon Turmeric
- Pinch Ground Cayenne
- 3 Tablespoons Vegan Margarine
In a high-speed blender, process the cashews to a fine powder. Add the nutritional yeast, water, lemon juice, mustard, salt, turmeric, and cayenne and blend until smooth.
In a small saucepan, melt the margarine over medium heat and add to the cashew mixture. Blend until smooth. Serve as is or return the sauce to the same saucepan and heat, stirring, over low heat.
Yields 1 1/2 cups
Posted by alisa on November 19, 2009 | 179 Comments
What would a “favorite cookbooks” giveaway be without my own book! Yes, I do reference my own recipe collection often, and have so much fun coming up with new variations, as you will see in today’s recipe of the day. Plus, I couldn’t believe that until today, I hadn’t even given away a copy of Go Dairy Free on my own blog. The shame of it.
To sweeten the deal even more, I am giving away one paperback copy of Go Dairy Free and one e-book copy of Go Dairy Free (which is identical in content), and the e-book is available internationally. So no matter where you are in the world, you are eligible to win this giveaway!
Now, I will do my best to be unbiased in this mini-review …
The full name is Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living … yes, a mouthful. You can see why I didn’t have room to put, “and it’s Vegan-friendly too!” The first half of the book is an extensive guide with various resources from explaining (in detail) what milk is to ingredient lists to dairy substitutes.
The second half of Go Dairy Free is all cookbook, with over 200 dairy-free (and tested egg-free) recipes. In the back you will find a full food allergy index noting which recipes are also gluten-free, nut-free, and/or soy-free. Since it is the holiday season, I will note some of the holiday-friendly recipes you will find within:
- Tender Squash Dinner Rolls
- Condensed “Cream” of Mushroom Soup (trust me, it is the best dairy-free version yet!)
- Cheese-Free Scalloped Potatoes
- Almost Traditional Green Bean Casserole
- Traditional Mashed Potatoes and Whipped Mashed Potatoes
- Cashew Gravy
Oh yes, and of course there are more than a few desserts to choose from too. Here is just a sampling …
Pumpkin Cheesecake
Coco-Nog (soy-free too!)
Vanilla Ice Cream
Ready to Win? (Giveaway open internationally)
- To enter to win a copy of Go Dairy Free (paperback or the eBook version), leave a comment on this post telling me why you want to win Go Dairy Free. Is it for you? Is it a gift?
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
- To receive a third entry, become a fan of Go Dairy Free on Facebook and leave another comment letting me know you did (If you are already a fan, leave a comment letting me know that you are for the third entry).
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
Since I know many of you already have a copy of Go Dairy Free, I thought it would be fun to give you all something new. I made some changes to the Maple-Spice Pumpkin Cookie recipe in Go Dairy Free…
… to come up with these scrumptious Cinnamon Sweet Potato Cookies …
Beyond swapping the pumpkin for sweet potato, I went solely with cinnamon for the spice, opted to use oil for the fat (to show you its versatility in cookies!) and tried to add a wee bit of fiber by using whole wheat pastry flour. I have yet to experiment with the gluten-free flours or blends in this recipe, but plan to soon. Enjoy!
Cinn-ful Sweet Potato Cookies
This recipe is adapted from Go Dairy Free: The Guide and Cookbook.
These deliciously soft cookies are perfect for sharing this holiday season. See the options at the end the recipe for jazzing them up even more.
If you use coconut oil (as I did), just make sure all of your ingredients are at room temperature. I have a bad habit of adding chilled maple syrup, which causes the coconut oil to solidify. Also, if you like a soft cookie, store any leftovers in a ziploc bag once cool. This recipe is Vegan, Dairy-Free, Egg-Free, Soy-Free, and optionally Nut-Free.
