The Conscious Kitchen

Heart Beet Salad

Here is a super simple salad to make for dinner tonight or anytime.
Happy Valentines Day!

 

Heart Beet Salad

Serves 2-4

For all ingredients, please consider using those that are grown organically.

 

1 head                  radicchio, cored and thinly sliced

1                           d'anjou pear, diced

2-3 tablespoons    hazelnuts, toasted, skinned, and roughly chopped

1 bunch                 red beets, roasted

Dressing

1 teaspoon           hazelnut oil, walnut or pistachio oil would work well also

2-3 teaspoons      white balsamic vinegar

1/2 teaspoon        dijon mustard

                             sea salt and freshly ground black pepper

Roast the beets. For detailed directions on roasting beets, click here. Peel the beets and slice into 1/8 inch rounds.

While the beets are roasting, prepare the dressing in a small bowl by simply combining all of the ingredients, and set aside until you are ready to serve the salad.

Use a small heart shaped cookie cutter to press out the beet hearts.

*If you have gloves such as medical gloves, use them or your hands will be stained. Keep them on while assembling the salad. You can wash them off while wearing them just as you would washing your hands to keep them clean.

Set the hearts aside from the scraps.

In a medium size bowl, combine the prepared radicchio, pears, and beet scraps (if desired).

Arrange the beet hearts around the perimeter of a large serving plate. This can be done ahead of time, wrapped in cling film and refrigerated until needed.

Toss the remaining salad ingredients with the dressing and pile in the center of the platter. Top with the toasted hazelnuts and serve immediately.

Chocolate Coconut Macaroons (raw and naturally sweetened)

One of my favorite natural food stores in Los Angeles is Erewhon market. There are always things that I can find there that are not in other grocery stores such as a variety of fresh juices, well prepared foods that are fresh and clean, a plethora of organic produce as it is an all organic market, and an amazing section of raw foods. Among my favorite finds from the raw foods selections have been these remarkably addictive coconut macaroons. The last time I was in the store, I went hunting for them, but they were out of stock! I was quite disappointed, but it turned out to be a blessing in disguise that forced me into creating a recipe of my own. After all, how difficult could it really be?

The best thing about my recipe is that I actually improved on the macaroons I was aiming to come close to. Made from start to finish in about 10 minutes, they are about the quickest and easiest things to make, and are the perfect treat when I am seeking out something sweet. The ingredients actually have some significant nutritional benefits as well. Raw Cacao is a super superfood that is loaded with more antioxidant flavonoids than blueberries or even green tea. It also happens to be rich in essential minerals and particularly high in magnesium as it has shown to show some of the highest levels of it in any food. Raw cacao can be enjoyed without the guilt of most chocolate products as it is unprocessed without all of the added sugar and fat. If you feel like using raw cacao in another easy recipe, I heartily suggest my recipe for a chocolate banana smoothie. It makes a great breakfast and will give you more energy than a cup of coffee. I might also bring it to your attention that these cookies are sweetened with the natural goodness of medjool dates which happen to be a great source of B vitamins, iron, protein, and potassium. Try using dates or date syrup to sweeten smoothies, baked goods, or beverages.

 

Chocolate Coconut Macaroons

Makes about 20 macaroons

For all ingredients, please consider using those that are grown organically.

 

2 cups                unsweetened reduced fat shredded coconut

2/3 cup               raw cacao powder

6                         medjool dates, pitted or 1/4 cup maple syrup if you do not have dates

3 tablespoons     unrefined coconut oil

1 1/2 teaspoons  vanilla extract

1/4 teaspoon       sea salt

Measure all of the ingredients into the bowl of a food processor fitted with a metal blade. Process for about a minute until all of the ingredients are thoroughly mixed and moistened.

Remove the blade and use a 1 1/2 inch ice cream scoop or your hands to form the macaroons making sure to compact them to prevent the cookies from being too crumbly. Lay them out on a parchment lined tray as you make them. They will firm up after an hour or so.

Store the macaroons at room temperature in an airtight container.

