New-trients!

kohlrabi. we love it!

2010-06-20T14:48:00.000-07:00

kohlrabi w/ vegetable fried rice w/ spicy sesame soy sauce.

spicy sesame soy sauce:

4oz soy sauce (or braggs, shoyu, etc.)

1t sesame oil

2t sugar

1/4t lemon juice

1T sesame seeds

1/4t chili oil

1/2t chili flakes

1. mix all ingredients until thouroughly combined.

vegetable fried rice:

1c jasmine rice

2c water

1/8t sea salt

1. set oven to 350 degrees.

2. bring all ingredients to a boil over high heat.

3. reduce heat to low, stir and cover.

4. cook until all liquid is absorbed.

5. place cooked rice on sheet tray, and bake for 10 minutes.

6. set aside.

1c carrot, chopped

1c onion, chopped

3 cloves garlic, minced

2T canola oil

2t sesame oil

2oz spicy sesame soy sauce

7. heat 1T canola and 1t sesame oil in large skillet or saute pan over medium-high heat.

8. saute carrot, onion and garlic for 5-7 minutes; remove from pan.

9. heat remaining oils in pan.

10. add cooked and baked rice and stir-fry for 3-4 minutes.

11.add spicy sesame soy sauce and cook until fully absorbed.

kohlrabi:

2c kohlrabi, peeled and cut into strips

1t canola oil

1/8t sea salt

1. heat oil in saute pan over high heat.

2. add kohlrabi and sea salt.

3. saute, agitating constantly until desired color and tenderness is obtained. about 5 minutes.

place fried rice on plate, top w/ kohlrabi and drizzle the plate w/ remaining sauce. enjoy.

finals week.

2010-06-08T09:10:00.000-07:00

hello everyone. so it's finals week and i'm really busy. i'm still cooking and creating recipes but i wont be updating the blog until after the 20th. so be sure to check back because there's gonna be a bunch of stuff posted all at once. happy cooking.

turnip greens.

2010-05-31T19:48:00.000-07:00

turnip greens risotto w/ sauteed zucchini w/ garlic pepper sauce.

garlic-pepper sauce:

1 head of garlic, chopped

2c vegetable stock

1T olive oil

1/2t pepper

1/8t sea salt

1. saute garlic in oil over medium heat until tender. about 5 minutes.

2. add remaining ingredients, set heat to medium-high and bring to a boil.

3. reduce by half.

4. remove from heat and process.

risotto:

1 bunch turnip greens, de-stemmed and chopped.

1T olive oil

1/2c arborio rice

3c vegetable stock

1/4t sea salt

1. saute greens in oil over medium-high heat; 3-5 minutes.

2. add rice and cook for 1 minute, stirring constantly.

3. add salt and stock; 1/2c at a time, allowing the liquid to be fully absorbed each time.

zucchini:

2 zucchini, cubed

1T olive oil

1/8t pepper

1/8t sea salt

1. heat oil in saute pan over high heat.

2. saute remaining ingredients until seared. about 5 minutes; stirring constantly.

enjoy.

pac choi stir-fry.

2010-05-30T16:01:00.000-07:00

pac choi stir-fry w/scallion, garlic, red bell pepper and marinated tempeh over quinoa.

tempeh:

8oz tempeh

1/2c shoyu or soy sauce

3/4c water

2 cloves garlic, crushed

1T lemon juice

1/8t sea salt

1/8t pepper

1t sugar

1. cut tempeh into cubes.

2. mix all ingredints.

3. marinade tempeh for 6 hours or overnight.

quinoa:

1t olive oil

1/2c quinoa

1 & 1/4c water

1/8t sea salt

1. heat oil in sauce pan over medium heat.

2. add quinoa and thoroughly coat w/ oil.

3. add water and salt. set heat to high.

4. bring to a boil, reduce heat to low and cover.

5. cook until liquid is fully absorbed.

stir-fry:
1/2c scallion bottoms (whites), sliced
1 red bell pepper, julienned
1 bunch pac choi, chopped
4 cloves garlic, sliced
1T olive oil
1/8t sea salt
marinated tempeh

1. heat oil in large skillet or saute pan over high heat.

