Category Archives: Vegan

Instant Pot, Recipes, Soups, Vegan

Instant Pot Cauliflower and Broccoli Curry Soup

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I got a little behind on the broccoli from my CSA box this week and had to use that and the head of cauliflower I received as well. I found what looked like a quick and easy recipe on Pinterest, made a couple of modifications to it, and  it came out very nicely, a lovely creamy vegan soup.

Instant Pot Cauliflower and Broccoli Curry Soup

Ingredients

  • Extra virgin olive oil, 2-3 TB
  • Garlic, 2 cloves
  • Onion, 1/2 large
  • Cauliflower head, small, broken into florets
  • Broccoli florets, 2 cups
  • Red bell pepper, 1 small, thinly sliced
  • Potatoes, five or six very small red or blue potatoes quartered
  • Coconut milk, 1 19-oz. can full fat or 2 cups fresh
  • Water, 2 cups
  • Vegeta, 2 tsp.
  • Cumin, 1 tsp.
  • Thyme, dried, 1 tsp.
  • Curry powder, 1-2 TB to taste (My curry powder called itself “hot” — ok — but since I have spice sensitive people, I started with 1 tsp and ended up with 4. The original recipe also called for 1 tsp. cayenne. I prefer hot paprika, but I left it out since the curry had enough bite for my group).
  • Cilantro, fresh, for garnish

Instructions

  1. Prepare the veggies: peel and mince the garlic, petite-dice/chop the onion, cut the pepper into 1″ strips, break or cut the cauliflower and broccoli into florets.
  2. Whisk the seasonings into the coconut milk and set aside.
  3. Add the Vegeta to 2 cups hot water and set aside.
  4. Add the extra virgin olive oil to the Instant Pot and turn on to Saute for 10 minutes.
  5. Add the minced garlic and onion to the pot and saute briefly until softened.
  6. Cancel Saute. Add the water mixed with Vegeta to the pot.
  7. Add the remaining veggies to the pot. I have a mesh basket insert, and I think it’s easier to place the veggies in the basket and put the basket into the pot.
  8. Close the lid and set to Steam for three minutes. When finished, do a Quick Release and open the lid. If you used a basket insert with the veggies, lift it out. Otherwise spoon out most of the veggies into a bowl.
  9. Whisk the coconut milk and seasonings into the water that remains in the bottom of the Instant Pot, and return the veggies to the pot (this time without the mesh basket).

Serve, slurp, savor . . .

Recipes, Soups, Vegan, Vegetarian

Mushroom Barley Soup with Ten Minutes Work – Instant Pot!

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This is a great soup, my comfort food — a meal in itself for a wintry evening. It took me ten minutes of prep time to load it into my Instant Pot, was cooked under pressure for 20 minutes while I put my feet up — and soup.

Ingredients

  • 2 TB extra virgin olive oil
  • 1/2 Spanish onion, petite diced
  • 2 large carrots, sliced on the bias
  • 2 stalks celery, sliced
  • 4 medium to large plum tomatoes, petite diced (or a 19 oz. can)
  • 1/2 lb. pearl barley
  • 1 lb. baby belle mushrooms, quartered (this time I used one very large Portobello mushroom
  • 2 cups chopped greens (kale/spinach/chard, any or all)
  • 6 cups water
  • 2 tsp. salt
  • 1/4 – 1/2 tsp. hot paprika
These were my raw ingredients for the Mushroom Barley Soup I made in my Instant Pot.

Instructions

  1. Add the extra virgin olive oil to the Instant Pot.
  2. Petite dice or chop the onion and add to the Instant Pot. Turn on IP to Saute for 5-10 minutes while you prep the remaining veggies.
  3. Slice the carrots on the bias and add to the onions in the IP while continuing the Saute.
  4. Slice the celery and add to the IP while continuing the Saute.
  5. If the veggies are soft or you’ve completed 10 minutes of Saute time, Cancel.
  6. Add all remaining ingredients: the petite diced tomatoes (I usually use fresh but was lazy this time), the 6 cups of water, the cut-up mushrooms, chopped greens, barley, water and seasonings. Stir.
  7. NOTE: If you like your greens greener and a little crunchier, just add the chopped stems to the mix in #6 and hold the greens.
  8. Close the lid on the IP and close the vent. Set to Pressure for 20 minutes.
  9. When the 20 minutes is complete, open the steam release until you can open the lid, about 10 minutes, then remove the lid. If you held the greens, add them now to the hot soup to soften for a few moments before serving. You can also “Sauté” in the soup until they are the way you like them.
  10. Check seasonings and serve. Mmmm…mmm…good.
Entrees, Instant Pot, Meals, Recipes, Vegan, Vegetarian

