Recipes!!!!!!!!!!

Gluten Free Vegan Waffles

Gluten Free and Vegan Waffles!

Ingredients:

1 ¾ cups warm distilled water

1 ¾ cups full fat coconut milk

½ cup ground flaxseed

2 ¾ tablespoons blackstrap molasses

½ cup tapioca flour (AKA tapioca starch)

2 cups gluten-free rice flour

2 teaspoons baking powder

1 teaspoon baking soda

¾ teaspoon salt

Locate a waffle-matic mechanism. Prepare it to receive batter by giving it a light coating of canola or vegetable oil. Having the waffle mech ready to go right when you finish your batter helps make fluffier waffles. The longer a waffle batter sits, the flatter the waffles will be.

If using whole flax seeds, you can use the spice grinder to create a fine meal before measuring out the appropriate amount.

Stir the ground flax seed into the warm water. Set it aside for at least 3 minutes.

Whisk together your dry ingredients- the rice flour, tapioca flour, baking powder, baking soda, and salt.

After the flax seed and water has set for at least 3 minutes, add the coconut milk and molasses and mix well.

Combine your dry and wet ingredients. The batter should not be completely smooth- a slightly lumpy batter yeilds a tastier waffle. This is also the time to add in any desired nuts, fruits, or what-have-you's.

When your waffle machine is ready to go, *spoon in the batter. Close the waffle iron and cook according to it's particular specifications.

*Be careful not to overfill- as the batter cooks, it will fluff up, causing scalding steam and batter to ooze out the sides. You can use a 1/3 cup measuring cup to add the batter if you like. If the waffles are smaller than you'd like, you can add more batter for subsequent waffles.

I was VERY happy with this recipe. So much that I would use it over any non-gluten free recipe any day!

This recipe was re-worded but basicaly plaigerized from here: http://www.celiac.com/articles/22257/1/Allergen-Free-Waffles-Gluten-Free/Page1.html

Basil Beets and Green Beans with Brown Rice and Salad

Saute green beans in olive oil with salt and pepper.

Roast 15ish beets, lightly coated in olive oil, salt, and pepper until cooked through. Let cool, cut into wedges, cut sweet yellow onions (about 5) into wedges, mix together with balsamic vinegar & olive oil, cut strips of basil, and mix them all together.

Brown rice: 2 cups boiling salted water to one cup rice.

'Bean' Dip

6 C Lentils, Sprouted 6 T tahini 3 t salt 3 t chili powder 3 t cumin 2-3 nibs garlic

Blend/process lentils, then add other ingredients and mix.

Bibimbap

10 cups sticky/glutinous rice (not Jasmine; it won't stick together right) 1 bag of bean sprouts ½ large bag spinach 6 zucchinis 25 shiitake mushrooms 5 carrots soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and canola oil.

Cover rice in filtered water and soak for 30 minutes. Rinse and drain. Repeat 3-4 times, until water rinses clear. Cook rice in 10 C boiling salted water, or in rice cooker. DO NOT SKIP THIS STEP! If the rice isn't rinsed and drained until the water is clear, it will look and taste like oatmeal mixed with dishwashing soap!

Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt. Put it on the platter.

Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.

Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

Slice shiitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

Cut a carrot into strips, sauté it for 30 seconds and put it in a bowl.

Fry eggs sunny side up and place on a platter.

Serve it with sesame oil and hot pepper paste.

BBQ TOFU and Blue Cheese Walnut Potato Salad and Watermelon

Drain and press the water from 8 tubs of tofu. Place between two baking sheets and weight it down with something heavy to press the water out. Sauce: 3 bottles BBQ sauce. 2 chopped onions ¼ C lemon juice

Put tofu and sauce in pyrex and bake 20ish minutes in pre-heated oven.

Potato Salad:

9 lbs. potatoes 1 cup chopped green onions 1 1/2 cup chopped walnuts, toasted 3/4 cup crumbled blue cheese 3 cup sour cream 1 1/2 cup mayonnaise 3/4 cup milk 3 Tbsp. sugar 1 1/2 tsp. dry mustard 1 1/2 tsp. dried thyme leaves 1 1/2 tsp. salt 3/8 tsp. white pepper Preparation:

Boil potatoes in water to cover until potatoes are fork tender (about 15-20 minutes). Drain and cool for 20-30 minutes. Peel potatoes if desired. Cut potatoes into 1" pieces. Combine the potatoes, green onions, walnuts, parsley and blue cheese in large mixing bowl. Stir together sour cream, mayonnaise, sugar, milk, mustard, thyme, and salt and pepper to taste and pour over potatoes. Toss gently to coat. Cover and refrigerate at least 2 hours before serving. 8 servings

Broccoli with Almonds and Battered Sweet Potato Fries

12 large head broccoli, stalks peeled and diced, florets chopped ¼ C canola oil 12 clove garlic, grated or minced 4 cup sliced almonds (or whatever is left- crush mine from my yellow bin and i'll replace them later if there are none) salt and pepper 2-3 cups Parmesan cheese

1. Heat oil on medium high in heavy bottomed pan (cast iron works great here). Add almonds and allow to brown slightly. 2. Add in broccoli and garlic and stir for 1-2 minutes. 3. Add in 3 cup of water and place lid on pan. Cook for 1 minute covered and then remove lid and allow water to cook off. Continue to sauté until broccoli is becoming tender but still crisp and beginning to brown slightly on edges. 4.Add in Parmesan just before removing from heat, allowing it to brown slightly. 5.Don't overcook! Broccoli needs your love...

Crispy Baked Sweet Potato Fries

10 large sweet potatoes (orange flesh) 24 egg whites ¾-1 C glutinous rice flour (little bag from MT Supermarket) ¼ C spices (Any combination of curry, rosemary, garlic powder etc.)

1. Preheat oven to 400°F. Spray a large (or two smaller ones) oven safe cooling rack with baking spray and set on top of a baking tray. 2. Cut washed, unpeeled sweet potatoes into fries about 3/4 cm x 3/4 cm or slightly larger than shoestring size. 3. Soak in a large bowl of cold water for at least 10-20 minutes (longer is better). Remove to kitchen towels and pat dry or allow to air dry and then pat dry to make sure there is very little moisture left. 4. In large deep bowl, whisk egg whites until very frothy, almost to soft peaks. Toss cut, dried fries into egg whites until fully coated. Add flour one tablespoon at a time to coat and then spices. Be sure to fully coat and distribute. You will have very coated fries at this point, which is fine. A thick coating means crispy fries! Lay on greased rack in one layer, do not allow fries to touch or become crowded. Bake for 30-40 minutes or until lightly browned on ends and crispy. Begin checking fries after 30 minutes and continue to check every couple of minutes or so to ensure they do not burn. Serve with sriracha/mayo mix, i.e. Cock Mayo!

“Kale, Yeah!”

Remove kale stems and tear greens into smallish pieces. Pour olive oil on top and "massage" gently for several minutes, getting the greens good and soft. THIS STEP IS CRITICAL!! Add minced garlic (careful with quantity as this will be served raw, so the garlic will remain in all of it's spicy glory- I love raw garlic, so I tend go over board) and salt and toss lightly to distribute.

Allow to marinate in the refrigerator for several hours.

Carrot Fennel Salad

18 carrots, cuisinart-ed fine 18 sprigs mint 12 green onions, chopped 3 fennel bulbs, cuisinarted ¾ C lemon juice 6 T flax or canola oil 1 ½ t salt

Combine dry ingredients, combine lemon juice, oil, and salt, pour over dry.

Cheesy Cornbread

1.Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9x13 inch baking dish. 2.In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chiles, Monterey Jack and Cheddar cheese. 3.In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. 4.Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Citrus green beans

1 cup fresh orange juice

2 tablespoon finely grated orange zest

6 tablespoons balsamic vinegar

2 teaspoon sugar

2 teaspoon coarse-grain mustard

1 1/2 teaspoon salt

1 cup olive oil

1 cup finely chopped red onion

Freshly ground pepper, to taste How to make Citrus Green Bean Salad In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. Drain and set aside. In jar with a tight fitting lid, shake together all remaining ingredients. Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Carrot Soup with Coconut and Ginger and Green Beans with Almonds and Brown Rice

2 cup scallion (green onion) chopped fine 3 small onion, cut in 4 pieces 5 pounds carrots cut in 1" pieces 3 T fresh ginger root, peeled, grated 2 T curry powder (or to taste) 5 cups veggie broth 3 13.5-ounce can unsweetened coconut milk + extra for garnish 3 tablespoon fresh lime juice (approximate 2-3small limes) Place scallions, onion pieces and carrots in a food processor. Process turning on and off rapidly until the vegetables are coarse chopped. 

