Tofu or Tempeh Bars

1 pound firm tofu, rinsed, or tempeh
1 medium onion
2 tablespoons oil
2 tablespoons soy sauce
2 tablespoon rice vinegar
4 tablespoons tomato paste
1 1/2 to 2 cups water or broth (more for tempeh)
1/4 teaspoon mustard
Adapted by Gloria Jimenez from Laurel’s Kitchen

Ful Medames

One pound dried fava beans (often they are sold without skins)
3 or 4 cloves garlic
1 teaspoon cumin
Salt to taste
1 tablespoon or more lemon juice
3 or 4 tablespoons good olive oil —
Soak the fava beans overnight. Drain.

If they are not pre-skinned, cover favas with fresh water, boil for ten minutes, cool in fresh water, and squeeze the beans out of their skins.

Put favas in a pot with water to cover by an inch, add the garlic and cumin, bring to a boil, reduce heat, cover and simmer an hour or more until soft.

Remove from heat and mash lightly with a potato masher or the back of a spoon (or not if you prefer). Stir in the lemon juice, olive oil, and salt to taste.

Place the fava beans in a serving bowl surrounded with sliced hard-boiled eggs and offer pita bread.

Recipe submitted and adapted by our very own Culinary Historian, Eleanor.

Peanut Butter Cocoa Krispy Squares


8 dates, pitted

1 tbsp. peanut or almond butter

2 tbsp. protein powder

1/2 tsp. vanilla extract

1 tsp. chia seeds

1 tsp. ground flax-seeds

1/4 tsp. cinnamon

3/4 cup brown rice crisp cereal

1 Tbsp. Theo cacoa nibs


In a medium bowl, combine the dates, peanut butter, protein powder, vanilla extract, chia seeds, cinnamon, and cacao nibs. Roll everything into a ball; keep pressing and rolling the ingredients until combined. Add the brown rice crisps to the dough.  Use plastic wrap to form into a rectangle and slice into squares.

Submitted by Christie Megill, Chocolate Curator, SJI Food Co-op, from

Theo Chocolate Brownies


3 sticks unsalted butter, cut into pieces

12 ounces Theo 75% bulk chocolate chopped

6 large eggs

1 1/4 cups cake flour (not self-rising)

1 cup plus 2 tablespoons unsweetened cocoa powder (not Dutch process)

3 cups sugar

1/2 teaspoon salt


Preheat oven to 350°F. Butter and flour a 13- by 9- by 2-inch metal baking pan, knocking out excess flour. Melt butter with chocolate in a large metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from pan and whisk in eggs, 1 at a time. Sift together flour and cocoa powder in a separate bowl and stir into batter with sugar and salt. Pour batter into pan and bake in middle of oven until top is firm and a tester inserted into center comes out with crumbs adhering, 40 to 45 minutes. Cool completely in pan on a rack, about 2 hours, before cutting into 20 squares.

Submitted by Chirstie Megill, from

Savory Nettle Chips


– 20-40 freshly harvested nettle leaves
– 2.5 tsp organic extra virgin olive oil
– 1 tbsp organic rice wine vinegar
– 1-2 tbsp organic shoyu, soy sauce, tamari, or Braggs
– 1-2 cloves of garlic, crushed
– 2-3 tbsp nutritional yeast
– Fresh ground organic black pepper to taste


Wearing gloves, harvest your nettles, rinse with cool water, and dry. Separate the leaves by breaking the petiole (leaf stem) from the main stem. Mix all of the glaze ingredients together in a bowl. Add the nettle leaves and gently toss until each leaf is well coated. You should be able to remove your gloves at this point. On a parchment paper lined cookie sheet, unravel each delicate leaf. Place pan in a warm oven at 200 degrees and allow the leaves to slowly dehydrate. After 15 to 20 minutes, peel each leaf off of the parchment paper and flip over so the other side can crisp in the oven. Check your nettles every 5 to 10 minutes until they lose sogginess and become nice and crunchy. Be careful not to let them char and turn dark brown or black. Total cooking time can vary between 30 and 45 minutes. Once you reach the desired crispiness, remove and allow to cool. Store in an airtight glass container for up to a week or possibly longer…if they aren’t devoured by then!

