VEGETABLE PAELLA

Serves 4-5
1 T. olive oil
1 large onion, chopped
3 cloves garlic, minced
1 medium eggplant, peeled and cut into 1/2 inch dice
1 red bell pepper, seeded and chopped
1 cup uncooked short-grain white rice (I used 1 and 1/4 cups rice)
1 and 1/2 cups vegetable broth
a pinch of saffron threads
1 tsp. smoked paprika
1 bay leaf
1 tsp. dried oregano
1/2 tsp. red pepper flakes
28 oz. can diced fire-roasted tomatoes, undrained
salt and freshly ground black pepper
15 oz. can garbanzo beans, drained and rinsed
6 oz. jar marinated artichoke hearts, drained and chopped
1 and 1/2 cups frozen green peas
2 T. chopped fresh parsley
1 tsp. finely minced lemon zest
chopped black olives and/or feta cheese for garnish (optional)

Heat the oil in a large saucepan or Dutch oven. Add onion and cook for 5 minutes. Add garlic, eggplant and bell pepper and cook 3 minutes longer. Stir in the rice, 1 cup of broth and teh saffron, paprika, bay leaf, oregano, red pepper flakes and diced tomatoes with juice.

Bring to a boil, then lower the heat to medium. Season with salt and pepper, cover and simmer for 20 minutes. Stir in the chickpeas, artichoke hearts, and peas. If the mixture seems dry, add the remaining 1/2 cup of broth (or more).  Stir in the parsley and lemon zest and cook until the rice and veg are tender, about 10 more minutes. Remove and discard teh bay leaf. Taste and adjust seasonings, serve hot, sprinkled with olives and feta if you'd like to add them.

Savory Vegetable Pancakes

From Mark Bitten in the New York Times

Master recipe: (makes 8 little pancakes = one serving)

- Beat together one egg, 2 tsp. water or milk, and 2 T. flour (worked fine with gluten free flour mix).
- Stir in 1/3 to 1/2 cup of any of the ingredients and seasonings below, and season with salt and pepper.
-Works fine to double or quadruple the recipe.

Add a not-too-thin layer of olive oil to a large skillet over medium heat. When hot, spoon in 8 little pancakes , turning once, until golden on both sides (2-3 minutes per side). Serve warm

Fillings:
Chopped olives and chopped rosemary
Diced and sauteed red pepper, add a little cumin
Fresh little spinach leaves, lightly sauteed, with a little curry powder
Green peas, thawed, and sauteed green onion. Garnish with shredded mint leaves
Cherry tomatoes, sauteed and drained, with a little garlic and basil

Arugula Basil Pesto

1 cup arugula, packed
1 cup fresh basil, packed
6 garlic cloves
½ cup sunflower seeds

2 T. freshly squeezed lemon juice

1 tsp. salt

a pinch of black pepper

1/3 – ½  cup olive oil

Directions:
-Place all ingredients but the oil in food processor and pulse till chopped.

-Pour oil through feed tube while processing till creamy.

KALE & WHITE BEAN SOUP

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Kale & White Bean Soup

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 cup diced yellow onion
• 4 large garlic cloves, roughly chopped
• 1 (32 ounces) box low-sodium vegetable broth
• 4 cups packed chopped kale
• 3 large carrots, sliced
• 1 (14.5 ounces) can Italian-style diced tomatoes (optional) or 3 T. tomato paste
• 1 (14.5 ounces) can no-salt-added cannellini beans, drained and rinsed
• 3 T. fresh lemon juice

Instructions:

In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and carrots,  and cover. Cook 15 minutes or until kale and carrots are tender. Add beans and lemon juice and heat thoroughly. Serve hot.

Sweet Potato Drop Biscuits

2-1/4 cups flour or gluten-free baking flour mix (make sure to pack down the GF mix as its lighter)
1-1/2 Tbsp sugar
1-1/2 tsp dried thyme
3/4 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
1/4 cup olive or canola oil
5 Tbsp soy or hemp milk
1-1/2 tsp cider vinegar
1-1/2 mashed or puréed sweet potato

Preheat oven to 400 and oil a baking sheet.

