Strawberry Cobbler

Serve this delicately sweet dessert warm or at room temperature, or cover, and refrigerate up to two days.

Directions

1. Preheat oven to 375°F. Coat 11- x 7-inch baking dish with cooking spray.
2. Toss together strawberries, 1/2 cup plus 2 Tbs. sugar, 2 Tbs. flour, and lemon juice in bowl. Transfer to prepared baking dish.
3. Whisk together remaining 1/2 cup flour, remaining 2 Tbs. sugar, baking powder, baking soda, and salt in separate bowl. Add shortening, and mix well with fork until mixture is crumbly. Stir in 1/2 cup water. Spread over strawberry mixture. Bake 20 to 30 minutes, or until browned and bubbly. Let stand 10 minutes before serving.

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Serves 6

• 6 cups fresh strawberries, halved
• 3/4 cup sugar, divided
• 1/2 cup plus 2 Tbs. flour, divided
• 1 Tbs. lemon juice
• 1/8 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3 1/2 Tbs. nonhydrogenated vegetable shortening

Crispy Kale Chips

Betcha can't eat just one of these light, crispy snacks. Nutritional yeast gives them a tangy, almost cheesy flavor. If you are concerned about gluten, check to make sure the brand of nutritional yeast you use was grown on beets, not barley.

Directions

1. Place kale in bowl. Rub oil, lemon juice, and salt into leaves with hands. Add nutritional yeast, and toss well.
2. Spread kale onto dehydrator trays without overlapping. Dehydrate 2 to 4 hours, or until dry and crispy. Turn off dehydrator, and cool completely.

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Serves 4

• 1 12-oz. bunch curly kale, center
• stems removed, each leaf torn
• into 4 pieces (6 cups)
• 2 Tbs. olive oil
• 1 Tbs. lemon juice
• 1/2 tsp. sea salt
• 3 Tbs. nutritional yeast

Mixed Greens

You can find a mix of hearty greens in just about any typical African, Caribbean and southern American meal. Being from the South, I became accustomed to seeing the bottle of vinegar with chile peppers settled at the bottom on the table next to the salt and pepper and a condiment called chow chow pickle. These condiments were used to kick up your greens. You will find these add punch.

Directions

1. Heat oil in large pot over medium heat. Sauté onions until translucent, for about 7 minutes. Add garlic, chili paste, water, salt and vinegar, and let seasoned water cook for 15 to 20 minutes.
2. Add greens, and cook, stirring occasionally, until tender, for about 30 minutes. Remove from heat, adjust salt and serve.

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SERVES 8

• 1 Tbs. canola oil
• 1 medium-sized onion, sliced
• 1 Tbs. minced garlic
• 1 tsp. chili paste
• 3 cups water
• 1 tsp. salt, or to taste
• 1 Tbs. white vinegar
• 1 bunch collard greens, cleaned and cut into 1 1/4-inch-thick strips, 3 inches long
• 1/2 head green cabbage, cored and cut into 1 1/4-inch-thick strips
• 1 bunch mustard greens, cleaned and cut into 1 1/4-inch-thick strips, 3 inches long

Gluten-Free Sage Cornbread

We call for yellow cornmeal here so that the shade can play off the green of the sage, but any type will work.

Directions

1. Preheat oven to 400°F. Coat loaf pan or 9-inch-square baking pan with cooking spray. Whisk together cornmeal, rice flour, potato starch, baking powder, baking soda, and salt in bowl. Stir in sage.

2. Beat egg in separate bowl. Whisk in buttermilk and honey. Stir wet mixture into dry mixture. Let stand 5 minutes.

3. Spread batter in prepared pan, and bake 20 to 35 minutes, or until crisp and brown on top and sides. Brush with butter, if using. Cool 15 minutes before slicing.

