Cranberry Sauce

2 cups fresh cranberries
1 orange
1 apple
1/2 cup pitted honey dates - soaked 1 hour

Place all ingredients in a food processor or blender and blend until desired consistency. Add water if needed.

by Elizabeth - December potluck
Taken from "The Raw Transformation" pg 192

Brazil Nut Parmesan Cheese

1 cup Brazil nuts
1 t. chopped garlic
1/3 t. salt

Process all ingredients in a food processor until fluffy. Note: Brazil nuts do NOT need to be soaked as they contain no enzyme inhibitors (hazel nut too)

by Elizabeth - December 2011 potluck
Taken from "I Am Grateful" the Cafe Gratitude pg 56

Thai Green Curry Lentils with Spinach

by Janine (at November 2011 potluck)

Ingredients:
1 17.6 oz package Trader Joe's Steamed Lentils
1 13.5 can coconut milk
1 T Thai Kitchen green curry paste
1 T olive oil
1 lime
1 T honey
1 T Braggs liquid aminos
1 bag fresh spinach

1. Combine 1/4 of coconut milk, olive oil and green curry paste and saute in a sauce pan until well mixed.


2. Add remainder of coconut milk, honey, juice of 1 lime, liquid aminos and lentils and stir until well mixed.


3. Cover lentils with the whole bag of fresh spinach and stir. No need to heat the spinach, it will wilt when you cover the pan.


4. Stir before serving and...enjoy!

Potato Garbanzo Curry

1 1/2 cups dry garbanzos
1 cup brown rice
4 cups water
2 yellow onions, chopped
2 Tbsp. evoo
1 tsp. cinnamon
1/4 tsp. cloves
1/2 tsp. allspice
4 cups chopped red potatoes
2 cups vegetable broth
1/2 cup water
1 tsp. salt
1/2 cup peanut butter
2 Tbsp. Thai red curry paste (I used yellow curry powder)
1/4 cup molasses

Rinse and drain garbanzos and brown rice and then soak together in water overnight. Drain well and bring 4 cups water to a boil, add garbanzos and rice, reduce heat and simmer 50 to 60 minutes until water is absorbed. (I didn't soak overnight and just cooked in my pressure cooker).

Saute onions in oil until tender, add spices and potatoes and saute together briefly. Add vegetable broth, 1/2 cup water, and salt. Simmer until potatoes are tender, about 30 minutes.

Add the garbanzos and rice, peanut butter, curry paste, and molasses to potatoes and heat through. Serve hot.

Brought to September potluck by Elizabeth Champion.
Recipe taken from Green Smoothie Girl 12 Step Program

Parsnip Hummus

Made by Carolann Wedlund
September 2011 Potluck

Ingredients

• Kosher salt and freshly ground pepper
• 2 pounds parsnips, trimmed, peeled and cut into equal-size chunks
• 1/2 cup organic tahini
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 large clove garlic
• 1 small lemon, juiced
• Paprika, for decorative sprinkle
• An assortment of raw and blanched vegetables

Directions

Bring a large pot of water to a boil. Season generously with salt and add the parsnips. Boil until the parsnips are as soft as butter, 10 to 15 minutes. If certain pieces are still hard while others are tender, pull out the tender ones, and allow the tougher ones to cook another 5 minutes. It's really important to cook the parsnips until they're lusciously soft, or else your hummus will be stodgy.

Drain the parsnips, saving about 1 cup of the hot water. Toss the parsnips into a food processor along with the tahini, olive oil, garlic, lemon juice and 1/4 cup of hot water. Puree until smooth. Taste for seasoning, and depending on how salty your tahini is, adjust the salt and pepper accordingly.

Serve warm or at room temperature. Drizzle with a little olive oil and sprinkle with a little paprika and parsley. Serve alongside a platter of vegetables.

Persian-style carrots with dried apricots

Made by Deanne at Sept 2011 Potluck

From "Madhur Jaffrey's World Vegetarian"

2T olive oil
1 small onion
4 medium carrots (I used purple carrots to get purple/orange contrast) cut in slight diagonals
6 whole dried turkish apricots (deseeded and chopped finely).
(These apricots are available at Maiwand Market on Fremont Blvd in Centerville)
A little honey, to taste
1/4 t salt
1/4 pint water or vegetable stock

Method:

Put oil into a large frying pan and set over medium-high heat.
When hot, put in the onion, carrots and apricot halves.
Stir and saute for about 5 minutes or until all ingredients just start to brown.
Add the honey and salt and stir for 10 seconds.
Pour in stock/water and bring to the boil.
Cover and cook on medium-high heat for about 4 minutes or until the liquid is absorbed and the carrots are tender.

Stir-fried green cabbage with spicy red paste (Sumatra)

Made by Deanne at Sept 2011 Potluck

From "Madhur Jaffrey's World Vegetarian"

3 cloves garlic, peeled and chopped
6 shallots, peeled and coarsely chopped
1 smallish red pepper, seeded and coarsely chopped (I use Tohum Red Pepper Paste, 1t)
http://www.southrivermiso.com/store/p/19-Tohum-Red-Pepper-Paste.html
1/4 to 1/2 tsp cayenne pepper
5 T oil
1 lb dark green outer leaves of cabbage (I used greens from Beetroots) mixed with inner leaves, very finely shredded into thin, long strips
3/4 -tsp salt

Put garlic, shallots, red pepper, cayenne pepper and 3 to 4 T of water into food processor. Blend until you have a coarse paste.

