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Happy 2011!

What a wonderful new year so far!

We started the year off with this tasty vitamin rich soup.

Kale soup

2 medium leeks, rinsed well and thinly sliced
4 cups vegetable broth
1 large potato, cut into ½-inch dice
4 cups rinsed and chopped kale leaves
1 tsp sea salt
1/2 tsp nutmeg
1/2 cup finely chopped parsley

Place all ingredients into a large soup pot and bring to a boil. Turn down heat and simmer on low for about 15-20 minutes or until vegetables are soft.
Using a hand blender, puree the mixture until smooth.

Homemade Gifts

Who doesn’t like to get a homemade gift? Here is what we made to help keep our friends warm 🙂

Red lentil stew

1 Cup dried red lentils, sorted and rinsed

3/4 Cup short grain brown rice, sorted and rinsed

1 large onion, diced

1 tsp dried thyme

1 tsp dried basil

1 1/2 tsp ground cumin

1 cup of diced tomatoes or diced carrots

8 cups of water

1 tsp sea salt

Put all ingredients except salt into a pot and bring to a boil. Turn down heat to low and let simmer for 50 minutes- 1 hour. Stir often so it does not stick. Stir in sea salt and serve.


We made almond cookies for Christmas. They were decadent and delicious!

1/2 Cup earths balance”butter”

2 tbsp maple syrup

1 tsp vanilla

1/2 tsp almond extract

1- 11/2 Cups whole wheat pastry flour

1 Cup ground almonds

Mix together all ingredients. Knead until dough is well blended. Form the dough into small balls then roll between your hands and shape into a cane or a crescent. Lay them on a oiled cookie sheet. Bake at 300 for 40 minutes

The most decadent cookie we tried this year was by far Christina pirello’s lacy wafers!

Sheila’s Lacy Wafers

1/4 cup avocado or light olive oil
1/4 cup brown rice syrup
1/4 cup barley malt
1/3 cup Bob’s Red Mill whole wheat pastry flour
1/2 cup uncooked quick rolled oats
1/4 cup very finely chopped almonds or walnut pieces
1/4 teaspoon pure vanilla or almond extract

Chocolate filling
1 cup non-dairy, grain-sweetened chocolate chips
2 teaspoons Suzanne’s Specialties Chocolate Rice Nectar
1/4 cup Pearl Creamy Vanilla Soymilk

Preheat oven to 350º and line a baking sheet with parchment.

Place oil, rice syrup and barley malt in a small saucepan over low heat and cook, stirring, until loose. Remove from heat and transfer to a mixing bowl. Stir in flour until smooth. Fold in oats, nuts and extract, mixing well.

Drop batter, by 1/4-teaspoonfuls onto lined sheet, allowing 2 inches in between to allow for spreading. Bake until golden brown, 8-10 minutes. Remove from oven and cool on sheet for 1 minute. Carefully peel cookies from parchment and set aside to cool.

Prepare the filling by placing chocolate chips in a heat-resistant bowl. Bring rice syrup and soymilk to a rolling boil over high heat. Pour over chocolate and whisk until shiny and smooth.

Pair similar sized cookies to make wafers. Spread the flat side of one cookie with chocolate and press its partner, flat side to chocolate, making a sandwich. Place on parchment to allow chocolate to set. Repeat with remaining cookies and chocolate.

Makes 30-40 filled cookies.

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