Mixed Vegetable Tagine

3/4 c. chickpeas, soaked overnight then drained
3 T. olive oil
4 small carrots, sliced
2 onions, chopped
3 garlic cloves, chopped
1 green pepper, sliced
2 zucchini/summer squash - thickly sliced
1 t. ground coriander
1 t. ground cumin
3 tomatoes, chopped
2 1/2 c. broth
salt and pepper
juice of 1 lemon
2 T. chopped fresh parsley
chopped green onions to garnish

1/2 c. raisins - optional, but more authentic


Cook the chickpeas in plenty of boiling water until tender.

Meanwhile, heat the oil in a pan, add the carrot and fry until browned. Remove and reserve. Add the onion and garlic to the pan and cook gently until soft and golden. Add the pepper and zucchini and cook until softened. Stir in the spices and cook until fragrant, then add the tomatoes, carrots, broth and seasoning. Bring to boil.

Drain the chickpeas, add to the vegetable mixture, cover and simmer for about 30 minutes, or until all vegetables are tender. Stir in the raisins, if using, and lemon juice. Sprinkle parsley and green onions over dish.

Serves 4

Ed. note: A tajine or tagine is a historically Berber dish from North Africa that is named after the type of earthenware pot in which it is cooked.

Recipe from: North African Cooking, by Hilaire Walden

Stir-Fry Cabbage

2 teaspoons canola oil
1 small onion, sliced
1 clove garlic, minced
1 teaspoon minced ginger
1 head napa cabbage, cleaned and sliced
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons toasted sesame oil

Directions

In a large saute pan over medium-high heat, add the canola oil and heat. Add the onion, garlic and ginger and saute, stirring, for 1 minute. Add the cabbage and cook until just starting to wilt, about 2 minutes. Add the soy sauce and rice vinegar and stir well and cook just until cabbage is wilted, about 3 minutes. Remove from heat and drizzle with the sesame oil.

recipe from Ellie Krieger on the Food Network

Skillet Onions, Peppers, and Garlic

This simple veggie side has plenty of flavor and color and takes just 15 minutes to prepare. For a touch of heat, add a few dashes of your favorite hot sauce or a pinch of ground red pepper.

 

• 2 teaspoons olive oil
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced yellow bell pepper (or any color pepper you have)
• 1 cup vertically sliced sweet onion 
• 1 teaspoon minced garlic
• 1/2 teaspoon dried rosemary (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; cook 13 minutes or until onion is tender, stirring frequently. Add garlic, rosemary, salt, and black pepper; cook for 2 minutes, stirring frequently.

Joy Zacharia, Cooking Light
JANUARY 2006, via My Recipes

 

Pâté— Vegan Walnut Pecan

(gluten free, dairy free, egg free, vegan)

Ingredients: 

1 3/4 cups shelled walnuts

3/4 cup shelled pecans

1/4 medium red onion

2 large peeled garlic cloves   

1 1/2, 14 ounce packages organic firm tofu, gluten free (21 ounces, or 597 grams)*

1/4 cup tamari sauce (gluten free soy sauce)

1/4 cup water

2 Tablespoons apple cider vinegar

1/2 teaspoon cayenne pepper

1/4 cup finely chopped fresh parsley, flat leaf or curly (optional)

Directions:

Place walnuts and pecans on cookie sheet, spread evenly in one layer. Do not add butter or oil to nuts. Toast nuts until golden brown in 350 degrees Fahrenheit oven.  Toasting nuts goes quickly.  Watch carefully so they do not burn.  Toss them once or twice to ensure even toasting. Do not overcook or blacken nuts. 

Chop onion and garlic (large bits) and put into food processor with nuts, tofu, tamari, apple cider vinegar and cayenne pepper.  Process until smooth.

Remove mixture to bowl and stir in fresh parsley.

Refrigerate overnight for best taste.

Delicious on gluten free crackers, baked veggie chips, or fresh sliced veggie chips!

* To simplify, close enough to say 1 1/2 pounds organic tofu  (if your packages happen to be 16 ounce). Recipe just fine, give or take a few ounces. 

Warm Butternut Squash and Chickpea Salad with Tahini Dressing

Preheat oven to 425. Peel and seed a medium butternut squash and chop into 1 ½ “

Pieces. In a large bowl, combine squash, 1 minced garlic clove, 2 Tbsp. olive oil, and a few pinches of salt. Toss squash to coat, and roast on a baking sheet until just soft, 15 to 20 minutes. Meanwhile, whisk together 1 minced garlic clove, ¼ cup lemon juice, and 3 Tbsp. tahini. Add 2 Tbsp. each water and olive oil and whisk well, adding more salt as needed. Combine the squash, a 15-ounce can chickpeas (rinsed and drained), ¼ chopped red onion, and ¼ cup chopped cilantro or parsley in a mixing bowl. Add the tahini dressing to taste, and mix.

