vegetarian

Vegan Black Lentils and Chana Dal, Chili-Fried Green Beans

/ Ren

Onions, fresh garlic and ginger are quickly fried in olive oil along with fennel and mustard seeds, coriander, turmeric root powder, fresh curry leaves and Tellicherry black pepper. 

Rinsed urad dal (split black lentils) and chana dal (split black chickpeas) are added to the pan and simmered for about an hour and a half in homemade vegetable stock.  Chopped fresh tomatoes are added during the last 20 minutes, with chopped fresh cilantro added just before service.

The dish is topped with oil-fried fresh green beans and red chilies, with some of the hot oil drizzled over the top.

Low in cholesterol and high in protein, this easy, inexpensive dish is full of flavor and very satisfying..

For the Vegetable Stock (adapted from a recipe 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 fresh bay laurel leaves
1 cup fresh tomatoes, diced
2 qt filtered 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.

Vegan Rajmah with Green Tea-Germinated Brown Rice

/ Ren

Dark red kidney beans in a curry of fresh ginger, onions, garlic, tomatoes and chilies with toasted cumin and coriander, turmeric and cilantro, served over a bed of green tea-germinated brown rice..

Germinated brown rice is approximately 10-20 times higher in protein and amino acids (including GABA) than white rice.  Soaking the rice in freshly-brewed green tea adds a pleasing flavor and increases the medicinal value.  It also helps to prevent the rice from spoiling during its 18-24 hour germination period.

For more information about germinated brown rice, please see this excellent article at Kitchen Stewardship

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

Oca du Pérou

/ Ren

Traditionally cultivated throughout the Andes (Argentina, Bolivia, Chile, Colombia, Ecuador, Peru, and Venezuela), oca (Oxalis tuberosa) is an annual plant that overwinters as underground stem tubers.

Unlike potatoes, oca can be eaten raw with a carrot-like crunch (try them with salt, chili powder and lime), but are more commonly bolied or roasted, with a familiar,  potato-like texture.   Due to its tolerance for for poor soil,  high altitude and harsh climates, oca is hugely important as a staple crop in the Andean highlands.

In this preparation, oca are parboiled in lightly salted mineral water, then drained and sauteed in cumin oil with Aji Amarillo (a medium-hot,  orange-colored chile with a light citrus/apricot flavor),  purple garlic and shallots.   Finished with sea salt, freshly-ground pepper, cilantro and a squeeze of lime, oca make a distinctly delicious side dish..

Oca du Pérou

Oca du Pérou  (ratios given here are for 2 servings)

8-12 oca
mineral water
2 cloves purple garlic, slivered
2 shallots, slivered
1/2 whole mild grilling pepper, julienned
1 teaspoon cumin seeds
1 teaspoon Aji Amarillo chile powder
1 tablespoon olive oil
1 tablespoon clarified butter (increase olive oil & omit butter for vegan use)
1 tablespoon fresh cilantro, torn
sea salt and freshly ground black pepper to taste

Scrub and trim the ends from a dozen similarly-sized variously-colored oca and plunge into a pot of rapidly-boiling mineral water (substitute plain, filtered water) along with a good pinch of sea salt.  Allow the tubers to cook until almost, but not quite tender, about 10 minutes.  Drain oca and allow to cool.

Meanwhile, heat oil in a heavy skillet over medium heat and sauté cumin seeds until fragrant and lightly toasted.  Add butter and potatoes and cook, turning often until slightly crisp and browned, about 7 minutes.

Add garlic, shallots, grilling pepper and Aji Amarillo and cook until peppers are soft, about two minutes.  Remove pan from heat and add torn cilantro.  Season with salt and pepper, toss and serve hot with a wedge of fresh lime on the side.

This post is part of Real Food Wednesday!

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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

Smashed Reds

/ Ren

Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..

Smashed Reds with Roasted Garlic, Broccoli and Parmigiano-Reggiano

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!

Pindi Chana

/ Ren

[tweetmeme source= “ediblearia” only_single=false]

Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices.  Served with hot tandoori naan brushed with melted ghee..

Pindi Chana

Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/

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.

Wild Mushroom Soup with Green Garlic and Toasted Barley

/ Ren

“medicinal mushrooms have been shown to boost heart health, lower the risk of cancer, promote immune function, ward off viruses, bacteria and fungi, reduce inflammation, combat allergies, help balance blood sugar levels and support the body’s detoxification mechanisms”

Wild shiitake, maitake and porcini mushrooms are simmered in homemade vegetable stock with green garlic, onions, parsley, sherry and toasted barley and seasoned with fresh thyme, sea salt and black pepper.  A drizzle of truffle oil seals the deal..

