Akara

December 7, 2009 at 4:54 am · Filed under Beans, Entrees, Lunch Ideas, recipes ·Tagged , , ,

I’m really into bean fritters right now, so don’t be surprised if you see a multitude of fritter recipes on this blog in the near future.  I love them for many reasons – they taste good, they are super easy (though you do need to remember to soak the beans ahead of time), and there are probably a million variations.  They are a fabulous way to use up whatever veggies you have in your veggie drawer before your next trip to the store…

So, I will provide a recipe here and more in the future, but these are really just templates, because you can make them suit your own taste, the season, and what is available in your house at a given moment.  I made the following recipe earlier tonight and served it with sweet potato fries and another batch of the cabbage slaw I posted last week.  It served our family of four with a couple fritters to spare.  If you want lots of leftovers, double the recipe.  I kept them warm on a tray in the oven where I was cooking my sweet potato fries (at 400 degrees) and that made them extra crispy, which is a bonus in my opinion.  I am not sure, but I suspect they won’t work quite as well if you make the batter in advance, because the baking soda might lose it’s umph, but, what do I know? 

Most fritters also go well with complimentary dipping sauces.  I believe that akara is traditionally served with a  hot sauce made from peppers or tomatoes, but neither of those are in season and I didn’t have the time anyway.  They were good without it.  It does contain some hot peppers, but I use so few that these didn’t have too much of a kick at all.  If you family likes a little more, go for it.    These are pan fried, but you can deep fry them if you prefer. 

  • oil for pan-frying (I use olive oil)
  • 3/4 cup black eyed peas, soaked 24 hours
  • 1 small onion or 1 bunch scallions, minced
  • 2 teaspoons minced ginger
  • 1/2 teaspoon minced jalapeno pepper (or just use more red pepper flakes)
  • 1 clove garlic, minced
  • dash red pepper flakes
  • pinch cayenne, optional
  • 1/2 head napa cabbage, shredded
  • 1 carrot, shredded
  • 1/2 cup chopped parsley
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 1/4 teaspoon baking soda
  • 2 teaspoons fresh lemon juice

Sauté the onion in olive oil until it starts to brown, then add the ginger, peppers, and garlic and cook a minute or two more, until the garlic is fragrant.  Add the spices, cabbage, carrots, and parsley and cook until the cabbage is just tender; this will only take a couple minutes.  While the veggies are cooking, drain and rinse the black eyed peas and put them in the food processor with the salt, pepper, and baking soda.  Process until smooth.  When the veggies are done, cool them a bit and put them and the lemon juice into the food processor with the bean mixture.  Pulse until combined.  Heat a skillet to medium heat, add olive oil to coat generously, and spoon the batter into the oil to form patties.  Cook until you can see the bottoms are starting to brown and flip over to brown the other side.  Keep crisp on a tray in a 350 to 400 degree oven.  Serve warm and enjoy!

Leave a Comment

Dazzling Red Cabbage Salad

November 30, 2009 at 4:18 am · Filed under Salads and Sides, recipes

I didn’t name this salad, but it is, in fact, dazzling.  The colors are beautiful and my son, who normally won’t touch raw cabbage, loved it.  This recipe comes from a book called Greens Glorious Greens! by Johnna Albi and Catherine Walthers.  I altered it just a bit, but I’ll write the recipe mostly as it was originally offered.  One of the great things about this salad is that I know it will be even better tomorrow after the cabbage really has a chance to soak up the yummy marinade. 

  • 3 cups finely shredded red cabbage (this is about 1/2 a medium head of cabbage) 
  • 1 red pepper (I would omit during the Winter, as bell peppers aren’t in season; also, I would use yellow for a little more color)
  • 1-2 carrots (julienned or shredded)
  • 1/2 cup finely minced fresh parsley
  • 3 scallions, white and green parts finely sliced on the diagonal (very finely minced red onion would also be good)

Dressing:

  • 2 Tablespoons brown rice vinegar
  • 1 Tablespoon balsamic vinegar
  • 1 teaspoon fresh ginger juice (grate about a tablespoon, then squeeze the juice out; I took the lazy way and just threw in a few slices)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon maple syrup (I used agave)
  • 4 Tablespoons oil (I used extra virgin olive oil)
  • 1 teaspoon tamari or sea salt to taste (I picked sea salt)

Garnish with toasted sesame seeds

Place the vegetables in a bowl.  Mix the marinade ingredients, toss with the veggie mixture and set aside.  Toast the sesame seeds in a small, dry skillet over medium heat until they start to pop and smell delicious.  Sprinkle on the salad just before serving.  Enjoy!

