Tahitian Lemonade

Another vacation inspired recipe, this time we are doing Tahitian lemonade! It's a bit early in the season for lemonade, but I had a bunch of meyer lemons sitting on the counter, begging to be used up. I may or may not have purchased them with this recipe in mind...

What is Tahitian lemonade? I had never heard of it before either, but was not afraid to try it when given the opportunity. The version I had was very basic: lemon, water, coconut milk, and sweetener. It is sweet and tart and will be great to enjoy on a warm spring afternoon.

The agave in the recipe is really to taste, as some lemons are sweeter than others. The amount I used was perfect to cut through the sourness of the lemon juice and balance the flavors out.

Tahitian Lemonade

Ingredients

• 1/4 C fresh lemon juice
• 1/2 C coconut water
• 2 tbsp coconut milk
• 1-2 tbsp agave nectar, to taste
• Ice

Method

1. Combine all ingredients in a cocktail shaker and shake vigorously for about 10 seconds.
2. Pour lemonade into a glass filled with ice and serve.

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Spicy Thai Coconut Milk "Ice Cream"

We had the most amazing vegan coconut milk gelato while on vacation--creamy, full flavored, and decadent, I knew I had to give it a try at home! I found a couple recipes for coconut milk ice cream online, but I really wanted a no cook recipe so I could eat it a few hours later. I also wanted to try a spicy peanut flavor like I had previously made from the Jeni's Splendid Ice Creams at Home book. I mashed up a couple recipes, threw in some fun ingredients and went for it!

And away we go!!...

Spicy Thai Coconut Milk "Ice Cream"

Ingredients

• 1 15oz can full fat coconut milk
• 1/4 C agave nectar
• 2 tsp Sriracha
• 1/4 tsp salt
• 1 tbsp arrowroot
• 2 tbsp crunchy peanut butter

Method

1. Combine all ingredients except the peanut butter, in a high-speed blender, blending until smooth.
2. Pulse the peanut butter in for a few seconds to blend.
3. Pour into a bowl and chill completely in the refrigerator until ready to use.
4. Pour into an ice cream machine, following the manufacturer's instructions.
5. Freeze for at least a few hours for the ice cream to firm up before serving.

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Pumpkin Carrot Lentil Soup

Weekend meal scheduling is not my forte. Breakfast at 11, dinner at 7, and a lunch snack somewhere in between. Maybe it's the fact I only pack lunches for work days, leaving me scrounging for something resembling a lunch during the day when I'm at home.

I made this soup a few weekends ago completely from my pantry and fridge. It's really amazing how easily something great can be pulled together when you stock your pantry with staples.

Pumpkin Carrot Lentil Soup

Ingredients

• 4 C veggie stock, separated
• 1 C green lentils, rinsed
• 1 tsp garam masala
• 1 1/2 C pumpkin puree
• 2 carrots, chopped
• 14 oz full fat coconut milk
• 1/2 tsp salt, to taste

Toppings, Optional

• Coconut milk crema
• Toasted pumpkin seeds
• Fresh chopped cilantro
• Sriracha
• Croutons

Method

1. In a large pot, bring the veggie stock to a full boil, then add the green lentils and reduce heat to simmer. Cook for about 10-15 minutes until softened.
2. Add the carrots and cook until tender.
3. Add the remaining ingredients to the pot. Using an immersion blender, blend the soup until your desired texture is reached. Be careful to avoid splashing the hot liquid onto yourself!
4. Taste the soup, adjust any seasonings, and add toppings as desired before serving.

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Improved Almond Hemp Milk

So...I've been making my almond hemp milk for over 6 months now and have learned a trick or two that has resulted in an even better product! I didn't think it could get better before, but boy was I wrong.

Tip 1: Blend all the ingredients (including sweetener) before running it through the nut milk bag.

This should have been obvious to any seasoned nut milk makers, but I had not a clue. The result is a silkier, smoother milk which heats beautifully. Not to mention there's no pesky pulp left in the bottom of the glass.

Tip 2: You can add more water without compromising the flavor of the milk.

I have found that adding an additional cup of water stretches the milk at least another day for me and I don't have to make as many batches.

Tip 3: A masticating juicer can help you make nut milk.

