Recipe Archive: Spring 2012
Tip: To find a particular recipe or ingredient, use your browser’s Search feature.
6 cups rhubarb, chopped
1/2 cup honey
1/2 cup flour
1/2 cup rolled oats
1/2 cup brown sugar (or more, to taste)
3/4 tsp cinnamon
1/2 tsp allspice
1/3 cup butter
Mix together thoroughly the rhubarb pieces and honey and place in an 8×8 ungreased pan. Mix all the other ingredients together in a bowl until crumbly, and then sprinkle over rhubarb. Bake at 350F for 40 to 50 minutes. You can also add in 3 cups strawberries. Simply reduce rhubarb by half the amount.
~ Hannah White
Vegan Coconut Cake with Rhubarb
3 long stalks of rhubarb
4 ounces silken tofu
1 cup coconut milk
1 cup unsweetened coconut flakes
1 capful vanilla extract
1 capful coconut flavor or almond
1&1/4 cups sugar
1/2 cup canola oil
3/4 tsp baking powder
3/4 tsp baking soda
2 & 1/2 cups all-purpose flour
powdered sugar for dusting
Preheat the oven to 350 F. Spray a baking sheet with sides or large casserole dish with oil. Line the dish or sheet with baking parchment.
Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet. Measure the tofu and puree. Add coconut milk and oil and mix. Add the sugar coconut flakes and flavorings.
In a separate bowl, mix the dry ingredients. Add the wet ingredients to the dry and mix with a spoon. Pour the batter onto the cookie sheet or in the baking dish. Lay the slices of rhubarb on top of the cake.
Place in the oven and bake for 1 hour or until golden on the top. Remove from the oven and allow to cool before removing from the baking dish.
~ Submitted by Rosemary Van Kleeck, from Vegalicious.
Flavored French/Italian Vinaigrette
Makes one cup, but can be divided to make 1/2 cup, or multiplied to make larger quantities.
It is best if made and used fresh, but can be stored (use a glass jar) in the refrigerator for up to 1 week.
1-2 cloves of garlic
3/4-1 tsp kosher salt
A few grinds of black pepper
1 tbsp honey (or scant tbsp sugar)
Add 1-2 tbsps Dijon style mustard
1/4 cup vinegar (such as cider vinegar, white wine vinegar, sherry vinegars and so on)
3/4 cup of olive oil or oil blend of choice: peanut, canola, grapeseed
Place the garlic, salt, pepper, and honey in food processor and pulse on/off a few times. (If using fresh herbs add a good handful during this step.) Add the Dijon mustard and vinegar and blend by on/off pulsing.
With the food processor on and blade running, start drizzling the oil in very slowly until an emulsion forms, and then the oil can be added at a quicker pace. Pour into a glass vessel and serve.
(To clean out the food processor, wipe out with bread and eat…the cook deserves a treat).
Penelope Ferguson, RD
Nutrition of the Shenandoah
© April 2012
Tropical Dream Green Smoothie
Sometimes you do not want to eat your greens…so try drinking them instead! Green smoothies are a delicious way to add greens to your diet and are highly nutritious.
1 1/2 cups pineapple
1 frozen banana
2 cups spinach
4 small kale leaves
1-2 cups water or juice
Chop the fruit into pieces. Place all ingredients into your blender, starting with about 1 cup of liquid. Blend on high speed until well blended, adding more liquid as needed to reach desired consistency. Pour into cups, using a spatula or spoon to scrape out anything remaining.
~ Submitted by Rosemary & Justin Van Kleeck, from Got Greens?
Chard, Clam and Bacon Pizza
This pizza is wonderful; it does not have a tomato base which is nice for those that are restricted from using tomatoes. Think ahead, especially if you do not have a super large cast iron skillet – you can make ‘2’ of the same pizza, but if you have other pizza ingredients, use them up for an alternate treat.
Please read all the way through, be sure to measure your skillet and plan accordingly. Some of the pizza baking is stove-top and then it is finished in the oven.
