Friday, March 7, 2014
A nice balance of flavors, this fragrant stew comes together easily and makes for great left overs. Often a Moroccan stew is served over cous cous, but I prefer quinoa. Any combination of the toppings listed below are a nice addition.
1 yellow onion
1 1/2 tsp turmeric
1 tsp red chili flakes
1/2 tsp cumin
1/2 tsp corriander
1/2 tsp salt
1/8 tsp cinnamon
1 1/2tsp paprika
4 cloves garlic
1 1/4 cup chopped carrots, about 2 carrots
5-6 waxy red pots, diced
1 can chopped tomatoes
1/2 bell pepper
4 cups vegetable broth
5 big handfuls fresh spinach
1/4 cup raisins (a 1.5 ounce box)
1 cup garbanzo beans, cooked from scratch, or canned
Here are a few options to consider for toppings-
Saute the onion and carrot in oil for a couple of minutes with the spices. Add the garlic and cook a minute more. Add the tomatoes, garbanzo beans, raisins, and broth and bring to a boil. Reduce the heat and simmer for 20 minutes. Check potatoes turn off heat stir in spinach and stir to wilt them. Serve over quinoa.
Monday, March 3, 2014
Most of the time I prefer to create simple dishes. but today I wanted to take some time to make a nice dinner. I served these zucchini roll ups over millet cakes, but next time I think I would prefer polenta, or really just over the stewed tomatoes with a crusty bread would be nice. We had an arugula salad alongside; elegant and incredible. I had left over artichoke & fennel puree and it is delicious warm or cold with crackers.
1/2 of a fennel bulb
1/2 yellow onion
2 cloves garlic
1 cup artichoke hearts from jar or can (about 9)
1/4 cup mayonnaise
1/4 cup chopped parsley
1 1/2 TB lemon juice
1 tsp nutritional yeast
salt and white pepper
zucchini, one or two
a cup of cherry tomatoes (to serve two)
dollop of butter
Slice the fennel and onion and roast with the garlic cloves, a bit of olive oil and pinch of salt at 400 for about 20 minutes. It's okay if you get some charred pieces, they add a nice smokey flavor, and the parsley helps a bit to brighten the color. When they're done, place in a food processor with the artichokes, mayonnaise, parsley, nutritional yeast and salt and pepper and blend until pretty smooth.
Slice the zucchini lengthwise, thick enough so it will hold together but not so thick so it won't bend without breaking. Stick with a skewer or toothpick and scoop and place on a parchment lined baking sheet. Spoon over a couple of tablespoons of the artichoke mixture. Bake at 400 for about 15 minutes.
While this is baking, slice some tomatoes and place in a small sauce pan with a bit of water, a dollop of butter, and a pinch of salt. Cook until soft.
Sunday, February 23, 2014
Here is another delicious way to serve up beets. It is a hummus of sorts, and full of all kinds of great flavors, with beets leading the way. I made this for mom and we had it alongside a simple romaine salad.
5 small beets (yielding about 2 cups chopped)
2 TB tahini
1 small garlic clove, 1/2 tsp minced
1/8 tsp ground coriander
3 TB lemon juice
about 1/4 plus 2 TB water
1 TB olive oil
heaping 1/2 tsp sea salt
a few dashes of white pepper
Slice the beets in half, toss in a bit of olive oil and salt, and roast them at 425 for about 30-40 minutes, until they give easily to a fork. Let cool a bit then peel and chop.
If you are using canned beans, rinse them.
Place the beets and beans in a food processor with half of the water, and all the ingredients except the olive oil and process until everything is blended. You'll have to stop a few times and scrape down the sides. Add water as needed to get the consistency you're after, then add the oil and continue to blend for another little bit until smooth. Store in the refrigerator until cold. Serve with any vegetables and include some orange slices if you have them, they go really well with beets..
Thursday, February 20, 2014
A creamy bean soup with lots of garlic and basil. I added a few tablespoons of faro to each bowl which proved a good idea, providing chewy bits throughout, but you can leave this off if you prefer. I used mizuna micro greens because of their spicy mustard flavor, but basil micro greens would be nice too.