Put the oil in a large frying pan and set over high heat. When hot, put in the spice paste.

Stir and fry it for 5-6 minutes or until it turns dark. Add the cabbage and salt. Stir to mix.

Cover tightly, turn the heat to low and cook for 10 minutes. Sprinkle with a little water from time to time if the cabbage seems to be sticking. Serve hot.

Kefir Soda

(Made by Deanne at Sept 2011 Potluck)

General Recipe for Kefir soda starts here (you can get the grains from me)
http://www.cheeseslave.com/2009/06/05/how-to-make-homemade-soda-pop-with-kefir-grains/

Once the kefir is made, strain the grains and put aside with some of the kefir for your next brew.

Split a gallon jar of kefir in 2.

Make a gallon jar of Rooibus Tea* (this is herbal tea) and wait till it cools.

Mix Kefir and Rooibus Tea in equal amounts.

For Rooibus Apple Soda, add organic apple juice (to taste).

For Rooibus Berry Soda, add organic berry juice (to taste).

Cover with cloth and let sit for 3 days, till there are bubbles on top. Check for taste. If it seems too bitter, add honey, raw sugar, molasses or dried fruit. Leave to ferment an extra day.

When you like the taste and carbonation, bottle the soda and leave on kitchen table for 12 to 24 hours. Check carbonation (be careful taking off the cap.)
If you are happy with the carbonation, refrigerate till ready to serve.

Always be careful removing the cap as fermentation continues, albeit slowly, even in the refrigerator.



*A little about Rooibus Tea from Wikipedia:

Rooibos is becoming more popular in Western countries, particularly among health-conscious consumers, due to its high level of antioxidants such as aspalathin^[3] and nothofagin, its lack of caffeine, and its low tannin levels compared to fully oxidized black tea or unoxidized green tea leaves.^[4] Rooibos also contains a number of phenolic compounds, including flavanols, flavones, flavanones, and dihydrochalcones.^[5]

Rooibos is purported to assist with nervous tension, allergies and digestive problems.^[6]

Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems."

Tart Cherry Almond Balls

Made by Deanne at August 2011 Potluck

Ingredients:
Dried Pitted Tart Montmorency Cherries (from trader Joes)
Almonds (I used soaked and dehydrated. You can just use raw)
cocoa powder
cocoa nibs
a handful of dates (to balance tart cherries)
a little honey (also to balance tart cherries)
A little juice from Tender Young Coconut, for consistency and moistness

Method:
Add Cherries and almonds to food processor and process together.
Add other ingredients until mixture is moist and has a sour but a little sweet taste. Keep some crunch in the almonds.
Roll in cocoa powder or dried coconut or sesame seeds.
Put in freezer to harden before serving.

Coconut-Based Chocolate Icecream

Made by Deanne at August 2011 Potluck

Ingredients:
pulp of 2 tender young fresh coconuts
juice of 1 to 1 1/2 tender young fresh coconuts
1 banana (for thickness)
4-6 dates
cocoa powder
cocoa nibs*

Method:
Blend till smooth in Vitamix.
Put in ice cream maker and freeze.

Try to make it 4 or 5 hours ahead of serving time, to allow it to harden but not too much.

(*on hindsight, I would probably blend the cocoa nibs separately first, so they are small but still crunchy. I would add all ingredients except Cocoa nibs to the Vitamix and Ice cream maker and only stir in the cocoa nibs just before freezing.)

Black-Eyed Beans with Herbs(Morocco/Syria)

Made by Deanne at August 2011 Potluck.
From "Madhur Jaffrey's World Vegetarian".

Often eaten with greens and rice, or served as a stew garnished with finely chopped parsley. Crusty wholewheat breads and a tomato salad would be a welcome side dish.

Ingredients:
8 oz dried black-eyed beans, picked over and soaked
2 T olive oil
1 dried red chilli
3 cloves garlic, finely chopped
2-3 bay leaves
1 t dried oregano or 1 T finely chopped fresh oregano
1/2 t dried thyme or 1 1/2 t finely chopped fresh thyme
1 t paprika
1 1/2 t sea salt

Method:
Drain beans and bring to boil in saucepan with almost 2 pints water. Cover, tun heat to low and simmer gently for 40 minutes, or until the beans are tender. Remove from the heat and set aside.
Put oil in a frying pan and set over medium-high heat. When hot, put in the whole chilli. Sir once. The chilli should darken and puff up immediately. Quickly put in the garlic and stir again. Now add the black-eyed beans with all their liquid, the bay leaves, oregano, thyme, paprika and salt. Stir to mix and bring to a simmer. Simmer gently, uncovered, on low heat for 20 minutes. Serve hot.
Serves 6-8

Moroccan Potato Stew with Tumeric

Made by Deanne at August 2011 Potluck.
From
Madhur Jaffrey's World Vegetarian"

Ingredients:

2 T olive oil
3 oz finely chopped onion
2 oz peeled, seeded and finely diced tomato (I didn't seed)
1 lb 2 oz red-skinned waxy potatoes, peeled and cut into 1 inch pieces
1/4 t ground turmeric
1/2 t ground cumin
1 t paprika
large pinch cayenne pepper
2 T finely chopped fresh coriander

Method:
Put oil in pot and set on medium=high heat. When oil is hot, add onion. Turn heat to medium and saute until onion is soft and translucent, about 5 minutes. Add remaining ingredients (except fresh coriander) and stir. Pour in 16 oz of water. Mix well. Turn heat to hight and bring to the boil. Cover pot, turn the heat to low and cook gently for 20-30 minutes, or until the potatoes are tender. Crush one or two potato pieces in pot to make the sauce thicker.
Add fresh coriander a few minutes before serving. Serve hot.
Serves 4.

