SALAD PANSANNE

Posted on by October 13, 2017

4 green onions (scallions)
1/2 cucumber
3 carrots
6 large tomatoes, skinned
10 button mushrooms
3 sticks celery
1 green pepper, chopped
15-20 tiny cauliflower flowerets, separated
15-20 baby radishes, quartered
1 Tbs. chopped watercress, or chia
2 sprigs fresh coriander (cilantro), or parsley, chopped
8 lettuce leaves

Trim the green onions and slice them diagonally into thin slices. Peel the cucumber and quarter it lengthwise. Use a sharp knife to remove the soft, seedy center, discard this, and dice the remaining flesh. Peel the carrots and slice them thinly, cutting the carrots diagonally with a sharp knife. Quarter the skinned tomatoes and cut away the tough green cores. Thinly slice the mushrooms and celery. Cut the pepper in half lengthwise, discard the seeds and stringy parts then chop the flesh. Mix together all the dressing ingredients. Whisk thoroughly using a fork, or balloon whisk, until the mixture becomes thick and cloudy. Arrange the lettuce leaves on a serving dish. Mix all the prepared vegetables together, and pile on top. Just before serving, spoon a little of the dressing over the salad and serve the remainder separately in a small jug.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

TOASTED CAULIFLOWER

Posted on by October 13, 2017

2 heads cauliflower
1/2 cup white wine
1/2 cup canned chicken broth or water
1 tablespoon extra virgin olive oil, plus more for drizzling cauliflower
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper
6 garlic cloves, sliced thinly
1/2 cup dry bread crumbs
2 tablespoons chopped fresh Italian parsley
1 cup coarsely shredded Parmesan or pecorino

Preheat the oven to 400 degrees F. Break apart the cauliflower into large florets and cut off the thicker stems. Set the cauliflower pieces stem side down in a 13 by 9-inch baking dish. Pour the wine and broth into the dish and drizzle olive oil over the cauliflower. Sprinkle with the oregano, and salt and pepper, to taste. Scatter the garlic over everything. Cover the pan with aluminum foil and bake until tender, about 30 minutes. The florets should fall apart if you poke them with your finger. Meanwhile, stir the bread crumbs, chopped parsley, and 1 tablespoon olive oil together in a small bowl. When the cauliflower is tender, sprinkle the bread crumb mix and the cheese over the florets and put the dish, uncovered, back in oven until the topping is browned, about 15 minutes. Serve hot or at room temperature.

(from “Good Deal with Dave Lieberman”)

CAULIFLOWER SOUP WITH TOASTED CUMIN AND LIME

Posted on by October 13, 2017

1/2 teaspoon cumin seed
1 cup chicken/veggie broth
1 onion, chopped fine
1 cup water
1 tablespoon unsalted butter
1/4 cup half-and-half
2-1/2 cups chopped cauliflower
2 teaspoons fresh lime juice, or to taste

In a dry small skillet cook the cumin seed over moderate heat, stirring, for 3 to 4 minutes, or until it is fragrant and several shades darker, being careful not to let it burn, and transfer it to a sheet of wax paper. Let the cumin seed cool, fold the wax paper over it, and with a rolling pin crush it to a coarse powder. In a heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Add the cauliflower, the broth, and the water and simmer the mixture, covered, for 20 minutes, or until the cauliflower is tender. In a blender or food processor purée the mixture in batches, return it to pan, and stir in the half-and-half, the lime juice, and salt and pepper to taste. Heat the soup over low heat, stirring, until it is hot, but do not let it boil, ladle it into bowls, and sprinkle it with the cumin seed powder to taste.

(from Capay Organic Farm CSA “Farm Fresh To You” website)

ROASTED BRUSSELS SPROUTS AND CAULIFLOWER WITH ORANGE

Posted on by October 13, 2017

1 cauliflower (about 2 pounds), cut into 1-inch florets
1 lb. fresh Brussels sprouts or frozen, thawed and patted dry, halved if large
1/4 cup olive oil
1/4 cup minced shallot (about 1 large)
2 garlic cloves, minced
1 Tbs. grated orange peel
1/2 cup fresh orange juice
1/3 cup chopped fresh Italian parsley
Orange slices
Additional chopped fresh Italian parsley

Preheat oven to 450°F. Combine first 6 ingredients in large bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Spread vegetables on large rimmed baking sheet. Sprinkle with salt and pepper. Roast in oven until lightly browned and almost tender, stirring once, about 12 minutes. Pour orange juice over. Roast until vegetables are tender and juices evaporate, about 8 minutes. Stir in 1/3 cup chopped parsley. Transfer to serving dish; garnish with orange slices and chopped parsley.

