Edward & Sons™ Recipes

Organic Cornstarch Recipe
Inside-Out Carrot Cake SANDWICH!

Adapted from the new book I Scream Sandwich! by Jennie Schacht, Available May 7, 2013, this delightful summer treat is sure to please!

Inside-Out Carrot Cake SANDWICH!: Cream Cheese Ice Cream on Carrot Cake Cookies

In this frozen carrot-cake whoopie pie the cake is on the outside, with cream cheese frosting ice cream in the middle.
Makes 12 sandwiches

Cream Cheese Frosting Ice Cream | Gluten Free

1 1/2 cups milk or vegan substitute
1/2 cup (100 g) granulated sugar
2 tablespoons golden syrup, inverted sugar syrup, or agave nectar
5 teaspoons Let’s Do…Organic® Organic Tapioca or Cornstarch
1/2 teaspoon kosher salt
6 ounces (168 g) cream cheese or Neufchatel, or vegan substitute, at room temperature
1/3 cup sour cream or vegan substitute, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon packed finely grated lemon peel
1 teaspoon fresh lemon juice

Whisk 1/2 cup of the milk with the sugar, golden syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1 cup milk. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 2 minutes longer; do not fully boil. Set aside.

Mix the cream cheese in a bowl with a handheld electric mixer until completely smooth. Mix in the sour cream, vanilla, lemon peel, and lemon juice until smooth. Whisk in the thickened milk just to combine.

Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.

Freeze the mixture in an ice cream maker according to the manufacturerʼs directions. When it is ready, transfer the ice cream to a chilled container. Cover and freeze until firm, at least 4 hours or overnight.

Carrot Cake Cookies | Dairy Free

1 cup (132 g) all-purpose flour
1/2 cup (44 g) whole wheat pastry flour (or additional all-purpose flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup (100 g) granulated sugar
1/2 cup packed (100 g) light brown sugar
6 tablespoons neutral vegetable oil
1 large egg or vegan substitute
1 teaspoon packed finely grated orange zest
1/2 teaspoon pure vanilla extract
1 cup packed (160 g) finely grated carrot
1/2 cup (60 g) walnuts or pecans, toasted and coarsely chopped

Preheat the oven to 350ºF with racks in the upper and lower thirds of the oven.

Line two baking sheets with parchment paper or silicone baking mats.
Whisk together the all-purpose and whole wheat flours, the baking powder, baking soda, cinnamon, and salt in a small bowl. Set aside.

In a medium bowl, whisk together the granulated and brown sugars, oil, egg, orange zest, and vanilla. Stir in the flour mixture just to combine. Fold in the carrots and nuts
Scoop out tablespoons of the dough, spacing them evenly on the prepared baking sheets with 1 inch all around each cookie, to make 24 cookies.

Bake until the cookies are firm to the touch and just beginning to color around the edges, about 12 minutes, rotating the pans top to bottom and front to back halfway through baking. Let the cookies cool on the sheets for 5 minutes, then slide the cookies on their liners to wire racks to cool completely.

SANDWICH!

Pair the completely cooled cookies with like-size mates. Slightly soften the ice cream. Sandwich a scoop of ice cream (about 1/3 cup) between each set ofcookie bottoms, pressing gently to squeeze the ice cream to the edges.
TAKE IT EASY: Replace the cookies with 1/4-inch-thick slices of unfrosted carrot cake, or cut carrot cake muffins into crosswise slices.
DRESS IT UP: Roll the sides of the sandwiches in chopped toasted nuts or shredded coconut.

For more information visit jennieschacht.com
Copyright © 2013 Jennie Schacht
Photography: Copyright © 2013 Sara Remington
All images courtesy of Stewart, Tabori, & Chang
An Imprint of ABRAMS

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Tags: Let's Do...Organic® Organic Tapioca, Organic Cornstarch Recipe

Natural Curry Cube Recipe
Chickpea & Yam Soup

Simply Dish has published this great Chickpea & Yam Soup recipe using our Edward & Sons Natural Curry Cubes:

“Sometimes the best dinners come together in fifteen minutes!”