Easy Gazpacho

Ingredients:
4 cups tomatoes, cored and chopped
1 medium cucumber, peeled if desired, seeded and chopped (about 2 cups)
1/2 small red onion, chopped (1/3 cup)
2 slices day-old Italian bread, crust removed, torn into small pieces (2 cups)
2 Tbsp. extra-virgin olive oil
2 Tbsp. sherry vinegar or red-wine vinegar
1 tsp. minced fresh garlic
1/4 tsp. each salt and freshly ground black pepper
Chopped fresh Italian parsley

Combine 2 cups of the tomatoes, and 1 cup cucumber, the onion, bread, oil, vinegar, garlic, salt, pepper, and 1/2 cup water in a blender or food processor; cover and blend or process until smooth (blend in batches if necessary). Transfer to a serving bowl. Stir in remaining tomatoes and cucumber.

Serve immediately or chill up to 2 hours before serving. Garnish with parsley. Makes 4 servings.

Per serving:
154 calories; 4g protein; 20g carbs; 8g fat (1g sat. fat); 3g fiber; 1mg iron; 246mg sodium.

From "Parents" magazine, August 2011

Garbanzo Spinach Wraps

Green Smoothie Girl's 12 Step to Whole Foods pg 129

1 pkg. sprouted whole-wheat tortillas or 8 homemade whole-wheat flax tortillas (I used corn tortillas instead)

2 Tbsp. coconut oil

1 yellow onion, finely chopped

1 tsp. ground cumin

11/2 tsp. ground coriander

1/2 tsp. cayenne (These were a little hot for me so next time I'd try only 1/4 tsp. cayenne)

1 (14.5 oz.) can diced tomatoes, with juice

1 tsp. agave

1 Tbsp. tamarind concentrate (I got mine at the Indian store)

2 (15 oz.) cans garbanzo beans (chickpeas), drained

1 10-oz. package prewashed baby spinach

1/4 tsp. sea salt

freshly ground pepper, to taste

Heat the oil in a large skillet over medium heat. Add the onion and sauté until softened and golden brown. (Takes about 10 minutes) Add the cumin, coriander, and cayenne to the skillet and stir well. Add the diced tomatoes with their juice, agave, and tamarind concentrate. Stir to mix well. Add the chickpeas and bring the mixture to a gentle boil. (There is almost no liquid so I don’t know how you’re supposed to bring it to a boil so I added a little water so it could simmer the 10 min.) Reduce the heat and simmer uncovered for 10 minutes. Stir in the spinach and simmer until wilted. Season with salt and pepper. Serve hot, folded into warm tortillas

When I got home that night there was a little of the garbanzos still in the dish so I made half a taco with them and there was a lime on the counter so I squeezed a little juice on the taco and it went from good to great. I highly recommend it. Enjoy!!

Submitted by Elizabeth Champion

August Potluck

Wheatberry Salad

Ingredients

• 1 cup hard winter wheatberries
• Kosher Salad
• 1 cup finely diced red onion (1 Onion)
• 3 tablespoons good olive oil, divided
• 2 tablespoons balsamic vinegar
• 3 scallions, minced, white and green parts
• 1/2 red bell pepper, small diced
• 1 carrot, small diced
• 1/2 teaspoon freshly ground black pepper

Directions

Soak wheatberries overnight, Drain and place the wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 20 minutes, or until they are soft. Darin.

Saute the red onion in 1 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 2 tablespoons of olive oil and the balsamic vinegar.

In a large bowl, combine the warm wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.

Carolann Wedlund, May 2011

Potato Leek Pancakes

1 1/2 pounds potatoes, chopped (about 4 cups)
1 large leek, topped, tailed, rinsed, and minced
2 t. minced fresh oregano or 1 t. dried
1 cup kale, finely chopped
1 T. evoo

Steam potatoes and leeks until very soft. (Pressure cooker not recommend because the potatoes absorb the water which makes the batter too runny). Then place them in a food processor and add oregano and kale. Whiz together until smooth.

Grab a tennis-ball size of dough and shape firmly into a ball. Repeat until the dough is all formed. Preheat a large cast iron skillet. Pour in oil. Reduce heat to medium and place tennis balls in it, pressing them into pancakes as you go. Let the pancakes brown, about 4 minutes on each side. If your pan isn't well seasoned, you may need more oil to prevent sticking.

by Elizabeth, June 2011

Quinoa with Veggies

1 cup quinoa
1 cup emmer wheat

Prepare both grains according to package directions.

