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Kale, Collard & Basil Salad

Posted by Diane on Jun 9, 2010 in Greens, Leafy Salads, Recipes, Salads | 0 comments

4 curly kale leaves, chopped (stems removed)
2 collard leaves, chopped (stems removed)
fresh basil (use as much as you want – I use a lot!)
2 tsps extra virgin olive oil
2 tsps fresh lemon juice
1 garlic clove, crushed
1/8 tsp pure salt
dash of cayenne pepper

• Place kale, collards & basil in a bowl.
• Combine remaining ingredients & pour over greens.
• Marinate for 10 mins @ room temperature before serving.

Serves 2.

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SIDE NOTES:

~ Adapted from “Raw Food Made Easy”. Very easy (indeed) & very tasty if you like green stuff. I get a little lazy w/ the chopping, but you can cut the greens into smaller, thinner pieces, and if you want it to take on more of a cooked texture, work the dressing into the greens with your fingers. I just mix with a spoon as it’s less time consuming & I enjoy the raw texture anyway. Can omit the collards & use all Kale if desired.

Brown Rice & Adzuki Bean Patties

Posted by Diane on Jun 9, 2010 in Adzuki, Entrees, Legumes, Recipes, Veggie Burgers | 0 comments

1 & 1/2 TBSP coconut oil
1 & 1/2 cups red onion, roughly chopped
1 cup celery, chopped
3 large garlic cloves, finely chopped (or pressed)
1/4 tsp pure salt
freshly ground black pepper to taste
2 cups cooked short grain brown rice
1 can adzuki beans (or black beans)
2 & 1/2 TBSP high quality ketchup (no HFCS !)
2 TBSP good quality BBQ sauce
1 & 1/2 tsp dijon style mustard
1 & 1/2 tsp fresh rosemary, finely chopped
3/4 tsp pure salt
1 & 1/2 cups whole grain breadcrumbs
2 TBSP coconut oil (for frying)

• Heat the oil In a skillet over medium heat.
• Add the onion, celery, garlic, sea salt, & pepper.
• Cook for 6-8 mins, stirring occasionally, until onions & celery start to soften.
• In a food processor, combine the onion mixture with the remaining ingredients (except the breadcrumbs & frying oil) & puree gently, pulsing to combine but leaving some texture.
• Add the breadcrumbs and pulse again a couple of times to combine.
• Transfer mixture to a bowl & stir through to fully work in breadcrumbs.
• Refrigerate for at least 1/2 hour (chilling will make it firmer & easier to form).
• Take scoops of the mixture & form into patties with your hands.
• In the same skillet, heat the oil & add the patties in batches.
• Fry for 6-9 mins on each side, until golden & a crust has developed.
• Flip them over only once or twice (the second side will cook faster than the first).

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SIDE NOTES:

~ Adapted from “Vive le Vegan”.  Makes 9 – 11 patties depending on how big you make them. As leftovers, the kids love this burger @ room temp as a school lunch. Last batch I made, I froze the extra patties for future, easy, school lunches. They’re great with a little homemade mayo & bbq sauce.

~ Short grain brown rice works well in this recipe because it’s on the sticky side & helps to hold the patties together. If you aren’t using left overs, make sure you prepare your rice a little ahead of time as it needs to cook for an hour. Also, keep in mind you want to chill the pureed mixture before you make the patties, so starting this a little earlier in the day is best.

~ If you don’t have fresh rosemary, use 1/2 tsp dried.

Spicy Brown Rice Stuffed Peppers

Posted by Diane on Jun 9, 2010 in Entrees, Grains (non breakfast), Recipes, Rice, Stuffed Vegetables, Vegetables | 0 comments

1 cup brown rice (uncooked)
1 & 1/2 TBSP coconut oil, butter, or ghee
1 large onion, finely chopped
1 cup grated carrot
1 cup finely chopped celery
1 tsp pure salt
freshly ground black pepper to taste
1 tsp dried basil
2 TBSP sunflower seeds
several dashes of cayenne (optional)
4 large red bell peppers, cut in half lengthwise & seeded

• Preheat oven to 350.
• Cook rice according to package directions.
• In a large skillet, heat oil over medium heat and saute the onion, carrot & celery for a few mins, stirring regularly.
• Mix in spices and sunflower seeds, and cook another few mins.
• Add cooked rice and saute for 3 or 4 mins more, stirring constantly (so the rice doesn’t stick to the bottom & burn).
• Place the peppers in a baking dish (9×13 pyrex works well), and fill with heaping amounts of stuffing.
• Fill the bottom of the baking dish with about 1/2 inch of water. Bake until the stuffing is slightly browned & the peppers tender, but still a little crisp – about 20 – 25 mins.

