Curry Coconut Sauce

1/2 cup coconut milk (thick, not lite)

2 tbsp tahini

2 tbsp lemon juice

1 tsp curry powder or more to taste

dash of chili sauce or any hot red sauce

1 tsp brown rice syrup

1 tbsp fresh shredded ginger (optional)

Blend or whisk all ingredients. It should be sweet-spicy.

Make extra as your guests will be pouring this on everything!

I served it that night over steamed organic cauliflower florets.  

The substitutions I made were I used tahini instead of peanut butter.

Debbie's Fruit Compote

1 whole pineapple

4-5 apples

4-5 pears

2 cinnamon sticks

pinch of salt

Peel all fruit. Cut into bite-size chunks.  Cook over medium heat until the consistency you desire.  Some people like chunky, some like it more like apple sauce.   Just the smell of the compote cooking will make your family salivate!

152 w. commercial street • east rochester, ny 14445 • 585.381.6490

No Hurry Vegetable Curry

From: Fresh from the Vegetarian Slow Cooker by Robin Robertson

 

Let the luscious fragrance of curry fill your house all day as it simmers in your slow cooker. Serve over hot cooled basmati rice.

 

Servings: 4

Slow Cooker Size: 3 1/2 to 4 quart

Cook Time: 6 to 8 hours

Setting: Low

1 tablespoon olive oil

1 to 2 large carrots, sliced on a diagonal

1 medium-size yellow onion, chopped

3 garlic cloves, minced

2 tablespoons curry powder

1 teaspoon ground coriander

1/2 tsp chili powder

3/4 tsp turmeric

3 butter potatoes, peeled & diced

1 cauliflower, chopped

1 1/2 cups green peas

one 15.5-ounce can chickpeas, drained and rinsed

One 14.5-ounce can diced tomatoes, drained

2 cups vegetable stock

1 cup frozen green peas, thawed

1/2 cup canned unsweetened coconut milk

Salt

Heat the oil in a large skillet over medium heat. Add the carrots and onion, cover, and cook until softened, about 5 minutes. Add the garlic, curry powder, turmeric, coriander, and chili powder, stirring to coat.

Transfer the vegetable mixture to a 3 1/2- to 4-quart slow cooker. Add the potatoes, cauliflower, chickpeas, tomatoes, and stock; cover, and cook on Low for 6 to 8 hours.

Just before serving, stir in the peas and coconut milk and season with salt. Taste to adjust the seasonings.

Chipotle-Kissed Red Bean & Sweet Potato Chili

Serving Size : 4 

1 tablespoon olive oil -- or water or broth
1 medium yellow onion -- chopped
1 medium red pepper -- seeded and chopped
1 large garlic clove -- minced
1 tablespoon chili powder -- to taste
1 1/2 pounds sweet potatoes -- peeled and cubed
14 1/2 ounces crushed tomatoes
15 ounces canned kidney beans -- rinsed and drained
1 1/2 cups water
salt -- to taste
1 tablespoon canned chili peppers -- chipotle in adobo sauce

In a large skillet, sauté the onions, pepper and garlic in oil or substitutes, cover and cook until softened, about 5 minutes. Stir in the chili powder and cook 30 seconds,then add the sweet potatoes and stir to coat evenly with the spices.

Transfer the mixture to a 4-6 quart slow cooker and add the beans and tomatoes. Season with salt and cover, cook on LOW for 6-8 hours.

Add the chipotles just before serving and adjust the seasonings to taste.

Source: Fresh From the Vegetarian Slow Cooker

NOTES : Serves 4 to 6

The vibrant red and orange colors make this chili appealing to the eye as well as the taste buds. If the smoky heat of the chipotle chili is not to your liking, try this recipe without it for a full-flavored, yet mild, chili.

Tunisian Eggplant Appetizer

1 tablespoon olive oil (more, if needed)  3 tablespoons tomato paste 

1 medium-size onion, finely chopped  1/4 cup red wine vinegar 

5 cloves garlic, minced 1 cup small pitted green olives 

1/2 teaspoon salt  1 small jar (6 ounces) marinated artichoke hearts

(drained, each piece cut into 2 or 3 smaller pieces) 

1 large eggplant (peeling optional), cut into

1/2-inch cubes  Pinches of dried basil and/or oregano (to taste) 

Directions:

1. Saute the onion, garlic and olive oil in a pan that has a lid. Gently stir the mixture together to coat

evenly, over medium to medium-low burner for 3-5 minutes. 