Leave a Comment

Simple Split Pea Soup

November 23, 2009 at 5:39 am · Filed under Beans, recipes, soup ·Tagged , , , ,

Simplicity.  Something we need throughout the year, but probably should seek a bit more as the days get colder and the nights get longer.  The holidays are upon us and while they offer so much in terms of warmth, time with family and friends, giving and receiving, they are also incredibly hectic for many of us.  It’s the perfect time for simple recipes that warm us inside and out. 

I have loved split pea soup since I was a child.  Here is a vegetarian version with smoked and herbed salts to provide some depth of flavor, while allowing the simple, hearty taste of the split peas to shine through.  Maybe you can make a big pot to nourish you through the week as you prepare for the Thanks-giving meal…

  • 1 Tablespoon olive oil 
  • 1 small onion, minced
  • 1 large shallot, minced
  • 3 stalks of celery, diced
  • 3 large carrots, diced
  • 1 1/2 cup split peas, rinsed
  • 1 strip of kombu, optional
  • 3 bay leaves, optional
  • 3/4 teaspoon Herbamare (herbed salt)
  • 1/2 teaspoon smoked salt, to taste
  • sea salt, to taste if necessary

Heat a large pot to medium and add olive oil and onions.  When onions have started to brown, add shallots and cook 2-3 more minutes until they begin to brown.  Add celery and carrots, cover, and cook 5 minutes.  Add split peas, water, kombu, and bay leaf.  Bring to a boil and then simmer on the stove or in a crockpot until peas are very soft.  On the stove, this should take about an hour.  If you use a crockpot, you can leave it for the day (or at least 4-5 hours).  If you have a pressure cooker, it will be done in about 15-20 minutes.  Add salts, taste, and adjust as necessary.  Enjoy!

Leave a Comment

Simple Kitchari (mung beans and rice)

November 17, 2009 at 6:46 pm · Filed under Beans, Entrees, Lunch Ideas, breakfast, recipes, soup

I have recently become fascinated with some of the ideas upon which Ayurvedic cooking is based.  For those who are not familiar, Ayurveda (Sanskrit for The Science of Life) is a traditional form of medicine that evolved in India.  It’s practiced in many other parts of the world as well, including in the US, where it’s considered alternative medicine. 

I am not even close to being qualified to delve into the complexities of Ayurveda, but one of the ideas that I think is incredibly valuable and accessible to everyone is that of the six tastes. These are sweet, sour, salty, bitter, pungent, and astringent.  I don’t think there are many who would argue against the notion that the way we eat in our country has become imbalanced.  Thinking of the six tastes while preparing our food is a wonderful way to begin to bring balance, as well as great taste, to our tables. 

A good Ayurvedic cookbook or a browse online can provide much more detailed information, including the benefits of each of the six tastes and their effects on the three doshas.  As a very basic primer, I’ll give some examples of each of the 6 tastes that might help you bring balance to your meal.  It might be helpful to give a little extra attention to bitter, pungent, and astringent tastes, as sweet, salty, and sour tastes are quite dominant in the American diet.  Of course, the correct proportions of the six tastes depend on the individual at a given point and time, but including all of the six tastes is a great start for most of us.  

  • Sweet -  fruits, sweeteners, and milk
  • Sour – fermented foods (pickles, saurkraut, etc), yogurt, sour fruits like lemon
  • Salty – salt:) and sea veggies
  • Bitter – dark leafy greens, turmeric (astringent too), fenugreek, basil and other spices, jicama
  • Astringent – legumes, quinoa, pears, apples, pomengranate (both bitter and astringent), broccoli, cabbage
  • Pungent – onions, garlic, chili peppers

The natural inclination is to associate the six tastes with Indian cooking, because they are so closely interrelated, but I promise you that any meal or cooking style can benefit from being mindful of including each of these six tastes. 

