3 cups chopped rhubarb 2 medium apples, cored and chopped ½ cup maple syrup ¼ tsp ground nutmeg 1 cup flour 2 Tbsp brown sugar pinch of salt ¼ cup butter

Preheat oven to 350° F.

Combine the rhubarb, apple, maple syrup and nutmeg. Pour into a 8” baking pan or pie tin.

Stir together the flour, brown sugar, and salt. Cut in the butter until it is all crumby. Sprinkle evenly over the fruit.

Bake for 45-55 minutes.

#apple #brownsugar #butter #cobbler #dessert #flour #maplesyrup #nutmeg #rhubarb #salt #vegetarian

1 lb cherries, any variety, pits and stems removed 2 Tbsp apple juice, as desired for sweetness ¼ tsp ground cinnamon A pinch of ground cloves 1 cup milk or nut milk

If using canned cherries, drain out and discard the syrup. If using fresh cherries and juice comes out from pitting them, use the juice!

Blend all ingredients in a blender until smooth. Be sure to blend it thoroughly. Strain the skins out if necessary.

#applejuice #cherry #cinnamon #clove #dairyfree #dessert #glutenfree #milk #nutmilk #pudding #vegan #vegetarian

Crust:

½ cup flour ½ cup rolled oats ½ tsp salt ¼ cup cold butter, cubed 2 Tbsp cold water

Stir together the flour, oats, and salt. Cut in the butter until it's clumpy. Stir in the water. Put dough on a piece of plastic wrap and use the wrap to press it into a ball, then chill.

Preheat oven to 350° F.

Meanwhile, make the filling:

2 ½ cups almond flour 1 cup quince jam 2/3 cup dried or candied fruit, finely chopped 1 tsp cinnamon 2 egg yolks ½ cup sour cream

Mix all ingredients together.

When the crust is firm to the touch, place the ball of dough in a pie tin. Use the plastic wrap as a shield to roll or press out the dough to shape the crust in the pie tin. Press the filling evenly into the crust.

Bake for 30 minutes.

#almondmeal #butter #candiedfruit #cinnamon #dessert #driedfruit #eggyolk #jam #oats #pie #quince #salt #sourcream #vegetarian #wheatflour

Filling:

5 ½ to 6 cups cored, diced pears 1 ½ Tbsp cornstarch 1/8 tsp salt ¼ cup maple syrup 1 Tbsp lemon juice 1 tsp finely grated lemon zest 2 Tbsp minced candied ginger or ½ tsp ground ginger

Topping:

2/3 cup flour ¾ cup rolled oats ¼ cup packed brown sugar ¼ tsp salt 6 Tbsp cold butter

Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.

Put the filling into deep-dish pie tin and smooth the top of the fruit. Bake for 45 minutes.

While it's baking, make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Cut in the butter until you have large crumbs. Refrigerate the topping until you are ready to use it.

Lower the oven temperature to 375°. Remove the fruit from the oven and carefully pour the crumbs in the center of the pan, then spread them evenly. Return the crumble to the oven and bake for 15 minutes.

#brownsugar #butter #candiedginger #cobbler #cornstarch #dessert #ginger #lemonjuice #lemonzest #maplesyrup #oats #pear #salt #vegetarian #wheatflour

3 egg whites 2/3 cup sugar ½ tsp vanilla extract 1/8 tsp almond extract ¼ cup corn starch 1 1/3 cup finely chopped nuts

Preheat oven to 300° F. Warm egg whites over hot water. Combine egg whites, vanilla, and almond extract, and beat until soft peaks form. Slowly pour the sugar in while beating at high speed. Beat until stiff peaks form. In another bowl, mix together corn starch and nuts. Beat into the egg whites at low speed. Drop by spoonfuls onto a greased baking sheet. They don't spread, so you can place them close together on the sheet. Bake for 30-35 minutes. Remove from pan immediately and cool on a wire rack.

#almond #cookie #cornstarch #dairyfree #dessert #eggwhite #glutenfree #nuts #sugar #vanilla #vegetarian

1 cup grated apple 2 cups grated carrot 2 tsp fennel seeds 1 cup chopped pears ½ cup chopped celery ½ cup chopped nuts ½ cup grated cheese 1 tsp lavender buds ¼ cup plain yogurt

Combine all ingredients and chill.

#apple #carrot #celery #cheese #fennel #glutenfree #lavender #nuts #pear #salad #side #vegetarian #yogurt

7 cups water or vegetable stock 6 Tbsp corn meal 3 Tbsp oil 1 ½ tsp salt ¾ tsp pepper ¾ tsp basil ½ tsp thyme 1 ¼ pound potatoes, diced 5 carrots, chopped 3 celery sticks, chopped 1 ½ medium onions, chopped 1 ½ cup peas 1 ½ cup corn 3 cups beans, precooked

Dumplings: 2 ¼ cup flour ¾ tsp salt ¼ cup butter 1 ¼ cup milk or nut milk 3 egg whites

Whisk the corn meal into the water/vegetable stock. Add the rest of the ingredients. Cover and cook over medium heat for 10 minutes. Let it simmer, but not boil.

