CARROT SOUP

Posted on by October 13, 2017

2 lbs. carrots, peeled or scrubbed, and chopped
4 cups stock or water
1½ tsp. salt
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
¼ cup butter
Optional: 1 medium potato chopped (for heartier soup)

Bring carrots, stock or water, salt (and potato if desired) to a boil. Cover and simmer 12-15 minutes. Let cool to room temperature. Sauté the onion, garlic and nuts in 3-4 Tbsp. Butter and with a little salt, until onions are clear. Purée everything together in a blender, until it is smooth. Return the purée to a kettle or double boiler and whisk in ONE of the following: 1 cup milk, 1 cup yogurt or buttermilk plus a little honey, ½ pint heavy cream, ¾ cup sour cream. Season with ONE of the following combinations:

2 pinches nutmeg, ½ tsp. dried mint, dash of cinnamon
½ to 1 tsp. thyme, marjoram, and basil
1 tsp. freshly grated ginger root, sautéed in butter plus a dash of sherry before serving.

Garnish with grated apple or toasted nuts or sour cream.

(from Moosewood Cookbook)

RADISH AND CARROT BHARTA RECIPE

Posted on by October 13, 2017

1/2 lb. carrots, julienned
1 lb. radishes, julienned or combination of radish and turnip
2 Tbs. ghee (or vegetable oil)
1/2 inch ginger, finely chopped
1 medium onion, finely chopped
1 tsp. salt
1 tsp. Garam Masala*
1/2 tsp. paprika (or cayenne or gr. chilies to taste)
2 small tomatoes, chopped

Julienne or shred the carrots and radishes. Steam (or boil in minimum water) until soft. May be mashed or pureed at this point, but I prefer to just leave them as they are. Heat ghee and saute ginger and onion until soft. Add the vegetables and the rest of the ingredients. Mix well and cook until nearly all the juice is gone. NOTES : This makes up incredibly quickly using a food processor. It also freezes well. If it seems too “radishy” reduce them to 1/2 pound, which is what the original recipe called for. 4 Servings.

(from Indian Vegetarian Cooking)

ARROZ CON MAÍZ, JAMÓN, Y COL (RICE WITH CORN, HAM, AND CABBAGE)

Posted on by October 13, 2017

1/4 pound slab bacon, rind removed and cut into 1/4 inch dice
1/4 cup pure Spanish olive oil (Italian is also ok)
1/4 pound ham steak, cut into 1/2 inch dice
1 medium size onion, finely chopped
1 small green bell pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1 cup drained and chopped canned whole tomatoes or prepared tomato sauce
1/2 cup dry sherry
1/4 cup finely chopped drained pimientos
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon powdered saffron or 3 to 4 saffron threads crushed
2 cups raw long rain white rice
3 cups water
1 1/2 cups fresh corn kernels
1 1/2 cups coarsely chopped green cabbage

1. In a large saucepan over medium-high heat, cook the bacon, stirring, until some of the fat is rendered, 2 to 3 minutes, then add the oil and ham and cook 2 to 3 minutes, stirring. Reduce the heat to low, add the onion, bell pepper, and garlic, and cook, stirring, until the onion is tender, 6 to 8 minutes. Add the tomatoes, sherry, and pimientos and cook, stirring, 10 minutes.

2. Raise the heat to high, add the remaining ingredients except the corn and cabbage, and cook, uncovered until all the liquid has been absorbed and small craters appear over the top of the rice, 15 to 20 minutes. Add the corn and cabbage, mix well, cover, and simmer over low heat, stirring several times with a fork to prevent sticking, until the rice is dry and fluffy, 10 to 15 minutes. Serve hot.
Makes 8 servings

Note: Step 1 (el sofrito) can be done up to 1 day ahead of time. Step 2 must be done just before eating as rice is best when it is served hot and fresh. If prepared without meat, then this dish can be served with a fried egg on top (Cuban style).

(from Memories of a Cuban Kitchen, by Mary Urrutia Randelman

HOT AND SOUR CABBAGE SALAD

Posted on by October 13, 2017

1 clove garlic minced
2-3 serrano chiles, cut in half, seeded, and finely sliced
1 teaspoon minced and seeded, fresh, habanero chile
2 tablespoons freshly squeezed lime juice
2 tablespoons apple cider vinegar
2 teaspoons sugar
2 tablespoons light soy sauce
2 tablespoons dark sesame oil
1 (1-pound) green cabbage, shredded (about 6 cups)
2 large scallions or ½ cup of chopped onion
2-3 radishes thinly sliced
3 tablespoons finely sliced fresh basil leaves
3 tablespoons finely chopped fresh cilantro
1/2 cup finely chopped cashews for garnish

In a large bowl, combine the garlic, chiles (may substitute ancho/poblano peppers for slightly less hot flavor), lime juice, vinegar, sugar, soy sauce, and sesame oil. Add the cabbage, scallions, radishes, and herbs, and mix well. Refrigerate about 1 hour. Sprinkle each serving with cashews.

