Here are all the recipes from 2014 - in one file (these will all be added to the site over the next week), but if you want to make your own Organic Corner Store Cookbook, this is a great start!
Recipes for OCS 2014.pdf
Crispy Cauliflower Tacos with Slaw Avocado Cream
Serves: 12 Tacos
For the Crispy Cauliflower
1 small head of cauliflower or ½ a large head of cauliflower, cut into bite-size florets
1 cup gluten-free rolled oats
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
¼ teaspoon garlic powder
¼ teaspoon ground turmeric (optional)
⅛ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
1¼ cup plain, unsweetened almond milk
¾ cup brown rice flour
1 tablespoon fresh lime juice
For the Cabbage Slaw
2 cups thinly sliced purple cabbage
¼ cup fresh lime juice
1 tablespoon apple cider vinegar
½ tablespoon agave nectar or other liquid sweetener
¼ teaspoon fine grain sea salt
For the Avocado Cream
¼ cup cilantro leaves
2 tablespoons fresh lime juice
¼ teaspoon fine grain sea salt
12 small soft corn tortillas
To Make the Crispy Cauliflower
1.Preheat oven to 400 degrees Fahrenheit.
2.Add the rolled oats to a food processor. Pulse 75-80 times or until a coarse meal forms. You don't want the oats to be a fine flour, but rather a texture similar to panko bread crumbs. Transfer the oats to a large, shallow bowl or dish. Add in the cilantro, chili powder, paprika, cumin, garlic powder, turmeric, cayenne pepper, and sea salt. Gently mix to incorporate spices.
3.Add the almond milk, brown rice flour, and lime juice to a large bowl and whisk until smooth.
4.Place about a handful of cauliflower florets into the almond milk batter, toss to coat, shake off excess batter, and transfer to the oat and spice mixture. Toss the pieces until coated and transfer to a large baking sheet lined with parchment paper. Repeat with the remainder of the cauliflower.
5.Bake the cauliflower for 25-30 minutes or until crispy and golden, tossing halfway through baking.
6.Remove from oven and let cool slightly.
To Make the Cabbage Slaw
1.While the cauliflower is baking, make the cabbage slaw by adding the purple cabbage, lime juice, apple cider vinegar, agave nectar, and salt to a small bowl. Toss to coat and let rest, stirring occasionally.
To Make the Avocado Cream
1.Add the flesh of the avocado, lime juice, cilantro leaves, and salt to a food processor. Process for 3-4 minutes or until smooth and resembling a texture similar to mayo. You can either dollop the tacos with the cream or transfer it to a ziploc bag, snip off a corner, and pipe the cream across the tacos.
To Assemble the Tacos
Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side. Fill with 3-4 pieces of the cauliflower, top with a small handful of cabbage slaw, and drizzle with avocado cream. Garnish with cilantro leaves and serve with lime wedges.*
*I strongly recommend spritzing each taco with a splash of fresh lime juice. It helps pull all of the flavors together and adds brightness.
Delicious Instant Caramel Topping
2 heaped tablespoons of hulled tahini
1 heaped tablespoon of honey
2 tablespoons of coconut milk
1/2 teaspoon of vanilla
Spoon the tahini and honey into a cup and stir with a fork to combine. Mix in the coconut milk and vanilla. Refrain from eating it while you make your ice cream.
Delicious Instant Ice Cream
4 frozen bananas, chopped
4 tablespoons coconut milk
1 teaspoon of vanilla
Place the ingredients into food processor or blender, blend until the mixture is an ice cream consistency.
4 ripe bananas, peeled and halved
juice 1/2 lemon
3/4 cup coconut flour, sifted
1 teaspoon concentrated natural vanilla extract
pinch of salt
3 tablespoons melted butter or coconut oil (approximately 50 grams)
2 cups blueberries (frozen is fine)
Preheat your oven to 175°C or 350°F
Grease and line your loaf tin with baking paper. I have mine over-hanging the sides for easy removal. My tin measures 19.5cm x 9.5cm.
Place the bananas into a medium sized bowl and mash them well. Stir in the lemon juice. Sift in the flour, mix to combine. Add the eggs, mix to combine. Add the vanilla, salt and melted butter or oil, mix to combine. Gently and evenly stir through the blueberries. Pour / spoon the mixture into your prepared loaf tin and smooth over the top with the back of your spoon.
Bake in the oven for 1 hour and 15 minutes. If you find it is getting too brown on top you can cover the cake with foil, however I haven't had to do this. Leave to cool in the tin for 5 minutes before gently moving to a cooling rack. Allow to cool for a further 20-30 minutes prior to cutting. Serve. Eat. Enjoy.
Correction – if anyone has tried the Crock Pot Very Veggie Vegan Chili Recipe from http://vegetarian.about.com/od/vegetariancrockpotrecipe/r/crockvegchili.htm hopefully you realised the 1.5tablespoons of chilli powder should have read teaspoons, I did just ½ a teaspoon of chilli powder and that was fine.
½ cup coconut butter
⅓ cup creamy peanut butter
2 tablespoons pure maple syrup
Add all three ingredients to a double boiler. Heat for 4-5 minutes, stirring constantly, or until completely melted together.
Grease a small 4x6 pan or container with coconut oil and pour the mixture into it. Drop the container on the counter a few times to smooth out the top of the fudge.
Refrigerate for 2 hours or until set. Turn container over and tap to release the fudge. Slice and enjoy.
Store in refrigerator.
Notes: For a Paleo option, substitute sunflower seed butter for peanut butter.