a wee bit Irish with potatoes, cabbage, mustard and a twist


Indeed I’ve got a wee bit of Irish heritage. Of course cooking a big pot of food to share is a fine thing to do, for a gathering of friends at St Patrick’s Day or any other time…

ingredients:

  • 4-5 medium sized red potatoes, cut into chunky cubes
  • 1/2-1 head green cabbage, chopped into 1/4″ ribbons
  • 1 yellow pepper, chopped
  • 12 oz tempeh, cubed
  • 1 medium yellow onion, chopped
  • 1-2 cloves garlic, minced
  • 1-2 t black mustard seeds
  • 1 c walnuts
  • 1 c or so fresh cranberries

instructions:

Saute cubed tempeh in a large heavy bottom frying pan in 2 T olive oil until lightly browned and crispy outside but still moist inside. Set aside in a large serving bowl with lid. Add another 1-2 T olive oil to the pan, add the mustard seeds, then as they begin popping add the red potatoes, onion and garlic to saute until lightly browned; then add 1-2 T water, cover and steam on reduced heat until the red potatoes are soft but not mushy. Set aside with the tempeh. In the same frying pan over medium heat, saute the chopped green cabbage and yellow pepper for about 3 minutes, only until it brightens and softens just a wee bit. Add these to the other ingredients in the serving dish, mix all together well. When ready to serve, heat the 1 c fresh cranberries in just a little water in the microwave briefly or over low heat on the stovetop, only until they brighten and soften just a bit, slightly warmed. Serve these and walnuts generously as garnish. This will keep covered in the refrigerator well for a day or two, although likely there will be no leftovers.

Cooking the cabbage a bit reduces its goitrogenic factor when serving this to those who have low thyroid function. The tempeh and walnuts increase the protein sufficiently for vegetarians making this a “one pot” meal. I buy and freeze cranberries when they are plentiful and on sale during the holidays, then pull them out of the freezer for recipes such as this, to add a pop of tangy flavor and vitamin C.

pumpkin cranberry muffins


IMG_5358With one friend sick with a snotty head cold and another who is facing down a career challenge coming over for lunch, it’s time to make a big pot of carrot ginger root soup and some comforting muffins. Some days simply deserve a treat! I served these warm, with sunflower seed butter or cream cheese as options. Some fresh ginger root tea and pumpkin muffins– if any are left over– make a great breakfast to clear away a cement head. My pets love pumpkin too, so the rest of the can of pumpkin will be heartily enjoyed, with the fiber great for their digestive tracks.

ingredients:

  • 3 T butter
  • 1 1/2 T molasses
  • 1 1/2 T maple syrup
  • 1 c pumpkin
  • 1 large egg
  • 1/8 c or so milk, as needed
  • 1 c whole wheat flour
  • 1 c oat flour
  • 1/2 t cinnamon
  • 1/2 t nutmeg
  • 1/8 t clove
  • 1/4 t sea salt
  • 1 1/2 t baking soda
  • 1/2 t baking powder
  • 1/2 c or so fresh frozen cranberries

instructions:

Preheat oven to 375F. Melt butter over low heat, adding in the molasses and maple syrup. Measure flours and other dry ingredients and mix well together in a large measuring cup. Beat together the egg and pumpkin, then add in the melted butter mixture. Beat all together well. Add the dry ingredients, and stir decisively but briefly, to mix all together well. Be minimalist in stirring. Using unbleached muffin cups or buttered muffin tins, fill each 3/4 full, then depending upon size of fresh cranberries, tuck 3-5 cranberries into each muffin. Bake about 20-22 minutes until toothpick comes out clean, then cool on rack. Makes 12.

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quinoa tempeh salad with cranberries, jalapeno & mint


Too many deaths in the family recently, and thus too long since I posted here… It’s time now to prepare for a Winter Solstice gathering– time for me to create again, and for new traditions to come into being.

My thought with this recipe was to incorporate the heat, light and brightness of summer– with the hot pepper and cooling mint, bright yellow bell pepper– and also the traditional winter bright cranberry– in the grounded base of a quinoa and tempeh salad. I found this to be both light and satisfying; feta would compliment and add additional protein if desired, or pistachios to remain vegan.

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ingredients

  • 3/4 cup quinoa
  • 12 oz tempeh, cubed
  • 4 shallots, diced
  • 1 jalapeno pepper, diced (include seeds for heat)
  • 3 stalks celery, chopped
  • 1 yellow pepper, chopped
  • 2 cups fresh cranberries
  • 10-12 leaves mint, diced
  • 1 lime, freshly squeezed

instructions

Rinse quinoa well, then cover with 1 1/2 cups water, add dash of salt, bring just to boiling then reduce heat and simmer covered for 18-20 minutes. Remove from heat, fluff with fork. Saute chopped tempeh over medium high heat in a couple tablespoons olive oil for 3-4 minutes, then reduce heat to medium low and cover, checking and stirring frequently; cook until browned and cooked through, but not dried out. Add tempeh to quinoa. Add 2 more tablespoons olive oil to pan, then saute shallots, hot pepper and celery until fragrant and shallots start to become translucent. Add yellow pepper and fresh cranberries, stir well, cover and simmer about 3-4 minutes, just until yellow pepper and cranberries are bright and just beginning to soften. Combine all well. Dress with freshly squeezed lime.