- 2 Cups Whole Wheat Pastry Flour or All-Purpose (Plain) Flour (Can sub your flour blend of choice though I haven’t tested GF flours in this cookie as of yet)
- 1 Teaspoon Baking Powder
- 1 Teaspoon Baking Soda
- 3/4 Teaspoon Ground Cinnamon
- 1/2 Teaspoon Salt
- 1/2 Cup Melted Coconut Oil, Grapeseed Oil, or other Neutral-Tasting Oil
- 1 Cup Sweet Potato Puree (can sub pumpkin puree)
- 1 Cup Brown Sugar, packed
- 2 Tablespoons Maple Syrup
- 1 Teaspoon Vanilla Extract
Preheat your oven to 350ºF (175ºC).
In a medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Set aside. In a large mixing bowl, mix the oil, sweet potato, sugar, maple syrup, and vanilla until well combined. Slowly incorporate the flour mixture into the wet mixture. The dough will be rather sticky. For best results and better manageability, chill the dough for at least 30 minutes to 1 hour. If using coconut oil, it will firm up particularly well.
Drop the dough by the heaping tablespoonful onto baking sheets (ungreased non-stick or lined with non-stick silpats or parchment paper).
Bake for 10 to 14 minutes, or until they no longer look wet, and are just beginning to brown around the edges, or to your desired doneness. (I like them a little softer on the insides, so I bake them for 10 to 12 minutes, depending on the size).
Options:
Cinnamon-Sugar Topping: If desired, combine 2 teaspoons of granulated sugar (white sugar, palm sugar, etc.) and 1 teaspoon of cinnamon in a small dish, and sprinkle the mixture atop each ball of dough before baking.
Pecan Topper: I like the festive touch of pressing one nice half pecan into the top of each ball of dough before baking. The pecans toast up nicely.
Flavorful Add-ins: If you like, you can add dried cranberries, raisins, chocolate chips, or nuts to your cookies. Stir about 1/2 cup to 1 cup of your desired add-ins into the dough after you stir in the dry ingredients.
Yields 3 to 4 dozen cookies, depending on how big you make ‘em
Blog Events: I am submitting this recipe to the Holiday Food Fest – Gifts of Good Taste. I haven’t had the chance to wrap them yet, they are still fresh out of the oven. But I like to tie them in cellophane wrap with ribbon around the top for a simple, yet attractive hostess gift.
Posted by alisa on November 18, 2009 | 166 Comments
Ricki Heller is simply one of my favorite people in the blogosphere. Her writing style is entertaining and humorous, she has such a friendly and helpful demeanor, and how can we forget about the recipes? As a nutritionist, she always has health in mind, but as a lover of food, it has to taste good. Thus, I can always count on Ricki for recipes that I want to make and that I should make.
Since I had enjoyed several of Ricki’s wholesome recipes before the release of her new cookbook, Sweet Freedom, there was no doubt that I was going to love it. It was just a matter of what to make first!
Since I already had a penchant for the Carob and Date Pancakes in Sweet Freedom (they were the inspiration for the Pillowy Whole-Grain Pancakes in my book, Go Dairy Free), I went with familiarity, and made the Fluffy-Fruited Spelt Pancakes. So, so marvelous – Ricki seriously knows her way around whole-grain pancakes …
Though there are three more pancake recipes in Sweet Freedom that I have yet to trial, I had to jump to the muffin section. I had my eye on the Orange Oat Muffins. This was the first recipe I had ever made where you use the entire orange, peel and all, and it was so wonderfully simple. I also loved that these hearty little babies used a combo of dates, maple syrup, and molasses for a deep and rich sweetness.
I have had a lot of cookbooks to trial as of late, but I just couldn’t keep away from the Banana-Oat Bar recipe before doing this post. Upon seeing the title of another recipe in Sweet Freedom for Sweet Potato and Cranberry Muffins, I knew I had to combine the two for this holiday season to create these yummy Sweet Potato and Cranberry Oat Bars. I simply subbed 3/4 cup sweet potato puree (you could of course use pumpkin puree) for the bananas and added 1/2 teaspoon of cinnamon. As you can tell by the broken off piece (before it had cooled of course) with the sloppy, melting frosting, I didn’t care very much about taking pictures, I was hungry!
