Though spring officially began two weeks ago, the cold weather and rain has made it seem anything but. This changed on Sunday when I bought my first spring salad greens! Mizuna is a slightly pepper mustard green, native to Japan. It is cold-tolerant and enjoys wet weather...perfect to follow April showers. For the first time since fall set in, I've been able to have tasty salads for lunch again! Apples, toasted sunflower seeds, and a light vinaigrette.
The month of April, also plays host to holidays that celebrate the rebirth of spring (among other things): Passover and Easter. The former we will talk about in more detail as I embark on my week of raw dieting starting the 18th. Easter, however, was celebrated today with a traditional Middle Eastern cookie, the pistachio ma'moul. Mine were veganized (and gluten free) and made in a madeleine pan!
2/3 cup semolina flour (or cornmeal if gluten-free)
1/3 cup tapioca starch
1/3 cup almond meal
1/3 cup powdered sugar
1 tsp xanthan gum
1/3 cup oil
soy milk as needed
1. Whisk oil and sugar until well combined.
2. Fold in flours and gum, adding milk as necessary to form a ball of dough.
3. Refrigerate while making the filling.
1/3 cup simple syrup (2 parts sugar, 1 part water)
1 tsp orange zest
1/2 cup pistachios
1. This is really hard...whiz together simple syrup, zest, and pistachios in a food processor until a chunky paste forms. Done.
2. Roll out the dough between two sheets of wax paper. Cut out circles, squares, or whatever shape fits your mold, fill with nut glop, and top with a second piece of dough.
3. Back at 350F for 15-20 minutes until edges start to brown.
ENJOY! And check out Spunky Coconut's holiday recipes and roundup (to be posted)