Wednesday, October 20, 2010

Indian Samosa Casserole

Adapted from Serves 6

* 1/2 cup all-purpose flour
* 1/2 cup whole-wheat pastry flour
* 1/4 tsp. salt
* 2 Tbs. vegetable oil

* 1 Tbs. black or yellow mustard seeds
* 1 tsp. curry powder
* 1 tsp. ground ginger
* 1/2 tsp. ground cumin
* 1/8 tsp. red pepper flakes, optional
* 5 medium potatoes, peeled and quartered (1 1/4 lb.)
* 1 1/2 tsp. vegetable oil
* 1 medium onion, diced (1 cup)
* 1 medium carrot, diced (1/2 cup)
* 3 cloves garlic, minced (1 Tbs.)
* 1 cup frozen peas
* 1 cup low-sodium vegetable broth
* 2 tsp. agave nectar or sugar
* 2 Tbs. soymilk

1. To make Crust: Preheat oven to 375°F. Whisk together flours and salt in bowl. Stir in oil until clumps form. Add 6 to 10 Tbs. cold water, 1 Tbs. at a time, until dough holds together. Shape into ball, cover with damp towel, and set aside.

2. To make Filling: Stir together mustard seeds, curry, ginger, cumin, and red pepper flakes, if using, in bowl; set aside.

3. Cook potatoes in boiling salted water 15 minutes, or until tender. Drain, return to pot, and mash, leaving small chunks.

4. Heat oil in skillet over medium heat. Add onion, carrot, and garlic, and sauté 5 minutes, or until carrot is tender. Move onion mixture to side of pan, and add mustard seed mixture in center. Toast 30 seconds. Stir in peas and broth. Fold onion mixture into potato mixture; stir in agave nectar. Season with salt and pepper, if desired. Spread Filling in 9-inch pie pan. Set aside.

5. Roll out Crust dough to 11-inch circle on floured work surface. Cover Filling with dough, pressing down to make sure no air pockets remain. Trim away excess dough, and crimp edges with fingers. Cut X in center to vent steam; brush with soymilk just before baking. Place pie on baking sheet, and bake 40 to 50 minutes, or until crust is golden. Let stand 5 minutes before serving.

The photo above was taken by a recent retreat attendee. Feel free to browse more photos of some of the colorful dishes from this retreat in her gallery.

Wednesday, September 22, 2010

Walnut Cake with Lemon Glaze

½ cup butter, at room temperature
¾ cup sugar
2 eggs, lightly beaten
⅓ cup plain yogurt
⅓ cup kefir (or additional ⅓ cup yogurt)
2 cups unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
1 tablespoon freshly grated lemon rind
1 cup walnuts, toasted and finely chopped

¾ cup water
1 cup sugar
1 cinnamon stick (or ½ teaspoon ground cinnamon)
¼ cup fresh lemon juice
¼ teaspoon ground allspice
Dash of ground cloves

Preheat the oven to 350°.

For the cake, cream together the butter and sugar until light and fluffy and then mix in the eggs. Blend the yogurt with the buttermilk. Sift together the dry ingredients and add them alternately with the yogurt mixture into the egg mixture. Stir in the lemon rind and walnuts.

Pour the batter into a buttered 9x13-inch baking pan and bake for 30 to 40 minutes, until a toothpick inserted in the center comes out mostly clean. The cake should still be moist.

Meanwhile, make the glaze by simmering together all the ingredients, covered, for about 15 minutes. Remove the cinnamon stick. When the cake is done, remove it from the oven, turn the oven off, pour the glaze over the hot cake, and return it to the oven for about 10 minutes. Cut the cake into squares and serve it warm or cool with a scoop of vanilla ice cream.

Adapted from:

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Heidi’s vegetable marinade

¾ cup flax oil (or olive oil)
½ cup lemon or lime juice
2 Tbsp tamari or Bragg’s
½ tsp black pepper
Optional: minced parsley, toasted pumpkin or sunflower seeds

Use as marinade for steamed broccoli or green beans or cooked cubed beets.

Oven Fries

4 medium large potatoes
2 tsp olive oil
2 tsp. rosemary (optional)
¼ tsp. paprika
¼ tsp. salt
¼ tsp. black pepper

Preheat oven to 500°. Scrub the potatoes and cut them into strips. Place them in a large bowl and sprinkle with the oil and seasonings. Toss to mix. Spread in a single layer on a baking sheet or pan and bake, uncovered, until tender, about 25 min.

Roasted root vegetable marinade

2 part olive oil
1 part tamari or Bragg’s
1 part balsamic vinegar
Black pepper and herbs/spices (basil, rosemary, oregano, marjoram, thyme)

Whisk until mixed. Pour over cut roots in large bowl & stir to coat. Spread on baking pans, cook ~ 1h. At 400°, stirring every 20 min. to prevent sticking.

Squash Flowers Soup

3 Tbsp butter
1 small onion
1-2 garlic
3 dozen squash blossoms
3 cups broth
1 cup milk
Salt and pepper

Melt butter, onion, garlic. Add flowers. When soft, add broth and bring to boil. Reduce heat and simmer 10 min. Blend, add milk and seasonings.

Split Pea Soup

1 lb (2¼-2½  cups) green split peas
7-9 cups water
2 medium onions
¼ cup oil or butter
3-5 tsp. tamari
2 tsp. parsley
1½ tsp. sea salt
1-2 tsp. honey
1 tsp. each: basil, oregano, mint leaves
½  tsp. each: thyme and kelp
¼ tsp. each: marjoram and savory
Optional: 1-2 potatoes and/or carrots—chopped small and presteamed

Cook split peas and water 1½ to 1¾ hours on medium until peas totally dissolve into the liquid. Then add the onions, herbs. veg. Cook medium-to-low heat 20-25 min.

Spicy Bulgarian Tomato Dumpling Soup

1 large onion, diced
4 garlic cloves, minced
3 tablespoon olive oil
6 cups chopped fresh tomatoes (or drained canned tomatoes)
2-3 teaspoons hot chili powder
1 tablespoons unbleached white flour, sifted
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 cups vegetable stock, tomato juice, or water

2 tablespoons butter, at room temperature
2 eggs, separated
¼ cup quick-cooking couscous
¼ cup boiling water
¾ cup unbleached white flour, sifted
¼teaspoon salt
2 teaspoons fresh dill weed (1 teaspoon dried)
⅓ cup milk or vegetable stock
Chopped fresh parsley
Grated sharp cheddar cheese

In a medium soup pot, sauté the onions and garlic in the oil, stirring frequently, until the onions begin to soften. Add the tomatoes and cook until the onions are golden and the tomatoes soft.

Stir in the chili powder, flour, salt, and pepper and mix well to coat the vegetables evenly. Pour in the stock slowly while whisking diligently to completely dissolve the flour. Coarsely blend the soup in a blender or food processor and return it to the pot. Bring the soup to a boil, then reduce the heat and simmer it gently for 20 to 30 minutes.

