1 1/4 pounds greens--mustard, kale, etc. (steamed, squeezed to expel
extra water, and chopped)
1/2 c. milk/milk substitute
1/2 c. dried tomatoes, or fresh or canned (drained)
8 eggs
1/4 tsp. salt (increase if omitting cheese)
1/4 tsp. red pepper flakes
1/8 tsp. nutmeg
2 c. shredded cheddar
1/2 c. Parmesan
small diced onion
Optional: put 2 c. cooked rice, salt and pepper, and 2 tbsp. olive
oil in the bottom of the 9x13" baking dish (gives the souffle more
substance).
1 large or 2 medium shallots, thinly sliced
3 T red wine vinegar
1 garlic clove, minced
1/4 tsp. salt, or to taste
2 15-oz. cans chickpeas, drained
1 large carrot, peeled and coarsely grated
1/2 cup flat-leaf parsley leaves, chopped
1/3 cup extra-virgin olive oil
Freshly milled black pepper
In a large bowl, combine the shallots, vinegar, garlic, and salt.
Set aside for 10 minutes to allow the shallots and garlic to mellow.
Yum!! :)
1 pound collards or kale, stems removed, chopped small
1 T olive oil
1 med. onion, chopped
2 cloves garlic, chopped
2 tsp. fresh or dry dill
2 tsp. dry oregano
1/4 tsp. salt
1/2 tsp. freshly milled pepper
6 oz. feta cheese, drained
5 large eggs, lightly beaten
1 1/2 cups cooked brown rice (short grain)
1 T pine nuts to sprinkle on top, optional
Saute the onion in oil until clear and sweet. Add the garlic,
cooking for another minute and then the minced greens.
2 sliced onions
~3 cups vinegar (balsamic and cider)
salt and pepper and sugar (soak onions in vinegar with s&p)
30 med-large carrots, shredded
1 bunch parsley, minced
10 apples, sliced
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 "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
Ingredients:
--minced aromatics (onion, garlic, shallots)
--vinegar (balsamic, wine, cider...) or lemon juice
--salt (and pepper, and sweetener if you wish)
--mild root veggies (carrots, golden beets, mild radishes)
--some stronger-tasting root veggies--use less (red beets, spicy
radishes, celariac)
--finely shredded cabbage (green, red, napa...)
--really finely shredded greens (kale, collards if they're sweet...)
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)
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.
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.