Granola Cookies

Baking with a mix of flours and various types of natural sweeteners has become my new standard. I love trying different types of grains and nuts in flour form for breads, pancakes, and cookies, and all kinds of treats. So, it was a delight to see the newest book from the Kitchens of Martha Stewart, A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry, that focuses on just that kind of baking. I recently received a review copy. Not all of the recipes are gluten free, but some are. And, not all of the sweet recipes are free of refined sugar, but less-refined organic sugar is recommended when granulated sugar is used. It’s a collection of mostly traditional, comforting recipes that have been amped up a bit in the nutrition department with a reduced use of white flour. The accompanying photo with every recipe will make you want to taste each one. At the very beginning of the book, I couldn’t wait to try the Gluten-Free Quinoa Pancakes sweetened only with maple syrup and the Vegan Banana-Oat Pancakes made with shredded coconut and orange juice. Still in the Breakfast chapter, I want to try the Double-Chocolate Rye Muffins, the Pumpkin Spelt Scones with Maple Glaze, and the Seeded Breakfast Rolls. Beyond breakfast, there are also cookies, brownies, pies, tarts, cobblers, cakes, breads, and more. I’ve marked many, many pages including the dairy-free Chocolate-Coconut Pie made with coconut oil and coconut milk, the Molasses-Oat Bread, and the Seeded English Muffins. So far, I’ve made two recipes from the book. I’ll be writing about the Cornmeal Drop Biscuits soon, and today I want to tell you about the Granola Cookies. They’re actually not made with granola. Instead, they’re made from a lot of the same things that go into granola. 

These are dairy-free cookies since no butter is used. Coconut oil was combined with brown sugar in the bowl of a stand mixer. I used less-refined muscovado sugar rather than regular brown sugar since I had some on hand. Eggs and vanilla were added next followed by flour and I used whole wheat pastry flour. Baking soda and salt were also added. Last, oats, flaxseed meal, pumpkin seeds, large unsweetened coconut flakes, chopped dark chocolate, and unsweetened dried cherries were folded into the dough. Once mixed, the dough was refrigerated to firm up, and then it was scooped onto baking sheets and baked for about 14 minutes.

This cookie checks every item on the desirability list: chewy, nutty, fruity, chocolaty, and delicious. And, there’s lots of room for personalization since you can use a different type of nut or seed, choose your favorite kind of chocolate, and pick a different dried fruit if you like. In fact, at the beginning of the book, there’s a suggestion to experiment with all of the recipes by trying different combinations of flours, milks, sweeteners, or fats. There’s even a handy chart and more ingredient info at the back of the book to help with making substitutions. Tinkering with and tasting all of these recipes is going to be fun.  

Granola Cookies 
Recipe reprinted with publisher's permission from A New Way to Bake: Classic Recipes Updated with Better-for-You Ingredients from the Modern Pantry.
 
Coconut oil takes the place of butter in this brown-sugar–based dough. Wholesome granola mix-ins—coconut flakes, dried cherries, pepitas—are added alongside bittersweet chocolate chunks for an irresistible old-fashioned drop cookie that’s a great energy-boosting snack. 

MAKES ABOUT 40 
1/2 cup virgin coconut oil 
1 cup packed light brown sugar 
2 large eggs 
1 teaspoon vanilla extract 
1 1/4 cups all-purpose flour 
1/2 teaspoon baking soda 
1 teaspoon coarse salt 
1/2 cup old-fashioned rolled oats 
1/4 cup flaxseed meal (ground flaxseeds) 
1/2 cup hulled pumpkin seeds (pepitas) 
3/4 cup large unsweetened coconut flakes 
5 ounces bittersweet chocolate, coarsely chopped (about 1 cup) 
1 cup unsweetened dried cherries or cranberries, chopped 

In a bowl, with an electric mixer, beat oil and brown sugar on medium until well combined, about 3 minutes. Beat in eggs and vanilla. Add flour, baking soda, and salt, and beat until combined. Stir in oats, flaxseed meal, pumpkin seeds, coconut, chocolate, and cherries until well combined. Refrigerate dough until firm, about 1 hour. 

Preheat oven to 350°F. Drop heaping tablespoons of dough, 2 inches apart, onto parchment-lined baking sheets. Bake, rotating sheets halfway through, until golden, 13 to 14 minutes. Transfer sheets to wire racks and let cookies cool completely. 