Mix with cooked grains:
1 cup carrots, shredded
2 bell peppers, diced (yellow, red, or orange)
3 green onions, diced
2 cups mushrooms, chopped
2 T. grated lemon zest
1/2 cup EACH fresh parsley and cilantro, chopped
1 T. cumin
2 t. salt
freshly ground pepper to taste

Dressing:
1/4 cup evoo
2 T. flaxseed oil
1/2 cup lemon juice
2 t. ground turmeric

Put all ingredients in jar and shake well. Pour all on top of veggie mixture and toss well.

Serve warm or cold.

By Elizabeth at the May 2011 potluck

Dehydrated Buckwheat Crackers

Made by Deanne and sampled at the Body Awareness Workshop in June 2011.

From the "I Am Grateful" cookbook from Cafe Gratitude.

Ingredients:

Presoak for 8 hours, rinse and drain: (rinse very well to avoid bitterness)
2 cups wholegrain buckwheat AND
2 2/3 cups sunflower seeds

1 tablespoon chopped garlic
2 cups veggie pulp (from juicing)
2 teaspoons salt
1 tablespoon plus 2 teaspoons of Italian Herbs (careful not to overseason. Taste and use your judgement)
1/4 cup ground flaxseeds
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups carrot juice (I would use a juice variation, within reason)

Method:

Rinse buckwheat and sunflower seeds well.
Chop separately in a food processor to obtain a variety of sizes. This gives the cracker texture but still enough smaller particles to help it hold together.
Add all other ingredients and spread onto a Teflex sheet until it is around 1/4 inch in thickness.
Score with a knife into squares. This will help you to break your sheet into neat pieces after dehydration.
Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees and continue until the crackers are crisp.

Persian Rice

Made by Deanne for June 2011

(I overcooked the rice, but with a little more attentiveness, this dish could be light, fluffy and fragrant)

Ingredients:
1 Tablespoon Coarse Salt
2 cups brown basmati rice
1 cinnamon stick
4 whole cloves
6 black peppercorns
1/4 teaspoon cardamom seeds (from about 3 pods)
1/2 cup butter (I used olive oil, but coconut oil might be lovely)
1 cup thinly sliced onions
1/4 teaspoon saffron threads (I got mine from Trader Joe's)
2 tablespoons diced dried apricots
2 tablespoons dried sweet or sour cherries or golden raisins (I used green raisins from the Afghani store but next time I would try sour cherries from Trader Joes)
1/4 cup chopped pistachios

Method:

1.Preheat oven to 350 degrees
2. Fill a large saucepan with 6 quarts water and bring to a boil over high heat. Add 1 tablespoon salt, return to a boil, and stir in rice, cinnamon, cloves, peppercorns and cardamom seeds. Cook, uncovered, stirring occasionally, until rice is tender ( about 10 minutes for white rice so my guess is around 15 or 20... don't overcook at this point). Drain and let stand in a sieve.
3. Cook onions and saffron in a skillet with olive oil until golden (8 minutes?). Spread onion in an even layer in a small oven safe pot (say 2 or 3 quart)
4. Add apricots and raisins to rice. Spoon rice mixture over onion, spreading evenly. Press down firmly to compact.
5. Drizzle reserved olive oil (coconut oil?) evenly over top.
6. Cover pot with lid or, if no lid, use foil pressed down over the rice.
7. Transfer to the oven and bake for 1 hour.
8. Let stand, covered, for 10 minutes. Uncover and invert a large round platter over the pot. Carefully turn the pot over and empty contents onto the platter.
8. Sprinkle with chopped pistachios and serve.

Dehydrated Almond Toast

Made by Deanne for June 2011

From "I am Grateful" cookbook from Gratitude Cafe

Ingredients:
1/2 cup soaked almonds (soak for 12 or 24 hours)
2 cups almond nut milk pulp (I thought using pulp made it a little dry, so I would use less pulp and more soaked almonds next time.... or just use soaked almonds and grind some finely and some medium... and add a little more vegetable pulp)
1/3 cup flax meal (grind flax seeds in vitamix)
I cup veggie pulp (I used just carrot but next time I would try a little carrot/celery/kale in combination)
1 teaspoon of garlic, crushed (I use a mortar and pestle) to a paste
1 teaspoon salt
1/2 to 1 cup carrot juice (or whatever juice you have left from making the veggie pulp)*

*I use my Omega juicer to obtain juice/pulp.

Method:

Chop almonds to different consistency (fine, medium and a little chunky)
Mix all ingredients except carrot juice.
Add carrot juice slowly to make a bread dough consistency.
Roll it out into a log (say 3 inches wide and 2 inches high).
Slice (like a loaf of bread) and put slices on a dehydrator grid.

Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees.
Dehydrate till crisp (12 to 24 hours, depending on thickness and moisture content).

Variations on this recipe.

Rosemary Garlic: add 1 tablespoon finely chopped garlic, 1/4 cup olive oil and 3 tablespoons of dried rosemary.

Pumperickel Rye: 1 tablespoon caraway seed, 3/4 cup raw carob powder, 2 tablespoons agave nectar

Sundried Tomato Basil: 12 sun-dried tomato halves, 20 large basil leaves (chiffonade the basil), 1/4 cup olive oil

Teriyaki Almonds

( made by Deanne at June 2011 potluck)

2.5 cups soaked almonds (I soaked for 24 hours, changing the water, but you can do 8 or 12 hours)
1/2 cup dates
1/4 cup tamari (you can use Nama Shoyu too, but it has wheat in it)
1.5 teaspoons chopped garlic
1 teaspoon finely minced ginger.

