We were so thrilled to have Christina and Robert Pirello join us at the Kushi Institute this Spring. Christina was a wonderful faculty addition to our Macrobiotic Leadership Program (we are looking forward to having her as guest faculty for a few days in September for Level 1). She also kicked off our 1st Saturday Seasonal Cooking with some very delicious recipes!
Christina Pirello’s Italian Nut Cookies with Chocolate Glaze
Makes about 24 cookies
2 cups whole wheat pastry flour
½ cup semolina flour
½ teaspoon ground cinnamon
pinch sea salt
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 stick Earth Balance baking sticks
½ cup brown rice syrup
3 tablespoons coconut sugar granules
1 teaspoon pure vanilla extract
½ cup coarsely chopped pecans
¼ cup coarsely chopped walnuts
¼ cup unsweetened almond or oat milk
3 tablespoons brown rice syrup
1 cup non-dairy, dark chocolate
Preheat oven to 350o and line a baking sheet with parchment.
Whisk together flour, semolina, cinnamon, salt, cocoa powder and baking powder and soda. Whip Earth Balance, syrup, coconut sugar and vanilla. Fold into flour mixture to form a soft, formable dough. Fold in nuts. Using moist hands, form dough into 1-inch spheres and arrange on baking sheet.
Bake until cookies are just firm, but still slightly soft, 18-20 minutes. Allow to cool for 2-3 minutes on baking sheet. Transfer to a wire rack and cool completely.
Make the glaze by placing almond milk and rice syrup in a small saucepan and bringing to a high boil. Pour over chocolate and whisk to form a smooth, satin-like glaze.
Slip a piece of parchment paper under the rack of cookies. Spoon glaze over each one, letting the glaze run over the sides. Allow to stand, undisturbed, until glaze begins to set. Transfer to a serving platter.
Cook’s Tip: These cookies will keep, in a sealed container for several days.
1 medium-sized blue Hubbard Squash or other hard winter squash of similar size
1 tbsp corn or sesame oil
1 cup onions, deiced
1 cup celery, diced
Pinch of sea salt
8 cups whole wheat or whole wheat sourdough bread cubes, slightly dried out or toasted in a dry skillet until golden brown
2 cups cooked seitan cubed
1 1/2 – 2 cups seitan gravy
Carefully cut out a round section off the top of the squash, just as you would for a jack-o-lantern, and set it aside. Clean out all the seeds and set aside. Heal oil in a skillet and saute the onions for 1-2 minutes. Add the celery and a pinch of salt. Saute for 1 to 2 minutes more. Place this mixture in a large mixing bowl and add the dried or toasted bread cubes and seitan and mix well. Add a small amount of shoyu and mix again. Stuff the hollowed squash completely full. Pour the seitan gravy over the stuffing and let it seep down. Place the top back on the squash. Oil the outside skin of the squash with a small amount of sesame oil. Place the stuffed squash on a baking tray or over roaster and bake at 325 F for about 2 hours. To test for doneness, use a shish kebob stick or chopstick to push the hard skin. When it goes through easily, it is done. Serve with seitan gravy after scooping out the stuffing and squash for each person.
Variation: use sauteed vegetables together with cooked brown rice and wild rice, kasha and vegetables, or millet and vegetables. Add sliced mushrooms, almonds or pine nuts to stuffing.
Fish Dumpling Recipe
By Kushi Chef, Alfred Liu
Ingredients for Filling
- White Meat Fish (Haddock)
- Nappa Cabbage
- Arrowroot powder
- Sesame oil
Ingredients for Dough:
- 1 ½ cups Spelt
- 1 ½ cups Pastry Flour
- Pinch of Salt
- Luke Warm Water
- Rolling stick to roll out the dough into proper size.
Directions to Prep Dough: (should be done first)
- Mix all ingredients together with a cup of water to mix thoroughly. Make sure constantly is easy to press and roll out. Not so soft or hard. Set aside.