3 1/2 cup cooked white beans
4 cups veggie broth
1 1/2 cup bean water, or water
1 yellow onion, chopped
7-8 cloves chopped garlic, I had close to 1/4 cup
1 1/2 tsp dried basil
1/4 tsp liquid smoke
1/3 cup raw cashews
3/4 ounce fresh chopped basil (a bit less than a cup)
salt and white pepper
about 1/2 cup cooked faro
mizuna micro greens & green onion
If you make your beans from scratch you'll have delicious bean water. If you use canned beans, rinse them and use regular water.
Cook the faro and set aside.
Saute the garlic, onion, dried basil, a pinch of salt and a good pinch of white pepper in a drizzle of olive oil for about 5 minutes, until the onions are softening. Add the broth and water, liquid smoke, cashews and beans and bring to a boil. Reduce the heat and cover. Simmer for twenty minutes.
Let the soup cool a bit and then blend with the fresh basil until smooth. You'll have to work in batches. Return to the stove to reheat and taste for seasoning.
Place a few tablespoons of faro into each bowl and ladle the soup over. Top with micro greens and green onion. Pairs really well with a grilled daiya cheese sandwich, or salad.
Wednesday, February 12, 2014
A classic soup for cooler weather. I used a gluten free pasta, but you could certainly use any kind of pasta you like. And while making your own beans is ideal, canned will work too, a can of each should do it.
1/2 cup dried garbanzo beans
1/2 cup dried red beans
2-3 carrots, chopped
2 celery stalks, chopped
1 medium red onion, diced
2 tsp dried basil
1 1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
5 cloves of garlic, chopped fine
2 14.5 ounce cans of chopped tomatoes (one can pureed)
1 bay leaf
5 cups of broth
1 cup bean water
1 1/3 cups uncooked quinoa shells
chopped basil for garnish
Soak the beans over night. Drain and rinse and cook with enough water to cover by a couple of inches. When the beans are done, drain and reserve the water.
Saute the carrot, celery, onion, and garlic in a bit of olive oil for three minutes. Add the salt, pepper, oregano and basil and cook another two minutes. Add the broth, bean water, tomato puree and chopped tomatoes and bring to a boil. Add the beans and bay leaf, reduce the heat and simmer uncovered for 20 minutes. Add the pasta and cook until it's just done, about 8 minutes. When the pasta is done, taste for seasoning. Serve with fresh basil.
Sunday, February 9, 2014
A savory bread, similar to a biscuit in texture, beautiful color and subtle onion flavor, a great bread to accompany soup, or to serve with beans. I cooked my sweet potato for this recipe, but this would be a great way to use up left overs.
1 cup bread flour
3/4 cup all purpose flour
1 TB and 1 tsp baking powder
3/4 tsp salt
1 1/2 TB minced shallot
1/2 cup butter (frozen and diced)
1/2 cup soy milk
2 tsp apple cider vinegar
Cook the sweet potato. Cool and peel. Mix the soy milk and vinegar together in a small bowl and set aside.
In a food processor, pulse together the flours, baking powder, salt and shallot a couple of times to combine everything. Add the diced butter and pulse about 8 times. Add the sweet potato to the soy milk and vinegar mixture and stir to combine. Pour this into the food processor and pulse a few times until it starts coming together. Dump onto a board and gather together. This is a very sticky dough, you may need a bit more flour but don't over do it. Form into a disc - about 7 inches in diameter- and place on a parchment lined baking sheet. Bake at 350 for about 30 minutes.
Thursday, February 6, 2014
1 cup cooked french lentils
1/2 cup raw hazelnuts
1/2 cup finely chopped carrot
3/4 cup grated cauliflower
1/4 cup minced shallot
1 garlic clove, minced
1 tsp good dijon mustard
1/4 cup finely chopped fresh basil
scant 1/2 tsp salt
1 heaping TB chopped pickled jalapeños
1 tsp ground flax mixed with 1 TB water (mix this together and set aside)
romaine lettuce leaves
Toast the hazelnuts in a dry pan for a few minutes. Then remove the peeling with your fingers.
If you cook your own lentils, drain them but don't rinse.
In a food processor, pulse 1/4 cup of the hazelnuts until it becomes a meal. Add everything else and pulse until everything is finely minced. Using a little scoop to assist, form into tablespoon sized balls, and place on a parchment lined baking sheet. Bake at 350 for 15-20 minutes.
I chopped some avocado, gave a little squeeze of lemon juice and laid a couple croquettes on top. So delicious.