Amelia prepared these cupcakes for our Veggie Passport Party last Saturday. She adapted it from the Veggie Desserts blog from the UK. Amelia recommends using the original measurements and not the weird and inaccurate Americanized options. (You should really just buy a digital kitchen scale and your life will be all the more glorious for it, she editorializes.) Also, she switched up the ingredients some and swapped the wheaty-glutinous flour with equal parts millet, rice, and tapioca.
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Amelia sampled this wondrous salad in the store last week to great acclaim. Bring it home or bring it to a friend's cookout.
4 cups cooked black eyed peas (for this salad it helps to keep them firm; watch them so they don’t overcook!) 1 red or yellow bell pepper, finely chopped 3 shallots, minced 1/2 cup red onion, finely chopped 1 small head red cabbage, shredded 3/4 cup coarsely chopped fresh dill 1 small clove garlic, finely minced 2 tablespoons whole grain mustard 1/4 cup apple cider vinegar 2 tablespoons fresh lemon juice 1/2 cup extra virgin olive oil 2 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Directions: In a large bowl combine the black eyed peas, bell peppers, shallots, onion, red cabbage and dill. Set aside. Whisk together garlic, mustard, vinegar, lemon juice, olive oil and salt and pepper. Pour over black-eyed pea mixture and toss to coat. Another weekend, another eye-opening cooking demo. Yesterday afternoon Amelia highlighted a few under-appreciated items from our bulk department with this recipe adapted from Meghan Telpner.
Prep Time: 15 minutes Cook Time: 4 minutes each Ingredients (serves 4) · 1/2 cup brown rice · 1 cup red lentils · 1 tsp fenugreek, ground · 1 tsp fennel seeds, ground · 2 cloves garlic · 2 tsp fresh ginger · 1 tsp salt · 2-3 cups water · coconut oil for cooking Instructions Soak brown rice and lentils in water overnight. The soaking makes the minerals in the brown rice more accessible. Drain and rinse. Transfer soaked lentils and rice to a blender along with garlic, ginger, salt and dried spices and 1 and a half cups of water. Blend until smooth. Continue to add water based on how thick you’d like your batter to be. A thin batter will spread well and create roti with deliciously crisp, lacy edges. Thicker batter will make sturdier roti that can be used as wraps for sandwiches etc. Heat a heavy bottom skillet on high and melt oil. Pour out batter and tilt pan to help spread the roti. Flip once the tops are covered with bubbles and appear dry. Let cook on the other side until crisp. Cooked roti keep well in the refrigerator but the batter will separate and be a little more difficult to manage after a day or two. Best cook them up all at once and store ready-made roti in the refrigerator. 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!
DRAGON DRESSING (adapted from Appetite for Reduction, Isa Chandra Moskowitz) (serves 4) 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. MAYONNAISE 1 large egg yolk at room temperature 2 1/2 teaspoons lemon juice Salt 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. I promised Fiddleheads member Leslie Hammond that I would post this recipe, which I invented as a way to incorporate more vegetarian entrees into my diet, as well as bring a little pizazz to what can be rather unexciting on it's own. When the tempeh is done regardless of what method you use, the sauce should form a somewhat thin, sweet-spicy “paste” coating the slightly crunchy surface of the tempeh, while the inside should be tender. Serve with a whole grain such as quinoa, a garden salad, and steamed or grilled vegetables. Find the printable pdf file of this recipe here. FYI : the grilling instructions are for a wood or charcoal grill. Please consult your instruction booklet (and/or your common sense) if you own a gas-fired grill. BBQ Tempeh (For Grill Or Stovetop) *1 - 8oz cake organic tempeh *Organic olive or light vegetable oil *Salt, pepper, and garam masala (available in the bulk section of Fiddleheads Co-op, orcombine cinnamon, cumin, salt, pepper, & coriander & cardamon to taste) *Homemade or store-bought bbq sauce (see recipe ideas below) For the Grill If using a wood or charcoal grill, build the fire and oil your grate or perforated grilling pan. While waiting on coals, slice tempeh width-wise into wide slices (about 6), place in the top section of a steamer pan, and steam until just fork-tender. Remove from steamer and put in glass container or bowl, coat on all sides with the oil, and and season to your liking. After the flames have died down, put the oiled grate over the coals just until hot, then lay the tempeh slices over it. Grill on all sides until golden brown; turn carefully to avoid breaking the surface crust. Once browned on all sides, brush or spoon the prepared sauce over the slices, allowing sauce to drip down sides. Close or partially close cover, grill another 1-2 minutes, turn, then repeat. Remove from grill onto serving plates. For the Stovetop or Electric Skillet If using your stovetop, lightly oil your skillet (cast iron works fine) and set aside. Slice, steam and season tempeh as described above. Turn on burner or adjust electric skillet and bring to medium heat, until skillet is just hot but oil doesnʼt smoke. Add tempeh slices to the pan and brown on all sides until the surface is golden; turn carefully to avoid breaking the surface crust. When all