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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Mȃche Salad with Creamy Coconut Dressing

Mary Taylor

Mȃche was considered a weed until farmers (who knew all along) figured out how to convince others that its delicate texture and sweet undertone of flavor enhanced salads. It’s now considered a chique salad green, though it can be overpowered by a heavy-handed dressings or too many other ingredients in the salad. This delicate salad brings Mȃche to life.

yield: 4 Servings | prep time: 25 minutes 


ingredients:

  • ½ cup coconut milk
  • 2 tablespoons olive oil
  • 1 clove garlic
  • 1 teaspoon orange blossom honey (or other honey)
  • 1 teaspoon grated lime zest
  • 3 tablespoons lime juice
  • Salt and pepper to taste
  • 8 cups Mȃche, washed and dried
  • 1 cup baby red chard leaves
  • ¼ cup pine nuts, toasted
  • 1 small carrot, shaved into slices
  • 1 small tart apple, thinly sliced
  • 3 extra fresh button mushrooms, sliced
  • Freshly grated black pepper

directions:

  1. This delicate salad depends on the vegetables being sliced with a delicate hand. To make the carrot shavings, use a vegetable peeler along the whole length of the carrot. Also, use a sharp paring knife to cut the apple and mushrooms into very thin slices. 
     
  2. In a small bowl, combine the coconut milk, oil, garlic, honey, lime zest, lime juice, salt and pepper. Stir well, taste and adjust the seasonings then set aside. This dressing may be prepared up to 5 days in advance if stored airtight in the refrigerator.
     
  3. Combine the Mȃche and chard in a mixing bowl. Toss with enough dressing to lightly cover. Transfer to individual or one large serving bowl.
     
  4. Garnish each salad with nuts, carrots, apple and mushrooms. Drizzle any remaining dressing over the apple and mushroom slices. Top each salad with freshly grated black pepper to taste.

Spicy Stuffed Lettuce Leaves

Mary Taylor

This dish is wonderful in summer served at room temperature for picnics or as a light evening main course. It is also lovely warm and you can make it more or less spicy and sweet according to taste and the rest of the menu.

This dish is wonderful in summer served at room temperature for picnics or as a light evening main course. It is also lovely warm and you can make it more or less spicy and sweet according to taste and the rest of the menu.

yield: 6 servings | prep time: 30 minutes |cooking time: 15 minutes


ingredients

  • 1/3 cup low sodium tamari
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon honey or agave (or more to taste)
  • 1 teaspoon minced garlic, minced
  • 2 teaspoons minced ginger
  • 1-2 Thai or Habanero peppers, seeded and minced
  • 1 ½ cups finely diced carrots
  • 1 cup finely diced mushrooms
  • ½ cup finely diced celery
  • ¼ cup finely diced jicama
  • 1 ½ cups chopped, toasted, unsalted cashew nuts (or use other nuts)
  • 12-15 butter lettuce leaves

directions

  1. In a small mixing bowl, combine the tamari, vinegar, honey, garlic, ginger and minced pepper. You may add more or less pepper, depending on how spicy you want the dish to be. Stir well and set aside. This marinade may be prepared several days in advance if stored, covered, in the refrigerator.
     
  2. Place the carrots and mushrooms in a 10-inch skillet. Add the marinade and bring to a boil over medium high heat. Reduce the heat slightly and cook, stirring frequently until carrots and mushrooms are tender, about 8 minutes. Add the celery and continue to cook for only another minute or two to marry the flavors.
     
  3. Remove the vegetable mixture from the heat to stir in the jicama and nuts.
     
  4. To serve, line a platter or individual plates with lettuce leaves. Place the vegetable mixture in the center of the leaves.
     
  5. Guests can prepare their own appetizer by spooning filling into individual lettuce leaves, then wrapping the leaf around the filling to eat as a hand-held snack.

 

Mustard Tarragon Scented French Lentils

Mary Taylor

An interesting combination of aromas and flavors elevate a simple lentil dish to new heights. French lentils, which are smaller and more round than brown lentils, retain their shape and integrity when filling this warm lentil preparation with distinctive flavors and textures. For a vegan version, the cheese may be omitted, but if cheese is in your diet give it a try, the balance it offers is lovely!

yield: 6-8 servings  |  prep time: 25 minutes  |  cooking time: 45 minutes


ingredients

  • 1 cup raw French lentils
  • 1 bay leaf
  • 2 teaspoons olive oil (optional)
  • 10 oil soaked sun dried tomatoes
  • ¼ pound gruyere cheese (optional)
  • 2 teaspoons Dijon style mustard
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2½ tablespoons minced tarragon
  • 1 Braeburn apple, peeled, cored and sliced

directions

  1. Pick over the lentils to remove and discard all rocks and debris. Rinse the lentils well in several changes of water then place them in a 2 quart saucepan. Cover with water so that the water is about 2 inches higher than the top of the lentils.
     