If you have a masticating juicer like I do, I like to run the nuts and seeds through the machine with water like I'm making juice. This started out of laziness to avoid my least favorite task of milk making: straining the nut milk bag. But I also feel like it gets more out of the nuts because of how dry the resulting pulp is. I also like how much quicker the mixture strains through the nutmilk bag after adding sweetener.

I have updated the instructions below and included a second set method for making this delicious milk.

Almond Hemp Milk

Ingredients

• 1 C raw almonds, soaked overnight
• 3 tbsp raw hemp seeds
• 4-5 C water
• 1/2 vanilla bean
• 3 Medjool dates
• Pinch of salt

Method #1

1. Combine all ingredients in a high-speed blender, blending until smooth, about 45-60 seconds.
2. Strain the liquid in a nutmilk bag or fine sieve.
3. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

Method #2

1. Using a masticating juicer (such as a Breville Slow Juicer or Hurom), slowly run the almonds and hemp seeds through the juicer while pouring 2 cups of water through the machine.
2. Once the nuts and seeds are done, pour the remaining water through the juicer to flush out any remaining nut milk.

Pour the nut milk into a high speed blender along with the remaining ingredients. Blend until smooth, about 45-60 seconds.

3. Strain the liquid in a nutmilk bag or fine sieve.
4. Pour in a pitcher or container for storage and refrigerate. Use within 5 days.

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Almond Hemp Milk

I recently had the most amazing and inspiring meal at a local restaurant I had read about on a vegan blog. What I loved about Prasad was that they offered simple vegetarian/vegan food with minimal fuss, yet incredible flavor combinations I'd never have thought of on my own. While I only had a breakfast bowl and drink, I walked away feeling inspired to try making some of their menu items on my own.

This almond hemp milk was inspired entirely by Prasad. The iced dirty chai latte I had featured the milk which was incredibly smooth and delicious. I've been on the hunt for a non-dairy milk alternative for a long time now; store bought or homemade, nothing seemed to work well for drinking plain, putting on oatmeal, or serving with coffee until this! I love this recipe so much and have made 4 batches (including one double batch) in the past week. These two ingredients play so well together--the extra fat from the hemp strengthens the lighter almonds, and the almonds mask the flavor of the hemp. And best of all, it makes for a great latte, hot or iced.

Almond Hemp Milk

Ingredients

• 1 C raw almonds, soaked overnight
• 3 tbsp raw hemp seeds
• 4 C water
• 1/2 vanilla bean
• 3 Medjool dates
• Pinch of salt

Method

1. Combine the almonds, hemp seeds, and water in a high-speed blender. Blend until smooth, about 45-60 seconds.
2. Strain the liquid in a nutmilk bag or fine sieve, then return the liquid to the blender and add the remaining ingredients.
3. Blend the mixture again until smooth.

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Broiled Grapefruit with Ginger

Heirloom navel oranges and grapefruits are my favorite winter citruses, in fact, they are the only ones I eat. I'm again behind on the trends, this time it's broiled grapefruit. I tried it for the very first time, making it to accompany oatmeal for a weekday breakfast treat. I love ginger, so I was excited by this pairing with grapefruit. It's dead simple, so I will definitely try this as a light after dinner dessert throughout the season!

Broiled Grapefruit with Ginger

Adapted from The Candle Cafe Cookbook

Ingredients

• 1 grapefruit, halved
• 1/2 tsp fresh grated ginger
• 1 tsp coconut sugar
• Pinch of salt

Method

1. Preheat oven broiler. Meanwhile, top each grapefruit half with ginger, sugar, and salt, rubbing the mixture evenly around the surface of the fruit.
2. Place the grapefruit, cut half up, on a small baking sheet. Broil for 5-8 minutes, until bubbling.

For a tip on eating this especially messy grapefruit, see this article at TheKitchn for a handy trick! That or eat it over the sink :)

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Cacao Brazil Nut Milk

I'm not going to lie...I intended to make a thick cacao shake with this one but it ended up more as a milk. Totally okay though, it still tasted great.

Cacao Brazil Nut Milk

Ingredients

• 10-15 Brazil nuts
• 4 Medjool dates, pitted
• 2 tbsp raw cacao powder
• 1/2 tbsp maca
• 1/2 tbsp cacao nibs
• 1/2 vanilla bean
• 1/2 C ice
• 12 oz. water
• Pinch salt

Method

1. Combine all ingredients in a blender. Blend on high until smooth.

Makes 2 servings.