sides are browned, turn heat down slightly, then brush or spoon the prepared sauce over the slices, allowing the sauce to drip down the sides. Cook another 1-2 minutes, covered or uncovered, turn, then repeat, Remove from skillet onto serving plates. Serves 2 people (4 ounces per person) Easy Curry BBQ Sauce: Mix1 part bottled bbq sauce, such as Organicville Original Style, with 1 part organic red or yellow thai curry sauce, and stir thoroughly; adjust to taste. Basic BBQ Sauce: Combine organic ketchup, mustard, a couple of tablespoons dark or blackstrap molasses; crushed garlic, salt or soy sauce, pepper, and a splash of apple cider vinegar. Add ground rosemary if desired; combine thoroughly and adjust to taste. Lisa Gagnon made this soup a couple of weeks ago for the musicians performing at Fiddleheads Saturday Market. It’s dairy-free, possibly vegan and gluten-free depending on what brand of bullion cubes you use; it gets it’s incredibly rich and creamy texture from pureeing most of the cooked mixture before serving. She doesn’t measure out the herbs so add to taste as she does.The ingredient amounts here are halved from the original recipe, which filled a very large soup pot. If you prefer, substitute the water and boullion cubes for store-bought or homemade organic vegetable broth. You could also use more mushrooms than called for, and/or substitute another variety: shiitake, oyster, etc. (Don’t use portobello as they would most likely lend an unpleasant color.) LISA GAGNON’S BROCCOLI & MUSHROOM SOUP (NON-DAIRY) 2 medium-large onions, chopped 1/2 head garlic, coarsely minced or crushed Olive or Safflower Oil, enough to coat bottom of pan 1 bunch broccoli, stems chopped 6 ounces white button or crimini mushrooms, sliced or chopped Fresh or dried herbs to taste: rosemary, thyme, oregano 2 Veggie Gourmet (or your favorite brand) boullion cubes Water In a saucepan or soup pot sautee the onions and garlic with olive oil over low-medium heat, stirring frequently, until soft. Add sliced mushrooms to pan and lightly sautee until tender, about five minutes or less. Add the broccoli, stems and flowerets, to the pan and just enough water to cover broccoli; do not use more than that or your final product will be too thin. Stir in boullion cubes and herbs to taste, and simmer until broccoli stems are tender, stirring occasionally. Adjust herbs as necessary. When the broccoli is tender, hold some of the flowerets and chunks aside; if you use more mushroom than the recipe calls for, hold some of the slices aside as well. Puree in the remainder in a blender or food processor, in batches if necessary. Add the reserved vegetables back in the mixture. Can be served hot or cold. Fiddleheads employee and holistic health coach Amelia Lord shared this recipe for an easy kale salad that she made for a recent workshop at the co-op. This is a great way to enjoy curly green kale if, like me, you're not exactly in love with the stuff (chard is the leafy love of my life) otherwise; one taste of it had me practically licking the bowl. It's a perfect spring or summer recipe.
I used a red onion rather than the white onion the original recipe called for; the slightly sweet bite went well with the mild avocado and tart lemon flavors. Amelia's recipe didn't suggest emulsifying the lemon juice and olive oil before adding to the kale but I found it easier to deal with the liquids by combining them first. The recipe is intended to make 2-4 entree servings, or is the perfect size for a party/potluck, etc. If you intend it as a side-dish, especially for 1-2 people, I suggest halving the recipe or adjusting as needed. You can contact Amelia for more recipes, and holistic nutritional information and health coaching services at [email protected] or via her website. RAW GREEN KALE SALAD WITH APPLES & AVOCADOS 1 bunch organic curly green kale 1 large organic apple, chopped 1/2 medium white or red onion, finely chopped 1 ripe avocado, chopped 3 tablespoons extra virgin olive oil, plus extra for garnish Freshly squeezed juice of 1 lemon 1/4 teaspoon sea salt, or kelp/sea salt blend 1/4 cup slivered almonds or chopped walnuts Strip kale leaves from stems; discard stems and tear kale into bite-size pieces. In a large mixing bowl sprinkle kale with salt and massage well with hands (as you would when making kale chips). Add chopped apple, avocado and onion to kale. Emulsify or blend lemon juice and olive oil, then pour over kale, massage all ingredients again with hands. (This gets messy but is a lot of fun.) Mush and squish around until well-combined and much of the avocado is incorporated as part of the dressing. Top with almonds or walnuts and serve immediately, and/or store in the fridge in an airtight container; it's great the next day. ETA: Try substituting fresh sliced strawberries for the apples, as FH customer Pat Flynn Brune did. Time: 20 Minutes Yield: 2-4 entree-sized servings Yesterday I posted the Pumpkin Smoothie recipe that FH buyer Carolyn Wilson made when we appeared together on Thinking Green last month to discuss the "Flavor of Fall". Today I'm posting my contribution, a marinade that doubles as a sauce for beef or mushroom strips. If you haven't had a chance to watch the program yet, you can find it here on the Fiddleheads YouTube page - including the part where I nearly tipped the hot pan over onto the floor. Hijinks ensue. (It was all the table's fault -that's my story and I'm sticking to it.)
