Monday, October 24, 2011

Caribbean Black Bean & Butternut Squash Quesadillas

2 cups dry black beans, rinsed
water
1/2 tsp allspice
1/2 tsp nutmeg
1 tsp ginger
1 tsp sea salt
fresh pressed garlic
1 cup butternut squash, cooked
1 onion, sliced

In a crock pot, pour 4 cups water over black beans and cook on high temperature for 3-4 hours or until beans are softened. Add more water as necessary. Add nutmeg, allspice, ginger, and salt about halfway through cooking and stir well. When beans have cooked through uncover crock and cook for abut 1/2 hour more.

Meanwhile, heat a frying pan, add about 2 tbsp olive oil, and caramelize onions by adding to the hot pan then turning heat down to low and covering pan. Let the onions cook this way for about 20 minutes stirring frequently. Uncover pan and cook another 10 minutes or so or until soft and lightly browned. Mix caramelized onions with butternut squash pressing fresh garlic into the mixture and seasoning with salt.

On a griddle heat small corn tortillas, spreading the butternut squash mixture on in a thin layer while heating. When tortilla is heated through, remove from griddle and place a dollop of the black bean mixture, spreading around over the squash mixture. Fold tortilla in half and serve with guacamole!

Ginger Carrot & Cabbage Spring Rolls with Garlic & Soy Dipping Sauce

35-40 rice paper wraps
water for dipping rice paper & large shallow bowl
1/2 cabbage, shredded
1-2 red onions, shredded
1/2 cup fermented ginger carrots (or raw shredded carrots)
sea salt
1/4 cup soy sauce
1/4 cup red wine vinegar
1/4 cup olive oil
1 large clove garlic, pressed
1/2 tsp Tuscan Sea Salt (or plain sea salt)

Mix shredded cabbage with a couple pinches of sea salt and the red onions in a large bowl. Set aside while mixing dipping sauce. In a jar with a cover, add soy sauce, vinegar, olive oil, pressed garlic, and salt. Cover and shake until mixed well. Next, add the carrots to the cabbage & combine well using your clean hands if necessary.

Fill the large shallow bowl about 1/4 of the way with warm water. Taking one rice paper at a time, dip it into the water and let it soften for about 30 seconds, removing before it softens too much to be handled. It may take a few tries to get this right. Transfer softened rice paper to a clean cutting board or plate. In the center of the rice paper place a tablespoonful of the cabbage mixture, making sure to keep it together in an oval shape. Starting at the side closest to you, fold the rice paper up over the cabbage mixture, tucking it in under the cabbage just a bit. Now fold in the sides over the part that you just folded, and roll up to form the spring roll. Repeat for the rest of the cabbage mixture, or until you make as many rolls as you can use in one day. The rolls can be stored for a short time, however, they tend to stick together if stored too close together. Enjoy with the dipping sauce!

Corn & Potato Chowder (or kohlrabi in place of 1/2 the potatoes) Vegan Style!

1 large onion, chopped
1 tbsp olive oil
2 quarts vegetable stock
2 lbs potatoes, peeled and diced
2 cups fresh or frozen corn
Fresh chopped parsley
Dash Cayenne pepper
salt and pepper
Diced red & green peppers (a bit of jalapeno peppers if available)

In a 4 quart pot, heat olive oil and saute onions until slightly browned. Add vegetable stock and potatoes and heat to boiling. Cook until potatoes are soft. Using a blender or food processor, puree 1/2 the stock with 1/2 the potatoes and add mixture back into the soup pot. Add corn & peppers and cook uncovered for another 20 minutes on medium heat. Last, add chopped parsley and season to taste with salt & pepper.

Vegetable Stock : The basis of making a good soup

In a large stock pot, or the largest pot you have, put cleaned carrots, onions, celery, garlic, parsnips, broccoli stems, parsley, thyme, bay leaves, tops of leeks, green beans, sea salt (1 -2 tbsp, depending on size of pot), black peppercorns. The cooking pot should be at least 1/2 full with vegetables. Any of the above vegetables can be omitted if not readily available, however the stock should have a mix of at least 3-4 vegetables and as many of the herbs as possible. Fill the cooking pot with cold water, cover, and bring to a boil over high heat. When mixture is boiling, turn down temperature to keep it just at a simmer. Simmer for at least 2 hours, stirring occasionally. After about 2 hours turn heat off and leave pot covered while letting the stock cool. Once the stock is cooled off enough to handle the pot, strain stock into another pot using a colander to catch all the cooked vegetables. Discard vegetables. Use stock for a soup recipe or freeze in small containers to use as needed in recipes.