Braised Zucchini Wheels with Sesame-Mint Pesto

Seves 4

30 minutes or fewer

Braising—simmering ingredients in a small amount of water in a shallow pan—keeps zucchini's texture firm but tender, rather than turning the vegetable into mush. This technique also works well with a prepared pesto if you're short on time.

• ⅓ cup breadcrumbs
• ⅓ cup whole almonds
• 2 garlic cloves, peeled
• 2 Tbs. fresh mint leaves
• 2 tsp. lemon juice
• 1 tsp. grated lemon zest
• 1 ½ Tbs. olive oil
• 1 Tbs. sesame seeds
• 4 medium zucchini (2 lb.), cut into 5 wheels each

1. Pulse breadcrumbs, almonds, garlic, mint, lemon juice, and lemon zest in blender or food processor until coarsely chopped. Add oil and sesame seeds, and pulse several times to make chunky pesto.
2. Score an X in each zucchini wheel to within 1/2 inch of bottom, making sure not to cut through. Gently pry each wheel open, and stuff with 1 heaping tsp. pesto. Place zucchini wheels snugly in single layer, stuffing-side up, in medium saucepan. Add 1 cup water, cover pan, and bring to simmer over medium heat. Cook 20 minutes, or until zucchini are tender. Serve hot, with cooking liquid drizzled over top.

from Vegetarian Times

Basil Fettucine with Green Beans, Walnuts, and Creme Fraiche

First to prepare the Pasta!

4 T. chopped basil
1 c. unbleached all-purpose flour
large pinch of salt
1 large egg
1 t. olive oil

Combine herbs, flour, and salt. Add the egg and then add the oil. Lightly and gradually work the ingredients to generate a uniform dough. When combined, turn it out onto a floured work surface and begin kneading. If it is too dry and crumbles as you work it, add a few drops of water while kneading to moisten it and help it come together. When it is smooth and supple, wrap it in plastic and let it rest in the fridge for an hour before rolling it out with a rolling pin. Cut pasta in 3/8 " wide strips to make Fetuccine. Makes 7 oz.

Green beans

12-16 oz green beans                                                                Salt
1/2 c. shelled walnuts                                                                 1 1/2 c. water
3 T butter                                                                                  1 1/2 c. creme fraiche
4 shallots, finely chopped                                                            Pepper
1/2 c. basil leaves, chopped                                                        Parmesan
2 cloves minced garlic                                                                 Optional chili flakes

Bring a large pot of water (slightly salted) to a boil. Preheat the oven to 350 degrees, cut the tips/tails from the beans.

Chop the walnuts and toast them in the heated oven for 5 minutes.

Melt the butter in a skillet; add shallots and cook on medium for 60-120 seconds. Add 2 T. basil, the garlic, some salt, and the water. Cook until shallots are soft, then stir in creme fraiche and cook until mixture thickens slightly. Taste and season with salt, pepper, and chili flakes if desired.

When the large pot of water is boiling, cook the beans for 2-3 minutes; scoop them out and add to shallots. Using the same water, cook your pasta al dente (literally, "to the tooth"), and then add it to the cream and shallots along with the rest of the basil. Add walnuts, serve on heated plates with a Parmesan garnish and a good dry sauvignon blanc.

Pickled Cajun Green Beans and Carrots

Makes 1 quart

Cajun flavors almost always include spicy cayenne and fragrant garlic. These pickles are delicious served in a tall glass of tomato juice or as a spicy side at your next crawfish boil. They'll keep well for up to a month in your refrigerator.

Ingredients

Salt
1/2 pound green beans, trimmed
1/2 pound carrots, trimmed and cut into ½-inch wide sticks
3 cloves garlic, crushed
3 whole black peppercorns
1/2 teaspoon celery seeds
1/2 teaspoon coriander seeds
1/2 teaspoon yellow mustard seeds
1/4 teaspoon cayenne
1 dried bay leaf
1/2 small yellow onion, thinly sliced
1 1/2 cups distilled white vinegar
1/3 cup sugar

Method

Bring a large pot of salted water to a boil. Add green beans and carrots and cook until just tender, 2 to 3 minutes. Transfer vegetables to a large bowl of ice water until chilled then drain well.

Put garlic, peppercorns, celery seeds, coriander seeds, mustard seeds, cayenne and bay leaf into a 1-quart glass jar then add green beans, carrots and onions, arranging them upright and packing them tightly as necessary; set aside.