  2. Bring the lentils to a boil and then reduce the heat to medium low. Skim and discard any scum that rises to the surface of the pan during the first few minutes of simmering. Add the olive oil and bay leaf and continue to cook the lentils until just tender, about 40 minutes. When the lentils are cooked, drain most of the cooking liquid from the lentil, leaving just enough to cover about ¼ of the lentils. They may be prepared up to 3 days in advance if stored in an airtight container.
     
  3. Drain the sun dried tomatoes and pat excess oil off of them then chop them into ½ inch pieces. Trim any rind from the cheese, then cut it into very small dice — pieces that are not much bigger than the lentils.
     
  4. In a saucepan, combine the lentils with the sun dried tomatoes along with the mustard, salt, pepper and tarragon. Warm through. Just before serving, stir in the cheese. Arrange slices of apples on individual or one large serving plate. Turn the warm lentils out onto the plate partially covering the apples and serve immediately.

Old Fashioned Banana Bread

Mary Taylor

We’ve been experimenting with both gluten and gluten-free recipes, given the increased sensitivity to gluten and wheat that seem to be springing up these days. (Lots of thoughts on why and what to do about it!) But there are still those among us who are fine eating wheat. So we’ll post a gluten-free banana bread another time. In the mean time, this recipe is a great way to use up those couple of bananas that are about to get away from you from the bunch that ripened too quickly. You may use all honey, all maple syrup or a mixture. You may also use agave nectar, brown rice syrup etc. for all or part of the sweetener. I find that a mixture of liquid sweeteners is best.

yield: 1 loaf  |  prep time: 30 minutes  |  cooking time: 1 hour


ingredients

  • ¼ cup butter
  • 1 cup whole wheat flour
  • 1 cup unbleached white flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 eggs
  • ½ cup honey
  • ¼ cup maple syrup
  • 1/3 cup milk
  • 1 teaspoon vanilla
  • 1 cup mashed banana (about 2)
  • 1 tablespoon lemon juice
  • 1 cup nuts (walnuts and pecans mixed), chopped

directions

  1. Preheat oven to 375 F. Place the butter in an 8x5 bread pan and place it in the oven until it is fully melted.
     
  2. Combine dry ingredients in a mixing bowl and stir well.
     
  3. In another mixing bowl, whisk together eggs, sweetener, milk and vanilla.  
     
  4. Mash the bananas and squeeze the lemon juice over them to prevent oxidation. Add the bananas and melted butter into the egg mixture.
     
  5. Gently stir the wet ingredients into the dry ingredients. Mix thoroughly, but do not over mix or the bread will have holes in it and will puff up in the middle.
     
  6. Pour the batter into the bread pan (make sure the butter has coated the bottom and sides of the bread pan before adding batter. Use a little extra butter if needed).
     
  7. Place the banana bread in the middle of the preheated oven and cook for about an hour. A skewer inserted into the center of the bread will come out clean when the bread is fully cooked. 
     
  8. Remove the pan from the oven and cool on a baking rack for about 5 minutes. Loosen the bread from the sides of the bread mold and turn out to cool completely on the baking rack. Store in an airtight container. Freezes well. 

Mustard-Glazed Brussels Sprouts

Mary Taylor

These days with kale having possibly peaked in popularity and cauliflower rushing to claim its spot, the tiny cabbagelike vegetable that used to be relegated to holiday meals alone is waiting in the wings to be the next in the Brassica Olracea family to be adored. In this recipe, the flavor of mustard complemented by a touch of garlic and mellowed out by butter (or coconut butter for vegans) giving the dish an inviting aroma and irresistible flavor.

yield: 4 servings | prep time: 8 minutes | cooking time: 20 minutes


ingredients

  • 1 pound Brussels sprouts
  • 1 cup light vegetable stock or water
  • 1 clove garlic
  • 1 ½ to 2 teaspoons Dijon mustard
  • ½ teaspoon sugar, agave or coconut syrup
  • 4 tablespoons unsalted butter or coconut butter
  • Salt and pepper to tast

directions

  1. Trim the tough ends from each Brussels sprout, discarding any damaged leaves as well. Using the tip of a paring knife, poke an X-shape into the end of each sprout so that it will cook evenly. If the Brussels sprouts are large, instead of scoring the base, cut them in half. Rinse trimmed vegetables well.

  2. Bring the stock to a boil in a large skillet. Add the Brussels sprouts and return to a boil. Cover the pan and cook, tossing the Brussels sprouts around in the stock occasionally, for about 5 minutes. Using a garlic press, add the garlic to the pan along with the mustard and sweetener.

  3. Reduce heat to medium and continue to cook, tossing occasionally, until the Brussels sprouts are tender, about 12 to 15 minutes. Most of the stock should have been absorbed or evaporated by this time; there should be just enough to cover the bottom of the pan.
     