The following recipe clearly has roots in the cuisine of South Asia, but it is very simple and mild and might be a great balancing dish for even the most American palate.  I grew up in the Midwest and ate plenty of casseroles, so I should know…It’s great for any meal and is often used as a fasting food that nourishes the body completely, while giving the digestive system a rest from processing the usual variety of foods. 

One more thing on the ingredients..according to Ayurvedic thought, ghee is a balancing food with many health benefits, but if you would prefer to use olive oil, you certainly can.  In addition, Ayurveda embraces white basmati rice, because it’s lighter than brown rice and more easily assimilated by the body.  If you prefer to use brown rice instead, please do.  Personally, though I am an olive oil and brown rice kind of girl, I prefer to go the more traditional route with this dish…I am giving you the most simple version, but you can certainly add more vegetables (I generally stir in chopped greens toward the end of the cooking process).  You can also add more spices, either along with the cumin, or sauteed in ghee and added to the kitchari.   

  • 1 cup white basmati rice, cooked* (sweet)
  • 2 Tablespoons ghee
  • 1 small to medium onion, chopped (pungent)
  • 2-3 stalks celery, chopped (bitter)
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon coriander, optional
  • 2-3 teaspoons chopped or grated ginger, or to taste (pungent)
  • 1 cup split mung beans (astringent)
  • 4 cups water, or more to taste
  • 1 strip kombu, optional (salty)
  • fresh lemon juice, to serve (sour)
  • Trocamare or sea salt and pepper, to taste

*You can also just add the uncooked rice and 2-3 cups water along with the mung beans.  I like to soak it for 30 minutes, then drain, rinse, and cook the soaked rice with 1/4 teaspoon salt and a bit of ghee. 

Heat a large pot to medium heat and add the ghee and onions.  When the onions have begun to brown, add the celery, cumin, coriander, and ginger and cook for a few more minutes.  While the veggies are cooking, put the mung beans in a colander and rinse well.  Add rinsed mung beans and water to the pot.  If you have kombu, add a strip for increased nutrition and digestibility.  Bring to a boil and continue to cook on the stove or transfer to a crockpot and cook until beans are very soft.  This will take 15 minutes in the pressure cooker or 45 minutes to an hour on the stove.  If using a crockpot, you could cook overnight or all day.  If cooking on the stove, stir regularly and add water as necessary to keep it from burning to the bottom.  When it’s done, it will be very soft and porridge-like.  Combine with cooked rice and add a squeeze of lemon juice, season to taste, and enjoy!

Comments (1)

Immune-Boosting Cabbage and Shiitake Sauté

November 8, 2009 at 6:22 pm · Filed under Entrees, Salads and Sides, recipes

It’s that time of year, but do not despair!  Though we will all likely get caught off-guard at some point during cold and flu season, take advantage of the many opportunities to empower your body to fight off all of the little germies floating around.  Think of it as a natural vaccination, because everytime you are exposed to a virus, your body builds your immune system by fighting it off, whether you actually get sick or not.

Of course, our lifestyle choices are our first line of defense in staying well and they have a huge impact, regardless of your genetics.  Eating the healthy whole foods that are right for your body, staying active, getting enough rest, drinking enough water, and alleviating stress as much as possible will go a LONG way in keeping you well.  I would argue that if we were able to do all of these things consistently, we would rarely, if ever, get colds and flu.  Of course, this is real life in America, so most of us will slip up in one way or another.  But, even if you succumb, if you are taking care of yourself, your body will have more energy to fight.

This brings me to to the recipe at hand…cabbage gets a bad rap, as it is so often overcooked and bland.  Prepared properly, it is quite versatile and delicious, not to mention a healthy boost to your immune system.  It is extremely high in vitamin C in its raw form and still relatively high once cooked, provided it is not overcooked.  Besides being packed with lots of vitamins, cabbage stores well and is inexpensive, so sign up for a Winter CSA share and prepare to sauté, soup (used as a verb, in this case:), ferment, stuff, and eat lots of cabbage!