All-purpose flour (for dusting)
1 1-pound store-bought pizza dough (I divided into two lumps of 2/3 & 1/3)
1 10-ounce can whole baby clams, drained; save the liquid
2-3 slices thick-cut bacon (2 ounces), cut into 1″-wide pieces (use scissors to snip the bacon into pieces)
3 garlic cloves, minced
2 tbsps minced shallot
1 1-pound bunch Swiss chard, cleaned & center stalks removed, leaves torn, about 6-8 cups (I have mixed other leafy greens with the chard)
1 tbsp unsalted butter, cut into pieces
1 tbsp white wine vinegar or rice wine vinegar
Yellow cornmeal to sprinkle in cast iron skillet(s)
1 tbsp canola oil
1/2 cup finely grated Parmesan cheese (or grated cheese of choice)
Preheat oven to 450°F. Remove the dough from refrigerator in time to warm up, as it is a yeast dough. My 10-inch cast iron skillet was not large enough, so I divided the dough and planned to make a large and a small pizza. I used the entire chard/clam mixture on one and made a small pesto pizza with sauce I had frozen.
Meanwhile, drain clams, reserving liquid and put the liquid in a small sauce pan and heat to simmer, and reduce to just 3 tbsps.
Cook cut bacon in a 10-12″ cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel-lined plate.
Add garlic and shallot to drippings into the skillet and cook, stirring occasionally, until softened, about 2-3 minutes. Stir in chard leaves and reduced clam liquid and cook, stirring, until chard is just wilted, 5-8 minutes. Stir in butter, vinegar, and the clams; continue to cook until the chard mix is almost dry. Transfer mixture to a colander over a bowl to drain and reserve liquid. (Before using the chard mixture, I re-stirred the liquid in the chard…do what you think is best).
Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12″ round or what will fit your skillet(s). If you do not have a large enough skillet, split the dough and work on a large pizza and a small pizza. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough lightly with oil. Stovetop cook by turning pan to avoid hot spots; when the top of the dough is NOT shiny, but slightly dry about 2 minutes, take tongs and flip the pizza dough and settle it back into the hot skillet. Continue to stove-top cook until bottom of dough is golden and crispy, 4-5 minutes.
Spread chard mixture over dough. Add the clams; then transfer into the oven, bake until crust is golden and cooked through, 5-7 minutes. Scatter bacon and cheese over; return to oven and bake until cheese is melted, 2-3 minutes longer.
(Recently, I purchased a pre-baked pizza round and used the basic recipe with it. It turned out well. I have baking tiles in my oven and baked the round directly on them.)
~ Adapted from Bon Appétit, February 2012
Spring Greens, White Bean and Chorizo Soup
(A Spanish Soup: Caldo Gallego)
Before the year 2000, my son Robert spent some time in Spain, and as one who loves food, he came home with a sincere affection for Spanish foods and the Mediterranean-style of cooking. This soup recipe is a favorite of his from a Spanish cookbook; it has become one of his foreign comfort foods. I checked some other online recipes, but none are as simple as this one. The greens provide a healthy dose of vitamin A; this and other fa-soluble vitamins are best absorbed when there is some fat in the recipe or at the same meal. Also, the greens along with the bean provide a substantial source of fiber.
1 1/2 cup dried white beans (any variety, navy, great northern or cannellini)
1 ham knuckle
Black pepper and paprika
Generous 1 pound potatoes, diced
1-1/4 pounds spring greens, such as kale, mustard greens, savory cabbage, spinach or turnip greens; cleaned and coarsely chopped
2 chorizo, cut into pieces
Pick through and rinse the dried beans. Soak overnight and drain the soaking water. Rinse. Put in large pot with about 2 quarts of fresh water, the ham knuckle, black pepper and paprika, and simmer for 60-90 minutes until beans are softened. Remove the ham knuckle. Taste and adjust seasonings as needed; you may add some salt now. Add the diced potatoes, chopped greens and the chorizo. Continue to cook for 30 minutes until the potatoes are done. This is a hearty dish for spring or winter. Serve in bowls with plenty of Farmers Market bread or cornbread. Serve with a fresh garden salad and enjoy.
