Fudgy Vegan Cupcakes with Pureed Roasted Beets

Sweet beets! We (the store and farm crews) got to taste test this recipe last week and it was super tasty.

Servings: 10 cupcakes (or 1 round or square cake pan)

2 medium beets
Orange juice or water
1 cup unsweetened vanilla almond milk
1 teaspoon white vinegar or apple cider vinegar
3/4 cup raw turbinado or granulated sugar
1/4 cup canola or melted coconut oil
2 teaspoon pure vanilla extract
1 cup + 1 heaping tablespoon Nash’s soft white wheat flour or hard red wheat flour
Scant 1/2 cup unsweetened cocoa powder  + more for topping
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt

Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.

Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.

Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing). Measure out 1/2 cup and set aside.

Line a muffin pan with paper liners.

Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.

Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.

Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.

Once cooled, dust with cocoa powder and store in an airtight container to keep fresh.

We thank Minimalist Baker for this recipe.

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Posted on January 13, 2014

Pumpkin Pie Filling

Pumpkin pie from scratch is surprisingly easy: just roast a pie pumpkin (or any sweet squash), scoop out the flesh, and mix it with coconut milk and spices. The coconut milk gives the pie filling a smooth, custard-like texture. So yummy!

9″ pie pan
Pie crust
2 cups pumpkin (1 can organic pumpkin pie filling or 2 cups fresh cooked pumpkin, roasted or steamed)
1 cup organic light coconut milk
3/4 cup sugar (brown, white, or mixed)
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg, freshly grated
Pinch of clove

Preheat oven to 425 F. Mix all ingredients well in a large mixing bowl. Pour into uncooked pie crust. Place in oven and immediately turn down to 375 F. Bake approximately 50 minutes or until custard filling is nearly set. Remove from oven and let cool completely.

We thank Kate McDermott of The Art of the Pie for this recipe.

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Posted on December 3, 2013

Cranberry Sauce with a Jolt

1 cup sugar
2 red jalapenos, seeded and finely diced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon grated ginger
12 ounces fresh cranberries

Put sugar, jalapenos, lemon juice, salt and cayenne in a saucepan on medium-high heat and stir until sugar is dissolved. Simmer 2 minutes. Add ginger and cranberries, stir to coat and bring to a brisk simmer. Reduce heat to medium and let mixture cook, stirring occasionally, until cranberries have softened and no liquid remains in pan. Let cool.

We thank The New York Times’ David Tanis for this recipe.

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Posted on November 21, 2013

Whole Grain Mustard

Making your own whole grain mustard takes only a few minutes.

1/2 cup apple cider vinegar
1/2 cup Nash’s black mustard seeds (or mix 1/4 cup brown and 1/4 cup yellow mustard seeds)
1/4 cup beer (any kind)
1 tablespoon brown sugar or honey
1/2 teaspoon salt

Soak the mustard seeds in the vinegar and beer. Eight hours is the minimum recommended soak time, and overnight works great. Leave them at room temperature and cover them so nothing gets in the mustard. IMPORTANT: don’t soak them in a metal bowl. The vinegar will react a bit with the metal and you’ll end up with a slightly metallic-tasting mustard.

When you come back the next day, the mustard seeds will be plumped and soft. Add your brown sugar or honey and salt. Then pulse the mixture in a food processor until it is very smooth or just a little for a whole grain texture.

Add turmeric or cayenne for color, or a pinch of horseradish for taste, if desired.

We thank Macheesmo.com for this recipe.

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Posted on November 21, 2013

Kate McDermott’s Cranberry Pie Filling

Cranberries aren’t just for Thanksgiving relish anymore — they make a tasty and vibrant pie filling for your post-turkey dessert spread.

Enough fresh cranberries to fill a pie pan to 1/2″ below the rim (about 2.5 – 3 cups)
1 cup sugar
2 gratings of fresh nutmeg
A few squeezes of fresh orange juice or a dash of Grand Marnier
1 tablespoon organic corn starch
Pinch salt
Bottom and top pie crusts

Pulse 3/4 of the cranberries in a food processor briefly to get a variety of sizes of pieces. Combine with the 1/4 whole berries. Mix with other ingredients. Place in an open pie crust and dot a little butter on top. Top with a whole crust or better yet, a lattice crust. See ArtofthePie.com for instructions on doing the lattice.

Have you tried this recipe? Tell us how it turned out!

Posted on November 21, 2013

Sweet Potato/Squash & Lacinato Kale

1 large sweet potato OR 1 small winter squash
1 bunch lacinato kale
2 cloves garlic
Juice of one-quarter lemon
1/4 teaspoon cinnamon
1 teaspoon honey or maple syrup
1/8 teaspoon ground cloves
Salt and pepper to taste
Pinch red pepper flakes
2 tablespoons olive, peanut or organic canola oil

Peel the sweet potato/squash and cut into bite-sized pieces. Cook in 1 tablespoon oil over medium heat, stirring occasionally, until just brown on all sides and soft. While they are cooking, wash kale, remove the ribs, and cut the leaves into thin ribbons. Mince or press the garlic and set aside. Once the potato/squash is fully cooked, add the cinnamon, cloves, salt and pepper and then set aside.