Let’s start with a simple preparation that builds on a whole bunch of strong immune boosters – onions, garlic, shiitake mushrooms, as well as optional additions listed in the variations below…

  • 2 Tablespoons Extra virgin olive oil
  • one small onion, minced
  • 2 cloves of garlic, minced
  • 1 cup shiitake mushrooms, wiped clean, destemmed, and roughly chopped
  • 1 Tablespoon mirin or other white wine, or water for deglazing the pan
  • 1 small (or half a large) head of cabbage, chopped or shredded
  • Salt and pepper, to taste

Heat a large sauté pan over medium heat, add 1 Tablespoon of olive oil and onion and cook until the onion is lightly browned.  Make a space in the middle, pour in a little more oil, add garlic, and cook a minute or two, until fragrant.  Stir in the shiitake mushrooms, sprinkle with salt, and cook undisturbed for 4-5 minutes, or until they break down and start to caramelize.  Pour in the wine or water and stir through to deglaze the pan.  Add the cabbage, sprinkle with more salt and pepper, cover, and cook 3-5 minutes, or until crisp-tender.  Season to taste and enjoy!

Variations:

  • Add some chopped or grated ginger and finish with toasted sesame oil; top with white or black sesame seeds
  • Before adding the garlic, brown some cubed and cooked potatoes, then proceed with recipe, adding cooked French lentils at the end.
  • Stir in some cooked black beans and rice, then dress with a pesto made of almonds, basil and/or spinach, olive oil, and garlic.
  • Add vegetables such as carrots, kale, spinach, chard, etc to kick up the flavor and nutrition – great for any of the variations.

Comments (1)

Pan Fried Falafel

November 2, 2009 at 3:07 am · Filed under Beans, Entrees, Lunch Ideas, recipes ·Tagged , , ,

My kids recently had the pre-made falafels you can buy in a bag at the grocery store and got hooked.  It’s convenient without a doubt, but I am of the philosophy that homemade is surely tastier, more eco-friendly, and more economical than store-bought.  Falafel is quite easy to make, but I’ve always been thrown off by the prospect of deep frying, from the perspectives of health, safety, and mess.  I’ve tried making baked falafel, but it lacked that yummy crisp exterior.  So, I have settled on the middle ground - pan frying. 

You do have to soak the chickpeas ahead of time, but that only takes about 45 seconds of your time.  After that, I think this takes about 15 minutes, and that makes enough for leftovers.  My kids don’t like tahini sauce, but I highly recommend it.  Tahini is a great source of calcium, so use it whenever you can.  You could also stir some tahini sauce into the batter; I’m going to try that the next time… 

By the way, this recipe is from Feeding the Whole Family by Cynthia Lair.  I have altered the directions a bit. 

  • 3/4 cups dried chickpeas, soaked 10-12 hours and drained
  • 2 Tablespoons lemon juice (fresh is best, of course)
  • 1 Tablespoon extra-virgin olive oil
  • 1 small or 1/2 large yellow onion, finely chopped
  • 1 teaspoon sea salt
  • 2 cloves of garlic, minced   
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon pepper
  • 1 teaspoon baking soda
  • 1/4 teaspoon hot sauce or chili powder
  • 1/4 bunch parsley, finely chopped
  • lettuce, tomatoes, and tahini sauce to serve

Place chickpeas in a food processer.  Process until broken into small pieces, scraping sides as necessary.  Add lemon juice and continue to process until finely ground, but not paste.

In a medium skillet over medium heat, saute onion in olive oil until soft.   Add salt, garlic, coriander, and cumin and saute for a few more minutes.  Add to chickpeas along with pepper, baking soda, hot sauce, and parsley.  

Turn the skillet back to medium and add oil (recipe suggests coconut, but I use olive oil) to cover the pan generously.  Firmly squeeze mixture into balls with your hands and flatten into small patties.  Place on skillet, leaving enough space to flip them easily.  Once browned on one side, flip and brown the other side.  Place on paper towels and continue to cook until all of the patties have been cooked.  Serve with Tahini Sauce* and your choice of garnishes.  Enjoy!