From The Mountain Rose Blog:, Erin (129)

Submitted by Mary Ellen Courtney

Maria’s Apple Recipes


In one bowl mix
2 1/2 cups flour
4 1/2 tsp. baking powder
1/2 tsp. each cinnamon, allspice, ginger

In another bowl mix 1 1/2 cups sugar
3/4 cups butter
1 egg, beaten
1/2 cup milk

When both bowls are thoroughly mixed, stir together only enough to mix. Don’t over stir.
Then have 2 apples peeled. Grate w/ cheese grater into mix. Stir & put in greased loaf pans. Makes 2 large loafs or 4 small. Bake @350* 45mins for large size loaf. Check for doneness w/ toothpick. Carefully take out of pans as they come out of the oven, to cool or they will “sweat” & cool all the way before cutting or you will get crumbs. Chieftain was a famous restaurant in Wenatchee that people would go to just to get this bread. It was a secret recipe that I acquired from someone that worked there.


In one bowl mix
2 1/2 cups flour
2 tablespoons baking cocoa
1 tsp. each cinnamon, allspice, ginger
1 tsp. baking soda

In another bowl mix
1 cup butter
2 cups sugar
3 eggs
1/2 cup water

When both bowls are mixed, mix together. And add;
1 cup nuts
½ cup chocolate chips, I like to also put in ¼ cup butterscotch chips
2 apples peeled and grated.
Makes 3 large loaf & 5 small loafs. Also can be baked in a tube pan.
Bake @ 325* for 60 to 70 mins. For the larger sizes. Less for smaller. Check for doneness w/ toothpick.


3 Tablespoons dried black cherries-quartered (Can sub. rainier cherries or manoka raisins)
¼ cup dried cots cut into ¼ in pieces. (Can sub. Nectarines or pluots).
3 Tablespoon dried pears cut into ¼ in. pieces
1 cup dried Royal Gala apples broke into small pieces. (Can sub. Grannys or Pink Ladys).
1/3 cup chopped Mac nuts, slivered Almond or Pecans
½ cup butter (can sub any oil)
1 small minced red onion
½ cup apple cider (can sub any juice).
1 Tablespoon fresh ginger finely minced(optional)
½ teaspoon each sage, paprika & sea salt
4 cups cubed fresh whole grain bread (your favorite bread)
1 medium carrot grated
1 cup minced celery (can sub fennel stalks)
Optional: 1 cup grated pepper jack cheese (can sub any cheese)

Cook & stir onion, celery, spices, apples, pears, ginger & 2 Tablespoons butter in med saucepan until onion is tender, about 10 to 15 minutes on medium. Mean while in large bowl combine remaining dried fruit, cheese, nuts, bread cubes & carrots. Mix well. When onions are tender add remaining butter to melt. Add cider, stir into bread mixture until evenly coated. Form into ½ cup balls. If balls won’t hold form add a little more cider. Place evenly on greased baking dish bake for about 25 minutes @ 350* or until crisp & golden brown. Can be put into greased muffin tins.

For a change try adding a colored bell pepper seeded & diced to the onion mix.
To spice it up add 2 jalapenos seeded & finely minced to the onion mix.
TIP: Use your kitchen scissors to cut dried fruit.

Also for a change try fresh apples & or pears grated into the bread mixture. And omit the juice.


1/2 cup h2o
3 cups sugar
cook on med till golden Brown.

