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Paula Wolfert’s Moroccan Dessert “Truffles” with Dates, Almonds, and Apples

March 8, 2012 By Valerie

 

Every year I go vegan for about a month. My strongest temptation during this time is desserts. I thought this year I would start my vegan cleanse by having a satisfying sweet on hand to combat my cravings.

This recipe from Paula’s newest book, The Food of Morocco satisfies my sweet tooth, and it is so easy! 5 ingredients, 30 minutes, and you have a tasty, vegan treat. Her recipes are often accompanied with a story of how they came to be.  This recipe can be traced back to Toledo, Spain, just before the inquisition. The people of Toledo fled to Tetouan, an important refuge city for Spanish Jews near Tangier. From Tetouan it became popular in French cuisine by way of Paris. With the help of Paula’s book, it has now found its way to Hutchinson, MN. Continue its global journey…

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Filed Under: Recipes Tagged With: almonds, apples, ceylon, cinnamon, dates, food of morocco, ginger, holiday treat, homemade holiday dessert, Hutchinson, hutchinson mn, local food, Mediterranean, Mediterranean Diet, Minnesota, Moroccan, moroccan dessert, moroccan dessert truffle, no bake, paula wolfert, tangier, toledo spain, truffles, valerie spicer, vegan dessert, vegan moroccan dish, vegan recipe, vegetarian dish, vegetarian recipe, wolfert

The end of the harvest season… Brussel Sprouts with Bacon

October 21, 2011 By Valerie

It always amazes me what a difference 1 week in Minnesota can make! Last week,  I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting. My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.

 

 

 

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Filed Under: Recipes Tagged With: bacon, brussel sprout, ceramic skillet, clay, clay coyote, cooking, Cooking In Clay, cooking with clay, cookware, flameware, foodie pots, garlic, garlic harvest, Hutchinson, hutchinson mn, loon organics, pottery, skillet, stovetop, valerie in the gallery, valerie spicer

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