Santa's Panforte

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This nut and dried fruit chunky, sweet and chewy treat I assure you is highly addictive. The little bites will keep at room temperature for up to three months if wrapped well in plastic wrap and up to a year if kept in the fridge I am told by Zel Allen, the author of Vegan for the Holidays, from which book this recipe is adapted. This means you could get a jump start on your Christmas baking and I foolishly thought that if I made up a batch back in September, I would have some left over for Christmas. Uh, no. They didn't last for even a month, especially as I had friends and family around to enjoy them too. Darn, I'll just have to make them again.

Though an ideal holiday treat, I think you ought to have them on hand all year around for a quick and really rather healthy snack. When visitors drop by, you won't have to fuss and bother, but just serve up a few squares of this heavenly bark.


I also highly recommend Ms. Allen's book for creative and unique solutions for holiday meals that are sure to please everyone. It often can be difficult to come up with special meals at holiday time that us pesky vegetarians and vegans will enjoy that will also please the carnivores at the table too, but this book, that I have written about before, not only makes it easy but especially enjoyable.

Jac is hosting this month's edition of No Croutons Required and the theme, as is tradition for December, is to submit a festive photo. This is my contribution.

Santa's Panforte

Recipe by Lisa Turner Adapted from Vegan for the Holidays: Celebration Feasts for Thanksgiving through New Year's Day Published on December 2, 2012 Sweet and chewy fruit and nut candy, great for serving in the holidays Print this recipe Ingredients: 2 cups pecans 2 cups walnuts 1 cup almonds 1 cup dried apricots, finely chopped 1/2 cup dates, pitted and finely chopped 1/2 cup prunes, finely chopped 1/2 cup dried cranberries 1/4 cup dried cherries 1 cup spelt or unbleached white flour 1 1/2 cups brown sugar, divided 2 generous tablespoons ground cinnamon 1 cup agave syrup icing sugar for coating (about 1 cup) Instructions: Line 3 8-inch baking pans with parchment paper. Preheat the oven to 350 degrees. On a baking sheet, scatter the pecans, walnuts and almonds and toast them for about 10 minutes, stirring occasionally, until they darken a few shades. Transfer to a large bowl and let cool. When the nuts are cool, stir in the dried fruits, flour, half of the brown sugar (3/4 cup), and cinnamon. Now make the syrup. Combine the agave with the remaining 3/4 cup of brown sugar in a medium saucepan and stir well to combine. Attach a candy thermometer to the side of the pan and simmer over medium-high heat without stirring until the thermometer reads 230° (110°C) — this should take about 5 minutes. Pour the syrup into the nut and fruit mixture and, using some arm power, stir until everything is well combined. Divide the mixture between the three prepared baking pans and pack down with a spoon. Bake in a preheated 325° oven for 25 to 30 minutes. Let cool before removing. Gently peel off the parchment paper and then dust your hands with icing sugar and use to coat the slabs. Using a sharp knife, cut the slabs into small pieces. Cover and store at room temperature for up to 3 months or store in the fridge for up to a year. Makes about 45 to 60 pieces

More ideas for holiday treats from Lisa's Vegetarian Kitchen:
Walnut Nanaimo Bars
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour
Chocolate Nut Butter No Bake Fudge
Rum Balls

On the top of the reading stack: Simply Satisfying by Jeanne Lemlin

Audio accompaniment: minilogue

Chocolate Quinoa Ricotta Bread

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For years found only in natural food specialty stores, quinoa can now be found in every supermarket thanks to its growing reputation as one of nature's healthiest foods. It's a popularity that's well deserved. With a nearly perfect amino acid balance, its protein profile is the highest and most complete of all grains, making quinoa an important food for vegetarians. It's also gluten-free and a good source of fibre, iron, calcium, magnesium, phosphorus, antioxidants and vitamins B and E.

But it's the light, fluffy and slightly crunchy texture and delicately sweet and nutty taste of cooked quinoa that's helped make it a staple in so many households these days. Delicious on its own, quinoa also pairs easily with any number of vegetables, fruits, nuts and seasonings, making it a versatile ingredient to have on hand for all kinds of simple side dishes and breakfast porridges. Quick cooking, substitute quinoa for rice in any recipe. It's also ground into a flour that can be used as a gluten-free substitute for wheat flour in cookies, muffins and loaves. Turns out that quinoa flour is perfect for baking with and great as a gluten-free alternative. And if you do still visit the natural food stores you can find quinoa pasta as well as the more exotic and earthier-flavored red and black varieties of quinoa.