On greased cookie sheet spread evenly ¼ cup toasted slivered almonds
1 cup choc. Chips
1 cup chopped dried apricots

Pour sugar mix on top let cool and harden then break into serving sizes.
Store is air tight bag

½ cup sugar
½ cup brown sugar
1/3-cup butter
1/3 cup shorting
1 egg
1-teaspoon vanilla
1 ½ cups all-purpose flour
½ teaspoon baking soda
1/2 cup copped nuts
1/2 cup chopped dried fruit

Heat oven to 350’
Mix sugars, butter, & shorting then add egg and vanilla
Mix together flour and soda
Mix W/ egg mixture add nuts and fruit
Drop dough by rounded teaspoons on ungreased cookie sheet about 2 inches apart
Bake 8-10 minutes until golden brown


bowl One
1 ¾ cups flour
1 tsp. Soda
1 tsp. Cinnamon
½ tsp salt-opt
½ nutmeg
¼ tsp cloves
½ cup butter
1-cup sugar
2 eggs

Bowl two
½ cup butter
1-cup sugar
2 eggs

add one and two together quickly .
Add ¾ cup pumpkin
¾ cup Chopped dried fruit
¾ cup chopped nuts
Pour into 1 9×5 greased loaf pan


Makes 24 servings
1 cup brown sugar
1 cup butter or margarine
1/2 teaspoon salt
1 3/4 cups rolled oats
1 3/4 cups flour, sifted
1/2 teaspoon vanilla

Cream sugar and butter until light and fluffy. Add oats, salt, vanilla and flour. Mix until blended.


1 cup Dried White flesh Peaches, Cut fine
1 cup sugar
1/2 cup hot water
1/2 cup chopped nuts (optional)

Combine sugar, Peaches and water. Cook over medium heat 15 minutes, or until creamy, stirring frequently. Line a well-greased shallow pan (8xl2-inch) with half the flour mixture, add the filling, and sprinkle remaining flour mixture on top as evenly as possible. Bake in 350° F. oven 30-35 minutes, or until lightly brown. Cool and serve.
Makes 6 dozen cookies or 64 bars


1 cup dried Cherries
1 cup (2 sticks) butter or margarine
2 cups granulated sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 teaspoons cinnamon
1 1/2 teaspoons baking powder
2 cups quick-cooking oats
1 cup semi-sweet chocolate pieces

Makes 12 muffins
Cream together butter and sugar. Add eggs and vanilla; beat well. Combine flour, cinnamon and baking powder; gradually add to creamed mixture. Stir in oats, Cherries and chocolate pieces. Mix well, dough will be very stiff. For cookies, drop by teaspoonfuls on ungreased cookie sheet. For bars, divide dough in half and spread each half in a greased 8-inch square pan. Bake in 350° F oven. For cookies, bake 15 minutes; for bars, bake 30 minutes. Use a table knife to cut bars while still warm. Cut lengthwise into 1-inch strips, turn pan and cut crosswise every 2 inches.


Yields 2 dozen 2-inch cookies.
1 Cup Manoka raisins
1/2 cup softened butter or margarine
3/4 cup granulated sugar
l egg
1/2 teaspoon vanilla
1 cup all-purpose flour
1/3 cup baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup semi-sweet chocolate chips
1/4 cup dry roasted peanuts-coarsely chopped

Preheat oven to 350° F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir flour, cocoa, baking soda and salt together in small bowl and add to butter mixture. Blend. Stir in raisins, chips and nuts. Portion onto ungreased baking sheet. Bake 8 to 10 minutes or until set. Cool slightly on pan; remove to wire rack and cool completely.


1 ½ cups mixed dried fruit chopped finely
11/2 cups bran flakes cereal
1/2 cup fruit juice
1 egg or 3 tablespoons egg substitute
1/2 cup non-fat milk
6 ounces apple juice concentrate
3 tablespoons vegetable oil
1 large banana, mashed
2 tablespoons honey or ¼ cup brown sugar firmly packed
1 1/2 cups oat flour or whole wheat or all-purpose unbleached
1/2 cup rolled oats
1 teaspoon cinnamon
11/2 teaspoons baking soda
2 teaspoons baking powder

Combine bran flakes in a large bowl with fruit juice, moisten evenly. Add egg, milk, apple juice concentrate, oil, banana, mixed dried fruit and honey. Mix well.
In a small bowl, combine flour, oats, cinnamon, baking soda and baking powder. Add to bran mixture and mix well.
Line 12 muffin cups with paper liners. Spoon batter into cups. Bake at 350°F for 20 minutes or until done.

