Amelia, our Community Connections Coordinator, presented these three salad dressings at a workshop in our cafe last Saturday. She stands by the health-supportive properties of all three. Don't forget the vegetables!
(adapted from Appetite for Reduction, Isa Chandra Moskowitz)
1/2 cup roasted almonds (or 1/2 cup almond butter)
2 tablespoons chopped shallot
1 small clove of garlic
finger-tip size chunk of fresh ginger
1/4 cup fresh squeezed lime juice
1/2 cup water
2 tablespoons honey
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
Pulse half the almonds along with the shallots in a blender. Add in all the other ingredients (holding back the remainder of the almonds) until blended smooth. Pulse the remaining almonds until incorporated but still chunky. Taste and adjust accordingly.
SIMPLE, CLASSIC VINAIGRETTE
1 small garlic clove, very finely grated
2 tablespoons white balsamic vinegar
2 teaspoons Dijon Mustard
1/2 cup olive oil
good pinch of kosher salt
In a bowl combine garlic, mustard, vinegar and salt. Add olive oil and whisk until emulsified. Taste for seasoning and add more salt if necessary.
BLUE CHEESE DRESSING
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon red wine vinegar
1 teaspoon lemon juice
1-2 cloves garlic, minced
3/4 cup crumbled blue cheese
1/8 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper (or a little less if you don't like it hot!)
In a small bowl, stir together sour cream and mayonnaise. Add red wine vinegar, lemon juice and minced garlic. Stir in blue cheese crumbles. Season with salt and pepper and taste. Adjust seasonings if needed.
Store dressing in a container with a tight fitting lid. Store any leftovers in fridge for up to 5 days.
1 large egg yolk at room temperature
2 1/2 teaspoons lemon juice
1/2 teaspoon Dijon mustard
3/4 cup olive oil
Whisk together the yolk, lemon juice, mustard, and 1/4 teaspoon salt in a bowl. Slowly add the oil, in a stream, whisking quickly and constantly, until all the oil is added and the mayonnaise has thickened.
This is the dressing I made for an appearance on “Thinking Green”, the cable access show hosted by Ronna Stuller, earlier this month. The focus of the show was actually a conversation with Rob Schacht from Hunts Brook Farm. He was passionate and knowledgeable and about a variety of issues affecting the business of a small organic farm. (Watch the show on our YouTube channel here.)
I meanwhile played "Vanna Organic", and managed to cut open a blood orange for the camera without actually drawing any blood...mine, that is. (Sorry, kids, no squirting arteries for your viewing pleasure; perhaps you'll get lucky next time.)
Blood oranges, sesame oil and fennel have been staples in my kitchen lately; the bitterness of the HBF greens provided a perfect foundation for the light and zippy dressing. (Last week Rob and Teresa made their last shipment of bagged mixed greens and spinach to the co-op, which we will dearly miss.) To the salad I also added slices of orange bell pepper, chopped tomatoes, carrots, sliced fennel stalks and more fennel fronds, cilantro leaves and blueberries. This recipe is very flexible and you can alter the herbs and spices to your liking. If you use celery instead of fennel, add a little celery seed; I like to include the chopped leaves in that case.
Another evening I mixed the salad dressing with homemade teriyaki sauce (store-bought would work just as well, if you like) in about a 1:1 ratio and used it as a glaze for pork chops; simple directions are below as well. My next adventure will be trying it with a tofu stir-fry; the tofu should absorb the glaze quite well. (If you get there before I do, let me know how it goes for you.)