I’m big on Dal Makhani lately. Just making another batch in my Instant Pot.

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DAL MAKHANI

Ingredients
(Serves 3-4 unless you have a big appetite like I do!)

  • Urad dal (Whole black lentils), 1/2 cup
  • Dark red kidney beans, dry, 2 TB rounded
  • Spanish onion, 1 large, finely chopped
  • Ginger root, 1 TB, peeled and finely minced
  • Garlic, 1 clove, peeled and finely minced
  • Plum tomatoes, 3
  • Green chilies, 1-2 finely minced (Serrano is a good one) – I just used 1/2 of one chili
  • Turmeric, 1/4 tsp.
  • Cumin seeds, 1/2 tsp.
  • Chili powder, 1 tsp.
  • Coriander, 2 tsp.
  • Garam masala, 1/2 tsp.
  • Extra virgin olive oil, 1 – 2 TB
  • Cream (I used coconut milk for my vegan version), 1/2 cup
  • Salt, 3/4-1 tsp). (to taste)
  • Cilantro, a few leaves chopped for garnish

Directions

  1. Add the olive oil and cumin seeds to the Instant Pot and Saute until the seeds crackle. Cancel the IP while you prepare the remaining ingredients.
  2. Mince the garlic, peeled ginger root and green chili (I just used about 1/2 of one chili. I have a lot of spice sensitive people in the house). Add to the IP.
  3. Finely chop the onion and add to the IP. Turn on Saute again, and cook until soft. Cancel the IP.
  4. Run the cut-up tomatoes through a Vitamix or blender.  Add water to 3 cups. Add to IP along with remaining seasonings except garam masala.
  5. Add the dried black lentils and dried kidney beans.
  6. Close the lid of the IP and close the vent. Turn the IP on at High Pressure for 40 minutes. If you like the black lentils (Urad Dal) to retain their shape better, just add the kidney beans, set the pressure at 20 minutes, do a quick release, add the black lentils, stir, close lid and vent and cook at high pressure for the remaining 20 minutes.
  7. When done, allow the pressure to release naturally for 10-15 minutes. If the pressure isn’t yet fully released, do a quick release and remove the lid.
  8. Add the garam masala and let it blend for a few moments.
  9. Add a vegan milk. I used coconut milk. Pea protein milk would also work.
  10. Remove from the IP, and garnish with cilantro.

I enjoy the Dal these days with a medley of Rice and Ancient Grains from Food with Purpose that I get at Costco. It has a great texture and nice, nutty flavor and takes about 10 minutes to cook in the IP.

Appetizers, Entrees, Recipes, Vegan, Vegetarian

Nothing against my favorite, pumpkin pie…but there’s so much more!

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Published 10/3/2017 in Bob’s Fresh and Local CSA Newsletter

I always make pumpkin pies for Thanksgiving, and I like to make them “from scratch,” with real pumpkin, not canned. It’s so easy — why not? All it requires is to slice the pumpkin in two, scoop and scrape out seeds and pulp (and set aside for roasted pumpkin seeds), oil, and place face side down on a roasting pan in a 350 degree oven for about an hour. At the end of the cooking time, remove from the oven, cool, and easily scoop out the pumpkin flesh.

