German Potato Soup

Ingredients 

• 1/2 large or 1 whole celeriac (celery root)

• 1 turnip

• 1 rutabaga

• 1 yellow onion

• 1 shallot

• 1 leek

• 3 small/medium yukon gold potatoes

• 1 small scoop of sauerkraut

• 1 head of garlic

• 1 medium brown bag filled with common mushrooms - crimini or white

• lots of butter

• alcohol of some kind

• pickle juice(s)

• apple cider vinegar

• dijon mustard

• lemon pepper

Directions

In a large stock pot, melt an entire stick of butter slowly over medium as you chop the alliums.

Onion- rough, lengthwise

Shallot- medium dice

Leek- quarter inch circles (white part). Reserve the green top part. 

Drop the onion/shallot in as soon as the butter can cover the bottom of the stock pot. Shake. Cover. 

Slice the celeriac into short-cigarette size rectangular pieces. Add them to the pot. Shake. Add a generous plop of dijon mustard the pot. The aromatics of the mustard will immediately be released and infuse the rest of the food- cover swiftly to trap them. 

Cook for approximately 5 minutes on medium, stirring three or four times to ensure even cooking. Halfway through, add the leeks. Shake. 

While this operation is happening, chop the turnip and the swede (rutabaga) into large yet thinnish pieces. Add them to a large mixing bowl filled with water. Shake salt in and mix around with your hand. The water will draw out of some of the less pleasant flavors from these guys and soften the fibers of the vegetables. 

Chop the potatoes however you want. 

When it looks like alliums are translucent and delicious, turn the heat up to high and remove the cover. They will start the sizzle/brown a bit. At the right moment, push aside the food and find the browning spots on the base of the pot. Deglaze with your alcohol of choice (white wine, dry vermouth, fine beer, or whiskey would be best), vigorously scrubbing with the wooden spoon to release the browned flavor bits. Return to medium heat.

Add a hefty splash of pickle juice, preferably from a few kinds of pickles. Add a dash of apple cider vinegar as well. Then, add the potatoes and scoop of saurkraut, and cover again. 

Around this time- prep garlic bulb for roasting. Get out a baking dish.Take off the tops/papery skin. Melt half a stick of butter. Cover top of garlic with sea slat, then pour over butter. Roughly tear with your hands the green leek tops. Toss with the butter. Salt and pepper these. Start to bake at 350. 

Prepare a tasty broth in a mixing bowl- mix bouillon with warm water (apx. 4 cups), taste it. Add powdered garlic, onions, whatever might make it taste good on its own. Add the broth along with the drained turnips and swedes to the pot. Mix well. Add lemon pepper (could make your own by saving dried lemon zest/cracking black pepper) Cover, and turn up to high till it starts to boil. Stir actively, reduce to low. 

Let simmer for an hour. Keep an eye on the roasting garlic/leeks. You want them to brown lightly and crisp. Moving them around in the dish will help. 

Also heat crusty bread of some kind- prepare it like garlic bread- whatever sounds good. To really go big, serve with a salty crumbly cheese and a smooth, complex cheese. 

15 minutes before you intend to eat, slice the mushrooms and sauté in butter (best in a cast iron) until crisped up and chestnut brown. Don't crowd the mushrooms! You might need to do 3 pans worth for each round to have enough space. As you finish each round, drop them atop the soup and cover again. If there is pan residue, deglaze again with alcohol and tip into the soup. 

When all is ready, do a final stir up, season-to-taste (really, you shouldn't need to salt or anything), and bring the soup up the temp if it has cooled too much. 

Make a fine paste from the roasted garlic. Stir a spot of roasted garlic paste into each bowl of the soup right before serving. Top with the crispy leek tops. 

Recipe by Andrew Barton. Photo by Peter Schweitzer.  For more work like this click here or here. 

