Spooky Kohlrabi (situation)

As you can see from the following photo, we have a Kohlrabi Situation at our house. Our farm share was particularly prolific in the kohlrabi department this year, and while we've been eating them, we simply cannot keep up.

Combine the Situation with my need to bring healthy Halloween snacks to yoga tonight and my grandmother's everlasting mantra of thou shall not waste anything, ever, particularly food, resulted in the following stroke of genius. If you're a regular old person, you probably think I'm too self-congratulatory in this statement.

If you have a K.S., you're welcome.

Ingredient:
Kohlrabi (or jicama would work, if you're situation-less and actually shopping for Halloween ingredients.)
1. Peel the kohlrabi.

2. Slice into rounds or half rounds (I find cutting easier if I cut it in half).

3. Use your cookie cutters to cut shapes out of the kohlrabi.

4. Serve with dips of your choice. I'm using my hurry, curry recipe, but a black bean dip, guacamole or hummus would work very well.

More kohlrabi recipes from the NYT here.

Raisin or Chocolate Pumpkin Bars

If you love pumpkin but can't get over the six eggs, one pound of butter and seven cups of sugar recipes out there, this one might be for you. I swear every recipe I search has 3 cups sugar, 4 eggs, and a lot of oil or butter. This recipe tastes better, is easier, takes less time to bake, and is healthier!

Ingredients:
1 3/4 cups flour (I have not tried anything except whole wheat)
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon pumpkin pie spice (or just a dash of ground cloves)

1/2 cup sugar (reduce if using chocolate chips)
2-3 T blackstrap molasses 1/2 cup applesauce
1/2 cup pumpkin
1 egg substitute (I recommend 2 T of ground flax, whipped with 4-6 T water until frothy)
2 tablespoons liquid oil (coconut is delicious!)

1/2 cup raisins or chocolate chips

Preaheat the oven to 350. Spray 9x13 pan with cooking spray.

In a small bowl, combine the first set of ingredients. In a large bowl, combine the next set. Add the dry ingredients to the wet ingredients until well blended. Add raisins/chips. Spread in prepared pan and bake 25-30 minutes.

Aloo, Gobi, and Chard

Here is my take on everyone's favorite Indian dish. Serves 6-8, depending on veggie quantities and what else is served at the meal. This recipe is even better the next day. It can be made in the crock pot, if steps 1-4 happen on the stove first. Then combine the rest in the crock pot and increase the cooking time to a few hours. Step 6 should happen with about 20-30 minutes before you plan to serve so that the chard cooks and the beans heat through.

Ingredients:
2 c brown basmati rice
1 head cauliflower, chopped
3 large potatoes, cubed
1 bunch chard, chopped (stems included)
1 onion, chopped
2 cloves garlic, minced
1" piece of ginger, minced (equal amounts ginger and garlic)
1 32 oz can chopped tomatoes
1-2 cans coconut milk (or homemade!)
1-2 cup(s) or 1 16 oz can of beans, rinsed (garbanzos or white beans) OR 1-2 cups frozen green peas
olive oil

1 t cumin seeds
1 T salt
1 T turmeric
2 T coriander
1 t cinnamon
1 t ground cardamom
1 t cayenne (more or less, to taste)

1. Prepare rice according to directions.
2. Saute onion, garlic, ginger, and cumin seeds in enough oil to coat the bottom of a dutch oven pan over medium heat.
3. Combine all remaining spices and salt into a bowl and open cans of tomatoes/coconut milk.
4. When onion starts to become translucent but before it begins to brown, quickly stir in the spice mixture and stir constantly for about 30 seconds. This is critical! Add the tomatoes and coconut milk to cool the pan.
5. Add cauliflower and potatoes, and allow to simmer for about 30 minutes or until the potatoes are cooked through (you can speed the recipe a little by microwaving the cubed potatoes before adding them in, but they won't taste quite as amazing).
6. Add beans or peas and chard and cook another 5 minutes or until the chard is wilted but still bright green.
7. Ladle over brown rice and enjoy!

Best Peanut Butter Cookies Ever

If you're as familiar with GF baking as I am, you know that the GF recipe is never as good as the glutenous recipe. Well, this one is the exception. These are literally the best PB cookies ever.

Ingredients:
1/2 c rice flour
1/2 c peanuts
1 1/2 c peanut butter
1/4 c maple syrup
1/4 c molasses
1/2 t vanilla
salt (if your pb is unsalted use 1/2 t)
chocolate chips (optional)

Preheat oven to 350.
1. Mix ingredients.
2. Scoop onto parchment lined baking sheet and top with chocolate chips, if using.
3. Bake 12 minutes.

Voila. Amazing.

Makes 20 2" cookies or 12 3" cookies. One of the many treats my Desert Retreat friends will enjoy at Ojo Caliente.

Rhubarb (or cherry!) Coffee Cake

I'll admit I was terrified of rhubarb as a child. It is impossible to remove from unwanted garden areas, part of the plant is toxic, and (more importantly) there is no rhubarb flavored candy, which was a red flag for me.

I mourn the years of rhubarb yumminess I lost as a child and am steadfastly making up for them now. My most favorite rhubarb recipe is this coffee cake, which is better the next day. Pie cherries (not sweet or sweetened) can be substituted in a pinch.

Ingredients:
1/2 c packed brown sugar
2 1/4 c flour (whole wheat or GF mix or rice), divided
1 t cinnamon
6 T Earth Balance (or butter of your choice)
3/4 c sugar
1 T baking powder
1 t baking soda
1/2 t salt
2 egg substitutes
1 c plain milk (of your choice)
1 T lemon juice
2 t vanilla
4 c rhubarb pieces (fresh or frozen)


1. Preheat the oven to 375 and grease and flour a 13x9 baking pan (I use coconut oil and whichever flour I'm using).
2. Combine Earth Balance, brown sugar, cinnamon, and 3/4 c of flour into a streusel topping (a pastry cutter is ideal for this).
3. Measure the milk and mix in the lemon juice to sour it. It will become lumpy and that's what you're looking for. Soy milk works best among non-dairy varieties, but any milk will do.
4. Sift together the remaining dry ingredients in a large bowl.
5. Add egg replacements, soured milk, and vanilla to dry ingredients and stir until just combined.
6. Pour the mix into the prepared pan and top with fruit. Then top that with streusel topping.
7. Bake 45 minutes.

Reheats very well the next day in the oven with some aluminum foil on top. Heat to 200 for about 30 minutes and everyone will think you just baked it!
Makes 8 generous servings.

Chocolate Banana Walnut Cookies

When you have an extra sad banana around the house, this is one of the best ways to put it to rest! Yield 24 cookies.

Ingredients:
1/3 c non-dairy butter
1 mashed overripe banana
1/2 c firmly packed brown sugar
1/2 c white sugar
1 egg (or equivalent)
1 tsp vanilla
1 1/2 c flour
1/4 c cocoa powder
1 t baking soda
1/4 t salt
1 c chocolate chips
1/2 c walnut pieces

1. Preheat the oven to 350.
2. Combine butter, banana and sugars. Add egg (or substitute) and vanilla.
3. In another bowl, combine all dry ingredients except chocolate chips and nuts.
4. Mix the dry ingredients into the wet, and incorporate the chocolate chips and nuts.
5. Place on parchment lined baking sheets and bake for 10-12 minutes.

Adapted from the Joy of Vegan Baking by Colleen Patrick-Goudreau.