PICA recipes

2011-02-05T22:41:00.000-08:00

Kale Salad-
a bunch of kale
1 teaspoon salt
1/3 cup currents
1/3 cup toasted sunflower seeds
1/2 cup chopped apples
1/4 cup chopped red onion (fine)
1/2 cup feta cheese
1/4 cup olive oil
2 tbsps apple cider vinegar

Massage kale with salt and then add the rest. apple cider vinegar can be substituted for other yummy vinegars
and also...all the measurements kind of depend on how you want it.
ENJOY!

2010-12-14T11:43:00.000-08:00

Sauteed Green Beans by Celine Cohen

Green beans consist of LARGE amounts of butter fried up with onions, and some vinegar tossed in at the end.

DELICIOUS.

My mother found a healthier substitute for this recipe, using olive oil instead of butter. The vinegar doesn’t go as well so we never add that. They aren’t as good in my opinion.

Celine's mom's mushroom and toast recipe.

Once again, fairly simple (just fry up sliced mushrooms with onions and olive oil) but scrumptious with a whole wheat toast and some parmesan cheese on top.

2010-12-14T11:34:00.001-08:00

Casey’s Apple Pie by Coleman Pritchard

Crust:

Mix flower, butter and sugar and slowly add cold water until the dough clumps together

2 cups flower

2 sticks of butter

1 cup of sugar

2 table spoons of cold ice water

Filling:

Mix it together!

8 granny smith apples (sliced)

1 cup sugar

1 cup raisins

teaspoon of cinnamon

teaspoon of nutmeg

A whole lot of love!

Bake for 40-80 minutes on 350 (until filling is bubbling up under crust)

2010-12-14T11:27:00.002-08:00

Pecan Pie by Ashley McConnell

1 cup light brown sugar

1/4 cup white sugar

1/2 cup butter

2 eggs

1 tablespoon all-purpose flour

1 tablespoon milk

1 teaspoon vanilla extract

1 cup chopped pecans

Preheat oven to 400 degrees F (175 degrees C). In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Flaky Pie Crust

1 1/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup shortening, chilled

3 tablespoons ice water

Whisk the flour and salt together in a medium size bowl. Cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling. Roll out dough, and put in a pie plate. Fill with desired filling and bake.

2010-12-14T11:27:00.001-08:00

Grandma’s Attempt at Vegan: Chili-Mac by Ashley McConnell

1 box elbow noodles

1 can red kidney beans

2 small cans tomato sauce

Garlic

Onion (1/2-1 whole)

1 tbsp oil

Chili powder

Brown chili powder in a pan until it is basically almost burned. Brown onions, garlic, salt and pepper in another pan. Then mix everything together with the tomato sauce. Add the beans. Let is simmer while the noodles cook. Cook noodles. Mix it all together. Yummy yummy.

2010-12-14T11:24:00.000-08:00

Grandma’s Goo-lash by Ashley McConnell

1 box of elbow noodles

1 can Van de Kamps pork and beans

1 pound ground beef

2 small cans of tomato sauce

Onion (1/2-1 whole)

Garlic

Salt

Pepper

Brown the meat with the garlic, onion, salt and pepper. Dump grease. Add the Pork & Beans. Add the tomato sauce. Simmer sauce while noodles cook. Cook noodles. Mix together. Yummy yummy.

2010-12-14T11:23:00.000-08:00

Hominy Casserole by Joseph Sloggy

2 16 oz cans hominy
1 16 oz can diced tomatoes
1 white onion
1 tsp. oregano
1 tbl. flour
1 cup water
1 cup shredded monterey jack cheese

Preheat oven to 350 degrees. Saute onions until translucent. Add
oregano, salt and pepper. Add hominy, and tomatoes. Cook for 5 mins.
Add water and flour. Stir. Transfer to casserole pans. Cover with
cheese. Bake for 35 mins.

2010-12-14T11:06:00.000-08:00

Chinese Chicken Salad by Emily Milstein

Ingredients:

1 ••• pounds cooked chicken meat, shredded (not too small)

••• head of green cabbage

••• head of red cabbage

3 to 4 green onions, chopped

1 ••• packs uncooked ramen noodles, broken into small pieces*

4 Tbsp slivered roasted almonds (spread in single layer on cookie sheet, bake at 300° for 8 minutes)

4 Tbsp sesame seeds

Dressing:

••• cup sesame oil

••• cup canola oil

6 Tbsp rice vinegar

••• tsp black pepper

2 Tbsp sugar

dash of salt

 Cut cabbage head in half, then into 4 wedges. Then cut across each wedge, making thin slices.

 Combine in a large bowl: sliced cabbage, green onions, shredded chicken, ramen noodles, almonds, and sesame seeds. Set aside.

 In a glass jar combine: sesame and canola oils, vinegar, sugar, salt, and pepper. Shake vigorously. Immediately pour over salad and toss gently.

 Refrigerate one hour before serving.

* The easiest way to smash is to place noodles in a plastic bag and roll a rolling pin over them.

2010-12-14T11:01:00.000-08:00

Sauteed Veggies & Brown Rice by Kayla Harrington

Lightly sauteed organic broccoli (four heads), cauliflower (four heads), six leeks, five yellow onions, garlic, in olive oil with salt and black ground pepper over steamed organic brown rice. (All organic)

2010-12-14T10:58:00.000-08:00

Marble Cake by Alexa Klingler

Cake:

1/2 cup Clover Butter
1 cup organic Sugar
1 ts Vanilla
3 Eggs
2 cups organic sifted flour
2-1/2 ts Baking powder
1/4 ts Baking Soda
1/4 ts Salt
2/3 cup Milk
About 3 Squares (1-oz) unsweetened melted chocolate, but I used almost 5 squares :)

Cream butter and sugar till light. Add vanilla and eggs, one at a time,
beating well after each addition. Sift together, baking powder, and salt.
Add to creamed mixture alternately with milk, beating after each addition.
Combine remaining ingredients and stir into 1/3 of the batter. Alternate
batters by spoonfuls in greased and lightly floured loaf pan (or 2 8"
round cake pans) and zigzag spatula through batter. Bake at 350F for 55 to
60 minutes (35 to 40 minutes for round pans).

Vanilla Frosting:
1/4 cup butter
1/4 ts salt
2 ts vanilla
3 cups sugar
1/4 cup milk.

Combine all ingredients and mix it until desired consistency (extra thick and rich)!

2010-12-14T10:52:00.000-08:00

Spanish Brown Rice by Alec Dixon

(1) can diced tomatoes
(2-3) cups of Water or chicken broth
(1) TBS. olive oil
(1) bell pepper
(1) large onion
(6) cloves garlic
(1-1/2) cups of brown rice
(1/8) tsp. cayanne pepper

2010-12-14T10:50:00.000-08:00

Flavored Rice by Sandra Kim

All you need is rice, soy sauce, sesame oil, dried sesame seeds and an egg. Usually we would use one day old rice that we had either left in the pot or rice cooker, fry an egg and place that on top of whatever amount of rice you wanted. Then you pour in the soy sauce and sesame oil and sprinkle in the dried sesame seeds. You mix it up and there you go. Quite simple, no?

2010-12-14T10:48:00.000-08:00

Harvest Loaf Pumpkin Bread by Skyla Baxmeyer

1 3/4 cup sifted flour

1 cup sugar

1 tbsp baking soda

1 tbsp cinnamon

1/2 tbsp salt

1/2 tbsp nutmeg

1/4 tbsp ginger

1/ tbsp ground clove

1/2 cup butter

3/4 cup pumpkin

2 eggs

3/4 cup chocolate chips

3/4 cup walnuts

Preheat oven to 350. Sift all dry ingredients together in separate bowl. Cream butter and combine with sugar and eggs in another bowl. Combine dry and wet ingredients and mix. Pour into greased 9 in. loaf pan and bake for 65 - 75 minutes at 350 degrees.

Enjoy!

2010-12-14T10:43:00.000-08:00

Mike Hayes’ Apple Pie Recipe

Note: This pie can be made gluten free by using a gluten free crust, since the filling and sauce recipes are both gluten free.

Ingredients:

2 homemade or store bought pie crusts

About 8 apples tart apples preferred.

1/2c butter

3Tbs gluten free all purpose flour

1/2c brown sugar

1/2c sugar

1/4c water

To make the pie:

Slice the apples into wedges about 1/2inch thick. Remove the core and any seeds. Align apples in the piecrust so they fit together and so they raise slightly above the edge of the pie pan in the center. If you are using the sugar topping as a filling add it now. Roll out the second sheet of pie dough and cut it into strips about 1/2inch wide. Lay them down across the pie to form a lattice. Press the pieces into the edge of the piecrust. After the lattice is completed drizzle the topping over the lattice. Be sure to pour it slowly so it does not pour over the sides.

To make the sugar filling/topping:

Melt the butter in a saucepan. Add the flour and mix. Add both sugars and the water. Mix and bring to a boil. Reduce heat and simmer for 5 mins.

This sauce can be added to the filling of the pie or drizzled on top over the lattice.

2010-12-14T10:42:00.000-08:00

Eggplant Rollatini by Emilie Winfield

Ingredients:
Eggplants (however many you want- we'll use 2 for this recipe)
Olive oil or butter for pan frying the eggplant
Couscous (about 1/2 to 3/4 cup)
Marinara Sauce (about a cup)
Basil, chopped
Mozzarella cheese

Directions:
1. Cut the eggplant longways into strips that are about a quarter inch thick. Pan fry them in the butter or olive oil until they are golden brown and a little soft.
2. Cook the couscous
3. Put a couple tablespoons of couscous onto the end of each slice of eggplant and roll it up longways
4. Put the rolls onto a baking pan and put the basil, marinara sauce, and mozzarella sauce on top
5. Bake in a 375 degree oven for about 10-15 minutes

Enjoy!

2010-12-14T10:40:00.000-08:00

Butternut Squash Fries by Kim Picard

Ingredients:

butternut squash

salt

Directions:

- Boil the butternut squash for about 5 minutes to soften the peel.

- Peel and de-seed the squash.

- Slice it into sticks like french fries.

- Arrange the fries on a baking sheet and lightly season with salt.

- Bake for 30 minutes at 425 degrees, flipping them over halfway.