And of course there are the seeds, which I’m munching as I write. You don’t get those with canned pumpkin! I put them in a colander with the pulp, run cold water over them, rubbing the seeds and pulp together. The seeds easily pull away, and I discard the pulp. Usually I dry the seeds briefly, then oil and salt them and oven roast in a shallow pan. This time, for some reason, I decided to pan roast them in a cast iron pan. I had just made some sweet pita in that pan using maple syrup, and I was too lazy to wash the pan, so I just threw in the seeds over the bits of darkened maple syrup and stirred constantly until they browned slightly and voila! Done. Delicious.

There are so many ways to use pumpkin that I can’t even count them. I get my inspiration from Morocco most of the time. Those folks love pumpkin and are so creative with it! Pumpkin soups, kibbee, stews, stuffed.

This week I’m going to share two pumpkin hummus recipes, the first with a slightly sweet profile, the second a savory Lebanese version. The Lebanese version didn’t have chickpeas in it, and it was lovely, but I confess to having an aversion to calling things hummus that don’t have chickpeas since in both Hebrew and Arabic, “hummus” means chickpeas as well as the “dip” in which they are used. When I finished the slightly sweet hummus, I had a few extra chickpeas, so I threw them into the Lebanese hummus mix, and it was delicious. I could have used more and will next time.

PUMPKIN HUMMUS

Blend the following until as smooth as you like it:

  • Chickpeas, 2 cups cooked (I always make my own from dried beans, but if you used canned, rinse and drain)
  • Pumpkin, 2 cups prepared as above
  • Cinnamon, 2 tsp.
  • Ginger root, peeled and minced, 2 tsp.
  • Salt, 1/8-1/4 tsp.
  • Nutmeg, 1/8-1/4 tsp.
  • Cloves, 2-4
  • Hot paprika, 1/8-1/4 tsp.
  • Sugar, 1 TB slightly rounded

For the “chips” on this one, I use whole wheat Lebanese pita, available in the Middle Eastern section of many stores. Cut it into chips and oven-crisp at 200 degrees until lightly toasted. Remove, cool and bag up for use later.

For this slightly sweet hummus, I stirred the chips in a hot pan for a few minutes with a bit of olive oil, maple syrup and cinnamon. Yum.

LEBANESE PUMPKIN HUMMUS

Blend the following until as smooth as you like it:

  • Pumpkin, prepared as above, 600-700 grams
  • Chickpeas, 1/2 cup
  • Lemon juice, freshly squeezed, 2 TB
  • Garlic, 1 clove, minced
  • Tahini, 5 TB
  • Salt, 1/2 tsp.
  • Hot paprika, 1/4 tsp.
  • Extra virgin olive oil for garnish
  • Roasted pumpkin seeds for garnish

Serve this one with the regular pita chips from the Lebanese pita, not sweetened. Enjoy these delicious variations on a classic Middle Eastern favorite.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Bowl, Vegan, Vegetarian

A smoothie a day keeps the doctor away … a bowl a day keeps her further away

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Published in Bob’s Fresh and Local newsletter, 9/20/2017

Pinterest reports that searches for Grain Bowls or Buddha Bowls are up over 200% in 2017, and there’s a very good reason for that! We’re paying more attention to health, and these bowls are an easy, creative and delicious way to do that.

The name “Buddha Bowl” is a contemporary creation, but it evokes the simple feasts of Buddhist monks, who historically began their days walking into town with begging bowls where householders would add to them what they had on hand and could afford. Coming before the days of processed foods, these bowls were likely both simple and healthy … and with the variety of foods provided by householders eager to fulfill their own spiritual responsibility, colorful.

Like smoothies packed with greens and seeds and nuts and fruits, frequent Buddha Bowls are another great way to ensure vibrantly good nutrition. People use a variety of schemes to build their bowls: one idea is starch-protein-veggies, another is grains’n’beans-veggies-nuts’n’seeds. Sometimes there is fruit in the mix. Bowls inevitably change color and texture with the season as available produce suggests new combinations. The main idea is to keep it simple, use what you have on hand, and make a great sauce to top it off.

Now about that protein: The average sedentary man requires 56 grams of protein per day and the average sedentary woman, 46 grams per day — 15-25% of the calories you eat depending on your activity level. If you’re eating a healthy, varied diet filled with things like smoothies and Buddha Bowls, you’ll meet that requirement easily.