Combine chopped vegetables, grated ginger root, curry powder and chicken broth in a large saucepan.  Bring to a boil and simmer for about 20 minutes until the vegetables are very soft.

Strain vegetables and reserve the liquid. Add vegetables to food processor in two batches and process until smooth.  Add the vegetables, the vegetable liquid, coconut milk and lime and stir until mixed thoroughly.  Refrigerate until well chilled.   Taste and adjust seasonings as needed.

Green Beans with Almonds: De-string beans then sautee very slowly with onion and almond. Maybe this needs a better recipe...

Refried Blackeyed Peas!  4 teaspoons veg oil  1 bag frozen blackeyed peas  4 teaspoons minced garlic (in the fridge)  1 1/4 teaspoons ground cumin  1 1/2 teaspoons chili powder  salt  2 teaspoons lemon juice  frozen corn  shredded cheddar 1. Preheat the oven. Crank dat shit all tha way UP!In a frying pan over medium heat, heat the veg oil. Add the blackeyed peas and garlic. 2. Stir well and season with cumin, chili powder, salt to taste, and lemon juice. 3. Using a potato masher, mash the beans. (If they're too dry, you can add another shot of oil or butter or some water.) Continue cooking and mashing over medium heat until the blackeyed peas are slightly theckened, 6 - 8 minutes. 4. Pour the blackeyed peas into a greased casserole dish. Sprinkle with corn kernels and shredded cheddar cheese. 5.Serve with a dollop of salsa in the middle. Butternut Squash with Orange Sauce and Couscous

¼ C parsley; chopped 8 oranges; zest and juice 8 cloves garlic; crushed 4 medium butternut squash; peeled and deseeded (save the seeds in a marked tupperware on the bottom shelf of the guff fridge please) carrots, onions, sweet potatoes 4 tablespoon olive oil seasoning to taste

Preheat oven to 400 °F (ha-ha) Mix the parsley, orange zest and garlic in the orange juice.

Cut the squash into 2 cm (¾ inch) slices and brush with the olive oil.

Place the squash in an ovenproof dish and season. Spoon the orange mix over the squash and cover with foil. Bake for 40-45 minutes until the squash is slightly soft.

You can also bake as many carrots, onions, and sweet potatoes as you want.

'Chole and Rice and Spinach Salad and Raita

12 onions 6 T garam masala powder 1 T red chilli powder 1 T baking soda 6 T dry mango powder- substitute juice of 3 limes + ½ C lemon juice, added just before serving ¼ C coriander powder ¼ C cumin 6 cup chick peas 1 C oil 12 tomatoes (use canned) 1-2 T pepper salt to taste 12 potatoes

for garnish: 12 tomatoes, chopped 6" ginger 1 C chopped cilantro 6 chopped jalapenos

How to make chole: Soak the chana for at least six hours and then drain (overnight is best). Cut the onions. Chop the potatoes into quarters. Wash and quarter half the tomatoes and make slices of the remaining. Peel and make juliennes of the ginger. Wash and slice the green jalapenos. Mix in water and 1 ½ T of baking soda to the chana and cook until just soft. Take care the chanas do not get mashed. Heat up the oil in a vessel and fry the potatoes until soft. drain. In the same oil, mix in the onions and stir fry till pink. Mix in the red chili powder and red chilli powder and fry again. Mix in the boiled chanas and salt. After five minutes, mix in the garam masala powder and black pepper powder and stir fry for two minutes. Mix in the potatoes and tomatoes and stir fry for another two minutes. Add lime/lemon juice mixture and serve! Decorate with chopped cilantro, slit jalapenos, slices of tomatoes and ginger juliennes.

4 cup yogurt 4 tablespoon lime juice 4 small clove garlic, minced 4 small cucumber, peeled, seeded and diced 2 teaspoon ground cumin 4 teaspoon salt 4 teaspoon pepper 8 tablespoons chopped fresh mint

Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.

Couscous with Raisins and Green Onion

11 cups water 4 1/2 teaspoons salt 7 1/2 cups plain couscous 4 1/2 cups golden raisins 4 1/2 cups pine nuts, toasted 10 green onions, chopped 1/2 cup olive oil

Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and oil. Transfer to bowl. Serve warm or at room temperature.

Cream of Cauliflower Soup and Fresh Bread

Melt butter in separate saucepan over medium heat. Stir in flour, and cook for 2 minutes. Remove from heat, and gradually stir in milk. Return to heat, and cook until thickened. Stir in vegetables with cooking liquid, and season with salt and pepper. Stir in cheese until melted, and remove from heat.

Make bread in the bread machine or some fresh biscuits/pastry. It will go great with the soup

CUBAN BLACK BEANS & RICE & PICO DE GALLO!

1 pound black beans 3 bay leaf 3 tablespoon cumin 3 tablespoon oregano 1 t cayenne Olive oil, for sauteing, plus 3/4 cup olive oil 3 white onion, large dice 6 green pepper, large diced 12 cloves garlic, chopped 3 tablespoon sugar 1/3 cup balsamic vinegar or red wine vinegar 1 cup finely chopped red onion, for garnish In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano,and cayenne. Simmer until the beans are tender, about 45 minutes. In a saute pan, saute onions and bell peppers until translucent. Puree in a blender, this is the sofrito. In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

Pico De Gallo

15 tomatoes, diced 1 medium red or sweet onion, diced 2 cloves garlic, finely chopped 2 bunch cilantro, chopped 2 fresh jalapenos, chopped 2 limes, juice of (or ¼ C lemon juice) and salt to taste Roughly chop then blend in blender or Vitamix everything –except-- tomatoes. Add tomatoes at the end and blend 2-3 seconds

10 tomatillos (husks removed), cleaned and diced 1 tsp olive oil 3 cloves garlic, minced 1 jalapeno, seeded and minced 1/4 tsp sea salt 1 1/2 cups vegetable broth Juice of one lime 1 cup cilantro, loosely packed

Directions Saute the garlic and jalapeno on low heat until, fragrant, about 3 minutes Add tomatillos and salt, saute until tomatillos begin to soften and release moisture, about five minutes Add vegetable broth, bring to a slow boil for 1/2 an hour, stirring occassionally Remove from heat, let cool until it is not steaming, then add the cilantro and lime juice, pour into a blender and blend until it's pretty smooth, about 30 seconds

Dal

• 6 large onions (minced) In large soup pot saute 3 tablespoon oil over medium-high heat until transparent but not browned.

• 4 tablespoon garlic (minced) • 3 tablespoon ginger root (peeled and minced) • 6 teaspoons curry powder • 1 1/2 teaspoon each ground turmeric, ground cumin, pepper • 3/4 teaspoon ground red pepper • 3/4 teaspoon ground cinnamon • 6 bay leaves Add and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.

• 3 cans coconut milk • 3/4 C Bragg's (or the other funkie Soy-like sauce that doesn't have wheat) • 3 cups tomato sauce (24 oz) Add and simmer on low heat for 20 minutes, stirring often.

• 6 cups dried red lentils (should be soaking from last night, if not, start soaking them when you read this)- use orange split peas this time. • 15 cups water In saucepan cook for 15 minutes. Add, with liquid, to soup pot.

• 1 medium head cauliflower (cut into 1 1/2-inch florets) • 3 large sweet potato (peeled and cut into 1-inch cubes)

Add to soup pot and cook over medium heat just until tender.

