ALL’S WELL ON THE PLANET HAZELNUT

December 14, 2009 at 10:59 am (Blanching Hazelnuts, Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, hazelnuts)
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Fortunately, I did not have to travel far to reach my destination. Planet Hazelnut, in case I hadn’t explained, is where the nuts are so robust and bountiful and irresistibly rich with compelling flavor I’m driven mad with anticipation. I can hardly wait to sink my teeth into those little darlings! Planet Hazelnut is where the sweet aroma of roasting hazelnuts sends such captivating drifts of fragrance into the air I can barely contain my well-trained good manners waiting for them to cool. Oh, so sorry! I just realized I had neglected to provide the geographical location of Planet Hazelnut so you could indulge each of your sensory receptors as I have. Planet Hazelnut is actually rather close by.

It’s in my kitchen and yours, too!

Playing Favorites?
By now you’ve probably figured out I’m a doting hazelnut enthusiast, as well as a lover of all kinds of nuts. People often ask what my favorite nut is, but how can I possibly choose one. It would be like asking which of my four children is my favorite. The honest to goodness truth is I adore them all—my children and my nuts! But hazelnuts sit on a special pedestal in my heart.

Because I’m admittedly fickle, I do have temporary love encounters with one nut or other at any given time; and my heart just might flit to another nut at the mere sight of it.

Yesterday, I was enchanted with HAZELNUTS, those precious little sweethearts—so round—so sweet—and so richly endowed with flavor.

While my usual preference is raw hazelnuts with their gifted fresh, natural sweetness and pleasing chewy texture, I do adore them roasted. Roasting changes them so dramatically I think of hazelnuts as having split personalities. Roasted, they literally charm my willing taste buds like a sorcerer working his wizardry. Their crisp crunch is instantly appealing, their flavor heightened and enhanced with assertive earthen headiness.

Blanching Hazelnuts
Taking full advantage of their alluring nature, I placed a hefty quantity of hazelnuts onto a baking sheet and tucked it into the oven at 325 degrees for 15 minutes. I wanted to prepare them for a unique dessert I had in mind for an after-theater dessert party. When I checked them after 15 minutes, I noticed their skins were beginning to split apart. That was my signal to take them out of the oven. Then, I blanched them by placing them on a double layer of kitchen towels. I wrapped them completely and allowed them to sweat for 10 minutes.

Next, I rubbed them vigorously in the towels to coax their skins off. Some were more willing than others, but the few that still clung protectively to their skins were not going to pose any problem to the finished pie I was planning. Finally, I placed the roasted, blanched hazelnuts into a heavy-duty plastic bag, positioned it on a firm cutting board, and whacked them into coarse pieces with a hammer I keep handy in my kitchen for such tasks. The chopped hazelnuts were now ready to join a host of delicious fruits in a tantalizing pie with a divinely chewy nougat texture.

The novel pie, I admit with unabashed immodesty, was ragingly delicious. Those roasted, blanched hazelnuts made the pie stand out from others by adding the defining element of crunchy nuance that most pies lack.

I simply couldn’t wait to share this wonderful dessert with all who adore hazelnuts. I trust you’ll savor it to the last crunchy tidbit.

Any time you blend dried fruits with hazelnuts, you’ve introduced the basic elements of an exceptional sweet treat. By combining the merry makings of four different fruits with crunchy, roasted, chunky hazelnuts and pecans, spicing them up, binding them with a magical medley of sweeteners, and voila!—you’ve created a stunning pie for the Christmas holiday! Because the pleasantly chewy texture of the pie is reminiscent of nougat, be sure to use a firm, serrated knife to cut into servings. It’s the perfect make-ahead dessert that keeps well in the refrigerator for up to five days. This is one dessert that’s a dinner host’s dream because there’s no last minute fuss.

FRUITY HAZELNUT STICKY PIE

Yield: 8 servings

1 unbaked 9-inch Flaxseed Pie Crust (below)

1 1/2 cups raw hazelnuts
3/4 cup raw pecans

1 cup brown rice syrup
1/4 cup organic sugar
1/4 cup maple syrup
1/3 cup tapioca flour

1 cup golden raisins
3/4 cup chopped dates
2/3 cup diced dried Turkish apricots
1/2 cup dried cranberries
1 1/4 teaspoons ground cinnamon
1/2 teaspoon orange or lemon zest, finely chopped
1/8 teaspoon salt

1 tablespoon lime juice
1/2 teaspoon maple extract

1. Preheat the oven to 325 degrees. Place the hazelnuts on a baking sheet and roast them for 15 to 18 minutes. While the hazelnuts are roasting, place one kitchen towel over the other and place the towels on the counter near the oven. Pour the roasted hazelnuts onto the kitchen towels, fold the towels over to enclose the nuts completely, and allow the nuts to sweat for about 10 minutes. Remove the dark skins from the hazelnuts by rubbing them vigorously in the towels for about 3 or 4 minutes. This process is called blanching. Place the blanched hazelnuts into a heavy-duty plastic bag, position it on a firm counter or cutting board, and use a hammer to break the nuts into coarse pieces. Transfer the nuts to a large bowl.
2. When the hazelnuts are out of the oven, raise the oven temperature to 350 degrees and roast the pecans for about 8 minutes. Remove them to a dish to cool completely and set aside. When cool, break them into pieces and add to the roasted hazelnuts.
3. While the nuts are roasting, combine the brown rice syrup, organic sugar, and maple syrup in a 2-quart saucepan. Add the tapioca flour and stir well with a wooden spoon until the flour is completely incorporated. Set aside for 5 minutes to allow the tapioca flour to absorb some of the moisture. Boil for 5 minutes over medium heat, and then set aside.
4. Add the raisins, dates, apricots, cranberries, cinnamon, orange zest, and salt to the bowl with the nuts and toss well to distribute the ingredients evenly.
5. Add the lime juice, and maple extract to the boiled brown rice syrup mixture and mix well. Add the boiled mixture to the fruits and nuts and mix well to thoroughly coat all the ingredients. The mixture will be very thick and sticky.
6. Spoon the sticky mixture into the prepared pie crust and bake for 35 to 40 minutes. Remove from the oven and set aside for 4 to 6 hours to cool. To store, cover with plastic wrap and refrigerate. Bring the pie to room temperature before serving.