Mushroom Gravy

Ingredients

• 1 cup shiitake mushrooms (or Portobello, white button, etc)

• 2 Tablespoons oil or fat of your choice

• 1 - 2 cloves garlic, minced

• 1 loose Tablespoon fresh rosemary

• 1 loose Tablespoon fresh thyme

• pinch sea salt & crushed black pepper

• 3/4 cup almond milk (or coconut milk, or water)

• 1 Tablespoon coconut aminos (or tamari)

• 1/2 Tablespoon apple cider vinegar

Directions

Chop up mushrooms and sauté in oil over medium high heat for about 8 minutes.  Then add in garlic and herbs, sauté for another minute or two.  Toss all ingredients including almond milk and coconut aminos into a blender, and blend on high until creamy.  Return to the sauté pan to warm up before serving. Optional: Simply add more almond milk to turn it into a soup instead of a gravy. 

This gravy also makes an excellent “cream of mushroom soup” replacement in your green bean casseroles! If making a green bean casserole,  toss in some sliced mushrooms, and bake just as you would normally. Top it off with sliced almonds instead of fried onions for a healthy twist. This gravy also makes a great base for a cream of mushroom soup, just thin it out the right consistency, and top with sautéed mushrooms and fresh herbs. 

Recipe courtesy of www.bettyrawker.com

Dark Cherry BBQ Sauce

Ingredients

• 2 cups dark sweet cherries (pits removed)

• 2 Tablespoons blackberry vinegar (red wine vinegar or apple cider vinegar)

• 1 Tablespoon coconut aminos (or tamari)

• 1 Tablespoon minced dried onion (1 teaspoon onion powder)

• 1 Tablespoon black strap molasses

• ½ teaspoon mustard

• 1 garlic clove

• 1/4 teaspoon ginger extract (or 1 teaspoon fresh ginger root)

• 1/4 teaspoon liquid smoke (can be omitted)

• Sea salt & black pepper

• Optional: 1 Tablespoon maple syrup

Instructions

Blend ingredients together in a high speed blender.  Add more vinegar, molasses, or mustard to taste.  You can enjoy this BBQ Sauce raw, or simmer it down on the stove top.

Coat fruit or veggie kabobs with this BBQ sauce and warm then toss them on the grill for a few minutes. 

Recipe by Andrea Wyckoff of bettyrawker.com. Photo by Mercedes G Photography. 

Strawberry Spinach Salad with Poppy Seed Dressing

Serves 2.

Ingredients

Salad

• 4 cups spinach

• 1/2 pint fresh strawberries, sliced thin

• 1 small avocado, chopped

• 1/4 cup sliced almonds

• 1 batch of Poppy Seed Dressing

Poppy Seed Dressing

• 2 Tablespoons Balsamic Vinegar

• 2 Tablespoons Olive Oil

• ½ teaspoon mustard

• 2 teaspoons poppy seeds

• small pinch sea salt

• ½ tsp honey or coconut nectar

Instructions

Whisk poppy seed dressing together in a small jar.  In large salad bowl, toss spinach, strawberries, and avocado in poppy seed dressing. Top with sliced almonds. Serve and enjoy!

Recipe adapted from pureandsimplerecipes.com.

Raspberry Sorbet

Makes 4 servings.

Ingredients

• 2 cups frozen raspberries

• 1/3 cup fresh avocado, packed

• Juice from 1 lime

• 1 teaspoon vanilla extract

• 3 tablespoons maple syrup or honey (or a few drops of stevia to taste)

• Optional: 1/2 to 1 Tablespoon rum (for softer sorbet if you plan to freeze it for very long, like overnight or a couple days. Do not add rum if making to serve right away)

Directions

Mash avocado and lime juice in a bowl until creamy.

Blend frozen raspberries in a food processor until they break down into icy raspberry bits. Add creamy avocado mash, vanilla, and sweetener, to the raspberries in the food processor, and blend into a creamy sorbet. Be careful not to over blend for too long, as you want this to stay cold and creamy.

Serve right away or put into a Tupperware container to firm up and enjoy later. 

Garnish with fresh raspberries, edible flowers, and mint leaves, if you would like.

Recipe and photo from Pure and Simple Recipes.