 

 

Pumpkin Drop Muffins

 

People often write or ask me for healthy breakfast recipes. It seems that everyone wants to make a healthier version of muffins or sweet breads that is not only easy to make, but something they can also feel good about giving to their families at the start the day. This recipe is a good one to try. They are not too sweet, high in fiber, low in fat, and quite tasty. I call them drop muffins as it seems to be the best way to describe these little cakes that do not bake in muffin tins but have the moist texture of such. I prefer them made with a sweet combination of raisins and dried cranberries or fresh blueberries, but we have made them using semi sweet chocolate chips as well.

If you want to make them fresh, but are crunched for time in the mornings, prepare the dry and wet ingredients separately the night before and mix them up in the morning when you get up. Put them in the oven while you go about your morning rituals and they will be ready for breakfast. They are also quite good sliced in half and toasted with a little jam. So don't put the pressure on yourself to bake them fresh.

 

Pumpkin Drop Muffins

Makes 8-10 large muffins.

For all ingredients, please consider using those that are organically grown.

 

1 15 ounce can         pumpkin puree

2/3 cup                      unsweetened plant-based milk of your choice, I use almond

1/2 cup                      unsweetened applesauce

1 teaspoon                vanilla extract

1/3 cup                      maple syrup

2 cups                       spelt flour or whole wheat flour

4 teaspoons              baking powder

1 1/2 teaspoons        cinnamon

1 teaspoon                ground ginger

1/2 teaspoon             freshly ground nutmeg

pinch                         ground cloves

1/2 teaspoon             sea salt

1/2 cup                      dried fruit of your choosing, fresh blueberries, or chocolate chips

1-2 teaspoons           raw or turbinado sugar for sprinkling (optional)

Preheat the oven to 375 F.

In a medium size bowl, combine the pumpkin puree, milk, applesauce, vanilla, and maple syrup.

In another bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.

Add the pumpkin mixture to the dry ingredients and stir until just combined. Add the dried fruit of your choice or fresh berries.

Line a baking sheet with a parchment and spray with an oil spray as the muffins tend to stick. I like to use silicone mats for this as they are ideal as they require no spray.

Use a large spoon or a large ice cream scoop with a release handle to scoop the batter onto the prepared pan. They do not spread much so they should all fit nicely on one baking sheet.

If you like, sprinkle the tops of the muffins with a little raw sugar before you put them in the preheated oven.

Bake for 15-20 minutes until they are somewhat firm to the touch and golden brown.

Serve warm or store at room temperature in a sealed container for a few days.

 

Lime-a-licious Green Smoothie

I am always seeking out new ways to blend my greens into tasty smoothies to make for breakfast or snacks. While putting this one together, I was hoping for something that would be sweet and creamy like a lime pie. The result was absolutely nothing like what I was hoping for, but terrific nonetheless. It is refreshing, tangy, and loaded with nutritional benefits. Hope you enjoy it.

Bee Pollen is packed with nutrients. It is truly loaded with all of the vitamins, minerals, essential fatty acids, and protein that one needs for vitality. It is a real a super food. It has proved to be affective in fighting skin problems, indigestion, arthritis, asthma, and allergies. If you have never bought or tried bee pollen before, look for one that is sold in the refrigerated section of the store, locally produced, and with variation in the color of the granules. Do not consume more than a teaspoon a day unless you know that you do not have an allergic reaction to it.

**If you have bee allergies, you should speak with a doctor before using bee pollen. Pregnant women should avoid bee pollen altogether.

Fresh and leafy spinach provides a great source of vitamins A and K, manganese, folate, magnesium, dietary fiber, calcium, protein, and flavonoids.

 

Lime-a-licious Green Smoothie

Makes 16-18 ounces.

For all ingredients, please consider using those that are grown organically.

 

1 cup             spinach leaves

1 cup             unsweetened almond, soy, or coconut milk

1                    lime, peeled

1/2                 frozen banana

1/2 cup          frozen mango

1 teaspoon    bee pollen

1 teaspoon    agave nectar, honey, or maple syrup

 

Put all of the ingredients into the bowl of a blender and blend until smooth. Serve immediately sprinkled with additional bee pollen, if desired.