Here’s how Buddha Bowls help you satisfy your protein requirement: protein is made of building blocks called amino acids. Of 21 amino acids, the human body synthesizes 12 of them. It cannot synthesize the other nine, and these are called essential amino acids. We have to consume these nine every day. Foods that have all nine essential amino acids include animal products like meat and chicken and fish and dairy — but also plant foods like soy beans and quinoa. You can also mix and match to create a complete protein by using foods with complimentary amino acids, for example, beans and grains. You don’t necessarily have to eat them at the same meal, just the same day.

So some of you may enjoy a bit of grilled chicken, a dollop of homemade yogurt or a hard-boiled egg with your bowl. But if you’re vegetarian or vegan, the grain and bean, seed and nut combinations in your Buddha Bowls make it easy for you too.

Here’s what I used in my bowl today: a mix of greens (lots of Asian greens and mizuna), chickpeas, wheat berries, zucchini, carrots, red onion and radishes. I even used some remaining fried eggplant as a last minute garnish. The peppers and tomatoes we’ll receive in our boxes this week will make nice additions to a Buddha Bowl as well. I topped it off with Tahina dressing. Here’s how I make that:

Tahina Dressing (sesame seed-based dressing)

Add the following to a blender, and blend until smooth.

  • 1-1/2 cups tahina (I like Ziyad brand, available in many stores in the Chicago area)
  • Juice of 1-1/2 – 2 lemons or at least 1/4 cup (I like a little more)
  • 2 cloves of garlic
  • 1/2 TB salt
  • 1/2 TB cumin
  • pinch of hot paprika
  • 2 cups water (more or less for a good consistency)

So throw away the recipe book, get creative, use what you have and delight your family while you nourish them.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Health, Meals, Sustainability, Vegan, Vegetarian

Simple is good…using those amazing greens — lots of them!

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This summer, as I did last summer, I’m working on the farm for my CSA. I receive 3/4 bushel of beautiful, organically raised veggies for my efforts each and every week of the season. When I open my box each week, it’s like a gift. All those beautiful colors. My imagination starts to work overtime as I look forward to what I’ll make.

Gathering my ingredients and prepping the greens and onion…

Yet sometimes it’s challenging to use up those veggies, especially since Andy and I are just two.  On the other hand, after years feeding a family and friends, then operating a cafe, I never learned to make a small pot of food just for two…so I share. Or make lots of really simple things and graze my way through the day…like smoothies and soups and simple wraps or stir-fries. I add my scraps to a veggie waste bowl and throw it into my garden area, where it will enrich the soil for future veggies.

Prepping the Bok choy… As I did with the Asian greens, I start cutting at the stem end, cutting thin slices across the bunch until I get to the top of the greens. Then I separate the stem end since that will require a little more stir-fry time than the greens.

So I pretty much use my whole box every week and in the process find lots of interesting new things to make…and share. So it was all working nicely until…last week.  Here’s what happened:

Andy’s corporate office offers a wellness project.  It is an amazing benefit of working where he does, and there are a number of aspects to it, but the one I want to mention now is one they initiated this summer. They send home, with any employee who wants it, 3/4 bushel of produce every week for seven weeks. After the seven weeks, employees can continue to receive the boxes by paying half price for them.

All my greens and Bok choy prepped — and separated from the stem ends.

What an amazing project! I’m so impressed with this company for initiating this kind of effort. What better way is there to encourage vibrantly good health than to make certain that people have the opportunity to enjoy loads of fresh veggies and fruits?! Experience first-hand the wonderful variety of flavors and textures the earth offers us?

I believe that a 350 degree temp is when things brown. It’s a little hard to measure on a gas flame, so I used my electric induction burner this time, put in some extra virgin olive oil, then added the onions to saute. When they looked like this, I added in the stem ends of the Asian greens and Bok choy to stir-fry for a couple of minutes.

Admittedly the program helps the company as well since healthier employees mean reduced insurance premiums, reduced absenteeism and other cost reductions. But there is nothing at all wrong with gifts that give in more directions than one. And I certainly want to see how this great program works and support it — and let Andy experience the pleasure and pride of bringing home the proverbial (vegan) bacon.

