Sara's Favorite Recipes

This is an ever-growing collection. I used to be vegetarian, and some of these older recipes are for large crowds or food service use. (I was obsessed with whole-grains, gluten-free baked goods, and sourdough bread.) Now I'm learning how to be an omnivore, and am slowly collecting recipes featuring meat. E-mail me if you are trying to cook something, and if I have a recipe that measures up, I'll post it.

Hearty Pea Soup

So good, from "Laurel's Kitchen," by Laurel Robertson et al.

1 onion, diced
2 tbsp. oil
1 bay leaf
1 tsp. celery seed

1 cup green split peas
1/2 cup barley or rice
2 quarts water

2 tsp. salt
dash pepper
1 small carrot, chopped
3 stalks celery, diced
1/2 cup chopped parsley
1 small potato, diced
1/2 tsp. basil
1/2 tsp. thyme

Saute onion in oil until soft, along with bay leaf and celery seed. Stir in peas and barley. Add 2 quarts water and bring to a boil. Cook on low heat, partially covered, for about an hour and a half.

Really Decadent, Non-Healthy, Super Tasty Pumpkin Seed Brownies

Well, you might as well do it right, if it's gonna be brownies! This recipe adapted from “The Family Baker,” by Susan G. Purdy.

6 tbsp. (¾ stick) unsalted butter, plus extra for the pan
½ cup unsifted unsweetened Dutch-processed cocoa
1 cup granulated sugar
2 large eggs, at room temperatures
1 tsp. vanilla extract
½ cup unsifted unbleached all-purpose white flour
1/8 tsp. salt
1 cup (6 oz.) dark chocolate chips or solid chocolate, coarsely chopped
½ cup (2 ounces) toasted pumpkin seeds or walnuts, optional

Overnight No-Knead Bread

2 loaves
Adapted from NY Times Article 11/8/06

1000 g. (6 2/3 c.) whole wheat bread flour
½ tsp. active dry yeast dissolved in ¼ c. warm (110f) water, OR
1 tsp. desem starter dissolved in ¼ c. room temperature water
2 ½-3 tsp. salt
Canola oil mixed with soy lecithin, for greasing pans
Cornmeal or wheat bran, as needed

How to Make Gomasio

A really delicious Japanese condiment:

Preheat the oven to 350f. Rinse 1 cup of unhulled sesame seeds in a mesh strainer, and drain well.

Spread seeds on a baking sheet, and bake 8-12 minutes or so, until the seeds crush easily between your pinkie and thumb. Stir every two minutes after the 8-minute mark.

Put seeds in some sort of grinding device with 1 tsp. salt, and grind until about half of the seeds are crushed.

Sprinkle on everything! Enjoy. :)

Spicy Chickpeas with Ginger and Thyme

Serves 4

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

2 cloves of garlic, finely chopped

1 onion, chopped

2-1/2 cups cooked chickpeas

6 tomatoes, peeled and chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried thyme

Pinch of chile pepper

1 teaspoon fresh, grated ginger

1/3 cup water or vegetable stock

Sea salt (~1/2 tsp.) and pepper

1. Heat the oil gently in a large saucepan or wok.

2. Add the cumin, coriander, garlic and onion.

Tagine of Moroccan Vegetables with Couscous

Makes 4 to 6 servings

From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."

2 tbsp. olive oil

2 medium onions, sliced

1 red bell pepper, seeded and cut into 3/4-inch-wide strips

2 garlic cloves, peeled

1 tsp. turmeric

1 tsp. ground ginger

1/2 tsp. ground cinnamon

1/2 tsp. salt

Tempeh With Spicy Peanut Sauce

4 Servings

Adapted from "The Complete Soy Cookbook"

3 tbsp. peanut butter

1 tbsp. dark sesame oil

1 tbsp. low-sodium soy sauce

2 tsp. honey

2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes

1 tsp. minced garlic

1/2 cup water, or as needed

1 tbsp. canola oil

8 oz tempeh, cut cross-wise into 12 even-size slices

(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)

Tofu and Broccoli in Creamy Peanut Sauce

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

Tofu Burritos

From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.

3 tbsp. vegetable oil

3 garlic cloves, minced or pressed

1 fresh chile, minced, or 1/4-1/2 tsp. cayenne

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

2 tsp. paprika

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1/2 cup fresh or frozen cut corn

2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed

1/4 cup tomato paste

2 tbsp. soy sauce

salt and pepper to taste

6 10-inch tortillas OR 10-12 8-inch tortillas

Maya's Black bean-sweet potato Burritos

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

soak beans in water over night. drain and cook in lots of water until tender (30-40min after boiling). drain.

saute ginger, garlic, onion in oil until softened.

