Showing posts with label Meal Course: Side Dish. Show all posts
Showing posts with label Meal Course: Side Dish. Show all posts
Peach, Corn and Tomato Salsa
Dice:
½ ripe peach
5-6 cherry tomatoes (I used both orange and red ones)
½ an ear of corn
½ small green chilli pepper
Add
½ - 1 tsp fresh mint
In oil, heat and then add to salsa
1 tsp mustard seeds
5 curry leaves
Toss everything, add salt and lime to taste.
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Summer Wheat Berry and Berry Salad
Summer Wheat Berry and Berry Salad
Prepare wheat berries in a rice cooker. Set rice cooker for brown rice. Use:
1 cup wheat berries
2 cups veggie stock
When the rice cooker says there are 5 minutes left add, 3/4 cup baby yellow squash/ patty pan squash, quartered.
Remove from the slowcooker, and let cool.
Add:
3/4 cup blueberries
1/2 cup raspberries
2 ears corn, cooked and decobbed
1 large shallot diced finely
2 T fresh mint, chopped
1/4 cup diced carrot
Dress with balsamic vinegar, salt, plenty of cracked pepper, and grapeseed oil.
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Prepare wheat berries in a rice cooker. Set rice cooker for brown rice. Use:
1 cup wheat berries
2 cups veggie stock
When the rice cooker says there are 5 minutes left add, 3/4 cup baby yellow squash/ patty pan squash, quartered.
Remove from the slowcooker, and let cool.
Add:
3/4 cup blueberries
1/2 cup raspberries
2 ears corn, cooked and decobbed
1 large shallot diced finely
2 T fresh mint, chopped
1/4 cup diced carrot
Dress with balsamic vinegar, salt, plenty of cracked pepper, and grapeseed oil.
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Cincinnati Chickpea Salad
In a serving bowl, mix:
1 T Dijon mustard
a healthy shake black pepper
a pinch of salt
1/2 t paprika
3 T red wine vinegar
2 T shallot minced very finely
1 t oregano
Add:
1 can chickpeas that have been rinsed and cooked in the microwave for 2 minutes
1 box grape tomatoes cut in half
1 handful parsley chopped coarsely
2 medium carrots chopped
4 T olive oil.
Serve at room temperature.
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Cole Slaw with Apricot-Ginger
Combine:
julienned purple cabbage, jicama, underripe apricots, hungarian sweet peppers, and a bit of scotch bonnet if you swing that way. (We did.)
Dress with:
finely minced ginger, rice wine vinegar and grapeseed oil.
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Dosa
Soak overnight in two separate bowls:
2 cups urad daal
1 cup rice
Blend until you get a thick batter. (I did this by blending each separately and then mixing the two in a bowl.) Add
1 T salt.
Ferment over night. (I placed the bowl on a chair over the heater vent.) Read more!
Vegetarian Lentil “Bolognese”
In a skillet, sautee:
½ stalk of celery
½ medium onion
½ medium carrot
Add:
3 T tomato paste
¾ cup masoor lentils
¾ cup French lentils
1 t Salt
In a slowcooker, add:
15 oz crushed tomatoes
All of the items from the skillet
¼ cup veggie stock
2 bay leaves
Oregano to taste
1 t salt
Cook in a slowcooker on low for 7 hrs
In a blender, combine:
8 oz white beans cooked
Vegetable stock
To finish add white bean puree and 1 Tsp pesto to the sauce.
Masala Confetti Style for Dosas
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Saute
½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder
When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes
After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans
Saute until everything is tender.
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Saute
½ small onion, diced
1 t cumin
1 t turmeric
1 tiny pinch chili powder
When this is browned, add and saute for a few minutes
1 carrot diced (ideally maroon)
2 small red potatoes
After 2-3 minutes, add
1/4 cup water
¼ cup baby lima beads
¼ cup soy beans
Saute until everything is tender.
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Pumpkin Ginger Corn Bread
(based on the recipe on the Quaker Corn Meal bin)
¾ cup white corn meal
¼ cup coarse ground yellow grits
1 cup whole wheat flour
2 tsp baking powder
1 cup buttermilk
2 eggs
½ cup pumpkin puree
1 tsp salt
1 tsp ground ginger
2 tsp ginger juice
Mix, fill mini-cupcake tins until almost full, and bake at 375. (forgot to time it, but maybe 15 minute if that.) Makes 36 minimuffins.
Vegan Pie Crust
Vegan Pie Crust
Freeze:
3.5 cups flour
1 t granulated sugar
1 t salt
2 T flax seed
3 sticks earth balance margarine
2 T olive oil
In a food processor, agitate dry ingredients. Add olive oil and then butter pats. Add tablespoons of iced water until it comes together. (Up to 1/3 cup iced water.)