Blood orange, Fennel & Sesame Salad Dressing
3 blood oranges (or other sweet, intense citrus fruit), juiced
1-2 tea. unfiltered apple cider vinegar (I use Bragg’s)
toasted sesame oil, in 1 : 1 ratio with the amount of orange juice
3 T fresh fennel or dill fronds, finely chopped; or 1-1/2 T dried fennel or dill
2-3 tea. finely-chopped fennel stem and/or bulb, or same amount celery stalks
finely ground sea salt, and black or white pepper to taste
2 tea - 1 T gomasio; or sea salt and sesame seeds, coarsely ground together; plus extra sesame seeds
3-4 cilantro stems and leaves; stems finely chopped and leaves torn
1T fresh or frozen blueberries, crushed (optional)
Blend all ingredients until thoroughly emulsified; I like to do it by hand with a small whisk, or simply shake vigorously in a jar. Taste after the addition of each ingredient to make sure it suits you, and adjust as necessary. Makes approx 1 cup.
Variation - Pork Chop Glaze: Combine equal parts of the dressing (above) with a thick, homemade or store-bought teriyaki sauce. Brown 1-2 pork chops in a lightly-oiled or nonstick pan or skillet on both sides over medium heat; pour sauce over chops and cover, about 1-2 minutes or sauce has thickened on surface of chop, turn and repeat, adjusting heat if needed. If using high-quality pasture-raised pork (with no added preservatives, etc), such as Four Mile River Farm’s, make sure you do not overcook the chops; they should still be slightly pink (not completely grey) and tender inside.
(This recipe previously appeared on my personal food blog Catch A Falling Anise Star. It's still dedicated to Kristina, Fiddleheads member/volunteer - and Piper's mama - who kick-started me back into posting recipes on the co-op FB page a year ago.)
Years ago my then-ladylove introduced me to tofu (and tempeh - but that's another story); and for a few years we were very nearly vegetarian...until the day I decided I had had it with the both of them. To be honest, I can't even recall why it happened. Fast forward to the present, and both protein sources have taken up a place in my cooking and my refrigerator once again. Once more, I can't even recall why. It just happened. I think of it as "trying to make friends" with them, and the relationship seems to be growing apace - encouragingly if not always fabulously. It helps that I don't try to make vegetable proteins become "fake meat"; rather, I try to approach tofu and tempeh for what they are, for their own unique qualities. (Apparently I am doing something right; I barely managed to photograph the portion above before my dinner companions gobbled it up.)
While the recipe below is done in a skillet, I have used this sauce successfully both atop the grill and under the broiler, with meat and poultry as well as tofu, or over portabello mushrooms. FYI, the term "bbq-style" refers to the sauce, a somewhat richer version of the bottled bbq sauces we used when I was growing up in Michigan. I am not trying to imitate North Carolina bbq (pulled pork) or any other regional specialty. (Pulled tempeh, anyone?)
3/4 lb organic tofu
minced yellow onion (optional)
olive oil or other light vegetable oil for pan
For the BBQ Sauce (about 1 cup):
1/3 cup organic ketchup
3-4 tablespoons organic dark or blackstrap molasses
1 large (3 small) garlic cloves, crushed/minced
1-2 tablespoons minced onion
2 tablespoons olive olive
2 teaspoons (or to taste) prepared stone-ground mustard
1 “krimson spice” or other small fresh hot pepper, about 1", seeded and chopped
(or substitute cayenne or pepper flakes to taste)
1/4-1/2 cup water
Cube tofu, then brown on all sides in cast iron skillet or other heavy pan on medium-high heat. Add the minced onion if desired. Make sure the pan is hot (not smoking) before adding tofu, so skin is "seared"; if too cold, the skin sticks to the surface of the pan.
Prepare sauce by combining all ingredients, adding water last to bring the total to 1 full cup; emulsify after each addition until sauce is opaque and thoroughly blended. Adjust seasonings to taste.
When tofu is golden brown on all sides (and onion translucent), pour 1/2 cup of the sauce over the tofu. Store remainder in the refrigerator for use another time. Turn heat down slightly to medium (or just below); toss with spatula to coat thoroughly. Turn as necessary. When most of sauce has been absorbed and thickened (tofu may be somewhat blackened at the edges), turn down very low and cover for a few minutes to let tofu continue absorbing flavors, or serve immediately.
Serves two very hungry women (with veggies and sides) two servings each.