2. add tempeh; sear, about 2 minutes and remove from pan.

3. add remaining ingredients.

4. stirring constantly, cook for about 3 minutes or until desired doneness.

a little sriracha drizzled over the plate is a nice touch. enjoy.

mizuna and radish.

2010-05-30T09:34:00.000-07:00

mizuna and radish greens w/ radish, orange and roasted walnuts w/ orange vinegarette and chickpea croquettes.

salad components:

1/2c radish, julienned

1 orange, sectioned

mizuna

radish greens, de-stemmed

orange vinegarette

roasted walnuts

croquettes

orange vinegarette:

1/2c orange juice, fresh

1/4t sea salt

2t sugar

3T apple cider vinegar

1/4c canola oil

1/4t mustard powder

1. place all ingredients in a bottle.

2. shake well. enjoy.

walnuts:

1c walnuts

1T agave nectar

1/8t sea salt

1. set oven to 375 degrees.

2. roast walnuts on sheet tray for 8 minutes.

3. in a bowl, mix walnuts w/ agave and salt.

4. roast for 5 more minutes.

chickpea croquettes:

2c chick peas, cooked

1/2t sea salt

2T flax seed, ground

3T unbleached flour

2T canola oil

1. place all ingredients in food processor.

2. pulse until combined.

3. form mixture into 4-6 patties.

4. heat oil in skillet or saute pan over medium heat.

5. cook for 3-5 minutes on each side, until golden.

side note: one could bake these croquettes; no oil, 425 degrees, 5-7 minutes on each side or until golden.

enjoy.

1 2 3 party! featuring carrots.

2010-05-28T08:48:00.000-07:00

carrot pasta w/ sauteed garlic and toasted pine nuts w/ sweet onion sauce and crostinis w/ tomato confit.

tomato confit:

4 roma tomatoes, chopped

1/4 olive oil

1/4t sea salt

1. set oven to 400 degress.

2. cook all ingredients in a baking pan for about 1 hour, stirring every 10 minutes. until all liquid is gone.

3. broil for 10 minutes.

sweet onion sauce:

1 large onion, chopped

1T olive oil

1/2c vegetable stock

1/4t sea salt

1. on medium high heat add oil and onion.

2. caramelize. stirring often, about 10-15 minutes.

3. add stock and salt.

4. bring to a boil, reduce heat. simmer for 10 minutes.

5. process in blender.

pine nuts:

1/4c pine nuts

1/8t sea salt

1. on high heat, add pine nuts to a dry pan.

2. constantly stir/agitate until pine nuts start to brown.

3. promptly remove from heat and add salt.

carrot blanching liquid:

2c vegetable stock

1/4t sea salt

1. heat all ingredients in pot.

2. maintain heat, on low.

crostinis:

1/2 baguette

1T olive oil

1/8t sea salt

1. set oven to 425 degrees.

2. slice baguette.

3. mix oil and salt.

4. brush bread w/ oil/salt mixture.

5. bake for 8-10 minutes. until golden.

carrot pasta:

3-4 carrots

blanching liquid

1/8c garlic, sliced

1t olive oil

1. using a peeler, make pasta strips from carrots.

2. blanch carrot strips/pasta in blanching liquid for 2-3 minutes.

3. while blanching, heat oil in saute pan over medium heat.

4. add garlic and saute until tender. about 3-5 minutes.

5. remove carrot pasta from liquid and briefly toss w/ sauteed garlic.

enjoy.

beautiful beets.

2010-05-26T19:47:00.000-07:00

balsamic beets w/ almond crusted tofu and mashed yukon potatoes w/ simple gravy.

breading:

1c bread

1c almonds

1/2t sea salt

1. set oven to 350 degrees.

2. bake almonds and bread for 5 minutes. or until golden.

3. process almonds and bread separately in food processor.

4. mix all ingredients and set aside.

batter:

2T ground flax seed

1/2c warm water

1. mix flax seed w/ water.

2. stir well and set aside.

tofu:

1/2c unbleached flour

1 brick tofu

breading

batter

1T canola oil

1. cut tofu into 6 pieces.

