For more recipes that that celebrate fresh, local foods in the spirit of More-with-Less check out http://www.worldcommunitycookb ook.org/season/index.html
Barbecue Seitan and Black Bean Burritos
Spinach Feta Quiche
In a medium skillet, melt butter over medium heat. Saute garlic and onion in butter until lightly browned, 5-7 minutes. Stir in spinach or kale, mushrooms, feta and 1/2 cup Cheddar cheese. Season with salt and pepper. Spoon mixture into pie crust.
Preheat oven to 375 degrees F
Bake in microwave for 8-10 minutes to begin cooking process, then add remaining cheese on top and bake an additional 20-25 minutes in oven, until set in center. Allow to stand 10 minutes before serving.
Place first 4 ingredients in a large bowl. Mix well, then mash with a potato masher until beans are well crushed. With wet hands, shape into ½ inch patties. Cook them in an oiled skillet 3-4 minutes per side until heated through and slightly crusty. Top each patty with sauce and then cheese. Cook until cheese melts. Serve on a hamburger bun. Makes 4 patties.
Sesame Star Cookies
Cream the butter, tahini, and sugars in a large mixing bowl. Add the eggs one at a time, beating well after each. Beat in the vanilla.
Sift the flour, baking powder, and salt directly into the butter mixture, and stir until thoroughly mixed. Turn dough onto a lightly floured surface, and roll it to ¼ inch thick. Cut into 2 ½ inch star shapes with a cutter or knife. Place cookies on a baking tray and sprinkle with granulated sugar and sesame seeds. Bake at 375 degrees for 12-15 minutes or until cookies are lightly browned around the edges.
Blueberry Brunch Cake
Cream sugar, butter and eggs until fluffy. Combine dry ingredients and add alternately with sour cream to creamed mixture. Combine 1 T sugar and 1 T flour and toss with blueberries in a small bowl. Then immediately fold carefully into batter. Divide batter in half and turn into two greased 9 inch cake pans. Top with a mixture of 1/3 cup of flour, 1/2 cup of sugar, 1/2 tsp. cinnamon, 1/4 cup of cold butter and 1/2 cup of walnuts cut together. Bake at 350 degrees for 35-45 minutes. Test center with a toothpick. Serve hot with warm blueberry sauce. For sauce-mix 1/2 cup of sugar, 2 T cornstarch, 3/4 cup of warm water, and 2 cups of wild blueberries in a small saucepan. Stir constantly over medium heat until the mixture boils, thickens and turns clear. Stir in 1/2 tsp. cinnamon and serve over cake.
Five Star Lentil-Veggie Soup
Heat oil in large pot. Add onion, celery, carrot, bay leaves; saute over med heat 10 min. Add tomato paste and garlic; saute 1 min. Add water and lentils; cover partially and simmer 25 min. Stir in spinach, vinegar, mustard, salt, pepper; simmer 15 min or until lentils are soft. Add extra water as necessary for consistency. Ladle soup into bowls; top w/cheese as desired. Serves 6 with some for leftovers.
Upside Down Salad
Place 2 tablespoons of extra virgin olive oil, ½ tsp of minced garlic, ¼ tsp of prepared mustard, 1 tsp of vinegar, and a pinch of dried oregano in the bottom of a large salad bowl, and stir until well blended. Tear 2-3 ounces of cleaned leaf lettuce into bite-sized pieces, add them to the dressing and toss until well coated. Repeat with two more 2-3 ounce batches of lettuce. Also toss in cherry tomatoes, shredded carrots, alfalfa sprouts, cooked grains or anything else you like in salad. Toss until evenly coated. Sprinkle with salt and pepper and toss again. Serve immediately.
Whole Wheat Apple Bread
Preheat the oven to 400 degrees Fahrenheit. Lightly oil a 9x5 inch loaf pan. Dust it with flout and shake out excess flour.
In a large bowl, combine the flour, cereal, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. Add the apples and dates, then toss to coat. In another bowl, whisk together remaining ingredients.
Combine the contents of both bowls, folding until the wet and dry ingredients are just blended. Spoon the batter into the prepared pan. Bake 25 minutes, then lower the heat to 300 degrees Fahrenheit and bake about 15 minutes more until a toothpick inserted in the center comes out clean.
