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2020 21st Street
Boulder, CO, 80302

Richard Freeman and Mary Taylor's home.

RECIPES

Filtering by Tag: Mary Taylor

Gluten-Free Pizzelle

Mary Taylor

Not too sweet with a hint of anise, this gluten-free version of the classic Italian Pizzelle cookie is a holiday classic. It can be prepared ahead for gift giving, used as a garnish for fruit or ice cream desserts, or served as a stand-alone compliment to a steaming cup of tea or coffee. If you don’t have Pizzelle maker, some waffle irons work (if the grooves are not too deep), but investing in a Pizzelle maker is worth it!

yield: about 2 dozen cookies  |  prep time: 15 minutes  |  cooking time: 30 minutes


ingredients

  • 3 eggs

  • ⅔ cup maple sugar (or organic cane sugar)

  • ½ coconut oil, melted

  • 1 teaspoon vanilla extract

  • 1 sorghum flour

  • ¾ – 1 cup oat flour

  • ¼ cup potato flour

  • 1 teaspoon baking powder

  • Pinch of salt

  • 1 tablespoon anise seeds

  • 1 teaspoon lemon zest (optional)

directions

  1. Beat the eggs lightly then add the maple sugar and continue to beat until the mixture is thick and creamy and forms a “ribbon” when the beater is lifted out of the batter. Stir in the coconut oil and mix well.

  2. Sift the sorghum flour, oat flour, potato flour, baking powder and salt into a separate bowl. Stir in the anise seeds and lemon zest.

  3. Gradually mix the wet ingredients into the flour mixture using a stiff spatula. Stir well, until the batter is smooth and even in texture. The batter may be prepared to this point up to 3 days in advance if refrigerated in an airtight container.

  4. Heat an electric Pizzelle grill and brush with a thin coat of coconut oil. When the light for the grill goes off (or turns green) place a heaping tablespoon of the batter on each round of the grill. Seal the grill shut and allow the cookies to bake. When the steam stops escaping, immediately begin to monitor the cooking. The cookies should be only very lightly browned, and they burn quickly, so be careful as 5 seconds can be the difference between just right and burned.

  5. Once cooked, using a metal spatula, remove the cookies to a cake rack to cool. When completely cooled, store in an airtight container until ready to eat.

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.

Sweet Potato Biscuits

Mary Taylor

sweet-potato-biscuit copy.jpg

These are heavenly! They are both crisp on the outside and they melt in your mouth as you bit into the biscuit. They can be made to be vegan (see variation below), but if you can eat dairy using high quality butter and a splash of milk give the most delicate result.

yield: about 16-20 biscuits  |  prep time: 25 minutes  |  cooking time: 25 minutes


ingredients

  • 1 cup sifted unbleached white flour
  • 1 cup whole wheat pastry flour
  • 4 teaspoons non-aluminum baking powder
  • 1 tablespoon maple sugar (optional)
  • 1 teaspoon salt
  • ½ cup cold unsalted butter
  • 1¾ cup pureed cooked garnet yam
  • 2-3 tablespoons milk

directions

  1. Preheat the oven to 400° F. In a medium mixing bowl combine the flour with the baking powder, maple sugar and salt. Stir to mix thoroughly.
     
  2. Cut the butter into small pieces and drop it into the flour mixture. Toss to coat evenly with flour. Using your fingertips, gently work the butter into the flour until it is approximately the size of small peas. Stir in the sweet potato and add enough milk to form a soft dough.
     
  3. Turn the dough out on a lightly floured work surface. Dust with flour then roll the dough out into a rectangle that is about 1-inch in thickness. Fold in half widthwise, rotate 90 degrees to the right, then roll out again into a rectangle. Repeat this step 4 times, dusting surface and dough with flour as needed. This will smooth out the dough, but at the same time do not knead or overwork the dough as it will become tough.
     
  4. Finally roll the dough to about 3/4 -inch thickness. Cut into 2½ inch rounds. You may carefully re-shape the trimmings into a rectangle and cut it into additional rounds. Gently squeeze the sides of each biscuit with your forefinger and thumb to give each biscuit some height. Place the biscuits about 1/8 inch apart in an ungreased 9 x 9-inch baking pan.
     
  5. Bake about 20-25 minutes in the preheated oven until puffed and lightly browned on the top surface. Serve piping hot.
     
  6. Note: For a vegan variation, substitute 1/3 cup frozen coconut butter for the dairy butter and use soy or goat milk in place of dairy milk.

Lemon Rice with Cashews

Mary Taylor

This traditional South Indian style rice is served as a side dish at feasts and weddings. Use leftover rice (from your Chinese carry out), or make some fresh rice to use in this recipe. Brown basmati rice can be substituted for white basmati, but the contrast of colors of the finished dish are more beautiful when using white rice.


ingredients

  • 4 cups cooked basmati rice
  • 1 tablespoon yellow split peas (chana dal)
  • 2 teaspoons vegetable oil
  • 1½ teaspoons brown mustard seeds
  • 1½ teaspoon cumin seeds
  • 2 red chili peppers, halved lengthwise
  • ½ teaspoon asafoetida powder (available at Asian or Indian markets)
  • 4 curry leaves (available at Asian or Indian markets)
  • 2 teaspoons minced ginger root
  • ½ teaspoon ground turmeric
  • 3 tablespoons roasted cashews
  • 3 tablespoons lemon juice
  • Salt and pepper to taste
  • Chopped cilantro as garnish

directions

  1. Have rice at room temperature. Soak the split peas in a cup of water for at least 30 minutes.
     
  2. Heat oil in a large skillet. Add drained split peas, mustard seeds, cumin seeds, chili peppers, asafoetida and curry leaves. Sauté until mustard seeds begin to pop. Add the ginger, turmeric, cashews and continue to sauté for about 2 minutes. Stir in the rice and lemon juice and heat through. Garnish with chopped cilantro or grated lemon zest.

