No Bake Oatmeal Coconut Cookies

These cookies are very simple to make and taste absolutely delicious.

Ingredients

1 ½ c. Rolled Oats

¼ c. Shredded Coconut, plus extra for garnish

1 tsp. Cinnamon

¼ c. Coconut Oil

1 c. Dates

¼ c. Raisins

Instructions

Line a baking sheet or large platter with wax paper. Put rolled oats, shredded coconut, and cinnamon in a food processor. Blend until well combined. It is important to blend all the dry ingredients first for a smooth texture.

Add the coconut oil and the dates. Blend until the mixture forms a dough-like consistency. It will separate from the sides of your food processor. Add the raisins and blend 2 minutes more.

Roll small amounts of dough with fingers to create 1-inch balls. Roll into the extra shredded coconut for garnish, then place on baking sheet. Serve immediately for a chewy consistency or place in the refrigerator for a couple of hours to obtain a firmer cookie texture.

Quinoa Shiitake Risotto

Quinoa Shiitake Risotto

Ingredients

4oz. Shiitake or Portobello mushrooms, stemmed and sliced

1 cup peeled, diced Sweet Potato

1 cup diced Onion

1 Tbs. minced Garlic

2 tsp. dried Sage

1 tsp. dried Thyme

1/2 tsp. cracked Black Pepper

1/2 tsp. Salt

2 cups uncooked Quinoa, rinsed well

1/3 cup uncooked Bulgur

1/3 cup roasted Pine Nuts

1tsp. low-sodium Tamari Sauce

4 tsp. Olive Oil

1cups low-sodium Vegetable Broth, preferably Mushroom Broth

1 Bay Leaf

1 cubed Red Bell Pepper for garnish

1 Lemon

Instructions

In large saucepan, bring broth, bay leaf and Tamari sauce to a boil over high heat.

Meanwhile, in large, heavy pot, heat oil over high heat. Add mushrooms and sweet potato and cook, stirring often, 2 minutes. Add onion, garlic, sage, thyme, pepper and salt and cook, stirring, 2 minutes. Add quinoa, bulgur and stir until grains are fragrant, about 2 minutes.

Turn heat off broth mixture. Ladle about one-third of hot broth into quinoa mixture and cook, stirring occasionally, until grains absorb liquid, about 5 minutes.

Repeat with remaining broth in two batches, cooking and stirring until absorbed, about 5 minutes per batch. After you have added more than half the broth, taste risotto and adjust seasonings, adding more salt if desired. (Do not add more broth until previous broth has been absorbed.)

Once all the broth has been added, give mixture a few good stirs. Grains should be cooked but a little firm to the bite; risotto should be moist and slightly creamy. If it’s too wet, simply cook a little longer. If it’s dry, add a little more broth or water. Discard bay leaf and serve.

Spicy Apple Mustard

Spicy Apple Mustard

Ingredients

4 Tbsp. Mustard powder

A pinch of Cinnamon

½ Tbsp. Apple Cider Vinegar

1 ½ Tbsp. Apple Cider

Instructions

In a non-reactive bowl (glass works best), mix the cinnamon, mustard powder and apple juice, then let sit for 15 minutes.  Add the vinegar and mix well. Place in the refrigerator overnight, covered.

Note: This delicious mustard will keep in the refrigerator for up to two weeks, and will get smoother and lose its spiciness over time.

Homemade Mustard

Homemade Mustard

Ingredients

3 Tbsp. Yellow Mustard Seeds

2 ½ Tbsp. Brown Mustard Seeds

1/3 c. White Wine

½ c. White Wine Vinegar

1 Shallot, minced

Pinch Ground Allspice

¾ tsp. Salt

¼ tsp. Pepper

Instructions

In a non-reactive bowl (glass works best), combine all ingredients and refrigerate overnight, covered.

Transfer the mustard mixture to a blender and process until mustard has obtained the desired texture and thickness; it is equally delicious whether you leave it chunky or smooth. Store in a non-reactive container in the refrigerator for up to 2 weeks.

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Irish Colcannon---Creamy Potatoes, Cabbage and Kale

Adapted from Food Network Magazine—May 2007

Ingredients

1 lb. Organic Cabbage

1 Bunch Green Organic Kale

1lb. Organic Local Yukon Gold Potatoes, peeled and cubed

2 Leeks, Green parts trimmed and chopped

½ c. Cream

A pinch Salt and Pepper

1/8 tsp. Mace or Nutmeg

Instructions

Strip and shred outer layer leaves from cabbage. Tear the Kale leaves roughly and place both cabbage and kale in a saucepan with water to cover the bottom and bring to a boil. Reduce heat and simmer until crisp-tender, about 10 minutes. Drain well.

Put cooked cabbage and kale in a blender to liquefy. Set aside.

Boil potatoes in a separate kettle, covered with water, until tender.