  4. Remove from the heat and gradually add the butter, tossing the pan to allow it to thicken slightly as it combines with the stock, working in enough butter to to coat the Brussels sprouts with a delicate glaze. 

Simmered Shiitake Tofu

Mary Taylor

Serve this flavorful tofu dish alone or over a bed of sesame flavored rice. Since fresh shiitake are so readily available, use them if you can.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes  |  resting time: 30 minutes


ingredients

  • 1 pound soft tofu
  • ½ pound fresh shiitake mushrooms
  • 3 tablespoons rice vinegar
  • 2 tablespoons honey
  • 4½ tablespoons low sodium tamari
  • 1 cup light vegetable stock
  • 1 tablespoons mirin
  • 1 tablespoon minced ginger root
  • 1 tablespoon minced garlic
  • 1 small red bell pepper, diced
  • ½ cup sliced water chestnuts (optional)
  • 2½ tablespoons minced fresh tarragon
  • ¼ cup minced scallions
  • 2 tablespoons toasted pine nuts

directions

  1. Drain the tofu and slice into ¾ inch slabs. Place them on a clean kitchen towel with a second towel on top. Put a light cutting board over the top towel, press the tofu very gently, and leave it to drain for 30 minutes. Cube tofu when drained.
     
  2. Slice the mushrooms into ¼-inch thick strips. In a large skillet, combine the mushrooms, vinegar, honey, tamari, stock, mirin, ginger and garlic. Bring this to a boil and cook, stirring occasionally for about 5 minutes to blend flavors.
     
  3. Add the tofu and reduce heat to a low simmer. Do not allow the tofu to break apart. Once the cooking liquid has reduced to about ¼ cup stir in the red pepper and continue to cook until the peppers are warmed through.
     
  4. Remove from the heat and toss in the water chestnuts, tarragon and scallions. Serve immediately sprinkled with toasted pine nuts.

Crispy Thai Rice Cakes

Mary Taylor

An unusual accompaniment to a main course or a bowl of soup, this recipe is quick and easy when using leftover cooked rice. By using potato flour in place of the egg the recipe can be prepared as part of a vegan meal.

yield: 4-6 servings  |  prep time: 20 minutes  |  cooking Time: 15 minutes


ingredients

  • 2 cups cooked brown rice blend (Lundburg Farms makes some great blends)
  • 1 egg, lightly beaten or
  • 2 tablespoons potato flour
  • ¼ cup minced scallions
  • 1-2 Thai peppers, seeded and minced
  • 2 cloves garlic
  • 1 teaspoon minced ginger root
  • 1 teaspoon salt
  • ½ teaspoon anise seeds (If you are cooking the rice from scratch specifically for this recipe, put 1 whole star anise in the cooking water to infuse the anise flavor into the rice. In that case omit the anise seeds.)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepp er
  • 2 tablespoons olive oil

directions

  1. In a medium sized bowl, combine all the ingredients except the olive oil. Mix well to blend completely.

  2. Shape the mixture into patty shapes. The dish may be prepared up to 12 hours in advance to this point.

  3. Heat the oil over medium heat in a large skillet. Add the patties and cook, turning several times, until they crisped on both sides and are piping hot all the way through.

  4. Alternatively, the patties may be baked. To do so, brush each on both sides with oil. Place in a shallow baking dish and bake in a preheated 375° F. oven, turning once, until crisp and piping hot.

Spicy Chipotle Squash

Mary Taylor

Quick and easy this recipe brings any menu to life

Quick and easy this recipe brings any menu to life

yield: 4 - 6 Servings | prep time: 10 Minutes | cooking time: 20 minutes

This simple butternut squash recipe is delectable; simple, spicy and a little bit sweet. If squash is unavailable, yams or sweet potatoes may be substituted. Both squash and potatoes pair well with chipotle powder, which made from dried, smoked jalapeno peppers. It has a rich, full flavor that adds a good kick without being overwhelmingly spicy. If chipotle powder is not available, try other dried peppers or pepper mixes. 


 

ingredients

  • 1 medium butternut squash
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon chipotle powder
  • 2 teaspoons maple syrup

 

 

directions

  1. Trim the stem and blossom ends from the squash. With a sharp knife, cut it into manageable size pieces to trim. Then remove skin and cut the meat of the squash into cubes--until you have about 4 cups of cubed squash. 
  2. Heat the olive oil in a large skillet over high flame until hot, but not smoking. Add the squash and toss to coat with oil, then reduce heat slightly and continue to cook, tossing frequently, until much of the squash has begun to brown. 
  3. Lower the heat to medium low and add the salt and chipotle powder. Cover and cook, tossing occasionally, until the squash is tender, about 15 minutes. 
  4. Stir in the maple syrup and raise the heat slightly to crisp the squash as you allow it to cook for another couple of minutes. Turn out into individual or one large serving dish. Serve piping hot.