(Cookies can be kept in airtight containers at room temperature up to 2 days.) To make the cookie whole grain, swap in spelt flour for the all-purpose. To make gluten-free, substitute 1 cup of Wholesome Flour from Cup 4 Cup (available at cup4cup.com) for the all-purpose, and use gluten-free oats.

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Kabocha Squash in Pipian Verde

A lot has been written about our industrialized food system, why it needs to be changed, and the damages caused by it. The related environmental and health issues have been exposed repeatedly. But, a new book I just read also highlighted the cultural effects of the current food system. In Decolonize Your Diet by Luz Calvo and Catriona Rueda Esquibel, they describe how “the production of food in the early twenty-first century is wholly alienated not only from the way we live…but from our own cultural histories and traditional food ways.” Their book, of which I received a review copy, encourages a look back at traditional ingredients and ways of preparing meals from Mexican and Central American cuisine. It also focuses on very healthful, plant-based dishes using unrefined, unprocessed ingredients. I couldn’t wait to try a few recipes. The Vampiro Beet and Carrot Salad sounds fresh and pretty with grated vegetables, orange and lime juices, and jalapeno. The Purepecha Bean Soup is made with Flor de Mayo or pinto beans and dried chiles and is topped with crispy corn tortilla strips and diced avocado. As soon as red cabbage shows up in our CSA box, I’ll be making the Sweet Potato Tacos with Red Cabbage Slaw. And, I really want to try making homemade Mesquite Corn Tortillas with a mix of masa and mesquite flour. But first, the Kabocha Squash in Pipian Verde dish was calling my name. I sauntered off to our Wednesday farmers’ market hoping to find some sort of small winter squash to use for this without worrying too much about it being a Kabocha. Despite my open-mindedness, I actually found the lovliest, red Kabocha ready and waiting for me that day. This dish was meant to be. 

There are plenty of ways to start this in advance. Four poblano chiles were roasted, skinned, seeded, and chopped, and those could be prepped and refrigerated until ready to make the sauce. I roasted them directly on top of a burner and turned them as they charred. The squash was cut into wedges and roasted in the oven with a coating of olive oil and sprinkling of salt and pepper. This could be done in advance, and the squash wedges can be reheated when you’re ready to serve. The next step in making the sauce was to broil a quartered white onion, 10 tomatillos with husks removed, a few unpeeled garlic cloves, and I added a couple of serrano chiles. Next, a cup of raw, hulled pumpkin seeds were toasted in a dry pan on top of the stove. Those toasted pepitas along with two cups of water were then pulsed in a blender. Next, the roasted onion, the peeled garlic, the chopped poblanos, my additional serranos, and some oregano, cilantro, epazote, parsley, and a pinch of anise seeds were to be added to the blender. This was way too much for my blender, and I pureed all of this in two batches. Salt was added to taste, and then the purred sauce was transferred to a large saucepan and simmered for about 15 minutes. The simmering really brought the flavors together. To serve, the roasted squash wedges were set in a pool of sauce and garnished with cilantro leaves and more toasted pepitas. 

This recipe made a lot of sauce which is a good thing. I’m happy to have some stored in the freezer to use on enchiladas someday soon. And, it was delightfully tangy, spicy, and, herby with the squash. I’d never paired squash with these flavors before, and I’m so glad to have been introduced to the idea. There are several more ideas in the book I’ll be trying too. 

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Genmaicha Granola Bars

With perfect timing, in the midst of the vegetable love I mentioned, I got to read a review copy of Feast by Sarah Copeland. It’s a book devoted to fresh and fabulous vegetarian dishes with just a few, minor seafood appearances. And, the influences for these dishes come from around the world with tacos, tempura, gulyas, romesco, kimchi, curry, pizzas, crepes, and more. The book was mentioned back in April in Living magazine when the Barley Risotto with Radishes, Swiss Chard, and Preserved Lemon recipe was shown. I added that page to my to-try stack of recipes at the time. Then, when I recently saw the recipe in the book, I finally had to make it. The barley starches blend with the stock as it slowly cooks, and the radishes become tender and mild as they braise. Swiss chard and bright, citrusy sorrel add fresh flavors, and the preserved lemon adds a punch. It’s a clean-tasting dish that’s filling at the same time. Some other dishes I’d like to try include the Sweet Potato and Kale Tortilla Soup, Pea Guacamole and Seared Halloumi Soft Tacos, and the Indonesian Rice Bowl. I didn’t want to risk overdoing it with vegetable propaganda, so I’m showing a sweet recipe from the Breakfast and Brunch chapter. Granola bars are one of those things that always get my attention. I love making every version I ever see, but I was especially drawn to this one because of the genmaicha tea in the ingredient list. Copeland writes that the tea “adds depth, a malty richness, and a caffeine boost.” 