Keep in mind, all of the dessert and snack recipes in Sweet Freedom are free from refined sugars, and they are vegan (dairy-free and egg-free) and wheat-free. They are also whole grain and wonderfully all-natural. However, while there are many wonderful gluten-free recipes within, some of the recipes do utilize spelt flour or barley flour. I loved how many soy-free recipes there were too, since Ricki doesn’t rely on margarine in her recipes, bonus!
Also, as you can see, I’ve barely made it past the first chapter. There are cakes, cookies, candies, pies, puddings and more in this fabulous “tackle that sweets craving with nutrition” cookbook. So now that I have captured your appetites, here is your opportunity to enter to win a copy of your very own (Open to the U.S. AND Canada!).
- To enter to win this fabulous cookbook, leave a comment on this post telling me why you want to win Sweet Freedom.
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
Note: The comments will remain open, since there is a review and recipe on this giveaway post, but only comments made by midnight will be eligible to win!
Now back to those Marvelous Muffins …
No Waste: Orange-Oat Muffins
This recipe is from Sweet Freedom by Ricki Heller.
“Unlike many low-fat muffins, these taste great: they are moist and flavorful, with an intense orange presence. There’s also substantial fiber from the fruits and whole spelt. Using a food processor means these are incredibly easy to prepare!” – or blender in my case as you shall see. And yes, Ricki includes metric measurements for all of the recipes in Sweet Freedom, just like this one. This recipe is Vegan, Dairy-Free, Nut-Free, Soy-Free, and Free from Regined Sugars.
- 1 Whole Medium Organic Seedless Orange, washed, whole and with skin [This is one time when you want to spring on that organic orange, since you will be using the peel too]
- 1 Tablespoon (15 ml) Finely Ground Flax Seeds
- 3 Tablespoons (45 ml) Water
- 1/2 Cup (60 g) Chopped Dried Pitted Dates (they should be soft)
- 3 Tablespoons (45 ml) Sunflower or Other Light-Tasting Oil [I used grapeseed]
- 1/4 Cup (60 ml) Pure Maple Syrup
- 2 Tablespoons (30 ml) Blackstrap Molasses
- 1/2 Cup (120 ml) Plain or Vanilla Soy or Almond Milk
- 1 Cup (140 g) Whole Spelt Flour
- 1 Tablespoon (15 ml) Baking Powder
- 1 Teaspoon (5 ml) Baking Soda
- 1/4 Teaspoon (1 ml) Sea Salt
- 1 Cup (100 g) Old-Fashioned, Whole Rolled Oats (not instant)
Preheat your oven to 375F (190C). Line a muffin tin with 12 paper liners for small muffins or 9 liners for large muffins, or spray with nonstick coating.
In the bowl of a food processor, process the orange segments until almost smooth. Add the flax seeds, water, dates. oil, maple syrup, molasses, and milk alternative and process almost to a smooth puree (you can leave a few small flecks of date and/or orange, but none should be larger than sunflower seeds). Set aside for a few minutes to rest, while you prepare the dry ingredients.
Alisa’s Note: No Food Processor? I don’t have one either. I simply added the orange sections through the milk alternative to my little old blender, and let ‘er rip until it was well blended, with a few tiny date and orange bits left for interest.
In a large bowl, sift the flour, baking powder, baking soda, and sea salt. Add the oats and stir to mix.
Pour the wet mixture over the dry mixture in the bowl and stir just until combined (it’s okay if a few dry spots remain, you just don’t want to overmix!). Spoon the batter into your prepared muffin cups or tins – they will be quite full.
