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Portabella Sandwich with Caramelized Onions

By

On January 3, 2011

In Recipes, Vegetables + Fruit

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.

Winter Squash Soup

By

On December 26, 2010

In Recipes, Vegetables + Fruit

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.

Green Tomato Pickles

By

On December 13, 2010

In Recipes, Vegetables + Fruit

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.

Spinach Tofu Lasagna

By

On November 18, 2010

In Beans, Tofu + Lentils, Grains + Pasta, Recipes


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+.

Yellow Summer Curry

By

On November 13, 2010

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


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.

Black Bean Spinach Soup

By

On November 7, 2010

In Beans, Tofu + Lentils, Recipes


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.

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.

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.

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