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Basic Three Ingredient Pizza Sauce

I recently started making pizza at home on a regular basis and quite enjoy it. The part I don't like conceptually is making the sauce. Simmering tomato sauce and herbs to make a thick pizza sauce requires a bit too much planning to make it into my rotation, not that it isn't worth the effort.

This recipe was born out of laziness, but I do enjoy the full, rich tomato flavor in the resulting sauce. Makes for a great sauce for my pizza crust! I love it too because I can make a double batch with one can of tomato paste and save it for next time. Dress it up how you like, fresh or dried herbs would be a lovely and welcome addition.

Basic Three Ingredient Pizza Sauce

Ingredients

• 3 oz tomato paste
• 2-4 tbsp olive oil
• Salt, to taste

Method

1. Place to tomato paste into a small bowl. Slowly whisk or stir the olive oil into the tomato paste until fully incorporated, adding as much or as little olive oil to achieve your preferred sauce thickness.
2. Season to taste with salt and add any other herbs/spices you desire.

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Sprouted Whole Wheat Pizza Crust

I first discovered a new packaged sprouted whole wheat flour a few weeks back at Whole Foods. I had the intention of buying it that afternoon, but then noticed it would be on sale (along with all other baking items) the following day...needless to say, I went back to save 15%! It was surprisingly affordable even when not on sale, only about a dollar more for 5 pounds as compared to the other whole wheat flours available.

I've been using this flour a lot in the past few weeks, but mostly to make this pizza crust. The result is a dough slightly heavier than using all-purpose / white flour, but noticeably less dense than 100% whole wheat. I think it's a great balance between the two. I had previously tried soaking wheatberries, then drying, and grinding into a flour in the Vitamix, but the result was a bit lackluster (and a lot of work!), not forming a fine enough flour. No such issue with this.

Sprouted Whole Wheat Pizza Crust

Ingredients

• 2 1/4 tsp yeast
• 1 tbsp sugar
• 1 1/3 C warm water
• 2 tbsp olive oil
• 1/2 tsp salt
• 3 1/2 - 4 C sprouted wheat flour

Method

1. Combine yeast, sugar, and water in a stand mixer bowl. Let sit for 5 minutes, until the yeast is foamy.
2. Add the olive oil, salt, and sprouted wheat flour, mixing into the liquid with a spoon to combine.
3. Using the hook attachment of your mixer, knead the dough for about 8-10 minutes, until the dough is smooth and elastic. Add flour as necessary if the dough is too sticky.
4. Spray the dough and bowl lightly with oil, then turn the dough in the bowl, cover with a towel, and put in a warm place to rise for an hour.
5. Punch the dough down and cut into two halves. Roll your dough out thinly to form your pizza crust and store the other half for another day (fridge for up to two days or tightly wrapped and frozen). Use as you would any other pizza crust, including thickness, oven temperature, and time.

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Portobello and Bell Pepper Quesadillas

I recently discovered just how "meaty" mushrooms can be...surprising, right? More like I am behind on this revelation. I've been enjoying roasted portobello mushrooms on these quesadillas, but I think they'd be great served in a kale salad too.

For these quesadillas, I recommend pairing with a simple salad to get in more vegetables (I found myself missing this component when served exclusively for dinner). I also like to serve this with a zesty deconstructed guacamole--mashed avocado seasoned liberally with salt, pepper, and lime juice.

Portobello and Bell Pepper Quesadillas

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 large portobello mushrooms, sliced
• 1 red bell peper, sliced
• Olive oil
• 1/4 tsp seasoning salt, or to taste
• 1/4 cumin or chili powder, optional
• 1 1/2 C cooked beans (black, white, or pinto)
• 1 clove garlic
• 1/4 tsp salt, or to taste
• 1/2 tbsp lemon or lime juice
• 6 sprouted grain tortillas
• 1/2 C cheddar or non-dairy cheese

Method

1. Preheat oven to 350 degrees. Toss the sliced mushrooms and bell pepper with oil, salt, and any seasonings. Spread evenly over a large baking sheet and roast for 30 minutes.
2. Meanwhile, combine beans, garlic, salt, and lemon/lime juice in a food processor or blender. Pulse until incorporated. Taste and adjust seasonings as needed.
3. When the mushrooms and peppers finish roasting, remove from oven and increase temperature to 400 degrees.
4. To assemble the quesadillas, spread the bean mixture over one whole tortilla. Top with one third of the mushroom and pepper mixture, then top with a third of the cheese. Top with another tortilla and place on a baking sheet.
5. Assemble remaining quesadillas, placing in a single layer on the baking sheet. Bake for 15 minutes, flipping half way through. Cut in wedges and serve hot.