Put vinegar, sugar and 1/4 teaspoon salt into a small pot and heat over medium-high heat, stirring constantly, until sugar is dissolved, 2 to 3 minutes. Remove from heat, set aside to let cool slightly then pour into jar with vegetables. Cover with a tight-fitting lid, shake vigorously and refrigerate for at least 24 hours before serving.

from the Whole Foods web site

Easy Ratatouille Recipe

Traditional ratatouille recipes recommend cooking each vegetable separately, i.e., saute onions and then remove from the pan, add more olive oil and then cook the next vegetable. The following is a streamlined version of this classic French vegetable medley.

Ratatouille Express

• 1/4 cup olive oil
• 2 onions, slivered
• 3 bell peppers, cut into one inch squares(try different colors)
• 2 eggplants, cut into 1/2 inch cubes
• 2 zucchini, cut into 1/2 inch cubes
• 4 cloves garlic, minced or crushed
• 2 pounds tomatoes, chopped
• 1 tablespoon minced fresh thyme
• salt and pepper
• 1/4 cup chopped fresh basil

Preparation Time: 25 minutes
Cooking time: 40 minutes

1. Heat olive oil in a heavy soup pot on medium heat. Sliver onions and add to oil.
2. While the onions cook, chop the bell peppers and add them to the pot, stirring well.
3. Chop the eggplants and add to the pot, stirring well to coat the eggplant with oil. At this point all the olive oil will have soaked into the eggplant, so you need to stir often to keep things from burning until they soften some.
4. Chop the zucchini and stir it in once the eggplant has softened a bit.
5. Chop the garlic and add to the vegetables, stirring well.
6. Chop the tomatoes and add them.
7. Mince the thyme and add it along with salt and pepper to taste. Stir well and cook two minutes.
8. Turn down heat and cover the pot. Simmer until everything is soft and well blended - about 40 minutes.
9. Stir in basil and remove from heat.

4 to 6 servings

Sneaky (Vegan) Lasagna

Serves 8

Preparation time: 45 minutes

Baking time: 1 hour

Sauce

1 tbs. vegetable oil

½ to ¼ c. chopped onions

3 garlic cloves, minced or pressed

3 tbs. fresh basil

½ tsp. salt

¼ tsp. ground black pepper

1 c. chopped portabello or white mushrooms

3 c. canned tomatoes with juice, chopped (28-ounce can)

½ c. dry red wine

Filling

1 tbs. olive oil

1 c. fresh chopped basil

10 oz. Asian greens, steamed and drained

3 garlic cloves, minced or pressed

2 cakes firm tofu (12 oz. each, cubed)

1 tsp. salt

¼ tsp. ground black pepper

⅓ lb. lasagna noodles

Warm the oil in a saucepan. Add the onions, garlic, basil, salt, and pepper and sauté on medium heat for about 5 minutes.

Add the chopped mushrooms and sauté for another 5 minutes. Stir in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Preheat the oven to 350º. Lightly oil a 9 x 13-inch baking pan.

In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce.

Cover and bake for about 45 minutes, until the noodles are soft. Uncover and return to the oven for another 15 minutes.

Adapted from Moosewood Restaurant New Classics.

Mixed Veggie Focaccia

This recipe is inspired by our friends and market-neighbors Mill Pond Bread, and the focaccia recipe comes from intern Tacy’s dad. At the end of a market day, Mill Pond often goes home with a box of produce – yummy greens, miscellaneous root veggies, and everything in between. They have gotten really good at turning our veggies into something delicious and unique, and so we thought we’d share their secrets with you! The dough is a bit finicky, but the filling is quite forgiving. Throw in any veggies you can think of, and we’ll help explain how to prepare them best so that your focaccia comes out perfect!

For the focaccia:

1 oz. dry yeast

1 tbsp. sugar

1½ c. water

4 c. all-purpose flour

1 tbsp. salt

½ tsp. white pepper

1 tsp. dried rosemary (or leaves of one rosemary branch)

¼ c. olive oil

½ c. finely chopped onions

For the filling:

3-4 c. finely chopped vegetables (tomatoes, broccoli, turnips, radishes, potatoes, kale, Asian greens, onions, arugula…)

4-6 cloves of garlic, sliced thin

¼ c. olive oil

salt to taste

¼ c. finely chopped basil

1/3 c. shredded cheese (optional)

For the dough:

1) Warm ½ cup of the water to about 110˚. Dissolve the yeast and the sugar into it for 15 minutes.

2) Measure out the flour, salt, pepper, and rosemary into a large bowl. Mix and gradually add the watered yeast and the remaining water (at room temperature) until it is all incorporated. Add ½ tablespoon of the olive oil. Knead for at least 10 minutes.