 

Macadamia Cheese Tartines with Shitake Mushrooms and Micro Greens

 

I am very pleased to join forces with some of my favorite bloggers including, but not limited to My New Roots and Earthsprout for Fabulous Fermentation Week. A complete list of the participant's links are at the end of this post. Fermented foods are good for us and with my fellow bloggers, we will show you some of the reasons why making and eating them are a good idea. Consuming fermented foods is beneficial to our digestion and the rich enzymes in these foods provide balance to the bacteria in our gut. I could go on and on about the nuances of beneficial bacteria, but want to get started with the recipes.

People ask me all of the time how I can go through life without meat of any kind. Oddly, I don't have any interest in eating meat, but I do crave cheese from time to time. When I started to investigate the basics of fermented foods by making my own kombucha, coconut yogurt, and sauerkraut, what truly got me excited was making cheese from raw nuts. The first time I made this cheese from macadamia nuts, I could not believe how it mimicked the flavor of a soft chevre. You wont believe it either. It is easy to make, requires minimal ingredients, and only takes a day or two to achieve success. I like it served as I would any other sort of soft cheese with salads, crostini, or in this case made into a tasty tartine with shitake mushrooms and leeks.

Shitake Mushrooms are a good source of essential amino acids, B, C, and D vitamins, and minerals such as iron, magnesium, and calcium. They are anti inflammatory and have proven beneficial in regulating blood pressure, blood sugar, weight control, and treating liver disease. It is important to cook the mushrooms in order to enjoy the healthful benefits of eating them. Micro greens, unlike sprouts, are grown in soil and photosynthesize. In general, micro greens tend to have a higher concentration of nutrients and carotenoids than their their mature counterparts making them an excellent addition to any dish.

 

 

Raw Macadamia Nut Cheese

Makes 1 log about 2 1/2 inches in diameter and 6 inches in length.

 

2 cups               raw macadamia nuts

1/2 cup              purified water

2                        probiotic capsules

1/4 teaspoon     sea salt

1 teaspoon        mellow white miso

1 teaspoon        umeboshi paste (optional)

3 teaspoons      freshly squeezed lemon juice

Soak the macadamia nuts in purified water for 3-4 hours.

Drain the water from the nuts and transfer them to the bowl of a blender.

In a small bowl, combine the contents of the probiotic capsules with 1/2 cup of purified water. Add the mixture to the nuts in the blender.

Blend the nut and probiotic mixture until it is velvety smooth.

Line a fine mesh strainer with a nut milk bag or double layer of cheese cloth that has been moistened with water. Set the lined strainer over a work bowl.

*I used a nut milk bag for the initial straining and transferred it into cheese cloth after about 8 hours so it would drain better.

Use a spatula to transfer the nut puree into the lined strainer. Loosely tie the mixture in the nut milk bag or cheese cloth, and put it in a cool dark place such as a walk in closet or cabinet for 12-24 hours.

The cheese will be ready after 12 hours, but I like to allow it to ferment at room temperature for 24 during the cooler months of the year. The added time will give the cheese a bit more tang as well.

Transfer the mixture to a fresh work bowl and mix in the miso paste, salt, and lemon juice. If you are using the umeboshi paste, add it in now as well. If not, you may want to add an extra 1/2 teaspoon of miso paste. Give it a taste before adding it in as you can always do so. At this point, you may also add more lemon juice if needed.

Lay a piece of kitchen parchment on a flat surface and transfer the mixture to it so it can be formed into log. It can be used at this point if you wish, but if you want the mixture to firm up as a 'cheese', continue with the next simple step.

Roll the paper over the mixture, twist the ends, and refrigerate for another 12-24 hours.

After another 12-24 hours of refrigerated fermentation and drying, the cheese will firm up to a nice consistency. Open the package and carefully slice it for use with the following recipe.

You can also roll the log in freshly chopped soft herbs such as tarragon, chervil, parsley, or chives and serve it with a salad or other vegetables.

The 'cheese' will continue to slowly ferment in the refrigerator. It is best tasting within the first 4 days and should be discarded after about 8 days depending on the refrigeration.