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Quinoa Oat Breakfast Porridge with Winter Spices

I've really been enjoying oats for breakfast this winter, especially a hearty bowl of steel cut oats. I originally made this recipe for a spontaneous special weekend breakfast/brunch after eyeing it in a cookbook. The recipe could easily be tweaked to suit your tastes and even the season!

Quinoa Oat Breakfast Porridge with Winter Spices

Adapted from The Candle Cafe Cookbook

Ingredients

• 2 C (non-dairy) milk
• 4 C water
• 1/2 vanilla bean, seeds scraped
• 3-4 tbsp coconut sugar (or use granulated)
• 1/4 tsp crushed cardamom seeds
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cinnamon stick, optional
• 1/2 C quinoa, rinsed well
• 1 1/2 C steel cut oats

Method

1. Combine the milk, water, and vanilla bean pod and seeds in a large saucepan. Bring to a boil over medium high heat.**
2. Add the spices, quinoa, and oats to the pan. Reduce heat to medium low and simmer for 15 minutes, stirring occasionally. The mixture will thicken as it cooks.
3. Cover and remove from heat. Allow to sit for 10 minutes before serving or storing.

**Optionally steep the spices in the milk and water as you bring it to a boil. This will result in a stronger spice flavor.

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Cardamom Orange Simple Syrup with Coconut Sugar

I was intrigued by an orange cardamom cold brew post I saw on Pinterest, why had I never considered this combination? I love the flavor of cardamom, so it was only a natural to use the flavors as inspiration for a simple syrup recipe. A few weeks ago, I bought coconut palm sugar and have been planning on trying simple syrup. This recipe uses half coconut sugar and half regular sugar. Feel free to use all regular sugar if you don't have coconut on hand.

I'm using this in milky black tea as a sweetener and will definitely use it to make a Cardamom Orange Latte later this weekend! The orange flavor is surprisingly subtle once cooled which gives way for the stronger cardamom to shine through. I bet this would be great drizzled over a sponge cake to add an extra punch of flavor or drizzled over vanilla ice cream for an extra special touch.

Cardamom Orange Simple Syrup with Coconut Sugar

Inspired by 10th Kitchen

Ingredients

• 1/2 C coconut sugar
• 1/2 C granulated sugar
• Zest of 1 organic orange
• 6 cardamom pods, crushed, or about 25 cardamom seeds
• 1 C water

Method

1. Combine all ingredients in a small saucepan over medium heat.
2. Bring mixture to a boil, then simmer for about a minute.
3. Strain syrup and store in an airtight container in the fridge.

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Maple Cinnamon Candied Nuts

When I go without them for a while, I forget how much I enjoy roasted nuts. Great for snacking, adding crunch to a bowl of oatmeal or salad, these are definitely a multipurpose ingredient in my kitchen.

This recipe is so simple to make, and even better because I always have the ingredients on hand. Three cups of nuts feels like a lot, but a batch lasts me at least a couple weeks, depending on how liberally I eat them. It's just about time for me to make another batch!

Maple Cinnamon Candied Nuts

Ingredients

• 3 cups mixed raw nuts (walnuts, pecans, almonds, brazil nuts, cashews, etc)
• 1/4 C maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp salt

Method

1. Preheat oven to 350 degrees.
2. Combine all ingredients in a medium bowl, stirring to incorporate the syrup and cinnamon evenly over the nuts.
3. Spray a baking sheet with oil, then pour the nuts onto the pan, spreading them evenly.
4. Bake for about 20 minutes, stirring a few times to ensure even roasting.
5. Cool and store in an airtight container.

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Warm Wilted Kale Salad with Lemon, Garlic, and Ancho Chili

I've been on a kale kick since I had my first delicious kale salad about a month ago now. Kale used to be one of those foods I wanted to like, but never found the right recipe. My success came first when I warmed up to massaged kale salads which soften the leaves and make it a little less bitter. My favorite this week is a wilted kale salad, lightly sautéed in a pan with olive oil and some spices.