Necessity being the mother of invention and all that jazz, I created this recipe recently when I wanted a marinade for lean beef strips to sample at the co-op's Saturday Indoor Market, but had no wine in the house but found . I found a bottle of organic chocolate stout in the refrigerator and used that instead. The addition of stout made this recipe perfect for the seasonal theme Carolyn and I were going for on the show. Stout and porter beers, brewed from hops and barley (rather than wheat), were originally touted as "nourishing" beverages, meant to be filling; and in an age when the safety of water in Europe was questionable at best, beer was certainly the safer option. Easily recognized by a thick body, dark brown to black color and dense head of pale foam, these brews possess a rich, creamy quality that suits this season better than the lighter "wheatbiers" and lagers. I've used two different brands of chocolate stout for this recipe; one Fiddleheads member reported equal success with Guinness stout. The brand isn't important; any good stout or porter will do here including oatmeal or Russian stout. Fiddleheads carries Drayman's Porter and Dean's Beans Coffeehouse Porter, both from Berkshire Brewing Company in Massachusetts, among other brands. As always, a printable pdf file can be found at our Recipe Archive. BALSAMIC-CHOCOLATE STOUT MARINADE & SAUCE (FOR BEEF OR PORTOBELLO MUSHROOMS): For Beef: 1 scallion, chopped 1 clove garlic, crushed & minced 1/8 c. balsamic vinegar 1/8 c. chocolate stout beer, or any variety of stout or porter 1/8 c. extra-virgin organic olive oil pinch of sea salt, & black pepper to taste 1 - 1.5 lbs top round or sirloin beefsteak or any other lean cut of beef , fat trimmed and thinly sliced 1 T. spicy brown mustard 2 tea. grade B dark maple syrup Combine all ingredients except beef and maple syrup thoroughly to emulsify. Pour over the prepared meat strips and stir to coat the meat completely. Put in covered container and refrigerate 4-8 hours or overnight. (Stir meat or shake container occasionally.) About half an hour before cooking, remove container from refrigerator, add the mustard and maple syrup to the container and additional salt and pepper if desired. Stir to recombine ingredients and coat meat, then set aside on counter. Heat a nonstick pan, lightly oiled skillet or wok, or charcoals to about 250-300 degrees, or medium high-heat. (If using oil, do not NOT allow pan to scorch, smoke or brown.) Remove meat strips from container in batches or all at once, shake off excess liquid and drop into hot pan. Quickly sear or grill meat strips in batches or all at once, just long enough to sear but not cook through, a few seconds per side. Strips should still be pink (rare to medium rare) and tender inside. Just before removing meat, pour in enough of the marinade to coat but not “drown” the meat, stir to thicken slightly for a few seconds; marinade should be bubbling. Spoon meat and marinade quickly into individual bowls over rice (jasmine makes an excellent accompaniment.) Serve immediately with simple steamed root vegetables or greens such as carrots, brussel sprouts, chard, kale. For Portobello Mushrooms: Substitute portobello mushroom caps for the beef, allowing one large cap per person. Combine marinade ingredients as above, including maple syrup and mustard. Slice caps into thick strips and coat with marinade, including mustard and maple at least one hour before cooking. Sear strips in hot pan or on grill over medium heat as above, until strips are fork-tender in the thickest part; add marinade in pan to coat and thicken; serve immediately over rice with desired vegetables. Last month Carolyn joined me on the first episode of Thinking Green, (Metrocast cable access channel 25) of the season to talk about the 'flavor of fall', and share her Pumpkin Smoothie recipe. You can watch the show here on Fiddleheads' YouTube channel.
