Ingredients:
2 large potatoes
¼ cup chopped almonds, slightly toasted
¼ cup minced sweet red pepper
1-2 jalapenos, seeded and minced
½ tablespoon fresh lime juice
2 tablespoons fresh minced cilantro
1½ tablespoons arrowroot
Freshly ground pepper
Sea salt
Olive oil for pan frying
1 cup finely shredded romaine lettuce
Almond-Cilantro chutney
Directions:
1. Boil the potatoes in their skins until fork-tender. Cool slightly , peel, and force through a potato ricer or a coarse sieve to produce smooth mashed potatoes. Add almonds, pepper, chili, lime juice, cilantro, and arrowroot; season with salt and pepper and mix well. Rub a film of oil on your hands. Divide the mixture into eight portions (or 4) and flatten into smooth patties ½-inch thick.
2. Brush a seasoned cast-iron or skillet with a film of olive oil. Place on low heat, and when hot, slip on the patties. Pan-fry slowly for 10-15 minutes on each side, or until a crisp crust forms.
3. For a first course, distribute lettuce on all four plates. Top with the patties and pour a little chutney on the patties and the greens. For an appetizer, place a bowl of chutney on a serving dish and surround with the patties.
Serves 4 for first course, 8 for appetizer
Ingredients:
1 14-ounce can coconut milk
1½ cups chopped mango
Pinch of sea salt
¼ teaspoon maple syrup
½ teaspoon freshly squeezed lime juice
3 cups of strawberries, hulled and halved
4 sprigs of mint for garnish
Directions:
1. Put the coconut milk in a saucepan and stir until homogenous. Sir in the mango and salt and simmer, covered, over medium-low heat until the mango is soft, 15-20 minutes.
2. Pour the mixture into a food processor, add the maple syrup and lime juice, and process until smooth. Spoon over strawberries and serve garnished with the mint.
Variation – for a more pudding-like texture, leave out the maple syrup and lime juice and cook an additional 10 minutes. Pour into 4 small ramekins and chill for at least 2 hours before serving.
Serves 4
Ingredients:
6 cups broth of choice
½ cup wheat berries
1¼ pounds beets (about 3 large) with greens
2 tablespoons olive oil
1 large onion, chopped
2 large celery stalks, diced
1 large carrot, diced
3 tablespoons packed light brown sugar
1 tablespoon peeled, grated fresh ginger
½ teaspoon dried thyme, crumbled
½ teaspoon freshly ground black pepper
¼ teaspoon ground allspice
2 cups coarsely shredded cabbage
2 medium size tart apples, cored and cut into ½-inch dice
2 tablespoons red wine vinegar
Sour cream and snipped fresh dill for garnish
Directions:
1. In a heavy, medium saucepan, bring 1 cup of broth and 1 cup of water to a boil over high heat. Stir in the wheat berries and return to a boil. Reduce heat to low, cover, and simmer for 1- 1½ hours, or until the wheat berries have swelled into a round shape and are tender but firm. Drain, discarding the liquid, and set the wheat berries aside.
2. Meanwhile, trim off all but 1 inch of the beet top and scrub the beets. Trim the stems from the leaves and cut the leaves into strips and set aside.
3. In a large saucepan combine the beets with enough water to cover. Cover and bring to a boil over high heat. Reduce the heat to medium and simmer for about 40 minutes, or until the beets are fork-tender. Drain the beets in a colander, rinse briefly under cold running water. Let cool until warm. Slip off the skins, cut the beets into ½-inch dice and set aside.
4. In a large Dutch oven or large pot, heat the oil over medium heat. Add the onion, celery, and carrot and cook, stirring frequently for 6-8 minutes, or until the vegetables are tender. Stir in the sugar, thyme, pepper, and allspice and cook, stirring constantly for 30 seconds. Stir in the cabbage, apples, and beet greens. Reduce the heat to low, cover, and cook, stirring several times for 5 minutes, or until the vegetables are wilted.
5. Add the remaining 5 cups of broth, 1 cup water, the diced beets, and wheat berries to the pot. Increase heat to high and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes, or until flavors are blended and soup is heated through.
6. Remove the pot from heat and stir in the vinegar. Season to taste. Ladle soup into warmed soup bowls and top with sour cream and dill.
Serves 6
Ingredients:
¼ cup olive oil
1 teaspoon cumin seeds
½ teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 pound broccoli (including stems and leaves), cut into ¼-inch pieces
¼ pound spinach, trimmed, washed and chopped
½ cup water
24 crackers, or oven toasted French bread, or your choice
2 tablespoons grated coconut
Directions:
1. Heat oil in a frying pan over medium-low heat. Add the cumin seeds and pepper flakes and fry for 1 minute. Stir in lime juice, salt, pepper, vegetables, and water. Cover and simmer until the vegetables are reduced to a chunky puree (45-60 minutes), stirring occasionally.
2. Immediately before serving (to avoid soggy crusts), spread about 1 tablespoon of the mixture on each cracker or bread. Sprinkle with coconut.
