The Yankee Julep

Yankee Julep.jpg

This cocktail was born out of a need to use up some mint, try a new cocktail and, of course, incorporate Maple Syrup.  As a native Vermonter I prefer Maple Syrup to just about any other sweetener and since I have a ton of Mint growing in the garden I thought "What could be better than Mint Juleps with Maple?"  Thus, the Yankee Mint Julep was born.  A little sweet, a little surly, and oh-so-refreshing.  The Yankee Julep is a cocktail that will taste delicious no matter where you're from.  So don your flannel, or your gigantic hats, or both (we wont judge), and sip this summery cocktail with a friend.  Bringing folks together is, after all, what it's all about. 



  • 3-4 Mint leaves, plus a sprig for garnish
  • 1 oz Grade A Dark (formerly Grade B) Vermont Maple Syrup
  • Crushed ice
  • Kentucky Bourbon (I used Wild Turkey, but anything that is sippable is suitable)


  • Muddler
  • Highball Glass
  • 1 oz shot glass or jigger
  1.   In a highball glass,  muddle 1 oz of maple syrup and 3-4 mint leaves until leaves are bruised and emitting a minty smell. 
  2. Top your muddle mint and syrup with crushed ice, filling the glass to the brim. 
  3.   Fill with bourbon and stir so the syrup is well incorporated. 
  4. Wait till the glass is frosty, giving the ice just enough time to melt a little, stir once more, top with a sprig of mint and enjoy! 

This recipe makes 1 delicious cocktail - doubling or tripling the recipe to enjoy with friends is highly encouraged!

Quinoa Burgers


  • 1 small onion, diced*
  •  3 cloves garlic*
  • 12 oz. chickpeas, cooked and drained
  • 1/2 C. Rolled Oats (not instant)
  • 1 1/2 C. Quinoa
  • 1/4 C. Minced Flat-Leaf Parsley*
  • 1/2 tsp. Paprika
  • 1/2 tsp. Poultry Seasoning
  • 2 Tbs. Soy Sauce
  • 2 Tbs. All-purpose Flour
  • 2+ Tbs. Sunflower Oil, for frying
  • Salt and Pepper to taste
  • Whole Wheat Flour, for coating
  1.   Add the Onion and Garlic to a food processor.  Pulse until chopped fine.
  2.   Add Chickpeas and Rolled Oats to the Onion mix in the food processor.  Pulse until well combined.
  3.  Move Chickpea mix to a large mixing bowl.  Add Quinoa, Parsley, Paprika, Poultry Seasoning, Soy Sauce,  All-Purpose Flour, Salt and Pepper to the Chickpea mix and stir until well combined.  I like to get in there with my hands and really mix it so the spices are evenly distributed.  Cover bowl and refrigerate for 15-20 minutes.
  4.  Heat a little Sunflower Oil in a skillet over medium heat.  Meanwhile, place a small pile of Whole Wheat flour on a plate (about 1/4 cup).
  5. Working one at a time, form the burger mixture into 6-8 patties, generously coating each side with Whole Wheat Flour before placing into the hot skillet.  The patties will be sticky and a little difficult to work with so I suggest wetting your hands or covering them in a little olive oil.  Also, I found it's easier to work one at a time because these burgers tend to crumble a bit so it's best to get them right into the oil to start cooking! 
  6.   Cook each burger for about 5 minutes per side or until crispy and golden.  Add more Sunflower Oil as needed to keep these bad boys from sticking to the pan. 
  7.  Serve your burgers on buns with the usual fixin's and a side Salad.  We like our burgers on homemade buns with Spinach*,  Tomatoes*, Sliced Onions*, Ketchup, Mayo and our homemade Sweet and Sour Pickles*
*Magic Bean Farm Ingredients
Recipe adapted from: Vegan Diner by Julie Hasson.  Hamburger Bun recipe from: The Homemade Pantry by Alana Chernila


Sweet Potato Lentil O's

This is comfort food at its best!  This simple recipe combines Ham, Lentils and Sweet Potatoes and it is a dish the whole family will love.  The O-shaped pasta reminds me of a healthier (and quite frankly, more delicious) version of Spaghetti O's!  Enjoy with a hunk of fresh, crusty bread. 