Chop the potatoes into 1 ½ inch chunks. Toss them lightly in olive oil and dried or fresh chopped rosemary to taste. Roast them on a baking tray at 400 degrees Fahrenheit for about 30 minutes or until tender.
Combine the lentils and bay leaf in a large pot with 6 cups of water. Bring to a boil, lower the heat, cover and simmer until the lentils are soft and the water has been absorbed, about 45 minutes.
Combine the bulgur and 2 cups of water in a medium saucepan. Bring to a boil, lower heat, cover and simmer for 15 minutes. Preheat the oven to 350 degrees F. Transfer lentils to a large mixing bowl and add all remaining ingredients except tomato paste or sauce. Mix with your hands until thoroughly combined. Pat the mixture into a 5x9 inch loaf pan. Bake until firm but not dry, about 40 minutes. During the last 5 minutes of baking, brush the top with tomato paste or sauce. Let cool 15 minutes. Cut into slices and serve warm.
Remove from heat. Gradually stir in 2 cups tomato juice. Bring to a boil, stirring constantly. Boil 1 minute. Stir in 1 1/2 cup cold milk. Heat to almost boiling and serve.
Melt together over low heat in large saucepan:
Stir together until melted. Let cool slightly.
Mix together well. Spoon into two large flat baking dishes.
Bake at 350 degrees 20-25 minutes, stirring twice during baking time. (Can add raisins during last cooking period.) Remove from oven when golden brown. Pour into large bowl to cool. Freezes well. Tastes even better.
Bring the milk just to a boil over medium heat. Immediately turn down the heat, and whisk steadily as you stir in cornmeal. Cook five minutes over low heat, and stir in salt, pepper, and scallions. Beat the eggs and stir them into the hot mixture along with the cheese. Mix well and pour into a greased 8x8 baking dish. Bake in a 400 degreee oven for 30 minutes or until the center is firm.
5 or 6 overripe bananas
In a heavy saucepan, whisk 1/3 cup flour and 1 1/3 cup water over medium heat for 10 minutes. Let cool, then add sugar, bananas, vanilla, oil, and mush it all up. In a separate bowl, sift together 3 cups of flour, baking soda, baking powder, and salt. Sift together with the wet mix, blend well and bake at 350 degrees Fahrenheit for 25-35 minutes.
1 bunch of fresh broccoli
Steam broccoli until slightly tender. Juice lemon into a cup and add the soy sauce. Toast sesame seeds in a skillet on medium heat without oil until slightly brown. Add seeds to lemon mixture. Pour lemon mixture over broccoli and serve. Also, works well with zuccchini.
1 cup of red lentils, rinsed and drained
Combine lentils, stock, onion, potato, and paprika in crockpot. Bring to a boil on high. Then turn down on low and cook until lentils are completely soft. Add salt and pepper to taste. Blend briefly in a blender before serving.
4 slices whole wheat bread, toasted and crumbled
Mix ingredients; pour into lightly greased bread pan. If glass, start with 10 minutes in the microwave, then 35-45 minutes at 375 degrees. If metal, 1-1 ¼ hours in oven. 10 minutes before done, add ketchup topping, return to oven.
3 TB. margarine
In large skillet, cook onion and minced garlic in margarine, olive oil, salt, pepper, and basil until onions are soft. Add chopped broccoli, cauliflower and mushrooms. Stir, cover and reduce heat. Cook until broccoli and cauliflower are tender (approx. 8-10 mins.). Add peas and red pepper. Stir and cook over medium heat until peas are heated through (a few minutes). Remove from heat and stir in tamari sauce. Cover and set aside in warm place. Cook pasta until al dente. Drain pasta and put in large bowl; add sauteed vegetables with any liquid in the pan and toss. Sprinkle with scallions, parsley and cheese. Serve immediately.
1 TB. olive or canola oil
Heat the oil in a 2 quart saucepan over medium-high. Add the onion, tempeh, soy sauce, and sauté until the onion is tender and lightly browned - about 10 minutes. Add the remaining ingredients, and mix well. Reduce the heat and simmer the mixture uncovered, stirring often, for 10 minutes. Serve over split burger buns.