This recipe, surprisingly, was my first attempt at wilted kale salad, but the flavors make kale more universally appealing. Nutritional yeast gives it a slight cheesiness while ancho chili powder gives it a bit of roasted smokiness. Feel free to sub in paprika if you don't have ancho chili powder on hand, I think it would be a nice pairing.

Wilted Kale Salad with Lemon, Garlic, and Ancho Chili

Ingredients

• 1 bunch lacinato kale, cleaned and chopped
• 1 tbsp olive oil
• 1/2 small lemon, juiced
• 1 tbsp nutritional yeast
• 1/4 tsp salt
• 1/8 tsp pepper
• Rounded 1/4 tsp ancho chili powder or paprika
• 1/4 tsp garlic powder

Method

1. In a large saute pan, warm the olive oil over medium heat.
2. Add the kale and saute for about 1 minute. Add the lemon juice and continue cooking for another minute or so until the kale begins to turn bright green.
3. Add the nutritional yeast, salt, pepper, ancho chili powder, and garlic powder to the kale, stirring to incorporate the seasoning. Taste and adjust seasonings if needed.
4. Serve hot.

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Orange Cream Delight Smoothie

It's peak citrus season again and I have been enjoying those insanely delicious little satsumas while they've been on special in past weeks. Recently, oranges have been on special and I have been loving them in this smoothie as a mid-morning snack or after dinner treat.

This is what I imagine Orange Julius to taste like (are those mall food court places even still around??). A slightly slushy, creamy orange drink with a hint of vanilla.

Orange Cream Delight Smoothie

Ingredients

• 1 orange, peeled
• 1 Medjool date, pitted
• 1/2 vanilla bean or 1/4 tsp vanilla extract
• 2 tbsp raw cashews or brazil nuts
• Pinch salt
• 6-8 ounces water
• 2-3 ice cubes, optional

Method

1. Combine all ingredients in a high speed blender until smooth.

The nuts and water can be substituted for your favorite nut milk. I think almond would be great in this!

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Breakfast Oats with Winter Fruit

Oatmeal gets pretty boring after a while. Sure, you can mix up the toppings, dressing it up with different dried or fresh fruits and nuts, but it's essentially the same thing morning after morning. So recently I started preparing raw oat groats at night, soaking them in water to be drained in the morning. These yield a much chewier oat than basic oatmeal and can be blended up and sweetened, sprinkled over yogurt, or served straight up with toppings.

With so many fall and winter fruits in stores, I put together this very seasonal bowl of oat groats topped with persimmon, pear, pomegranate seeds, and vegan sweet cream for an extra special touch. Feel free to sub in whatever fruits you like and have on hand.

Breakfast Oats with Winter Fruit

Ingredients

• 1/2 C raw oat groats
• 1/2 persimmon, cubed
• 1/4 pear, cubed
• 1/4 C pomegranate seeds
• 1-2 tbsp Sweet Dessert Cream

Method

1. Place oat groats in a bowl and cover with filtered water. Let sit overnight.
2. Drain and rinse the oat groats. Put oats in a bowl to serve. Top with the fruits, then drizzle with dessert cream before serving.

This would be equally good with fresh summer berries when the season arrives. Keep this recipe tucked away for summer berry season!

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Vegan Sweet Dessert Cream

I mentally tagged this recipe to use up the macadamia nuts I've had on hand in the freezer. Originally called "creme de la creme", this is a very rich and sweet cream, perfect for dipping berries or drizzling over cut fruit.

This recipe is super simple to make in the Vitamix; you'll need a high powered blender to break down the nuts and vanilla bean (if using) into a silky cream.

Vegan Sweet Dessert Cream

Adapted from The 30-Minute Vegan

Ingredients

• 1 C macadamia, cashew, and/or brazil nuts
• 1/2 C water
• Pinch salt
• 1/4 vanilla bean, or 1/4 tsp vanilla
• 2 tbsp agave nectar

Method

1. Combine all ingredients in a high speed blender until smooth.

Serve as dip for berries, drizzled over desserts, or spooned on oatmeal for breakfast.

