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Red Lentil Puree

Posted by Diane on May 27, 2010 in Legumes, Recipes, Red Lentil | 0 comments

1 & 1/2 cups red lentils, rinsed
1 & 1/2 TBSP minced ginger root
2 medium garlic cloves, minced or crushed
1/2 tsp turmeric
1/2 tsp pure salt
2 TBSP butter, coconut oil, or ghee
1/2 tsp cumin seeds
1/2 tsp anise seeds
3 TBSP lemon juice
ground white pepper (or black pepper) to taste

• Bring first 5 ingredients plus 4 cups water to boil in medium saucepan.
• Boil for 5 mins.
• Reduce heat; simmer (uncovered) until lentils lose their shape, 15 to 20 minutes.
• Whisk lentils to make a puree & set aside.
• Heat butter (or oil) in a small saute pan.
• Add cumin & anise seeds & saute until butter is nutty brown.
• Remove from heat & add lemon juice.
• Stir mixture into lentil puree.
• Season with pepper & serve.

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SIDE NOTES:

~ I find it very convenient to keep my fresh ginger in the freezer and when I need a bit, use a zester to grate it.  Ginger is so much easier to work with frozen (not to mention it will stay fresh for a long time – as opposed to finding it shriveled up & rotten in a corner of the fridge).  If interested, check out my FAVORITE-TOOLS-&-GADGETS page to see my favorite zester.

~ I most often make this to accompany APPLE-STUFFED-ACORN-SQUASH.

Apple Stuffed Acorn Squash

Posted by Diane on May 27, 2010 in Entrees, Recipes, Stuffed Vegetables, Vegetables, Winter Squash | 0 comments

2 acorn squash, halved & seeded
3 cups peeled, cubed apples (about 3 apples)
1/2 cup chopped walnuts (optional)
2 TBSP natural sugar
2 TBSP raisins
2 TBSP butter, coconut oil or ghee, melted
1/2 tsp ground cinnamon

• Preheat oven to 350.
• Place squash cut side down, in a baking pan filled 1/4 inch high with hot water.
• Bake 30 mins.
• While squash is baking, in a large bowl, toss together all other ingredients.
• Remove pan from oven & discard the water.
• Place squash cut side up & fill each half with apple mixture.
• Bake 30 mins longer.

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SIDE NOTES:

~ Remember to peel the apples before chopping. I forgot once & had to take the skin off of every little cube – was annoying!

~ If you buy raisins in individual boxes, one 1.5 oz box is just right.

~ I usually make RED-LENTIL-PUREE to go along w/ this. It’s a good combo.

~  For a more savory version of stuffed squash, click HERE.

Easy BBQ Sauce

Posted by Diane on May 23, 2010 in Condiments, etc..., Recipes, Sauces, Gravys | 0 comments

1 TBSP extra virgin olive oil or coconut oil
1 TBSP dried onion flakes (can purchase this in the spice aisle)
1/2 tsp salt
1 tsp garlic powder
1 tsp dry mustard powder
1 tsp dried basil
1 tsp dried oregano
1 (6 or 7 ounce) jar natural tomato paste
1 & 1/4 cups water
2 TBSP apple cider vinegar (or lime juice)
1/4 tsp liquid smoke
honey or sugar (1 tsp or to taste) (or 1/8 tsp stevia powder)

• Heat oil in a small saucepan over medium heat.
• Add dried onions & saute for a minute or 2.
• Add all remaining ingredients & stir well to combine.
• Bring to low boil, reduce heat, & simmer, partially covered for about 20-30 mins (stirring occasionally until thickened).

Use within 2 weeks or freeze.

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SIDE NOTES:

~ I like Bionaturae brand organic tomato paste which uses no additives whatsoever (& is packaged in a glass jar as opposed to a can).

~ You want to let the steam escape from the pot so the sauce thickens, but it’s best to keep it partially covered while cooking to reduce splattering.

~ I measure the ease or difficulty of a recipe by how much chopping there is to do. There’s none in this recipe. Of course, you can use fresh, minced onion & garlic if you’d prefer, but personally, I like to keep this one simple. Also, depending on your taste, you can substitute 1 TBSP soy sauce for the salt, veggie broth for the water, and your choice of sweetener. Enjoy!

Mango Salsa

Posted by Diane on May 17, 2010 in Condiments, etc..., Recipes | 0 comments

(dairy free, gluten free, sugar free, egg free)

2 ripe mangoes, peeled & diced
1 medium tomato, cored, seeded & diced
1/4 cup chopped fresh cilantro
3 TBSP lemon juice
2 TBSP minced red onion
1 small jalapeno pepper, with seeds, minced
1 & 1/4 tsps extra virgin olive oil (or coconut oil, melted)
pinch of salt

In a medium bowl, combine all ingredients.

~ From “Fresh Food Fast”. Ridiculously good! (Use less jalapeno if you don’t like too much heat.)