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Easy No-Fail Pie Crust
Pastry making has been such a challenge for me that for years I tended to avoid making pies at all. That is, until I came up with a few pie dough recipes I could consider friendly to the most timid of bakers. This easy pie dough is impossible to kill. Just toss the ingredients into the food processor and use your fingers to spread it into the pie pan. It’s that easy.

To pre-bake the crust for an uncooked filling, spread the dough into the pie pan and cover the dough with aluminum foil, shiny side down. Weight the foil down with a 1/2-inch thick layer of dried beans and bake in a preheated 350-degree oven for 8 to 10 minutes. The process is called blind baking. Remove the beans and allow the crust to stand about 20 minutes to cool before adding the filling. In my effort to be wisely frugal, I rely on beans I keep in the cupboard for this purpose. They can be used over and over.

FLAXSEED PIE CRUST

Yield: 1 9-inch pie crust

1 1/2 cups whole-wheat pastry flour
1/2 cup flaxseed meal
2 teaspoons organic sugar (optional)
1/2 teaspoon salt

1/3 cup organic canola oil
1/4 cup plus 1 tablespoon water

1. Combine the whole-wheat pastry flour, flaxseed meal, and salt in the food processor and process to distribute the dry ingredients evenly.
2. Add the canola oil and water and pulse and process until well combined and the mixture forms (a) dough that holds together.
3. Spoon the dough into a 9-inch pie pan and use your fingers to spread the dough evenly over the bottom and sides of the pan.
4. Fill the crust with the desired ingredients and bake 350 degrees until done.

Note:
For a savory pie or if you are eliminating sugar from your diet, omit the sugar completely. For a sweeter crust, add 2 to 3 additional tablespoons of organic sugar or brown sugar.

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CRANBERRIES—THE BOLD AND BEAUTIFUL MEET WALNUTS—THE OMEGA 3 CHAMPS

November 5, 2009 at 11:52 am (Antioxidants in Nuts, Celebrations, Nut Desserts, Nut Nutrition, Nut Recipes, Nut Uses, Nuts and Health, Vegan Desserts, Vegan Recipes, walnuts)
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If you’re like many people who are starting to plan a Thanksgiving menu, the mention of cranberries brings to mind the standard cranberry sauce that clings to its traditional place on the Thanksgiving table. In many households, that’s where cranberries begin and end their existence—simply as cranberry sauce. Quite often, the convenient can of jellied cranberry sauce is the only association to cranberries people have ever had. I know, it’s easy—just open the can and plop the deep red blob into a bowl and pass it around the table at Thanksgiving—and maybe the canned cranberry sauce will even make a reappearance at Christmas, and maybe not.

But quite honestly, cranberries have a treasured place in my heart because they’re the darlings of the holiday season. In my house, they show up as Spiced Chestnut and Cranberry Nog, Tangy Cranberry Soup, Cranberry Fruit Salad, Spiced Cranberry Salsa, Cranberry Pomegranate Salad Dressing, Cranberry Spread, Hot Cranberry Punch, Cranberry Oat Muffins, and a ton of cranberry desserts like the one I’m sharing below. Putting it bluntly—they’ve got piss and vinegar! That’s verve and pizzazz to the less daring!

Cranberry Health Benefits
Healthwise, cranberries are packed with antioxidants. According to The Cranberry Institute, the antioxidant activity of flavonoids and polyphenols in cranberries works to prevent heart disease by preventing oxidation in the arteries. Those antioxidants protect the body from damaging molecules known as free radicals. Brain cells, too, receive that same protection. Aside from their beauty and versatility, cranberries add awesome health benefits during this winter season, when you want to chase away the sniffles, coughs, and flu.

Walnut Omega 3 Benefits
And when you pair the cranberries with nuts, like walnuts, which are another fabulous harvest delight, you get a double benefit. Walnuts are a rich source of Omega 3 fatty acids that help to reduce inflammation in the arteries. In turn, walnuts help to reduce the risk of heart attack and stroke because they lower cholesterol, especially the LDL bad cholesterol.

The Omega 3 in walnuts also helps to alleviate the pain of arthritis and other inflammatory diseases. Omega 3 works to boost the function of the brain, helping people to perform on a high level, maintain good concentration, and keep the memory sharp. Those who suffer from mild depression may find the Omega 3 fatty acids in walnuts a gentle way to bring relief.

This Thanksgiving, consider adding another dessert to the menu–one that will sit proudly beside the venerable Pumpkin Pie and promise to send quivers of anticipation among the awaiting diners. This exquisite pie from The Nut Gourmet cookbook is beautiful, emits a wonderful aroma, and knocks the socks off with its assertive sweet and tart full-throttle tang.

cranwalnutpie

Toss showy red cranberries, walnuts, and raisins into a pie crust and the result is a stunning dessert that features a zippy sweet-and-tart flavor. This tantalizing treat is an ideal, easy-to-prepare, make-ahead holiday dessert. Cranberries have arrived at the market and will be available throughout the holiday season. Buy several packages and enjoy combining them with walnuts and sweet or dried fruits to temper their tartness. Convenient, ready-to-eat shelled walnuts freshly harvested this fall await your tender touch.