~ Culinaria Spain, Konemann 1999
2 large bunches greens (spinach, chard, collards, kale or mustard), about 12 ounces or more
1 tbsp extra-virgin olive oil or canola oil
4 cloves garlic, thinly sliced (or to taste)
Few pinches red pepper flakes
1 tbsp apple cider vinegar
1/2 teaspoon salt, plus more to taste as desired
Fresh ground black pepper to taste
Rinse greens well. Tear or cut leaves away from stems. (Save stems for a stir-fry or compost.) Coarsely chop. Allow some of the water to remain on the leaf pieces.
Heat a large skillet over high heat. Add the oil and let heat until the oil shimmers. Cook garlic and pepper flakes in oil briefly to release fragrant in the garlic and pepper, and then add greens, a few handfuls at a time, stirring in between to start the wilting process.
Stir in vinegar and salt. Cover. Cook until just tender, 2-10 minutes, depending on the type of greens and your preference. (Spinach, not so long…the rest will take longer).
Strawberry Shortcake with Cream Biscuits
1 to 1 1/2 quarts strawberries
1 1/2 cups all-purpose flour
1/4 tsp salt
4 tsps sugar
2 tsps baking powder
6 tbsp (3/4 stick) cold butter, diced
3/4 cup heavy cream (chilled)
Preheat oven to 400°F. Combine the dry ingredients. Cut the chilled butter into the flour with a pastry blender or your fingertips, until the mixture is the size of peas. Add the cream to the flour mixture and stir lightly with a fork, until it just comes together. Turn out and knead a few times. To save working the dough too much, I shape into a rectangle about 3/4-inch thick, and then cut into squares, getting 8 to 9 squares (smaller than the recipe’s).
Place on lined sheet pan and brush with an additional tablespoon of cream or milk. You can also dust with sugar crystals. Bake for 17-20 minutes until golden and done.
Let sit for a few minutes while you get the strawberries out of the refrigerator. Serve warm; split the biscuits with a fork. Place the bottom on a plate and then add some of the chilled strawberries. Add the top biscuit layer and a few more sliced strawberries. Serve!
~ From The Art of Simple Food by Alice Water
Strawberry Ice Cream
This makes about a quart. You need to make it early in the day so it can finish and harden in a freezer.
1/2 cup whole dairy milk
1 1/2 cup whipping cream
1 vanilla bean, split in half lengthwise
3/4 cup sugar (divided; I use organic)
4 egg yolks
2/3 cup fresh strawberries, crushed with a fork
In a saucepan, bring the milk, cream, vanilla bean and half the sugar to the scalding point over medium heat. In a bowl, beat the egg yolks and the rest of the sugar with a wire whish until smooth.
When the milk mixture begins to foam, reduce heat and a few tablespoon of this hot mixture to the egg yolks to temper them. Then add the egg yolk mixture to the hot milk mixture. Remove the vanilla bean and scrape the seeds back into the saucepan. Using a wooden spoon, stir gently until the temperature is 175°F and the custard is smooth. Remove from heat immediately, stirring constantly so the custard does not overcook.
Pour the custard through a strainer into a 1-quart bowl, to remove the vanilla bean and any lumps. When cool add the crushed strawberries and mix well. Snuggle plastic wrap onto the top of this custard to prevent a film from forming. Chill in the refrigerator at least 4 hours or overnight.
Follow the directions for your countertop ice cream maker to churn and freeze.
~ From The Ice Cream Maker’s Companion by Avner Laskin (Gramercy Books, 2006)
Vegan Red Velvet Smoothie with Cashew Cream Filling
Makes one large or two small smoothies.
