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eHow video: “Coconut Milk Tofu Quiche with Onions and Mushrooms”

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People often complain that they don’t have time to make dinner every night. Well, guess what? I don’t make dinner every night! That’s right. And yet we never get take out, rarely dine out, and my husband always has a packed lunch to take to work.
How is this possible? Ladies and gentlemen, let me give you a life-saving tip: Make dishes in large enough portions that they will cover the next few days’ meals and/or can be frozen and eaten at another time. That, my friends, is how you can eat healthfully every night without having to spend all your time slaving away in the kitchen. It’s that simple!

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This quiche is a perfect example of a dish that will last for multiple meals. Plus, it’s one of those special dishes that can be enjoyed at any time of day. I love preparing it for dinner and then enjoying it again the next day for breakfast and packing it up for my husband for lunch for the next few days. Because both the crust and the filling contain herbs, each bite is wonderfully aromatic and richly flavorful. Enjoy!

Crust Ingredients:
2 1/2 cups almond meal
1/4 cup water
1 1/2 tablespoons fresh rosemary, finely chopped
1 teaspoon salt

Filling Ingredients:
2 1/2 cups cremini mushrooms, sliced
1 large yellow onion, thinly sliced
2 tablespoons balsamic vinegar
2 packages firm silken tofu
1/4 cup coconut milk (or any other nondairy milk)
3 tablespoons nutritional yeast
3 teaspoons of your favorite herbs (i.e. basil, thyme, sage, oregano, etc.)
1/2 teaspoon salt

Crust Instructions:
1. Preheat the oven to 375. In a medium bowl, combine the almond meal, salt, and rosemary. Add the water and stir until fully combined.
2. Gently press the dough evenly against the bottom and sides of a pie pan. Bake for 10 minutes or until the crust looks dry and just toasted.

Filling Instructions:
1. Slice the tofu and wrap in a few layers of paper towels to drain out the excess moisture. Set aside.
2. Saute the onions and mushrooms in balsamic vinegar until the onions are caramelized, about 10 minutes.
3. In a food processor or blender, mix the tofu, nutritional yeast, nondairy milk, and herbs till smooth.
4. Combine the tofu mixture with the sauteed mushrooms and onions and stir till fully mixed.
5. Pour the filling into the pie crust and bake for 30-40 minutes, or until the top is golden brown. Remove and let cool.

Entrees, Essential Fats, Gluten-Free, Oil-Free, Sauces & Dips
 

Instant Macaroni + Cashew Cheese, Please!

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The macaroni and cheese you typically find at your grocery store is, for lack of a better word, crap. Not only does it contain cow’s milk, but Kraft in the U.S. uses two artificial dyes, Yellow No. 5 and Yellow No. 6, that have been banned in other countries because of their link to hyperactivity in children, migraines, and asthma.
This is not real food. But it’s a staple in so many households because it’s convenient and cheap, and it tastes good. But it doesn’t have to be this way, folks! We don’t always have to choose between convenience and nutrition!
The following recipe is also convenient, cheap, and tasty, and it contains ingredients that are supposed to be ingested like cashews and spices rather than toxic dyes. I’ve made the mix for both vegans and non-vegans and it’s adored by all. A little goes a long way so if you store it in your freezer you’re pretty much guaranteed a tasty meal any day of the week as long as you have noodles on hand.

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Ingredients:
(Yields 5 cups of mix)
3 cups raw cashews
2 cups nutritional yeast
1/2 cup arrowroot powder
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon sea salt
1 tablespoon ground mustard seed
2 teaspoons paprika
1 teaspoon dried parsley
1 teaspoon dried green onion
1/2 teaspoon turmeric
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper (optional)
1/4 teaspoon cumin

Instructions:
1. Using a very dry blender or coffee grinder, grind the cashews in small batches into a very fine powder.
2. Add to a container with a tight-fitting lid, then add all the remaining ingredients and shake vigorously until well mixed.
3. Store in the refrigerator for up to a month or freeze indefinitely.

To make with macaroni (2-4 main dish servings);

Ingredients:
Heaping 1/2 cup mix
1 cup nondairy milk (i.e. soy, almond, etc.)
1 pound pasta, prepared according to package instructions

Instructions:
1. Combine the mix and milk in a saucepot over medium heat. Cook, stirring constantly, until thickened. (If you prefer really thick sauce, feel free to add more mix.)
2. Add to the prepared pasta. Enjoy!