Rinse and drain almonds.
I put the dates, garlic and ginger through my juicer on puree, rather than juice to form a paste.
Add tamari to the paste and toss it over the almonds.

Dehydrate almonds (145 degrees for 1 hour and then turn down to 115 degrees) till crispy. It may take 2 days.

Add to salads or eat straight up.

Naturally Fermented Raw Brine Pickled Watermelon Rinds

Submitted by Idy for June 2011 potluck

Recipe:

http://www.tealightfullyours.com/raw-brine-pickled-watermelon-rinds-or-half-sours-raw-cultured-vegetables/TeaSmittenMomma

Spicy Asian Cool Nodles

Just scroll way down to the bottom of this link for the recipe:

http://www.tealightfullyours.com/tea-with-archana-and-himani/TeaSmittenMomma

submitted by Idy for June potluck

May 2011 potluck photos

Raw Chocolate Coconut Milk Pudding

Raw Chocolate Coconut Milk Pudding by Janine Weston for the 6/10/11 Healthy Potluck

Photo from www.sweetlyraw.com

My friend, Laurel, told me about making this one for her kiddos and I just had to try it out! This is a recipe for Raw Chocolate Coconut Chocolate Pudding that has the consistency of tapioca pudding with a little crunch. It contains chia seeds, which have a number of health benefits, including being rich in Omega 3s, energy, protein, fiber and antioxidants. It's made with a few ingredients, and takes no time at all! I adapted this recipe from Diet, Dessert, and Dogs. Also, if you want a fruity alternative, check out this alternate recipe for Strawberry Chia Mousse "Fluff."

1 can of whole coconut milk, stirred
1/4 c chia seeds (less for a thinner pudding)
2 T (or more) raw cocoa or carob powder
2 T maple syrup
1 t honey
1 t vanilla

1. Mix all ingredients EXCEPT chia seeds in the blender...unless of course, you want to elimminate the tapioca-like texture...if so, then blend those chia seeds with the rest of your ingredients.


2. Pour mixture into a glass bowl.
   


3. Stir in the chia seeds.


4. Let sit in fridge until cool.
   


5. The chia seeds will have absorbed much of the water, leaving you with a thick, lumpy pudding.


6. Serve with shredded coconut or some raw nuts!

Chocolate Brazil Nut Ice Cream

Made by Deanne for March 2011 Meeting.

Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart with Orchid

2 cups Brazil Nuts
4 cups fresh water
3/4 cup packed pitted dates ( I didn't use this much. Add slowly and taste as you go)
2 tablespoons lecithi
1/2 teaspoon salt
1 teaspoon vanilla extract or 1 inch of vanilla bean
6 tablespoons raw chocolate powder ( I used about 3 or 4 tablespoons)

Puree Brazil nuts with water in your vitamix.
Strain milk and reserve pulp for other projects.
Add to the blender (rinse first) milk, dates, lecithin, vanilla, salt and chocolate powder and blend.

Put in an icecream maker.

If you don't have an icecream maker, freeze the mixture and eat when almost solid (it will take a few, maybe several hours).

Vanilla variation: omit chocolate powder, but it wasn't as much a hit at the potluck as the chocolate was.

Live Coconut Cream Pie

Made by Deanne at the March 2011 Potluck

Adapted from I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by Terces Engelhart with Orchid

For the Crust:

2 1/2 cups dry coconut flakes
1/4 teaspoon vanilla
1/8 teaspoon salt
Heaping 1/4 cup well-packed, finely chopped dates ( I used about 1 cup or more of dates and didn't bother to chop them. Just put them in the food processor with some coconut flakes.

For the Filling:

1/4 cups coconut milk
3/4 cup coconut meat
(milk and meat from a fresh young coconut. I used 3 coconuts to make a slightly larger dish for the group. I used all the meat but not all the milk. I added the milk bit by bit with consideration for the consistency I was after)
Heaping 3/4 cup well-packed, finely chopped dates ( this makes it rather sweet. I didn't use this much)
1/2 teaspoon vanilla
2 pinches salt
3 tablespoons of liquid lecithin (from health food store)
1/2 cup + 2 tablespoons raw scented coconut butter (oil)

Garnish: 3/4 cup dry coconut flakes

To Make the Crust:

Add coconut flakes, salt and vanilla to your food processor. Add dates slowly until the date crust sticks together. Press into a greased (coconut oil) 9 inch pie pan.

To Make the Filling:

Blend Coconut milk, meat, dates, vanilla and salt until smooth. Add lecithin and coconut butter (oil) and blend till smooth.
Pour over the crust, sprinkle with dry coconut flakes and set in the fridge or freezer for one hour before serving.

