Weekly Recipe #133: Vegan Almond Biscotti

by Jessica Lahrs, Open Arms Client Services Assistant and volunteer St. Joseph Worker. 

I decided to make this recipe as a surprise for the women I live with. Who doesn’t want to wake up and have cookies with their coffee? These lasted all about two mornings in my home. That is what happens when you put seven young women in one house! 

Photo courtesy: Xanthia, Food.com

Vegan Almond Biscotti
Adapted from Food.com
(40 Servings)

Ingredients:
1 1/2 cups whole wheat pastry flour
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unbleached cane sugar
3/4 cup smooth unsweetened applesauce
1-3 tablespoon vegetable oil
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups almonds, chopped


Instructions:
1. Preheat oven to 325°F and lightly spray two cookie sheets. (I didn’t have non-stick spray so I used Earth balance butter on the pans to keep the cookies from sticking)

2. In a large bowl, combine together the flours, baking powder, and salt.

3. In a medium bowl, whisk together the sugar, applesauce, oil (1TBS for a hard biscotti, 2-3 TBS for a softer biscotti), and extracts.

4. Stir the sugar mixture into the flour mixture, add the almonds; finish mixing with your hands.

5. With floured hands, shape the dough into two 3-inch wide “logs” about ¾ inch thick, with the ends squared off. (Floured hands are key because the mixture is very sticky!)

6. Place these on the cookie sheets and bake for about 25 minutes.

7. Remove the pans and reduce the oven heat to 300°F.

8. Cool the logs on a rack for around 15 minutes

9. Cut the logs carefully with a sharp knife straight across into ½ inch wide slices.

10. Place the slices cut side down on the cookie sheets and bake 5-10 minutes, or until golden on the bottom.

11. Turn the slices over and cook 5-10 minutes more, or until golden on bottom.

12. Let them cool and enjoy them with a hot cup of coffee or plain!

Weekly Recipe #132: Spinach Zucchini and Potato Soup

by Jessica Lahrs, Open Arms Client Services Assistant and volunteer St. Joseph Worker. 

I made this recipe last night for eight people. It was a big hit even among the picky eaters. It is a nice soup because I was able to set out a plethora of seasonings and people could flavor it anyway they wanted ((people at my house mainly chose Sriracha (hot sauce)). I paired it with some baguettes for dipping. If you are looking for a creative way to use up your garden's zucchini give this a try! 

Photo by Jessica Lahrs

  

Spinach Zucchini and Potato Soup
Adapted from 101 Cookbooks
(Servings 10)

Ingredients 7 ½ tbsps extra virgin olive oil
5 cloves garlic, chopped
4 medium onions, roughly chopped
3 pinches salt
4 medium potatoes, loosely chopped
3 medium zucchini, loosely chopped
10 cups vegetable stock
9 oz. package fresh spinach
2 ½ cups cilantro, loosely chopped
¼ cup lemon juice, or to taste


Instructions:1. In a large pot pour in the olive oil and place over medium heat.

2. Once the oil is hot, but not smoking, add the garlic and onions and sauté for a few minutes along with a pinch of salt. Just until they soften up a bit.

3. Stir in the potatoes and zucchini. Then add the vegetable stock. Bring to a simmer and cook until the potatoes are soft. This will take between ten and fifteen minutes.

4. Add the spinach and stir until they wilt. This will only take about ten seconds. Then add the cilantro.

5. Next step is to puree the mixture. A hand blender would be easiest, but I don’t own one so I used my blender. Blend the mixture until it is smooth.

6. Add lemon juice and salt to taste.


**This soup goes well with many different seasonings. I added a little Sriracha (hot sauce) to mine to give it a little kick. Since it is mainly vegetables it can be flavored anyway you like, go ahead and be creative!