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These recipes do not include any milk products.

Smoky Eggplant Dip

By

On November 6, 2010

In Recipes, Vegetables + Fruit

5 Eggplants [small to medium]
1 Tbs White Onion [finely minced]
1 Garlic Clove [finely minced]
1 Tbs Tahini [raw]
1 tsp + Extra Virgin Olive Oil
1/4 tsp + Smoked Sea Salt
1 tsp Chives [fresh, chopped]
1 tsp Thyme [fresh, chopped]
Smoked Spanish Paprika [for garnish]

Preheat oven to 400 degrees F. Lightly oil a large baking sheet.

Pierce eggplants several times with a knife. [Leave the tops on as a handle.] Place on the burner of a gas stove + allow to cook for 10 minutes, turning occasionally. The skins should be blackened and blistering + the interior softened.

Cut off the stems + slice the eggplants in half. Place them face down on the baking sheet + bake for about 25 minutes until the flesh is very soft.

Carefully scoop the pulp out of the charred skins + into a bowl. Mash well with a fork, adding in the tahini, garlic, onion, 1 tsp extra virgin olive oil + 1/4 tsp sea salt. Refrigerate several hours until chilled.

Stir in herbs, season with salt to taste. Serve with a french baguette, garnished with smoked spanish paprika + a little bit of finishing salt.

Mango Black Beans

By

On October 20, 2010

In Beans, Tofu + Lentils, Recipes

1 cup Black Beans [dried, soaked over night]
1/4 tsp Marjoram [dried]
2 Tbs Olive Oil
1 cup Onion [finely chopped]
3 Garlic Cloves [minced]
2 Mangoes [minced/smashed into a chunky puree]
dash White Pepper
1/4 tsp Allspice [ground]
1/2 tsp Thyme [fresh]
Salt

Rinse soaked beans well. Cook in a pot, just covered by water with marjoram until tender, about 20+ minutes.

Heat olive oil to medium then saute onions and garlic till translucent. Add mango, pepper, thyme + allspice. Simmer for 5 minutes over low heat.

Drain beans leaving a little bit behind + reserve their liquid. Stir mango + onion mixture into beans. Simmer 5 minutes more, adding additional cooking liquid if necessary.

Serves 4 over brown rice + well sauteed cabbage.

Curly Kale Salad

By

On October 8, 2010

In Recipes, Vegetables + Fruit


3 cups Curly Green Kale [finely sliced]
1 Carrot [shredded]

Dressing:
2 Tbs Tahini [raw]
2 Tbs Water
1 Lemon [juice only]
1 Garlic Clove
Sea Salt

Blend dressing ingredients with a blender until smooth + thickened. Toss with kale + carrots.

An individual lunch size serving.

Curry Deviled Eggs

By

On September 30, 2010

In Eggs, Recipes


2 Eggs [free range, hard boiled]*
2 tsp Mayonnaise
1/4 tsp Sweet Curry Powder
Sea Salt
dash Cayenne Pepper
2 Chives [minced]

Peel eggs + slice in half. Combine yolks with mayonnaise, curry + salt. Mash together until very smooth. Fill centers of eggs with yolk mixture. Top with chives + a dash of cayenne pepper.

A delicious single serving.

*Tip:  Very fresh eggs are hard to peel.  Eggs 7-10 days old are best for hard boiling.  Poach or fry fresh eggs.  You can tell the age of an egg by how close the white is to the yolk.

Southwest Pinto Stew

By

On September 29, 2010

In Beans, Tofu + Lentils, Recipes, Vegetables + Fruit

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Oven Sweet Potato Rounds

By

On September 22, 2010

In Recipes, Vegetables + Fruit

2 Sweet Potatoes [red flesh, cut into 1/2″ round slices]
1 Tbs Mexican Mint Marigold [fresh, chopped, or substitute French Tarragon]
1 Tbs Basil [fresh, chopped]
1 tsp Extra Virgin Olive Oil
Sea Salt

Preheat oven to 400 degrees F. Toss sweet potatoes with olive oil and spread onto a baking sheet. Roast for 15 minutes, until underside is brown. Turn and roast 10-15 minutes more to brown the other side. Toss with sea salt + herbs.

Grilled Stew

By

On September 13, 2010

In Recipes, Vegetables + Fruit

3 Yukon Gold Potatoes [cut in half]
6 Tomatoes [cut in half at their core]
1 Hatch Chili
2 Ears of Corn
1 Onion [peel + sliced in half]
Olive Oil
Salt + Freshly Ground Black Pepper
1/2 – 1 cup Vegetable Broth
1/4 tsp Marjoram [dried]
1/2 tsp Chipotle Chili Powder

Toss potatoes, tomatoes, hatch chili + onion with a little olive oil. Place all veggies on the grill, over hot coals, cut side down. Place hatch chili along the edges so that its skins do not blacken. Grill, turning once. Remove each veggie as it is finished cooking, 7-15 minutes. Corn + onions should have grill marks, tomato + potato skins browning + blistering.

Roughly chop the grilled vegetables + add to a medium sauce pot. Add vegetable broth + spices. Bring to a simmer. You will need to adjust the vegetable broth depending on the moisture in your tomatoes. Simmer 5-10 minutes.

Serves 6.  Great with cornbread + a side of black eyed peas.

This recipe came from excellent collaboration with Jane Middleton.

Texas Happy Hour

By

On September 9, 2010

In Recipes, Vegetables + Fruit

1 Watermelon [rind + seeds removed, roughly chopped]
2 inches Ginger Root [grated]
dash Cayenne Pepper [to taste]
Basil Leaves [garnish]

Blend everything but the basil in batches + combine in a large bowl or jar.

Refrigerate several hours, then serve as a soup in small bowls, garnished with basil.

Or

Freeze in ice cube trays.  Serve a glass full of frozen watermelon soup cubes, a few basil leaves + top with a summery wheat beer.

Melon Mint Soup

By

On August 15, 2010

In Recipes, Vegetables + Fruit

1 Melon [sugar sweet white flesh, peeled + chopped]
1/4 cup Mint [fresh]
1-1/2 lemons [juice only]

Puree all in a blender + chill.

Serves 6 as a first course.

Sweet Spice Pickled Onions

By

On August 15, 2010

In Recipes, Vegetables + Fruit

1 Red Onion [sliced in 1/8″ rings]
1 cup Apple Cider Vinegar
1/2 cup Water
1/4 cup Sugar
1/2 tsp Whole Coriander Seeds
1/2 tsp Allspice Berries
2-1/2″ Cinnamon Stick

Bring vinegar, water, sugar + spices to a boil in a large skillet. Add red onions, stirring until all turn bright pink + wilt slightly, about 5 minutes. Transfer to a glass jar + allow to cool to room temperature. Refrigerate until ready to use.

These onions are great on just about anything + ready to eat as soon as they are cool.

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