servings: 4-6
from Breitenbush Cookbook
Sauce:
1/2 cup peanut butter
1/2 cup hot water
1/4 cup rice vinegar
2 tbsp. tamari
2 tbsp. molasses
1 pinch cayenne
1 pinch crushed red pepper
Saute:
1 1/2 tbsp. canola oil
1 tbsp. sesame oil
1 lb. broccoli
1 lb. tofu, cubed
1 cup onion, sliced
5 garlic cloves, minced
2 tbsp. ginger, grated
1 cup peanuts, chopped
1 tsp. black pepper
2 tbsp. tamari
1/2 cup scallions, chopped
40 servings
4lbs, (8 1/2 cups) dry black beans
3/4 cup canola oil
1/4 cup + 1 1/2 teaspoons grated fresh ginger
15 cloves garlic, minced
1/2 teaspoon cayenne
1.5 pounds (2 ¼ qts) onions, chopped
3 tablespoons cumin
3 cups celery
3 cups green peppers
1 tablespoon thyme
9 pounds yams, peeled, diced
1 1/2 cups orange juice concentrate
1 tablespoon orange peel
50 8 inch tortillas
3 gallons water
From our dear neighbor in Boston, comes a delicious dip:
8 oz. feta cheese, crumbled
12 oz. cream cheese, cut up into chunks
½ c. mayonaise
1 med. garlic clove, mashed/minced
¼ tsp. salt
¼ tsp. dried basil
¼ tsp. dried dill
¼ tsp. dried thyme
¼ tsp. dried marjoram
Blend all ingredients in food processor until smooth.
From “EatingWell Magazine”
2 tsp. canola oil
1 small onion, finely chopped
¾ cup sodium-free ketchup
½ c. Southern Comfort liqueur or apple juice
¼ cup maple syrup
¾ cup cider vinegar
1 tbsp. Worcestershire sauce or reduced-sodium soy sauce
1 ½ tsp. hot sauce, such as Tabasco
5 cloves garlic, minced
Salt, to taste
From Barefoot Contessa, I think.
1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tbsp good olive oil
1 1/2 tsp coarse salt
1/2 tsp freshly ground black pepper
1 tbsp tomato paste
Preheat the oven to 400f degrees.
1 10-inch cake
(I'm planning to test this with my sourdough starter for a gluten-free fermented version)
3/4 cup maple syrup
1/2 cup oil
3 eggs
1 tsp. vanilla
2 cups whole wheat pastry flour (can use half and half, brown rice and quinoa)
1 1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
3 cups shredded carrots
1. Preheat oven to 350f.
2. Mix wet ingredients together (except for carrots and nuts) in a large bowl.
1 1/2 cups crispy pumpkin seeds (pepitas that have been soaked, and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
Preheat oven to 300f, and line a baking sheet with parchment.
Place pumpkin seeds in food processor and process to a fine meal.
1 1/2 cups crispy almonds (almonds that have been soaked and dehydrated or dried in a low oven)
1/2 cup butter, softened OR 3/8 cup palm oil shortening plus 2 T. water
1 cup arrowroot flour
1/2 cup sucanat or sugar
1/2 tsp. salt
grated rind of 1 lemon
1 tsp. vanilla extract
1 tsp. almond extract
about 24 crispy almonds, for the top
Preheat oven to 300f, and line a baking sheet with parchment.
Place almonds in food processor and process to a fine meal.
Makes enough flatbreads for four people, with a few left over.
This recipe has two parts, and starts 24 hours before you make the breads. Combine the following ingredients in a large glass bowl:
10-11 tbsp. brown rice flour
1 cup boosted brown rice starter
200 g. (1 1/4 cups) light buckwheat flour
1 cup plus 2 tbsp. water (maybe 3/4 cup if using eggs)
2 tbsp. flax meal (omit if using eggs) OR 2 eggs
1 c. maple syrup
1 tbsp. vanilla
1/2 cup oil (olive works, canola is milder)
1/2 tsp. salt
1/4 c. arrowroot
1 1/2 tbsp. baking powder