Source: Vegan Food Gifts by Joni Marie Newman

Autumn, Calcium Sources, Entrees, For Beginners, Gluten-Free, Oil-Free, Plant Proteins, Soups & Stews
 

Incredibly Easy Pumpkin Chili

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Believe it or not, I used to hate cooking. I resented having to follow directions for an activity that I believed was meant be creative. But every time I tried to get creative, tossing in a little of this, a dash of that, followed by a twirl, a curtsey, etc., the food was just a sorry disappointment. After too many failed dishes I knew I needed to follow instructions but I still wanted to feel like the dish was my creation. I was able to find a happy balance making dishes that called for just a few ingredients and minimal measuring. For those who are new to cooking, short on time, or just looking for a unique take on chili, this recipe delivers. It is so simple. All you have to do is chop a few vegetables and dump a few cans, but it also feels really creative and unusual because of the pumpkin. The result is a delicious chili that’s warm, comforting, and just a touch sweet.
Over time, you could also get more creative and try adding different colored peppers, other kinds of beans, or using sweet potato instead of pumpkin (see below for more ideas). With such good and simple flavors it would hard to mess this one up.

Ingredients:
1 onion, diced
2 cloves garlic, diced
1 red bell pepper, diced
1 can (15 oz) organic corn, preferably sweet
1 large can (28 oz) fire-roasted diced tomatoes
1 can pumpkin puree (NOT pumpkin pie puree)
1 can chickpeas, drained
1 can black beans, drained
1 tbsp chili powder
2 tsp cumin
1/4 tsp cayenne (optional)
1 cup vegetable broth or water (more if you prefer a thinner consistency)

Instructions:
1. In a large skillet over medium heat, saute the onion, garlic, and red pepper in 1-2 tbsp water or vegetable broth for about 10 minutes or until tender.
2. Stir in the remaining ingredients, increase the heat to high, and bring to a boil.
3. Immediately reduce the heat to medium-low and simmer for 15-20 minutes until heated through. Serve hot.

Variations to try:
– To make this chili thicker and heartier, add 2 cups cooked quinoa after step 2.
– Add fresh or frozen de-thawed greens, such as kale, spinach, collards, etc., while simmering during step 3.
– For a slightly sweeter chili, use canned sweet potato instead of pumpkin.

– Double or triple the ingredients to make several days’ worth of food. Leftovers can also be frozen.
– Try using just one kind of bean (for example, only black beans) or add several different kinds in addition to the beans already used (such as pinto, kidney, and white beans).
Autumn, Calcium Sources, Entrees, Gluten-Free, Holiday, Plant Proteins, Sauces & Dips, Sides, Vegetables
 

Thanksgiving

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(From top left) Quinoa Corn Bread,
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Acorn Squash Stuffed with Peppered Lentils + Kale + Butternut Squash
(note: You can prepare the recipe a day or two in advance and it will still be delicious. Just reheat in the oven at 350 degrees for 15-20 minutes.)

Ingredients:
2 cups dry green lentils
1 butternut squash
1 tbsp vegetable broth
1 red onion, chopped small
1/2 cup red pepper, chopped small
3 cloves garlic, minced
1 head kale, washed, de-stemmed, and chopped
4 tsp fresh ground black pepper
1 tsp fine ground sea salt
3-4 acorn squash

Instructions:
1. Rinse the lentils and then soak them in water overnight.
2. Peel and remove seeds from the butternut squash. Cut into small cubes and steam cubes for 10-20 minutes or until a fork easily pierces them.
3. Drain the lentils from the soaking water and then cook them in fresh water for 35-45 minutes, or until tender.
4. While lentils are cooking, warm vegetable broth in a medium pot or pan. Add onion and brown for 7 minutes over medium-high heat. Add pepper and stir together, cook for 7 minutes. Add garlic and stir for 5 minutes more.
5. Add chopped kale, stir in, and reduce heat to medium.
6. Once the kale is wilted, place pot ingredients in a large bowl with the cooked lentils and stir. Add salt and pepper–be especially generous with the pepper. Carefully fold in the steamed butternut squash and season to taste.
7. Split the acorn squash in half (slicing from top to bottom) and scrape out the seeds with a spoon. Slice off the skin. Place the squash halves–scooped side up–on a parchment-lined baking sheet and sprinkle with salt and pepper.
8. Roast at 350 degrees for 40 minutes* or until soft (they should be tender enough to easily slice through with a fork). Fill with peppered lentil mixture and bake 10-15 minutes more.

