Apple Cranberry Oat Crumble

1 Tbs unsalted butter or vegan alternative, at room temperature, for dish

TOPPING
2 cups rolled oats

1½ cups flour (or gluten free alternative)

1⅓ cups sugar

½ tsp salt

¾ unsalted butter or vegan alternative

FRUIT FILLING

8 large apples, sliced (3½ pounds prepped)

2 cups cranberries, fresh or frozen

1⅓ sugar

2 Tbs cornstarch

2 tsp cinnamon

Preheat the oven to 375°F. Butter a 3-quart baking dish.

To make the topping, mix the oats, flour, sugar, and salt together. Stir in the butter, then press the topping together with your hands to form small clumps. Put the topping in the freezer while you assemble the filling.

To make the fruit filling, toss the apples, cranberries, sugar, cornstarch, and cinnamon together in a large bowl. Transfer the filling to the prepared pan and spread it out, pressing the fruits down into the corners.

Press the oat crumble evenly over the fruit, then bake for 60 to 70 minutes, or until the crumble is lightly golden and the filling is bubbling up in the corners.

From Rustic Fruit Desserts, Cory Schreiber and Julie Richardson

Garlic-Olive-Caper Spread "Tapenade"

1 cup Niçoise or Greek olives, rinsed and pitted
2 tablespoons capers
1 garlic clove, pressed
1/2-1 cup pine nuts
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried thyme or basil
1/4 teaspoon freshly ground black pepper
11/2-2 cups stemmed parsley

Using a mortar and pestle or food processor, blend all of the ingredients until the tapenade is just smooth enough to spread without becoming a paste. Tapenade will keep a week in the refrigerator and the flavor will intensify with age.

Makes 11/2 to 2 cups


From "Sundays At Moosewood Restaurant".

Almesan

This is a vegan substitute for Parmesan.


1/4 cup slivered or sliced almonds
1 tablespoon toasted sesame seeds
1/8 teaspoon salt
1/4 teaspoon lemon zest

Combine ALL the ingredients in a blender or food processor. Pulse until everything turns to tiny crumbs. That's it!

Makes 1/3 cup

From "VEGANOMICON"

Balsamic Vinaigrette

1/2 cup balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/3 teaspoon sugar
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
1 cup olive oil, or 1/2 cup extra-virgin olive oil and 1/2 cup canola or grapeseed oil

In a 1-quart mixing bowl or a food processor, whisk the vinegar, mustard, garlic, sugar, salt, pepper, and lemon juice. While whisking vigorously, or with the food processor running, drizzle the oil into the balsamic mixture very carefully--slowly at first, then a little faster as the oil in incorporated. This dressing should be fairly thick and will remain emulsified for several days.

Makes 12/3cups

This recipe is from "The Complete Vegan Kitchen".

Enjoy!

Seaweed Salad

Alaria or other seaweed
Rice wine vinegar or other vinegar
Sesame oil
Soy sauce
Sweetener (sugar or honey)
Ground white sesame seeds (whole for decoration)
Hot chili flakes

Spaghetti Squash with Lentils and Sage

1 spaghetti squash (about 3 pounds)
1¼ cups uncooked brown lentils or French lentils
5 tablespoons extra-virgin olive oil or butter
4 garlic cloves, minced
Salt and freshly cracked black pepper
2 tablespoons lemon juice (about ½ lemon)
4 ounces feta, cut into small pieces ( my favorite is goat's milk feta) (optional)
2-4 tablespoons chopped sage leaves

Preheat the oven to 325 degrees F.

Bake the squash whole on a baking sheet for 1½ hours.

Meanwhile, bring a medium saucepan with plenty of salted water to a boil. Add lentils and cook until al dente, about 20 minutes. Rinse the lentils with cold water and drain them well.

Remove the softened squash from the oven and let it cool a bit. Then cut the squash in half and scoop out the seeds.Use a fork to pull the strands of squash out of the shell and into a bowl. You can use a spoon to get the last bit out. Set aside.