- You can also spice them up with cinnamon, nutmeg, ginger, or pumpkin pie spice if you're feeling fancy!

2010-12-14T10:39:00.000-08:00

Foccacia Bread by Kim Picard

Ingredients:

1 cup milk

1 tsp sugar

1 tbsp yeast

1 tsp salt

1 tbsp vegetable oil

1 tsp crushed garlic

1 tsp oregano

1 tsp thyme

1 tsp basil

1 pinch black pepper

3 cups flour

2 tbsp olive oil

1 tbsp parmesan cheese

1 cup mozzarella cheese

Directions:

- Proofing the yeast: Warm the milk to about 110 degrees F. Stir in the sugar and yeast. Let it sit until you see a creamy foam on the surface.

- Add the salt, vegetable oil, garlic, oregano, thyme, basil, and pepper.

- Add flour and kneed the dough for 5 minutes.

- Place the dough in a large bowl, coat it with olive oil, cover with a damp cloth, and let it rise in a warm place for 20 minutes.

- Shape the dough into a 1/2 inch thick rectangle on a greased baking sheet. Let it rise for 20 more minutes.

- Brush the top with olive oil. Sprinkle on a pinch of salt, parmesan cheese, and mozzarella cheese.

- Bake for 15 minutes at 450 degrees.

- Makes 8 servings.

2010-12-14T10:37:00.000-08:00

Garlic Mashed Potatoes by Anthony Garza

Ingredients:

Potatoes
Garlic
Salt
Butter
Milk

1. Boil [per] 10 potatoes, unpeeled (because the peel is the only part worth eating, in regards to nutrition)
2. Drain; mash potatoes.
3. Add three quarters of butter and continue mashing
4. Stir in some Raw Strauss Milk, splash and stir until creamy
5. Add garlic and salt until a favorable flavor has been established.
6. Feed it to people

2010-12-14T10:35:00.000-08:00

Natalie Loflin's Bread Pudding:

3 to 4 packed cups cubed bread (ok if stale or frozen)
3 eggs
3 cups milk (lowfat ok)
1/3 cup sugar
1/2 tsp salt
2 tsp vanilla extract

1) Preheat oven to 350 F
2) Spread the bread in the pan
3) Beat together remaining ingredients. Pour the custard over the bread.
4) Bake about 35 minutes, or until firm but not dry. Serve warm or at
room temperature.

ENJOY!

2010-12-14T10:33:00.000-08:00

Couscous Pilaf by Zak Greenwald

1 cup Couscous
1 cup water
1 whole white onion
2 cloves of garlic
1/2 a tomato
olive oil
Bragg's is desired

Boil 1 cup of water and pour over 1 cup of couscous in a separate shallow container. Let sit 3-5 min and then stir in air with a fork to make it fluffy.

Rough chop the onion and garlic and brown in pan with olive oil (add some Bragg's if you want a saltier taste). Throw in a chopped tomato at the end to give it a little heat but not so much as to make it mushy.
Add this to the couscous and mix in well.

2010-12-14T10:29:00.000-08:00

Lentil Pate (aka Mock Chopped Liver) by Eliza Lubetkin

¾ cup lentils
1 onion
¾ cup walnuts finely chopped
1 hard boiled egg
salt and pepper to taste
olive oil

Cover lentils with water and cook until done (30-40 min). Brown the
onion (chopped) in olive oil. Put lentils, walnuts, and onion in
food processor or blender and blend. Add salt and pepper, and hard
boiled egg and continue to process until fairly smooth. Serve
chilled.

German Rye Bread Recipe (makes four small loaves)

4 cups warm water (110 to 115 degrees
6 tablespoons sugar
1 (.25 oz) package active dry yeast
2 tablespoons caraway seeds (optional)
2 teaspoons salt
2 cups rye flour
3 ½ cups whole wheat flour
3 1/3 cups bread flour
1 teaspoon cornmeal

In a large bowl, mix the water, sugar, and yeast. Let stand 10 min.

Add caraway seeds, salt, and all flours. Combine thoroughly. Allow
dough to rise for 1 hour in a warm place

Meanwhile, grease two baking sheets with nonstick cooking spray and
sprinkle with cornmeal.

After 1 hour of rising, divide dough into four sections and shape into
rustic loaves on the baking sheets. Allow loaves to rise 30 min.

With a sharp knife, make several slashes across the top of each loaf
of bread. Bake at 400 degrees for 30-34 min.

Remove loaves when the tops are golden brown. Brush the tops of your
German rye loaves with melted butter for a softer bread crust. Cool
on wire racks

2010-12-14T09:25:00.001-08:00

Black Beans by Joel Gonzalez

Ingredients:

Black Beans

with salt, pepper,

diced green bell peppers, onions, lime

and mushrooms as a meat substitute.

Mixed with white rice.

2010-11-30T17:45:00.000-08:00

Vegan Dessert Workshop Recipes

Thanks to everyone who came out to cook vegan desserts! Here are the recipes that we made. Some of them have been edited for smaller portion size.

Ginger Cookies
Adapted from Epicurious

2 1/2 cups Flour
1/3 cup Crystallized Ginger
2 tsp Baking Soda
1/4 tsp Salt
3/4 cup Earth Balance (1 1/2 stick)
1 cup Brown Sugar
1 Tbs Ground Flax Seed
1/4 cup Water
1/4 cup Molasses
1 1/2 tsp Grated Fresh Ginger
1 1/2 Ground Ginger
1 tsp Cinnamon
1/2 tsp Ground Cloves
1/3 cup Sugar

Position a rack in the middle of the oven. Line a cookie sheet with parchment paper. Preheat the oven to 350⁰.

Mince the crystallized ginger in a food processor or blender. Whisk ground flax seed with water.

In a mixing bowl, whisk flour, baking soda, salt, and crystallized ginger.

In the bowl of an electric mixer, beat earth balance on medium high speed until creamy, about two minutes. Add the brown sugar, and beat for three more minutes. Add flax mixture. Take the bowl out of the mixer, and, using a rubber spatula, fold in molasses, fresh ginger, ground ginger, cinnamon, and cloves. Fold in the flour mixture in two parts.

Add ⅓ cup sugar to a bowl. Roll about one tablespoon of dough into a ball, then roll the ball in the sugar, and place on cookie sheet. Repeat until the cookie sheet is full, keeping the balls about two inches apart.

Bake for about 15 minutes. The surface of the cookies will crack and they should be firm around the edges.

Sugar Cookies
Adapted from Eleanor's Sugar Cookies

1 cup Sugar
1 cup Earth Balance (2 sticks)
3 Tbs Almond Milk
1 tsp Vanilla
3 cups Flour
1 1/2 tsp Baking Powder
1/2 tsp Salt

In a mixing bowl, sift flour, baking powder, and salt.

Cream the earth balance and sugar in the bowl of a stand mixer on medium high speed for three minutes. Add the almond milk and vanilla, and continue beating for another minute.

Using a rubber spatula, fold the flour mixture into the butter mixture in two parts. Form the dough into two discs, and wrap in wax paper. Let chill in the freezer for 15 minutes.
Move a rack to the center of the oven. Preheat the oven to 350⁰. Line a cookie sheet with parchment paper.

Put one of the disks between two pieces of wax paper. Roll out dough, cut into shapes, and put shapes on the cookie sheet. Repeat with other disk. Form the leftover dough from the two disks into one ball. Roll out one more batch of cookies. The cook has an obligation to eat the remaining cookie dough.

Bake for 8 - 12 minutes.

Royal Icing
Adapted from Veglicious

1/2 cup Powdered Sugar
1 1/2 tsp Arrowroot
1 tsp Lemon Juice
2 - 3 tsp Almond Milk

In a bowl, sift the powdered sugar and arrowroot together. Add the lemon juice. Mix in the almond milk, one teaspoon at a time, until a thick past is formed. Divide the icing into separate bowls, and add food coloring.

Chocolate Pudding
Adapted from 101 Cookbooks

1 can Coconut Milk
1/2 cups Brown Rice Syrup
1/4 tsp Salt
1/4 cup Arrowroot
3 Tbs Coco Powder
3.5 oz Chocolate Bar, Chopped
1 tsp Vanilla

In a medium sized pot bring 1 1/4 cups coconut milk, brown rice syrup, and salt to a simmer over medium low heat.

In a mixing bowl, whisk together the rest of the coconut milk, arrowroot, and cocoa powder.

When the coconut brown rice syrup mixture has started to simmer, set aside about ¼ cup of it, and turn the heat down to its lowest setting. A little at a time, whisk the ¼ cup set aside into the arrowroot mixture. Drizzle the arrowroot mixture into the simmering pot, whisking constantly. Keep whisking until the mixture comes back up to a simmer. About a minute. The pudding will thicken.

Take the pot off the heat, and continue whisking for about a minute. Add the chocolate and vanilla, and continue whisking for another minute, or until the pudding is smooth.

If you want to eat the pudding while it’s warm, let it sit for five minutes. Otherwise, refrigerate for several hours.

Chocolate Cake
Adapted from Madhuram's Eggless Cooking

3 cups Flour
1 1/2 cups Sugar
2 tsp Baking Soda
1 tsp Salt
1/2 cups Coco Powder
1 Tbs Vanilla
2/3 cups Oil
2 Tbs Vinegar
2 cups Almond Milk

Preheat the oven to 350º.

Oil two cake pans. Insert round parchment paper into each cake pan.

In a large mixing bowl, whisk together flour, sugar, baking soda, salt, and coco powder.

Create a large well in the center of the dry ingredients. Add almond milk, vanilla, vinegar, and oil. With a rubber spatula, slowly mix all the ingredients together until just combined. Their should still be lumps.

Pour into the cake pans and bake for 25 - 30 minutes.

Ganache

2 1/2 cups Coconut Milk
1 1/2 lbs. Chocolate

Bring coconut milk to a boil. Turn off heat. Add chocolate, and let rest until melted, about three minutes. Use a rubber spatula to stir until the chocolate pieces are melted.

Measure out ½ of a cup and set aside. Put the rest in the fridge to chill for 1 ½ - 2 hours.

Frosting the Cake

2 Cake Layers
Ganache
1 Chocolate Bar

Let the cake layers cool completely. Grate a chocolate bar with a vegetable peeler.