Bake for 15-20 minutes, rotating the pan about half-way through [I skipped the rotation], until a tester inserted into one of the muffins comes out clean. Cool 5 minutes in pans before removing to a rack to cool completely. These taste even better the next day, as flavors meld [I can vouch for that!]. These muffins freeze beautifully [I can't vouch for this, since we devoured them all while fresh].
Yields 9 to 12 scrumptious muffins
Posted by alisa on November 17, 2009 | 92 Comments
Even the full review I have written about The Garden of Eating (on Go Dairy Free) doesn’t do justice to this over-sized, 581-page resource that I refer to as a bible for healthy eating. I first learned about the author, Chef Rachel Albert-Matesz (aka The Healthy Cooking Coach), when she came out with The Ice Dream Cookbook. It wasn’t until almost a year later that I discovered The Garden of Eating, which was actually her first book. Though this book would have been immensely helpful for me several years ago, I can honestly say, better late than never.
The first half of The Garden of Eating is dense with information. The chapter topics smoothly flow from health and nutrition (with titles like “Friendly Foods,” “A Short Fat Primer,” and “Returning to the Garden of Eating – General Principles) into kitchen help and menus. The principles Chef Rachel shares focus on what she calls a produce-dominated diet. I like to call it a Paleo-friendly diet or a whole foods diet to the extreme.
Of course, beyond the useful information, there are the delicious recipes. I simply love the recipe layout of this book, which is organized by key ingredient …
With some serious broccoli cravings beckoning (yes, I crave broccoli), I flipped right to the clump of broccoli recipes in Chapter 18 (Cooked Leafy Greens , Flowering Vegetables & Shoots). The Simmered Broccoli in Herbs caught my eye as a fantastic one pan dish. The result was so light and flavorful that I devoured the entire dish myself. And how could I not love how easy this dish was to make?!
Then there were the boneless, skinless chicken breasts that I stocked up on for a great price. I flopped The Garden of Eating open, and thumbed my way through the chicken recipes in Ch. 16 (Birds of a Feather). Within minutes I had picked out a recipe that I had all of the ingredients on hand for.
My husband generally dislikes honey mustard, and he loathes ginger, but since I am a fan of both, I went out on a limb and made the Honey Mustard Chicken with Ginger. The gamble paid off, it was a tasty success. As a side note, I loved how flavorful this dish was without any added salt, and the fact that it wasn’t overly sweet in the least bit. For dinner, we enjoyed the chicken breasts with a side of broccoli (of course).
And then again for lunch, we enjoyed the chicken sliced atop a basic avocado and bell pepper salad, topped with a light and simple (homemade) honey mustard vinaigrette.
Then, I wanted a variation on the peanut butter protein spread I typically make for our snacks, and wouldn’t you know it … there it was, the Protein-Nut Spread recipe in Ch. 24 (Sweet Protein-Packed Snacks & Mini-Meals). This recipe was wonderful for reducing the fat in the nut spread I was using, allowing me to enjoy a thicker spread. It didn’t thicken up quite enough after refrigeration, so it was still a bit gooey, something I can easily solve by reducing the water a bit next time, but it was tasty.
Every time I was left wondering what to eat, I just had to pick out an ingredient in our refrigerator and plop open The Garden of Eating; a true gem. It would be easy for me to simply say, this is a great book for dairy-free and gluten-free dieters, but that would cut out too many other people whom this book and cookbook could help. If health and nutrition is of importance to you and your family, then The Garden of Eating should be on your wish list. This is one book that will remain in my collection until it is so tattered with dog-eared pages and splattered with ingredients, that I have to get a new copy.
Speaking of new copies, who would like to win one?
- To enter to win this fabulous cookbook, leave a comment on this post telling me why you want to win The Garden of Eating.
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
Now, about that recipe I mentioned …
Honey-Mustard Chicken with Ginger
Recipe adapted from The Garden of Eating by Chef Rachel Albert-Matesz.