While the soup simmers, prepare the dumplings. Cream the butter with the egg yolks until smooth. Place the couscous in a small bowl. Pour the boiling water over the couscous, cover the bowl with a plate or pot lid, and allow it to steam for 5 minutes. Add the steamed couscous and the flour, salt, dill, and milk or stock to the butter mixture and blend well. In a separated bowl, beat the egg whites until stiff and then fold them into the couscous mixture.

Drop the dumpling batter into the simmering soup by rounded tablespoons and cook, covered, for about 15 minutes. The dumplings will rise to the top; scoop one out and test it to be sure it is thoroughly cooked.


Spiced Black-eyed Peas with Yogurt and Ginger

1½ cups dried black-eyed peas
¼ cup olive oil
2 yellow onions, minced
4 Tbsp peeled and minced garlic
6 cloves garlic, minced
1 tsp ground coriander
¾ tsp ground cumin
¼ tsp ground cardamom
2 tomatoes, chopped
½ cup plain yogurt
¼ tsp cayenne pepper
¼ cup chopped fresh cilantro

Soak 3 hours. Drain, cover with water (2 inches) in pot. Bring to boil and simmer on low, uncovered until almost tender, about 35 min. Drain and reserve liquid.

In large frying pan over low heat, warm olive oil. Sauté onions until soft, about 10 min. Add ginger, garlic and spices stirring for 2 min. Add tomatoes, cover and cook 2 more min. Uncover and on medium heat, add 1 Tbsp of yogurt at a time stirring very well each time.

Add peas, ½ cup of the reserve cooking liquid, salt to taste, and cayenne. Cover and simmer on medium for 15 min. Uncover and cook stirring occasionally, until liquid very thick, 3-5 min. Garnish with cilantro and serve as an East Indian-inspired main course with basmati rice.

Serves 6


Shepherd’s Pie

Tofu Layer
1 cake (12-ounce) tofu, frozen, thawed, and shredded
1 large onion, chopped
2 tablespoons vegetable oil
¼ teaspoon thyme
½ teaspoon ground coriander seeds
Pinch of freshly ground black pepper
½ cup walnuts, toasted and chopped
Juice of ½ lemon (about 1 tablespoon)
1-2 tablespoons tamari soy sauce to taste

Potato layer
4 large potatoes, peeled and cubed
3 tablespoons butter or margarine
½ cup milk
Salt to taste

Mushroom Gravy
2 tablespoons vegetable oil
½ pound mushrooms, sliced
3 tablespoons tamari soy sauce
Pinch of freshly ground black pepper
1½ cups hot potato water
2 tablespoons cornstarch dissolved in ½ cup water

For the tofu layer, sauté the chopped onions in the oil with the thyme, coriander, and black pepper until the onions are translucent. Stir in the chopped walnuts and shredded tofu. When heated through, stir in lemon juice and soy sauce. Remove from the heat.

To make the mashed potatoes, place the cubed potatoes in a saucepan and cover with lightly salted water. Bring to a boil, and then simmer until the potatoes are soft. Drain, saving the hot potato water to use in the gravy. Mash the potatoes with the butter and milk. Salt to taste.

For the gravy, heat the oil in a skillet. Stir in the mushrooms, soy sauce, and black pepper. Sauté, stirring occasionally, until the mushrooms are tender. Add 1½ cups of the potato water and bring to a boil. Slowly stir in the cornstarch mixture and cook at a low boil, continuing to stir, until the gravy is clear and thick.

Oil a 9-inch square casserole dish or use a 10-inch round cast-iron skillet. Layer the tofu mixture, then the mushroom gravy, and then the mashed potatoes. Dot the top with butter or margarine. Bake at 400° for 15 to 20 minutes until the top becomes golden.

Serves 4


Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Scrambled Tofu

2 teaspoons toasted sesame oil
2 green onions, chopped, including tops
½ pound firm tofu, crumbled
¼ teaspoon turmeric
¼ tsp garlic powder or granules
¼ teaspoon cumin
⅛ teaspoon black pepper
2 teaspoon soy sauce

Heat oil in skillet and sauté the onions 3 min. Add all other ing. Cook, stirring gently for 3 to 5 min. Serve with English muffins, vegetarian sausages...

Serves 2-3

Pumpernickel Bread

2 packages dry yeast (2Tbsp)
¼ cup warm water
½ cup light molasses
1-2 Tbsp grated orange peel
2 tsp caraway seeds
1½ tsp salt
2 cups buttermilk
3 cups rye flour
2½ -3½ cups whole wheat flour

¼ cup water
1 Tbsp molasses

Dissolve the yeast in the warm water in a large mixing bowl.

In a saucepan, heat the molasses, orange peel, caraway, and salt to boiling, stirring constantly. Remove it from the heat, stir in buttermilk, and allow it to cool for several min., until lukewarm. Add the molasses mixture to the yeast. Gradually add the rye flour and beat the batter 200 strokes. Stir in 2½ cups of the wheat flour, until the batter is stiff. Cover with a cloth and allow to rest for 15 min.

Knead the dough on a floured surface for about 5 min. The dough will be sticky, so flour your hands well. Add at least ½ cup of the remaining wheat flour and more as necessary as you knead the bread, until the dough is moist but workable. Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm place for an hour. Punch down the dough, form it into two round loaves, and score an x in the center of each loaf with a sharp knife. Place the loaves on an oiled baking pan, about 4 inches apart, and let them rise for 45 min.

In a small pot, bring the water and molasses for the glaze to a boil and then simmer for 5 min. Allow to cool 10 min.

When the loaves have risen, preheat the oven to 350°. Brush the tops and sides with half of the glaze. Bake the bread for about 50 min. Glaze it with the remaining glaze as soon as you remove it from the oven.

This bread is especially nice with sharp cheddar and slices of fresh tomato.                            

Yield 2 round loaves

Note: There is a dark rye flour sometimes referred to as “pumpernickel rye” that is especially nice for this type of bread.

To create a warm, draft-free environment where the bread can rise, boil several pots of water and place them in your oven with the bowl of dough. The oven is insulated and will retain the warmth produced by the pots of hot water.



1 package dry yeast (about 1 tablespoon) (or 1 ounce fresh)
1 cup warm water
1 teaspoon salt
2 tablespoons olive oil
2 cups unbleached white flour (up to 1 cup whole wheat flour may be substituted)
Additional 1-1½ cups unbleached white flour
Additional 2 tablespoons olive oil

3 large Spanish onions, thinly sliced
3 tablespoons olive oil
1 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 cups packed grated mozzarella
1 cup freshly grated Parmesan cheese
16 Niçoise or Greek olives, halved

For the crust, mix the yeast and water in a large bowl and set aside for about 5 minutes until dissolved. Mix in the salt and olive oil. Stir in 2 cups of flour and beat well. Gradually add enough of the additional 1½ cups of flour to form a soft dough. When the dough pulls away from the sides of the bowls, turn it onto a lightly floured board. Knead it for about 10 minutes, until smooth and elastic.