Run a sharp knife around the edge of each cake pan. Put a large plate onto one of the cake pans, and turn upside down. Remove the pan, so the cake layer stays on the plate. Slowly remove parchment paper and discard. Flip the cake layer so that it is facing right side up. Repeat with the other cake layer.

If the cake layers have domes, cut them off with a serrated knife. Flip them back over, so they are upside down. Use a pastry brush to gently brush any crumbs off.

Melt ½ cup ganache. Using a rubber spatula, add the ganache to the sides and top of the cake layers. Cover each layer with a bowl or a pot so the freezer gnomes don’t defile your cake. Put the layers in the freezer for ten minutes.

Take the layers out of the freezer, and pick one to be the bottom. To the top of this layer add about 1 ½ cups ganache. With a rubber spatula, spread evenly to the edges. Stack the other cake layer onto the ganache. Add another 1 ½ cups ganache to the top of this cake layer, and spread evenly to the edges.

Using a small amount of ganache at a time, brush the ganache onto the side of the cake with the rubber spatula, always brushing forward and upward. Also, keep turning the plate to get all the way around the cake.

Finally, toss the chocolate shavings on to the side of the cake, turning the cake all the way around. Keep picking up the shavings that fall off, and throwing them back on, until all the shavings are gone.

2010-11-10T15:43:00.000-08:00

Spanish Rice and Black Beans by Vanessa Lang

Spanish Rice

Bowl of tomatoes pureed with cilantro and jalapeno

cooked with 3 cups of white rice.

Garlic, Onion

Black Beans

Soak Black beans for one or two nights

and then cook with cilantro, onion, jalapeno.

2010-11-10T15:41:00.000-08:00

Borscht by Rochelle Szmaciarz

Borscht is a beet based broth soup, and one can add boiled potatoes if they wish. The recipie calls for the use of beef bones, but I chose to make it vegatarian. Here is the recipe:

· Water (amount varies depending on how much you want and how strong you want the broth to be)

· ~5 cubed beets

· 4 chopped large carrots

· 4 chopped celery stalks

· ~1 cup fresh dill

· ~3 table spoons honey

· ~ 4 cloves of crushed garlic

· ~ 3 Bay Leaves

·~ ¼ cup (or to prefred taste) apple cider vinegar (or to prefred taste)

· Salt and pepper to taste

Add all ingredients into a large pot, except for the honey, apple cider vinegar, salt and pepper.

Fill up the pot with water. Boil on low for about an 1.5 - 2 hours.

Strain all ingredients out of broth.

Add in honey, apple cider vinegar, salt and pepper to your preferred taste.

Add the juice of a lemon as well. It gives it a

nice little zing.

Can be served with boiled potatoes, a dollop of sour creme and a few sprigs of fresh dill on top.

2010-11-10T15:36:00.000-08:00

Mashed Potatoes

By Danielle Lim

sour cream

potatoes

butter

garlic powder

salt to taste

Wash potatoes, cut into smaller pieces if really big, and boil in big pot of water until easily pierced with a fork.

Drain potatoes and then mash.

Add other ingredients and mix well.

Serve hot!

2010-11-10T15:33:00.000-08:00

Ensalada de Nopales by Lizeth Gomez

-Tomatoes

-Onions

-Jalapeños

-Cooked nopales

-Cilantro

-Avocado

-Queso Fresco

-Salt

-Pepper

-Olive oil

-Chop the veggies into small squares/slices and mix in a big bowl. Crumble the cheese into the mix and add olive oil. Finally add salt and pepper to taste.

I don't really use measurements so you should taste the mix and add the cheese, oil, salt and pepper according to your taste.

For a vegan alternative do not add cheese and substitute the olive oil for lemon.

Spicy Salsa by Lizeth Gomez

Having a mexican background i am used to eating spicy foods and/or adding spicy salsa to practically everything i eat. Everyone in my family has a bottle of hot sauce in their pantry or a jar of fresh salsa in the fridge; this is my family's recipe for the contents of that jar:

-Chiles de árbol

-Garlic

-Olive oil

-Salt

-In a large pan you toast the dried chiles in enough oil to cover them: think of it as almost deep frying them. Once they cool blend the chiles and the garlic together, making sure they have enough oil. I add garlic to taste and i love the taste of garlic so i add about 1 garlic clove for every 5/10 chiles. If the mixture gets too thick add more oil. Finally add salt to taste.

2010-11-10T15:30:00.000-08:00

Garlic Spinach by Sheila Coll

11 bunches spinach

tons of garlic to taste ( about a bulb and a half)

salt to taste

a little bit of water

safflower oil

Saute the spinach in oil until it wilts and then add the salt and garlic to taste.

This recipe makes about 25-30 small servings.

2010-11-10T15:29:00.000-08:00

Vegetarian [Vegan] Chili by Cory Barton

~ 2c pinto beans

~ 2 bell peppers (preferably different colors)

~ 2 medium yellow onions

~ 6-8 cloves garlic

~ large can stewed tomatoes (or you can cook them down yourself)

~ olive oil

~ chipotle peppers, canned in adobo sauce

~ 2 serrano peppers

~ salt, pepper, coriander, smoked paprika, cumin, oregano, bay leaf, chili powder

~ green onions

~ cilantro

~ sour cream (optional; omit to make vegan, or use soy-alternative)

Sort, wash and soak beans overnight. Drain.

Chop the onions and bell peppers into 1/2" cubes. Heat a large pot over medium heat, and add 1-2 tbs oil. Saute the onions and bell peppers until the peppers soften and onions become translucent. Chop the garlic and serranos and add to the pan, careful not to let the garlic burn.

Add 2 bay leaves, 1/2 tsp each coriander, cumin, paprika, oregano, and 1/4 tsp pepper and chili powder. DO NOT add the salt now, or else the beans will not cook properly. Cook the onion spice mixture until lightly fragrant, then add in the stewed tomatoes and 2 minced chipotles (and a bit of the adobo sauce). Add the drained beans and enough water to cover the beans by 1-2".

Raise heat to high until the pot comes to a full boil, then drop the heat down to a simmer. Cap the beans with a lid. Let simmer for 1-2 hours, or until beans are entirely softened and thickening the water. If there is too much water, remove the lid and raise the temperature slightly. If drying out too much, add more water, increase temperature back to closer to a boil, then return to a simmer.

Once fully cooked, add salt to taste (and adjust other seasonings if necessary). The beans are perfect served over brown rice with fresh tortillas, and ideal topped with fresh chopped green onion, cilantro, and a spoonful of sour cream to mellow out the heat and add a nice creaminess.

2010-11-10T15:21:00.000-08:00

My grandmother's Greek Salad by Rebecca Linn

Ingredients:

-green salad mix: iceberg lettuce, kale, etc (all sliced or shredded into bite sized pieces

-Kalamata olives (careful; not too many otherwise the salad will become to salty because there's also feta cheese

-red onion, sliced or yellow onion

-tomatoes (quartered)

-avocado (if desired and in sliced form)

Toss salad together

Dressing:

-lemon juice (1/3 cup)

-extra virgin olive oil (2/3 cup)

-pinch of oregano, salt and pepper

Shake dressing and then pour over salad, toss and serve

2010-11-10T15:12:00.000-08:00

Zucchini Bread by Khara Schmitt

Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs (Vegan option: replace eggs with 1/4 cup applesauce per egg)
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional) I used Carob Chips

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Honey Whole Wheat Bread by Khara Schmitt

3-1/2 to 4-1/2 cups all purpose flour
2 cups whole wheat flour
2 packages active dry yeast
2 tsp. salt
1/3 cup cracked wheat
1 cup whole milk
1 cup cold water
1/2 cup honey
3 Tbsp. butter, softened
1 egg
2 Tbsp. butter, melted

In a large bowl, combine 1 cup all purpose flour, the whole wheat flour, yeast, and salt and mix well. In large microwave safe glass measuring cup, place cracked wheat, milk, water, honey, and 3 Tbsp. butter. Heat on high power for 1 minute, then remove and stir. Check the temperature with an instant read thermometer; if it's between 120 and 130 degrees F, add it to the flour mixture along with the egg. (You can keep microwaving the mixture if it isn't hot enough, or if it gets too hot, let it stand, stirring occasionally, until between 120 and 130 degrees F.)

Beat dough with mixer for 3 minutes at medium speed. With a wooden spoon, gradually stir in the remaining all purpose flour until a firm dough forms. Place dough on floured surface; knead for 5-8 minutes, sprinkling with more flour as necessary to prevent sticking, until dough is smooth and satiny. Clean the mixing bowl and grease it with solid shortening; then place the dough in the bowl and turn it to grease the top. Cover with a towel and let rise for 1 hour. Generously grease two 9x5" loaf pans with solid shortening (NOT butter).

Punch down the dough and use a knife to cut it into two pieces. On a lightly floured surface, roll each piece to a 14x7" rectangle. Starting with the 7" side, tightly roll up the dough to form a loaf. Firmly pinch the ends and seam to seal, then place, seam side dish, in prepared pans. Cover and let rise until double, about 40 minutes.

While dough is rising for the second time, preheat the oven to 375 degrees F. Bake loaves for 35-45 minutes or until loaves are firm, well risen, and golden brown. Carefully remove from pans and place on wire rack. Brush the top of each loaf with 1 Tbsp. melted butter; let cool.

2010-11-10T15:10:00.000-08:00

Fig/Apple Pie with Melty Feta and Blue Cheese Top.

By Lilah Walsh

1.) Gather figs and apples.

2.) Make or buy a graham cracker crust (I bought mine).

3.) Figs-Sautee figs in olive oil with a little salt. I was able to find about six ripe figs, but less or more will also work. This forms a saucy fig backdrop for the apples and it can really be as many or as few as you like. Use a medium to large pot because this is what you will add the apples to.

Sauté until figs have completely broken down into a sauce. Add some nice red wine, if you can. I used an old vine zinfandel, but a pinot would work well too (the alcohol evaporate during the cooking). If you are not old enough, or not able to use wine for some other reason, this could be substituted with an interesting fruit juice like pomegranate.