Idy's Kabocha squash and lentil stew

Prepared by Idy Keeler for March gathering

This dish is a Filipino-Indian Fusion. I ate the Filipino version all my life and have always loved it. http://wanderingchopsticks.blogspot.com/2008/02/ginataang-kalabasa-at-sitaw-filipino.html

The Filipino “Squash and long green beans with coconut milk “ usually calls for meat like pork, shrimp, chicken, and has seasonings like fish sauce and fish paste. It's tastes so good but we don't use fish sauce and fish paste anymore nor shrimp and pork. I've learned to make it vegetarian and I don't miss the meat taste. Indians have one of the most tasty , hearty high protein vegetarian cuisine that I know of, and they do combine a lot of beans with vegetables. That's where the lentils come in. The lentils give it a thicker texture and complement the sweetness of the kabocha squash. Green beans is the other alternative to lentils.

A lot of times, I add half a pound of grass fed ground beef when I saute the garlic and onions. It is not necessary though. The vegetarian version is just as tasty. We eat this dish over rice or as a savory crepe filling. For a crepe filling, I like adding grassfed beef and no lentils. Everything else stays the same. Then I mash half of the squash into the soup and serve this as a sauce over the crepe, then sprinkle freshly grated parmegiano regiano cheese on top. So yummy this way. They served something similar at Cafe Mason in San Francisco. It was their house specialty – Kabocha squash crepes. They cooked it though in cream. Coconut milk to me is more flavorful and a great dairy alternative so this is what I use.

Ingredients:

1 kabocha squash ( peeled and chopped in one inch slices); this is my favorite squash!

1 pound of lentils or 2 cups long green beans

1 to 2 cups of baby spinach leaves (optional )

1 onion, diced

I/2 head of garlic & Knob of ginger ( peeled and pounded in a mortar and pestle )

a couple Fresh green chilies ( chopped ) - optional

10 fresh curry leaves ( available at Indian store ) - optional

2 tsp cumin powder

2 tsp. Turmeric powder

Sea salt and pepper to taste

1 16-oz can coconut milk

Directions:

Cook squash and lentils, a few bay leaves together in a cast iron ceramic pot till done.

In another pot, saute garlic, onion, chilies, ginger , curry leaves, cumin, and turmeric till cooked. Add this to the the pot of cooked squash and lentils and mix well. Add coconut milk and pepper and simmer for another 10 minutes. If using long green beans , add it with the coconut milk. Season liberally with salt and pepper to taste. When green beans are crisp tender, add spinach and turn heat off . Serve hot with brown rice.

Sweet Potato Casserole with Pecan Topping

Sweet Potato Casserole with Pecan Topping by Janine

4 large or 6 medium organic sweet potatoes thinly sliced
2 organic Fuji apples
1/4 cup coconut milk
1/4 cup organic orange juice
1 teaspoon vanilla extract
1/4 cup raw honey
1/4 cup maple syrup
1/2 teaspoon salt
3/4 teaspoon freshly grated nutmeg
3/4 teaspoon cinnamon

Topping:
1/4 cup cold pressed coconut oil
1/2 cup coconut sugar crystals
1 cup chopped pecans
2 tablespoons maple syrup

1. Preheat the oven to 350 F and spray a 2 quart casserole dish with non-stick olive oil spray.
2. Mix the sliced sweet potatoes and apples with the coconut milk, orange juice, vanilla, coconut sugar crystals, maple syrup, salt, nutmeg and cinnamon. Pour into prepared casserole dish.
3. Mix the topping ingredients together until well-combined. Spread or sprinkle over the casserole and bake for 45 minutes or until hot throughout.
   

Heart Healthy Granola

This was from the January Potluck

Submitted by Ashley Eyre

Heart Healthy Granola

3 cups rolled oats 1/3 cup wehat germ

1/3 cup large seeds (sunflower or pumpkin or a little of both)

1/3 cup small seeds (sesame or flax or mix)

1/3 cup chopped almonds

1/3 cup brown sugar (I used coconut crystals and a tad of molasses)

1 tsp of cinnamon (i used a little more)

pinch of salt

1/3 cup canola oil (I used coconut oil)

1/4 cup honey

1 tsp. vanilla

Combine all dry ingredients in a large bowl (oats through salt). Combine honey, oil and vanilla. Pour over dry ingredients. Mix well. Spread evenly on a cooking sheet and bake at 350 for about 15 minutes stirring occasionally.

Chana chaat or Black garbanzo salad

From February potluck


submitted by Idy



Below is the link to the recipe for the salad I brought. I added cucumber, corn, and fresh mangoes to mine, and instead of potatoes, I put in fried crispy yellow mungbeans as garnish. Using potatoes is the usual version and tastes great, but I already put potatoes in the Green Pulao that I brought, so didn't want to use potatoes again here. You can get the chaat masala at the Indian store.

http://enjoyindianfood.blogspot.com/2009/01/chana-chaat.html

Green Pulao Recipe

from February Potluck

submitted by Idy


Here is the recipe for the rice recipe I brought. I just left out the red bell pepper so it would be a green pulao:


http://www.manjulaskitchen.com/2007/01/20/vegetable-rice-pulav/

Deep Dark Chocolate Tart

Made by Deanne.
Recipe from the link below. My notes are in red.

http://www.thenourishinggourmet.com/2009/07/deep-dark-chocolate-tart-gluten-grain-dairy-refined-sugar-free.html

Because it's so rich, it's nice to serve this with something to cut the richness. Raspberry sauce, like pictured above works well, as does orange segments (which is how we serve it in the winter). You can also easily vary the sweetness of this tart. I love it bittersweet, but you could certainly sweeten it more.