In the cookbook, it states to cut the chicken into 2-inch wedges. I completely missed this part and broiled them whole – luckily it worked out beautifully. This recipe is Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Nut-Free, and Free of Refined Sugars.
Prep: 20 minutes ~ Cooking: 8 to 10 minutes ~ Yield: 6 servings
Chicken:
- 1-1/2 to 2 lbs Boneless, Skinless Chicken Breasts
Honey-Mustard Marinade:
- 3 Tablespoons Extra-Virgin Olive Oil
- 1/3 Cup Creamy White, Yellow, or Dijon Mustard
- 2 Tablespoons Honey
- 1 Tablespoon Finely Grated or Minced Fresh Gingerroot
- 1/4 Teaspoon Ground Red or Black Pepper
- 1/2 teaspoon finely ground unrefined sea salt or 1 tablespoon tamari soy sauce (optional) [I omitted and it was still delicious!]
Add chicken to a glass or Pyrex dish. Mix marinade, pour over chicken, and stir to coat. Cover and refrigerate 6 to 8 hours, all day, or overnight.
Cook chicken pieces on grill, under broiler, or in lightly oiled, heavybottomed skillet over medium heat, about 3 minutes per side, or until firm, meat is beige throughout, and juices run clear when a test piece is cut in half. I opted for broiling.
To broil, preheat your broiler (about 8 to 10 minutes), and move the oven rack so that the meat will be about 5 to 6 inches away from the element. Spread the meat out in a broiler pan or over a wire rack in a roasting pan, to allow the juices to drip while cooking. Give it a good basting of that thick marinade, and broil for 3 to 7 minutes, or until the chicken begins to brown. Flip the chicken and marinade it again (see the next step for heating up that marinade). Return it to the oven and broil until the chicken begins to brown and the meat is cooked through, roughly another 3 to 7 minutes.
To bake, preheat your oven to 400˚ F. Transfer the chicken and marinade to an oblong 14x9x2 or 18x9x2-inch heatproof Pryex baking pan if it has not been marinating in one. Bake until chicken pieces reach an internal temperature of 160˚F or the juices run clear and chicken is the same color throughout when cut in half.
Add a dash of water to any leftover marinade, bring to boil, and simmer 4 minutes. Baste chicken with mixture as it cooks. Serve warm. Refrigerate leftovers and use within 3 days. (They’re delicious cold)
Variations
- In step 1, add 1 tablespoon minced fresh or 1 teaspoon dried rosemary, tarragon, dill, or basil.
- Honey-Mustard Chicken with Chipotlé: Replace ginger with 1/2 teaspoon ground chipotlé. Omit black pepper and garnish final dish with minced cilantro before serving.
- Honey-Mustard Chicken Salad: Serve chicken over heaping individual plates of raw spinach, arugula, or spring greens, minced scallions, parsley, red radishes, celery, fresh or sun-dried tomato slices, avocado, and a squeeze of lemon or lime juice.
Nutrition analysis provided by The Garden of Eating: 1 serving ~ 230 calories, 30 g protein, 7 g carbohydrate, 9 g fat, 15 mg calcium, 128 mg sodium
MORE Fantastic Blog Giveaways:
Love cookbooks? My friend Sarah over at No Whey, Mama is giving away a copy of My Sweet Vegan this week! Delicious holiday desserts anyone? Head over to the giveaway post to enter!
How about chocolate? Chocolate-Covered Katie has an extreme chocolate giveaway going on. And don’t forget about Operation Chocolate-Covered Kindness!
Sex, Drugs, and Mood Swings? Did I get your attention? Meghan at Making Love in the Kitchen has some great information and a unique non-food giveaway going on.
Food Allergies Got you Down? Perk up with these four fantastic giveaways from AllergySense. You can win baked goodies from Two Moms Bakery, oodles of coupons for Silk Heart Health Soymilk, and more!