4.) Apples- I gathered three different varieties of apples and they varied in size, so it's hard to say exactly how many you need. Somewhere in the neighborhood of 6-8 good sized apples, or however many small sized apples would approximate that.

5.) Peel, core and chop the apples into different sizes and shapes, because the different sized chunks create good textures.

6.) Add apples to the fig sauce along with dashes (quarter teaspoons or a little less) of nutmeg, cinnamon and vanilla. Season to your taste. Add sugar to your taste, potentially a half a cup or so. Add about a quarter teaspoon of cornstarch for thickening. Simmer for about a half an hour to forty minutes, stirring occasionally. Pre-heat oven to 400 degrees.

7.) When apples are as soft as desired, let cool for a few minutes and then pour into graham cracker crust. Crumble feta and blue cheese on the top (I recommend Point Reyes blue cheese, so yummy) and put into the oven. Watch for the cheese to melt and get a little bit golden on the top. The pie is done! No need to really bake in the oven, unless you substitute a dough crust, in which case, follow instructions for baking the crust through. Enjoy.

2010-11-10T15:07:00.001-08:00

Eggplant Parmesan by Caroline Egan courtesy of my grandmother

Ingredients:

2 eggplants

2 small containers of tomato paste

2 eggs

OLIVE OIL

salt

bread crumbs with Italian Seasoning (I used 1 box but you could use 2)

small quantity of red wine, if desired freshly minced garlic

basil

shredded mozzarella cheese

parmesan cheese

red pepper flakes if desired

1. Slice eggplants into 1/2 inch rounds

2. whip up the eggs and dip the eggplant rounds into the eggs, covering both sides. Then, dip the eggplant into dried bread crumbs with Italian Seasoning (to your liking) and cover all sides

3. Place eggplant piece on a sprayed/buttered/oiled cookie sheet. Continue with all slices and place side by side

4. Cook for 15 minutes @ 350 ( the 15 minute intervals are great because this is a great time to get the salad prepared and start on some bread dipped in olive with minced garlic and parmesan cheese

5. After browning both sides for 15 minutes each, take the eggplant out. Create a mix of 1 part tomato paste, 1 part water and (1/4 part red wine, is desired). Add fresh garlic, fresh basil and salt to taste. * note dice up the basil nice and tiny and add to your liking the amount of salt and garlic you desire*

6. Cover the eggplant with the sauce

7. Cover the eggplant with shredded mozzarella cheese (you can go crazy here, if desired!) and some shredded parmesan cheese

8. Place back in the oven for 30 minutes. Add more cheese or garlic if you'd like!

9. Let cool and serve

Notes: the amount of salt, basil and garlic does not have specific measurements so make sure to go by your liking and always taste as you go. This dish is perfect for a chilly fall afternoon and it will certainly leave you feeling warm and simply good inside!!!

2010-11-10T14:47:00.000-08:00

Pesto by Felix Vayssieres

Most years my family grows basil in our backyard and then harvests it to make a bunch of pesto which we freeze to use throughout the year. While most pesto recipes call for pine nuts this one does not because the pesto preserves less well with pine nuts and may become rancid.

2 cups basil leaves, well packed into the measuring cup
3-5 cloves of garlic
1 cup parmesan cheese
1/2 cup olive oil
a pinch of salt
and a dash of vinegar.

Put them all in a food processor and blend them together. You might want to put in one or two ingredients at a time to not overstuff the food processor.

2010-11-10T14:44:00.000-08:00

Egg Puff/ Casserole/ Cheesy Goodness by Ashley Hebert

10 eggs
1 tsp baking powder
1/2 cup flour
1 pint cottage cheese
1/2 tsp salt
1 lb jack cheese, grated
1/2 cup butter
4 large peppers (mild or hot, your choice)

1. Beat eggs 'till light and lemon colored
2. Add salt, flour, baking powder, cottage cheese, jack cheese, margarine, and blend 'till smooth
3. Stir in peppers and pour into well buttered 9x13 pan
4. Bake at 350 for 35 minutes
5. Serve hot

2009-06-10T10:16:00.000-07:00

MAYAN CUISINE FROM GUATEMALA AND THE SOUTH OF MEXICO

Mayan cuisine is nowadays a blend of ancient Mesoamerican and European ingredients. The diet is based in four main ingredients: corn, beans, squash and chili pepper. Corn is eaten on a variety of ways, but mainly in the form of tortillas and tamales. Several different varieties of beans are grown; the most popular are the black ones. Different squash varieties provide flowers, leaves, fruits and seeds for the daily dishes. Chili peppers are used to condiment every dish, even some drinks.
The basic ingredients are supplemented with a variety of vegetables, mushrooms, fruits and spices like tomatoes, chocolate, vanilla, allspice, white cinnamon, avocado, peanuts, pineapples, guavas, papayas, yerba buena, honey, salt and many wild greens.
The combination of ingredients and the way that they are prepared, made the Mayan diet a very balanced, sustainable and healthy way to eat. Traditionally, the diet is mainly vegan, but for special events turkey, chicken, fish or pork are prepared with “recados” (a tomato based sauce thickened with pumpkin seeds). Broiling and stewing are the most popular ways to prepare dishes, but many vegetables and fruits are eating raw.
Enjoy!

TOSTADAS CHAPINAS
This appetizer is mainly eaten in the streets or at the farmer`s market.
Ingredients
-20 tortilla chips
-10 very ripe tomatoes
-5 chiltepe chili peppers
-2 big onions
- bunch of parsley
-1 bunch of yerba buena or mint
-Salt to taste
-Cooked black beans
-Farmer`s cheese crumbles if desired
-1 tbs of oil

Preparation
-Set the oven to broil.
-Wash tomatoes and parsley.
-Put the tomatoes and 1 onion in the broiler until the tomato peels separates from the flesh (about 10 minutes). Set the tomatoes and onion aside.
-Mean while cut 1 onion in very thin rings, diced the other one and chop the parsley and mint in very small pieces.
-Blend the beans.
-Fry half the diced onion until translucent in medium-low heat, add the beans and stir often until a paste is formed. The paste is called frijoles volteados. Set aside.
-Peel the tomatoes and grind them in the blender or molcajete, chop the broiled onion, add the chiltepe peppers, mint and salt to taste. This sauce is called chirmol.
-Put the frijoles volteados, chirmol, chopped parsley, onion rings, tostada chips and crumbled cheese in separate balls.
-Each person built its own tostada using the desired ingredients.
In the Guatemalan markets, they prepared them putting first the beans` paste over the tostada, then the chirmol, then the cheese, and finally the parsley and onions.

JOCON
Jocon or pollo en jocon is a party dish popular in Huehuetenango, in the western side of Guatemala. Some Guatemalan chefs are experimenting salmon jocon and other combinations. Today we are going to experiment by making it vegan.

Ingredients
-Water -- 2 cups
-Corn tortillas, chopped, soaked in water, drained -- 4
-Miltomates or Tomatillos, hulled and chopped -- 2 cups
-Cilantro, chopped -- 1 bunch
-Green onions, chopped -- 1 bunch
-3 garlic cloves
-3 Green bell peppers, chopped
-Jalapeño or serrano chile pepper, chopped -- from 1 to 5
-10 zucchinis or ronde de nice squash
-Green beans 1 pound
-Salt to taste

Preparation
-Simmer over medium heat the cilantro, green onions, miltomates, bell peppers and garlic.
-Steam the zucchinis, blanched the green bean, remove and set aside.
-Reserve broth and soak tortillas in it.
-Toast the squash seeds in a dry skillet over moderate to low heat until they turn a light tan color, about 10 minutes.
-Prepare sauce in blender.
*Add the cilantro, green onions, miltomates, bell peppers, garlic and hot chile pepper and 1 cup of the reserved broth.
*Add the soaked tortillas and process to a smooth paste.
*Simmer over low heat for 15 minutes, until the sauce is reduced to a thick, rich, green consistency.
-Add the green sauce to the vegetables.
-Serve warm with tortillas, tamales or rice.

PLATANITOS EN MOLE
Platanitos en mole is a Guatemalan dessert that is also a party dish, but it is now often eaten even for breakfast.

Ingredients
-2 pasa or pasilla chile
-2 cups sesame seeds, divided
-2 cups pumpkin or squash seeds
-1 cup unsweetened chocolate
-1cup hot water
-1 cup ripe tomato
-2 cinnamon sticks, broken into pieces, or 1 tsp. cinnamon powder
-1 tsp. Allspice
-Sugar to taste
-1/4 tsp. Salt
-5 ripe plantains

Preparation
-Roast the tomatoes. Roast the plantains with the peel.
-Soak pasilla chile in water for 15 minutes, remove seeds, finely chop, and set aside.
-In nonstick or dry skillet over medium heat add the sesame seeds. Stir 1 to 2 minutes, until lightly roasted. Be very careful, don`t burn them. Remove to bowl and allow cooling completely. Do the same with the pumpkin seeds.
-In another bowl add chocolate to hot water and stir.
-Save half of the sesame seeds for the end. In a molcajete or food processor grind half of the sesame seeds and all the pumpkin seeds.
-In a blender or food processor mix chopped chile, dissolved chocolate and water, tomatoes, cinnamon sticks, allspice . Add the grinded seeds, sugar to taste, and salt.Process several seconds until well blended.
-Peel the plantains and cut thin slices.
-In a pot stir in mole mixture from blender, add the plantains.
-Simmer uncovered, stirring continuously, over medium-low heat for 8 to 10 minutes.
-Serve and sprinkle with remaining sesame seeds.

GUACAMOLE

Ingredients
-5 ripe avocados
-2 limes
-5 Jalapeno chilies, washed and chopped
-1 ½ teaspoons natural sea salt, or to taste
-Tostada chips

Preparation
-Cut the avocados in half, then in half again, Remove the pits.
-Scoop out the flesh with a soupspoon and place in a salad bowl.
-Using a fork or the bottom of a glass, or one and then the other, smash the avocados until smooth.
-Add the juice of 2 limes, the chopped chilies, and salt.
-Blend well and serve with tostada chips of choice.