What we used…

1 can of organic chick peas
2 yams or sweet potatoes (the orange ones)
1 shallot or onion
1c of spinach
1.5c of Native Forest® Organic Coconut Milk
1c of water
1 Edward & Sons Natural Curry Cube
1tbsp of freshly grated ginger and garlic
a pinch of turmeric and a dash pepper (no need to add salt if you use the curry cube)
a big handful of chopped cilantro

So…

Rinse and drain your chickpeas and throw them into a medium sized pot with everything else, except the cilantro.
Bring to a low boil and then turn down to medium heat and cook for ten minutes… just until the yams are cooked through. The smaller you dice them the faster they’ll cook.
I used a fork and gave everything a quick mash… really just for the four year old.
Add in your cilantro and serve… maybe with a little sauteed organic cabbage on the side?

So good… SO delicious!

Happy, healthy eating y’all!

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Purchase Edward & Sons™ Natural Curry Cubes singles at Edward & Sons store.
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Natural Bouillon Cube Recipe
Quick & Easy Veggie Orzo Soup

Mama Mouse Says has published this great Quick & Easy Veggie Orzo Soup recipe using our Edward & Sons™ Natural Bouillon Cubes:

“It’s official, I caught the kiddos sickness and when both mama and kiddo are sick there is only one cure, sickie soup. Whenever my daughter is sick I make her this quick soup and she believes it is magic and after she eats it she seems to be all better. This morning when we all woke up with terrible coughs and were feeling less than awesome my daughter asked if I would be making my magic healing soup. Thankfully this soup is so quick and easy to make that I was able to drag myself into the kitchen to make a pot for us. Whenever you are sick or taking care of someone who is, this is a soup that is sure to cheer them up. Add any veggies you like, some real chicken or even noodles in place of orzo, whatever you like! PS the soup worked, we were well enough to make rainbow bread before dinner .”

What you need

1 carrot
2 stalks of celery
1 bulb of garlic, yes the WHOLE bulb, about 8 cloves of garlic
half of an onion
2 Edward & Sons™ Natural Bouillon Cubes <- only 6 ingredients and all natural!
3/4 cup of orzo
1 tbsp coconut oil
4 cups of water

How to make it

slice celery and carrot
dice onion and garlic
place in a small pot with bullion and cook until bullion dissolves
add water and let boil for 15 minutes
add orzo and continue to boil until orzo is tender, around 10 minutes
serve to the sickie person

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Organic Cornstarch Recipe
Polenta and Creamy Roasted Red Pepper Sauce

Fo Reals Life has published this great Polenta and Creamy Roasted Red Pepper Sauce recipe using our Let’s Do…Organic® Organic Cornstarch – enjoy!

“What I should make for dinner – polenta or gnocchi. It was pretty much split but then a dear person said “Gnocchi! Polenta is awful.” That sealed it for me. Polenta it is! Maybe it is awful from a tube. I don’t know, I’ve never had it that way. It’s SO EASY to make yourself at home. It’s a little more work than cooking pasta but not much more. Also it’s cheap food which happens to be one of my favorite things. So the Mr. LOVED this sauce. He wanted more and more of it. It would also be really good on some cooked pasta or as a dip even.”

Polenta and Creamy Roasted Red Pepper Sauce
(with quick sauteed veggies)

4 servings

Polenta:

3/4 cup yellow cornmeal (polenta grind)
1 teaspoon salt
3 cups water

Creamy Roasted Red Pepper Sauce:

1/2 package lite silken tofu (like Mori-nu brand)
2 large red peppers (or a jar of roasted red peppers)
3 cloves garlic
1 cup soy milk
2 Tablespoons Let’s Do…Organic® Organic Cornstarch
1/2 teaspoon salt
1/4 teaspoon red chili flakes
3-4 cups of vegetables of your choice (we had broccoli and mushrooms)
salt and pepper to taste

Cook the Polenta:

Line a baking sheet with parchment paper.
Bring the water and salt to a boil in a medium sized saucepan. Whisk in the cornmeal and turn the heat to low. Cook until the mixture is very thick, about 15 minutes. Be sure to stir the polenta frequently. Also beware – when it is bubbling it can occasionally shoot out hot thick polenta so keep little ones out of the kitchen.
Pour the polenta onto the baking sheet. Spread out with a spatula and let cool slightly. You will be able to cut it into shapes once it has firmed up.