CRANBERRY WALNUT PIE

Yield: 6 to 8 servings

1 recipe Flaxseed Pie Crust (below)

Filling
1 cup raw walnuts, coarsely ground in a hand-crank nut mill
1 12-ounce package fresh cranberries, divided

1/2 cup golden raisins
1/2 cup organic sugar
1/2 cup light brown sugar
1/2 teaspoon almond extract

3 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons water

1. Preheat the oven to 350 degrees and have ready a 9-inch metal pie pan.
2. Put the walnuts into a large mixing bowl and set aside.
3. Sort the cranberries and discard any spoiled ones. Wash the cranberries in a strainer and drain them well.
4. Place 1 cup of the cranberries into the food processor and pulse-chop them coarsely. Transfer them to the bowl with the walnuts and add the remaining whole cranberries.
5. Add the raisins, organic sugar, brown sugar, and almond extract and toss well.
6. Combine the cornstarch, lemon juice, and water in a small bowl or cup, and stir to make a runny paste. Add the paste to the cranberry mixture and stir thoroughly.
7. Spoon the filling into the prepared pie shell and bake for 45 to 50 minutes. Cool about 30 minutes. Serve warm, or cool completely and refrigerate until ready to serve.

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The Crust of the Matter
Truthfully, pastry making is a bitch! Some people whip out a pie crust as easy as making smoothies—but not me! It has been such a challenge that for years I tended to avoid making pies at all. That is, until I came up with a few pie dough recipes I could consider friendly to the most timid of bakers. This easy pie dough is impossible to kill. Just toss the ingredients into the food processor and use your fingers to spread it into the pie pan. It’s as easy as that.

You can even use this recipe to make pre-baked pie crust when preparing a no-bake pie. Just spread it into the pie pan and cover the dough with aluminum foil, shiny side down. Weight the foil down with a thick layer of dried beans and bake at 350 degrees for 8 to 10 minutes. The process is called blind baking.

FLAXSEED PIE CRUST

Yield: 1 9-inch pie crust

1 1/2 cups whole-wheat pastry flour
1/2 cup flaxseed meal
2 teaspoons organic sugar (optional)
1/2 teaspoon salt

1/3 cup organic canola oil
1/4 cup plus 1 tablespoon water

1. Combine the whole-wheat pastry flour, flaxseed meal, and salt in the food processor and process to distribute the dry ingredients evenly.
2. Add the canola oil and water and pulse and process until well combined and the mixture forms dough that holds together.
3. Spoon the dough into a 9-inch pie pan and use your fingers to spread the dough evenly over the bottom and sides of the pan.
4. Fill the crust with the desired ingredients and bake.

Note:
For a sweeter crust, add 2 to 3 tablespoons of organic sugar or brown sugar

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CRANBERRIES AND ALMONDS GO NUTS TOGETHER!

October 24, 2009 at 5:39 pm (Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, almonds)
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What a pair, those sweet-tart cranberries and crunchy, earthy almonds! They almost sing together in close harmony—they go together like strawberries and cream or mashed potatoes and gravy. You might even say they go nuts together—in a totally happy way. And for those who are not chocolate fans or who suffer from chocolate allergies, they will find these little balls of delight absolutely delicious and totally chocolate-free.

So in a wild and crazy kitchen experiment to create a fruity and nutty confection that holds together well and that also holds up well for several days in the fridge, I invited these divine little morsels to move in together. Now, they’re here to stay. I’ve even discovered they actually keep well in the fridge for two to three weeks—a terrific advantage when you want to keep something sweet to nibble on hand for unexpected visitors, or when you need something to give as a gift. Heck, these little sweeties can even cheer up a friend who’s got the flu.

Thinking ahead to the holidays, I love to make little sweet nibbles and bring them to a holiday potluck. They make a perfect hostess gift when I’m invited to a friend’s house for dinner, or to give as a thoughtful homemade holiday gift. And who doesn’t love to pop a mini morsel into the mouth and feel the near symphonic pleasure when those divine tart-sweet flavors bursts over the taste buds.

Imagine being on the receiving end of a gift-wrapped box or decorated jar of delectably sweet cranberry and almond treats. That is the joy you’ll be bringing to others with a little love spent in the kitchen preparing these tangy sweet treats that put the spotlight on cranberries and almonds.

NUTTY CRANBERRY CONFECTIONS

Yield: about 25 morsels

1 cup whole almonds

2 cups dried cranberries
18 pitted dates, snipped in half
1/4 cup apple juice
3 tablespoons water
1/2 teaspoon finely chopped orange or lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves

3/4 cup almond meal or finely grated dried unsweetened coconut
1 sprig of fresh mint

1. Place the almonds into the food processor and process until coarsely or finely ground, depending on how much texture you desire.
2. Add the remaining ingredients, except the almond meal and mint, and pulse and process until all the ingredients are well incorporated but still retain a little of the texture. You may have to stop the machine several times to redistribute the ingredients.
3. Using about a teaspoon of the fruit mixture, roll into 1-inch balls. Place the almond meal into a small bowl and roll the balls into the powdery meal to coat them.
4. Store the Nutty Cranberry Confections in a covered container in the refrigerator until ready to use. To serve, place the confections on a doily-lined serving dish and garnish with a sprig of mint.

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WARNING! MAY BE HABIT FORMING!

September 30, 2009 at 6:47 pm (Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, walnuts)
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I am constantly awed by the versatility of nuts, especially walnuts. In my desire to create a cookie that was soft in the center and somewhat firm and crisp on the outside, I pureed a hefty measure of walnuts into nut butter and added the creamy nut butter to the cookie batter.

I love the results and just had to share the nutty recipe. The cookies are alive with scrumptious flavor—and my walnutty experiment produced great texture and good looks.

