Tabbouleh Salad

Ingredients:
Serves 6-8

  • 1 cup coarse/fine bulgur wheat

  • 2 cups cold water (hot if you are in a hurry)

  • 2 cups chopped Italian parsley

  • ½ cup finely chopped spring onions/Vidalia onions

  • ¼ cup finely chopped mint

  • ¼ cup olive oil

  • 2 Tbsp fresh lemon juice

  • 2 firm ripe tomatoes

  • Salt and pepper according to taste

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Method:

  1. Soak bulgur wheat in water for 30-60 minutes.

  2. Drain water and then spread onto paper towel or cloth to dry further.

  3. In a bowl mix bulgur wheat, parsley, mint, onions.

  4. Beat olive oil with lemon juice, salt and pepper add to salad and toss well.

  5. Dice the tomatoes and gently stir into the salad.

  6. Cover and chill for at least an hour before serving.

  7. Enjoy!

Dany's Wonderful Many Grain Bread

Ingredients:
Makes dough for one loaf of bread

  • 1 package of Dany’s Wonderful Many Grain Bread Mix

  • 1 1/4 cup warm water

  • 1/4 cup honey/sorghum syrup

  • 1 tsp olive oil

  • 1 tsp sesame seed oil

  • 3/4 tbsp active dry yeast

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Method:

  1. Toast seeds (package included in the bread mix) in oil.

  2. Proof yeast.

  3. Mix liquids, then add the dry ingredients.

  4. Work in mixer or by hand until dough is smooth and soft.

  5. Cover and let rise until double in size.

  6. Shape and put in a bread pan, then cover and let rise.

  7. Bake at 425 degrees for 10 minutes, then reduce to 375 degrees and bake for 30 minutes.

  8. Allow to cool before cutting.

Simply delicious coleslaw

Use our Natural Coleslaw Dressing Mix to make any of our two wonderful coleslaws: Old-Fashioned Cream Slaw, or New York Style Coleslaw.

RECIPE: Old-Fashioned Cream Slaw

Ingredients:

  • 1/2 Head Cabbage - Shredded (about 2 lb)

  • 1 cup Mayonnaise

  • 1/2 cup Sour Cream

  • 1/4 cup Apple Cider Vinegar

  • 3/4 cup Natural Coleslaw Dressing Mix

RECIPE: New York Style ColeSlaw

Ingredients:

  • 1/2 Head Cabbage - Shredded (about 2 lb)

  • 1 cup Mayonnaise

  • 2 tbsp Natural Coleslaw Dressing Mix

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Method (for both recipes):

  1. Mix the dressing together, then fold in your cabbage.

  2. Let set for 1 hour or more refrigerated.

Basic Pizza Dough

Ingredients:
Makes dough for two 12” pizzas

  • 4 cups Caputo Tipo 00 flour

  • 1 1/2 cups, plus 2-3 tbs water

  • 2 tsp salt

  • 1/2 tsp dry yeast

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Method:

  1. Mix ingredients in a mixer or by hand until you have made a ball. Knead by hand a few times, place it in a slightly oiled bowl, cover with a towel and let rise until double in size.

  2. Divide dough and shape to fit pans.

  3. Bake at 500 degrees for 20-25 minutes.

Baking with your sourdough starter

PREPARING THE SPONGE ON YOUR BREAD MAKING DAY

All kinds of wonderful things can be made using a sourdough starter. There are endless varieties of breads that you can try. First however, you need to awaken your starter to prepare it for your recipe.

Ingredients:

  • 1⁄4 cup sourdough starter (see recipe below)

  • 3⁄4 cup of unbleached flour

  • 3⁄4 cup of water

Method:

  1. Mix starter, flour and water in a large bowl and mix well, until all of the flour is moistened and the dough has formed a cohesive mass.

  2. Add extra water or flour if needed to form a soft, sticky dough.

  3. Cover the dough and let it rest in room temperature for 12 hours.

Wondering if your starter is ready to use? Do the float test: Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.