For a variation on this stock, clean and roughly cut all vegetables you plan on using and place them with a bit of olive oil in a roasting pan. Roast vegetables in oven at 450 degrees for about 20 minutes. Transfer roasted vegetables to stockpot, add hot water to roasting pan and with a whisk stir the water around removing the browned bits from the bottom of the pan. Pour the water into the pot with the vegetables and cook as directed above.
Monday, October 17, 2011

Roasted Carrot, Lentil, & Quinoa Casserole

A super easy, hearty, vegetarian dish to serve this fall! For variation use butternut squash in place of carrots.

3 large carrots, peeled & diced
1 cup quinoa, rinsed
1 cup lentils, rinsed
1 large onion, chopped
olive oil
salt
3 cups vegetable stock or water

Preheat oven to 450 degrees. In an oven proof casserole dish mix carrots, lentils, and quinoa together. Toss with about 3 tbsp olive oil or enough to coat everything. Put mixture in the oven to roast, uncovered, for about 15 minutes, stirring once during that time. Roast longer if needed; mixture should be sizzling and carrots should be somewhat browned. While the mixture is roasting, saute chopped onions in 1-2 tbsp olive oil until slightly caramelized. Add vegetable stock or water to onion pan to heat and deglaze the yummy caramelized bits from the bottom of the pan. When stock is heated and carrot/lentil/quinoa mixture is roasted, pour stock into casserole dish. Bake for another 20-30 minutes or until quinoa and lentils are cooked through and moisture is absorbed. Enjoy with a vegetarian gravy or by itself!
Friday, August 19, 2011

Vegetarian Moussaka

Vegetable Moussaka

Serves 6

1 lb. eggplant, sliced (peeled if desired)
4 oz whole green lentils
2 1/2 cups vegetable stock
1 bay leaf
3 tbsp olive oil, extra for frying
1 onion, sliced
1 garlic clove, crushed
8 oz mushrooms, sliced (optional)
14 oz can chickpeas, rinsed, drained, & chopped in a food processor until about 1/4 of the size
14 oz can chopped tomatoes (or fresh tomatoes, cut an X into the bottom of the tomato and drop into boiling water for 30-1 minute depending on ripeness of tomato, remove from water, slip off skin, squeeze out seeds $ water, & chop)
2 tbsp tomato paste
2 tsp herbes de Provence, dried, or fresh basil, thyme, marjoram, & oregano, chopped
1 1/4 cup plain yogurt
3 eggs
1/2 cup grated cheddar cheese, preferably aged
salt and freshly ground pepper

Sprinkle the eggplant slices with salt and place in a colander. Let sit for 30 minutes to let the bitter juices drain.
Place the lentils, stock, and bay leaf in a saucepan, cover, and bring to a boil. Simmer for 20 minutes or until the lentils are just tender but not mushy. Drain thoroughly and set aside.
Heat 1 tbsp oil in a large saucepan, add the onion & garlic, cooking and stirring for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tbsp water. Bring to a boil and simmer for about 10 minutes, stirring occasionally.
Preheat oven to 350˚ F. Rinse eggplant slices, drain, and pat dry, Heat remaining oil in frying pan and cook slices in batches for 3-4 minutes, turning once so both sides are browned. You may need to add more oil when you remove the first batch of eggplant.
Beat the yogurt, eggs, and salt and pepper together. Season the lentil mixture with salt and pepper, Arrange a layer of eggplant slices in the bottom of a large, shallow, oven proof dish or roasting pan, then spoon a layer of the lentil mixture on top. Pour 1/4 of the yogurt mixture over the lentil mixture and spread over entire layer. Repeat layers of eggplant, lentil, and yogurt mixtures until all are used up. Top with cheddar cheese and bake for 45 minutes or until bubbly and cheese is golden.

