Alba clamshell mushrooms and fresh zucchini arrived in our last farmer's market delivery, and Viki left a nice bottle of white wine with us, and we still had a little arborio rice from John & Wanda's visit last year when they made us a delicious farmer's market risotto... So, with the help of my Isa Does It cookbook, I decided to try my first risotto -- and it was delish! Ingredients 1-2 T canola oil 1 or 2 fresh zucchinis 4-8 oz mushrooms 1/3 C sun dried tomatoes 1/3 C peas 1 onion, diced 3 cloves garlic, minced 1.5 C arborio rice 1.5 C white wine 4 C broth 1 tsp thyme several dashes fresh black pepper 1/2 tsp salt 2 T fresh lemon juice 1/2 C cashew cream (can mix cashew butter + water, or 1/2 cup soaked cashews blended) Instructions Precook veggies: Saute zucchini in oil, and add mushrooms after a few minutes. Remove and set aside in a bowl. Saute the onions in oil with a pinch of salt until translucent, 4-5 minutes, over medium heat. Mix in the garlic and thyme and
Showing posts from June, 2020
Viki brought her adaptation of a carrot-top chimichurri to our outdoor distance gathering, and I fell in love with it! The tang and garlic are amazing on bread, or as a salad dressing (see Viki's salad, below). I made a pesto with carrot tops a couple of months ago and it was meh... After that, I just ended up throwing carrot tops in soup (it was great in split pea soup) . But next time I get farmer's market carrots, I'm definitely making this! Ingredients 1 C finely chopped carrot greens 2 tsp dried oregano 1 tsp cumin 1/2 tsp sweet paprika (that is, regular, not smoked) 1/4 tsp red pepper flakes 2 garlic cloves, minced 1/2 tsp sea salt Freshly ground black pepper 2 T rice vinegar 2 T red wine vinegar 1/4 C extra-virgin olive oil Instructions In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.
I ordered some soy curls awhile back (vegan protein was hard to find early in the pandemic), and tried this vegan fried (except I baked them) " chicken" soy curl salad . It was quite good! I threw in some cauliflower when I made this, and it worked pretty well, too. Slightly modified, below, based on what I had handy. Will make this again! Ingredients 1 1/2 C soy curls (or try cauliflower) 2 cups hot water 1 1/2 tsp no-chicken bouillon 1/2 tsp chipotle chili powder freshly ground black pepper, to taste Coating: 2 T cornmeal 2 T whole wheat flour 1 T nutritional yeast 1 tsp garlic powder 1 tsp dried basil 1 tsp dried oregano 1/2 tsp thyme 1/2 tsp black pepper 1 tsp smoked paprika 1/4 tsp cayenne pepper 1 tsp salt 1 T plain non-dairy yogurt (or 2 1/2 tsp non-dairy milk and 1/2 tsp lemon juice) Salad: Lettuce and a mix of veggies, like: Tomatoes Cucumber Radish Carrots Sprouts Bell pepper Olives Ranch dressing: 3 T vegan mayo 1 T non-dairy milk 2 tsp vinegar 1 tsp poppy seed a
Every year we have so many oranges! They're more difficult to give away this year given COVID... we give to a few neighbors and friends, but I can't take them to the office and hand them out like in past years. An abundance of pears lead to ginger pear sauce and too many fingers led to candied buddha's hands ... so doh, why not try my hand at marmalade? After skimming several recipes on the web, I decided to adapt this orange lemon marmalade recipe slightly to use less sugar and more oranges. It's just a little tart, and really delicious! The neighbors loved it. One request from Kurt & Pete: Cut the rinds into even smaller pieces. Ingredients 5-6 oranges rinds from another 2-3 oranges rinds from 2 lemons 1 lime (all of it if it's small, or just rinds) 8 C water 6 C sugar Instructions Wash the oranges and lemons well and cut off any bad parts. Thinly slice and throw in a big pot. Eat a few oranges after you cut off the ends because they are so delicious. Realiz