RECIPE: SOURDOUGH DINNER ROLLS

Ingredients:

  • 1 prepared starter

  • 6 cups of unbleached flour (preferably bread flour/high gluten)

  • 2 cups of water

  • 0.7 oz of salt

  • 2 tbsp oil (for the pan)

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Method:

  1. Mix the dough, flour and water in a large bowl or mixer.

  2. Knead the dough for 5 minutes in the mixer or approx. 10 minutes by hand.

  3. Add the salt and knead the dough until it's smooth and supple, though still somewhat soft and tacky.

  4. Pour the oil into a large baking pan with high edges. Put the dough in the pan and fold it a few times in the oil.

  5. Cover the pan with plastic wrap and leave until the dough has risen double in size (3-8 hours).

  6. Heat the oven to 475°F (250°C).

  7. Tilt the dough onto a floured baking table without kneading it. The less you knead, the more air will be kept in the bread.

  8. Powder with flour and cut out 20 equal sized pieces.

  9. Put the rolls on a baking stone or baking sheet and bake for 8-12 minutes until the rolls are a light golden-brown.

  10. Remove from the oven and continue cooling on a rack.

Sourdough Starter

Anyone can make this beginner sourdough starter recipe at home. All you need is flour, water, and a little bit of patience.

Mixing it takes 5 minutes. The overall process takes about 7 days from start to finish. Before you know it, you’ll have your very own bubbly, active starter ready to make incredible sourdough bread.

Once the starter is finished. You start baking right away, or you can put the jar in the fridge until you want to use it for baking.

Don’t forget to keep feeding it
Keep feeding it with a few tablespoons of whole wheat flour and a few spoons of water once a week.

Tip! If you need an active starter, you can ask Danielle for one.

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Day 1: START IT

Starter ingredients:

  • 1⁄2 cups unbleached flour (e.g. whole wheat flour)

  • 1⁄4 cup water

Method:

  1. Mix the flour and water in a jar until smooth.

  2. Cover loosely with plastic wrap, a small cloth, or the lid of the jar and let it rest in a warm spot, about 75-80 degrees for 24 hours.

Day 2-3: CHECK ON IT

Check your starter:

  1. Check if any bubbles have appeared on the surface. Bubbles indicate fermentation, which is what you want!

  2. Stir in the morning and evening. You may leave the jar open for a few hours during the day to get some air and natural bacteria that help start all the spores.

Day 3-4: FEED IT

Feed your starter:

  • 1⁄2 cups unbleached flour (e.g. whole wheat flour)

  • 1⁄4 cup water

Method:

  1. Mix the flour and water in a jar until smooth.

  2. You may leave the jar open for a few hours during the day to get some air and natural bacteria that help start all the spores.

Day 4, 5, 6: KEEP FEEDING

Keep feeding your starter as you did day 3-4:

As the yeast begins to develop, your starter will rise, and bubbles will form on the surface and throughout the culture. When the starter falls, it’s time to feed it again.

Day 7: YOUR STARTER IS READY!

By now, your sourdough starter should have doubled in size. You should see plenty of bubbles, both large and small. The texture will now be spongy, fluffy. It should also smell pleasant.

Your starter is ready when it shows all of the following signs:

  • bulk growth to about double in size

  • small and large bubbles on the surface and throughout the culture

  • spongy or fluffy texture

  • pleasant aroma

If these conditions are met, your starter is now active. Either you start baking right away. Or you can put it in a clean jar in the fridge until you want to use it for baking.

Wondering if your starter is ready to use? Do the float test: Drop a teaspoon of bubbly starter in a jar of water; if it floats to the top you can use it.


STORAGE OPTIONS

Once your starter is established, you have two storage options to consider.

At room temperature: If you bake a few times a week—store your starter at room temperature. This will speed up fermentation, making the starter bubbly, active, and ready to use faster. Feed the starter once or twice a day.

In the fridge: If you don’t bake that often, you can store your starter in the fridge, loosely covered or with a lid. You’ll only need to feed it about once a week or so, to maintain its strength when not in use. When you are ready to make dough, feed your starter at room temperature as needed, to wake it back up.

