|
Please
visit our new blog for recipes and more about specific CSA foods:
beetsandpotatoes.blogspot.com
Below you find vegetarian recipes using vegetables and staples provided by the Spiritual Food CSA. For more recipe ideas, a CSA member recommended this site: www.allrecipes.com. |
||||||||||||||||||||||||
Soups |
Salads |
||||||||||||||||||||||||
| Rice
Bread |
Carrots Jerusalem Artichoke |
||||||||||||||||||||||||
| Vegetables |
Kohlrabies Sweet Potatoes |
||||||||||||||||||||||||
| Cakes & Cookies | Spreads Juices & Drinks | ||||||||||||||||||||||||
| Soups | |||||||||||||||||||||||||
|
Beet
Soup - From Nourishing
Traditions |
|||||||||||||||||||||||||
| Chilled
Soup - From Christy
Stebbins, CSA member in Sandy Spring Today I put my turnips, beets, a couple scallions and scapes into chicken broth to simmer. I threw in a few caraway and celery seeds. Once cooked and cooled, I threw it all in the blender with some fresh dill and parsley and a little yogurt. Then into the fridge to chill. Great summer dinner with a chunk of the Dakota bread. |
|||||||||||||||||||||||||
| Norwegian
Spinach Soup 2 pounds fresh spinach, chopped, or 2 packages chopped frozen spinach 1 ½ quarts hot beef bouillon 3 tablespoons butter 2 tablespoons flour 1 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon nutmeg 2 hard-cooked eggs, sliced Cook spinach in hot bouillon for 10 minutes. Drain, reserving the liquid. Melt butter and stir in flour. When blended and smooth, add hot liquid, a little at a time, stirring until smooth. Cover and simmer 5 minutes. Add spinach, salt, pepper and nutmeg and mix thoroughly. Simmer covered for 5 minutes. Serve with hard-cooked egg slices floating on top of each bowl of soup. Serves 4 to 6. House & Garden February 1964 Nika Standen Hazelton (Found on www.epicurious.com. Search "spinach" for more recipes.) |
|||||||||||||||||||||||||
|
Chilled Crème De Crecy - from New Recipes from Moosewood Restaurant Serves 4 to 6 A brilliantly orange first course or summer luncheon soup. 2 tbs butter Gently sauté the scallions, ginger, and cinnamon in butter for several minutes. Stir in the carrots and the orange peel and sauté 3 – 4 minutes more. Add the water, salt, and pepper. Bring to a boil, then reduce the heat and simmer covered until carrots are just tender. Puree the carrot mixture with the orange juice, cream, and lemon juice. Adjust salt and pepper to taste. Chill several hours before serving. |
|||||||||||||||||||||||||
| Cakes & Cookies | |||||||||||||||||||||||||
| Zucchini
Cakes
-
From Nourishing
Traditions 4 c grated zucchini, washed, trimmed, and grated 1T sea salt 4 eggs, lightly beaten 1 small onion, finely chopped 2 c. whole grain bread crumbs 1/2 c. parmesan cheese 1/4 t. cayenne pepper sea salt and pepper 4 T. butter 4 T. olive oil Mix zucchini with salt and let stand 1/2 hour. Rinse well with filtered water and squeeze dry in a tea towel. Mix with eggs, onion, bread crumbs, cheese, and cayenne pepper and season to taste with salt and pepper. Form into cakes and sauté a few at a time in butter and olive oil. May be frozen. Great for breakfast. Variation: You can get creative with this recipe if you don't have some of the ingredients on hand. I made these the other day and only had 1 c. of bread crumbs, so I mixed in 1 c. of chopped walnuts and pecans. I also didn't have any parmesan cheese but had about a 1/2 c of pesto, so I used that. They were DELICIOUS. —Jill Nienhiser |
|||||||||||||||||||||||||
| Chocolate
Zucchini Cake -
From Susan Klise 2 1/2 c. unbleached flour mixed with: 1/2 c. cocoa 2 1/2 t. baking powder 1 1/2 t. soda 1 t. salt 1 t. cinnamon Set aside. Heat together 3/4 c. butter with 2 c. sugar or a little less. Add 3 eggs, one at a time, beating well each time. With a spoon stir in : 2 t. vanilla 2 t. grated orange rind 2 c. coarsely grated zucchini, pressed dry. Alternately stir the dry ingredients and 1/2 c. milk slowly into the zucchini mixture. Add 1 c. chopped pecans (or walnuts). Pour batter into a greased, floured 10" tube or bundt pan. Bake in a 350 degree oven about 1 hour, or until a toothpick comes out clean. Cool in pan 15 minutes and then turn out onto serving tray. Drizzle with glaze if desired: Glaze: 2 c. powdered sugar, 3 T. milk, 1 t. vanilla. ENJOY!!!! |
