Oaxacan Molcajete Salsa
Ingredients: 2 very ripe medium-sized Tomatoes or 3 very ripe Roma Tomatoes ½ Onion, peeled and sliced ¼” thick 3 Cloves, garlic still in the paper-like covering ½ Serrano Chile, destemmed and deseeded 1 large Poblano (Pasilla) Chile 1 TBSP, raw Pepitas 1 tsp. Toasted Sesame Seeds 1 tsp. each: milled Guajillo Chiles milled Ancho...
Mushroom Bourguignon (no oil)
½ cup, Vegan Lardons (see below*) — ½ pound extra firm tofu, 2 tsp Local Spicery Bacon Seasoning, ¼ tsp coconut aminos (optional) 3 large portobello mushrooms caps, ½” slices, 2” long 1 cup pearl onions, peeled** 1 large or 2 medium carrots, peeled and cut to ¼”x ¼”x 3” matchsticks 1 medium onion, diced ½ tsp dried...
Cardamom Oatmeal Cookies
A fantastic twist on traditional! The cardamom brings out the natural flavor of the apple butter while the cinnamon perfectly complements the oats. If you’re looking for something with even more of a twist, try swapping 2 teaspoons of our Moroccan Breakfast Spice for the spices called for, and dried chopped dates for the raisins....
Lemon Anise Biscotti
Home-made biscotti is much easier than it seems, and is well worth the effort! For an added bakery-level treat, try dipping the flat end in melted white chocolate and letting it cool on parchment paper. Ingredients: 2 cups unbleached flour 1 tsp baking powder ¼ tsp salt 1 cup sugar 2 eggs 1 egg white...
Butter-free Brownies
Adapted from the Moosewood recipe archives. This recipe can be made vegan by using a vegan egg substitute, which should be easily located at your local grocery store. To spice up the flavor, try adding a pinch of our Dark, or even just a touch of Star Anise or Cinnamon. Ingredients: 1 cup unbleached flour...
