1/4 cup earth balance,
1/2 cup coconut oil,
1.75 cups flour,
1 cup sugar.
soften earth balance and oil, mix in sugar until well-blended, then add flour until blended, form into whatever shape you like. poke each cookie with a fork. bake at 350 for 20-25 minutes.
5 c water (or however much you need to cook your wild rice)
3 corn cobs
3 shallots, minced
4 cloves garlic, minced
1-3 jalapeños, seeds discarded, minced (1 is very mild; 3 is spicy)
1.5 T olive oil
1 T white balsamic vinegar
juice of 1/2 lime
pint cherry tomatoes, halved
handful of cilantro, coarsely chopped
salt and pepper
Cook the wild rice and let cool. Grill or roast the corn (to roast, this method works well, baking for 30 minutes at 350F in the husk or in aluminum foil), then cut off the kernels (it's fun to keep some of the kernels attached to each other). Saute the shallots, garlic, and jalapeño in 1/2 T olive oil on medium heat, adding salt and pepper to taste, until cooked (3-4 minutes). Toss together the rice, sauteed vegetables, remaining olive oil, and the rest of the ingredients, adding salt and pepper to taste. Add more olive oil, vinegar, and lime if desired.
1 can diced or crushed tomatoes (optionally replace half with tomato-chili sauce)
1/4 c macadamia nuts, chopped (optional)
1/4 c cilantro (optional)
1/4 c scallions, chopped (optional)
splash apple cider vinegar (to taste, maybe 2 tsp?)
Cook quinoa according to directions.
In a pot, add potatoes and carrots and enough water to just cover them. Bring to a boil, and cook for a few more minutes, until just starting to cook, but not until too soft (like you would do with home fries).
Saute onion, ginger, and garlic in the olive oil. After a few minutes, add the cooked potato and carrot, and cover. After a few more minutes, add the spices (sage, crushed red pepper, chili powder, salt, and pepper), and cover again.
Cook until the potato and carrots are soft. At this point, add the apple, and saute for another minute or two. Then, add the tomatoes and macadamia nuts. Once hot, add the cilantro, scallions, and apple cider vinegar, plus more salt if needed.
stacey's comment:
May 6, 2010 at 9:01 am
i am sensing a theme. is purple your favorite color?
[Reply]
marcy's reply:
May 6th, 2010 at 9:08 am
definitely.
[Reply]