I wanted to create a cholesterol-free recipe. Instead of eggs, I used liquid lecithin as a binding agent and found it worked perfectly. One caution, though, liquid lecithin is a challenge to clean up. It’s the stickiest stuff on earth and doesn’t come off easily in soap and water. I did discover, though, that thoroughly wiping the stuff off the spoon with a napkin before tossing into the soapy dishwater actually did the job.

For an old-fashioned oatmeal cookie with an upbeat style, you can’t beat this easy recipe that introduces a hint of black walnut flavor. With its generous measure of hidden walnuts processed until creamy, the delicious result ought to come with a warning. Something like: “Warning! These cookies may be habit forming!”

walnutcookie

WICKED WALNUT COOKIES

Yield: 3 dozen

2 cups raw walnuts

2 cups whole-wheat pastry flour
2 cups old-fashioned rolled oats
1 cup well packed brown sugar
1/2 cup golden raisins
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon

1 cup mashed bananas (about 2 large)
2/3 cup dairy-free margarine
1 tablespoon liquid lecithin
1 1/4 teaspoons black walnut extract
1 teaspoon vanilla extract

1. Preheat the oven to 350 degrees and line 2 large jellyroll pans with parchment paper. Measure 1/2 cup of the walnuts, break them into small bits, and set aside.
2. In a large bowl combine the flour, rolled oats, brown sugar, raisins, soda, and cinnamon and mix well. Break up any brown sugar lumps and make sure the raisins are well coated with flour. Set aside and prepare the wet ingredients.
3. Place the remaining 1 1/2 cups walnuts into the food processor and pulse and process until the walnuts become a creamy walnut butter. Add the bananas, margarine, lecithin, black walnut extract, and vanilla extract and process until the mixture is smooth and creamy.
4. Add the wet ingredients to the dry ingredients and mix well. The batter will become quite firm. Form heaping tablespoons of the batter into 2-inch cookies, placing them about 2 inches apart on the baking pan. Flatten them slightly and press a tiny cluster of the reserved walnut bits into the center of each cookie.
5. Bake for 13 to 16 minutes or until nicely browned on the bottom. Cool about 5 minutes before removing to a dish to cool completely. If the cookies on the top rack need browning, move them to the bottom rack for an extra 2 to 3 minutes.

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THE DAZZLING NUTTY BALL-OFF SAGA!

June 27, 2009 at 11:31 am (Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, almonds, cashews, coconut, pecans, sunflower seeds, walnuts)
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Chef AJ has done it again! An innovative instructor, ablaze with the desire to inspire, she motivated the students of her healthy cooking classes to challenge their deepest, most inventive skills to create an innovative, truly healthy fruit and nut ball. By holding a contest to inspire them, Chef AJ lit the spark that set the students on a whirlwind kitchen adventure to dazzle the judges.

The unique Ball-off Contest, held Sunday, June 7, 2009, proved to be an exciting, one-of-a-kind event that had all the contest participants, the onlookers, cheering section, and the judges on edge. There was to be only one winner who would receive a copy of my cookbook, The Nut Gourmet, in addition to private lessons with Chef AJ.

The distinguished judging panel
The judging panel of three included me, Zel Allen, my husband Reuben, who is co-publisher of Vegetarians in Paradise, an online vegetarian magazine, and Kimberly Horowitz. Chef AJ chose Kimberly as part of the panel of judges because Kimberly has the reputation of being a very fussy eater. Chef AJ says, “Kimberly hates everything! If she likes something at all, it must really be good.” We felt like celebrities with the power to change lives—well, almost.

Since there were six entries in the contest, there were six platters lined up at the judging table. Each platter, heaping with stunning fruit and nut-ball creations, had a number that corresponded to the participant. Only Chef AJ knew which balls belonged to which participant.

The balls were to be judged on three categories: appearance, creativity, and taste. Because each of the entries was amazing, flavorful, visually appealing, and downright delicious, each deserved special recognition. Choosing only one winner was tough—actually it was painfully agonizing and the judging panel deliberated with great seriousness to arrive at a true winner.

Let the tasting begin!
We tasted each of the balls, one at a time, and were captivated by each one. Yet we kept returning to platter #3, then platter #1, and again to platter #4, and #2. And on and on, savoring each of the distinctive entries. The creativity was commendable and refreshing.

Finally, we reached an exhilarating conclusion. The winner was Platter #2 that belonged to Nataly Carranza’s Almond Dream Balls. Quite often simple ingredients, assembled in just the ideal quantities, can become enchanting creations. That was what kept bringing our judging panel back to Platter #2. It was the combination of raw almonds, almond butter, and almond extract that earned the top award.

Below are the recipes for each of the delicious entries. Any one you choose to make will bring pleasure and taste delight to all who partake of these original taste treats made from all natural ingredients—nothing refined or processed here.

Nataly

Almond Dream Balls
By Nataly Carranza, the top prize winner

Yield: 15 to 20 balls

1/2 cup raw almonds
1/4 cup raw walnuts

1/2 cup pitted dates
1/4 cup raw almond butter
1/2 teaspoon almond extract

Shredded coconut

1. Place the almonds and walnuts into the food processor and process until coarsely chopped.
2. Add the dates, almond butter, and almond extract and process until the mixture holds together.
3. Place the shredded coconut into a small bowl. Remove 1 tablespoon of the date/nut mixture from the processor at a time and roll into 1-inch balls.
4. Roll the balls in the shredded coconut to coat completely.

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Linda

Heavenly Balls
By Linda Zimmerling

Yield: 15 to 18 balls

1 cup raw pecans
1 handful dates soaked in water
5 unsoaked dates
1/4 cup raw sunflower seeds
1/4 cup dried cherries
1 tablespoon Vanilla extract
1/4 teaspoon caramel extract

1. Combine all the ingredients in the food processor and process until they are well moistened and thoroughly combined to desired consistency.
2. Form the mixture into 1-inch balls by rolling between the palms of the hands.

