MAKES 12 COOKIES- 40 MIN + 40 MIN COOLING TIME – VEGETARIAN

ingredients

  • 1 2/3 cup plus all-purpose flour
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon ground nutmeg
  • 4 ounces unsalted butter, softened
  • 3/4 cup light brown sugar
  • 3/4 cup cane sugar, divided
  • 1 large egg
  • 1/3 cup reduced pumpkin puree*
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup white chocolate chips
  • 2 teaspoons ground cinnamon

*Cook canned pumpkin on low heat for 35 mins, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe. 

directions

  1. In a bowl, whisk together the dry ingredients and set aside.
  2. Cream together butter, brown sugar, and 1/4 cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
  3. Stir in dry ingredients until just combined then add white chocolate chips.
  4. Chill cookie dough for 45 minutes then portion dough into roughly 3 tablespoons each.
  5. Combine remaining 1/2 cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
  6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350 degrees.
  7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies.

 

Recipe provided by INFRA

SERVES 4 – 15 MINS – PLANT BASED

ingredients

  • 4 cups water
  • 1/4 cup tomato paste
  • 1/4 cup olive oil
  • 1/2 tsp crushed red chili flakes
  • 2 large garlic cloves
  • 16 oz tomato sauce
  • 1 cup water
  • 16 oz spaghetti pasta
  • Shaved parmesan, optional
  • Fresh basil, optional

directions

  • Bring 4 cups water and tomato paste to a simmer in small saucepan over medium-low heat to create a tomato broth.
  • In a large skillet or cast iron pan, wide enough to hold spaghetti flat on the bottom, heat olive oil over medium heat. Add crushed chilies and garlic, cook until fragrant.
  • Stir in tomato sauce, 1 cup water, and salt. Bring sauce to a simmer and cook for 5 minutes.
  • Place spaghetti flat in the pan, spooning sauce over the top of the pasta until coated. Simmer undisturbed for 3-5 minutes. While continuing to cook, add a ladle of tomato broth when the pasta looks dry. Repeat until half the broth has been used, turn pasta over and continue adding the remaining broth. Scrape the bottom of the pan to loosen the pasta and any stuck bits.
  • Serve promptly, garnished with optional shaved parmesan and fresh basil.

Enjoy!

 

Recipe provided by INFRA.

With summer winding down, why not treat yourself? Enjoy this refreshing spin on two all time summer favorites, lemonade and cupcakes.

MAKES 18-30 – 1 HR 30 MIN – VEGETARIAN

ingredients

Cake

  • 3 cups all purpose or cake flour
  • 4 tsp baking powder
  • 1/2 tsp sea salt
  • 12 tbps (1 ½ sticks) unsalted butter, softend
  • 1 ½ cups cane sugar
  • 3 egg whites
  • 1 cup buttermilk
  • Zest and juice of 2 medium lemons

Frosting

  • 1 lb unsalted butter, softened
  • 2 cups confectioners’ sugar, sifted
  • 3/4 cup strawberry jam, divided
  • 10 ripe strawberries, halved

directions

Cake

  • Preheat oven to 350°f. In a medium bowl, whisk together flour, baking powder, and salt.
  • In a large mixing bowl or the bowl of a stand mixer, cream butter and cane sugar together until pale in color. Whisk in egg whites until batter is smooth.
  • Fold in half the dry ingredients, then half the buttermilk and repeat. Fold in lemon zest and juice.
  • Line two cupcake pans with cupcake liners and fill ⅔ full of batter. Bake for 20 minutes (rotating pans halfway through baking) or until a toothpick inserted in the centers come out clean. Set aside to cool completely.

Frosting

  • Cream butter and add sifted confectioners’ sugar. Beat frosting until smooth then mix in ½ cup of strawberry jam. Place in a piping bag fitted with a star piping tip.
  • To decorate cupcakes, pipe frosting in a circular pattern over the top of the cupcake leaving a well in the center. Place a teaspoon of strawberry jam in the center of the frosting. Top cupcakes with a strawberry half.