Note: The sauce can be made while browning the tofu or made beforehand and stored in the refrigerator. If made ahead of time, bring it to room temperature before using and stir to recombine if ingredients have separated.
This is a marinade is actually a combination of two recipes: the Tumeric Sauce I used for a cooking demo, and the marinade recipe for Korean marinated beef (bulgogi) found at My Korean Kitchen. I marinated Four Mile River Farm top round at Fiddleheads, cooked as bulgogi (thin strips marinated and seared on a hot pan); my friend Mona poured it over beef brisket before putting into the oven.
It’s very good as a sauce in stir-fry recipes with vegetables, mushrooms, and/or tempeh, tofu, chicken or pork; similar to the tumeric sauce with veggies I posted previously, add to the wok or pan at the last couple of minutes, after the veggies have started to become tender but not limp. It can also be adapted for use as a salad dressing; try adding a bit more honey or mustard to thicken slightly. Whichever oranges or citrus fruit you use, be sure to pick a sweet/tart and intensely flavored variety, such as a dark blood orange, or minneola tangerine.
Many thanks to Mona Harmon-Bowman for kindly transcribing the the recipe.
Juice from 2 medium or 1 large intensely-flavored orange, about 1 cup
3-4 Tbsp apple cider vinegar
4-5 tsps tamari
Dash white pepper, or to taste
1 Tbsp honey
1-2 Tbsp maple syrup (or increase honey by same amount)
2 Tbsp sugar, preferably rapadura or raw sugar
1 tsp cumin
1/2 tsp ground tumeric
1/2 - 1” grated ginger root
1/2 pear, shredded, or about 4 Tbsp
2 small or 1 large garlic cloves, minced
1 small shallot or white onion; or two scallions, finely chopped
Dash finely-ground sea salt and white pepper, or to taste
2 Tbsp - 1/4 cup sesame oil (see note)
Combine all ingredients above except sesame oil and whisk thoroughly (or shake in a covered jar) to emulsify; adjust seasonings as desired.
Note: If using for bulgogi (Korean marinated beef), add the sesame oil and whisk into other ingredients just before ready to cook the meat; then pour over thin strips of a lean beef, such as top round to marinate for about an hour or less. Sear very quickly on both sides in a hot pan, (around 300-350 degrees on an electric frypan or grill), just until no pink is showing on surface. Interior should still be rare or medium-rare.
When last we left our heroes, Janice and Mark were going to appear on Ronna Stuller's "Thinking Green" cable access show (Metrocast 25) to talk about Fiddleheads and the 4th Birthday Party...
And so we did, and it was a good deal of fun. The conversation portion particularly was easy; Ronna is a congenial host, Mark Roberts was as terrific as a conversationalist as I'd imagined he'd be, and the 20 minutes flew by in no time. We had one phone call during the show, and the caller wondered if there were things at the co-op for diabetics. I was stumped by that but fortunately Mark wasn't; unbeknownst to myself or Ronna, Mark is diabetic and was able to address the caller's question. Perfect synchronicity, or maybe just luck, but I'll take it either way.
For anyone thinking about making an appearance on Ronna's show (but still afraid to do so), talking at the table with her is just like talking at a cafe with a friend. Except with microphones. And a camera. Just don't think about either one. As it happens, Ronna's hubby Bob is operating the camera, so you really are surrounded by your friends and neighbors.
The "cooking demo" portion, on the other hand...? Well, the other folks thought it went well; everyone certainly enjoyed trying the three mushroom and veggie medley with onion, yellow pepper and zucchini spears, laid over a bed of tri-color quinoa; and then morsels of Four Mile River Farm beef sirloin. Every single ingredient, even the squirt of ketchup in the tumeric sauce, came from Fiddleheads. Chris, the show's producer (who likes his meat "as close to raw as possible" - as do I) told me that he could smell the food coming through the wall inside the control booth, and loved the sound of the sizzle for the show. It may not have been state of the art FX, but it was quick and cheap, and everyone left with a smile on their face.