1/4 cup raw cashews
1/2 cup warm water
1/2 – 1 tsp powdered sugar (or substitute stevia)
3/4 cup grated or chopped red beets
1 frozen banana
1 cup almond milk
2 dried dates
2-3 tbsps cocoa powder (depending on your tastes)
1 tbsp flax meal
1 tbsp agave syrup
Make your cashew cream “filling” first: Soak the cashews in 1/2 cup warm water for at least an hour or longer. Strain the cashews and reserve the water. In a food processor, or in a bowl using an immersion blender, process the cashews with 1/4 cup of the reserved water and the sugar until smooth. Refrigerate until ready to use.
To make the smoothie: Blend the remaining ingredients together until smooth, about three minutes. Pour into glass(es) and pour the cashew cream into the center.
~ Submitted by Justin Van Kleeck, from Keepin’ It Kind.
Mushroom & Asparagus Shepherd’s Pie
This recipe is an example of Umami, as the mushrooms provide a satisfying texture with a taste sensation of heartiness. This recipe takes a little extra time but is worth it, evoking the principles of the Slow Food movement, which emphasizes the return to the kitchen, heart and hearth. Take pride in your kitchen accomplishments and do other advance cooking during your kitchen time, such as baking bread(s) or other chores, that are not difficult, but just take time. This recipe is a ‘flexitarian-style’ recipe and can be adjusted to be vegetarian or vegan. Instead of asparagus, try green beans or mixed vegetables.
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 -3 slices of bacon (use canola oil or olive oil if desired to make vegetarian)
4 tbsps butter (unsalted)
2 lb mixed fresh mushrooms (button, cremini, chanterelle, shiitake, oyster), cleaned, stemmed, and cut into 1/2-inch chunks
1/4 cup minced shallot
1/3 cup thinly sliced scallion or spring onions
2 cloves garlic, minced
2/3 cup dry sherry
1 1/2 cups homemade or low-salt canned chicken or vegetable stock (heat with the reserved mushroom stems to intensify flavor)
3 tbsps tomato paste
1 tsp chopped fresh thyme (or 1/2 tsp dried)
4 tsps softened butter mixed with 4 tsps flour to form a smooth paste
Salt and freshly ground black pepper to taste
Mashed potatoes (using 2-2 1/2 lbs of potatoes)
Bring a medium pot of salted water to a boil, add the cut asparagus and blanch until bright green and crisp-tender, 3-5 min. Drain and set aside.
Heat the oven to 375°F. In a very large skillet, cook the bacon over medium heat until crisp. Remove (leave the fat in the pan), drain the bacon on a paper towel, crumble and set aside with the asparagus.
Heat the chicken broth or vegetable broth in a medium sauce pan, add the cleaned mushrooms stems and let simmer to intensify the broth; you can also add rinsed dried mushrooms. Reserve cleaned stems to simmer in the stock. When ready to use broth, strain and discard the mushroom stems, add more broth or water to equal 1.5 cups.
Add 2-3 tbsps of the butter to the skillet, heat until foaming and add the chopped mushrooms. Cook over medium-high heat until browned and the mushrooms have released their juices, 10 to 15 minutes. Increase the heat to high and cook until the mushrooms are dry and nicely browned. Transfer them to a bowl and reserve.
Reduce the heat to medium high. Add the last 1tbsp of butter and sauté the shallot/scallions and garlic for about 2 minutes until softened and lightly browned. Add the sherry and deglaze the pan by scraping up any browned bits. Boil until the liquid is reduced to a syrupy glaze.
Add the stock, tomato paste and thyme. Simmer for a few minutes, and then whisk in the butter paste bit-by-bit. Simmer a few minutes until the sauce becomes silky and shiny and thickens. Add the cooked asparagus, crumbled bacon and mushrooms to the sauce, taste and season with salt and pepper. Pour into a 2-quart casserole dish. Drop spoonfuls of the mashed potatoes onto the mushroom filling and spread gently to form an even layer. Bake in the 375°F oven until the potatoes are light brown and the filling is bubbling, 25 to 35 minutes.