- After 10 mins knit again. Leave in bowl with wet towel to cover so it does not dry out. Repeat this 3x kneading for 5-8 mins.
Directions to Prep Filling:
- Finely cut nappa cabbage and roughly hack. Pieces do not need to be perfect (approx. 4 cups). Add salt to press and massage. Let rest.
- Grate ginger (approx. 1 tsp). Finely chop leeks (about ¼ cup).
- Soak dried shiitake overnight and drain water (or fresh shiitake can be used). Finely chop and roughly hack similar to cabbage pieces.
- To prepare the fish, wash and cut into fillet slices and mince into meat size. The smaller the pieces the easier to pack into the dough. (approx. 2 cups).
- Add all filler ingredients in bowl with shoyu and sesame oil (roughly 4 tblsp). Make sure filling is moist. Add arrowroot to help bind mixture together (approx. 1 ½ tblsp).
- Let filling sit aside 5-10 minutes.
Directions to Prep Dumpling:
- Bring 3 quarts of Water to a boil.
- Cut dough so you can roll into long pretzel like. Cut the stipe of dough into 1-inch pieces. Press each piece to form round and roll out dough, with a rolling pin, into a flat circle.
- Fill the circle with your filling on one side and flip dough over to make a half circle. Pinch around the dough to seal, making a dumpling-like pinch.
- Placed formed dumpling into boiling water for approx 3-4 mins. When it rises to the surfaces you know it’s ready. Scoop out, let drain.
- Take skillet pan and heat with sesame oil to make pan fried dumplings.
Pumpkin Pie – Just in Time for the Holidays – By Chef Chris Jenkins
1 cup whole wheat pastry flour
1 cup unbleached all-purpose white flour
2 teaspoons baking powder
pinch of sea salt
1/2 cup safflower oil
1/2 cup apple juice
6 cups winter squash, like buttercup, peeled and cubed (or 3 cups pumpkin purée)
1/4 cup barley malt
1/4 cup maple syrup
1/4 cup rice syrup
2 tablespoons tahini
1 teaspoon vanilla
1/2 teaspoon grated ginger
1 tablespoon arrowroot powder
1 teaspoon agar powder
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of cloves
pinch of sea salt
To make the crust: Preheat oven to 350ºF (175ºC). Whisk together the dry ingredients and set aside. Mix the wet ingredients, and then mix the wet into the dry ingredients. Mix well to make a uniform dough. Let it rest for a few minutes. Sprinkle a little flour onto your work surface, and roll the dough flat with a rolling pin. Put the dough into an oiled pie pan. Poke holes into the bottom of the crust with a fork. You can decoratively shape the rim of the crust if you like. Bake the crust for ten minutes, and then set aside.
To make the filling: Steam or bake the squash until it is very soft. Purée all of the filling ingredients together in a blender or food processor. If the purée is too thick, you can add a 1/4 cup of rice milk.
When the crust is pre-baked and the filling is mixed, put the filling into the crust and level it with a spatula or spoon. Bake for 40 minutes, or until the crust is golden brown. Remove the pie from the oven, let it cool completely, and then slice and serve.
Makes one ten-inch pie
Check out more RECIPES by Chris Jenkins, a member of Kushi Institute Faculty, by visiting sixflavors.blogspot.com
Ingredients and Prep:
1 part raw buckwheat grain
1 part fresh daikon radish (diced into fine pieces)
1 part fresh daikon radish greens tops (cut thinly)
2 parts bean sprouts, mung bean or alfalfa (cut finely into small pieces)
2 parts scallion (cut finely into small pieces)
1 part dried shiitake mushrom (soaked 10 minutes in a little water, chop finely, add soaking water to mixture)
5 parts water
A ‘part’ can be any amount as long as it is kept in appropriate proportion. Ex: if 1 part is 1/8 cup then 2 part would be 1/4 cup.
