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

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.

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.

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.

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.

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!

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.

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.

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.

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

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.

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.

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!!!

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.

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

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

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.

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

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.