meatless monday

Filei Piccanti al Pomodoro

/ Ren

I don’t eat pasta very much these days (I’m trying to cut down on the carbs), so when I do, I want it to count.  This hand-rolled Italian semolina pasta with fiery red chili and homemade roasted tomato sauce with fresh herbs fits the bill quite nicely..

Filei Piccanti al Pomodoro

For the Pomodoro Sauce

8 ripe red tomatoes, cored, roasted and skinned
2/3 cup yellow onion, finely diced
3-4 cloves fresh garlic, slivered
2 tablespoons raw olive oil, plus more if needed
1/4 cup (loosely packed) whole purple basil leaves, dried
1/4 cup (loosely packed) fresh herbs such as oregano and green basil
sea salt and freshly-ground black pepper to taste

Heat the olive oil in a heavy-bottomed saucepan over medium-low heat.  Add the onions and garlic and cook, stirring frequently, until the garlic has “melted” and the onions Oven-roasted tomatoeshave all but disappeared, about 20 minutes.  Drizzle in additional olive oil if needed to keep the vegetables moist while cooking, taking care to prevent browning.

Crush the tomatoes by hand into the pan with the vegetables.  Crumble the purple basil into the tomatoes and stir to combine.  Allow mixture to boil for a moment, then partially cover and reduce heat to low.  Simmer, stirring often, until most of the water has evaporated, about 30 minutes. The sauce should be very thick.

Cook the pasta according to package instructions, cutting the time by 2 or 3 minutes.  Stir enough of the boiling pasta water into the tomato sauce to thin it to a spoon-able consistency, then quickly add the pasta and herbs to the pan.  Stir and simmer for the remaining 2-3 minutes until the pasta is finished.

Season the dish with sea salt and freshly-ground black pepper to taste, then turn out into individual bowls.  Lightly drizzle with raw olive oil and top with a little sharp cheese, if desired and serve immediately.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health

Rajmah (Vegetarian Kidney Bean Curry)

/ Ren

Dried kidney beans are picked over and soaked overnight, cooked, drained and simmered with fire-roasted tomatoes, onions, garlic, ginger, chiles and toasted whole spices.  Served over a bed of Indian-spiced, aged basmati rice, this dish totally rocks the taste buds while remaining inexpensive and easy to prepare..

Rajmah (Vegetarian Kidney Bean Curry)

For the Rajmah, I adapted a recipe from Smitten Kitchen, while the cardamom and cinnamon-scented rice preparation comes from Simply Recipes.  In the latter case, you can simply substitute olive oil for the ghee to suit your vegan needs.  Both recipes are seriously delicious just as they are.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health

(Vegetarian) Israeli Couscous with Fresh Vegetables, Harissa and Mint

/ Ren

Two kinds of couscous (pearled and Israeli whole wheat) are sautéed in olive oil, then simmered in a rich, homemade vegetable stock flavored with harissa and fresh mint and tossed with a medley of lightly-cooked, seasonal vegetables..

Israeli Couscous with Fresh Vegetables, Harissa and Mint

1/2 cup pearled couscous
1/2 cup Israeli whole wheat couscous (Ptitim)
2 tablespoons extra virgin olive oil, divided
2 cups homemade vegetable stock, boiling
1 to 2 teaspoons harissa
1 small bunch fresh mint, chopped
2 carrots, cut into small, oblique shapes, about 1/2 cup
1-2 large spring onions, including green tops, bias-cut, about 1/2 cup
1/2 cup fresh green peas
1 fresh tomato, chopped
1 or 2 cloves garlic, minced
sea salt and freshly-ground black pepper

Sauté couscous in olive oil for 2 minutes, stirring constantly to coat evenly.  Add boiling vegetable stock and harissa, reduce to a simmer and cook until nearly all the liquid has been absorbed, about 8 minutes.  Stir in peas and mint, cover and remove from heat.

Sauté carrots, garlic and onions in olive oil,  stirring frequently until just softened.  Stir in tomatoes and cook 1 minute longer.

Stir cooked vegetables into warm couscous and serve garnished with fresh mint.  Offer harissa on the side if desired.

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health

Native Vegetable Stew w/Cumin-Roasted Sweet Potatoes, Wild Onions and Fresh Chiles

/ Ren

Inspired by a recipe from the Moosewood Restaurant, this vegetarian dish features cumin-roasted sweet potatoes with assorted fresh chiles, green garlic and wild onions in a light vegetable stock-based sauce with tomatoes, cilantro and a bit of chipotle salsa.

Vitamins A & C and fiber- rich, naturally sweet, smokey and dense, with a moderate heat.  Serve with flat-bread or Anasazi beans..

Native Vegetable Stew /Cumin-Roasted Sweet Potatoes, Wild Onions & Fresh Chiles

The Moosewood Restaurant was founded by Mollie Katzen and others in 1973 in downtown Ithaca, New York, a university town in New York State which is the location of Cornell University and Ithaca College.

Known for its vegetarian cooking, Moosewood was named one of the thirteen most influential restaurants of the 20th Century by Bon Appetit magazine.  It won a James Beard Foundation “American Classic” Award in 2000. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health

Vegan Aloo Gobi

/ Ren

Fresh cauliflower, plum tomatoes, green chiles, sweet potatoes and ginger are sauteed and seasoned with toasted coriander, cumin, turmeric, brown mustard seeds, ajwain and nigella seeds.  Garnished with fresh cilantro and served with warm onion and garlic naan..

Vegan Aloo Gobi

Aloo gobi (Hindi: आलू गोभी is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices.  It is yellowish in color due to the use of turmeric, and occasionally contains kalonji and curry leaves.  Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.

This post is part of Meatless Monday!

Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health.

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

/ Ren

Fresh broccoli, heirloom garlic and Yukon gold potatoes are lightly buttered, seasoned with sea salt and cracked black pepper and roasted until golden brown.  The vegetables are then simmered in a rich base of homemade vegetable stock with vintage yellow and Jasper Hill clothbound cheddar cheeses (in Austin, try Antonelli’s Cheese Shop in the Hyde Park neighborhood).  Seasoned with Piment d’Espelette and just a few red chili pepper flakes..

Roasted Broccoli, Potato and Vintage Cheddar Cheese Soup

The Espelette pepper (French: Piment d’Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.

Originally from Mexico and to a lesser extent South America, Piment d’Espelette was introduced into France from the New World during the 16th century.  After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham.

Espelette peppers are harvested in the late summer, with characteristic festoons of peppers are hung to dry on balconies and house walls throughout the communes. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.

Peanut-Roasted Cauliflower, Thai Yellow Curry

/ Ren

Fresh cauliflower is separated into individual florets, then blanched in fresh ginger and lemongrass-infused vegetable stock.  The florets are shocked in ice water and patted dry before being tossed in chopped peanuts.  The coated cauliflower is then laid out on a parchment paper-lined baking sheet and roasted at 400 degrees until golden brown and crisp on the outside, about 15 minutes.

Meanwhile, Thai yellow curry paste (yellow chilies, shallots, garlic, cumin, coriander, cinnamon & turmeric)  is fried in raw coconut oil with fresh lemongrass, galangal and scallions and simmered with coconut milk..

Peanut-Roasted Cauliflower, Thai Yellow Curry

Galangal (galanga, blue ginger) is a rhizome of plants of the genera Alpinia or Kaempferia in the ginger family Zingiberaceae, with culinary and medicinal uses originated from Indonesia. (Lao: ຂ່າ “kha”; Thai: ข่า “kha”; Malay: lengkuas (Alpinia galanga); traditional Mandarin: 南薑 or 高良薑; simplified Mandarin: 南姜 or 高良姜; Cantonese: lam keong, 藍薑; Vietnamese: riềng).