Posted by alisa on November 16, 2009 | 128 Comments
The Gluten-Free Almond Flour Cookbook has been feeding my latest curiosity, grain-free cooking and baking. The day I received this book I was so excited by the potential of all of the recipes … no special binders required, short ingredient lists, seriously whole foods oriented.
There was just one little snag … the author, Elana Amsterdam of Elana’s Pantry is adamant that you must use blanched almond flour to get desired results. And I was really hesitant to load up on 5 lbs of almond flour via the internet without knowing if we were even going to like almond flour baked goodies. So I cheated. Yes Elana, I ground my own unblanched “raw” almonds and sifted to get the best of it. But, I am not here to complain in the slightest. The results were awesome … so awesome in fact that I placed that order for the unblanched almond flour, and can’t wait to see how it elevates these baked treats even more. Trust me, you won’t miss the wheat, or the xanthan gum, or any other alternatives for that matter … these recipes are marvelous!
FYI, I ordered a 5 lb bag from Honeyville (the brand Elana recommends most), and I had a coupon code from the company’s newsletter. Use the coupon code: VETERANS from now through November 17th, and get 15% off your order. And whatever you do, order direct. Do not order this product from Amazon, as they mark it up another $10! With the coupon code, the price is pretty respectable from Honeyville.
You can read my full review of The Gluten-Free Almond Flour Cookbook on Go Dairy Free. For today, I will just give you a taste of the items I have made so far, and a sample recipe to entice you!
I started with the Peach Blueberry Crumble recipe first, but made it into an Apple Raisin Crumble (I subbed 5 medium apples, diced and ½ cup of raisins for the fruit, and also sprinkled ½ teaspoon of cinnamon on the fruit). Perfect for a snowy morning …
What I liked about this recipe was that not only was it grain-free, but it was completely unsweetened. I had been trying to figure out how to make apple crisp breakfast-friendly, and it had never occurred to me to simply omit the sweetener and let the crumble and fruit shine on their own! However, because I was out of vanilla (I know, heaven forbid!), and the recipe called for a whole tablespoon, I subbed in maple syrup. So mine wasn’t totally unsweetened, but 1 tablespoon of maple syrup for an entire pan of apple crumble is pretty low on the sugar spectrum. There is a sweetened fruit crisp recipe in the book too, but I liked this one for a nice change of pace. The only thing I would change next time is to reduce the salt just a smidge.
Next up was the Chewy Chocolate Cookies. They were delicious! They were beautifully chewy cookies that were slightly sweet and gently chocolaty. Using a suggestion from the recipe, I decided to make the cookies smaller, and turn them into sandwich cookies with a layer of vanilla frosting between them. Absolute perfection! Once again, the instructions (aside from not mentioning that you need to pack the almond flour – pack your almond flour! This isn’t fluffy all-purpose stuff.) and the cooking times/temps were spot on.
Okay, are you ready for a recipe or do you want to jump right ahead to the giveaway? Let’s start with the giveaway, shall we?
- To enter to win this fabulous cookbook, leave a comment on this post telling me why you want to win The Gluten-Free Almond Flour Cookbook.
- To receive a bonus entry, spread the word about this giveaway … tweet it, share it with your friends on facebook, mention it on your blog, or email some colleagues … whatever works for you. Just make sure you come back here and leave a second comment letting me know you did.
Entries will close at midnight TODAY, so get your entry in now! All of this week’s cookbook winners will be announced at the end of the week.
Update: Feel free to comment on this post and the recipe, but official entries for The Almond Flour Cookbook giveaway closed on Monday, November 16 at midnight, the winner will be announced on Saturday, November 21. Head back to the main page on One Frugal Foodie for current giveaways and posts.
Recipe time!
Chewy Chocolate Sandwich Cookies
Recipe adapted from The Gluten-Free Almond Flour Cookbook.
Since I used homemade almond flour, and didn’t want to spend all day grinding and sifting, I reduced the batch size of the recipe, and adjusted some of the ingredients accordingly. Also, I didn’t have any agave nectar on hand (we aren’t big fans), but found that honey and maple syrup do sub nicely.
