Poison Lipstik

- Makes about 12 -

Bread Dough 250g whole milk, lukewarm 100g sugar, divided 2 1/4 tsp active dry yeast 525g all-purpose flour 1/2 tsp salt 1 small egg, at room temperature 75g (5 Tbsp) unsalted butter, at room temperature

Filling 200g Bittersweet dark chocolate (I used 65%) 200g Tahini (I used Seed and Mill) 1/8 tsp salt

Sesame Seeds or Swedish pearl sugar to sprinkle (see notes)

- PROCESS -

BREAD DOUGH

Place the lukewarm milk, 1 Tbsp of the sugar, and the yeast in a medium sized bowl, and stir to combine. Leave for 10-15 minutes, or until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, place the flour, salt, and remaining sugar, and mix briefly to combine.

Add the milk mixture and the egg to the dry ingredients, and mix on low for 2-3 minutes. Increase the speed of the mixer to medium, and mix for a further 5 minutes. Add the butter a little at a time, waiting until it is incorporated until adding the next piece. Mix for a further 7-10 minutes, until the dough is smooth and soft.

Cover the bowl with plastic wrap and place in a warm place until doubled in size, 45 minutes to an hour. Alternatively you can do the first rise overnight.

DARK CHOCOLATE TAHINI FILLING

Combine all of the filling ingredients in a heat safe bowl, and place over a pot of simmering water to create a double boiler setup. Ensure that the bowl does not touch the water. Heat, stirring occasionally with a spatula, until the chocolate has melted and the mixture has combined. Do not whisk or you could cause the tahini to seize. Transfer into a jar and allow to sit at room temperature for at least an hour, or overnight. Store at room temperature.

ASSEMBLY

Turn out the dough onto a lightly floured surface, and roll into a 24"x15" (60cm x 40cm) rectangle. If you find that the dough is snapping back and hard to work with, cover it lightly with a tea towel and leave it for 5 minutes to relax before continuing to roll out.

Using an offset spatula, spread about 6 Tbsp of the dark chocolate tahini spread over the dough, ensuring the mixture goes right to the edges. Holding the short side, starting on the left, fold the dough over a third, then fold the right side over so that it covers the left, the same way that you would fold a letter to go into an envelope. Transfer the dough to a baking sheet, cover lightly with plastic wrap, and place in the fridge for 5-10 minutes to help the filling firm up a little. (See notes)

Remove the dough from the fridge and transfer back to your work surface. Roll out slightly, to a rectangle approximately 15”x12” (40cm x 30cm).  Using a ruler and a pastry wheel, working on the short side (so cutting long strips), cut the dough into long strips approximately 2cm (0.8 inches) wide.

Line a baking sheet with parchment paper. Working with one strip at a time, holding both ends, twist the strip a couple of times. Then, hold one end in your hand, and wrap the other end twice around your four fingers and thumb. Remove your thumb, and loop the strip over the top of the roll, and tuck it in underneath along with your thumb loop (see notes for tutorial). Place each bun on the prepared baking sheet, leaving a little space between each. Once you have twisted all of your buns, cover the baking sheet loosely with plastic, and allow to sit in a warm place for 30-40 minutes, or until the cinnamon rolls have risen slightly. While the rolls are rising, preheat the oven to 400°f / 200°c.

Lightly egg wash each roll, and sprinkle with sesame seeds. Bake for 15 minutes, checking after 12, or until golden brown. Remove from the oven and allow to cool for 5 minutes on the baking sheet, before transferring to a wire rack and allowing to cool completely.  Serve with extra tahini chocolate spread.

Chai Blondies with Pumpkin Cream Cheese Frosting

Makes 9 Bars (8 x 4 pan for 1” thick blondies)

Total Time: 1 hour

Ingredients:

Blondies - (slightly adapted from Molly Yeh!)

1 cup all purpose flour

1/2 cup brown sugar

1/2 cup granulated white sugar

1/2 tsp. fine sea salt

1/2 tsp. baking powder

1/2 cup extra virgin olive oil

2 large eggs

1 tsp. vanilla extract

1/2 cup chopped walnuts

1 1/2 tsp. chai spice blend (make the spice blend separately, then add 1 1/2 total tsp. of the combined spices)

Chai Spice Blend - (easily multiplied or halved - store in airtight container)

2 tsp. ground ginger

1 tsp. ground cinnamon

1/2 tsp. ground cardamom

1/2 tsp. ground cloves

1/2 tsp. ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground black pepper

Pumpkin Cream Cheese Frosting -

6 oz. cream cheese, at room temperature

1/4 cup unsalted butter (half stick), room temperature

2 1/2 TB. pumpkin purée

1/2 tsp. chai spice blend

1 tsp. pumpkin pie spice

2 cups powdered sugar, sifted!

