SK Updates!

For those of you who haven't checked it out yet, I'm nominated for a SAVEUR Food Blog Award along with many other awesome, talented ladies.  I'm so excited to be featured (and noticed) for the Special Diets category ie. being gluten-free (in my case).  I'm honored to be included with so many fellow bloggers like Laura, Anya, Sarah, Kelsey and Shelly.  Special diets FTW ;) !

Please vote for SASSY KITCHEN in the "Special Diets" Category!  Thank you for all your support!

Lots of new weekly recipes lately on Clementine Daily!  We post new recipes every week for ON THE MENU:

Spring Steamed Mussels with Butter, White Wine & Dill

Raw Kale Salad with Roasted Herb Vegetables

Spicy Tamari Tofu with Scallions & Lime

Tarragon Oil Baked Fish with Kale Pesto Quinoa

Last, but not least: My friend and fellow editor @ Clementine conducted this interview with me  for their "MEET THE EDITOR" series.  Thanks again, dear Amanda!

CHESTNUT THUMBPRINT COOKIES

I love the few moments when you come across an inspiring recipe and miraculously have all of the ingredients on hand.  Since I can be somewhat of an impulsive baker, adapting a recipe so that it's unrecognizable just so I can make it immediately, the recipe for Jam Sunflower Thimbles was a perfect fit.  Green Kitchen Stories is a site I've admired for years, but sadly never made a recipe from.  I decided to adapt this lovely recipe using chestnut flour, a beloved new ingredient I cannot stop using.  Luckily, these "cookies" are healthy enough where you won't feel too bad binging, and I promise you won't be able to stop yourself either.

CHESTNUT SUNFLOWER JAM THIMBLES (Gluten-free, Dairy-free) Makes 12-15 cookies

• 1 cup chestnut flour
• 1 cup almond flour
• 1/2 cup oat flour
• 1 1/2 tablespoon arrowroot starch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 5 tablespoons coconut oil or butter
• 1/3 cup maple syrup
• 2 eggs
• 2/3 cup sunflower seeds, finely chopped
• 1/2-3/4 cup of your favorite jam or preserve (I used a combination of apricot, red fruit & quince)

Preheat your oven to 350 degrees.  Combine first six ingredients.  Whisk together until well combined.  In another mixing bowl, stir together coconut oil, maple syrup and eggs.  

Add wet ingredients to dry, mixing well with hands to combine.  Chill dough for 20-30 minutes. 

Add finely chopped sunflower seeds to a small mixing bowl.  Once dough has chilled, take about 1 heaping tablespoon of dough and roll around to coat in sunflower seeds on all sides.  Use your thumb to puncture the dough and fill in with your favorite jam or preserve.  

Add cookies to a parchment-lined baking sheet.  Bake at 350 for 12-15 minutes or until golden brown and holds shape.  Let cool for 15 minutes or so, then enjoy!  These are great as a sweet treat or a protein-packed afternoon snack ;)

THE BEST VEGAN CHILI & SKILLET CORNBREAD

The weather we've had in New York this season (see: Miserable) has caused me to crave pretty much every comfort food under the sun.  Usually, dinner is some thrown together arugula salad or hippie bowl, but lately I've wanted curry, chili, etc.  I assume I'm not the only one, either.  Although this could be us all eating our winter-depression feelings, I'll take it as an excuse to make bountiful amounts of hearty meals since I'm already stuck inside the house.  

This chili recipe was made for a party I hosted recently (hence the serving size), but it made the house smell amazing and fed MANY hungry guests.  I even had leftovers.  So, in between dreaming of a time when the sidewalks weren't made of slushy ice, we can take advantage of our cravings and make a (large) pot of chili.  It might not solve all our weather-related problems, but it will feed you well for the rest of the week.

