Blueberry Sun Scone Recipe Card

Here is my August Recipe Greeting Card. You can buy them on Cafepress. Just click the title above. I've included the recipe here.

MARCH is Redbud month here in the foothills of California. The hills are dotted with these beautiful small trees with their spectacular magenta color. Accompanied by the purple color of the Blue Dick flowers and the profuse green of Miner's Lettuce, they are food for the eyes. But did you know all three can satisfy your appetite as well?

REDBUD blossoms are among the best of wild foods. They can be served either as buds or full flowers. They have a tangy bean flavor and are high in Vitamin C. When picking, pull the flowers or buds off the branch into a large bowl. Rinse well and remove twiggy stems.

MINER'S LETTUCE is a tender, fleshy spring plant found in mountain areas. Native Americans and early settlers collected and ate it. The pleasant tasting leaves contain Vitamin A and C and take on the flavor of seasonings. Gather plenty, including flower heads.

BLUE DICK, also known as Wild hyacinth, is a member of the Lily family. It is a showy purple-blue Brodiaea-like flower that grows on hillsides from March to May.

COMBINE all three items in a large bowl and toss well. Serve with Balsamic Vinegar or any favorite dressing. Then enjoy the bounty of the California foothills.

GREEN is the color of March here in Three Rivers, CA, in the foothills below Sequoia National Park. It'll be gone in the blink of an eye, so soak it up while you can. The Miner's Lettuce leaves are abundant now and I can't wait for the Redbuds to join them (in my salad). But that's next month's 1st Saturday meal.

GREEN is the way to celebrate all things Irish as well. So, to celebrate the coming of spring and St. Patrick's Day, I will be serving Avocado Orange Chocolate Truffles for 1st Saturday Three Rivers (March 6th)- vegan of course. Dressed in shiny green foil, these little morsels will lighten a rainy day (and it WILL be raining on Saturday).

GREEN candles will be burning, along with a warm fire in the stove. The coffee will be hot. What better way could you spend a cold wet afternoon. But if you can't make it, you've just GOT to try these truffles. I make extra and freeze them so I always have some for guests.

AVOCADO ORANGE CHOCOLATE TRUFFLES

1 large ripe avocado, peeled
1/2 cup vegan butter
1 tsp. vanilla extract
2 tsp. orange extract
4 cups powdered sugar
1 1/2 cups unsweetened cocoa
2 cups chopped walnuts
1 cup powdered sugar for rolling

1. Melt butter in large saucepan.
2. Puree avocado in food processor until very smooth, adding a little melted butter if necessary.
3. Add avocado, vanilla and orange extracts, 4 cups powdered sugar, cocoa, and walnuts to saucepan with melted butter. Mix well.
4. Refrigerate until hard.
5. Roll tablespoons of mixture into balls. Roll in powdered sugar.

* To freeze, place them on a cookie sheet; when frozen seal in a freezer bag.

Be My Valentine

LOVE is in the air. It's time to get mushy and let your heart speak. Valentine's Day is approaching and, here in Three Rivers, our 1st Saturday event will be held the week before, on February 6th. If you haven't found that perfect gift for your special person yet, you'll be sure to find it here.

PASSION is this month's theme. Sweet love songs will be sung, hearts and flowers will adorn jewelry and art, and there will be chocolate.

VEGAN VALENTINE Ice Cream is what I'll be serving, along with cookies and coffee. This recipe is so easy you won't believe it. And so creamy. It's made with cashew nuts. Give it a try. Surprise your someone special and celebrate the love.

VEGAN VALENTINE ICE CREAM

2 cups raw cashews
1/2 cup water
1/2 cup oil
1/2 cup soy milk
1 tsp. vanilla
1/2 cup maple syrup
1 cup powdered sugar
1/4 tsp. salt
1 bag (16 0z.) whole frozen strawberries, thawed.

1. In a food processor, blend cashews. Slowly add water, oil, and milk. Blend and pulse for 3-4 minutes, scraping bowl often, until very creamy.
2. Blend in sugars, vanilla and salt.
3. Pour into a freezer bowl.
4. Add strawberries to processor and blend slightly – you want small chunks. Add strawberries to cream.
5. Cover bowl and freeze.
Makes about 5 cups.

