I just wanted to tell you what a grand success Thanksgiving was at my house. The food was extraordinary…and the ambiance was great, too. I had so many compliments and I owe it all to you. Thank you for making my special time with my family so perfect. I had both ovens on at 350° and just put everything in 45 minutes before dinner. No problem. All got on the table hot and bubbly on time. The soup (pumpkin soup) was a hit too as was the spinach (and watercress) dip. THANK YOU AGAIN.
~ Gretchen Davis - Chapel Hill, NC |
1. by Mollie Katzen
2. for Everyone by Deborah Madison
3. Cookbook
4. by Rosso & Lukins
5.
6. by Ima Rombauer
7. by Rick Bayless
8. by Julee Rosso
9. by Don Mauer
10. by Alice Waters
Folks often ask me for recipes when I am catering a retreat, a party, a wedding or when sharing delectable goodies at talks, classes or “Grand Openings”. I am happy to share and here they are! Learn more...
1/2 cup warm water
1/2 cup olive oil
1 onion, peeled & coarsely chopped
1/4 cup tamari
1 large potato, peeled and coarsely chopped
1 cup raw sunflower seeds, preferably lightly ground
1/2 cup nutritional yeast flakes
1/2 cup whole wheat flour
1-2 cloves garlic or 1/4 teaspoon garlic granules
1-1/2 teaspoon dried herbs—sage, basil, oregano or
marjoram
Preheat oven to 350. Combine all ingredients in a blender and puree on high until very smooth. Pour into two greased 6 x 3 inch loaf pans.
Bake 1 hour or until set. Cool thoroughly, remove from pans carefully and wrap well in plastic.
Store in the refrigerator for up to two weeks or in the freezer for up to 3 months.
Great with Finn Crisp & Dijon
SUNFLOWER SEED PATE x6
Yield: 12 small loaves
3 cups warm water
3 cups olive oil
6 onions, peeled & coarsely chopped
1 1/2 cups tamari
6 large potatoes, peeled and coarsely chopped
6 cups raw sunflower seeds, preferably lightly ground
3 cups nutritional yeast flakes
3 cups whole wheat flour
6-12 cloves garlic or 1 ½ teaspoons garlic granules
3 TBLSP dried herbs—sage, basil, oregano or
marjoram
Serves 12
When planning to prepare this dish, make sure you purchase your avocados well enough in advance that they have time to ripen. I always purchase extra because there are times you open an avocado and it is not usable thought from the outside it appeared fine.
For this recipe I would purchase 2-3 extra avocados.
You may also substitute other fresh fruit for the raspberries thought I personally like raspberries or strawberries.
Puree until smooth, scraping down the sides of the work bowl occasionally.
8 ripe avocados, pitted and squeezed into the food processor
Add to the processor:
1 ¼ cup Agave syrup
½ cup pure maple syrup
2 teaspoons pure vanilla flavoring
½ – 2 tsp cinnamon (optional but good for your blood sugar)
½ tsp salt
2 cups unsweetened cocoa powder (or carob powder)
Continue to puree and scrape down the sides until you have a smooth, velvety chocolate pudding.
Spoon into 12 small serving dishes or shallow champagne glasses and garnish with:
1 ½ pints fresh raspberries (about 5 berries per serving) or strawberries
24 mint sprigs
Serves 24
Puree until smooth, scraping down the sides of the work bowl occasionally.
16 ripe avocados, pitted and squeezed into the food processor
Add to the processor:
2 ½ cups Agave syrup
1 cup pure maple syrup
4 teaspoons pure vanilla flavoring
1 – 4 tsp cinnamon (optional but good for your blood sugar)
1 tsp salt
4cups unsweetened cocoa powder (or carob powder)|
Continue to puree and scrape down the sides until you have a smooth, velvety chocolate pudding.
Spoon into 12 small serving dishes or shallow champagne glasses and garnish with:
3 pints fresh raspberries (about 5 berries per serving) or strawberries
48 mint sprigs
3 cans chickpeas, drained and rinsed
½ cup red pepper, diced
¼- ½ cup diced sweet onion
1 can hearts of palm, halved and sliced
1 cup green beans, cut into ¾ inch pieces and blanched
Mince together:
4 lg garlic cloves
½ cup loosely packed spearmint leaves
Add to salad along with:
2-4 Tbsp Olive Oil
4-6 Tbsp Lemon Juice
Zest of two lemons
Salt
¼ tsp cardamom
¼ tsp pepper
Garnish with:
6 oz goat feta
Serve chilled or at room temperature.
Yields: 5 servings
1 Large Cauliflower, cut into 8-10 pieces
2 cups vegetable or chicken broth
1 ½ Tbsp unsalted butter, optional
4 whole cloves garlic, peeled
3 Tbsp sour cream, optional
2-3oz French Chevre
Parsley or chives for garnish
Simmer cauliflower and garlic in the broth until very tender. Strain. In a food processor, puree the vegetables and optional butter. Pulse in the Chevre and optional sour cream. Serve warm. Garnish with chopped parsley or chives.
Serves 6
Sauté till not quite translucent:
1 onion
1 Tbsp oil
2 tsp Cumin seed
Add:
2 corn cobs, corn cut off
Salt
Sauté till onions are totally cooked and fragrant
Add:
2 cans black beans with liquid
Zest of 2 limes
Juice from 1 lime
Stir. Cover and simmer over med high heat. Remove cover, stir and when beginning to thicken, remove the cover. Remove from heat. Use potato masher, to mash about 1/3 of dish. Serve in tortilla.
Optional-Add diced chayote or some other veggie
4/26/07
Vegetarian Sausage Loaf
Miso Salmon
Chicken Florentine
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