Gluten-Free

This recipe is based on the one by Cooks Illustrated; it produces a creamy, delicious, "restaurant style" hummus that is unlike the usual grainy dip that often emerges from the home food processor. I'm using canned beans here to illustrate quantities, but I usually make my own and don't measure so precisely--it's the technique that matters most, and adding enough salt, and not adding too much garlic. ;)

--2 small garlic cloves
--1 1/2 tsp. salt

--2 25-oz. cans chickpeas, drained (Westbrae works well; if you use another brand, or make your own, you'll have to adjust the salt)

5 large leeks, cleaned very well (split apart leaves all the way to
the base), and coarsely chopped
~8 cups carrots, washed and cut into large chunks
a potato, chopped or 1/2 cup red lentils
Olive oil
water
salt and pepper

Saute leeks slowly in olive oil (browned leeks are bitter) till
tender. Add carrots, potato or lentils, water to cover, and salt and
pepper. Bring to a boil, and simmer (or pressure cook for 1-3
minutes) until vegetables are tender. Puree with immersion blender.

1 1/4 pounds greens--mustard, kale, etc. (steamed, squeezed to expel
extra water, and chopped)
1/2 c. milk/milk substitute
1/2 c. dried tomatoes, or fresh or canned (drained)
8 eggs
1/4 tsp. salt (increase if omitting cheese)
1/4 tsp. red pepper flakes
1/8 tsp. nutmeg
2 c. shredded cheddar
1/2 c. Parmesan
small diced onion

Optional: put 2 c. cooked rice, salt and pepper, and 2 tbsp. olive
oil in the bottom of the 9x13" baking dish (gives the souffle more
substance).

Mix all ingredients together and bake ~45 minutes at 350f.

1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper

In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.

In a medium saucepan over high heat, bring 2 quarts of water to a
boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.

Yum!! :)

1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional

Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.

Cook until the greens are dry. Remove from heat and stir in dill,

Many thanks to Sharon Kane, from whom this recipe was adapted: http://www.sanctuary-healing.com/index.html

Yield: 1 loaf

3 cups medium-thick boosted brown rice starter
1/2 c. chia gel (see below)
3/4 c. brown rice flour
1 tsp. salt
4 T. arrowroot flour
1 T. ground flax seed

Gently whisk ingredients together till smooth.

Allow to sit at room temperature for 6 hours; stir down.

Pour into greased loaf pan, and let rise till double--about an hour.

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
1⁄2 cup + 2 tablespoons quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave
1⁄2 t salt

3 tablespoons oil
1⁄2 teaspoon ground cinnamon
A pinch of ground nutmeg
1⁄2 cup dried cranberries, soaked for at least one hour and drained
1/2 cup chopped pecans or walnuts, preferably soaked overnight and drained

Whisk together starter, quinoa flour, flax seed, salt, and agave till smooth.

Many thanks to Sharon Kane, from whom this recipe was adapted:http://www.sanctuary-healing.com/index.html

Makes 2 dozen small muffins

2 1⁄2 cups boosted brown rice starter
3/4-1 cup quinoa flour
3 tablespoons ground flax seed
3-4 tablespoons agave (optional)
1⁄2 teaspoon salt

2 tablespoons oil
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
A pinch of ground nutmeg
2 large bananas, or a total of 12 oz., mashed
1⁄2 cup chopped walnuts, preferably soaked overnight, then rinsed and drained
1⁄2 cup chocolate chips (optional)

4 long pans

½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)

Add 4 diced (unpeeled) butternut squash
~4 cups water

Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.

Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.

Cook 12 pounds pasta (wheat or rice) in salted boiling water until it's barely cooked and still needs another couple of minutes.

Remaining ingredients:
2-3 sticks of butter

This "recipe" is infinitely variable, and has no rules. Experiment!

--Approximately 3 cups of cooked rice or other grain, or potatoes

--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes

--1 dozen eggs