October 30, 2011

ghost cookies

Here is a recipe for standard cookie dough that can be rolled out and cut into desired shapes. You can also divide the recipe in half, use plain brown rice syrup in one and Chocolate Rice Syrup in another, and combine the two kinds of dough for a fun marbled effect.
Happy Halloween!

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour 
1/4 tsp baking powder 
1/4 tsp baking soda 
1/4 tsp sea salt

3 TBS safflower oil 
1/4 cup Suzanne’s Chocolate Rice Syrup (use regular rice syrup for plain vanilla cookies) 
1 tsp vanilla extra
extra flour for rolling out the dough
  1. Mix all the dry ingredients in one bowl. Mix the wet ingredients in another bowl. 
  2. Add the mixed wet ingredients to the dry ingredients and mix. Form into a ball with your hands. If the dough seems a little too wet, add some white flour. 
  3. Dust some flour on a parchment paper and roll out the dough thinly with a rolling pin. Cut out the dough with a cookie cutter of your choice. 
  4. Lay the cookies on a baking pan lined with parchment paper and bake them in a 350 degree oven (preheated) for 11 minutes. Rotate the pan and bake for another 2 to 3 minutes. Let cool on a rack.

October 18, 2011

sesame broccoli

This dish is a simple way to enjoy broccoli. Cooked broccoli is tossed together with a slightly sweet and spicy ginger/garlic sauce. The crunch from the sesame seeds complete the dish. Enjoy!

4 cups broccoli (cut into bit-size florets)
1 TBS toasted sesame oil
2 tsp minced ginger
2 tsp minced garlic
2 TBS water
1 TBS shoyu
1 TBS brown rice syrup
1 tsp kuzu, diluted with cold water
pinch of cayenne pepper
1 TBS toasted sesame seeds

  1. Cook the broccoli in boiling water for a few minutes. Drain on a colander and set aside in a bowl.
  2. In a small saucepan, place sesame oil, ginger and garlic. Cook on a medium flame. Be careful not to burn. When it becomes fragrant, add water (be careful as it may splash), shoyu and rice syrup.
  3. When the mixture comes to boil, thicken it with kuzu diluted with water. Add a pinch of cayenne pepper.
  4. Add the sauce to the broccoli and mix. Sprinkle the sesame seeds and serve.

October 10, 2011

chocolate peanut butter cups

Reese's peanut butter cups were one of my favorite candies when I was growing up. Who would have thought you can make this sinful treat at home without the use of dairy or refined sugar? All credits to inventing this vegan/sugar-free version goes to Jessica Porter, a macrobiotic teacher known for her fun and easy-to-understand approach to macrobiotics. Her book The Hip Chick's Guide to Macrobiotics is a must read as it lays out the macrobiotic principles in down-to-earth terms. Thanks Jessica for letting me post this recipe!

You will need...
4 ounces firm organic tofu
3 tablespoons organic peanut butter
1/4 tsp sea salt
1/2 tsp umeboshi vinegar
1/4 cup maple syrup (I used 1/2 cup rice syrup)
3 TBS maple sugar (I omitted this as I used more rice syrup)
1 tsp vanilla extract
1 cup dairy-free grain sweetened chocolate chips
1 tsp canola oil (I used safflower oil)
Mini foil baking cups as molds

  1. Bring a pot of water to boil, add tofu, and let simmer for 5 minutes. Remove tofu from water, and let it cool just enought so that you can handle it with your hands. wrap block of tofu in paper towel and place on a plate. Put another plate on top of the tofu and add a short, heavy weight in order to press the excess liquid out of the tofu. Press for 15 minutes.
  2. Place tofu, peanut butter, salt, umeboshi vinegar, and maple syrup in a blender. Blend until smooth. Add vanilla extract. Blend for about 2 minutes, scraping sides when necessary. Refrigerate in a closed container for 1 hour.
  3. In a double boiler, place chocolate chips and oil over boiling water. Stir until the chocolate melts. Turn off heat.
  4. With a pastry brush, coat each baking cup along the bottom and up the sides. Put in freezer until chocolate hardens. Repaint each cup to thicken the chocolate coating. Freeze again. The chocolate hardens quite quickly.
  5. When the filling has chilled for 1 hour, spoon some into each cup. If you like, you can then pain over the filling with another layer of chocolate, or leave it topless. (I added chopped peanuts on the top layer for some crunch.)
  6. When ready to eat, just peel the baking cup carefully away from the chocolate and enjoy. Store in freezer.
Recipe reprinted with permission from "The Hip Chick's Guide to Macrobiotics" by Jessica Porter.