Good Food!

Coffee substitutes made from roasted barley and chicory can satisfy the urge for a rich and more earthy tasting drink. While it doesn’t actually taste anything like coffee – it is a satisfying pick me up even though it has no caffeine or stimulants. Add a little almond milk and xylitol to make it sweet and creamy. Pero is a brand of Switzerland and has an extra dark roast variety that I especially like. I bought mine at Whole Foods and the price was better than what I’m seeing available at amazon.com

from Still Life with a Recipe by Mollie Katzen with some modifications by me to reduce the sugar content

1/2 cup (1 stick) soft butter or margarine
1 cup peanut butter (smooth or crunchy)
2/3 cup (packed) light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups flour – 1/2 white 1/2 wheat or spelt
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup semisweet chocolate chips

1] Preheat oven to 375°. Lightly grease a cookie sheet.
2] In a large bowl, beat together the butter or margarine, peanut butter, sugar, and egg. Continue to beat well (high speed with an electric mixer is the best way) for 5 minutes.
3] Stir in vanilla.
4] Sift in the dry ingredients, then add the chocolate chips. Stir by hand until well blended.
5] Drop by rounded teaspoons onto the cookie sheet. Flatten each cookie with a fork.
6] Bake 12 to 15 minutes. Cool on a rack for ultimate crispness.

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This recipe is from The Greek Vegetarian by Diane Kochilas

1 cup wild rice, rinsed and soaked for 30 minutes
1 cup baby lentils, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium-sized carrots, washed, peeled, and diced (or grated)
2 celery ribs, washed, trimmed, and minced (optional)
2 garlic cloves, peeled and minced (or pressed)
1 teaspoon ground cumin seeds
Salt and freshly ground black pepper to taste
2 to 3 tablespoons rice vinegar
4 to 6 servings
1. Drain the rice and place in a medium-sized pot with 4 cups of salted water. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes, or until the rice is tender. Remove and drain.

2. While rice is cooking, place the lentils in a medium-sized pot and cover them with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until tender but al dente, about 20 minutes. As the lentils simmer, skim the foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. While the lentils and rice are simmering, heat 3 tablespoons of the olive oil in a skillet and sauté the carrots (if diced) and the celery (if using) for 6 to 7 minutes, until tender but al dente. Add the garlic and cumin seeds and stir for another minute. Remove from heat.

4. Place the wild rice, lentils, and vegetables in a medium-sized serving bowl, and toss to combine. Season with remaining olive oil, salt, pepper and rice vinegar. Let stand for 1 hour before serving.

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This recipe is from The Greek Vegetarian by Diane Kochilas

1 cup wild rice, rinsed and soaked for 30 minutes
1 cup baby lentils, rinsed and drained
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 medium-sized carrots, washed, peeled, and diced (or grated)
2 celery ribs, washed, trimmed, and minced (optional)
2 garlic cloves, peeled and minced (or pressed)
1 teaspoon ground cumin seeds
Salt and freshly ground black pepper to taste
2 to 3 tablespoons rice vinegar

4 to 6 servings

1. Drain the rice and place in a medium-sized pot with 4 cups of salted water. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes, or until the rice is tender. Remove and drain.

2. While rice is cooking, place the lentils in a medium-sized pot and cover them with 2 inches of water. Bring to a boil, reduce heat, and simmer, uncovered, until tender but al dente, about 20 minutes. As the lentils simmer, skim the foam from the surface. Remove, drain in a colander, and rinse under cold water.

3. While the lentils and rice are simmering, heat 3 tablespoons of the olive oil in a skillet and sauté the carrots (if diced) and the celery (if using) for 6 to 7 minutes, until tender but al dente. Add the garlic and cumin seeds and stir for another minute. Remove from heat.

4. Place the wild rice, lentils, and vegetables in a medium-sized serving bowl, and toss to combine. Season with remaining olive oil, salt, pepper and rice vinegar. Let stand for 1 hour before serving.

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Coconut oil quickly goes bad in clear plastic or glass containers because of exposure to light.  Even if you refrigerate the oil when you get home – how long has it been sitting in the direct light at the store?  Coconut oil develops a slightly rancid flavor from light exposure which gets worse as time goes on.  Omega Nutrition, smart folks that they are, package their coconut oil / butter in a dark, opague container.  I’ve never tasted even slight rancidity from Omega’s excellent tasting oil.  Note: it should be refrigeratered after opening.

Note:  9/2008  Now that I’ve moved away from WA I don’t seem to be able to find Omega Nutrition coconut oil.  At the Whole Foods in Albuquerque, NM they have Jarrow Formulas Coconut Oil which is every bit as good and comes in a light-proof container.  The trick is – it’s hidden in the vitamin and health products section – in the food section the coconut oil is all in clear glass jars.  See I told you it was better for you!

This soup is so easy to make and really is delicious despite the simplicity of the ingredients.

This recipe is from Vegetarian Cooking for Everyone by Deborah Madison with slight modifications

2 T. Olive oil or butter
2 Onions, finely diced
3 small bay leaves
2 pounds potatoes, peeld,
Salt and freshly cracked pepper

Heat the oil in a heavy soup pot over medium heat, add the onions and bay leaves and cook slowly. Meanwhile, slice up potatoes to the size and shape you like.

Add the potatoes, raise the heat and saute, stirring frequently until a glaze starts to build up on the bottom of the pot, about 10 minutes. Add 1 1/2 teaspons salt and 1 c. water. Scrape the bottom of the pot to loosen the solids. Add 2 quarts of water and bring to a boil. Lower heat and simmer, partially covered until the poatatoes are soft, about 30 minutes. Remove bay leaves, taste for salt, season with pepper.

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This recipe was hearty, satisfying, rich tasting and also fairly easy and quick. I made mine a bit ahead of time and left it in the oven at low to steep in the curry sauce. Delicious!

from Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way by Miriam Kasin Hospodar

4 servings

STEP ONE
1 tablespoon minced fresh ginger
2 tomatoes, chopped
1 tablespoon ghee or oil
Pinch of hing (optional)
3/4 teaspoon brown mustard seeds
1 tablespoon minced fresh ginger
2 tomatoes, chopped

STEP TWO

1 teaspoon turmeric
3 cups (350 g) green beans, cut into 1/2-inch (1.3 cm) pieces
Salt
1/2 cup (120 ml) water
Chopped fresh cilantro (optional)

1. Heat the ghee or oil in a pot. Add the hing, mustard seeds, and ginger and saute over low heat until the mustard seeds "dance." Add the tomatoes and saute for a few minutes, stirring frequently, until they become mushy.

2. Stir in the turmeric, green beans, a sprinkling of salt, and the water. Cover and simmer until the beans are tender, 12 to 15 minutes. Adjust the salt. Sprinkle with chopped cilantro before serving.

VARIATION For heat, add 1 teaspoon or more black pepper in Step 3 or add cayenne or crumbled red chilies to the ghee or oil in Step 1.

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This is my favorite soup. It has an excellent combination of flavors and a lovely texture.

1 2 lb. butternut squash ( comes out well with pumpkin or acorn squash too)
4 T. butter
1 large onion, chopped in big pieces
2 leeks (white part only), sliced
4 c. water
Sea salt and pepper

Peel and remove seeds from squash, slice squash, onions and leeks. Saute onions and leeks in 2 T. butter for 2 -3 minutes. Add the squash and water, bring to a boil. Cover and simmer for 30 minutes, or until squash is tender. Blend and eat. This soup freezes well – although it’s most delicious completely fresh.

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