Makes 24 canapes
Ingredients:
1 large cauliflower, trimmed and cut into 1-inch florets
½ tablespoon ground coriander
½ teaspoon curry powder
3 tablespoons water
½ teaspoon mustard seeds
2 tablespoons melted butter
1½ cups chopped tomato
Sea salt
Freshly ground black pepper
3 tablespoons chopped cilantro
Directions:
1. Steam the cauliflower until half cooked, 4-5 minutes; set aside. Combine the coriander and curry powder in a cup and blend in the water.
2. Heat a wok or casserole over medium heat. Drop in the mustard seeds, cover and fry until they pop and sputter, about 1- 2 minutes. Add 1 tablespoon of butter and the liquid spice blend. Cook until the water nearly evaporates; then stir in the tomato and cook until mixture is reduced to a chunky sauce, 10-12 minutes.
3. Fold the cauliflower into the sauce and season with salt and pepper. Reduce the heat slightly, partially cover and cook until the cauliflower is fork-tender and the tomato liquid has been absorbed, about 10 minutes, stirring once or twice. Just before serving, fold in the remaining butter and garnish with cilantro.
Serves 6
Ingredients:
Salad:
1 cucumber, peeled, halved and seeded
1 small fennel bulb, trimmed and finely slivered
1 Granny Smith apple, cored, quartered and thinly sliced
2 teaspoons fresh lemon juice
2 tablespoons chopped walnuts, pan toasted until golden
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons walnut oil (or oil of your choice)
1 tablespoon chopped fresh mint
1 tablespoon chopped cilantro
1/8 teaspoon mild or hot paprika
sea salt
Freshly ground pepper
Directions:
1. Combine cucumber, fennel, apple, and lemon juice in a serving bowl and gently mix.
2. In a small bowl, whisk the vinaigrette ingredients until emulsified. Season with salt and pepper and pour over the salad.
3. Serve immediately, or marinate, covered in the refrigerator, for 1-2 hours. Toss before serving and garnish with toasted nuts.
Serves 6
Ingredients:
6 summer squash, trimmed and sliced 1/8-inch thick
1 teaspoon fennel or crushed coriander seeds
2 teaspoons melted butter or herb oil
Sea salt
Freshly ground black pepper
2 tablespoons chopped pistachios nuts
Directions:
1. Steam the squash until tender-crisp, 2-3 minutes.
2. Meanwhile, heat a skillet or wok over medium heat. Stir in the fennel or coriander seeds and fry until they darken a few shades, 1-2 minutes.
3. Add half the butter or oil and the squash. Toss to mix and sauté for 1-2 minutes. Serve hot, sprinkled with pistachios and drizzled with the remaining butter.
Serves 4
Ingredients:
Sauce:
1¼ cup water
1 cup macadamia nuts
1 tablespoon fresh lemon juice
2 teaspoons shoyu
1½ teaspoons garlic, minced
½ teaspoon raw apple cider vinegar
1½ teaspoons nutritional yeast (optional)
Pinch cayenne pepper
Sea salt to taste
Freshly ground black pepper to taste
Pasta:
1½ cups thinly julienned or grated carrots
2 cups summer squash thinly sliced with a vegetable peeler or spiralized
1 cup thinly julienned red pepper
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh parsley
Directions:
1. Combine all sauce ingredients in a blender and blend until smooth.
2. Combine all pasta ingredients in a medium bowl and mix well.
3. Place pasta on 2 plates and top each one with ½ the sauce. Garnish with chopped macadamia or pine nuts.
Makes 2 servings
Ingredients:
2 tablespoons olive oil
1 cup thinly sliced leeks
½ cup chopped fennel bulb
2 tablespoons minced garlic
6 cup water or stock of choice
2 medium potatoes, rinsed and chopped (2½ cups)
1 cup milk of choice
1 tablespoon minced Italian parsley
2 teaspoons shoyu
2 teaspoons sea salt
½ teaspoon freshly ground black pepper
Pinch of cayenne
Directions:
1. Place oil in a 3 quart pot on medium heat. Add leeks, garlic, and fennel, cook for 3 minutes, stirring frequently. Add potatoes and water or stock and cook until soft, about 20 minutes, stirring occasionally.
2. Remove from heat, stir in the milk, and allow to cool 10-15 minutes. Carefully blend in batches, filling the blender halfway. Return to pot, add seasonings and stir well.
Serves 4-5
Ingredients:
¼ cup pine nuts
4 cloves garlic, peeled and sliced
2 tablespoons olive oil
2 oranges
1 bunch dandelion greens, trimmed and cut into 2-inch lengths
1 tablespoon balsamic vinegar
Directions:
1. Place pine nuts, garlic slices, and olive oil in a small skillet, and cook over low heat 20 minutes, or until the opine nuts and garlic are brown.
2. Meanwhile, stand 1 orange upright and remove the peel and pith with a sharp knife, following the curve of the orange from top to bottom. Cut sections along membranes as if slicing out a wedge, and release wedges one by one. Repeat with remaining orange. Set aside.
3. Place dandelion greens in a large bowl. Pour hot oil with the garlic and pine nuts over the greens, and toss with tongs until all the leaves are wilted. Add balsamic vinegar, and toss to coat. Divide among serving plates and top with the orange slices.
Serves 4