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.