In bowl of stand mixer, mix together the flour, sugar, thyme, powder, soda, and salt.

In a separate bowl, mix together oil, milk, and vinegar. Once mixed, stir in sweet potatoes.

Add the wet ingredients to the dry ingredients in the stand mixer. Stir until just mixed. If the dough seems too wet, add some flour (this is only an issue when using the GF baking mix).

Scoop out 1/4 cup balls of dough and lay out 12 biscuits on the baking sheet, with 2" between. Flatten them slightly to a biscuit shape.

Bake for 15 minutes or until edges start to get golden brown. Serve warm or store in a zip lock bag for up to a week.

Vegan Oat Bars with Chocolate Nibs

Ingredients:

• 1 banana (mashed)
• 1/3 cup canola oil
• 1/3 cup honey
• 1 tsp. vanilla
• 3/4 cup whole wheat flour
• 2/3 cup cocoa nibs
• 2/3 cup nuts or coconut or vegan chocolate chips
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 cups rolled oats

-Preheat your oven to 350 degrees and grease an 8 inch pan. Begin by mashing your banana in a small bowl. Add in the canola oil, vanilla and honey and mix all of these ingredients well. -In a larger bowl, mix the dry ingredients (flour, baking soda, salt, nutmeg, cinnamon and oats). -Pour the wet ingredients into the dry and mix (do not over mix). Add the cocoa nibs and nuts, chips or whatever, and stir a few times -Bake in oven for about 20-25 minutes. Cool before cutting

SOCCA

A savory pancake made from chickpea flour - from "O" magazine

Combine 2 cups garbanzo bean flour, 2 cups warm water, 2 T. olive oil, and 1 - 2 tsp. of salt. Let batter rest for 2 hours.

Slice one zucchini thinly, chop 1 large red onion, add a sprinkling of herbs, and saute until soft and just beginning to brown.

Turn on broiler. Oil jelly roll pan or oven-safe skillet and put in heated oven for 3 minutes. Remove from oven, and pour in batter to about 1/4" thick (this recipe fills one jelly roll pan). Top the batter with zucchini and onion, and a few twigs of fresh rosemary (optional: a few pine nuts). Place socca under broiler until edges are brown, batter is set and toppings are beginning to crisp, 10 to 12 minutes. Slide out of pan and cut into slices.

Swiss Chard & Goat Cheese Frittata

• 8 large red Swiss chard leaves with stems
• 2 T extra-virgin olive oil, divided
• 1 ¹/₂ cup thinly sliced red onion (about 1 medium)
• ¹/₂ t salt, divided
• 2 t minced fresh rosemary
• 1 T chopped garlic
• 8 large eggs
• freshly ground black pepper
• 4 oz goat cheese, crumbled
• If you don't have Swiss chard, spinach is good too
  

Directions:
Wash the Swiss chard; cut off stems, mince, and set aside. Roughly chop the leaves. Heat 1 tablespoon olive oil in a 9-inch skillet (I used an 11" skillet and it worked fine_ with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown. Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.

Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine. Wash and dry the skillet and return to stove top.

Turn on the broiler, then heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.

Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm in the center and golden on top. Use a rubber spatula to loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges.

