This "recipe" is infinitely variable, and has no rules. Experiment!
--Approximately 3 cups of cooked rice or other grain, or potatoes
--1 large onion and
--Several cloves of garlic, optional
--1 large bunch broccoli, or kale, or greens of your choice, chopped
--A couple smaller veggies (turnips, carrots, etc.), chopped small, optional
--salt and pepper
--herbs and spices (~2 tsp. basil and ~.5 tsp. oregano is nice)
--sprinkling of red pepper flakes
Adapted from "A Year in a Vegetarian Kitchen," a fantastic cookbook by Jack Bishop.
2 tbsp. olive oil
1 cinnamon stick, about 4 inches long
1 bay leaf
10 whole black peppercorns
1/2 tsp. coriander seeds
1 medium onion, minced
3 medium garlic cloevs, minced
1 tbsp. minced ginger root
1 tsp. ground cumin
1 tsp. ground turmeric
1 14.5-ounce can diced tomatoes (or equivalent fresh or frozen)
With much appreciation to Littlestream Bakery for their consultation and help!
75g. (1/4 cup) boosted brown rice starter http://www.lifeisapalindrome.com/recipes/gluten-free-sourdough-starter
380 g. (a little more than 1 5/8 cups) water
1 1/2 tsp. ground flax seed
225g (~1 1/3 cups) flour. --Can do all brown rice, but see below for other options.
Let this mixture sit for four to six hours (starting at 6:00pm works well).
This is a great way to use up any leftover grain (for cooking instructions, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice )
7 eggs
1 quart of really good milk
6 chopped dates
2 tsp. cinnamon
zest from one organic orange
2 pears (shredded or grated)
Dash of vanilla extract
3-4 cups of leftover cooked oatmeal
Serves 2-3 hungry eaters.
4 large russet potatoes (nearly 2 pounds)
1 small onion, finely minced or grated
2 large eggs
3 tbsp. white flour or arrowroot flour
2 tsp. salt
Freshly ground pepper
Olive oil, for frying
Applesauce, for serving
Shred potatoes using the large holes of a box grater into a large bowl of cold water.
Using a slotted spoon or your hands, transfer potatoes--reserving liquid--to another large bowl lined with a clean kitchen towel; vigorously squeeze water out of potatoes.
Adapted from a recipe at http://www.chow.com/recipes/11286 (check this out if you don't want to make my version, which requires sourdough starter)
This is really moist, tasty, tender, non-crumbly, and crispy on the bottom!
INGREDIENTS
For a long time, I thought this recipe was made popular by Annemarie Colbin, with variations in and out of the macrobiotic community...but recently (2024) discovered it was actually discovered by Mary Estella in “Natural Foods Cookbook: Vegetarian Dairy-Free Cuisine." In any case, these are super good.
1 c. ground (in blender) almonds, walnuts, or sunflower seeds - or a combination, or almond flour
1 c. ground (in blender into course meal) rolled oats
1 c. w.w. pastry flour (or just use an additional cup of ground oats)
¼-1/2 tsp. cinnamon
From "May All Be Fed" by John Robbins
Makes 4 servings
These pears are simmered in spiced apple or pear juice and then smothered in a naturally sweetened raspberry sauce.
4 Bosc pears, peeled
2 1/2 cups apple or pear juice
1 tsp. whole cloves
1/4 tsp. grated nutmeg
1 tbsp. grated fresh ginger
1 cinnamon stick
1 tbsp. arrowroot powder (maybe more)
2 cups fresh or frozen raspberries
Cut a thin slice from the bottom of each pear to make them stand upright.
Serves ~35
10 cups quinoa, cooked in lots of water until done, and drained (or, see http://www.lifeisapalindrome.com/recipes/how-soak-brown-rice to prepare the grain using fermentation for better digestion).
5 onions, 1 pound of mushrooms, and four stalks celery, cooked in olive oil with thyme (maybe 2 tbsp.), salt, pepper, and a bit of red pepper flakes until done.
This soup is infinitely variable and adjustable. In fact, the only rule is that you can only make it the same way once.
1/4 cup olive oil
1 large onion
1/2 head green cabbage, cut up small
3 celery stalks or a celeriac
3 cloves garlic
Salt and pepper
Red pepper flakes
1 potato
2 carrots
28-oz can tomatoes, plus some tomato paste or dried tomatoes
2-4 cups cooked beans
1/4 cup dried basil
2 tbsp. dried oregano
pinch of fennel
2 bay leaves