Ethiopian Spicy Tomato Lentil Stew and Rice (good served with “Kale, Yeah”) 6 cup brown lentils 6 large yellow onion, diced small 12 carrots, peeled and diced 15 cloves garlic, miced 12 tablespoons fresh ginger, grated 1 1/2 cup peanut oil (vegetable oil will do) 30 plum tomatoes, chopped 3 cup tomato paste 6 cup vegetable stock or 1 cup water + 2 veg boullion cubes 6 cup frozen green peas Spice Blend: 4 T ground cumin 4 T paprika 2 T ground fenugreek 1 T dried thyme 1 1/2 teaspoon ground cardomom 1 1/2 teaspoon ground coriander 3/4 teaspoon ground allspice 3/4 teaspoon ground cloves 3/4 teaspoon ground cinnamon 3/4 teaspoon cayenne pepper 3 teaspoon salt (or more to taste) Boil the lentils for about 45 minutes or until tender. In a large pot, over med heat saute the onions and carrots for 10 minutes. Add the garlic, ginger and spice blend. Saute 5 more minutes. Add the chopped tomatoes, cook 5 more minutes. Add tomato paste and mix, then add the water. Simmer Until bubbling. Add the cooked lentils and green peas, simmer 15 more minutes.

Egg Salad Sandwiches and Tater Chips Citrus

32 hard-boiled eggs 2 C. Mayonnaise 2 T dijon mustard ½ C green onion, chopped super-fine juice of two lemons Salt and Pepper Paprika Bread. There will be sliced bread in the pantry, and also use bread-machine bread if u want.

Chop eggs and stir with other ingredients. Make sandwiches and cut in funky shapes.

12 brown potatoes Salt and Pepper Frying oil. (From the big tub or the little plastic jug labeled “Canola.”)

Pour two cups of oil into a frying pan and heat. Add Tony Chachere or your fave spice. Add Potato slices enough to cover the bottom of the pan and cook on high heat until they are firm and brown. Remove and place in a colander (put something underneath to catch the oil as it drips) 4. Put ketchup out on the table for your happy housemates!

Fajitas

1 ½ blocks wheat gluten, sliced in fajita-like strips Portabellos Bell peppers- at least 15 10-12 large onions

Saute the onions and peppers in olive oil. Separate into two dishes: add sauteed gluten to one, and sauteed portabellos to the other (don't mix gluten into the mushroom one, so that it will be glutard-safe). Season with Tony Chachere's or however else you like, to your heart's content.

Serve with warmed corn and flour tortillas, sour cream, salsa, and spinach salad.

French Peasant Salad with Lemon Vinaigrette

20 small potatoes, or 6 large ones cubed, scrubbed, boiled, drained/rinsed. 15 eggs, hard-boiled 4 C mozarella cheese, cubed 2 red/yellow bell peppers, chopped 2 cucumbers, peeled and chopped 8 tomatoes chopped (yummie!)

Serve above ingredients on-the-side with a monster Bibb lettuce/spinach/field greens salad and lemon vinaigrette:

3 cup olive oil 1/3 C fresh lemon juice 3 bunches green onion chopped fine or cuisinarted 2 T Dijon mustard 2 T finely-grated lemon peel (optional) Salt n peppa to taste

Lentils (optional): Make at the same time as the salad dressing to save time 2 cup red wine vinegar 1 cup olive oil 8 teaspoons Dijon mustard 4 teaspoon kosher salt 2 teaspoon freshly ground black pepper 2 cup finely chopped fresh parsley leaves 4 teaspoon finely chopped fresh thyme leaves- just kidding! We have dry... 1 recipe basic cooked lentils, see recipe below

Whisk the vinegar, olive oil, mustard, salt, pepper, parsley and thyme together in a large mixing bowl. Add the warm lentils and stir to combine. Serve warm or at room temperature.

Basic Cooked Lentils: 4 pound brown or green lentils, approximately 2 1/2 cups 4 small onion, halved 4 large clove garlic, halved 4 bay leaf 4 teaspoon kosher salt, to taste 1 teaspoon freshly ground black pepper, to taste Pick over the lentils, rinse and drain. Place the lentils along with the onion, garlic, bay leaf, salt and pork into a large 6-quart saucepan and cover with water by 2 to 3 inches. Place over high heat and bring just to a rolling boil. Reduce the heat to low, cover and simmer until the lentils are tender, approximately 25 to 30 minutes. Drain any remaining liquid and discard the onion, garlic, bay leaf. Stir in black pepper and taste for salt.

Simple Raw Kale Salad

Remove kale stems and tear greens into smallish pieces. Pour olive oil on top and "massage" gently for several minutes, getting the greens good and soft. THIS STEP IS CRITICAL!! Add minced garlic (careful with quantity as this will be served raw, so the garlic will remain in all of it's spicy glory- I love raw garlic, so I tend go over board) and salt and toss lightly to distribute.

Allow to marinate in the refrigerator for several hours.

French Onion Soup with Fresh Bread

Bouquet Garni: 3 bay leaves 12 peppercorns 10 to 12 parsley sprigs 1 sprig fresh thyme or 1 T dried 3 cloves garlic (whole) ½ C dried mushrooms

Soup:

15 C thinly sliced onions 2+ T olive oil pinch salt 18 cups water or vegetable stock salt, Bragg's, or light miso to taste sliced scallion or minced parsley -- for garnish Grated cheddar cheese for topping

Make a bouquet garni by placing bay leaves, peppercorns, parsley, thyme, and garlic in the center of a 12" square of cheesecloth, and tying the cloth's ends together. Set aside.

In a heavy pot, saute onions in oil over low heat. Add salt to prevent sticking, and stir frequently. Then cover pot with a lid, but leave it slightly ajar. Onions should saute for 30 minutes to 1 hour. They will reduce to about a third of their original volume and become sweet and golden. Add water or stock along with the bouquet garni. Simmer at least 30 minutes. Remove bouquet garni.

Season soup with extra salt, Bragg's, or miso if desired. Garnish with scallions or parsley. Serve hot.

NOTES : Adding a light miso will give this soup extra flavor. Place a tablespoon in a cup, add some of the hot soup, stir to dissolve, and pour miso-broth mixture back into stock. Add more if desired.

Serve with fresh bread (bread machine or hand, either way), and a full block of grated cheddar, and salad!

FRITO PIE!!

3 cups dry pinto beans 3 cup dry black beans 3 to 6 dried chili pods (make a small pot without spicy stuff for Ruth if you are feeling nice, or if you are Ruth) 2 jalapenos monster can of tomatoes 4 medium carrots, finely diced 2 white or yellow onion, finely diced 4 stalks celery, finely diced 1/2 cup canola or other neutral vegetable oil 8 cloves garlic, minced juice of 1 lemon salt For garnish: green onion (sliced thin, mostly white parts only), or white onion (minced) cilantro leaves grated cheddar sour cream FRITOS! Carefully sort through the beans removing any extraneous material. Rinse well. Put in the pot you will eventually cook in, add 2 quarts of water, and soak overnight. The next day, drain the beans, add water to cover by an inch or so, and bring to a boil. Reduce to a simmer and cook until the beans are very tender, which could take 1 to 2 hours depending on their age. Add water occasionally, and stir to prevent any scorching. When nearly done, add 2 teaspoons of salt. Meanwhile, toast the chilis in a hot, dry skillet until darkened on both sides. Ventilate the room well while you do this, it produces a rather intense smoke that some people find painful. Allow to cool. (Hint: use dispoable gloves for this step to avoid having spicy hands!). Break apart the chilis and dispose of the seeds and stems. Add the chilis, tomato sauce, ¼ C oil, and 1 teaspoon of salt to a blender and puree until very smooth. This sauce should be pretty spicy, because it is going in that huge pot of beans soon! Saute the carrot, onion and celery with 2 teaspoons of salt in the oil for about 10 minutes, until soft. Add the garlic and saute for 1 more minute. Drain most of the liquid from the beans, reserving a cup for later dilution if needed. Add the chili sauce, vegetables and lemon juice to the beans. Bring back to a simmer and let cook for 10 minutes or so, allowing the flavors to begin to marry. Now taste. If it needs a lot more heat, you can puree the chipotle peppers and add them. Add salt as needed. You shouldn't be tasting a lemon flavor, but there should be a subtle hint of acidity that wakes up the sauce. If the whole thing is too thick, you can dilute it with some of the reserved bean-cooking liquid. Let people assemble their own frito pie, with plenty of chopped onions and grated cheese to go on top. Serve with a big big salad, and enjoy the devoted praise of your housemates!

