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.

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 )


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

15 sauteed onions
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

Zucchini "foccacia" or pizza "crust"

Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)

Topping ideas:
-Thinly sliced tomato or marinara sauce (if will be eating immediately)
-extra grated cheese
-diced onion
-thinly sliced garlic
-sauteed mushrooms
-diced green peppers
-sliced olives

Italian Brown Rice Croquettes

servings: 4-5

source: May All Be Fed

A delectable blend of vegetables and herbs in a creamy mixture of rice and tofu.

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

2 celery stalks, with leaves, finely chopped

1 medium onion, diced

2 garlic cloves, minced

1/2 lb. firm tofu, crumbled

1 cup vegetable stock

1/4 cup rolled oats

3 tbsp. tamari

1 cup parsley, minced

1/2 cup fresh basil, chopped (2 tsp. dried basil)

1/4 tsp. black pepper

1 pinch cayenne pepper

1 cup whole wheat bread crumbs

Lemon Rice with Peas and Cashews

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

3 tbsp. freshly squeezed lemon juice

1/3 cup chopped fresh parsley

Lentils in Marinara

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

Whole Wheat Pasta with Tofu and Kale

This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.

1/2-3/4 lb. whole wheat pasta

2 tbsp. canola, safflower, or olive oil

1 lb. firm or extra firm tofu (not silken), drained well

Salt, pepper, hot pepper, and garlic powder to taste

1 bunch kale, center stalks removed and leaves torn into bite-size pieces

1 jar of your favorite tomato sauce

Parmesan cheese, optional

Bring a large pot of water to boil; cook pasta according to package directions.

Diane's Herbed Feta Cheese Spread

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.

Maple Barbecue Sauce

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

Nalani's Carrot Cake

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.

3. Sift dry ingredients together a few times, then add dry to the wet, mixing on slow speed till wet.

Molasses, Olive Oil Gingerbread Cake

2 1/2 cups all-purpose white flour

1 1/2 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup sugar

1 large egg

1 cup dark unsulphured molasses

1 cup hot (not boiling) water

Adjust the oven rack to the middle position. Oil an 8x8-inch pan. Preheat the oven to 350f for a metal pan or 325f if using an ovenproof glass pan.

Refreshing Your Desem (“Day-zum”) Starter

Twenty-four hours before you plan to start your bread (i.e. 39-45 hours before you want to pull the bread out of the oven—see note below on timing), you need to “refresh” your desem by feeding it warm (80f) water and flour.

Gluten-Free Bread, Yeasted Version

mix together:

180 g. sorghum flour
80 g. flax meal
100 g. millet flour
750 g. brown rice flour (flour total: 1110 g., ~6 ½ c.)
2 tbsp. Xanthan gum
4 ½ cups water
2 tsp. Apple cider vinegar
2 Tbsp. sweetener
1 ½ tsp. Salt

4 ½ tsp. Active dry yeast, dissolved in ½ cup warm water
1 tbsp. honey/sugar
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

Gluten-Free Bread, Sourdough Version

24 hours before baking, mix together:

180 g. sorghum flour
80 g. flax meal, or seeds, or both
100 g. millet flour
560 g. brown rice flour (flour total: 920 g., ~5 ¼ c.)
2 tbsp. Xanthan gum
2 cups boosted brown rice starter
3 1/4 cups water
2 Tbsp. sweetener
1 ½ tsp. Salt

Next day, add:
1-2 tbsp. sweetener
½ cup olive oil

Beat till smooth. Pour into 4 loaf pans (greased with canola/lecithin mixture), cover with plastic wrap, and let rise ~1 ½-2 ½ hours in oven.

How to Make Soaked Grain Cereal

To Make Cereal

The morning before, soak ½ c. brown rice and a ½ cup millet with ½-1 cup soaking liquid starter (see "How to soak brown rice") and enough water to cover.

On cereal morning, drain the soaking liquid, reserving ½-1 cup soaking liquid starter for next time.

Bring 3 ½ cups water to a boil, and add the soaked grain; blend with hand blender, and cook a few more minutes, till done.

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