* The original recipe said to cook for 25 minutes but I found that to not be nearly enough and I had to stick them back in the oven. So, don’t take yours out till they are brightly colored and have begun to ooze a bit. The more you cook them the sweeter they’ll get, too.

Roasted Brussels Sprouts with Dried Cranberries + Balsamic Glaze

Ingredients:
3 lbs Brussels sprouts
1/4 cup olive oil
1 cup sugar
3/4 cup balsamic vinegar
1 cup dried cranberries
Instructions:
1. Preheat oven to 375 degrees.
2. Trim the Brussels sprouts, then cut them in half. Arrange on 2 baking sheets and toss with olive oil. Roast until slightly brown, 25-30 minutes.
3. Combine the sugar and the balsamic in a sauce pan. Bring to a boil and then reduce heat to medium-low and stir until very thick.
4. Drizzle the balsamic glaze over the Brussels sprouts, then sprinkle on the dried cranberries.
Autumn, Calcium Sources, Casseroles & Lasagnas, Entrees, Essential Fats, Gluten-Free, Holiday, Oil-Free, Plant Proteins, Vegetables
 

Eggplant Rollatini

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I don’t like to do taste tests while I’m cooking when I follow a recipe for the first time. I prefer to wait till the dish is complete to assess and then make notes in my cookbook if necessary. The first time I was cooking this dish, though, I took a little spoonful of the filling just before I put it in the oven and was totally impressed. (To think I had only picked this dish out because I like eggplant!) The tahini makes the filling so deliciously rich and creamy. The finished result is even better with a sauce that has just the right amount of sweetness and tang. The ingredients are so clean and simple but they come together in a way that truly surprised me. The only note I made for this was to double it for next time!

Ingredients:
Filling:
2 eggplants
3 cups cooked lentils
1 tbsp miso paste
3 tbsp tahini
2 tbsp fresh minced oregano
2 tbsp fresh minced basil
2 tbsp fresh squeezed lemon juice
2 cloves garlic, minced
Sauce:
1 cup sundried tomatoes, soaked in warm water for 20 minutes
1 can diced tomatoes
1 small can tomato paste
1/4 tsp salt
2 garlic cloves
2 tbsp chopped fresh basil
1 date
2 tbsp shallot, minced

Instructions:
1. Cut off the ends of the eggplants. With flat end down on the cutting board, slice into 1/4-inch strips.
2. Heat oven to 350 degrees. Lay the eggplant strips flat on a parchment paper-lined baking sheet. Bake for 15 minutes and then set aside until cool enough to handle.
3. Meanwhile, in a medium bowl, mix together all the remaining filling ingredients. Set aside.
4. Blend all the sauce ingredients together in a blender until fully combined.
5. Spread 1 cup of the sauce on a baking dish. On a separate work surface lay each eggplant strip flat and spread 1 heaping tablespoon of filling (though if you like your rollatini thick there’s no need to hold back!). Roll up into a cylinder and and place atop of the bed of sauce.
6. Pour the remaining sauce on top and cover with aluminum foil. Bake for 30 minutes, until heated through and the sauce is bubbly.

Source: Thrive Foods by Brendan Brazier

Calcium Sources, Entrees, Essential Fats, Gluten-Free, Plant Proteins, Sauces & Dips
 

Black Bean Burgers with Cashew Mayo

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The recipe for these burgers come from a cookbook by Candle79, an amazing vegan restaurant in New York City. The burgers are flavorful enough that you don’t even need toppings, but of course toppings are always great. The cashew mayo was a happy accident. We were out of veganaise so I quickly whipped something up with just a few ingredients and it was really, really good–light and creamy with a touch of saltiness. Puree 1 cup of raw cashews, 1 garlic clove, and 1 tablespoon tamari with 3/4 cup water. Cashews are such a versatile ingredient. You can use them to make anything from cream cheese to salad dressings to cake frosting. “Cashew” is also the cutest word ever. Cashew! Gazuntite.