Macadamia Cacao Tartlets

Mary Taylor

Finding balance between fancy and down to earth.....

Finding balance between fancy and down to earth.....

For vegan and raw food enthusiasts, as well as those of us with history of a fondness for French pastries (that would be me), this recipe is a nice segue between our love affair with "Haute Cuisine" and down to earth "good-for-you" whole food alternatives. You can make small tartlets, individual tarts or one large cheesecake with this recipe. The photo shows bite-sized tartlets made in 1 1/2 inch tartlet molds. 

yield: 3 dozen tartlets  |  prep time: 45 minutes  |  resting time: 4 hours


ingredients

  • 1 cup macadamia nuts
  • 1 ¾ cups raw cashews
  • ¼ cup pitted dates
  • 1 cup walnuts or pecans
  • ¼ cup cacao nibs
  • 4 tablespoons coconut oil, melted
  • 1/3 cup coconut milk
  • 1/3 cup fresh lemon juice
  • ½ teaspoon lemon zest
  • ¼ cup agave nectar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • up to 3 tablespoons water

directions

  1. Place the macadamia and cashew nuts in a medium mixing bowl and add enough filtered water to cover by 2-inches. Cover the bowl with a kitchen towel or plate and set aside to soak the nuts for 8 to 10 hours. 

  2. Meanwhile, prepare the tartlet crusts. Dice the dates and place them in a small mixing bowl. Cover with about a cup hot water and soak until soft, about 20 minutes.

  3. When dates are softened, drain thoroughly and add them along with the pecans and 3 tablespoons of the cacao nibs to a food processor fitted with the metal chopping blade. Pulse this nut mixture until evenly and finely ground, but not to a paste. 

  4. Place a heaping tablespoon of the crust mixture into each of about 3-dozen small tartlet molds (or use one 8-inch springform mold, using all of the crust and the filling mixture for a large cake). Press the nut mixture into an even layer, covering the bottom and sides of the molds. The crust may be prepared up to two days in advance if stored, covered at room temperature.

  5. To prepare the filling, drain the macadamia and cashew nuts, discarding the water, and place them in a blender (a high powered blender, such as a Vita Mix gives the most creamy texture, but other blenders can be used). Add the coconut oil, coconut milk, lemon juice and zest, agave, maple syrup and vanilla. Blend thoroughly, scraping down the sides of the beaker as necessary, until the mixture is very evenly ground and has a nice thick, creamy texture. If necessary, add up to 3 tablespoons of water to facilitate a smooth texture. 

  6. Pour this filling into the prepared molds. Top each tartlet with a sprinkling of reserved cacao nibs, then arrange on a baking sheet and cover. Place the tray in the freezer for at least 2 hours or until the tartlets are frozen solid. Before serving, remove from the freezer and thaw until just soft. The tartlets may be kept in the freezer, covered, for up 2 months.

Fresh Peach Tart

Mary Taylor

A perfectly simple tart crust that works beautifully with soft ripening fruit such as peaches, plums, nectarines or an assortment of berries. The recipe can be made raw (see note at end), but is even better if cooked foods are part of your regime. In both variations the crust is crisp, and flavorful; a fine compliment to sliced peaches. The cooked version it is just a tiny bit more delicate and so the tart is more refined in character.

yield: 6 individual tarts  |  prep time: 25 minutes  |  cooking time: 20 minutes


ingredients

  • 1 ½ cups pecans
  • ¾ cup coconut
  • 2 tablespoons unbleached white flour*
  • ¼ teaspoon salt
  • 2 tablespoons coconut (or dairy) butter
  • 4 tablespoons maple syrup
  • 8 fresh, ripe peaches
  • 1 tablespoon raspberry preserves or agave

directions

  1. Preheat oven to 325° F. Lightly brush a baking sheet or removable bottom, individual tart pans with coconut or dairy butter and set aside.In a food processor combine the pecans, coconut, flour and salt. Process, using an on-off motion, until finely ground. Add the butter and maple syrup and process again until the mixture is sticky.
     
  2. Divide the crust mixture into 6 equal portions, and roll these into balls. Press the balls out on the baking sheet into even rounds that are about ¼ inch thick. They may be spaced near each other as they do not spread. Alternatively, press the crust into the lightly buttered tart pans.
     
  3. Bake the crusts in the preheated oven until just firm and very lightly browned, about 20 minutes. Remove from the oven and allow them to cool briefly. Using a metal spatula, remove the crusts from the pans and set aside to cool completely on a cake rack.
     
