SPICY CABBAGE SOUP
1 sml red cabbage
1 sml red onion
1/2 leak, sliced & halved
2 leaves curly kale split & chopped
2 celery sticks, julienne
4 rainbow carrots, julienne
1 sml rutabaga, cubed
1 lg can diced organic tomatoes
4 cups veggie stock
2 cloves fresh garlic, grated
Herbamare to taste
1 tbsn cold pressed virgin olive oil
Begin cooking harder vegetables at medium high in stock with tomatoes.
Add spices & garlic pre-mixed with olive oil.
Once cooked to el dente, add softer vegetables for the final 10 15
minutes medium simmer.
Mushroom Nut Burgers
1 tablespoon olive oil
1 cup mushrooms, chopped
1/2 cup assorted nuts—cashews, brazil nuts, almonds, sunflower seeds
1 medium sized carrot, chopped
1/2 onion, minced
1 clove garlic, minced
2 tablespoons ground flax seed
1/4 cup water, or more to create desired consistency
1 cup bread crumbs
2 tablespoons ketchup
1 teaspoon vegetarian Worcestershire sauce or soy sauce
1/2 teaspoon basil
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
flour, for dredging
more oil, for frying
Saute mushrooms in oil until dry, about 10 minutes.
Meanwhile, grind nuts in a food processor until finely ground. Add chopped carrot, onion and garlic and process until ingredients are combined. Place mixture in a bowl with other ingredients, including mushrooms. Mix thoroughly & shape into patties. (Makes 4-6)
Dredge each patty in flour & pan fry in oil for around 7 minutes each side, medium heat.
Serve warm with grilled eggplant, top with a slice of tomato, cashew cheese & cilantro wasabi mayo.
Notes on ingredients: A variety of nuts were used, including selenium-rich Brazil nuts. The patties could be individually wrapped and frozen, just like the ones in your grocer’s freezer case.
Cilantro Wasabi Mayo
1/2 cup chopped cilantro
1 tbsp wasabi paste, to taste
Juice and zest of one lime
1 tbsp rice wine vinegar
2-3 tbsp full fat coconut milk
Himalayan/Sea Salt to taste
Combine ingredients in a blender until smooth, adjust to preferred consistency & taste.
¾ cup raw, unsalted cashew pieces
1 tsp light miso
Juice of ½ lemon
¼ tsp dried oregano
1-2 tsp cold pressed virgin olive oil
Combine the above ingredients in a food processor along with 2-3 tbsp of water so that the mixture becomes smooth. Process for about a minute, pausing to scrape down the sides of the food processor as needed to ensure all ingredients are incorporated. Taste and adjust salf, water and other seasonings as desired. The mixture will be smoother if you can soak the cashews for 1-2 hours first. Sometimes you may not have time and that’s alright.
Darin’s Coconut Curried Vegetables
Like all Indian dishes, this is so unbelievably easy, easy and easy. Try it!
¼ cup grapeseed oil
1 small handful fresh curry leaves (25 ish)
1 tbsp mustard seeds (preferably black)
2 finely chopped medium onions
4 tbspns chopped garlic
2 large chopped tomatoes (2 cups)
1 tspn ground cumin
1 tspn turmeric
½ tspn cayenne pepper (optional)
1 tspn salt
½ tspn black pepper
1 can coconut milk
1 lb eggplant cut into 1” cubes
1 lb cauliflower small florets
1 lb sweet peppers
¾ cup chopped cilantro
½ cup cooked rice per person
If you do not wish to use the eggplant, cauliflower or sweet peppers, try zucchini or fennel
Heat oil to a medium/high heat, add curry leaves and mustard seeds and then cook for one minute or until the mustard seeds begin to pop (do not burn).
Reduce heat to medium and add onions to the pot and cook for 5 minutes. Add garlic and cook for a further 2 minutes.
Now, add the tomatoes, cumin, turmeric, cayenne, salt, black pepper and coconut milk. Simmer for 5 minutes.
Add your choice of vegetables and simmer for a further 10 minutes.
Serves 6 – or serves 10 as a side dish.
Preheat oven to 350 and grease a 9/9 baking dish with room temperature butter.
Sift into a bowl
- 1 stick unsalted butter
- 1 large egg
- ¼ cup packed brown sugar
- 1 cup light molasses
- ¼ cup boiling water
- 1 ¾ cups all purpose flour
- 1 tsp baking soda
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
Beat 1 stick (8tbsp) of unsalted butter until creamy, gradually add 1 large egg and ¼ cup of packed brown sugar until fluffy (approximately 2-3 minutes). Gradually beat in 1 cup of light molasses, stir in dry ingredients, once combined add ¼ cup of boiling water.
At this point you can mix in some interesting flavours, for example crystallized ginger or candied orange peel or candied lemon peel. If you are going to do this limit it to 3 tablespoons.
Pour mixture into baking dish and bake for 35-40 minutes, insert a toothpick into the centre of the cake and it should come out dry. Turn gingerbread out onto a cooling rack and allow to cool until it is no longer steaming.
This is a lovely sweet creamy dip and is enjoyed by most of my friends. It also has a lot of protein in it and what is wonderful – it is different!
- 3 large roast red peppers
- ½ cup walnuts lightly toasted
- 3 tbsp spelt breadcrumbs
- 2 tbsp lemon juice
- 2 tbsp pomegranate juice or molasses
- 2 cloves garlic
- ½ cup chopped parsley
- ½ tsp cumin
Puree all ingredients except the breadcrumbs. Mix in breadcrumbs to achieve desired consistency.