Wash out the bowl and oil it with 1 tablespoon of olive oil. Place the dough in the bowl, turn it over to coat with oil, and cover the bowl with a damp cloth. Let the dough rise in a warm place until doubled in bulk, about 1½ hours or overnight in the refrigerator.

Just before you’re ready to use the dough, preheat the oven to 400°.

Now make the topping by sautéing the sliced onions in the olive oil until translucent and beginning to brown, about 15 minutes. Add the black pepper and thyme. Sauté for 5 more minutes.

Punch down the dough and knead it briefly in a bowl. Oil a pizza pan or baking sheet with the remaining tablespoon olive oil. Press and stretch the dough to cover the pan and form a ridge around the edge.

Sprinkle the grated cheeses over the dough. Top with the sautéed onions and the olives. Bake for 30 to 40 minutes, until the crust in the center is firm and springy. Serve immediately with a green salad and Roasted or Grilled Vegetables or with a soup.



3 tablespoons oil
2 cups flour
¼ sugar
½ teaspoon salt
3 teaspoons baking powder
1 egg
1 cup milk, plus more if needed

Preheat the oven to 400°F. Grease muffin tin.

Mix together the dry ingredients. Beat together the egg and oil. Mix all. Bake 20 to 30 min.

Makes 8 large or 12 medium muffins

Blueberry or Cranberry Muffins:

Add 1 teaspoon cinnamon to dry ing. and increase sugar to ½  cup. Add 1 cup of the fruits to the batter at last minute. Blueberry are good with ½ teaspoon lemon zest and cranberry with ½ cup chopped nuts and/or 1 tablespoon minced orange zest.

Spice Muffins:

Add 1 teaspoon cinnamon, ½ teaspoon each allspice and ginger, and 1 pinch cloves and mace or nutmeg. Use 1 cup of whole wheat flour in place of 1 cup of white flour. Add ½ cup raisins or currants if you like.

Banana-nut Muffins:

Good with half bran or whole wheat flour. Add ½ cup roughly chopped walnuts, pecans, or cashews. Substitute 1 cup mashed very ripe banana for ¾ cup of the milk. Use honey or maple syrup in place of sugar.

Bran Muffins:
Substitute 1 cup bran for 1 cup of flour. Use 2 eggs and honey, molasses, or maple syrup. Add ½ cup raisins if you like.

Miso Soup

4 cups water or Japanese Seaweed Broth
1 tsp minced garlic
½ medium onion, thinly sliced
1½ tsp grated fresh ginger
½ cup matchstick-cut carrots
1 cup thinly sliced shiitake or button mushrooms
1 3-inch piece of wakame, dulse, or other seaweed (optional)
2 green onions, thinly sliced
1 cup thinly sliced seasonal vegetables (asparagus, green beans, water cress, dandelion greens)
4 Tbsp miso
8 to 10 ounces tofu, cut in small cubes

Combine the water or broth, garlic, onion, ginger, carrots, mushrooms, and seaweed in a soup pot. Bring the mixture to a boil over high heat. Reduce heat to medium and simmer until carrots are barely tender,
about 5 to 10 min. Add the green onions and seasonal vegetables. Simmer for 5 more minutes or until those vegetables are crisp-tender. In a small bowl, slowly add 1 cup of the soup broth to the miso and whisk until there are no lumps left. Add the miso and tofu to the soup. Turn off the heat and cover the pot. Let the soup steep for 3 to 4 min.

Serves 4


Minted Cucumber-Yogurt Refresher

2 cucumbers, peeled, seeded, and shredded, diced, or sliced
1 cup plain yogurt
1 scallion (white and green parts), minced or thinly sliced
1 tablespoon chopped fresh mint (½ teaspoon dried)

Combine all the ingredients. For the best flavour refrigerate for at least an hour before serving. Serve chilled.

Serves 4 to 6


Marinate Tofu

4 tablespoons soya sauce
8 tablespoons water
1 tablespoon black strap molasses
1 tablespoon nutritional yeast

1 block (16 oz—454 g) firm tofu cut in cubes (or in slices)

2 teaspoons thyme
1 teaspoon sage (or to taste)
1—2 cloves fresh garlic
1 tablespoon of olive oil
Fresh parsley

Bring to a boil the first ingredients, add tofu and cook until liquid
is absorbed (be careful not to burn).

Remove from heat, then add  the other ingredients. Let sit a few
minutes for the flavour to develop.

Serve over grains, vegetables, salads...

Lavender Cookies*

1½ cups whole wheat flour
1 heaping Tbsp dried lavender
1 tsp baking powder
2 Tbsp flax seeds, ground
Zest of 1 orange
½ cup butter, at room temperature
½ cup sugar (or stevia**)
1 large egg
½ tsp vanilla extract
Almond slices, for garnish
1 Tbsp butter, to grease cookie sheet

Preheat oven to 350 F. Grease a cookie sheet and set aside.

Sift the flour twice to give more lightness to the cookies. Stir in lavender, baking powder, flax seed and orange zest. In separate bowl, beat butter with sugar until pale. Beat in egg and vanilla. Slowly beat in dry ingredients.

Place batter, one Tbsp at a time, onto cookie sheet. Sprinkle the tops with almond slices, then bake for 15 to 20 minutes or until golden.

Makes 2 dozen cookies

*Any herb or flower (roses, sage, basil, tea mix, etc.) can replace the lavender.

**Stevia (liquid)

1 tsp = 1 cup sugar
6 drops = 1 Tbsp sugar
2 drops = 1 tsp sugar
For each cup of sugar replaced by stevia, add ¼ to ½ cup of bulk
(applesauce, fruit puree, fruit juice, puree pumpkin, yogurt…)

In this recipe, I added the vanilla to 1 tsp, as well as 1 tsp of almond extract in an effort to cover the taste of the stevia...

Kidney Bean Stew

1 lb. dry kidney beans - soaked
1 lb. (6-7) carrots - sliced in ⅓-½ inch pieces
1 small or medium eggplant - chopped in ½-¾ inch chunks
8-20 stalks celery - chopped in ⅛-½ inch pieces
6-8 medium potatoes - in one inch chunks (leave skin)
3-4 medium onions - chopped
2-3 green pepper - in chunks
Optional: 6-8 Jerusalem artichokes - chopped
     “      : 1-2 cups fresh or frozen corn and/or peas
2-3 Tbsp. Tamari
1-2 Tbsp. vegetable broth powder OR 2-3 vegetable cubes
1 Tbsp. parsley
1½ tsp. sea salt
1 tsp. each: sea kelp and basil
½ tsp. paprika
⅛ tsp. or less cayenne pepper
Optional: ⅛ tsp. cumin powder OR dill weed

Drain the soaking water from the beans. Wash the beans and cover 1 inch above them in water. Cook until tender. Pour off and save all the cooking juice except for 2 cups. (Save for gravy) Leave the 2 cups
with beans.