I've doubled the cinnamon called for in Carolyn's original recipe, as the smoothie we made for the show was tasty but slightly bland. Coriander powder or allspice might be nice additions. You could also add frozen bananas, protein powder, or vary the spices. Steamed and pureed sweet potatoes could be subbed for the pumpkin. Printable pdf version of this recipe can be found here or in our archive. CAROLYN WILSON'S EASY PUMPKIN SMOOTHIE 1 15-oz can organic pureed pumpkin (or equal amount steamed or roasted fresh pumpkin, butternut or similar hard winter squash) 2 c plain or vanilla yogurt 1-2 c almond milk, or other "milk" (dairy, flax etc) of choice 1 tsp almond extract (optional) 2 Tbsp (or to taste) honey, maple syrup or agave syrup 2 Tbsp cinnamon, or pumpkin pie spice mix 1/2 c chai tea concentrate (optional) Blend all ingredients in a blender until smooth. Adjust seasonings to taste. I told you it was easy. Optional add-ins/substitutes: Substitute prepared coffee for the chai tea and/or unsweetened cocoa powder. Add a touch of rum if you're in the "holiday spirit", and hand car keys over to the designated driver before serving. Sheila Herbert sent me a request to repost the brussels sprouts recipes I put up on the blog last year, and I'm happy to oblige. Both variations are below, the simpler, more savory version with cumin first, then the "candied" sprouts with maple-mustard glaze. (Both recipes can also be found in printable pdf format at our Recipe Archive.) Enjoy, and happy holidays! 1 lb (approx.) fresh organic brussels sprouts, stem ends pared and halved or quartered, smallest ones left whole) 4 T olive oil sea salt and black pepper (pref. freshly cracked) to taste generous sprinkling of cumin to taste (did I measure how much? Of course not.) Preheat oven to 425 degrees (F); lightly oil a baking tray. Trim and half or quarter, depending on size, the brussels sprouts; leave smallest ones whole. Toss in a bowl with olive oil to coat, then sprinkle with the salt pepper and cayenne. If any leaves came off the sprouts during the trimming process, add them to the bowl. Spread sprouts on tray, place on rack in center of over and bake for 15-25 minutes or until fork-tender and slightly crisp on the outer leaves; use your own personal preference of what crispy/tender balance you prefer to guide you. (These can cook in the oven a bit longer than their glazed cousins because there is no sugar on the surface.) Serves four as a side dish. This dish is best served hot, right out of the oven, as the sprouts loose their crispness as they cool. Note: Instead of ground cumin, try dry-roasting whole cumin seeds in a hot skillet until they begin to "pop", let cool slightly then add to the sprouts, oil and other spices at the beginning. Oven-Roasted Brussels Sprouts with Maple-Mustard-Cayenne Glaze 1 lb (approx.) fresh organic brussels sprouts, stem ends pared and halved or quartered, smallest ones left whole) 4 T olive oil sea salt and black pepper (pref. freshly cracked) to taste 1/4 tea or generous dash of cayenne pepper, or to taste (optional) 1/4 Grade B maple syrup organic stoneground mustard (coarsely-ground) to taste (about 1 T) 1 T extra-virgin olive oil juice of 1/4 freshly squeezed lemon 1/4 medium-sized yellow or white onion, chopped Preheat oven to 425 degrees (F); lightly oil a baking tray. Trim and half or quarter, depending on size, the brussels sprouts; leave smallest ones whole. Toss in a bowl with olive oil to coat, then sprinkle with the salt pepper and cayenne. If any leaves came off the sprouts during the trimming process, add them to the bowl. Spread sprouts on tray, place on rack in center of over and bake for 10-15 minutes or until fork-tender and slightly crisp on the outer leaves; turn 2-3 times during cooking process to bake evenly. (Any loose leaves tend to cook quickest and become tasty little miniature chips.) In the meantime combine remaining ingredients for the glaze, emulsify until thoroughly blended and opaque. When sprouts are tender, remove from oven and turn temperature down to 375 degrees. Pour enough glaze over the sprouts to coat thoroughly when tossed on tray, but do not "drown" them; store any remaining glaze in the fridge for future use. Return to the oven and bake for an additional 5 minutes. Serves four. Note: Replace cayenne with fresh hot red pepper, finely chopped, or dried pepper flakes if desired. |
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Text and photos copyright 2011-2013 Janice Janostak unless otherwise noted. All rights reserved.
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