|||||||||||||||||||||||||
|
Pancakes - Cornucopia Baking Mix 2
cups baking mix |
|||||||||||||||||||||||||
| Chocolate
or Carob Chip Cookies
- Cornucopia Baking Mix
2
½ cups baking mix |
|||||||||||||||||||||||||
| Raisin
Walnut Carrot Muffins
- Cornucopia Baking Mix
2
½ cups baking mix |
|||||||||||||||||||||||||
| Chocolate
Walnut Brownies
- Cornucopia Baking Mix
2
½ cups baking mix |
|||||||||||||||||||||||||
| Coffee
Cake
- Cornucopia Baking Mix
2
cups baking mix |
|||||||||||||||||||||||||
|
Date Pecan Cake - Cornucopia Baking Mix Follow the coffee cake recipe that accompanied the Cornucopia Baking Mix. Substitute pear spread for the apple sauce, add chopped dates to the batter, and sprinkle pecans (yes, shelling again) on the top before baking. Wow! Delicious. |
|||||||||||||||||||||||||
| Zucchini
Bread
- Cornucopia Baking Mix
2
½ cups baking mix |
|||||||||||||||||||||||||
|
Carrot Applesauce Cake - from New Recipes from Moosewood Restaurant This cake has the moistness and spice of a fruitcake, but you won’t have to wait a month to eat it. 2 cups unbleached
white flour (up to 1 cup whole wheat pastry flour may be substituted) Preheat the oven to 350 F. Oil a 10-inch bundt or tube pan or a 9x13-inch baking pan. Sprinkle the sesame seeds on the bottom and partway up the sides of the oiled pan. Set the pan aside. In a large bowl, mix together the dry ingredients. Whisk the eggs in a separate bowl. Stir in the oil, sweetener(s), vanilla, applesauce, and carrots and mix well. Add the wet ingredients to the dry, stir until just mixed, and pour the batter into the pan. Bake for 65 to 70 minutes, until a toothpick inserted in the center of the cake comes out clean. When done, allow the cake to sit in the pan for at least 15 minutes. Then invert it onto a plate and dust it lightly with powdered sugar. |
|||||||||||||||||||||||||
| Salads | |||||||||||||||||||||||||
Healthful
Salads
- From Jill Nienhiser
|
|||||||||||||||||||||||||
| Additional healthful fats and proteins may be added in
the form of hard-cooked egg, shredded raw milk cheese, sliced avocado,
properly soaked and dried nuts or seeds, crumbled bacon, or shaved roast
beef, chicken, turkey or ham from pasture-fed animals. Properly prepared
and stored walnuts in particular add important Omega-3 fatty acids. Slices
of crisp tart apples or pears are a nice addition, too. With enough added
fats and proteins, the salad can become a complete meal. Now for the all important healthful dressing. You really should make your own! Basic dressing are quick and easy, and ensure that you will be able to absorb the nutrients in the vegetables. Start with a high quality oil. Cold pressed extra virgin olive oil is a good choice, unfiltered if you can find it (Fresh Fields and Rick's Wine & Gourmet sell Frantoia brand, a heavenly unfiltered olive oil from Italy. Shoppers sells an inexpensive filtered oil that's more budget friendly.). Occasional use of expeller-pressed walnut oil provides variety. Addition of a tablespoon or so of expeller-pressed flax oil that has been kept refrigerated in an opaque bottle adds omega-3 fatty acids. Other expeller-pressed oils such as sunflower or safflower may be used. If it's warm enough, you could use coconut oil (liquid above 76°F). Do not use commercial canola or vegetable oils. They have been extracted at high temperatures using various chemical solvents, and do not provide the phytochemicals and good fats of olive oil. They have been bleached and deodorized to mask their unappealing color and rancidity. Acids such as raw vinegar or citrus juice (lemon, lime, orange, grapefruit) add a pleasant tang and contribute their own nutrients. Here are two simple, fast, healthy dressings (many more are provided in Nourishing Traditions) with some additional variations: |