For my part, I didn't burn, cut or injure myself, or anyone else for that matter - no spurting arteries a la Dan Akroyd - so I'm placing it in the "Win" column. I would have liked the ingredients in bowls on the table, tupperware perhaps with cunning little lids, rather than produce bags. Alas I didn't have any such bowls at home to speak of, so I had to make due. But that's part of the rustic, retro charm of live cable access television. Right? Right? (The electric cooker, btw, came from the Four Mile River Farm booth, and everything else came from home, including the large knife that looks like it's been around since the days of Jim Bowie. Or maybe David.)
I promised last night that I'd put up the recipe for the tumeric sauce that I poured over the vegetable medley, so here it is, actually written down with proper measurements and whatnot. You can use this for all sorts of things: as a marinade, as a salad dressing, or as a sauce for a main dish as I did last night. It would probably go as well over pork, chicken or fish as it did on the vegetables.
(as seen on "Thinking Green")
1/4 cup organic EV olive oil
3 small satsuma mandarins, or 1 regular-sized tangerine, orange, etc.
2 T gluten-free reduced-sodium soy sauce
1 T ground tumeric
1 T cumin
1 tea coriander
1 garlic clove, crushed and finely minced
1 T unfiltered organic apple cider vinegar
1- 2 T maple syrup, or to taste
pinch of cumin seed (optional)
few pinches of finely ground sea salt and black pepper, to taste
pinch of cayenne
squirt of organic ketchup
Blend all ingredients in a small bowl or measuring cup; adjust seasonings as to taste; emulsify with a whisk. Can be used immediately or, stored in the fridge in a jar with a tight lid; shake jar vigorously to blend ingredients again. Makes about 3/4 cup.
*Edited on 3/19/12 to add link to YouTube video. -Janice*
(This and all over blog recipes can also be found on our recipe archive page, "Here's Linkin' at You, Kid.")
Kiwi is one of those items that have rarely made their way into my kitchen, and I'm not sure why. Their taste, fragrance and texture reminds me of nothing so much as strawberries, which I do love, but which can be difficult to find truly ripe and intensely-flavored. The fragrance is in fact a bit more subtle than strawberries with floral as well as fruity top-notes. So why have I ignored them for so long? Is it their year-round ubiquity at the co-op, unlike red starkrimson pears, cherries, blueberries, persimmons, etc: items whose season and availability always ends too soon? Is it their thoroughly unprepossessing exterior appearance - a hairy fruit? Those dark, follicle-coated little ovals don't exactly pop out and scream at you, as they sit in the produce section, "BUY ME!" the way more brightly-colored oranges and berries and apples do. And yet, we do have them at the co-op year round, so apparently - a lot of our customers have heard the siren call and discovered the pleasures under those ugly surfaces, so I've got some catching up to do. To that end I bought a couple of kiwi at the co-op the other day, along with blueberries, bosc pears and mandarins, with no particular plan in mind. I can't stop myself from buying up fat handfuls of blueberries and several bosc pears every time I'm in the store lately; unlike the kiwi, they are not avaiable year-round.
This is so easy you don't need a strict recipe, but let's give it a crack anyway. You can change ingredients around to suit your liking as well as seasonal availability. With both the kiwi and the pears, select ripe fruit that yields slightly to the touch with gentle pressure but are not mushy or soft; with the bosc pears, look for skins that are more brown rather than green. As there are several types of oranges and citrus at the co-op right now, you could try a hamlin orange, a blood orange, or a tangelo in place of the mandarin; you want a variety that is juicy, sweet and intensely flavored. (If you try limes or lemons instead, be sure to adjust the sweetener or the blueberries in the sauce to balance the sourness.)