1 TB. vegetable oil
Heat oil in skillet. Add the sausage substitute, onion and garlic and fry until browned. Add the tofu, tomato, turmeric, and garlic salt; sauté for 5 minutes. Add green onions during the last minute of cooking.
1 1/4 cups ricotta
In a medium bowl, mix the ricotta, water, salt, Parmesan, and ½ cup of the mozzarella. Set aside. Cook the texturized vegetable protein on medium high in a large skillet. Add the zucchini and 2 cups of the pasta sauce. Reduce heat to medium low. Top the mixture with lasagna noodles breaking them to fit in an even layer in the skillet. Gently spread the cheese mixture over the noodles, and top with another layer of noodles and remaining sauce and mozzarella. Cover and simmer until noodles are tender.
2 cups rice: brown, white, quick-cooking
Cook rice per package directions.
While rice cooks, heat oil over med. heat in an extra-deep 12 in. nonstick skillet. Peel and coarsely chop onion, adding it to the skillet as you chop. Cook, stirring from time to time, while you rinse and seed the bell pepper, and cut it into bite-sized pieces. Add to skillet.
Add garlic. Cook for a minute, stirring frequently.
Add kidney beans with their juices to the skillet. Add the tomatoes with their juices and break up any large tomato pieces with a spoon. Stir well, and continue to cook over medium heat. Pour the black beans and chickpeas into a colander, rinse them under tap water and set aside to drain.
Add garbanzo and black beans, peanut butter, curry power, cumin and ginger to the skillet. Stir thoroughly (but gently so as not to break up the beans), making sure the peanut butter is well blended. Reduce the heat to low and simmer, uncovered, until the rice is done. Meanwhile, mince cilantro, if using, and set aside. Just before serving, remove the skillet from the heat and stir in the cilantro. Serve the stew over hot, steamed rice. Kris also suggests that it is tasty to toss in a couple of handfuls of raisins and that crunchy peanut butter adds a nice texture to the stew.
Serves 4 as a main dish or 6 as a side dish.
1 med sweet potato per person
1 cup of lukewarm water
1 cup of yellow cornmeal
Preheat the oven to 425 degrees F, and grease a 9x9x2 inch pan.
1 large mixing bowl of clean freshly fallen snow
All measurements are very approximate and should be altered to suit individual taste. Simply mix all ingredients in the bowl and serve like ice cream, either plain or with ice cream toppings.11/4 cup dried pinto beans washed and drained
2 dried ancho chiles
3 T olive oil
1 celery stalk
1 small onion
1 carrot, peeled and diced
3 garlic cloves
6 canned plum tomatoes, finely chopped, plus juice from the cans
2 bay leaves
11/2 t ground roasted cumin seeds
11/2 t dried oregano
11/2 t salt
13/4 cups green beans, cut into 1 inch sections
Soak the beans overnigt in water to cover them by 5 inches. Drain.
1 45 ounce can of chick peas or garbanzo beans (rinse to reduce sodium)
Kale with potatoes
1 small banana, sliced in half lengthwise, skin left on
Mexican Bean Salad
Fresh Corn Chowder
1-2 packages of firm tofu, squeezed and broken
Mom's Apple Sauce
Chill and serve. This can also be frozen.
½ cup chopped green pepper
Cook pepper with garlic and rosemary in oil until tender. Place in crock pot. Add soup and water and remaining ingredients and stir. Simmer in crock pot on low a few hours. Serve hot garnished with grated Parmesan cheese if desired. Serves 8
1 cup of boiling water
Pour boiling water over the sun-dried tomatoes in a heat-safe bowl and let stand 10 minutes until soft.
Drain, reserving 1/2 cup of the liquid and chop the tomatoes.
Combine the reserved liquid, 2 1/2 cups of water and the lentils in a saucepan and bring to a boil. Reduce heat to low and simmer just until the lentils are tender. Drain.
Heat the olive oil in a skillet over medium heat and add the broccoli, cauliflower and carrots. Saute 4-5 minutes until the vegetables are tender and stir in the tomato sauce, curry powder and cinnamon. Add the lentils and sun-dried tomatoes and simmer 15-20 minutes until slightly thickened, stirring occasionally.
Spoon equal portions onto the tortillas and roll them to enclose the filling.