Friday, April 15, 2011

Chocolate Zucchini Cake (Bread)

Mix together in a large bowl:

2 cups flour (brown rice flour for gluten free)
1 cup sugar
1 1/2 tsp. baking soda
3/4 tsp. salt (or less)
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. allspice
4 tbsp. cocoa
1 tsp xantham gum (for gluten free)

In another smaller bowl whisk together:

1/2 cup vegetable oil (could replace with applesauce)
2 eggs
1 1/2 cups finely shredded zucchini

Mix wet ingredients into dry ingredients until just mixed. Bake @ 350 degrees for 50-60 minutes in a bread pan.
Saturday, March 26, 2011

Garbanzo Croquettes

This is one of our most favorite recipes, however, we don't make them very often due to the prep time involved. When you have time these are so delicious served like falafel, on top of a salad, or dipped in a yogurt dressing!

2/3 cup cooked brown rice or quinoa
2 cups cooked garbanzo beans
1/4 cup lemon juice
3 tbsp. chopped fresh cilantro
1 1/2 tsp. crushed dried red chilies or 1 can chopped green chilies (for a milder taste)
1/2 tsp. ground cumin
1 tsp. salt

3 tbsp. butter
1/4 tsp. cinnamon
1 1/2 tsp. fresh pressed garlic
3 tbsp. flour (potato works great for gluten free needs)
3/4 cup hot vegetable broth

2 cups fine bread crumbs
2 eggs, lightly beaten
flour (about 2/3 cup)
vegetable oil for deep frying

In a food processor, chop garbanzo beans. Add lemon juice and blend until just about smooth. Empty into a large bowl and add chopped cilantro, chilies, cumin, and salt.

In a small saucepan, melt the butter and add the garlic and cinnamon to saute slightly. Add flour and cook the roux over low heat until golden, stirring constantly. Add the hot broth and whisk until smooth and thick. Add this sauce to the garbanzo mixture along with 1 cup of the bread crumbs and the rice or quinoa. Stir thoroughly, taste, and correct seasoning if necessary. Chill this mixture for at least 2 hours.

In three small shallow bowls place the beaten eggs, the 2/3 cup flour of choice, and the other cup of bread crumbs. Form chilled garbanzo mixture into balls by the tablespoonful, making them about as big as large walnuts. Roll each ball in flour until coated, shaking off the excess, and then dip into the egg, and then the bread crumbs. Place on a plate and repeat until all the garbanzo mixture is formed into balls and breaded.

Cook the croquettes in deep, hot vegetable oil, about 7-8 at a time for 6-8 minutes or until crisp and golden. Drain on paper towels and keep warm in oven until ready to serve.
Sunday, February 13, 2011

Gluten Free Waffles or Pancakes

I finally have a great recipe that has worked many times to make delectable gluten free and dairy free (if you desire) breakfast treats! The kids can't get enough of them! AND this morning when we made these our waffle iron bit the dust, so we got out the griddle and made pancakes with the same batter! They were excellent! Enjoy!

2 cups milk of choice
1 tbsp lemon juice
2 eggs
1/2 cup buckwheat or quinoa flour
1 1/2 cups brown rice flour
1 tsp xanthan gum (very important in the gluten free recipe to help hold them together)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup canola oil (plus a little extra for greasing the waffle iron)

Beat eggs until whites and yolks have completely combined, like you would to make scrambled eggs. Add milk and lemon juice to the eggs and beat until combined. In a small bowl, combine the flours, baking powder, baking soda, and salt. Add the flour mixture to the egg/milk mixture along with the 1/4 cup oil. Beat mixture until well combined. Let the mixture rest while the waffle iron or griddle (for pancakes) is heating up. For a small round waffle iron use 2/3 cup batter for each waffle. Waffles can be frozen in a zip lock bag for breakfast on hurried mornings, that is if they last long enough to make it to the freezer!

Guiltless Garlic Dill Dip

This is an amazingly yummy dip for veggies and chips, as a spread for a sandwich, or a replacement for sour cream on almost anything!