Chocolate Quinoa Ricotta Bread

Recipe by Lisa Turner From 500 Best Quinoa Recipes: 100% Gluten-Free Super-Easy Superfood Published on December 18, 2012 Simple, moist, chocolatey gluten-free cake made with quinoa flour Print this recipe Ingredients: 2 cups quinoa flour 1/2 cup unsweetened cocoa powder, sifted 2 teaspoons baking powder 2/3 teaspoon sea salt 3/4 cup loosely packed brown sugar 2 large eggs 1 cup ricotta cheese 1/4 cup peanut or sesame oil 1 teaspoon pure almond extract 1 1/2 cups whole milk 1/2 cup semisweet chocolate chips or carob chips Instructions: Preheat an oven to 350° and grease an 8-inch loaf pan. In a large bowl, whisk together the flour, cocoa, baking powder and salt. In a medium bowl, whisk together the sugar, eggs, ricotta cheese, oil and almond extract. Gradually whisk in the milk. Make a well in the center of the dry ingredients. Pour the wet ingredients into the bowl and stir until just combined. Fold in the chocolate or carob chips. Transfer the batter to the prepared loaf pan, smoothing the batter evenly with a spatula. Bake for 50 to 60 minutes or until a cake tester or toothpick comes out clean. Let cool in the pan for at least 5 to 10 minutes before turning out onto a wire rack to cool. Can be served warm or cool. This loaf with keep for about 5 days if wrapped well in foil wrap or plastic wrap and stored in the fridge. Makes 1 loaf (10 to 12 thick slices)

More chocolate treats from Lisa's Vegetarian Kitchen:
Chocolate Nut Butter No Bake Fudge
Peanut Butter Chocolate Cake
Peanut Butter Chocolate Squares
Flourless Chocolate Cake

On the top of the reading stack: For the Time Being, Annie Dillard

Audio Accompaniment: Vladislav Delay

Baked Eggplant Stuffed with Curried Vegetables

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This space will likely be rather quiet until the new year as I spend time with my family and recover from a particularly stubborn and nasty chest cold.

In the meantime, I want to share my latest experiment with eggplant. This spicy, stuffed and baked dish makes for a most satisfying vegetarian meal, especially when served with a steaming hot bed of rice. It is rather easy to prepare and yet another excuse to warm the kitchen and your body too because it has some extra kick to really highlight the eggplant and vegetables that make up stuffing.


You likely will have more filling than you need, depending on the size of your eggplants. If you do, serve it along side the stuffed eggplant or save it for the next day and serve over a grain of your choice.

Baked Eggplant Stuffed with Curried Vegetables (Baingan ka Tikka)

Recipe by Lisa Turner Cuisine: Indian Published on December 22, 2012 Baked eggplant stuffed with spicy curried vegetables and mushrooms — a great side dish or light dinner Print this recipe Ingredients: 2 small eggplants (1 pound or 450 g) 3 tablespoons olive oil 1 teaspoon cumin seeds 1 teaspoon black mustard seeds 2 teaspoons toor dal, rinsed (optional) 1 small onion, finely chopped 1 clove garlic, minced 1-inch piece fresh ginger, minced or grated 2 or 3 fresh green chilies, seeded and finely chopped 1 tablespoon ground coriander 1 teaspoon turmeric 1/2 teaspoon ground cumin 1/2 teaspoon garam masala 1/4 teaspoon cayenne pinch of asafetida (optional) 2 cups button mushrooms, chopped 2 medium tomatoes, seeded and finely chopped 1 cup fresh or frozen peas 1/2 teaspoon sea salt, or to taste Instructions: Wash the eggplants, cut of the stems, and slice them in half lengthwise. Scoop out the pulp out into a small bowl, leaving about 1/4-inch of the flesh around the skin, taking care not to puncture the skin. Roughly mash the pulp and set aside. Preheat the oven to 400° and grease a broiling pan or baking sheet. Lightly salt the eggplant skins and place them face down on the prepared pan. Bake for about 10 to 15 minutes on the middle rack of the oven until just tender. Remove from the oven and set aside to cool. To prepare the filling, heat the oil in a medium saucepan over medium heat. When hot, toss in the cumin seeds, mustard seeds and toor dal if using. Stir for 30 seconds or until the mustard seeds turn grey and begin to splutter and pop. Add the onion to the pan and stir for 3 to 4 minutes or until the onion begins to soften and brown around the edges. Now add the garlic, ginger and chilies, stir for another minute, then add the spices and asafetida if using and continue to stir for another minute or until the spices are fragrant. Turn the heat up slightly and add the mushrooms. Stir for 2 to 3 minutes and then add the tomatoes and simmer for another 3 to 4 minutes. Stir in the eggplant pulp, fresh peas if using, and simmer for another 5 minutes. The eggplant should be just tender. If you are using frozen peas, add them now and simmer for another few minutes. Stir in sea salt to taste and remove from the heat. Preheat the oven to 350° and grease a baking dish with oil. Fill each of the eggplant skins with a generous amount of the filling and transfer to the prepared pan. Bake for 30 minutes or until the tops begin to brown and the skins have blackened a little. Remove from the oven and Sserve hot with a grain side and a leafy green salad. Makes 4 servings