Spencer's 25th Birthday Tacos

Makes 4-6 servings

For Tacos:
2 cups frozen corn, thawed
2 T. olive oil, divided
2 T. lime juice, plus lime wedges for a garnish
3 tsp. salt
2 tsp ground cumin
1/2 tsp. freshly ground black pepper
2 bell peppers, any color, cored and thinly sliced
1 large red onion, sliced
1 and 1/2 tsp paprika
1 can black beans, rinsed and drained
1 cup thinly sliced green cabbage
8-10 corn tortillas (or you could use whole wheat tortillas)

For Salsa:
2 T. olive oil
2 T. fresh lime juice
4 tsp minced fresh jalapeno chili
4 minced cloves of garlic
1/2 tsp. sugar
2 avocados, pitted and cut into small dice
1/2 cup frozen corn kernels, thawed
4 T. minced red onion,
1/4 cup minced fresh cilantro
salt and pepper to taste

In a large bowl, toss together corn, 1 T. olive oil, lime juice, 1 tsp. salt, cumin, 1/4 tsp. black pepper, bell peppers and onion. Spread the mixture on a large baking sheet.

In a second bowl, toss together 1 T. olive oil, paprika, 1/2 tsp. salt and the black beans. Spread this mixture on a second large baking sheet.

Roast vegetables and beans, stirring occasionally and rotating sheet trays halfway through. Cook the beans until they dry out and are just crisp, 20-25 minutes. Bake the vegetables until soft and golden brown, about 40 minutes.

Meanwhile make the salsa in a smaller bowl:
Whisk together 2 T. olive oil, 2 T. fresh lime juice, 4 tsps. minced fresh jalapeno chile, 4 minced cloves of garlic, and 1/2 tsp. sugar. Then gently stir in 2 avocados, pitted and cut into small dice, 1/2 cup frozen corn kernels, thawed, 4 T. minced red onion, 4 T minced fresh cilantro, salt and pepper to taste. Set aside

Wrap tortillas in foil and place in oven for a few minutes to warm, or lightly pan fry each side in oil. Scoop roasted vegetables onto tortillas, top with sliced cabbage, roasted beans and salsa. Garnish with lime wedges

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.

Russian Borscht

This hearty soup is ruby colored and delicious, with a healthy variety of vegetables...from an early Moosewood Cookbook.

-One-and-a-half cup chopped onions
-One-and-a-half cup thinly-sliced potatoes
-1 cup thinly sliced beets (2 average sized beets)
-1 large, sliced carrot
-1 stalk chopped celery
-3 cups chopped cabbage
-a scant tsp. caraway seeds
-4 cups stock or water (I use water)
-2 tsp. salt
-black pepper
-1/4 tsp. dill weed
-1 Tbs. + 1 tsp. cider vinegar
-1 Tbs. + 1 tsp honey
-1 cup tomato puree

Place potatoes, beets and water in a saucepan and cook until tender (save the water).

Meanwhile, cook the onion in olive oil in a large soup pot. Add caraway seeds and salt. Cook until onion is translucent, then add celery, carrots and cabbage. Add water from beets/potatoes, and cook, covered, until all the vegetables are tender. Add the potatoes, beets and remaining ingredients.

Cover and simmer slowly for at least 30 minutes. Taste to correct seasonings

Serve topped with a dollop of plain yogurt sprinkled with dill weed.

Sweet/Spicy Roasted Sweet Potatoes

A few sweet potatoes (the orange ones)
Olive oil
Salt

Spiced Salt:
1tsp salt
1/2 tsp sugar
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp paprika

Roast the sweet potatoes however you like best. I like to cut them into 1/2" to 1" thick sticks, about 2-3 inches long, then toss them in olive oil and salt, and roast for 45-60 minutes at 350 until they're starting to get mushy.

This recipe is really about the spiced salt, which gave the sweet potatoes the best flavor I have ever tasted. Mix the spices together and sprinkle on the sweet potatoes right when they come out of the oven. For 2 sweet potatoes I used about 1/2 the salt mixture. Just keep adding more and tasting until it's right. They should not be strongly spicy like our Moroccan carrots, just a subtle sweet and spicy flavor.