Moroccan Lentils

Ingredients

• 2 tablespoons olive oil

• 1 yellow onion, peeled and diced

• 3 cloves garlic, peeled and minced

• 2 teaspoons ground cumin

• 1 teaspoon smoked paprika

• 1 teaspoon ground coriander

• 1/4 teaspoon cayenne

• 1/2 teaspoon cinnamon

• 1 1/2 cups green lentils, rinsed and drained

• 4 cups vegetable broth

• 2 tablespoons tomato paste

• Pinch each of salt and black pepper

• 1/4 cup chopped fresh cilantro

Instructions

In a large stock pot, heat the olive oil over medium-high heat. Add the onion and sauté until soft and translucent. Add the garlic and cook 1 minute, then stir in the spices and cook another minute. Add the lentils, broth and tomato paste and bring to a boil. Reduce heat to simmer and cook, stirring occasionally, for about 20-30 minutes or until the lentils are tender. Stir in the cilantro just before serving and taste for salt and pepper.

Add 1⁄3 cup of cooked brown rice to each serving for a hearty vegetarian meal. You can adjust the heat of this dish by increasing the cayenne to 1/2 teaspoon. The lentils also make a great party appetizer, served with fresh pita bread for scooping

Roasted Butternut Squash and Garlic Dip

Ingredients

• 1 butternut squash, halved and seeds scooped

• 2 Tbsp extra-virgin olive oil, plus more for drizzling

• Coarse salt

• 1 large head garlic, halved crosswise

• Juice of 1/2 lemon

• 2 Tbsp tahini

• 1 tsp turmeric

• Cayenne, to taste

Instructions

Preheat oven to 400 degrees.

Drizzle cut sides of squash with oil and season with salt. Arrange cut side down on a baking sheet. Arrange garlic head halves in the center of parchment-lined foil. Drizzle with oil, sandwich, and wrap tightly.

Transfer to baking sheet with squash and roast until squash and garlic are tender, about 45 minutes. When cool enough to handle, scoop squash flesh and squeeze each clove of roasted garlic.

Transfer to a food processor with oil, lemon juice, tahini, and turmeric and process until smooth. Season with salt and cayenne. Store dip in an airtight container up to five days.

Try adding a little rubbed sage or ground rosemary to this—delicious!

Recipe adapted from WholeLiving.com.

Raw Cashew Cheese

Ingredients

• 1 cup raw cashews

• 1/4 teaspoon salt

• 2 teaspoons lemon juice

• fresh ground black pepper

• 1/4 cup water

Instructions

Cover cashews with water and soak 4 hours or overnight. Drain and rinse the cashews.

Place cashews in a blender or food processor. Add salt, lemon juice, and black pepper. Puree while slowly adding water until the mixture has reached your desired consistency.

Variations could include adding a clove or two of raw garlic, a sprinkling of fresh rosemary, or (my favorite for a decadent twist) a drizzle of black truffle oil.

Enjoy with raw veggies, on crackers or dollop on top of a pizza.

Pear Cobbler

Ingredients

• 1 cup and 2 T. sugar, divided, plus more for sprinkling

• 4 cups sliced pears, divided (NOTE: pears should be thin, but not too thin--about 1/4" thick)

• 2 1/2 cups all-purpose flour

• 1 1/2 t. baking powder

• 3/4 t. baking soda

• 1/2 t. salt

• 1/2 cup (1 stick) Earth Balance, cut into pieces

• 3/4 cup cold water

Instructions

Preheat the oven to 350 F. Sprinkle 1/4 cup of the sugar evenly on the bottom of a 9"x13" baking dish. Place just enough pear slices in the dish to cover the bottom in a single layer. Sprinkle and additional 1/4 cup sugar over top of the slices. Set aside for 5 minutes.

Meanwhile, in a large mixing bowl combine the flour, remaining 1/2 cup and 2 T. sugar, baking powder, baking soda, and salt. Using your fingers or a pastry blender, cut in the Earth Balance until the mixture resembles fine crumbs.  Mix in the remaining pear slices until evenly distributed. Gradually add the water, stirring until the mixture comes together to form a thick, lumpy batter. Spread the mixture on top of the sugared pears and sprinkle the top lightly with sugar. Bake until golden brown, about 40-50 minutes, and allow the cobbler to cool on a wire cooling rack for at least 20 minutes before serving. Serve warm, at room temperature or cold.