Flax Seed Crackers

Sandor Ellix Katz : Flax Seed Crackers–my version

Anyone would like these crackers, but raw foodists, fermenters, gluten-free eaters, and believers-in-the-merits-of-flax might be especially attracted. They are very easy to make.

Soak flax seeds in an equal amount of water or other liquid with flavor or nourishing qualities you think you’d like. You can add other things too–herbs or spices, bits of onion, some other seeds or crumbled nuts. I like them fine with just a little sea salt.

After a few hours or overnight the seeds and liquid will be thick and very slimy. Oil a cookie sheet with whatever grease you favor–sesame oil, butter, bacon drippings, or whatever. Spoon out blobs on the cookie sheet and smear them into very thin, flat disks with the back of the spoon.

Put the sheet in the oven (or dehydrator if you have one) and keep the temperature around 110 degrees if you want them to qualify as “raw.” If you don’t care about that and your oven, like mine, only goes down to 170, preheat and turn it off, allowing it to be sunshine warm but not hot. If you make a mistake and let the oven get too warm they won’t be “raw” but they’re still wonderful. Leave them there overnight to dry, then warm the oven back up a little and leave them for another few hours. When they are solid, move them with a spatula to a wire cooling rack which you can place in the pan so there will be air circulation while they continue to dry in the occasionally re-warmed oven for another 24 hours or so until you are sure they are totally dry and crisp.

Store the crackers in an airtight tin.

Parsnip Sticks

Yield: 2 servings
Active Time: 5 minutes
Total Time: 25 minutes
Ease of preparation: Easy

These oven fry-type sticks won’t get quite as crispy as their potato counterparts, but they’ll be every bit as irresistible.

1 Large parsnip, scrubbed and peeled
1 teaspoon Olive oil
1/4 teaspoon Salt

1. Preheat oven to 400°F. Cover a baking sheet with parchment paper. Cut parsnip into 3-inch long sticks approximately ¼-inch wide.

2. Toss sticks with oil and salt. Spread the sticks out on a rimmed baking sheet in a single layer, leaving space between each stick so they’ll cook evenly. Bake until tender and just starting to brown, turning once half way through, about 20 minutes total.

They’ll get plenty crispy, I promise! I put a bunch of little ones, scrubbed and mostly cut in half lengthwise, on a pan with a little butter on Christmas day, stuck ’em in the oven, then proceeded to forget all about them while we ate dinner. I remembered them as we cleared the table and pulled the pan out of the oven. Everyone, stuffed as they were, gathered round and savored the crispy little buggers–they looked a lot like cremated mice, actually, with stiff little tails. They were really delicious!

— e.

Kale Krunchies

1 bunch Fresh kale
1 Tablespoon Extra virgin olive oil
1/3 cup Freshly grated Parmesan cheese plus extra for garnish

1. Line two baking sheets with parchment paper. Preheat oven to 300ºF.

2. Wash kale. Remove leaves from stems and tear into potato-chip-size pieces. Spin dry or pat the leaves dry with a towel. Spread the leaves in a single layer on the cookie sheets; do not overlap the leaves.

3. Lightly brush each leaf with a bit of olive oil. Sprinkle each leaf with Parmesan.

4. Bake for 10 to 12 minutes, turning sheets half way through. Leaves should be crispy and just beginning to turn brown at the edges; don’t let them get too dark. Serve immediately with additional Parmesan sprinkled over the leaves for garnish.

Note: Try using garlic powder, Zaatar or Dukkah (Egyptian spice mixes), or your favorite spice blend.