walnuts

{Recipe} Chocolate-Coconut-Walnut Cookie Pie

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Chocolate-Coconut-Walnut Cookie Pie

I had a hankering for pie and cookies the other day so I decided what better way to combine the two cravings than making a cookie pie? Plus rather than having to scoop out a bunch of individual cookies you save time and have one tasty giant cookie to share.  Also the baked cookie pie freezes really well so you can save some for another day when that craving strikes again.
Serves 8

INGREDIENTS

  • 1/4 cup + 2 tablespoons coconut oil, liquid
  • 1/2 cup brown sugar
  • 1/4 cup evaporated cane sugar
  • 1 teaspoon vanilla
  • 2 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 1/4 cup shredded unsweetened coconut
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup mini chocolate chips
  • 2/3 cup chopped walnuts

DIRECTIONS

  1. Preheat oven to 350F.
  2. Brush the pie pan with a layer of coconut oil.
  3. Whisk together the flours, coconut, soda and salt.
  4. In an electric mixer beat together the oil, sugars, flax “eggs” and vanilla with the whisk attachment.
  5. Reduce speed and slowly add in the flour mixture just to combine.
  6. Fold  in the chocolate chips and walnuts.
  7. Pour mixture into the pie pan and press down into an even layer.
  8. Bake for 22-25 minutes or until lightly browned on top.
  9. Allow to cool in the pan on a wire rack until completely cool.

 

{Recipe} Apple Walnut Cake

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Apple Walnut Cake

Autumn has finally come to Vermont and with that an abundance of fresh, local apples.  This recipe was inspired by the changing of the seasons.  It is a wonderful cake perfect for dessert or brunch.  
Serves 8

INGREDIENTS

  • 2 cups gala apples, peeled and diced
  • 1 cup ground walnuts
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup Earth Balance, room temperature
  • 1/2 cup evaporated cane sugar
  • 1/2 cup light brown sugar
  • 3 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350F.
  2. Grease, flour and line the 9 inch round cake pan.
  3. In a small bowl mix together the ground walnuts, flours, baking powder, salt and cinnamon.
  4. In an electric mixer with the paddle attachment cream together the Earth Balance and sugars.
  5. Add the vanilla and flax eggs to the margarine mixture and beat together.
  6. At a low speed, slowly add the flour mixture to the margarine mixture; mix until just combined.
  7. Using a spatula fold in the apples.
  8. Pour into the cake pan and spread evenly.
  9. Bake for 45-55 minutes until lightly browned on top and a toothpick comes out clean.
  10. Allow to cool in the pan for 10 minutes.
  11. Slide a butter knife around the side of the pan and then flip the cake on to a wire rack; allow to cool completely.

 

WIAW: Recipe- Pasta with Sun-Dried Tomato and Spinach Pesto

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Pasta with Sun-Dried Tomato and Spinach Pesto

Serves 6 (or 4 really hungry people)

Ingredients:

  • 6 servings of your favorite pasta cooked & reserve some pasta water
  • 1 cup raw walnuts
  • 3-5 cloves of garlic
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sun-dried tomatoes, soaked in hot water until soft & roughly chopped
  • 3 cups loosely packed baby spinach
  • 2 tablespoons- 1/4 cup nutritional yeast
  • 1/3-1/2 cup olive oil

Place the walnuts, garlic, salt and pepper in the bowl of a food processor and process for 30 seconds. Add the sun-dried tomatoes and process for 30 more seconds. Add the baby spinach and nutritional yeast, process for 30 seconds.  Slowly add the olive oil through feed tube and process until fully combined. Pour the pesto into a large bowl and top with the hot pasta. Toss the pastas with the pesto adding one tablespoon of pasta water at a time to loosen up the sauce as needed.

CSA Week 2: Garlic Scape Pesto Pasta & a Hail Merry!

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Neil and I decided (very) last minute that we would partake in the Pete’s Greens CSA again this summer since we love their produce. Last week was the first pick up because we were away we ended up giving away most of it except the potatoes and garlic scapes that we had for our camping breakfast. This week we received:

  • Bag of Mesclun Greens
  • Beet Greens
  • Napa Cabbage
  • Sweet Salad Turnips
  • Garlic Scapes
  • Scallions
  • Zucchini
  • Easter Egg Radishes
  • Sage
  • Potatoes

Tonight is the first of many meals using these amazing organic and local ingredients. Enjoy- I know we did!


Garlic Scape Pesto Pasta with Zucchini

Yields 4 servings

Takes about 30 minutes total to make

Ingredients:

  • Garlic Scape Pesto
    • 1 cup raw walnut pieces
    • 1 bunch of garlic scapes (about 1 to 3/4 cup), chopped
    • 4 cups basil leaves
    • 2/3 cup olive oil
    • 1t salt
    • 1T sesame seeds
    • 2T nutritional yeast

Place the walnuts and garlic scapes in the bowl of a food processor and process until small crumble. Add in the basil leaves, turn the processor on low and slowly stream in the olive oil through the feed tube. Add in the salt, sesame seeds and nutritional yeast; process to combine.

  • Sauteed Zucchini
    • 2 medium zucchini, sliced into half moons
    • Cooking Spray
    • 1/2t salt
    • 1/4t black pepper
    • 1/2t garlic powder
    • 1t nutritional yeast

Heat a large saute pan over medium-high heat.  Spray with cooking spray and toss in the zucchini and saute for 3-4 minutes just until they start to lightly brown.  Stir in the salt, pepper, garlic powder and nutritional yeast; cook for 2 more minutes.

  • 4 servings of pasta of your choice

In a large bowl toss the pasta, zucchini and 1/4 to 1/3 of the pesto together.  Serve warm, room temp or cold!

The pesto makes a lot more than you need for this dish so place any extra in a jar top with a layer of olive oil and seal tightly.  Store in the freezer until you need it again.  To defrost move from the freezer to the fridge 8 hours before using.

For dessert we shared one of these wonderful vegan, raw, gluten free tarts from Hail Merry.

It was one of the best desserts I have ever tried and I am looking forward to picking up the other 3 flavors over the next month.  It was so rich and the perfect balance of creamy chocolate, cookie crust and almond butter center- to die for.