Remember the bread from last week? Here's the recipe, as promised:

King Arthur's 100% Whole Wheat Sandwich Bread

1 1/2 cups lukewarm water

3 tablespoons olive oil

5 tablespoons honey, molasses, or maple syrup

3 1/2 cups King Arthur organic whole wheat flour

1 tablespoon King Arthur whole-grain bread improver (optional)

1/4 cup sunflower seeds, chopped

1/4 cup walnuts, chopped (I substituted pumpkin seeds for this)

1 1/2 teaspoons salt

1 1/2 teaspoons instant yeast

Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.

Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan. (I didn't use a pan; I just shaped the dough into a round loaf and put it on a cookie sheet.)

Bake the bread in a preheated 350-degree oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. (I didn't use foil, and it turned out fine.)

Enjoy! Tastes especially good with butter and/or honey.

Hey there, epicureans! Here are a few recipes based around the foods that are harvestable RIGHT NOW in the Foundational Roots garden. Happy cooking! -Victoria

Potato and Fennel Mash with Rosemary Butter (serves 8-10):
3 large fennel bulbs
1 medium onion, cut into 3/4-inch pieces
3 TBS. olive oil
2 tsp. salt
1/2 c (1 stick) butter or earth balance
3 lbs. potatoes, cut into 1 1/2-ich pieces
1 1/1 TBS chopped fresh rosemary
1/2 c cream cheese (optional)
Preheat oven to 375. Toss fennel, onion, oil, and salt in a bowl and spread onto a baking sheet. Roast approximately 1 hour and 15 minutes. Cool sligtly, then process mixture in a blender. Boil the potatoes in salted water until very tender (about 25 minutes). Mash potatoes and add fennel mixture. Melt butter with rosemary and add to the potatoes. Mix in cream cheese, if desired. Season to taste with salt and pepper.

Braised Collard Greens
2 Tbs butter or earth balance
2 TBS vegetable oil
1 onion, chopped
3 cloves garlic, chopped
2 lbs. collard greens, leaves coarsely chopped
2 c broth (chicken or vegetable)
1 TBS. red wine vinegar (optional)
Melt butter with vegetable oil in heavy pot over medium-high heat. Add onion and garlic and saute until tender. Add greens and saute until beginning to wilt. Stir in broth and reduce heat once it reaches a rolling boil. Cover and simmer for 45 minutes. Stir in vinegar and season with salt and pepper.

Chilaquiles in Tomatillo Sauce
24 medium tortillas, cut into triangles
1 1/2 c cream
1/2 lb shredded cheese (mozzarella)
Sauce:
30 tomatillos, peeled and chopped
1/2 c water
1/2 c chopped cilantro
5 or 6 serano chiles
1/2 onion
salt
2 TBS. corn oil
Fry the tortilla triangles in hot oil until golden and drain on paper. Puree all sauce ingredients together and saute in oil until thickened slightly. Spread small amount of sauce and cream in the bottom of a casserole dish and top with half the tortilla pieces. Layer with half of remaining sauce, half the remaining cream, and half of the cheese. Top with remaining tortillas, sauce, cream, and cheese. Bake at 350 for 20 minutes, or until sauce is very hot and the cheese is browning.

Leek and Potato Soup (served at first Saturday work party)
4 TBS butter or earth balance
2 lbs potatoes, sliced
1 large leek (white and light green section) washed and sliced
1 onion, chopped
1 stalk celery, chopped
5 c stock (veggie or chicken)
1 bay leaf
2 TBS chopped parsley
salt and pepper to taste
Melt butter in a large soup pot. Add vegetables, stir, cover, and cook for 5-7 minutes, stirring frequently. Add the stock, bay leaf, parsley, salt and pepper. Reduce heat to low and cook for 25-30 minutes. Discard bay leaf and allow soup to cool. Blend in batches until smooth. Return to the pot for reheating. Season to taste with salt and pepper.

There's more to come. Keep posted, and enjoy!

