Raw Pumpkin seed "cheese"

This recipe is pretty rawesome! It is pretty hard to make without a good blender. I first made it with my cheap blender and had to add lots of extra liquid and it was more of a hummus texture. Still good, but not anything like the recipe should be. It is more like a cream cheese texture when made the right way, and is delicious on a whole wheat or seed bread, probably even a bagel or crackers.

You will need:

• 2 cups raw pumpkin seeds
• 1 bunch parsley
• 1 tbs garlic
• 1 tbs minced ginger root
• 1 tbs minced jalepeno
• 1 1/2 tsp sea salt
• 1/3 cup extra virgin olive oil
• 1/2 cup fresh squeezed lemon juice

How to make it:

1. In a container filled with water, soak the pumpkin seeds for atleast 15 min. More if you have time to.
2. Drain the seeds and put them in a food processor or blender with all ingredients
3. Blend until creamy.

*in my Vitamix I had to use the tamper and had to let the machine rest for a few seconds here and there after the mixture got mostly blended. Be careful not to let it blend so long that the cheese starts to cook. Sometimes mixing it with a spatula helps to get all of the seeds mixed in quicker.

ENJOY!!!

Cinnamon Rolls

Super delicious Wheat Cinnamon Rolls!

You will need:

• Lots of sugar
• 3/4 cup shortening (I used extra virgin coconut oil)
• 1 1/2 tsp salt
• 2 pkg dry yeast
• 1 egg slightly beaten (egg sub works fine)
• 5 1/2 cups whole wheat flour
• 3/4 cup earth balance "butter" softenend
• 2 1/2 tsp cinnamon
• 1/2 cup chopped pecans (optional)
• 1/2 cup raisins (optional)
• 2 cups powdered sugar ( I would double this if you love frosting, it doesn't make much)
• 3 tbs hot soymilk or water

Directions

1. In a large bowl, dissolve 1/2 cup sugar, shortening and salt in 2 cups hot water. Cool to lukewarm.
2. Dissolve yeast and 1 tbs sugar in 1/2 cup lukewarm water.
3. Add liquid to ingredients with egg.
4. Stir in flour 2 cups at a time, mixing well after each addition.
5. Let rise loosely covered for 1 1/2 hours.
6. Roll 1/4" thick on a floured surface. Make a long rectangle shape
7. Spread butter over the dough, then sprinkle with cinnamon sugar, raisins, & nuts.
8. Roll as for a jelly roll
9. cut into 1" slices
10. Place 1" appart on greased baking pan and let rise for 20 min.
11. Bake 400 degrees for 20 mins.
12. Meanwhile mix powdered sugar and milk to make a frosting Then Drizzel over the hot rolls

Makes 21 servings.

Approximately 366 calories per serving

Whole Wheat Pita Bread

You will need:

• 1 1/4 cup warm water (110-115 degrees)
• 1 tablespoon oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 3/4 cups whole wheat flour
• 1/3 cup gluten*
• 1 1/2 teaspoons dry yeast

Instructions:

1. In a large bowl, combine first 4 ingredients. Add the gluten and 1 cup of the flour, along with the yeast, and stir to mix. Add remaining flour and knead to make a soft dough. (Add additional flour if necessary during kneading.)Alternately, if you have a bread machine, you can put the ingredients in the pan in the order listed and use the dough cycle. Skip to step 3 if using your bread machine! :)
2. Put your dough into a bowl, lightly oil the top, and cover. Set in a warm place to rise, until almost double (about an hour). I like to turn my oven on for a minute or two, then turn it off, and let the dough rise in there, since our house is cool.
3. Punch dough down and turn onto a lightly floured surface. Using a sharp knife, cut dough into 8 equal pieces. Form each piece into a ball. On a lightly floured surface, roll each ball into a 6- or 7-inch circle.
4. As you roll the rounds, set them aside on a lightly floured countertop or table, and cover loosely with a towel. Let rise for about 25-35 minutes, until slightly puffy. (The rounds will still be thin though! :D)
5. Preheat oven to 500 degrees. Place 2 rounds, side-by-side, onto a wire rack, such as is used for cooling things. Place rack in the middle of the oven. Bake for 4-5 minutes, until puffy and just slightly browned. (If bread is too browned, it will be dry and not pliable.)
6. Remove rack from oven and immediately wrap/layer pita breads in a damp towel, to soften. Continue baking the remaining breads, layering them between damp towels as soon as they're baked. Allow breads to completely cool.
7. Cut pita breads in half, or split the top edge, and fill as desired.
8. Store pitas in a plastic zipper bag in the fridge for a few days, or place in the freezer for longer storage. To re-warm pitas, wrap them in a damp towel and then wrap in foil. Place in a warm (200-250 degree) oven for about 20 minutes.

Baba Ghanoush

I'm looking forward to trying this recipe. My first and only introduction to Baba Ghanoush was a t the pita pit (http://www.pitapit.com/) The best pita place ever! Anyway. It was so delicious I determined that one day I would make it at home... and a year later I am doing it! Hopefully this recipe doesn't dissappoint. I'm also making some home made whole wheat pitas to go with it. Mmmm

You will need:

• 2 1 pound eggplants
• 1/2 cup tahini
• 2 mashed garlic cloves
• juice of 1 medium lemon
• 1/2 cumin
• salt & pepper
• 2 tablespoons coarsely chopped fresh parsley
• 1 teaspoon olive oil $Click to see savings
• 1/8 teaspoon paprika or cayenne pepper

1. Set broiler on high.
2. Prick 2 1-lb. eggplants all over with a fork and place on a rimmed baking sheet lined with aluminum foil.
3. Broil until softened and starting to blacken, 15 to 20 minutes, turning once halfway through.
4. When eggplants are cool enough to handle, slice in half lengthwise and scoop innards into bowl of a food processor.
5. Add 1/2 cup tahini, 2 mashed garlic cloves, juice of 1 medium lemon, 1/2 tsp. cumin, salt and pepper. Process until mixture reaches desired consistency.
6. Place in a serving bowl and stir in 2 Tbsp. coarsely chopped fresh parsley. Drizzle with 1 tsp. olive oil, then sprinkle 1/8 tsp. paprika or cayenne pepper on top, if desired. Serve immediately or cover and chill to serve later.

Tomato Pie

• 4 large tomatoes, peeled and sliced
• 10 fresh basil leaves, chopped
• 1/2 cup chopped green onion
• 1 (9-inch) prebaked deep dish pie shell
• 1 cup grated mozzarella cheese
• 1 cup grated cheddar
• 1 cup mayonnaise (or sour cream)

Directions

1. Preheat oven to 350 degrees.
2. Blanch tomatoes by dipping them in boiling water for about 10 sec until the skin cracks. Then immediately transfer to a bowl filled with ice and water to cool them off. This makes peeling the tomatoes a breeze.
3. Slice the peeled tomatoes and lay inside in one layer and sprinkle with salt. Allow to drain 10 min, then flip and salt other side allowing to drain for 10 more min.
4. Layer tomato slices inside prebaked pie crust. Sprinkle onion and chopped basil leaves on each layer evenly. Season with salt and pepper as desired.
5. Combine grated cheeses with mayo (sour cream) and then spread evenly on top of the pie like a top crust.
6. Bake 30 minutes until lightly browned. Slice and serve warm.