Vegan Snowdrops

WINTER WHITE is the theme for January's 1st Saturday in Three Rivers. I usually serve a lunch item but this month I'm going with White Confections and Cookies. I will be serving Snowdrops, Pizzelles,and Apricot Fold-ups. And, since January is Hot Tea month, I will be serving a variety of teas. Join me at my studio on January 2nd, from 12:00 to 4:00, and if you can't make it, here's the recipe for my snowdrops. The recipe greeting card is available by clicking on the title above.

Vegan Snowdrops

2 cups walnuts
1 cup vegan butter
1/4 cup powdered sugar
2 tsp. vanilla
1 1/2 cups powdered sugar

1. Place walnuts on a baking sheet and toast 5 minutes. (You can also heat in a frying pan). Cool completely. When cool, chop in processor until finely ground but not a paste.
2. Cream together butter, 1/4 cup powdered sugar and vanilla.
3. Add flour. Mix well.
4. Add chopped nuts.
5. Cover; refrigerate 1 hour.
6. Roll into 1-inch balls and place 1 inch apart on cookie sheet. Bake 350º oven for 30 minutes or until cooked inside when sliced with a knife.
7. Place on wire rack to cool.
8. When cool, roll gently in a bowl with 1 1/2 cups powdered sugar.

Vegan Moroccan Bastilla

A FEAST for all the senses, beautiful as well as delicious, this special recipe is my gift to you this holiday season.
A FAMOUS delicacy in Morocco, the Bastilla (pronounced "bastiyya") is an elegant, meat-filled pie worthy of your finest table. The traditional Moroccan recipe is made with layers of pigeon, egg, and sugared almonds encased in a paper-thin crust, and because of the work involved, is usually only served at weddings or special occasions.
WARQA ("paper" in Arabic) is a thinner version of phyllo dough, which I will be using to make the pie. And, since my recipe is vegan, I will be substituting tofu alternatives for the fillings.
FOR YOU busy people, don't panic. Bastillas can be made ahead, up to cooking point, and then stored in the refrigerator for a day, or in the freezer for 2 months.


MOROCCAN BASTILLA

1 package phyllo dough
vegan butter, melted
3 T. olive oil

Almond Mixture:
1 1/2 cups almonds
1/4 cup powdered sugar
1/2 tsp. cinnamon
1 T. water
1. Sauté almonds in 1 T. oil.
2. Process until partially chopped.
3. Add sugar, water and cinnamon.

"Egg" Mixture:
1 onion, chopped
2 cloves garlic, minced
1 (12 ounce) box firm tofu
1 tsp. each salt, cumin,thyme,and paprika
1/2 tsp. turmeric
1. Sauté onion and garlic in 1 T. oil until soft.
2. Add tofu and spices; let cook 5 minutes, adding water if needed.

"Meat" Mixture:
2 onions, chopped
1 package Morning Star Crumbles (or 12 ounces other hamburger substitute)
1 cup parsley, chopped
1 T. vegetable bouillon paste
1 tsp. each turmeric, salt, ground ginger
1/2 tsp. pepper
1. Sauté onion in 1 T. oil until soft.
2. Add Crumbles, parsley, bouillon and spices.
3. Cook 10 minutes.

1. Prepare each mixture ahead.
2. Brush melted butter on bottom of 10 or 12 inch springform pan.
3. Overlap layers of phyllo dough, brushing each layer or so with butter, letting
edges of dough fall over sides of pan. (Keep the phyllo covered with plastic
while working, as it dries out easily.

4. Spread mixtures, almond, egg and meat, in pan, in that order.
5. Fold loose edges of phyllo up around pan to fully enclose. Brush top with butter.
6. Bake 350º for 30- 40 minutes.
7. Remove from oven, place a cookie sheet
over pan; flip upside down; remove pan.
8. Sift powdered sugar over top of pie.
9. Using the edge of a sheet of paper, sprinkle
cinnamon in a criss-cross pattern over sugar.

YAY! You're done. Enjoy!
On December 5th, for the 1st Saturday in Three Rivers event, I will be serving this recipe for Moroccan Bastilla- FREE - while it lasts, starting at 12 o'clock. Join us!

NADI

You can get this recipe on my newest Recipe Greeting Card. Send the gift of food when you send a card! Click on the title Vegan Moroccan Bastilla above to order.