More eggplant dishes from Lisa's Vegetarian Kitchen you may enjoy:
Baked Gingered Chickpea Stew with Eggplant and Spinach
Eggplant Quinoa Bites with Pesto
Stuffed Eggplant Poriyal

On the top of the reading stack: For the Time Being by Annie Dillard

Audio Accompaniment: silence

Brown Rice and Quinoa Cakes with Parmesan

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From time to time, I like to share my spontaneous late night cooking experiments here, especially when they are particularly successful and pleasing to the palate. This is a rather unorthodox recipe I suppose because I fused together leftover grains, mixed in a blend of spices and herbs, incorporated some chickpea flour into the mix and then added some Parmesan cheese. Certainly a unique combination of flavors and textures that comes together in a surprising way that turned out to be a palate pleaser. The layering of spice is nicely tempered by the grain and cheese, and the herbs are understated but make their presence known in a low lying sort of way to complete the experience.


Crispy, slightly dense due to the addition of besan flour, but still moist inside, I'll be making these again and again because the possibilities are endless and I always find leftover grains a welcome challenge to dress up and make into a second meal, appetizer, side or snack. I think goat cheese is coming in the near future. Other options to be considered are various combinations of grains, spices and herbs, fresh chilies, onion, sun-dried tomatoes, quinoa flour, spelt flour and anything else that strikes your fancy when the craving hits. Don't be afraid to experiment and don't wait until you have leftovers — cook up some grains and come up with your favorite savory grain cakes.

Brown Rice and Quinoa Cakes with Parmesan

Recipe by Lisa Turner Published on December 28, 2012 Crispy golden brown rice and quinoa cakes with a chewy and flavorful inside seasoned with spices, herbs and Parmesan cheese — a great way to use leftover grains Print this recipe Ingredients: 1 cup leftover cooked brown rice (1/3 cup uncooked) 1 cup leftover cooked quinoa (1/3 cup uncooked) 1 egg 1/2 teaspoon turmeric 1/2 teaspoon ground coriander 1/4 teaspoon cayenne 1/4 teaspoon chili powder pinch of mustard powder (optional) pinch of asafetida (optional) 1 teaspoon dried parsley 3/4 teaspoon dried basil 1 teaspoon sea salt fresh cracked black pepper to taste 1/2 cup chickpea (besan) flour 1/2 to 2/3 cup fresh grated Parmesan cheese oil for frying Instructions: Combine the rice and quinoa in a large bowl. In a small bowl, beat the egg until frothy and then beat in the ground spices, herbs, salt and black pepper. Transfer to the bowl with the rice and quinoa and stir well to combine. Now add the chickpea flour and stir until the mixture comes together. Add more flour as needed to make a uniform mixture that is moist but dry enough to shape into small patties. Flour your hands and shape the mixture into roughly 2-inch round patties. Heat a 1/4 inch of oil in a large frying pan over medium heat. When hot, add the shaped patties and fry for about 5 minutes or until the bottoms begin to turn golden brown. Flip and fry for another few minutes to brown on both sides. Transfer to a plate lined with paper towels to drain and serve hot with your favorite chutney or dipping sauce. Makes about ten 2-inch patties

