Almond Paste Recipe (V)

Using the recipe in the link above as a guide, I started with blanching 2 cups of almonds (boiling water and pouring it over the almonds so that the peel easily comes off). When I was almost done removing the skins from the almonds I mixed a cup of raw sugar with 1/2 cup of water and heated until the sugar had been dissolved. The almonds were wet and warm from the blanching so I omitted the step in the recipe that called for heating them up and add water when grinding them in the food processor - i e I just tossed the warm, moist, blanched almonds in the food processor, ran it until the almonds were ground up and then added the sugar water. Very easy recipe. Have not yet decided what to use the paste for, but it sure tastes good.

Ingredients:
2 cups raw almonds
1 cup sugar
1/2 cup water

You can also substitute parts of the water with cognac or Cointreau, but cut down on the sugar if you use Cointreau.

Gingerbread cookies with flax seeds (V)

I love to bake and until about three years ago never really thought much about using eggs and butter. Then my daughter became a vegan and we began testing new recipes. I never liked the chalky taste of egg replacer and started sampling alternatives. My favorite is ground flax seeds mixed with warm water, which creates an egg resembling jelly texture. Flax seeds have a nutty taste that fits seamlessly into most baking recipes. This is PETA’s gingerbread recipe, for which we used flax seeds:

For the Cookies:
1 cup vegan margarine
1 cup sugar
1 tbsp ground flax seeds mixed with 3 tbsp warm water
1 cup molasses
2 Tbsp. apple cider vinegar
5 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1 Tbsp. ginger
1 1/4 tsp. cinnamon
1 tsp. ground cloves

For the Frosting:
1/2 cup vegan margarine
1/2 cup vegetable shortening
4 cups powdered sugar
1 1/2 tsp. vanilla
1 Tbsp. vanilla soy milk
Food coloring


• In a large bowl, cream the vegan margarine and the sugar. Mix in the egg replacer, molasses, and vinegar. Set aside.
• In a medium bowl, sift together the dry ingredients. Add to the wet ingredients.
• Chill in the refrigerator for 3 hours or overnight.
• Preheat the oven to 375°F. Lightly grease a cookie sheet.
• Remove from the refrigerator and roll out on a floured surface. Cut into desired shapes.
• Bake for 6 to 8 minutes, until the edges brown. Cool for 5 minutes on the cookie sheet and remove to a wire rack.
• While the cookies are cooling, make the frosting. Using a hand mixer, cream the vegan margarine. Add the shortening and continue to mix. Add the remaining ingredients and mix until thoroughly combined. The frosting should be stiff.
• Using a pastry bag and a star tip, decorate the cookies.

Makes 3 dozen cookies 

New study suggests coffee prevents cancer in women

Make sure you drink at least four cups of coffee a day to cut the risk of developing endometrial cancer, the most common uterine cancer. In a study that followed more than 67,000 women over a 26-year period, women who drank four cups of coffee or more had a 25 % lower risk of endometrial cancer than those who had a cup or less of coffee a day.

Curried Quinoa Pilaf (V)

Quinoa is an ancient grain long favored by the Inca Indians. Protected by a natural pesticide that makes it taste bad, quinoa has to be rinsed before cooking. One of my favorite quinoa recipes uses hot spices, but can be made milder if desired. This recipe is very versatile and can incorporate many kinds of leftovers cut in tiny pieces and mixed into the pilaf. If you don't have all the spices at home you can substitute with 2 - 3 tsps of curry.

1 cup rinsed quinoa
2 cups broth
1 medium sz finely chopped onion
1/3 cup of raisins
2 tbsp olive oil
1 - 2 cloves of garlic
1 tbsp grated ginger
2 tsp cumin
1/2 tsp turmeric
1/4 tsp cloves
1/4 tsp red pepper (can be omitted)
Salt and pepper to taste

1. Fry finely chopped onions in olive oil for five minutes. Add spices and stir.
2. Add quinoa and fry for a few minutes.
3. Add broth and bring to a boil. Let boil for three minutes.
4. Add raisins, stir and put a lid on the pot.
5. Turn heat off under pot. The curried quinoa dish will now cook by it self without any attention and be ready after about 20 - 30 minutes. If you are in a hurry, continue to simmer at low heat for 15 minutes. Stir occasionally. When the little white tails come out of the seeds the quinoa is done.