quinoa & mustard greens salad- as “one pot” with tempeh


Revisited this January– wanting a simple vegan meal with protein but no nuts, legumes, or gluten, I sauteed 8oz of tempeh and turned this salad into a delicious “one pot” meal.

Perfect for when the season is changing and you’ve had too many holiday sweets. This salad is light yet quinoa is high in protein. The red onion and mustard greens pack a punch, and the grapefruit serves as a perfect dressing. High in sulfur and vitamin C, this salad will help push aside both sweet tooth cravings and a stuffy nose.

ingredients:

  • 3/4 c quinoa
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 large bunch mustard greens
  • 1 grapefruit, sectioned then cut into small pieces

instructions:

Rinse quinoa very well, then bring 1 1/2 cups fresh water, pinch salt, and well rinsed quinoa to a boil. Reduce heat to low and simmer covered for 20 minutes. Cook until water is absorbed. Remove from heat, stir with fork to fluff, and allow to rest/cool 5 minutes.

First cut any tough center stems away to compost, then roll mustard greens and chop lengthwise into slim 1/4 inch strips. Using a cutting board that will allow you to preserve the juice, peel then cut grapefruit into bite sized pieces.

Using large soup pot (to accommodate bulk of uncooked greens), saute onion in 2-3 T olive oil for 3-4 minutes. Add minced garlic, stir for 1-2 minutes. Add chopped mustard greens, stir well over medium heat for 2-4 minutes. Add about 2 T water, cover and steam for 2 minutes, until wilted and bright green, but not mushy. Remove from heat and cool.

After greens have cooled, mix all ingredients together including the grapefruit’s juice.

Serves 5-6, makes good leftovers 1-2 days, served warm or at room temp.

golden beets, ginger & kale salad


ingredients: IMG_0905

  • 3 medium golden beets, chopped
  • 3 medium shallots, diced
  • 1 T fresh ginger root, minced
  • 1 clove garlic, pressed
  • 1 yellow pepper, chopped
  • 1 bunch lacinato kale, sliced into thin ribbons
  • juice of 1/2 lemon

instructions:

Coarsely chop beets in half, then each half into thirds, so pieces are approximately equal in size (so will cook quickly while also still being easy to pare after cooking). Place into saucepan, barely cover with water, bring just to a boil, then reduce heat and simmer covered until soft, about 7-10 minutes. Do not overcook- check frequently with fork for doneness. Drain and rinse in cold water. Using sharp paring knife, remove and discard tough skin, then chop into bite sized pieces. Transfer to deep serving dish with lid.

Using 2 T olive oil in a large skillet with lid, saute diced shallots for 2-3 minutes over medium heat, then add minced garlic, mined ginger and chopped yellow pepper; continue to stir for another 1-2 minutes.  Add a splash of water, reduce the heat and simmer covered for about 2 minutes, until the yellow pepper is bright and only lightly cooked. Transfer to serving dish with beets. Remove tough middle stems from kale, then slice into thin ribbons. Using the same large skillet, saute for 2 minutes over medium heat, then add a splash of water, reduce heat and simmer covered for about 2-3 minutes, until the kale is bright and lightly cooked, not mushy. Transfer to serving dish, mix all together well. Dress with juice of 1/2 freshly squeezed lemon. Will store well in an airtight container for a couple days.

I served this with tofu baked in a spicy peanut sauce on a cold wintery day– bright and complementary flavors, and wonderfully warming.

merken spiced yam soup


When I came down with the sniffles and felt a bit puny, I wanted a healthy warming soup… and came up with this from what I had in my cupboards and fridge. Yams and carrots are high in vitamin A and C, perfect for fighting off a head cold. The ginger and Merken (a smoked chile pepper spice from Chile) or seranno add some heat. The peanut butter is an inspiration from African cooking and adds a rich smoothness to the soup as well as a little protein. I served this in a deep round bowl over a little fresh arugula (fresh spinach would have been good in lieu) and topped with peanuts. Yum! And so quick and easy. I think this may be my new favorite winter soup recipe.