It is used in various Asian cuisines (for example in Thai tom yum soups and tom kha gai, Vietnamese Huế cuisine (tre) and throughout Indonesian cuisine, for example, in soto). Though it is related to and resembles ginger, there is little similarity in taste. –Wikipedia

This post is part of Meatless Monday, a non-profit initiative of The Monday Campaigns
in association with the Johns Hopkins’ Bloomberg School of Public Health.

(Vegetarian) Sweet Potato Curry with Aged Cashew Basmati

/ Ren

Deep crimson in color with a slightly fruity flavor and mild to medium heat, Kashmiri chiles (Kashmiri mirch) are in such demand that there just aren’t enough to go around.  Combined here with ghee-fried onions, garlic, fresh ginger, Ceylon cinnamon and diced sweet potatoes..

Sweet Potato Curry with Aged Cashew Basmati

 

2 tablespoons ghee (substitute raw coconut oil)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 small green chilies, stemmed, seeded and minced
1 large ripe tomato, diced
1 4″ section fresh curry leaf
1 3″ piece Ceylon cinnamon
2 tablespoons Kashmiri mirch
1 teaspoon turmeric
1 teaspoon cumin seeds
2 cups sweet potatoes, peeled and diced
2 cups vegetable stock
1/2 cup unsweetened coconut cream, plus extra for garnish
1/4 cup fresh coriander leaf, chopped
sea salt and black pepper

Melt the ghee in a heavy skillet over medium-low heat until shimmering.  Add onions and chilies and gently fry until tender.  Add cumin, curry leaves and cinnamon and cook 5 minutes, stirring often.

Add Kashmiri murch and turmeric and stir to form a paste.  Continue to stir and fry for 2 minutes, stirring constantly.  Add tomatoes, sweet potatoes and stock, partially cover and simmer until potatoes are tender, about 30 minutes.

Remove from heat and stir in coconut cream and coriander.  Season to taste and serve immediately over aged cashew basmati.

Like fine wine, basmati rice tends to improve with age.  High quality basmati may be stored for up to 10 years to enhance its flavor, bouquet and cooking characteristics.

This post is part of Meatless Monday!

Related Articles

Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso, Herbs and Fresh Tomatoes

/ Ren

Calendula-colored, homemade ravioli filled with roasted butternut squash and served over a sauce of pepe rosso and fresh Roma tomatoes.  Topped with Mediterranean micro-greens, tomato concassé and shaved asiago fresco..

Roasted Butternut Squash Ravioli with a Sauce of Pepe Rosso and Fresh Tomatoes

For the Tomato Pepper Sauce

4 Roma tomatoes, peeled, seeded and chopped
1/2 small yellow onion, diced
1/4 cup pepe rosso (sweet Italian pepper powder)
1 clove garlic, minced
1 teaspoon balsamic vinegar
1 teaspoon olive oil
1 teaspoon pastured butter
1 teaspoon fresh marjoram
1 tablespoon fresh red basil
sea salt and freshly ground black pepper

Heat olive oil and butter in a heavy skillet over medium heat. Add the onions and garlic and cook until soft and fragrant, about 4 minutes. Add tomatoes and pepe rosso, reduce heat to low and simmer 1 hour, stirring often. Add herbs and simmer 10 minutes, then season to taste with salt and pepper. The sauce may be left coarse or puréed as you see fit.

For the Concassé

1-2 Roma tomatoes, cored
1 teaspoon olive oil
2 teaspoons fresh Italian parsley, torn
pinch sea salt

Blanch the tomatoes in boiling water for 45 seconds. Use a slotted spoon to transfer the tomatoes to a plate to cool, then peel off and discard the skin. Split the tomatoes in half then gently squeeze out and discard the seeds. Coarsely chop the tomatoes and toss with olive oil, parsley and salt.

For the Pasta

1 1/2 cups organic, all-purpose flour
1 large pastured egg at room temperature
1 1/2 tablespoons filtered water at room temperature
1/2 teaspoon olive oil
1/4 teaspoon fine sea salt
1/4 cup dried calendula (for color and a slight bitter flavor, optional)

Combine flour and salt into a mound on a large, flat work surface.  Make a small well in the center of the mound.  Crack the egg into the well, drizzle in the olive oil and beat lightly with a fork.

Working in a clockwise direction, use one hand to mix in the flour from the inside of the well while using the other hand to keep the outside of the well intact.  Continue working the flour until a smooth, non-sticky dough is formed. Cover dough with a damp kitchen towel and allow to rest 30 minutes.

For the Filling

1 small butternut squash
1 tablespoon pastured butter
1 shallot, minced
1 clove garlic, minced
1 1/2 tablespoons fresh cream
sea salt and freshly ground black pepper

Split the squash lengthwise and clean out the seeds and any excess fibrous material.  Brush the insides of the squash with olive oil and sprinkle lightly with salt and pepper.  Roast the squash in a 400 degree oven until tender and slightly caramelized, about 30 minutes.  Allow to cool, then use a spoon to scoop the flesh into a food processor.  Add the cream and process into a smooth puree.

Heat the butter in a heavy skillet over medium heat.  When the foam subsides, add the shallot and garlic and sauté until fragrant, about 1 minute.  Reduce heat to medium-low, add the squash and stir to combine.  Mixture should be thick but spreadable, something like the consistency of wet sand.  Adjust seasoning with salt and pepper if necessary and allow to cool.

To Assemble Ravioli

Roll out the dough into 2 strips about 1/8 inch thick.  Arrange teaspoonfuls of squash mixture about 2 inches apart onto one of the strips of dough then lay the other strip of dough over the top, pressing out the air as you go.  Use a ravioli wheel or cookie cutter to cut out individual raviolis and arrange on a baking sheet to dry for 20 minutes.

To cook Ravioli

Bring unsalted water to a rolling boil and add the calendula and 1 tablespoon olive oil.  Cook the pasta until just tender, about 4 minutes (varies). Drain all but a tablespoon of water. Add torn micro-greens and toss gently to coat.

To Assemble

Ladle tomato pepper sauce into the center of a serving plate. Arrange drained pasta over the top and lightly drizzle with olive oil. Dress with tomato concassé and shaved asiago cheese.

This post is part of Meatless Monday!

(Vegetarian) Black Bean Enchiladas

/ Ren

Fresh corn tortillas filled with black beans, onions, peppers, cheddar, asiago and toasted cumin.  Bathed in fire-roasted tomato sauce with crushed chile chipotle, Mexican oregano & a splash of apple cider vinegar.  Topped with more cheese, then baked until sizzling hot.  Topped with a dollop of thick crema Mexicana..

Black Bean Enchiladas

(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream

/ Ren

Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin.  Served with turmeric-scented basmati, roasted cashews and fresh cilantro.

Curried Carrot Soup with Roasted Cashews and Coconut Cream

For the Soup

1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper

rice
cashews
cilantro
coconut cream

Roast carrots in a 350 degree oven for 15 minutes.  Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.

Melt coconut oil in a Dutch oven over medium heat.  When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds.  Cook until the mustard seeds begin to pop and the curry leaves are crisp.  Stir in paprika and ginger and cook 1 minute.

