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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Filtering by Tag: Appetizers & Snacks

Raw Corn Chips

Mary Taylor

When you need the satisfaction of something crunchy, salty and a little bit spicy, when you’re thinking twice about the health implications of eating a full bag of standard fried corn chip and you can’t find a baked chip that hits the spot, try these. Which assumes you’ve got a dehydrator. Or a really good friend who’ll loan you theirs. This recipe and kale chips (which I’ll post recipes for in a few weeks) are what get many of us buying dehydrators in the first place. Unless of course we’re hunters and are wanting some jerky from our recent big game hunting trip. Which is a whole other issue. (If you’re a game hunter, you probably aren’t reading this vegetarian blog, but you might like the corn chips anyway!)

yield: 1 medium bowlful  |  prep time: 20 minutes  |  cooking time: 1 hour  | resting time: 8 - 10 hours drying time


ingredients

  • 2 cups corn kernels (fresh or frozen and thawed)

  • ¼ cup ground flax seed

  • ¼ cup tablespoons tomato salsa

  • Salt to taste (optional)

directions

  1. Place the corn, ground flax seed and salsa in a food processor fitted with the metal chopping blade or in a blender. Puree at first with a pulse action and then briefly with a straight “on” setting and scraping down the sides of the bowl as needed, until the mixture is evenly pureed.

  2. Transfer the mixture to solid dehydrator drying sheets (those used for fruit roll-ups) and spread the mixture out evenly and to a thickness of about 1/8-inch. When held up to the light the coating of corn mixture should look even and there should not be visible holes in the layer. Depending on the style of dehydrator you have, you will be able to make 2-3 sheets of chips with this amount of corn. If desired, sprinkle salt over the sheets of corn mixture.

  3. Place the sheets on dehydrator racks and dry at 110 F. for about 10 hours. Mid way through drying, when the sheets of corn chips can be removed from the drying sheets, carefully flip the sheets of chips and continue to dry until crisp.

  4. Remove from the dehydrator, break into chips and store in an airtight container for up to 2 weeks.

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.

 

Mixed Nut Paté

Mary Taylor

This type of raw “paté” can fool even seasoned foodies into thinking the dish is not one of these new-fangled raw concoctions. Having training in “classic French” cooking (with a little mandatory residue of any French chef’s mental state that it is the only real culinary art–a tendency towards fundamentalism is, after all, part of human nature) it actually took me a while to experiment with raw foods myself. More on that in a future post, but for now, check out this recipe for an interesting alternative to hummus or a paté.

yield: 5 cups  |  prep time: 30 minutes  |  cooking time: raw


ingredients

  • 1 cup almonds
  • ¾ cup macadamia nuts
  • 1 cup sunflower seeds
  • ⅓ cup sesame seeds
  • 1 small red bell pepper, chopped
  • 1 stalk celery, chopped
  • 1 carrot, chopped
  • ½ cup minced scallions, minced
  • 2 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • ⅓ cup minced parsley
  • 1 ½ teaspoons minced rosemary
  • 1 teaspoon minced thyme
  • ½ teaspoon minced oregano
  • 1-2 cloves garlic, minced
  • Salt and pepper to taste
  • 3 tablespoons brewer’s yeast

directions

  1. Soak the nuts and seeds overnight in enough filtered water to cover. Drain and then place the nut and seed mixture in a food processor fitted with the metal chopping blade or into a blender. Add enough fresh filtered water to come about 1/8 of the way up the height of the nut mixture. Blend until the nuts are very evenly ground, scraping down the sides of the bowl adding more water as necessary in order to obtain an even consistency. Depending on the size of your processor or shape of your blender bowl, you may need to puree the mixture in more than one batch. Transfer this paté mixture to a large mixing bowl.
     
  2. Place the bell pepper, celery and carrot in the processor and, using a pulse action and scraping down the bowl as necessary, chop very finely. Stir this into the paté mixture along with the scallions, soy sauce, parsley, thyme, oregano, garlic, nutritional yeast and salt and pepper. Taste and adjust the seasonings.
     
  3. The paté may be served immediately or stored in an airtight container in the refrigerator for up to 5 days. You may serve it as a dip or shape it into a loaf (see directions below) and then serve sliced in a more formal fashion.

notes

  1. To make the paté into a loaf shape, line a 5-cup bread pan with wax paper. To do this, brush the inside of the pan with oil. Cut a piece of wax paper long enough so that it wraps from long side to long side around the outside dimension of the pan. (Using standard wax paper, it should also be exactly the right width to cover the pan end to end as well).
     
  2. Place the pan in the center of the paper as a measuring tool and cut an angle from each of the four corners of the paper to the bottom corners of the pan. Place the paper in the pan, covering the bottom and sides then wrapping the trimmed ends so the fit neatly into the ends of the pan and the entire pan is covered with wax paper. Trim and discard excess paper.
     
  3. Transfer the paté mixture into the pan. Smooth out the top of the paté and drop the pan gently onto the countertop to remove air bubbles. Cover with an additional piece of wax paper and refrigerate for at least an hour or up to 5 days.
     
  4. To serve, peel off the top layer of wax paper. Place a plate over the paté and invert. Holding both plate and edges of the bread pan, give the paté several firm downward shakes and the paté should fall right out of the pan. Serve whole or in slices, garnished with fresh herbs.