New Years's Eve Delivery Day...Photos..Orders UP!

Previous 2 the crispy thin oatmeal, orange-almond cookies

Brussel Sprouts, Kale, with almonds and sesame oil

The  building of the "de-constructed"  mushroom-goat cheese lasagna,cooked mushrooms topped with Live yogurt sprinkled with grated nutmeg

The fresh goat cheese

The pasta, spinach and goat cheese

The lasagna topped with live yogurt, grated nutmeg, Parmesan cheese ( baked covered so the center cooks and remains soft)

The cardamon scented quinoa

Prep..the story so far for New Years Eve Vegetarian menu..photos only

Mild coconut curried butternut squash and parsnips, with lemongrass and ginger

Braised root vegetables, black eyed peas with oranges

The watercress and avocado soup before blending

The avocado-watercress soup finished with coconut milk

Previous 2 the Greek style spinach and lemon soup

Cooking the collard greens with the black eyed peas

sauteing onions with sake for the mushroom-goat cheese lasagna

soaking the almonds before chopping for the orange and oatmeal cookies

The mushrooms now sauteing with  white wine and nutmeg for the lasagna

Previous 2 the completed Collards and Black eyed peas ( better cooked the day before so flavors deepen)

Previous 2 wilting the spinach in white wine, for the lasagna

These are thin crispy orange-oatmeal-almond and pumpkin seed cookies

The completed coconut-parsnip- butternut squash mild curry

The completed "braised" root vegetables with oranges and black eyed peas

Celebrating the BEST of GOOD LIFE..NYE 2012 Menu

So we are heading for New Year's Eve and a wonderful menu has been chosen by my clients.
Great dishes that celebrate the BEST of vegetarian cooking, from simple and delicious to extravagant and different..the menu is:


Soups:
Greek style lemon and spinach finished with fresh thyme..a hearty vegetable broth finished with lemon juice, zest and fresh spinach

Watercress and wild avocado..yes wild!! Lovely peppery, creamy flavored soup that is packed with vitamins and healthy fats

Entrees..( all come with a seasonal chopped salad)

Braised root vegetables, carrots, parsnips, sweet potatoes, brown onions in a white wine-vegetable stock with rosemary & thyme comes with a side of steamed quinoa

A "de-constructed" lasagna with spinach and Portabello  mushrooms, goat cheese and sour cream/non-fat Greek yogurt. Dusted with nutmeg and lemon zest...more vegetables than pasta, in a wonderful "creamy sauce'. The vegetables, goat cheese and pasta sheets are cooked and layered, topped with either sour cream or non-fat yogurt, with lemon zest and nutmeg and finished with Parmesan cheese to be baked at client's home

A very mild yet flavorful butternut squash and parsnip curry with lemon grass, chopped cilantro and coconut milk, also comes with quinoa.

Vegetable sides:
Southern Style collards with black eyed peas and smoked paprika

Stir-steamed Brussels sprouts and kale with slivered almonds

And complimentary  orange-almond  oatmeal cookies  ( for the best clients in the world)

Part of my purchases are shown in following photos, washed and air drying, I will buy other produce this afternoon when it has stopped raining...yes we are having another big Pacific Storm that is dumping snow at 4000ft, and I woke up to thunder and lightening, and heavy rain ( but we need it so I am not grumbling).

L-R parsnips, carrots and sweet potatoes ( white)

Portabello Mushrooms

Watercress soaking

Curly Kale

Spinach

Collard Greens

Cilantro

Kale with ginger, Mixed green in tomato sauce, Knabrus, Shula Kalambar RECIPES to delight everyone

Cabbage/Cruciferous vegetables: 
revered in Ancient Rome as a cure for Cancer;
High cancer fighting properties, High fiber; speeds up estrogen metabolism, is thought to help prevent breast cancer; suppresses formation of polyps, prelude to colon cancer; can help prevent stomach ulcers; raw cabbage has stronger healing properties.

From The Pennsylvania Dutch settlers:
 
Knabrus serves 4 -6
1 large green cabbage, finely sliced, core removed
3 large brown onions also finely sliced
2 cloves garlic smashed
1/2 stick butter ( 2ozs)
1/4 cup  ( 2 ozs) white wine ( optional)
1/4 tsp sea salt
1/8 tsp ground pepper

generously butter the inside of a Dutch Oven ( a lidded, oven proof casserole).
Arrange layers of cabbage and onions.
Season with salt and pepper Add wine ( or substitute vegetable stock)
Dot with any remaining butter

place on a tight fitting lid, on a cookie sheet and bake in 325f oven for  2 1/2 hours ( check if tender)..there will be a lot of liquid released..and serve hot with brown rice or lentils/black eyed peas.

Black eyed peas

Broccoli in my garden

........................................

