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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.

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.

Pumpkin Buckwheat Risotto

By

On September 28, 2010

In Grains + Pasta, Recipes, Vegetables + Fruit


1 cup Onion [chopped]
4 Garlic Cloves [minced]
8 oz Crimini Mushrooms [sliced]
1 Tbs Extra Virgin Olive Oil
1 Tbs Butter
1 cup Kasha [roasted]
2 cups Vegetable Broth
Sea Salt + Freshly Ground Black Pepper
1 Tbs Oregano [fresh, chopped]
2 cups Pumpkin [roasted, chopped into 1″ cubes]

Roast pumpkin till tender, but not mushy. [A whole pumpkin will take 30-60 minutes, at 400 degrees F, depending on its size.] Chop.

Heat oil + butter in a large pan with a lid. Saute onion until translucent, about 10 minutes, seasoned lightly with salt + black pepper. Add garlic + mushrooms and saute until the moisture from the mushrooms has released and evaporated, about 10 minutes. Stir in kasha, making sure to mix well so groats are covered with oil. Add vegetable broth, cover, and simmer for 20 minutes, or until liquid has been absorbed + kasha is tender.

Stir in pumpkin and oregano, reserving a small amount for garnish.

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.

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