  4. Peel the peaches and quarter them to remove the flesh from the pits. Slice the peaches into very thin slices and arrange them in a double (or even triple) layer of spirals over the crust. Brush with a tiny bit of raspberry jam or agave syrup if a glistening finish is desired. Serve within 2 hours.

notes

For a completely raw version of this tart, replace the flour with ground flax seed. Shape the crust into rounds on solid dehydrator sheets. Dry at 110° F for about 6 hours then remove from the sheets, flip and continue to dry until completely crisp on the screen racks. Use these crusts as directed above.

Lime Spiked Rice Noodles with Edamame

Mary Taylor

The combination of textures, colors and aromas in this dish make it very satisfying and intriguing. It’s easy to prepare, and even though there are numerous steps in preparation, most can be done in advance (mixing up the sauce, toasting and chopping the nuts, slicing vegetables, cooking the edamame) so the final cooking is super fast and easy. You may use flat brown rice noodles, thin vermicelli-type white rice noodles or bean thread noodles. Each results in a slightly different texture, but each works well.

yield: 4 servings  |  prep time: 25 minutes  |  cooking time: 10 minutes


ingredients

  • 4 ounces rice noodles
  • ½ cup raw cashews
  • ¼ cup white sesame seeds
  • 3 tablespoons peanut or sunflower oil
  • 3-4 tablespoons lime juice
  • 1 teaspoon tamarind paste or mango powder
  • 2 tablespoons tamari or soy sauce
  • 3 tablespoons agave
  • 2 cups cooked edamame (may use frozen)
  • ½ cup sliced red or yellow bell pepper
  • 2 tablespoons minced ginger
  • 3 cloves garlic, minced
  • 4 scallions, shredded
  • ½ teaspoon red pepper flakes
  • ¼ cup minced fresh mint
  • ¼ cup minced cilantro
  • 1 cup mung bean sprouts, rinsed 

directions

  1. Soak the noodles in a bowl of hot water for about 10 minutes or until soft. Drain, cover and set aside.
     
  2. Toast the nuts and seeds: Place the cashews in a dry skillet and cook them over medium heat, tossing frequently, until browned. Pour the nuts onto a chopping surface and chop to a fine texture. Repeat the toasting process with the sesame seeds; browning and then turning onto the work surface to mix with the cashews.
     
  3. In a small mixing bowl combine 1 tablespoon of the oil with the lime juice, tamarind or mango powder, tamari and agave. Set aside.
     
  4. Prepare the edamame by steaming them over rapidly boiling water for about 4-5 minutes. They should be very crisp and a bright green. Immediately remove from the heat, drain and run under cold water to stop the cooking. Set aside.
     
  5. Prepare all of the other vegetables, slicing the pepper, mincing ginger and garlic and shredding the scallions, setting them aside as well. Measure the pepper flakes, mint and cilantro.
     
  6. All of these steps, except soaking the noodles, may be carried out up to 24 hours in advance if ingredients are stored in airtight containers—the vegetables, spices and sauce should be chilled if prepared in advance.
     
  7. When ready to eat, prepare the final dish. Heat the remaining 2 tablespoons oil in a large sauté pan over medium high heat. When hot, but not smoking add the bell pepper, ginger, and garlic. Toss to coat with oil, reduce heat slightly and cook for about 1 minute. Add the softened noodles, scallions, pepper flakes and edamame. Toss and cook for 1 more minute. Remove from heat and stir in the lime juice mixture, mint and cilantro. Toss to combine. Turn into one large or several individual serving bowls, top with the cashew mixture and bean sprouts. Serve immediately. 

Warm Christmas Bean Salad

Mary Taylor

Christmas beans, known in Italy as Pope’s beans, are an heirloom lima bean. They are beautiful raw and when cooked retain some of their interesting swirled color. This very simple recipe highlights their natural nutty flavor and creamy texture with an added fresh crunch of pomegranate seeds. Don't shy away from trying the recipe because of long cooking and resting times; these are unsupervised soaking and simmering of the beans. 

yield: 4 servings | prep time: 20 minutes | cooking time: 1 hour | resting time: 6 hours


ingredients

  • 1 cup Christmas beans
  • 4 cups water
  • ½ white onion, chopped
  • 10 black peppercorns
  • 1 bay leaf
  • ½ teaspoon salt
  • 3 tablespoons flavorful olive oil
  • 1 tablespoon fig balsamic vinegar (or plain balsamic)
  • ¼ cup pomegranate seeds
  • Romaine lettuce leaves

directions

  1. Rinse the beans well. Place them in a bowl and cover with cold water. Set aside to soak for 8-12 hours.
     
  2. Drain the beans and place them in a 3-quart saucepan with the water. Bring to a boil, reduce the heat slight then skim and discard the foam that rises to the top. Once no more foam surfaces, add the onion, peppercorns and bay leaf. Simmer for 45 minutes to an hour until just tender. If the water drops below the surface of the beans, add a bit more as they cook so they don't burn. Add the salt during the last 10 minutes or so of cooking. This way the beans will absorb the salty flavor, but the skins will not toughen.
     