Add roasted vegetables and stock and simmer 15 minutes.  Working in batches if necessary, carefully puree soup in a blender until smooth.  Strain into a clean pot and simmer 10 minutes.  Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.

To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around.  Spoon a little coconut cream over the rice and swirl into the soup.  Garnish with toasted cashews, minced chiles and chopped cilantro.

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

/ Ren

Seasonal zucchini and yellow squash is combined with lemon aillade, slivered spring onions, fresh basil and oregano. Topped with broiled garden tomatoes, baby carrots and raw olive oil-marinated ricotta salata.  Crunchy sea salt and freshly-ground black pepper..

Summer Squash Spaghetti with Lemon Aillade and Ricotta Salata

For the Aillade

3 cloves garlic
1/3 teaspoon sea salt
pinch cayenne
1 pastured egg yolk
1 tablespoon freshly-squeezed lemon juice
1/2 cup extra virgin olive oil

Peel and mince the garlic, then transfer to a mortar with the salt and crush into a paste.  Add the egg yolk, garlic and salt to a bowl and whisk thoroughly.

Whisking continuously (use an electric mixer if you prefer), add the olive oil in a slow, steady stream until it reaches a mayonnaise-like consistency.  Add the lemon juice the same way, then refrigerate at least 30 minutes before using.

To Prepare

Dress tomato wedges and baby carrots with olive oil, season with salt & pepper and broil until tender, about 5 minutes.  Set aside.

Meanwhile, toss fine julienne of zucchini and yellow squash (raw or blanched & shocked as you prefer), slivered onions and chopped fresh basil and oregano with lemon aillade.  Season to taste with sea salt and freshly-ground black pepper.

Arrange “spaghetti” on a plate and top with broiled tomatoes, carrots and cheese.  Garnish with additional fresh herbs and toasted pine nuts if desired.

This post is part of Meatless Monday!

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

/ Ren

In this crust-less quiche, stinging nettles are briefly blanched in salted boiling water, then shocked, chopped and combined in a rich custard with buttered green garlic, browned cipollini onions & porcini mushrooms, fresh oregano and shredded pecorino cheese..

Stinging Nettle and Porcini Quiche with Green Garlic, Cipollini and Pecorino

For the Custard (adapted from a recipe by Michael Ruhlman)

2 cups fresh whole milk
1 cup fresh heavy cream
6 pastured eggs (about 10 oz)
1 teaspoon sea salt
1/2 teaspoon freshly-ground black pepper
1/4 teaspoon red pepper flakes

Whisk the eggs until frothy then stir in the remaining ingredients.

For the Filling

1 cup fresh stinging needles
1 tablespoon pastured butter
2 tablespoons green garlic, thinly sliced
1/3 cup porcini mushrooms, thinly sliced
1/4 cup cipollini onions, coarsley chopped
1/2 cup pecorino cheese, grated
1 tablespoon fresh parsley, coarsley chopped
1 1/2 tablespoons fresh Italian oregano, coarsely chopped

Plunge the nettles into a pot a lightly salted boiling water and blanch for 2 minutes (the leaves will turn bright green). Immediately drain and plunge into a bowl of ice water to stop the cooking process. Drain and chop as you would spinach.

Melt the butter in a heavy skillet over medium heat until shimmering. Add the green garlic, mushrooms and onions and cook until light golden brown. Remove from heat and allow to cool.

To Assemble

Lightly butter a casserole or glass pie pan then add a layer of sautéed vegetables. Top with half of the cheese and herbs, then add 1/2 of the custard mixture. Repeat with a second layer. Bake in a 350 degree oven until browned and set, about 30 minutes depending on the depth of your dish.  Allow to cool 15 minutes before serving.

Stinging Nettle on FoodistaStinging Nettle

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

/ Ren

Sweet and russet potatoes are boiled and mashed with sprouted wheat flour, pastured egg, sea salt and freshly-ground black pepper and served in a sauce of fried sage, shallots and garlic with fresh cream, steamed nettles and grated Parmesan.  Topped with toasted pine nuts and shaved Asiago..

Sweet

Sweet Potato Gnocchi with Stinging Nettles and Parmesan Cream

For the Gnocchi

3/4 pound sweet potatoes, peeled and diced
1/4 pound russet potatoes, peeled and diced
1/2 cup sprouted wheat flour
1 large, pastured egg
sea salt and freshly-ground black pepper
bowl of ice water
olive oil

Boil potatoes until soft then use a slotted spoon to transfer them to a cutting board (reserve cooking water). Mash the still-hot potatoes with ricer or a large fork until mostly smooth, then allow to cool 5-10 minutes.

Gather the potatoes into a mound and create a well in the center. Sprinkle the flour over the top, then crack an egg into the center.  Add salt and pepper and stir into the flour and potatoes as you would regular pasta. Knead gently until nearly dry, about 4 minutes.

Roll dough into 3/4″ diameter cylinders, then cut into 1″ lengths. Squish each gnocchi against the back of a fork then drop into boiling water and cook until they float, about 1 minute. Transfer to ice bath and allow to cool.  Drain, lightly coat with olive oil and hold until ready to use.

For the Cream Sauce

1 tablespoon minced shallot
1 clove garlic, slivered
8 fresh sage leaves, torn
1 tablespoon butter
1 oz white wine
1 cup fresh cream
1/4 cup grated Parmesan
1 1/2 cups fresh nettles, steamed, drained and chopped as you would for fresh spinach
sea salt and freshly-ground black pepper

Melt the butter in a heavy skillet over medium heat until shimmering.  Add shallot, garlic and sage and fry until slightly crisp. Add wine and reduce until nearly dry. Reduce heat to medium low and slowly whisk in cream. Cook until reduced in volume by about 1/3, then stir in Parmesan and nettles.  Season to taste with salt and pepper, then add the gnocchi to the pan and heat through.

To serve, spoon gnocchi and cream sauce onto a plate or shallow bowl and garnish with toasted pine nuts and shaved asiago.

This post is part of Meatless Monday!

Shiitake and Leek Flower Soup

/ Ren

Sautéed fresh shiitake mushrooms, garlic, shelled ginkgo nuts, young bamboo sprouts, fresh leek flowers and a fried quail egg in a flavorful vegetable broth with fermented soy..

Shiitake and Leek Flower Soup

3 cups vegetable broth (recipe follows)
1 pinch ground star anise
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground Szechuan pepper
1/4 cup traditionally fermented organic soy sauce
1 palmful fresh cilantro, chopped
1 palmful fresh leek flowers, sliced
1/4 cup slender bamboo shoots, sliced
3 cloves garlic, thinly sliced
1/4 cup shelled ginkgo nuts, halved
2 tablespoons pastured butter
1-2 fresh red chilies
fresh quail eggs

Bring vegetable broth to a boil, reduce heat and simmer with anise, fennel, cloves, pepper, chilies and soy.

Sauté mushrooms, ginkgo, and garlic in butter until golden brown and add to the soup along with the leek flowers. Simmer 5 minutes, then add chopped cilantro.  Ladle into warm bowls and top with a fried quail egg.

For the Vegetable Stock (recipe from Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

Meatless Monday on Tuesday, the Twister Edition

/ Ren

As those of you who having been hanging out around here for very long already know, I usually eat a vegetarian meal once or twice a week, posting in support of Meatless Monday.  I also like to participate in adopted sister Wardeh’s weekly Tuesday Twister, wherein we take a look back at what’s been going on in our kitchens over the previous week or so.  This post is a bit of a mashup between the two – let’s call it Meatless Monday on Tuesday, the Twister Edition..