This recipe is Vegan, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Soy-Free, Free from Refined Sugars, and far easier than it looks – boy I do ramble on, don’t I?
- 3/4 Cup Almond Flour, packed*
- 2 Tablespoons Arrowroot Powder
- 1 Tablespoon Unsweetened Cocoa Powder
- 1/4 Teaspoon Baking Soda
- 1/8 Teaspoon Sea Salt
- 2 Tablespoons Grapeseed Oil
- 3 Tablespoons Agave Nectar, Honey, or Maple Syrup – or combination (I used 2 tablespoons honey + 1 tablespoon maple syrup)
- 1 Teaspoon Vanilla Extract
- Frosting (optional) (I was sampling the frosting from Sean’s Food, but you can use the Marshmallow Frosting Recipe in the Almond Flour Cookbook, Elana’s Coconut Cream Frosting, the Vanilla Frosting in Go Dairy Free, this Peanut Butter Fudge Frosting, or whatever creamy filling you choose)
Preheat your oven to 350ºF. Line a baking sheet with parchment paper or a silpat.
In a medium-sized bowl, combine the almond flour, arrowroot, cocoa, baking soda, and salt. In a small bowl, whisk together the sweetener(s), oil, and vanilla. Stir the wet ingredients into the dry ingredients in your medium bowl, until well combined.
Scoop the dough by the tablespoon onto your prepared baking sheet. I found the dough to be just a touch sticky but fairly pliable, allowing me to loosely roll them into balls.
Bake the cookies for 10 minutes. Do not overcook them. The tops of the cookies will start to look a little dry and crack a bit when done, but not as much as chocolate cookies that contain eggs. Let the cookies cool on the baking sheet or a wire rack for 30 minutes.
If making sandwich cookies, spread frosting (however much you want!) on the bottom of one cookie and top it with the bottom of another cookie. Repeat with remaining cookies. Take a bite, smoosh and enjoy.
*Elana recommends blanched almond flour, which I am sure is superior. If you are like me and just have some raw almonds on hand and want to trial this recipe out, pulse them in your spice grinder until a mealy/floury consistency is reached. This happens very fast, do not overgrind lest you end up with almond butter. Using a mesh sieve, sift the almond flour to extract the finest bits to use for your flour. Repeat until you have the amount you need. Don’t fear waste either; you can turn any rejects into almond butter!
Yields a dozen soft and chewy cookies or six smooshable sandwich cookies
Posted by alisa on November 14, 2009 | 10 Comments
Is it just me, or did Black Friday hit early this year? My inbox is flooded with special offers from just about everywhere. Perhaps I shouldn’t sign up for quite so many e-newsletters!
Speaking of deals, I have a few things to share for the upcoming week. Stick with me here, I will jump onto a few different things in this post …
I am going to be hosting “A Week of Favorite Cookbooks“ Giveaway, starting on Monday, and lasting through Friday (giving away a different surprise cookbook each day). Keep in mind, this is just some of my favorites, I have many more! If the response is good, I may be coaxed into doing this giveaway again. So each weekday of this coming week you will receive:
- A giveaway of a “surprise” cookbook with a mini-review of the book (there will be options for gluten-free, whole foods, and vegan foodies too!)
- A recipe either from that cookbook or inspired by that cookbook
Five days, five books, five reviews, five recipes, right here. Be there, enter, enjoy, win.
Also, there are two more fundraiser cookbooks that were just released:
Kid-Friendly Recipes: The Blogosphere’s Best (ebook)
Cost: You Decide. Proceeds are donated to St. Jude Children’s Research Hospital, and you can purchase this e-cookbook of 49 recipes for any dollar amount. You choose how much you are comfortable donating. I did contribute a favorite recipe to this e-cookbook that I think you will enjoy!