  3. Drain the cooked beans. Immediately stir in the olive oil and balsamic vinegar. Add the pomegranate seeds and toss gently so as not to break the beans. Set aside for about 5 minutes for the flavors to marry. Adjust the seasonings adding more salt if needed.
     
  4. Place a cleaned leaf of romaine lettuce on individual serving dishes and top with warm beans. Serve immediately.

Baked Delicata Squash Soup

Mary Taylor

Delicata Squash—the small, striped oblong winter squash—is full flavored and sweet with a delicate texture. It is delicious simply baked and served with no extra flavoring or adornment (and we’ve got a recipe for that), but also combines beautifully with pumpkin in this creamy soup recipe. 

yield: 6-8 servings | prep time: 30 minutes | cooking time: 1 ½ hours


ingredients

  • 2 small delicata squash
  • 1 small pie pumpkin
  • 1 small yam
  • 4 cups light vegetable broth or water
  • 1 tablespoon minced ginger
  • 1 tablespoon rice syrup
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1-2 teaspoons cornstarch or arrowroot
  • 1 tablespoon pumpkin seed oil or olive oil
  • 1 tablespoon raw pumpkin seed

directions

  1. Preheat the oven to 350 degrees F. Wash the squash, pumpkin and yam under cold running water, scrubbing them well to remove any dirt that may be clinging to their skin. Place the vegetables on a shallow baking dish and bake until juice begins to seep out of each and each is very soft tender when squeezed. The time will vary for the different vegetables. Usually the delicata and yam cook a little more quickly than the pumpkin. When tender, remove from the oven and cool. The vegetables may be cooked up to 3 days before proceeding with the recipe.
     
  2. Cut the squash and pumpkin in half and discard the seeds. Scrape the meat into a blender or food processor. Peel the skin from the yam and add the meat to the blender as well. Puree until smooth and even in texture.
     
  3. Transfer the puree to a 3 quart saucepan. Stir in the broth, ginger, rice syrup, salt and pepper. Bring the soup to a low simmer and cook, stirring frequently, until the ginger is soft and the flavors have married. If desired, thicken with a small amount of cornstarch or arrowroot dissolved in cold water that is stirred into the soup before cooking an additional 5 minutes.
     
  4. Remove from the heat, taste and adjust the seasonings. Stir the pumpkin seed oil or olive oil into the soup. Ladle into serving bowls and garnish with the pumpkin seeds. Serve piping hot.

Savory Garbanzo Crackers

Mary Taylor

Garbanzo Crackers 3.jpg

For many on restricted diets—especially those not eating grains—it can be difficult to feel grounded and satiated from a meal. These gluten free, grain free crackers go a long way to bringing a feeling of balance to any meal; grain filled or not. They’re easy to make, and last up to 2 weeks in an airtight container—if you can resist finishing them off for that long.

yield: 4 to 5 dozen crackers | prep time: 20 minutes | baking time: about 40 minutes


ingredients

  • 1 ½ cups garbanzo flour
  • ½ cup potato flour
  • 1 teaspoon table salt
  • ¼ cup + 2 tablespoons ground flax seeds
  • ¼ cup +2 tablespoons nutritional yeast
  • 1 cup water + 2 tablespoons
  • 7 tablespoons melted coconut oil
  • 1 tablespoon black lava sea salt

directions

  1. Preheat the oven to 350° F. Lightly brush a 17 x 11-inch and another 9 x 13-inch baking sheet with some of the melted coconut oil and set aside.  
              
  2. In a medium sized mixing bowl, combine the garbanzo flour, potato flour and table salt. Set aside.
     
  3. In a separate, small bowl combine the ground flax seeds and nutritional yeast. Gradually whisk in 1 cup of the water and the remaining melted coconut oil.
     
  4. Gradually incorporate the wet ingredients into the garbanzo flour mixture, combining thoroughly. Mix the dough your hands at the very end to form a smooth, soft ball adding up to 2 tablespoons more water if necessary.
     
  5. Cut the dough into two pieces, one that is about two thirds of the dough. Place the dough on the prepared baking sheets (large sheet with more dough) and, with a small rolling pin or a smooth glass, roll the dough out to about 1/8-inch thickness to cover the sheets completely.
     
  6. Using a fluted pastry wheel or a knife, score the dough into 1-inch squares. Evenly sprinkle the black salt on top, gently pressing it into the dough with your hands.
     
  7. Bake in the center of the over for about 25 to 30 minutes. Keep an eye on the crackers and as they turn golden brown on both sides, remove from the tray to a cooling rack. If the dough is slightly uneven in thickness, you may need to remove some pieces and then return the baking sheet to the oven to continue cooking until all crackers are an even golden brown. This can increase cooking time to as much as 45 minutes. (But it's worth it).
     