Mostly Local Cheese Soup with Roasted Broccoli and Cauliflower (serves 2)

1 cup fresh broccoli florets (Naeglin Farm)
1 cup fresh cauliflower florets (Finca Pura Vida)
1 bulb green garlic, trimmed (Green Gate Farm)
2 cups homemade vegetable stock
2 tablespoons pastured butter, melted (Pastureland)
1 teaspoon safflower threads (poor man’s saffron, optional)
6 oz raw, grass-fed cheddar cheese, grated (Veldhuizen Dairy)
2 oz raw, grass-fed parmesan cheese, grated (Veldhuizen Dairy)
freshly-grated nutmeg
pinch of cayenne
sea salt and freshly-ground black pepper

Toss broccoli, cauliflower and green garlic in melted butter, season with salt and pepper and roast in a 400 degree oven until caramelized, about 30 minutes.  Turn the vegetables out onto a cutting board and allow to cool enough to handle, then coarsely chop and add to simmering vegetable stock.  Add safflower if using and allow to simmer 20 minutes, then slowly add in grated cheeses, stirring as you go until thick and smooth. Season with nutmeg and cayenne and adjust with salt and pepper as necessary.  Serve hot.

Recently..

1) BLTC;  smoked pork belly, arugula, Texas tomato and raw cheddar on wild yeast sourdough with homemade mayo..

2) Lamb Kefta Kebabs Local, pastured lamb is ground with cinnamon, coriander, cumin and mint before being skewered, seared and flash-roasted with fiery harissa..

3) Purple Corn Maque Choux, a southern Louisiana-style vegetarian dish of maíz morado, celery, onions, carrots, bell peppers and cajun seasonings..

4) Red Chile Pork, Local, pastured pork is pan-seared then braised until tender in a thin paste of red chilies, garlic, Mexican oregano and pineapple juice before being served on top of fresh corn tortillas, silky guacamole and fresh pineapple habanero salsa..

5) Pease Porridge, yellow and green split pease simmered in chicken stock with seasonal root vegetables, served over griddled boule..

Red Lentils Tarka with Raisin Chutney

/ Ren

A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread..

Red Lentils Tarka with Raisin Chutney

For the Chutney (adapted from a recipe by Sally Fallon)

1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water

Place garlic and cilantro in food processor and pulse a few times.  Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger.  Pulse a few times until the mixture becomes a coarse paste.  Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer.  Mix salt and whey with water and pour into jar.  You may need to poke a few holes in the chutney to allow liquid to percolate through.  Add more water if necessary to cover the chutney.  The top of the chutney should be at least 1 inch below the top of the jar.  Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator.  The chutney should be eaten with 2 months.

For the Lentils

1 cup split red lentils, picked over, rinsed and drained
3 cups vegetable stock or filtered water
1/2 teaspoon turmeric
1/2 teaspoon freshly-ground black Tellicherry peppercorns
1 bay leaf

Combine lentils and stock in a heavy saucepan and bring to a boil. Skim off any scum, then reduce heat to a simmer.  Add turmeric, pepper and bay.  Cover and simmer until thick and tender, about 40 minutes.

For the Tarka (adapted from a recipe by Madhur Jaffrey)

2 tablespoons ghee
1/3 teaspoon asafoetida
1/2 teaspoon whole cumin seeds
1 teaspoon curry leaves, chopped
1-2 small fresh red chillies, chopped
1 clove garlic, coarsely minced
1/2 small onion, diced
1 plum tomato, chopped

Heat ghee in a heavy skillet over medium heat until it shimmers. Add the asafoetida and let it sizzle for 30 seconds.  Add the cumin and chilies and cook until the chillies begin to get crisp, about 1 minute.  Add onions and cook until browned.  Add tomato and garlic and cook until garlic is browned.  Stir the tarka (including all of the liquid) into the lentils, cover and let stand 5 minutes to combine the flavors.

Serve hot with raisin chutney and toasted flatbread.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Black-Eyed Bean Chili with Cornbread and Wild Texas Guajillo Honey Butter

/ Ren

More commonly known as black-eyed peas, this subspecies of the cowpea found its way to the Virginias via the West Indies in the the 1600’s before becoming an important Texas crop following the American Revolution.  Extremely high in protein and minerals, black-eyed beans remain culturally important throughout the American South..

Black-Eyed Bean Chili with Cornbread and Wild Texas Guajillo Honey Butter

For the Cornbread

1 1/2 cups stone-ground yellow cornmeal
1/2 cup organic all-purpose flour, soaked
2 pastured eggs
8 oz culture butter, melted
1 cup cultured buttermilk
1/2 teaspoon aluminum-free baking soda
1/2 teaspoon fine sea salt
1/2 teaspoon chili powder (optional)

Melt butter and allow to cool slightly.  Whisk in eggs and beat until well blended.  Combine buttermilk and baking soda and stir into egg mixture.  Stir in cornmeal, flour and salt and mix until only a few small lumps remain.  Pour batter into a greased 8″ square dish and bake at 375 degrees until just done, about 30 minutes.  Remove from oven and allow to stand 10 minutes before cutting into serving portions.

For the Guajillo Butter

1 1/2 tablespoons wild Texas guajillo honey
3 tablespoons cultured butter, softened
1/2 teaspoon fresh lemon juice
pinch of salt

Beat all ingredients together in a small bowl until fluffy.  Store in refrigerator up to 2 weeks.

For the Chili

1 pound fresh black-eyes beans/peas
2 cups vegetable stock
1/2 Spanish onion, diced
2 cloves garlic, minced
1/4 teaspoon cinnamon
1 teaspoon cumin seeds
1 teaspoon more-or-less smoked chili powder
2 Roma tomatoes, diced
1/4 cup fresh poblano pepper, chopped
3 dried New Mexico chilies, stemmed, seeded and chopped
2 tablespoons ancho chili paste
1/4 cup fresh cilantro, coarsely chopped
1 teaspoon oil
salt and pepper

Simmer beans in stock until just tender, about 30 minutes.  Meanwhile, toast cumin and dried chilies a a dry skillet until fragrant, about 5 minutes.  Add oil, garlic, poblano and onions and sauteé until lightly colored.  Add tomatoes, cinnamon, chili powder, cooked beans and enough stock to barely cover and simmer 15 minutes.  Stir in ancho paste and cilantro and simmer 5 minutes.

To serve, ladle chili into shallow bowls and place a piece of hot cornbread in the center.  Put a dollop of honey butter over the top and serve with hot sauce on the side (I like Cholula for this dish).

“Guajillo (or Huajilla) is a wild desert bush that is native to Southwestern Texas and Northern Mexico. The plant blooms in March and early April, and it is during this time that bees seek out the little blonde blossoms that give Guajillo honey both its unique flavor and color. Guajillo honey is crystal white with a pearly reflection like new milk or a very light amber color. Guajillo has an extremely delicate and distinctive taste that is described as very light, mild, rich, smooth and sweet, with a hint of lavender. The honey is cold centrifuge extracted, retaining the beneficial antioxidants and amino acids that would otherwise be depleted during a high temperature filtration process.”  –localharvest.org

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Bengali Ghugni with Garlic Naan

/ Ren

Curried split yellow peas with ghee-fried green onions, tomatoes and chilies, served with oven-baked garlic naan..

