Recipes

1 large butternut squash, seeded (no need to peel), cut into 1/2-inch-thick slices.

Toss with olive oil, salt and pepper, and roast in a single layer in a baking pan until tender.

When the squash is done, arrange on a serving platter. Top with
-half of a thinly sliced onion
-a few cloves thinly sliced garlic
-a generous sprinkling of dried oregano
-fresh minced parsley and mint (can use dried too).

Sprinkle with salt and pepper, and drizzle with
-olive oil
--cider vinegar

These are really tasty, and the recipe comes from the midwife who helped my first son into the world.

4 tbs. butter, melted
3 eggs
1 c. flour
1 c. milk
1 tsp. pepper
16 oz. sharp cheddar, grated
20 oz. frozen chopped spinach, thawed/drained
1 tbs. chopped onion

Beat eggs. Add flour, milk, and pepper. Mix well. Add everything else.

Spoon evenly into greased 9x13” baking pan, and sprinkle with salt. Bake at 350f for 35 minutes.

--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.

Apple (or Pear) Cinnamon Muffins
(I'm planning to work on these, and make them sourdough)
12 muffins

2 eggs
3 Tbsp. oil
2 Tbsp. honey
1 1/2 Tbsp. lemon juice -PLUS-
soymilk or rice milk to equal 3/4 cup
2 med-large apples or pears, such as MacIntosh, Ida Red, Empire, Bosc, or Bartlett, unpeeled and cut into chunks

3/4 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/4 tsp. salt
1 7/8 cups brown rice flour
1/16 tsp. (just a pinch) xanthan gum

(I want to work on this, to make it sourdough)
from "Laurel's Kitchen," by Laurel Robertson et al

12 muffins

1/4 cup oil
1/2 cup dark molasses
1 cup applesauce

1 1/2 cups whole wheat pastry flour,
OR scant 1 1/2 cups brown rice flour,
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. cinnamon
pinch cloves
1/2 tsp. salt
1/2 cup raisins or currants

Preheat oven to 375f. Grease a 12-cup muffin tin--use the smallish-sized cups with this recipe.

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)

(enough for about 1/2 lb noodles)

2 tbs soy sauce
1 tbs finely chopped scallions
2 tbs Chinese sesame paste
(may substitute "natural", i.e. no sugar, peanut butter)
1 tsp hot pepper oil
(hot pepper oil varies greatly - use more or less to taste)
1/8 tsp ground roast Szechuan peppercorn
1/4 tsp salt
2 cloves crushed garlic
1 tsp grated fresh ginger
1 tbs vinegar
1 tbs water
2 tbs sesame oil

“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

This is an awesomely complex and delicious sauce. I've adapted it from Mexican Vegetarian Cooking, by Edith Metcalfe de Plata

1-2 tbsp. vegetable oil

1/2 cup chopped onion and

1/2 cup green pepper

3 cloves garlic, crushed or chopped

2 tbsp. whole wheat flour
(or other flour of your choice)
2 tbsp. chopped parsley

2 tbsp. paprika

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 tsp. clove

1/4 tsp. cinnamon

1/4 tsp. oregano

1/4 tsp. crushed cumin seed

1/4 tsp. marjoram

servings: 6-8

source: Mama Dearest

4 medium garlic cloves
1 tsp. salt
4 lightly packed cups fresh basil (2-4 oz.)
6 oz (1 heaping cup) raw walnuts or pine nuts (optional; when I do use these, I soak (and sometimes dehydrate) first)
4 tbsp. Parmesan (optional)
1 cup extra virgin olive oil

Blend all ingredients except for olive oil in the food processor in the order listed, until they form a smooth paste. Add olive oil in a slow stream and process till blended.

1 lb. broccoli, steamed just till bright green and crisp,

1/4 c. soy sauce

1 tbsp. sugar

2 tbsp rice vinegar

2 tbsp sesame oil

1 tbsp. fresh ginger

1 tbsp minced garlic

3/4 tsp. chili flakes

Combine soy sauce, sugar, and rice vinegar in a small bowl. Set aside.

Heat oil in a small skillet with ginger, garlic, and chili. When mixture sizzles, saute for ten more seconds.

Add soy sauce mixture and fry for 30 seconds.

Marinate broccoli at least 30 minutes

2 tbsp. oil

1 medium onion, chopped

1 tbsp. curry powder

1 tsp. coriander

1/2 tsp. cumin

1 1/2 cups sliced carrots (2 medium-large carrots)

1/2 medium head cauliflower, cut into flowerets

1 cup red lentils, rinsed and drained

2 1/2 cups water

1 tsp. salt, to taste

Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.

Adapted from one of my favorite cookbooks, "Moosewood Restaurant Cooks at Home"

Serves 4-6

1 1/2 cups red lentils

4 cups water

1 onion, chopped (about 1 cup)

1 fresh green chile, minced

3 tbsp. vegetable oil

2 sweet potatoes, peeled and diced (about 4 cups

1 tbsp. mild curry powder

1 tsp. ground cumin

2 tbsp. grated fresh gingerroot

2 cups water

1/2 head cauliflower (about 4 cups florets)

2 green or red bell peppers, chopped (about 2 cups)

10 oz. fresh or frozen spinach

From "May All be Fed," by John Robbins
Makes 6 to 8 servings

Dolmas, stuffed grape leaves, are a classic Middle Eastern dish. Here they are stuffed with rice and walnuts and topped with a tangy lemon sauce