  8. If you like variety in texture (some crackers crispy and others softer), simply remove all crackers to the cooling rack when most of them are browned and before any have burned.
     
  9. Store cooled crackers in an airtight container at room temperature for up to 2 weeks. 

 

 

Spinach Gomae

Mary Taylor

This dish, spinach with sesame sauce, is frequently found on menus at Japanese restaurants where delicate servings accompany miso soup, nori rolls, simmered root vegetables, and tempura. I give proportions for more dressing than you need for just under a pound of spinach, but it keeps well and is a great homemade condiment to have on hand. That way you can whip up a batch of Spinach Gomae in less than 10 minutes (since the putting together the dressing is the only part of this recipe that takes time) or toss noodles in the dressing (Asian or Western style noodles work), which is usually a favorite among the under five-years-old set.

yield: 2-4 servings  |  prep time: 15 minutes  |  cooking time: 3 minutes


ingredients

  • 1 bunch spinach (about ¾ pound)
  • 7 tablespoons white sesame seeds
  • 2 tablespoons sake
  • 2 tablespoons mirin
  • 3 tablespoons honey or other sweetener
  • 4 tablespoons soy sauce or tamari
  • water to taste
  • pinch of salt

directions

  1. If the spinach is wrapped with a tie or rubber band, remove the tie but leave the spinach in a bunch, stem ends together. Trim and discard about an inch from the ends of the stems and also discard any damaged leaves.
     
  2. Fill a large bowl with cold water and place the spinach in the water. Gently separate the leaves and move them around to rinse off the dirt, being careful to keep stem ends pointing in the same direction. Lift the spinach out of the water, discard the water, rinse the bowl quickly so no dirt remains in the bowl, then fill the bowl with clean water and rinse again. Repeat this step as many times as is necessary until no dirt remains in the water when drained.
     
  3. Once the spinach is clean, set aside briefly or chill covered for up to 8 hours before serving.
     
  4. To make the dressing, gently toast the sesame seeds in a dry skillet over medium heat, stirring the seeds constantly so they do not burn. Once very lightly browned, immediately transfer to a small bowl so they do not continue cooking. Set aside 1 tablespoon of toasted sesame seeds for garnish.
     
  5. In a suribachi (Japanese mortar with ridged surface) or an electric spice grinder, grind the sesame seeds to a fine meal. Transfer to a small mixing bowl and stir in the sake, mirin, sweetener, and soy sauce or tamari. Mix thoroughly. Thin the dressing if desired with a small amount of water. Set the dressing aside or cover and refrigerate for up to a month.
     
  6. Fill a medium saucepan with water and bring to a rolling boil. Pick up the spinach by the leaves and dip the stem ends into the water and cook, without dipping the leaves in the water, for about 30 seconds—the water will just about be back at a boil. Add the ½ teaspoon of salt to the saucepan and gently submerge the rest of the spinach into the boiling water. Cook for an additional 15 to 30 seconds or until the spinach is just tender. (Cooking the stems first allows leaves and stems to cook evenly). Immediately lift the spinach out of the water, still keeping stem ends together with tongs, then place the spinach in a strainer. Run cold water over the spinach to stop the cooking, then gently squeeze excess water out of the spinach.
     
  7. Cut the spinach into 2-inch lengths. Divide the spinach among 4 small serving bowls, toss just enough dressing over each serving to very lightly coat and garnish with reserved sesame seeds. Serve immediately. Leftover dressed spinach keeps for about a day if covered and refrigerated.

NOTE: Do not drain the spinach by dumping it into a strainer because if the spinach had dirt clinging to it (most spinach does), it will have fallen into the bowl of water. If you pour the water back over the spinach, you’ll be pouring the dirt back onto the leaves.

Chipotle Grilled Corn Medallions

Mary Taylor

Super simple, tasty and a very interesting way to serve corn on the cob. This recipe was inspired by corn served at Menla Mountain Retreat for dinner one evening this year during the “Yogis and the Buddha” retreat. I’ve recommended brushing the “medallions” with spicy chipotle butter, but just plain, unadorned medallions can be very tasty as well.

yield: 8-12 servings  |  prep time: 15 minutes  |  cooking time: 12 minutes


ingredients

  • 6 ears corn, husked
  • 2 tablespoons tamari
  • 2 tablespoons mirin
  • 2 teaspoons lime juice
  • 4 tablespoons minced cilantro
  • 4 tablespoons butter, oil or coconut butter
  • ½ teaspoon salt (or to taste)
  • Powdered dried chipotle for dusting

directions

  1. Preheat the oven to 450° F.
     
  2. Cut the corn into ½-inch thick rounds and transfer to a shallow baking dish.
     
  3. Combine the tamari, mirin, lime juice, cilantro, butter and salt in a small mixing bowl. Pour this mixture over the corn then turn the rounds of corn to coat evenly with the tamari mixture. Sprinkle a light dusting of chipotle powder over the medallions. The medallions may be prepared up to 3 hours in advance to this point if covered and refrigerated.
     