I've made this in tart pans, pie pie pans and springform pans, but have found that pans with removable bottoms work the best. So use either a tart pan with a removable bottom, or a springfrom pan.

Crust: Grease a springform pan with coconut oil, and set aside.

2 cups of almonds (or choice of nuts)
1/4 cup of cocoa powder
1/2 cup of arrowroot powder, or sprouted wheat flour (only use wheat flour if you can have gluten) (I used tapioca flour, but would use arrowroot powder if I made it again)
2/3 cup of coconut oil softened (or butter) ( same here, I used the pulp/juice of a young fresh coconut, as I was out of coconut oil)
1/4 cup of coconut sugar, honey, rapadura, maple sugar ( I used dates pureed with the juice and pulp of a young fresh coconut, found at the indian produce stores in Fremont)
1 teaspoon vanilla extract (make sure it’s gluten free, if needed)
1/2 teaspoon salt

Preheat the oven to 400 degrees.

Place almonds in a food processor, and process until a coarse flour, add the rest of the ingredients and process until it forms a uniform dough. Press down into the greased pan and bake for 8-12 minutes or until the top is slightly browned.

Take out of the oven and cool. Once the crust is cool, making the filling.

8 ounces of unsweetened chocolate (I used the unsweetened from Trader Joes baking section. It was very strong. I would add last and taste test as I go. I think 8 oz is too much)
2 tablespoons coconut oil (butter can be substituted)
1/4 cup of coconut sugar, plus two tablespoon honey, or more coconut sugar (all honey can be used as well. Honey will be sweeter than coconut sugar. Rapadura or maple syrup/sugar are also options).(again I used the pureed dates with juice and pulp from young coconut for the coconut sugar and coconut cream)
1 1/2 cups of coconut cream (if you can't find coconut cream, you can use a full fat coconut milk and skim the fatty top of the top. You will need two 14 ounce cans for that. Cream can be substituted.)(see my note for the above ingredient. Also, I would also recommend substituting a mashed banana (only 1, 2 is just too strong) or an avocado, in lieu of some of the coconut cream)
Dash of salt
2 tablespoons brewed coffee or espresso ( I left this out)

1-Finely chop the chocolate and place it in a medium size, heatproof bowl. Add the coconut oil and the sweetener, mix it into the chopped chocolate a little.

2-Heat the coconut cream on the stove until very hot. Pour over the chocolate and tap the bowl on the counter to settle the chocolate. Let this sit for about one minute to start melting the chocolate. Using a rubber spatula (heatproof), slowly stir in a circular motion, starting from the center of the bowl. Stir for about two minutes (the mixture should be melted and the temperature 90 degrees, though I never check the temperature).

3- Add the coffee and stir until incorporated. Pour this over the crust and carefully place it in the fridge to set. It will take about an hour to set. Cover with plastic wrap once all the way cool. Will keep at least three days in the fridge (if you can resist that long!).

Moroccan Vegetable Stew

This recipe is from Speed Vegan by Alan Roettinger. Posted by Gretchen Mora. Served at Feb 2011 Healthy Eating Dinner.

2 Tbsp extra-virgin olive oil

1 large red onion, coarsely diced

1 large green bell pepper, coarsely diced

3 zucchini, cut into bite-sized pieces

2 carrots, cut into bite-sized pieces

7 cloves peeled garlic, sliced (I use minced garlic from a jar - saves even more time!)

1 Tbsp ras el hanout (more about this spice below)

1 tsp sea salt

1 can (28 oz) peeled Italian tomatoes, cut in half lengthwise (reserve the juice)
I haven't found this exact ingredient in stores, so I buy a can of diced tomatoes with basil/oregano, or a can of peeled whole tomatoes with basil and cut them up. Either works well.

1 can (15 oz) garbanzo beans, rinsed and drained

1 vegetable bouillon cube (I forgot this once and it still tasted great!)

1 large pinch saffron threads

Ras el hanout is a Moroccan blend of spices found at online stores or Whole Foods Market. A small bag makes about 4 recipes worth of stew. Price is about $6 for a bag at Whole Foods.

Put the olive oil in a large pot over high heat. Add the onion and cook and stir until it is lightly browned and beginning to soften, about 4 minutes. Add the bell pepper and cook and stir for 2 more minutes. Add the zucchini, carrots, garlic, ras el hanout, and salt, stirring well to coat the vegetables with the seasonings. Add the tomatoes and their juice, the garbanzo beans, bouillon cube and saffron. Stir well. Decrease the heat, cover, and simmer for about 15 minutes, or until the vegetables are tender. (I put this in a crock pot and left it for some time. It was still great.)
Serve over whole wheat couscous or quinoa for added protein.

Per serving: calories: 256, protein: 10g, fat: 9g, carbs: 28g, fiber: 10g, sodium: 859mg, Omega-3 fatty acids: 0.05g

Quinoa Corn Chowder

made by Gretchen for the Jan 2011 meeting
from kiwimagonline.com

Ingredients:
2 Tbsp olive oil

1 1/2 cups finely chopped leek or onion

3/4 tsp dried oregano

4 cups water (optional - I usually use veggie broth. It adds more flavor!)