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YiFan2

Mint Chocolate Chip Balls
By YiFan Rao

Yield: Twenty 3/4-inch balls

10 to 15 dates to taste
1/2 cup hemp seeds
2 tablespoons cacao powder
1 small bunch fresh mint leaves
1 1/2 teaspoons vanilla extract

1 cup of almonds
1 cup of cashews (or any combination of nuts)

Cacao nibs for coating the balls

1. Place the dates, hemp seeds, cacao powder, mint leaves, and vanilla extract into the food processor and process to a mushy consistency. Remove the date mixture and set side.
2. Place the nuts into the processor and process to a flour consistency. Add the date mixture and process until well combined.
3. Form the fruit-nut mixture into small balls about 1-inch in diameter. Place the cacao nibs into a small bowl and roll the balls into the nibs to coat them.

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Paula2

Coconut Delights
By Paula Shields

Yield: about 18 balls

2 cups raw pecans
1 cup raw almonds
12 to 15 dates, soaked overnight in just enough water to cover
1 handful black and golden raisins combined
1 tablespoon vanilla extract
1 tablespoon sunflower seeds
2 teaspoons ground cinnamon, or more to taste

3 to 4 ounces coconut powder

1. Combine the almonds, dates, raisins, vanilla extract, sunflower seeds, and cinnamon in the food processor and process, adding the date water as needed to wet and bind the mixture.
2. Place the coconut powder into a small bowl. Form the date-nut mixture into 1-inch balls and roll them in the coconut powder to coat them completely.

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Blanca

Mama’s Balls
By Blanca Carranza

Yield: 15 to 20 balls

3 plantains

1/2 pitted dates
1/4 cacao powder
1/4 orange juice

Cacao nibs
1/4 raw chopped walnuts

1. Boil the plantains until soft. Cut them in half and remove the fibrous strings from the center
2. Place the plantains into the food processor along with the dates, cacao powder, and orange juice and process until smooth.
3. Remove about 1 tablespoon of the mixture at a time and roll into 1-inch balls.
4. Combine the cacao nibs and chopped walnuts in a small bowl and roll the balls in cacao nibs and chopped walnuts in the mixture to coat completely.

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The NUTTY Ball-Off Contest

April 18, 2009 at 7:56 pm (Macadamias, Nut Desserts, Nut Recipes, Nut Uses, Vegan Desserts, almonds, cashews, coconut, pecans, sunflower seeds)
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My friend, Chef AJ, teaches healthy vegan cooking classes. At the end of a special 6-week session, she inspired her students to take on a unique challenge—to create their own, from-scratch NUT BALL recipe as a dessert treat. To make this challenge even more exciting, she gave them a deadline and said there would be a contest and an enticing prize.

Chef AJ gave her students a rough recipe for the Nut Balls and asked that they design their recipe without any kind of traditional sweetener—only dates. There were no restrictions on ingredients—only that they be natural, unrefined, and unprocessed.

On the evening of Sunday, April 4, three of us intrepid tasters participated in judging this unique and very spirited event—my husband and I and Kimberly Elliott (because she hates healthy food and will only eat stuff that tastes really great.) Of AJ’s nine students, five of them entered their creations and made enough Nut Balls for all of the 15 to 20 attendees to taste as well. Though the event took on a raucous party-like atmosphere, there was a serious edge to the contest–the judging was to be based on appearance, taste, and creativity. The entire group also voted.

Knowing what lay ahead, my husband and I ate lightly for dinner to keep our palates refreshed and clear. Each of the Nut Balls was innovatively conceived, deliciously indulgent, and looked visually engaging, but two recipes stood out from the rest for their exceptional taste and out-of-the-box creativity.

Following are the NUTTY BALLS recipes along with their photos that are so enticing you might want to reach into the dish and nab one:

yifan

    Blue Ribbon Prize Winner

NUT BALLS by YiFan Rao

Yield: about 25 to 30 one-inch balls

1 1/2 cups of raw almonds

1 cup of macadamia nuts, roughly chopped
1 cup of dried pineapple, diced
1 cup of dried apricots, diced
1/2 cup of raw almonds, roughly chopped

10 to 12 dates, soaked in water overnight

1 cup golden flax seeds

1. Grind the 1 1/2 cups of raw almonds to a fine meal in the food processor and transfer to a large bowl.
2. Add the macadamias, pineapple, apricots and the 1/2 cup chopped almonds to the bowl.
3. Chop the dates and add them to the bowl. Mix well until the mixture becomes sticky.
4. Form the mixture into 1-inch balls by rolling between the palms of the hands, then, roll the balls in the flax seeds to coat them completely. Place the balls into a covered container and freeze. Serve the balls frozen, partly defrosted, or room temperature.

Note: If you prefer sweeter balls, add more dates to taste.

The balls are very sweet for my taste so I rolled them in golden flax seeds to offset the sweetness. Since many people thought the flax seeds were sesame, I’m sure sesame seeds will work just as well. …YiFan

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paula

    Second Prize Winner

NUT BALLS by Paula Shields

Yield: 18 to 20 one-inch balls

1 cup old fashioned rolled oats
1 cup raw pecans
1/2 cup raw almonds, soaked for several hours
1 1/2 teaspoons non-alcoholic vanilla extract
10 to 12 dates soaked in water overnight
1 tablespoon goji berries
1 tablespoon raisins (black, golden, or a blend)
1 tablespoon sunflower seeds
1 tablespoon raw cacao nibs, slightly ground

1/4 cup dried coconut, finely ground

1. Combine all the ingredients, except the dried coconut, in the food processor and process to a fine or slightly chunky consistency, adding the date soaking water as needed to moisten and bind the ingredients together.
2. Form into balls by hand and roll each one in the ground coconut. Place the balls into a covered container and put them into the freezer. Serve frozen or room temperature.