Gaspacho Pesto and Grilled Mushroom/Cheese Sandwiches

1 ½ C. sun-dried tomatoes 3 C. Grapefruit juice or lemon juice 6 tbsp apple cider vinegar 3 tsp salt 6 cloves garlic 1 large onion or 2 medium 1 ½ C. sunflower seeds 12 little tomatoes or 6 big 'uns 3 cukes 1 ½ C chopped celery 3 C chopped fresh basil ¾ C chopped fresh parsley 3 tsp oregano 6 tbsp olive oil (optional, to taste) More salt and pepper to taste

Blend sun-dried tomatoes, grapefruit juice, apple cider vinegar, and salt until smooth. Add garlic, chopped onion, and sunflower seeds and pulse until fairly smooth. Add tomatoes, cukes, celery, basil, parsley, and oregano. Pulse until mixed but not smooth. Drizzle olive oil if desired. Season, and allow to stand for flavors to develop. Serve chilled.

4 portabellos, sliced thin (can marinate in olive oil and lemon, Bragg’s, or balsamic vinegar) block of mozzarella, sliced thick or thin

Put portabellos slices on bread and put cheese on top. Bake 10-15 minutes on foil-covered baking sheets just until cheese gets gooey. Do some on corn tortillas for glutards.

Hot-and-Sour Soup and Steamed Broccoli and Rice and Salad

6 T cornstarch 1/3 C rice vinegar 1/8 C Bragg's 1 t cayenne 3 T sesame oil 3 onions, diced 2 packages mushrooms 6 cloves garlic, minced 2 large pots of water 6 carrots sliced very thin 1 red or green bell pepper, sliced (if we have it) 3 T grated ginger 2 packages tofu

Whisk the cornstarch with vinegar, Bragg's, and cayenne. Set aside. Saute the onions add mushrooms and garlic and saute two more minutes. Add the stock, carrot, b.p., and ginger, and bring to a boil. Reduce heat and simmer five minutes. Stir the cornstarch mixture, then whisk it into the soup. Stir in the tofu, bring to a strong simmer and cook five more minutes. Serve hot.

Steam the broccoli by adding it to a pot of 1 inch-deep boiling water and covering for 2-3 minutes. Make it bright green and crunchy; serve with sesame oil (little jar with the hot sauces).

Roasted Hatch Chile Stew Recipe with Sweet Potato, Corn and Lime

2 tubs tofu 4 tablespoon extra virgin olive oil 12 cloves garlic, chopped 4 onion, diced 8 heaping cups chopped roasted Hatch chiles 3 large or 8 smaller sweet potatoes, peeled and diced 9 ears of fresh sweet corn, cut off the cob ( if we are out, use a can of hominy) large can diced tomatoes 12 cups veggie broth 4 teaspoon cumin 4 teaspoon ground coriander Sea salt and ground pepper, to taste 4-6 fresh limes A pinch of sugar, if needed

For serving:

Sliced avocado Sour cream Fresh cilantro or mint, chopped Brown the tofu in a large skillet. Transfer to a large pot. Add the olive oil, garlic, onion, roasted Hatch chiles, sweet potato, corn and tomatoes. Stir together. Pour enough broth over the ingredients to cover. Bring to a boil, then lower and simmer until sweet potatoes are tender.

If you like your stew brothy, add more broth. I want you to be happy, Babycakes. (This was from the recipe, tooooo funny to leave out.)

Add in the spices, sea salt and pepper at the end.

Before serving, taste test and add the lime juice to brighten flavors. If the chiles are too hot (read: spicy) for your tender taste buds add a pinch of sugar. Taste again. Yes?

Serve with slices of ripe avocado and sour cream on the side. Sprinkle fresh chopped cilantro or mint on top.

Lentil-Carrot Burgers and Home Fries and Salad

6 cup uncooked lentils 4 cup uncooked brown rice 6 cups carrots, finely grated 2 tsp garlic powder 6 cups uncooked oatmeal- ****make some without oats for the glutards please*** 4 tsp season salt 4 small onion, finely grated Cook lentils 6 cups water for 45 minutes, simmering over low heat in a covered pan. Allow to cool.  Take 1/3 of the lentils, place in a small tupperware and mark Ruth/Wednesday dinner please. Cook brown rice in 8 cups water for 45 minutes, simmering over low heat in a covered pan until water is absorbed. Allow to cool. 

Add remaining ingredients and mix well. Shape into patties and cook on griddle or pan (may spray with non-stick spray) over medium heat, until nicely browned (about 6 minutes per side). Cooking them in the oven may be faster... Chop potatoes into fry shapes, soak in a water bath for 30ish minute (thanks to Tom for this trick!), or as long as you have before you have to start cooking them, drain, toss in olive oil and rosemary or your favorite spice of the day, and bake. Place in a bowl and cover with a plate to keep warm. Or just bake them while you do the burgers on the stove-top instead of in the oven-- your call! Serve with delicious cock-mayo (add Sri Racha to mayo, to taste).

Serve salad with any leftover dressing from last night. If there are tomatoes use 8-10 in the salad too!

Lasagna and Garlic Bread and Salad w/ Vinaigrette

Top with the remaining lasagna noodles and remaining spaghetti sauce. Sprinkle the remaining mozzarella over the spaghetti sauce. Cover with aluminum foil, and bake 30 minutes. Remove foil, and bake another 10-20 minutes until golden and bubbly. Let rest 15 minutes before cutting. bread: thaw some bread and bake with butter/minced garlic on top!

Lentil Loaf

9 cups green lentils 1 1/2 C flax seed meal 1 ½ C crushed potato chips 20 eggs 4 cups strong vegetable broth (use 6 boullion cubes) 1 cup tomato paste 1 T dried basil 3 T garlic powder 1 T ground black pepper 2 T dried parsley 4 Tablespoon Balsamic Vinegar 4 Tablespoon Bragg's 1 Teaspoon Thyme 1 Teaspoon Cumin 4 Teaspoon Chili Powder 4 Teaspoon Dried Parsley 2 Teaspoon Salt 4 Teaspoon Sugar 2 Teaspoon Garlic Salt 1 Teaspoon Onion Salt 1/2 cup olive oil 1. Cook lentils in 10 cups water and let cool while prepping spices. 2. Preheat oven and grease a few loaf pans. 3. In a large bowl, mix together cooked lentils, flax meal and crushed potato chips, eggs, broth, tomato paste, basil, garlic powder, black pepper, parsley, olive oil, and spices. (Does this seem to dry? Add more broth!) 4. Spread into prepared pan. 5. Bake for 40 minutes. Cover one with grated cheddar, and bake ten more minutes. Let sit 10 minutes before serving. Mango Ginger Tofu and Sauteed Broccoli and Lots of Brown Rice and Salad

Ingredients For the marinade: 12 cloves garlic 4 jalepeno, seeded and chopped 1 cup fresh ginger, roughly chopped 8 teaspoons peanut oil or veg oil 8 large mangos, roughly chopped (note: you will need four mangos for the marinade and another four when cooking the tofu, see below) 1 cup honey or agave syrup (you can use a cup of mine from my the transparent plastic jug on the top shelf of the pantry) 4 cup white cooking wine (or vegetable broth) fresh black pepper to taste dash of salt 1 teaspoon allspice 8 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you dont have rice) juice of two limes 4 cup orange juice

Ingredients for the tofu

8 blocks tofu extra firm tofu, drained and pressed 4 mango, sliced in long thin slices 4 red pepper, seeded and cut in long thin slices

Directions Make the marinade In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saute 5 minutes

Add honey or agave syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.

Add orange juice, vinegar, lime, black pepper, allspice and salt; Add mixture to blender, puree until smooth.

Prepare the tofu Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or tupperware. Marinate in the fridge for an hour and up to overnight.

Preheat oven to 375. Haha! Pretend you have a modern stove..

Reserve about half of the marinate. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes. 

Heat up remaining marinade in a sauce pan and put in a bowl on the table (or floor, where ever you're eating) so guests (or room mates, or who ever is eating) can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable like broccoli.

Sautee or steam broccoli (might only be frozen) with garlic and cover with extra marinade from tofu.