MEXICAN YAM PUDDING
(BUDIN DE CAMOTE CON LECHE DE COCO)

Ingredients
-4 pounds of orange yams (or sweet potatoes)
-2 cups brown sugar or grated piloncillo
-1 cup coconut oil
-1 Tablespoon powdered cinnamon
-3 cups coconut milk
-Zest of 1 orange
-1 cup of golden raisins
-1 cup pine nuts
-2 Tablespoons brown sugar

Preparation:
-Boil or bake the yams until tender, about 30 minutes and let cool.
-Peel and process with the brown sugar or piloncillo, coconut oil, cinnamon, and coconut milk until smooth.
-Add orange zest and half the raisins and pine nuts.
-Serve, sprinkled with the rest of the raisins and pine nuts and the brown sugar

2009-06-10T09:54:00.000-07:00

Some Recipes from Spring PICA Seminar 09

-Sam Cushing's Lacinate Kale
Kale is lightly sauteed with vegetable oil, fresh lemon, salt and pepper.

-Steve Faris and Jody Mancuso's Vegan Pesto Bruscetta:
In food processor mix olive oil, avocado, basil, pine nuts, and garlic into paste.

-Hannah Fishman's Locro de Papa:
Start with soup stock and add potatoes, butternut squash, peas, milk, butter, onions, garlic, agi (Peruvian peppers), salt and cumin.

-Suzane Millward's Salsa
Slow cook tomatillos, peppers, and tomatoes. Let cool and then blend adding raw onions and salt to taste.

-Ann and Cuc's Humus
Cook 2 cans of garbanzo beans, 1/2 onion and 1/2 garlic head in 1/4 cup of olive oil. In food processor blend with 1 tsp. cumin, 1tsp coriander, 1/2 lemon, 1 habenero pepper

-Felix Vayssieres's Banana, Strawberry, Yogurt Fruit Salad
Put 1 1/2 quarts plain yogurt into a large bowl. Add 2 teaspoons vanilla extract and a tiny bit of cinnamon. Add sugar until a little sweet or to taste. Stir well. Cut up strawberrues and bananas and mix into the yogurt.

-Kaelin Huebner's Moroccan Carrot Salad with Ginger
In large bowl hand toss; 4 large grated carrots, 1/2 teaspoon each of cummin and coriander, 1 inch of grated fresh ginger, pinch of cayenne, 1/2 juice of lime, 2 tablespoons of extra virgin olive oil, 2 tablespoons of chopped cilantro.

2009-05-13T15:56:00.000-07:00

Japanese Cooking Class

Rie Miyaura (mia@nodai.ac.jp)

(1) Principle
1. 食本主義　Shoku hon shugi: “Food is base, body is end, and mind is the further end” Sickness of the body and mind originate from food.
2. 医食同源　Ishoku dogen：“Medicine and food are the same”.
3. 身土不二　Shindo fuji: “Body and soil never isolate” Eat foods which are produced in the place you live, then you have harmonized your body and mind into the environment.
4. 陰陽調和　Inyo chowa: “Make balance in the yin and yan of food” the Balance of food makes you healthy.
5. 一物全体　Ichibutsu zentai : “Eat foods as whole” Life is balancing as a whole systems and whole is not the sum of the parts. So eat everything.
(2) Basic component of a Japanese Menu
一汁一菜 ichiju isai: rice, one soup, one veggie dish and pickles
一汁三菜 ichiju san sai: rice, one soup, three veggie dishes, which include one main (fish) and two sub veggie dishes, and pickles

(3) Traditional food stuff
+ Vegetables (Japanese radish, burdock root, lotus root, Japanese taro, Japanese yam, etc)
+ Fish (little fish, mackerel, Japanese horse mackerel, Brevoort, etc.)
+ Sea Weed (konbu, wakame, arame, nori, etc)
+ Soy bean products (tofu, fried tofu, soy sauce, miso, natto, etc)
+ Sake (Japanese rice wine, sweet cooking rice wine )
+ Vinegar (rice vinegar)

Sushi Rice

Ingredients:
• 6 cups Japanese rice
• 7 cups water
• 3/4 cup rice vinegar
• 5 Tbsp sugar
• 2 tsp salt

Supplies
• Pot
• Rice Cooker
• Saucepan
• Measuring cups
• Wooden Spoon
• Large Bowl
• Fan
• Wood Cutting Board

Recipe:
• Wash and soak Japanese rice for 30 mintues
• Cook in rice cooker
• Prepare sushi vinegar (sushi-zu) by mixing rice vinegar, sugar, and salt in a saucepan.
• Put the pan on low heat and heat until the sugar dissolves.
• Cool the vinegar mixture.
• Spread the hot cooked rice into a large plate or a large bowl. (Please use a non-metallic bowl to prevent any interaction with rice vinegar, It's best to use a wooden bowl called sushi-oke)
• Sprinkle the vinegar mixture over the rice and fold the rice
• Be careful not to smash the rice.
• To cool and remove the moisture of the rice, use a fan as you mix the sushi rice. This will give sushi rice a shiny look.
• It's best to use sushi rice right away.

California Roll (sushi) x4

California rolls are one of the most popular sushi rolls in the world. Since typical sushi rolls are rolled in dried seaweed, many people who aren't used to eat dried seaweed tend to have hard time biting into them. This is one reason that the California rolls are made inside-out.
Ingredients:
• 4 cups sushi rice
• 4 sheets of nori (dried seaweed)
• Toppings
- 1 avocado
- 2 tbsp mayonnaise (Vegan mayo)
- 4 tsp white sesame
- 1 cucumber
- 1/2 smoked tofu
- 2 shiitake mushroom
- 1 carrot
- 1/2 burdok
- 1/2 cup sprout (alfalfa, broccoli…, anything tiny)
• Soy Sauce
• Sesame Oil
• Mirin (Japanese Sweet Rice Wine)

Supplies:
• Knives
• Bowls
• Spoons
• Bamboo mats
• Plastic wrap
• Cutting Board
• Small towel

Recipe:
• Peel an avocado and cut it into strips.
• Also cut tofu, carrots/burdok and cucumber into long strips
• Cook mushrooms and carrots/burdok in a saucepan with soy sauce, sesame oil, and mirin
• Cover a bamboo mat with plastic wrap.
• Put a sheet of dried seaweed on top of the mat.
• Spread sushi rice on top of the seaweed and press firmly.
• Sprinkle sesame seeds over the sushi rice.
• Turn the sushi layer over so that the seaweed is on top.
• Place the toppings of your choice lengthwise on the seaweed.
• Roll the bamboo mat forward, pressing the ingredients inside the cylinder-shaped sushi.
• Press firmly the bamboo mat with hands, and then remove the rolled sushi.
• Cut the sushi roll into bite-size pieces.

Miso Soup (soup)

Ingredients:
• 12 cups dashi soup stock (3 inch konbu [dried kelp] sea weed soaked in water)
• 2 block tofu
• 16 tbsps miso paste
• 1 cup chopped green onion
• 1 onion
• 1/3 Japanese kabocha pumpkin

Supplies:
• Pot
• Spoon
• Knives
• Cutting Board
• Pan

Recipe:
• Make dashi soup stock by placing Konbu chunk in a pot of water, and let sit for at least 30misutes
• Then add enough heat until it reaches a temperature right before boiling,
• Cut onions and pumpkins
• Add them and water to a new pot, and steam
• Once those veggies are cooked add them to the prepared dashi soup stock
• Cut tofu and green onions and add the tofu, green onions, and miso to the soup

Dango (sweets)

Ingredients;
• 5 1/2 cup joshinko (rice flour)
• 3 cup warm water
• For Sauce:
- 2 1/2 cup water
- 2 cup sugar
- 10 tbsps soy sauce
- 6 tbsp katakuriko (dogtooth violet starch) /cornstarch
- 6 tbsp water
Supplies:
• Bowls
• Steamer
• Pan
• Spoon
• Cup

Recipe:

• Put rice flour in a bowl and add warm water.
• Knead the dough well.
• Make small round dumplings or have fun and make your own original shape (snakes, hearts, etc)
• Place the dumplings in a steamer and steam them on high heat for 10 min.
• Cool the dumplings
• Mix water, sugar, and soysauce in a pan and put it on medium heat.
• Mix the water and katakuriko starch in a cup and set aside.
• When the sauce boils, add the starch mixture and mix quickly.
• Spoon the sauce over the dumplings

2009-05-13T15:49:00.000-07:00

Pan Indian cooking:

The story of our inheritance of food and cuisine goes back a long way indeed – even 500,000 years ago. Closer to when we live now, some of our food goes back over 5000 years ago – the recipes have come down to us un-tampered by time. Many of the vegetables, fruits, oil seeds, cereals, lentils, beverages and meats we eat/drink have either been with us since time immemorial, or have been recent entrants into our society, kitchens and stomachs.
Starting with humans who lived in the Paleolithic times, to the Indus valley civilization more than 5000 years ago, to the Aryans who came from Central and West Asia and settled in the Indian sub-continent, to the Mughals who brought a strong Islamic influence to the cuisine, and then of course the Europeans who came about 300 years ago, India has been a melting pot of influences, and the old has mingled with the new, churning up some really fantastic fare. Regional cuisines developed along the way with distinct flavors and key species or ingredients from the North, West, East and South of India. The range is from simple, easy to make fare, fairly complicated dishes needing time and advance planning, and of course the imperial and royal food that are still cooked in many places.
Today, the old world styles of cooking and traditional diets are giving way to processed and fast food. Here are a few recipes I hope will help you in your interest in wholesome Indian cooking. The ones I have picked can be very easily made with fresh and dried ingredients you get in Santa Cruz, or at the most a trip to the Indian Store in Sunnyvale/San Jose. You can also use the base recipes to innovate your own. The recipes are pan Indian in nature, though I myself am from South India.

HAPPY COOKING AND EATING!

Salad (Kosumbri)

Fresh grated vegetables with coconut shavings and soaked mung split beans

Ingredients:
- Carrots
- Coconut shavings
- Mung Beans
- Cilantro/mint/other greens
- Onion or Capsicum
- Chilies
- Salt
- Lemon
- Garlic (optional)
Supplies:
- Grater
- Bowls
- Knives
- Cutting boards
Recipe:
- Soak Mung beans for 20 minutes
- Grate carrots
- Add coconut shavings, and soaked mung beans.
- Add chopped cilantro/mint/other greens of your choice, along with chopped onion or capsicum with chilies for a zing.
- Add salt to taste, and a dash of lemon.
- You could use pepper instead of chilies.
- Some folks add roasted garlic to this to give an extra flavor.
- Rich in protein and Vitamin A and tasty too!