2. coat tofu w/ flour.

3. set up a production line (left to right): floured tofu, batter, breading, clean plate.

4. one piece at a time, dip tofu into batter then roll in breading and set on clean plate. repeat.

5. heat oil in large skillet or saute pan over medium heat.

6. place tofu in pan and cook 2-3 minutes on each side, until golden.

mashed potatoes:

4c yukon potatoes, chopped and peeled

water for boiling

1/2t sea salt

1/4c reserved potato water

1T earth balance "butter" (optional)

1. bring potatoes and water to boil.

2. reduce heat to low boil. cook until tender, about 15 minutes.

3. reserve 1/4c of potato water. drain the rest.

4. whip potatoes w/ sea salt, potato water and "butter."

gravy:

1T oil or "butter"

2t unbleached flour

1T nutritional yeast

2c vegetable stock

1/4t sea salt

1/8t fresh ground pepper

1/2t lemon juice

1. in sauce pan, heat oil over medium heat.

2. add flour and nutritional yeast. cook for 30 seconds.

3. slowly whisk in vegetable stock.

4. whisk until combined and smooth. about 3-5 minutes.

5. add remaining ingredients.

balsamic beets:

1c beets, cooked, skinned and halved

1T balsamic vinegar

1/2t brown sugar

1/8t sea salt

1. cook, skin and half beets (preparations from "beet, kale and red turnip greens" post).

2. in a sauce pan over medium low heat, add all ingredients.

3. cook for 10-15 minutes.

enjoy.

spring showers w/ Big Leaf. week 4.

2010-05-26T19:27:00.000-07:00

carrots, radishes, pac choi, turnip greens, kohlrabi and mizuna.

menu:

1. carrot pasta w/ sauteed garlic, sweet onion sauce and toasted pine nuts w/ seeded baguette and tomato confit.

2. mizuna & radish salad w/ orange sections, roasted walnuts and an orange vinegarette w/ chickpea croquettes and sauteed radish greens.

3. stir-fry w/ pac choi, garlic and red bell pepper w/ marinated tempeh over quinoa.

4. turnip greens risotto w/ grilled zuccini and garlic pepper sauce.

5. stir-fry w/ kohlrabi and garlic w/ fried rice and sesame soy sauce.

beet, kale and red turnip greens.

2010-05-24T19:13:00.000-07:00

kale & bulgar croquettes w/ roasted beets and sauteed red turnip greens w/ agave-mustard sauce.

agave-mustard sauce:

2T apple cider vinegar

2T rice milk

2T dijon mustard

2T agave nectar

1/4t sea salt

1. whisk all ingredients.

beets:

1c beets

1t olive oil

1/8t sea salt

1/8t pepper

1. boil beets for 30 minutes.

2. cool. peel skin from beets by rubbing w/ your fingers. cut into wedges.

3. toss w/ oil, salt and pepper.

4. roast for 12-15 minutes.

turnip greens:

4c turnip greens, chopped

2 cloves garlic, sliced

1T olive oil

1/4t sea salt

1/8t pepper

1T white wine

1. heat oil in saute pan over medium-high heat.

2. add greens, garlic, salt and pepper.

3. saute for 5 minutes.

4. add wine (deglaze).

5. saute for 3 minutes.

kale & bulgar croquettes:

2T olive oil

1c bulgar

2c water

1/4t sea salt

1/4t pepper

1T white wine

1 bunch kale, chopped

2 cloves garlic, minced

2T unbleached flour

1T ground flax

1T nutritional yeast

bulgar:

1. heat 1T oil in 2 quart saucepan over medium heat.

2. add bulgar and thoroughly coat w/ oil.

3. turn heat to high and add water, 1/8t salt and 1/8t pepper.

kale:

1. heat remaining oil in a large saute pan.

2. add kale, garlic and the remaining salt and pepper.

3. saute for 5 minutes.

4. add wine (deglaze).

5. saute for 3 minutes.

croquettes:

1. set oven to 425 degrees.

2. mix bulgar, kale, flax, nutritional yeast and flour.

