Two recipes

Aug. 4th, 2013 04:03 pm
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I have two Graham Kerr cookbooks, each of which has one recipe I used to make but haven't used for years. Archiving those recipes here so I can let the books go.

Spinach Salad:

1/2 C canned Mandarin orange sections
1/4 C toasted walnuts


1/4 C strained yogurt
1/4 C orange juice
1 Tbsp mustard

Assemble as you would expect.

Peanut Butter Spreadin'dipity:

1/2 C strained yogurt
1/2 C peanut butter
1 banana, peeled and mashed


To turn into dip, add:
2 tsp fresh chopped cilantro
1/4 tsp cayenne

To turn into sauce, add:
2 Tbsp lemon juice
4 tsp soy sauce

I should see whether C would like this spread.
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1 cup uncooked quinoa
1 can of black beans, rinsed
1 cup of sweet corn (use frozen or canned, or if you’re super fancy, scrape kernels off a fresh cob)
2 whole citrus fruits, diced (grapefruit tastes lovely, but you can use any citrus, like oranges or clementines)
1 large avocado chopped
1 bell pepper diced (preferably red)
1 half bunch of kale destemmed and chopped
1 half bunch of cilantro chopped
1/2 red onion diced (to help with the sharpness of the onion, dice at the beginning of throwing everything together, and soak in cold water. throw it in towards the end.)

The juice of 3 limes
2 tsp of cumin
big pinch of sea salt
2 tbs of olive oil

1. Bring quinoa to boil with 2 cups of water and a pinch of salt.
2. Cover and let simmer for about 15 minutes or untils it fluffs easily with a fork, and all the water is absorbed.
3. Let the quinoa cool while you prepare everything else.
4. Combine beans, corn, citrus, avocado, bell pepper, kale, cilantro and onion in a large bowl. Toss all together.
5. Whisk the ingredients for the dressing.
6. Add the quinoa to the bowl and pour in the dressing, tossing everything together to combine. Enjoy!!!

(Courtesy of Paste magazine blog.)


Oct. 29th, 2012 08:38 pm
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Must write this down in case I lose the issue of Vegetarian Times that it came from:

10 oz chocolate chips
1 C peanut butter
12 oz silken tofu
1 tsp agave
1 tsp vanilla
graham cracker crust

Melt chocolate chips in microwave. Blenderize melted chips, peanut butter, tofu, agave, and vanilla. Pour into crust and refrigerate. Tah dah! Chocolate peanut butter pie!


Mar. 16th, 2012 09:55 pm
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4 C water
1 C corn meal

Bring 3 C water to a boil. Meanwhile, mix 1 C corn meal with the remaining 1 C cold water. Stir corn meal mixture into boiling water. Lower heat to a simmer & cover. Cook five minutes, stirring occasionally. Add garlic or onion powder with corn meal if desired. Stir in egg or cheese at the end if desired. For maximum authentic nostalgia value for F, serve with ketchup. (C appears to prefer hers with ketchup too.)
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Last week we tried out a local organic grocery delivery service thanks to a groupon that made it half off. I couldn't decide what to order, so I just got the local produce box. Those of you who do CSAs are already well versed in such things, but I've been having fun figuring out what to do with the random assortment of veggies. We got: chard, kale, green leaf lettuce, a cabbage, a small bunch of radishes, some snap peas, a leek, four juicing oranges, some cilantro, a small bunch of carrots, and a small fennel bulb. The cilantro will probably languish unused as no one here is a fan, but I have plans for almost everything else. The oranges were juiced for weekend brunch (with frozen waffles with homemade strawberry-mango compote and veggie sausage - yum!). The chard was sauteed with garlic for a side dish. Most of the carrots and the fennel went into a bean casserole. I've been using the lettuce in lunch sandwiches and salads and I just made potato-leek soup to take to work for lunch tomorrow. The radishes were Sunday's side dish with the bean casserole and the snap peas were roasted for tonight's dinner side dish. The kale is slated for an Indian curried soup. I haven't yet decided what to do with the cabbage, but I think it'll keep for a few more days.

The bean casserole, from a recent Vegetarian Times, required a small substitution to make it vegan. I had thought it would be no trouble to sub for parmesan as I had a recipe for a very good vegan parmesan substitute bookmarked. But alas, I discovered the blog with the recipe was gone. I managed to mostly recreate it, with some google help from F., so I note it here for future reference:

1/2 C walnuts
1/2 C cashews
1/2 C brown rice flour
1/2 C nutritional yeast
1 Tbsp garlic powder

Pulse in blender until you've got fine crumbs.

I happened to have almonds around, so I subbed those for the walnuts and cashews and I just eyeballed the proportions that worked out fine.

In case the radish recipe (found here: meets a similar fate, I record it here for posterity as it was very good:

1 large or 2 small bunches of radishes
3 Tbsp unsalted butter
1 tsp brown sugar
Sea or kosher salt
2/3 cup water
1 Tbsp white wine vinegar
Freshly ground black pepper and freshly grated nutmeg.

Cut leaves from radishes, leaving about a 1/2 inch of greens on the radishes. Wash greens, chop coarsely. In a small skillet with a lid melt the butter, brown sugar and 1/2 tsp salt over medium heat, then add the water and radishes and bring to boil. Lower heat and simmer until radishes are cooked (can be pierced with little pressure with a knife but not mushy) This should take about 3 minutes.

Spread the greens over the radishes and bring the liquid to a boil (raise heat of burner for this). Reduce to med low heat, cover the pan and simmer gently until greens are "emerald color" and tender. This takes about 5 minutes. Press as much liquid as possible from the greens before taking them out of the pan. Transfer both greens and radishes to a bowl.

Add vinegar, pepper and a small amt. of nutmeg to the pan liquid and boil (uncovered) until it becomes syrupy. 2 minutes or so. taste and add more salt and sugar if it needs it. Put the radishes and greens back into the pan and stir to coat all with the sauce - without mashing them. Serve.

Cooked radishes are substantially less sharp tasting than raw ones. Really they come out mostly like random root vegetable and it's the greens that are the star of that recipe. The radishes and the snap peas only made two servings each, so we will need another side veggie to go with the last of the beans. Braised cabbage, maybe?

I will definitely play veggie roulette again, though probably not every week.


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