Cook the Creamy Roasted Red Pepper Sauce:

To roast the peppers whole over a gas burner (hold with metal tongs and turn) or under the broiler in the oven until nice and charred. (You can also throw them on the grill if you’d like!) Throw the peppers into a paper bag and let them cool slightly. They will steam up in the bag and it will help you peel the skin off. Once they are cool just peel the skin off and take off the stem. Open up the peppers and take out the seeds.
Combine all of the ingredients in a blender and blend until very smooth. Pour into a small saucepan and bring to a boil over medium high heat. Whisk the sauce as it comes up to a boil. Once boiling cook for 2 minutes longer or until the sauce is nice and thick.

Sauteed the veggies:

Take a large pan and add in your sliced vegetables and a couple of tablespoons of water. Cook until tender crisp. Add salt and pepper to taste.

Assemble:

Cut up a few squares of polenta, add the veggies and then some sauce. Done! Or top with some extra chili flakes if you DARE!

Tags: Let's Do...Organic® Organic Cornstarch, Organic Cornstarch Recipe

Natural Bouillon Cube Recipe
Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce

Ladle Lady has published this great Vegan ‘Chicken’ Breasts with Mushroom and Cream Sauce recipe using our Edward & Sons™ Natural Bouillon Cubes:

“Thankfully, Isa Chandra Moskowitz’s Post Punk Kitchen saved me. Moskowitz has a great recipe on ThePPK for chickpea cutlets. It’s been so long that I don’t really know what a chicken flavor is versus a pork versus any of the other meat – but I do know that these cutlets are delicious. I slightly modified the original recipe by using a particular brand of vegetable broth to (hopefully) heighten the ‘chicken’ flavor. The rest of this recipe for Chicken Breasts with Mushrooms and Cream is as follows.”

Doublebatch Chickpea Cutlets (via ThePPK)

1 15.5oz can chickpeas, drained and rinsed
1/4c extra virgin olive oil
1c vital wheat gluten
1c plain breadcrumbs
1/2c vegan chicken broth (Edward & Sons™ Natural Bouillon Cubes)
1tsp onion powder
1tsp dried thyme
1tsp paprika
olive oil for pan frying

In a mixing bowl, mash the chickpeas together with the oil until there are no whole chickpeas left. You can do this by hand or quickly pulse it in the food processor – careful not to overprocess. (Ed note: I used the mortar as I’ve found it’s the most effective thing – and have also never been able to make this without finding at least one or two stray whole chickpeas later on).
Add the remaining ingredients and knead by hand for about 3 minutes. Divide the dough in half, then each half into 4 equal pieces so that you have 8 total. Flatten out each piece by gently pressing on a clean work surface.
Add a thin layer of oil to the pan. Place the cutlets in the pan and cook on each side for 6 minutes, or until browned on each side.
Set aside while you prepare the mushrooms and cream.

Supremes de Volaille aux Champignons (Chicken Breasts with Mushrooms and Cream)

5tb earth balance
1tb minced shallot or green onion
1/4lb diced or sliced fresh mushrooms
1/8tsp salt
1/4c vegan chicken broth
1/4c port, Madeira, or dry white vermouth (Ed note: I used a dry Chardonnay)
1c Silk creamer (plain)
Salt and pepper
2tb fresh minced parsley

Since we’re not cooking the cutlets and the sauce together, this recipe is a little bit simpler than the original.

Heat the butter in a pan over moderate heat until foaming. Add the shallots, saute for a moment without browning. Add the mushrooms and saute for another minute or two. Sprinkle with salt.
Pour the stock and wine into the pan. Raise the heat and allow it to boil down quickly until the sauce thickens. This may take a few minutes as the mushrooms will release some moisture of their own – be patient (I was not!). Stir in the cream and allow to boil down again. This will also take a few minutes – be prepared to watch over this for 5 to 7 minutes. Once the cream has thickened slightly, taste it to see if it needs any salt or pepper.
To serve – place two cutlets on a plate. Ladle sauce with mushrooms over the cutlets. Sprinkle with parsley and serve immediately.
We had ours over polenta with quinoa in it (store bought) and a side of sauteed spinach with the remainder of the shallots. It was a hearty meal and the amount of sauce was enough for 4 servings.

Tags: Edward & Sons™ Natural Bouillon Cubes, Natural Bouillon Cube Recipe

Natural Bouillon Cube Recipe
Stuffed Roasted Acorn Squash

Passionate Vegan Personal Chef has published this Stuffed Roasted Acorn Squash recipe, featuring our Edward & Sons™ Veggie Bouillon Cubes:

“I love roasting veggies, making big batches of chili, cornbread and all things pumpkin. I even add pumpkin to my chili. In fact, I have won a Blue Ribbon three years in a row for my chili. That recipe will be posted during the Vegan Month of Food in October. This Roasted Acorn Squash is perfect for any fall evening. I paired mine with roasted asparagus and a very colorful salad. It would also go very well with a French Onion Soup.”

