Saffron-Vanilla Snickerdoodles

Saffron-Vanilla Snickerdoodles

These are more spicy and earthy than sweet, as far a a cookie goes. I made these to with the Christmas arrangement of sweets that I sent out to family and friends for presents. I loved the exotic flavors that come together in this cookie, and even Grant liked this one. A few extra steps in this recipe, but SO worth it.

about 30 threads of saffron (to yield 1/8 teaspoon ground saffron)
1/2 vanilla bean
2 tablespoons hemp milk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 cup earth balance, at room temperature
1/2 cup organic cane sugar
1/2 cup packed organic light brown sugar
1 teaspoon kosher salt
egg replacer equvilant to 1 egg
1/2 teaspoon vanilla extract

1. Crush the saffron threads with a mortar and pestle until powdery or grind them in a clean spice grinder; alternatively, you can finely mince the saffron. The finer the powder, the more intense the saffron color and flavor in the cookies.

2. Split the vanilla bean in half and scrape the pulp into a small saucepan. Add the vanilla pod, milk, and saffron and cook over very low heat, just until bubbles begin to form at the edges, between 180°F and 190°F (82°C and 88°C). Alternatively, combine the vanilla pulp, pod, milk, and saffron in a small microwavable bowl, and microwave just until the milk is hot, 20 to 30 seconds. Cover and let steep for about 10 minutes; the milk should have a sunny yellow color.

3. Sift the flour and baking soda into a medium bowl.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the granulated sugar, brown sugar, and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.

5. Remove the vanilla pod from the milk, squeezing off any liquid or pulp clinging to it back into the milk. In a medium bowl, combine the milk mixture, egg, and vanilla extract and whisk vigorously until well blended. With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Using a rubber spatula, scrape the dough out into an airtight container or onto a piece of plastic wrap. Cover the container, or, if using plastic wrap, shape the dough into a rough disk, wrap tightly, and refrigerate for at least 3 hours and up to 5 days.

6. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat. Roll 1/4-cup (60 ml) portions of the dough into balls, and place them on the baking sheet, spacing them at least 2 inches (5 cm) apart. Bake for about 16 minutes, until golden but not too dark, rotating the pan midway through the baking time. Ideally, the baked cookies will be tall and slightly under-cooked in the center, and will buckle shortly after coming out of the oven. If the cookies don't buckle, don't worry; they'll still be delicious. Let the cookies cool on the pan for 10 minutes before removing. These cookies are best when eaten warm, shortly after they come out of the oven. However, they can be stored in an airtight container at room temperature for up to 2 days. Alternatively, the dough can stored in an airtight container in the refrigerator for up to 5 days, so consider baking only as many cookies as needed and saving the rest of the dough to bake another day.

Makes 9 large cookies.

Vegetable Paella

Vegetable Paella
Vegan

3 1/2 cups vegetable broth, divided
1 large onion, chopped
2 garlic cloves, chopped
1 medium green or red bell pepper, seeded and chopped
1 1/2 cups dry brown rice
1 teaspoon saffron
1/4 teaspoon crushed red pepper
1 15-ounce can artichoke hearts, drained, or 1 8-ounce package frozen artichoke hearts
1 cup fresh or frozen green peas
1 15-ounce can kidney beans, drained
kosher or sea salt, to taste
freshly ground black pepper, to taste

Heat 1/2 cup broth in a heavy skillet over medium-high heat. Add onion, garlic, bell pepper, and rice and sauté for 5 minutes.
Add remaining 3 cups broth, saffron, and crushed red pepper. Bring to a boil, cover, and cook over low heat for 45 minutes. Add artichoke hearts, peas, and beans. Cover and cook for an additional 10 minutes, until rice is tender. Season with salt and black pepper.

Nutrition Information
Per serving (1/6 of recipe): 302 calories; 2 g fat; 0.4 g saturated fat; 5.4% calories from fat; 0 mg cholesterol; 11.4 g protein; 61.7 g carbohydrate; 6.1 g sugar; 14.3 g fiber; 945 mg sodium; 61 mg calcium; 2.6 mg iron; 23.3 mg vitamin C; 315 mcg beta-carotene; 0.3 mg vitamin E

Recipe from The Get Healthy, Go Vegan Cookbook by Neal Barnard, M.D. and Robyn Webb
Found: PCRM.org

Macaroni with Broccoli and Cauliflower

Macaroni with Broccoli and Cauliflower
Serves four; 30 minutes prep time

6 oz cauliflower florets, cut into small sprigs
6 oz broccoli florets, cut into small sprigs
3 cups short-cut macaroni
4 tsp extra virgin olive oil
1 onion, finely chopped
3 Tbsp pine nuts
1 sachet of saffron powder, or a good pinch of saffron threads dissolved in 1 Tbsp water (I think this is more for the color. Whole Foods actual has saffron for a good price.)
2 Tbsp raisins (optional)
2 Tbsp sun-dried tomato paste (I used regular)
Salt and pepper to taste

1. Cook the cauliflower sprigs in a large pan of salted boiling water for 3 minutes. Add the broccoli and boil for a further 2 minutes. Remove the vegetables from the pan using a large slotted spoon and set aside.

2. Add the pasta to the vegetable cooking water and bring the water back to a boil. Cook the pasta according to the instructions on the packet until it is al dente.

3. Meanwhile, heat the olive oil in a large non-skillet or pan, add the onion and cook over a low to medium heat for 2-3 minutes or golden, stirring frequently. Add the pine nuts, the cooked broccoli and cauliflower, and the saffron water. Add the raisins, sun-dried tomato paste and a couple of ladlefuls of the pasta cooking water until the vegetable mixture has the consistency of a sauce. Finally, add plenty of black pepper.

4. Stir well then cook for a further 1-2 minutes. Drain the pasta and transfer it to the vegetable mixture. Toss to mix well, then taste for seasoning and add salt, if necessary. Serve the pasta immediately in four warmed bowls, sprinkled with grated Pecorino cheese.

Variation: Use any kind of pasta shapes such as penne, conchiglie or fusilli in place of macaroni.

Found in Fat-Free Vegetarian by Anne Sheasby