Sugar Snap Salad with Miso Dressing

Ingredients

• 1 C sugar snap peas

• 3 cups napa cabbage, cut into thin ribbons

• 4 radishes, quartered and thinly sliced

• 3 scallions, thinly sliced on a slant (white and green parts)

• 2 T toasted sesame seeds

Dressing

• 1 T peeled and minced fresh ginger

• 1 clove garlic, minced

• 2 T sweet white or chickpea miso

• 2 T tahini

• 1 T brown rice syrup

• ¼ C rice vinegar

• 2 T dark sesame oil

• 2 T olive oil

Instructions

Bring a large pot of salted water to a boil.  Prepare an ice-water bath in a medium bowl.  Boil the sugar snap peas for about 2 minutes, so they are bright green but still crisp.  Scoop them out and drop them in the ice water bath.  Once they are cool, drain and pat dry.  Remove and discard the stem end and string, then cut into thin slices on a slant.  Toss in a large bowl with the cabbage, radishes and scallions.

To make the dressing, combine all the ingredients in a blender.  Toss the salad with half of the dressing to start, adding more to taste.  Sprinkle on toasted sesame seeds and serve.

To toast sesame seeds, rinse in a fine strainer and drain.  Heat a cast iron or stainless steel frying pan over medium heat.  Add the sesame seeds and stir with a wooden spoon until the seeds begin to turn brown and pop.  This usually takes 5-10 minutes.

Basil Mint Pesto

Notes

Recipe adapted from the sprouted kitchen 

Ingredients & Preparation

• 2 cloves garlic

• 1 tsp. sea salt

• 1/2 cup walnut pieces

• 1/3 cup fresh lemon juice (about one lemon)

• 1 cup fresh basil leaves

• 1/3 cup fresh mint leaves

• 1/3 cup extra virgin olive oil

• Pepper and red pepper flakes to taste

Quick and Easy Miso Soup

Serves 4.

Ingredients

• 1 quart water

• 1 tblsp toasted sesame oil

• 3-4 tablespoons of light or dark miso

• 1 medium onion, sliced in half moons

• 1 cup shitake mushrooms

• 1 cup chopped kale, collards, watercress, or other seasonal greens

• 1 carrot cut into thin rounds

• 1 three-inch piece wakame sea vegetable for additional flavor and trace minerals (optional)

• 1-2 eggs (optional)

• Chopped scallion or cilantro for garnish

Instructions

Heat sesame oil in sauce pan until hot but not scalding.  Saute onions and mushrooms in sesame oil until tender.  Add water, bring to boil over high flame.  Add carrots, reduce flame to medium and simmer for 3 minutes. Add greens and simmer until tender. In a small bowl, blend miso with 3-4 tablespoons of liquid from pot. Reduce flame to low, add diluted miso, and simmer briefly. Optional: add an egg right before the soup is done and let it cook for 1 minute, this adds extra depth, richness, and more protein to the soup.  Garnish and serve.    

Nettle Pesto

Makes 1 generous cup.

Ingredients

• 1/2 pound nettles

• 4 large garlic cloves, smashed

• 1/2 cup toasted pine nuts

• 1/2 teaspoon salt

• Freshly ground pepper

• 1 tablespoon freshly squeezed lemon juice

• 1 1/4 cups extra virgin olive oil

• 1/3 cup grated parmesan cheese

Instructions

Bring a large pot of salted water to a simmer for the nettles. Add the nettles directly from their bag and cook, stirring continuously, for 2 minutes. (This takes away their sting). Dump into a colander to drain. When the nettles are cool enough to handle, wrap them in a clean dishtowel and wring out as much moisture as possible, like you would for spinach. You’ll have about a cup of cooked, squished nettles.