While the beans are nearly finished, in separate pot, steam the hard vegetables like potatoes, artichokes, carrots and eggplant for 10-15 min. Then add the rest of the veg., and cook another 7-10 min. until tender but still slightly crunchy.

Then add all the drained veg. to the beans along with all the herbs and spices. (save the steaming water for stock) Simmer everything together on low to medium heat for 20-30 min. until the flavours mingle.

Serves 10-12

Jerusalem Artichoke Gratin

1 lb Jerusalem artichoke
3 Tbsp butter
½ yellow onion
1 tsp dried thyme
1 tsp dried sage
3 Tbsp flour
2 cups milk, warmed
Salt and white pepper
¼ cup freshly grated Parmesan
Paprika for dusting

Preheat the oven to 400°F.

Fill a large saucepan with just enough water to cover the artichokes once they are added. Bring to a boil. Add the artichokes and cook, uncovered, over high heat until tender but still firm, about 15 min. Drain well and let cool. Peel and cut into ½ inch slices. Set aside.

In a saucepan over medium heat, melt the butter. Add the onion, thyme, and sage and sauté for 2 min. Add the flour and cook, stirring, for 1 min. Slowly add 1 cup of the warm milk, stirring constantly. As the sauce begins to thicken, slowly stir in the remaining 1 cup milk. Continue  to stir until thickened, 1-2 min. Season to taste with salt and pepper.

Mix the sauce with the artichokes and transfer to a 1½-qt (1.5-l) baking dish. Sprinkle with the cheese and dust with paprika. Place the baking dish on a baking sheet. Bake until the sauce bubbles and the cheese is golden, 10-15 min.

Serves 4


Japanese Seaweed Broth (Kombu Dashi)

1 4-inch piece kombu seaweed or dulse
2¼-inch slices fresh ginger
¼ cup soy sauce
2 Tbsp sake or dry sherry (optional)
1 Tbsp mirin

Soak the kombu in 4 cups of cold water for 8 hours or more. Remove the kombu and reserve for another use. The stock can be used at this point to make a light miso soup.

Add the ginger, soy sauce, sake or sherry to the pot. Bring to a boil. Lower the heat and simmer for 10 min. Add the mirin. Taste broth and adjust the seasonings.

For an earthy-tasting broth, add 1 or 2 dried shiitake mushrooms per cup of water. The kombu that is soaked for the broth can be saved, cut into strips, and stir-fried with tofu or vegetables, or added back into a soup at the end of cooking.

Makes about 4 cups


Japanese Salad Dressing

1 small garlic clove, minced or pressed
¼ medium onion, minced (about 2 tablespoons)
½ medium carrot, grated (about ¼ cup)
1½ tablespoons grated peeled fresh ginger root
¼ teaspoons powdered mustard
1 teaspoon tamari soy sauce
1 teaspoon apple cider or apple juice
½ teaspoon dark sesame oil
½ cup vegetable oil
¼ cup mild rice vinegar (see note)
Salt and freshly ground black pepper to taste

In blender, whirl the garlic, onion, carrot, and ginger for about 30 seconds. Add the rest of the ing., except the salt and pepper, and process until thickened. Stir in salt and pepper to taste.

Will keep for four to five days refrigerated in tightly sealed jar.

Yields about 1 cup.



1 cup dried chickpeas
Juice of 3-4 lemons
½ cup tahini
3 tablespoons olive oil, plus extra for drizzling
6 cloves garlic, minced
¼ teaspoon ground cumin
Paprika, minced fresh Italian parsley, black pepper, black olives, and
lemon wedges for garnish

Soak chickpeas.

Cook and reserve the cooking water and a few chickpeas for garnish.

In food processor, combine the cooked chickpeas, juice of 3 lemons, tahini, 2 tablespoons of the cooking liquid, the 3 tablespoons olive oil, garlic, cumin and ¾ teaspoon salt. Add a little more cooking liquid if needed. Taste and add more lemon juice and salt as needed. Garnish!


Deviled Eggs

6 hard-boiled eggs (2)
2 Tbsp Minced sweet onion (¾ Tbsp)
2 tsp pickle relish, minced (¾ tsp)
1 Tbsp mayonnaise (⅓ Tbsp)
2 tsp creamed horseradish sauce (¾ tsp)
2 tsp yellow mustard (¾ tsp)
Garnishes: paprika, olives, chives, parsley, and/or pimento

Curried Coconut Soup

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 teaspoon grated ginger root
2 teaspoons curry powder
½ cup white rice
5 cups vegetable stock
6 ounces spinach
2 ounces creamed coconut
⅔ cup boiling water
1 tablespoon chopped fresh cilantro
Salt and pepper

In a large saucepan, heat oil. Add onion, garlic, gingerroot and curry powder. Cook 5 minutes, add rice. Stir-fry 2 minutes or until transparent. Add stock. Bring to a boil, reduce heat, cover and simmer 10 minutes. Rinse spinach, discard tough stems and dry well. Cut into thin shreds. Add to pan and cook 5 minutes longer.

Into a small bowl, place coconut. Stir in boiling water, stirring until melted. Stir into pan with cilantro. Heat through 2 to 3 minutes, without boiling. Taste and adjust seasoning. Serve hot.

Makes 6 to 8 serving

Crème de Courgettes et Poireaux

3-4 leeks, rinsed well and chopped
1 large onion, chopped
1½ tablespoons olive oil
1½ tablespoons butter
3-4 medium zucchini, chopped
1 teaspoon salt
1 garlic clove, minced or pressed
1 tablespoon dried tarragon
1-1½ teaspoons ground fennel seeds
Freshly ground black pepper to taste
3 tablespoons flour
3 cups vegetable stock
1 cup milk

In a medium soup pot, on medium heat, sauté the leeks and onions in the olive oil and butter until the onions are translucent, about 10 minutes. Stir in the zucchini, salt, and garlic. Sauté for 10 more minutes, until the zucchini is tender. Add the tarragon, fennel, and black pepper. Cook for a couple of minutes. Remove half of the vegetables and set aside.

Sprinkle the flour into the soup pot, stirring, until the vegetables are well coated. Whisk in the stock. Heat, stirring frequently, until the soup begins to thicken. Remove it from the heat. When the soup has cooled a little, purée it in a blender or food processor and return it to the pot.

Add the reserved vegetables and heat the soup to simmering. Stir in the milk. Heat very carefully, using a flame tamer if you have one. Take care not to let the soup boil.

Serves 6


Cornbread (Vegan)

1 cup yellow cornmeal
1 cup flour
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup maple syrup
⅓ cup soymilk
1 tablespoon lemon juice
3 tablespoons oil

Preheat the oven to 375°.

Grease a 9-inch square or round pan. Sift the dry ingredients together into a large bowl. Combine the syrup, soymilk, lemon juice, ¾ cup of warm water, and warm oil. Stir into the dry mixture and beat until smooth. Pour into the prepared pan and bake for 25 minutes.