Bengali Ghugni with Garlic Naan

For the Peas

1 cup split yellow peas, rinsed and picked over
3 cups homemade vegetable stock
1 teaspoon turmeric
1 tablespoon curry leaves, chopped
1 teaspoon freshly-ground black pepper
1-2 hot green chilies, chopped
6 green onions, including green tops, sliced
2 small Roma tomatoes, chopped
1 tablespoon ghee
fresh cilantro, chopped
salt

1/2 teaspoon hulled cardamon seeds
1/4 teaspoon yellow mustard seeds
3/4 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon fenugreek
1/2 teaspoon sweet cinnamon shards
1/2 teaspoon ginger root

Bring vegetable stock to a boil in a heavy saucepan.  Add peas, turmeric, pepper and curry leaves.  Cover, reduce heat and simmer until the peas are tender and most of the liquid has been absorbed, about 45 minutes.

Toast whole seeds in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Add the remaining spices and crush together in a mortar or spice grinder.

Heat ghee in a heavy skillet over medium heat until shimmering.  Add onions and chilies (they should be sizzling) and sauté briefly.  Add tomatoes and cook until all the moisture has been absorbed.

Combined fried vegetables with cooked peas and season to taste with salt and the toasted spice mixture.  Add chopped cilantro and stir in 1 tablespoon ghee to finish, then serve hot with toasted naan.

For the Naan (adapted from a recipe by Madhur Jaffrey)

8 ounces organic all-purpose flour (can use sprouted or soaked flour)
6 cloves garlic, peeled, roasted and mashed
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon active dry yeast
1 teaspoon unrefined sugar
1/3 cup fresh whole milk, hand-hot
1 tablespoon ghee, melted, plus a little extra
1/3 cup plain yoghurt, lightly beaten
1 small pastured egg, lightly beaten

Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, ghee, garlic, yoghurt and the beaten egg and mix it all together to form a ball of dough.  Place the dough on to a clean surface and knead it for 10 minutes or more, until smooth.

Pour about 1/4 tsp ghee into a large bowl and roll the ball of dough in it.  Cover the bowl with a towel and set aside in a warm, draft-free place for an hour or until the dough has doubled in size.

Preheat oven and a heavy baking sheet to 500 degrees.

Punch down the dough and knead it again and divide into 9 equal balls.  While working on 1 ball, keep the remaining balls covered. Flatten the ball using your hands (or rolling pin) into a tear-shaped naan, about 6 inches in length and about 4 inches at its widest. Brush the top with melted ghee.

Remove the hot baking tray from the oven, grease it well with ghee and place the naan on to it.

Put the pan into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly. It will go from browned to burnt quickly, so keep an eye on it.

Once puffed up and browned on one side, flip the naan and place back into the oven until browned, about 1 minute.

Wrap the naans in a clean tea towel and serve hot.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Risotto alle Castagne

/ Ren

Creamy risotto with chestnuts, wild mushrooms, onions, spinach, Parmigiano-Reggiano and freshly-grated nutmeg..

Risotto alle Castagne

For the Vegetable Stock (recipe from Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

For the Risotto (adapted from a recipe by Judith Jones)

2 cups vegetable stock
1 tablespoon pastured butter
1/4 cup Spanish onion, diced
1/4 cup wild mushrooms, sliced
1/4 cup chestnuts, peeled, blanched and sliced
1/4 cup fresh spinach, blanched, squeezed and chopped
1 clove garlic, minced
1 oz white wine
2/3 cups Arborio rice
1/4 cup grated Parmesan
1/4-1/2 teaspoon freshly-grated nutmeg
1/2 teaspoon freshly-ground black pepper
1/2 teaspoon sea salt

Heat the butter in a stainless steel skillet over medium heat and sauté the onions, mushrooms and garlic until soft and lightly browned, about 3 minutes. Add the chestnuts and sauté another minute.

Add the white wine, salt and pepper and reduce.  Slowly add half the stock and cook, stirring continuously until absorbed.  Add the spinach, nutmeg and the rest of the stock and cook, stirring continuously until almost all the liquid has been absorbed, about 15 minutes.  Remove from heat and stir in the cheese.  Serve immediately.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Red Lentil Dahl with Spinach and Curried Yogurt

/ Ren

With approximately 26% of their calories from protein, lentils have the third-highest level of protein by weight, of any plant-based after soybeans and hemp.  Lentils are an important part of the diet in the Indian subcontinent, which has large vegetarian population.

Made with spices of Ayurvedic importance, this is a powerfully healthy and healing dish..

Red Lentil Dahl with Spinach and Curried Yogurt

Serves 2 (adapted from a recipe by the Post-Punk Kitchen)

1 tablespoon ghee
1 small yellow onion, chopped
1 1/2 teaspoons fresh ginger, grated
2 garlic cloves, minced
1 cup fresh spinach, chopped
1 teaspoon sea salt
1/2 cup dried red lentils, rinsed and picked over
1 tablespoon tomato paste
2 cups vegetable stock
2 plum tomatoes, chopped
juice of 1/2 lime
1/4 cup fresh cilantro, chopped

1 teaspoon mustard seeds
1/2 teaspoon fenugreek seeds
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
3 whole cloves
1/2 teaspoon hulled cardomom
1 teaspoon turmeric
1/2 teaspoon black pepper
2 dried red chiles, seeded

1/4 cup plain yogurt
1 teaspoon good curry powder

Toast whole spices in a dry skillet over medium heat, shaking often until fragrant, about 5 minutes.  Transfer to a spice grinder and pulse with chiles.  Set aside.

Heat ghee in a heavy skillet over medium heat and fry onions until golden.  Add tomatoes and cook until most of the liquid has evaporated.  Add ginger, garlic, turmeric, black pepper and toasted spices and fry 5 minutes.

Add vegetable stock and lentils and bring to a boil, then reduce heat and simmer until lentils are tender, about 20-25 minutes.  Add spinach and cook 3 minutes, then add lime and cilantro, adjusting consistency with tomato paste if necessary.

Serve over brown basmati and top with a dollop of curried yogurt.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche

/ Ren

Split green and yellow peas are simmered in vegetable stock with Madras curry and fried onions, then topped with crunchy toasted garlic, Maldon sea salt flakes and a dollop of crème fraîche..

Curried Two-Pea Soup with Toasted Garlic and Crème Fraîche

For the Crème Fraîche

6 oz fresh heavy cream
2 oz cultured buttermilk

Gently heat heavy cream to 105 degrees (use a thermometer), then remove from heat and stir in buttermilk.  Transfer to a glass jar, cover with a napkin and allow to stand at room temperature until thick, about 24-36 hours.  Transfer to the refrigerator and age for 24 hours.  Use within 7-10 days.

For the Toasted Garlic

1 head garlic, separated into cloves and peeled
1 cup olive oil
1 teaspoon sea salt

Heat olive oil to 325 degrees (use a thermometer) in a heavy pan over medium heat. Shallow-fry whole garlic cloves, turning frequently, until light golden brown.  Use a slotted spoon to transfer the garlic to a napkin to drain.  Sprinkle with sea salt while still hot.  Transfer garlic to a food dehydrator and allow to thoroughly dry.  Store in an airtight container up to 6 months.


For the Vegetable Stock (recipe from Gourmet magazine)

1/2 lb portabella mushrooms, caps and stems cut into 1-inch pieces
1 lb shallots, left unpeeled, quartered
1 lb carrots, cut into 2-inch pieces
2 red bell peppers, cut into 1-inch pieces
6 fresh flat-leaf parsley sprigs (including stems)
5 fresh thyme sprigs
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup dry white wine
2 bay leaves (not California)
1 cup canned crushed tomatoes
2 qt water

Preheat oven to 425°F.