* I find that making a tahini sauce is very individual.  Here is a recipe from Feeding the Whole Family, but add more or less lemon juice, garlic, etc. to suit your taste.  How much water you use will also depend on what you are using it for, adjust salt accordingly.

Process in a blender or food processor until smooth:

  • 1/2 cup tahini
  • 1/4 cup extra virgin olive oil
  • juice of 1 1/2 lemons (more or less)   
  • 1 clove garlic
  • 2 teaspoons tamari (or use 1/2 teaspoon salt)
  • pinch of cayenne
  • 3/4 cup of water

Taste, adjust seasonings and liquid, and enjoy!

Leave a Comment

Pumpkin Pecan Cookies

November 2, 2009 at 1:34 am · Filed under Soaked/Sprouted, Treats and Snacks, recipes ·Tagged , , ,

A friend offered me a recipe for her family’s favorite pumpkin cookies using more traditional ingredients and it seemed the perfect oppportunity to try out the sprouted quinoa flour I had recently made and was so anxious to try out.  Before I go on, I know there are many people who will stop right here, because making your own flour sounds a little over the top.  To keep you here for at least a few more minutes, I’ll say that I suspect any flour you generally use and like will work just as well here as anywhere… I haven’t tested that theory, so if you try another flour, please let me know!

BUT, if you have a good blender, Vitamix, grain mill, coffee grinder, or Magic Bullet, give it a try!  Let me tell you that sprouted quinoa flour smells divine and is easy to make and, of course, quite healthy as far as flours go.  It is completely different than regular quinoa flour and I think it will be great in many recipes to come. 

These cookies are lightly sweetened and won the approval of all of the little and big tasters in my house, plus a few guests.  The number of cookies will, of course, depend on the size of cookies, but this will make 2-3 trays of cookies.  You can choose to roll them out and make shapes, as we did.  Or, you can roll them in your hands and press with a fork or a whole pecan, as we also did:)

  • 1/2 cup softened unrefined coconut oil
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 cup agave
  • 1/4- 1/3 cup coconut sugar (or other granulated sugar), plus more to decorate
  • 2 1/2 cups sprouted quinoa flour*, or flour of choice
  • 1/4 cup ground flax or chia seeds, optional (helpful if rolling dough)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • .5 teaspoon salt
  • 1/2 cup pecans, chopped

Preheat the oven to 400 degrees.  Oil 2 cookie sheets.  Blend, beat, or whisk together the wet ingredients.  In a separate bowl, whisk together the dry ingredients.  Combine the wet and the try.  If rolling and shaping, place the bowl of dough in the refrigerator for about 15 minutes to firm up, then roll out and shape with cookie cutters or a knife.  Otherwise, roll the dough into walnut-sized balls, then flatten with a fork or by pressing a pecan into the middle.  If desired, sprinkle with coconut sugar.  Bake for about 8-12 minutes, or until lightly browned.  Enjoy!

* To make sprouted quinoa flour, soak quinoa overnight.  I haven’t measured the yield per cup yet, but starting with 2 cups of quinoa should yield enough flour for the recipe.  That said, if you are making it, you might as well make a bunch.  Pour the quinoa into a relatively fine mesh strainer and rinse until the water no longer looks soapy.  Set the strainer aside until the quinoa begins to sprout, 4-12 hours, depending on your timing and how long you like the sprouts.  Spread the sprouted quinoa on a baking tray, or trays, and place in the oven at the lowest setting, which is 300 degrees for me.  Allow to dry out, stirring occasionally.  Don’t worry if it browns a bit, this gives it a yummy toasted flavor.  Grind in blender, coffee grinder, or whatever you have.  If necessary, sift it in a sifter or through the strainer.

Leave a Comment

Mushroom and Wild Rice Soup

October 25, 2009 at 3:34 am · Filed under Beans, Entrees, recipes, soup ·Tagged , , , , , ,

This is one of my very favorite soups. I love it because it’s delicious and also because some of the ingredients can be sourced locally here in Colorado throughout the year, even in the middle of Winter. I buy a couple huge bags of shallots in the Fall and use them throughout the Winter until scallions come in the Spring.  I can’t think of a time when local mushrooms aren’t available here.  Osage Gardens is in Colorado, so that takes care of the dill.  And, more and more farms are making greens available through the Winter (Jay Hill is the one that comes to mind). Oh, and Colorado is known for storage onions, so you might notice the local sign on those through the year, as well.