3) Pour a bit of olive oil in the bottom of a large bowl. Gather up the dough into a large bowl, rolling it around a bit. Cover with plastic wrap and keep in a warm place until it has doubled in size.

4) Punch the dough down with your fist, add half of the onions, and knead for a few minutes. Re-cover with the plastic wrap and let rise a second time. The first rising will take a few hours, the second rising will take about 45 minutes.

5) When the dough has risen, rub a bit of oil on a cookie sheet and spread the dough into a large oval an inch thick with your hands. Drizzle olive oil onto the top of the dough and set aside for 15 minutes.

For the filling:

1) Roast any root veggies (turnips, potatoes, radishes…) with some of the olive oil, salt, and garlic at 400˚ for 30-40 minutes. If using tomatoes, sprinkle them with plenty of salt in order to help pull the juices out and roast them with the other root veggies.

2) Massage any tender greens (kale, Asian greens, arugula) with some more olive oil, salt, and garlic slices. The best way to do this is to chop the greens into manageable pieces, then use your fingers to break down the greens until they have a vibrant green appearance. This will keep the greens from getting too crispy and flaky once they go into the oven. If you happen to be using collards, they are tougher and therefore require a quick steaming (about 5 to 7 minutes).

3) Chop any veggies that cook relatively quickly (broccoli, additional onions), but don’t cook them quite yet. They will cook plenty inside of the focaccia.

Assembling the focaccia:

1) Arrange your toppings evenly over the surface of the dough. If adding cheese, sprinkle it on top.

2) Place pan on the bottom rack of a preheated 375˚ oven and bake for 30 minutes. Change pan to the top rack for 15 more minutes. Sprinkle the top with salt and basil, and place on a rack to cool. Enjoy!

Adapted from Tacy’s Dad’s focaccia recipe and Mill Pond’s veggie techniques.

Pasta with Dark Greens and Tomatoes

1 lb. turnip greens and/or arugula and/or turnip greens (add kale if needed to bulk out, but expect a milder flavor).

Kosher salt

1/2 lb. orechiette, penne or other pasta

2 tbs. extra-virgin olive oil

2 cloves garlic, chopped

1½ cups chopped tomatoes

Pinch dried red pepper flakes, or to taste

Freshly ground pepper and salt

1 In a large pot, bring 1 to 2 quarts of water to a boil.

2. While the water heats, trim the greens and wash them well. Cut the greens crosswise into 1-inch pieces or strips.

3. When the water comes to a boil, add ½ tablespoon of salt. Toss the greens into the boiling water; cook until they are almost tender but still bright green, 8 to 10 minutes. (The time will vary somewhat depending on what kind of greens you use. Testing them is the best way to know when they are done.) With a slotted spoon, remove greens from the pot and toss into a large bowl of cold water.

4. Add the pasta to the pot of water in which the greens were cooked. While the pasta cooks, squeeze the greens to remove as much water as possible. Fluff the greens to separate them, then set aside.

5. In a large, heavy skillet or a wok, heat the olive oil over medium-high heat. Add the garlic and cook until fragrant, about one minute. Add the tomatoes and stir constantly until the tomatoes have softened, about five minutes. Add the pepper flakes. When the pasta is almost done, 10 to 12 minutes, add the drained greens to the pan and cook together for 2 minutes, stirring constantly. Remove pan from the heat.

6. Drain the pasta, leaving a bit of water clinging to it. Add the pasta to the cooked greens; toss well. Season to taste with pepper and salt. Serve immediately.

Note: If you prefer, the greens can be cooked ahead and held up to 8 hours. (Refrigerate them if it will be more than two hours, then bring them back to room temperature before using.) You won't get to reuse the cooking water from the pasta, but you will be able to put the finished dish on the table in just minutes.

Adapted from seasonalchef.com.

Kale Raw Wraps

1 batch pate

1 bunch Russian kale

½ c. vinegar (for soaking)

1 c. tomato, diced

1 c. cucumber, diced

½ bunch mizuna

For the pate:

1 ¾ c. shelled walnuts

¾ c. shelled pecans

¼ medium red onion

3 large peeled garlic cloves

1 ½ 14 oz. packages organic firm tofu

¼ c. tamari sauce

¼ c. water

2 tbsp. apple cider vinegar

½ tsp. cayenne pepper

¼ c. finely chopped fresh parsley

Toast nuts in 350˚F oven without butter or oil. They cook quickly, so watch them carefully so they don’t burn. Toss them a couple times to ensure even toasting.