|||||||||||||||||||||||||
| Oil & Lemon
Drizzle salad with olive oil. Squeeze a large lemon wedge or two over salad. Sprinkle with unrefined sea salt and freshly ground pepper. Toss. Delicious, healthful and really fast! Oil & Vinegar (Basic Vinaigrette) Put about ½ cup oil in a bottle with a tight fitting lid so you can shake it. Add about ½ cup raw red wine vinegar or balsamic vinegar. Add about 1tsp dijon mustard (this adds zing and helps the dressing stay blended). Shake well and toss with salad. Variations Garlic Vinaigrette: add a few cloves of raw minced garlic pulverized with unrefined sea salt using the side of a large knife. This is delicious! Bleu Cheese: Blend the garlic vinaigrette with crumbled raw milk bleu cheese Creamy dressing: Blend the basic or garlic vinaigrette with sour cream or mayonnaise to desired consistency. South of the border: Use olive oil and lime juice, and add a little crushed cumin seed and chili powder, or fresh salsa. Other: Add fresh herbs and/or use other vinegars or flavored vinegars. |
|||||||||||||||||||||||||
|
Middle Eastern Carrot Salad - from New Recipes from Moosewood Restaurant Serves 4 to 6 An easy, light and refreshing salad, sparkling with lemon and mint. Maple syrup gives it an interesting twist. 4 cups grated carrots |
|||||||||||||||||||||||||
|
Some Tridoshic Salad Combination (This means that it is beneficial with all three types of doshas defined by ayurveda). Lettuce, sprouts, carrots, and beets Lettuce, sprouts, carrots, and spinach Cucumber, sprouts, carrots, and radish |
|||||||||||||||||||||||||
|
Carrot Raisin Salad - from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai Preparation time: 20 minutes 5-6 large carrots (4 cups grated) |
|||||||||||||||||||||||||
| Perfect
Brown Rice by Gail Naftalin Wash 2 ¼ cups rice in a strainer under cold running water. Toast the rice in a dry pot over medium/low heat until all water is evaporated and rice is smelling toasty. Add 4 cups boiling water. Stir gently, only once! Bring back to boil for 5 minutes, cover and turn heat to the lowest setting, cook 46 minutes, turn off heat and let rice sit 15 minutes before opening and fluffing with a fork. Optional: you can toast the rice in just a drop of oil (corn, sesame or olive are good), or add a pinch of salt. For augmented amounts, rice to water 3:5-3/8, 4:7-1/4 |
|||||||||||||||||||||||||
| Basic
Brown Rice (Unsoaked Rice) Serves 6-8 From Nourishing Traditions by Sally Fallon 2 cups long-grain brown rice 2 tablespoons butter 2 tablespoons extra virgin olive oil 3 cardamom pods 4 cups vegetable stock ½ teaspoon sea salt In a heavy flameproof casserole, melt butter and olive oil. Open cardamom pods and add seeds to the casserole. Sauté rice in butter and oil, stirring constantly, until rice begins to turn milky. Pour in liquid, add salt and bring to a rolling boil. Boil, uncovered, for about 10 minutes until water has reduced to the level of the rice. Reduce flame to lowest heat, cover tightly and cook for at least 1 ½ hours or as long as 3 hours. Do not remove lid during cooking. |
|||||||||||||||||||||||||
| Brown rice,
tofu and eggs (from THE PREGNANCY COOKBOOK) 1 tablespoon peanut oil 1 1-inch piece gingerroot, peeled and finely chopped 1 medium red bell pepper, cored, seeded and diced 6 ounces snow peas, strings removed and sliced into thirds 4 scallions, trimmed and thinly sliced, white and green parts separated 2 tablespoons tamari 2 teaspoons sesame oil 1 teaspoon sugar 3 cups cooked brown rice 10 ounces tofu, roughly chopped 2 eggs, well beaten Pepper to taste 1. Heat the peanut oil in a Dutch oven over medium heat. Add the gingerroot, and saute it, stirring it often, until it is fragrant. Add the red bell pepper and saute it, stirring it often, until it begins to soften. Add the snow peas and the white part of the scallions, and saute them until the snow peas turn bright green. Add the tamari, sesame oil and sugar. 2. Add the rice and stir the ingredients well. Add the tofu, and continue to stir the ingredients until they are mixed. 3. Add the eggs, and stir them until they have set. Stir in the green part of the scallions. Season the dish with the pepper. |