Heat 2 tablespoons of the olive in a large skillet over medium heat. Add the remaining garlic and the lentils, frying them without stirring for about 3 minutes. Season generously with salt and pepper, stir and toss, and fry for a few more minutes until they become a bit crispy. Transfer to a plate.

Add the remaining 3 tablespoons olive oil and squash to the pan, and reheat, stirring, for 2 to 3 minutes. Add the feta, sage, and salt and freshly cracked pepper to taste. Stir in lemon juice. Spoon into and baking pan, top with the lentils and bake for about 10 to 20 minutes.

 Makes 3 servings

From Wild Flavors, Didi Emmons

Raspberry-Lime Vinaigrette

12 ounces frozen raspberries, thawed
1/4 cup grapeseed oil or nut oil
3 tablespoons lime juice
11/2 teaspoons sugar
1/2 teaspoon salt
Pinch of grated lime zest
Ground white pepper

Use a large spoon to press the thawed raspberries in several batches through a large sieve into a medium-size bowl. Discard the seeds. Add the remaining ingredients, whisk to combine, and pour into an airtight container if not using immediately.

Serves 2 to 4

Cabbage Slaw with Yogurt

1 tablespoon chopped rosemary
2 garlic cloves, minced
2 tablespoons lemon juice (about ½ lemon) or cider vinegar
4 tablespoons sour cream or Greek yogurt
6 cups thinly sliced green cabbage (about ½ medium head)
1 small onion, thinly sliced
3 tablespoons finely chopped preserved lemons
Salt and freshly cracked black pepper

Combine the rosemary, garlic, lemon juice or vinegar, and sour cream in a large bowl, and whisk together with a fork.

Add the cabbage, onion, and lemons to the dressing. Toss well and season with salt and freshly cracked black pepper to taste. Serve at room temperature.

Makes 3 to 4 servings

From Wild Flavors, Didi Emmons

Parsnip-Horseradish Slaw

2 tbsp grated fresh horseradish root or 2 tsp creamy Dijon mustard or prepared horseradish
1½ tablespoons extra-virgin olive oil
Juice of ½ lemon or 1 tablespoon cider vinegar
1 teaspoon honey
4 parsnips, grated (about 4 cups)
4 scallions, green and white parts, finely chopped
1 tart apple, with peel, grated
Salt and freshly cracked black pepper

Combine the horseradish, olive oil, lemon juice, and honey in a large bowl, and mix well.

Add the parsnips, scallions, and apple, and toss well. Season with salt and pepper to taste.

(This slaw will keep in the fridge for up to 1 month, or in the freezer for up to 6 months.)

Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Roasted Parsnip Soup

1 pound parsnips (3 or 4 parsnips), peeled and chopped into 1-inch pieces
1 large russet potato, peeled and chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
6 garlic cloves
3 tablespoons extra-virgin olive oil
2 teaspoons ground coriander or 1/2 teaspoon freshly grated nutmeg
1 teaspoon salt, plus more for seasoning
Freshly cracked black pepper to taste

Preheat the oven to 375 degrees F.

Toss the parsnips, potato, onion, and garlic in a bowl with the olive oil, coriander, 1 teaspoon salt, and pepper to taste. Turn the vegetables out onto a sheet pan, arranging them in a single layer, and roast for 40 to 45 minutes, until tender and somewhat browned.

Transfer about half of the vegetables to a blender or a food processor and add one cup water. Puree until completely smooth, letting the machine run for a few minutes. Transfer the puree to a medium soup pot. Puree the rest of the roasted vegetables with another 1 cup of water and add to the soup pot. Whisk in an additional 1 cup water or more to thin the soup to the desired consistency. Season to taste with additional salt and freshly cracked black pepper, heat to the desired temperature, and serve.