Ingredients:
(Makes 8 burgers)
4 cups black beans, soaked overnight
1 cup peeled and diced carrots
1 cup peeled and diced onion
3/4 cup diced red bell pepper
3/4 cup diced yellow or green bell pepper
1/2 teaspoon salt
3/4 cup cornmeal
1/2 teaspoon ground cumin
2 tablespoons chili powder
1/4 teaspoon cayenne
1 cup chickpea flour (buy packaged or grind your own dried chickpeas in a blender)
1 1/2 teaspoons fresh lemon juice
1/2 cup chopped cilantro
optional: whole wheat or gluten-free buns, avocado, sprouts, sliced tomatoes
Cashew Mayo
1 cup raw cashews
1 garlic clove
1 tbsp tamari
3/4 cup water

Instructions:
1. In a large saucepan, simmer the beans in 5 cups of fresh water for 35 minutes. Drain the beans, reserving 1 cup of the cooking liquid.
2. In a large bowl, mix together the carrots, onion, peppers, salt, and cornmeal. Then stir in the cumin, chili powder, cayenne, chickpea flour, lemon juice, and cilantro. Stir in the black beans and form into patties. Add a bit of the reserved cooking liquid to the mixture to moisten if it is too dry. Or if you prefer a smoother-textured burger, blend half of the mixture in a blender until smooth and combine with the remaining mixture.
3. In a skillet, cook the burgers for about 3-5 minutes on each side. Serve with desired toppings and enjoy!
4. Puree all the ingredients for the cashew mayo in a blender until smooth.

Autumn, Casseroles & Lasagnas, Entrees, Gluten-Free, Oil-Free, Plant Proteins, Vegetables, Whole Grains
 

Curry Lentil Rice Pizza

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This “pizza” has become a staple in our home because it’s really tasty and makes enough leftovers for several lunches. The recipe comes from Thrive by Brendan Brazier, the professional Ironman triathlete (and a vegan, of course). Brazier’s recipes are based on the concept of “high net-gain nutrition,” meaning eating foods that leave you with more energy, not less. According to Brazier, most foods in the average North American’s diet require almost as much energy to digest and process as they contain, therefore the net gain is extremely low. As a result, people feel weaker and hungrier, and their bodies are less resilient and their health more compromised. However, nutrient-dense whole foods–those foods that have not been refined and stripped of their value during processing–eliminate excess work for the body thereby leaving us with more energy, more physical resilience, and more mental clarity. It’s a simple concept that makes a lot of sense. I’d highly recommend this book to anyone interested in fitness, or health in general. Plus, the recipes are great.

Ingredients:
Crust:
3 cups cooked brown rice
3 cups cooked lentils
4 tsp curry powder
2 tsp dried basil
Sea salt to taste
Topping:
Nutritional yeast
2 yellow or orange tomatoes, chopped
2 yellow or orange bell peppers, sliced
1 medium sweet potato or 3 large carrots, thinly sliced
1 cup green onions, chopped
2 tsp oregano
2 tsp thyme

Instructions:
1. Preheat oven to 300 degrees.
2. In a food processor or by hand, combine all crust ingredients until mixture starts to ball up.
3. Lightly oil an 11-by-15-inch baking tray. Spread crust mixture evenly on tray.
4. Sprinkle nutritional yeast on top of the crust. Use as much or as little as desired (we use a lot!). Add toppings.
5. Bake for approximately 1 hour (this may vary slightly depending on the moisture content of the vegetables).

Autumn, Calcium Sources, Entrees, Holiday, Plant Proteins, Sauces & Dips, Sides, Sweets, Vegetables, Whole Grains
 

Thanksgiving!