Combine flour and salt in a bowl. Cut in butter until mixture is like coarse crumbs. Beat in milk and egg whites. Drop dough in spoonfuls into the stew. Cook, uncovered, for 10 minutes. Cover and cook for 10 more minutes until dumplings are done.

#basil #bean #butter #carrot #celery #corn #cornmeal #eggwhite #main #milk #nutmilk #oil #onion #pea #pepper #potato #salt #soup #soupstock #thyme #vegetarian #wheatflour

Makes about 12 oz. of cheese.

1 gallon milk 2 tsp citric acid or lemon juice 1/8 – ¼ tsp rennet

Pour the milk into a large pot. Dissolve the citric acid in a bit of cool water and stir into the milk, or stir the lemon juice directly into the milk. Stir well. Heat the milk slowly to 90° F (use a food thermometer). Try not to let it get above 90°. Once it reaches that point, you can turn off the heat.

Dilute the rennet in a few Tbsp of cool water. My rennet is extra strength that says 1/8 tsp will work on 2 gallons of milk, so I try to approximate ½ of a 1/8 tsp measure. If your rennet doesn't have a suggested ratio on the container, using ¼ tsp should be fine.

Stir the rennet dilution into the milk. Let sit until a curd forms, this usually takes 5-10 minutes. Check the curd by sticking in your finger and pulling it out horizontally. Your finger should come out mostly clean with the curd splitting apart around it. You can also check by pulling the curd away from the edge of the pot and having clear whey fill in the space.

Take a long, sharp knife and cut a grid pattern in the curd all the way to the bottom of the pot. Cut several more lines that slant through the depth of the curd. Let rest for a few minutes. The curd should be thick enough that you see the lines you cut, and the cuts will be filled with clear whey.

Line a large colander with cloth (in my experience the commercial cheesecloth is too gauzy, and normal muslin or light linen works better) and place the colander over a larger bowl. Use a slotted spoon to scoop the curd into the bowl. You're using the cloth to strain out the whey, which you'll put back into the pot and heat the whey in the pot to about 175° F.

Take a few Tbsp of the whey and mix with ice water and a few Tbsp of salt in a bowl.

Add salt to the curd to taste.

The stretching and kneading that follows is what makes this into mozzarella.

Knead the curd to work off more whey, depending on how dry you want the final cheese to be. Then bundle up the curd in the cloth and hang it in the pot of hot whey to warm it up. It needs to be almost too hot to touch when you take it out. Take it out, open the cloth, and knead and stretch the curd. When it gets cool, bundle it in the cloth, heat it up in the whey, take it out and continue to knead it. Continue doing this.

Eventually when you pull at it, it will start forming the stretchy grain that mozzarella is known for. When it's all smooth, stretchy grain instead of the little cottage-cheesy curd texture, start forming it into a nice ball of cheese by tucking the edges under to the middle. Then immerse the ball of cheese in the cold brine you made earlier, which sets the cheese.

You can store the cheese in the brine, or just in a plastic bag or container. As this is a fresh, all-natural, soft cheese, it should be eaten within a few days of being made.

#cheese #citricacid #glutenfree #lemonjuice #milk #rennet #vegetarian

1 cup fresh mint leaves ½ cup sugar 1 cup milk 1 cup heavy cream

Wash and dry the mint leaves, removing the stems. Crush the leaves with the sugar until it resembles wet sand. Stir in milk and cream until the sugar dissolves. Refrigerate for 2 hours. Strain out the leaves, then churn and freeze in an ice-cream maker.

#cream #dessert #frozen #milk #mint #sugar #vegetarian

Crust:

½ cup flour ½ cup rolled oats ½ tsp salt ¼ cup cold butter, cubed 2 Tbsp cold water

Preheat oven to 400° F.

Mix flour, oats, and salt. Cut in the butter until it's crumbly. Stir in the ice water 1 Tbsp at a time, then press together into a ball. Wrap in plastic wrap and refrigerate or freeze to make it harder.

Roll out the crust between two pieces of plastic wrap or waxed paper. Press into a pie or tart pan. Prick bottom with a fork. Bake for 5 minutes, then let cool completely.

Filling:

¼ cup brown sugar 2 Tbsp flour 1 cup sour cream 1 Tbsp fruit juice 1/8 tsp ground cloves 3 cups of pears, cored and sliced thinly

Reduce oven to 350° F.

Combine flour, sugar, sour cream, fruit juice, and cloves. Mix well and spread most of it into the cooled crust, reserving about 1/3 cup. Lay pear slices over the cream, then spread the remaining cream on top. Bake for 30-40 minutes until crust is brown and cream is bubbling. Serve warm or cool.

#brownsugar #butter #clove #dessert #fruitjuice #oats #pear #pie #salt #sourcream #vegetarian #wheatflour