|||||||||||||||||||||||||
| Greek
rice pudding with lemon (from Mollie Katzen's "Still Life
with Menu Cookbook") 1 2/3 cups water 1 cup uncooked rice 1 tablespoon butter (optional) 1/2 teaspoon salt 2 eggs well beaten 1/3 cup (packed) brown sugar 3/4 teaspoon freshly grated lemon rind 2 tablespoons fresh lemon juice 1/4 teaspoon vanilla extract cinnamon 1. Combine water, rice, optional butter, and salt in a small saucepan. Bring to a boil, lower the heat to a very quiet simmer, cover and cook until the rice is tender. This will take approximately 20 minutes. 2. Remove the rice from the stove, and beat in the eggs. Continue to beat well for a minute or so. 3. Stir in the sugar, lemon rind and juice, and vanilla. Transfer to a bowl. 4. Sprinkle the top generously with cinnamon, and cool to room temperature. Then cover tightly and refrigerate until cold. Serve cold or at room temperature. |
|||||||||||||||||||||||||
| Bread | |||||||||||||||||||||||||
| Sour
Dough Bread Cut the bread in little pieces (about 1 inch). Toast the bread at 450 degrees for about 10 - 15 minutes. This will turn the bread crispy, to a cracker-consistency. Eat it as a snack with cream cheese, jam, olive spread, butter, sardines with tomatoes, mozzarella cheese, or any other of your favorite spreads. . |
|||||||||||||||||||||||||
| Vegetables | |||||||||||||||||||||||||
| Eastern
European Vegetable Stew Submitted by Brooke Carroll from the Moosewood Daily Special Cookbook. Mix and match veggies depending on what you have. Good cold, too. 2 T. oil 3 c. chopped onion 3 garlic cloves, pressed 1 c. diced potatoes 1 c. diced carrots 1 c. diced parsnips 2 c. diced turnip or rutabaga 2 c. peeled & diced beets 6 c. water or broth 2 t. salt 2 bay leaves 1 T. minced fresh thyme and/or dill (tsp. dried) 1/4 c. cider vinegar (balsamic also works) 5 c. rinsed & chopped beet greens or chard or spinach salt & pepper to taste Sour cream or yogurt topping In soup pot, heat oil & add onions and garlic. Cover & sauté on medium for about 7 minutes, stir frequently until the onions are soft. Add next ingredients through herbs. Cover and bring to a boil; then cook on medium-low heat for 15 minutes. Add the vinegar and greens. Gently simmer 5 to 10 minutes until greens are tender. Add salt and pepper. Find and discard bay leaves. Serve garnished with a dollop of sour cream or yogurt. |
|||||||||||||||||||||||||
| Catherine's
Garden Vegetable Stew -
From Catherine Kane 2 carrots (thinly sliced) 3 handful herbs (parsley and sweet basil) - chopped 2 spring onions/leeks - chopped 2 tab olive oil 3-6 cloves garlic, chopped or strained 4 c. tomatoes in juice (canned is fine) - optional 4-6 cups broth 2-3 cups zucchini (any color) 1 c. eggplant, if available 1-2 peppers, hot or mild, in strips 3-4 garlic scapes, chopped finely 1 c. kernel corn 1 medium potato, cubed 14 oz. chick peas/garbanzo beans 1 c. brown rice Grated hard cheese (I used parmigiano-reggiano) Sauté carrots, herbs, onions and garlic in olive oil for about 5 minutes, until onions are translucent. Bring tomatoes and broth to a boil. Add sautéed vegetables and zucchini, eggplant, peppers, garlic scapes, and corn. Reduce temperature and simmer for 10-15 minutes, stirring occasionally. Add potato, chick peas, rice; cover lightly and cook another 15 minutes, stirring once or twice. Add more broth, if necessary. Serve with grated cheese to taste and nice brown bread, if you have it. This makes a lot, especially for a single person, but it uses so many of the CSA veggies that it seemed like a good idea. Keeps well in the refrigerator and can even be eaten cold. |
|||||||||||||||||||||||||
| Sauerkraut
- From Nourishing