The spiced salt is from the "Fast, Fresh and Green" cookbook by Susie Middleton

Spicy Cauliflower Soup

From "The Art of Simple Food" by Alice Waters...
Serves 4-6

Heat 1/4 cup olive oil in a heavy-bottomed soup pot

Add and cook, stirring often over medium heat:
-1 large onion, peeled and diced
- 2 carrots, peeled and diced very small, almost minced
-1 tsp coriander
-1 tsp. cumin
-1 tsp. chile powder
- 1/4 tsp. turmeric
-1/4 tsp dried chile flakes (I used red pepper flakes)
- 1 tsp. salt
-pepper

When very soft, but not browned, add
-6 sprigs cilantro, coarsely chopped (I used more)
-1 large head of cauliflower, trimmed of leaves and coarsely chopped (5-6 cups)
-3 cups vegetable broth
-3 cups water

Raise the heat and bring to a boil, stir occasionally. Reduce the heat to simmer and cook about 30 minutes until the cauliflower is very tender. Stir vigorously with a spoon or whisk to coarsely puree the soup (I also put about half of it in a blender, whirled it around a bit, then returned it to the pot). Add more water or broth if the soup is too thick. Taste, adjust seasonings, add more salt if necessary. Serve hot garnished with chopped cilantro or mint and a squeeze of lime juice.

Baked White Bean Cakes

3 cups cooked white beans (or canned)
2 eggs
1/4 cup grate Parmesan
2 Tbs. cup olive oil
1/4 cup minced red onion
2 Tbs. minced garlic
2 tsp. minced fresh rosemary or 1 tsp. dried
1/4 cup flour
1/2 tsp. baking powder
salt and pepper
Tomato sauce (fresh or jarred spaghetti sauce) and pine nuts to go on top

Pre-heat oven to 375 and grease a baking sheet.
Put the beans in a large bowl and mash with a fork.
Add the eggs and whisk with a fork.
Cook the onion and garlic in the olive oil until soft and golden. Stir in the rosemary and then set aside to cool a bit.
Mix the flour, baking powder, salt and pepper into the beans. Add the onion/garlic mixture. Stir until combined. It should be the consistency of thick cookie dough.
Form the dough into 8 cakes on the prepared cookie sheet.
Bake for 30 minutes, until golden and crisp.
Top cakes with tomato sauce and toasted pine nuts.

From Mark Bittman's How to Cook Everything Vegetarian

The Best Lentil Soup

Cover 1 cup lentils with water. Boil 3 minutes and drain.

Add 6 cups of water (or 3 cups vegetable broth and 3 cups water), 1 large stalk celery finely sliced, 1 large carrot finely chopped, 3 cloves garlic, minced, 1 medium onion, chopped, 1/4 cup olive oil, 1 tsp salt, 1/4 tsp pepper, 3/4 c. tomato sauce, 1 bay leaf.

(I usually enlarge the recipe a bit by using one and a half cup of lentils, 4 cups water, 4 cups broth, 2 stalks celery, 2 carrots, a large onion, and a cup of tomato sauce).

Bring to a boil, cover and simmer one to one-and-a-half hours. Add more water if needed.

Add 2 - 3 T. red wine vinegar (helps to use a really good brand of vinegar), stir, and cook 10 minutes longer.

Macrina's Lemon Salad Dressing

LEMON VINAIGRETTE

• 1 tablespoon Dijon mustard
• 2 teaspoons red wine vinegar
• 1/3 cup fresh lemon juice
• 1 teaspoon honey
• 1 tablespoon lemon zest, freshly grated
• 1 garlic clove, finely chopped
• 1 teaspoon kosher salt
• 1/4 teaspoon white pepper
• 3/4 cup extra virgin olive oil

Dal With Winter Vegetables

From The Farm to Table Cookbook, by Ivy Manning

Put 1 and 1/2 cup red lentils into a pot with 6 cups of water, 1 bay leaf, 1 cinnamon stick, 1 tsp. turmeric, and 2 tsp. of salt. Bring to a boil, then simmer over low heat for 25 minutes, or until the lentils are a muted amber color and the mixture is the consistency of a thick porridge.

