October 01, 2015

BLUEBERRY SCONES

Sharon Wolff
SERVED HERE ON A RECYCLED PALLET TRAY WITH TEA IN A CROCK

Ingredients

  • 4 C flour + flour for kneading
  • 4 T sugar
  • 4 1/2 t baking powder
  • sprinkle of salt
  • 1/2 C plus 2 T butter - softened
  • 2 eggs
  • 3/4 C plus 2 T milk (this recipe used almond milk)
  • 1 1/2 C fresh or frozen blueberries


Directions

  1. In large bowl combine flour, sugar, baking powder and salt
  2. Add butter and mix until crumbly
  3. In smaller bowl blend eggs and 3/4 C milk
  4. Add to dry ingredients and mix until just moistened
  5. Gently knead in blueberries
  6. Divide dough into 2 portions 
  7. On floured board, shape 1 half at a time into 8" round circles
  8. Use pizza cutter to cut into 8 equal wedges
  9. Place on greased baking sheet(s)
  10. Brush with remaining milk
  11. Bake 375 for 15 minutes. If using 2 pans, rotate midway through.
16 scones
Serve warm



August 04, 2015

QUINOA KALE SALAD

QUINOA KALE SALAD


Sharon Wolff

INGREDIENTS

3 C cooked red quinoa

Dressing:
1/2 C freshly squeezed lemon juice
1/4 C extra virgin olive oil
2 t Dijon mustard
4 T honey or to taste
Whisk ingredients together in small bowl until smooth & set aside.

Vegetables:
4 C shredded red cabbage
2 red bell peppers - seeded, cored & chopped
2 fennel bulbs - trimmed & chopped
2 bunches kale (or baby kale) - stems removed & torn into small pieces
4 green onions - chopped
5 blades fresh chives - chopped
2 T FRESH PARSLEY

In large bowl, combine vegetables and dressing
Stir in warm quinoa and let sit until kale is slightly wilted

Served warm or cold, this is a beautiful healthy salad!






August 03, 2015

ALL ABOUT THE BASIL VEGAN SALAD

SHARON WOLFF

ALL ABOUT THE BASIL VEGAN SALAD

INGREDIENTS:
-firm tofu - cubed
-2 ripe tomatoes - diced
-1 C fresh basil - chopped
-1 small cucumber cubed
-1/4 C fresh chives- chopped
-1/2 C sweet onion - chopped
-1/4 C olive oil
-Other potential additions: cilantro, parsley, garlic

Mix all ingredients together. Chill. Tastes great the next day after the ingredients have time to blend!

Serving ideas:
-salad
-side dish
-bruschetta topper
-wraps
-salsa



April 21, 2015

VEGAN VEGGIE WRAP

By Sharon Wolff

INGREDIENTS
OF COURSE YOU CAN ALSO INCLUDE
WHATEVER VEGGIES YOU LIKE!

  • 1 package extra firm tofu, cubed
  • 2 cloves minced garlic
  • 2 cups sliced carrots
  • 2 cups fresh spinach
  • 1 cup fresh kale
  • Gluten-free tortilla (I used La Tortilla Factory Ivory Teff Gluten Free Wrap)
  • Shredded vegan cheese (I used Trader Joe's Vegan Mozzarella Style Shreds)
  • Sliced red onions


DIRECTIONS

  • Sautee tofu in olive oil until it begins to slightly brown
  • Mix in carrots and garlic and continue to cook until garlic is brown
  • Add spinach and kale
  • Reduce heat and cover until leaves are wilted
  • Serve on warmed tortilla and top with vegan cheese and red onions


April 16, 2015

NO FAIL BERRY & KALE SMOOTHIE

Sharon Wolff

Combine ingredients according to taste in NUTRIBULLET (or other smoothie maker/blender):

Frozen blueberries
Frozen strawberries
Frozen or fresh kale
Banana
1 container your choice soy yogurt
Almond milk
Crushed ice

Follow manufacturer's instructions for this delicious no-fail smoothie!



October 07, 2014

KALE CHIPS

Sharon Wolff
Crispy, crunchy, munchy & healthy!

Preheat oven to 350
Spray a large cookie sheet
Spread kale pieces around in a single layer
Lightly spray the pieces
Bake 10-15 minutes or until lightly brown and crispy
Be sure to watch chips and stir as needed to avoid burning edges

Sprinkle with garlic powder in the last 3 minutes
Eat warm
Allow to cool before storing in airtight container

March 27, 2013

NUT FREE PASSOVER CHAROSET

Sharon  & Ben Wolff

Nut free Passover Charoset
For those of you who are allergic to nuts, we created an easy alternative to the traditional nut laden charoset.

1 Red Delicious apple - diced
1 Granny Smith apple - diced
1 t vanilla
1/2 C sweet grape wine (or to taste or moisture preference)
1 T cinnamon
1 piece matzoh - crumbled

Combine ingredients and refrigerate. Mix before serving.
May
substitute wine with use 1/2 grape juice or all grape juice.