Macadamia Cheese Tartines with Shitake Mushrooms and Micro Greens

Serves 4

                                         

1                                        leek, white part only, halved and thinly sliced

4-8 depending on size       shitake mushrooms, stems removed and thinly sliced

1 teaspoon                         olive oil

splash                                white wine (optional)

                                           sea salt

                                           freshly ground black pepper

                                                               Macadamia Nut Cheese (recipe above) 

                                           whole grain bread

                                           micro greens, use what is available to you, I used arugula

Gently heat the olive oil, in a medium size saute pan over medium low heat. Add the prepared leeks and sprinkle with a bit of sea salt. Cook for a few minutes until they begin to soften.

Add the mushrooms, stir to incorporate and allow to cook undisturbed for 3-5 minutes. Give them another stir, and if using, deglaze the pan with a splash of white wine. Remove from the heat.

Thinly slice the grain bread. Spread about a teaspoon of the macadamia nut cheese onto each slice. Use tongs to top each slice with the mushroom mixture. Sprinkle with the micro greens and serve immediately.

 

Fabulous Fermentation Week FRIENDS

My New Roots

Earthsprout

Green Kitchen Stories

The Wooden Spoon

Coconut and Quinoa

Whole Promise

Two Blue Lemons

Golubka

Eat It.

Kyra’s Kitchen

Ola Domowa

The First Mess

The Natural Foodie

My Whole Food Romance

The Holy Kale

Kale & Cardamom

Mince & Type

Kalamata Olive Tapenade

Olive tapenade is a popular food in the South of France, and on the breakfast table in my house. The word tapenade comes from the Provencal word for capers, tapenas. This savory spread is traditionally made from olives, capers, and anchovies in the form of a loose paste, and served as an hor d'oeuvre on bread, crackers, or toasts. Made my me or bought from elsewhere, our refrigerator is rarely without it.


Kalmata Olive Tapenade

Makes about 1-2 cups

 

1 1/2 cups             pitted kalamata olives, drained of brine

4 teaspoons          capers

1                            lemon, zest

1-2 teaspoons       lemon juice

2 tablespoons       roasted and peeled red pepper, jarred variety

1 tablespoon         extra virgin olive oil

 

Put all of the ingredients in the bowl of a food processor fitted with the metal blade. Pulse a few times until the ingredients are finely chopped, but not pureed. It will only take a second or two.

Taste for flavor. You might want to add more lemon juice or red pepper if it is too salty.

Serve with crackers, bread slices, or toasted baguette as an appetizer. It is also great for spreading on a sandwich, stirring into pasta sauces, mixing into hummus, topping on pizza, or blending into salad dressings. My kids eat it on sourdough bread for breakfast several days a week.

Store in an airtight container or jar in the refrigerator.

 

Flageolet Beans with Caramelized Fennel and Rainbow Chard

Flageolet beans are among my favorites. Their firm yet creamy texture and subtle flavor has that just right quality that suits my taste buds. With such subtle flavor, flageolet beans are an excellent choice to introduce when composing dishes and salads. This particular dish, like so many that I make, came from working with what I had in my refrigerator. It's a nutrient packed and winner that tastes too good to be this good for you.

Beans are high in dietary fiber, antioxidants, B vitamins, protein, iron, and potassium. Making beans a standard part of your diet will help to fight colorectal cancer, heart disease, and type 2 diabetes. Swiss Chard as part of the dark leaf green category of vegetables is packed with nutrients. It is high in antioxidant vitamins C and A as well as being an excellent source of vitamin K and B complex vitamins. Chard is also rich in iron, magnesium, and calcium. It is low in calories and high in dietary fiber. Fennel is not only tasty, but is another great source of iron and an excellent digestive aid. It helps to balance indigestion, flatulence, diarrhea, and constipation. It is also used to help freshen breathe. Last but not least in this powerhouse of a dish, there are dried Figs. Of all fruits, figs are the highest in dietary fiber per serving. They are also a great source of vitamin K, potassium, calcium, and magnesium.

Flageolet Beans with Caramelized Fennel and Rainbow Chard

Serves 8-10

For all ingredients, please consider using those that are grown organically.