Traditions 1 medium cabbage, cored and shredded 1T caraway seeds (optional) 1T sea salt 4T whey* (if not available, use an additional 1T salt) In a bowl, mix cabbage with caraway seeds, sea salt, and whey. Pound with a wooden pounder or a meat hammer for about 10 minutes to release juices. Place in a quart-sized, wide-mouth mason jar and press down firmly with a pounder or meat hammer until juices come to the top of the cabbage. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage. The sauerkraut may be eaten immediately, but it improves with age. *Whey is easily made by placing 1 qt of plain yogurt in a strainer lined with a cheesecloth, placed over a bowl. Let it set overnight and the next morning, the whey will have separated from the yogurt and dripped into the bowl. Put it in a covered glass jar in the fridge and it will keep approximately 6 months. The remaining yogurt solids or "yogurt cheese" makes a delicious spread as is or mixed with a little salt, garlic, olive oil, herbs, pepper, etc. It will keep about 1 month in the fridge. |
|||||||||||||||||||||||||
| Health benefits of sweet
potato (From Rebecca Wood's The New Whole Foods Encyclopedia, page 333) "Higher in sugar than potatoes, sweet potatoes are also an excellent source of carotenoid antioxidants; they also contain calcium. They are high in vitamins A and C, with a fair amount of thiamine. In Oriental medicine, sweet potatoes are valued for nourishing the spleen-pancreas, stomach, and large intestine meridians; for quenching thirst; and for lubricating dry conditions. Sweet potatoes are also valued for building the kidneys; over consumption, however may cause abdominal swelling and indigestion. Sweet potatoes reduce pitta and vata." Use " Cooking converts most of the sweet potato's starches and softens it into a sweet and soft, or dry vegetable, depending on the variety. While candied yams are a classic holiday dish, sweet potatoes can be eaten throughout the year; they can be substituted for squash or carrots in soups, salads, pilafs and baked goods. Sweet potato pie is a southern classic." |
|||||||||||||||||||||||||
| Sweet Potato
Quesadillas (From MOOSEWOOD RESTAURANT COOKS AT HOME) 1 1/2 cups finely chopped onion 2 garlic cloves, minced or pressed 3 tablespoons vegetable oil 4 cups grated peeled sweet potato (about 3 potatoes) 1/2 teaspoon dried oregano 1 teaspoon chili powder 2 teaspoons ground cumin generous pinch of cayenne salt and ground pepper to taste 1 cup grated sharp cheddar cheese 8 tortillas (8- to 10-inch) fresh or commercial Mexican-style tomato salsa sour cream Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne and cook, covered, for about 10 minutes, stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread one-eighth of the filling and 2 tablespoons of the cheese on each tortilla. Cook the filled tortillas by following the procedure for Simple Quesadillas (below) Serve immediately, topped with salsa and sour cream. Per Quesadilla; 486 calories, 12.8grams protein, 19.5 g fat, 66.7 g carbohydrate, 275 mg sodium, 24 mg cholesterol. Filling prep time: 20-25 minutes Servings: 4 Menu: When served with a green salad, these make a delectable meal. |
|||||||||||||||||||||||||
| Simple
Quesadilla preparation Lightly oil a heavy skillet. Warm the skillet on medium heat. Sprinkle or spread the filling ingredients on one half of each tortilla, leaving a 1/2 inch border along the edge. Don't pile it on too thick or the filling will ooze into the skillet; about 1/2 inch deep is good. Fold the plain half of the tortilla over the filling. Place the quesadillas (as many as you're cooking or as many as will fit) in the heated skillet and cook each side for 2-3 minutes, until the cheese is melted and the filling is hot. Add more oil to the skillet if necessary, and cook the remaining quesadillas. |
|||||||||||||||||||||||||
| Indian
Cauliflower -
From Christy Stebbins, CSA member in Sandy Spring