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Serves 16

• 1 cup coarse or medium-grind yellow cornmeal
• 3/4 cup brown rice flour
• 1/4 cup potato starch
• 21/2 tsp. baking powder
• 1/2  tsp. baking soda
• 1/2 tsp. salt
• 1–2 Tbs. chopped fresh sage
• 1 large egg
• 1 cup low-fat buttermilk
• 1/4 cup honey
• 1 Tbs. melted butter, optional

Ginger Tea

Ginger is Mother Nature’s protective cloak, shielding us from sickness on winter days. This tea is very spicy—if it tastes too strong, dilute it with more hot water and honey. Traditional advice is not to drink more than 2 cups of ginger tea a day unless you are using it as a treatment for a bad chest cold.

Directions

1. Put ginger and 3 cups water in small saucepan, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
2. Strain out ginger slices and discard or reserve for another use. Stir in honey, and serve hot. Tea can be reheated, if necessary.

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Makes 2 cups

• 12 thin slices fresh ginger, pounded with mortar or rolling pin
• 1 Tbs. honey

Minted Lemonade Punch

Pimm’s, a British liqueur, adds a faintly herbal and tea-like flavor to this drink. For a virgin variation, omit the Pimm’s and the sparkling water, and mix the syrup with 3 cups cold-brewed white tea.

Directions

1. Place sugar, mint, lemon zest, and 1 cup water in medium saucepan, and bring to a boil over high heat. Reduce heat to low, and simmer 5 minutes, stirring until sugar dissolves. Cool, then strain. Stir in lemon juice.

2. Pour lemon syrup into large pitcher. Stir in strawberries, grapes, cucumber, and Pimm’s liqueur.

3. To serve, divide mixture among 6 ice-filled glasses, and top each with 2 Tbs. sparkling water.

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Serves 6

• 1 cup sugar
• 1/4 cup firmly packed mint sprig
• Zest of 1 lemon
• 1 1/4 cups lemon juice
• 2 cups chopped strawberries
• 1/2 cup halved green grapes
• 1/2 cup thin half-moon cucumber slices
• 1 1/4 cups Pimm’s liqueur (10 oz.)
• 3/4 cup sparkling water

Blueberry-Cucumber Smoothie

Blended cucumbers thicken a lightly sweet smoothie for a low-cal breakfast or a refreshing afternoon snack.

Directions

Place all ingredients in blender, and blend until smooth.

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Serves 4

• 2 large garden cucumbers, peeled, seeded, and cut into chunks (2 cups)
• 1 cup low-fat vanilla yogurt
• 1 cup frozen blueberries
• 1–2 Tbs. honey or agave nectar
• 1 Tbs. lemon juice

Oatmeal-Rhubarb Crumble

Rhubarb is one of the first produce items to ripen in spring, making it a much sought-after commodity in Irish farmhouse kitchens. The crumble recipe works well with other fruits as well—just eliminate the cornstarch when you try it with peaches, plums or apples.

Directions

1. Preheat oven to 400F. Coat 9x13-inch baking dish with cooking spray.
2. To make Rhubarb Filling: Toss together all ingredients in glass or other nonreactive bowl. Let stand 15 minutes to release juices.
3. To make Oatmeal Topping: Place all ingredients in bowl of food processor and pulse until mixture is chunky and begins to hold together.
4. Spoon rhubarb mixture into prepared baking dish with slotted spoon, leaving any liquid in bowl. Discard liquid. Top with oatmeal mixture. Bake 35 to 40 minutes, until top is lightly browned. Cool on rack 10 minutes before serving.