Note: Dried cranberries would also make a tasty addition.

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wolfie

    Honorable Mention

NUT BALLS by Wolfie Cavender

Yield: about 40 one-inch balls

2 cups raw cashews
1 1/2 cups raw sunflower seeds

1 3/4 cups cacao powder, divided
2 cups of dates, finely chopped
1 cup of dried cherries, finely chopped

1. Place the cashews and sunflower seeds into the food processor and process them until they are finely ground.
2. Add 1/2 cup of the cacao powder, the dates, and the cherries to the food processor and process until all the ingredients are finely ground.
3. Form the mixture into 1-inch balls by rolling between the palms of the hands. Place the remaining cacao powder into a bowl and roll the balls in the powder, coating them completely.
4. Place the finished balls into a covered container and freeze them. Serve them frozen, partially thawed, or room temperature.

Note: The balls are quite firm and dense. Soaking the dates or cherries or both will create balls with a more moist texture.

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pamela

    Honorable Mention

NUT BALLS by Pamela Lopez

Yield: about 24 one-inch balls

1 cup raw almonds, finely ground in food processor
3/4 cup sunflower seeds, finely ground
1/4 cup cacao powder

1 cup chopped dates
1 handful raw cacao nibs
1 tablespoon vanilla extract

2 tablespoons cacao powder

1. Combine the nuts, seeds, and cacao powder in the food processor and pulse briefly.
2. Add the dates, cacao nibs, and vanilla extract and process until the mixture becomes well blended and sticky.
3. Form the mixture into 1-inch balls by rolling between the palms of the hands and then roll them in cacao powder. Place the balls into a covered, shallow, plastic container and freeze them. Serve frozen, slightly thawed, or room temperature.

Note: To vary the recipe, use pumpkin seeds, hemp seeds, or a mixture in place of the sunflower seeds. Other dried fruits like goji berries or cherries may be used instead of or in addition to the dates.

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matthew

    Honorable Mention

NUT BALLS by Matthew Weisman

My recipe was the same as Pamela’s, but I used raw pistachios instead of the raw almonds.

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NUT TRADITIONS IN AFGHANISTAN

February 25, 2009 at 5:30 am (Celebrations, Nut Desserts, Nut Folklore, Nut Nutrition, Nut Recipes, Nuts and Health, Vegan Desserts, Vegan Recipes, almonds, pistachios, walnuts)
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Over the years while I’ve been teaching vegetarian cooking classes, I’ve developed recipes for a number of different international cuisines. Recently, I was asked if I could teach an Afghan cooking class at the Valencia County Library in Valencia, California. Naturally, I said I could. A little research turned up some delightful recipes I adapted to the vegetarian palate. The class was well attended with enthusiastic students feasting on Afghanistan’s charismatic cuisine featuring two delicious nut dishes I’m happy to share.

Afghanistan, I discovered, was along the silk route and adopted many of the spices from China and India as camel caravans crossed the Afghan desert. Spices like cinnamon, cloves, cardamom, pepper fenugreek, turmeric, cumin, and coriander added exotic flavor to their cuisine, while their native almonds, walnuts, and pistachios contributed pleasing texture and heartiness.
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Of special interest to me was that almonds, walnuts, and pistachios were native to Afghanistan and became a traditional ingredient in savory dishes as well as desserts. In both recipes below, Afghani Stuffed Peppers and Carrot Halwah, chopped pistachios and almonds are sprinkled on top as garnishes, adding appealing texture, and healthful dining.

Afghan Nut Customs
Serving tea and white sugared almonds is a familiar custom during Afghan festivals. Eid-e-Qorban is celebrated at the end of the Haj, the pilgrimage to Mecca, when families and friends come visiting each other to drink a cup of tea together and share some nuts, sweets, and sugared almonds called noql.

Long before Islam arrived, Afghans began celebrating the New Year on the vernal equinox, March 21. A variety of nutty desserts awaited the visiting celebrants. One treat, a unique nut and fruit compote called Miwa Naurozee is an favorite sweet prepared by soaking dried fruits and nuts for two days. The nuts are blanched and combined with the soaked fruits, along with their soaking juices, then served in bowls or cups. Other nut treats, like the nut brittle Halwa-e-Swanak, made with walnuts and pistachios, and Sheer Payra, a walnut and pistachio confection, may be offered to guests during the New Year celebration. These holiday traditions are still practiced today.
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Many versions of halwa, a pudding-like sweet that includes either walnuts, almonds, or pistachios or any combination of them, is customarily offered as thanksgiving, called Nazer, to recognize a number of meaningful occasions like returning from a journey, visiting a holy shrine, or recovering from an illness. People offering Nazer give their neighbors, passersby, and the poor with a dish of halwa or other sweet.

Almonds have a very special role in the typical Afghan wedding, which takes place in two stages. The religious ceremony is first and is not attended by the bride. During the celebration portion the bride and groom are brought together and seated on a raised platform. After serving the newlyweds a fruit drink called sharbat and a wedding sweet called molida, sugared almonds and other confections are showered over them as a symbol of fruitfulness and prosperity.