Wheatberries w/ Pecans & Cranberries

Posted by Diane on May 17, 2010 in Grains (non breakfast), Recipes, Wheatberries | 1 comment

12 oz hard wheatberries
1 medium onion, chopped
1 & 1/2 tsp coconut oil or olive oil
2 TBSP butter (can substitute extra oil if desired)
1 large garlic clove, finely chopped
1 tsp pure salt
1/4 tsp freshly ground, black pepper
1 cup pecans, toasted and chopped (0ptional)
dried cranberries (as much as you want)

• Cook wheatberries in 6 cups of boiling water (unsalted), uncovered, until tender – somewhere between 60 & 75 mins.
• All the water should be absorbed, if not, drain.
• While wheatberries are cooking, cook onion in butter & oil in a heavy skillet over moderate heat, stirring, until softened, about 6 minutes.
• Add garlic and cook, stirring, until fragrant, about 1 minute.
• Stir in wheatberries, salt, pepper, pecans & dried cranberries.

To Toast Pecans:

• Place on a cookie sheet & bake at 250 for 10 – 15 mins.

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SIDE NOTES:

~ WHAT IS A WHEATBERRY? It’s the true meaning of “whole wheat”. It’s as whole as it gets….the kernel of wheat before it gets ground into flour. It’s not a berry the way we normally thing of berries (as in the fruit). It’s more like a really nice, chewy, nutty, chunky rice.

~ You might have to go to your local health food store to find them. They come packaged in 2 varieties hard or soft. The hard ones work well for this recipe, although I’m not sure that it matters so much which kind you use (haven’t tried the others myself). The package will tell you to cook them much longer than what this recipe suggests. I always follow my recipe & it turns out great.

~  To prepare in advance:  The wheatberries (without pecans) can be made 1 day ahead & chilled, covered. Reheat in oven, covered, at 350 for 30 mins, then stir in pecans & cranberries.

~ This extremely tasty recipe is a nice side dish for Thanksgiving Dinner.

Malaysian Rempeh Tempeh

Posted by Diane on May 17, 2010 in Recipes, Tempeh, Tempeh, Tofu, Seitan | 0 comments

1 pound soy tempeh, cut into roughly 1 inch squares (2 packages)
1 red chile pepper, seeded & chopped
2 shallots, roughly chopped
3 garlic cloves
2 tsp grated ginger
2 TBSP good quality ketchup or BBQ sauce
1 TBSP lime juice
1 TBSP tamari/soy sauce
1 TBSP water
1 tsp natural sugar (or 2 drops of liquid stevia)
3 TBSP coconut oil
1/4 cup chopped fresh basil or cilantro

• Steam the tempeh for 30 mins, drain & set aside.
• In a small food processor or blender, combine the chiles, shallots, garlic & ginger, process to a paste & set aside.
• Heat the oil in a large skillet over medium heat.
• Add the tempeh & cook until golden brown on both sides, about 10 mins.
• Stir in the reserved chile paste & cook until fragrant, about 2 mins.
• In a small bowl, stir together the BBQ sauce, lime juice, soy sauce, water & sugar.
• Pour over the tempeh, stir, & continue to cook until the tempeh is coated & the flavors are well blended (just a few mins more).
• Add basil (or cilantro) over the top, just prior to serving.

Serves 4.

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SIDE NOTES:

~ Adapted from “Vegan Fire & Spice”

~ Reminder – one package of tempeh is only 1/2 a pound. Also, “three grain tempeh” and “flax tempeh” are not gluten free. Make sure you get soy tempeh if you’re avoiding gluten. Also, check the label on your ketchup or BBQ sauce.

~ The recipe actually calls for 2 – 3 red chiles. Only use 3 if you like things really hot. I typically use one dried red chile. Whether using fresh or dried, remember to remove the seeds. Also, wash your hands after handling, as you don’t want to inadvertently rub your eyes with any residue on your fingers (ouch!).  Alternately, you can just use crushed red pepper flakes.

~ This is the perfect amount of spiciness for a family. If I was making only for adults, I would probably use 2 dried chiles.

~ Using my small food processor, the ingredients don’t form a “paste”, they just become very well minced which works out fine. Maybe using fresh chiles (as opposed to dry), would make more of a paste.

Quinoa w/ Sauteed Veggies

Posted by Diane on May 17, 2010 in Grains (non breakfast), Quinoa, Recipes, Vegetables | 0 comments

1 cup quinoa
2 cups water
1/4 tsp pure salt
coconut oil, butter, or ghee
1 onion, chopped
1 zucchini, chopped
1 green pepper, chopped
1 eggplant, chopped
fresh basil to taste, chopped or torn apart w/ fingers
pure salt & freshly ground, black pepper to taste

• Rinse quinoa well in fine mesh strainer.
• Add to dry pot and stir for a few minutes until the quinoa is dry & slightly aromatic.
• Add water & 1/4 tsp salt and bring to boil
• Lower to a simmer, cover & let cook for 10 mins.
• Remove from heat & let sit for 5 mins before uncovering.
• Saute veggies in oil (cooking the onions by themselves for a few mins before adding the others).
• Cook until tender.
• Stir quinoa into veggie mixture.
• Add basil, salt & pepper & combine well.
• Remove from heat and add a drizzle of olive oil over the top if desired.