1/2 tsp. vanilla extract

pinch of fine sea salt

Instructions -

Make the blondies:  

Preheat oven to 350 degrees F.  Spray an 8 x 4 inch (for 1” thick bars) or 4 x 4 inch pan (for 2” thick bars) with cooking spray and line with parchment paper.  If doubling the recipe, use an 8 x 8 inch square pan and also about double the bake time.

In a large bowl, combine the dry base ingredients for the blondies. In a medium bowl, combine the wet ingredients. Make the chai spice blend in a completely separate bowl or container to store for later.  Chop the walnuts.

Add 1 1/2 tsp. of the chai spice blend to the dry ingredients. Add the wet ingredients to the dry ingredients bowl and stir to combine. Fold in the chopped walnuts.

Spread batter into prepared pan and spread evenly. Bake for 18 minutes, or until toothpick inserted in the center of the blondies comes clean. Allow them to cool in the pan for 10 minutes, then carefully lift the parchment to set blondies on a cooling rack to cool completely.

Make the frosting:

In a stand mixer or using an electric hand mixer, cream together the butter and cream cheese until fluffy. Add the pumpkin purée and mix again (DO NOT add more pumpkin than the recipe calls for - frosting will turn very grainy as a result).  Add the chai blend and pumpkin pie spice to bring out the pumpkin flavor.

SIFT the powdered sugar before slowly adding to the mixing bowl. Sifting is key to keeping the frosting smooth. Continue to mix/whisk on medium speed until all the powdered sugar is added and frosting is fluffy, scraping down the sides of the bowl with a spatula as needed. Add vanilla extract and a pinch of salt and mix for a couple more minutes.

Lift the cooled blondies onto a large cutting board. Use spatula, butter knife, or offset spatula to spread the frosting onto the blondies. Carefully cut into squares with a large knife. Serve same-day!

Apple, Cheddar and Bacon Fritters in Caramel Sauce

ingredients

1 pound apples, peeled, cored and shredded

1 cup aged cheddar cheese, shredded

4 strips bacon, cooked and crumbled (optional)

1/4 cup flour (or rice flour)

1 large egg

1 tablespoon lemon juice

1 teaspoon dijon mustard

1/4 teaspoon cinnamon

salt and pepper to taste

oil for shallow frying

directions

Squeeze as much excess liquid from the shredded apples as you can in a tea towel. (Reserve and enjoy the fresh apple juice!)

Mix everything except the frying oil.

Chickpea Pan Bagnat Sandwiches

IngredientsChickpea Salad

1½ cups cooked chickpeas, drained and rinsed

2 tablespoons tahini

1 teaspoon Dijon mustard

½ garlic clove

1 teaspoon capers

1 scallion, chopped

2 tablespoons chopped cilantro

2 tablespoons fresh lemon juice

sea salt and freshly ground black pepper

For the sandwiches

handful of thin green beans, trimmed

1 soft baguette, sliced in half

8 to 10 Kalamata olives, pitted and sliced in half

thinly sliced red onion, rinsed and dried

vegan mayo (or regular mayo), for spreading

¼ English cucumber, thinly sliced

1 radish, thinly sliced

6 to 8 fresh basil leaves

sea salt and freshly ground black pepper

Instructions

Make the chickpea salad: In a food processor, combine the chickpeas, tahini, Dijon mustard, garlic, capers, scallion, cilantro, lemon juice, and pinches of salt and pepper. Pulse until combined, but do not puree. Season to taste.

Blanch the green beans. Bring a small pot of salted water to a boil and place a bowl of ice water nearby. Drop the green beans into the boiling water for 1½ minutes, then scoop into the ice water to stop the cooking process. Once cool, drain, pat dry, and chop into 1-inch pieces.

Green Beans with Peanut Sauce

Ingredients

8 oz green beans

1 tablespoon oil

2 cloves garlic finely minced

Ground peanuts optional

Peanut Sauce:

1/2 cup creamy peanut butter

3/4 cup coconut milk

2 tablespoons Thai red curry paste

2 tablespoons apple cider vinegar

1 tablespoon sugar or to taste

2 tablespoons ground peanut

Salt to taste

Instructions

Cut off the top and bottom points of the green beans, rinsed and set aside.

Add all the ingredients of the Peanut Sauce in the saucepan. Use a whisk to quickly whisk all the ingredients together before transferring to a stove top to heat up on low heat. Continue to whisk the Peanut Sauce until all ingredients are well-combined.