3. form into patties ( i made 9 of them ).

4. bake on sheet tray for 7 minutes on each side.

enjoy.

curry.

2010-05-24T14:22:00.000-07:00

coconut curry w/ red turnips, green garlic, sweet potato and roasted cashews w/ ginger-jasmine rice.

roasted cashews:

1c cashews

1T lime juice

1/2t sugar

1/4t sea salt

1/4t cumin

1. set oven to 350 degrees.

2. roast cashews on a sheet tray for 5 minutes.

3. toss cashews w/ remaining ingredients.

4. roast for 5 more minutes.

5. cool.

ginger-jasmine rice:

1c jasmine rice

2c water

1t ginger, minced

1/2t sea salt

1. rinse rice.

2. in a 2 quart saucepan, bring all ingredients to a boil.

3. reduce heat to low, cover and simmer until liquid is absorbed.

curry:

3 cloves garlic, sliced

1t ginger, minced

1/2c green garlic, sliced

2c red turnips, chopped

3/4c tomato, chopped

2c sweet potato

1 & 1/2c coconut milk

1/2c vegetable stock

1T lime juice

1T olive oil

1/4t cayenne pepper

1/4t nutmeg

1t sea salt

1/4t cumin

1/4t paprika

2T madras curry (yellow curry powder)

3T agave nectar

1. heat oil in large skillet or saute pan on medium heat.

2. add turnips, potatoes, cayenne, nutmeg, salt, cumin and paprika. cook for 5 minutes.

3. add ginger, green garlic and garlic. cook for 2 minutes.

4. add remaining ingredients. bring to low boil. reduce heat and simmer for 25 minutes.

grilled sammy.

2010-05-23T20:33:00.000-07:00

grilled sammy w/ tofu, tomato and caramelized onions w/ artichoke salad.

artichokes:

2 large artichokes

2c vegetable stock

1T lemon juice

1/4t sea salt

1/8t pepper

1. remove stem from artichoke and cut the top 1-1 & 1/2" off, until the inner "flower petals" are exposed. rinse well.

2. in large pot, add all ingredients including artichokes; bring to a boil, reduce heat to simmer and cover.

3. steam artichokes for about 1 & 1/2 hours.

4. remove from heat and let cool.

5. remove the petals from artichoke.

6. scrape the "meat" from the petals w/ a spoon and set aside for the artichoke "mayo".

7. once all the petals are removed from the artichoke, remove the inner "hairs" w/ a spoon.

8. slice up your artichoke hearts and set aside.

artichoke "mayo":

1/2t lemon juice

2T apple cider vinegar

1/4t sea salt

1t sugar

1/4t mustard powder

1/4c olive oil

1T rice milk

1/2c cashews, soaked

reserved artichoke "petal meat"

1. soak cashews for 4 hours.

2. drain cashews.

3. in food processor, add all ingredients. process until smooth.

lemon-caper vinegarette:

1t capers

1t lemon juice

1/4t sea salt

1T apple cider vinegar

2T olive oil

1t sugar

1/2t mustard powder

2t water

1. process all ingredients in blender.

baked tofu:

1/2 brick tofu, sliced

1T olive oil

1/4t sea salt

1/8t pepper

1. set oven to 350 degrees.

2. brush olive oil on both sides of tofu pieces. sprinkle w/ salt and pepper.

3. bake for 5-7 minutes on each side.

caramelized onions:

1 large onion, sliced

1T olive oil

1/8t sea salt

1. in large saute pan, heat oil on medium heat.

2. add onions and salt.

3. cook until golden and caramelized, stirring w/ a spatula often to prevent sticking/burning.

grilled sammy: (makes two sandwiches).

sliced bread

artichoke "mayo"

caramelized onion

baked tofu

sliced tomato

1T canola oil

1. spread "mayo" on both pieces of bread of sandwiches.

2. place tofu, onion and tomato in sandwiches.

3. heat oil in large skillet.

4. place sandwiches in skillet.

5. golden both sides of sandwiches. about 2 minutes on each side.

toss green leaf lettuce w/ vinegarette and top w/ artichokes. half your sammy and your ready to go. enjoy.

more soup please.

