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.
Tuesday, August 16, 2011
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.)
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
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.
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.
Sunday, August 14, 2011
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
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
Friday, August 12, 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
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