Add:

2 cups 1" cauliflower florets

2 large carrots, peeled and roughly chopped

1 cup roughly chopped cabbage

2 cups Yukon gold potatoes, cut into 2" chunks

Simmer until potatoes are tender, about 30 minutes.

Meanwhile, heat 3 T. olive oil in a large saute pan. Add 1 tsp. mustard seed, cover, and cook until the seeds pop, about 30 seconds. Reduce heat and add 1 tsp. cumin, 2 T. peeled, minced ginger, 2 T. minced garlic, 1 small serrano chile, finely chopped, and 2 cups minced onion. Saute until the onions begin to brown. Stir the mixture into the soup pot, season with salt and pepper, and serve in soup bowls, topped with chopped cilantro.

Salsa Verde

Salsa Verde

Combine in a small bowl:
1/3 cup coarsely chopped herbs, including parsley, mint, basil, rosemary, lemon verbena
Grated zest of 1 lemon
1 small garlic clove, chopped very fine or pounded into a puree
1 tablespoon capers, rinsed, drained, and coarsely chopped
½ teaspoon salt
Fresh-ground black pepper to taste
½ cup olive oil

Squash/Carrot Soup with Crispy Kale

Serves 6-8

Kale Chips:
1 bunch kale, wash, patted dry, stems removed, leaves chopped into large pieces
5-7 T. olive oil, divided
Kosher salt

Soup:
1 small yellow onion, diced
3 large garlic cloves, smashed and minced
_ t. dried thyme or 3 sprigs fresh thyme, stems discarded, leave minced
2 bay leaves
1 Granny Smith apple, peeled, cored, diced
Dash salt and pepper
2 pounds butternut squash, peeled, seeded and chopped (or use small sugar pumpkin)
1 lb. carrots, cleaned and chopped
4 c. chicken broth
1 -2 c. water
1 T. apple cider vinegar

1. Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper.

2. Place chopped kale on prepared cookie sheet. Drizzle with 2 to 3 T. olive oil and lightly sprinkle with kosher salt. Gently toss kale so that it’s evenly coated with oil and salt and then spread it over the cookie sheet. Bake in preheated oven for 10 min. Toss and bake for an additional 5-8 min. or until slightly golden and crispy. Keep an eye on it; kale can overcook quickly once it becomes crispy. Remove from oven and set aside.

3. Place 3 T. olive oil in a stockpot over medium heat. Add onions and sauté until translucent, about 5-8 min. Add garlic and sauté for approx. 2 min. Add thyme, bay leaves, diced apple, salt and pepper and sauté 2-3 min. Add squash and carrots and continue to sauté another 2 min. Stir in chicken broth and 1 _ c. water. Reduce heat to a low simmer and let cook 25-30 min. or until carrots and squash are tender.

4. Remove soup from heat. Remove bay leaves. Puree soup with a hand-held blender. If soup is too thick, thin to desired consistency. Add apple cider vinegar. Check season and adjust salt and vinegar to taste. Reheat if necessary. Serve soup hot, topped with crispy kale.

Tim's Triathlon Rice Salad with Lime Dressing

Serves 4-6

Cook 1 and 1/2 cups of brown rice or a mix of wild and brown rice in salted water, about 45 minutes. Drain, rise with cold water, and shake off excess moisture.

Whisk together for the dressing:
3 T. olive oil
3 T. rice vinegar
3 T. fresh lime juice
2 teaspoon Asian sesame oil
1 teaspoon garlic minced
1/2 tsp. salt
1/4 tsp. pepper

Blanch for a few minutes in boiling water, cool under running water, then drain:
1 cup green beans cut into one inch pieces
1 cup thinly sliced carrots
1 cup frozen corn

Chop:
3 T. cilantro
3 green onions (white and green parts)

Stir all ingredients together, and just before serving add 1 cup unsalted dry peanuts

Serve warm or at room temperature