And then I remembered this beautiful garlic that came in my CSA box this week. As a former associate used to say, you can never have too much garlic! These are big cloves, tho, so I just used one, smashed, peeled and minced it and threw it into the onion and stem mix in the pan.

So now I have a bushel and a half of veggies and fruits to figure out how to manage each week.  I must say that so far this week, I’m doing pretty well, although I didn’t get to some beautiful Asian green and Bok choy that were in his office box until a little too late to make them into a salad.

When lunch rolled around today and I went to get those greens for a salad, they didn’t look quite as perky as when I got them even though I stored them carefully when they came in — so here’s what I had for lunch instead: stir-fried garlic and onions and greens with some CSA-fresh tomatoes and delicious Field Roast (vegan) sausage.

The finished greens and onions! What I don’t eat for lunch will go into our rice and greens stir fry this evening. Check out my simple and delicious lunch in the featured picture with this post.

There were more than what I could eat, as usual, but that’s no problem! I knocked out two meals at once when I made those greens. I boxed up the extra and stuck them in the ‘fridge. Later today, closer to dinner, I’ll cook up a cup of brown Basmati rice, stir it and season it in a wok and add in those greens. Then even Andy, who doesn’t otherwise like greens, will eat them!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

CSA, Recipes, Soups, Vegan, Vegetarian

A delicious way to use mid-summer CSA veggies

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Published this week in my CSA newsletter, Bob’s Fresh and Local.

My favorite recipes are healthy, colorful, beautiful, meals-in-themselves, easy and versatile. This week, I had some remaining red cabbage, and our boxes featured the first onions and green beans of the season as well as some carrots. Of course I thought of Pozole Soup (or Stew, if you like it thicker with veggies like I do!).

Pozole is corn — white hominy, to be specific. Since the kernels are large and grow even larger during cooking, one dried bean packager markets it in bags describing it as “Giant White Corn.” Along with a rich array of colorful veggies, pozole is the basis of this delicious Mexican-style soup. Although traditionally made with meat, my version is 100% plant-based, and the taste and texture of the pozole and variety of delicious veggies along with a little extra virgin olive oil and some avocado means no one will miss the meat at all!

Feel free to experiment with the veggies you add. I used some chard in mine this week along with the snap beans, carrots, cabbage and onions. If you have any garlic scapes left, they would also make a nice garnish.

Ingredients

  • Extra virgin olive oil, 1/4 cup
  • Red onion, 2-3 medium-large, finely diced
  • Garlic, 8 cloves, minced
  • Oregano, 1 TB
  • Salt, 1+ TB
  • Carrots, 6-8 small-medium, sliced on the bias
  • Snap beans, 16 oz., tipped and cut into 1″ pieces
  • Tomatoes, 8-10 medium, petite diced — or a 28 can of petite diced tomatoes
  • Pozole (whole hominy), 1 lb. dried
  • Water, 3-4 quarts, including hominy cooking water
  • Chipotle in adobo sauce, 1-2.5 TB, minced or blended
  • Avocado, Red Cabbage, Cilantro, Lime Slices (garnish)

Instructions

  1. Slow-cook the pozole until just tender, and set aside in cooking water.
  2. Add the extra virgin olive oil to a large soup pot.
  3. Dice and add the onions and garlic, followed by the green beans and petite diced tomatoes.
  4. Drain the pozole, reserving the cooking water. Add pozole to the pot, and measure the water, adding enough more to make 3-4 quarts depending on how veggie-filled you like it.
  5. Cook until all flavors blended and veggies are tender.
  6. Serve garnished with avocado, slivered raw red cabbage, chopped cilantro and lime slices.

You might like a little more salt — or a little less chipotle. This makes a slightly spicy soup.

This week I’m looking forward to receiving sweet corn, cantaloupe, more summer squash, chard and snap beans, green cabbage, leeks and kale. That sounds like some amazing meals!