1 lb red-skinned potatoes, scrubbed and cut into 1/2-inch dice (3 cups)

3/4 cup quinoa, rinsed by swishing in a bowl and drained

4 cups fresh or frozen (defrosted) corn kernals

1 1/4 tsp salt, plus more to taste

freshly ground black pepper

1/2 cup pimento-stuffed green olives, chopped if large (I don't use a full 1/2 cup usually)

1/4 cup chopped fresh cilantro

1/4 cup thinly sliced scallion (green onion) greens

1 to 2 Tbsp. freshly squeezed lime juice (I always add at least 2 tbsp, sometimes a little more!)

Method:
In a heavy soup pot, heat 1 Tbsp of the oil over medium heat. Add the leek and oregano. Cook, stirring occasionally, until the leeks begin to wilt, about 4 minutes.

Add 4 cups water (or broth, see above) and the potatoes. Bring to a boil over high heat. Add the quinoa. Boil uncovered over medium-high heat for 10 mintues.

Meanwhile, in a food processor or blender, process 3 cups of the corn kernals with 1 cup water to create a course puree.

After the quinoa has cooked for 10 minutes, stir in the corn puree and remaining corn kernals. Adjust the salt and add lots of freshly ground black pepper.

Continue cooking until the quinoa and potatoes are tender (the grains should be translucent and have no opaque white dot in the center), about 2 to 3 minutes more. Stir in the olives, cilantro, scallion greens and additional tablespoon of oil.

Add enough lime juice to sharpen the flavors.

Nutrition facts per serving:
calories 471, fat 14g, protein 13g, carbohydrate 82g, dietary fiber 9g

Wild rice with roasted chestnuts

by Idy

Ingredients

2 tbsp grapeseed oil / coconut oil

1 large yellow onion, chopped

2 1/2 cups uncooked wild rice or a packet from Trader Joe’s

a quart of free range chicken broth or vegetable broth

1 cup water

1 tbsp fresh thyme leaves

a container of drained yellow roasted tomatoes from Trader Joe’s refrigerated section( you can substitute sundried tomatoes in oil, drained)

Salt and freshly ground black pepper to taste

1 cup of chopped roasted chestnuts

1/2 cup dried cranberries

1 cup thinly sliced celery

1/2 cups minced fresh flat-leaf parsley

a handful of sliced almonds (optional)




Saute yellow onions in oil till cooked. Add the wild rice, water, broth, salt , thyme leaves, & pepper and cook rice till done. Then add the celery, parsley, chestnuts and cranberries, roasted tomatoes , almonds and mix.

Maple-Glazed Apple and Sweet Potato Gratin

Made by Deanne for Jan 2011 Meeting

Please note. The gratin will reduce in size so make more than you think you'll need.
Adapted from "The Thanksgiving Table" by Diane Morgan.

Ingredients:

5 tablespoons coconut oil
3 tablespoons tapioca flour (or arrowroot flour or any other thickening agent, even cornflour)
1/4 cup pure maple syrup
1/2 teaspoon salt
3 large dark- orange-fleshed sweet potatoes (about 3 lbs)
3 Granny smith apples (about 1.5 lbs), peeled, cored and thinly sliced (an apple corer would come in handy!)

Method:
Preheat oven to 350 degrees F.
Coat a circular pyrex baking dish with 1 tablespoon coconut oil. Set aside.
In a small saucepan, melt the remaining 4 tablespoons of coconut oil over medium-low heat. Add the flour to the pan, whisking constantly, until the flour is blended and cooked through, about 1 minute.
Add the maple syrup and salt. Simmer, whisking frequently, until the sauce thickens, about 4 minutes. Remove from heat and reserve.

Arrange a row of alternating sweet potato and apple slices around the pan until filled.
Pour the reserved sauce evenly on top. Cover the dish tightly with foil or the lid and bake for 40 minutes.
Uncover, raise the oven temperature to 450 degrees F and baste the sweet potatoes and apples with the juices that collect in the bottom of the pan. Bake the gratin, basting every 10 minutes, until the sweet potatoes are tender and nicely browned at the edges, about 30 minutes longer. Serve immediately, or keep warm in a low oven for up to 30 minutes. Baste just before serving. (The gratin can be made up to 8 hours ahead. Cover, and set aside at room temperature until ready to bake.)

Energy Balls Variation

Made by Deanne for Jan 2011 Meeting.

(all measurements approximate. Go with your instinct)

Ingredients:

2 cups almonds,soaked for 12 to 24 hours and rinsed

1/2 cup sunflower seeds

Pulp of one fresh young coconut and a little of the juice

25 fresh Medjool Dates

1 tablespoon of Mesquite Powder

1 tablespoon of Maca Root powder

1 cup raw cocoa nibs (put in vitamix for 30 seconds to turn to a coarse powder)

1 tablespoon ginger powder (or fresh ginger, grated)

1/4 cup sesame seeds

1/2 cup sunflower seeds

A little juice from the young fresh coconut,just for consistency.

Method:

In a food processor, chop nuts,sunflower seeds and coconut pulp coarsely.

Hand cut Medjool dates into small pieces.

Add remaining ingredients. Add a little coconut juice, if necessary.

You want a firm mixture. Not too dry, but not too wet.

Form into balls and freeze.

Take out of the freezer 30 minutes prior to serving.