Salad (Raitha):

Freshly cut vegetables and greens in yoghurt with seasoning

Ingredients:
- Cucumbers
- Spinach
- Yoghurt
- Salt
- Red chilly powder
- Cumin
- Optional: pineapple, mango, banana and other fruit
Supplies:
- Knives
- Cutting boards
- Bowls
Recipe:
- Chop cucumber and spinach very fine.
- Add to yoghurt.
- Sprinkle salt, red chilly powder, and cumin to taste.
- You can also use chopped pineapple, mango, banana and other fruits to make a raitha.
- A meal in itself.

Rice Pulav

Ingredients:
- Onions
- Ghee (clarified butter) or sesame/other vegetable oil
- Cloves
- Cinnamon
- Bay leaves
- Crushed pepper/chopped chilies
- Ginger or garlic paste
- Turmeric
- Cumin
- Basmati rice
- Saffron
- Crushed cardamom
Supplies:
- Frying Pan
- Spatula
- Pot
- Knives
- Cutting board
Recipe:
- Soak Rice
- Fry a few onions in ghee (clarified butter) or sesame/other vegetable oil.
- Add some cloves, cinnamon, bay leaves, crushed pepper/chopped chilies, ginger-garlic paste, turmeric and cumin.
- When you get a nice roasted smell of onions browning, add soaked Basmati rice.
- Add double the quantity of water by volume to the rice and cook till done.
- Add a few strands of saffron on the top at the end and some crushed cardamom if you wish.

Wheat Rotis (row-tees)

Ingredients:
- Whole wheat flour
- Hot water
- Sea Salt
Supplies:
- Pots
- Bowls
- Moist Cloth
- Cutting board
- Rolling Pins
- Pan
Recipe:
- Mix whole-wheat flour with hot water and some sea salt.
- Knead well and set aside covering with a moist cloth.
- Take lemon sized balls and roll them into tortilla-sized circles.
- Heat up a pan and cook the rotis till done (when you see how its done, you will know – its hard to describe!)

Lentil (Dal)

Ingredients:
- Mung Beans
- Split Pigeon pea
- Turmeric
- Oil
- Mustard Seeds
- Curry Leaves (optional),
- Ginger
- Green Chilies
- Asafetida (optional).
- Cilantro
- Lime
- Tomatoes (optional).
Supplies:
- Pots
- Spoons
- Knives
- Cutting Boards
-
Recipe:
- Cook split mung bean or split pigeon pea in a cooker with a little turmeric.
- Prepare a garnish with a little oil into which you add some mustard seed, curry leaves (optional), ginger, chopped green chilly and asafetida (optional). Add this to the lentil and cook till done.
- Add chopped cilantro (optional) and top it off with a dash of lime.
- You can also add tomato to the lentil while cooking it (optional).
- Protein rich and easy to digest.

Eggplant roast (Bhartha)

Ingredients:
- Egg Plants
- Tomatoes
- Onions/spring onions
- Crushed garlic
- Ginger
- Chopped green chilies
- Salt
- Coconut shavings
Supplies:
- Tongs
- Bowls
- Knives
- Cutting Boards
Recipe:
- Roast the eggplant over a flame turning it over and over till the outside is black and the inside is cooked.
- Remove the charred skin and put the pulp into a bowl.
- Add chopped tomatoes, onions/spring onions, crushed garlic, ginger, chopped green chilly, salt and some coconut shavings (South Indian touch!).
- Eat with rotis or other breads.

Coconut Chutney

Ingredients:
- Coconut Shavings
- Chopped onion
- Green chilies
- Cilantro
- Mint
- Garlic
- Ginger
- Warm water
- Salt
- Lemon Juice
Supplies:
- Blender
- Bowls
- Spoon
- Knives
- Cutting Boards
Recipe:
- Put coconut shavings, chopped onion, green chilies, cilantro, mint, garlic, and ginger into a blender.
- Add a little warm or hot water and grind to a chutney like consistency.
- Add salt to taste and some lemon juice (if you can get hold of tamarind or Tamcon, then you could use that as a souring agent – else just use lemon juice).
- Great with rice, rotis, or South Indian pancakes (dosa), and steamed idly (rice dumplings) made with fermented batter of rice and black gram.

Coconut milk pudding

Ingredients
- Rice
- Coconut milk
- Molasses or unrefined sugar
- Nuts like almonds or cashew
- Raisins
- Crushed cardamom
Supplies:
- Pots
- Knives
- Spoons
Recipe:
- Cook rice, add coconut milk and boil well.
- Add molasses or unrefined sugar to taste.
- Cook till thick and add nuts like almonds or cashew, raisins, and some crushed cardamom.
- You can also use vermicelli instead of rice, but you will have to roast it in a little ghee/butter first.
- If you are not a vegan, you could also add milk to the mix while boiling.

2009-03-31T09:17:00.001-07:00

Luna Suniga's Mexican Millet-Amaranth Casserole

1 Tbsp. coconut oil, ghee, olive oil or butter
1 1/2 cups millet, washed, drained
1/2 cup amaranth, rinsed with a fine strainer, drained
1Tbsp. sea salt
6 cups water
Kernels from 8 ears of corn OR 16 oz. frozen corn
1 large onion, minced
1 large red bell pepper, diced
1 large pasilla green chile, seeded, diced
2 tsp. Frontier Herb Mexican Seasoning (or mix oregano, black pepper, red chili flakes)
1tsp. cumin
salt to taste

In a medium size stock pot, saute the onion, green chilli, mexican seasoning, cumin and red bell pepper in the oil of choice til tender and translucent.
Add the millet amaranth, corn and water and bring to a boil.
Once boiling, cover and simmer on low for 30 minutes.
Preheat oven with remaining 10 minutes to 350 degrees.
Pour into a 9” by 13” buttered casserole dish, dotting with butter if desired and extra salt.
Bake for 30 minutes at 350.

Enjoy and share with others!

2009-03-20T09:34:00.000-07:00

Amy McDermott's Cranberry Bread

For 1 loaf of bread:
2 cups flour
1 cup sugar
2/3 cup boiling water
1 egg (or 2 tbsp applesauce)
2 tbsp. vegetable shortening
1 orange
1cup frozen (or fresh) cranberries (adding cranberries and walnuts more liberally is OK too)
1 cup chopped walnuts/ walnut pieces
½ tsp. baking soda
1½ tsp. baking powder

Preheat oven to 350 degrees. Grease bread pan.

Mix flour, sugar, baking soda, and baking powder in one bowl. In a separate bowl add the vegetable shortening and pour boiling water over it. This will melt the shortening (which helps avoid clumps when mixing wet and dry ingredients later). While the shortening melts, zest and juice the orange, and add the juice and zest to the wet ingredient bowl. At this point the mixture should have cooled a bit. If you are cooking with egg, add it to the wet ingredients now to avoid cooking it in boiling water. If you are using applesauce as a substitute, add it in any time.

To mix wet ingredients and dry ingredients, pour a little of wet into dry and mix, then add a little more, and so one. As soon as all wet is mixed into dry, and the batter is smooth, STOP MIXING!!! Overworked batter bakes into chewy bread.

Fold walnuts and cranberries into batter.

Bake at 350 degrees for one hour to 90 minutes depending on your oven (bread is done when a toothpick or thin knife inserted into the bread comes out clean).

2009-03-12T11:31:00.000-07:00

Dana Page's TAMALES

Ingredients

For the tamales:
- 1 package of corn husks
- 15 lbs. prepared tamale dough
- 2lbs. pork shoulder (pierna/massisa)
- Dash of salt

For the red sauce:
- 1 bag/ 1 oz. of California chile pepper pods
- ½ clove of garlic
- Dash of salt
- 1 ½ cups of water
- About 1 tablespoon of oil or grease

To prepare the meat:
-You can use any meat of your choice or no meat at all. I think the only requirement is that it needs to be tender. For the pork I boiled it with salt, to taste, until the pork was tender.
Set aside.

For the Sauce:
-Grind the peppers and garlic together in a blender with about a 1 ½ cups of water. Remove from the blender and sauté in a pan with grease or oil for about 10 minutes or until thickened. Set aside.

Folding the tamales:
-Dip the corn husks in water for about 10 minutes. When the corn husks are moistened you can begin the process of folding the tamales. Take the prepared dough and flatten it out into a circle on the corn husk. It should be about ¼ inch to ½ inch thick. The dough should not be outside of the husk. Add your ingredients, in this case some red sauce and pork, into the center of the dough.
Fold the husk closed. (Fold the left side over, then the right side, then fold the bottom up.) All the dough should be contained tightly in the tamale.

Cooking:
-Place the tamales in a steam pot. (This can be any big pot with a grate at the bottom, with holes that separates the tamales from the water.) Steam on an open flame for approximately 1 ½ hours, depending on the amount of tamales or until fully cooked. Enjoy!

2009-03-09T09:28:00.000-07:00

Steve Reeb's Taco Salad

-Lettuce
-Rice and Beans cooked together-add generous amounts of whatever seasoning you please
-Homemade Salsa
-mix everything together in a giant bowl
-add a squirt of 1 lemon or lime juice
-drizzle olive oil
And serve!

Salsa Recipe

green onions(give or take 4 bunches)
two cans of seasoned stewed tomatoes
jalapenos (give or take six)boil before blending
cilantro(give or take 3 bunches)
olive oil
garlic
-put everything in a blender and blend
-then serve

good eatin

2009-03-05T14:45:00.000-08:00

Chris Eylert's Scalloped Cheese Potatoes

This dish was a recipe that my grandmother on my dad's side used to make for us when we visited her in Germany. I'm uncertain of the origins of it, however, my family is German, so we'll go with a European dish. Us, the kids, would beg for it every Christmas at least, and my mom would do her best to reject the idea because of the amount of potatoes she would have to peel, but we always won. The dish goes great with just about anything; turkey, beef, fish. Hope you guys like it.