Interestingly, there’s no butter or oil in this recipe and no refined sugar either. Everything is bound together by a mix of pureed dates, maple syrup, and honey. I made one substitution because as I began measuring ingredients, I discovered I didn’t have millet although I was sure I did. I used amaranth instead. So, oats, amaranth, sunflower seeds, pumpkin seeds, sesame seeds and I used black sesame seeds, cinnamon, and salt were combined. Toasted pecans and almonds were coarsely chopped in the food processor and added to the oat mixture. Pitted dates were then pulsed to form a paste, and maple syrup, honey, and vanilla were added and pulsed. The date puree was added to the oats with genmaicha tea leaves, and the mixture was stirred until well-combined. The granola was baked until brown at the edges and then allowed to cool. I found it easier to cut bars after chilling the pan for a few hours. 

The bars had a great mix of crunchy seeds and nuts and chewiness from the date puree. The flavor from the tea was very subtle, but I liked having a little green tea caffeine in each bar. Now that I’m looking back at the breakfast chapter, I’m marking the pages for Avocado-Cheese Arepas and Mustard Greens, Cheddar, and Farm Egg Breakfast Pizza. I won’t be running out of great recipe ideas for vegetables any time soon. 

Genmaicha Granola Bars
Recipe reprinted with publisher's permission from Feast.

Many granola bars masquerade as health food when, in fact, dozens of them are anything but, laced with sugar and chocolate chips. The granola bar of your dreams, though, can be chock-full of fast energy and lasting nutrition like this one—loaded with nuts and seeds, like almonds and sunflower, pumpkin, and sesame seeds. Millet adds incredible crunch, and naturally sweet dates and maple syrup hold it all together. Genmaicha—green tea leaves with roasted brown rice—adds depth, a malty richness, and a caffeine boost. If you can’t find genmaicha or simply don’t do caffeine, skip it. These granola bars will win fans far and wide either way. 

Makes 8 TO 10 Bars 

2 cups/170 g old-fashioned rolled oats 
1/2 cup/60 g millet 
1/3 cup/30 g raw sunflower seeds 
2 tbsp raw unseasoned pumpkin seeds (pepitas) 
1 tbsp sesame seeds 
1 tsp ground cinnamon 
1/2 tsp fine sea salt 
1/3 cup/50 g toasted pecans 
1/3 cup/50 g toasted skin-on almonds 
 Packed 1 cup/170 g pitted Medjool dates 
1/3 cup/75 ml Grade B maple syrup, plus more as needed 
1/4 cup/60 ml honey or brown rice syrup 
1 tsp pure vanilla extract 
1 tbsp genmaicha tea leaves 

Preheat the oven to 325°F/165°C/gas 3. Line an 8-in/20-cm square baking pan with parchment paper so that there are overlapping flaps. 

Stir together the oats, millet, sunflower seeds, pumpkin seeds, sesame seeds, cinnamon, and salt in a medium bowl. 

Pulse the pecans and almonds in a food processor until coarsely chopped (it’s okay if some nuts are coarsely ground and others a little powdery). Stir into the oat mixture. 

Pulse the dates in a food processor until a thick paste forms. Add the maple syrup, honey, and vanilla and pulse until a puree forms. Scrape out the puree with a rubber spatula and stir into the oat mixture. 

Add the genmaicha tea leaves and continue stirring (your clean hands work best) until the oats and nuts are sticky and coated with the puree. If the mixture doesn’t clump together easily, add up to 1 tbsp of maple syrup. 

Transfer the granola to the prepared baking pan and press into a smooth, even layer. Bake until just starting to brown around the edges, about 25 minutes. Transfer to the counter to cool slightly in the baking pan, about 15 minutes. Grab the flaps of parchment paper, lift out the whole batch, and transfer to a cutting board. Cut into eight to ten bars while still warm. Let them cool completely and serve at room temperature. Store in an airtight container for up to 1 week. 

