PatagoniaLlami – Page 167

Date & peanut butter dip

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1 tbsp crunchy peanut butter
(30g)
2 dates
finely chopped (10g)
120g bio yogurt
1-2 sticks celery
cut into shorter, thinner lengths
1 green pepper
deseeded and cut into strips

Nutrition: Per serving

kcal165
fat10g
saturates3g
carbs9g
sugars4g
fibre6g
protein9g
salt0.31g

Method

step 1

Mash the peanut butter and dates together using a fork, then stir in the yogurt. Divide between two small bowls, or pots with lids for packing into lunchboxes. Will keep covered and chilled for up to three days. Serve with the vegetables for dipping.

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A star rating of 5 out of 5.1 rating

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February 9, 2025

Sure, pitting fresh cherries and rolling out homemade pie crust for this classic sour cherry pie recipe from Gourmet magazine requires more effort than a trip to the bakery, but the juicy, buttery results are so worth it. You’ll use a combination of cornstarch and tapioca to thicken the juices here—the combination creates a perfectly set, gooey (not gloppy) cherry pie filling that blows canned versions out of the water. The filling also gets a dose of vanilla and cinnamon for nuanced flavor, but here you can play around: Add ¼ tsp. almond extract, orange flower water, cardamom, or allspice to give your homemade cherry pie an extra nudge.

It’s critical to use sour cherries (also called tart cherries) here, but if you’re baking outside of sour cherry season, or don’t own a cherry pitter, you can use frozen cherries. Steer clear of sweet cherries, canned cherries, or premade cherry pie filling, which can lead to soggy, saccharine fruit pies.

Our go-to pie crust recipe is an all-purpose, all-butter variation. This one uses a little shortening and a technique called fraisage (smearing portions of dough against the work surface) for an extra-tender, extra-flaky crust. Instead of egg wash, the top of the pie is glossed with whole milk for a matte appearance. Dusted with a little granulated sugar, the golden brown crust glistens around the bubbling red filling.

Serve slices warm or at room temperature, and don’t forget to add a dollop of whipped cream or a scoop of vanilla ice cream.

February 9, 2025

ORANGE TARRAGON FRUIT LEATHER

Photo by Tastes Like Green Spirit

Prep time
30 minutes
Cook time
6 hours 30 minutes
Serves
8-10 rolls

Author Notes

Orange Tarragon Fruit Leather – a vegan healthy diy fruit gum. Just oranges, tarragon, vanilla, hazel nuts and coconut, that’s all you need. —Tastes Like Green Spirit

Ingredients

4

oranges
1 tablespoon

fresh tarragon, chopped
2 tablespoons

shredded coconut
1 handful

peeled and roasted hazelnuts, shredded
1

vanilla bean
2 pinches

cinnamon

Directions

Fillet oranges. Bring fillets to a boil in a saucepan, then reduce heat and simmer for 15 minutes, then blend using a stick blender.
Add vanilla, a pinch of cinnamon, optionally a little maple syrup and simmer for another 15 minutes.
Remove the pot from the stove, add tarragon, and another pinch of cinnamon to taste.
Place the baking mat on a baking tray and spread a thin layer of the orange mixture in a rectangular shape on it (see photo above). The layer should not be thicker than 2-4 millimeters.
Allow to dry in the oven at 70° C for about 6 hours. It is best to stick a wooden spoon into the door to keep it slightly open, which lets the moisture out, given off by the oranges.
When the fruit leather is completely dry, it has turned into a rubber-like “mat” and can be peeled off the baking mat in one piece.
Spread 2 tablespoons of grated coconut and the shredded hazelnuts on a baking sheet. Brush the fruit leather thinly with water on both sides using a brush and then place it in the coconut-hazelnut mixture. Press it firmly to the nut mixture and then roll it up carefully. Don’t roll it too loosely! Hold the roll tightly and squeeze it a little together while rolling it, so it keeps as much coconut and hazelnut as possible.
When you have rolled up the fruit leather, heat a kitchen knife with hot water (wipe the blade dry with a towel befor you cut the fruit roll) and cut the roll into thin rolls with gentle pressure. You can keep the fruit leather rolls in an airtight jar for several weeks.

