21st Century Caponata (from Greg Atkinson)

This Sicilan style eggplant appetizer is delicious served over brown rice, tossed with pasta or as an appetizer with crackers. With hummus, olives and feta, it makes an appetizer platter.

Cut a large eggplant into 1-inch cubes. Toss with 1 T. salt and let it stand at room temp in a colander for 10 minutes to drain off the bitter juices Then toss with olive oil and spread on a cookie sheet and roast at 400 degrees until soft and slightly browned, about 20 minutes.

Meanwhile, chop a red onion and two stalks of celery and saute in olive oil. until onions are beginning to brown. Add 1 T. dried oregano leaves and 1 T. chopped garlic and cook 1 minute longer.

Transfer to a bowl, stir in the eggplant plus 1/4 cup white balsamic vinegar, 1/4 cup capers, drained, 1 cup julienne-cut strips of sun-dried tomatoes in oil. Add salt and pepper to taste. Let the mixture stand at room temp for at least 10 minutes before serving. Caponata keeps well in the refrigerator for a week.

Spencer's Oatmeal Muffins

Ingredients: Yield: 12 muffins
2 1/4 cups gluten free oatmeal, at least half ground to flour in a blender
2 teaspoons baking powder
1/2 teaspoon salt
1 tsp. cinnamon
1/4 cloves
1/4 nutmeg
3/4 cup rice milk or goat yogurt
1 mashed banana
1/2 cup brown sugar
2 eggs
2 tablespoons vegetable oil

Pre-heat oven at 375°F. Cover 12 muffin cups with oven-safe paper.

In a big bowl, mix oatmeal, baking powder, salt and spices

In a blender, food processor or stand mixer, mix the rest of the ingredients and til you have an even mix

Add wet to dry ingredients and mix lightly. Put the mix on the muffin cups and fill 3/4 of each one.

Bake for 13-15 min or til golden.

Edamame Pesto and Linguine

1-1/2 cup shelled edamame
1 lb. whole wheat or brown rice linguine
1 large garlic clove
1/2 tsp. salt
1-1/4 cups firmly packed cilantro leaves
1 Tbs. fresh lime juice
1/2 cup olive oil

Put the pasta water on to boil in a large pot.

Cook the edamame in a small saucepan of salted boiling water for 10 minutes, drain.

In a food processor, process the garlic, salt and cilantro until finely minced.

Add the cooked edamame, lime juice and olive oil.

Add 1/2 cup of the hot pasta water to make a smooth sauce.

Toss the sauce with the cooked linguine and serve.

NOTE: I am going to experiment with this recipe and I think it can get better- like adding sauteed vegetables and walnuts or pine nuts would be perfect. But this is a good base recipe to start from.

Gallo Pinto (Costa Rican Refried Rice and Beans)

From Viva Vegan. Gallo pinto literally translates to "painted rooster."

3 T olive oil
3 cloves minced garlic
one small or 1/2 large onion, diced finely
1 small red or green hot chile, seeded and minced (optional - I didn't have one so I put in some chile powder and cayenne pepper)
1 red bell pepper, seeded and diced finely
2 cups cold cooked lon-grain white or brown rice
1 t. ground cumin
2 cups cooked black, red, or pink beans (I used 1 can, drained and rinsed, which came to a bit less than 2 cups. I used a bit less rice as well to match.)
1/2 cup vegetable broth (or bean-cooking liquid if you didn't use canned beans)
1 T. vegetarian Worcestershire sauce
1/2 t. liquid smoke (I didn't use this because I didn't have any)
1/2 t. salt
1/2 t. freshly ground pepper
1/2 cup finely chopped fresh cilantro

1. In a large, deep cast-iron skillet, heat the olive oil and garlic over medium heat. When the garlic starts to sizzle, add the onion, chile (if using), and bell pepper, and cook for 6 to 8 minutes, or until the onion is soft and translucent.

2. Stir in the rice and cook for 10 minutes, stirring frequently.

3. Stir in the cumin, beans, broth, Worcestershire sauce, liquid smoke, salt, and ground pepper. Use a metal spatula to stir frequently and occasionally mash some of the beans into the rice. Cook until most of the liquid is absorbed but the mixture is still moist, 10 to 15 minutes. If the mixture looks too dry, drizzle in 1 to 2 T of additional broth until your desired consistency is reached.

4. Stir in the cilantro and remove from the heat.

I recommend serving this with corn tortillas.