For correct amount of water, if your total parts of ingredients equals 2 cups then 5 times that amount would be 10 cups of water.
Pre-cook the buckwheat grain for 15 minutes in 5 times the total amount of water. Bring to a boil and reduce the heat to medium.
Add the vegetables to the grain and simmer for 15 minutes longer.
Drink Tea while still hot.
Drink 1 cup every day for 7 days in a row.
This will help to detoxify those heavy winter foods that we accumulated for the cold weather. It will also help release stagnate energy making us feel lighter. A lighter liver is a happy liver.
(Photo credit: Sachi Kato)
Tofu Cheese Cake With Carob Ganache
Crust: (From Scratch)
4 Cups Rolled Oats
½ Cup Nuts Or Seeds Of Choice (Example: Almonds, Walnuts, Pecans, Sunflower Seeds)
¼ Tablespoon Cinnamon Powder
½ Cup Sunflower Oil
½ Cup Maple Syrup
Preheat Oven To 350 Degrees. Combine Dry Ingredients In Mixing Bowl. Transfer To Well Oiled Baking Sheet. Bake For ½ Hour Stirring At 15 Minute Interval. Remove From Oven And Allow To Cool For 15 Minutes Or So. Add Dry Ingredients To Food Processor And Drizzle Wet Ingredients In As You Coarsely Pulse. Loosely Press The Crust Into The Base Of A 9 Inch Spring form Cake Pan.
Tofu Cheesecake Filling
2 Pounds Firm Or Extra Firm Silk Tofu
1 Cup Brown Rice Syrup
2 Cups Maple Syrup
3 Tablespoons Tahini
1 Tablespoon Vanilla Extract
½ Tablespoon Almond Extract
1 Teaspoon Sea Salt
2 Tablespoons Arrowroot
2 Tablespoons Agar Agar (Flakes)
1/2 Cup Milk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)
Continue To Preheat Oven To 350 Degrees. Add Tofu, Tahini, Arrowroot, Agar Agar, and Sea Salt To Food Processor. Pulse a Few Times. Add Remaining Wet Ingredients And Continue to Blend Until Smooth And Creamy. Adjust Sweetness and Thickness – The Mixture Should Be On The Verge Of Too Thick To Pour. Spoon – Pour Mixture Over The Crust Being Careful Not To Disturb The Crust. Bake For 45 – 50 Minutes
Allow to Cool And Set Before Topping With Carob Ganache or Your Choice Of Topping.
1 Bag Grain Sweetened Dairy-free Carob
¼ Cup Grain Coffee
½ Cup Carob Powder
1 CupMilk Of Choice (Example: Soy Milk, Rice Milk, Almond Milk, Hemp Milk, Coconut Milk, Oat Milk)|
½ Cup Brown Rice Syrup Or Maple Syrup Or Half Of Each
1 Teaspoon Orange Extract (Optional)
Heat Milk In Large Sauce Pan Until Ready To Boil. Turn Down To Low Simmer. Wisk The Grain Coffee And Carob Powder In Until Fully Dissolved. Add Additional Carob Powder To Achieve a Thick But Stir Able Consistency. Add The Sweetener Mixing Until Blended. Turn Off Heat Completely. Add The Carob Chips And Wisk Until Smooth. Add Orange Extract If Desired. Allow To Cool Until Luke Warm. Spoon a ¼ To ½ Inch Layer Of Ganache Over Cooled Cheesecake. Leave Cake In Pan And Refrigerate. Allow Entire Cake To Set Completely – About 2 Hours Minimum.
When Cake Is Fully Cooled, Place On Serving Platter, Remove Outer Ring Of Cake Pan, Serve, And Enjoy!
Recipe and Photo By, Kushi Level Graduate, Gayle Stolove
Sesame Seed Dressing
A rich slightly salty dressing delicious on cooked vegetables and raw salads (and pretty much anything.)