2. Add the chopped eggplant, stir to mix ingredients and continue cooking for 15-20 minutes,

covered. Stir occasionally (by keeping the lid on the pot, it should not be necessary to add any 

more oil or liquid). 

3. When eggplant is soft (cooked through), add the tomato paste and red wine vinegar, stir, bring to a

boil, then remove from burner. 

4. Add the drained artichokes and green olives. Blend all ingredients well by gently mixing. Serve 

cold or at room temperature (on crisped pita rounds or whole grain crackers).

Makes 6 1/2 cup servings. Each serving provides about 125 calories, 3 g protein, 7 g fat (1 g sat), 15

g carbohydrates, 5 g fiber, 700 mg sodium, 330 mg potassium, and 40 mg calcium. 

Adapted from a recipe by Mollie Katzen, published in Hope's Edge (Francis Moore-Lappe & Anna 

Lappe, 2002). 

Mollie Katzen's Greek Pilaf

1 1/2 cups raw brown rice (long- or short-grained)

2 1/4 cups water

1 to 2 Tbs olive oil

1 1/2 cups mince onion

1 small stalk celery, minced

1/2 tsp salt

1/2 cup lightly toasted sunflower seeds or pine nuts

black pepper, to taste

4 to 5 medium cloves garlic, minced

2 Tbs lemon juice

1/4 cup freshly minced parsley

1 Tbs dried mint (or 3 Tbs fresh, minced)

1. Place rice and water in a small saucepan. Bring to a boil, cover, and simmer until tender (about 40 minutes).

2. Meanwhile, heat the olive oil in a small skillet. Add onion, celery, and salt, and saute until the vegetables are tender (5 to 8 minutes). Add sunflower seeds or pine nuts, black pepper, and garlic. Saute for 5 minutes.

3. Stir the sauteed mixture into the cooked rice along with lemon juice and herbs. Mix well.

Laura's Note:

I like to add in crumbled, softer French sheep's milk feta or the saltier, more firm, Bulgarian  sheep’s milk feta to this dish.  If you get the opportunity to try the local Lively Run Goat Feta, GO FOR IT!!!  It's the best.  For a vegan option, you could saute some tofu and add it into this dish.  Enjoy!

Barley Soup With Mushrooms and Kale

Substitute Brown Rice for the Barley during the Detox.

I also used Wegmans Baby Bella Cleaned and Cut Mushrooms instead of Crimini Mushrooms.

This is a comforting winter meal in a bowl based on a classic Central European mushroom and barley soup.

1/2 ounce dried porcini mushrooms

2 cups boiling water

1 to 2 tablespoons extra virgin olive oil, as needed

1 large onion, chopped

1/2 pound cremini mushrooms (cleaned, trimmed and sliced thick)

2 large garlic cloves, minced

Salt, preferably kosher salt, to taste

3/4 cup whole or pearl barley

1 1/2 quarts chicken stock or water

A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf

8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly

Freshly ground pepper to taste

1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl, and line it with cheesecloth. Lift the mushrooms from the water and squeeze over the strainer, then rinse in several changes of water. Squeeze out the water and set aside. Strain the soaking water through the cheesecloth-lined strainer. Add water as necessary to make two cups. Set aside.

2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat, and add the onion. Cook, stirring often, until just about tender, about five minutes, and add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes, and add the garlic and 1/2 teaspoon of salt. Continue to cook for about five minutes, until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the barley, the mushroom soaking liquid, and the stock or water. Salt to taste. Bring to a boil, reduce the heat, cover and simmer 45 minutes. Meanwhile, stack the kale leaves in bunches and cut crosswise into slivers. Simmer the bouquet garni during the 45 minute simmering, then pull it out when the soup is done.

