These recipes do not include any milk products.
2 cups Cilantro Leaves [fresh, packed]
1/4 cup Extra Virgin Olive Oil
1/3 cup Roasted Peanuts [salted]
1/2 inch Ginger Root [roughly chopped]
1 Garlic Clove
2 tsp Rice Vinegar [seasoned]
Combine all in a food processor + process till smooth. Makes about 1 cup of pesto.
Excellent served over hot soba noodles, mixed with sautéed shrimp, as a sandwich spread… you could even mix a little in scrambled eggs.
Freeze in ice cube trays for later use.
4 cups Vegetable Broth [low sodium or unsalted]
2 Tbs Miso
2 Eggs
2 Tbs Semolina Flour
2 hand fulls Spinach [fresh, torn to bite size pieces]
Fresh Parsley [for garnish]
In a small bowl, beat eggs, semolina flour and 2 Tbs of water until well blended. Set aside.
Heat broth till just about to boil. Stir in miso to mix very well. Bring broth to a very gentle boil + slowly whisk in the egg mixture, stirring constantly. Stir in the spinach and reduce to a simmer for a couple minutes. Serve garnished with fresh flat leaf parsley.
Serves 2 to 4.
Caramelized Onions:
1-1/2 Onions [sliced very thinly, combination of white + purple onions]
6 springs Thyme [fresh]
Sea Salt
2 Tbs Olive Oil
Mushrooms:
2 Garlic Cloves [minced]
3 Portabella Mushrooms [stems removed, sliced into 1/2″ slices]
1 Tbs Olive Oil
2 Tbs Balsamic Vinegar
2 Tbs Red Wine
1 Tbs Oregano [fresh, chopped]
Horseradish [to taste]
6 slices Sourdough Bread [fresh baked, crusty outside, soft inside]
For the onions, heat olive oil in a large saute pan with a lid over medium heat. Swish hot oil over the bottom of the pan + add onions. Season with sea salt. Cook over medium heat, stirring occasionally + making sure the onions do not brown. After about 5 minutes, when onions have wilted + started to change color, reduce heat and cover. Stir occasionally until the onions are well caramelized, about 1/2 an hour. When the onions are done, stir in the fresh thyme leaves.
Meanwhile, heat olive oil in another large saute pan with a lid for the mushrooms. Add garlic + heat till fragrant, about 1 minute. Add the mushroom slices + cover. Allow to cook over medium heat, stirring every few minutes. In about 5-7 minutes, when about half of the mushrooms have softened, add the wine, balsamic vinegar + oregano. Stir well to coat. Cook for about 5 more minutes until most of the cooking liquid has evaporated.
Smear each piece of bread with horseradish to taste, then pile with caramelized onions + balsamic coated mushrooms. Put on the top slice of bread and toast the sandwich in a grill press till the bread is golden brown + the ingredients have soaked in to the bread. Serve hot.
*I served this with Cabbage Beet Coleslaw from The Kitchn. A great fresh, wintery beet slaw with a honey mustard dressing + plenty of color on the plate. I used a napa cabbage in the recipe + threw in a fresh segmented orange for a little extra sweetness. Yum, a perfect January meal.
5 cups Winter Squash [1 delicata, 1 acorn, 1 small pumpkin, peeled + chopped]
3 Garlic Cloves [minced]
1 Celery Rib [chopped]
1 Carrot [chopped]
1 Tbs Olive Oil
2 cups Vegetable Broth
1/2 tsp Smoked Spanish Paprika
1 Tbs Chives
Sea Salt
Balsamic Vinegar [for drizzling]
Heat oil in a medium sized soup pot. Saute garlic, celery + carrot for several minutes then add all of the squash. Cook over medium heat until the squash is tender + browning, about 15-20 minutes. Add the vegetable broth, paprika + season with plenty of salt. Cover and simmer until all the vegetables are very tender + can be easily mashed with a wooden spoon. Mash as much of the squash as desired or until the soup is thick and well blended.
Serve with a little bit of nicely aged balsamic vinegar on top. About 4 main course servings.