Kiwi, Blueberry and Pear Fruit Salad, with Blueberry-Orange Sauce
2 ripe kiwi, peeled, cut in half lengthwise then sliced
1 cup (approx) ripe (or thawed frozen) blueberries, divided into halves
1 ripe (but not overripe) bosc pear, cut into bite-size chunks, skin left on
1-2 small mandarin oranges or other juicy, sweet orange (such as blood orange or red cara cara), tangelo or tangerine, cut in half, plus grated zest
2 T - 1/8 cup dark (Grade B preferable) maple syrup and/or agave nectar (I used blue agave but any variety should work, esp if combined with the maple syrup)
powdered coriander to taste (optional)
pecans or walnuts, toasted, whole or broken in to pieces, for topping (optional)
Put prepared kiwi slices into a bowl with half of the blueberries and the pear chunks. Squeeze the juice from 1/2 of the mandarin orange over the fruit and lightly sprinkle ground coriander on top, as well as some freshly grated orange zest if desired; toss all ingredients gently. Drizzle with Blueberry-Orange Sauce (below); if desired, top with toasted pecans or walnuts just before serving. Serves 2 as a dessert or side-dish (or breakfast, lunch, etc...) You can substitute or add other fruits according to availability and preference, such as strawberries, bananas, etc.
In a microwave-safe measuring cup or bowl smash approximately 1/2 cup of the remaining blueberries with a fork, then squeeze juice and pulp from other half of the orange into cup, and some fresh orange zest. Add a couple of tablespoons of the maple syrup and/or agave, and a dash of coriander if desired, and mix thoroughly, continuing to smash blueberries if they are not already soft and broken-down. (Show them no mercy, my friend, no matter how much it hurts.)
Put the cup or bowl with the sauce in the microwave and heat on low 1-2 minutes, stirring as necessary. Sauce should be not overly-sweet or gummy, and have a rich, deep blue-ish ruby-red color. You can strain out the blueberry skins but I prefer to leave them in; they add to flavor and color. The sauce thickens very quickly as it cools into an almost jelly-like consistency; if you want it to be a little thinner, simply squeeze in a bit more of the orange juice and stir. There will be more sauce than you need for the fruit salad, so store any left over in refrigerator.
Note: If you don’t wish to make the sauce from scratch, try adding orange zest and juice to blueberry jam, instead.
Back on December 14th I wrote up a plain-and-simple recipe for oven-roasted portabello caps with olive oil, salt and pepper. Last night for Christmas dinner I made something along the same theme, but a bit fancier: this time I mixed up a sauce of olive oil, vinegar, tumeric and spices, poured over the caps; then I topped them with chopped veggies, including shiitake mushroom caps and white button mushrooms (when it comes to the 'shroom, for me less is never more.) I added whatever I had at hand, such as tomato and spinach, then topped the caps with two kinds of cheeses. After the 'shrooms were tender and I had removed the pan from the oven, I reserved some of the pan juices as a salad dressing over deeply-colored red leaf lettuce.
This looks like a "recipe" but is really more of a "suggestion" I think, because I've done the same thing previously but with different sauces and spices, different veggies, etc. (Bell pepper of any color made an especially nice addition on another occasion; and I can imagine adding a little scoop of quinoa atop the caps, or served alongside.) To make this completely vegan, simply use a vegan cheese such as almond cheese, or omit altogether. In a prior version I also chopped some canadian bacon into small dice and added it atop the caps; tasty, but unnecessary. The only essential here is the portabello caps themselves, the meatiest of 'shrooms and the foundation of the "stack". Beyond that, make any substitutions that your fridge and your fancy will allow.
Portabello Mushroom Stacks with Tumeric Sauce
2 T olive oil, plus extra to coat baking dish
1-1/2 - 2 T "red" vinegar - red wine, apple cider; or balsamic
1/4 - 1/2 tea. ground tumeric
black pepper to taste
1/8 tea. or about a pinch of ground cayenne
1 medium-size garlic clove, crushed and finely minced
1-2 small scallions (green onions), or whatever green shoots happen to be sprouting out of your onion basket, chopped fine
2 portabello mushroom caps, stems removed, any surface dirt wiped off
veggies cut into very fine dice: carrot, shiitake mushroom caps (stems removed) and small or medium button mushrooms
1 small tomato, seeds and core removed, diced
baby spinach leaves, about 6 (or substitute 2 mature leaves)
parmesan or other hard cheese, grated
2 slices swiss cheese
Preheat oven to 425 degrees F; coat baking dish (ceramic, glass or metal) with a thin film of olive oil. Combine the first five ingredients in a measuring cup, adjusting to your liking with each addition. Add the white and palest green parts of the scallions, reserving the darker greens for later. Emulsify well.
