Ingredients:
1½ cups water
¾ cup millet
2 large sweet peppers, halved lengthwise, and seeded
4 ounces flavored baked tofu, diced
2 medium carrots, grated
½ cup chopped fresh cilantro
3 tablespoons olive oil
1½ tablespoons low-sodium tamari
2 teaspoons minced hot peppers, such as padrons
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 teaspoon sweetener
Directions:
1. Position rack in upper third of the oven and preheat to 425 degrees.
2. Combine water and millet in a medium saucepan; bring to a boil over high heat. Cover and reduce heat to maintain a simmer and cook until the millet is tender and the liquid is absorbed, up to 18-22 minutes.
3. Meanwhile place pepper halves cut-side up in a broiler-safe pan. Bake until starting to soften, about 6-10 minutes. Remove from the oven. Turn the broiler on high.
4. Combine tofu, carrots, cilantro, oil, tamari, chili pepper, garlic, ginger and sweetener in a medium bowl. Stir in the mullet. Stuff each pepper half with about 1 cup of the mixture.
5. Broil the peppers until heated through and the mullet is starting to brown, 4-6 minutes.
Serves 4
Ingredients:
8 eggs
½ cup heavy cream
½ teaspoon sea salt
¼ teaspoon freshly ground pepper
1/8 teaspoon freshly ground nutmeg
1 cup Oaxacan cheese, small dice (or Jack will do)
2 teaspoons fresh oregano, or your choice of fresh herb, finely chopped and divided
½ cup onions, thinly sliced
½ pound pardon peppers, stems removed
2 teaspoons minced garlic
2 tablespoons olive oil
Directions:
1. Preheat oven to 400 degrees.
2. In a large bowl, beat the eggs and cream until completely incorporated. Stir in salt, pepper, nutmeg, cheese, and half the oregano.
3. In an 8-inch ovenproof skillet, heat 1 tablespoon of oil over medium heat. Add onions, and peppers, season lightly with salt and pepper and cook, stirring occasionally, until onion and peppers are lightly browned, about 5 minutes. Transfer to a bowl and set aside.
4. Pour egg mixture over vegetables, tilt pan to distribute evenly. Cover and bake until set, 15-20 minutes. Cut into wedges and serve with a garnish of chopped herbs.
Serves 6
This jam makes a good smear on sandwiches – think fresh mozzarella and arugula. If you wish to add a little heat, add 1-2 red jalapeno or Serrano chilis when you grill the peppers, and peel and seed them and add them to the mix.
Ingredients:
½ onion, peeled and finely diced
4-6 medium sweet peppers (a mixture of your choice), grilled, peeled, and seeded
2-3 cloves garlic, minced
4 medium tomatoes, seeded
sea salt and freshly ground pepper, to taste
1 teaspoon fresh thyme, basil, or rosemary, minced
olive oil as needed
white wine vinegar as needed
Directions:
1. Cut tomatoes and peppers into ¼-inch pieces.
2. Heat a large sauté pan over medium-high heat and add 2 tablespoons of olive oil.
3. Saute onions until soft then add the garlic, salt, pepper, and herbs.
4. Stir and reduce heat and cook garlic until soft and the flavors have melded.
5. Add the tomatoes and cook down to a jam-like consistency. This can take up to 30 minutes or more.
6. Optional – turn up the heat and sear a little to get a smokey flavor to the jam, but be careful not to burn the jam.
7. Taste. If it needs it, add a few drops of vinegar at a time to balance the jam’s flavor. It should be sweet, but should also have a bit of tart to balance the sweet and bring out the fruity qualities of the peppers and tomatoes.
8. When done, transfer to a clean jar and store in the refrigerator until ready to use. It keeps 7-10 days.
Yield 1 pint
This is not just another tomato soup. The flavor and texture of this soup make it stand far above the other tomato soups I have made. Hope you enjoy it. It’s fun to make!
Ingredients:
¾ cup dry navy beans
10 cups water or stock
10 fresh sage leaves, or 1 teaspoon dried sage
4 cloves garlic
3 bay leaves
6 thyme branches, or ¼ teaspoon dried
3 tablespoons olive oil
1 medium red or yellow onion, finely chopped
1 pound ripe tomatoes, peeled, seeded, and chopped
salt and ground black pepper
Directions:
1. Sort the beans and remove any small stones and chaff. Rinse them well, cover generously with water, and set them aside to soak overnight.
2. Next day, pour off the soaking water and cover the beans with 10 cups water or stock. Add half the sage, 3 garlic cloves (peeled and left whole), 2 of the bay leaves, the thyme, and 1 tablespoon olive oil. Bring to a boil, add 1 teaspoon sea salt, lower the heat, and cook beans at a simmer or slow boil until they are tender but not mushy, about 1 hour. Remove them from the heat and strain, reserving the broth.
3. Slowly warm the rest of the oil in a soup pot with the remaining sage, garlic (roughly chopped), and bay leaf for 1-2 minutes, then add the onion and cook until soft, about 8 minutes more. Stir in the tomatoes, then add 6-7 cups of the bean broth and ½ teaspoon sea salt. Bring to a boil and simmer for 20 minutes. Add the beans and cook another 10 minutes.
4. Season to taste with sea salt and freshly ground black pepper. The soup may be served immediately or set aside for later.
