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Featured Recipes
Almond French
Toast
This is a modified
version of the French Toast that I have been
making for many years. This one is even easier
because you don’t have to make the cashew milk
first, you can buy almond milk in aseptic
packages in most supermarkets and natural food
stores.
Preparation Time:
5 minutes
Cooking Time: 15 minutes
Servings: 12
2 cups almond milk
1 tablespoon brown sugar
⅛ teaspoon cinnamon
dash turmeric
12 slices whole wheat bread
Combine the almond
milk with the brown sugar, cinnamon and
turmeric. (Place in a blender jar and process
briefly, use an immersion blender in a deep
bowl, or place in a covered jar and shake
well.) Dip slices of the bread into this
mixture and brown on a medium-hot non-stick
griddle. Serve with warmed maple syrup.
Spicy Moroccan Chickpeas
Since I really
love garbanzo beans, I am always looking for new
ways to enjoy them. I have been experimenting a
lot with Middle Eastern flavors lately and this
delicious stew is a delightful result. Serve
this over whole wheat couscous or in a bowl by
itself.
Preparation Time:
10 minutes
Cooking Time: 55 minutes
Servings: 6
1 ¾ cups vegetable
broth
1 onion, chopped
2 stalks celery, chopped
1 carrot, chopped
2 cloves garlic, minced
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
½ teaspoon turmeric
¼ teaspoon black pepper
⅛ teaspoon cinnamon
⅛ teaspoon cayenne pepper
2 15 ounce cans garbanzo beans, drained and
rinsed
1 15 ounce can fire roasted chopped tomatoes
1 tablespoon tomato paste
2 tablespoons fresh chopped cilantro
1 tablespoon lemon juice
Place ¼ cup of the
broth in a large pot. Add the onions, celery,
carrots and garlic. Cook, stirring frequently,
for 5 minutes, until vegetables soften
slightly. Stir in the spices and mix well. Add
the remaining vegetable broth, the garbanzos,
the tomatoes and tomato paste. Mix well, bring
to a boil, reduce heat to low, cover and cook
for 45 minutes, stirring occasionally. Add
cilantro and lemon juice and cook for another
minute to allow flavors to blend.
Sweet and Spicy
Soba Noodle Stir-Fry
By Heather McDougall
Heather makes this
delicious, yet easy to prepare, dish often for
her family. It is a favorite with Jaysen and
Ben, our grandsons, aged 3 ½ & 1.
Preparation Time:
15 minutes
Cooking Time: 15 minutes
Servings: 4
4 tablespoons
Hoisin Sauce
4 tablespoons soy sauce
1 tablespoon Agave Nectar
1-2 teaspoons Sriracha Hot Chile Sauce
3 cloves crushed garlic
1 20-ounce package firm tofu cut into ½-inch
cubes
1 onion, coarsely chopped
3 cups chopped vegetables of your choice
(carrots, broccoli, red cabbage, snow peas)
12 ounces cooked buckwheat soba noodles, cut
into 2-inch pieces
Toasted Sesame Seeds for garnish, optional
Mix first 5
ingredients together and toss with tofu and
onions. Set aside. In a wok, on medium-high
heat, add tofu and onion mixture with marinade.
Stir-fry for 5 minutes, stirring frequently. Add
vegetables and stir-fry for another 10 minutes.
Turn off wok and add noodles. Stir to combine.
Garnish with sesame seeds.
Hint: Cooked
buckwheat soba noodles are available in some
markets and natural food stores. These are a
real time-saver if you can find them. If they
are unavailable, use dry buckwheat soba noodles,
about 6 ounces, and cook according to package
directions.
Cranberry Cookies
By Linda & Anne Mulder
When John gave a
talk in the Paso Robles area a few months ago,
there was a small gathering at the home of Dr.
and Mrs. Mulder before the presentation. They
served the most wonderful Cranberry cookies, and
since I am always asked for cookie recipes, of
course, I asked them for their recipe so I could
share it with you. Remember, these are a rich
food, don’t eat the whole batch at one time!!
Preparation Time:
30 minutes
Baking Time: 9 minutes (convection)
Servings: Makes 50 cookies
1 cup finely
ground walnuts
½ cup brown sugar
½ cup white sugar
2/3 cup applesauce
1 teaspoon vanilla
1 cup whole wheat flour
1 ¼ cup unbleached white flour
1 teaspoon baking soda
1 teaspoon salt
1 cup dried cranberries
Preheat oven to
350 degrees.
Combine the first
5 ingredients in a large bowl. Mix the flours,
baking soda and salt in another bowl. Add dry
ingredients to the wet ingredients and mix
together until it becomes a smooth brown dough.
Add cranberries and mix well. Drop by spoonfuls
onto non-stick baking sheets. Bake for 9
minutes, convection, and remove immediately.
Hints: Substitute
raisins or dried blueberries for the
cranberries, if you wish. To grind the walnuts,
just place them in a food processor and process
until they are very finely ground. Trader Joe’s
sells finely ground walnut meal that would also
work in this recipe. Walnuts and walnut meal
should be stored in the freezer to keep them
fresh until using.
