Recipe 20/36 Nut Brown Corn & Potato Recipe

Ingredients
1 large onion
2 ribs of celery
1 cop of fresh or frozen corn
3 large russet potatoes
1/4 cup of olive oil
1 cup of almond nut milk (I make my own, see notes for info)
3 cups of vegetable stock
Salt and pepper to taste

Directions

  • dice onions and celery, toss in corn, sweat in olive oil
  • cube potatoes into 1/4 inch cubes
  • Add nut milk and stew, bring to a boil and then lower it to a simmer until potatoes are tender
  • Notes

  • I made the nut milk by putting a cup of water, 1/3 cup of almonds,n1/3 cup of cashews and 4 walnuts into a blender and running it until it looks like milk.
  • In this case, instead of using vegetable stock, I had boiled water to make mashed potatoes, so I used the remains of the water instead of stock.
  • This was a good simple soup with a creamy textures, a slightly nutty flavor, especially with the occasional hint of walnuts.
  • Recipe 19/36 Pumpkin Pancakes

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    Ingredients
    2 cups of pumpkin purée
    1 cup of nut or rice milk (I use cashew milk that I make myself, instructions below)
    1/4 cup of orange juice
    1/2 cup of apple sauce
    1 teaspoon of baking powder
    1 cup of tapioca flour
    1/4 teaspoon of Xanthan Gum
    1/2 teaspoon of cinnamon
    1/4 teaspoon of nutmeg

    Directions
    Mix the dry ingredients in a small bowl. Combined the wet into a medium bowl. Slowly combine the dry into the wet, fry until golden brown and delicious.

    Notes

  • I first attempted this without the flour, but it wouldn’t set up, so then I added a half cup of tapioca flour, still not enough, so I added another half cup and the results were satisfactory. Served with a good maple syrup, the pancakes had a really complex flavor. I was afraid the cashew milk might be to strong, but it came through very mild and absented the pumpkin and syrup very well. I did not notice the taste of the apple sauce at all.
  • I used the orange juice thinking it would give body and a bit of lift like butter milk did. I added a bit of Xanthan gum because after adding the flour I wasn’t sure I would have enough egg replacer to bind it. I think both the juice and Xantham gum could be considered optional.
  • The texture of the pancakes were a little off, they didn’t stiffen up like normal pancakes and the inside was a little custard issue. I will probably play with the proportions of flour and pumpkin next time I make this dish.

  • Home made cashew milk
    I use 1/3 cup of raw organic cashews and I cup of water. Put them in a blender or food processor and buzz them until it looks milk with any heavy particulates. I have a good Kitchen Aid mixer and min wife has a Vitamix blender so it goes quickly. If you are using your grandmothers kitchen appliances, you may not be able to make this work. I like using cashew milk, it’s quick to make, it has a lot of body and mouth feel, without staring, or using store bought milk replaces that are full of crap.

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    Recipe 18/36 Pumpkin/Riesling Sorbet

    Ingredients
    2 cups of pumpkin Purée
    1 1/4 cups of a good Riesling wine
    1/4 cup of water
    1/2 cup of sugar
    1/4 teaspoon fresh ground clove
    1/4 teaspoon fresh ground cinnamon
    1/4 teaspoon fresh ground nutmeg


    Directions

  • mix all Ingredients together and let me them chill in the fridge for six hours
  • mix them in your ice cream maker following the vendor directions, my Kitchen Aid took 20 minutes

  • Notes
    This tasted really good, but the texture was a bit off, it clumped together, instead of an even sorbet. I think I should have brought the liquid to a boil and made a syrup with the sugar and added the spices. I adapted this recipe from a recipe from the cookbook The Perfect Scoop.. I need to contemplate how to get it to smooth out more. This makes about two pints.


    To make pumpkin purée, the standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend.

    Recipe 17/36 Pumpkin Pie Gluten Free Vegan

    This is the same basic recipe as the dairy laden pie and my mom and I made them at the same time. This one uses chia seeds and cashew milk to replace the dairy in the filling and oil to replace the dairy in the crust. I liked the dairy pie a little more than this one, but I would hesitate to mow through a piece if I had the chance.

