Curried squash soup with quinoa and kale. The recipe calls for mushrooms, but I tend to leave them out. Which is rather odd seeing as though I love mushrooms. I think it is just the combo that I do not like. The recipe is from Mollie Katzen's Moosewood Cookbook, and you can find the recipe here.
Crunchy Granola
Mollie Katzen, Salad People
3 cups rolled oats
2 cups combined seeds and chopped nuts (I used almonds, sunflower seeds, sesame seeds, coconut flakes, and flax seeds)
1/2 tsp salt
1/3 cup brown sugar
3/4 cup canola oil (I used coconut oil)
1/2 cup honey
1 tbsp vanilla extract
1 cup assorted dried fruit (I omitted)
Preheat the oven to 325F. Line rimmed cookie sheets with parchment paper.
In a large bowl mix together the oats, seeds, nuts, salt, and brown sugar. I left the salt out because my cashews were salted, otherwise I would have included it.
Combine the oil, honey, and vanilla extract and pour over the nuts and seeds mixture. Mix thoroughly - kids can use their nice and clean hands.
Bake for about half an hour, stirring several times to ensure even toasting, and if you can't fit both trays on one rack, switching the tray position half way through. Leave the granola to cool on the tray as this is when it gets crunchy.
When the granola is cool and sticky/crunchy, put it in a bowl and add in the fruit. Can be stored in a canister on the counter.
2 cups combined seeds and chopped nuts (I used almonds, sunflower seeds, sesame seeds, coconut flakes, and flax seeds)
1/2 tsp salt
1/3 cup brown sugar
3/4 cup canola oil (I used coconut oil)
1/2 cup honey
1 tbsp vanilla extract
1 cup assorted dried fruit (I omitted)
Preheat the oven to 325F. Line rimmed cookie sheets with parchment paper.
In a large bowl mix together the oats, seeds, nuts, salt, and brown sugar. I left the salt out because my cashews were salted, otherwise I would have included it.
Combine the oil, honey, and vanilla extract and pour over the nuts and seeds mixture. Mix thoroughly - kids can use their nice and clean hands.
Bake for about half an hour, stirring several times to ensure even toasting, and if you can't fit both trays on one rack, switching the tray position half way through. Leave the granola to cool on the tray as this is when it gets crunchy.
When the granola is cool and sticky/crunchy, put it in a bowl and add in the fruit. Can be stored in a canister on the counter.
Chocolate sandwich cookies from Martha Stewart, Baking Handbook. I was inspired by a bakery in Cambridge, Massachusetts, Hi-Rise Bread Company. I was trying to achieve oreo cookie crunchy like cookies. But these were more of a softer chewer quality. Delicious non-the-less!
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