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Menu
Shredded Brussels Sprouts with Toasted Pecans and Dried Cranberries
Garlic-Herb Mashed Potatoes and Cauliflower
Wild Mushroom Gravy
Quinoa Corn Bread
Tamarind BBQ Tempeh and Sweet Potatoes
Pumpkin-Pecan Praline Cheesecake
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Shredded Brussels Sprouts with Toasted Pecans and Dried Cranberries
Ingredients:
1 lb. fresh brussels sprouts
3 oz. coarsely chopped pecans
3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
4 oz. coarsely chopped dried cranberries
Instructions:
1. Slice the Brussels as thinly as possible, with a knife or mandolin. If you use a food processor, use the thinest slicing disk possible.
2. In a saute pan, toast the pecans over medium heat for 2 minutes.
3. Add the olive oil, then the Brussels, salt, and pepper. Stir continually until the Brussels are just tender and their color brightens, approximately 6 minutes.
4. Remove from the pan. Add the cranberries. Toss and serve!
Garlic-Herb Mashed Potatoes and Cauliflower
Ingredients:
2 russet potatoes, cut into 3/4-inch pieces
1/2 head cauliflower, cut into florets
4 cloves garlic, minced
1 tbsp olive oil
2 tsp dried thyme
1 tsp dried marjoram
2-4 tablespoons vegetable broth
1/2 tsp salt
Instructions:
1. Place the potatoes in a 4-quart pot in enough cold water to submerge them, making sure there are about 4 inches of extra water on top for when you add the cauliflower. Bring potatoes to a boil. Once boiling, add the cauliflower and lower the heat to a simmer. Let simmer for about 15 minutes or until the potatoes and cauliflower are tender.
2. Meanwhile, saute the garlic with the olive oil, along with the thyme and marjoram.
3. Drain the potatoes and cauliflower in a colander, then return them to the pot, and use a potato masher to mash them a bit.
4. Add the garlic and herbs, 2 tablespoons vegetable broth, and the salt and pepper, and mash a bit more. Use a fork to make sure all the seasonings are mixed well. if needed, add another 2 tablespoons of broth. Taste for salt. Serve warm.
(Source: Appetite for Reduction)
Wild Mushroom Gravy
Ingredients:
6 tbsp olive oil
2 cups onion, peeled and finely chopped
2 cups finely chopped mushrooms, such as shiitake, oyster, chanterelle, or portobello
1 cup brown rice flour (if you can’t find this in your grocery store make it by whizzing up brown rice in a blender)
1/4 cup tamari soy sauce
1 1/2 tsp dried sage
1 1/2 tsp dried rosemary
1 1/2 tsp dried tarragon
Instructions:
1. Heat 3 tbsp of the olive oil in a large skillet. Saute the onion and mushrooms until softened, about 10 minutes, and set aside.
2. In a medium saucepan, heat the remaining 3 tablespoons of olive oil and saute the rice flour over low heat to make a roux. Stir 2 cups of water, the tamari, sage, rosemary, and tarragon into the roux and mix well. Bring to a boil over medium heat, then simmer until the gravy is thickened and smooth, about 10 minutes.
3. Stir in the mushroom-onion mixture and cook over low heat until warmed through. If the gravy is too thick, add water 1 tablespoon at a time to achieve the right consistency. Serve at once.
(Source: The Candle Cafe Cookbook)
Quinoa Corn Bread
See recipe here.
Tamarind BBQ Tempeh and Sweet Potatoes
See recipe here.
Pumpkin-Pecan Praline Cheesecake
This recipe begins with my raw vegan cheesecake plus a pumpkin pie layer on top and then a pecan-prailine mix on top of that. Yum! Add these between steps 3 and 4.
For the pumpkin pie layer…
Ingredients:
1 cup canned pumpkin
2 tbsp tapioca flour (or use arrowroot or cornstarch)
1/2 cup non-dairy milk
1/3 cup sugar
1 tsp vanilla extract
1/4 tsp ground ginger
1/4 tsp ground cinnamon
pinch ground nutmeg
pinch allspice
Instructions:
1. Mix all the ingredients in a large bowl and stir until thoroughly combined.
2. Spread on top of the cheesecake with a spatula.
For the pumpkin-pecan praline…
Ingredients:
2 tbsp vegan butter (such as Earth Balance)
A couple shakes of cinnamon
A pinch of salt
1/3 cup chopped pecans
1/4 cup raw pumpkin seeds
2 tbsp light brown sugar
2 tbsp maple syrup
Instructions:
1. Grease a baking sheet and set aside. Heat a well seasoned, lightly oiled iron skilled over medium heat and add the vegan butter, cinnamon, sea salt, pecans, pumpkin seeds and brown sugar. Stir for a minute or two to toast the seeds and pecans. Add the maple syrup and stir till bubbling and sticky.
2. Remove from heat; spoon and spread the praline onto a greased baking sheet to cool. Break the praline into pieces for garnishing the top of the pie. Get ready for heaven!
Calcium Sources, Casseroles & Lasagnas, Entrees, Gluten-Free, Oil-Free, Plant Proteins, Vegetables
 