If you don’t have
a convection oven, the baking time will be a bit
longer, probably about 12 minutes.
20 Minute Chili
with Glazed Tempeh
By Jason Wyrick
During our last
Advanced Study Weekend Chef Jason Wyrick
entertained and wowed us with some of his
inspired and tasty recipes. This is a
flavorful, hearty meal that cooks in a short
amount of time. This gets even better as it
sits so you can prepare it ahead of time and
reheat just before serving. Serve this with a
hearty bread to dunk in the chili.
Preparation Time:
15 minutes
Cooking Time: 20 minutes
Servings: 4
¼ cup sliced
yellow onion
¼ cup water
3 cloves garlic, minced
1 cup fire roasted chopped tomatoes
1 15 ounce can black beans, with liquid
1 tablespoon lime juice
2 tablespoons chopped cilantro leaves
1 teaspoon cumin
¼ cup mild chili powder
1 tablespoon chipotle powder
1 teaspoon Mexican oregano
½ teaspoon salt
16 ounces tempeh
1 tablespoon sweet agave nectar
⅛ teaspoon salt
chopped cilantro leaves for garnish (optional)
Place the onion in
a large non-stick pot and sauté over medium high
heat until it browns deeply. Stir in the water,
add the garlic and cook for 3 minutes. Add the
tomatoes, beans, lime juice, cilantro and
spices. Reduce heat to medium and cook for 10
minutes.
While chili is
simmering, cube the tempeh. Toss with the agave
nectar and salt. Place in a large non-stick
skillet and sauté on medium high heat until the
agave nectar gums around the tempeh. Add to the
finished chili. Sprinkle with fresh chopped
cilantro before serving, if desired.
Hints: Browning
the onions gives them a darker flavor and also
makes them a little sweeter. Adding the water
after they brown allows that dark sweetness to
become a sauce, which then easily mingles with
the tomatoes and other spices.
Portabella
Stack with Seared Oyster Mushrooms
By Jason Wyrick
Jason demonstrated
this gorgeous stacked dish during our last
Advanced Study weekend. The presentation of
this dish is so outstanding you’ll want to make
this the next time you have guests to impress.
Even though it looks like you may have spent all
day in the kitchen preparing, it doesn’t take
that much time, and much of the preparation can
be done in advance. The taste is fantastic
too!!
Preparation Time:
20 minutes
Cooking Time: 35 minutes
Servings: 2
¼ cup pearled
barley
½ cup of water or vegetable broth
2 portabella mushrooms
¼ cup balsamic vinegar
1 cup oyster mushrooms, chopped
1 roasted red pepper
1 16 ounce can fire roasted chopped tomatoes
2 tablespoon lemon juice
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 cloves garlic, minced
1 teaspoon capers
2 green onions, sliced
2 tablespoons fresh tarragon leaves
½ teaspoon crushed red pepper (optional)
Place the water or
broth in a small saucepan and bring to a boil.
Add the barley, reduce heat, cover and cook
until tender, about 35 minutes.
Meanwhile, remove
the stems and gills from the portabella
mushrooms. Set aside.
Place the roasted
red pepper, tomatoes, lemon juice, pepper and
salt in a food processor and process until
smooth. Transfer to a saucepan and add the
garlic, capers, green onions, tarragon and
optional red pepper for more heat. Simmer over
medium heat while cooking the mushrooms.
Place the oyster
mushrooms in a large non-stick skillet and sear
over medium heat until they brown. Remove and
set aside. Reduce heat to medium, add the
portabellas and the balsamic vinegar. Cook
gently until the portabellas just begin to
soften and sweat, adding tiny amounts of water
to keep the vinegar from burning.
To serve, place
the portabellas on individual plates, gill(less)
side up. Divide the cooked barley into each
mushroom, top with the seared oyster mushrooms,
and ladle the sauce over the top.
Hints: This
recipe may easily be doubled or tripled to serve
more guests. The barley may be prepared ahead
of time and reheated just before assembling.
The sauce may also be prepared earlier and
reheated. For presentation, sprinkle some extra
fresh cut tarragon or chives over the top of the
stack before serving. If you can’t find oyster
mushrooms, any other small mushroom will work.
Susan’s Lite Goddess Dressing
By Susan Voisin
This delicious
dressing is from the blog.fatfreevegan.com. It
is written by Susan Voisin, and the home page is
Fatfree Vegan Kitchen. I encourage you to visit
the site. She has many fat free vegan recipes
for you to enjoy. I make this in larger
quantities than she does, since it keeps well in
the refrigerator. I have adapted the recipe for
these larger quantities.
Preparation Time:
10 minutes
Servings: makes 3 cups
1 package soft
silken tofu
½ cup water
3 tablespoons cider vinegar
4 tablespoons lemon juice
1 ½ tablespoons soy sauce
¼ teaspoon sesame oil
2 tablespoons tahini
4 green onions, white parts removed, chopped
2 tablespoons chopped, packed, fresh parsley
2 cloves garlic, chopped
Place all
ingredients in a blender jar and process until
smooth. |