(from Bon Appétit, December 2004)

CAULIFLOWER RYE CASSEROLE

Posted on by October 13, 2017

1 cup beer
3 cups rye bread cubes (about 4 slices)
1 head cauliflower, cut into bite-sized florets
2 tbsp butter
1 tsp caraway seeds
3 cups grated extra sharp cheddar cheese
4 eggs
1 tsp dry mustard
1/2 tsp ground coriander seeds
freshly ground black pepper to taste

At least an hour before cooking, pour the beer into a shallow bowl to sit until it becomes flat. Dry the bread cubes on a baking sheet in a 300 oven until they are crisp but not browned, probably about 15 to 20 minutes. Sauté the cauliflower in the butter with the caraway seeds until just barely tender. Combine the bread cubes and cauliflower with the grated cheese. Spread the mixture into a buttered 2-quart casserole dish. Mix the eggs, mustard, coriander, and black pepper in a blender or by hand with the flat beer and pour the mixture into the casserole dish. Bake at 350 for 30 to 45 minutes until puffed and golden..

(from Sundays at Moosewood)

GINGER PEANUT SOUP

Posted on by October 13, 2017

Did you know that peanuts are not really nuts but are actually a type of bean?
1 1/2 cups broccoli, chopped
1 1/2 cups cauliflower, chopped
1 medium onion, chopped
1 tbsp fresh ginger, grated
3 cloves garlic, chopped
1/4 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
3 cups vegetable stock or water
28 oz canned diced tomatoes
5 tbsp natural peanut butter (or nut butter)

In a large soup pot, sauté the broccoli, cauliflower, onions, ginger, garlic, cayenne, salt, and pepper in oil on medium heat until vegetables are tender. Add the stock, tomatoes, and nut butter. Reduce heat and simmer for 20 minutes, stirring occasionally. Makes 4-6 servings.

(from How it all Vegan!)

FRESH CARROT JUICE

Posted on by October 13, 2017

1 pound carrots
1/2 pound apples
2 beets, sliced and peeled

Core the apples, but do not peel. Cut them in quarters. Put carrots, apples and beets through juicer or blender. Chill and serve.

(from Simple Food for the Good Life, by Helen Nearing)

SWEET GREEN BEAN/CARROT/WALNUT STIR-FRY

Posted on by October 13, 2017

1 qt. green beans, stems removed
2 carrots, sliced medium-thin
2 cups walnuts (halves or pieces – and feel free to substitute cashews or favorite nuts)
1 cup raisins (optional)
3 T. cooking oil
2 T. tamari
2 T. maple syrup or barley malt or brown sugar etc.

Steam carrots 3 minutes, add beans and steam another 2-3 minutes, then place in pan (cast iron recommended) where oil is already hot. Saute 3 minutes then make space in the center of the pan and add walnuts, then sweetener and tamari, then raisins if desired (it will already be fairly sweet). If you wished to be slightly more meticulous, you could combine nuts, raisins, sweetener, and tamari in a separate bowl and mix well before adding to stir-fry. Stir-fry another 3-5 minutes and ENJOY!!

THAI-STYLE POTATO-LEEK SOUP WITH CARROTS

Posted on by October 13, 2017

1 qt. potatoes, boiled then mashed *Reserve 2 qts potato-water for soup stock*
2 leeks, washed and sliced in 1/4” diagonal rounds
2-3 carrots, washed and sliced small
1/2 c. ground/chopped peanuts (optional)
salt/pepper/tamari to taste
1/2 c. liquid sweetener: honey, barley malt, brown rice syrup, molasses if you’re really hard-core
2 cans coconut milk (lite if you insist)
Dash cayenne and/or 1-2 fresh hot peppers, seeded and minced (know thyself, & thine peppers!)
1/4 c. sesame oil
basil or fresh cilantro (optional)

In bottom of big soup pot, heat oil. Saute carrots until soft, add leeks, peanuts, and fresh peppers, saute briefly. Add coconut milk first, then mashed potatoes, sweetener, seasonings, stir until well blended. Gradually stir in water until desired consistency is reached. Add sweetener, sea salt, tamari, or hot pepper to taste. Simmer 10 min, garnish with basil or cilantro.

PICKLED HERB CARROTS

Posted on by October 13, 2017

2/3 c. dry white wine
2/3 c. white wine vinegar
1/2 c. olive oil
1 tsp. sugar
1 tsp. salt
5 fresh sprigs thyme
3 fresh sprigs parsley
1 clove garlic, minced
1 bay leaf
1/2 tsp. ground red pepper
2/3 c. water
1 lb. carrots cut 1/2-inch julienne
1 1/2 Tbs. Dijon mustard

Bring liquids and seasonings to boil in large skillet. Add carrots and cook until crisp-tender. Stir in mustard. (Cover and let marinate 2-3 days) Serve hot or cold. Makes 8 servings.

(from The Pleasure of Herbs)