As soon as the sauce starts to bubble, turn off the heat. (If you like the sauce more watery, you may add a little water to dilute it during the cooking process.) Transfer off the heat and set aside.

Ingredients for Stuffed Mashed Potato Pancakes:

6 cups leftover mashed potatoes 1 cup all purpose flour, plus more for dusting 1 large egg 1 lb ground meat (I used pork, but chicken, turkey or beef will do) 1 small/medium onion, finely diced 1 large carrot, grated 1 garlic clove 2 Tbsp finely  chopped fresh parsley 1/2 cup fine bread crumbs (plain or Italian style)

How to Make Stuffed Potato Pancakes:

1. Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil then 1 lb ground meat. Saute, breaking it up with a spatula until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.

2. Add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.

3. Press in 1 garlic clove and toss in chopped parsley and cook stirring 1 minute or until fragrant. Remove from heat.

4. Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour, I just used my Kitchen Aid mixer with the paddle attachment.

5. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. Since there are different recipes for mashed potatoes, if they seem too sticky, sprinkle with a little flour and it will mold easier. Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumb, turning to coat. Pat the stuffed pancake into a flat disk.

IngredientsVinaigrette

1/4 cup olive oil

1/4 cup white wine vinegar

2 tablespoons honey

1/2 teaspoon dijon

2 teaspoons grated ginger using the fine part of the box grater

Salad

2/3 cup uncooked pearl barley makes about 2 cups cooked

1 head cauliflower chopped into bite-sized pieces (8-10 cups)

1 tablespoons olive oil

1/2 cup cashews

1/4 cup red onion diced finely

1 can chickpeas drained and rinsed

salt and pepper

Instructions

Cook pearl barley according to package directions (I like to use my rice cooker).

Pre-heat oven to 400°F.

Toss the cauliflower with the olive oil in a large bowl and sprinkle with salt and pepper.

Spread cauliflower on a large baking sheet.

Roast cauliflower, turning occasionally, for 30-45 minutes, until soft and golden in places.

Add the cashews (in a separate baking dish) to the oven for the last 5 or so minutes (keep an eye on them so they don't burn), or until lightly golden.

Shake together all vinaigrette ingredients.

Ingredients

2 teaspoons olive oil

1 red bell pepper

1/2 red onion

8 eggs

1/4 cup milk

1/4 tsp salt

1/4 tsp pepper

4 handfuls of spinach leaves

1/2 cup feta

1 1/2 cup mozzarella cheese

5 to rtillas

spray oil

Instructions

In a large non-stick pan, heat the olive oil over medium heat.

Cook the bell pepper and red onion until soft, around 4-5 minutes.

While cooking, whisk together the eggs, milk, salt and pepper.

Add the egg/milk mixture to the peppers/onions, stirring frequently, until eggs are nearly cooked through.

Add the spinach and feta and fold into the eggs, stirring until spinach is wilted and eggs are cooked through.

Remove eggs from heat.

Spray a separate large non-stick pan with spray oil, and heat over medium. Add the tortilla, then one half of the tortilla, spread about ½ cup of the egg mixture. Top with around ⅓ cup of shredded mozzarella cheese. Fold the second half of the tortilla over, then cook for 2 minutes, or until golden brown.

Flip and cook for another minute or so (until golden brown).

To serve fresh: serve immediately

To store for refrigerator or freezer: cool completely on a wire rack, then wrap in plastic wrap and store in a resealable container.

To reheat from refrigerator: fry up on medium in a frying pan, or heat on grill for 2-3 minutes.

INGREDIENTS

6 large Collard Green leaves

2 dozen Ice Cubes

5 cups Water

1 cup Spicy Hummus

1 cup Sprouts

1 cup shredded Purple Cabbage

1 cup shredded Carrots

1 Cucumber sliced into thin strips

1 Avocado pitted, skin removed, and sliced

Carrot sticks to eat on the side with this

INSTRUCTIONS

Wash Collard Greens and cut of thick stem at the base.

Use a small knife to trim the thick spine down the middle of the leaf. Cut is so the spine is as flat as can be with the leaf.

Add water to a large pot and bring to a simmer.

While you're waiting for the water to simmer, fill a large bowl with Ice and fill the bowl with water. Set aside.

Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a tongs so that leaf is totally submerged in water.

Simmer for 30 seconds.

Remove leaf and immediately place in bowl of ice water.

Submerge leaf for 10 seconds in ice bath to stop the cooking process.

Remove and place on paper towels to dry.

Continue process for each leaf.

Spread Hummus on inside of Collard Greens.

Add Sprouts, Cabbage, Carrots, Cucumber, and Avocado evenly to each leaf.