2 1/4 cups of oat bran
Combine all dry ingredients in a mixing bowl. Blend all other ingredients into a puree and mix thoroughly with the dry ingredients. Fill muffin tins 2/3 full and bake at 450 degrees or until tops are brown. Makes about a dozen muffins.
1 cup of watermelon chunks seeded and chilled
Put all ingredients except the ice in a blender and process until thick and smooth. Pour over ice to serve.
1/2 cup of unbleached flour
Preheat oven to 400 degrees F (200 C). Mix flour, eggs, and milk and set aside. Melt butter in a skillet and cook apple over medium heat until soft. Add sugar and cinnamon. Pour liquid mixture over the top of the cooked apple and cook in the oven for 20 minutes. Turn over onto a plate immediately, apple side up. Serves four.
Can also be served as a dessert with whipped cream or ice cream.
dairy-free vanilla ice cream (available at health food stores and many grocery stores)
Place a generous scoop of slightly softened dairy- free vanilla ice cream in a small mixing bowl. Drizzle both the chocolate and marshmallow topping over the ice cream in thin streams. With the dull side of a knife, gently swirl the two toppings into the ice cream, being careful not to overdo it. You only want thin ribbons swirled throughout.
Carefully add the mixture to one of the waffle cone bowls, top with additional marshmallow and chocolate, if desired, then add chopped nuts and cherries.
2 T butter
Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. Warm over medium heat, stirring occasionally, until sugar is completely dissolved. Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.
1 pound of ricotta cheese
Preheat oven to 350 and lightly grease a 9 x 13 inch pan.
3-4 pound pumpkin
Preheat oven to 350. Prepare the pumpkin as if making a Jack-O-Lantern (cut off top and scoop out seeds and strings). Rub the inside of the pumpkin with soft butter. Add all of the remaining ingredients. Cover the top of the pumpkin with foil and replace the lid. Place on a baking tray and bake until the pumpkin becomes tender, about 2 hours. To serve, scoop deeply to bring up pieces of pumpkin from the sides and bottom into the soup.
3-4 C. mushrooms, sliced
1 (10-ounce) package frozen chopped broccoli, thawed and drained
In lightly greased 1 1/2-quart casserole, gently toss together broccoli, mushrooms, and cheese.
Makes 6 servings.
Homemade Vanilla Ice Cream
Shuck and remove silks from corn. Wash well. Hold each ear upright in a pan and cut off all of the kernels with a sharp knife. Scrape the cobs again to remove any remaining liquid.
Aloo Palak (spinach and potatoes)'
2 10-oz. pkgs. frozen spinach, thawed and drained, liquid reserved
1. Preheat oven to 425°F. Stir together spinach, 3/4 cup spinach liquid, potatoes, garlic powder, curry powder, cumin, and salt in 9-inch square baking dish. Cover with foil, and bake 45 minutes.
2 tablespoons canola oil
Heat oil in a large skillet over medium heat.
(Thanks to vegcooking.com for pizza recipe!)
Brush the pita with the olive oil and spread on the marinara sauce. Sprinkle the vegan cheese on top, then cover with the vegan pepperoni, the olives, the tomatoes, and any other desired vegetables.
Sprinkle with the Italian seasoning.
Bake in a toaster oven at 350 degrees F for about 5 to 7 minutes, or until the "cheese" is slightly melted.
Makes 1 serving.
Spray a large pot with nonstick cooking spray.
6 medium potatoes
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 1/2 quart casserole dish.
Better than what mom used to make. Serve it with ketchup, mashed potatoes, and gravy.
1 medium onion, diced
Sauté the onion and green pepper in the oil over medium heat until soft. Combine in a bowl with the ground beef alternative, oatmeal, bread, ketchup, garlic salt, and pepper. Thoroughly mix with a spoon or your hands.
Press the mixture into an oiled loaf pan. Cover with foil and bake at 375 degrees F for 30 minutes.
Meanwhile, mix together the ingredients for the coating and set aside.
Remove the loaf from the oven and turn it out onto a baking sheet. Spread the coating over the entire loaf. Cook, uncovered, for another 15 minutes.
Makes 6 servings
Red Pepper-Carrot Soup
2. Cook on medium low heat until done.
Whole Wheat Pasta with Walnuts, Spinach and Mozarella
Vegetarian (or vegan) Bean Burger