Tamarind BBQ Tempeh + Sweet Potatoes

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Ingredients (Serves 4):
4 cloves garlic
1 tablespoon minced fresh ginger
3/4 cup vegetable broth
2 teaspoon arrowroot dissolved in 1/4 cup water
2 tablespoons tomato paste
1 tablespoon tamarind concentrate
3 tablespoons agave or maple syrup
2 tablespoons tamari or soy sauce
1 teaspoon liquid smoke
1/8 teaspoon cayenne (optional)
1 1/2 pounds sweet potatoes, peeled and sliced into chunks or rounds
12 ounces tempeh, cut into 1/2-inch slices

Instructions:
1. Spray a casserole pan (preferably not glass) with nonstick cooking spray.
2. In a medium-size mixing bowl, whisk together all the ingredients (except the sweet potatoes and tempeh). Make sure to get the tamarind dissolved.
3. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them. Be sure everything is coated well, using your hands if necessary. You can bake immediately or let marinate for at least an hour to get more flavor into the tempeh.
4. When ready to bake, preheat the oven to 400 degrees. Cover the pan with tinfoil and bake for about 25 minutes.
5. Remove from the oven and toss out the tinfoil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking.
6. Bake for another 30 minutes, flipping everything once. The sweet potatoes should be tender but not mushy, and the sauce should be thickened and coating everything. Give thanks and enjoy!

Source: Appetite for Reduction by Isa Chandra Moskowitz

Calcium Sources, Entrees, Essential Fats, Plant Proteins, Sauces & Dips, Vegetables
 

Fried-Free Falafel + Green Tahini Dressing

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     Crunchy on the outside and moist on the inside, everyone adores falafel. And as a plant-based dish these Middle Eastern patties are a natural favorite among vegans. The one draw back of falafel is that it’s deep-fried, making it less than ideal for those of us concerned about our hearts (or waistlines). But worry not! This baked version will eliminate such concerns without sacrificing any flavor at all. We’ve been enjoying our falafel over greens with a tahini dressing (recipe also below) but they would also be delicious in a whole wheat pita pocket or wrap. Another new favorite!

Ingredients:
(Makes 12-14 patties)

2 (15 oz.) cans chickpeas
4 cloves garlic
1 small onion, chopped roughly
1 cup loosely packed fresh parsley leaves
3 teaspoons vegetable broth or water
1/2 cup chickpea flour*
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon baking powder
1/2 teaspoon salt, or to taste
Several pinches of freshly ground pepper
If you have a good blender you can make your own by grinding up dried chickpeas till they turn to powder. You can find it at most health food, Indian, or Middle Eastern stores, or order it online (Bob’s Red Mill is a popular brand). You could also use corn flour.
Dressing:
(Makes about 1 cup)
2 to 3 cloves of garlic
1/2 cup chives (dried or fresh is fine)
1/2 cup parsley
2 tablespoons tahini
2 tablespoons nutritional yeast
1 tablespoon miso
1/3 cup water
2 tablespoons lemon juice
1/2 teaspoon salt

Instructions:

1. Preheat the oven to 400 degrees. Pulse the chickpeas and garlic in a food processor.
2. Add the onion, parsley, and broth, and blend till relatively smooth.
3. Transfer the mixture to a mixing bowl. Mix in 6 tablespoons chickpea flour, cumin, coriander, paprika, baking powder, salt, and pepper.
4. Form the mixture into ping pong-size balls, then flatten a bit into patties. Cover both sides of each patty in chickpea flour.
5. Spray a baking sheet with nonstick cooking spray. Place patties on the baking sheet. Bake for 18-20 minutes; they should be browned on the under side.
6. Remove the pan from the oven, then flip the falafel and bake for 8-10 more minutes. Serve warm or cool.
Source: Appetite for Reduction by Isa Chandra Moskowitz