2010-05-21T15:26:00.000-07:00

vegetable & noodo soup w/ seeded crusty bread.

soup:

1T olive oil

1 & 1/2c carrot, chopped

1 & 1/2c onion, chopped

1c celery, chopped

3 cloves garlic, sliced

1T white wine

4c vegetable stock

1/4c nutritional yeast

1/4t fresh ground pepper

1c whole wheat pasta

1. in 2 quart saucepan heat olive oil on medium high heat.

2. add mirepoix (vegetables). cook until tender.

3. add wine (deglaze).

4. add stock, pasta, nutritional yeast and pepper.

5. bring to boil, reduce heat and simmer for 20 minutes.

sprinkle w/ paprika, fresh ground pepper and serve w/ your favorite crusty bread. enjoy.

week 3. can't beet it.

2010-05-20T19:33:00.000-07:00

carrots, beets, turnips, kale, green leaf lettuce and green garlic.

menu:

1. vegetable "noodo" soup w/ crusty bread.

2. kale and bulgar croquettes w/ roasted beets.

3. coconut curry w/ turnips, green garlic, sweet potato and roasted cashews w/ ginger-jasmine rice.

4. balsamic beets w/ mashed potatoes and almond crusted tofu.

5. green leaf salad w/ artichoke hearts and a lemon caper vinegarette w/ grilled tomato and caramelized onion sandwiches.

it was good.

2010-05-20T18:21:00.000-07:00

braised pac choy w/ roasted red pepper, almonds and scallion rice pilaf.

rice pilaf:

1/2c brown rice

31/4c vegetable stock

1/2c slivered almonds

1c chopped scallions

1c chopped roasted red bell pepper

1/2t sea salt

1/8t fresh ground pepper

1T fresh lemon juice

1. heat oven to 325 degrees.

2. mix all ingredients together in casserole dish and cover.

3. cook in oven for 45 minutes to an hour. ( until rice is tender ).

pac choy:

1 bunch pac choy

1T olive oil

1T white wine

1/4t fresh ground pepper

2c vegetable stock

1t lemon juice

2t dijon mustard

1t sugar

1. heat oil in skillet or large saute pan on medium-high heat.

2. add pac choy, saute, agitating often, for about a minute.

3. add wine ( deglaze ).

4. add all other ingredients.

5. remove pak choy when thickest part of stem is tender.

6. continue to cook the braising liquid until reduced by half.

i didn't chop my pac choy in the photo because i thought it looked nice. i recommend chopping, for ease of eating. dish up some pilaf, top w/ pak choy and drizzle a little sauce over the top. enjoy.

bbq.

2010-05-20T17:59:00.000-07:00

mustard greens w/ bbq tofu and black-eyed peas.

greens:

1 bunch mustard greens

2c vegetable stock

1T sugar

2T dijon mustard

3T apple cider vinegar

1t sriracha chili sauce

1. remove greens from stems and large veins; roughly chop.

2. on medium heat add all ingredients in a large saucepan.

3. bring to simmer and cook greens until tender. reduce heat if necessary.

black-eyed peas:

3/4c dried black-eyed peas

3c water

3c vegetable stock

1/2t sea salt

1. rinse peas thoroughly.

2. bring water and peas to a boil, remove from heat, cover and soak for 1 hour.

3. rinse peas again.

4. return to pot and add stock and sea salt.

5. bring to a low boil, reduce heat to medium low and simmer until peas are tender. about 30 minutes or so.

bbq tofu:

1 brick of tofu

1T olive or canola oil

1/2c bbq sauce ( if interested in recipe, drop me a email )

1. cut tofu into cubes and lay out on towel to absorb excess water.

2. heat oil in skillet or large saute pan on medium high heat.

3. once oil has "legs" add tofu.

4. cook tofu, agitating often, until golden.

5. add bbq sauce, cook for about 30 seconds and remove from heat.

enjoy.

wrap it up!