ingredients:

  • 1 yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1 T fresh ginger root, minced
  • 1 t lemon thyme
  • 1/2 t merken or 1 serrano pepper, diced
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garnet or jewel yams, without skin, chopped
  • 2-3 T natural peanut butter, no added oil or salt
  • 1/8 t salt

instructions:

Saute the onion in 2 T olive oil for 2-3 minute over medium heat in a large soup pot, then add garlic and other spices; continue stirring until onion is almost translucent. Add celery, carrot and yam and continue to saute over medium heat for another 2-3 minutes. Dissolve 1/2 cube organic vegetable bouillon in 1 cup boiling water, then add it to the pot. Stir in peanut butter, mix all well, then add another 5-6 cups of fresh water. Cover and cook until yam and carrots are soft, checking and stirring frequently. It wont take long, 5 minutes or so if the yam and carrots are chopped reasonably thin and small. Set aside to cool, then puree in blender.

Fresh Fig & Golden Beet Chutney with Ginger Root and Jalapeno


My friend Carla’s fig tree produced an awesome crop this year, and Carla generously IMG_0424shared her bounty with me when I said I wanted to make fig chutney. My own raised bed garden provided a fabulous crop of jalapeno and serrano peppers, and I spotted wonderful golden beets at the farmer’s market. All I needed to do was buy more apple cider vinegar, then set aside some time to prepare the jars and lids, simmer, and then preserve my chutney in a boiling water bath.

ingredients:

  • 4 cups fresh figs, coarsely chopped
  • 2 1/2 cups golden beets, blanched to remove skin, then coarsely chopped
  • 1/2 cup golden raisins
  • 1 1/2 cups yellow onion, chopped
  • 1-2 red jalapeno peppers, diced, including seeds
  • 2-3 t fresh ginger root, minced
  • 3 t coriander seeds
  • 2 t black mustard seeds
  • 1/4 t cardamom
  • 1/8 cup brown sugar
  • 1 1/4 cup apple cider vinegar
  • 1 lime, squeezed

instructions:

First blanch the beets: Cover with water, bring to a roiling boil and boil for 3-4 minutes. Use a slotted spoon to remove the beets and dunk into cold water to cool enough to handle; then use a sharp paring knife to remove outer skin and chop.

In a medium sized deep pan, saute the onion in a teaspoon of olive oil over medium heat until almost translucent, about 3 minutes. Add the mustard seeds and coriander seeds and continue stirring over medium heat until the seeds begin to pop. Add the jalapeno and ginger root and continue to stir for another minute.

Add all of the remaining ingredients withholding only 1/4 cup of apple cider vinegar; bring to a boil over medium heat, then reduce the heat to low. Simmer the chutney for 1-2 hours until thickened and fragrant, stirring more than just occasionally. Taste the chutney and adjust the seasoning if necessary with more cider vinegar, or perhaps 1/8 t sea salt? I was shooting for a balance of sweet and tart with jalapeno heat on the finish. When you’re satisfied with your balance of flavors and texture, ladle into sterile jars, and can in a water-bath according to standard safe canning procedures. This simmered down to fill six 8oz jars.

 

turnip, parsnip, red potato soup with roasted pumpkin seeds


The season is changing– I feel it when I tuck into bed at night, and when I watch sunrise these mornings. “Seasons changing I can smell it in the air I can see it in their paintings And I can hear it in the wind, hear it rise and descend Through the many colored trees, forms a many colored breeze Made of many colored leaves, departing ever so gracefully” (Elephant Revival, Ring Around the Moon)…  The Autumnal Equinox is next week, reminding me of work to be done timely, and of the need for balance. My thoughts turn to experimenting making chutney with a friend’s fresh figs (more on that in another post) and to making soup… for an Equinox Party! Thus this experiment with a new fall root soup that fits into a darkness and light/black and white color palette. Yum.