Roll each leaf up like a burrito and slice in half.

INGREDIENTS

Garlicky Spinach

1 teaspoon avocado oil

3 cloves garlic, minced

5 oz baby spinach

1/4 teaspoon sea salt

1/2 lemon juiced

Curried Chickpeas

2 teaspoons avocado oil

2 cloves garlic, minced

1 large onion, chopped

1 15 oz can chickpeas, rinsed and drained

2 teaspoons curry

1 teaspoon cumin

1/2 teaspoon cinnamon

2 Tablespoons tomato paste

3 Tablespoons water

1/2 teaspoon sea salt

1/2 teaspoon pepper

fresh cilantro, chopped (for topping)

green onion, chopped (for topping)

3 cups cooked brown or white rice

INSTRUCTIONS

Cook rice, if it’s not cooked already.

Heat 1 teaspoon oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1-2 minutes). Add baby spinach to the skillet and sauté for 2-3 minutes or until spinach has started to wilt. Toss in sea salt and lemon juice. Toss to coat, remove from heat and place spinach on a small plate.

In the small skillet you used to cook the spinach, add another 2 teaspoons oil over medium heat. Add garlic and onion and cook (stirring frequently) until onions are soft, about 5 minutes. Add spices (curry powder, cumin, cinnamon), chickpeas and tomato paste into the skillet. Toss to combine and quickly add water as the pan will start to dry out. Add sea salt and pepper, toss everything together and cook for another 2-3 minutes. Remove from heat and prepare bowls — each one with brown rice, chickpeas and spinach. Top with cilantro and green onion.

INGREDIENTS:

8 ounces whole wheat spaghetti

1 tablespoon olive oil

3 cloves garlic, minced

2 cups cremini mushrooms, sliced

1 red bell pepper, julienned

1 carrot, julienned

1 cup snow peas

3 cups baby spinach, chopped

1/2 teaspoon sesame seeds

FOR THE SAUCE

2 tablespoons reduced sodium soy sauce, or more, to taste

1 tablespoon freshly grated ginger

1 teaspoon honey

1 teaspoon sesame oil

1/2 teaspoon Sriracha, optional

DIRECTIONS:

In a small bowl, whisk together soy sauce, ginger, honey, sesame oil, and Sriracha, if using; set aside.

In a large pot of boiling water, cook noodles according to package instructions; drain well.

Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.

Stir in spaghetti and soy sauce mixture, and gently toss to combine.

INGREDIENTSDRESSING

1/3 cup tahini $1.13

1/3 cup water $0.00

1/4 cup lemon juice $0.18

2 cloves garlic, minced $0.16

1/2 tsp cumin $0.05

1/4 tsp cayenne pepper $0.03

1/2 tsp salt $0.02

SPICED CHICKPEAS

15 oz. can chickpeas $1.15

1 Tbsp olive oil $0.12

1/2 tsp smoked paprika $0.05

1/4 tsp garlic powder $0.03

1/8 tsp cayenne (optional) $0.02

Freshly cracked pepper (10-15 cranks of a mill) $0.03

Salt to taste $0.02

SALAD

3 cups cooked farro (or other grain) $1.49

2 Roma tomatoes $1.39

1 cucumber $0.99

1/4 bunch parsley $0.79

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INSTRUCTIONS

To make the dressing, combine the tahini, water, lemon juice, minced garlic, cumin, cayenne, and salt in a blender. Blend until smooth. Set the dressing aside until ready to use (keep in the refrigerator for up to 5 days).

Rinse and drain the chickpeas in a colander. Heat the olive oil in a non-stick skillet over medium heat. Once hot add the drained chick peas. Sprinkle the smoked paprika, garlic powder, cayenne pepper (if using), and some freshly cracked pepper over top. Stir the chickpeas to coat in the spices, then continue to sauté for about five minutes, or until the outside of the chickpeas are slightly browned and blistered. Season with salt to taste.

INGREDIENTSDRESSING

1/3 cup rice vinegar $0.59

2 Tbsp granulated sugar $0.10

1/2 tsp toasted sesame oil $0.06

1/4 to 1/2 tsp red pepper flakes $0.03

1/2 tsp salt $0.02

SALAD

2 large cucumbers $1.60

3 green onions $0.25

1/4 cup chopped peanuts $0.19

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INSTRUCTIONS

In a small bowl, combine the rice vinegar, sugar, sesame oil, red pepper flakes, and salt. Set the dressing aside to give it time to blend.

Peel and slice the cucumber using your favorite method (see photos below for my technique). Place the sliced cucumbers in a large bowl.

Chop the peanuts into smaller pieces, if desired. Slice the green onions.