2010-05-17T19:20:00.000-07:00

lettuce wraps stuffed w/ carrots, scallions, quinoa and spicy-roasted cashews w/ orange-chili sauce.

wrap filling:

1c shredded carrot

1/2c sliced scallions

1c cooked quinoa

1c spicy cashews

orange-chili sauce:

1t chili oil

1/2t-1t chili flakes

1/2c brown rice vinegar

1 orange, sections & juice

1/2 lime, sectioned

1/4t sea salt

2T sugar

2t arrowroot

2t cold water

1. heat chili oil and flakes on medium heat for 30 seconds.

2. add vinegar, orange sections and juice, lime sections and juice, salt and sugar.

3. bring to a low boil and simmer for 5 minutes.

4. in a small bowl, mix arrowroot and water.

5. slowly whisk arrowroot mixture into simmering sauce.

6. reduce heat to low and simmer for 5 minutes, whisking often.

7. cool.

spicy cashews:

1c cashews

1t brown sugar

1/8t cayenne pepper

1T shoyu or soy sauce

1T lime juice

1. preheat oven to 350 degrees.

2. roast cashews on sheet tray for 6 minutes.

3. toss cashews with remaining ingredients.

4. return to oven and roast for 3 more minutes.

5. cool.

enjoy.

pizza time.

2010-05-16T18:57:00.000-07:00

pizza w/ roasted red pepper sauce, arugala, sweet potato, garlic confit and capers.

pizza toppings:

roasted red pepper sauce

arugala

sweet potato

garlic confit

capers

garlic confit:

1 head of garlic

1/2c canola oil

1. divide and peel garlic cloves.

2. in a small sauce pan, add oil and garlic on low heat.

3. cook for 45 minutes.

4. strain and reserve oil for pizza crust and sauce.

roasted red peppers:

2 large red bell peppers

1. set oven to broil.

2. place peppers on sheet tray.

3. broil peppers for 5-7 minutes on each side, until skin starts to blacken.

4. place in a lidded container and cool.

5. once cooled, remove skin and seeds. be sure to reserve liquid for sauce.

roasted red pepper sauce:

1 & 1/2c or 2 large roasted red bell peppers

1/4c liquid from peppers

2T garlic oil

2T unbleached flour

1/2t sea salt

1/4t sugar

1. process roasted peppers and pepper liquid in blender.

2. on medium heat add oil and flour. whisk until creamy.

3. whisk in pepper puree and continue whisking until thickened.

4. add salt and sugar.

scone-pizza crust:

2T ground flax seed

3T water

2c unbleached flour

1t baking powder

1/2t sea salt

1/4t fresh ground pepper

1t chili flakes

1/3c garlic oil

1/2c rice milk

1. preheat oven to 400 degrees.

2. mix flax seed and water. set aside.

3. mix flour, baking powder, salt, pepper and chili flakes.

4. add flax mixture, garlic oil and milk.

5. lightly oil sheet tray.

6. press dough onto sheet tray to about 1/4" thick.

7. bake for 10 minutes.

8. place sauce and toppings on crust.

9. bake for 15 minutes.

enjoy.

warm day, cold soup.

2010-05-14T18:45:00.000-07:00

chilled carrot & ginger soup w/ cashew sour cream.

carrot & ginger soup:

1T olive oil

1/4c sliced shallots

1 clove garlic

2c chopped carrots

1t minced ginger

2c vegetable stock

1/4t sea salt

2t sugar

1t lemon juice

1. heat oil in pot on medium heat.

2. add shallots and caramelize.

3. add carrots and cook for 5 minutes.

4. add garlic and ginger and cook for 5 minutes.

5. add stock, sea salt and sugar and bring to a boil.

6. simmer on low heat for 10 minutes.

7. remove from heat and add lemon juice.

8. process in blender.

9. chill.

cashew sour cream:

1/4c canola oil

1/2c raw cashews

1/4c rice vinegar

2t lemon juice

2T rice milk

1/4t sea salt

1/2t sugar

1. process all ingredients in blender until creamy.

lettuce greens w/ lavender & cranberry vinegarette w/

orange sections, dried cranberries and pink hawaiian sea salt

lavender & cranberry vinegarette:

1/2c rice vinegar

1T lavender flowers

1T dried cranberries

1/4 mustard powder

1T agave nectar

1/8t sea salt

1/8c canola oil

1. in sauce pan on medium heat, reduce vinegar, flowers and cranberries by 50%.