(from Jump Up and Kiss Me: Spicy Vegetarian Cooking, by Jennifer Trainer Thompson)

SAVOY CABBAGE RECIPE

Posted on by October 13, 2017

1 Savoy cabbage (about 2.2 pounds)
2 Tbs. butter
1 onion, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
pepper
nutmeg
salt

Cut cabbage into quarters, cut out stalk and cut into strips. Blanch for 3 minutes in generously salted water; put into ice water to stop cooking. After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts. Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat. Add the cabbage. Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes. Serve. *Tip: Best with roasts, potatoes, or pasta.

(Contributed by CSA member, Thomas Schramm)

SWEET AND SOUR RED CABBAGE

Posted on by October 13, 2017

1 1/2 lb. red cabbage

Ground spices version:
1/8 tsp. allspice
1/2 tsp. coriander
1/8 tsp. cloves
1 1/2 Tbs. vegetable oil
1 onion, finely diced
3 small bay leaves

Fresh spices version:
1/2-tsp. allspice berries
1 1/2-tsp. coriander seeds
4 cloves

1 Tbs. brown sugar or molasses
salt and freshly milled pepper
1/4 c. diced tomatoes, fresh or canned
1/2 c. juice from the tomatoes or water
2 Tbs. balsamic vinegar

Using a stainless-steel knife, quarter the cabbage, remove the core, and slice it crosswise into 1/2-inch strips. [Fresh spices version: Bruise the spices in a mortar or grind them in a spice mill.] Heat the oil in a wide skillet with the onions, spices, and bay leaves; cook over medium heat until the onion is translucent, about 4 minutes, then add the brown sugar and cook 1 minute more. Lay the cabbage over the onion, season with 1-tsp. salt, and spoon the tomatoes over all. Pour in the tomato juice, then cover and cook gently until the cabbage is tender, about 15 minutes. Remove the lid and toss everything together. Add the vinegar, raise the heat, and cook until most of the liquid is evaporated, leaving a syrupy glaze. Taste for salt, season with pepper, and serve.

(Contributed by CSA member, Erin Larkspur)

CABBAGE SWEET AND SOUR

Posted on by October 13, 2017

4c. shredded cabbage
3 onions, chopped
4 Tbs. lemon juice
4 tart apples
1/4 c. apple cider
3 Tbs. honey
3 Tbs. oil
1 Tbs. caraway seed
1/2 c. raisins
1/8 tsp. ground allspice

Core and chop apples. Combine all ingredients in a large saucepan and simmer gently for 10 minutes, stirring constantly.

(from What Do You Do With this Stuff)

GOBO AND GUACAMOLE

Posted on by October 13, 2017

1 to 1 1/2 pounds burdock root (gobo)
1 ripe avocado, peeled & pitted
2 Tbs. mayonnaise
1 Tbs. vegetable oil
1 Tbs. lemon juice
1 Tbs. minced onion
1 tsp. seasoned salt
1 tomato, cut in small wedges

If burdock skin is thin, do not peel. Cut burdock root, into thin dipping sticks. To avoid discoloration, place sticks in acidulated water (1-tablespoon lemon juice per cup of water). Purée or mash avocado, mayonnaise, oil, lemon juice, onion, and salt. Put dip in serving bowl; garnish with tomato wedges. Serve chilled, surrounded by drained burdock dipping sticks. Serves 4.

(from Roots: A Vegetarian Bounty)

BURDOCK CHIPS

Posted on by October 13, 2017

burdock roots
kosher salt to taste
vegetable oil

Using a vegetable peeler, make slices from the burdock roots. Fry strips until crispy in oil heated to 325 degrees. Remove from oil and sprinkle with kosher salt. The crispy chips can be used for garnish on soups or as a fun side dish.

BURDOCK ROOT SOUP WITH EGG DROP

Posted on by October 13, 2017

6 shiitake mushrooms
2 tsp. light sesame oil
1 large burdock root, sliced
1 piece fresh ginger root, 1/4-inch thick
1 large carrot, peeled and sliced
1/2 c. chopped onion
7 c. vegetable stock
1 Tbs. soy sauce
1 Tbs. oyster sauce
2 green onions, sliced into 1/2-inch lengths
3 Tbs. chopped fresh parsley or 1 Tbs. dried
1 large egg, beaten

Soak mushrooms in warm water for 30 minutes. Drain, stem (discard stems) and slice; set aside. Heat oil in soup pot and sauté burdock, ginger, carrot, and onion 5 minutes. Add drained mushrooms; sauté 2 minutes. Add 2 tablespoons water; cook 2 minutes. Discard ginger root. Add stock; simmer until burdock is tender. Add soy sauce, oyster sauce, green onions, and parsley; return to simmer. Stirring constantly, slowly pour in beaten egg (it will form shreds). Serves 4.

(from Roots: A Vegetarian Bounty)