fava bean spread
1 can fava beans, drain & reserve a little bit of the liquid
4 cloves garlic, chopped
1 lemon
1 tbs sea salt
1 tsp smoked paprika
1 tsp turmeric
add fava beans, garlic & a little bit of the liquid from the beans in a blender. blend on "puree" until the mixture starts to become smooth.
add the juice of a lemon, salt, paprika and turmeric.
blend until it's the consistency you desire.
enjoy.
salsa fresca
fresh tomatoes (anything goes as long as they are fresh, i always like to mix it up and use a combination of tomatoes. in this batch i used 2 medium red tomatoes, 1 large beefsteak tomato, and 1 large yellow heirloom tomato)
1/2 medium sized onion (you can use a red onion or a sweet onion, whatever you prefer or have handy)
3 or 4 scallions
garlic (to taste, i like a lot so use 3 or 4 cloves)
1 jalapeno pepper
1 small bunch cilantro
2 limes
salt
chop the ingredients and add to a large mixing bowl, in this order (perhaps it's superstition. perhaps it's just a matter of if it ain't broke don't fix it, but this is the order i always go in and i do believe it makes a difference. no matter what, the jalapeno and cilantro should go in last):
garlic (chop/mince finely)
onion (small dice)
scallion
tomato (small dice)
jalapeno (seed first, if you like heat throw some seeds into the bowl, otherwise discard seeds and mince)
cilantro
stir the chopped ingredients gently with a large spoon to mix, then squeeze the juice of the limes onto the salsa and salt to taste. stir gently and serve immediately or store in fridge in airtight container for later enjoyment.
**disclaimer! caution! #1: man oh man, hot peppers are no joke, so please watch it. make sure you wash your hands well as soon as you are done handling the jalapeno. and whatever you do, don't touch your face or eyes.**
**disclaimer! caution! #2: this salsa may ruin your ability to enjoy salsa that comes in a jar and has been sitting on a store shelf. so prepare and eat at your own risk.**
quickles
essentially, it's packing your jar with the clean ready vegetable(s) to be pickled, bringing 1 cup of vinegar with a combination of spices to a boil for about a minute, then pouring the hot brine over the vegetables into the jar. if the pickles are not covered completely in liquid, then add water until they are. put the lid on the jar, close that puppy up, let it cool to room temperature and then stick it in the fridge. if your brine covers the pickles, most likely it will take 24 hours or less until you have perfect pickles. if you add water, it takes another 12-24 hours for the flavor to kick in.
smokra
in jar:
small fresh okra (i fit about 14 pieces into my jar)
2 dried chili peppers
brine:
1 cup cider vinegar
1-2 tbs smoked paprika
1 tbs sea salt
1 tsp mustard seed
1/2 -1 tsp cayenne pepper
1/2-1 tsp chili flakes
1/2 tsp cumin
1/2 tsp peppercorns
garlic - at least 2 cloves smashed up well
wasabeans
in jar:
fresh clean green and yellow beans
2 dried chili peppers
brine:
1 cup white vinegar
1/4 cup soy sauce
1-2 tbs wasabi powder
1 tbs ginger
1/2-1 tsp chili flakes
1 tsp peppercorns
garlic - at least 2 cloves smashed up well
dill spears
in jar:
quarter pickling cucumbers into spears, stand in jar
sprigs of fresh dill
3 cloves smashed garlic
brine:
1 cup white vinegar
6 cloves garlic (2 smashed well, 2 sliced, 2 chopped)
1 tbs sea salt
1 tbs mustard seed
1 tbs peppercorns
1 tsp tumeric
1 tsp cumin
chopped fresh dill
basic simple sea vegetables
1/3 cup arame
1/3 cup hijiki
1/4 cup carrot, sliced thinly (matchsticks)
1/4 cup onion, sliced thinly
organic tamari reduced sodium gluten free soy sauce (to taste, i used ~1/3 cup)
organic rice wine vinegar (again to taste, i used ~1/3 cup)
in a bowl, soak arame & hijiki in cool water for 15 minutes. drain most of the liquid.
in a saucepan, simmer onion & carrot in 1/2" of water for 5 minutes. drain the water from the pan.
add the drained arame & hijiki, along with remaining liquid to onion & carrot in the saucepan.
add the soy sauce & vinegar (and a touch of sea salt if you so desire).
bring to a boil, then immediately reduce heat and allow to simmer on low for at least 15 minutes. drain any excess liquid.
you may serve these right away hot or you may store them for later use. they are great on salads or with rice or grains.
miso garlic scallion japanese sweet potato
preheat oven to 400 degrees
wash & scrub a japanese sweet potato (pictured above, purple skin with white flesh)
prick sweet potato with a fork & roast in oven (about 1 hour or until soft)
miso garlic scallion spread:
3 tbs white miso
2 cloves garlic minced
1 green scallion chopped finally
in small bowl or ramekin, mash the miso, garlic and scallions until well mixed into a paste
remove sweet potato from oven
slice down the middle
spread the miso paste on the potato
fold the potato halves back together to allow the paste to melt into the flesh a little bit
enjoy.