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Basic Kale Salad

Happy 2013! The health craze season is upon us which is a great time to explore new foods and try new recipes. I've been using my break to reacquaint myself with my old cookbooks and gather new recipes to try.

I so very desperately have wanted to like kale for a long time. Kale in green smoothies, kale chips, kale salad, anything kale. It's trendy, I suppose, with kale recipes popping up all the time. But as a super nutritious green, I'd like to have several go to recipes that taste phenomenal.

I had a great kale salad the other day at Veggie Grill that was so pretty and delicious, so I was inspired to try my hand again. I came across a simple rainbow kale salad in a vegan cookbook I've had for a few years. This recipe is a great stepping point into the world of kale for non-believers, I definitely recommend you give it a go. The key really is to massage the dressing into the kale for at least a minute; this will soften the leaves, giving a better texture and better flavor.

Basic Kale Salad

Adapted from The 30-Minute Vegan

Ingredients

• 1 bunch kale, about 10 stalks, stems removed and chopped into bite-sized pieces
• 1 yellow bell pepper, diced
• 1 carrot, diced
• 1/2 small cabbage, thinly sliced
• 1/2 C roasted nuts, optional
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 clove garlic, pressed
• 1 tsp maple syrup or agave nectar
• 1 tsp soy sauce
• Salt and pepper, to taste

Method

1. Combine kale, bell pepper, carrot, and cabbage in a large bowl.
2. Whisk remaining ingredients until emulsified. This will be the salad dressing.
3. Pour dressing over kale mixture. With clean hands, massage the dressing into the kale mixture for about a minute.

Serve as is as a side salad. Make a complete salad meal by tossing with leftover grains and optional protein.

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Pear Vanilla Salad Dressing

The second foundational element of my breakfast salad is a great salad dressing. I wanted something sweet and fruity and not so savory for the breakfast table. Salad greens are already savory enough! I settled on using pears, being perfectly in season these days.

It's a simple dressing that I made in my VitaMix just to make sure the fruit was broken down completely. A food processor would work just as well. I hesitate to call this a vinaigrette because it's a rather thick and creamy dressing, yet has no creamy ingredients. Feel free to play with the liquids to pear ratio if you'd like something a bit more runny, but I quite like that this dressing sticks to the greens!

Pear Vanilla Salad Dressing

Ingredients

• 1/2 pear
• 2 tbsp lemon juice or champagne vinegar
• 1/4 C olive oil
• 1 tsp maple syrup, agave, or honey
• 1/4 tsp salt
• Seeds of 1/2 a vanilla bean, optional

Method

1. Place all ingredients in VitaMix or food processor.
2. Blend until the mixture is completely smooth.

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Diwali Sweets - Cardamom Rosewater Laddu

I had the chance to try a bunch of new Indian sweets today to celebrate Diwali. So many delicious sweets! I especially loved the cardamom in many of them.

I've had this recipe, made it several times, and really enjoy it. It's got a heavy Indian influence with flavors of cardamom, coconut, and rosewater which can be a very exciting combination if you are not accustomed to the flavors. Originally referred to as a "raw gulab jamun", this is much more like a laddu/ladoo in spices, texture, and sweetness than anything else. I recommend using a VitaMix dry blade to make the flour, otherwise you'll need to purchase the oat and coconut flour and sub in. I also really like the flavor of cardamom and don't mind larger chunks of the seed in with the balls; feel free to use ground cardamom if you want it a little more uniform.

Cardamom Rosewater Laddu

Adapted from Ani Phyo's Raw Gulab Jamun

Ingredients

• 1/2 C oat flour, from 1/2 C ground oat groats
• 3/4 C coconut flour, from 1 C ground coconut flakes
• 1/2 tsp cardamom seeds, or ground cardamom
• 1/2 C almond meal
• 1/2 C agave nectar
• 1 tbsp melted virgin coconut oil
• 1/4 tsp vanilla
• 2 tbsp rosewater

Method

1. Grind the oat and coconut flours using a VitaMix dry blade.
2. Transfer flours to a food processor, or wet blade VitaMix container. Add the remaining ingredients and slowly pulse mixture until combined. This will form a sticky dough.
3. Remove dough from food processor / blender to a bowl. With clean hands, take about 2 tbsp of dough at a time and roll into a ball. Continue until all dough is used.

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