1/2 pound       flageolet beans, any white beans are fine  (equals about 2 cans)

1                     onion, peeled and cut in half

2                     bay leaves

1 tablespoon  olive oil

10 ounces      rainbow chard, or swiss chard, washed thoroughly and roughly chopped

2 bulbs           fennel, cored and thinly sliced (if the bulbs are large, use only one)

5                     dried calimyrna figs, sliced (any dried figs will work)

                       zest of about half of a lemon (optional)

                       sea salt

                       freshly ground black pepper

It is not necessary to use flageolet beans for this recipe, but if you are, be sure to soak the beans in cold water for at least 6-8 hours before cooking them.

Once the beans have been soaked for 8 hours or overnight, drain the water from the bowl and put the beans into a large saucepan or dutch oven. Cover the beans with fresh, purified water by about 1-2 inches. Add the halved onion and the bay leaves and set over medium-high heat. Bring to a boil, reduce the heat to a simmer, and cover the pot.

You will notice that foam will sometimes form on the surface of the water while the beans are cooking. Use a large spoon or ladle to skim the foam from the water.

The beans should cook for about 1 1/2-2 hours. Check periodically to skim the surface and add more water if necessary as there should be about an inch left in the bottom when they are done.

When the beans are tender and nearing completion, season with sea salt.

Remove from the heat and discard the onions and bay leaves. Transfer the beans to a large bowl and set aside.

Heat about 1 teaspoon of olive oil over medium heat in a large saute pan. Add the sliced fennel and a pinch of salt. Give the vegetables a stir and lower the heat to medium-low. Allow the fennel slices to rest as they are in the pan so they start to caramelize. If you feel the need to constantly stir, just time yourself to do it every 3-5 minutes or so. It will take about 15-20 minutes for the fennel to cook and caramelize.

Add the finished fennel to the beans.

Add about a teaspoon of olive oil to the same saute pan (no need to wash it) and set it over medium-low heat. Add the prepared chard and toss gently in the pan. It will begin to wilt and shrink in size rather quickly.

Add the sliced figs and stir to incorporate and remove the pan from the heat. If you are going to use the lemon zest, add it at this point.

Add the greens and figs to the beans. Gently toss all of the ingredients together and taste for seasoning. If desired, drizzle with extra virgin olive oil, and serve warm or at room temperature.

Serve as an accompaniment to the meal you are plating or as part of a variety of dishes. Leftovers are excellent reheated or brought to room temperature and served over mixed greens.

Creamy Cauliflower Soup (dairy-free)

This delicious cauliflower soup is about as clean and pure as you can get in a recipe. The flavor is delicate and the texture is so velvety that you would swear it was loaded with cream. It is also simple to make.

Although cauliflower is not as nutrient dense as other members of the cruciferous family, it is not without healthful benefits. It may be white in color, but it is packed with vitamins K and C as well as being an excellent source of dietary fiber, potassium, and B vitamins.

 

Creamy Cauliflower Soup

Serves 4-6

For all ingredients, please consider using those that are grown organically.

 

2 teaspoons   olive oil

1                     onion, thinly sliced

1 head            cauliflower

2 cloves          garlic, smashed and peeled

1                     parsnip, peeled and sliced

1/2 teaspoon  ground coriander

4-5 cups         purified water, boiling

                       sea salt

                       freshly ground white or black pepper

Heat the olive oil over medium heat in a large sauce pan or dutch oven. Add the sliced onions, sprinkle with a pinch of sea salt, and keep the heat at a medium-low flame or temperature for about 15 minutes. You want to sweat the onions, but not caramelize them.

Once the onions are translucent in appearance, add the cauliflower florets and stems, parnips, and garlic.

Add about 2/3 cup of water to the vegetables, cover the pot and allow the vegetables to steam for 15-20 minutes.

Remove the lid and stir in the ground coriander. Add about 4 cups of boiling water. (Depending on the size of the cauliflower used, add anywhere from 4 to 4 1/2 cups. You can always add water after the recipe is made if the soup is too thick.)

Bring the soup to a simmer and cook uncovered for another 15-20 minutes.