 Makes 4 to 6 servings

From Wild Flavors, Didi Emmons

Caramelized Parsnip Spread

4 tbsp olive oil

3 parsnips, peeled and chopped into ½-inch pieces (about 3 cups)

4 garlic cloves

3 tbsp tahini

Juice of 2 lemon wedges

½ tsp salt

Black pepper

Combine 1 tbsp of the olive oil with the parsnips, 3 garlic cloves, and  ¾ cup water in a large skillet. Bring the mixture to a boil and cook, uncovered, until the water has evaporated, about 5 to 10 minutes.

Once the water has evaporated, the parsnips will begin to sauté, since the oil will not have evaporated. Reduce the heat to low and let the  parsnips caramelize until golden brown, stirring only when necessary to keep them from burning. If you want a sweeter hummus, let the parsnips brown quite a bit. Either way, the parsnips should be tender.

Transfer the mixture to a food processor or blender. Add the remaining garlic clove as well as 3 tablespoons water and the tahini. Blend until smooth. With the machine running, add the remaining 3 tablespoons olive oil. Season with lemon juice, salt, and freshly cracked black pepper.

Makes about 1 cup

From: Wild Flavors, Didi Emmons

Sourdough Biscuit

2 cups flour

½ tsp salt

2 tsp baking soda

1 tbsp sweetener

½ cup margarine or butter

1½ cups sourdough starter (less if starter is on the liquid side)

Preheat  oven to 425°F. In large bowl, sift together the flour, salt, baking soda, and sweetener. Cut in the margarine or butter and mix well. Stir in the sourdough starter. Knead lightly until "just mixed". Spoon into lightly oiled muffin tins, or roll out and cut with biscuit or cookie cutters and place on lightly oiled cookie sheet.

Bake for 10-12 minutes. Makes 6-12 biscuits.

From:  How it all Vegan! Tanya Barnard & Sarah Kramer

Root Vegetable Latkes

2 large eggs
2 generous cups loosely packed grated root vegetable(s)
3 tablespoons arrowroot, cornstarch, or potato flour
½ cup minced onion, leek, chives, or scallions
1 teaspoon salt
½ teaspoon freshly cracked black pepper 
½ cup canola or vegetable oil
Sour cream for garnish (about ¼ cup)

Line a baking sheet with paper towels for draining the cooked latkes.

Whisk the eggs together in a large bowl. Add the grated root vegetables, the starch, the onions, the salt, and the freshly cracked black pepper, and mix well.

In a cast-iron or an other heavy bottom skillet, heat the oil over medium-high heat. Once it is hot, using a soup spoon, spoon about 6 or 7 spoon full into the skillet, pushing them down with the back of the spoon. Turn the heat to low. Let the latkes cook until dark golden in the bottom, about 5 minutes. Flip the latkes over with a spatula and cook the other side for a few minutes, until it browns also. Then remove the latkes to the paper-towel-lined pan.

Continue frying latkes until you've used up all the batter.

Serve the latkes warm, with a dollop of sour cream on each one.

Makes 15 small (3-inch) latkes

From: Wild Flavors from Didi Emmons

Parsnip Soup with Leeks and Parsley

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 1/2 to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups vegetable stock
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste

Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the
bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Serves 6

From: http://simplyrecipes.com/

Massaged Kale

A simply delicious way to eat kale raw. The massaging breaks down the enzyme inhibitors of the cell wall of the plant (just like cooking would do so you can better digest it) AND you get all the benefits of eating raw! Did I mention it is deeeelicious?!

1 bunch of kale

2 cloves garlic

2 tsp salt

2 Tbs olive oil

1 Tbs lemon juice

1 Tbs lime juice

1. Finely chop the garlic and blend with olive oil, lemon, lime and salt.
2. Massage...yes, massage, this dressing into the kale...with love!
3. After 5-10 minutes you will feel the kale soften beneath your fingers, this is when it is ready to be enjoyed!

"Jon's Dal" ॐ Curried Red Lentils

"I claim no ownership over this dal." - JP

This is a pretty traditional way of making this dish. Enjoy!

ingredients:

1.5 cups red lentils (masoor dal)
1 teaspoon turmeric
3 bay leaves
4 cups water

Rinse lentils well. Add water turmeric and bay leaves. Bring to a simmer in a partly covered pot (to prevent bubbling). Simmer until lentils are cooked. Most of the liquid should be evaporated.