Toss together mushrooms, shallots, carrots, bell peppers, parsley and thyme sprigs, garlic, and oil in a large flameproof roasting pan. Roast in middle of oven, turning occasionally, until vegetables are golden, 30 to 40 minutes.

Transfer vegetables with slotted spoon to a tall narrow 6-quart stockpot. Set roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 2 minutes. Transfer to stockpot and add bay leaves, tomatoes, and water. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, 45 minutes. Pour through a large fine sieve into a large bowl, pressing on and discarding solids, then season with salt and pepper. Skim off fat.  Use within 1 week or freeze up to 3 months.

For the Soup (adapted from a recipe by Alton Brown)

1/3 cup split yellow peas, rinsed and picked over
1/3 cup split green peas, rinsed and picked over
1 tablespoon butter
1/2 yellow onion, diced
2 cups vegetable stock
1 teaspoon Madras curry powder
1 bay leaf
1/2 teaspoon freshly-ground black pepper
1 tablespoon fresh parsley, chopped
toasted garlic
crème fraîche
Maldon sea salt flakes

Heat butter in a heavy saucepan over medium-low heat.  Add onions and cook until softened but not browned, about 5 minutes.  Add curry powder, stir and cook 1 minute.  Add peas, vegetable stock and bay leaf and bring to a boil.  Reduce heat, cover and simmer until peas are tender, about 1 hour.

Use an immersion blender to partially purée the soup, then stir in chopped parsley and season to taste with black pepper.

To serve, ladle soup into bowls and dress with a dollop of crème fraîche, crushed toasted garlic and sea salt flakes.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

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Savory Bread and Cheese Pudding

/ Ren

Sprouted wheat and wild yeast sourdough bread, pastured eggs, fresh milk, spinach, onions, garlic, sweet peppers and aged cheeses..

Savory Bread and Cheese Pudding

Savory Bread and Cheese Pudding

A riff on a recipe by the Moosewood Collective

1 cup fresh whole milk
3 pastured eggs
2-3 pieces stale sprouted wheat bread
2-3 pieces stale wild yeast sourdough bread
1 cup fresh spinach, chopped
1/2 small yellow onion, chopped
2 sweet peppers, thinly sliced
2 cloves garlic, minced
1 1/2 cups grated aged white cheddar cheese
1/2 cup grated Grana Padano cheese
1 1/2 teaspoons coarse-grain mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
butter

Whip milk into eggs, stir in mustard and season with cayenne, sea salt and black pepper. Set aside.

Tear bread into 1-inch cubes and place into a bowl. Sauté onions, peppers and garlic in butter over high heat until slightly browned, about 2 minutes.  Scrape into bowl with bread.

Cook spinach until wilted, about 1 minute.  Squeeze out excess moisture, then add spinach to the bowl with the bread and onions. Add grated cheeses and toss all by hand to combine.

Transfer bread mixture to a buttered skillet and pour milk mixture over the top, pressing down with a spoon to coat the bread.  Top with sliced Roma tomatoes, then cover and bake in a 350 degree oven for 20 minutes, then uncover and cook until golden brown, about 15 minutes more.

Allow to cool 5 minutes before serving.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.


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Sprouted Brown Rice Curry

/ Ren

A thick, rich soup of sprouted brown rice, corn, curry, red chiles and coconut cream, topped with toasted cashews..

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Sprouted Brown Rice Curry

Makes about 4 servings

2 cups germinated brown rice (GBR)
1 1/2 cups dent corn, soaked
2 cups vegetable stock
3 cups filtered water
1 small white onion, diced
2-3 fresh red chiles, thinly sliced
1 tablespoon safflower threads, soaked
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon ghee
1/3 cup coconut cream
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1/2 black pepper
1 1/2 teaspoons turmeric
1/2 teaspoon fenugreek
2 teaspoons curry leaves
raw cashews
raw coconut flakes

To germinate rice, place in a bowl and cover with 100 degree water.  Cover loosely and allow to stand on the counter, changing water 2-3 times a day until germinated, 18-48 hours.

Toast coriander and cumin seeds in a dry skillet until fragrant.  Transfer to a spice grinder and process along with mustard seeds, peppercorns, turmeric and fenugreek.

Sauté chiles, onions and garlic in ghee until softened.

Combine vegetable stock and water and bring to a boil.  Stir in corn and simmer 20 minutes.  Stir in rice, cover and simmer 20 minutes.  Add spices, curry leaves, onions, garlic, chiles, safflower threads and coconut cream and simmer until thickened, about 15 minutes.  Adjust flavor with salt if necessary.

Ladle into bowls and garnish with cilantro, toasted cashews and coconut flakes.

This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.

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Thai Red Pumpkin and Carrot Curry

/ Ren

A vegetarian dish of roasted pumpkin, carrots, onions, red bell pepper, chiles, ginger, garlic, coconut milk and basil..

Thai Red Pumpkin and Carrot Curry

Thai Red Pumpkin and Carrot Curry (click to enlarge)

For the Curry Paste (adapted from a recipe by Darlene Schmidt)

1 shallot, chopped
1 stalk lemon-grass, minced
2-3 red chilies
4 cloves garlic
1 thumb-size piece galangal (substitute ginger)
2 tablespoons tomato paste
1 tablespoon ground cumin
1/2 tablespoon ground coriander
3 tablespoons traditionally-fermented soy sauce
1/2 can coconut milk
2 tablespoons fresh-squeezed lime juice
1/2 teaspoon cinnamon

Process all ingredients together in a food processor, using just enough coconut milk to keep the blades turning.  Set aside.

For the Vegetables

1 small pie pumpkin, split, seeded and roasted
2-3 carrots, trimmed and cut on 1/2 inch bias
1 small red bell pepper, julienne cut
1/2 white onion, coarsely chopped
1-2 fresh green chiles, thinly sliced
1 tablespoon raw coconut oil
2 teaspoons freshly-grated ginger
1 clove garlic, minced
3 scallions, sliced
2 tablespoons curry paste
1/2 can coconut milk
1 1/2 teaspoons fresh basil, torn
1 tablespoon toasted pumpkin seeds

Split 1 small pie pumpkin in half lengthwise and remove stem, seeds and stringy material.  Place cut-side down on a parchment paper-lined baking sheet and roast in a 350 degree oven until tender.  Remove from oven and allow to cool enough to handle.

Heat coconut oil in a heavy skillet over medium heat.  Sauté carrots until not quite tender, then add red bell pepper, onion and chiles and cook until just tender.

Add ginger, garlic and curry paste and fry until it begins to release a little oil.  Add coconut milk and roasted pumpkin flesh, reduce heat and simmer 10 minutes.  Add scallions and basil a few minutes before the end.

Ladle into bowls and garnish with toasted pumpkin seeds and basil leaves.

 

This post is in support of Meatless Monday!

Cauliflower Gobi, Scallion and Black Lemon Pancakes

/ Ren

Cauliflower florets in a tomato curry with onions, ginger and whole spices, served with savory garbanzo flour pancakes with scallions and black lemon..

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Cauliflower Gobi, Scallion and Black Lemon Pancakes

For the Pancakes

8 oz garbanzo flour
1 cup filtered water
3 tablespoons ghee or melted butter
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon black lemon
1 teaspoon aluminum-free baking powder
2-3 scallions, thinly sliced

Mix all ingredients together in a glass bowl and allow to stand 15 minutes.  Heat ghee or butter in a heavy skillet over medium heat.  Ladle in batter to form 3″ pancakes.  Cook until golden brown on both sides, then drain on paper towels.