This is a hearty casserole. Serve with a green salad and perhaps a hearty bread; that’s all you need. Umami and enjoy! Serves 4- 6.
~ Adapted from Fine Cooking.
This is a standard sweet quick vegetable loaf bread…think zucchini bread.
3 large eggs
1 cup oil (I used lite, good quality olive oil)
1-2/3 cups sugar (organic)
1 cup brown sugar (packed)
2 tsps vanilla
2 cups (3/4 lb) asparagus, cleaned and chopped. (Asparagus can be grated, OR cut the asparagus spears into 4 pieces. Using a food processor with the blade running, drop 4 of the cut pieces into the hopper and process for a very short time. Stop, clean the bowl and repeat. DO NOT TRY TO PROCESS MORE THAN 4 PIECES AT A TIME OR THESE WILL NOT BE CHOPPED, BUT PURÉED).
3 cups all-purpose flour
1/4 tsp baking powder
1 tsp salt
1 tsp soda
3 tsps cinnamon
1/2 cup chopped nuts (I used black walnuts, toasted first)
1 cup raisins (optional)
Beat eggs until light and foamy. Add oil, sugar, brown sugar and vanilla and beat together well.
Add the chopped (or grated) asparagus. Mix lightly.
Sift together the flour, baking powder, salt, baking soda and cinnamon. Add this flour mixture to wet ingredients and blend. Fold in the raisins (if the raisins are dry, soak in water or wine) and chopped toasted nuts.
Bake in greased loaf pan 325°F for 1 hour or until done, when the edges pull away from the pan.
Yield: 2 (5 x 8.5-inch) loaves
~ from Asparagus…Always, by Stockton Asparagus Festival Cookbook (Celestial Arts)
Spring Pasta Something
This is a vegetarian recipe and is literally a one-bowl meal; all you need is something for dessert. The mushrooms add the element of umami, a blend of heartiness and savory to make a dish satisfying.
12 ounces of pasta spirals (I used a brown rice/gluten free variety. Prepare according to directions and drain. Pace the cooking, so the pasta will be ready when the sauté is finished.
Butter or olive oil in a large sauté pan, several tbsps as needed
4-5 spring onions, including some of the green tube-stems or use regular a globe onion (about 1 cup of chopped)
1-2 garlic cloves, crushed (here is a good opportunity to use spring garlic)
1/2 pound (8 oz or more) of any type of mushrooms, coarsely chopped
8-10 oz of any of the leafy greens (spinach, kale, bok choy, chard), cleaned and coarsely chopped and ribs removed if needed, before sautéing.
Thyme sprigs or herb of choice
1 lemon, squeeze the juice over the sautéing mushrooms/greens, or a splash of vinegar
1/2 tsp Aleppo pepper flakes, more or less to taste
1/4-1/2 cup of toasted nuts (I used walnuts, but pine nuts or pecans would work)
4-6 oz of goat cheese (allow to sit out a few minutes to warm slightly)
Salt and pepper if desired, or try up to 1 tbsp of soy sauce
Heat the butter/olive oil in a large sauté pan; add the onions and garlic and sauté for five minutes until soften. Add the chopped mushrooms (save the stems, let them air-dry and add to stocks or soups to enhance flavor) and continue to sauté allowing them to give up their liquid. Then add the chopped green leafy items, the herbs and let them wilt and soften to reduce in volume. (Spinach will take the least amount of time, chard and kale longer). Remove from heat.
When the hot pasta is ready, stir in the soft goat cheese, which will become the ‘sauce’, stir until the cheese has melted and been distributed. Add the toasted nuts, the Aleppo pepper flakes, other seasonings as desired and the hot mushroom mixture and toss. Serves 4-6.