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SIDE NOTES:

~ Shooting the onions/carrots/celery through the food processor’s chopping or grating blades works well if you’re short on time or just not in the mood to chop.

~ Can also use this as a stuffing for acorn squash, and as a matter of fact, the stuffing is actually great on its own as a side dish.

Millet-Cauliflower Mash

Posted by Diane on Jun 9, 2010 in Cruciferous (non-leafy), Grains (non breakfast), Millet, Photo Slide Show, Potatoes, Recipes, Vegetables | 2 comments

1 TBSP butter, ghee, or coconut oil
1 medium onion, diced
1 clove garlic, minced
1 cup millet
2 cups cauliflower, chopped
a few pinches of pure salt
3 cups water
freshly ground black pepper to taste
fresh parsley for garnish (optional)

• Rinse millet in a fine, mesh strainer.
• Heat butter or oil in a medium saucepan & saute onions & garlic for 2 mins.
• Add remaining ingredients (except black pepper & parsley), cover & bring to a boil.
• Reduce heat to med-low & simmer for 25 – 30 mins.
• Remove from heat, add pepper & mash with a potato masher.
• Garnish with parsley if using.

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SIDE NOTES:

Delicious as is, or can add gravy of choice, a pat of butter, or a drizzle of extra virgin olive oil. Nice alternative to mashed potatoes & if you have kids that are picky eaters – a good way to sneak in hidden vegetables. Millet is a very nutritious grain, well worth throwing in rotation at least every now & then if you like it.

Sweet Potato Pie w/ Crumbly Pecan Crust

Posted by Diane on Jun 9, 2010 in Baked Goods, Pie, Potatoes, Recipes, Vegetables | 0 comments

For the crust:

2 cups pecans, coarsely ground
1/2 cup whole grain flour
3/4 tsp cinnamon
1/4 tsp pure salt
3 TBSP coconut oil (or butter), melted
1 tsp maple syrup mixed well w/ 4 tsps water (or a few drops of liquid stevia)

• Preheat the oven to 350.
• Mix all the dry ingredients together.
• Mix the oil & maple syrup mixture together and add them to the dry ingredients using a fork, until a moist, crumbly mixture is formed.
• Reserve a few tablespoons of the crust mixture to sprinkle over the top of the pie.
• Press the mixture evenly into an oiled 9 inch glass pie plate.
• Bake crust for about 5 mins, then remove from oven to cool.

For the filling:

5 & 1/2 to 6 cups, peeled, chopped sweet potatoes (about 3 large)
1 TBSP coconut oil, melted
1 large onion, diced (about 1 & 1/4 cups)
2 cloves garlic, minced
1 TBSP butter or coconut oil
1 well beaten large egg
1 TBSP arrowroot powder
1/2 tsp cinnamon
a few dashes each of allspice, nutmeg, and ground cloves

• Preheat the oven to 350.
• Steam the sweet potatoes until very tender (about 10 mins).
• In a skillet, heat the oil & saute the onion & garlic a few minutes until tender.
• Mash the potatoes until smooth.
• Mix potatoes with the onion mixture and all remaining ingredients.
• Place the potatoes into the cooled pie crust and smooth out the top with the back of a spoon.
• Sprinkle reserved crumb mixture over the top.
• Bake for 50 – 60 mins.
• Cool for at least 5 mins before slicing.

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SIDE NOTES:

~ This can be breakfast, lunch, dinner, or dessert!

~ Can use ground almonds instead of pecans if preferred. You can also make the crust really simple by just using ground pecans and butter (or oil). Everything else is optional, but does add some very nice flavor. You can use a food processor to grind the pecans, though be careful because they’ll turn into pecan butter if you grind for too long (which is very tasty, but not what you want for this recipe!). Use the pulse button to get it to your preferred consistency.

