On Saying Goodbye: We Make Cookies + {Recipes for the Week of July 9, 2012}

by Julie

A couple weeks ago, we said goodbye (officially) to some of our dearest friends in Tucson. We met Scot and Kristin soon after moving to Tucson in 2008 and started having dinners with each other soon after. Eric and I were both touched by how present and open both Scot and Kristin were to building community wherever they were. A year later, when we both moved into the same neighborhood, we knew that community would continue to build.

After four years and countless dinners, hikes, birding expeditions, crafting projects, and gift making, Scot and Kristin are moving on the next chapter of their life together. They’ve moved to a small town in southern California, where Scot will be working for an outdoor conservancy, and Kristin will be starting her very own massage business.We will miss them terribly, but: we’ve decided that the 8 hour drive can certainly be done on a fairly regular basis, and we already have a trip planned to visit in the next couple weeks. Community continues to be nurtured even as it grows.

During our last get-together, we made these chocolate black bean cookies (I know: black beans and cacoa? Who would have thought?), and I must say, they were great. Do make sure to cut the salt by about half, though; otherwise, that’s all you’ll taste. My “adjusted-salt” recipe is below.

Thanks, Scot and Kristin, for everything!

Chocolate Black Bean Cookies(from Green Kitchen Stories)

1 cup cooked black beans
2 tablespoon coconut oil
2 tablespoon nut butter (we used almond)
2 tablespoon oat milk (or any plant milk)
1/2 cup coconut palm sugar

4-5 tablespoon cacao powder
2 tablespoon rose hip powder (can be substituted with some rice flour and cinnamon)
1 teaspoon baking powder
1/4 – 1/2 teaspoon salt

Recipes for the Week of July 9

Monday, July 9: Soba Noodle and Herb Tofu Salad (from Green Kitchen Stories)

Ingredients

100% buckwheat soba noodles, for 2 persons
½ zucchini (sliced thin, in the same shape as noodles)
2 tablespoons toasted sesame oil
1 teaspoon rice vinegar (optional)
½ lime, juice

Herb marinated tofu
200 grams firm tofu
2 tablespoons extra virgin olive oil
1 handful of fresh herbs (coriander, parsley or mint)
1-inch fresh ginger, minced
salt & pepper, to taste

Vegetables & fruits
4 cherry tomatoes
4 small broccolinis
1 beet, thinly sliced
4 tablespoons edamame beans, blanched
2 slices melon
2 tablespoons sesame seeds, toasted
1 handful sprouts, for serving

Tuesday, July 10: Mediterranean Dolma (from Golubka)

Ingredients

For a 1 quart jar of marinated grape leaves, the amount of individual leaves can vary depending on their size
Filling

1 1/2 cups Jicama OR Jerusalem artichoke – peeled, chopped
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil, plus more for coating the dolma
zest of 1/2 lemon
1/2 cup sun-dried tomatoes – soaked for 2 hours and chopped finely
1 cup peeled and seeded cucumber,  small cubes
1/2 clove garlic, minced
1 shallot, minced
5 olives of your favorite kind, pitted and chopped
1 tablespoon, or more to taste dill, chopped
about 1/4 cup fresh mint leaves, finely chopped
salt and freshly ground black pepper to taste

Green Tahini Sauce

1/2 cup raw sesame tahini
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 cup cilantro, loosely packed
1 1/2 teaspoons sea salt
1 cup purified water

Wednesday, July 11: Green Goddess Bowl (from Vegan Culinary Crusade)

Ingredients

1 head broccoli, cut into florets

1 head bok choy, torn

1 bunch green kale, torn

1 batch Tahini Sauce (recipe below)

2 sheets nori, torn

1/3 cup sunflower seeds

1 batch Simple Sauce (recipe below)

1/2 cup white pickled ginger

Tahini Sauce

2 cloves garlic, minced

1/2 cup chopped parsley

1/2 tsp sea salt

2 tablespoons lemon juice

1/3 cup filtered water

1/2 cup tahini

Simple Sauce

1/2 tamari

3 tablespoons sesame oil

1 1/2 inch ginger root, peeled and minced

4 tablespoons lemon juice

Thursday, July 12: Picnic Dinner: Homemade Cashew Cheese with Fruit, Crackers, and Veggies (from Vegan Culinary Crusade)

Ingredients

2 cups cashews, soaked 4 hours

1 teaspoon probiotic powder (ex: Trophic brand but there are lots of non-dairy, veg-cap options)

approximately ½ cup water

2 teaspoons nutritional yeast

½ teaspoon sea salt

Advertisements