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Polenta and Pepita Country Bread

One of my resolutions for 2012 is to keep trying with the very-wet category of bread dough. I’ve been open about my inability to bake ciabatta with a fabulous, holey structure. And, it’s not just ciabatta that flummoxes me. The basic country bread from Tartine Bread is also made with a very wet dough, and I’ve yet to create anything with big holes from that recipe either. The baking technique suggested in that book is the covered cast iron pot method. A proofed loaf goes into a hot cast iron pot, the pot is covered with a hot lid, and the moisture from the dough steams inside the pot as the bread begins to bake. I’ve had mixed results with that method in the past. On one occasion, the dough was just too wet, and the resulting baked loaf was a little soggy on the bottom. I made some changes to the dough, tried again, and this time, the cast iron pot baking method worked fine. To hedge my bets since this recipe makes two loaves, I actually baked one loaf in the cast iron pot and one directly on a baking stone. The loaf from the cast iron pot was the better of the two since the pot prevented the loaf from spreading. However, I still didn’t find those lovely, big holes in the crumb. Hence, I vowed my resolution to keep trying. In Tartine Bread, after introducing the basic country bread, there are a few variations including this polenta and pepita option. Soaked, coarse-grained polenta, toasted pepitas, and chopped fresh rosemary are added to the basic dough. It’s a chewy, hearty bread with a crunchy, dark crust.

I mentioned that I made a couple of changes this time. First, one of the suggestions for beginning the basic country loaf is to make a leaven using only a tablespoon of mature starter to prevent the resulting dough from having a too-sour flavor. My mature starter isn’t very sour in flavor, so I ignored that and just fed my starter as usual to use as the leaven for the dough. Next, the dough is suggested to be mixed by hand, but I used a stand mixer with a dough hook because it’s easier. The leaven was combined with water, white flour, and whole wheat flour and left for the autolyse. After about 20 minutes, another 50 grams of water was to have been added. Since my dough seemed extra wet last time, I skipped that additional 50 grams of water. Also after the autolyse, salt was added. Then, the dough was to have been placed in a bowl for the bulk fermentation with turns every half hour. The soaked polenta, toasted pepitas, chopped rosemary, and some corn oil were to have been added after the second turn. I followed those instructions when I made the flax and sunflower seed whole wheat bread, and it was difficult to get the seeds mixed into the dough at that point. So this time, I added the polenta, etc. in the mixing bowl along with the salt right after the autolyse. Then, I transferred the dough to a bowl to ferment for about four hours. It was turned in the bowl every 30 minutes. After four hours, the dough was transferred to a work surface and divided into two pieces. Each piece was shaped into a round, but the wet dough spreads easily so the rounds should be well-spaced apart. The rounds were left to rest for 30 minutes. Final loaf shapes were then formed, and towel-lined baskets were sprinkled with a mixture of rice flour and wheat flour before the loaves were placed in them. I opted for a delayed final rising of the dough by covering the proofing baskets and leaving them in the refrigerator overnight. The next day, I baked one loaf in a heated cast iron pan. After twenty minutes of baking, the lid was removed. I baked the other loaf on parchment, which made the wet dough easier to transfer from the peel, directly on a baking stone. The loaf on the stone spread more and browned more, and the cast iron pot method worked well.

What I’ve learned is that maybe sometimes a wet dough is just too wet. Skipping the additional water seemed to be a good thing with this version. I still haven’t learned how to get those lovely holes throughout a loaf, but hopefully if practice doesn’t make perfect it will eventually make better. Meanwhile, I had two big, round loaves of rustic, homemade bread full of crunchy pumpkin seeds and corn and rosemary flavors to enjoy.

I’m submitting this to Yeastspotting where you’ll find some seriously well-made bread.

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Pumpkin Cheddar Mini Muffins

Last Friday, the Good Food Awards Roadshow was welcomed to Austin with a happy hour party. Good Food Award winner Stephanie McClenny of Confituras hosted the happy hour at Springdale Farm, and it was a mini showcase of local foods and beverages. There were samples from some Austin food artisans and a few seasonal, homemade items. Carla from Austin Urban Gardens brought a kale and butternut squash salad made with all local ingredients, and I whipped up these mini, savory muffins. The idea is from Baked Explorations where they’re suggested as regular-size muffins, but I thought minis would work better as happy hour snacks. They were made with local pumpkin from my CSA, clothbound cheddar from Brazos Valley Cheese, and eggs from Smith and Smith Farms. Black pepper and cayenne pepper keep these muffins firmly in the savory category, and I garnished with pumpkin seeds, a little extra finely grated cheese, and a sprinkling of mild chile powder as visual cues of their lack of sweetness.