Veggie Spring Rolls (Pao Phia)

Ingredients:
* spring roll papers
* baked tofu, sliced
* red leaf lettuce
* Asian mint
* shredded carrots
* cucumber
* Somen rice noodles

Supplies:
* Knives and cutting boards
* Graters
* Bowls for ingredients
* Hand towels
* Pan
* Pot
* Strainer
* Tray for finished spring rolls

Directions:

* Cook somen noodles in hot water. Make sure you do not overcook!
* Strain and run cold water through noodles.
* Grate carrots, wash and break apart lettuce. Slice tofu and cucumbers.
* In a pan of warm water, soak a wrapper until soft.
* Lay wrapper out flat on clean towel.
* Place each ingredient down middle of wrapper.
* Fold over each end and tightly roll the wrapper around the contents, as if making a burrito.
* Press to close.
* When ready to eat, slice in two and serve with peanut sauce.

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Peanut Sauce
Ingredients
* 1 Tbsp. Vegetable oil
* 1 Tbsp. Red curry paste
* 2 cups Creamy Natural Peanut Butter
* 1 cup Coconut milk
* 2-3Tbsp Tamarind juice
* Sugar
* Salt

Supplies
* Pan
* Measuring cups and spoons
* Large spoon

Directions
* Heat oil in pan on medium heat. Add curry paste and cook until fragrant, stirring constantly.
* Add coconut milk until boiling. Then add peanut butter. Stir.
* Add tamarind juice.
* Add salt and sugar to taste

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Coconut Soup (Tom Kha)

Ingredients
* Coconut milk
* Water
* Vegetable bouillon cubes
* Lemon grass, bottom white part only, cracked open with mortar and pestle
* Galangal, sliced
* Mushrooms, sliced
* Carrots, sliced
* Broccoli, cut into small florets
* Bok choy, chopped
* Chopped fresh cilantro leaves
* Limes, juiced
* Dried Thai chilies
* Soy sauce and sugar to taste


Supplies:
* Large pot
* Knives & cutting boards
* Can opener
* Mortar and pestle

Directions:
* Bring the coconut milk, water, and veggie broth cubes to a boil.
* Add the lemon grass and galangal. Lower the heat and gently simmer for 10 minutes to let the seasonings infuse the broth.
* Uncover and stir in the carrots, broccoli, bok choy, mushrooms, and tofu.
* Cook veggies until ready (do not over cook).
* Remove from heat and season with lime juice. Add soy sauce and sugar to taste.
* Top with cilantro.
* Break up dried chilis and place in bottom of each bowl. Ladle soup into bowl and enjoy!
* Be careful to avoid chewing the lemongrass and galangal

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Pad Thai


Ingredients:
* Package of dried Thai rice noodles
* Vegetable oil
* Garlic, minced
* Shallots, minced
* Bean sprouts
* Napa cabbage , chopped
* Baked tofu, sliced
* Firm tofu, crumbled
* Green onions, cut into 1 inch pieces
* Preserved radish, cut into small pieces
* Soy sauce
* Rice vinegar
* Sugar
* Tamarind paste
* Peanuts, groun d with mortar and pestle.
* Turmeric
* Lime
* Ground dried chili pepper

Supplies:
* Wok
* Knives and cutting boards
* Large bowl
* Mortar and pestle
* Spatula

Directions:
* Soak the dry noodles in warm water while preparing the other ingredients, 20 minutes.
* Cut tofu and green onions into 1 inch long pieces.
* Chop napa cabbage.
* Rinse the bean sprouts and save half for serving fresh.
* Mince shallots and garlic.
* Grind peanuts and save half for serving fresh.
* Heat your wok on high heat and add oil.
* Add shallots, garlic and tofu and stir them until they start to brown.
* Drain the noodles and add to the wok.
* Stir quickly to keep things from sticking.
* Add soy sauce, rice vinegar, tamarind paste, sugar, turmeric, crushed peanuts, and preserved radish.
* Stir. The heat should remain high!
* Add bean sprouts, green onions, and crumbled tofu. Continue to stir until noodles are soft. Add a little water to soften noodles if needed.
* Put onto the serving plate and sprinkle with crushed peanuts. Leave dried chili powder and limes out for people to season as they like. Serve with uncooked bean sprouts on the side.