Marks' Mom's Muy Magnifico (M)Enchiladas and Spanish Rice and Flan

All the hatch peppers 2 blocks Monterrey Jack cheese Big can of tomatoes Spices

Mark will use his mom's recipe; let me know ASAP if you aren't Mark. Spanish Rice

4 onion, chopped fine 4 garlic clove, minced 8 cups of medium or long-grain white rice 12 cups vegetable stock 4 cups cooked tomatoes, mashed/pureed (use part of the big can, open more if you need to) Pinch of oregano  4 teaspoon salt, to taste METHOD 1 In a large skillet brown rice in olive oil, medium/high heat. Add onion and garlic. Cook onion rice mixture, stirring frequently, about 4 minutes, or until onions are softened. 2 In a separate sauce pan bring stock to a simmer. Add tomato sauce, oregano, and salt. Add rice to broth. Bring to a simmer. Cover. Lower heat and cook 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.

Serve the enchiladas with any leftover Sunflower Refried Beans from last night.

Mushroom Ragout with Sweet Brown Rice 1.9 tablespoons butter 2.3 tablespoon finely chopped garlic 3.6 onions, thinly sliced 4.2 cups small fresh shiitake caps, chopped 5. 2 lbs. button mushrooms, chopped 6.10 portabello caps, chopped 7.1 cup other kind of fancy mushrooms (there's a little container or take 1 C (only!) from the big plastic jar on menu shelf. 8.Salt and pepper 9.2 cup dry red wine 10.4 cup veggie stock mixed with 4 tablespoons Bragg's 11.2 tablespoon dried thyme Heat a big pot over medium heat. Add 3 tablespoon of the butter and swirl to coat the bottom of the pan. Add the garlic and onions and saute, stirring until soft, about 5 minutes. Add all the mushrooms and saute until soft, 8 to 10 minutes. Season with salt and pepper, to taste. Add the wine, stir, and cook until the wine is reduced by half, about 5 minutes. Add the stock, Bragg's, and thyme, and simmer until reduced by half, about 25 to 30 minutes. Stir in the remaining butter and correct the seasonings.

Brown Rice: Boil 12 cups of salted water, and add 6 C rice. (If I don't manage to get brown rice before Thursday do white rice, 1 cup water to 1 cup rice) Serve over brown rice, with a large salad (add some greens to the salad too!)

Pesto Grits and Pesto Pasta and Garlic Bread and Yummy Salad and Honeydew

4 1/2 cups fresh basil 1 cup olive oil 3 cup pine nuts (or some pine nuts and make up the rest with walnuts and sunflower seeds) 15 cloves garlic 1/2 cup nutritional yeast 2ish teaspoon salt, to taste 1/2 teaspoon black pepper

Combine all ingredients in a food processor until nuts are ground. Pesto should still have texture and not be completely smooth. Add more salt and pepper to taste and enjoy.

Make 4 C. grits according to the package instructions (round canisters). Make 2 packages of spaghetti too.

4 16-ounce loaf of Italian bread or French bread (or Butterkrust bread or bread-machine bread or bread crumbs collected from a forest) 2 cup (1 stick) unsalted butter, softened 8 large cloves of garlic, smashed and minced 4 heaping tablespoon of freshly chopped parsley 1 cup freshly grated Parmesan cheese (optional)

1 Preheat oven. 2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes. 3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The bread can easily go from un-toasted to burnt. 4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve immediately.

Honeydew chopped up with lime and mint for dessert.

Potato, Corn and Chard Soup and Salad with Green Goddess!

Pho (Vietnamese Soup)

2 big packs of rice noodles finger-sized chunk of ginger 7 cloves garlic bouillon/stock (faux-chicken seasoning is good) ¼ C rice wine vinegar ¼ C brown sugar 1 T soy sauce one lemon or lime or a hunk of grapefruit or orange 3 bunches cilantro veggies for soup: broccoli shiitake mushrooms, tofu, green onions, basil, jalapenos

Boil three big pots of water (one for soup, two for cooking the noodles).

Soup/stock: Place the ginger, garlic, the bottoms (only) from the cilantro, the bouillon, rice wine vinegar, soy sauce, sugar, and lemon/grapefruit rind in the water. Bring to a boil, then simmer for 30-45 minutes, or until you are finished with everything else. Adjust seasonings to taste, and especially add more lemon/grapefruit and cilantro towards the end, as those flavors may tend to become cooked-away.

Veggies: Wash, chop, put in serving bowls. Broccoli, tofu, and bean sprouts should be very lightly steamed first. If you use shiitake mushrooms, the stems may be added to the stock (from the beginning) to increase deliciousness.

Rice noodles: Put the noodles in the water only once it's boiling. They will cook quickly- probably 3-4 minutes (much faster than the package says). Try a noodle to see whether it's done. Fish them out with spaghetti spoon or drain the whole thing through a colander. Run cold water through them so they won't stick together.

Serve with Sriracha sauce.

Potato shreds with chilli and vinegar  Large wok 10 medium potato, sliced matchstick-thin ¼ C canola oil (just not Olive oil, it's the wrong flavor!) 8 garlic cloves, finely chopped 6 jalapenos, sliced matchstick-thin (sautee/serve them on the side if you prefer) ½ C rice vinegar or white vinegar Lots of salt 6 spring onion, chopped Prepare the potato by cutting it in half lengthways. Place each half flat side down, and slice each thinly (3-4mm, if you can manage, the thinner the better!). For every 4-5 slices, lay flat and slice again lengthways, to create long matchstick-like pieces. 2. Heat the canola oil in a non-stick wok, and add the garlic and jalapenos. Sautee for 2-3 minutes. 3. Add potatoes to the wok and stir fry on high heat for one minute. Add the rice vinegar and salt. Keep tossing the potatoes for another 4-5 minutes until you start to see the liquid in the pan thicken. 4. Add the chopped spring onions, toss once more to mix in, and serve.

Spinach-Onion Quiche, Brown Rice, and ZOMG! Dressing

Quiche: 3 tablespoons vegetable oil 3 onions, chopped 1-1 ½ bags of spinach 15 eggs, beaten 9 cups shredded different cheeses 3/4 teaspoon salt 3/8 teaspoon ground black pepper

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 9 inch pie pans. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.

In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

Pot Pie and Carrot-Raisin Salad and Sunflower Refried Beans

Frozen veggies Carrots Potatoes Onions Frozen peas

Ruth will work her magic on this one. If you aren't Ruth and you are cooking instead let me know ASAP. I wrote down for Ray to put some lentils up for you so look for 'em. The raisins are in a shopping bag on the high shelf with the other menu food, if people didn't eat 'em all.

Pea Soup and Biscuits/Bread/Rice and Salad

6+ cups dried split peas, rinsed 18-20 cups water 3-4 cubes bouillon 3 large onion 3 carrot, chopped 3 potato, chopped 6 Tbs. olive oil 9 cloves garlic, minced 2 T. rosemary, minced or 5 bay leaves 1 T salt 2 T pepper

Sauté the onions in olive oil for about 10 minutes, until onions are somewhat translucent; add garlic and rosemary and sauté for another 5 minutes. Add the bouillon, and water in the saucepan over high heat; add carrots, potatoes, salt and pepper. Bring to a boil, reduce heat, and partially cover. Simmer for another 20 minutes or so, then add the pre-soaked peas and cook for 20ish minutes until tender; if at any point the soup seems too thick, add more water or stock. If peas weren't soaked, add them earlier, with the carrots. Serve hot (leave on stove?); Fake-O's on the side.

Romanian Mushrooms in Tomato Sauce and Corn Mush (Mamaliga)

5 lb button mushroom or cremini mushroom or other mushroom 1/3 C olive oil or vegetable oil 5 medium onion, chopped 12 cloves garlic, minced 1 1/4 T paprika 10 cups peeled and chopped plum tomatoes (about 1 pound)- use canned! 5 tablespoon chopped fresh oregano or 1 1/2 teaspoons dried oregano 2 T salt 1 scant T sugar 2 1/2 cup dry red wine 1 1/4 teaspoon crushed chili flakes or 1 dried red chili

Small mushrooms, leave whole; slice the big ones into large pieces with the stems intact. Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until soft and translucent, 5 to 10 minutes. Add the mushrooms and saute until slightly tender, about 15 minutes. Stir in the paprika and saute for 1 minute.