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This exotic recipe originated as a ground lamb-stuffed chicken dish, but with lots of tweaking, the result is an extreme makeover. This tasty adaptation is now a wholesome vegan entrée with good looks, irresistible aromas, and hearty dining. I served the meal with a big tossed salad and a delicious grain called farro. However, more typical of Afghan cuisine would have been some Basmati rice garnished with chopped pistachios and minced parsley.
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AFGHANI STUFFED PEPPERS

Yield: 6 servings

1 green bell pepper, cut in half lengthwise and cored
1 red bell pepper, cut in half lengthwise and cored
1 yellow bell pepper, cut in half lengthwise and cored

Filling
1 small onion, diced
1 small carrot, diced
2 garlic cloves, minced
2 tablespoons water

2 teaspoons extra virgin olive oil

1/2 cup raisins
1/4 cup slivered almonds
1/4 cup pistachios

1 pound extra firm tofu, crumbled
Zest of 1 small orange
1 to 1 1/2 tablespoons lemon juice
1 1/2 teaspoons salt
1 teaspoon ground cardamom
1 teaspoon dried dill weed
Freshly ground black pepper

Tomato Sauce Topping
3 medium tomatoes, coarsely chopped
1/2 medium onion, coarsely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
Salt and pepper

1/4 cup unsweetened soy yogurt

1. Preheat the oven to 375 degrees, place the prepared peppers into a 7 x 9-inch baking dish, and set aside.
2. TO PREPARE THE FILLING, combine the onion, carrot, garlic, water, and extra virgin olive oil in a large, deep skillet and sauté about 10 to 12 minutes, or until the onions and carrots become lightly browned and are beginning to caramelize. Add more water to the pan as needed to prevent burning the onions.
3. Add the raisins, almonds, and pistachios and cook 1 minute. Add the tofu, orange zest, lemon juice, salt, cardamom, dill weed, and pepper and mix well. Adjust the seasonings, if needed and stuff the mixture into the prepared peppers, packing the mixture firmly. Set aside and prepare the sauce.
4. TO PREPARE THE TOMATO SAUCE TOPPING, place the tomatoes and onions into the food processor and process until they are coarsely pureed.
5. Transfer the tomatoes to a 2-quart saucepan and add the cumin, coriander, and chili powder. Cook over medium high heat for 4 to 6 minutes, or until the sauce has thickened slightly, and season with salt and pepper.
6. Add the yogurt to the tomato sauce and stir well. Spoon a generous quantity of the sauce over the stuffed peppers. Cover the pan tightly with aluminum foil, shiny side down, and bake for 1 hour.

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While milk and ghee (clarified butter) are traditional ingredients in Afghan cooking, they have been replaced with alternative choices in this vegan version of a classic dessert served in Afghanistan and throughout many parts of the Middle East, including India. Still, the result is a tasty, brightly colored carrot pudding dotted with nuts and raisins and a hint of exotic spice. Serve the pudding warmed, room temperature, or chilled.
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HALWAH-E-ZARDAK

(Carrot Halwah)

Yield: 4 to 5 servings

4 tablespoons dairy-free margarine (like Earth Balance)
3 tablespoons raw pistachios, coarsely ground
2 rounded tablespoons golden raisins

4 cups coarsely grated carrots (about 1 pound)
1 1/2 cups almond, soy, or rice milk
1/2 cup organic sugar

1 teaspoon rosewater
1 teaspoon lemon juice
1/2 teaspoon ground cardamom

1 tablespoon slivered almonds

1. Place 2 tablespoons of the margarine into a deep 10 to 12-inch skillet and add 2 tablespoons of the pistachios and all of the raisins. Cook over high heat for about 1 minute, stirring constantly, to brown the pistachios lightly and plump the raisins. Remove to a small bowl and set aside.
2. Melt the remaining 2 tablespoons of margarine in the skillet. Add the carrots and cook for about 5 minutes, or until they just begin to brown.
3. Add the almond milk and sugar and bring to a boil. Reduce the heat to medium and simmer gently for about 1 hour, stirring frequently, until all the liquid has been absorbed. The carrots will have cooked to a nearly pudding-like consistency.
4. Add the cooked pistachios and raisins, the rosewater, lemon juice, and cardamom and mix well. Spoon into 4 or 5 small dessert bowls or teacups and garnish with the remaining 1 tablespoon coarsely ground pistachios and a few slivered almonds.

8 Comments

TASTE THE LOVE ON VALENTINE’S DAY

February 14, 2009 at 6:08 pm (Celebrations, Nut Desserts, Nut Recipes, Vegan Desserts, Vegan Recipes, walnuts)
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Warm the heart of that someone special with a blushing red, homey dessert you can prepare a day ahead and serve chilled. For a romantic touch, garnish the old-fashioned tapioca pudding with homemade chocolate hearts so irresistibly infused with love Cupid is sure to hit the mark. Valentine’s Day planning is the perfect opportunity to get out those heart-shaped cookie cutters that wait a full year to help love blossom. The Chocolate Hearts can be made several days ahead and either baked in the oven or dried in the dehydrator. Seal the Chocolate Hearts in a zipper-lock plastic bag and store them in the refrigerator.
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RASPBERRY TAPIOCA PUDDING WITH CHOCOLATE HEARTS

Yield: 6 servings

2 cups frozen raspberries
1/2 cup organic sugar
3 tablespoons quick-cooking tapioca
1/8 teaspoon salt

2 3/4 cups soymilk
1 tablespoon lemon juice

1/2 to 1 teaspoon almond extract

1. Combine the raspberries, organic sugar, tapioca, and salt in a 2-quart saucepan and mix together. Gradually stir in the soymilk and lemon juice until the mixture is well blended.
2. Bring to a boil, uncovered, over medium-high heat, stirring constantly, and boil for 1 minute. Remove from the heat and stir in the almond extract.
3. Cool 5 minutes, then spoon into serving bowls and chill 2 to 4 hours or until firm. Serve with Chocolate Hearts.