2 eggs
1 cup milk or buttermilk
¼ cup cooking oil
¾ teaspoon salt
¼ cup brown sugar (optional)
4 teaspoons baking powder
1 cup white or yellow cornmeal
1 cup white flour (or half whole wheat, half white)

Preheat the oven to 400°.

In a large bowl, beat together the eggs, milk, oil, salt, and brown sugar (if desired) until well blended. Sift in the baking powder and whisk until foamy. Quickly mix in the cornmeal and flour. Beat until the batter is smooth. Pour into an oiled 9-inch square or 10-inch round baking pan. Bake for 20 to 25 minutes, or until a knife inserted in the center comes out clean.


Coconut Pumpkin Tart

2 cups all-purpose flour
½ cup toasted coconut
¼ cup sugar
2 tsp chopped fresh thyme
¾ tsp salt, divided
5 Tbsp cold butter
⅓ cup ice-cold water
1 cup sugar
1 Tbsp cornstarch
1 tsp ground ginger
1 tsp ground cinnamon
⅛ tsp ground cloves
1½ cups pumpkin puree
3 eggs, lightly beaten
1½ cups milk (thick, the recipe calls for evaporated)
Fresh thyme sprigs for garnish

In a food processor, pulse together the flour, coconut, sugar, thyme, and ¼ tsp salt. Cut the butter into cubes, and add to the flour mixture; pulse until mixture is crumbly, about 20 seconds.

Gradually add the water in a slow, steady stream, until mixture forms a rough ball. Turn the dough out onto a sheet of plastic wrap, and shape into a thick disk. Wrap tightly, and refrigerate for 1 hour.

Preheat oven to 425°. On a lightly floured surface, roll dough out to ⅛-inch thickness. Place in a 9-inch fluted tart pan, pressing up the sides. Line dough with parchment paper; fill with pie weights, and bake for 8 to 10 min. Remove pie weights and parchment, and bake an additional 4 minutes; set aside to cool.

In a large bowl, combine the remaining ½ tsp  salt, sugar, cornstarch, ginger, cinnamon, cloves, pumpkin puree, and eggs. Gradually stir in the milk and pour into prepared crust.

Bake for 10 min. Reduce heat to 350°, and continue baking for 15-20 min., or until the center of the tart does not move when pan is tilted. Cool on a wire rack. Garnish with fresh thyme.

Makes 1 tart


3 cups whole-wheat pastry flour
1 tsp oil
½-¾ tsp. sea salt
1 cup water

Combine ing. in bowl. Mix in water. Knead well (consistency of ear lobe, slightly sticky). Allow dough to rest one hour, or overnight. Shape into small balls. Roll into flat round (thinner = crispier). Heat a cast iron skillet. Oil each chapattis on both sides (optional) but do not oil skillet. Cook each side for a minute, until lightly brown.

Carrot, Kasha, and Caraway Pilaf

1 tablespoon canola oil
1 medium carrot, diced small
½ medium yellow onion, diced
1 cup kasha
2 cloves garlic, minced
1 teaspoon caraway seeds, crushed
2 cups vegetable stock
¼ teaspoon salt
Several grinds black pepper
2 teaspoons sweet paprika

Heat the oil over medium heat in a heavy-bottomed skillet or Dutch oven that has a tight-fitting lid. Add the carrot and onion and sauté 5 minutes. Add the kasha, garlic, and caraway and sauté 3 minutes. Stir in the stock, salt, and pepper. Bring to a simmer, cover the pan tightly, reduce the heat to low, and cook 20 minutes. Turn off the heat and allow to stand 10 minutes before removing the lid. Transfer the kasha to a bowl or platter and toss with the paprika, breaking up large clumps as you do. Serve hot.

Serves 6


Spicy Tempeh Nori Rolls

For the sushi rice:

1 cup sushi rice
2 tablespoons rice vinegar(do not use regular white vinegar)
1 teaspoon sugar

Spicy tempeh filling:

½ (4 ounce) package tempeh
2 tablespoons prepared vegan mayonnaise or Silken Mayo Dressing
½-1 teaspoon hot chili-sesame oil
4 sheets nori seaweed
1 scallion, sliced into ¼ inch-wide strips
1 tablespoon toasted or black sesame if used inside roll, or ¼ cup if used as a coating for inside-out rolls

In a heavy-bottomed, 2-quart pot or saucepan with a cover, combine the rice plus 1½ cups cold water. Turn the heat to high, bring the water to a boil, and stir the rice just once. Lower the heat to low, cover the pot, and steam the rice 20 to 22 minutes, until it is tender and the excess liquid has been absorbed. Or prepare the rice according to the package instructions. Cook until the rice is tender but slightly firm, and remove from the heat.

Empty the hot rice into a large glass or plastic bowl. Sprinkle with the rice vinegar and sugar, folding in the rice gently with a large spoon or rice paddle to mix thoroughly. The rice should be moist and have a very mild vinegar flavor. Cover with plastic wrap, and let cool for 10 to 15 minutes. When the rice is slightly warmer than room temperature (but not completely cold)
its ready to work with.

While the rice is cooling, prepare the filling by steaming the tempeh. Allow the tempeh to cool for 10 minutes, chop into small cubes, and place in a medium-size bowl. Add the mayonnaise and chile-sesame oil and mash until chunky; taste and add more chile-sesame oil if desired.

Fill a shallow cup with about ½ cup of water and a tablespoon of rice vinegar, and keep near your sushi workstation. Follow these steps to the perfect nori roll:

1. Place the nori sheet on the bamboo mat. With wet hands, take a snowball-shaped handful of rice, about a cup's worth. Gently pat onto the bottom two-thirds or so of your nori sheet. The layer of rice should be a ¼ inch thick at the most and least.

2. Place a small amount of the filling across the center of your rice. Lay or spread them horizontally to each side of the nori to create a straight line of filling-the less filling, the easier the sushi will be to roll. Aim for about 1½ tablespoons of Spicy tempeh, three strips of avocado, and some scallion strips. You'll figure out.

3.Using the mat, gently roll up that sushi starting from the rice-topped end; try to keep your grip relatively tight, for a firm roll. When you've reached the seaweed-only end, pat gently with a little bit of vinegar water to seal the roll.

4. Slice your roll into 1-inch pieces with a sharp, serrated knife. That's it! Make a hundred of'em.


Pear and Tempeh Roll: Substitute ½ recipe (about 1½ cups) of Creamy Asian Pear and Tempeh Salad for the spicy tempeh filling.

Elephant Roll: Stuff the sushi rolls with 2 tablespoons of roasted peanuts and a few slices of ripe avocado per roll.

"Yamroom" Roll: For each roll, fill with tablespoons of mashed sweet potato, 1 to 2 dried or fresh shiitake mushrooms simmered in ½ cup water, 2 tablespoons of soy sauce and a dash of mirin. Sprinkle the filling with sesame seeds before rolling.