1 package silken tofu
6 small cloves garlic
1/3 cup mayonnaise (use veganaise if desired)
2 tbsp lemon or lime juice
1/2 - 1 tsp salt, depending on your taste
1 large bunch fresh dill, stems removed, roughly chopped

In a food processor, chop garlic. Put tofu, mayonnaise, lemon juice, and dill into the food processor bowl with the garlic. Blend constantly for about 1 minute or until mixture is very smooth. Add 1/2 tsp salt, blend again for 30 seconds or so, taste, and correct seasoning as desired. Scrape into covered bowl and refrigerate at least 1 hour before serving. The flavor will intensify upon refrigeration. Serve with cut vegetables such as carrots, broccoli, cucumbers, or celery. Or, serve on a sandwich with spinach, portobello mushrooms, and roasted red peppers.
Tuesday, February 8, 2011

Quinoa Tabouleh

Keep this recipe on hand for the height of tomato season. This salad is also good made as a hot side dish by omitting the vegetables and tossing the hot quinoa with the half of the dressing and parsley.

1 cup quinoa, rinsed with hot water in a sieve
2 cups water

Cook quinoa in a small covered saucepan until all water is dissolved then let cool.

3/4 cup lemon juice
1/2 cup extra virgin olive oil
1 tsp salt (more or less to your taste)
1 small clove garlic, pressed

Mix dressing ingredients together in a measuring cup.

3-4 tomatoes, diced small
1 large cucumber, diced small
1 cup parsley, chopped
1/2 cup red onion, finely chopped

When quinoa is cool toss it together with the dressing and vegetables in a large bowl. Chill overnight and enjoy.
Monday, January 24, 2011

Wholegrain Pancakes

Quinoa is a complete protein...meaning that it has all the essential amino acids that you need in your diet. This is a rare phenomenon for a grain and therefore vegetarians should consider adding quinoa as a staple of their diet. Here is one idea for adding quinoa to your menu.

1 cup uncooked quinoa (or 2 1/2 -3 cups leftover cooked quinoa, heated)
2 1/4 cups water

1 onion, finely chopped
1/2 cup grated raw carrot, sweet potato, or winter squash
1 tbsp extra virgin olive oil
salt to taste
1/4 brown rice flour (or wheat flour)

Maple syrup or applesauce for topping

Rinse quinoa in a sieve and in a medium saucepan bring the water and quinoa to a boil. Cover, turn down heat, and simmer until water has been absorbed.

Preheat oven to 400 degrees. In a large skillet saute onion and grated vegetable of choice in olive oil over medium heat until soft. Add quinoa, season to taste with salt, and mix until combined. Add flour 1 tablespoon at a time, mixing well after every addition, until the mixture sticks together. Remove from heat and set aside until cool enough to handle.

Using an ice cream scoop, or about 1/4 cup of mixture, form balls and place on a parchment lined baking sheet. Flatten with a fork to about 1/4 inch thick. Bake 10 minutes, flip pancakes, and bake 10 minutes more or until crispy and browned.
Tuesday, January 18, 2011

Moroccan Rice Pilaf

Serve this aromatic side dish with local grass-fed sausage (we chose chorizo...the spice is great with the sweetness of this dish) or some chick peas or both. OR cook this up and stuff a delicata squash with it!

2 tbsp olive oil
1 onion, chopped
1-2 carrots, peeled and diced small
1/2 tsp ground cinnamon
1 cup brown rice
3 cups chicken broth or water (or a mixture of white wine and water)
1/3 cup dried currants
Zest of 1 orange
1/4 tsp cayenne pepper or 1 tsp Tabasco sauce
1 1/2 tbsp fresh chives (optional)
chopped walnuts or sliced almonds
1 tbsp butter
salt, to taste
pepper, to taste

In a large skillet (one that has a top), heat the olive oil and saute the onion until lightly browned. Add the rice and cook, stirring constantly, until the rice is slightly browned. Add the liquid and cover the skillet, bringing to a boil on high heat. As the liquid comes to a boil turn heat to low. Add the diced carrots, cinnamon, zest, currants, and cayenne pepper. Cook on low heat until rice has absorbed most of the liquid. While you are waiting for the rice to cook, heat the butter in a small skillet, add nuts, and saute until golden, sprinkling with pepper and salt to season. Set sauteed nuts aside in a serving dish. Turn off the heat when there is just a small amount of water left in the pan and allow mixture to sit with the cover on for about 15-20 minutes. At this point, season to taste with a little salt (1/4 - 1/2 tsp will be sufficient) if you desire. Serve with sauteed nuts.

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Jessica
With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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