~ I actually puree the onions/sweet potato mixture in a food processor, only because my youngest isn’t fond of onions. She likes the taste, but doesn’t like to see them, so this works out well. Do whatever’s easiest for you.

~ Arrowroot powder (a white powder) is an unrefined, gluten free flour used as a thickener. Cornstarch is a refined product that works in the same way and can be used as a substitute.

Asian Style Kale Salad

Posted by Diane on Jun 9, 2010 in Leafy Salads, Recipes, Salads | 0 comments

2 TBSPs extra virgin olive oil
2 tsps mirin (in a bottle similar to soy sauce in the asian aisle)
1 TBSP tamari/soy sauce
1 tsp toasted sesame oil
4 tsps brown rice vinegar
1 tsp maple syrup (or a few drops of liquid stevia)
1 & 1/2 tsps minced ginger
12 leaves lacinato kale, roughly chopped (discarding stems)
1/4 cup tamari-roasted almonds, roughly chopped (optional)

• Place kale in a large bowl.
• Whisk together olive oil, mirin, tamari, sesame oil, rice vinegar, maple syrup and ginger.
• Pour dressing over kale.
• Marinate for an hour. (optional)
• When you’re ready to serve, sprinkle with the tamari-roasted almonds (if using).

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SIDE NOTES:

~ Instead of the almonds, I sometimes sprinkle on some toasted sesame seeds.

~ For best results, slice the kale into thin, ribbon-like strips (though I’m usually lazy & just tear it up w/ my fingers). The flavor is more intense if you let it marinate for an hour, but I don’t always think ahead & usually just toss & eat.

~ This makes a nice lunch (I cut the recipe in half if making just for myself). It’s on the sweet side. You can omit the maple sugar/stevia entirely if desired.

Acorn Squash w/ Wild Rice Stuffing

Posted by Diane on Jun 9, 2010 in Entrees, Grains (non breakfast), Recipes, Rice, Stuffed Vegetables, Vegetables, Winter Squash | 0 comments

3 medium acorn squash, halved lengthwise and seeds removed
2 to 3 TBSP melted butter, ghee, or coconut oil
1/2 medium onion, diced
2 medium garlic cloves (or shallots), finely chopped
4 celery stalks, finely chopped
1 TBSP minced fresh thyme leaves (or use 1 tsp dried dried)
2 cups cooked wild rice
2/3 cup pecans, toasted* and chopped (optional)
1/4 cup dried cranberries, (optional)
1 tsp pure salt
freshly ground black pepper

• Preheat oven to 350.
• Place squash cut side down, in a baking pan filled with 1/4 inch hot water.
• Bake 30 mins.
• Meanwhile, place 1 tablespoon of the melted butter (or oil) in a large skillet over medium heat.
• Add the onion, garlic (or shallots), and celery, season with salt and freshly ground black pepper, and stir to coat.
• Cook, stirring occasionally, until just softened, about 6 minutes.
• Stir in thyme and cook until just fragrant, about 1 minute.
• Remove from heat and stir in the rice, pecans, cranberries (if using), salt, and pepper.
• Drain water from squash pan, turn squash over, and divide the rice filling among the squash halves.
• Drizzle the remaining tablespoon of butter (or oil) over top.
• Return pan to oven, and continue roasting until the squash is completely fork tender, the edges have started to brown, and the filling is heated through, about 20 to 25 minutes.

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SIDE NOTES:

~ Adapted from chow.com

~ To toast the pecans, add to dry skillet over medium low heat, and cook, stirring constantly for a few minutes until aromatic (they burn easily so watch them carefully). Remove from pan immediately to cool.

~ I like “Lundberg Wild Rice Blend” (1 cup uncooked makes approx 2 cups cooked)

~ When you drizzle the melted butter over the squash filling, it’s extra good if you also brush some on the exposed squash area (can just use the back of a spoon to spread it). Keeps the squash nice & moist as it bakes.

~ Another way to make a tasty stuffed squash (maybe more kid friendly if your little ones don’t like onions, celery…etc) is as follows….. After the squash bakes face down in water for 30 mins, drain water, turn squash over, scoop out the flesh of the squash and place in a separate bowl. Mash the squash flesh with melted butter (or oil), cinnamon, sea salt and nutmeg. Fill hollowed squash halves with squash mixture, return to oven, and bake for another 20 – 30 mins, until done. Adjust seasoning to taste. Also, see APPLE-STUFFED-ACORN-SQUASH for a sweeter version of stuffed squash.