For lovers of Indian cuisine, here's a cauliflower recipe. I made a roux with 3 Tbs. oil, a large onion, garlic, ginger, 2 cups tomato puree and a 1/4 cup yogurt. I added a couple Tbs. of tandoori spice and extra chili powder (if you want to add heat). Next I chopped up one cauliflower and 1-2 peeled potatoes (you could substitute chick peas). I also added several sprigs of fresh coriander and 1/4 LB of the greens, both finely chopped. Then it simmered for 35 minutes. I recommend you let it cool a bit before eating. Extra yogurt is good added at the end. |
|||||||||||||||||||||||||
| Cabbage
-
From Jill Nienhiser Cabbage is great as coleslaw, added to soups, or made into sauerkraut. For coleslaw, shred 1 small head green cabbage into a bowl with 1 or 2 grated carrots (a food processor makes quick work of this). You may want to add some sliced green onion or diced bell pepper. In a small bowl, mix ½ cup mayonnaise, 3 T cider vinegar, 1 T sugar, 1 tsp celery seeds, and salt and pepper to taste. Toss with cabbage mixture. |
|||||||||||||||||||||||||
| Simple
Beets -
From Jill Nienhiser Scrub beets and trim tops and tails. Peel and slice about 1/8" thick. Boil until fork-tender. Drain and toss with butter, salt, and pepper. If beets have greens attached, pull leaves off stalks, rinse thoroughly, and steam. Chop coarsely, toss with butter, salt, and pepper, and serve with beets. |
|||||||||||||||||||||||||
| Garlic
Scapes -
From Jill
Nienhiser
You can use garlic scapes like scallions, but they are kind of strong raw. Best sautéed first. Try stir-frying them with spinach or chard. Try them in the chilled soup recipe above. Found this on the Web regarding scapes: "The most distinctive of the three main hard neck types is 'Rocambole' Garlic. This garlic is similar to common garlic, but has two important differences. First, unlike common garlic, it throws up a flowering stem, called a 'scape'. ....The tall flowering scape, for reasons of its own, makes a twisting loop as it unfurls its 'flower' head (which contains not flowers, but tiny little bulbils). Thus its alternative name, 'serpent garlic'. Clipping the flower stalk off early on significantly improves bulb size." So, the scapes are provided for us to use like scallions now, and the clipping of the scapes helps improve the size of the garlic bulbs we'll get later. |
|||||||||||||||||||||||||
| Swiss
Chard -
from Jill Nienhiser
Swiss chard can be cooked as you would cook spinach, kale, or collards. It is not as bitter as some greens. Rinse thoroughly in several changes of water to remove sand, grit, and dirt, but do not spin dry. Place in a covered saucepan over low flame (water clinging to leaves is sufficient to steam it) for several minutes, until wilted but not too mushy. Use a wooden spoon to press out excess water, chop coarsely, and toss with butter and sea salt. |
|||||||||||||||||||||||||
| Homemade Cole Slaw (can
be used with regular cabbage or Kohlrabi) shred the cabbage or kohlrabi shred 3-4 carrots for the sauce, I mix some mayonaise (or soy mayo) with some balsamic vinegar and a touch of honey. Then swirl into the slaw. It's very yummy and easy. |
|||||||||||||||||||||||||
|
|
|||||||||||||||||||||||||
| Mixed
Asian Green Stir Fry with Tofu -
from Catherine Kane
1-½ Tablespoons soy sauce 1 Tablespoon dry sherry or mirin 1 teaspoon oriental sesame oil 1 teaspoon cornstarch 2 teaspoons vegetable oil 3 large garlic cloves, minced 1 Tablespoon minced peeled fresh ginger 1/8 teaspoon crushed hot Thai pepper 3-½ cups thinly sliced greens 3 green onions, cut into one-inch pieces 10 ounces extra-firm tofu, drained, cut into three-quarter-inch pieces 1. Combine first four ingredients in small bowl; mix well. 2. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger, and crushed Thai pepper. Stir-fry until aromatic, about thirty seconds. 3. Add bok choy and green onions and stir-fry about three minutes. 4. Add tofu and lightly stir-fry until tofu is just heated through, about two minutes. 5. Add soy mixture and stir-fry until liquid boils and thickens, about one minute. I press the tofu before cooking to drain more of the water, and then cook it for 3-4 more minutes than suggested so that it has a firm texture, but other than that, this was yummy. |
