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Moosewood Menu

12 Sep

Moosewood Menu

By Flannery Hysjulien

Red, Gold, Black, and Green Chili

  • Serve with Ruby Chard

Carrot Soup

Ratatouille

Pasta Primavera

Zucchini-Feta Casserole

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Jamie’s Menu – Week 9

29 Aug

Jamie’s Menu – Week 9

By Jamie Warburton

MONDAY – Fastest Squash-ta in the West: for a busy day

Tips: Make entree while your savory muffins bake. Dry muffin ingredients can always be combined the night before and left in the fridge in a covered bowl; you can also keep grated zucchini and carrot in the freezer for an even speedier muffin.

Squashsketti

Per person: one yellow squash, one big fat tomato, one garlic scape, one handful of basil leaves, half cup drained canned cannellini beans. Create your noodles by using a hand-peeler, veggie spiralizer or food processor attachment. Toss in pot with chopped tomato and scape; cook on medium-high heat, uncovered and stirring occasionally, until the tomato starts to thicken. Add. julienned basil leaves and cook for one more minute. If desired, garnish with a drizzle of olive oil, pine nuts, and whole fresh basil leaves.

Savory Garden Muffins (adapted from The 100 Best Vegan Baking Recipes):

1 ½ cups Bob’s Red Mill gluten-free all-purpose baking flour

½ cup oat bran or gluten-free oats whizzed in food processor

2 tsp baking powder

¼ tsp salt

1 tsp thyme

½ cup unsweetened applesauce

¼ cup oil (opt)

1 cup grated zucchini (food processor is your best friend!)

½ cup grated carrots

¾ cup vegan milk (I prefer unsweetened almond milk, but unsweetened soy also works well)

⅓ cup crushed walnuts

  • Preheat oven to 375; combine ingredients using muffin method, then fold in nuts and scoop into lined muffin pans. Makes 12 regular (bake 18-20 min) or 6 jumbo (bake 25-30).

Dessert: Agar Agar Pudding

  • Make this with Chocolate Almond Breeze (my favorite),  Chocolate So Delicious coconut beverage, or Carob Eden Soy. All available sugar-free. Top with a handful or crushed almonds, coconut flakes/crystals, or carob chips. Start pudding at lunchtime and blend just before serving. Add contents of a pro-biotic capsule if you like.

TUESDAY – I Love Gardens: a rustic meal easily and inexpensively expanded for company

Tips: Make soup while bread is baking; let flavors meld while kale is in the oven; whip up raw macaroons after dinner.

 Zucchini Soup — serve hot or cold

  • Substitute Imagine’s No-Chicken Broth or your own vegetable stock, which I assume you’ve been making out of veggie scraps and freezing throughout the season! Garnish with radishes and either a pre-bought unsweetened Greek-style dairy (like Fage) or non-dairy yogurt (Try Whole Soy Unsweetened Plain) or homemade cashew cream

Irish Soda Bread (adapted from 100 Best…)

1 ½ cups gluten-free flour

½ cup oat flour or food-processed oats

2 tsp baking soda

¼ tsp salt

1 cup vegan milk (here, soy works best, but almond will also work)

1 tsp apple cider vinegar

1 tablespoon caraway seeds

  • Preheat oven to 400. Line baking sheet with parchment.
  • Combine “milk” and vinegar; let sit while you combine all other ingredients in separate bowl (about two minutes). Pour wet ingredients into well in middle of dry; mix just until incorporated. Form into ball and place on baking sheet. Fine if it’s floury. Bake 30-35 min or until bread sounds hollow to your knock. Let cool before ripping it.

 Kale Chips

  • Use the residual heat of your oven! Fill a baking sheet with ripped kale; mist with olive oil and amino acids. Bake for 10 minutes, then stir and sprinkle liberally with nutritional yeast. Bake another 5 minutes or until crispy and lightly browned.

Dessert : Raw Macaroons

  • Keep these raw and your house cool by putting them in the freezer instead of the oven.

WEDNESDAY – Veggie Monster Night: a light, clean-feeling meal full of natural sweetness with a protein-packed dessert

Tips: put pinenuts for cheeseballs to soak/sprout at lunchtime or make up to three days ahead; let kohlrabi “fries” sit while the beets are cooking.

Balsamic and Honey Beets with Greens

  • Add a hefty handful of chopped blanched chard per person at the glazing stage, or just use your beet greens; use maple syrup instead of honey if you’re “beegan”

Mixed Green Salad (lettuce, endive, escarole plus dill) with No-Goat Cheese balls

Raw Kohlrabi Fries

  • Can sub tumeric for curcumin

Dessert : Tahini Oat Cranberry Cookies

  • Add ⅓ cup dried cranberries with the sesame seeds. Also makes a great run-out-the-door breakfast cookie.