Add the tomatoes, oregano, salt, and sugar, bring to a boil, reduce the heat to low, and simmer for 10 minutes. Add the wine and chili and simmer until the mushrooms are tender and the sauce thickens, about 20 minutes.

Mamaliga (cornmeal mush): Tom: if this doesn't work or seems too complicated,

boiled water yellow cornmeal salt Fill your favorite cooking pot about half full with cold water and 1-2 T salt.

Place the burner on high and after the water begins to boil add the cornmeal. Using your hands as a scoop, fill them with cornmeal, move them over the pot, then allow the cornmeal to flow out of your hands into the center of the pot where it will take the form of an iceberg. Repeat this process until the top of the "iceberg" reaches to about the ¾ full point.

Turn the burner to "low" for 10 - 15 minutes, depending on the size of the pot. Drain the water and put the pot back on the burner and begin mixing. Mash out any lumps with the side of a wooden spoon. Constantly stir to prevent sticking. When the mixture becomes thick and hard to stir, remove it from the burner. Dip a wooden spoon in cold water and push the cornmeal from the edge to the center of the pot. Return to low heat for 1-2 minutes, without stirring, to release steam and loosen mixture from the bottom of the pan. Overturn the pot on a wooden platter. Let it cool for 5-10 minutes then cut it in slices with dental floss. If this sounds too crazy-hard or you mess it up, it's fine to just make grits.

Sunflower Refried Beans

6 cups sunflower seeds (soak them for at least 45 minutes first) 3/4 cup olive oil 5 teaspoons onion powder 3 tablespoon chili powder (optional) 3 tablespoon cumin powder 6 sun-dried tomatoes 1 teaspoon salt 1 1/2 tablespoon miso paste 1 1/2 tablespoon raw tahini 3 tablespoon apple cider vinegar or wine vinegar 2 1/4 cups pure water Put all ingredients in a food processor and puree very, very well until creamy.

QUINOA BURGERS WITH MUSHROOM GRAVY & SWEET POTATO FRIES

4 tablespoons oil 3-4 carrots, grated 2 stalks finely celery 3-4 bell pepper, finely chopped Pinch or two of hing (weird spice in a yellow jar) 6-7.2 shakes of parsley 7 cups cooked quinoa 6-8 tablespoons cornmeal Salt and pepper 3 eggs Cornmeal to coat

12 sweet potatoes

Chop sweet potatoes into fry shapes, toss in olive oil and bake as you’re putting your burgers together, about 30 minutes. Throw in a bowl and cover with a plate to keep warm.

Cook grains (2 cups water to 1 cup grain; boil water, add grains, lower heat and simmer covered until absorbed

Heat oil in skillet. Add hing and veggies and sauté over low heat until veggies tender. Mix veggies into cooked grains. Add cornmeal, egg. May need a second egg. Shape burger patties into ball, roll in cornmeal. Press flat onto a cookie sheet liberally coated with olive oil, then flip over quickly so just a little oil on either side. Bake until golden brown, about 30 minutes.

Mushroom gravy: Take 2 portabellos or 12 buttons, chop fine with 2 big onions. Sautee, then remove/save til later. Fry 1/3 C rice flour and spices in ½ C oil. Add 2 C water, ¼ C nutritional yeast (very important!), ¼ C Bragg's, stir, add veggies and salt to taste. Yeah! Or use whatever recipe you know... May need to double or triple this...

Spring Rolls

2 packs bean thread-or-rice noodles, cooked and drained 3 cups finely shredded cabbage 1 cup grated carrot 3/4 cup sliced green onion 3/4 cup sesame seeds, toasted 2 tubs hard tofu- steamed and sliced into strips 3 C cilantro leaves, whole 2 C. mint leaves, whole 48 (6-inch) round sheets rice paper

In a large bowl combine the bean thread noodles, cabbage, carrots, green onion, and sesame seeds. Place the cilantro, mint and tofu in separate work bowls nearby.

Note: Since this is roll-yer-own, you don't have to do all this-- just make the sauce, prep the ingredients for putting in the rolls, and give a mini-class to whoever shows up when you ring the bell! To soften the rice paper, fill a pie plate or shallow baking dish with tepid water. Place 2 or 3 rice paper sheets in the water and allow to soak about 45 seconds to 1 minute. Remove 1 at a time and carefully stack between sheets of paper towels. Continue soaking and draining until you have softened 16 rice sheets. Turn over the stack and begin working from the bottom of the stack first. Place a softened rice paper sheet on a clean work surface. On the bottom third of the sheet, pile 1/4 cup of the noodle mixture. Top with a piece of tofu and a cilantro leaf and mint leaf. Fold the bottom of the paper up and over the noodle mixture, then fold each side toward the center, rolling gently and as tightly as possible from the bottom until completely rolled. Place rolls seam side down on a plate and continue until all ingredients have been used. Keep assembled rolls under wet paper towels covered with plastic wrap. Do not refrigerate.

Peanut Sauce 1/2 C canola oil 2 onions, finely chopped 6 cloves garlic, minced 1 T chili paste 1 T curry powder 1 t salt 2 jars smooth peanut butter (24 oz) 1 can unsweetened coconut milk 2 T rice vinegar 1/2 C dark brown sugar, packed 1 cup boiling water

Heat oil over medium heat in a medium skillet. Add onions and garlic. Cook until translucent, add chili paste, curry powder and salt. Stir to combine. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water. Stir well and bring to a simmer. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves. Transfer it to a blender. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify. Transfer it to a bowl. Let sauce cool to room temperature. The sauce may be made a day ahead and refrigerated in an airtight container. Bring back to room temperature for 1 hour before serving.

Pad Thai and Cucumber Salad

4 packs rice noodles (thick ones-- like fettucini ) 8 eggs 16 cloves garlic, minced 1 cup red onion finely chopped 3 heads of baby bok choy or cabbage 8 cups bean sprouts (should be home-made ones from Tom) 8 green onions, sliced 3 cup fresh chopped cilantro 2 C chopped peanuts PAD THAI SAUCE: 3 Tbsp. tamarind paste (If I can't find this, use 4 of my dates from my personal tub and mush 'em) 1 cup hot water ¼ C Bragg's 2 tsp. Sweet chili sauce (just let peeps add this themselves, set the big jug from the fridge out) ¼ C brown sugar OTHER: ¼ C oil for stir-frying

lime wedges for serving Preparation:

Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried. Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve. Place your wok (or large frying pan) over medium-high heat. Add ½ the oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened. Push ingredients aside and add the other half of the oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad). Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

Cucumber Salad: 10 large cucumbers, peeled, quartered lengthwise, and seeded 2 bunches green onion 2 bunches dill, ends picked 2 clove garlic, chopped Juice of 6 large lemons 8 cups buttermilk 2 cups plain yogurt Salt Freshly ground white pepper Dash of Tabasco

Crunch's Super Peachy Stir Fry and Brown Rice and Salad

Ingredients Sauce:

2 cup Bragg's 2 cups water 8 tbs sherry 2 cup sugar ¼ C Tbs fresh grated ginger 8 Tbs fresh grated garlic 8 Tbs. cornstarch

Veggies:

8 large onion 10 portabellos 6 packages of tofu 8 sliced ripe peaches Some snow peas, broccoli, or other crunchy green

Directions Mix all of the ingredients for the sauce and put it aside. Stirfry the veggies and peach and tofu in olive oil, except don't put on salt, pepper or ant other seasoning because the sauce is very flavorful. When the onions, mushrooms and tofu are basically done then add the green veggies and sauce and turn the heat down a bit and cover it till the veggies are done (like 2 minutes)

Spinach and Mushroom Pesto Polenta Pesto Ingredients: 4 large bunches of basil (about 12 cups/6 pints/3 Q, loosely packed- harvest it from the deck) 12 large cloves garlic 1/2 C raw pine nuts or walnuts (there are pine nuts on the menu shelf; walnuts are in the freezer) 2-3 tsp delicious sea salt to taste 1/2 C extra virgin olive oil or a bit more 'til you like the consistency. 1/4 cup nutritional yeast (split above in half and use ½ C Parmesan instead for one batch) Preparation: (You will have to do this in a few batches. Add some basil first and pour the oil onto it to help it sink down, then add garlic, nuts) Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. Add nutritional yeast to half and cheese to the other half.