There’s no question in my mind what I’ll do with that sweet corn. Last year Andy and I discovered a new taste treat, Mexican-style corn with mayonnaise instead of butter. I prepare the corn either in the husk on the grill or in the oven — or husked in simmering water. I use Just Mayo, a great vegan mayonnaise, flavored with dried chipotle seasoning to taste — and we slather it onto the ears when they’re done. Now that’s something delicious!

The cantaloupe is another easy one. I love cantaloupe, and it won’t last two seconds before I just spoon it out of the shell. As for the greens…can’t get enough of ’em! We stuff our smoothies full every morning, starting off our days with a health rush.

Last but not least, the scenes that remind me that all is still right with the world…

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Salads, Sides, Vegan, Vegetarian

Salads of Summer

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The colors are coming, the colors of summer, sunshine on a plate, beautiful and strong…corn, summer squash, multi-colored beans, carrots, chard, fennel and more. But the most beautiful color of all, the deepest and richest…beets!

Beet Couscous. I didn’t get to this dish until a week after we got our beets in our boxes, but I can’t resist sharing this picture of couscous cooked up with matchstick beets and sweet onion, a bit of salt, cumin, hot paprika, some extra virgin olive oil and a splash of freshly squeezed lemon. I added Clementine wedges toward the end of the cooking time and a mint garnish — which could easily be minced and part of the seasoning. Oh, and some broken walnuts. Just as beets turn my pickled turnips into the most beautiful color, so with the couscous.

I use whole wheat couscous (a pasta), by the way. The one that I buy locally in the Middle Eastern section is called Maftoul, and they make a lovely whole wheat version that cooks up in no time according to the box directions to add to the beets and onions.

Navy Pea Bean Salad with Dill & Lemon. The beet salad contrasted nicely with another dish I took to a party this weekend, one of my favorite summer salads topped with roasted summer squash, Navy Pea Bean Salad with Dill and Lemon. I did treat myself to the luxury of getting some fresh dill to add to my cooked beans. That minced dill (lots) with freshly squeezed lemon juice (lots), some extra virgin olive oil, chopped red onion, salt and a bit of hot paprika make a simple but so delicious and nourishing entree for me — or one among several salads I’ll enjoy through the week. The trick is not to overcook the pea beans.

Moroccan-style Beans. This coming week, I’m going to make Moroccan-style Beans with the multi-colored beans we have coming. Here’s the recipe for those:

  • Green beans, 1 lb.
  • Extra Virgin Olive Oil, 1/4 cup
  • Plum tomatoes, 4 petite diced
  • Tomato Paste, 4 TB
  • Garlic, 3-4 cloves minced
  • Turmeric, 1.5 tsp.
  • Cumin, 1.5 tsp.
  • Salt, 1.5 tsp.
  • Hot paprika, 1 tsp.
  • Lemon, juice of 1/2

Sauté the minced garlic in the olive oil, add the petite diced tomatoes, tomato paste and other seasonings and simmer for a short while. Add the prepared beans, stir, cover and cook for about 30 minutes, less for very fresh, tender beans. Then stir, replace the cover and cook another 30 minutes (or less if beans are tender), and adjust the seasonings to taste.

Mixed Greens Salad. Last but not least, my salad the day I get home from working at the farm. Our fresh greens with some remaining radish, red cabbage and cucumber dressed with extra virgin olive oil, lemon juice, salt and some crushed red pepper…sitting out on my deck enjoying the day and my simple meal, reminiscing about a beautiful (if hot) day out in the fields planting and weeding and harvesting. Oh my.

So I’ll end with calling your attention to these amazing colors once again. In the winter we have to look a little to find color. In the summer, our senses are flooded — not to mention the way these colors announce their healthy benefits in every bite.

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

CSA, Entrees, Sustainability, Vegan, Vegetarian

It’s no use boiling your cabbage twice…Irish Proverb

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Published in Bob’s Fresh and Local newsletter, 7/12/2017

So let’s just boil the cabbage once or even not at all! Oh, those beautiful cabbages, the red one, the green one. The humble cabbage turns out to be one of my favorite veggies. I make red cabbage slaw, green cabbage slaw, potato and cabbage soup with fresh dill, cabbage steaks with mustard sauce…and tonight I’m making stuffed cabbage rolls. This is an easy recipe as well as delicious. I use this filling in other stuffed veggies as well — grape leaves, summer squash, peppers. It has happened on occasion that the filling never made it into the veggies, but tonight I’m determined.