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. 

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.

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. 

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.

Coconut Vegetable Curry

Mary Taylor

At Yoga Thailand (Samahita Retreat) where we teach every year, the meals are a highlight; served in the open air dining area in a leisurely manner after practice and at the end of each day. One of the mainstays is their coconut curry. This recipe is inspired by that served at Samahita. The vegetable combination listed below has a nice balance to it, but you can use any seasonal vegetables that appeal—it’s best if there is a variety of texture and color in those you choose. Serve with piping hot jasmine rice.

yield: 6-8 servings  |  prep time: 40 minutes  |  cooking time: 20 minutes


ingredients

  • ¾ pound firm tofu
  • 2 tablespoons tamari
  • 1 tablespoon lime juice
  • 2 teaspoons agave (divided)
  • 1 small carrot, roll cut
  • 1 small sweet potato, sliced
  • 2 cups broccoli florets
  • 1 small crookneck squash, sliced
  • 1 cup sugar snap peas, trimmed
  • 2 tablespoons coconut oil
  • 4 cups coconut milk
  • 1 cup vegetable stock or water and bouillon
  • 1 tablespoon minced ginger or 4 slices galangal, smashed
  • 2-3 tablespoons green curry paste (available at natural foods and Asian markets)
  • Salt to taste
  • ⅓ cup chopped fresh basil

directions

  1. Slice the tofu into ½ inch thick slabs. Place on a clean kitchen towel, cover with a second towel and press to remove excess water by putting a cutting board and a weight (heaving frying pan works well) on top of the board. Allow the tofu to drain for about 20 minutes.
     
  2. In a medium mixing bowl combine the tamari, lime juice and 1 teaspoon of agave. When the tofu has been thoroughly pressed, cut it into cubes and toss the cubed tofu in the tamari marinade. Set aside for at least 10 minutes.
     
  3. As the tofu is being pressed and marinated, prepare the vegetables, trimming and slicing each. Set aside. The vegetables may be prepared and refrigerated in an airtight container for up to 8 hours before finishing the dish.
     
  4. In a sauté pan, heat the coconut oil over medium heat. Add the marinated tofu and cook, tossing frequently, until the cubes are browned on a couple of sides. Set aside. The tofu may be pressed, marinated and sautéed up to 24 hours in advance if refrigerated in an airtight container.
     
  5. To prepare the curry, place the coconut milk, stock, ginger and curry paste in a large sauté pan or saucepan. Bring to a simmer over medium heat, stirring occasionally. Add the vegetables in the order of porousness—those that will take longer to cook, such as carrots and potatoes added first, those that need just a few moments to cook like the sugar snaps added just at the end. Allow enough time for all vegetables to cook until just tender, in total for this particular mixture about 15 minutes. After about 10 minutes of simmering the curry, add the tofu to the mixture. Be sure to carefully stir the mixture once the tofu is added as it is very delicate.
     
  6. Once all vegetables are cooked and the tofu is warmed through, immediately remove the curry from the heat. Stir in salt to taste along with the basil. Turn into serving bowls with jasmine rice along side or pour the curry directly over the rice for each serving.

Vegan Carrot Prune Tea Cake (Wheat Free)

Mary Taylor

Sounds too “healthy” to taste good — carrots and prunes are bad enough, but vegan and wheat free? Might as well eat cardboard, right? Not so fast. Actually these are really great! They’re moist, balanced in flavor, and pretty easy to make. (And check out my other recipe post with dehydrating instructions and photos of the prunes we made from Mansing’s generous gift of plums!)

yield: 8 small cakes  |  prep time: 30 minutes  |  baking time: about 30 minutes


ingredients

  • ¾ cup diced pitted prunes
  • 1 cup almond milk, warmed
  • ¼ cup agave nectar
  • ¼ cup maple syrup
  • 3 tablespoons coconut oil, softened
  • 1 cup brown rice flour
  • 3 tablespoons tapioca flour
  • ½ cup potato flour
  • ¼ cup almond meal
  • ¼ cup oatmeal
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons grated orange zest
  • ½ cup orange juice
  • 1 cup grated carrots
  • ¾ cup chopped walnuts

directions

  1. Preheat the oven to 350° F. Lightly oil 2 small loaf pans, or 8 10-ounce soufflé dishes.
  2. Place the diced prunes in a small bowl and cover with almond milk to soak and soften for 20 minutes.
     
  3. In a separate small bowl, combine the agave, maple syrup and coconut oil. Set aside
     
  4. In a larger mixing bowl, combine the rice flour, tapioca flour, potato flour almond meal and oatmeal. Stir in the baking powder, salt, baking soda and grated orange zest.
     
  5. Drain the almond mild from the prunes into the bowl containing the agave mixture. Add the orange juice and stir well. Gradually stir this wet mixture into the dry ingredients, and mix thoroughly.
     
  6. Stir in the carrots and prunes and mix well. Turn out into prepared pans and bake until a skewer inserted into the center comes out clean. For the smaller cakes, this will take about 25 minutes, for the larger loaves it will take about 45 minutes. Watch carefully and when the breads are lightly browned on top and around the edges and are pulling away from the edge of the baking pan, test for doneness.
     
  7. Remove from oven and place baking pan on a cooling rack for 10 minutes. Invert onto the cooling rack and cool completely.

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.