Tempeh Charmoula

From Peter Berley's excellent book, "Fresh Food Fast"

½ c. extra-virgin olive oil
½-1 c. chopped fresh cilantro
1/3 c. freshly squeezed lemon juice
4 garlic cloves, roughly chopped
1 ½-2 tsp. salt
2 tsp. paprika
2 tsp. cumin seeds
1 tsp. coriender seeds
½ tsp. cayenne pepper
2 8-ounce packages soy tempeh, cut into 1-inch squares

Cashew Ice Cream

Cashew Ice Cream (Vanilla or Chocolate) - no ice-cream machine required!

Soak 2c. cashews in water for 1-3 hours; drain.

Put cashews in blender, and add 1/2 c. agave nectar, 1/2 tsp. vanilla (1/4 c. cocoa powder, if you wish), and water to reach the 3 c. line. Blend till smooth, and freeze.

Enjoy the next day! :) It's uncannily good.

Simply Delicious Greek Pasta Salad

1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil

4-8 oz. feta cheese

1 can black olives

2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers

1/2 small red onion, sliced thinly

3 small cucumbers, diced

1 1/2 tbsp oregano

Salt and Pepper to taste

Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.

The Tastiest Raw Kale Salad

Mix together:

1 tsp. dried mustard
1/2 tsp. basil
1/4 tsp. pepper
1 clove minced garlic
2 Tbs. balsamic vinegar
3 Tbs. maple syrup
1 Tbs. lemon juice
1/4 cup cider vinegar
between 1/2 and 1 cup olive oil
1 tsp. salt

Rinse and tear up a huge wad (1-2 bunches) of kale, and pour the dressing over the kale in a closeable container.

Let sit for at least 6 hours, and up to a day, in the fridge. Turn/shake container every couple of hours at first.

Lentil Minestrone

Makes 4 to 6 generous servings

Adapted from The Best Vegetarian Recipes by Martha Rose Shulman

"From France to Italy to Lebanon to India to Mexico, lentils are appreciated for their distinctive earthy flavor. Any lentil soup can be a main dish. This one, with pasta or rice added at the end and Parmesan sprinkled over each serving, is another Italian minestrone, or "big soup." The pasta and rice absorb much of the liquid, so the soup is thick (you can add more water if you want a brothier soup). Use just enough cayenne to add a little bite.
"

1 tbsp. extra virgin olive oil

Mushroom Barley Soup

6-8 servings

Adapted from Horn of the Moon Cookbook

1 cup raw barley (2 cups cooked)

6 cups boiling water or stock (more as needed)

2 tbsp. vegetable oil

2 cups chopped onion

2 cups sliced carrots (2 carrots)

1 tbsp. dried dill weed

1 1/2 cups sliced celery (2 stalks)

4 cups sliced mushrooms

1 tsp. salt

Black pepper or cayenne pepper to taste

1 tbsp. tamari

1/2 cups minced fresh parsley

Combine barley and boiling water or stock in a 4-quart soup pot. Cover and simmer until tender, about 40 minutes.

Simple Pink Lentil Curry (Masoor Dal)

1 cup pink lentils

3 cups water

1/2-1 teaspoon turmeric powder

1 teaspoon salt

1 tablespoon lemon juice

1/2-1 teaspoon garam masala powder
(if you need a recipe, check here http://www.lifeisapalindrome.com/recipes/garam-masala-spice-blend )

Baghar:

1 tablespoon oil or ghee

1/2-1 teaspoon cumin seeds

1/4 teaspoon cayenne pepper

1 teaspoon coriander powder

Garam Masala Spice Blend

1 tablespoon whole black peppercorns

16 whole cloves

6 whole cardamom seeds (green)

1 inch piece of cinnamon stick

1 teaspoon whole black, small cumin seeds

2 bay leaves

2 teaspoons whole cumin seeds

Grind well, and store in an airtight container.

Red, Gold, Black, and Green Chili

preptime: 40 minutes

servings: 6

source: Moosewood Cooks at Home

1/2 cup bulger

1/2 cup hot water

1 28-oz can diced tomatoes

3 tbsp. olive oil

3 cups onions, chopped

3 cloves garlic, minced

1 generous tsp. ground cumin

1 generous tsp. chili powder

1 tbsp. hot pepper sauce, or 1/4 tsp. cayenne

2 green bell peppers, chopped

2 cups cut corn

1 14-oz can black beans, drained

1 14-oz can kidney beans, drained

salt to taste

Broccoli Cheddar Frittata

Serves ~70 (with side and salad) --3 long pans

25 medium potatos, sliced and roasted with oil, salt and pepper

7 dozen eggs
9 cups milk
couple tsp. salt
pepper
parsley

15 sauteed onions
salt
garlic
little bit of red pepper flakes
Italian herbs (just a bit)