Spinach Sesame: Lightly steam ½ pound of well-washed, fresh spinach, squeeze to remove and excess water, and chop finely. Toss with 1 teaspoon of sesame seeds, and a dash of rice vinegar. Fill and roll as directed for the Spicy Tempeh Nori Rolls.

Inside out rolls

Maybe you've been rolling your own for a while, or you just need to look like a master sushi chef right now! Then inside-out rolled nori rolls will get you the attention you so deserve, and with way less stress than you might expect.

Simply prepare your nori roll as directed, spreading the seasoned rice onto about two thirds of the toasted nori sheet. Place a sheet of plastic wrap on top, gently slid your hand underneath the bamboo mat and rest your other hand on top of the plastic wrap. Then in one quick motion... flip everything upside down. Remove the bamboo mat from underneath and place on your countertop. Place the nori and rice-plastic wrap side down-on the mat. Place fillings as usual on the edge without the rice underneath it. Then , carefully roll everything up, using the bamboo mat to firmly push everything together and being careful to peel away the plastic wrap as you go.

For best results, roll your spiffy inside-out rolls in fun things like toasted sesame seeds, black sesame seeds, toasted nori flakes or Japanese ground up red pepper. Terry recommends you just pour whatever it is you're rolling your sushi in into a shallow large dish and just drop your inside-out rolls into it as you work.

Makes four rolls and takes about 40 minutes.


Cabbage stir-fry

Caraway seeds
Salt and pepper

Mince garlic, slice other vegetables in bite-sized pieces. Sauté garlic & onions & caraway seeds until onions are translucent. Then add (mushrooms), cabbage, apples—add the next vegetable when the one you just added has warmed. Add seasoning and cook until cabbage is just tender.

Brussels Sprouts with Horseradish

1½ pounds Brussels sprouts
3 large carrots
3 leeks, thoroughly washed
2 tablespoons butter
⅓ cup vegetable oil
3 tablespoons grated fresh or prepared horseradish
3 tablespoons cider vinegar
1 teaspoon dried dill weed (1 tablespoons fresh)
½ teaspoon salt
Freshly ground black pepper to taste

Trim off the tough outer leaves of the Brussels sprouts. Cut the carrots into 1-inch-thick slices and the leeks into ½-inch pieces Steam the vegetables until tender, for 10 to 12 minutes. Drain.

Meanwhile, melt the butter in a heavy saucepan. Stir in the remaining ingredients. Toss well with the hot, drained vegetables and serve immediately.

Broccoli & Olive Tart

Whole-wheat pastry dough for a 9-inch pie
1 of each: yellow and red bell pepper
4 ounces broccoli flowerets
½ cup pitted ripe olives, halved
2 eggs, beaten
½ cup half and half
½ cup soft goat cheese
2 Tbsp chopped fresh parsley
Salt and pepper

On a lightly floured surface, roll out dough. Use to line a deep 9-inch fluted tart pan. Prick bottom and refrigerate 20 minutes. Preheat oven to 400°F. Quarter and seed bell peppers. Broil 4 to 5 minutes or until lightly charred. Let cool slightly, then peel and thinly slice flesh. Steam broccoli 3 min. Line the tart shell with foil and pie weights. Bake blind 10 min. Remove weights and foil and bake 10-12 min. longer until pastry is crisp and golden. Arrange bell peppers, broccoli and olives over bottom. Beat remaining ing. together until smooth. Pour over veg. Bake 35 min. or until set in center. Cool and serve warm or cold.

Serves 6-8


Beets with Horseradish

14 to 18 small beets
½ cup plain yogurt
2 Tbsp mayonnaise
2 Tbsp snipped fresh chives
2 tsp grated horseradish (preferably fresh)
½ tsp whole-grain mustard
Salt and pepper
Chives, to garnish

Preheat oven to 350F. Carefully rinse beets to remove any dirt. Trim stems to about 2 inches. Dry well.In a small roasting pan, place beets. Cover loosely with foil and bake 2-¼ hours or until skins wrinkle to the touch and beets are tender.

Meanwhile, in a small bowl, mix all remaining ing. together. Adjust seasoning and refrigerate 2 hours. Cool cooked beets a few min. and peel away skins. Serve at once with horseradish cream, garnished with

Makes 6 servings

Dipping Sauce for Nori Rolls

¼ cup tamari sauce
4 teaspoons fresh lemon juice
2 tablespoons finely grated fresh wasabi (2 teaspoons wasabi powder)

Mix together.

Chocolate Pudding

3 Tbsp cornstarch
3 Tbsp  sugar
2 Tbsp cocoa (or carob powder)
2 cups milk
1 tsp vanilla extract

In a saucepan, thoroughly combine cornstarch, sugar and cocoa. Add milk and stir until very smooth. Cook on medium heat, stirring constantly until the pudding comes to a boil. Then lower the heat and gently simmer, stirring continuously for 3 or 4 min. Stir in vanilla. Pour hot pudding into a decorative serving bowl or 4 individual custard cups. Serve warm or chill for about 2 hours, until cold and set. Garnish with mint leaves.

Cashew Cardamom Balls

1 cup lightly roasted cashew pieces
Cardamom seeds from 4 pods
1 cup finely chopped dates
Finely grated peel of one orange
½ cup dried coconut toasted and powdered in blender

Chop cashews rather fine (the blender chops them too fine). Remove cardamom from pods and grind. Combine cashews and cardamom in a bowl with dates and orange peel. Knead mixture with fingertips until uniforms, then roll into 1-inch balls and coat them with coconut.

Makes 18 balls


Potato and zucchini casserole

Casserole aux patates et cougettes (If you want a translation, you need to ask!)

2 courgettes
½ tasse de champignons
2 tomates
1 petit oignon
2 patates ou plus si nécessaire
1 poivron vert
¼ tasse d’huile d’olive
Jus de ½ citron
Basilic frais
Sel et poivre

Trancher les légumes minces et placer dans un plat allant au four en alternant les tranches de chaque légumes et en finisant avec les patates. Couvrir d’huile d’olive et cuire à 400°F jusqu’à tendreté désirée. Saupoudré  de basilic frais, de jus de citron, de sel et de poivre.

Vermont Summer Muffins

3 cups white flour
4 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoon salt
1 cup grated sharp cheddar cheese
1 cups grated zucchini or Jerusalem artichoke
3 tablespoons chopped fresh parsley
2-3 tablespoons chopped scallions
1 tablespoon chopped fresh dill (2 teaspoons dried)
2 eggs
1 cup kefir
¼ cup melted butter

Preheat the oven to 350°.

Sift the dry ingredients into a large bowl. Add the cheese, zucchini, parsley, scallions, and dill and toss lightly to mix.

In another bowl, beat the eggs and then whisk in the buttermilk and melted butter. Add the wet ingredients to the flour-zucchini mixture and stir just enough to blend.

Spoon the batter into buttered muffin tins, filling them about ¾ full. Bake for about 30 to 35 minutes or until golden.