For the Gobi

1/2 white onion, diced
6 plum tomatoes, peeled and crushed through your fingers
6 large cauliflower florets
2 cloves garlic, minced
1 1/2 teaspoons fresh ginger
1-2 small green chiles, minced
1 teaspoon hulled cardamom seeds
1 teaspoon nigella seeds
1 teaspoon cumin seeds
1 tablespoon curry leaves, chopped
1 teaspoon true cinnamon nibs
1 1/2 teaspoons turmeric
1 1/2 teaspoons poivron rouge
1/2 teaspoon black pepper
1/2 teaspoon amchur (mango) powder
ghee or clarified butter

Sauté the onions, garlic, ginger, chiles and whole spices in ghee until fragrant, about 5 minutes.  Add turmeric, paprika, pepper and amchur and stir until thickened.

Add tomatoes, cauliflower and curry leaves and simmer until tender, about 20 minutes.  Season with salt and pepper if necessary.

Spoon gobi over pancakes and serve immediately.

This post is part of Meatless Monday, an initiative of The Monday Campaigns,
in association with the Johns Hopkins’ Bloomberg School of Public Health.

Corn Spaghetti with Duck Egg Aioli

/ Ren

Gluten-free, 100% corn spaghetti with fresh herbs, roasted vegetables and a rich duck egg aioli..

Corn Pasta with Egg Sauce

Corn Spaghetti with Duck Egg Aioli

Make a traditional aioli, substituting pastured duck eggs for chicken eggs, and using a bold garlic such as Chesnok red.  Add minced fresh opal basil, oregano, frisée (curly endive), a tiny bit of fresh lemon juice and plenty of sea salt and cracked pepper.  Set aside.

Boil one quart of filtered water with one teaspoon sea salt for every 4oz of corn spaghetti.  Swirl the water, add the pasta and cook al dente, about 7 minutes. Drain, but do not rinse.  Keep warm.

Broil 3/4 inch-thick slices of heirloom tomato seasoned with sea salt and freshly-ground black pepper until brilliant red and blistered. Hold in warm oven.

Meanwhile, quickly sauté onions and Italian roasting peppers in a bit of oil over high heat until just softened.

Toss the pasta with the sautéed vegetables, then stir in the aioli.

To serve, arrange pasta in the middle of a large plate and use a spatula to place the broiled tomato on top.  Shave a little Pecorino over all and garnish with additional minced herbs.


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Bengal Lentils with Pea Shoots and Wild Pomegranate

/ Ren

A traditional, healing dish of sprouted lentils in a spicy, savory tomato sauce with toasted whole spices, onions, peppers, pea shoots and wild pomegranate seeds.

Bengal Lentils with Pea Shoots and Wild Pomegranate

Bengal Lentils with Pea Shoots and Wild Pomegranate Seeds

Sauté whole hulled cardamom, coriander, cumin, fenugreek, bay leaf and true cinnamon in ghee or clarified until fragrant and the seeds begin to “pop” in the in pan.

Add diced white onion, peppers and plum tomatoes and cook, stirring continuously until the oil separates, about 5 minutes.

Add turmeric, paprika, black pepper, freshly-grated ginger and wild pomegranate seeds and simmer gently for 5 minutes.

Add raw, sprouted lentils, pea shoots and chopped cilantro and stir to combine.

Note: if feeding a crowd, you could easily extend this dish with simmered chickpeas

Serve over aged basmati rice or with naan if desired.

This post is part of the Pennywise Platter Thursday at The Nourishing Gourmet


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Wild pomegranate seeds are sometimes used as a spice known as anardana (which literally means pomegranate (anar) seeds (dana) in Persian), most notably in Indian and Pakistani cuisine but also as a replacement for pomegranate syrup in Middle Eastern cuisine. As a result of this, the dried whole seeds can often be obtained in ethnic Indian Sub-continent markets. The seeds are separated from the flesh, dried for 10–15 days and used as an acidic agent for chutney and curry production. Seeds may also be ground in order to avoid becoming stuck in teeth when eating dishes containing them. Seeds of the wild pomegranate daru from the Himalayas are regarded as quality sources for this spice.

Vegetarian Black Bean Chili

/ Ren

Simmered black beans with red and white quinoa, toasted cumin, onions, tomatoes, New Mexico and poblano chiles, garlic, oregano and wedges of avocado, all served up in baked corn tortilla shells..

Black Bean Chili

Vegetarian Black Bean Chili

Soak dried black beans and quinoa in filtered water overnight.  Drain, rinse and cook in vegetable stock until just done.

Sauté cumin seeds, chopped chiles, garlic and onions in a heavy skillet over medium heat until browned and fragrant.  Add chopped tomatoes and poblano peppers and cook 5 minutes.

Add garlic, Mexican oregano, 1/4 teaspoon each cloves, allspice and cinnamon, cooked beans and quinoa and simmer 20 minutes; keep moist by adding bean-cooking liquid as needed.  Adjust seasoning with sea salt and freshly-ground pepper.

Meanwhile, lightly coat small corn tortillas with oil and press into the wells of a jumbo muffin pan.  Bake at 400 degrees until crisp and browned.

To serve, spoon chili into tortillas shells and garnish with avocado wedges, a squeeze of fresh lime and hot sauce.



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Grilled Cheese Soup

/ Ren

Simmering vegetable stock, sourdough croûtons, fresh basil, scallions, Roma tomatoes and raw cheeses..

Grilled Cheese Soup

Grilled Cheese Soup

This recipe is a riff on The Moosewood Collective’s Italian Bread & Cheese Soup

For the stock

Roast such vegetables as you have available.  At a minimum, try to include celery, onions, carrots, tomatoes and garlic.  Parsley root and celery root add extra flavor.

Place roasted vegetables into a clean pot and fill with cold, filtered water.  Bring to a rapid boil, then reduce heat and simmer until reduced in volume by 1/3 or more, about 2 hours.  Add a teaspoon each of turmeric and paprika for color if you like. Strain and keep hot.

Tear wild yeast sourdough into irregular pieces and sauté in pastured butter until crisp and golden brown.  Place in the center of a deep dinner plate.

Add diced Roma tomatoes, thinly sliced scallions, Italian parsley and fresh basil.

Add shredded cheeses.  I’m using raw cheddar and Grana Padano.

Pour hot vegetable stock over the top and garnish with additional minced herbs.  Season with a little coarse seal salt and freshly-ground black pepper.


Uptown Red Beans and Rice

/ Ren

Cajun spices, dried red beans, red velvet okra, celery, onions, peppers, garlic, tomatoes and kale with soaked brown rice and Louisiana hot sauce..

Red Beans and Rice

Red Beans and Rice

Soak dried red beans and brown rice (separately) overnight in cool filtered water.

Rinse, drain and cook beans in filtered water with bits of celery, onions, carrots, bay leaf and fresh thyme.

Rinse, drain and cook rice in filtered water with butter, sea salt, smoked black pepper and dried minced jalapeños (optional).

Heat clarified butter in a heavy skillet over medium-high heat.  Add celery and onions and cook until slightly brown.

Add okra, peppers and kale and sauté 2 minutes.

Add tomatoes, garlic and beans.  Season with dried oregano, cayenne, caraway, dill, turmeric and marjoram.

Reduce heat and simmer 15 minutes, stirring often.

