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MIX together:
1 pound coarsely grate carrots
1/4 cup olive, walnut or flax oil
3 - 4 Tablespoons lemon juice
1/4 cup parsley (or cilantro, mint or lemon balm)
2 - 4 cloves of garlic, crushed
1/2 teaspoon cumin and 1/4 teaspoon cinnamon
1 teaspoon paprika
Salt, cayenne and green chiles to taste
Let marinate for 2 hours - 2 days for more flavor.
PREHEAT oven to 400F.
Place 1 1/2 pounds tomatillos on baking sheet and roast until popped
ADD the following to food processor, with roasted tomatillos:
1/2 cup scallions or onions
1/2 cup cilantro
1 clove garlic
! Tablespoon lime juice
1/4 teaspoon maple sugar (optional)
salt to taste
PROCESS until just a bit chunky. CHILL and EAT.
SAUTE:
1 onion and 3 minced, cloves of garlic in olive oil until softening. MIX in 1 Tablespoon cumin and ! Tablespoon coriander. Stir until fragrant.
ADD:
2 1/2 pounds stew beef
2 pounds total of any or all of the following: potatoes, sweet potatoes, celeriac, rutabaga, carrots
2 Tablespoons tomato puree or 4 tomatoes chopped
3 inch piece of ginger, grated
1 - 2 tsp red curry paste
1/4 cup fish sauce
1 pint beef or vegetable broth
1/4 cup maple or brown sugar (optional)
BRING to boil and turn down to simmer. Simmer for minimum of an hour and up to all day.
ADD one can coconut milk when close to being ready to serve.
SPRINKLE with 3 chopped scallions and 1/2 - 1 cup chopped cilantro or chopped thai basil.
PREHEAT oven to 350F. GREASE loaf pan.
MIX together:
1 cup pureed pumpkin or winter squash
1/2 cup olive, grapeseed or canola oil
1/2 cup honey or maple syrup
2 eggs
ADD the following dry ingredients on top:
1 3/4 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
STIR and little and then ADD 1/3 cup water. STIR just until mixed.
BAKE 50 -60 minutes or until toothpick comes out clean.
PREHEAT oven to 350F. Line or grease muffin tin.
MIX together:
1 egg
1/2 cup olive, canola or grapeseed oil
1/2 - 3/4 cups sugar
1 cup beet puree (steam or boil beets and then place in food processor or blender)
1 large banana, mashed
POUR the following ingredients on top of wet mixture:
1 1/2 cups whole wheat pastry flour
3 Tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
chocolate chips (optional)
STIR together, DON’T overmix.
BAKE for 20 - 30 minutes or until toothpick comes out of center clean.,
PLACE 1/2 cup raw walnuts in a dry skillet on medium heat and toast until fragrant. Cool and chop.
MIX the following in a bowl:
2 cups shredded carrots
1 medium fennel bulb cut into thin strips
2 scallions, sliced thin (use chives or onions if scallions not available)
2 Tablespoons chopped fresh mint leaves
2 Tablespoons lemon juice
2 Tablespoons walnut, flax or olive oilSalt and pepper to taste, can also add anise hyssop leaves, lemon balm or parsley for additional flavor)
SPRINKLE walnut on top and EAT!
PREHEAT oven to 450F
TOSS ITHE FOLLOWING N A BOWL, SPREAD ON BAKING SHEET AND BAKE 10 - 13 MINUTES OR UNTIL STARTING TO BROWN:
4 cups broccoli and/or cauliflower
1 cup cherry or grape tomatoes
1 Tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon salt
PLACE THE FOLLOWING IN BOWL:
1 Tablespoon lemon juice
1 Tablespoon fresh, chopped lemon balm leaves or 1/2 teaspoon lemon zest
10 sliced pitted black olives
2 teaspoon fresh, chopped oregano or 1 teaspoon dried oregano
2 teaspoons capers, rinsed (optional)
MIX ALL together. Serve warm or cold
PREHEAT oven to 400F.