More delightful fried and baked savories from Lisa's Vegetarian Kitchen:
Baked Italian Brown Rice Balls (Arancini)
Corn Cakes with Blue Cheese and Honey
Spicy Baked Chickpea Koftas
Northeast African Millet Patties

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You (the answer is yes)

Audio Accompaniment: Robert Rich

Guinness Gingerbread Cake

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Not that I really needed more sweets and desserts after Christmas, but I was rather restrained over the holidays and wanted to challenge myself by coming up with a gingerbread cake as a treat for my sweetie and best friend Basil. I am more of a cook than a baker, so I was a little apprehensive about drafting my own recipe. Well, the result was heavenly and my gingerbread aficionados declared this to be one of the best renditions of gingerbread they have ever enjoyed.

Deliciously moist, unlike many gingerbread recipes, and not overly sweet, even this savory girl was coming back for seconds. This is my first time using Guinness for baking and surely it won't be the last. The stout adds a nice depth of flavor that compliments the fresh ginger. You may of course use ground ginger, but for the complete gingerbread experience, I highly recommend going fresh.

Guinness Gingerbread Cake

Recipe by Lisa Turner Published on December 30, 2012 Rich, moist, flavorful and not-too-sweet gingerbread cake made with Guinness and fresh ginger Print this recipe Ingredients: 1 1/4 sticks (10 tablespoons) unsalted butter 1 cup brown sugar 1/2 cup agave syrup or honey 1/2 cup molasses 1 cup Guinness or other stout 2 1/4 cups unbleached white or spelt flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cardamon 1-inch piece fresh ginger, minced or grated 3 eggs 1 1/4 cups plain yogurt icing sugar for dusting Instructions: Generously grease a standard 10-inch bundt pan and preheat an oven to 350°. In a medium saucepan, combine the butter, sugar, syrup, molasses and Guinness, and stir over medium-low heat until the butter is melted and the mixture is well combined. Remove from heat and set aside. In a large bowl, whisk the together the flour, baking soda, cinnamon, cloves, nutmeg, cardamon and ginger. In a small bowl, whisk together the eggs and yogurt and transfer to the flour mixture along with the butter and sugar mixture. Whisk until everything is combined and the batter is smooth. Transfer the batter to the prepared pan and bake in the preheated oven until a cake tester comes out clean — about 50 to 60 minutes. Let sit in the pan for 20 minutes on a wire rack and then invert the cake onto a serving platter or plate. Dust with icing sugar and serve with whipped cream if desired. Makes one 10-inch cake

More gingerbread delights from Lisa's Vegetarian Kitchen:
Healthy Gingerbread
Chocolate Brownies with Fresh Ginger
Fresh Gingerbread Cake with Lemon Icing
Gingerbread Muffins

On the top of the reading stack: How to Tell If Your Cat Is Plotting to Kill You

Audio Accompaniment: Lux by Brian Eno

Elf on a shelf… with manners.

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Wedo elf on a shelf. We started this tradition last year and have continued itthis year. His name is Charlie and although he is an elf on a shelf, he is awell mannered family friend who does NOT make messes for mom to clean up.


Iknow a lot of other people have mischievous elves in their homes. I have heardstories and seen pictures of elves making HUGE messes. Let me just say that ifour family elf made a mess, he would clean it up or he would get the boot. Thismom has a hard enough time keeping a tidy home with two toddlers running around;I do not do messy elves. #AreYouCrazy! What a rude little elf – making messesand pulling pranks I would not want my children to imitate. There must be aSouth Pole elf that visits other peoples homes.
Ourelf Charlie does not make messes and he does not pull crazy pranks. Instead, heplays a game of hide-and-go-seek each day with my children. Every night he goesto see Santa at the North Pole and report on my children’s behavior, both goodand bad. Then he comes back and finds a fun hiding spot each morning. When thekids wake up they are extremely excited about finding Charlie.
WhileCharlie finds fun and interesting places to hide, he does not partake in SouthPole behavior. He does not play in the cupboards and he does not draw onphotographs. He stays away from the maple syrup – although I think this isdifficult for him. He is a very well mannered North Pole elf who helps remindmy children that Christmas is just around the corner and they ought to be goodlittle boys. He is a well mannered elf and I would very much like to keep it that way.
Doyou do elf on a shelf?


http://MomMart.blogspot.com

Have yourself a merry little Christmas!

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Merry Christmas


From myfamily to yours.