Polenta Ingredients

3 cup chopped spinach One jumbo pack of mushrooms, chopped 1/8 C chopped sundried tomatoes 1 C pesto 15 cups water 6 cups corn grits/polenta Salt and pepper, to taste

1) Mix together first three ingredients and chop well. Heat together in a medium sized pan for a few minutes until hot. Put mixture aside in a large bowl. Add pesto to the mixture and stir well.

2) Bring the water to a boil in a medium sized pot and slowly add the corn grits or cornmeal. Be careful--this bubbles up and will burn you! I speak from experience! Mix frequently with a big wooden spoon until it's really thick--this takes about half an hour. Keep stirring or it will burn. 

3) Once the polenta is thick, turn off the heat, add the mixture to the polenta and mix well. Put the polenta into pyrex bowls or round pans and allow it to set up about 10 minutes. 

4) Unmold and cut into thick slices/rectangles/triangles. Fry some of these in olive oil until they are slightly crispy; serve them the way they are. Spaghetti

To do this one right, the sauce really needs to cook all day or overnight. Once the frying step is finished, the rest of the ingredients can be combined in a slow cooker. It gets better with time.

4 tbsp olive oil (or more) 1-2 whole dried red chilis (optional) 3-4 cloves garlic, chopped 1 small (6 oz) can tomato paste

½ c (or more) hearty burgundy or similar red wine or 1 tbsp brown sugar (if you can’t deal with the wine) 1 tsp basil 1 tsp oregano ½ tsp mint (optional) 1 stick kombu (optional) 1-2 bay leaves 1/2 tsp salt or to taste ½ tsp black pepper

Heat the oil over a low flame, and fry the red chilis and garlic until the garlic just starts to brown. Add the tomato paste, stir and fry, stirring occasionally, until the paste is crumbly and browning and appears coated with the oil. Don’t rush this step - you can fry the paste to where it starts to burn a little bit. When you stir you may need to scrape the paste off the bottom of the pan where it sticks. Add the rest of the ingredients, stir, put on a very low flame or slow cooker, and just let it cook covered, stirring occasionally (less often with a slow cooker) for as long as you can, 4-6 hours minimum. Optional: for the last 25 minutes add 1 cup uncooked quinoa to simmering sauce.

Pasta: Boil two pots of water, add salt, a little oil, and one pack of pasta to each. Throw a noddle against the fridge. If it sticks, pasta is done. For the glutards make some rice noodles please.

Serve with Parmesan cheese and a big salad!

Spinach Dip

one bag spinach 1 ½ C onion, chopped 3 cloves garlic, minced 1 C cucumber juice or water ½ C lemon juice 5 T olive oil 2 t salt, to taste 1 t dill (optional) ½ T cayenne (optional)

Process spinach, onion, tahini, and garlic until smooth. Add other ingredients and mix.

Sunflower Refried Beans

2 cups soaked sunflower seeds (1 cup soaked for 4 hours, drained and rinsed) 1/4 cup flax, hemp, or olive oil 1 3/4 teaspoons onion powder 1 tablespoon chili powder 1 tablespoon cumin powder 2 sun-dried tomatoes 3/4 teaspoon salt 1/2 tablespoon dark miso paste 1/2 tablespoon raw tahini 1 tablespoon apple cider vinegar 3/4 cups pure water Put all ingredients in a food processor and puree very, very well until creamy. No cooking required. Store in your refrigerator for up to five days. Eat as you would any bean dip or refried bean. Raw Succotash

Directions:

Mix all ingredients in a bowl and enjoy.  You can substitute any fresh bean or pea if you can't find limas.  I often use green beans cut into bite-sized pieces.  You can also add a little Bragg's or the juice of a lime or lemon.

Twice Baked Potatoes & tasty sweet carrots  6 cups grated cheddar cheese 1 container sour cream 2-3 onions, chopped lots o garlic 1-2 cups melted butter 

Look in fridge for container marked lentils for Sunday dinner.  Look in fridge for potato guts and skins, prepared for you Friday night.  Saute onions and a healthy lot of garlic, like a whole head chopped or squashed in.  Take ¾ of your potato guts and mash them up with lots of grated cheese, melted butter, sour cream, and sautéed onions and garlic. Leave half of sour cream for people to eat on side. For other ¼, mash potatoes up with leftover lentils saved for you from earlier this week.    Set potato skins out on cookie sheets and fill up with your improved potato guts. Bake for 20-30 minutes. Serve hot w/ sour cream on side.  Tasty sweet carrots  Wash and peel 1/3-1/2 one of the big bags of carrots. Slice in long, finger sized chunks and halve those.  Put in 2 split out pots w/ ½ - 1 cup melted butter, ½ -1 cup sugar (or sub HONEY) and half an inch of water. Bring water to boil, cover and lower heat slightly. MasMashed Simmer until water cooked off, taking care in last few minutes not to burn. Roll carrots in sugary buttery sauce left in bottom and serve! Veggie Soup, Grilled Cheese Sandwiches, and Spinach Dip

SOUP: 1 bunch celery 1/3 big bag of carrots 4 or 5 little cans of canned tomatoes, or one big one veggie boullion 2ish cups barley (make a little pot without for the glutards, please!)

GRILLED CHEESE:

A couple loaves of wheat bread and white bread. Toast a few extra slices for scoopin' the spinach dip too! Fancy triangles with the bread if you are in the mood!

Spinach Dip

one bag spinach 1 ½ C onion, chopped 3 cloves garlic, minced 1 C cucumber juice or water ½ C lemon juice 5 T olive oil 2 t salt, to taste 1 t dill (optional) ½ T cayenne (optional)

Process spinach, onion, tahini, and garlic until smooth. Add other ingredients and mix.

Wild Rice with Pecans & Shiitake-Onion Topping with Raw 'Bean' Dip

1 cup wild rice 2 - 2 1/2 cups filtered or spring water 1 Tbs. sesame oil 1/4 - 1/3 tsp. sea-salt 1/2 cup roasted pecans Sauce: 1 cup minced onion 1 cup fresh shiitake, diced 1 1/2 cups water (approximately) 2 tsp. tamari Dice an onion and water fry in approximately 1 1/2 cups water until onion becomes clear. Add diced shiitake and stir. Make sure there is at least 1 cup of water remaining to cook the mushrooms. Cook for 3 to 5 minutes. Add in 2 tsp. tamari and remove from heat. Put aside Wild Rice with Pecans: Oven roast or dry pan-roast chopped pecans until browned and fragrant. Put aside. Rinse wild rice in a colander under cold running water. Allow to drain. Place water and salt in a heavy saucepan over high heat and bring to a boil. Add rice when the water boils and lower to a simmer. Simmer rice for approximately 40 minutes. The kernels will usually split open. Add the roasted pecans and allow to steam with the cover on for another 10 minutes. Add shiitake-onion topping and mix. Optional: Add fine chopped parsley as a garnish. Notes: While I recommend hand-harvested varieties of wild rice (as opposed to darker color commercial varieties) they are harder to come by and usually more expensive. Hand harvested has a distinct nutty and woodsy taste and require less water.

Tomato Fig Marinara

36 Roma tomatoes 2-2 ½ C sun-dried tomatoes, soaked (save the water) 40 mission figs, soaked 5 hours 18 green onions 9 cloves garlic, minced 1 ½ C fresh parsley 6 T lemon juice 4 t salt to taste 3 t oregano

Tomato Basil Dressing

8 medium or 12 small tomatoes, chopped 1 red onion, chopped 1 cup fresh basil 1 cup olive oil 1 T sea salt (more to taste) 3 T honey (to taste) dash cayenne

To make: Blend everything except the oil, then drizzle in the oil towards the end.