Serves 4-6
Ingredients:
1 tablespoon coconut oil
1 large leek, sliced in half-moons
1 large onion, diced and caramelized
4 cloves garlic, minced
1 jalapeno, minced
2 medium celery stalks, diced
2 medium carrot, diced
1 large garnet yam, peeled and cubed
2 cups tomatoes, pulsed to a chunky puree in a food processor
¾ teaspoon dried oregano
cayenne to taste
1-2 teaspoon ground cumin, or to taste
sea salt and pepper to taste
6 cups stock of choice, more if needed
½ cup quinoa, rinsed and drained
¾ cup peanut butter
1 large bunch collard greens, chopped into bite-sized pieces
2 tablespoons tomato paste, more if needed to thicken
lemon juice, if needed to taste
Directions:
1. Heat a large soup pot on medium heat. Add the oil, then the onion; caramelize for about 10 minutes, then add leek, garlic, jalapeno, celery, carrot, and garnet yam. Saute for a few minutes until the vegetables soften. Stir in tomato puree and spices, and season with some salt and pepper.
2. Add the stock and the quinoa. Bring to a boil then reduce heat and cover. Simmer until quinoa is just cooked and the vegetables are tender, about 15 minutes.
3. Add the greens and peanut butter. Stir to blend in completely. Add the tomato paste and simmer for another 5 minutes. Season with salt and pepper. Taste and adjust seasonings if needed, adding lemon juice for brightness or more tomato paste. Serve!
Serves 12
Ingredients:
1½ pounds red onions, finely sliced
2¼ pounds tomatoes, chopped
1 chili of choice, chopped
1-2 tablespoons peeled and chopped fresh ginger
½ cup brown sugar or sweetener of choice
2/3 cups red wine vinegar
5 cardamom seeds
½ teaspoon paprika
Directions:
1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hour then bring to a gentle boil so that the mixture turns dark, jammy, and shiny.
2. Place in sterilized jars and allow to cool before covering. Will keep up to six weeks.
Makes about 2 pounds
Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon maple syrup
sea salt
freshly ground black pepper
4 tablespoons olive oil
2 tablespoons diced dates
1 medium clove garlic, minced
dried red pepper flakes to taste
6 cups kale – washed, patted dry, stemmed, sliced ¼-ich crosswise
½ cup toasted slivered almonds for garnish
1/3 cup dried cranberries
Directions:
1. To make the vinaigrette: In a small bowl, whisk together the lemon juice, and syrup; season with salt and pepper. Add the oil in a thin stream, whisking constantly. Stir in the dates, garlic, and a generous pinch of pepper flakes. Set aside.
2. Put kale in a medium-large bowl. Stir vinaigrette and pour it on the kale; toss well. Allow it to sit at room temperature for 15-30 minutes before serving.
3. Taste and adjust seasoning as needed. Divide between 6 salad plates. Top with almonds and cranberries.
Makes 6 side-dish servings
Ingredients
3 tablespoons grape seed oil or olive oil
2 tablespoons lemon juice
1 teaspoon honey
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 cups shredded, peeled beets (2-3 medium)
1 cup shredded carrots (2 large)
1 cup grated firm pear (1 medium)
1-2 scallions, thinly sliced on the diagonal
Directions:
1. Whisk oil, lemon juice, honey, salt, and pepper in a large bowl. Add beets, carrots, pear, and scallions. Toss to coat well.
Serves 4 (1 cup each)
Ingredients:
2 tablespoons olive oil
1½ cups diced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder or garam masala
2 cups or more of chopped squash
1 cup red lentils
1 cup chopped tomato
1¼ teaspoons sea salt
4 cups water or stock
14-ounce can coconut milk
5 lime wedges
Chopped fresh cilantro for garnish
Directions:
1. Heat oil in a large pan over medium-high heat. Add the onion, garlic, ginger, and curry powder (or garam masala), cook, stirring often, until the onion is starting to soften, 2-3 minutes. Add the lentils, tomatoes and salt; cook, stirring, 1 minute.
2. Add water or stock. Cover and bring to a boil over high heat. Reduce heat and maintain a lively simmer, cook covered, stirring occasionally.
3. Add the squash after cooking for about 10 minutes, cover the pot, and continue cooking until the squash is tender and the lentils are mostly broken down and tender, about 20 minutes total.
4. Stir in the milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro.
Serves 4-5
Ingredients:
3 tablespoons olive oil
½ cup whole almonds, coarsely chopped
3 large cloves garlic, minced
1½ teaspoons smoked paprika
sea salt
2 pounds cauliflower, cut into small florets
1/3 cup water
1-2 teaspoons sherry vinegar, or your choice
Directions:
1. Heat 1 tablespoon olive oil in a heavy, large skillet over medium-high heat. Add the almonds. Stir until lightly browned, 2-3 minutes. Add the garlic and paprika. Sprinkle with sea salt; sauté 1 minute. Transfer to a small bowl.
2. Add the 2 remaining tablespoons of olive oil to the skillet. Add the cauliflower and sprinkle with sea salt. Add 1/3 cup water. Cover and boil until crisp-tender, about 4 minutes. Pour off any excess water. Stir in the almond mixture. Season to taste with salt and freshly ground black pepper. Mix in 1-2 teaspoons vinegar. Transfer cauliflower to a bowl and serve.
Serves 8