Basic Cornmeal Mush/Polenta
For medium or coarsely ground cornmeal: Soak one cup of dry cornmeal in one cup of cold water for 15-20 minutes. Bring 3 cups of water to a boil along with 1/2 to 1 tbsp of salt. Add the soaked cornmeal (and any extra fluid) to the boiling water. Turn the heat to low. Stir frequently to keep from sticking. It will take 10-15 minutes to get thick.
To use the cooked mush/polenta after it has been chilled: Pour the hot mixture into a greased/sprayed loaf pan. Put a piece of buttered or oiled wax paper over it and refrigerate. When firm, remove from the pan and slice into 1/4 to 3/8-inch slices. Sautéed polenta is an excellent base for many foods. Instead of Eggs Benedict over English muffins, why not over the polenta slices? Sauté onions, mushrooms and garlic together until you have a caramelized mass of deliciousness, then drape this sauce over the polenta. The internet abounds with ideas that feature polenta and veggies, sauces and other menu ideas.
Skillet Tortilla Pizza
Flour tortillas (8-inch diameter)
Pizza tomato sauce from a jar
Mozzarella cheese, grated
Fresh basil (used when served)
Heat a large cast iron skillet or griddle on medium high to high heat. Place a flour tortilla in the center of the skillet. When the tortilla begins to puff up or form air bubbles, flip it and turn the heat down to medium low.
Sprinkle the top of the tortilla with a thin layer of grated mozzarella (or other) cheese. Once the cheese is about half melted, spoon on a thin layer of tomato sauce, using the back of the spoon to spread the sauce over the cheese. Sprinkle the top of the tomato sauce with a little more cheese.
Once the edges of the tortilla are browning, remove the pan from the heat. Cover the top of the pan for about a minute, so the cheese on top can melt with residual pan heat.
Sprinkle with fresh sliced basil. Remove to a plate, cut and serve.
Roasted Onions on a Bed of Herbs
2 tbsps butter
2 tbsps olive oil
3 large yellow onions, sliced and peeled
Salt and freshly milled/cracked pepper
4 sage sprigs and several thyme sprigs
1 cup dry white wine or water
Heat the butter and oil in a wide skillet, and then add the onions, cut sides down. Cook over medium-high heat until well browned, about 15 minutes. Check their progress occasionally — those on the outside of the pan usually take longer to cook, so partway through switch them with those in the middle. When browned, turn them over and cook on the curved side for a few minutes. Season well with salt and pepper.
Preheat the oven to 375⁰F. Line the bottom of a 10-inch earthenware dish such as a round Spanish casserole with the herbs. Place the onions, browned side up, on the herbs and pour in the wine. Cover with aluminum foil and bake until tender when pierced with a knife, 1 hour or slightly longer. Serve warm. Serves 6.
~ Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Green Herb Tart (Torta d’Erbe)
Yeasted pastry dough for a double-crusted tart (recipe below)
2 bunches chard, or chard and beet greens to make 12 to 16 cups chopped leaves
2 tbsps butter or a mixture of butter and olive oil
2 to 3 ounces sorrel leaves, 1 to 1 1/2 cups, if available
2 bunches scallions, including half the greens, finely chopped
1/2 cup chopped parsley
1 cup chopped arugula
2 tbsps chopped basil or anise hyssop
Salt and freshly milled/cracked pepper
1 cup ricotta
2 eggs, lightly beaten
1/2 cup dairy milk
1/2 cup grated Guyére
2 tbsps freshly grated Parmesan cheese
1/8 tsp grated nutmeg
Make the dough and set it aside to rise. Meanwhile, chop the chard into bite-size pieces and wash. (It will look like a huge amount, but it cooks down.) Melt 2 tbsps of the butter in a large skillet over medium heat. Add the chard with water clinging to its leaves, sprinkle with 1 tsp salt and cook, turning it as it wilts, until it has cooked down and is tender. If the pan becomes dry, add a few tbsps of water, as needed.
Heat the remaining butter in a medium skillet. Add the scallions, sorrel, arugula and basil, and cook over medium heat until tender, about 5 minutes. Add them to the cooked chard and taste for salt and season with pepper.