PEEL and CHOP into large chunks: 3 large sweet potatoes
GREASE a baking dish, place sweet potatoes in dish, cover and bakd 35 - 45 minutes or until just starting to get soft.
MIX:
1/4 cup water, 2 Tablespoons brown or maple sugar, 3 Tablespoons tamari/soy sauce, 2 Tablespoons mirin, 1 Tablespoon tasted sesame oil, 1 Tablespoon minced garlic and POUR on top of precooked sweet potatoes.
PLACE sweet potatoes back in oven and cook for 10 - 15 minutes more.
ROAST or TOAST 1 Tablespoon sesame seeds. Sprinkle on top when potatoes are cooked.
MIX together:
1 - 2 mangoes
1/4 cup chopped cilantro
1/4 cup chopped scallions or red onion
1 Tablespoon lime juice
1 teaspoon lime zest
1 garlic clove, crushed
2 Tablespoons olive or flax oil
CHILL and SERVE
Stew:
1 tbsp peanut oil
1 c diced onions
1 tsp paprika
1/2 tspn cayenne
1/2 tspn sea salt
1 tbsp minced ginger
2 lg cloves garlic
2 c diced white potatoes
1/2 c diced carrots
1/2 c diced parsnips
2 c diced sweet potatoes
3 tbsp peanut butter
2 tbsp tomato paste
5 c veg stock
white pepper
1/4 c flat leaf parsley
Dumplings:
1/2 c ww pastry flour
1/2 c cornmeal
2 tbsp thyme
2 tspn flaxseeds
1.5 tspn baking powder
1/2 tspn sea salt
3 tbsp soymilk
1 tbsp olive oil
Warm the oil in a lg sauce pan over med heat. Add onions, paprika, cayenne, and salt and saute til soft. Add ginger, garlic, and vegetables and saute until soft ~7min. Decrease to med. low. Put the peanut butter, tomato paste, and 2 c of stock in blender and mix til smooth. Pour into sauce pan and stir in remaining stock. Bring to simmer, partially cover, and cook ~ 30 min.
For dumplings, put 5 c water in med saucepan and bring to boil. Sift flour, cornmeal, thyme, flax, baking powder, and salt into med bowl and stir with a whisk until blended. Make a well in center, ad soy milk and oil, and stir until it forms a batter. Lower heat of water and maintain slow simmer. With soup spoon, drop tbsp into water, waiting 15 sec between dollops. When batter is used up, cover and simmer until dumplings are puffed (~10 min). Using a slotted spoon, transfer dumplings to a plate. Serve each bowl of stew with a few dumplings on top and garnish with parsley.
From my daughter Anna, who got it from the Afro Vegan cookbook by Bryant Terry and wowed us with it over the holidays!
Crust:
1/2 cup pecans
1 c teff flour
1/3 c coconut oil
1/3 c coconut sugar
¼ c water or syrup
1 tbsp vanilla
1 tbsp chia seeds
½ teaspoon salt
Pie Filling
1 c water
½ c coconut manna
3 tbsp chia seeds
2 c cooked potato or squash
1/3 c coconut sugar
1 tbsp vanilla
2 tspn cinnamon
1 tspn powdered ginger
1/2 tspn nutmeg
1/2 tspn salt
1/4 tspn ground cloves
¼ c pecans
Preheat oven to 375ºF. Crust: Mix the water, manna and chia seeds in a 2-c measuring cup. Oil a 9" pie pan with 1 tbsp coconut oil. Grind pecans in a food processor. Mix in large bowl with the teff flour, the rest of the oil, sugar, water, chia, vanilla and salt. Transfer the dough to the pie pan and press it out over the bottom and sides of pan. Poke a few holes with a fork. Bake for ~10 min. Filling: Place all the ingred. except pecans in a processor and puree until smooth. Pour into the pie crust. Decorate with pecans and bake for 5-10 min (pie filling golden brown). Remove from oven and let sit for an hour to cool. Serve warm, room temperature or chilled.