Directions for preparation:
Calculate 3 regular sized potatoes (the red skinned ones) per person.
Peal potatoes and cut into thin slices. Precook the potatoes about 10 minutes (once the water with salt boils, 10 minutes).

Meanwhile, prepare the sauce:
In a saucepan I melt half a stick of margarine (approx. 3 – 4 tablespoons). Add chopped onions (approx. a quarter of a Vidalia or Sweet Onion) and let the onions glaze (turn transparent). Add approx. 3 tablespoons of flour, mix with the melted margarine/onions and slowly add milk, constantly stirring, to make a smooth sauce. Add cheese (Monterrey Jack or the Gouda slices) and grated parmesan cheese (the one for noodles) and stir. Add a little sugar (half a teaspoon) and salt to taste.
Meanwhile, preheat oven to 300 degrees Fahrenheit and put in the dish or pan into which you’re going to put the potatoes, with some margarine so it can melt and prevent everything from sticking to the pan too much. Once it’s melted, and the potatoes have precooked, drain the potatoes and put them into the pan and pour the cheese sauce over it. Put in the oven for approx. 1 hour. Watch the potatoes, if they brown too much on the top, lower the temp to 250 or 200 degrees. You can have them in the oven at 200 for a good 2 hours, while you prepare the barbeque or whatever else you’re going to serve with the potatoes. Once they’re brown on the top, they’re ready to serve.

Bon Appetit.

2009-03-04T09:09:00.000-08:00

Vegan Recipe for Creamy Potato-Leek Soup (Serves 4 - 6)
Adapted from The Great American Detox Diet, by Alex Jamieson (Rodale Press, 2005)

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

1. Heat a 4-quart soup pot over medium heat and add the oil.
2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.
3. Add the garlic and stir well. Cook for 1 minute more.
4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.
5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.
6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

2009-03-03T15:42:00.000-08:00

Henry Naas's Potato, Yam and Vegetable Stir Fry

Ingredients:

6 potatoes
2 yams
1 cup broccoli
1 cup green and red peppers
1 cup mushrooms
1 cup cucumbers
1 cup carrots

Chop potatoes and yams, cook them in frying pan with oil until cooked thoroughly. I added rosemary, garlic and salt for flavor. Chop all the vegetables and cook them in frying pan with some soy sauce or oil, add spices for extra taste. Mix everything together and enjoy.

Julia Dean's collards and beet greens!

Chop collards and beet leaves. Saute beet leaves in coconut oil salt, stirring frequently for 20 minutes. Steam collards in a steamer for 10 min. Drench in balsamic, mix with the sauteed beet leaves in a dish and serve.

2009-03-03T15:41:00.001-08:00

Yohei Takami's Japanese Curry

Ingredients: (12 servings)
• 1 Box of Japanese Curry Sauce Mix (Available at Japanese Supermarket or
Asian section of supermarket
• Meat (Beef or Pork or Chicken) 1 1/8 lb.
• 4 Medium Onions (1 ¾ lb)
• 4 Medium Potatoes (1 ½ lb)
• 2 Medium Carrots (1 lb)

If vegetarian, omit meat.
1.) Cut meat, onions, potatoes, and carrots into bite size pieces. Cook in a pot until lightly browned (Until potatoes are semi soft). Then add 5 ¾ cups (1400 ml) of water and bring to a boil. Cook in medium heat for about 20 minutes or until tender.
2.) Remove from heat. Break the curry sauce blocks into smaller pieces and add to the pot. Stir in to melt the sauce mix.
3.) Cook over low heat about 20 minutes or until curry thickens. Serve over rice.
Depending on the curry mix, directions might be slightly different. This is the directions for House Vermont curry mix.

If making a smaller batch, use half box of curry and half the amount of the ingredients listed above.

2009-02-20T12:12:00.000-08:00

Moses Norton's Green Stir fry
INGREDIENTS, (serving about 5)
Wok, ( or Frying Pan).
Olive oil, (or Equivalent Cooking oil). - 3-4 tablespoons
Sesame oil -1 tablespoons
Soy Sauce- 2 tablespoons
Red Onions -1-2 depending on size
Chive -(2)
Garlic – 3-4 cloves
Mushrooms 3 portabellas or 6 small size crimini type mushrooms
Serrano pepper (1) and or Habanero pepper 1- ½
Kale /Mustard Greens (Collard Greens, Flowering Kale, Swiss Chard, Rapini, or Mustard Greens. Some of the other varieties of Kale include: Curley, Dinosaur (also known as Black Cabbage, Black Kale, Lacinato Kale (also known as Dinosaur Kale), Black Tuscan Palm Tree Kale, or Cavolo Nero), Red Russian (also known as Ragged Jack Kale), and Purple Flowering Kale (also known as Ornamental Kale or Flowering Cabbage). - About 15 full leaves

Procedure
Poor olive oil into pan, Put chopped Mushrooms chives and chopped Onions in first with stove on a medium to high heat for about five minutes or until onions begin to brown, then throw diced peppers into pan with minced garlic. Throw chopped Kale, or substitute, into pan immediately mix soy sauce and sesame oil into dish then pour about ¼ cup of water into pan, continue to mix contents until water has boiled off or greens have wilted, always cook to taste!

Sarah Black's Chocolate Peanut Butter Brittle
from The Vegan Planet by Robin Robertson

The ingredients are:
1/3 cup smooth peanut butter (organic from New Leaf)
1/4 and 2 tablespoons vegetable oil (conventional)
4 ounces semisweet Ghiradelli’s chocolate from New Leaf
Egg replacer for 2 eggs (flaxseed powder and water)
3/4 cup natural organic sugar from New Leaf
1 teaspoon vanilla extract (conventional)
1 cup organic whole wheat flour

1. Bring the peanut butter to room temperature, then combine it with the 2 tablespoons oil until smooth. Set aside.
2. Preheat oven to 350 degrees F. Lightly oil an 8-inch square baking pan and set aside.
3. In a small saucepan over low heat, combine the 1/4 cup oil and chocolate chips, stirring occasionally, until melted. Remove from heat and set aside.
4. Place egg replacer in a large bowl. Add sugar and vanilla and blend well. Stir in the chocolate mixture and blend well. Stir in flour, mixing well. Spoon the batter into the prepared pan and swirl in peanut butter mixture.
5. Bake until the top springs back when touched, 20 to 25 minutes. Let cool before cutting into square.

2009-02-02T15:24:00.000-08:00

Recipes from 1/29/09 PICA Seminar
***Kaelin's Chinese Peanut Sauce***
10 minutes to prepare
yield:1 potent cup

1/2 cup good peanut butter
1/2 cup water
2 Tbsp soy sauce
2 Tbsp sugar
3 medium garlic cloves, minced
1 tsp. cider vinegar
1-2 Tbsp minced fresh cilantro
cayenne to taste
salt to taste

1. Place peanut butter in a small bowl. Add the hot water and stir patiently with a spoon or a small whisk until unformly mixed.
2. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.

***Bodhi's Tabouli***
To Bowl: Add 1 bunch parsley (chopped), couple of tomatoes (diced), clove or two of raw garlic (finely chopped), small amount of onion or scallions (finely chopped), and _ to _ cucumber (small pieces). To Other Bowl: Add 1 cup bulgar wheat. Pour 1.5 cup boiling water over bulgar and let sit for 30 minutes.

Over vegetable bowl: Squeeze fresh lemons. 3 or 4 good sized lemons. Mix in cooked bulgar, fluffing it in the process. Optional ingredients are cooked garbanzo beans (drained if from a can) and sliced black olives.

Extra: Add oil as desired for slippery, greasy, fatty fun. Salt (possibly pepper) to taste.

Details: I used roma and grape tomatoes, garlic and lemons from garden, purple onion, and sweet English cucumber. One serving bowl had oil added.

***Anne's FRIED RICE RECIPE***

Ingredients:

Stem Rice
1 Pack of vegetarian dogs
2 Bags of frozen vegetables (peas and carrots)
Onion
LESS than A stick of butter (vegetable butter)
Soy sauce
Pepper

STEPS TO MAKING FRIED RICE!

Stem A LOT of RICE in the rice cooker
REMEMBER TO DEFROST VEGGIES!
I then scrambled 6 eggs with fish sauce, sugar, and pepper (OPTIONAL)
Put eggs over stove and SCRAMBLE
Take eggs out
Melt _ of the portion of butter then add the minced onions
Cook it until browned and caramelized
Add the minced vegetarian hotdogs
Add some soy sauce and sugar and pepper to the taste you want
Now add the peas and carrots
(This should not take long to cook b/c the veggies are already de-frozen)
Now take out everything and place it into a bowl
Melt the rest of the butter and then add the stem rice
Slowly add the soy sauce and mix it evenly until the rice is brown from the sauce
Now add the peas, carrots, dogs, and onions from the bowl into the pot of rice
Mix it evenly!
ADD MORE SOYSAUCE UNTIL IT TASTES THE WAY YOU WANT IT
Then add pepper (optional)
ENJOY!

***Cuc's Vietnamese Family Salad***
INGREDIENTS

2 Ice berg lettuce (depends on how many ppl are eating)
Vinegar
Sugar
Pepper
onion thinly sliced

How to make it
Slice the iceberg lettuce thinly
Wash it 3 times w/ cold water
The dressing is made by mixing _ a cup of vinegar w/ 3 cups of water
(If you want it more sour you can add more vinegar)
Now add sugar to lighten up the sourness
Add salt and pepper for more taste
Now add the slice onions and stir
POUR YOUR DRESSING ON THE SALAD
Enjoy!

2009-01-28T15:54:00.000-08:00

Recipes from 1/14/09 PICA Seminar
***Manuel Soria's Pasta Salad***

Ingredients:
-Pasta
-Olives
-Marinated Artichoke Hearts
-Tomatoes
-Mozzarella

Directions:
Boil the pasta, strain it and let it cool off. In a large bowl mix the pasta with the rest of the ingredients and stir it up. Put it in the frig for a couple of hours then grub.

