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A great classic breakfast for a holiday morning, or an average weekend morning! Top with your favorite jams, nectars, or butters (I think an apple or pumpkin butter would be top-notch for a holiday feast). This recipe makes about six 2″ mini biscuits, or 3-4 larger biscuits. Perfect if your baking for one or two, if you’re baking for more.. you can easily double the recipe without issue.

Ingredients:

1 C All-Purpose Flour (I used King Arthur Organic) – you could also use a 50/50 blend of AP and Cake Flour

1 tsp baking powder

1/4 tsp baking soda

1/4 tsp sea salt

3 TBSP Earth Balance Vegan Butter, super cold

3/4 C Coconut Milk + a splash of apple cider vinegar (I didn’t measure, but probably close to 1/8-1/4 tsp)

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 400°F. Splash in the apple cider vinegar with the Coconut Milk, set aside.

2. Whisk (or blend with a fork) together the flour, baking powder, baking soda, and salt. With two knives (or pastry cutter), cut in the EBVB.

3. Add the vanilla extract to the “buttermilk.” Add milk mixture to flour/butter mixture. Stir until just combined. Slowly slowly, gently gently here. Once combined, turn out onto lightly floured surface and pat into a round until about 3/4-inch thick. Cut with biscuit cutters, or if you want to get whimsical.. any shaped cutter of choice.

4. Place biscuits on parchment lined baking sheet or pizza stone. Bake 16-18 min. If they aren’t brown enough to your liking.. you can turn on the broiler for a few. Serve with jams, agave nectar, Earth Balance, fruit, veg.. whatever! I topped mine with some festive Cranberry Habanero jam (found at the Feast of Artisans Farmer’s Market, handmade by the lovely Jackie’s Gourmet).

Buttermilk Biscuits

Happy Baking!

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I know it’s been a while, and there’s been a relative lack in recipes lately.. Good news, I’ve got some downtime so I suspect that’ll change over the next few weeks. I’ve been busy leading a yoga teacher training, and it monopolizes most of my time for 6 weeks. I graduated a group of teachers on Saturday (Oct 13), and now for some much needed rest.. and baking! Before the baking and inevitable Halloween smorgasbord of deviously delectable treats ensues, let’s start with something healthy! A sweet and delicious green juice! It does require a juicer, but if all you have is a blender.. you could do the same juice, you’d just have a little more pulp and fiber present ~ certainly still good for you! For those hesitant on drinking kale and/or mustard greens.. trust me, with enough apple and citrus, you can’t taste the greens! This recipe makes enough for a single pint, or two 8 oz Soy Candles By Phebes-size glasses.

Ingredients:
2 leaves kale
2 leaves mustard greens
about 8 sprigs fresh cilantro
a few additional leftover kales stems (I made some kale the other night for dinner and instead of tossing the stems, I save them for juicing)
2 medium gala apples
1 small lime
1 small lemon
1 medium tangelo

Directions:

1. Wash all your fruit and veg. Chop your apple into slices that will fit in your juicer. Set up your juicer and turn on. 🙂

2. Juice all veg and fruit, save the citrus. Using a citrus juicer (or your monstrously strong hands), juice the citrus and strain into the greens and apple juice blend.

3. Drink and enjoy!

**NOTE: Fresh juice such as this doesn’t have a long shelf-life, so only juice what you’re going to drink immediately ~ preferably within 10 min, if not within the hour. Vitamins and nutrients begin to breakdown after the first 10 min of juicing.. so the sooner the better for maximum benefit.

Happy Juicing!!

On this day in history:

(2009) Double Chocolate Diablo

(2008) Sopapillas

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Basic Buttermilk PancakesAfter taking picture after picture of pancakes in various flavor permutations, i realized I didn’t have a basic buttermilk recipe on here! *GASP* So here it is.. a great morning breakfast, weekend brunch, or if you’re like me, a cozy dinner. 🙂 The other pancake recipes on the Primate are fluffier and more dense.. whereas these are little thinner and more moist. I like both styles.. some days I have a preference one way or the other. I’ll let you decide..

basic buttermilk pancakes

Ingredients:

2 C All-purpose flour

2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 TBSP raw sugar (sucanat, turbinado, etc)
1/4 C canola or safflower oil
1/4 C hemp, almond or coconut milk
2-2.5 C hemp, almond or coconut milk + 1/4 tsp apple cider vinegar
4 TBSP Earth Balance Vegan Butter + more for greasing the skillet
2 tsp vanilla extract
Directions:
1. Heat a heavy skillet over medium heat. Proceed with mixing while the skillet gets good and hot.