|||||||||||||||||||||||||
| Carrots | |||||||||||||||||||||||||
|
Sweetened Carrots - from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai Preparation
time: 15 minutes 4 cups sliced carrots (4 medium carrots) Wash and slice carrots. In heavy skillet heat oil and add mustard seeds. When they pop, add turmeric, hing, carrots, salt, coriander, and pepper. Cook uncovered over medium heat, stirring frequently for 20to 3 minutes. Add water and maple syrup; cover and cook for 5 minutes more over low heat. Comments: Good side dish with GINGERED ADUKI BEANS (p.106). |
|||||||||||||||||||||||||
|
Curried Parsnips and Carrots - from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai Preparation time: 25 minutes 6 medium parsnips (11/2 pounds) Wash vegetables and dice into ½ to 1-inch pieces. Heat oil or ghee in large skillet; add mustard seeds and hing. When mustard seeds pop, add turmeric, ¼ cup water, parsnips and carrots. Stir well. Cover and cook on medium heat for 15 minutes. Add yogurt, rest of water, and rest of spices. Cook another 5 minutes, covered, over low heat. Garnish with coconut and fresh coriander leaves. Comments: This goes well with rice, barley, or cracked wheat. This recipe also makes a good vegetable side dish, if you omit the yogurt and additional water. |
|||||||||||||||||||||||||
|
Curried Potato Patties with Carrots - from The Ayurvedic Cookbook by Amadea Morningstar and Urmila Desai Preparation time: 1 hour 6 large or 8 small red potatoes Put water in large pot to boil for the potatoes. Wash the potatoes well and leave on their skins. Put them in the water to boil until tender, about ½ hour. While they are cooking, wash and finely grate carrots. Wash and finely chop the green onions. Put the oil in a large skillet and add the mustard seeds. When they pop, add the grated carrot and cook just long enough to wilt them slightly. Stir in the Curry powder and sea salt. When the potatoes are done, drain them and let them cool enough to handle them. Mash them well, with a fork or your hands, and stir or mash in the rest of the ingredients, including the uncooked green onion and coriander leaves. Form the mixture into patties and cook on a skillet, browning them 1 – 2 minutes on each side. Serve hot. Comments: This goes well with Cucumber raita (p.224), and a vegetable side dish. Garnish with extra ghee for Vata. |
|||||||||||||||||||||||||
| Jerusalem Artichoke | |||||||||||||||||||||||||
|
About Jerusalem Artichoke Health benefits of Jerusalem artichoke (sunchoke) (From Rebecca Wood's The New Whole Foods Encyclopedia, page 170) "Jerusalem artichokes are a superiour source of inulin, a natural fructose that is medicinal for diabetics. This sweet tuber relieves asthmatic conditions, treats constipation, and nourishes the lungs. Dr. K. M. Nadkarni, Ayurvedic author of the Indian Materia Medica, considers Jerusalem artichokes an aphrodiasic and an enhancer of semen production. It balances pitta and kapha, and may be used in moderation for vata. Jerusalem artichoke also contains vitamins A and B-complex, potassium, iron, calcium, and magnesium. Unlike most root vegetables, it contains no starch." Use "Jerusalem artichokes may be sauteed, baked, pickled, or served raw in salads. They do not can or freeze well, and if overcooked (more than 12 minutes) they toughen and become rubbery. As with a potato, peeling them is optional, Although most people can easily digest Jerusalem artichokes, some people experience digestive discomfort."
Preparation: Scrub the sunchokes clean with a vegetable brush.
Since much of their nutrients are stored just under the skin, it's best
not to peel them. Once cut, sunchokes discolor quickly, so it's best to
cut them close to serving time, or cut and immerse them in water with
lemon or vinegar to prevent oxidation. Cooking them with the skins on may
cause a darkening of the skins because of their high iron content. | |||||||||||||||||||||||||