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Mango with Sticky Rice (Kow Neuw Mamuang)

Ingredients:
* Glutinous rice
* Salt
* Sugar
* Coconut milk
* Mango, halved and sliced

Supplies:
* Steamer for sticky rice
* Lid
* Pot
* Knives and cutting boards
* Can opener

Directions:
* Soak the sticky rice in enough water to cover the rice for at least an hour.
* Take your steamer, put water in the bottom and place bamboo steamer on top.
* Pour the sticky rice into the bamboo steamer, cover with a lid and put it on the stove on medium to high heat.
* Steam sticky rice. Stir the rice at least once during steaming to equally steam the top and bottom. It will become translucent when done.
* Separate coconut milk—put the hard fatty stuff from the top of the can into a small pan. Drain the liquid stuff from the bottom of the can into a pot.
* Heat the liquid coconut milk in a pot over medium heat.
* Stir constantly and let the coconut milk simmer.
* Add sugar and a little salt.
* Remove from heat.
* Take steamed sticky rice and out in a large bowl. Pour the hot coconut milk mixture over the sticky rice and cover.
* Let it sit for 5 minutes.
* The sticky rice will absorb all the coconut milk. The rice should be a little mushy.
* Heat the thick coconut milk in a small pan and add salt. This topping is meant to be a little salty to contrast with the sweetness of the rice and mango.
* Peel and slice ripe mango.
* Place sticky rice on a small plate and top with mango.
* Spoon the salty coconut milk on top of the mango and sticky rice.

Vegan Lavender Shortbread Cookies

3 cups all purpose flour
1/2 teaspoon salt
1 1/4 cups of earth balance
2/3 cups sugar
2 1/2 tablespoons soy milk
1 table spoon minced lavender buds
2 teaspoons vanilla extract
2 table spoons of honey

* Preheat oven to 350*
* Mix dry ingredients into bowl (flour, sugar, salt, and lavender)
* Mix wet ingredients into another bowl (earth balance, soy milk, vanilla extract, and honey)
*Add dry to wet ingredients and beat with electric blender to well mixed.
* Gather into dough balls, flatten, and bake till golden brown

Thai Roll ups (From Incredibly Delicious vegan cookbook, see other post for website)

1 bunch scallions

1 T. olive oil

2 C. carrots, shredded

2 C. cabbage, shredded

2 red bell peppers, sliced thinly

2 C. snow peas, sliced diagonally

1/4 C. orange juice

1/2 C. cilantro, chopped

1 T. sesame oil

1/2 t. ginger powder

salt and pepper (to taste)

12 sheets of nori, cut in half

Note: the scallions are supposed to used to tie around the rolls. (see step 1) I couldn't make this work, so I just cut them all up and sauteed it with the rest of the stuff...

1. Cut the green tops from the scallions and set aside. (You will need 24 strands for tying the rolls.) Mince enough of the white part of the scallion to make 1/4 cup and set aside.

2. Heat oil over medium heat, in a large skillet or non-stick pan. Saute minced scallions, carrots, cabbage, peppers, and snow peas for three minutes. Add orange juice and continue cooking, uncovered, until juice is almost evaporated, about 3 minutes.

3. Place vegetables in a bowl and toss with cilantro, sesame oil and ginger powder. Sprinkle with salt and pepper to taste.

4. Lay out half a sheet of nori and place one tablespoon of vegetable filling in the center. Roll up carefully and tie up each roll with a green scallion (again, good luck with that....)

Thai Dipping Sauce

3/4 peanuts (roasted)

2 thin slices fresh ginger, peeled

2 cloves garlic, minced

2 T. sweetener (I used brown sugar)

1/2 t. crushed red pepper (cayenne) 

1/4 C. tamari or substitute

2 T. rice vinegar

1 C. vegetable stock (warm) (I used the stock that was produced from the saute of the veggies from the thai roll ups, so it probably had an orange juice flavor)

2-3 T. lime juice

In a blender or food processor, combine all ingredients except vegetable stock and lime juice. Process until smooth, adding stock slowly and blending on a low speed. Finally, add the lime juice. Serve at a room temperature.

All my recipes are from Increbibly Delicious vegan cookbook, written by the people at Gentle World (http://gentleworld.org/incredibly.html)

Herb Roasted Vegetables

For PICA, I just cut up a bunch of veggies into bite sized pieces, mixed equal proportions of olive oil, balsamic vinegar, and tamari for the sauce, poured it over and sprinkled fresh rosemary from the garden on top. The recipe in Incredibly Delicious lists specific veggies, but you can use whatever you want.