February 9, 2025

Braised Celery with Garlic Chips

Serves
4

Author Notes

With recipes like this, I think the lowly-thought-of celery can move on up to join the popular crowd with kale and brussel sprouts. A super easy side dish ready in 20 minutes that’s “Low In” carbs, saturated fat and cholesterol, AND is gluten-free and vegan. GO CELERY! —Vegetarianized.com

Ingredients

5 tablespoons

olive oil, divided
5

garlic cloves, sliced as thinly as possible
1 bunch

bunch of celery, cut into 2-3″ lengths, keep leaves
1 cup

vegetable stock
¹/₂ teaspoon

salt

Directions

Add 4 Tbsp EVOO and sliced garlic to a small skillet or pot. Heat over medium-low heat until garlic turns golden brown, about 5 minutes. Remove from heat, drain off oil and reserve for another use (now you have garlic-infused oil!), and then drain chips on paper towels. Set aside.
Heat remaining Tbsp EVOO in a large skillet over medium heat. Add celery and sauté 5 minutes until it starts to get soft.
Add stock and salt, and reduce the heat to medium-low. Cover and simmer 15 minutes. If you have extra time, simmer an additional 15 minutes. The longer you simmer the celery, the softer and sweeter it will become.
Serve warm with garlic chips and celery leaves sprinkled over top.

February 9, 2025

Collard Green Wrap with White Bean Salad

Makes
3 Wraps

Ingredients

1

15 oz can cannellini beans, drained and rinsed
2

stalks of celery, finely chopped
1 tablespoon

Dijon mustard
zest of 1 organic lemon
juice of half of lemon
1 tablespoon

chopped Italian parsley
3 tablespoons

extra virgin olive oil
salt and pepper
3

collard greens

Directions

Add white beans to a bowl and gently mash with a fork (they don’t all have to be completely mashed).
Add chopped celery to the beans.
In a small bowl, add Dijon mustard, lemon zest, lemon juice, parsley and whisk with olive oil until creamy.
Add dressing to the beans and celery, add salt and pepper to taste, and gently mix until combined.
Cut off the tip of the Collard green stalk and spoon 1/3 of the white bean salad or “mock tuna salad” onto the bottom half of the green (lengthwise).
Roll up the green, and slice into 3 even rolls.
If you’d like more color, add some chopped or shredded carrots to the wrap. Enjoy!

February 9, 2025

Chocolate-Banana Protein Smoothie

Red lentils give this smoothie a plant-based protein boost. To make this smoothie vegan, try using unsweetened coconut beverage or almond milk in place of the dairy milk.

Updated on April 22, 2024

Cook Mode
(Keep screen awake)

Ingredients

1 banana, frozen
½ cup cooked red lentils
½ cup nonfat milk
2 teaspoons unsweetened cocoa powder
1 teaspoon pure maple syrup

Directions

Combine banana, lentils, milk, cocoa and syrup in a blender. Puree until smooth.

Originally appeared: EatingWell Magazine, September/October 2018

Nutrition Facts (per serving)

310	Calories
2g	Fat
64g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 1
Serving Size 1 smoothie
Calories 310
% Daily Value *
Total Carbohydrate 64g	23%
Dietary Fiber 9g	30%
Total Sugars 25g
Added Sugars 4g	8%
Protein 15g	31%
Total Fat 2g	2%
Saturated Fat 1g	3%
Cholesterol 3mg	1%
Vitamin A 348IU	7%
Vitamin C 11mg	12%
Folate 109mcg	27%
Sodium 57mg	2%
Calcium 185mg	14%
Iron 4mg	21%
Magnesium 87mg	21%
Potassium 939mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

February 9, 2025

Mint Chocolate Chip Nice Cream

February 9, 2025

Vanilla Macadamia Milk

Photo by Mark Weinberg

Makes
4 1/2 to 5 cups

Author Notes

Richer and more decadent than almond milk, but equally easy (if not easier) to make, this rich, homemade non-dairy milk is perfect for muesli, oats, puddings, and other creamy vegan dishes. For a savory version (which you can add to soups), simply omit the sweetener. —Gena Hamshaw

Test Kitchen-Approved

Ingredients

1 cup

macadamia nuts, soaked for 2 hours (or up to 10) and drained
3 ¹/₂ cups

water
4 tablespoons

maple syrup
1 teaspoon

vanilla extract
1 pinch

salt
¹/₂ teaspoon

cinnamon (optional)

Directions

Blend all ingredients in a blender till smooth. Store in a tightly sealed mason jar for up to 2 days.

February 9, 2025

Homemade Peanut Butter Cups

Makes
around 4 dozen

Author Notes

You can customize your peanut butter cups in a number of ways. Use dark chocolate instead of milk chocolate. Sprinkle the tops with a little sea salt or cayenne. Make them vegan by choosing dairy free chocolate and vegan sugar, and swapping out the butter for coconut oil. There are lots of possibilities. I opted for a combination of dark and milk chocolate here, and chose an unsalted peanut butter so I could flavor them with Sichuan sea salt. The result: one heck of a peanut butter cup. The dark chocolate and the floral spice of the Sichuan give them a hint of sophistication, and make for an all-around delicious treat. —Carey Nershi

Ingredients

1 cup

creamy unsalted peanut butter
4 tablespoons

unsalted butter
¹/₃ cup

light brown sugar
³/₄ cup

powdered sugar
1 teaspoon

coarse sea salt (or more, to taste; I used Sichuan salt)
32 ounces

high-quality chocolate (use milk chocolate if you’d like to truly mimic the classic flavor)