Wild Mushroom Soup with Toasted Barley

Serves 2

2 cups homemade vegetable stock
1 1/2 cups dried shiitake, maitake and porcini mushrooms
1/2 cup barley
1 tablespoon pastured butter
2 bulbs green garlic, including leaves, sliced
1/4 cup yellow onion, diced
1 teaspoon fresh thyme
2 teaspoons truffle oil, divided
1 1/2 oz medium sherry
2 tablespoons parsley, chopped
sea salt and freshly-ground black pepper

Bring vegetable stock to a boil then remove from heat.  Add mushrooms and steep for 1 hour.

Heat butter and half of the truffle oil in a heavy saucepan over medium-low heat.  Add barley and cook, stirring often, until lightly browned.  Add onions and garlic and cook until softened, about 5 minutes.

Roughly chop re-hydrated mushrooms and add to the pan with thyme.  Add strained mushroom soaking liquid and simmer until barley is tender, about 25 minutes.  Add sherry, parsley and simmer 5 minutes.  Adjust seasoning with salt and pepper and serve garnished with a sautéed mushroom cap and a drizzle of truffle oil.

This post is part of The Food Renegade’s Fight Back Friday!

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..

100_4172

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..

100_4010

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.

Vegetarian Pindi Chana

/ Ren

A traditional, healing curry of tomatoes, onions, chiles, cashews and spices fried in ghee with chickpeas, plump raisins, fresh pomegranate seeds and cilantro.

Pindi Chana

Pindi Chana

2 cups cooked chickpeas
2 plum tomatoes
1 small white onion
2-4 small green chiles
2 cloves garlic, minced
1 1/2 teaspoons freshly-grated ginger
2 tablespoons ghee or clarified butter (substitute olive oil for vegan option)
1/2 cup large black raisins
1/4 cup cashews, chopped
1/4 cup fresh pomegranate seeds
1 teaspoon crushed star anise
1/2 tablespoon turmeric
1/2 tablespoon paprika
1 teaspoon black pepper
1 teaspoon sweet cinnamon shards
1 1/2 teaspoons hulled cardamom
1 teaspoon cumin seeds
1 bay leaf
1 tablespoon minced curry leaves
1/4 cup fresh cilantro, chopped
1/2 cup filtered water

Heat ghee in a heavy skillet over medium heat.  Add onions and all of the whole spices (including bay) and sauté until onions are browned, about 5 minutes.

Stir in turmeric and paprika to form a thick paste.

Add chiles and tomatoes and continue to cook until tomatoes have released their water, about 5 minutes.

Add chickpeas, water, raisins and remaining spices and simmer 15 minutes.

Add cashews, pomegranate seeds and cilantro and stir to combine.

Serve accompanied with aged basmati rice or flat-bread.

Avocado Black Bean Quesadillas

/ Ren

Fresh whole wheat tortillas, homemade chili con queso, avocado, black beans and heirloom tomato..

Avocado Black Bean Quesadillas

Avocado Black Bean Quesadillas

For the Chile con Queso

Gather jalapeños, green onions, garlic and cilantro from your backyard (or CSA, farmers’ market or co-op), grab some fresh whole milk and raw cheddar from the fridge and whole cumin, coriander, sea salt, pepper, chili powder and Mexican oregano from the pantry.

Toast the seeds in a dry pan over moderate heat until fragrant, about 5 minutes.  Add oregano, garlic, chili powder and milk and simmer for a few minutes.

Stirring briskly, add peppers, onions, cilantro and lots of shredded cheese.  Continue to stir until cheese is melted and sauce is thickened, perhaps 5 minutes (do not let the mixture boil, or you will lose valuable nutritional value and risk curdling the sauce).  Add a little more milk if too thick, a little more cheese if too thin.  Season to taste with salt and pepper.

For the Filling

Mix together roughly equal parts diced white onion, avocado, cooked black beans and tomatoes.  Add the juice from half of a fresh lime, bits of diced red Fresno and poblano peppers and chopped cilantro.  Season to taste with salt and pepper.  Refrigerate at least one hour before using.

Method

Using a rubber spatula, spread a thin layer of cooled chili con queso on one side of each tortilla.  Be sure to spread all the way to the edge.

Spoon avocado mixture into the center of a tortilla and spread to within about 1/2 inch of the edge.  Top with another tortilla and press the edges together to form a seal.

Place the assembled quesadillas into a lightly-greased comal or skillet and cook in a 350 degree oven until the cheese is bubbling and the tortillas have begun to get crisp and brown on the edges.

Slide the quesadillas onto a cutting board and let stand 2-3 minutes before cutting into wedges.  Serve with pro-biotic pickled red onions on the side.

This post is part of The Nourishing Gourmet’s Pennywise Platter Thursday

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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