    Ingredients
    2 cups of pumpkin pulp purée from a sugar pumpkin
    1 cup raw sugar
    1/2 teaspoon salt
    2 heaping teaspoons chia seeds
    1 cup of raw cashews
    1 cup of water
    2 teaspoons of cinnamon
    1 teaspoon fresh diced ginger
    1/4 teaspoon fresh ground allspice
    1/4 teaspoon fresh ground nutmeg
    1/4 teaspoon fresh ground cloves
    1/4 teaspoon fresh ground cardamon

    Directions

  • Standard procedure is to halve a pumpkin, then bake it for an hour at 300 degrees, then scoop it out and puree it. I peel first (make stock from the cuttings), bake for 300 degrees for an hour, chop fine and blend it. I then add the spices and let the flavors meld for a few hours in the fridge.
  • Place the cashews, chia seeds and water into a blender and purée them until it looks like milk add to a bowl and whisk in the pumpkin purée until well incorporated.
  • Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.
  • Pie Shell
    1 cup of very finely grated almonds (I use a food processor until its a smiliar texture to course sand) or almond meal.
    3-5 tablespoons of almond oil or whatever oil you have on hand


    Directions
    Work the oil into the almonds until you have a damp ball. Then press it into the pie pan and work it until its flat and pie crust looking. Then put it into a 350 degree oven for 10 to 12 minutes.

    Recipe 15/36: Beet Soup

    Ingredients
    3 tablespoons olive oil
    4 medium shallots, chopped
    3 cloves garlic, chopped
    6 medium beets, peeled and chopped
    2-3 cups vegetable stock
    salt and freshly ground pepper

    Directions

  • Warm olive oil in a large saucepan over medium heat.
  • Stir in onions and garlic; cook until soft but not browned, about 5 minutes.
  • Stir in beets, and cook for 1 minute.
  • Stir in stock, and season with salt and pepper.
  • Bring to a boil; cover, and simmer until the beets are tender, about 20 to 30 minutes. Remove from heat, and allow to cool slightly.
  • Use an Emerson blend to purée into a smooth soup.
  • Notes
    I made this with a vegetable stock of 2 ribs if celery, the leaves and cuttings from the beets and six cups of water. Bring to a boil and simmer until halved.

    This was an awesome soup, mild and flavorful, I wish I’d have leftovers to try it with sandwiches.

    Recipe 14/36: Mushroom and Squash Soup

    Ingredients
    2 head(s) garlic
    6 tablespoons olive oil
    2 large onions, chopped
    1 1/2pound(s) assorted wild mushrooms, sliced, stems reserved
    8 carrots, peeled and cut into 1/2-inch pieces
    2 ribs celery, chopped
    8 sprig(s) fresh parsley
    1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
    1 cup(s) white wine
    2 teaspoon(s) salt
    1/2teaspoon(s) coarse-ground pepper

    Directions

    • Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon olive oil, wrap in foil, and roast until soft — about 45 minutes; let cool and squeeze to release the roasted.
    • Make the vegetable stock: I toss all the lose cuttings, onion and garlic trimmings, parsley stems, carrot tops, mushroom stems, the peel from the squash and a pumpkin peel that was going into a pie, and a cup of beet stock from another recipe. Add 8 cups of water, bring to a boil, then reduce to a simmer for 45 minutes.
    • Add the remaining olive oil to a soup pot, toss in the carrots, celer and onion to sweat over medium heat for five minutes. Then work in the mushrooms for another 3 minutes. Add the stock, whine, parsley.pepper, garlic, and squash. Bring to a boil and let simmer until the squash is tender and the flavored have melded.

    Notes
    I used a pound of fresh crimmi, a half pound of shiitake, and a 4 ounce package of wild mushrooms that I reconstituted in a cup of the warm stock before dicing. This was a great soup, with a meaty texture from the mushrooms and great flavors. My wife found it slightly two sweet, so I would probably savory it up a bit with herbs next time. Possibly fresh chives added to the stock.

    My biggest mistake was that it made so much that I could only serve and forgot to break out the second portion. I think our guests would have eaten most of it. It worked in our favor. We had it for dinner tonight with cheese sandwiches and the soup was even better after having a few days to meld.

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    stock coming to a simmer. I used this for the soup recipe and both the rice recipes

    Recipe 13/36: Brown Rice Pilaf

    Ingredients
    1 tablespoon olive oil
    1 small yellow onion, chopped
    3 garlic cloves, minced
    1 cup long grain brown rice
    2 1/2 cups vegetable broth
    salt & pepper, to taste

    Directions

  • Dice onions and garlic, them sweat In a small skillet for five minutes under medium heat
    Add rice and sauté for 1 minute.
  • Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low.
  • Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary.
  • Uncover and let rice stand for 5 minutes before serving
  • Notes
    A simple rice recipe as a side dish. A simple easy flavor I think it’s good for tying dishes together.