These are easy to make because everything is whisked and folded together in a bowl, and no mixer is required. Since I had a fresh pumpkin on hand, I roasted and pureed it, but canned pumpkin is suggested in the book. To start, that is once the pumpkin is ready, you whisk together pumpkin puree and sour cream and then add eggs and cooled, melted butter. In a separate bowl, flour, baking powder, cayenne, salt, black pepper, and brown sugar are combined, and a well is formed in the center. The wet ingredients are poured in the well, and the mixture is folded until combined. Grated cheese is folded into the batter, and this it is divided among oil-sprayed muffin cups. If you’d like to garnish the tops, you can sprinkle on more cheese, pumpkin seeds, and chile powder before baking. For the mini muffins, I baked them for 15 minutes.

The pumpkin and cheddar worked wonders together in these little guys, and the cayenne delivered a surprising hit of spice. They were great as little hors d’oeuvres with a glass of wine, and I’d like to try them too, as they were intended, as regular-size muffins for breakfast.

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Chickpea and Arugula Salad with Creamy Cumin Dressing and Roasted Pumpkin Seeds

Everything about this is going to be quick. This salad was quick to make, and there aren’t many ingredients to discuss, but that’s why it’s worthy of mentioning at all. The recipe appeared in the August 2010 issue of Food and Wine as part of a story about speedy party menus. This really can be made in a few minutes time, and it really does taste more complicated than that. I believe the most challenging step in the preparation was slicing some green onions or maybe washing the arugula. But, if you arrange the salad on a big platter, it makes an incongruously grand presentation.

For the dressing, just whisk together some plain yogurt, cumin, minced garlic, lime juice, and white balsamic vinegar. Add rinsed and drained, canned chickpeas to the dressing and stir to combine. See, nothing is even remotely difficult here. Wash and spin dry some baby arugula leaves and arrange them on a platter. Top the arugula with the chickpea and dressing mixture. Slice some green onions and scatter them over the top of the chickpeas. Then, sprinkle about some roasted pumpkin seeds. That’s it, and you have a great-looking salad full of interesting flavors.

Certainly, you could use baby spinach leaves or some other kind of baby greens in place of the arugula if you were so inclined. However, since there are only a few things being put together here, they do all play important roles and arugula’s pepperiness mingled well with the cumin in the dressing. Interestingly, the salad looked huge spread out on a big serving platter, but that big platter was soon empty. Sometimes the best things are the easiest.

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Squash Pepita Bread

Isn’t it nice how winter squashes can be stored for a while before being used? A few weeks ago, I received a couple of cute, little winter squashes in my last CSA pick up of the summer season and didn’t get around to using them until last week. They were still fine and could have waited even longer before being used. The reason they were finally used was for what is actually called pumpkin bread in the Breads from the La Brea Bakery book. Even though it’s called pumpkin bread, it was supposed to have been made with either sweet potatoes or kabosha squash. I used the squashes I had and roasted an acorn squash as well just to be sure I would have at least the 10 ounces of squash pulp that’s needed. Silverton’s reason for using sweet potatoes instead of pumpkin is because they add more flavor and color to the bread. Since my squashes’ insides were rather light, I failed to add color to my bread, but it smelled amazing as it baked and had a nice, chewy texture. Pumpkin in the name also refers to the pumpkin seeds which add a nice crunch to the crumb. I should point out that this is not a sweet type of pumpkin bread. It's made into small, savory loaves, and the squash flavor is accented by cumin in the dough.

Although this is a two-day bread, there is a six to ten hour waiting period on the first day, so I got an early start. First, the squashes were roasted, cooled, peeled, and the pulp was mashed. The dough was made from sourdough starter, water, wheat germ, cumin, bread flour, whole wheat flour, and squash pulp. Then, raw pepitas were toasted and added to the dough with salt. There was no additional commercial yeast in this dough, so, as usual when using only starter, I was nervous. The dough seemed dense, but I hoped that was just because of the squash and pepitas. The dough went into the refrigerator to ferment for about seven hours. It was then brought back to room temperature and divided into three pieces, and unfortunately, I’m not capable of dividing dough into equal pieces. They were close enough. After resting for a bit, each piece of dough was formed into a football shape, and I did a better job of football forming than last time. I’m learning. It helped that Silverton wrote that the loaves should look like sweet potatoes which I look at more often than footballs. The loaves were then covered with a cloth and wrapped in a plastic garbage bag and left in the refrigerator to proof for ten hours.