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1/2 cup currants

1/2 cup coarsely chopped walnuts

1 tsp. dried mint or 1 tbsp. fresh

1/4 cup finely chopped fresh parsley

1 tsp. dried oregano

1 tsp. salt

Olive oil and arrowroot flour to coat pan
2 cups packed grated zucchini (about 3 small zucchini)
2 egg whites (+1 egg yolk, optional)
1/4 cup +1 tbsp arrowroot flour
1/2 cup grated mozzarella
1/2 cup grated parmesan
Pinch of basil, marjoram, rosemary
Healthy sprinkling of pasta seasoning blend(I use trader joe’s)
1 tbsp olive oil
1 tbsp tomato or basil pesto (optional!!!)

servings: 4-5

source: May All Be Fed

A delectable blend of vegetables and herbs in a creamy mixture of rice and tofu.

2 cups water

1 cup long-grain brown rice

1 tbsp. olive oil

2 celery stalks, with leaves, finely chopped

1 medium onion, diced

2 garlic cloves, minced

1/2 lb. firm tofu, crumbled

1 cup vegetable stock

1/4 cup rolled oats

3 tbsp. tamari

1 cup parsley, minced

1/2 cup fresh basil, chopped (2 tsp. dried basil)

1/4 tsp. black pepper

1 pinch cayenne pepper

Makes 4 servings

From "May All Be Fed," by John Robbins

This delicious Indian-flavored rice dish will show you why rice is served as a main course in much of the world. It has the flavors in India and is full of tasty peas and cashews. Serve it rolled in warm Chapatis or in a molded shape.

2 cups water

1 cup long-grain brown rice

2 tbsp. olive oil

1 tsp. cumin seeds

1 tsp. black mustard seeds

6 green onions, finely chopped

2 cups fresh or frozen peas

1 cup raw cashews

3 tbsp. tamari

servings: 8

Adapted from NY Times Magazine, March 17 2002

1 1/2 cup green lentils
(try soaking/sprouting first)
1 bottle dry white wine

2 each bay leaves

1/4 cup olive oil

2 cloves garlic, diced

1 each jalapeno, seeded and diced

2 tbsp. dry oregano

1 16-oz can tomatoes

3/4 tsp. salt

1/4 tsp. pepper

1/2 cup flat parsley, chopped

(from a most excellent cookbook: Fresh Food Fast, by Peter Berley)

This is a simple andsuper-delicious recipe; my little brother even calls from college: "How do you make your tofu again??"

The irony is that I don't eat tofu anymore (as of spring 2010). For details on my family's crazy new dietary adventure, you can read updates on my homepage: http://www.lifeisapalindrome.com/

Serves 4

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

2 cloves of garlic, finely chopped

1 onion, chopped

2-1/2 cups cooked chickpeas

6 tomatoes, peeled and chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried thyme

Pinch of chile pepper

1 teaspoon fresh, grated ginger

1/3 cup water or vegetable stock

Sea salt (~1/2 tsp.) and pepper

1. Heat the oil gently in a large saucepan or wok.

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

4 Servings

Adapted from "The Complete Soy Cookbook"

3 tbsp. peanut butter

1 tbsp. dark sesame oil

1 tbsp. low-sodium soy sauce

2 tsp. honey

2 tsp. minced jalapeno pepper, or 3/8 tsp. red pepper flakes

1 tsp. minced garlic

1/2 cup water, or as needed

1 tbsp. canola oil

8 oz tempeh, cut cross-wise into 12 even-size slices

(I usually double the sauce recipe, and serve the tempeh over quinoa (about 1 1/4 cups (dry) is good for four servings) and sauteed kale.)

servings: 4-6

from Breitenbush Cookbook

Sauce:

1/2 cup peanut butter

1/2 cup hot water

1/4 cup rice vinegar

2 tbsp. tamari

2 tbsp. molasses

1 pinch cayenne

1 pinch crushed red pepper

Saute:

1 1/2 tbsp. canola oil

1 tbsp. sesame oil

1 lb. broccoli

1 lb. tofu, cubed

1 cup onion, sliced

5 garlic cloves, minced

2 tbsp. ginger, grated

1 cup peanuts, chopped

1 tsp. black pepper

2 tbsp. tamari

1/2 cup scallions, chopped

From Moosewood Restaurant Cooks at Home, one of my most favorite cookbooks.

3 tbsp. vegetable oil

3 garlic cloves, minced or pressed

1 fresh chile, minced, or 1/4-1/2 tsp. cayenne

2 medium onions, finely chopped (2 cups)

1 red or green bell pepper, diced

2 tsp. paprika

1 tbsp. ground cumin

1 tsp. ground coriander

1 tsp. dried oregano

1/2 cup fresh or frozen cut corn

2 cakes firm tofu (about 1 1/2 pounds), crumbled or mashed

1/4 cup tomato paste

2 tbsp. soy sauce

salt and pepper to taste

40 servings

4lbs, (8 1/2 cups)  dry black beans
3/4 cup canola oil
1/4 cup + 1 1/2 teaspoons grated fresh ginger
15 cloves garlic, minced
1/2 teaspoon cayenne
1.5 pounds (2 ¼ qts) onions, chopped
3 tablespoons cumin
3 cups celery
3 cups green peppers
1 tablespoon thyme
9 pounds yams, peeled, diced
1 1/2 cups orange juice concentrate
1 tablespoon orange peel
50 8 inch tortillas
3 gallons water