Chop the onion and garlic and put them into the food processor with the nuts, tofu, tamari, water, apple cider vinegar, and cayenne pepper. Process until smooth.

Remove mixture to bowl and stir in fresh parsley.

Refrigerate overnight for best taste.

Assembling the wraps:

Trim the stems off of the Russian kale. Soak the leaves in a bath of warm water and vinegar for a few minutes to clean them and bring them to room temperature.

Dry the leaves completely. Place the leaves flat, rougher side facing up, on a cutting board and gently shave off the bulbous part of the stem (see pic for illustration).

Each wrap will require two leaves for rolling. Place the leaves head to foot (stalking pointing in opposite directions) and overlapping about half way. Apply a few dollops of pate along the seam where the two leaves overlap. Make sure to leave at least an inch on either end for folding. Once the pate is down, pile on tomatoes, cukes, mizuna, and any other creative tasties you can think of (sunflower seeds, avocado, quinoa, to name a few). Be careful not to load the leaves too high, because the next step requires you to fold in the sides and roll the wrap tightly like a burrito. Voila! A delicious and aesthetically pleasing meal!

Adapted from honestfare.com.

Miso Soup

½ c. daikon radish, cubed

½ c. hakurei turnips, cubed

1 clove garlic, minced

¾ c. Asian greens, chopped

2 tbsp. miso paste

Simmer the cubed daikon, hakurei, and garlic for 10-15 minutes. Add the chopped Asian greens and simmer for an additional 5-10 minutes, or until the greens are wilty. Turn off the heat, create a smooth slurry with some of the simmered water and the miso paste. Add slurry to the pot, stir, and enjoy.

Adapted from www.teaandfood.com.

Toasted Pine Nut and Green Bean Salad

Serves 6-8

• 1 pound green beans
• 1 pound yellow wax beans
• 3 small heads frisee
• 1/2 cup pine nuts
• 4 oz gorgonzola crumbles
• roasted garlic dressing

Wash beans and cut off ends. Cut into about 2 inch pieces. Add to boiling, salted water and cook for about 3-4 minutes. Remove from heat and cool with cold water. Set aside.

Wash and clean frisee, drying completely in a salad spinner. Chop if desired, and set aside.

Heat small pan and add pine nuts. Stirring often, toast pine nuts until golden brown and fragrant.

Assemble salad: layer frisee in large bowl. Top with green beans, cheese crumbles, pine nuts and dressing. Toss to combine and serve immediately.

from the blog, A Nutritionist Eats

Pesto

4 c. fresh basil leaves, stems removed
3/4 c. extra-virgin olive oil
1/2 c. pine nuts ( or walnuts, almonds, or a mix of two or three)
3/4 c. grated parmesan
2-3 large cloves garlic, chopped or pressed
salt to taste

Puree ingredients in a food processor or blender until smooth.

Unlimited uses!

Thai Peanut Sauce

This makes any vegetable dish go down easy! Adjust ingredients to taste. Simmer sauce if it needs thickening.

• 1/3 cup peanut butter, softened
• 3 tbsp water
• 2 tbsp soy sauce
• juice from 2 limes (or lemons)
• 1 tbsp fresh minced ginger
• 1/2 tsp brown sugar
• 1 clove garlic, minced
• 1/4 tsp red pepper flakes, or to taste
• salt to taste

• Whisk together all ingredients in a small bowl.

Holler Hummus

1 can or 2 c. cooked chickpeas
3/4 t. salt
3 T. olive oil
2 T. Tahini
3 large cloves of garlic (more if you love the stinking rose!)
Juice of one lemon

Combine all in a food processor

No-Cook Kale Chips

Hardly a recipe, this born-of-necessity method to ingest some kale quickly with minimal fuss simply involves washing kale leaves, shaking or patting dry, tearing into large pieces, and using those pieces as a scoop for a dip that you luckily find already prepared! If you are very lucky, your dip will be:

Holler Hummus

1 can or 2 c. cooked chickpeas
3/4 t. salt
3 T. olive oil
2 T. Tahini
3 large cloves of garlic (more if you love the stinking rose!)
Juice of one lemon

Combine all in a food processor

Fresh Basil Pesto Recipe

Ingredients

• 2 cups fresh basil leaves, packed
• 1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
• 1/2 cup extra virgin olive oil
• 1/3 cup pine nuts or walnuts
• 3 medium sized garlic cloves, minced
• Salt and freshly ground black pepper to taste

• Special equipment needed: A food processor

Method

1 Combine the basil in with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil.) Add the garlic, pulse a few times more.

2 Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste.

Makes 1 cup.

Serve with pasta, or over baked potatoes, or spread over toasted baguette slices.