    Recipe 12/36: Wild Rice Casserole

    Ingredients
    2 1/2 cups of vegetable broth
    1 cup uncooked wild rice
    1/4 cup cranberries
    1/4 cup dried apples
    1/4 olive oil
    1 teaspoon salt
    1/2 pound fresh mushrooms, sliced
    1 cup onion, chopped
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    Directions

    Directions
    Preheat oven to 350 degrees
    Remove stems from mushrooms, dice fine, add to vegetable stock.
    Bring vegetable broth to a boil in a medium saucepan.
    Optional: I used an emerson blend the mushrooms into the stock once it was boiling to add body.
    In a 1 1/2 quart baking dish, mix vegetable broth, uncooked wild rice, 2 tablespoons olive oil and the dried apples and cranberries.
    Cover, and bake in the preheated oven 30 minutes.
    While rice mixture is baking, add remaining olive oil in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.

    Notes
    I adapted this recipe from a simple mushroom dished. After having it, I don’t think I would want the plain mushroom version. I had intended to add the dried apples, but forgot at the last minute and I think they would have made it better. If to do it again, I would add a finely chopped rib of celery and a few good twists of black pepper. Still it was good and considering I was serving a large group I could have doubled the recipe.

    Recipe 3/36: Potato soup

    This started out as a cream of potato soup recipe, but since Lisa not a cream soup person and is working to minimize her dairy intake, I decided to forgo the dairy and replaced it with a light brown rue to add mouth feel.  I had intended to put a stick blender to some of the vegetables, but by the time it was done, it really didn’t need any more.  For Lisa, I went the extra mile and didn’t use AP flour, replacing it instead with a Bob’s Red Mill GF AP flour.   This turned out to be a really good heavy soup.  I got a loaf of artisan bread from the local bakery and we had cheese sandwiches and soup for dinner last night.

     

    Ingredients
    2 medium russet potatoes cubed
    1 large carrot, diced
    1 small stalk celery with leaves, diced
    1 medium onion, diced
    1/2 cup crimini mushrooms
    1 1/2 teaspoons salt
    1/2 teaspoon of pepper
    1/2 teaspoon dried chives
    1/2 teaspoon dried oregano
    1/2 teaspoon dried parsley
    2 cups of chicken stock
    1/4 cup of flour
    1/4 cup of oil

    Directions

    Chop the carrot, celery and onions and sauté over medium heat for 2-3 minutes and then set aside.  Add the oil and flour into a pan over medium low heat and stir for 5-7 minutes until you have light brown rue.  Add the sautéed vegetables and chicken stock and set to medium heat.  Chop the potatoes and add them and all the spices to the soup, bring it up to a simmer and let simmer for 25 minutes.  Chop the mushrooms and add them when the simmer is complete, give them a few minutes to heat through and then serve.

    Recipe 2/36 – My savory breakfast shake

    My wife started making us breakfast shakes a couple of years ago. Fruit shakes, with yogurt and other goodness. Since those early heady days, the shakes have gone through a lot of modification as she has focused on changing her diet. The dairy disappeared, flax, vegetable powder, hemp powder, romaine, kale and other green goodness was added. Finally the shakes reached a point where my palette could not handle it any more. The flavor and consistency made it a struggle to consume and I started to give them up.

    Instead I started eating junk and quickly realized that having something good in the morning was important. Som I sat down to peruse her books of shakes, but wasn’t finding any recipes that I liked. I couldn’t figure out how to balance out fruity sweetness and the savory odds and ends that were pitched in because they were good for us. Then I recalled last fall when I made a massive amount of a homemade V8 style tomato juice and thought that perhaps a purely savory drink might take care of my issues. I scrawled down a recipe on a post-it note and it worked out pretty well, with only some minor adjustments to the ingredients.

    Ingredients:

    • 1 tomato
    • 1 small clove of garlic
    • 1 cup of green tea
    • 1/2 tsp. of ground pepper (I grind 8 peppercorns with the flax)
    • 2 tsp. ground flax seed
    • 1 scoop of protein powder (we use hemp, but whey, soy or your choice)
    • Any two of the following:
      • 1 romaine leaf
      • 1 chard leaf
      • 1 kale leaf
      • 3-4 spinach leaves
    • Either one of these two:
      • 1 tsp. of ground fennel
      • 1 tsp. of ground cumin
    • Some combination of 2 tsp. dried:
      • Parsley
      • Oregano
      • Basil

    Directions

    I grind all the spices and flax fresh and toss them in first along with the herbs and protein power, then I had the leafy staff and finally I quarter the tomato and toss it in. Take everything for a spin until its bright green and smoothish looking, glass and drink.

    Lisa tried the drink and through that she might like it as a raw old soup for lunch, but didn’t see it as a breakfast drink.

    This week I bought fresh parsley and tossed some in instead of dried. It seemed to make the final product a brighter green and possible a little fresher testing, but I’ll have to experiment some more. I think fresh basil or cilantro along with the fennel could be a winner, although my wife won’t drink it if it contained either fennel or cilantro.