Beat the ricotta, all but 2 tbsps of the beaten eggs and milk until smooth, then stir in the cheeses and greens. Taste for salt and season with pepper and the nutmeg.
When the dough has doubled in bulk, preheat the oven to 375⁰F. Divide the dough into two pieces. Roll one piece out no thicker than 1/8 inch and drape it over and 11-inch tart pan with a removable rim or shallow pie plate. Ease the dough into the edges of the pan without stretching and trim the edge so that it’s a little bit larger than the pan. Add the filling. Roll out the second piece of dough and cut out a circle the same size as the surface of the tart. Place it right on the filling, then fold the longer piece of dough over it. Crimp the edges. Using the tip of a paring knife, score the top of the tart in a crisscross design without cutting through the dough. Brush it with the reserved egg.
Bake for 35 minutes or until the top crust is well browned. Carefully remove the rim, then return the tart to the oven for 10 minutes more to brown and crisp the edges. Let cool for 10 minutes, then transfer to a platter. Serve warm or tepid. Makes one 11-inch tart, serving 8 to 12.
~ Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Yeasted Tart Dough with Butter
2 tsps active dry yeast
1/2 tsp sugar
1 cup warm dairy milk or water
1 egg at room temperature
1/4 tsp salt
3 cups flour, approximately
6 tbsps soft butter
Dissolve the yeast and sugar in the milk in a mixing bowl and let stand until bubbly, about 10 minutes. Stir in the egg and salt, then begin adding the flour 1/2 cup at a time. After you’ve added a cup, beat in the butter, then continue adding flour until the dough pulls away from the edge of the bowl. Turn it out onto a counter and knead until shiny and smooth, after a few minutes. Add more flour as needed to prevent sticking.
Transfer the dough to a lightly buttered bowl, cover with a towel and let rise until doubled in bulk, 45 minutes to an hour. Turn the dough out and roll it into a 13- to 14-inch circle. Use it to line a large tart or pie pan or to make a free-form galette. (Or divide the dough into 6 smaller pieces for individual pastries. Shape into balls, then let them rest under a towel for 15 minutes before rolling them out.)
~ Adapted from Vegetarian Cooking for Everyone by Deborah Madison.
Kale and Beet Salad with Cranberries and Almonds
2-3 cups kale, chopped
1/2 lemon, juiced
2 tsp extra virgin olive oil
1/4 tsp salt, or to taste
1 beet, washed and shredded
1/4 cup dried cranberries
1/8 cup slivered almonds, toasted
Place kale in a large bowl. Drizzle in the lemon juice, oil and salt. Mix it all up with your hands working the lemon juice and salt into the kale leaves until the color begins to darken and the leaves wilt.
Add shredded beet to kale, tossing to coat beet in dressing. Top salad with cranberries and almonds before serving. Serves 4.
Raw Shredded Beet Salad
1/2 lb beets
3 tbsps freshly squeezed orange juice
1 tbsp freshly squeezed lemon juice
1 tbsp extra virgin olive oil
2 tbsps minced chives, mint or parsley (or a combination)
Salt to taste
Leaves of 1 romaine heart
Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade.
Combine the juices and olive oil. Toss with the beets and herbs. Season to taste with salt. Line a salad bowl or platter with romaine lettuce leaves, top with the grated beets and serve. Serves 4.
Shrimp Spring Rolls with Spicy Peanut and Hoisin Dip
1/4 cup seasoned rice wine vinegar
4 tsps hoisin sauce
1 tbsp minced ginger root
2 tsp garlic chili sauce
2 tbsp creamy peanut butter
Place all ingredients in a blender and blend until smooth and creamy.