4 bunches broccoli, steamed
5 pounds cheddar, shredded

350f convection COVERED for 45 mins; uncovered for 15-30 minutes more

Super-Good Sesame Noodles

--George St. Co-op Cookbook
servings: 4-6

1/2 cup peanut butter

1/2 cup hot water

1/4 cup tamari

2 tbsp. red wine or apple cider vinegar

2 tbsp. toasted sesame oil

2 tsp. honey

2 cloves garlic, minced

1/4-1/2 tsp. red pepper

1 tbsp. canola or olive oil

1 lb. spaghetti (wheat or rice), cooked with

1 bunch broccoli, chopped small, including stems (peel off tough parts)

1/2 cup scallions (optional)

Combine sauce ingredients and stir till creamy.

Apple (or Pear) Cinnamon Muffins

Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins

2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks

3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum

Molasses Cinnamuffins

(I want to work on this, to make it sourdough)
from "Laurel's Kitchen," by Laurel Robertson et al

12 muffins

1/4 cup oil
1/2 cup dark molasses
1 cup applesauce

1 1/2 cups whole wheat pastry flour,
OR scant 1 1/2 cups brown rice flour,
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
pinch cloves
1/2 tsp. salt
1/2 cup raisins or currants

Preheat oven to 375f. Grease a 12-cup muffin tin--use the smallish-sized cups with this recipe.

Linguine with White “Clam” Sauce

Adapted from "Pasta for All Seasons"

1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)

Tim's Sesame Sauce for Cold Chinese Noodles

(enough for about 1/2 lb noodles)

2 tbs soy sauce
1 tbs finely chopped scallions
2 tbs Chinese sesame paste
(may substitute "natural", i.e. no sugar, peanut butter)
1 tsp hot pepper oil
(hot pepper oil varies greatly - use more or less to taste)
1/8 tsp ground roast Szechuan peppercorn
1/4 tsp salt
2 cloves crushed garlic
1 tsp grated fresh ginger
1 tbs vinegar
1 tbs water
2 tbs sesame oil

Mix all ingredients thoroughly in small bowl or blend in blender. Cook noodles, run under cold water, and drain. Coat lightly with sesame oil to prevent sticking.

Spectacular Enchilada Sauce

This is an awesomely complex and delicious sauce. I've adapted it from Mexican Vegetarian Cooking, by Edith Metcalfe de Plata

1-2 tbsp. vegetable oil

1/2 cup chopped onion and

1/2 cup green pepper

3 cloves garlic, crushed or chopped

2 tbsp. whole wheat flour
(or other flour of your choice)
2 tbsp. chopped parsley

2 tbsp. paprika

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 tsp. clove

1/4 tsp. cinnamon

1/4 tsp. oregano

1/4 tsp. crushed cumin seed

1/4 tsp. marjoram

1/4 tsp. mustard

1/4 tsp. sage

1/4 tsp. celery seed

Broccoli with Garlic Sauce

1 lb. broccoli, steamed just till bright green and crisp,

1/4 c. soy sauce

1 tbsp. sugar

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp. fresh ginger

1 tbsp minced garlic

3/4 tsp. chili flakes

Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.

Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.

Add soy sauce mixture and fry for 30 seconds.

Marinate broccoli at least 30 minutes

Curried Carrots, Cauliflower and Red Lentils

2 tbsp. oil

1 medium onion, chopped

1 tbsp. curry powder

1 tsp. coriander

1/2 tsp. cumin

1 1/2 cups sliced carrots (2 medium-large carrots)

1/2 medium head cauliflower, cut into flowerets

1 cup red lentils, rinsed and drained

2 1/2 cups water

1 tsp. salt, to taste

Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.

Curried Vegetables with Dal

Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"

Serves 4-6

1 1/2 cups red lentils

4 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced

3 tbsp. vegetable oil

2 sweet potatoes, peeled and diced (about 4 cups

1 tbsp. mild curry powder

1 tsp. ground cumin

2 tbsp. grated fresh gingerroot

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 oz. fresh or frozen spinach

2-3 tbsp. fresh lemon juice

Salt to taste (about 2 tsp.)

Dolmas (Stuffed Grape Leaves)

From "May All be Fed," by John Robbins
Makes 6 to 8 servings

Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup currants

1/2 cup coarsely chopped walnuts

1 tsp. dried mint or 1 tbsp. fresh

1/4 cup finely chopped fresh parsley

1 tsp. dried oregano

1 tsp. salt

1/2 tsp. pepper

2 16-ounce jars of grape leaves

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