Heat remaining oil in the pan and saute garlic and chili flakes for 2-3 minutes, stirring often, until fragrant. Add kale to the pan and stir often until it’s cooked down significantly and is tender. Season the greens with salt and pepper to taste. Combine the potato/squash, honey or maple syrup, and lemon juice with the greens, stir and serve.

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Posted on October 22, 2013

Collard Greens Vegetarian

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. This recipe features collard greens, a cousin of beets, dandelion, mustard and turnips. They are loaded with beta carotene and vitamin A to help fight disease. They also have a good amount of the antioxidant vitamin C and fiber. They help fight osteoporosis by providing bones with a great dose of vitamin C.

Collard greens help you fight disease — and they’re tasty, too!

3 cloves garlic
1/2 large yellow onion, chopped
2-3 cups vegetable broth
1 teaspoon smoked salt
1/2 teaspoon red pepper flakes
2 pounds collard greens
Black pepper and hot sauce

Saute onions until tender. Add garlic and cook until onion and garlic are fragrant, 2-3 minutes.

Add vegetable broth.

Season broth with smoked salt and red pepper flakes.

Add the greens. Greens wilt down as they cook.

Simmer for one hour, do not boil. Watch and add more broth if needed.

Add smoked salt, pepper flakes and black pepper to taste.

Nourish Tip: Good with a little vinegar too!

Have you tried this recipe? Tell us how it turned out!

Posted on September 24, 2013

Roasted Beet Hummus

Hummus? Made with beets? That’s right, give it a try!

2 medium-sized red or golden beets
1 cup cooked chickpeas
1 clove garlic
2 tablespoons sesame seeds
Juice of 1 lemon
Drizzle extra virgin olive oil
Sprinkle sea salt

Preheat oven to 375 degrees. Wash and trim the red beets and then wrap them in tin foil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.

In a small saucepan, add sesame seeds and just enough olive oil to coat. Toast them over a medium-high heat for about 5 minutes, or as needed. When the sesame seeds turn golden, remove them from the stove.

When the red beets are fully cooked, peel them and cube them. Add the following ingredients to your food processor: chickpeas, toasted sesame seeds, roasted beets and a pinch of salt. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon juice as needed. Salt to taste and serve.

We thank www.mnn.com/food/recipes for this recipe.

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Posted on September 19, 2013

Corn Salsa

Corn is here! Sweet, fresh corn grown here in the Dungeness Valley. Come pick up a dozen at our farm store or farmer’s markets.

2 cups diced ripe tomatoes
2 cups fresh corn kernels
12 oz can black beans, rinsed well, drained
4 green onions, sliced thin
1 or 2 green jalapeño, seeded, diced fine
1/2 bunch fresh cilantro, roughly chopped
1/2 lemon, juiced
1 fresh lime, juiced
3 tablespoons olive oil
1/4 teaspoon dried oregano
1/2 teaspoon sugar
Salt and fresh ground black pepper to taste

Toss all ingredients in a large glass or stainless steel bowl to combine. Cover and refrigerate for at least 1 hour before serving. May be made up to 8 hours ahead. Toss well before service.

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Posted on September 12, 2013

Cabbage and Chard Slaw with Orange-Tahini Dressing

Nourish, Sequim’s new garden-to-plate restaurant and gathering place, is featuring a series of meals created using items from Nash’s farm share boxes each week. Here is a colorful, crunchy salad that appeals to your eyes as well as your taste.

Zest of 1 orange
2 tablespoons olive oil (preferably extra-virgin)
1/2 teaspoon coarse salt
1/4 cup fresh orange juice
2 tablespoons water
3 tablespoons tahini

1/2 small head cabbage, thinly sliced (about 3 cups)
1 cup thinly sliced Swiss chard leaves
2 large carrots, grated (about 1 1/2 cups)
2 scallions, thinly sliced on the diagonal
1/2 cup chopped fresh parsley

Red cabbage, orange carrots, and green parsley make a brightly colored salad.

In a small bowl, combine the orange zest, olive oil, salt, orange juice, water and tahini. Whisk together until thick and very smooth. Set aside.

Combine the cabbage, chard, carrots, scallions and parsley in a large bowl. Pour the dressing over the cabbage mixture and stir well to combine and coat the vegetables with the dressing.

Makes 4-6 servings.

We thank Messy Apron for this recipe.

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Posted on September 4, 2013