Vegetarian Heartland and Unforgettable-a Biography of Paula Wolfert on GREAT TASTE this Week!

  • Wed
    Aug 16
    7:00 pm -
    8:00 pm
  • Fri
    Aug 18
    7:00 am -
    8:00 am

Vegetarian Heartland

Why is it that most of the authors I talk with are usually from California or live on the East Coast?  That's something to think about, but this week is the exception.  I get to chat with Shelly Westerhausen, a life-long Midwesterner, and the author of Vegetarian Heartland.  Check out one of the recipes from her book below.

In the second half of the show, I visit with Emily Kaiser Thelin, author of the moving and intimate biography of Paula Wolfert.  Wolfert is someone I have admired for years, and Thelin's biography illuminates the amazing career of this often overlooked and prolific contributor to our modern cooking scene.

Unforgettable-Thelin

 

 

Peanut Butter Trail Mix Cookie

 

Peanut Butter Trail Mix Cookies

 

MAKES ABOUT 18 COOKIES

 

These cookies are about as easy as they come and chock-full of protein to keep you energized on a long hike. I use peanut butter that has been sweetened with agave, but if you use a version that is completely sugarless, then you may want to add in more maple syrup (depending on how sweet you want these).

 

1 cup [260 g] creamy peanut butter

1⁄4 cup [60 ml] maple syrup

1⁄2 tsp fine sea salt

1 tsp vanilla extract

1⁄2 tsp baking soda

1⁄2 cup [90 g] of your favorite trail mix (with ingredients such as chocolate chips, chopped pecans, dried cherries, or pumpkin seeds)

 

1.     Preheat the oven to 350°F [180°C]. Line a baking sheet with parchment paper.

 

2.     In a large bowl, stir together the peanutP butter, maple syrup, salt, vanilla, and baking soda. Fold in the trail mix.

 

3.     Drop the dough by rounded tablespoons onto the prepared baking sheet, spacing the mounds 2 in [5 cm] apart. Gently press a fork onto the top of each cookie to slightly smash it and make a crisscross design (the dough will be sticky so try to avoid smearing the cookie).

 

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4.     Bake until the edges begin to brown, about 10 minutes. Let cool completely (they will harden up as they cool). Store in an airtight container at room temperature for up to 5 days.