In a food processor or blender, combine the garlic, pine nuts, salt, and pepper to taste until finely chopped. Add the nettles, breaking them up as you drop them in, and the lemon juice and blend until finely chopped. With the machine running, add the oil in a slow, steady stream, and process until smooth. Add the cheese, pulse briefly, and season to taste with additional salt, pepper, or lemon juice.

Recipe adapted from Jess Thompson.

Japanese Yam Tofu Chili

Our 1st ever Chili Cook Off was a hit! We had eight wonderful, delicious chili dishes and lots of hungry judges. The chili that was voted #1 was Tami Cheng’s Japanese Yam Tofu Chili, and she was kind enough to share the recipe with us. 

Makes: about 3 quarts, serving 6
Total time: 3 hours

ingredients

Chili

• 3 dry New Mexico, or California Chilies, stems and seeds removed

• 3 dry Ancho chilies, stems and seeds removed

• 2 Chipotle chilies, stems and seeds removed

• 1 big yellow onion, diced

• 1 green bell pepper, diced

• 1 orange bell pepper, diced

• 1 Japanese yam (replaced with sweet potato if not in season)

• 1 extra-firm tofu, diced

• 1 can chipotle chilies in adobo sauce (use 2 chipotle chilies from the can and 2 tablespoons sauce for the chili, use the remaining for tofu marinade)

• 1 can dark red kidney beans

• 1 can black-eye beans

• 1 can black beans

• 1 1/2 can diced tomato with green chili

• 1 cup vegetable stock

• 2 tablespoons grape seed oil

• 5 cloves garlic crushed

• 1 1/2 tablespoons cumin

• 2 tablespoons coriander

• 2 tablespoons cocoa powder

• 2 bay leaves

• 2 teaspoons dried oregano

• 3 tablespoons soy sauce

• some frozen corn

• Salt to taste

• 2 tablespoons bourbon (optional adult friendly)

• Shredded cheese, Cilantro, green onion, radish, avocado (optional toppings)

Baked Tofu Marinade 

• 1/4 cup orange juice

• Chipotle chilies in adobo sauce (left over from chili)

• 2 tablespoons apple cider vinegar

• 3 tablespoons soy sauce

Instructions

Dice tofu into small cubes and leave them in Marinade overnight. 

Grind the 3 types of chillis in a grinder - this makes the chili powder.

Dice all vegetables in roughly the same size.

Preheat the oven to 450 degrees. Spray or brush a little oil on a cookie sheet. Place the tofu on the oiled cookie sheet. Bake for 20 minutes turning once after the first 10 minutes.

Heat oil in a large pot over medium-high heat until shimmering. Add onions and garlic and cook, stirring frequently, until softened but not browned, about 3 minutes. Add yam, cumin, coriander, and dried oregano and cook, stirring constantly, until fragrant, about 2 mins. Add chili powder, soy sauce, and green pepper and cook, stirring constantly until fragrant, about 30 seconds. Drain and add all beans, tomato sauce, vegetable stock, bay leaves, 2 chipotle chilies from can and sauce. Stir to combine.

Bring to a boil over high heat, reduce to a bare simmer, add cocoa powder, baked tofu and cook. Transfer to a slower cooker for another 2 hours.  Add orange bell pepper and frozen corn, then cook for another 30 minutes.  Add more vegetable stock as necessary if chili becomes too thick or sticks to the bottom of the pan.

When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in.  For best results, allow chili to cool and refrigerate for at least one night before re-heating and serving, this allows the flavors to meld together.

Charred Snap Peas with Mint and Lemon

Ingredients

• 2 tablespoons olive oil

• 1 pound snap peas

• 2 cloves garlic, peeled and minced

• 2 tablespoons minced fresh mint

• 2 teaspoons lemon zest

• 1 tablespoon lemon juice

• Salt to taste

Instructions

Heat the oil in a large wok or skillet over medium-high heat. Add the snap peas and garlic and sauté over high heat, stirring frequently, for about 5 minutes until the peas are tender-crisp and slightly charred or blistering. Remove from the heat and stir in the mint, lemon zest and juice and a pinch of salt. Taste and add more lemon juice if desired before serving warm.