3. Add the kale to the simmering soup, and continue to simmer for another 15 to 20 minutes. The barley should be tender and the broth aromatic. The kale should be very tender. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Yield: Serves six to eight

Asparagus Soup

1 tablespoon extra-virgin olive oil

1 small onion, chopped

1 garlic clove, minced

2 1/2 pounds asparagus, tough ends snapped off, and cut into 1 1/2-inch lengths

4 cups good-quality vegetable broth

4 teaspoons freshly-grated Parmesan cheese

1. 1.Heat oil over medium heat in a medium saucepan. Add onion, garlic, and asparagus and cook, stirring occasionally, until onions soften, 5 to 7 minutes. Do not brow
   

2. 2.Add broth, bring to a simmer, and cook until asparagus is just tender, about 10 minutes.
   

3. 3.Working in batches, puree the soup in a blender or food processor, or use a hand-held immersion blender, until smooth.
   

4. 4.Return to the pan and gently reheat, seasoning with salt and pepper to taste.
   

 

Serve in individual soup bowls with a sprinkle of Parmesan. (Serves 4)

Corn Chowder

This is a great time of year to take advantage of our area’s delicious locally grown corn! Enjoy the rich, creamy taste of this soup and the health benefits of eating vegetarian or vegan. This recipe, from the great food blog www.101cookbooks.com, can be adapted to suit your taste for a chunkier or smoother soup – just puree more or less of the batch, depending on how you like it!

6 ears corn, husks removed

7 C (1.65 liters) water

2 T olive oil
1 T unsalted butter

1 lb potatoes, cut into ¼-inch dice

4 medium shallots, chopped

3 cloves garlic, chopped
2 teaspoons fine grain sea salt
Freshly ground pepper

Plain yogurt, Harissa, and fresh Dill, to serve

1. •Bring water to a boil in a large pot. While it heats, use a knife to cut the kernels from the cobs of corn, reserving the kernels in a bowl.
   

2. •Place the cobs in the boiling water and let them simmer 15-30 while you prep the rest of the ingredients. Remove the cobs from the broth when you're ready to use it.
   

3. •Heat the olive oil and butter in a large skillet over medium-high heat. Add potatoes and stir until well coated. Add a big pinch of salt, and sauté until the potatoes are cooked through, about 5-7 minutes. When the potatoes are nearly cooked, add the shallots and garlic.
   

4. •Add the potato mixture and the corn kernels and the remaining salt to the corn broth. Simmer for 2 to 3 minutes. Remove about half of the soup to a separate heat-safe bowl, and puree the remaining soup using a stick (immersion) blender or a conventional blender and re-combine with the reserved chunky portion.
   

5. •Add more salt and pepper to taste.
   

6. •Serve with optional dollops of plain yogurt, salted, then swirled with a spoonful of harissa paste and a sprinkling of fresh, chopped dill.
   

Servings: 4

Prep time: 15 minutes

Cook time: 10 minutes

Delicious Crock Pot Chicken Wings

Maybe there’s no way to make chicken wings truly healthy, but there certainly is a way to make them healthier. You’ll love this no-frying recipe – it’s easy to prepare for those cool days watching Sunday football.

Ingredients:

12 to 18 chicken wings

1/3 cup soy sauce

1 T ground ginger

2 garlic cloves (minced)

2 green onions (minced)

1 T honey

2 t sesame oil

3-4 T Bad Karma Sauce (available at balance!) or Sriracha Rooster Sauce (this provides heat to the flavor. Omit if you like mild wings or add more if you like spicier wings)

Preparation: Combine ingredients in slow cooker; cover and cook on low for 6 to 8 hours. Serves 4 people as an appetizer.

NOODLES IN SESAME SAUCE

 

It's a Chinese tradition to eat noodles on NewYear's Day, based on the belief that noodles represent longevity: eating them on this day will guarantee all at the table a long life - and the longer the noodle, the better! 

 

This is a simple recipe that our whole family enjoys. You can make the sauce ahead of time and add to the noodles before eating. Delicious hot, cold or at room temperature.

 

Ingredients:

1 lb. thin, flat noodles

4 qt. water

2 tsp. salt

6 scallions, green and white, cut

2 tbsp. soy sauce

1 tbsp. hot sauce such as sriracha (rooster sauce) or Bad Karma sauce (available at balance!)

1 tbsp. sesame oil

1 tbsp. rice vinegar

1 tsp. sugar

1 clove garlic

1 tbsp. peanut oil

1/3 c. toasted sesame seeds

 

Cook noodles in rolling boiled water until al dente; drain and rinse under cold running water. Combine all other ingredients and pour over noodles. Serve at room temperature. Toss again before serving.