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
Wednesday, June 15, 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
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
Saturday, June 11, 2011
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.
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.
(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
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.
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.
Friday, June 10, 2011
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
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