  • 4 Tbs. Butter
  • 1 Large onion, chopped
  • 2 Celery Ribs, Chopped
  • 2 Large Carrots, chopped
  • 2 Medium Sweet Potatos, cubed
  • 6 C. Ham Stock (Vegetable Stock can be substituted)
  • 2 Bay Leaves
  • 1 C. Lentils
  • 1 C. O-shaped Pasta
  • 1 C. Ham, torn
  • Salt and Pepper to taste
  • Parmesan Cheese for sprinkling
  1.  On medium heat, melt 4 Tbs. Butter in a large stock pot.
  2.  Add chopped Onion and Celery and cook until translucent, about 5 minutes. 
  3. Add Carrots and Sweet Potato, cook 10 minutes being sure to stir occasionallyto keep vegetables from sticking to pot.
  4. Cover Veggies with Stock and add Lentils and bay leaves.  Cover and cook on medium-low heat until sweet potatoes, carrots and lentils are just cooked through, about 20 minutes.
  5. Add pasta and ham and cook until pasta is just cooked - about 8 minutes more. 
  6. Serve with grated Parmesan cheese and salt and pepper to taste. 

Chocolate Zucchini Cake


Cake Ingredients

  • 2 C. Sugar
  • 3/4 C. Coconut or Vegetable Oil
  • 3 eggs
  • 2 tsp. Vanilla
  • 2 1/2 C. Flour
  • 1 1/2 tsp. Baking Powder
  • 1 1/2 tsp. Baking Soda
  • 1/2 C. Unsweetened Cocoa Powder
  • 1/2 tsp. Salt
  • 1/2 Cup Milk
  • 2 1/4 C. Grated Zucchini*
  1.   Preheat oven to 325˚ F. 
  2.   Grease and flour a Bundt Pan. 
  3.   In a large bowl, mix sugar, oil, and eggs until well combined and fluffy.
  4.   Add Vanilla, mix.
  5.   In a medium bowl, combine flour, baking powder, baking soda, cocoa and salt.
  6.   Alternate adding flour mix and milk to egg mixture.  Combine well.
  7.   Stir in Zucchini.
  8.   Pour mix into bundt pan and bake for 55-65 minutes or until tooth pick inserted into cake comes out clean. 

Optional:  Frosting! 

  1.   Melt 1 stick of butter in a small saucepan.  Remove from heat. 
  2.   Add 2/3 C. Unsweetened Cocoa to warm butter, mix well.
  3.   Add a splash of vanilla. 
  4.   Alternate 1/3 C. of milk and 3 C. Sifted Powdered sugar to chocolate mix.  Stir until well combined.
  5.   Refrigerate until frosting sets.  Frost cake as soon as frosting is thick and cake is cool. 
  6.  Garnish with a fresh sprig of mint and powdered sugar

*Magic Bean Farm Ingredients.

Recipe adapted from: Great Grub, Delicious Treats

Zucchini Bread


  • 1 C. Rye Flour
  • 2 C. All-purpose Flour
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Cardamom
  • 2 large Eggs
  • 1 1/2 C. Sugar
  • 2 C. Zucchini - about 1 medium Zucchini
  • 1/2 C. Canola Oil
  • 3/4 C. Walnuts
  • 1/2 C. Dried Currants
  • Oil or Butter for greasing bread pans
  1.  Preheat oven to 350º F.  Grease two bread loaf pans - I like coconut oil, but butter or spray oil works well too. 
  2. In a medium bowl, combine dry ingredients: flours, cinnamon, baking soda, salt, baking powder, nutmeg, and cardamom.
  3. In a large mixing bowl, combine eggs, sugar, zucchini and canola oil.  Beat with an electric mixer until well combined.  
  4. Gradually add dry ingredients to wet and mix well.
  5. Fold in walnuts and currants.
  6. Divide batter evenly between prepared bread pans. 
  7. Bake for 50-55 minutes in preheated oven or until toothpick inserted into bread comes out clean. 
  8. Cool in pans for 5 minutes.  Remove from bread pans and allow to finish cooling on wire racks. 
  9. Serve as is or with a smear of cream cheese! 

Makes 2 loaves.

Massaged Kale Salad



  • 1 bunch of Kale
  • A drizzle of olive oil
  • Salt and Pepper to taste
  • Goat Cheese
  • 1/4 C. Sunflower Seeds
  1.  Wash and roughly chop kale.  Place in a large bowl and drizzle with olive oil.  Sprinkle Salt and Pepper according to your taste.  A little salt goes a long way in this salad, so I recommend taking it easy - you can always add more!
  2. Gently massage kale, oil, salt and pepper until the kale starts to get soft and dark, about 5 minutes.
  3. Sprinkle with several large chunks of goat cheese and sunflower seeds.  Toss and Serve!