The next morning, I removed the plastic bag and brought the loaves up to room temperature. The oven was heated to 500 degrees F, and the loaves were slashed and loaded on a peel. The oven was spritzed with water, the loaves went in, the temperature was lowered to 450, and more spritzing was repeated during the first five minutes of baking. After a total baking time of 35 minutes, the pretty, little, football-sweet-potato-shaped, squash loaves were browned and crusty and delivered to the cooling rack. As noted in the recipe, this bread has a more even interior texture, and the seeds and squash give it some heft. It’s a hearty kind of bread, and it was delicious slathered with Irish butter. Next time, I’ll make it with sweet potatoes for a brighter color, but the squash worked very well otherwise.

I’m submitting this to Yeastspotting where you’ll find some seriously well-made bread.

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Sikil Pak

Trying a lot of new and different recipes can have its ups and downs. There are ones that are easy and lovely and cause no stress and turn out delicious. Others are a little more complicated and leave you wondering about the results until the very end. And, once in a while, there’s a recipe that ends up being a complete waste of time and ingredients. It doesn’t happen often, but I just experienced one of the latter recently, and it’s depressing. I had to move on, find something really good to try, and forget about it. The sikil pak from Super Natural Cooking by Heidi Swanson was a great recipe for dip and for forgetting about bad food. This is a Mayan dish that’s perfect for dipping tortilla chips. Ground pepitas form the base of the dip and an habanero gives it spice. I have no idea how I’d never encountered this before, but now that I know how to make it, I’ll be doing so frequently.

An habanero and some unpeeled garlic cloves were charred in a pan and then allowed to cool. Tomatoes received the same treatment. The pepitas were ground in a food processor and removed to a bowl. Then, the seeded and chopped habanero, the peeled garlic, and the cored tomatoes were roughly chopped in the food processor. The ground pumpkin seeds were returned to the food processor, and the goal was to puree this mixture to a mayonnaise-like consistency. Some vegetable stock was called for in the recipe, but there was enough juice in the tomatoes I used to achieve the desired texture without adding any other liquid. Finely chopped white onion, cilantro leaves, and a couple pinches of cinnamon were stirred into the dip to finish it.

It was noticeably fiery but not in a painful way. The pepitas smoothed out the heat, and the tomatoes freshened it up. Charring the vegetables added deeper flavor and earthiness, and the onion and cilantro added texture and spunk. The dip gets even better as it sits in the refrigerator overnight, and I’m certain about that because I nearly devoured the entire remaining quantity for lunch today. This was such a happy discovery; I think everyone should try making it. Or, just stop by my house because from now on I’ll be making some every few days.

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Goat Cheese-Edamame Dip with Spiced Pepitas

This soy bean and cheese dip came from the November issue of Food and Wine and was part of an article about starters for Thanksgiving dinner. It’s actually a great recipe to have on file for year-round use because the ingredients are always easy to locate. I used frozen, shelled edamame which were briefly cooked in boiling water. The cooked, drained edamame were pureed in a food processor with sour cream, goat cheese, lemon juice, garlic, and canned chipotles and adobo sauce. Chopped oregano, which luckily enough grows in my herb garden all year but is skippable if you don't have it, was stirred in once the mixture was smooth.

A crunchy topping was made with pepitas which were roasted with salt, ground coriander, crushed red pepper, and olive oil. When the pepitas came out of the oven, they were tossed with lemon zest and oregano. The lemon zest added a burst of flavor, and I have to remember to try that with roasted nuts in the future. While the pepitas roasted, I baked some pita chips which I cut to size, brushed with olive oil, and sprinkled with a mix of cayenne, ground coriander, ground cumin, salt, and pepper.

It makes a thick dip, but sturdy vegetables would have been great for dipping too. The combination of flavors is interesting with the smooth, mild bean puree and creamy, tangy goat cheese and sour cream and the hit of heat and smokiness from the chipotles. And, the pepita topping adds another layer of flavor and texture. The recipe results in a generous amount of dip, so we still have some leftover. I’m thinking of using it for a sandwich for lunch tomorrow by spreading it in a pita and adding arugula, and now, I’m already looking forward to lunch.


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