Soon after I started making this soup, I added some leftover homefried potatoes with french lentils and chard and now I always make that a part of the soup too.  It’s great with or without, but with the addition of the lentils and greens, it becomes a complete meal.  And, of course, potatoes are aplenty in Colorado.   

  • 1 cup wild rice, soaked overnight and rinsed
  • extra virgin olive oil
  • 1 small onion, chopped
  • 2 large shallot cloves, minced
  • 1 medium leek, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 1 1/2 cups cremini or button mushrooms, chopped
  • 5-6 large shiitake mushrooms, destemmed and chopped
  • 1 teaspoon dried dill (or 1 Tablespoon or more fresh)
  • 2 Tablespoons mirin or white wine, optional
  • 8-10 cups water
  • 2 Tablespoons low-sodium tamari
  • 3/4 cup chopped parsley
  • salt and pepper, to taste
  • Optional: 1/2 large bunch chard, destemmed and chopped
  • Optional: 1 large red potato, diced
  • Optional:  2-3 cups cooked French lentils*

Saute the onions in olive oil until slightly browned.  Add shallots and cook until slightly browned.  Add keeks and celery and cook until soft.  Push all the cooked veggies to the outside of the pan, add a bit more oil, and add the carrots and mushrooms until they break down and begin to stick to the pan.  Add wine (or water if preferred) to deglaze the pan, and mix everything together.  Add the wild rice.  Crush the dill with your fingers and stir into the vegetable-rice mixture.  Add water and tamari and season with about a teaspoon of salt, bring to a boil, then simmer 30-45 minutes (or put in the crockpot for 3-4 hours on high or overnight/for the day on low).  Add parsley to the pot about 15-20 minutes before you serve the soup.  If you are including potatoes and/or greens and/or cooked lentils, add them here too.   Season with salt and pepper, to taste, and enjoy! 

*If you don’t have cooked French lentils, you can add 1 cup uncooked, rinsed French lentils with the water, but wait to add the tamari and salt until the end!  You may also want to skip the wine, but in such a small amount, it’s probably fine to leave it in.

Leave a Comment

Winter Squash and Kale Sauté with Almond Butter Sauce

October 19, 2009 at 2:54 am · Filed under Entrees, Salads and Sides, Tofu/Tempeh, recipes

This is a really great Fall dish, just right for the end of the Farmers’ Market season, when there is plenty of local Winter Squash and kale.  I love cubed and roasted Winter squash, especially delicata, so I roast a bunch at a time and use some for this meal and save the rest for snacking, salads, etc.  The original recipe was for stuffed Winter Squash, but I’ve embellished it by adding tempeh and quinoa.  Both versions are delicious – great for Thanksgiving!    

By the way, the original version for stuffed squash was given to me by a friend from Minnesota who got it from a cooking class at her local co-op.  I wish I knew the name of the author, but I can’t find the original recipe. 

  • 1 lb Winter Squash (I love delicata, but you can also use butternut or any other sweet squash you like)
  • 1/2 cup chopped onion
  • 1 8-oz package of tempeh*, chopped
  • ¼ cup shiitake mushrooms
  • 2-4 cloves garlic
  • ½-1 bunch kale or other green, chopped
  • About ½ cup water
  • 1/3 cup almond butter
  • 3/4-1 cup hot water, or more if needed
  • 2 Tablespoons tamari, or more, to taste
  • 2 Tablespoons lemon juice or rice vinegar
  • Pinch curry powder (optional).can use ginger or garlic
  • 2 cups cooked quinoa
  • Toasted almonds: chopped, slivered or sliced:  add before serving

Peel and seed the squash and chop it into 1/2 inch squares.  If you are using a squash with ridges, like delicata, don’t worry if a bit of the skin stays on.  Toss with olive oil and bake at 375 to 400 degrees until squash is tender to your liking.  Doneness depends on taste, ranging from just tender to browned and carmelized. 