The BloggerAid Cookbook: Recipes from bloggers around the world making a difference (full color book)
Cost: $30. Proceeds go to the United Nations’ World Food Programme (WFP). Honestly, I am not sure if I have a recipe in this book or not! I submitted on time, but didn’t follow the proper procedute. So I assumed I was out, but I keep getting all of the BloggerAid Cookbook “insider” emails. Either way, I am sure it is a fantastic book and for a great cause.
Finally, before I forget, the Cooking Light dealio ends today. And as I found out, you can order it even if you have a subscription. As long as you use the exact same address that is on your subscription they will simply tack on another year – no overlap. So of course, I ordered!
Also, I received an email about $5.00 worth of printable coupons from Cascadian Farms. They have tons of good products, but I like their organic frozen fruit (a must for making smoothies in winter!) when on sale … and I have coupons. They are pricey otherwise. Anyway, I wanted to pass these gems on, click here to print them.
Oh yes, one last deal mention. If you do live near a Whole Foods, be sure to pick up their Whole Deal Flyer/Booklet this month too. They are starting to be better about putting items on sale while the corresponding coupons are on. They had a fair price on Tazo tea, which turned into a good price with the $1.00 off coupon on the Whole Deal.
Did I miss any great coupons, deals, or fundraisers? Do tell.
Posted by alisa on November 11, 2009 | 32 Comments
Recently I professed my first trials of what seems to be the most popular new food among healthy bloggers, kabocha squash. This hearty winter squash is sold with the others … acorn, butternut, spaghetti … but it of course has its own nuances. And with all of those squashes on sale (the organic versions even!) for just $.49 a lb, how could I pass this opportunity up!
After I gained my bearings with the flavors and cooking times of kabocha, I decided to experiment a bit with the original Japanese Style Simmered Sweet Kabocha recipe I mentioned testing in a prior post. Though I liked that recipe, it lacked a little spice in my opinion, and it seems my cooking technique was a bit amiss, as I ended up with far too much liquid once my kabocha was cooked.
After many changes, the recipe I came up with offers a wonderful side dish (or breakfast as I like to eat it) that is slightly sweet and spicy, and is a breeze to cook up. From start to finish, I had the kabocha ready in 20 minutes, and that was with minimal monitoring required. It was definitely a nice change from my usual roasting or steaming techniques with squash …
Quick Asian-Spiced Kabocha (Winter Squash)
Like most other winter squashes, kabocha is a bear to cut, but, on the bright side, no peeling is required! The skin offers a pleasant and unique texture to the dish. For efficiency, I cut up all of the kabocha at once, and store any leftovers in baggies to use or freeze at my convenience.
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, Low Fat, and optionally Gluten-Free.
- 3/4 lb Kabocha Squash Smallish Chunks (cut to about 1-inch in size, skin on)
- 1/3 Cup Water, plus additional if needed
- 1 Tablespoon Soy Sauce or Wheat-Free Tamari (for gluten-free)
- 1-1/2 Tablespoons Evaporated Cane Juice, Brown Sugar, or Granulated Palm Sugar
- 1 Teaspoon Fresh Ginger, minced (feel free to use more if you like your ginger)
- 3/8 Teaspoon Chinese 5-Spice Powder (available in the spice section of most grocers)
Place all ingredients in a skillet and heat to boiling. Reduce the heat to medium-low, cover, and let it simmer for 10 minutes.
Remove the lid and continue to cook (stirring occasionally) until the liquid is pretty much gone / thickened, and the squash (and peel) is nice and tender. This takes me about 5 minutes, but if the liquid evaporates and your squash isn’t yet done to your liking, add more water 1 tablespoon at a time, and continue to cook, stirring occasionally. Serve.
Note: I have been devouring the entire batch within a day, but if you do put the leftovers in the refrigerator, the flavors seep in nicely and offer more of an infused flavor the next day. Feel free to enjoy it cold or warmed.
Yields 2 to 3 spiced servings
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