This is the sauce in the cookbook:

1/4 C. olive oil

1/4 C. tamari

1/4 C. balsamic vinegar

1/4 C. sweetener (I don't know what they mean, so I don't add sweetener and it turns out yummy)

3 cloves garlic, minced

1 T. fresh ginger, minced

3 T. fresh herbs, chopped

Whisk together everything but the herbs. (I actually shake it up in a jar with a lid and sprinkle the herbs on later. (they say to mix it all together, even the herbs) If you mix the herbs in with the rest of the sauce, they tend to sink to the bottom and then they just fall out in a clump. No good!)

Bake for an hour at 400F.

I got this recipe from http://www.vegweb.com/ which has a ton of user reviewed recipes and they are all vegan and vegetarian.

Outrageously Easy BIG Bread

Ingredients:

2 packs of yeast
1/4 cup warm water
2 cups hot water
3 tablespoons sugar
1 tablespoon salt
3 cups flour
1/3 cup vegetable or corn oil
3 cups flour

Directions:Note: This recipe works best if all ingredients are set out, ready to go, in advance. Also, make sure the vegan sugar, salt, flour, and oil are measured in the exact amounts called for.

Pour warm water into a small ceramic bowl and add the yeast, but DO NOT STIR. Set aside.

In a large mixing bowl, pour hot water over the vegan sugar and salt, then stir with a wooden spoon to completely dissolve. Combine 3 cups flour with the water mixture. Pour the oil on top of the dough mixture then add the yeast mixture on top of that, but DO NOT STIR. Top with the remaining 3 cups of flour and mix well. (I begin mixing with the wooden spoon but I very quickly have to move into squishing the dough with my hands.) At this point, the dough should be pliant and moist, but not gooey. Cover the bowl with a damp towel and set aside to rise for at least 45 minutes.

On a lightly floured cutting board or countertop, divide the dough into half. (If my partners home, this is when I call him in to knead the dough -- a must in his opinion. But the recipe actually calls for no kneading; I've done this recipe many times without kneading anything and it always turns out really good.) Flatten each half into roughly an oval/rounded rectangular shape, about 1/2- to 3/4-inch thickness; then roll the dough lengthwise and place on an ungreased, but very BIG, cookie sheet. (If you don't have a very large cookie sheet, use two cookie sheets, one for each half of the dough.) Cover the dough with a moist towel and set aside to rise again for another 45 minutes (or longer).

After the dough has risen the second time, preheat the oven to 375 and bake for exactly 23 minutes. If you can keep everyone from digging in right away, allow to cool for about 15 minutes and then enjoy. (Also, before the bread bakes, you can slit the top of each lump of dough a couple of times and brush lightly with some kind of egg substitute. The glaze helps the bread come out with a slightly crunchier crust. I don't usually bother.)

Serves: 2 huge loaves

Preparation time: Two and a half hours

Organic Cooking Class Dinner

-Pumpkin Coconut Soup
-Geens and Black Eyed Peas
- Spicy Cornbread Muffons
-Tahni and Miso Dressing
-Village Salad
-Coconut Cashew Ginger Cream


**Pumpkin Coconut Soup: Servering= 20
-2 8lb pumpkins, cut and steamed
-6 meduim yellow onoins, 2 diced
-4tb oil (1tb coconut oil and 1 tb olive oil)
-3tb curry powder
-3 teaspoons red pepper flakes
-2tb pumpkin pie spice blend
-2 cans coconut milk
-1 1/4 gallons water
-1 cup pumpin seeds, roaster or raw

In bamboo steamer, steam pumpkin pieces after opening and seeding pumpkin by cutting off the top and sectioning, scrapng out the seeds and stringy fiber. (if you roast in the oven at 375 for about 45 minutes, baste each piece with olive oil. Takes about 20 minutes to bamboo steam and the moisture helps puree creamy)

Meanwhile, saute onions in coconut oil/vegatable oil with spices in soup pot. Puree in food processor.