Wafu Dressing

3 C canola oil 2 C rice vinegar, white vinegar, or apple cider vinegar 1 C sesame seed oil 1 C Bragg's or ¾ C of other gluten-free soy stuff 1/3 C lemon or lime juice 1/3 C sesame seeds Sugar to taste

ZOMG! Dressing

2 cups raw organic olive oil 5 T tamarind paste (it's in the fridge) 2 tsps coriander seeds 1/8 cup sun dried tomatoes 1 tsp red hot pepper 2 sprigs rosemary 5 leaves sage 1 T Miso, or Celtic sea salt 1 T raw organic tahini 6 pitted olives 1/2 tsp black peppercorns (optional) 1 clove garlic

Blend all ingredients except oil in in a high speed blender, then drizzle in the oil last until creamy. Enjoy!

Miso-Carrot Dressing 1/4 cup peanut oil or neutral oil, like grapeseed or corn 1/4 cup rice vinegar 3 tablespoons mild or sweet miso, like yellow or white 1 tablespoon dark sesame oil 2 medium carrots, roughly chopped 1 inch long piece fresh ginger, cut into coins Salt and freshly ground black pepper. Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Vegan Goddess Dressing

-2 c. raw tahini -2 c. apple cider or red wine vinegar -3/4 c. gluten-free soy stuff -4 Tb. lemon juice -2 tsp. salt -12ish cloves roasted garlic (raw will do, but honestly just roast it first) -2 c. h2o -8 Tb. chopped parsley or green onion -1 tsp. crushed red pepper flakes -4 Tb. sugar -2 c. olive oil

Method:

Combine all ingredients EXCEPT OLIVE OIL in a food processor (or blender if large enough). Blend until well incorporated. Now gently stream oil into the mix while blending. Add more salt and/or tahini if needed.

Steve's Best-Sauce-Yet!

3 sweet potatoes ½ jar almond butter 3 t Bragg's 3 T lime or lemon juice Salt to taste

Cut taters into 2” chunks and boil in 2 cups water, simmering until tender. Place the taters, the water you cooked them in, the Bragg's and the lime/lemon juice into the blender and puree until smooth. Serve with the greens!

Gravy

1/2 cup vegetable oil 1/3 cup chopped onion 5 cloves garlic, minced 1/2 cup all-purpose flour 4 teaspoons nutritional yeast 4 tablespoons light soy sauce 2 cups vegetable broth 1/2 teaspoon dried sage 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1. Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. 2. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. 3. Gradually whisk in the broth. 4. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Baked Apples

 9 apples - peeled, cored and sliced  3/4 cup white sugar  1/4 cup all-purpose flour  3/4 teaspoon ground cinnamon  3/4 teaspoon ground nutmeg  1/4 teaspoon ground cloves  3/4 cup raisins  3/4 cup milk 1. Preheat the oven and grease a big Pyrex dish. 2. Place apples in a large bowl. 3. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. 4. Stir spice mixture into apples until evenly distributed. Fold in raisins. Spoon into prepared dish. 5. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.

Capirotada (Mexican Bread Pudding)

 Leftover bread on the counter, in a bowl (If it looks like not enough bread, take a few slices out of the fridge, tear 'em up, and add it in.)  2 cups brown sugar  1/2 teaspoon cinnamon  1 cup water  1 cup raisins  3/4 cup shredded cheese  leftover fried apples, diced! (None leftover? Use 2 fresh apples.)  1 teaspoon ground cinnamon  2 tablespoon grated orange peel (If you can't find the orange zester in the drawer, use the small part of the cheese grater to zest the orange peel.)  1/2 teaspoon cloves  3 large eggs, separated  4 cups milk  2 teaspoons vanilla extract 1. Preheat the oven and grease casserole dish. (You probably only need to use 1 of the small-ish Pyrex dishes.) 2. In a saucepan, combine the water, brown sugar, and 1/2 teaspoon cinnamon. Bring to boil, letting boil for about 5 minutes until caramel in color and of a syrupy consistency. Remove from heat and set aside. 3. In a large mixing bowl, combine the raisins, leftover fried apples, cheese, and bread pieces. Sprinkle with cinnamon and cloves, add orange peel, mix and transfer to prepared baking dish. 4. Whisk together the remaining oil and butter, with the brown sugar syrup. Drizzle over the bread. Place in preheated oven and bake for about 30 minutes. Remove from oven. 5.In mixing bowl, beat the egg yolks until thick and lemon-colored. Gradually beat in the milk and vanilla. Pour over the baked bread, and return to oven for 40 minutes until the top of the custard is golden-brown.

French Bread

Directions Preheat the oven to 300 degrees F. Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak for 5 to 10 minutes. *(NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.) Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side. Remove from the pan, place on a baking sheet and keep warm in the oven. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread. Sprinkle the French toast with powdered sugar and serve immediately with syrup, and bacon twirls on the side.

Peanut Butter Cookies 4 cups peanut butter 4 cups white sugar 8 eggs 8 teaspoons baking soda 2 teaspoons salt 4 teaspoons vanilla extract 1. Crank up the oven. 2. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time, then stir in the baking soda, salt, and vanilla. 3. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. 4. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Crock Pot Hot Fudge Chocolate Cake Pudding

3 cup light brown sugar 3 cup all-purpose flour (plain) 9 tbls cocoa powder 6 tsp baking powder 3/4 tsp salt 1 1/2 cup milk 6 tbls butter 1 ½ tsp vanilla EXTRA ¾ cup cocoa powder 2 1/4 cup light brown sugar 5 1/4 cups hot water

Method

1. Melt the butter.

2. Sift the brown sugar, 9 tablespoons of cocoa powder, flour, baking powder and salt into a large bowl.

3. Whisk in the milk, melted butter and vanilla.

4. Spread this batter evenly over the bottom of the crock pot - it will be a thin layer but that is ok as it rises up.

5. Mix together the 'extra' cocoa powder and the brown sugar. Sprinkle this on top of the batter - yes it does seem alot.

6. Pour the hot water over the top - DO NOT stir!

7. Cook on HIGH for 2 hours (needs the high heat to work). Check it at about 1½ hours if your slow cooker runs hot.

8. To check if cooked, insert a skewer into the middle of the cake to about and inch down and if it comes out clean it's done.

9.Scope out with a spoon and be sure to get some of the sticky sauce from the bottom.

Flan

12.4 tablespoons water 13.1 lemon, juiced 14.4 cups heavy cream 15.2 cinnamon stick 16.2 T vanilla (use the good Mexican vanilla from the pantry) 17.6 large eggs 18.4 large egg yolks 19.Pinch salt 1.Directions Combine 2 cups of the sugar and 4 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don't stir with a spoon. Remove from the heat and immediately add the lemon juice, swirl the pan again to combine, and then pour into the flan mold. Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides, place in the roasting pan and set aside. Preheat the oven to 325 degrees F, bring a kettle of water to a boil for the water bath and keep it hot. Combine the cream, cinnamon, and vanilla in a small saucepan over medium-low flame. Bring the cream to a brief simmer, stirring occasionally. Take care not to let the cream come to a full boil to prevent it from spilling over. In a large bowl, cream together the whole eggs and yolks with the remaining 1 cup of sugar; add a pinch of salt. Whisk until the mixture is pale yellow and thick. Temper the egg mixture by gradually whisking in the hot cream mixture; don't add it too quickly or the eggs will cook. Pass the mixture through a strainer into a large measuring cup to ensure that the flan will be perfectly smooth. Pour the custard into the caramel-coated mold. To create the water bath: pour the hot (not boiling) water into the roasting pan to come halfway up the side of the mold; be careful not get water into the custard. Carefully transfer to the middle oven rack, and bake for 30 to 45 minutes, until the custard is barely set and just jiggles slightly. Let the flan cool in the water bath, then refrigerate for at least 4 hours or overnight. When you are ready to serve, run a knife around the inside of the mold to loosen the flan. Place a dessert plate on top of the flan and invert to pop it out.

Raw Macaroons

1 Cup raw honey 3 Cups raw shredded coconut 1 Cup raw sunflower seeds

1) Simply warm the honey in a saucepan (or the sun) and pour over the coconut and seeds. Mix well. Press into a 9 by 13 casserole pan and refrigerate a few hours. Cut, serve, and enjoy!

SasonaWiki: UnofficialSasonaCookbook (last edited 2022-01-10 04:53:28 by ZoeAho)