While lentils are cooking, add to a medium pan:

1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon black mustard seeds
1-2 tablespoons oil, or ghee

Heat slowly. When mustard seeds start to pop, add:

1 finely chopped onion
3 cloves of minced garlic

When onions are translucent add:

1 cup chopped tomato (or 1 12oz can of chopped tomato)
1 tablespoon of grated ginger

Cook for a few more minutes, stirring occasionally.


Here, to make it spicy, you may optionally add:

chopped fresh chili or crushed red pepper

Add everything in pan to the cooked lentils pot.

You can even add it to the lentils while they are still cooking.

To everything add:

2 tablespoons of curry powder
salt to taste

Garnish with:

fresh cilantro


Tips:

I have also added other vegetable to this dish like potatoes, carrots, greens.

I have also excluded the tomatoes for people who are sensitive to acidic foods.

If you don't eat garlic or onions try substituting them with asafoetida.

You can easily make this into a soup by adding more water.

Experiment with consistency by adjusting the water content.

Try other types of lentils or even mung beans. YUM!

Namaste ॐ

Potage à la citrouille

1 c. à table de beurre
1 poireau ou 1 oignon haché
10 tasses de citrouille en cubes
 ———————————
3 pommes de terre coupées en cubes
4½ tasses de bouillon de légumes
Sel et Poivre
———————————
1½ tasse de lait (ou kéfir)
Muscade

Faire fondre le beurre dans une casserole puis y faire sauter le poireau et la citrouille*. Ajouter les pommes de terre, le bouillon, le sel et le poive. Couvrir et laisser mijoter 40 minutes. Réduire en purée homogène au robot culinaire ou au mélageur.

Remettre dans la casserole, porter à ebullition puis ajouter le lait. Ne pas faire bouillir. Ajouter de la muscade pour parfumer.


*Laver les graines de citrouille à l’eau froide et bien les éponger. Déposer ensuite sur une plaque à biscuit et saupoudrer de sel. Mettre au four à 250° pendant environ 20 minutes, jusqu’à ce qu’elles deviennent sèche et croquantes.

Salade de riz et de pois chiches

4 c. à thé d’huile
4 c. à thé de vinaigre de vin ou de cidre de pommes ou de jus de citron
¾ c. à thé de sel
½c.à thé de basilic
½c.à thé de thym
2 tasses de riz brun cuit, refroidi
2 tasses de pois chiches cuits
½ tasse d’onion émincé ou d’échalotte
——————————————
2 poivrons verts coupés en lamelles
2 tomates moyennes coupées en morceaux

Dans un grand saladier, mélanger l’huile, le vinaigre, le sel et les fines herbes. Ajouter le riz, les pois chiches et l’onion émincé.

Mélanger légèrement et laisser mariner au réfrigérateur au moins 1 heure ou une nuit si désirée.

Au moment de servir, ajouter les tomates et les poivrons. Bien mélanger. Donne 4 portions généreuses. Très rafraîchissant!

Salade de choux

Chou vert finement râpé
Carottes finement râpées
Aneth frais haché
Miel
Mayonnaise
Jus de citron
Sel et poivre 
 
Mélanger le chou, les carottes et l’aneth dans un grand bol. Ajouter le miel, la mayonnaise et le jus de citron. Bien mélanger. Assaisonner. Réfrigérer plusieurs heures, de préférence, avant de servir.

Grated Rutabaga and Apple Salad

Great winter salad!

1 cup peeled and grated raw rutabaga

1 cup peeled and grated tart green apples (or any tart apples)

½ cup chopped fresh parsley

juice of 1 large lemon

1 tablespoon vegetable oil

salt and freshly ground black pepper (pink pepper is very pretty if you have it) to taste

Combine everything, toss, cover, and chill.

Serves 4 to 6

From: