4 long pans
½ cup olive oil
½ cup minced garlic, or 6 onions, diced
Salt and pepper and thyme
--Saute (short for garlic, long for onions)
Add 4 diced (unpeeled) butternut squash
~4 cups water
Cook covered till tender, then uncover and evaporate liquid. Add
4 bunches kale, steamed/blanched and chopped.
Boil 1 gallon milk
8 bay leaves
--just till small bubbles appear. Let cool a few minutes.
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
1 pound small shell or spiral pasta
(or use rice pasta)
1/4-3/4 cup olive oil
4-8 oz. feta cheese
1 can black olives
2 medium diced tomatoes, OR 1 pint cherry tomatoes, OR 2 diced red peppers
1/2 small red onion, sliced thinly
3 small cucumbers, diced
1 1/2 tbsp oregano
Salt and Pepper to taste
Cook pasta until just before it's al dente; drain well. Coat pasta gently with olive oil, then add remaining ingredients except for the feta, and mix gently but thoroughly. Mix in the feta.
--George St. Co-op Cookbook
servings: 4-6
1/2 cup peanut butter
1/2 cup hot water
1/4 cup tamari
2 tbsp. red wine or apple cider vinegar
2 tbsp. toasted sesame oil
2 tsp. honey
2 cloves garlic, minced
1/4-1/2 tsp. red pepper
1 tbsp. canola or olive oil
1 lb. spaghetti (wheat or rice), cooked with
1 bunch broccoli, chopped small, including stems (peel off tough parts)
1/2 cup scallions (optional)
Combine sauce ingredients and stir till creamy.
Adapted from "Pasta for All Seasons"
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
8 oz. oyster mushrooms, coarsely chopped
1/3 cup dry white wine
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1 teaspoon white miso paste dissolved in 1/3 cup hot water
2 tablespoons minced fresh flat-leaf parsley
1 pound linguine (or use rice pasta, or cooked grain instead)
“Any nice, chunky pasta works well with this hearty, rib-sticking ragout. However, if you're not in the mood for pasta, you can serve the ragout as a stew, accompanied by bread or rice, or make it into a soup by thinning it with a little water or vegetable stock.” Peter Berley, Fresh Food Fast
12 oz. whole wheat (or rice) penne, rigatoni, or fusilli
Makes 4 to 6 servings
From "May All Be Fed: Diet For a New World" by John Robbins. "When you want to impress your guests, try this impressive, colorful 'tagine,' or Moroccan stew, an exotically spiced vegetable stew spooned over a platter of steaming whole wheat couscous. The list of ingredients may seem long, but the cooking procedure is easy."
2 tbsp. olive oil
2 medium onions, sliced
1 red bell pepper, seeded and cut into 3/4-inch-wide strips
2 garlic cloves, peeled
1 tsp. turmeric
1 tsp. ground ginger
This is really easy and tasty, although it's not fermented or sourdough. It's what we had for dinner growing up when we were too busy to cook.
1/2-3/4 lb. whole wheat pasta
2 tbsp. canola, safflower, or olive oil
1 lb. firm or extra firm tofu (not silken), drained well
Salt, pepper, hot pepper, and garlic powder to taste
1 bunch kale, center stalks removed and leaves torn into bite-size pieces
1 jar of your favorite tomato sauce
Parmesan cheese, optional