- 1.5 cups toasted sesame seeds
- 2 bunches scallions
- 1/2 cup of umeboshi vinegar
- 1/4 cup of water
- 1. Add the following ingredients into the blender - vinegar, scallions, and water.
- 2. Blend to liquid and taste for flavor.
- 3. Add sesame seeds and water as needed for texture.
- 4. Taste for flavor and add more vinegar and scallions as needed.
- The sesame seeds need to be toasted prior to making the dressing. It's helpful to prepare these in larger amounts to save time, and keep them in a glass container. Toast them in a pan or in the oven, and use for them for different dishes, and as a garnish.
- The umeboshi vinegar acts as the salt flavoring for this dish, and it's very nice for dressings because it's already a liquid salt. It has a distinct flavor, and carries quite a significant amount of saltiness, so taste as you go.
Kushi Institute http://www.kushiinstitute.org/
Pear Tart with PumpkinSeed Crust Desserts
You will want to use a tart (also known as a flan) pan. Typically, circular, and only 1-2" high, these pans with their unconnected bottoms and sides allow for easier cutting into individual pieces and give the outside edge a finished, fluted appearance. Unlike regular pie plates, these sides of these pans are set at a right angle, rather than flare outward.
- 1/2 lb (8 oz) organic and unsulfured dried apricots -- we used the Turkish type, but the particular type is not critical to the dish; in fact if you can't find dried apricots you could substitute unsweetened apricot jam
- organic, unsweetened apple juice -- quality makes a difference. You will need 1 quart (4 cups) per 10"-12"pie
- fresh pears -- 5 will do nicely per pie, we used red Anjou for color and firmness but others will work
- pumpkin seeds -- 3/4 cup when soaked and roasted will grind to a little over 1 cup
- agar-agar -- we used flakes, 2 tsp per 1 cup liquid (you will need 6 tsp for this tart, which is approximately 3 oz)
- salt, pinch - no more
- amasake sauce or topping such as a "cream" made from tofu, almonds or cashews (optional)
- 1. Soak the pumpkin seeds for 6 to 8 hours (or overnight) and then dry roast them. You could actually do this up to a month ahead of time. Some cooks will pan-roast the seeds, which takes limited time with attention (stirring or shaking the seeds) to prevent the seeds from burning at the bottom of pot; others spread the soaked seeds out one layer thick on parchment paper on a cookie sheet and oven roast at low heat. The lower the heat (170 F), the longer it takes (up to 5 hours), so this involves time but not much attention; some cooks like the taste and texture better at lower heat but it is fine to raise the heat and check the roasting frequently. In either case, roast until the seeds become slightly golden. Note: You can change the seeds, and use nuts, such as a combination of ground pecans and walnuts (soak and roast beforehand) for a stronger gustatory response.
- 1. Soak apricots in hot apple juice to cover. It will take a few of hours for the apricots to plump up and get soft.
- 1. Strain the apricots and reserve the apple-apricot liquid they soaked in.
- 2. Quickly heat the apricots in a saucepan on medium until mushy, stirring to not burn the apricots. This should take no more that 3-4 minutes.
- 3. Puree the softened apricots (without any liquid) using a food processor or blender to the consistency of jam. This should yield approximately 1/3 cup. It is unimportant if it is an exact 1/3 cup; it serves as the binder in the seed crust, and typically you will have more than you need.
- 4. Grind the roasted pumpkin seeds in a food processor to a fine texture, place in a mixing bowl, and stir
- in the apricot puree. Note: You want to avoid a sticky mass, but one that remains pliable. It is important to stir the puree into the ground seeds or nuts by hand in order to keep check of the right consistency. Not too crumby, and definitely not wet.
- 5. Press the mixture by hand into the bottom and sides of a flan tin. You can use a toothpick to gauge the thickness so that it stays even. It can be very, very thin or it can be moderately thick if your preference is a thickener crust. Note: it is more typical that the mixture is too wet than dry, which is why it is important to mix the puree into the ground seeds or nuts by hand rather than in a food processor.
