Raw Mediterranean Kale Salad

Recently, I went to a raw foods class at Whole Foods, taught by Chef Mehmet Ak. He taught us how to create four amazing dishes, including this kale salad. I'm not a big fan of raw greens, so I wasn't sure if I'd like this salad. I was pleasantly surprised- it's delicious!

Ingredients:
-2 small bunches dinosaur kale (aka lacinato or blue kale), stems removed
-3/4 tsp. sea salt or tamari
-2 T. extra virgin olive oil
-2 T. lemon juice
-3/4 tsp. black pepper
-1/4 cup pine nuts
-1/4 cup golden raisins, soaked 10 min, drained and rinsed

Directions:
1. Stack two (or more) leaves of kale together and roll tightly. Cut the kale crosswise into very thin strips. Repeat with remaining kale leaves. Add 1/2 tsp. of sea salt and massage the kale well with your hands, in order to soften the kale. (Really rub the kale together. The kale will change color slightly, having the appearance of being blanched). Add the lemon juice, olive oil, remaining sea salt, and black pepper, and toss well with your hands, working the dressing into the greens. Gently toss in pine nuts and raisins.

Variations:
1. Substitute 1/4 cup sliced kalamata olives for the raisins.
2. Eliminate the raisins and pine nuts. Add diced tomato and avocado.
3. Add agave nectar and curry powder to taste.*


*This is the variation that I prepared. Spicy, slightly sweet, and super healthy!

Homemade Hummus

I've always wanted to make homemade hummus, but I've never gotten around to it. I bought tahini for another recipe, so I decide to take the plunge. I made both regular hummus (which had a healthy amount of garlic) and roasted red pepper hummus.

I used two recipes I found here and here. I might try the peanut butter hummus next...although I'm not sure about that. :)

Ingredients:
-1 16 oz can of chickpeas or garbanzo beans
-1/4 cup liquid from can of chickpeas
-3-5 tablespoons lemon juice (depending on taste)
-1 1/2 tablespoons tahini
-2 cloves garlic, crushed
-1/2 teaspoon salt
-2 tablespoons olive oil


Ingredients:
1. Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth.


That's it! Yum!

Tortilla Espanola de Raquel

Don't let the name fool you...this dish is similar to a potato omelet. It requires few ingredients, but a little patience.


Ingredients:
-5 cups potato, diced
-1 cup onion, diced
-1 t. paprika
-8 large eggs
-1/8 cup milk (can omit)
-vegetable oil
-S/P

Directions:
1. Mix potatoes, onions, paprika, and a dash of salt and pepper.
2. In a large skillet, heat a few tablespoons of oil. Sauté potatoes and onions until well cooked but not mushy. Make sure to stir constantly to prevent the potatoes from sticking.
3. While the potatoes cook, whisk together the eggs and milk in a large mixing bowl. Once the potatoes are done, add them to the eggs and mix well.
4. Add another tablespoon of oil to the skillet, and reheat over a medium high heat. Pour the potato egg mixture in, leveling it out with a spatula. Cook over medium heat, allowing the bottom to set.
5. Once the bottom half of the tortilla has set, use a large dinner plate to either slide the tortilla out of the pan, or invert it completely onto the plate. Your goal is to flip the tortilla over in the pan so the runny side can cook and brown completely.
6. When both sides of the tortilla are fully cooked and browned slightly, you're ready to eat! Allow the tortilla to sit in the pan for a minute or two to firm up completely, and then place on a large plate. Serve the tortilla cut into wedges.
7. Enjoy this dish either hot or cold. It's delicious either way!

"Three Sisters" Stew

Looking for a vegetarian-friendly main course for Thanksgiving, I stumbled across this recipe. Everyone loved the complex flavors and smooth texture.


Ingredients:
-1 large butternut squash (about 2 lbs)
-1 T. olive oil
-1 medium onion, chopped
-2 cloves garlic, minced
-1/2 medium green pepper
-1/2 medium red pepper
-14 oz. can diced tomatoes, with liquid
-2 cups cooked pinto beans
-2 cups corn
-1 cup vegetable stock
-1 small fresh hot chile, seeded and minced
-1 t. cumin
-1 t. oregano
-S/P
-3 to 4 T. fresh cilanto, minced


Directions:
1. Preheat the oven to 400 F.
2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
3. Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
4. Add the squash and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
5. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed.

Shepherd's Pie

A hearty and easy meal that's sure to please!

Ingredients:
-1 clove garlic
-2 large carrots, diced
-2 medium onions, chopped
-1/4 cup celery
-2 cans pinto beans
-2 small cans mushrooms
-14.5 oz diced tomatoes
-15 oz canned corn
-1 can peas
-1/2 t. dried parsley
-1/2 t. marjoram
-8 cups mashed potatoes
-40 oz cheddar cheese, grated
-parsley flakes
-S/P


Directions:
1. Preheat oven to 350 F.
2. Sauté garlic, carrots, onions, and celery until soft.
3. Add beans, mushrooms, tomatoes, corn, peas, parley and marjoram. Stir well.
4. Turn heat off under pan, and let filling sit.
5. In a large bowl, combine mashed potatoes and cheese. Season with salt and pepper, and add about 2 T. of the parsley flakes.
6. Pour the vegetable/bean mixture into a 9x13 casserole dish. Using a spatula, spread cheesy mashed potatoes over the top, coating evenly.
7. Sprinkle the top with parsley flakes, and put the Shepherd's Pie into the preheated oven.
8. Bake for 20 minutes, or until the potatoes are golden brown.