Spicy Curried Millet w/ Peas

Posted by Diane on Jun 9, 2010 in Grains (non breakfast), Millet, Recipes | 0 comments

1 & 1/2 TBSP coconut oil, butter, or ghee
3/4 cup millet, rinsed in mesh strainer
3/4 cup chopped onions
2 cloves garlic, minced
1 TBSP curry powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne (or less if you want it milder)
1 & 1/2 cups water
1/2 tsp pure salt
1/2 cup frozen peas (optional)

• In a small saucepan (1 & 1/2 quart pot works well), heat the oil or butter over medium heat.
• Add the millet; cook, stirring, until the millet crackles, about 2 mins.
• Add the onions & garlic; cook, stirring until veggies are softened, about 2 mins.
• Add the curry powder, cumin, turmeric & cayenne & stir to combine.
• Add the water & salt and bring to a boil
• Reduce heat to a simmer, cover, and cook for 20 – 25 mins (until liquid is absorbed).
• If using, add peas about 5 minutes before it’s done cooking.
• Remove from heat & let stand 5 mins before fluffing with a fork.

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SIDE NOTES:

~ From “1000 vegetarian recipes” (one of my fav cook books!).

~ It needs an extra sprinkle of salt at the table (according to my taste buds, anyway).

~ It’s got a good kick to it, so cut the cayenne in half if you prefer it less spicy. My kids really like this…..even w/ the full amount of cayenne.

Sesame Mustard Tahini Dressing

Posted by Diane on Jun 8, 2010 in Recipes, Salad Dressings, Salads | 0 comments

1/2 cup water
1/2 cup tahini
1/3 cup apple cider vinegar
1 small clove garlic, minced (or pressed)
1 & 1/2 TBSP honey (or approx 9 drops of liquid stevia)
3 TBSP tamari/soy sauce
2 tsp high-quality, dijon mustard
3 tsp toasted sesame oil
1/4 tsp pure salt (more or less)

• Whisk all ingredients together.

Store any extras in the fridge.

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SIDE NOTES:

~ Adapted from “Vive le Vegan” – Our favorite salad dressing!

~ Salads are not much to speak of in & of themselves unless you’ve got something yummy to drizzle over the top. This dressing will do it. It can be used over salads, steamed veggies or cooked grains.

~ The original recipe suggests using a blender, but it works out perfectly fine to whisk in a bowl if you don’t want to dirty the blender. I usually mix dressings like this in my 4 cup glass measuring cup. This makes it easy to pour (as it’s got a spout) into another container when I’m done mixing.

~ I like to add sunflower seeds to our salads for some nice crunch. Adding a handful of sprouts is great too – they don’t taste like much, but they add a whole lot of nutrition with minimal effort (no chopping or anything – just grab a handful & throw on top).

Zucchini Pancakes

Posted by Diane on Jun 8, 2010 in Recipes, Summer Squash, Vegetables | 0 comments

1 pound green or yellow zucchini (about 2 medium) (no need to peel)
1/2 tsp pure salt
2 eggs, lightly beaten
2 TBSP red onion, chopped (or 2 tsps dried minced onion)
1/2 cup breadcrumbs
pinch of cayenne pepper
1/2 tsp garlic powder
1/3 cup parmesan cheese (optional)
coconut oil or butter for frying
pure salt & freshly ground pepper to taste

• Grate zucchini on the largest holes of a grater & combine well with salt.
• Let zucchini drain in a colander for about 30 mins.
• In the mean time, combine eggs, onion, breadcrumbs, cayenne, garlic powder, cheese (if using) & salt/pepper in a large bowl.
• Squeeze out excess water from zucchini (can use hands or back of a big spoon)
• Transfer to bowl w/ egg mixture and combine well.
• Heat oil or butter in large frying pan over medium heat.
• Drop in approx 1/8 cup measures of zucchini mixture (pressing down to flatten a bit with back of spoon).
• Cook pancakes a few minutes on each side, until golden brown & cooked through.

Makes about 18 small pancakes.

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SIDE NOTES:

~ This is something I put together trying to creatively use up the abundant zucchini harvest. Vary the seasonings as you see fit. The kids really like them!