Cocktail Sauce:
1-1/2 cups Cherry Tomatoes [or other fresh, very ripe tomatoes, cut in half]
14 oz canned Diced Tomatoes [in juice]
1/4 cup Sweet Onion [diced]
1 Garlic Clove [minced]
1 tsp Olive Oil
2 tsp White Wine Vinegar
2 tsp Brown Sugar
1/4 tsp Chipotle Chili Powder
+/- 3 tsp Horseradish
2 lbs Key West Pink Shrimp [peeled + deveined]
1/2 Meyer Lemon
1/4 cup Red Onion [cut into chunks]
Sea Salt
Heat olive oil in a small sauce pan. Saute onion + garlic over medium heat until softened, about 5 minutes. Add tomatoes + their juices. Bring all to a simmer over very low heat. Allow to simmer for about 20 minutes, stirring occasionally, until the liquid is reduced by about half.
Patiently puree all ingredients until very smooth [using a hand blender or allowing to cool then blending]. Return to the stove + add vinegar, brown sugar, +chipotle chili powder. Stir very well. Gently simmer for about 30 minutes more until thickened, stirring every 10 minutes or so. Remove from heat.
Bring a large pot of water, with lemon + red onion, to boil. Add raw shrimp and simmer for 1-2 minutes until shrimp are just cooked through. Remove to an ice water bath to cool immediately.
Stir 1-1/2 teaspoons [or more!] of horseradish into each 1/2 cup of tomato sauce*. This full recipe makes about 1 cup of sauce. Season with salt + pepper to taste, if necessary.
Arrange on a platter + chill both the sauce + shrimp for a couple hours. Serve cold.
*If you choose to make fewer shrimp, the tomato sauce is perfect for over pasta or as a dip with oven fries. Just add the horseradish to the portion you’re serving as cocktail sauce + save the rest for another dish.
1 lb Catfish Fillets [cut into 3″ pieces]
1 Egg [beaten]
1/2 cup Cornmeal [fine grain]
1/4 tsp Cinnamon
1/4 tsp Marjoram [dried]
1/4 tsp Garlic Powder
1/4 tsp Chipotle Chili Powder
dash Thyme [dried]
dash Black Pepper
Sea Salt [to taste]
Olive Oil
Green Tomato Tartar Sauce:
1/4 cup Mayonnaise
2 Tbs Green Tomato Pickles [minced]
1 Tbs Chives + Parsley [chopped]
4 French Bread Rolls [oblong, sliced in half]
2 cups Lettuce [sliced]
1 Tomato [sliced into 8 rounds]
Butter + Hot Sauce [optional, but so good]
Heat a few tablespoons of oil in a large saute pan, just enough oil to coat the bottom with a thin layer. Combine cornmeal, cinnamon, garlic powder, chili powder, marjoram, thyme, salt + pepper on a small plate. Dip each piece of fish in the egg, then dredge till totally covered in cornmeal + spices. Pan fry until golden brown, about 5 minutes per side.
Spread one side of each french roll with tartar sauce. Lightly butter the other side. Top with fried fish, lettuce + tomato. Finish with a few drops of vinegary hot sauce.
4 Sandwiches.
These amazingly tasty sandwiches were made in collaboration with Jane Middleton + Jody Trendler.
1 cup Green Tomatoes [unripe, sliced into 1/4″ rounds]
1 Garlic Clove [sliced]
1 Chili Pepper [stem removed, cut in half, seeded]
1/2 cup Water
1/2 cup White Vinegar [raw, unfiltered]
3 Cloves
1/2 tsp Black Peppercorns
1/4 tsp Yellow Mustard Seed
dash Celery Seed
Bring water, vinegar + spices to a boil in a small sauce pan. Put tomatoes, garlic + chili into a very clean jar. Pour vinegar mixture into jar, stirring + making sure all the tomatoes are submerged. Allow to sit for at least 24 hours.