ingredients

  • 4 medium turnips, peeled and chopped
  • 1 medium-large parship, peeled and chopped
  • 1 medium-large red potato, peeled and chopped
  • 1 large yellow onion, chopped
  • 1-2t dried rosemary
  • 1/4t salt and fresh ground black pepper to taste
  • 2-3 sprigs of fresh lemon thyme from my garden (or 1/2t or so dried)
  • 1/2 cube Celfibr brand vegetable bouillon dissolved in 1c hot water
  • 3-4 additional c water
  • 1/2-1 c milk if desire creaminess

instructions:

Saute onion in large soup pot in 1-2T butter or olive oil for 2 min or so, then add red potato and saute for another 3-4 minutes before adding peeled and chopped turnips and parsnip, rosemary and lemon thyme. Stir well, then add 1c vegetable bouillon broth and 2c fresh water, cover and simmer until vegetables are soft, about 10 minutes. Check for full softness, then remove from heat, add salt and black pepper. Allow to cool enough to then puree in blender. Adjust consistency with milk unless you’re serving this vegan so use fresh water or additional fresh vegetable broth if you happen to have some on hand. Garnish with roasted pumpkin seeds. Yum!

garbanzo quinoa patties with basil and kale


Delicious Bajiya patties made by the Horn of Africa restaurant that we ate at the Oregon Brewers Festival recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this, which we enjoyed.

ingredients:

  • 1 can garbanzo beans, mostly lightly mashed
  • 1 stock celery, finely chopped, about 1/2 c
  • 3 leaves Lacinato kale, finely chopped, about 1 c
  • 8-10 large leaves fresh basil, finely chopped
  • 1-2 cloves garlic, minced
  • 1 serrano pepper, including seeds, finely chopped
  • 1 1/2 c cooked quinoa
  • scant 1/4 c oat flour
  • 1/4 c parmesan cheese, or to make vegan use roughy ground walnuts
  • 2 eggs, or to make vegan use 3T ground flax seeds mixed with water to same consistency as eggs
  • dash or two balsamic vinegar
  • 1/8-1/4 t salt and black pepper to taste

instructions:

Preheat oven to 375F, and lightly wipe baking sheet with 1-2 T of olive oil. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed garbanzos with the cooked quinoa and flour, parmesan, salt and pepper. Break and stir the eggs, or in lieu of eggs the ground flax seed, then stir the balsamic vinegar and eggs into the bean mixture. Batter will be very sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 18 minutes, then check the bottoms; flip carefully and bake for another 10 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes 12-14. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.

 

Quinoa cucumber mint salad with black beans and serrano pepper


“There’s mosquitoes on the river Fish are rising up like birds
It’s been hot for seven weeks now,
Too hot to even speak now, Did you hear what I just heard?”

Well maybe not yet seven weeks, but it has been many weeks now of daily temps over 90F, and with the 4th of July and Fare Thee Well concert streaming potluck dinners to attend, it’s been a time to come up with easy to make and cooling, protein rich main dish salads…

ingredients:

  • 3/4 c quinoa
  • 1 can organic black beans, well rinsed
  • 2-3 medium cucumbers, thick sliced into half rounds or quarters
  • 1 yellow pepper, chopped
  • 3 stalks celery, chopped
  • 1 small red onion, diced
  • 1 serrano pepper, diced, including seeds
  • 10-12 leaves spearmint, diced
  • 1 lime, squeezed for dressing
  • organic nonfat yogurt or feta cheese for garnish

instructions:

Rinse quinoa well, then place in 1 1/2 c fresh water with a dash of salt, bring to boil then turn heat down to simmer covered for 18-20 minutes. Remove from heat and fluff with fork. Rinse beans well, chop and dice all vegetables and combine all. Dress with squeezed lime, and store in airtight container in refrigerator until ready to serve. Garnish with organic nonfat yogurt or feta cheese for additional protein.