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Potato Salad, Chaat Style
Combine in a large bowl
2 T finely diced onion
2 T brown curry sauce
3 T vinegar
pinch of salt
¼ cup red pepper diced
1 T & 1 t chaat masala
1-2 t Major Grey’s Chutney
2 T Coriander Chutney
2-3 large baking potatoes, cooked (Ideally still warm)
After everything is combined, let the mixture rest a room temperature for at least 1/2 hour to let the flavors mix. Serve topped with sev (available at Indian grocery stores.)
Blog Post: http://feedingmaybelle.blogspot.com/2008/02/chaat-potato-salad-husband-style.html
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2 T finely diced onion
2 T brown curry sauce
3 T vinegar
pinch of salt
¼ cup red pepper diced
1 T & 1 t chaat masala
1-2 t Major Grey’s Chutney
2 T Coriander Chutney
2-3 large baking potatoes, cooked (Ideally still warm)
After everything is combined, let the mixture rest a room temperature for at least 1/2 hour to let the flavors mix. Serve topped with sev (available at Indian grocery stores.)
Blog Post: http://feedingmaybelle.blogspot.com/2008/02/chaat-potato-salad-husband-style.html
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Potato Salad, Bahn-chan style
Bahn-chan style Potato Salad
Boil, microwave or roast
1 lb potatoes
Shred and reserve
1 carrot
2-3 small Jerusalem artichokes
Mash the potatoes when warm and add
1 T margarine
1/4 cup soy milk
1 T soy yoghurt
1 T mustard
1-2 T rice vinegar
Serve warm or cold
post: http://feedingmaybelle.blogspot.com/2008/01/tofu-galbi-sandwich-recipe.html
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Quinoa Pilaf
Cook:
1.5 cups quinoa in 2 cups vegetable broth
When the quinoa is still warm add:
Raw corn from 3 ears of corn
½ cup steamed yellow squash; I used tiny ones that were an impulse buy.
½ cup diced wax beans (raw) ; I had purple at home but yellow would better
1 cup yellow cherry tomatoes; each cut in ½
¼ cup raw carrots, diced; again, yellow would be cool but I had orange
½ cup parsley, chopped coarsely
¼ cup basil, chopped coarsely
¼-1/2 cup cider vinaigrette made with shallots, garlic, cider vinegar, mustard, and grapeseed or olive oil
¼ cup nutritional yeast
plenty of freshly cracked black pepper
Toss and let sit for 1 hour. Serve at room temperature.
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1.5 cups quinoa in 2 cups vegetable broth
When the quinoa is still warm add:
Raw corn from 3 ears of corn
½ cup steamed yellow squash; I used tiny ones that were an impulse buy.
½ cup diced wax beans (raw) ; I had purple at home but yellow would better
1 cup yellow cherry tomatoes; each cut in ½
¼ cup raw carrots, diced; again, yellow would be cool but I had orange
½ cup parsley, chopped coarsely
¼ cup basil, chopped coarsely
¼-1/2 cup cider vinaigrette made with shallots, garlic, cider vinegar, mustard, and grapeseed or olive oil
¼ cup nutritional yeast
plenty of freshly cracked black pepper
Toss and let sit for 1 hour. Serve at room temperature.
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Slowcooker Tibetan Ratatouille
Adapted from Beyond the Great Wall by Jeffrey Alford and Naomi Duguid
Dice 1 large eggplant into large (1 inch) cubes. Brown the eggplant.
Place eggplant, 3 diced San Marzano or Roma tomatoes, 3-5 sichuan peppers (for the kids i used 3), 1/2 cup roasted lamb stock, and 1 T sesame oil in a slow-cooker.
Cook for 7 hours on slow. Add diced red pepper and cook in the slow-cooker for ½ hour.
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Spaghetti Squash Primavera
Roast at 400
1 small spaghetti squash, halfed, de-seeded, and oiled
Sautee lightly
sliced carrot
sliced zucchini
sliced asparagus
To the veg, add
1 t meyer lemon zest or
1 t preserved meyer lemon
Toss in the spaghetti squash
Make a sauce by adding
1 t vegan margarine
3 T soy milk
squeeze of meyer lemon
(Can be completed with a few dollops of goat cheese, but of course we didn't.)
Blogged at: http://feedingmaybelle.blogspot.com/2008/02/icebox-experiments-spaghetti-squash.html Read more!
1 small spaghetti squash, halfed, de-seeded, and oiled
Sautee lightly
sliced carrot
sliced zucchini
sliced asparagus
To the veg, add
1 t meyer lemon zest or
1 t preserved meyer lemon
Toss in the spaghetti squash
Make a sauce by adding
1 t vegan margarine
3 T soy milk
squeeze of meyer lemon
(Can be completed with a few dollops of goat cheese, but of course we didn't.)
Blogged at: http://feedingmaybelle.blogspot.com/2008/02/icebox-experiments-spaghetti-squash.html Read more!
Yakitori Sauce
Combine
3/4 cup sake
1 1/3 cup mirin
3T sugar
1 1/3 cup shoyu
Simmer until sugar has been dissolved.
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