2. pour through fine-mesh strainer.

3. place reduction, mustard powder, agave nectar, sea salt and oil in blender and process.

toss greens w/ vinegarette. plate w/ orange sections, dried cranberries and pink salt. enjoy.

hooray for chris at Big Leaf for all of his hard work. Beautiful produce!

2010-05-12T20:36:00.000-07:00

carrots, pac choy, mustard greens, lettuce, scallions and arugala.

menu:

1. lettuce wraps w/ carrot, scallions, quinoa, and roasted cashews w/ orange chili sauce.

2. braised mustard greens w/ black-eyed peas and BBQ tofu.

3. brown rice pilaf w/ almonds, scallions and red pepper w/ braised pac choy.

4. pizza w/ roasted red pepper sauce, garlic confit, sweet potato and arugala.

5. carrot ginger soup w/ mixed greens, orange sections, flax seeds and lavender vinegarette.

and away we go...

goody! yes.

2010-05-11T20:18:00.000-07:00

braised tempeh w/ spinach & scallion orzo

spinach & scallion sauce:

1c scallions

1c spinach

1c vegetable stock

1 clove garlic

1t sea salt

1/8t pepper

1t sugar

1t fresh lemon juice

1T olive oil

2T unbleached flour

1. place scallions, spinach, stock, garlic, salt, pepper and lemon juice in blender and puree.

2. heat olive oil in sauce pan on medium heat.

2. add flour and wisk until creamy. for about a minute.

3. slowly add the puree, 1/4c at a time, whisking constantly.

4. simmer sauce on medium-low heat for 5 minutes.

orzo:

1t olive oil

1c orzo

2c water

1/4t sea salt

1. bring water and salt to a boil in sauce pan.

2. add orzo, reduce heat to medium.

2. cook until tender, stirring frequently.

3. drain excess water and return to pan.

4. add olive oil and puree.

braised tempeh:

1T olive oil

8-12oz tempeh

1c vegetable stock

1t sugar

1t lemon juice

1/4t salt

2T vermouth

4 cloves garlic (crushed, minced, sliced,etc.)

1. mix stock, lemon juice, salt, pepper and sugar.

2. heat olive oil in saute pan on medium heat.

3. add tempeh and sear, about 3 minutes.

4. turn tempeh, add garlic and sear, about 3 minutes.

5. add vermouth (deglaze), about 30 seconds.

6. add liquid mixture and capers.

7. simmer on low heat for 20 minutes, turning every five minutes.

enjoy.

leek the bowl clean!

2010-05-10T19:39:00.000-07:00

leek & sweet potato soup w/ fried leeks and spinach greens w/ balsamic walnuts

roasted balsamic walnuts:

1/2c walnuts

1T balsamic vinegar

1t sugar

1/8t salt

1. set oven to 350 degrees.

2. roast walnut on a sheet tray for 7 minutes.

3. toss w/ balsamic, sugar and salt.

4. roast for 5 minutes.

5. cool.

balsamic reduction:

1/4c balsamic vinegar

1T orange juice

1t brown sugar

1/8t sea salt

1. heat all ingredients in sauce pan on medium heat.

2. bring to low boil and reduce mixture by 50%.

3. remove from heat and cool.

fried leeks:

1/2c thinly sliced leeks

1/4c unbleached flour

1/4t sea salt

1c canola oil

2c water

1. thinly slice leeks.

2. bring water to boil in sauce pan.

3. add leeks for 30 seconds.

4. remove and place on a towel and press dry.

5. toss in bowl w/ flour and salt.

6. heat oil in sauce pan on medium high.

7. fry 1/2 the leeks at a time until golden.

8. place on towel to remove excess oil.

leek & sweet potato soup:

1T olive oil

1/2c sliced shallots

2c sliced leeks

1t sea salt

1T vermouth

3c stock or water

1c chopped sweet potato

1. saute shallots and leeks w/ olive oil over medium heat until tender.