OLD-FASHIONED BUCKWHEAT SKILLET CORNBREAD with WHIPPED HONEY BUTTER (Gluten-free)  Serves 6-8

• 1 1/4 cup cornmeal
• 1/2 cup buckwheat flour
• 1/4 cup almond meal
• 1 teaspoon baking soda
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 6 tablespoons butter, divided
• 1 1/2 cup buttermilk (I used 1 1/3 cup coconut cream and the juice of one lemon)
• 6 tablespoons clover honey

Preheat oven to 400 degrees.  In a large mixing bowl, whisk together cornmeal, flours, baking soda, baking powder and salt.  Set aside.

Cube butter and add to a small saucepan over medium heat.  Heat gently until it just begins to melt, then whisk until smooth and set aside to cool.

In another bowl, whisk together egg, 5 tablespoons butter, buttermilk and honey.  Slowly add wet mixture to dry, making sure to mix well as you add.  Fold mixture well until combined, but do not overmix.  

Add 1 tablespoons of butter to your 10 inch cast iron skillet.  Add to oven for 5 minutes until melted.  Remove your pan and carefully add cornbread batter to the pan, smoothing over mixture evenly.  Bake for 20 minutes or until browned.  Let cool for 20-30 minutes before serving.  Top with a huge dollop of whipped honey butter, or dip in chili for a savory treat.

WHIPPED HONEY BUTTER

1 cup honey

Place 1 cup of honey in a stand mixer (or use a hand mixer).  Beat on the highest setting for 3-4 minutes or until honey is thick, creamy and opaque.  Place in the fridge to chill.

THE BEST VEGAN CHILI (Gluten-Free, Vegan) Serves 10-12

• 1 cup dried black beans, soaked, then drained and rinsed
• 1 cup dried jacob's cattle beans, soaked, then drained and rinsed
• 4 tablespoons olive oil
• 4 large carrots, diced
• 2 jalapeno, minced and seeded
• 2 large sweet onions, diced
• 4 garlic cloves, minced
• 4 dried santaka peppers
• 4 chipotle peppers in adobo sauce, roughly chopped
• 3 tablespoons adobo sauce
• 2 (28oz.) cans diced tomatoes
• 2 tablespoons oregano, dried
• 5 whole bay leaves
• 32. oz. vegetable "no chicken" broth (I used Organic Imagine Foods)
• 2 (15oz.) cans kidney beans, drained and rinsed
• 2 (15oz.) cans hominy, drained and rinsed
• 2 (15oz.) cans chickpeas, drained and rinsed
• 2 (28oz.) cans diced tomatoes
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon paprika
• 2 tablespoons brown sugar
• 1 tablespoon tamari
• 3 tablespoons cornmeal, fine
• 2 tablespoons cholula
• 4 limes, divided
• 2/3 cup green onions, sliced thin
• Sea salt to taste
• Freshly ground pepper
• *Vegetarian toppings (or find non-dairy versions of these!):
• 6 oz. sour cream
• 6 oz. cheddar cheese, shredded (Daiya is a great vegan brand)

Rinse and soak black and cattle beans overnight.  Place black beans and cattle beans in separate large saucepans covered in water (at least double the amount of beans).  Bring to a boil, then simmer until beans are tender to the bite, but not mushy.  Both beans will take between 1-2 hours.  Set aside.  *You can also do this step the day or night before, fyi.

In a 8 qt. saucepan, add olive oil, garlic, jalapeno, santaka peppers and onion over medium heat.  Stew together until onions are softened.  Add chipotle peppers, adobo sauce, tomatoes, oregano and bay leaves.  Stew this mixture over medium heat for 7-10 minutes.

Add vegetable broth and and all the beans, including cattle, black, kidney, chickpea and hominy.  Bring mixture to a low boil then simmer.  Stir in cumin, coriander, paprika, cholula and the juice of one lime.  Then carefully whisk in brown sugar and cornmeal, making sure to mix well to avoid lumps.  Sea salt to taste.  

Cook this mixture low and slow, covered for up to 2 1/2 hours.  The longer you cook it, the longer the flavors will meld together (and it's worth it).  You can cook up to 1 hour or so, then refrigerate overnight which will also help the flavors come together.  Top this mixture with a dollop of sour cream, cheddar cheese, green onion, lime wedges and more Cholula.  Enjoy!