  4. Place the corn in the preheated oven and cook until piping hot and lightly browned. Serve immediately.

Spinach with Parmesan

Mary Taylor

This dish is an excellent way to use leftover greens of any sort, or if you are in a pinch for time and want to use frozen chopped spinach, that works well too. Of course fresh, baby spinach is the number one choice if time allows!

yeld: 4 Servings  |  prep time: 10-15 minutes  |  cooking time: 20 minutes


ingredients

  • 2 pounds baby spinach, cleaned (or 1 12 oz. bag frozen chopped spinach )
  • 1 small onion, diced
  • 1-2 tablespoons olive oil
  • 2 cloves garlic
  • ¼ teaspoon nutmeg
  • 3 eggs, beaten
  • ¾ cup (or more) grated fresh Parmesan
  • Salt and pepper to taste

directions

  1. Steam the fresh spinach over rapidly boiling water until tender, about 10 minutes. Immediately transfer to a strainer and run cold water over the spinach so it retains its green color and stops cooking. If using frozen spinach, thaw the completely. In either case, drain the spinach and squeeze out extra water by hand or by placing it in a dish towel, drawing the towel up around the ball of spinach and twisting to extract the water. Chop the spinach.
     
  2. Heat the oil in a large skillet over medium heat until hot, but not smoking. Add the chopped onion and toss to coat with oil. After about 30 seconds, turn heat to medium low) and cook, stirring often, until onions are soft and translucent, about 8 minutes.
     
  3. Add the spinach to the skillet and toss. Using a garlic press add the garlic to the pan and mix in. Add the nutmeg and a little salt and pepper and continue to cook for about 5 minutes.
     
  4. Turn the heat to medium high and add the beaten eggs. Cook, stirring constantly, until the eggs are fully cooked and the spinach is heated through, about 4 minutes.
     
  5. Sprinkle about ¼ cup of Parmesan over the spinach. Taste and adjust the seasonings with salt and pepper, then turn out into a serving dish. Serve hot with additional Parmesan along side.

Pickled Ginger Tofu Sauté

Mary Taylor

This simple bean preparation is perfect for summer as a side dish or a main course and is perfectly complimented if served along with crusty French bread, fresh grilled vegetables or a salad.

yield: 4-6 servings  |  prep time: 25 minutes  |  cooking time: 20 minutes


ingredients

  • 1 pound extra firm tofu
  • ¼ cup low-sodium tamari
  • 2 tablespoons minced pickled ginger
  • 1 tablespoon pickled ginger pickling juice
  • 2 teaspoons brown rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons vegetable oil
  • 1 small red bell pepper cut in julienne slice
  • 1 small green bell pepper cut in julienne slice

directions

  1. Drain the tofu and cut it into ½ inch thick slices. Place the slices side by side, not touching, at one end of a clean kitchen towel. Fold the opposite end of the towel over the tofu, place a cutting board on the towel and weight down the board with a heavy skillet. Allow the tofu to drain for 30 minutes.
     
  2. Remove the weights from the tofu and stack slices neatly then cut into ½ inch cubes. Place the cubed tofu in a mixing bowl. Add the tamari, pickled ginger and its juice, rice vinegar and sesame oil. Place a plate over the bowl to cover and toss the bowl to distribute the marinade. Refrigerate, covered for at least 30 minutes. Toss tofu several times as it marinates so that all of the pieces are marinated evenly. The tofu may be prepared up to 24 hours in advance to this point, remembering to toss occasionally in order to marinate evenly.
     
  3. Heat the vegetable oil over medium high heat until hot, but not smoking. Add the peppers and toss to coat with oil. Reduce heat slightly and continue to cook, stirring frequently, until softened, about 8 minutes. Transfer to a mixing bowl and set aside while cooking tofu.
     
  4. The peppers may be prepared ahead to this point up to 24 hours in advance if refrigerated in an airtight container.
     
  5. Heat a 10 inch skillet over medium high heat until just hot. Pour the tofu and remaining marinade into the skillet and cook, tossing frequently, until lightly browned and cooked through. Add the cooked peppers to the skillet and continue to cook, tossing gently, until the peppers are warmed through and the mixture is evenly heated. Turn out onto individual plates or one large serving dish and serve immediately.

notes

As the tofu cooks it is best to toss it by moving the tofu against the side of the skillet and flipping the pan gently rather than using a cooking utensil as the tofu is delicate and the cubes can be easily broken. This tossing motion is a bit intimidating to the novice cook, but is a great technique to master and can be used for sautéeing vegetables or tofu or even for cooking omelets and crépes.