Ladle the soup into the bowl of a blender, preferably in two batches, and blend until smooth. You will find that the soup will be thick and aerated immediately after blending. It will take about half an hour to settle.

Alternately, you can use an immersion blender to puree the soup. It will not be as velvety in texture as with a blender, but will taste equally good.

Allow the soup to settle before testing for seasonings. If the soup is too thick or even gloppy, add more water. Add about 1/4 cup at a time until the consistency is creamy, but not too thick.

Warm over medium heat and serve with a sprinkling of toasted sliced almonds, fresh parsley, or a drizzle of olive oil.

 

Black Eyed Pea and Kale Salad for a Prosperous and Healthy New Year

 

Southern tradition in the United States dictates that the first thing you should eat just after midnight on New Year's Eve or on New Year's Day be black eyed peas for a luck and prosperity in the year ahead. Modern lore has evolved to include additional ingredients such as greens, tomatoes, and cornbread. The black eyed peas which swell as they are cooked represent prosperity. Superstitious Southerners eat 365 black eyed peas for each day of the year. The greens, traditionally collards, mustard, turnip, or cabbage, represent money, and the cornbread represents gold. The combination of the black eyed peas with stewed tomatoes is supposed to bring wealth and health.

Historically, the tradition of eating black eyed peas on the New Year dates back to the ancient Hebrews. American Southern tradition dates back to the time of the Civil War. Large fields of black eyed peas were oringinally planted to provide feed for livestock, and later on as a staple for the slaves. During the war, General William T. Sherman's troops destroyed or stole most of the crops, but ignored the fields planted with the beans as they were considered only fit only for animals. The nutrient rich legumes served as an excellent food source for the surviving Confederates.

The first time that I was given black eyed peas on the New Year was when I was about 15 years old. My family was hosting a party and a friend of ours came with a bag filled with goodies to share for the New Year. Just after the stroke of midnight, she served the beans to all of our guests in small cups with utensils to eat them with. Ever since, I have upheld this tradition. Black eyed peas are nourishing and tasty, and lets face it, any bit of luck can't hurt.

I hope that this satisfying salad incorporating the ingredients of Southern folklore will bring you luck and prosperity in the New Year. It is certainly healthy and should not be limited to enjoying at the onset of a New Year.

 

Black Eyed Pea and Kale Salad with Stewed Tomatoes

Serves 6-12 depending on the size of the portion.

For all ingredients, please consider using those that are grown organically.

1 bunch or 4 cups     lacinato kale, center veins removed

1/2 teaspoon             extra virgin olive oil

1/2 teaspoon             fresh lemon juice (optional)

1 large or 2 small      red onions

1 1/2-2 cups              cherry tomatoes, cut into halves

2 cans or 3 cups       black eyed peas, rinsed and drained (I like Eden Organic)

1                                red pepper, finely diced

1/3 cup                      raisins (optional)

1/3 cup                      pine nuts, toasted (optional)

Dressing

1 tablespoon             extra virgin olive oil

1 tablespoon             dijon mustard

2 teaspoons              honey

3 tablespoons           freshly squeezed orange juice

1-2 teaspoons           white balsamic vinegar, champagne or white wine vinegar are fine

                                  sea salt

                                  freshly ground black pepper  

Mix all of the dressing ingredients together with a fork or small whisk.

 

Preheat the oven to 400 F.

Peel the onion or onions and cut them into sixths. Spread them on a parchment lined baking sheet, drizzle with about 2 teaspoons of olive oil and a sprinkling of salt and pepper. Toss with your hands. It is ok if they break apart. Put them in the preheated oven and roast for 45 minutes to an hour until they are caramelized and cooked thoroughly. Remove from the oven and allow to cool to room temperature. Slice the roasted onions into 1/2 inch pieces and set aside.

Once the onions are finished, put the tomato halves onto the same pan (why dirty more than one. It saves for clean up time) and roast for 8-10 minutes. Remove from the oven and set aside. 

If using canned beans, rinse and drain the excess liquid from the beans. If you are using black eyed peas that are canned without salt, chances are they might be in need of seasoning. You can season the peas with a bit of sea salt after you have drained and rinsed them and before adding them to the salad. Set aside.

