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 or 1 bag baby kale - stems removed & torn into small pieces
4 green onions - chopped
5 blades fresh chives - chopped
2 T FRESH PARSLEY

Sautee baby kale in olive oil until it begins to soften and wilt
In large bowl, combine kale with vegetables and dressing
Stir in warm quinoa

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.