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SIDE NOTES:

~ This is a something I put together based on a dish my friend brought to a pot luck dinner that we really enjoyed. She & I both belong to the same CSA, so end up with the same mish mosh of veggies in our fridge each week. This made it easy to try & replicate the dish. Use whatever veggies are in the fridge, or whatever you’re in the mood for as you walk through the produce aisle.

~ This can actually be as basic as just the quinoa & sauteed onions. That’s sometimes what I make when I want a simple grain dish, something rice-like, but not rice.

Quinoa & Veggie Pilaf

Posted by Diane on May 17, 2010 in Grains (non breakfast), Quinoa, Recipes, Vegetables | 0 comments

1 cup quinoa
2 cups water
1 TBSP coconut oil, butter, or ghee
1/2 cup chopped onions
1 carrot, grated
3/4 cup frozen peas
3/4 cup frozen corn
1/4 cup chopped parsley (optional)

• Rinse the quinoa well in a fine strainer.
• Bring the water to a boil & add the quinoa.
• Cover & simmer 25 – 30 mins.
• In a medium skillet, heat the oil (or butter) & saute the onions for a few minutes.
• Add the carrot, peas & corn.
• Cover, turn off heat & let sit until the frozen veggies are heated through.
• Stir quinoa into saute pan with veggies & toss together.
• Add parsley if desired.

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SIDE NOTES:

~ Adapted from “The Chicago Diner Cookbook”

~ Quinoa (pronounced keen-wah) is often referred to as a *super grain* as it’s highly nutritious and in fact one of the few vegetarian foods that is a COMPLETE PROTEIN in & of itself. It looks almost identical to millet (but paler in color – millet is more yellowish) and cooks relatively fast compared to other whole grains. Quinoa is pretty available these days at regular grocery stores – try the gluten free aisle, nature’s place area, or rice aisle.

~ The reason you need to rinse quinoa before cooking is because as it grows, it produces its own natural defense against bug infestation in the way of a coating on the grain. It make the quinoa taste a little bitter & a become a bit hard to digest if you forget to rinse.

~ You can of course substitute any veggies you happen to have on hand.

Vegetable Couscous

Posted by Diane on May 17, 2010 in Cruciferous (non-leafy), Grains (non breakfast), Recipes, Vegetables | 0 comments

2 TBSP butter, ghee, or coconut oil
1 medium red onion, sliced
1/2 lb cremini or white button mushrooms, trimmed & thickly sliced
1/2 pound broccoli, cut into small pieces (about half of a large bunch)
1/2 pound red bell pepper, diced (1 large pepper)
1 cup whole grain couscous
2 tsps pure salt

• In a medium saucepan, warm the oil over medium heat.
• Add the onion & saute for 2 mins.
• Add the mushrooms & saute for 6 minutes, until the mushrooms have given off their liquid and begun to caramelize.
• In a small saucepan or kettle, bring 1 & 1/4 cups water to a boil.
• Pour the boiling water over the mushroom mixture.
• Stir in the broccoli & peppers & return the mixture to a simmer.
• Stir in the couscous & salt and cover the pot.
• Turn off the heat & let the couscous steam for 5 – 6 mins.
• Fluff with fork & serve.

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SIDE NOTES:

~ Couscous looks like a grain, but is actually a pasta (made from semolina). It’s available in both refined white & whole wheat, so check the package to make sure you get the one you want.

~ Substitute any veggies you’d like for the broccoli & red peppers. The original recipe from “Fresh Food Fast” calls for asparagus & sugar snap peas. The caramelized mushrooms & onion make this dish deliciously sweet. It tastes similar to a vegetable fried rice.

Wilted Sesame Spinach

Posted by Diane on May 16, 2010 in Recipes, Vegetables | 0 comments

(dairy free, egg free, gluten free, sugar free)

12 oz spinach, rinsed
1 TBSP toasted sesame seeds
1 TBSP soy sauce (San-J low sodium wheat free is gluten free)
1 TBSP lemon juice
2 tsps sesame oil
pepper to taste

Toast sesame seeds in a dry skillet for a few minutes. Remove stems from spinach & rinse. Place in large pot, cover & steam for 2 to 3 mins, using just the water clinging to the leaves, until they’re just lightly wilted. Transfer to serving bowl. Combine the soy sauce, oil & lemon juice in a small bowl & mix. Pour the mixture over the spinach & toss. Add a few grindings of pepper & toss again. Top with sesame seeds & serve at room temperature.

SIDE NOTES:

~ From “Earthly Delights.” Good side dish or salad. One of my favorite ways to eat spinach.

~ Can substitute Bragg’s if avoiding yeast.