Remove flesh from stamed pumpkin. Blend in food processor with 's' blade.

Add pumpkin and coconut milk to the soup pot with teh pureed sautted onions/spicing. Add water and bring to a simmer. Tasre and adjust salt. Add more spicing if you want to bring up the flavor any brighter

Garnish soup with roaster pumpkin seeds.


**Greens and Black Eyed Peas (serving 15)
- 1 1/8 quarts black eyed peas, dry
- 3 quarts water
- 3 meduim yellow onions, diced
- 9 cloves of garlic, minced
- 4 1/2 tb oregano, dried
- oil for sauteeing onions and garlic
- 1 1/2 small can muir glenn fire roasted diced tomatoes
- 4 1/2 pounds greens ( chard, kale, mustard greens, collards...) chiffonade and chopped
- 3 lemons zested and juiced
- Optional: Cheese for grating

saute the onions, garlic, and oregano in oil till just tender. Add beans and water. Cook uncovered on low simmer for 30 minuted. Add greens and salt. Cook covered for 15 mins. Add tomatoes. Add lemon Juice. Bring to simmer. Adjust with salt, another sprinkle of oregano and lemon zest. Garnish with grated cheese.


** Spicy Cornbread Muffins (serves 16)
- 1 cup olive oil
- 1 cup red onion, diced small
- 2 cups red bell peper, diced small
- 4 small jalapeno peppers, minced
- 2 teaspoons garlic, minced
- 2 cups soy milk, plain and unsweetned
- 1/4 cup lemon juice
- 2 cups whole wheat pastery flour
- 2 cups cornmeal, stone ground
- 2 1/2 teaspoons backing powder
- 2 teaspoons backing soda
- 2 teaspoons sea salt
- 1 1/2 cups corn kernels
- 1 teaspoon cumiin powder
- 2 teaspoons chili powder
- 1 teaspoon red chili flakes
- Goat cheese and avocado stuffing???

Preheat oven to 350 degrees and prepare muffin tins or cast iron skillet. Heat 1tbs oil in frypan and saute bell pepper, red onion and chili pepper until tender

Place soy milk, olive and lemon juice into a small bowl and stir together. Prepare your dry ingredients.

Add wet ingredients to the dry and fold gently until blended. add veggies. spoon into muffin tins or spread into cast iron skillet. Bake for 20- 25 mins

you could fold cheese, garnish with corn and peppers...use your personal touchs, Check the muffins startign at 15 minutes

Let cool off after pulling from over


**Tahini Salad Dressing (serves 8)
- 1/2 cup brown rice vinegar
- 1/4 cup ginger root, peeled and chopped
- 3 cloves garlic, minced
- 1tbs tamari soy sauce
- 1 cup tahini
- 2 tbs maple syrup or agave
- 1/2 teaspoons toasted sesame oil
- 1/4 cup grapeseed oil
- 1 cup water, for consistency, add more if necessary

In blender, blend vinegar, garlic, and ginger to a smooth finish. Add th tahni and tamari and blen agian for a few seconds until just blened.

Add the myaple syrup and oils. Gently blend. Add water to desired consostency.


**Miso Vinaigrette Salad Dressing (serves 12)
- 1 cup water, warm
- 1/3 cup ginger root, chopped
- 3 large cloves garlic, chopped
- 1/4 cup agave
- 1/4 cup red onions, diced
- 1 cup meduim miso
- 1 tbs toasted seame oil
- 3/4 cup rice vinegar
- 1 cup olive oil
- 1 tbs tamari oil

In a blender, add warm water, ginger root, garlic, red onion and blend well. Add miso, agav, toasted seame oil and rice vinegar and blend well. Add olive oil and tamari and gently blend. Taste and adjust flavors of necessary


**Coconut Cashew Ginger Cream (serves 10)
- 1 quart raw cashews
- 4 whole bay thai coconuts
- 1/2 pound ginger root
- 1 cup agave
- 4 tb vanilla Extract
1 cup grated coconut

Open coconuts. Soak cashews in coconut water, Peel out coconut meat, In blender infuse the ginger in 1/2 cup coconut water. In a food processor with 's' blade, puree the cashews with the coconut meat and ginger water. Add agave and vanilla. Mix agian