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Serves 8

    Rhubarb Filling

• 2 lb. rhubarb, cut into 1/2-inch pieces, or 2 16-oz pkgs. frozen rhubarb
• 1/2 cup sugar
• 1 Tbs. cornstarch
• 1/2 tsp. vanilla extract

    Oatmeal Topping

• 1/3 cup rolled oats
• 1/3 cup cornmeal
• 1/3 cup sugar
• 1/3 cup pecan halves
• 2 Tbs. canola oil
• 1/2 tsp. minced fresh ginger

Updated Irish Stew

Directions

1. Heat oil in saucepan over medium-high heat. Add onions and carrot, and cook 5 minutes. Stir in flour, and cook 2 minutes more. Add seitan, tempeh bacon, garlic, and thyme, and cook 2 minutes.
2. Pour in beer, and bring mixture to a boil. Cook 3 minutes, stirring and scraping any bits that may be stuck to bottom. Add vegetable broth and butternut squash, and bring to a simmer. Reduce heat to medium-low, and cook 20 minutes. Add edamame and cook 10 minutes more. Season with salt and pepper, and serve.

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Serves 2

• 1 Tbs. olive oil
• 10 small frozen pearl onions, thawed
• 1 medium carrot, cut into 1/2-inch pieces ( 2/3 cup)
• 1 Tbs. flour
• 4 oz. seitan, cut into 1-inch pieces
• 2 slices smoky tempeh bacon, cut into 1/2-inch pieces
• 1 clove garlic, minced (1 tsp.)
• 1 tsp. fresh thyme, chopped
• 1 cup stout beer
• 1 14-oz. can low-sodium vegetable broth
• 6 oz. butternut squash, cut into 1/2-inch cubes (1 cup)
• 1/3 cup frozen shelled edamame

Hearty Irish Lager Stew

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen.

Directions

1. Heat 1/2 Tbs. oil in large pot over medium heat. Add mushrooms and garlic; sauté 8 minutes, or until mushrooms are browned. Remove from pan. Add remaining 1/2 Tbs. oil to pot. Add leek, and cook 5 minutes. Add potatoes, carrots, parsnips, and tomato paste. Cook 2 minutes. Add tomatoes, broth, and thyme sprigs; bring to a boil. Reduce heat to medium-low, cover, and simmer 40 minutes, stirring occasionally.

2. Add lager, tapioca, and mushrooms. Simmer 10 to 15 minutes, or until thickened, stirring often. Remove thyme sprigs, stir in cabbage and miso, and simmer 4 to 5 minutes, or until cabbage softens. Stir in chopped thyme and parsley, and season with salt and pepper, if desired.

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Serves 8

• 1 Tbs. vegetable oil
• 8 oz. button or shiitake mushrooms, halved
• 2 cloves garlic, minced (2 tsp.)
• 1 medium leek, white part only, diced (1 cup)
• 3 small red potatoes, cut into 1-inch cubes (1 1/2 cups)
• 2 medium carrots, peeled and sliced (2 cups)
• 2 small parsnips, peeled and sliced (1 1/2 cups)
• 1 1/2 tsp. tomato paste
• 1 15-oz. can crushed tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2 sprigs fresh thyme, tied in bundle, plus 1 tsp. chopped fresh thyme, divided
• 1/2 cup lager beer
• 1 1/2 Tbs. quick-cooking tapioca
• 1 cup shredded cabbage
• 1 Tbs. white miso
• 2 Tbs. chopped parsley

Micheladas

In Mexico, Micheladas, ice-cold beers doctored up with a mix of hot sauce and fruit juices, are known as a hangover cure. Mexican-style hot sauces made with pequín and arbol chiles will give the drinks the most authentic flavor.

Directions

Stir together lime juice, grapefruit juice, hot sauce, pomegranate molasses, and Worcestershire sauce in small bowl. Spoon 2 Tbs. mixture each into ice-filled glasses. Top with 1 cup beer.

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Serves 8

• 3/4 cup fresh lime juice
• 1/4 cup fresh grapefruit juice
• 2 Tbs. Mexican hot sauce, such as Cholula or Tapatío
• 2 tsp. pomegranate molasses
• 1 tsp. vegan Worcestershire sauce
• 6 12-oz. lagers, such as Corona

Spiced Cranberry-Pear Cider

This winter warmer offers a tart alternative to hot apple cider. Crushing fresh ginger slices helps release the root’s spicy-sweet flavor. Floating cubes of diced pear add a festive touch.