While the squash is baking, heat oil in large skillet.  Sauté onion until lightly browned, then add the tempeh and continue to cook until browned.  Add mushrooms and cook 2-3 minutes, or until tender.  Add the garlic and cook another minute or so.  Add greens and water, checking that there is enough water to cover the bottom of the skillet.  Cover and simmer for about 3-5 minutes, or until the greens begin to feel tender.  Meanwhile, combine the almond butter, hot water, tamari, lemon or vinegar and spices, if using.   Stir the roasted squash and quinoa into the kale/mushroom mixture, then stir in about half of the sauce, continuing to add more to taste.  Reserve any extra sauce for drizzling on top, or for a dipping sauce for veggies or another meal. Top with almonds and enjoy!   

*you can cook the tempeh as is, but poaching it in a flavored broth will give it a little more flavor and more tender texture.  Just slice the tempeh into thin slices (preferably on the diagonal), then stir together 3/4 cup water, 2 Tablespoons tamari, a splash of toasted sesame oil, and a bit of agave, if desired, in a small saucepan and add the sliced tempeh.  Simmer, covered,  until liquid has been absorbed.  If I’m in a rush, I sometimes cheat and crank the heat up – just be careful not to burn it to the pan! 

Variation: For stuffed squash, simply cut it in half, remove the seeds, drizzle a layer of olive oil on the cut surface and place it cut side down on a baking sheet with sides.  Bake at 375 to 400 degrees until soft.  It will release some liquid, which will burn and get sticky, so you’ll want to keep that on your baking sheet, rather than baked onto your oven…(Suggestion: while you have the oven on, roast an extra squash or two, then mash and freeze for butternut squash soup.)  Meanwhile, make the filling, with or without the tempeh and quinoa, and serve inside the squash half, topped with chopped or sliced almonds.

Leave a Comment

Crockpot Applesauce

October 12, 2009 at 3:12 pm · Filed under Treats and Snacks, recipes

If you don’t know this already, homemade applesauce is a world apart from the kind you get in the jar at the store.  For one thing, when it’s homemade, it’s fresh and warm.  Even after it’s been stored in the fridge, it is still much more delicious (and fresh) than jarred.  And, you can freeze it…of course, if you don’t have a crockpot you can easily make this on the stove.  But, you should get a crockpot.  If you are a raw foodist, make small amounts at a time and skip the cooking part:) 

I don’t make applesauce in the traditional way.  I think this way is much easier and, though you have the option to peel the apples, I highly recommend keeping them on for depth of flavor, nutrition, and simplicity. Also, make it as chunky or smooth as you like.  And, add whatever you want (spices, apricots, raspberries, etc.) 

This is worth a try; even if you weren’t a huge applesauce fan before, like me, you might be one after you make it yourself!  Make some hearty waffles* or pancakes* on the weekend, throw them in the freezer, then toast them up and top them with crockpot applesauce and chopped nuts for a quick weekday morning meal or nourishing snack.

  • apples, any kind, seconds if you can get some
  • cinnamon or other spices, if you want
  • other fruit, if you want

Core the apples (and other fruit, if using) and cut into eighths.  Put them in a blender and blend to the texture you like.  It’s helpful to put the back of a wooden spoon in through the hole on the top of the blender to push the apples down as you blend them.  Just be sure it can’t reach the blade.  You shouldn’t need additional water, but add just a little if you must.  Pour the raw applesauceinto the crockpot.  Repeat as needed until all your apples are used up.  You can make any amount.  Add any spices you want to add, turn the crockpot to low and cook anywhere from 4-8 hours.   If doing this on the stovetop, you can make it in 30 minutes on medium to a few hours on low.  Store in mason jars in the fridge.  It will last a week or two.  You could also can or freeze it, if you so desire. Enjoy!     

*A few additions to give pancakes and waffles more staying power:

  • add chopped walnuts to the batter
  • decrease the flour by 1/2 cup and fold in some cooked quinoa or other grains at the end
  • use wholegrain flours like buckwheat, amaranth, teff, millet and quinoa
  • use yogurt as the liquid; the acidity will make them extra fluffy
  • add ground flax or chia seeds

Leave a Comment

Older Posts »