1/4 cup nutritional yeast
1/4 cup flour
1 teaspoon paprika
1 teaspoon salt
dash garlic powder
1 cup water
2 tablespoons margarine
1-1/2 cups salsa OR 1 (14.5-ounce) can diced tomatoes and peppers
tortilla chips (optional)
1. In a saucepan combine dry ingredients (nutritional yeast, flour, paprika, salt, and garlic powder). Whisk in water. Continue to whisk constantly over medium heat until mixture is thick and bubbly. Remove from heat.
2. Stir in margarine until melted, then stir in salsa.
3. Return to low heat and cook just long enough for salsa to heat.
4. Pour over chips and eat like nachos or use as a dip.
- 1/2 cup very warm water
- 2 tsp instant dry yeast
- 1 tablespoon maple syrup
- 1/4 cup canned pumpkin
- 1 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1 tsp dried herbs (I used mixed basil, oregano, thyme, parsley)
- 1 & 3/4 cups unbleached bread flour
Herbed garlic spread w/ Parmesan cheese:
- 2-3 tbsp butter, melted
- 2-3 garlic cloves, minced
- 1 tsp dried parsley
- 2 tsp parmesan cheese
Directions: In a large bowl, mix together your dry ingredients (flour, salt, yeast, dried herbs). In a smaller bowl, mix together the wet ingredients (syrup, pumpkin, olive oil). Once those are mixed quickly add in your very warm water and mix well. Pour into the dry ingredients and stir well. When the mixture becomes too dry to stir, place the dough onto a floured surface and knead it for 2-3 minutes until it comes together into a ball. You will need to add quite a bit of flour since the dough is quite sticky from the pumpkin. When the dough is no longer tacky to touch (but not dried out), place it into an oiled bowl with olive oil and gently cover the dough in oil. Cover the bowl with plastic wrap or a damp towel and let it rise for 2 hours.
After 1 and a half hours, grab your pizza stone if you have one, and preheat it in the oven at 450F. If you don’t have a pizza stone, grab a baking sheet and line it with a non-stick mat or parchment. If you are using a pizza stone, grab a Peel and sprinkle on cornmeal. After 2 hours, take your dough, punch out the air, and lay it on a floured surface. Gently press it out so that it forms a small rectangle and then take a pizza roller and cut strips approx. 1/2-3/4” width by 6-8 inches in length. You can make them any size you want though! I had to play around with it for a bit to see what I liked. Grab a strip and make it into a knot. You can tuck the ends back into the centre or leave them hanging.
Place the knots onto the Peel OR onto the baking sheet. Once you have all your knots made, place into the oven at 450F for about 11-12 minutes until slightly golden on the top. Spread on the herbed garlic spread with a pastry brush or add all ingredients into a bowl and toss. Serve immediately. Makes approx. 14 small knots. You can also double this recipe and freeze half of the dough for later.
- 1 1/2 cups fat free milk
- 2 tbsp canned pumpkin
- 2 tsp vanilla extract
- 1/2 tsp pumpkin pie spice (or cinnamon, nutmeg and ginger)
- 2 tsp sugar or sugar substitute (to taste)
- 1/4 cup of espresso (or 1/2 cup strong brewed coffee works)
- fat free whipped topping
- pumpkin pie spice for topping
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender,blend until smooth (or whisk well with a wire whisk)
Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
8 whole wheat pitas
1/4 cup olive oil
1/2 cup grated Parmesan cheese
1 t dried oregano
Kosher salt and pepper
1. Heat oven to 400 degrees. Split the pitas and brush the insides with oil. Cut rounds into wedges and place on baking sheets.
2. Sprinkle with oregano, cheese, salt and pepper. Bake until golden brown and crisp – about 10 to 12 minutes. Store in an airtight container for a week.
- 2 heads garlic, intact
- 2 tbsp. olive oil
- 2 cloves garlic, peeled and sliced
- 3 tbsp. freshly squeezed lemon juice
- ¼ cup water
- 6 tbsp. tahini
- 1 (14 oz.) can chickpeas, drained and rinsed
- 1 clove garlic, minced
- ½ tsp. salt
- Pinch of cayenne pepper
- 1 tbsp. fresh parsley, minced
Preheat the oven to 350˚ F. Remove the papery outer skins of the garlic heads, leaving them otherwise intact. Chop off the top quarter of the head so that all of the cloves are exposed. Wrap the garlic in foil and bake until very tender, about 1 hour. Once the roasted garlic is cool enough to handle, squeeze the cloves from their skins (you should have about ¼ cup).
In a small prep bowl, combine the lemon juice and water. In another bowl, whisk together the olive oil and the tahini. In the bowl of a food processor, process the chickpeas, the roasted garlic puree, the remaining clove of garlic, salt and cayenne until the mixture is finely ground, about 20 seconds. Scrape down the sides of the bowl. With the machine running, add the lemon juice-water mixture through the feed tube in a steady stream. Scrape down the bowl and process for an additional minute. With the machine running, add the oil-tahini mixture through the feed tube in a steady stream. Scrape down the bowl and continue to process until the hummus is smooth and creamy. Transfer to a serving bowl, top with minced fresh parsley, if desired.
- One 15 ounce can Great Northern White Beans
- 1 large avocado
- 1 medium chopped onion
- 1/2 c. fresh cilantro
- 1 lime, juiced
- 1 clove garlic, minced
- 1/2 t. cumin
- 1/2 t. salt
- Few grinds ground black pepper
Combine all ingredients in a high speed blender and blend until smooth.