Saturday, October 29, 2011

pimiento rojo asado y sopa de tomate

roasted red pepper and tomato soup with cashew sour cream

fresh stewed and peeled tomatoes are best

12 roma tomatoes
water, quite a bit
1/2T salt

one: in large pot over high heat bring water and salt to rolling boil
two: add tomatoes and cover for 8-10 minutes, until skin starts to pull away
three: remove and cool
four: peel away skin with fingers


1T "fat"
1 onion chopped
2T vermouth
12 romas, stewed and peeled
4 red peppers, roasted and chopped
2C stock or broth
2t salt
3T sugar
cashew "sour cream" for drizzling on top

one: heat oil in pot over medium high heat
two: add onion; 'till translucient
three: add vermouth; reduce to syrupy consistency
four: add remaining ingredients; cover and bring to low boil/ simmer for 1 hour
five: puree


ensalada mixta



1/4C cashew "sour cream"
2T apple cider vinegar
3T "milk"
1/4t mustard powder
2T sugar
1/8t onion powder
1/8t oregano
1/8t dill

one: combine all ingredients and refridgerate

fresh steamed artichokes


2 artichokes
2C stock or broth
pinch salt
smidgen pepper
lemon wedge

one: cut top of artichoke off and trim stem
two: in large pot with or without steaming basket, bring all ingredients to low simmer and cover for 25-30 minutes
three: cool
four: remove petals and scrape meat off base of petals
five: remove hairs from top of artichoke heart, and slice up the heart. trim any undesired stem, based on tenderness/ stringyness


green beans
golden raisins


pumpkin and chocolate

pumpkin chocolate chip loaf:

1C pumpkin puree
1/4C sugar
3/4C brown sugar
1 "egg" ( i use 1T ground flax with 3T warm water; mixed and set a couple minutes )
1/4C canola oil
1 1/4C flour
1/4t baking soda
1/2t cinnamon
1/4t cloves, ground
1/4t salt
1C chocolate chips

one: set oven to 350 degrees
two: mix pumpkin, sugars, egg, oil and spices together; set aside
three: mix flour, salt and baking soda; add to pumpkin mix a little at a time until combined
four: stir in chocolate chips
five: grease pan; add batter and bake for 1 hour, until sides start to pull away from pan


acorn squash

roasted acorn squash:

1 acorn squash
1 pinch of salt
1T canola oil
1/2C water

one: set oven to 400 degrees
two: halve squash lengthwise
three: scoop out innards
four: brush oil and sprinkle salt on cut sides of squash
five: lay cut side down on baking tray and add water to tray
six: bake for 35-40 minutes, until soft on top
seven: cool, and simply pull away skin
eight: puree in food processor
nine: portion into freezer bags for long term storage


Sunday, October 23, 2011


nachos with cashew sour cream:

beans, canned or dried
rice, seasoned how you like
olives, sliced
salsa, see recipe below
cashew sour cream, see recipe below

one: set oven to 400 degrees
two: make rice
three: build 'chos on baking tray, drizzle "sour" cream over after removed from oven
four: bake 8 to 10 minutes


tomato, chopped
peppers, minced
garlic, minced
onion, diced
salt and pepper, to taste
olive oil

one: mix all ingredients, use as much salt, pepper and olive oil as you like

cashew sour cream:

1C raw cashews
2C water
3T apple cider vinegar
1T agave nectar
3/4 "milk"
1/2t salt

one: soak cashews in water in refrigerator overnight
two: drain cashews, and puree all ingredients in food processor until creamy


it's soup

green soup:

2T olive oil
1 onion, chopped
1 head garlic, chopped
1 large sweet potato ( white, not orange )
1/4C green onion
2C spinach
2T parsley
3C veg broth or stock
1/4t salt
1/8t pepper
1 lemon for juice
fresh chives, chopped
more olive oil for the drizzle
course sea salt

one: heat oil in pot over medium high heat
two: add onion and garlic until translucent
three: add potato and broth/ stock, bring to low boil for about 5 minutes
four: reduce heat to simmer, add green onion, spinach, salt and pepper. simmer 5 minutes
five: puree soup and stir in chopped parsley
six: garnish with olive oil, lemon juice, chives, fresh ground pepper and a little course sea salt


Saturday, October 22, 2011

'shrooms and pickles

mushroom pate:

10-12 crimini mushrooms
1 head garlic
1T olive oil
1/8t salt
1/4t pepper
3T white wine
2T fresh parsley, finely chopped

one: heat oil in saute pan over high heat
two: add mushrooms, salt and pepper; brown
three: add garlic; saute about one minute
four: add wine ( deglaze ), and reduce wine until pan is almost dry
five: remove from heat and cool
six: pulse in food processor until desired consistency is achieved
seven: add parsley and place in fridge to set for a couple hours to overnight

"i like this pate with pickles, pickled okra, good bread and stone ground mustard"