Pierce the portabello caps with a fork randomly, especially in the thick center part-way or all the way through; lay on baking dish gills-side up. Pour 1/3 - 1/2 of the sauce over the caps, then layer the various chopped veggies, including the reserved darker parts of the scallions, over the caps. (Of course some will spill off the sides. No worries.) Layer the spinach leaves atop the veggies, pour the remaining sauce over all of it.
Grate the parmesan over the stacks as much or as little as you wish; layer 1 slice of swiss cheese over each, grate on a bit more parmesan if you like, and finish of with a few more rounds or pinches of black pepper. Place the baking tray in the middle of the oven and bake until the very center of the mushroom are fork-tender all the way through; 9-12 minutes should do. Remove from oven and let sit a couple of minutes if you like to let the juices settle. Pour some of the juices over the stacks when serving, reserving the rest for salad dressing (below).
Salad dressing (optional): Let the remaining pan juices cool and crunchy bits cool a little, then emulsify with some tangy plain yogurt or keifer, a splash more vinegar or lemon juice, and seasonings (salt, pepper, etc) to taste.
On Monday my friend Miss Bliss and I toddled over to Milford for a bit of shopping (somebody got her Xmas present early), and then stopped at Edge of the Woods Natural Marketplace ** on the west side of New Haven for more shopping and lunch. EOTW is that rarest of creatures, an independent, family-owned, urban grocery store that started life as a co-op in 1977. (We'll sidestep the politics of that for the moment, shall we?)
When I've mentioned EOTW to friends and acquaintances in our edge of the woods this week, none of them had heard of it, or they vaguely thought it a restaurant of some sort. I suppose I can understand why, as it's not in the trendy downtown area near Yale and the New Haven Green, the British Museum or either of the train stations. You have travel west on Whalley Avenue towards West Haven and Edgeville, in an area with a working-class and ethnic feel that is decidedly not "chic" in any way. It's a bit funky inside in the best sense of the word; think the original Wild Oats before it lost it lost it's charm. Their cafeteria/ready-to-eat area includes hotbar, salad bar, bakery and deli and made-to-order sandwich counter, all tucked off to the side of the store so as not to interfere with the shopping aisles. Beyond the cash register is a cozy little eating area that resembles a greenhouse. All of their offerings fall somewhere on the veganarian scale, including the made-to-order wraps. Everything is economically and sensibly priced, even for budget-conscious folks like Miss Bliss and myself. The old-fashioned bakery case is overstuffed with whole grain breads, a variety of muffins, cookies and cupcakes, all baked on premises. (I just stopped myself from buying a tiramisu cupcake or a fudge brownie, and instead chose a large double-chocolate cookie and an apple cinnamon muffin. Both items were labeled as vegan, gluten-free, and soy-free; Miss Bliss is on a strict diet at the moment and I didn't want her to feel deprived of something sweet.)
What a lunch it was! While my friend enjoyed a heap of roasted and well-seasoned mixed veggies (eggplant, mushrooms, squash and the like) with salad on the side, I was less disciplined. Root veggie pancakes, crisply browned on the outside and tender within, were dolloped with mixed-fruit sauce of stewed dried fruits such as apricots and blueberries - not your grandmama's latkes and applesauce. Then I helped myself to a portion of leek and butternut lasagna, blanketed with sweet, melting cheese. Baby spinach and red bell pepper slices added a contrast of color, texture and temperature; lastly some tender green peas because they were fresh, tender and, frankly, cute. That well-loaded plate of food, it should be pointed out, cost me $7 and change and was well worth every bite; my friend's more modest portion was about $3-something.