From our shareholder Leslie Cerier, the Organic Gourmet. She has lots of other great ideas on her website: http://www.lesliecerier.com/
1 onion, cut into half-circles
3 lg sweet potato
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped
Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
(reg is ok too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt
Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the potatoes into thin, long fries. Toss them together with garlic and onion. Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar. Pour on the fries. Distribute the spice mixture over the fries. Use your hands to mix in the seasoning. Bake for 25-30 min. Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings
From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries
1 lg (~2 lbs) butternut, peeled, cut, and seeded
2 lg cloves garlic, minced
3 tbsp finely chopped parsley
1 tbsp extra-virgin olive oil
1/2 tspn fine sea salt
2 c finely chopped kale
For the Almond-Pepita Parmesan:
1/4 c whole almonds
1/4 c roasted pepita seeds
1 tbsp nutritional yeast
1/8 tspn fine sea salt
1 tspn extra-virgin olive oil
Grease a lg casserole dish with oil. Chop squash into 1” chunks and place into dish. Add garlic, parsley, oil, and salt and toss. Cover with foil and refrigerate. Place kale into airtight container and refrigerate. Place all of the Parmesan ingredients into food processor and pulse until coarsely ground. Transfer into airtight container and refrigerate (all can be stored ~3 days). When ready, preheat oven to 400F. Fork holes in foil on the casserole and bake ~45 min (until squash is fork-tender). Remove from oven, reduce heat to 350F. Stir in kale to the squash. Sprinkle the parmesan over top. Bake ~6 min, uncovered, until nuts are lightly toasted and kale has wilted. Serve warm, seasoning with salt and pepper to taste.
By Angela Liddon - OhSheGlows.com - Karen made this last week - soooooo goood!!!
4 cups thinly sliced green cabbage
4 cups thinly sliced red cabbage
1 cup julienne cut yellow beets
1 cut julienne cut watermelon radishes
1 cup coarsely chopped parsley leaves
½ cup organic hemp seeds
5 tbsp grated ginger
2 tbsp + 1 teaspoon maple syrup
2 tbsp + 1 teaspoon tamari
2 tbsp rice vinegar
2 tbsp hemp oil 1/4 tspn ground cloves
1/4 tspn ground allspice
Put all the ingredients in a large mixing bowl. Stir until well combined. Taste and adjust the seasonings, if desired. Serve immediately at room temperature or chilled, if you prefer
This one is from our shareholder (and super chef) Leslie Cerier - She's awesome - check out her website: http://www.lesliecerier.com
1 kabocha squash
3/4 c wheat flour
1 tsp corn starch
3/4 c cold water
Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch with 3/4 of a cup of cold water (refrigerate the water beforehand or add ice cubes to room temperature water). Mix roughly. Place a deep-fry dish with roughly 1 1/2" of vegetable oil on a medium heat so that the oil reaches 320F. If you drop a little batter into the oil, it should sink to the bottom of the dish and then quickly float up to the surface. Put the sliced squash into the batter cover both sides. Deep fry each piece of squash for 1 – 2 minutes. Prod each piece of squash with chopsticks to check the batter feels crispy. Turn each piece over so that both sides are cooked evenly. Remove the squash from the oil and place on a draining tray. Sprinkle 2 – 3 pinches of the salt over the tempura and serve immediately!!
This is from the Japan Eats website
2 med. winter squash
1/3 c chopped walnuts
1 tbsp olive oil
1/2 c diced red onion
1/4 c diced celery
1 clove garlic minced
1 1/4 c Jade Pearl rice
3/4 c diced red pepper
1/4 tsp sea salt
2 1/2 c boiling water
1 tbsp fresh thyme
1/2 tsp fresh sage
2 c grated gouda or cheddar cheese
Preheat oven to 400F. Leave the squash whole. Place them in a baking pan in the oven for 1 hr. until tender. Meanwhile toast the walnuts in a lg saucepan over med heat, stirring often ~ 5 min. Add the oil, onion, celery, and garlic. Saute for ~ 5 min. until onions soften. Add the rice, pepper, and salt and cook for 2-3 min. Lower the heat, then slowly pour in the water. Cover and simmer ~ 20 min. Stir in the herbs. Taste and adjust seasonings. Cut squash in half and scoop out seeds. Fill the squash halves with the rice mixture. Top with cheese and serve immed.