Once the center veins have been removed from the kale leaves, lay them flat on a cutting board and slice across the leaves into thin strips. Put them into a large mixing bowl.

Drizzle the kale with equal parts of extra virgin olive oil and lemon juice, about 1/2 teaspoon of each, and rub your hands through the greens until they are fully coated.

Add the prepared onions, rinsed black eyed peas, diced red pepper, and raisins if you are using them to the greens.

Add the dressing and toss to combine the ingredients.

Add the tomatoes and pine nuts and gently toss together. Taste for seasoning. 

The salad will hold well for a few hours at room temperature. Serve plated or in small cups to pass at a party.

 

Related articles

Quinoa with Roasted Butternut Squash and Kale

Roasted Brussels Sprouts with Chestnuts

Gingerbread Cut-Out Cookies (vegan)

 


Who says that holiday baking isn't the same using vegan recipes? These gingerbread cookies are among the best I have ever made with or without dairy and eggs. They are easy to make, crisp, and have just right amount of spice.

My kids and I, along with Grandma, had a great time making and eating them. These cookies are great on their own or decorated for the holidays. We made the decorating simple and delicious by dipping them in dark and white chocolate.

 

Gingerbread Cut-Out Cookies

Makes about 16 cookies depending on the size of the cutters.

Recipe adapted from the Post Punk Kitchen by Isa Chandra Moskowitz.

 

1/3 cup                canola oil

3/4 cup                sugar

1/4 cup                molasses, un sulphured (not black strap)

1/4 cup                unsweetened soy milk

1 1/2 cups           whole wheat flour or whole wheat pastry flour

1/2 cup                all purpose flour

1/2 teaspoon       baking soda

1/2 teaspoon       sea salt

1/2 teaspoon       baking powder

1/2 teaspoon       freshly ground nutmeg

1/2 teaspoon       ground cinnamon

1/2 teaspoon       ground cloves

1 1/2 teaspoons  ground ginger

 

In a small bowl, combine the oil and sugar. Whisk together for a few minutes until blended thoroughly. Add the molasses and soy milk and combine as best as you are able.

In a medium size bowl, combine the dry ingredients. Sift or whisk together to blend completely.

Add the wet ingredients to the dry and stir until it becomes a firm dough. This can be done with a standing mixer, but is not necessary unless you are doubling the recipe.

When the dough is formed and smooth, press it into a round disc, wrap in plastic wrap, refrigerate for 30-60 minutes or overnight.

Preheat the oven to 325 F. Prepare 2 baking sheets with parchment paper and baking spray or use silpat mats which are ideal.

Remove the dough from the refrigerator. If it is too cold to roll out, allow it to rest at room temperature for 20-30 minutes or until it is ready.

Roll the dough on a floured surface to about 1/8 inch thick. Be sure that the work surface as well as the top of the dough is dusted with flour from time tim to during rolling or it will be difficult to remove the cut-out shapes.

Use your favorite assortment of cookie cutters to cut the shapes in the dough. I like to lay them all out to maximize the rolled dough before pressing them down to cut. Use a spatula to carefully lift the shapes and put them on the prepared baking sheets.

Put the trays in the oven and bake for 10-12 minutes until they are firm to the touch in the centers of the cookies. Remove the cookies from the oven and use a spatula to transfer the cookies to a cooking rack. If you are using parchment, wait for a few minutes before transferring as they might stick while they are still warm.

Allow the cookies to cool completely before decorating.

We melted dark chocolate and white chocolate chips for a minute or two in the microwave and dipped the cookies in it or spread it over the tops. Be sure to not allow the chocolate to get too hot. Heat the chocolate and stir it to help it melt. If it is not warm enough, put it back in the microwave for 20-30 seconds at a time, stirring to melt between heating. 

**If you don't want to be bothered with rolling and cutting the cookies into shapes, roll the prepared dough into logs that are roughly 1-3 inches in diameter. Wrap them in plastic wrap and put them in the refrigerator or freezer to firm up. Slice them into rounds about 1/8 inch thick and arrange on a prepared baking sheet. Bake for 10-12 minutes as you would with the cut-out cookies.