I was intrigued by the brussels sprout pate with walnuts and miso, available and priced by the pound in the deli case, but didn't buy any; I noticed that a few other people did, however.
My friend glanced skeptically at my loaded platter; I assured her that it was meant for two meals, with some to be saved for the drive back home to New London. I wish I could tell you that is exactly what I did do. But, I shouldn't like to compound falsehood atop of gluttony.
After I saw the brussels sprouts pate I was determined to find a recipe (my new-found love of sprouts is well-recorded here), but I kept coming up with versions that included horseradish, not a walnut or a spoonful of miso in sight. The nearest approximation is a roasted chestnut and sprout pate recipe posted just days ago on the Rocket and Roses (love the name) Vegan Kitchen blog from the UK. I'd replace the chestnuts with toasted walnuts from Fiddleheads, which have distinct flavor of their own I've come to appreciate in the last few years. (If the walnuts you buy taste bitter, it means they've gone rancid.) FYI: the "rapeseed oil" referred to in the recipe is what we call "canola oil" on this side of the pond.
As to the butternut and leek lasagna, there are so many variations on the internet that it's nearly absurd, with no way to tell which is "closest" to the EOTW version, other than knowing that what I ate did contain cheese and eggs. This vegan version from the blog Dinosaur Egg seems fairly simple to make and reasonably similar to what I had, sans the eggs but adding pine nuts. If pine nuts are unavailable or beyond your budget, once again walnuts make a very respectable substitute. There is also this version with shiitake mushrooms that sounds delicious if a bit more complicated and is neither vegan nor heart-healthy. (Why throw half-and-half in the blender with the butternut puree except for it's tongue-coating and artery-clogging properties? Broth and herbs would bring out the squash's natural flavor rather than masking it.)
I have no way of knowing who first created or published a recipe for butternut leek lasagna, when I see a recipe repeated so many times online with the some of the exact same wording, I suspect a chef, cook, blogger or cookbook author not getting proper credit.
**Full disclosure: I'm not employed by EOTW, not connected to the owners or employees by way of kinship or acquaintance, and am NOT receiving any gratituty or compensation for writing this. Not even a free brownie. Alas. Someday, gentle reader, I shall find a way to make a living from all of this, but until then....
Fiddleheads member, author and activist Mark Braunstein ** asked if I would share some recipes from his book, Sprout Garden (now in it's 7th printing, according to Mark) and Radical Vegetarianism (first published in 1981, it was revised in 2010 - dig the new cover art.) He's an authority on sprouts, microgreens, "live" food and veganism and a radical political activist.
Which, as it happens, I only discovered last night - and I met him over a year ago at the co-op. Definitely not the man who is going to trap you in a corner and whip out his book a moment's notice, or dazzle/exhaust you with his erudition.
Here's a recipe I was especially taken with, an easy and practical salad dressing that is simple to make and has all sorts of applications beyond the salad bowl. (If using a spoon as directed doesn't emulsify the ingredients to your liking, try using a whisk, a.k.a. my favorite "Weapon of Mass Emulsification".)
(Recipe and text below from Sprout Garden, 7th printing, copyright Mark Braunstein, 2011. Used with permission.)
This is the basic sauce for any need. Incredibly, adding water to tahini actually thickens it. Incredible or not, adding water [also] makes tahini more digestible. Unlike other sprout dressings, this one requires no blender.
2 parts tahini
1 part water
1 part lemon juice
Dried parsley (optional)
Combine first 3 ingredients in a bowl or jar, and stir vigorously with a spoon. Add parsley if desired.
Variation: Omit lemon juice and use 2 parts water instead.
**a.k.a. "The reason Fiddleheads Produce Dept. carries persimmons", a.k.a. "The dude who turned us all on to persimmons and ruined us for life.". Too long to fit on a marquee much less a book jacket either way.
/recipe-archive.htmlPrintable pdf files of the recipes on this blog can be found on our Recipe Archive Page.
Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.