In a small saucepan pour cream and add leeks, cook on low heat for about 10 minutes, being careful not to let the cream overflow, lower heat if necessary.

Mash potatoes and season with salt, pepper and mace. Mix in the cream and leek mixture. Combine potato mixture with cabbage and kale mixture, beating it to a pale green fluff over low heat. Serve as a side dish to corned beef or roasted meat. 

Emerald Green Juice

Emerald Green Juice

Ingredients

1c. Frozen Organic Spinach

½ Organic Cucumber

2 Organic Green Apples, quartered

1-2 Tbsp. Fresh Ginger

Instructions

Wash all vegetables thoroughly, remove apple stem, but don’t peel. Run all ingredients through a juicer, according to manufacturer’s directions. Makes about 2 cups.

Luck of the Irish Green Smoothie

Luck of the Irish Green Smoothie

Ingredients

½ Organic Orange, peeled

1 Organic Green Apple, quartered and cored

1 c. Frozen Organic Spinach

½ c. Frozen Organic mangoes

1-2 Tbsp. Fresh Ginger, peeled and thinly sliced

Instructions

Place all ingredients in the container of a Vitamix or other high-powered blender in the order listed.

Secure lid and select LOW speed on your blender. Turn machine ON and then switch to HIGH speed. Process for 1 minute or until smooth. Serve immediately. Makes about 2 1/2 cups.

Gluten-Free Roasted Veggie Panini

Gluten-Free Roasted Veggie Panini

A note from Sylvie: This recipe is quick, delicious, and makes the perfect dinner dish; just add a green salad and you will have a complete, nutritious meal. For variety, try any of the Boise Co-op’s wide selection of locally-made, Gluten-Free breads.

Ingredients:

1 Red Bell Pepper, roasted and peeled

1 Green Bell Pepper, roasted and peeled

1 Zucchini, slice lengthwise in1/4-inch slices, roasted

1 medium Tomato, cubed

2 Garlic cloves

½ tsp. Dried Italian Herbs

Salt and Pepper

8 slices Silver Sage Gluten Free bread, cut on the bias 1/2 inch thick

Olive oil for brushing

8 oz. Aged Gouda, shredded

Instructions:

To roast the vegetables

Place the zucchini and tomato in a large bowl and drizzle with olive oil,  then add the garlic, herbs, salt, and pepper. Let the vegetables marinate from about half an hour. Place on a baking sheet, on the lowest oven rack under the broiler. Broil for about 10 to 15 minutes. Set aside.

Cut the peppers in half, dis guard the seeds.  Place them on a baking sheet open side turned down. Place the baking sheet as low as possible, you want to roast the peppers, not burn them (although the skin gets very brown, don't worry). When they are cooked, place in a bowl and cover. Let rest for a few minutes. The skin will separate from the flesh, this will help the peeling process. Carefully peel the peppers.

Preheat grill pan over medium-high heat. Brush bread with olive oil on one side. Arrange the roasted vegetables slices in an even layer and top with some shredded cheese. Cover each sandwich with one of the remaining bread slices, oiled side up. If necessary, carefully wipe out any excess fat from the pan with paper towels.

Reduce the heat to medium and place 2 sandwiches in the pan. Place the press on top of the sandwiches. Cook until the bread is golden brown and toasted and the cheese is melted, about 4 minutes. Transfer the sandwiches to a cutting board and cover loosely with aluminum foil. Repeat to cook the remaining 2 sandwiches. Cut the sandwiches in half and serve immediately. Serves 4.

Vegan Leek and Potato Soup

A note from Sylvie:

This soup is typically made with cream and garnished with a dollop of sour cream. My vegan version is just as creamy and delicious. Using coconut milk is a great dairy alternative and I use the thick cream that accumulates inside the can of coconut milk to create a thick sour cream like topping. Just add a sprinkle of freshly chopped chives for a garnish.

Ingredients

4 large Yukon Gold Potatoes, peeled and cubed

4 c. Vegetable Broth

3 Leeks, green part trimmed

1 c. Coconut Milk, reserve accumulated cream from can

Salt and Pepper to taste

1/3 c. Whipped Coconut Cream, for garnish

Chives, freshly chopped, for garnish

Instructions

Place the cubed potatoes and broth in a large saucepan or casserole and bring to boil. Lower the heat and simmer for 15 to 20 minutes.

Make a slit along the length of each leek and rinse under cold running water to wash away any dirt. Slice thinly.

When potatoes are almost tender, stir in the leeks. Add salt and pepper. Simmer for 10 to 15 minutes until both vegetables are soft. If the soup is too thick, thin it down with more broth or water.

Blend the mixture in a food processor or blender to obtain a smooth soup. Stir in the coconut milk and

blend well.

In a separate bowl, put the cream that accumulated in the can, use only the thickest part. Whip until the cream is fluffy and sour cream like in texture.

To serve the soup, add a dollop of the coconut cream and sprinkle with some chives. Serves 6 to 8.