Cabbage balls.(USA).a great alternative  for a buffet..no cooking required
Everything at room temperature please

1/2 stick unsalted butter
1/2 cup ( 4ozs) cream cheese
1/4 cup ( 2ozs) blue cheese
1 tbsp lemon juice ( or acidic vinegar)
1/4 cup minced red bell pepper
1/4 cup minced celery
1/4 cup chopped pecan or walnut meats ( may also use almonds or even raw sunflower seeds)
1/4 cup finely chopped cabbage ( this can be red or green)
2 scallions finely chopped

3 dashes Hot sauce (optional) Or 1/8tsp ground black pepper

1/2 cup ( 4ozs) finely chopped nut meats (for coating the balls)

in a large bowl combine all the ingredients, except the finely chopped nuts.
Shape mixture into small balls ( size of a walnut is best to handle)
Roll each ball in finely ground nuts and place in a sealed container in the refrigerator or cold place for 1 hour ( minimum) before serving.

.............................................

Shula Kalambar  ( Spinach & lentils) from Old Persia

1 cup lentils sorted and washed & drained
1 pound fresh spinach ( 2 bunches)
1 tsp ground coriander
1 tsp ground cumin
2 cloves garlic smashed
1 bay leaf
1/2 stick butter ( 2 ozs)
Salt & ground black pepper
1/2 cup chopped fresh cilantro, mint or parsley ( optional)

Cook the lentils in boiling salted water until cooked.
Wash well the spinach, drain and just blanch quickly in it's own juices ( approx 2 mins)

In a large saucepan, melt the butter and add the garlic and spices and cook slowly for 5 mins until their oils are released, add the drained cooled lentils and spinach.
Mix well and top with fresh chopped herbs and serve hot.
 .......................................................

Green and Beige Lentils

French or Blue Lentils

Split green peas

Cabbage/collards/mixed greens ( turnip, beets, mustard) stewed in a tomato sauce

1 large green cabbage..finely chopped, core removed
2 medium onions finely chopped
2 tsp caraway seeds ( optional..may also use poppy seeds, sesame seeds,)
2 tbsp olive oil
2 cups good tomato sauce ( may at a pinch use canned chopped tomatoes with herbs and 2 smashed cloves garlic)
2 tsp brown sugar or 1 tsp honey/molasses ( optional)

As for the Knabrus, except substitute the olive oil for butter, and use tomato sauce for the wine and you will need a deep Dutch oven

.........................

Collard Greens & black eyed peas old South

2 large bunches of collard greens* washed and ribs removed ( 4 cups chopped), the idea with the collards is to slice across, rather than chop or mince..these are tough greens and require longer cooking than most..(they will cook down to just 2 cups)
 1/4 cup olive oil or 1 stick butter plus 4 pieces tempeh or Smart Bakon OR 2 tbsp smoked paprika

3 large onions chopped
! !/2 cups/ 12 ozs black eyed peas, checked over washed and rinsed ( do not soak these )
1 tbsp red wine or cider vinegar

Sea salt & ground black pepper

In a large saucepan with a tight fitting lid, heat the fat  and add the onions and cook well, do not color, but allow them to sweat, adding a sprinkle of sea salt.
Add the vegan bakon.
Add the chopped collards, and the washed and drained  black eyed peas salt & pepper, leave the bacon bits in the pan ( traditionally it is done with ham hocks), and top with boiling water to cover the greens.
Cook on medium boil for 1 hour, check that the collards/peas are tender.
Remove from heat, then remove from the cooking liquor, and return the liquor to heat to reduce by 1/2. Then add the vinegar.
Serve the collards in the cooking liquor and check for seasonings serve hot.
This is great topped with smoked paprika and you may add a bay leaf to the cooking if you wish.
Serve with cornbread & steamed rice

*if collards are unavailable, then you should cook the black eyed peas with the onions as above for 45 mins then add any other  greens ( mustard,kale,  turnip, chard) and cook for a further 30 mins lidded, for milder spinach, add this just 10 mins before serving

........................................

Sweet Kale* with ginger..surprising but this is also American

2 bunches kale..chopped ( I prefer the ribs left in)
 4 strips smoked tempeh or Smart bakon
1 tbsp unsalted butter
2 tbsp minced fresh ginger
2 cloves garlic smashed
2 scallions chopped
2 ozs white  wine ( optional- may also use sake or dry sherry)
1 tbsp maple syrup or 1 tsp honey
Ground black pepper

In a large sauce pan of boiling salted water, plunge the chopped kale and cook for 6 mins.
Drain and rinse with cold water.
Press down to remove excess liquid.

In a heavy bottomed skillet heat the bakon and add the butter and heat then add the ginger & garlic and cook through without coloring, (about 3 mins).
Add the drained kale and mix well, adding the wine/sherry
Cook for another 4 mins on very low heat
Remove from heat , drizzle with syrup/honey, chopped scallions and ground black pepper and serve


* this is also a good use of sliced fresh Brussels Sprouts