Chocolate Hearts

1 cup walnuts
1 cup pitted dates
1/4 cup plus 1 tablespoon water
3 tablespoons plus 1 teaspoon unsweetened cocoa powder
3 tablespoons golden raisins

To make the Chocolate Hearts in the oven

1. Preheat the oven to 350 degrees and line a jellyroll pan with parchment. Have ready various sizes of heart-shaped cookie cutters.
2. Combine the walnuts, dates, water, cocoa, and golden raisins in the food processor and process to a lightly textured puree. You will have to stop the machine several times to redistribute the ingredients until everything is well incorporated and the nuts are broken down to a fine, slightly textured meal. The mixture will be very thick.
3. Spoon the chocolate mixture onto the prepared baking pan and use the back of the spoon to press the mixture evenly over the bottom of the pan to form a rectangle approximately 8 x 9 inches by 1/4-inch thick.
4. Place the baking pan in the oven and bake for 18 to 20 minutes or until the chocolate sheet is set but still soft. Remove the pan from the oven and cool about 30 minutes. Then use the cookie cutters to create several hearts. The hearts will firm as they cool.

To make the Chocolate Hearts in the dehydrator

1. Prepare the mixture as for baking. Then, simply spread the chocolate-date mixture on a teflex-lined dehydrator tray and place it in the dehydrator. Set the dial at 115 degrees and dehydrate for 9 to 12 hours.
2. Invert the chocolate-date sheet onto an unlined rack, remove the teflex sheet, and use the cookie cutters to press in several hearts, leaving the chocolate sheet intact. Return the tray to the dehydrator and dehydrate 8 to 12 hours longer to create a soft, but solid sheet. Allow the chocolate sheet to cool completely before removing the hearts.

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Chestnut Stuffed Apples

February 13, 2009 at 4:38 am (Nut Desserts, Nut Nutrition, Nut Recipes, Vegan Desserts, Vegan Recipes, chestnuts)
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I adore chestnuts—not that I don’t love all the other nuts, too, but chestnuts—well—they’re special—really special. Chestnuts have a texture like no other nuts. They’re very very low in fat so they have a totally different mouthfeel from other nuts.

Tree nuts are known for their high monounsaturated fat content, but chestnuts are different with a total fat content of 8%, while almonds contain about 80% fat and walnuts have about 87% total fat. Even the saturated fat content of chestnuts bottoms out at 2%, while other nuts range from 7 to 22%.

Chestnuts are starchy and, when cooked, their texture could be compared somewhat to a firm, boiled potato—actually, more like a creamy Asian sweet potato because chestnuts are sweet. Also, chestnuts are not crunchy like other nuts, and they’re mostly eaten cooked rather than raw. Their soft texture and sweetness set them apart from other nuts.

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Try free-associating the words “baked apples” and you’re sure to arrive at familiar words like home, homespun, comfort food, old-fashioned, Mom, fragrant aromas, warmth, sweet, raisins, and kitchen. But it’s doubtful you’ll connect chestnuts with baked apples. This grand combination, heightened with orange blossom water and a heavenly sauce, invites happy gorging in a good sense—the ingredients are wholesome and nourishing. This is a great make-ahead dessert that can be served chilled or gently warmed. To warm the apples, place them in a 350-degree oven for about 10 minutes. To warm the sauce, place it in a saucepan over medium heat for about 5 minutes, stirring frequently.
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CHESTNUT STUFFED APPLES

Yield: 4 servings

4 sweet apples (Fuji, Gala, or Pink Lady), washed and cored

Filling
1 cup cooked, peeled, coarsely chopped chestnuts
1/2 cup golden raisins
1/4 cup chopped pitted dates
2 tablespoons water
2 tablespoons maple syrup
2 teaspoons fresh lemon juice
1 teaspoon orange blossom water**
1/4 teaspoon ground cinnamon

Creamy Sauce
3 cups vanilla soymilk
3/4 cup packed brown sugar
1 tablespoon fresh lemon juice
3/4 teaspoon ground cinnamon

2 to 3 tablespoons cornstarch
2 to 3 tablespoons water

1. Preheat the oven to 350 degrees, place the prepared apples into an 8 x 8-inch baking pan, and set aside.
2. TO MAKE THE FILLING, combine the chestnuts, raisins, dates, water, maple syrup, lemon juice, orange blossom water, and cinnamon in the food processor. Pulse and process until the mixture is almost pureed, leaving the mixture with a little toothy texture. You may have to stop the machine once or twice to scrape down the sides of the processor and process again to incorporate the stray bits.
3. Use a pointed spoon to fill the cored apples, pushing the filling firmly down into the bottom of the cavity. Mound the remaining filling over the top of the apple and smooth the top.
4. Place an aluminum foil tent (shiny side down) over the baking dish and seal the edges well. Bake for 50 minutes to 1 hour 15 minutes. Baking time will vary with the apple variety. Fork test after 50 minutes.
5. TO MAKE THE CREAMY SAUCE, combine the soymilk, brown sugar, lemon juice, and cinnamon in a 2-quart saucepan and bring to a gentle boil over medium-high heat, stirring frequently with a wire whip. Watch carefully to avoid a messy boil-over.
6. Combine the cornstarch and water in a small bowl or cup and stir to form a runny paste. Add the paste to the gently bubbling sauce a little at a time, stirring constantly, for about 1 minute, or until thickened to desired consistency.
7. TO SERVE, place the baked apples into individual dessert dishes and spoon a generous serving of the sauce into the bottom of each bowl, forming a pool of creamy sauce.

To enhance the dessert presentation, here are some suggestions:

    Float fresh raspberries in the sauce
    Float fresh strawberries in the sauce
    Make a sauce with raspberries or strawberries blended with sugar to taste and drizzle over the top
    Drizzle warm chocolate syrup over the top of the apple filling and allow it to cascade down the sides
    Drizzle a small amount of rum, brandy, Kahlua, or Crème de Cocoa into the sauce

**Orange blossom water can be purchased at most Middle Eastern, Greek, Italian, Armenian, and Iranian grocery stores. If you are unable to locate it, don’t worry. Simply leave it out, and the recipe will still bring delicious satisfaction.

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