Over thenext week I and my family will be celebrating Christmas and traveling to visitfamily. We will be unplugged and incommunicado.  That means that I will be taking the next weekoff from blogging and will be back January 1^st. But don’t worry; Ishould come back with some interesting anecdotes to share.I hopeyour holidays are very merry and bright!

Http://MomMart.blogspot.com

Egg-Free Recipes: World's Greatest Vegetable Broth

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1 pound celery1 1/2 pounds sweet onions1 pound carrots, cut into 1 inch pieces1 pound tomatoes, cored1 pound green bell pepper, cut into 1 inch pieces1/2 pound turnips, cubed2 tablespoons olive oil3 cloves garlic3 whole cloves1 bay leaf6 whole black peppercorns1 bunch fresh parsley, chopped1 gallon waterPreheat oven to 450 degrees F (230 degrees C). Remove leaves and tender inner parts of celery and set aside. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them! Amount Per Serving  Calories: 133 | Total Fat: 4g | Cholesterol: 0mg Powered by ESHA Nutrient Database

World's Greatest Vegetable Broth

Servings Per Recipe: 8

Amount Per Serving

Calories: 133

Total Fat: 4gCholesterol: 0mgSodium: 131mgTotal Carbs: 23.3g    Dietary Fiber: 6.6gProtein: 3.5g VIEW DETAILED NUTRITION
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Low-Fat Recipes: Mom's Baked Beans I

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2 (28 ounce) cans baked beans2 onions, cut into wedges1/4 cup molasses1/2 cup barbeque sauce1 tablespoon liquid smoke flavoringPreheat oven to 325 degrees F (165 degrees C). In a 3 quart casserole dish combine beans, onions, molasses, barbecue sauce and liquid smoke flavoring. Bake in preheated oven for 2 to 2 1/2 hours, stirring every 20 minutes. Amount Per Serving  Calories: 192 | Total Fat: 1.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

Servings Per Recipe: 11

Amount Per Serving

Calories: 192

Total Fat: 1.8gCholesterol: 0mgSodium: 619mgTotal Carbs: 41.9g    Dietary Fiber: 6.2gProtein: 7g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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Dairy-Free Recipes: Mother's Pot Roast

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2 1/2 pounds tip round roast1 (15 ounce) can tomato sauce1 onion, cut into thin strips2 bay leaves3 tablespoons all-purpose floursalt and pepper to tasteSpray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high. After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter. Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast. Amount Per Serving  Calories: 552 | Total Fat: 36.6g | Cholesterol: 150mg Powered by ESHA Nutrient Database

Servings Per Recipe: 5

Amount Per Serving

Calories: 552

Total Fat: 36.6gCholesterol: 150mgSodium: 570mgTotal Carbs: 10.2g    Dietary Fiber: 1.7gProtein: 45.2g VIEW DETAILED NUTRITION
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Stuffed Peppers: Laurie's Stuffed Peppers

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1 pound pork sausage2 pounds ground beef1 small onion, chopped1 dash garlic salt4 (14.5 ounce) cans diced tomatoes, drained1 (10 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) package uncooked instant rice6 large green bell peppers1 cup grated Asiago cheeseIn a skillet over medium heat, cook the sausage, beef, and onion until sausage and beef are evenly brown and onion is tender. Season with garlic salt. Drain grease. Mix in 2 cans diced tomatoes and 1 can diced tomatoes with green chiles. Reduce heat to low, and simmer 15 minutes. Prepare the rice according to package directions. Preheat oven to 375 degrees F (190 degrees C). Cut the peppers in half lengthwise, retaining stems, and remove seeds. Arrange pepper halves in a baking dish, and fill each with about 1/3 cup rice. Top with equal amounts of the meat mixture. Pour remaining meat mixture and remaining 2 cans diced tomatoes around the peppers in the dish. Bake 45 minutes in the preheated oven, or until bubbly. Top evenly with cheese, and continue baking 10 minutes, or until cheese is melted. Amount Per Serving  Calories: 735 | Total Fat: 19.7g | Cholesterol: 76mg Powered by ESHA Nutrient Database

Servings Per Recipe: 12

Amount Per Serving

Calories: 735

Total Fat: 19.7gCholesterol: 76mgSodium: 837mgTotal Carbs: 104.8g    Dietary Fiber: 4.4gProtein: 30.5g VIEW DETAILED NUTRITION
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