1-1/4 lbs Firm Tofu
1 lb Spinach Leaves
1 Tbs + 1 tsp Olive Oil
1 Garlic Clove
1 Lemon [zest + 1 Tbs juice]
1/4 cup Pinenuts [toasted]
scant 1/4 cup Nutritional Yeast
Sea Salt
1/4 cup Basil [fresh, sliced into thin strips]
1/2 lb Lasagna Pasta [about 12 3″ wide strips]
2 cups Tomato Sauce [your favorite recipe]
Saute spinach in 1 tsp olive oil till just wilted. Once cooled enough to handle, squeeze out excess moisture. Meanwhile, cook pasta till nearly cooked, firm to bite.
Preheat oven to 350 degrees. In a food processor, combine tofu, garlic, lemon juice + zest, pine nuts +nutritional yeast. Blend till smooth. Season with salt + stir in basil with a fork.
Starting with a thin layer of sauce + spinach, alternate each ingredient to a 9 x 9 glass baking dish. There should be enough ingredients for 2 layers of spinach + tofu, + 4 of sauce and pasta. The top layer should be pasta covered with a thin layer of sauce to keep it from drying out while baking. Bake for about 35 minutes till edges begin to brown and center is heated through.
Serves 6+.
1 cup Yellow Split Peas [rinsed well]
1 cup Vegetable Broth
1 Onion [minced]
3 Garlic Cloves [minced]
1 Chili Pepper [minced]
1 inch Ginger Root [fresh, grated]
1 Japanese Eggplant [sliced in 1/4″ slices]
1 Zucchini [sliced]
1 Yellow Summer Squash [sliced]
1/4 tsp Turmeric
Sesame or Olive Oil
Salt
Yellow Sweet Rice:
1 cup Basmati Rice
6 Cloves [whole]
dash Cardamom [ground]
2 inch Cinnamon Stick
dash Turmeric
dash Corriander [ground]
This recipe requires 4 pots/pans cooking at the same time. It is best to prep all your ingredients ahead to help with the timing.
Soak split peas for 4-8 hours in 1-1/2 cups of water. Drain + rinse well.
[pot 1] Bring split peas to a boil with 1 cup of water + 1/4 tsp turmeric. Reduce heat + simmer, adding vegetable broth 1/4 cup at a time as water is absorbed. Be careful not to scorch. Lentils should be very soft and mushy when cooked.
[pot 2] Meanwhile, bring rice, 1-1/2 to 2 cups water + spices to a boil in a medium pot. Stir + simmer till tender. Remove from heat.
[pan 3] Heat a small amount of oil in a large pan with a lid. Fry eggplant in batches till tender. Remove from pan as cooking is complete.
[pan 4] Heat 2 Tbs oil in a small pan. Saute onion, garlic, chili pepper + ginger over medium low heat until very tender, about 10 minutes. Stir frequently + do not allow to brown. Remove from heat.
[pan 3] Once eggplant is cooked + removed from pan. Steam summer squash + zucchini in a few tablespoons of water until nearly cooked, about 5 minutes. Add cooked lentils, onion mixture + eggplant to to squash + stir gently to combine. [The lentils act as a sauce.]
Serve over yellow sweet rice. Serves 4-6.
2 cups Black Beans [dried, soaked 8 hours]
Olive Oil
3 Garlic Cloves [minced]
1/2 cup Onion [chopped]
1 can Tomatoes [chopped]
1/4 cup Sun Dried Tomatoes [not in oil, chopped]
1/4 tsp Salt
1/4 tsp Chipotle Chili Powder
1/4 tsp Cumin
1/4 tsp Marjoram
1/2 cup Vegetable Broth
2 cups + Spinach
Pressure cook the beans till very tender, reserve liquid.
Heat a tablespoon of olive oil in a medium sauce pot. Saute onion + garlic for 5 minutes, till softened. Add tomatoes, sun dried tomatoes, broth, herbs + spices. Simmer for 5 minutes more. Add beans + spinach, simmer for another 5 minutes. Stir very well, mashing some beans till soup has thickened slightly or add reserved bean cooking liquid till desired consistency.
Serves 4 to 6.
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