Serve beans and vegetables over rice, dress with hot sauce if desired.


Notable New Orleans Uptowners have included jazz musicians Louis Armstrong, Buddy Bolden, Harry Connick, Jr., Louis Prima, George Brunies, Percy Humphrey, Joe “King” Oliver, Leon Roppolo, singers the Boswell Sisters and Mahalia Jackson, author Anne Rice, inventor A. Baldwin Wood, ethnobotanist Mark Plotkin, and professional football players Peyton Manning, Eli Manning, Drew Brees and rappers B.G., Birdman and Lil’ Wayne.

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Grilled Squash with Lemon Aioli

/ Ren

Grilled patty pan squash with lemon aïoli, sun-dried tomatoes, green onions, sweet peppers and fresh oregano..

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Grilled Squash with Lemon Aïoli

For the aïoli

1/2 cup extra virgin olive oil
1 small egg yolk
1 tablespoon fresh lemon juice
1-2 garlic cloves
pinch sea salt
a few drops of water

Mince the garlic and macerate in the lemon juice for several minutes, then combine with egg yolk, salt and water in a large bowl.  Whisk in olive oil in a slow, steady stream.

Lightly oil 1/4 inch slices of patty pan squash, trimmed greened onions and sweet peppers with virgin olive oil (not extra virgin) and season with sea salt and cracked pepper.

Grill vegetables until tender and browned along the edges.  Keep warm.

Meanwhile, prepare saffron fettuccine according to package directions (or make your own). Use the hot pasta water to re-hydrate the sun-dried tomatoes. Toss the pasta in a spoonful of olive oil.

Arrange pasta in center of plate and surround with grilled vegetables.  Dress with aïoli, chopped sun-dried tomatoes and fresh oregano.

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Dancing Mushroom Shiromiso

/ Ren


Saveur

Known as the Hen of the Woods mushroom in North America, the Maitake (dancing mushroom) is revered for its anti-cancer properties and ability to regulate the body’s blood pressure and insulin levels.

Here’s a delicious way to load up on minerals, vitamins, protein and amino acids..

Maitake Miso

Dancing Mushroom Shiromiso

If not available locally, whole Maitake mushrooms can be ordered from Mountain Rose Herbs

Whole, dried organic Maitake (grifola frondosa)
Fresh scallions, sliced
White miso paste
Organic spinach powder
Homemade chicken bone broth, vegetable stock or filtered water
Low-sodium tamari
Dried organic celery root
Dried hijiki

Soak dried Maitake in filtered hot (not boiling) water for 20 minutes.  Set re-hydrated mushroom aside to drain.  Reserve soaking liquid.

Drizzle mushroom with clarified butter, sprinkle with pepper and spinach powder and roast in a 350 degree oven until golden brown (about 25 minutes).  The mushroom should be slightly crispy on the edges.

Meanwhile, bring reserved soaking liquid and chicken stock to a rapid boil and cook until reduced in volume by 1/3.

Reduce heat and add tamari (be sure to use traditionally-fermented tamari that doesn’t contain hydrolyzed protein) celery root, scallions and hijiki (a wild brown sea vegetable).  Simmer for 5 minutes.

Remove broth from heat and stir in white miso paste.

Ladle broth into a bowl or deep plate then place the roasted Maitake on top.


Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

100_2348

Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

/ Ren

Posted in support of Meatless Monday..

“Quinoa (KEEN-wah), the ancient grain of the Incas, has been cultivated in the Andean highlands of South America for over 7000 years.

It was of great nutritional importance in pre-Columbian Andean civilizations, being secondary only to the potato, and was followed in importance by maize. In contemporary times, this crop has become highly appreciated for its nutritional value, as its protein content is very high (12%–18%), making it a healthful choice for vegetarians and vegans.

Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to white rice or couscous.”

With the addition of fresh, raw and roasted vegetables, this whole-food dish is a nutritionally complete, satisfying meal..

100_2348

Sprouted Black Quinoa with Roasted Red Pepper Purée and Salsa Cruda

For 2 servings

1/2 cup black quinoa* soaked overnight in 1/2 cup filtered water
1 red bell pepper, seeded
2-3 plum tomatoes
2 scallions
2 cloves garlic
2 green chilies, seeded
1/4 cup chopped parsley
1/2 teaspoon cracked coriander seeds
1/2 teaspoon cracked black pepper
1/2 teaspoon sea salt
extra virgin olive oil

*Black quinoa is available in Austin at Wheatsville Co-op

Thoroughly rinse the quinoa and gently boil in 1/2 cup filtered water (1 cup if un-soaked) until tender, about 15 minutes.  Set aside.

Meanwhile, split, seed and roast 1 large red bell pepper and 2 small green chilies (adjust quantity according to your taste).  Roasting introduces a mild smokiness and adds complexity to the flavor.  Set aside.

Chop scallions, garlic, chilies, parsley and 1/2 of the tomatoes (this is the salsa cruda) and toss with quinoa and olive oil.  Allow to stand 10 minutes to combine flavors, then season with coriander seeds, salt and pepper.

Puree the red peppers in a food processor with 1 peeled and seeded plum tomato and a tablespoon of olive oil. Season lightly with salt and pepper and strain if desired.

Ladle pepper puree on a plate with a mound of quinoa.  Serve with a field green salad if desired.

Unlike wheat or rice (which are low in lysine), quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source. It is a good source of dietary fiber and phosphorus and is high in magnesium and iron. Quinoa is gluten-free and considered easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long-duration manned spaceflights.

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Meatless Monday: Summer Squash Quiche

/ Ren

Edible Aria has been reviewed by Meatless Monday

Yellow and green zucchini, bell peppers and scallions in an egg and cream custard with mace and a pinch of red pepper flakes in a whole wheat shell..

103_2142

Summer Squash Quiche with Black Grapes and Beemster Garlic Cheese

For the pie dough (adapted from Michael Ruhlman)

6 oz whole wheat flour
4 oz (1 stick) pastured butter
1 oz filtered ice water
1/4 tsp sea salt

Combine the flour and butter in a mixing bowl and rub the butter into small beads.  Add the ice water and salt and mix gently until just combined.  Refrigerate 15 minutes until ready to roll out.  Roll the dough out to about 1/8 inch thickness and place inside of a buttered glass or ceramic pie tin.  Use a fork to poke a few holes in the bottom of the crust to allow the steam to escape, then bake blind at 325 degrees for 10 minutes.  Set aside to cool.

For the filling

Lightly sauté sliced green and golden zucchini, scallions and bell peppers in a little olive oil until just softened. Seat aside to drain.

Mix together 4 pastured eggs, 1 cup fresh milk, 1 cup fresh cream, 1/2 teaspoon mace, 1/4 teaspoon red pepper flakes and season with sea salt and cracked pepper.

To assemble

Spread the drained vegetables evenly on the bottom of the crust.  Fill the shell with the custard mixture and bake at 325 degrees for about 75 minutes or until set in the middle.  Don’t overcook.

Allow to cool, then refrigerate overnight.  Serve cold with a wedge of cheese and some fruit or reheat slices in a 375 degree oven for 10 minutes.


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Meatless Monday: Mother-in-Law’s Tongue Pasta

/ Ren

Fennel, Italian peppers, San Marzano tomatoes, garlic and green onions all grilled together with olive oil, sea salt, cracked pepper, Italian parsley, lemon and fresh oregano.  Served over mother-in-law’s tongue pasta and topped with shaved Grana Padano cheese.

103_1837click to enlarge


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