- 6. Slice fresh red Anjou pears in half (keeping the skin on), pit and core them. Next, slice each half lengthways into quarters, and trim to make them equally sized and shaped.
- 7. Bring 2 cups of apple juice to a boil and quickly blanch (30 seconds to a minute, no more) the pear slices. Reserve the juice which will now be a deep maroon hue.
- 8. Arrange the pear slices close together on top of the pumpkin seed crust (see picture below) in a circular manner, with the skin side showing. You can easily lay this out by initially placing quarts in the four direction on the crust, and then filling the remaining spaces.
- 9. Mix agar-agar in 1/2 of cold water, stirring well. Combine the pear/apple juice, and the apricot/apple juice the apricots were soaked in, and the remaining unused cold apple juice. This should make approximately 3 1/2 cups. Add the dissolved agar-agar liquid to the apple juice mixture. You should now have approximately 4 cups.
- 10. Bring the liquid to a boil, stirring, then lower heat and simmer for only a few minutes to allow the agar-agar to thicken. Add a pinch of salt as you turn off the heat.
- 11. Pour the agar-agar/apple juice mixture into the flan tin, gently so not to disturb the resting pear slices. Let sit at least two hours before slicing, although the pie keeps very nicely for several days. Note: using a tart pan allows you to remove the outside ring from the bottom after the mixture has been set and before slicing. If you have leftover liquid, pour that into small dessert dishes for an apple kanten just a hint of pear and apricot.
- 12. You can plate a slice with amasake, tofu, or cashew cream underneath, or serve as is.
Kushi Institute http://www.kushiinstitute.org/
Light Lemon Pudding Desserts
- 1 cup organic, unsweetened apple juice
- 1 1/2 tsp agar-agar
- 1-2 Tbs rice malt syrup
- 1-2 tsp kuzu diluted in 1/4 cup water
- 1 tsp lemon juice
- pinch of salt
- 1/4-1/2 tsp lemon zest
- optional garnish: pumpkin seeds and mint
- 1. Combine juice, flakes, rice malt syrup, and salt in saucepan, and bring to gentle boil.
- 2. Simmer and stir until agar-agar flakes are completely dissolved.
- 3. Slowly add kuzu (which has been diluted in the cold water) to the heated mixture and continue to stir.
- 4. The mixture will begin to thicken -- test a small amount (less than a teaspoon) on cooling plate if necessary.
- 5. Add the lemon juice and zest, stir into mixture, and turn off heat.
- 6. Pour into individual serving dishes.
- 7. Garnish.
- 8. Refrigerate.
Kushi Institute http://www.kushiinstitute.org/
Squash Pudding Desserts
Heavy-duty stainless steel knife for cutting the squash
- Click on the highlighted links to get information on the item or order from KushiStore.com
- 1medium-sized butternut
- squash (large enough to make 4 cups, pealed)
- 3tablespoons kanten
- flakes (agar-agar)
- 1tablespoon barley
- 1tablespoon tahini
- 1tablespoon arrowroot flour
- pinch sea
- Wash, peel and de-stem the squash, and cut it in half, top to bottom. Scrape out the seeds and cut the squash into one-inch cubes.
- Place the cubed squash in a saucepan with about three inches of water. Cover and bring to a boil. Reduce heat and simmer over a medium flame for 30 minutes, or until the squash is very soft.
- Puree squash in a hand food mill or food processor.
- Place four cups of the squash puree in a saucepan with the agar-agar flakes, barley malt, tahini and sea salt. Simmer 5 to 10 minutes over a low flame, stirring occasionally.
- Mix the arrowroot powder in a little water and stir this into the pudding. Simmer 5 more minutes.
- Scoop into dessert bowls and let cool.
Kushi Institute http://www.kushiinstitute.org/