Yield about 18 muffins

Adapted from:

Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)

Cream of Summer Squash Soup

1½ pounds yellow summer squash
2 tablespoons butter
1 medium onion, sliced
¼ lemon, sliced, seeds removed
¼ cup flour
6 cups vegetable broth
1 teaspoon salt
¼ teaspoon white pepper
Fresh nutmeg
1 cup of milk

Wash and trim squash. Slice, reserving 8 very thin slices for garnish. In a large saucepan, melt butter; gently sauté onion and lemon. Sprinkle with flour and cook slowly, stirring, until flour is absorbed. Add broth gradually, then sliced squash, salt and pepper. Simmer for one hour. Puree soup in blender. Add nutmeg and milk. Do not allow to boil. Garnish.

Serves 8


4 cups water from steamed vegetables
4 cups cabbage - shredded
2 cups beets - chopped or sliced
1 cup potatoes—chopped in small cubes
1 cup tomato puree
½ cup carrot - sliced thin (about 1 medium)
2 large onions - chopped small (about 1½ - 2 cups)
1½ - 2 Tbsp. apple cider vinegar
1½ - 2 Tbsp. honey (same amount as vinegar)
1 Tbsp. veg. broth powder OR 2 veg. bouillon cubes
1 - 1½ tsp. sea salt
3 bay leaves
¼ tsp. dill weed
Cayenne to taste
3 Tbsp. oil or butter
Optional toppings: chopped tomatoes, or chives or fresh parsley and/or sour cream or yogurt

Steam the beets, potatoes and carrot until tender and save the steaming water. Add extra water if needed to equal 4 cups stock and put aside. In a soup pot, sauté the onions in hot oil or butter until semi-tender. Add the cabbage and sauté another 5-8 min. until the cabbage is fairly tender. Add the 4 cups vegetables water and veg. Add rest ing. (except toppings), stir, cover and simmer on low heat ½ hour. Remove bay leaves, adjust flavour…

Serves 8 to 10

Vegetable pâté

¾ cup flour
½ cup ground sunflower seeds
⅓ cup cold press oil
1 garlic clove crushed
⅔ cup of nutritional yeast
2 minced onions
4 tablespoon tamari
1 cup warm water
Thyme, basil, a little bit of sage
Carrots, potatoes, Jerusalem Artichoke (Sunchoke), grated
Fresh parley, celery (or lovage), …, finely chopped

Mix well until liquid consistency. Pour into a baking dish of about 6 x 10 oiled. Bake at 350°F about 50 to 60 minutes.

Serve warm or cool and keep in the fridge. Serve on bread or crackers.

Tuesday, September 21, 2010

Kasha Varnishkes

Kasha is the Russian name for buckwheat, which is not a member of the wheat family as might be expected, but a relative of the rhubarb plant!

1 cup roasted buckwheat groats (kasha)
1 beaten egg
2 cups vegetable stock or water
½ cup chopped onions
1 cup sliced mushrooms (optional)
2 tablespoons butter or margarine

½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces bow-tie or square egg noodles (usually found in pasta or kosher section of a supermarket)

In a small bowl, stir the kasha into the beaten egg and set aside. Meanwhile, heat the stock or water to a simmer.

In a large, heavy skillet, lightly sauté the onions and mushrooms, if used, in the butter until the onions are lightly browned. Add the egg coated Kasha and, on high heat, stir and chop the kasha with a fork or wooden spoon for three minutes, until the egg has dried and the kasha kernels are mostly separated. Quickly and carefully add the hot liquid, leaning away from the skillet to avoid being splattered. Stir in the salt and pepper. Cover with a tightly fitting lid, reduce the heat to low, and steam the kasha for ten to fifteen minutes. Check to see if all the liquid has been absorbed. If not, steam for a few more minutes more.

Meanwhile, cook the noodles on boiling salted water until tender; drain and set aside. When the kasha is done, add the drained noodles to the skillet and toss, adding more butter, salt, and pepper to taste. Serve piping hot.

Serve Kasha Varnishkes with Gingered Beets and fresh applesauce for a complete winter supper.

Serves 4 as a main course of 6 to 8 as a side dish


Wednesday, September 15, 2010

Sourdough Blueberry Muffins

 A good way to use our sourdough if we don't have time to make fresh bread:

1 cup whole wheat flour
1/4 tsp salt
1 tsp baking soda
1/4 cup sugar
1 tsp cinnamon

1 cup sourdough sponge
1 egg
1 tsp vanilla
3 Tbsp oil
3 Tbsp kefir (or yogourt)

1/2 tsp lemon zest (or organic lemon extract)
1/2 cup blueberries

Preheat oven to 425F.
Combine dry ingredients in small bowl. Stir in blueberries. Combine
wet ingredients in medium bowl. Add dry ingredients to wet ones.
Mix quickly and spoon into 6 muffin cups (oil with a mix of oil and lecithin).
Bake at 425 for about 20 minutes.


For Spice Apple Muffins, omit the lemon zest and replace the blueberries by 1 apple. Add to the dry mix: 1/2 tsp allspice, 1/2 tsp ginger and a pinch of clove and mace or nutmeg.

For Cranberry Nut Muffins, replace the lemon zest by orange zest and the blueberries by 1/2 cup of cranberries and 1/4 cup of nuts and adding 1/4 cup extra of sugar.

Adapted from

Thursday, August 19, 2010

Here's the menu we made for our last yoga retreat...

Friday Dinner

Miso Soup with green beans
Fresh bread, rice crackers, cilantro, basil and wild leeks pestos
Plain Brown Basmati Rice (homemade seaweed Gomasio)
Beet greens stir-fry (garlic)
Spicy tempeh Nori Rolls, dipping sauce , wasabi, pickle ginger
Greens, White Miso Salad Dressing (parsley or basil or chives)
Asian carrot salad, Zucchini and pesto salad, Seaweed salad
Tamari almonds, roasted sunflowers and pumpkin seeds
Chai Tea (caffeine free, with honey and soy milk)

Saturday Lunch

Cilantro Cream Soup / Summer Squash Soup
Savory Summer Vermont Muffins
Zucchini Frittata with tomato sauce
Potato and zucchini casserole
Roasted Green Beans
Plain quinoa, Crispy Kale
Greens with balsamic dressing, sharp cheddar, nuts
Apple and black currants brown betty , Vanilla Rice Dream
Bee Balm Tea

Saturday Dinner

Dal, White Basmati Rice with Saffron
Samosa Casserole
Indian-Style Green Beans, Indian-Style zucchini
Fresh Greens, raw carrots and flowers, Yogurt Dressing
Chapattis with cilantro-mint chutney
Fennel seeds for digestion, fermented dates
Cashew Cardamom Balls
Mint and fennel tea

Sunday Lunch

Leftover soups, pestos, bread, crackers
Leftover rice & quinoa mix together or other grain
Kebab with zucchinis and marinated tofu
Leftover salads with greens and dressings, Deviled eggs, Nori Rolls +++
Soy Milk Chocolate Pudding (individual bowls with mint leaf)
Big bowl of raspberries
Bee Balm Tea (or Ice Lemon/Honey/Mint Tea)

Tuesday, August 17, 2010

Cilantro Soup

3 cups fresh cilantro
6 cups broth
8 Tbsp soy butter
8 Tbsp flour
2 cups soy milk
8 garlic cloves (more or less)
½ tsp red pepper
½ tsp cumin
Lemon juice

Blend cilantro and broth. Melt butter, mix with flour then add to the blended  mixture until thick. Add spices, milk and some lemon juice.