THURSDAY – Keep It Cool: Mostly raw with entirely raw options, this meal is good for a super-hot day.

Tips: Take the chance to try Gold Mine Natural Food Co. Alternatively and more economically you can use glass noodles, but I strongly recommend the kelp, which are packed with calcium!

Cucumber-Kelp Cold Salad

  • Slice about 3 inches of English cucumber per person into thin circles; cut circles into thirds. Add to ½ pack of rinsed kelp noodles and a good handful of ripped cilantro. Spritz liberally with Bragg Amino Acids.

Cold Carrot Avocado Soup

Broiled Tofu “Dippers”

  • Take any brand firm or extra firm tofu and slice into finger food-sized strips about half an inch thick. Place on foil or parchment lined baking sheet and broil until tops are golden brown, about 20 minutes. Flip to other side and broil for an additional 10. You won’t miss the frying! Can also do smaller batches in the toaster oven to avoid heating the house. Dip in soup or in your bottled sauce/dressing of choice (suggestion: Tropical Pepper Co.’s Mango Coconut sauce). Raw/soy-free option: slice portabella caps into dunker-sized strips.

Dessert : Fudgy Freezer Cookies

  • Combine about ⅓ cup vegan chocolate chips with a tablespoon nondairy milk and melt in microwave. Pour over 1 cup quick oats, ⅓ cup cashew butter, ¼ cup agave nectar, ¼ cup salted sesame seeds, and 2 tablespoons mini chocolate chips. Combine quick oats with cashew butter, agave nectar, salted sesame seeds, and mini chocolate chips (try Enjoy Life!). Mix; you can add additional ingredients to taste. Place tablespoons on parchment-lined cookie sheet; freeze until no longer gooey. Can substitute raw chocolate/nut butter/agave.

FRIDAY – Thai’d Me Over: Also easily expandable and particularly hearty for a night after volunteering at your CSA.

Tips: s/he who stirs the pot gets to taste liberally. Adjust your sweetness/saltiness/spiciness to taste and make sure you can experience all three.

One-Pot Thai-Style Green Curry

Olive oil

Green curry paste

Can coconut milk or lite coconut milk

1 large onion or equivalent

Pint baby new potatoes

¼  pound carrots

Can garbanzo beans

2 cups snapped green beans

4 cups spinach leaves (measured raw)

2 handfuls basil

Wheat-free tamari

House Foods Shirataki Tofu noodles, fettuccine style, or brown/white rice noodles

Succanut or other sweetener

  •  Start a large sauce pan with olive oil, a tablespoon of green curry paste (add more to taste is you prefer more spice), and roughly chopped carrots and onions. Saute for five minutes. Add  baby new potatoes sliced into quarters; saute five minutes. Add can coconut or lite coconut milk, two tablespoons wheat-free tamari. Cover and cook until potatoes are JUST fork tender. Add green beans and can garbanzos; cook uncovered until beans are bright green and coconut milk starts to reduce. Add basil leaves and spinach. Add shirataki (don’t need to be cooked, just rinsed straight from package) or al dente brown rice noodles to pot; simmer until nicely reduced. Add two tablespoons succanut; serve with tamari to taste and garnish with fried basil leaves.

 Dessert or snack: Coconut-Blueberry or Frozen Thai Coffee Mouth Coolers

  • Make these the day before and keep extra around for snacks! Pour coconut nectar into popsicle molds (2.99 at Wegmans and worth it), float in blueberries, and freeze. For an adult version, freeze Thai Iced Coffee (use instant decaf espresso and substitute Silk or So Delicious Coconut creamer for the sweetened condensed milk).

Check out the shopping list for this menu!

Jamie’s Menu – Shopping list

1 Aug

CSA

garlic or scapes

onions

kale

chard

lettuce

endive

cucumbers

yellow squash

zucchini

carrots

basil

dill

cilantro

green beans

spinach

kohlrabi

tomatoes

carrots

Pantry

pine nuts

brown rice fettucine

agar agar flakes

oats

tahini

dried cranberries

currants

nut butter

unsweetened applesauce

pinenuts

bragg’s amino acids

honey/agave/maple syrup

olive oil

green curry paste

gluten-free flour blend

chocolate almond or coconut beverage or carob soy beverage

garbanzo beans (canned)

cannellini beans (canned)

tamari

tumeric

sesame seeds

vegan mini chocolate chips

caraway seeds

apple cider vinegar

nondairy milk, plain unsweetened

no-chicken broth, vegetable stock, or vegan bouillon

Grocery Store

Knudsen coconut nectar

Gold Mine Natural Foods kelp noodles

shirataki tofu noodles (fettucine style)

avocado

blueberries

bananas

medjool dates

kohlrabi

unsweetened flake coconute (opt: partially defatted)

soy or coconut creamer

coconut mango dipping sauce

firm or extra firm tofu

lemon

Rebecca’s Menu – Weeks 6-8

1 Aug

Rebecca’s Menu – Weeks 6-8

By Rebecca Elliott

MONDAY

Raw Cream of Spinach Soup

  • Serve with fresh bread

TUESDAY

Cucumber and Pomegranate Salad

(Can substitute Fresh Raspberries)

