hearty, nourishing soup is filled with barley, beans and kale. Serve
with a loaf of fresh bread and some extra hot sauce, if desired.
Preparation Time: 10 minutes
Cooking Time: 1 ½ hours
2 cloves garlic, minced
2 cups vegetable broth
4 cups water
½ cup pearled barley
½ teaspoon crushed red pepper
1 15 ounce can cannellini beans
1 teaspoon miso
4 cups chopped dinosaur kale
1 teaspoon lemon juice
½ to 1 teaspoon hot sauce (optional)
Freshly ground black pepper to taste
the onion and garlic in a large pot with about ¼ cup of the vegetable
broth. Cook, stirring frequently, until onion softens slightly, about
3-4 minutes. Add remaining broth, water, barley and crushed pepper.
Bring to a boil, reduce heat and simmer for 45 minutes. Add the beans
and their liquid and the miso. Continue to simmer for another 30
minutes. Add the kale and cook until tender, about 10 minutes longer.
Stir in the lemon juice, hot sauce and pepper to taste.
Spicy Sweet Squash Stew
unique stew is fast to put together and fast cooking too, since it uses
frozen diced butternut squash as its base. Serve this with a loaf of
fresh bread or ladle over whole grains, such as brown rice or quinoa.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
1 ¼ cups
1 onion, chopped
1 red or green bell pepper, chopped
2 cloves garlic, pressed
1 teaspoon grated fresh ginger
1 ½ teaspoons red chili paste
½ teaspoon ground cinnamon
¼ teaspoon ground cumin
¼ teaspoon ground allspice
1/8 teaspoon ground cloves
1 14.5 ounce can diced tomatoes
1 10 ounce package frozen diced butternut squash
1 15 ounce can kidney beans, drained and rinsed
1 tablespoon tamari soy sauce
1 cup slivered fresh spinach
cup of the vegetable broth in a large soup pot. Add the onion, bell
pepper and garlic. Cook, stirring occasionally, until softened slightly,
about 3 minutes. Stir in the ginger, chili paste, cinnamon, cumin,
allspice and cloves. Mix well. Add the rest of the vegetable broth, the
tomatoes, squash, beans and soy sauce. Bring to a boil, reduce heat,
cover and simmer until squash is soft, about 15 minutes. Add the spinach
and cook another 5 minutes.
Recipes by Jesse Miner - Vegan Personal Chef
McDougall Advanced Study Weekend –
Saturday, February 20th, 2010
for over 15 years and a lover of delicious food all of his life, Jesse
became a Personal Chef to share his passion for tantalizing and
nourishing vegan dishes. Certification as a Natural Chef from Bauman
College in Berkeley, and interning and assisting cooking classes at
Millennium Restaurant have prepared Jesse to bring his favorite food to
tables all over San Francisco. All meals are created with the finest
organic, seasonal and local ingredients. Jesse is also a columnist for
VegNews Magazine and received the SF Bay Guardian's 2008 Best Of The Bay
award for "Best Vegan Magician”.
demonstrated the following three recipes during the McDougall Advanced
Study weekend held at the Flamingo Resort Hotel in Santa Rosa, CA and
received rave reviews on his food and easy-to-use techniques. These
recipes are definitely worth trying at home.
Comforting Mexican stew featuring hominy, beans and vegetables subtly
spiced with New Mexican chile powder. Serves 8.
vegetable broth, or water
1 yellow onion, peeled and diced
1 bell pepper, diced
1 stalk celery, diced
1 carrot, peeled and diced
2 cloves garlic, minced
5 sage leaves, minced
1 tablespoon New Mexican red chile powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
28 ounces hominy, drained and rinsed
30 ounces pinto beans, drained and rinsed
15 ounces diced tomatoes, with juices
3 cups vegetable broth, or water
cup of vegetable broth in large pot over medium heat. Add onion, bell
pepper, celery, carrot and garlic and sauté until onions are
translucent, about 5 minutes.
sage, chile powder, cumin, coriander, and salt and stir to combine.
hominy, pinto beans, diced tomatoes and 3 cups of vegetable broth. Turn
up heat and bring to a boil. Reduce heat to a rapid simmer and cook for
20-30 minutes, until stew has reduced to desired thick consistency.
If using dried hominy and pinto beans, cook 1/2 pound of each, and then
add cooked hominy and pinto as directed above. Great online resource for
dried hominy, beans and spices: Rancho Gordo New World Specialty Food -
Mexican Green Quinoa
herbs, onions and garlic boost the flavor of this quick-cooking complete
protein. Serves 8.
white onion, peeled and chopped
1/2 cup cilantro leaves, rinsed and chopped
1/2 cup parsley leaves, rinsed and chopped
4 cloves garlic
1 teaspoon salt
1/4 teaspoon black pepper
3 cups water
2 cups quinoa, rinsed
Puree onion, cilantro, parsley, garlic, salt, pepper and water.
into medium saucepan and bring to boil over high heat. Add quinoa, stir
to combine and reduce to heat to low simmer. Cover saucepan and cook for
20 minutes. Check with fork to make sure quinoa is done.
from heat and let sit covered for 10 minutes. Remove cover and fluff
quinoa with fork before serving.
Notes: You can substitute long grain brown rice for quinoa. Adjust
cooking time to 45-50 minutes.
Tangy Lime Cole Slaw
Crunchy and colorful cabbage slaw combined with a tangy lime dressing
provides a fresh and bright accompaniment to a winter meal. Serves 8.
green cabbage, cored and finely shredded
1/4 red cabbage, cored and finely shredded
2 carrots, peeled and finely shredded
12 ounces silken tofu
1 1/2 teaspoons salt
3 limes, zested and juiced
1 tablespoon dijon mustard
1 tablespoon agave nectar
3 cloves garlic
water, as needed
cabbage and carrots in a large bowl.
remaining in a blender and process until smooth. Add a few tablespoons
of water to thin to desired consistency.
dressing over the vegetables and toss well.
You can use a mandolin or food processor shredding attachment to quickly
shred the cabbage and carrots.