Sunday, August 8, 2010

Lentil Soup

Soupe aux lentilles

4 tasses d’eau (4 cups water)
1 tasse de lentilles (1 cup lentils)
4 à 6 branches de céleri tranchées (4 to 6 branches of celery or some fresh lovage)
2 carottes tranchées (2 sliced carrots)
1 gros oignon haché (1 chopped onion)
1 ou 2 gousses d’ail émincées (1 or 2 minced garlic cloves)

2 c. à table de margarine ou de beurre (2 Tbsp of margarine or butter)
2 c. à table de tamari (2 Tbsp of soy sauce)
3 c. à thé de persil (3 Tbsp of pasley)
1 c. à thé de sel de mer (1 tsp of sea salt)
½ c. à thé de basilic, d’origan et de thym (½ tsp basil, origan, thyme)
Une pincée de poivre de cayenne ( a pinch of cayenne pepper)
½ c. à thé de graines d’aneth (facultatif) (½  tsp dill seeds)

Amener les lentilles, les légumes et l’eau à ébullition et laisser mijoter 1 heure à feu doux ou jusqu’à ce que les lentilles soient très tendres. Ajouter le reste des ingrédients et faire mijoter un autre 15/20 minutes en brassant occasionnellement. Cette soupe se conserve une semaine au réfrigérateur. Faites-en une bonne quantité et congelez-la!

(Bring the lentils, vegetables and water to boil and cook for 1 hour on low heat or until the lentils are very tender. Add the rest of the ingredients and cook on low heat an other 15-20 minutes, stirring once in a while. Enjoy!)

Saturday, July 17, 2010


Some photos from a past retreat... more to follow... Enjoy.

Aloo Gobi - Potatoes & Cauliflower

This is a recipe that we use in our Indian themed meals during retreats. The recipe was adapted from the DVD Bend It Like Beckham. It was featured as an extra on the disc where the filmmaker's mother prepared the dish and shared her traditional recipe.

1/4 cup vegetable oil
1 large onion, peeled and cut into small pieces
Large bunch of fresh coriander, separated into stalks and leaves and roughly chopped
Small green chilies, chopped into small pieces (or one teaspoon chili powder)
1 large cauliflower, leaves removed and cut evenly into eighths
3 large potatoes, peeled and cut into even pieces
1 LARGE 28oz can of diced tomatoes with juice (or two regular cans)
Fresh ginger, peeled and grated
Fresh garlic, chopped
1 Teaspoon Cumin seeds
2 Teaspoons Turmeric
1 Teaspoon Salt
2 Teaspoons Garam Masala

Heat vegetable oil in a large saucepan.
Add the chopped onion and one tablespoon of cumin seeds to the oil.
Stir together and cook until onions become creamy, golden, and translucent.
Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
Add chopped chillis (according to taste)
Stir tomatoes into onion mixture.
Add ginger and garlic; mix thoroughly.
Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
Ensure that the potatoes and cauliflower are coated with the curry sauce.
Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
Add two teaspoons of Garam Masala and stir.
Sprinkle chopped coriander leaves on top of the curry.
Turn off the heat, cover, and leave for as long as possible before serving.

Saturday, July 10, 2010

Basic Pan Fried Tempeh

8 oz tempeh
2-4 Tbsp. soy sauce
4 cloves minced garlic
1 diced onion
2 cups water
2 Tbsp. sunflower oil

Variations: Add sauerkraut, ginger, coriander, curry, or cumin

Pan-fry onion and garlic in oil until translucent, then add cubed or sliced tempeh, soy sauce, and water. Simmer until liquid is evaporated.

Serve on rice, pasta, or salad.

Serves 2-4

Miles’ Apple Crisp

3 cups whole wheat pastry flour
3 cups ground sunflower seeds
¾ cup oil
½ cup sugar
¼ teaspoon salt

Barley Malt

Mix the topping. Pack apples. Drizzle barley malt on apples. Pack topping about ½ inch thick. Bake until it bubbles.

Lemon Rhubarb (or berries) Bundt Cake

1 Tbsp oil or soy butter for pan


2½ cups plus 2 Tbsp (12½ ounces plus ⅝ ounces) flour
2 tsp baking powder
½ sea salt
1 cup (8 ounces) soy butter
1¾cups (12 ounces) sugar
Zest of 1 lemon
3 eggs
½ tsp lemon oil
¾ cup soy milk (mixed with kefir or yogurt if possible)
1 pound rhubarb (or blueberries, cranberries, etc), trimmed and very thinly sliced (3 cups or 12 ounces prepped)

2 cups (8½ ounces) sifted powdered sugar, or more as needed
Juice of 1 lemon
1 Tbsp soy butter

Preheat the oven to 350 F. Oil a 10-cup Bundt pan or 12 small ones. 

To make the cake, sift the 2½ cups flour, the baking powder, and salt together. Using a handheld mixer with beaters or a stand mixer with the paddle attachment, cream the butter, sugar, and lemon zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the lemon oil. Stir in the flour mixture in three additions alternating with the buttermilk in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally. The batter will be very thick.

Toss the rhubarb with the 2 Tbsp flour and fold half the rhubarb into the batter. Pour the batter into the prepared pan and sprinkle the remaining rhubarb on top. 

Bake for 30 minutes, then rotate the pan and cook for an additional 30 minutes, or until the top of the cake is firm and the center springs back when lightly touched. Cool the cake in its pan on a wire rack for 30 minutes before inverting and removing the pan.

To make the lemon glaze, whisk the powdered sugar, lemon juice, and butter together. The mixture should be thick. If it is not, whisk in another Tbsp or two of the sugar. Spread the glaze over the cake as soon as you remove the cake from the pan. 

Storage: Covered with a cake cover, the cake will keep at room temperature for 3 to 4 days. 

Adapted from: 

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More

Friday, July 9, 2010

White Miso / Fresh Herbs Salad Dressing

⅓ cup vinegar (or lemon juice)
2 Tbsp Sweet White Miso
2 cloves garlic, chopped
2 tsp honey (optional)
2-3 Tbsp water
½ cup fresh parsley, basil, chives…
1 cup sesame or light vegetable oil

In blender, mix on high speed all ingredients except oil. Then, with blender on medium speed, slowly add oil. More water can be added if a thinner consistency is desired.

Adapted from South River Miso

Links to Favorite Cookbooks

Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Veganomicon: The Ultimate Vegan Cookbook