Directions

1. Bring cranberries, ginger, cinnamon stick, and 31/2 cups water to a simmer in medium saucepan. Reduce heat to medium-low, and simmer 10 minutes. Remove ginger and cinnamon stick, and set aside. Strain cranberry mixture into another saucepan, pressing down on solids to extract all liquid. (You should have about 3 cups liquid.)

2. Return ginger and cinnamon stick to cranberry juice, and add pear juice, sugar, and vanilla bean. Bring to a simmer, and reduce heat to medium-low. Simmer 10 minutes, then remove ginger, cinnamon stick, and vanilla bean. Add diced pear (if using), and remove from heat. Serve warm. 

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Serves 8

• 1 lb. fresh or frozen cranberries
• 4 1/4-inch-thick slices ginger, crushed
• 1 3-inch-long cinnamon stick
• 2 cups pear juice or cider
• 1/2 cup plus 2 Tbs. sugar
• 1/2 vanilla bean, split
• 1 large pear, peeled, cored, and cut into small dice (1 1/4 cups), optional

Apple Cider Doughnuts

You can make your own superfine sugar to dust doughnuts by pulsing granulated sugar in a food processor several times.

Directions

1. Preheat oven to 350°F. Coat doughnut pan with cooking spray.
2. Whisk together flour, sugar, baking powder, cinnamon, nutmeg, salt, and cloves in large bowl.
3. Bring cider to a boil in small saucepan. Boil 10 minutes, or until liquid is reduced to 1/3 cup; remove from heat. Whisk egg replacer with 2 Tbs. water in small bowl; stir this mixture into cider reduction. Add soymilk, apple butter, and margarine, stirring until margarine is melted. Cool.
4. Stir cider mixture into flour mixture.
5. Fill each doughnut mold half full with batter. Bake 12 minutes, or until toothpick comes out clean. Roll hot doughnuts in superfine sugar.

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Makes 18 mini doughnuts

• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• 1 cup apple cider
• 1 1/2 tsp. egg replacer, such as Ener-G
• 1/3 cup soymilk
• 5 Tbs. apple butter or applesauce
• 4 Tbs. nonhydrogenated vegan margarine
• 1/2 cup superfine sugar

Breakfast Bars

Start the day with a healthy breakfast bar. These are full of fiber, vitamins and minerals plus omega-3 essential fatty acids from the walnuts and flaxseeds. If you can't find ground flaxseeds, grind your own in a food processor, blender or spice grinder so their nutrients are more readily absorbed.

Directions

1. Preheat oven to 350°F. Lightly coat 8-inch square baking pan with cooking spray and set aside.
2. Lightly coat baking sheet with cooking spray; sprinkle with flaxseeds and walnuts; bake until lightly toasted, about 7 minutes. Set aside. Keep oven on.
3. In large bowl, combine oats, oat and bran cereals, brown sugar, cinnamon and salt. Mix well.
4. Pour buttermilk into large glass measuring cup. With fork, stir in egg, oil and orange peel until well blended.
5. Add buttermilk mixture to oat mixture and stir with rubber spatula just until moistened. Fold in dried apricots, then toasted flaxseeds and walnuts. Transfer to prepared baking pan, spreading evenly. Sprinkle top with sugar.
6. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to wire rack to cool completely, then cut into 12 bars.

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Makes 12

• 1 cup Bran Buds cereal or any 100% bran cereal
• 1/4 cup firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 1 1/4 cups buttermilk
• 1 large egg
• 1/4 cup canola oil
• 1 tsp. grated orange peel
• 1/2 cup chopped dried apricots (3 1/2 oz.)
• 2 tsp. sugar
• 1 cup oat bran cereal
• 1 Tbs. ground flaxseeds
• 1/2 cup chopped walnuts
• 1 cup quick-cooking oats