***Aileen Joy's Vegan Brazilian Cuzcuz (Firm Tapioca Pudding)***

1/2 c dry tapioca pearls
1 can coconut milk
1 c water
1/2 c sugar and/or maple syrup (or more to taste)

Optional Seasonings:
Vanilla extract
Whole cinnamon
Whole cloves

Optional Toppings:
Toasted coconut
Toasted walnuts
Raisins
Ground cinnamon
Brown sugar

Cook tapioca with coconut milk and water until the tapioca pearls are soft and translucent. Add desired seasonings (cinnamon sticks, etc.). Stir continuously while cooking over low heat. You may need to add more liquid to achieve your desired consistency.
Pour mixture into a pyrex dish. Allow to cool (overnight is best). When pudding is firm, add toppings.

***Denise Lee's SALAD***

Recipe:

1 bundle of Lettuce/greens – cut up
3 Carrots – peeled
2 Ears of Corn – cut p
Pine nuts – 2 handfulls
Garlic & Butter flavored croutons
Sesame ginger vinaigrette

2008-11-13T11:05:00.000-08:00

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.

2008-10-30T16:28:00.000-07:00

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!

2008-10-29T11:18:00.000-07:00

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.

********************************

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

*********************************
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

***********************************
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.

*********************************************
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.

2008-10-06T16:09:00.000-07:00

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

2008-03-16T20:07:00.000-07:00

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.

2008-03-16T19:55:00.000-07:00

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.

2008-01-26T14:39:00.000-08:00

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

2008-01-08T14:34:00.000-08:00

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

2007-06-08T07:29:00.000-07:00

STUFFED SHELLS

• 1 box of jumbo pasta shells
• 1 block of tofu
• 1 large onion, chopped
• several cloves of garlic, chopped
• olive oil
• tomato sauce (in a jar, or homemade)
• salt and pepper to taste
• approx. ½ cup nutritional yeast
• 1 stick vegan margarine
• 4-6 Tbsp. flour
• 2-3 cups soymilk

Begin by sautéing the onion and garlic in the oliveoil until both are cooked and soft. Meanwhile, begin boiling the jumbo shells.Then, squeeze as much water as you can out of thetofu. Once you have done this, crumble it with yourhands into a large mixing bowl. Mix with the cookedonions and garlic, nutritional yeast, salt and pepper.This will be your filling.While the shells are cooking, prepare your white sauceby melting the margarine in a medium saucepan andadding the flour to make a paste. Once this is done,add the soymilk slowly, stirring constantly until youhave a creamy, thick white sauce. Add salt to taste. Once the shells are cooked, drain them and get out youfilling, your white sauce, your tomato sauce and alarge greased pan to bake them on.Fill each shell with a spoonful of the filling andplace them in rows in the pan. Cover each one withabout a spoonful of white sauce, and then a spoonfulof tomato sauce.Bake at 350 for 30 minutes.

2007-05-14T13:49:00.001-07:00

CHEWY OATMEAL COOKIES

1.2 cup butter
1 1/4 cups firmly packed light brown sugar
1.5 egg
1/3 cup milk
1 1/2 teaspoons vanilla/Agave
3 cups oats, uncooked
1.25 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt, optional
1/4 teaspoon cinnamon
1 cup raisins
1 cup nuts

Heat oven to 375 F. Lightly grease baking sheet with butter.

Combine butter, brown sugar, egg, milk and vanilla in large bowl.

Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon.

Mix into creamed mixture at low speed just until blended.

Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet.

Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on cooling rack.

Makes about 2-1/2 dozen cookies

2007-05-14T13:46:00.000-07:00

Vegetarian Chili:
I don't follow directions too much so I've listed the ingredients and usually just cook them in the order in which each needs the most cooking. You can saute some of the ingredients in garlic and onions of you want, or just toss it all in together. However you like.

Oil
Onions
Squash
Corn Hot Pepper
Green Peppers
Light Beer

Tomatoes
Vegetable Broth
Quinoa

Beans
Water
Carrots
Potatoes
Sweet Potato
Yams
Garlic
Chili/Curry Powder
Cumin
Cinnamon
Honey
Molasses
Bay Leaf
Orange Zest
Chile Flakes
Oregano

Cucumber/Zuccini
Greens
Celery

Cilantro
Lime Juice
Salt
(topping: sour cream, cheese, cilantro)

2007-03-05T20:43:00.000-08:00

This is from The American Vegetarian Cookbook from the Fit for Life Kitchen.

Noodles:
1 (10-ounce) box lasagna noodles, preferably artichoke lasagna
1 teaspoon olive oil

Tofu Ricotta:
1 pound firm tofu
¼ cup olive oil
Ground rock salt
½ teaspoon nutmeg

Vegetable Filling:
2 garlic cloves, crushed in 4 tablespoon olive oil
1 large, 2 medium, or 4 small zucchini, cut in 1/8-inch thick lengthwise slices (approx 3 cups)
1½ teaspoon dried basil
1½ teaspoon dried oregano
½ teaspoon sweet Hungarian paprika
Ground rock salt
Freshly ground pepper
3 cups mushrooms, stems removed, caps thinly sliced.
1 (10-ounce) box frozen chopped spinach (I use fresh and sauté, then drain)

To Assemble:
Olive Oil
¾ cup prepared tomato sauce
Dried basil
Dried oregano
Sweet Hungarian paprika
Ground rock salt
Freshly ground pepper

Prepare lasagna noodles. Bring to boil in a large pot, add pasta and olive oil return to boil, and simmer, stirring once or twice to prevent sticking. Cook for the time indicated on package for al dente consistency. Drain, rinse thoroughly under cold water and lay out on clean towels. Cover with towel to prevent drying.

Prepare ricotta. Crumble three-fourths of the tofu (12 ounces) in a food processor or blender. Add oil, salt, and nutmeg. Process only until mixture is slightly lumpy. Finely crumble remaining tofu into mixture and set aside.

Using 1 tablespoon of the garlic oil for each batch, cook zucchini in a layer, in several batches, in a large skillet. Sprinkle each batch of zucchini generously with basil, oregano, paprika, salt and pepper. If the slices are thin enough, you will not need to turn them. Sauté until bright green and tender-crisp. Remove from skillet and set aside.

Add remaining 1 tablespoon olive oil to skillet. Toss in mushroom and sauté until tender and slightly brown on edges. Remove from skillet and set aside.

Steam spinach until defrosted. Squeeze to remove excess water and set aside. (Use fresh spinach, oil, salt and pepper)

Preheat oven to 350F. Lightly brush a shallow 9 X 13-inch baking dish with olive oil. Place a scant ladle to tomato sauce in dish and spread over bottom. Put a layer of 3 noodles on top of sauce. Cover with a thick masking of ricotta. Top with layers of zucchini, mushrooms, spinach salt and pepper to taste. Repeat layers of tomato sauce, pasta, ricotta, zucchini, mushrooms, spinach, and seasonings twice more, reserving 3 lasagna noodles, ½ to ¾ cup ricotta and 2 tablespoons tomato sauce for final layer.

End with a final pasta layer, a masking of ricotta, and a thin brushing of tomato sauce. Dust with basil, oregano, and paprika. Cover with foil line with parchment paper. Bake 45 minutes, then cool a few minutes before cutting. Serve hot.

Serves 8.

2007-02-10T10:40:00.000-08:00

Carla’s Vegan Potato Salad

6 large organic russet potatoes, peeled and cubed
1/2 cup finely chopped organic red onion
1 cup chopped organic celery
1/3 cup minced organic dill pickles
1 cup of organic Vegannaise
6 Tbsp. organic apple cider vinegar
1 1/2 tsp salt
1/2 tsp pepper
Pinch of paprika.

Bring enough water to a boil In a large pot that will cover the potatoes by about 2 inches.
Once the water is boiling add the whole potatoes in one layer and simmer gently for 35 - 45 min.
When you think their done insert a sharp knife into potato to see it is cooked all the way through.
While potatoes are cooking, in a large mixing bowl combine the chopped celery, onions and pickles with 2 Tbsp of vinegar, salt and pepper and stir to mix completely.
Place 5 of the cubed russets in the the bowl with the other vegetables and season them with vinegar, salt and pepper.
Mix the salad together combine ingredients thoughly.
Crush the last potato and stir in.
Add Vegannaise to salad and stir.
Place salad in a nice bowl.
Sprinkle top with paprika for color, serve and enjoy.

2007-02-09T13:11:00.000-08:00

Mike's Amazing Winter Minestrone

Ingredients
1 Large onion
2-3 celery sticks
1 large carrot
1 leek
1 large yam or sweet potato
1 baking potato
1-2 large bunch of kale or other winter green
5-8 cups of vegetable broth
2-4 tablespoons pesto (or to taste)
one can kidney beans
one can white beans
two cans of whole tomatoes
salt, pepper, veggie salt, italian parsley (handfull),
bay leaf, (for non vegans add a parmesan cheese rind)

Start by sautéing the onions carrots celery and leek with some salt and pepper until translucent, add potatoes and sauté for a few more minutes.
Meanwhile blend half the can of white beans with half a cup of broth and set aside.
After vegetables are sautéed, add broth, beans, tomatoes, blended beans and bay leaf.
Bring to boil and then reduce heat and simmer for 45 min- 1 hour. seasoning to taste.
Add the kale and pesto and simmer until kale is cooked. Remove bay leaf and parmesan rind if used. Add parsley, stir and serve.

2007-02-06T12:16:00.000-08:00

Hi all,
Here is the recipe for the amazingly decadent vegan chocolate cake from Winter Seminar!

Ingredients:
1 1/2 cups all purpose flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 tsp vanilla extract
1 tsp distilled white vinegar
1 cup water

Directions:
1. Preheat oven to 350 degrees F. Lightly grease one 9"x5" pan.
2. Sift together the flour, sugar, cocoa, baking soda, and salt. Add the oil, vanilla, vinegar, and water. Mix together until smooth.
3. Pour into prepared pan and bake for 45 minutes. Remove from oven and allow to cool.

*make 2 cakes and fill the middle with rice mellow and berries*

2007-02-06T12:10:00.000-08:00

And the chocolate frosting...

1 cup vegan margerine
4 cups icing sugar
2 Tbsp vanilla extract
1/4 cup soymilk
1/2 cup cocoa powder
a dash of salt

Mix everything together. If it's too thin, add sugar; if it's too thick, add soymilk.

2006-03-15T15:37:00.000-08:00

Hi everyone,

This is where you can post recipes.

--Marsie