2. deglaze w/ vermouth.

3. add stock or water, sea salt and sweet potato.

4. bring to boil, reduce heat and simmer 10 minutes.

5. blend if desired.

garnish soup w/ fried leeks and paprika. drizzle balsamic reduction and olive oil over spinach and top w/ walnuts and fresh ground pepper.

so good!

2010-05-09T22:26:00.000-07:00

chick pea & quinoa burgers w/ agave dijon and mizuna greens w/ radish vinegarette, scallion, and roasted pepper & agave almonds

almonds:

1/2c almonds

1T agave nectar

1/8t sea salt

1/8t fresh ground pepper

1. roast almonds at 350 degrees for 8-10 minutes.

2. toss almonds w/ agave, sea salt, pepper.

3. roast for 5-8 minutes.

4. cool.

agave dijon:

1/4c dijon mustard

3T agave nectar

1/8t sea salt

1/8t fresh ground pepper

1. mix all ingredients.

radish vinegarette:

refer to recipe in "friday" blog.

burgers:

1c cooked quinoa

1/2c cooked chick peas

1T flax seed (ground)

1T unbleached flour

1/2t salt

1. mix all ingredients

2. portion 4 patties onto sheet tray

3. broil for 20 minutes; 10 minutes on each side.

served w/ avocado on a sprouted ezekial bun.

noodos.

2010-05-09T10:42:00.000-07:00

pea shoots w/ sesame & ginger soba noodles.

*if anyone is interested in the recipes or preparation of this meal, just post a comment and I would be happy to give you the details.

side note:

sorry about the crappy picture, my camera battery died and I used my phone.

a beautiful sunday morning.

2010-05-09T10:24:00.000-07:00

pancakes!

2T coconut oil

1c unbleached flour

2T sugar

1t baking powder

1/8t sea salt

1/2c oats

1t hemp seeds

1t flax seeds

1c "milk" or water

1/3c walnuts

1 chopped banana

1. mix flour, sugar, b. powder, sea salt, oats, hemp seeds, and flax seeds.

2. add 2T coconut oil and "milk."

3. add walnuts and banana.

4. heat 1T coconut oil in large skillet on medium heat.

5. cook whatever sized pancakes you want until golden brown on both sides.

drizzle w/ agave nectar or maple syrup and enjoy.

check out this link about coconut oil:

lhttp://www.westonaprice.org/A-New-Look-at-Coconut-Oil.html

friday.

2010-05-07T19:09:00.000-07:00

leek & risotto fritters w/ scallion & radish greens and a sweet radish vinegarette.

radish vinegarette:

1c chopped radish

2T brown rice vinegar

1T fresh lemon juice

2T sugar

1/4t sea salt

3T olive oil

1 small clove garlic

1. process all ingredients in a blender.

*yields 1c vinegarette

leek & risotto fritters:

2T olive oil

2c thinly sliced leeks (whites and light green)

1/2c arborio rice

1T vermouth

3/4t sea salt

1/8t fresh ground pepper

3c stock or water

1T ground flax seed

1t fresh lemon juice

1T unbleached flour

1. on medium heat saute leeks in olive 1T olive oil w/ a pinch of salt until tender. about 5 minutes.

2. remove leeks from pan and set aside.

3. heat saute pan w/ 1T olive oil.

4. add arborio rice and stir frequently for about 30 seconds.

5. deglaze w/ vermouth and reduce stirring frequently

6. add 1/2t salt and stock or water 1/2c at a time, making sure that the liquid is fully absorbed before adding more liquid. stir frequently.

7. add leeks, remove from heat and let cool.

8. mix risotto, flax seed, lemon juice, flour, and remaining salt (1/4t).

9. form into 6 patties and broil for 10 minutes, turn and broil 5 minutes until golden.

scallion & radish greens:

1T olive oil

1c thinly sliced scallions, light green and whites

2c radish greens

1/4t salt

1T vermouth

1. heat olive oil in saute pan on medium-high heat.

2. saute scallions and radish greens until tender.

3. add salt.

4. deglaze w/ vermouth and reduce.

this was really good. I can't wait until tomorrow.