Multi-Seed Granola

Ingredients:

  • 1.2 cups rye flakes

  • 1.2 cups rolled oats

  • 0.4 cup sunflower seeds

  • 0.4 cup pumpkin seeds

  • 0.4 cup shredded coconut

  • 0.2 cup flaxseed

  • 0.4 cup chopped nuts (e.g. Walnuts)

  • 0.2 cup unrefined sugar

  • 1 tsp cinnamon

  • 0.4 cup lukewarm water

  • 3 Tbsp granola oil or sunflower oil

  • 1 Tbsp honey

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Method:

  1. Heat the oven to 350°F (180°C). Take a large baking tray and a roll of parchment paper.

  2. Add all the dry ingredients to a bowl.

  3. Mix the water, oil and honey, then pour into the bowl with the dry ingredients. Use your hands to mix and sqeeze the dough.

  4. Spread the granola on the tray and roast in the oven. Turn the granola several times during roasting for 20-25 minutes.

  5. Let cool and store in an airtight container.

 

Swedish Multi-Seed Crispbread

Ingredients:

  • 0.4 cup All-purpose flour

  • 0.4 cup coarse rye flour

  • 0.4 cup sunflower seeds

  • 0.2 cup pumpkin seeds

  • 0.2 cup flaxseed

  • 1 pinch salt

  • 0.8 cup hot water

  • 0.2 cup canola oil or sunflower oil

Topping:

  • Flake salt

  • Sesame seeds

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Method:

  1. Heat the oven to 350°F (180°C). Take two large baking trays and a roll of parchment paper.

  2. Add all the dry ingredients to a bowl. Stir well, then tip in the oil and water. Stir well and use your hands to form a compact ball if needed.

  3. Place a sheet of parchment paper onto a large surface and place half of the dough on top. Cover with another sheet of parchment paper, and flatten the dough into a large and thin rectangle using a rolling pin.

  4. Remove the parchment paper on top and transfer carefully the flattened bread with the remaining inferior parchment sheet into the baking tray.

  5. Lightly score into pieces with a sharp knife if you wish. You can also sprinkle additional flaky salt over.

  6. Repeat the same with the other half of dough.

  7. Place the trays in the oven and bake for 20 minutes. Swap the trays around and bake for 20 more minutes, until golden (but not burned!).

  8. Let cool and break into pieces, or crack along the scored lines with a heavy knife.

 

Dany's Chili

Ingredients:

  • 1 ¼ cup dried pinto beans (soak overnight)

  • 8 oz fresh mushrooms

  • 2 celery stalks diced ( 1 cup)

  • 4 medium size carrots, diced (1 cup)

  • 1 green bell pepper, diced (1 cup)

  • 4 natural sundried tomatoes, diced

  • 4 cups of water

  • 1 Tbsp granulated garlic

  • 1 Tbsp dried chopped onions

  • 1 vegetable bouillon

  • 2 Tbsps chili powder

  • 1 tsp chipotle powder

  • 1 Tbsp Mexican oregano

  • 1 tsp dried coriander

  • 2 tsps ground cumin

  • 1 Tbsp tomato paste

  • juice of one lime

  • 1 cup chopped fresh cilantro

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Method:

  1. Put all ingredients in a pot, bring to a boil, cover and let simmer until tender but not mushy.

  2. Serve with red or brown rice.

 

Corn Bread

Ingredients:

  • 1 chopped apple

  • 1/4 cup water

  • 10 dates soaked in water until soft

  • 1 cup Toasted cornmeal 

  • ½ cup WW Pie & Pastry flour

  • ½ cup All-purpose flour

  • 1 Tbsp baking powder

  • ½ tsp salt

  • 1 cup Hemp milk/ or any other non-dairy milk

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Method:

  1. Microwave the apples with the water until soft, and purée in blender.

  2. Take the dates and purée in blender.  Mix into the apple sauce.

  3. Mix dry ingredients well,  add liquids. Pour batter into 8 x 8’ pan.

  4. Bake in preheated oven (400F) for 25 minutes.