succotash that doesn’t suck
1 clove of garlic, chopped finely
the kernels of 2 ears of corn on the cob (1 red, 1 white)
1/2 cup okra cut into pieces
1/2 medium size red bell pepper, diced
1/2 cup shelled lima beans
1/4 cup onion, diced
salt
pepper
smoked paprika
spray medium-sized pan with nonstick spray and start cooking garlic over medium high heat.
add the corn, okra, pepper, lima beans and onion.
season with salt, pepper, and paprika.
add about 1/2" of water, bring to boil, reduce heat, cover and simmer until the vegetables are slightly tender and cooked through.
drain excess water and season to taste.
enjoy.
sweet potato seaweed miso soup with rice
garlic (we used no less than 6 cloves in 1 pot of soup, but we also have a slight garlic addiction here, quantity is up to you), chopped finely
a handful of kombu seaweed (dried)
1/4 cup thai jasmine rice
1/2 cup hijiki seaweed (dried)
1 golden sweet yam, peeled & diced
1 beauregard yam, peeled & diced
1 small crown of broccoli, chopped
1 small head of choy sum, chopped
4 scallions, chopped
sea salt
1/2-3/4 cup white miso (again, depends on your taste. add 1/2 cup to start, add more if flavor isn't strong enough for you)
fill a large pot with 4 cups (or so) of water. add garlic & kombu seaweed. bring to a boil.
add rice. cover & simmer.
after 5 minutes, add sweet potatoes & hijiki.
when sweet potatoes are almost done, add the broccoli & choy sum. allow to simmer another 5 minutes or so.
add scallions, season with sea salt. simmer for a minute or two.
add miso, 1 tablespoon at a time, let it dissolve. allow this soup to simmer for just a couple of minutes.*
remove from heat.
enjoy.
*the key to miso soup is not allowing the miso to boil, hence adding it last, it will destroy the flavor and compromises the nutritional value and healing properties of the miso.
butternut squash, kale and white bean soup
4 cups vegetarian broth + 4 cups water
4 cloves garlic, chopped finely
sea salt
pepper
fresh sage
fresh thyme
1/2 onion, diced
1 butternut squash - peel & cube: 3 cups for soup, remainder set aside to steam & mash
2 cups chopped fresh kale
1 can navy beans
in large pot, bring broth, water, garlic, pepper, sea salt and some sage & thyme to a boil, then reduce heat and simmer.
add 3 cups of the cubed butternut squash and the diced onion, allow to simmer until squash is tender.
meanwhile, steam remaining squash separately.
once squash is tender, add kale and beans (including liquid), continue to simmer.
season simmering soup with sea salt, pepper, sage and thyme.
mash steamed squash with coarse sea salt, black pepper, chopped sage leaves and thyme. add to soup once kale is tender and cooked through.
stir. allow to sit for a few minutes before serving.
enjoy.
ginger garlic carrots with baby bok choy, black beans, and rice noodles in a rice wine vinegar and blood orange reduction
1 bunch rainbow carrots
2 small bunches baby bok choy
1 bundle or serving of rice noodles
4 cloves garlic
fresh ginger
3/4 cup rice wine vinegar
1 blood orange
sea salt, to taste
wash, cut tops off & halve carrots
wash & cut baby bok choy at bottom steam to separate leaves
chop garlic cloves
thinly slice ginger
open & drain 1 can of black beans
steam carrots and bok choy with ginger and garlic (save about 1/3 of the garlic and ginger for sauce). drain.
prepare rice noodles. drain.
in small frying pan, heat garlic and ginger, add rice wine vinegar and juice of the blood orange. cover, bring to a boil, then reduce heat and allow to simmer. (*since there is no thickening agent, you are technically infusing your rice wine vinegar base with the blood orange, garlic and ginger flavors, but it is still reducing as some of it evaporates in the steam. nerd alert, i know.)
mix noodles, veggies, beans, and sauce. add sea salt to taste. enjoy.
blueberry banana bread
*disclaimer: i used a gluten free quick bread & muffin mix. i am a cheater.*
1 package gluten free quick bread & muffin mix (market basket brand)
3 large cage-free organic egg whites
1 1/2 cup mashed ripe organic bananas
1/2 pint fresh local blueberries
1/4 cup unsweetened natural applesauce
preheat oven to 325 degrees. spray loaf pan with non-stick spray.
wash the blueberries and mash the bananas (3 bananas will yield 1 1/2 cups mashed)..
in a large bowl, mix bread mix, egg whites, applesauce, and bananas.
mix well.
stir in blueberries.
pour into loaf pan and bake for 1 - 1 1/2 hours (*package says to bake for 1 hour, it took my bread almost an hour and a half to cook all the way through)