2. In a measuring cup, mix 1/4 tsp ACV + 2.5 C vegan milk. Set aside to “buttermilk-ify.”

3. Melt 4 TBSP EBVB, set aside.
4. Whisk together the flour, baking powder, baking soda, salt, and sugar. [sidenote: If you want to add things like cinnamon or other spices.. now would be the time].
5. Add 1/4 C oil and 1/4 C milk to dry ingredients. [It’ll be kinda lumpy until you add more moisture].
6. Add 2 tsp vanilla extract and 2 C of the “buttermilk”.. determining if you need the last 1/2 C or not based on the consistency of your batter. The thicker the batter, the thicker/denser the pancake will be. The thinner the batter, the more slender the pancake will be. Again, this is a personal choice. You could even add up to 3 C milk for *really* thin pancakes.. I have never found the need.
7. Stir until just mixed ~ don’t overmix the batter.. a few lumps are okay.
8. Pour about 1/4 -1/3 C batter per pancake.. Once the cake starts popping bubbles or the sides are congealing.. it’s time to flip! Mine don’t take very long since they’re thinner. I barely have time to walk away from the stove. Probably about 2-3 min per side (depending on thickness).
9. Top with favorite jam, syrup, or powdered sugar. Enjoy!
basic buttermilk pancakes
Add-ins: fresh blueberries; spices like cinnamon, clove, or nutmeg; alternative extracts like almond or coffee.. so many variations can be created using this base recipe!
🙂
Happy Cooking!

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I fell in love with date bars last year in South Lake Tahoe.. So in love that I’ve carried around an ingredient list from a date bar that I ate in 2011, purchased at one of the cutest little hippie grocers (Grass Roots). And after a second venture to Lake Tahoe, and many a date bar from Grass Roots.. I came home and made my own! This recipe makes a small batch – enough for a bread loaf pan – but feel free to double and make in an 8×8 cake pan.

Ingredients:

Crust:

1/2 C raw almonds (no need to soak, unless you want to)
1/4 C raw walnuts (no need to soak, unless you want to)
3/4 C rolled oats
5 dates, pitted and roughly chopped
1/8-1/4 C coconut oil, melted [you can use less coconut oil and it’ll still come out nicely..if you need a little extra healthy fat in your diet, use the 1/4 C]
1/4 tsp salt

Filling:

12-14 dates, pitted and roughly chopped
1/4 C water

Instructions:

1. Crust: Place all crust ingredients (except the coconut oil) in a food processor. Blend until crumbly. Add melted coconut oil and blend until combined. This entire process does NOT take very long at all.

2. Remove 1/4 C of the crust and set aside. In a lined bread loaf pan (or if doubling, use an 8×8 cake pan lined with parchment), spread the crust evenly in the bottom. Place in fridge while you make the filling.

3. Filling: Place 12-14 pitted dates into a food processor. Begin to blend..and slowly add the water as you blend. Blend until preferred smoothness. Spread puree onto crust.

4. Topping: With remaining 1/4 C crust, add in a dash of ground clove and about 1/4 tsp cinnamon. Mix with a fork, then sprinkle on top of date puree.

5. Chill in fridge 1 hr (to overnight). Slice and enjoy!

Raw Date Bar

Happy Processing! 🙂

On this day in History: Refried Beans

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I *heart* hummus.. and I *heart* green chiles from New Mexico. After Jo’s inspiring Jalapeño & Cilantro hummus, and after not finding any green chile hummus in the Co-Op in Santa Fe on my trip home from Lake Tahoe.. I decided to make my own green chile hummus using green chiles from El Patio de Albuquerque (the source of our green chiles in such recipes as Green Chile Potatoes and Green Chile Rice). I think at this recipe, it’s a good medium heat — mellow enough for dad, but enough to tell there’s some heat present. If I were making it solely for myself (or Jo), I’d probably add another 2 TBSP of green chile sauce. If that’s the case, you’d probably also have to add in more chickpeas so it doesn’t get too runny of a consistency. Without further ado.. here’s Green Chile Hummus! 🙂

Ingredients:

2 C cooked chickpeas

3 small (or 1 medium-large) garlic clove

4 TBSP Green Chile Sauce – I used El Patio de Albuquerque’s house-made sauce..but you may use any green chile sauce of choice

3 TBSP fresh lime juice

3 TBSP olive or safflower oil

1/2 tsp salt

1/2 C fresh cilantro

Instructions:

1.  Put chickpeas, garlic, green chile sauce, salt, olive oil and lime juice in food processor and blend until very smooth (1-2 minutes).