Recipe

2 medium acorn squash, halved and seeded
1 small yellow onion, sliced very thin
1 bunch of kale, chop and remove stems
2 cloves of garlic, minced
1 15 oz can white beans, drained and rinsed
1/4 cup kalamata olives, chopped
1 tablespoon tomato paste
2 tablespoons water
2 tablespoons olive oil, optional
1 tablespoon earth balance butter
salt and pepper to taste
vegan Parmesan cheese
1 cup quinoa
2 cups water
1 veggie bullion cube ( I prefer the low sodium Edward & Sons™ Veggie Bouillon Cubes)

Preheat the oven to 400 degrees.
Salt and pepper squash halves and place cut side down on the pan and cook for 20-30 minutes. You want the edges to get a nice brown color and the squash to be soft.
Bring 2 cups water, bullion cube and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover and cook for 20-25 minutes until liquid is absorbed.
Add olive oil to a large skillet. You can also saute the onion in water if you want to eliminate the oil. Add onion and cook, stirring until starting to brown. Add garlic and cook stirring for one minute. Add water, tomato paste, salt and pepper. Stir in chopped kale. Keep stirring as the kale starts to wilt. Cook until kale is at your desired texture. Stir in rinsed beans and olives, cook until heated. Remove from heat and stir in cooked quinoa.
Fill each squash half with one cup of the mixture. Sprinkle vegan parmesan cheese on top and broil for for 1-2 minutes to brown the cheese.

Tags: Edward & Sons Natural Bouillon Cubes, Natural Bouillon Cube Recipe

Organic Creamed Coconut Recipe
Creamed Coconut Gingered Carrots

Retired With No Regrets has published this Creamed Coconut Gingered Carrots recipe, featuring our Let’s Do…Organic® Organic Creamed Coconut:

Ingredients

3 pounds carrots, raw
1/2 cup fresh ginger, sliced thinly
3 pieces un-crystallized Candied Ginger
1/2 tsp salt
2 ounces Creamed Coconut (I used Let’s Do…Organic® Organic Creamed Coconut)
1/2 tsp cinnamon
1/2 tsp Sodium-free Herb mix

Procedure

Prep the carrots, place in water and cook until tender. Cool slightly. Place cooked carrots and ginger a food processor and pulse until smooth.
Add the salt, spices and creamed coconut and pulse until thoroughly mixed.
Serve warm as a side.
Yield: 8 sides

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Organic Coconut Recipe
Healthy ‘Truffles’

simplydish has published this yummy Healthy ‘Truffles’ Recipe using our Let’s Do…Organic® Shredded Coconut:

My four year old just devoured two of these… THAT is always a good sign.

So, so simple…

1.5c of (pitted) dates
1/2c of Let’s Do…Organic® Shredded Unsweetened Coconut
1/2c of nuts or seeds or a combo of both (today we used almonds and sunflower seeds)
1/2c of organic nut or seed butter (today we used almond butter)
1/4c of ‘green & black’s’ organic cocoa powder
2tbsp of soaked quinoa flakes (soak the flakes in 2-3tbsp of water for about an hour – use the flakes and the liquid)

Put all of the ingredients into your food processor and whiz away until everything is smooth-ish. Hard work for the processor!
Remove the blade from the processor…take about a teaspoon of the mixture and roll into a ball (or an oval – whatever works for you) and place them on a plate.
You should get about twenty beautiful little bites of goodness in this batch.
Place them in the freezer for 30-60 minutes before smothering them in some glorious dark chocolate.
Place one ‘Green & Black’s’ 85% organic dark chocolate bar (in pieces) in a stainless steel bowl… place the bowl over a pot of simmering water and melt away. Keep the heat on low so that the chocolate doesn’t burn! Once the chocolate has melted, add in about a teaspoon of coconut oil…remove from the heat.
One ‘truffle’ at time… drop it into the chocolate and roll it around to ensure every bit is covered.
Use a teaspoon to remove the truffle from the chocolate…. place on parchment and sprinkle a little bit of sea salt over the top.

