Ridiculously Good Recipes
Try some of our favorite recipes that use non-timber forest products!
Raw Vegan Carrot Cake Cupcakes With Cream Cheese Frosting
- 2 1/2 cups carrot pulp (from juicing about 1 1/2 pounds carrots; after juicing the carrots what's leftover is the pulp)
- 1 cup almond meal powder
- 1 1/2 teaspoons ground cinnamon
- 1 cup pitted Medjool dates
- 1 1/3 cups shredded coconut
- 1 1/2 cups cashews
- 2 tablespoons lemon juice (from about 1 lemon)
- 2 tablespoons honey
- 1/2 cup filtered water, as needed
- To make the cupcakes, combine the carrot pulp, almond meal, and cinnamon in a mixing bowl and mix well with a spoon or your hands. Add the dates and mix well. Then add the coconut and mix well.
- Place 6 cupcake liners in a muffin pan. Firmly press about 1/2 cup of the batter into each of the liners.
- To make the frosting, combine the cashews, lemon juice, honey, and 1/3 cup water in a high-speed blender and blend until smooth, adding additional water if needed.
- To serve, frost each cupcake and enjoy. (The frosted cupcakes will keep for 4 or 5 days in the fridge.)
Baked Squash and Maple Syrup
- 3 1/2 pounds butternut squash
- 1/4 cup butter
- 1/2 cup diced onion
- 1/4 teaspoon ground nutmeg
- 1/2 cup chicken stock
- 1/3 cup real maple syrup
- Preheat oven to 400 degrees F (200 degrees C).
- Place squash halves, cut side up, on large baking sheet. bake until very tender, about 50 minutes. Remove from oven and cool slightly. Using large spoon, scoop out squash flesh and transfer to large bowl.
- In a medium saucepan, melt butter over medium-low heat. Add chopped onion and ground nutmeg and saute until onion is tender and light brown, about 10 minutes. Transfer to bowl with squash. Add chicken broth and maple syrup.
- Puree mixture in batches in processor until smooth. Season squash puree with salt and pepper. Return puree to same saucepan. Stir puree over medium heat until heated through. Transfer to bowl and serve.
- 6 cups rolled oats
- 2 cups chopped nuts
- 1 cup whole wheat flour
- 1 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup raisins (pre-soak if dry)
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 3/4 cup sesame seeds
- 3/4 cup honey
- 3/4 cup maple syrup
- 1/2 cup vegetable oil
- 2 teaspoon vanilla
- Preheat oven to 300 degrees F
- Combine dry ingredients in a large bowl
- Whisk together the wet ingredients in another bowl
- Mix wet ingredients with dry ingredients
- spread over 2 baking sheets
- Bake for 1 hour, stirring every 15 minutes
- Take out and let cool
- Store in airtight containers
- 1 pound angel hair pasta
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 bulbs shallots, minced
- 1 pound shiitake mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 cup white wine
- 4 (6 ounce) cans marinated artichoke hearts, drained and chopped
- 1/4 cup small capers
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large heavy skillet over low heat; sweat garlic and shallots until they start to become aromatic. Increase heat to medium and add mushrooms and thyme; saute until mushrooms begin to soften, about 3 minutes. Deglaze pan with wine and simmer 2 minutes. Stir in artichokes and capers and simmer 2 to 3 minutes more.
- Pour mushroom mixture over pasta and serve.
Mushroom Pecan Burgers
- 1 ½ cups chopped onions
- 1 tablespoon vegetable oil
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 4 cups chopped oyster mushrooms
- ⅓ cup chopped toasted pecans
- 2 teaspoons soy sauce
- 1 cup whole wheat bread crumbs
- 1 cup cooked brown rice
- ¼ cup rolled oats
- 1 tablespoon chopped fresh dill
- 1 cake firm tofu, pressed (16 ounces)
- salt and ground black pepper to taste
- Preheat the oven to 350º
- Generously oil a baking sheet
- In a medium skillet, sauté the onions in the oil
- Cook on medium heat until the onions are softened, about 5 minutes
- Add the marjoram, thyme, and mushrooms. Cook, stirring often, until the mushrooms are tender, 5 to 10 minutes more
- Spoon the mushroom mixture into a bowl
- Add the pecans, soy sauce, breadcrumbs, rice, oats, and dill
- Mix in the tofu, mashing it with your hands or a potato masher
- Add salt and pepper and mix well
- Shape the mixture into six round patties and place them on the prepared baking sheet
- Bake for 30 minutes, until golden brown
- Serve on toast or in a bun