8 8” rice papers
2 2/3 c. blend of shredded cabbage and carrots
16 thin strips red bell pepper
4 tbsps cilantro leaves, chopped
2 tsp mint leaves, chopped
16 small peeled and deveined shrimp
Soak rice wraps one at a time. Place 4 shrimp in a line, touching, down the center of the rice paper. Place 1/8 the cabbage mixture, 1/8 the herbs and 2 strips of red pepper on the shrimp. Pull one side of the wrapper over the mixture. Fold in the ends then roll the spring roll up. The spring roll should be about three to four inches long. Cut in two and serve with sauce. Serves 4.
Spiced Tomato and Peach Relish
The combination of tomatoes and peaches is one that will surely become a quick favorite. This relish goes great with Indian curries and many other types of food.
1 tbsp olive oil
1 medium onion, finely chopped
1 tbsp maple syrup
1 lb ripe tomatoes, peeled and finely chopped
2-3 peaches, pitted and cut into 1/4″-diced pieces
1/4 cup raisins
2 tsps grated fresh ginger
1/2 tsp ground cinnamon
1/4 tsp crushed red pepper
In a large saucepan, heat oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the other ingredients and bring to a simmer. Cook over low heat, covered, 10-15 minutes, stirring occasionally. The tomatoes and peaches should be tender but not mushy.
Taste, adjusting seasonings if necessary, then simmer uncovered for another 5 minutes. Transfer to a bowl and cool to room temperature before serving. If not using right away, cover and refrigerate. Makes about two cups.
Seitan Brochettes with Peaches and Herbs
Seitan, or vital wheat gluten, is a versatile meat substitute. You can find it available at the Friendly City Food Co-op and grocery stores, or make your own using vital wheat gluten mixes.
1/3 cup balsamic vinegar
3 tbsps dry red wine
3 tbsps light brown sugar
1/4 cup fresh basil, chopped
1/4 cup fresh marjoram, chopped
2 tbsps minced garlic
3 tbsps olive oil
1 lb seitan, cut into 1″ chunks
4 shallots, halved lengthwise and blanched
Salt and freshly ground black pepper
2 ripe peaches, pitted and cut into 1″ chunks
Combine vinegar, wine, and sugar in a small saucepan and bring to a boil. Reduce the heat to medium and simmer, stirring, until reduced by half, about 15 minutes. Remove from the heat.
In a large bowl, combine the basil, marjoram, garlic, and olive oil. Add the seitan, shallots, and peaches, and toss to coat. Season with salt and pepper to taste.
Preheat the grill. Thread the seitan, shallots, and peaches onto the skewers and brush with balsamic vinegar mixture. Place the brochettes on the grill and cook until the seitan and peaches are grilled, about three minutes per side. Brush with the remaining liquid and serve immediately. (Instead of grilling, you can also broil the brochettes in the oven by placing them 4-5″ from the heat until lightly browned around the edges, about 10 minutes, turning once halfway through.)
Although traditionally made with butter, delicious crisps are easy to make without dairy, utilizing these fruits that are coming ripe around the same time.
4 ripe peaches, peeled, pitted, and cut into 1/4″ slices
2 cups blueberries
1 tbsp cornstarch
3/4 cup sugar
2 tsps fresh lemon juice
1 tsp ground cinnamon
1/2 cup flour
1/2 cup old-fashioned oats
3 tbsps coconut oil
Preheat oven to 375 F. Lightly oil a 9″-square baking pan. In a large bowl, combine the peaches, blueberries, cornstarch, 1/4 cup of the sugar, lemon juice, and 1/2 tsp of the cinnamon. Mix gently and spoon into the prepared baking pan. Set aside.
In a small bowl, combine the flour, oats, margarine, the remaining 1/2 cup sugar, and the remaining 1/2 tsp cinnamon. Use a pastry blender or fork to mix until crumbly.
Sprinkle the topping over the fruit mixture and bake until the top is browned and bubbly in the center, 30-40 minutes. Serve warm. Makes eight servings.
~ Recipes submitted by Rosemary & Justin Van Kleeck, from 1,000 Vegan Recipes, by Robin Robertson.