Directions

Mix together peanut butter, butter, sugars, and salt in a bowl. Taste, then add more salt if needed.
Roughly chop chocolate, then melt it in a heavy bottomed saucepan over low heat on the stove top (or in 30-second increments in the microwave, stirring in between) until smooth. Transfer half to a heatproof measuring cup.
Arrange mini cupcake wrappers on a baking sheet. Pour just enough chocolate in to fill the bottom of the wrapper about 1/8 of an inch. Gently lift and drop the tray once or twice to flatten out the chocolate, then place in the fridge for 10 minutes.
While the chocolate is chilling, begin shaping heaping teaspoons of peanut butter filling into discs about the diameter of a quarter and setting them aside on parchment paper. Remove the chilled chocolate from the fridge, then place each peanut butter disc into a cupcake wrapper.
Transfer the remaining chocolate to your heatproof measuring cup. (If it isn’t as warm/pourable as you’d like, reheat it for a moment or two on the stove top, or for 10–15 seconds in the microwave.) Pour into cupcake wrappers until peanut butter discs are just covered. Once you’ve covered all of them, gently lift and drop the tray again to even out the chocolate, then add more to the wrappers as needed.
Sprinkle the tops with a little extra coarse sea salt if you like, then place the tray in the fridge for 30 minutes. Eat them straight from the fridge (if you’re a chilled chocolate gal/guy, like me), or let them soften up for about 5 minutes at room temperature.

Lover of simple food and cocktails served with a single giant ice cube. Raised in the NY Schoharie Valley; currently residing in Burlington, VT. Blogger at reclaimingprovincial.com.

February 9, 2025

Portobello Burgers with Arugula, Peppers and Garlic-Mayonnaise

Serves
4

Author Notes

Recently, I spent a girls weekend at my family cabin. Among the four of us there was a vegan, a vegetarian, a flexitarian and a tofu-hating, die-hard carnivore. Negotiating the menu was like brokering a deal between the house and senate on the budget. This portobello “burger” came to the rescue. The vegan left off the mayo, the carnivore pretended it was meat and the veggie and I loved it for its robust flavors. —Lori Lyn Narlock

Ingredients

2

large portobello mushrroms
2 teaspoons

balsamic vinegar
2

cloves garlic, chopped
4 tablespoons

olive oil
2 teaspoons

fresh thyme leaves, chopped
1

red bell pepper
¹/₄ cup

mayonnaise
4

bread rolls, halved lengthwise
2 teaspoons

sherry vinegar
1 cup

baby arugula
Kosher salt and freshly ground pepper

Directions

Wash and dry the portobellos. Cut into 1/2-inch-thick slices. Set aside.
Combine the balsamic vinegar and half of the garlic in a large bowl. Let sit 5 minutes. Stir in 2 tablespoons of the olive oil and the thyme. Add the portobello slices and carefully mix with the garlic mixture. Let sit.
Preheat a grill to medium-high heat.
Place the bell pepper directly on the grill and cook until blackened on all sides, about 12 minutes, turning as needed. Put in a bowl and cover with plastic wrap. Let sit for 10 minutes.
Mix the mayonnaise and the remaining garlic together in a small bowl. Set aside.
Put the rolls on the grill, crust-side up and cook until lightly toasted, 1 to 2 minutes. Transfer to a platter and spread equal amounts of the garlic-mayonnaise over the bottoms.
Whisk together the sherry vinegar and the remaining 2 tablespoons of olive oil in a large bowl. Peel and cut the peppers into 1/4-inch strips. Add the peppers and arugula to the bowl and toss to coat evenly. Season to taste with the salt and pepper. Arrange even amounts over the top of each roll bottom.
Season the mushrooms with salt and pepper and place on the grill and cook, covered, until browned, about 3 minutes. Turn and cook the other side until browned, about 3 minutes. Put one on top of each bread roll. Put the top on and serve with lots of napkins.

February 9, 2025

Author: PatagoniaLlami

Date & peanut butter dip

Method

step 1

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Out-of-This-World Cherry Pie

ORANGE TARRAGON FRUIT LEATHER

Author Notes

Ingredients

Directions

Braised Celery with Garlic Chips

Author Notes

Ingredients

Directions

Collard Green Wrap with White Bean Salad

Ingredients

Directions

Chocolate-Banana Protein Smoothie

Ingredients

Directions

Nutrition Facts (per serving)

Mint Chocolate Chip Nice Cream

Vanilla Macadamia Milk

Author Notes

Ingredients

Directions

Homemade Peanut Butter Cups

Author Notes

Ingredients

Directions

Portobello Burgers with Arugula, Peppers and Garlic-Mayonnaise

Author Notes

Ingredients

Directions