This recipe is perfect for leftovers, as you can add or subtract the vegetables in the filling, and use up any extra mashed potatoes!

Mango Stir-Fry

This recipe is easy to remember- everything is measured by two!


Ingredients:
-2 cups onions, chopped
-2 large cloves garlic, crushed and diced
-2 T. vegetable oil
-2 cups green pepper, chopped
-2 cups corn
-2 T. soy sauce
-2 15 oz. cans red beans (black beans would also work)
-2 t. hot sauce
-2 t. vegetarian Worcestershire sauce
-2 dashes ground ginger
-2 mangoes, chopped

Directions:
1. Sauté onion and garlic in vegetable oil on low heat until slightly softened. Stir often.
2. Add green pepper and corn. Turn heat up to medium, and cook for a few minutes.
3. Add spices and beans. Stir to coat and cook until beans are warm.
4. Add mango and stir frequently to heat. Don't overcook the mango- you don't want mango mush!
5. Serve over rice.


The flavors in the stir-fry are subtle, so you can really taste the mango!

Easy Freezie Burritos

These burritos are great because you can make them ahead of time, they're quick and easy, and they microwave very well.


Ingredients:
-2 med onions
-3 large green peppers (when they're on sale, I also use red and yellow peppers)
-2 jalapeños
-28 oz. diced tomatoes
-40 oz. beans (kidney, black, or pinto are best)
-6 T. taco seasoning
-2 T. cumin
-grated cheddar cheese
-burrito size flour tortillas

Directions:
1. Sauté onions and peppers until tender crisp.
2. Add taco seasoning and cumin. Stir to coat.
3. Add tomatoes and beans. Cook over medium heat for about 2 minutes.
4. Scoop about 3/4 cup of the filling onto a tortilla. Sprinkle shredded cheddar on top.
5. Roll burritos tightly, and place onto a well-greased cookie sheet. Freeze for about an hour on the cookie sheet, until frozen solid.
6. Remove from cookie sheet, and wrap burritos individually in foil or freezer paper.


To reheat the burritos, microwave on high for about 4 minutes, until hot.

Experiment with flavors, adding hot sauce, different veggies, and new spices. Easy and delicious!

Leek and Potato Soup

This recipe is very simple, easy, and yummy.

Ingredients:
-4 small leeks, or 3 large leeks
-2 T butter
-4 cups veg. stock
-3 lbs potatoes, chopped (I used red, but yukon should work too)
-S/P

Directions:
1. Wash leeks very thoroughly to remove all the grit, and cut into thin rings.
2. Cook leeks in butter until soft. Do not brown! (Browning the leeks will adversely affect the flavor)
3. Add broth and potatoes. Cook for 20 mins, or until potatoes are completely soft.
4. In a blender, purée half of the soup mixture.
5. Add puréed soup to pot and reheat.

Herbed Goat Cheese Crepes with Onion Sauce

Ingredients:
-1 cup whole wheat flour
-2 eggs
-1/2 cup milk
-1/2 cup water
-1/4 tsp. salt
-2 T. butter, melted
-2 T. fresh chives, chopped
-3.5 oz. herbed goat cheese
-1 T. olive oil
-1 medium onion, sliced
-1 T. sweet white wine
-1 tsp. balsamic vinegar
-2 T water


Directions:
1. Whisk together the eggs and flour. Slowly whisk in the milk and water until totally combined, and then gradually add the salt, chives, and butter.
2. Lightly oil a heavy pan, and heat on medium high. Pour a 1/4 cup of batter on the pan and swirl batter to thinly coat the pan.
3. Cook crepe until lightly brown on the bottom, about 2 minutes, and then carefully flip. While the other side cooks, crumble about 2 T. of the herbed goat cheese down the middle of the crepe. (Reserve 2 T. goat cheese for onion sauce). When the crepe is fully cooked, roll up around the goat cheese.
4. Place completed crepes on a warmed plate.
5. When the crepes are finished, add the olive oil to the pan. Sauté onion about 1 min.
6. Add wine, balsamic vinegar, and water, then sauté until onion is tender-crisp.
7. Add remaining goat cheese to onions until melted. Mix to coat onions.
8. Pour sauce over crepes, and garnish with chives and goat cheese.

Tomato Zucchini Pie

This recipe was created because I had a loaf of bread that hadn't risen correctly, and a huge amount of garden vegetables that needed to be used before they turned bad. Luckily, they all came together in a delicious meal!


Ingredients:
-3 or 4 slices bread
-1/2 cup + 3 T milk
-2 T olive oil
-2 small zucchinis, sliced thinly
-5 medium tomatoes
-3/4 cup onion (or 3 T dried onion)
-3.5 oz goat cheese
-3 eggs
-2 T oregano
-2 T basil

Directions:
1. Butter a 2 1/2 qt. casserole dish.
2. Line with bread (I used wheat, but French or Italian would be good too!). Soften with 1/2 cup milk.
3. Bake at 425 F for 5 min. Bread should be browned, but not burnt! Leave the oven at 425 F.
4. Sauté zucchinis and onions in olive oil.
5. While they cook down, slice and seed the tomatoes. This is important, because the seeds will make the pie soupy.
6. Once the zucchini and onion are softened, mix with tomatoes. Reserve a few tomatoes for the top.
7. Pour vegetable mixture into the casserole, covering bread.
8. Crumble goat cheese over the vegetables.
9. Whisk egg, 3 T milk, oregano, and basil.
10. Pour egg mixture over vegetables. Top with remaining tomatoes.
11. Bake at 425 F for 30-35 minutes until the egg is set and the tomatoes on top are slightly shriveled.