Enjoy!

 

Recipe provided by INFRA.

Simple ingredients, without all the added fuss. Enjoy a these vegan crispy bars, a classic treat perfect for everyone.

SERVES 6-8 – GLUTEN FREE, VEGAN – 20 MIN PREP, 1 HR CHILL

ingredients

  • 1 cup smooth peanut butter, unsalted
  • 2/3 cup brown rice syrup
  • 1/3 cup maple syrup
  • 1 1/2 teaspoon vanilla extract
  • 5 cups rice cereal
  • 1 1/2 cups vegan bittersweet chocolate chips
  • 1 tablespoon neutral oil
  • 3 tablespoons shredded coconut

directions

  1. In a 6-quart pot, melt together peanut butter, syrups, and vanilla on medium low heat. Stir in cereal.
  2. Spread mixture in a parchment-lined 9″ by 9″ pan and press down flat
  3. Melt chocolate with oil and spread over bars. Sprinkle with coconut and chill until set, about 1 hour.

 

Recipe provided by INFRA.

With summer about to be in full swing, why not treat yourself to a light and delicious snack that won’t give you second thoughts when you clean the plate.

MAKES ABOUT 40 PIECES – GLUTEN FREE, VEGETARIAN – 1 HOUR

ingredients

  • 2 medium zucchinis, cut into 1/4-inch slices
  • 1 1/2 cup gluten-free panko breadcrumbs
  • 3/4 cup grated parmesan cheese
  • 1/4 cup salt-free everything bagel seasoning
  • 1/2 teaspoon sea salt
  • 2 large eggs, whisked

directions

  1. Preheat your air fryer to 400 degrees. On a baking tray or shallow dish, combine panko breadcrumbs, parmesan cheese, and everything seasoning. In a separate bowl, whisk the eggs.
  2. In batches, coat each zucchini slice with the egg mixture. Transfer to the breadcrumb mixture, pressing to make a nice crust on each side.
  3. Air fry zucchini slices in batches. Place slices directly in fryer basket, leaving room for the air to circulate-do not crowd the basket. Cook for 8 minutes, flipping halfway through. Promptly remove zucchini chips from fryer basket and place on a cooling rack. Sprinkle with salt while hot. Repeat with remaining zucchini slices.
  4. serve with your favorite dipping sauce.

 

Recipe provided by INFRA.

Enjoy this light and filling dish, prefect for the spring and summer time.

SERVES 4 – GLUTEN FREE, PESCATARIAN – 25 MINS

ingredients

  • 2 tablespoons tamari
  • 1 tablespoon sugar
  • 1 tablespoon sesame oil
  • 1/2 teaspoon ground black or white pepper
  • 1/3 cup avocado oil, divided
  • 1 pound shrimp, peeled and deveined
  • 4 ounces white mushrooms, sliced
  • 1 cup drained kimchi (reserve liquid)
  • 4 cups cooked basmati rice, cold
  • 3 large eggs, beaten
  • 3/4 cup frozen peas, thawed
  • cilantro or green onion for garnish

directions

  1. In a small bowl, whisk tamari, sugar, sesame oil, and pepper to combine.
  2. Heat a wok or large skillet over high heat with a little oil.
  3. Separately saute the shrimp until opaque and pink, the mushrooms until browned, and the kimchi until dry. Add oil as needed between batches.
  4. Coat rice with 2 tablespoons of oil then add to wok. Cook until the rice starts to crackle and brown, about 3-5 minutes.
  5. Make a well in the rice and add the beaten egg and cook through. Stir in tamari, sugar, sesame oil, and black pepper.
  6. Fold in cooked ingredients with peas and heat through. Season to taste with reserved kimchi liquid, and additional tamari. Garnish with chopped cilantro or sliced green onion and serve promptly.

 

Recipe provided by INFRA