  • Toast leftover bread and rub with garlic, brush with olive oil or butter for quick garlic toasts

WEDNESDAY

Orange-Balsamic Glazed Tempeh over Collard Greens

(Can substitute Roast Chicken or Tofu for Tempeh)

Rice Pilaf with Almonds and Raisins

THURSDAY

Kale, Potato and Onion Frittata

  • Serve with Salad mix topped with toasted walnuts, blue cheese and dried cranberries

FRIDAY

Zucchini, Black Bean and Corn Tacos

Daikon, Carrot and Broccoli Slaw

SATURDAY

Pasta Shells with Escarole, Sausage and Cheese

(Can substitute Tofurkey’s  Italian “Sausage” with Sundried Tomatoes)

SUNDAY

Orzo with Grilled Shrimp, Summer Vegetables, and Pesto Vinaigrette

(Can substitute 1 lb Extra Firm Tofu for Shrimp.   Cut into slices, brush with pesto vinaigrette, grill and then dice)

Grilled Rainbow Chard with Fava Beans and Oregano

Check out the shopping list for this menu!

Zucchini Fritter’s are out of sight!

24 Jul

 

Got Zucchini? Try these babies!

These are pretty cool too!

Shopping List – Rebecca’s Menu – Weeks 6-8

24 Jul

SHOPPING LIST

Sweetland Farm:

1               (14-15 oz) head of Escarole (reserve 1 leaf for Cream of Spinach Soup)

2               Cucumbers

1               (8 oz) Daikon

A few sprigs of Flat leaf Parsley

1 c.          Fresh Basil

2 bunches            Collard greens

1 lb          Kale

3               Onions

6 med    Tomatoes

3 med    Zucchini

2 med    Summer Squash

2 c.          Spinach leaves

2 lbs       Swiss Chard

 

GROCERY

Fresh Produce:

6 oz Baby Carrots

6 oz Broccoli Stems

1 bunch  Cilantro

1 head Garlic

3 T fresh Ginger

1 Jalapeno

2 Lemons

3 Limes

A few sprigs fresh Mint

2 c. Tomato Juice

2 c. Corn kernels

1 c. Green Onions

1 Lg Red Onion

A few sprigs of fresh Oregano

1 Avocado

1 Pomegranate or 1 cup Raspberries

2 c. Potatoes

1 Red/Yellow Pepper

1 bunch Scallions

¼ c. Shallots

1 c. shelled Fava Beans

1 sm. Portabella Cap

Meat/Poultry:

10 oz      Sweet Italian Turkey Sausage (or 1 pkg Tofukey Italian Sausage)

Seafood:

1 lb          Uncooked large Shrimp, peeled and deveined (or 1 lb Extra Firm Tofu)

Baking/Nuts/Spices

¾ t. Fennel Seeds

2 T. golden Raisins

1 Two” Cinnamon Stick

½ t. Paprika

2 T. Almonds, slivered/blanched

Salt & Pepper

Dried Pantry Items:

2 c. Basmati Rice

8 oz. Med Pasta Shells

8 oz. Orzo

Oils/Vinegars:

¼ c. Balsamic Vinegar

1 ½ c. Extra Virgin Olive Oil

3 T. Canola/Vegetable Oil

4 T. Red Wine Vinegar

1/3 c. Seasoned Rice Vinegar

Dairy:

8 oz. Fresh Mozzarella

½ c Feta, crumbled

3 T. Pecorino Romano, grated

8 T Monterey Jack

4 Eggs

Refrigeration Case:

8 Corn Tortillas

24 oz. Tempeh

(If substituting: 1 lb extra firm tofu and 1 pkg Tofurkey Italian Sausage-see above)

Frozen:

¼ c. Frozen Orange Juice Concentrate

Wine:

2 T. Dry White Wine

Specialty:

1 T. Avocado Oil (Substitute Olive Oil?)

Canned/Jarred/Tinned Items:

1 can Black Beans

3 T Oil Packed Sundried Tomatoes

Condiments and Sauces:

1 ½ T. Toasted Sesame Oil

1 ½ t. Chili-Garlic Sauce

¼ c. Shoyu

3 T. Pesto

½ t. Soy Sauce

¼ C. Tomatillo (Green) Salsa

 

Strawberry Jam Workshop

4 Jul

On June 21st, Krys Cail hosted a workshop on making strawberry jam. It was a great evening and we look forward to hosting more canning/preserving workshops throughout the summer and into the fall. Thanks, Krys!