From 'Gluten-Free Recipes or the Conscious Cook' a great seasonal cookbook from our shareholder Leslie Cerier.
This recipe comes from EatingWell.com. Delicata is perfect roasted plain, but this dish is great for a change of pace.
1 large delicata (or approx 1 pound)
2 firm, but ripe, pears, sliced
2 tsp olive oil
1/4 tsp salt
1/4 tsp pepper
2 slices bacon (optional)
1 T maple syrup or brown sugar
1 tsp chili powder
2 T water
Halve delicate and scoop out seeds. Cut into 1/4 inch slices (skin stays on!). Toss with pears, olive oil, salt and pepper in a bowl and roast in 425 degree oven for 20-25 minutes, or until soft.
Meanwhile, cook bacon. Drain on paper towels. Leave 2 tsp bacon fat in pan and add remaining ingredients, except cooked bacon. (Just add the other ingredients to the pan if not using bacon). Once warm and slightly thickened, stir into squash and pears and crumble bacon on top.
1 to 2 watermelon radishes
1/2 c distilled white vinegar
1/2 c water
1 tspn kosher salt
1 tspn sugar
2 cloves garlic, peeled
1/2 tspn peppercorns,
lightly crushed
Wash radishes well. Using a mandoline or a sharp knife, thinly slice into discs, then place in a clean canning jar. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar to a boil, and simmer for 1 min. or until the sugar and salt are dissolved. Remove from heat and add the garlic and peppercorns. Pour the hot liquid including the garlic and peppercorns over the radishes. Let cool to room temperature, then cover and refrigerate.
From Alexandra Stafford, who says they are the perfect condiment in a bánh mì sandwich or in a whole grain bowl or in anything that needs that acidic bite. Upon fermentation in the fridge, they develop a strong smell. With a little breathing time, their pungency tempers and they are delicious!!
1 spaghetti squash
1 c chopped onion
2 cloves crushed garlic
2 tomatoes
1/2 lb mushrooms
1/2 tsp oregano
salt and pepper
1 cup ricotta cheese
1 cup grated mozzarella
1/4 cup parsley
1 tsp basil
1 tsp thyme
1 c bread crumbs
Slice the squash in half lengthwise and scoop out the seeds. Bake it, face down, on a buttered tray at 375 F for about 30 minutes or until easily pierced by a fork. Cool and scoop out insides. While the squash bakes, saute the onions and garlic with salt, pepper, mushrooms, and herbs, When onions are soft, add freshly chopped tomatoes. Cook until most of the liquid evaporates. Combine all ingredients. Pour into buttered 2 qt. casserole. Top with lots of grated parmesan. Bake at 375 uncovered for about 40 mins.
You can try this one from the Moosewood Cookbook or ust bake the squash (as above) and use it with a nice spaghetti sauce. Deelish.
3 scallions
1 tsp oregano and thyme
4 tomatoes, diced
1/4 cup flour
1 cup cream
2 cups fresh corn kernels
1/4 cup parsley
Fresh Brookfield sweet corn and tomatoes will make for an especially tasty soup!! Saute scallions with oregano and thyme over medium heat until browned. Add tomatoes, then 4 cups of water. Lower the heat and simmer 30 minutes covered. Mix flour and cream (watch for lumps!) and add to soup. Simmer and add corn kernels, pepper and parsley. Simmer 15 minutes uncovered and enjoy!
This recipe was found in the Brookfield Archives and is great even when you might think it too hot for soup. Original source unknown!