Oh my.

Let them stand for a while… maybe eat one or two while you’re waiting. Place whatever is left is the fridge and TRY to forget that they are there… at least until tomorrow morning.

Happy healthy eating y’all!

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Find Great Organic Coconut Recipes Here.
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Click Here to find a store near you.

Tags: Let’s Do…Organic® Shredded Coconut, Organic Coconut Recipe

Organic Coconut Flour Recipe
Grain-free Vegan Pumpkin Biscuits

Our friends at Bodhi Life have published this Grain-free Vegan Pumpkin Biscuits recipe using our Let’s Do…Organic® Coconut Flour:

“I had quite the smile plastered across my face when I pulled these out of the oven. I know, still working on that humble thing. In all seriousness, I had very low expectations for these. Biscuits with no eggs? And no grains? Or yeast? Wild!”

Grain-free Vegan Pumpkin Biscuit

1/2 cup organic pumpkin
2 tbls grapeseed oil
2 tbl ground flax-seed
1/3 cup water
1/4 cup Let’s Do…Organic® Coconut Flour
3/4 almond flour (I used blanched)
Dash salt
1 tsp baking powder

Method:

In a small mixing bowl whip together the pumpkin and grapeseed oil until well incorporated, set aside. In another small bowl, mix together the flax seed and water, set aside. In a medium sized mixing bowl sift together the flours, salt and baking powder.
The flax seed and water will have turned into a thicker mixture (takes about five minutes), once that has happened, add that mixture into the pumpkin and oil and stir well. Add in the dry ingredients and stir until well incorporated.
A nice fluffy dough will form and you will be able to easily form small biscuits.
Bake on parchment paper at 400° for about 14 minutes or until the sides and tops begin to turn golden.

You may have noticed that this is my first time using grapeseed oil. I am still researching all there is to know about grapeseed oil but my initial interest in it is it’s known anti-inflammatory, anti-histamine and antioxidant properties. That’s a lot of A’s It also has a nice ‘buttery’ flavor which is different than that of olive or coconut.
Pumpkin adds a very subtle flavor so these biscuits can be used with various recipes. Or, just plain I had one this morning before yet another beautiful walk under the big Colorado skies.

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Find Great Organic Coconut Flour Recipes Here.
Purchase Let’s Do…Organic® Organic Coconut Flour singles at Edward & Sons store.
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Click Here to find a store near you.
Republished by EdwardandSons.com

Tags: Let's Do Organic® Coconut Flour, Organic Coconut Flour Recipe

Organic Coconut Milk Recipe
Berry, Lavender & Coconut Milk Scones

Mama Mouse Says has published this recipe featuring our Native Forest® Organic Coconut Milk:

“The weekend is here which means it’s time for a sugary sweet treat in our house. With the sun shining and the weather a bit warmer I was craving a treat with a bit of lavender. Lavender is one of my favorite ingredients for sweet treats and it adds a subtle floral flavor to your food and makes the house smells amazing when baking.”

What you need:

2 cups whole wheat flour
1.5 tablespoons baking powder
3 tablespoons cane sugar
1/8 teaspoon salt
5 tablespoons cold unsalted butter or vegan substitute
1 cup berries (I used a bicture of raspberry, blackberry and blueberry)
1/2 cup plain yogurt, or vegan substitute
1/2 cup coconut milk, I use Native Forest® Organic Coconut Milk
1 tablespoon lavender

How to make it:

preheat oven to 350
Mix flour, baking powder and lavender together
Cut butter into chunks and mix into flour with your hands
Add berries and mix lightly until berries are completely covered in flour mixture
mix yogurt and coconut milk together
add into dough slowly, mixing with your hands until it is no longer sticky
form into a ball and put on a floured surface and roll out to a 1/2 inch round
cut into 8 triangle pieces
Place on a greased baking sheet and cook at 300 for 15 minutes or until edges are brown
These scones will feel a bit moist when you take them out the oven but will harden up once cooled

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Find Great Organic Coconut Milk Recipes Here.
Purchase Native Forest® Organic Coconut Milk singles at Edward & Sons store.
Purchase Native Forest® Organic Coconut Milk 12 Packs at Amazon.com.
Click Here to find a store near you.
Republished by EdwardandSons.com

Tags: Native Forest® Organic Coconut Milk, Organic Coconut Milk Recipe

Edward & Sons™ Recipes