2.  Add cilantro and pulse the food processor a few times, until cilantro is mixed in.

3.  Remove from food processor and serve, or store in refrigerator for up to a couple of days.

Happy Blending!

On this day in History: Blueberries & Cream Ice Cream

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Double Dip Chocolate Cuppies“Did you just double-dip that cupcake?”

I did, Timmy.. I dipped, then I dipped AGAIN! I made the Redux: Red Velvet Cake cuppies (mini-sized), and then dipped into a chocolate glaze. When making the cuppies, fill the cups a little more than normal so they have a little peak over the edge of the cup. I let the cuppies and single dip chill in the fridge for about 10 min..then I dipped again! 🙂

Chocolate Glaze:
scant 1/3 C So Delicious Coconut Milk Beverage or other milk alternative
heaping 1/3 C chocolate chips (I used semi-sweet, but I bet a dark chip would also be nice. You could also chop up your favorite chocolate bar into 1/3 C.)

Heat milk over medium heat until steaming, but not simmering or boiling. Pour over chocolate and let sit a few moments (I hand-washed the pot that I steamed the milk in, then went to whisk). Whisk to create a glossy emulsion. Let chocolate cool on the counter about 10 min. If you’re in a colder ambient temperature location, it may not take as long. Once both cuppies and chocolate are cooled, dip cuppies in the chocolate gloss. Let chill in the fridge about 10 min, then dip again.. feel free to dip as many times as you like, letting them chill in the fridge between each dip. This recipe will make more than is needed for the cupcake recipe, so you can double the cupcake recipe..say for a potluck or party situation. And I’ve never heard of anyone complaining because there is extra chocolate glaze.. glaze pancakes, scones, or sundaes the next morning, or skip the middleman and just glaze your tongue. 😉

Happy Baking!

Double Dipped Chocolate CuppiesConfectioner’s note: If you want a sturdier chocolate – i.e. one that doesn’t soften at the touch – then simply melt the chocolate in a double-boiler and omit the milk step.

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I made this recipe twice – the first time as a full cake for our Cherry Blossom Yoga vegan holiday potluck, the second time (after a little recipe tweaking) as mini-muffins for the Breakfast Yoga Club in The Woodlands. Both came out delicious, but I think after the recipe tweaking it’s now a supreme recipe! The original recipe was veganized from Food & Wine, plus I added in a Chai-spice upgrade. 😉 This recipe makes 1 10-inch crumb cake or 42-46 mini-muffins. Enjoy!

Ingredients:

Spiced Cake
2 TBSP ground flaxseed in 4 TBSP warm water
1/2 C almond or hemp milk + 1/4 tsp apple cider vinegar
2 C + 2 TBSP AP (sifted) or Cake flour
1 C turbinado/sucanat sugar (or 1/2 C granulated + 1/2 C brown sugar)
1 tsp baking powder
1 tsp baking soda
1 tsp mace
1/2 tsp each Cardamom, Cloves
1/4 tsp each Ginger, Allspice, Black pepper
1/2 tsp salt
1 tsp vanilla extract
1/2 C canola oil

Crumb Topping
3/4 C AP flour
1/4 + 1/8 C turbinado/sucanat sugar
1/4 tsp baking powder
pinch of salt
1/4 C canola oil

Directions:

1. Make the cake: Preheat oven to 350°F. In a small bowl, combine ground flax and water; set aside. In a small measuring cup, mix together the milk and apple cider vinegar; set aside.
2. In a large mixing bowl, combine dry ingredients and spices.
3. Add in canola oil, ground flax combo, milk mixture, and vanilla extract. Stir to combine; set aside.
4. Make the crumb topping: Whisk together all the dry ingredients. Pour in canola oil, and massage together with your fingers until it becomes crumb-like.
5. Spoon the batter (it’ll be a little thicker, not so much pourable as scoopable – like a really soft cookie dough) to a greased/floured 10′ springform pan or lined mini-muffin tin (about half-full each mini-muffin). Top with crumb topping.
6. Bake at 350°F for 40-45 min (for the full cake) or 12-14 min (for mini-muffins).

Happy baking!

On this day in History: Chai Granola

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