STUFFED CABBAGE ROLLS

Ingredients 

  • Cabbage, one head
  • Brown Basmati rice, 3 cups cooked
  • Mushrooms, sliced and pan roasted, 1 lb.
  • Salt, 1/2 tsp.
  • Za’atar, 1-1/2 tsp. (Za’atar is a Middle Eastern mix of herbs, available in bags at Butera, Garden Fresh and online – substitute with thyme and oregano to taste)
  • Olive oil, 1/4 cup
  • Tomato juice
  • Lemons, juice of 1-2

Directions

  1. Cook 1 cup of dried brown Basmati rice (which will make 3 cups cooked)
  2. Pan roast the sliced mushrooms until the liquid cooks off.
  3. Put the rice, mushrooms, 1⁄4 cup of olive oil, seasonings and lemon juice to taste in the processor, and pulse a
    few times.
  4. The mixture should be gravelly and cohesive.

To prepare the cabbage:

  1. Bring water in a large pot to simmer.
  2. Cut the core out of the cabbage and place the whole head in the simmering pot for 2-3 minutes.
  3. Take the head of cabbage out, remove outer leaves carefully and set aside to use.
  4. Place the remaining head of cabbage back in the pot for a couple of minutes, and again take out and remove leaves. Repeat this process until you have removed all the good-sized leaves.
  5. Chop the remaining cabbage to add to the bottom of your cooking casserole.

To make up the rolls:

  1. You can shave away some of the thick rib to make the cabbage leaves easier to roll.
  2. Place 2-3 Tb of the filling across the base of each leaf, and roll from the stem end up tucking in the
    edges along the way.
  3. Place in casserole with seams down.
  4. Add tomato juice to almost cover the rolls.
  5. Squeeze lemon over the rolls
  6. Cover withfoil, and bake 350°F for 45 minutes.
  7. Garnish with a bit of parsley.

This week we’ll receive kohlrabi again. I’ve tried it now stuffed and as a low carb “potato” salad — and I’ve pickled it. I think my favorite way to eat it is just sliced and used to dip into delicious Middle Eastern spreads like hummus or Muhammara. The bok choy made its way into a delicious stir fry my son made for us — and a soup with soba (Japanese buckwheat noodles. If you make a double batch of the mushroom and rice filling, you’ll be able to stuff the summer squash with them as well. Middle Easterners use an apple corer to hollow out the middle of the squash lengthwise, which makes a very pretty dish. Save up your garlic scapes for more of that pesto recipe I gave you a couple of weeks back. Use lots of basil with it and some summer greens. Speaking of greens, we’re still enjoying our summer chard omelets, and we can’t get enough of those greens like kale and kohlrabi greens — even cabbage and sometimes bok choy — in our morning smoothies. What a wonderful way to start the day!

For more, visit my blog, vegetatingwithleslie.org, “Like” me on FaceBook/Vegetating with Leslie or follow me on Twitter, @vegwithleslie.

Breads, Entrees, Religion/Spirituality, Vegan, Vegetarian

Fridays I like to cook at the shul

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Our kitchen at the shul needs a little work, but it’s big and bright and airy, and I like to cook there on Fridays, prepare a little something for our Friday evening dinners, which more and more of our little family on the prairie are coming to enjoy, and Saturday morning kiddush. During the warmer months, I include veggies from my CSA box as much as possible.

Spelt vegan challot are a standard part of what I do, a couple for Friday evening and a couple for kiddush on Saturday. This week, in addition, I made a stir fry with green onions, red onion, lots of good greens, carrots Julienne and topped with a special treat, snap peas — all from the farm.

Somehow I feel as though the path to resolving the many issues that face us in these times is through food justice in all its dimensions. That’s a thought that will need to wait for another moment for unpacking. Right now I’m just immersing myself in the pleasure of planting, nurturing, harvesting and preparing things that are good to eat.

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