Recipes

Sweet Potato Chips (Dec ’11)

Sweet potatoes
nonstick spray oil
salt and pepper
Wash the sweet potatoes.  Slice thinly and place slices not touching each other on sprayed cookie sheet.  Sprinkle lightly with salt and pepper.  Bake in preheated 200F oven 40 to 45 minutes.  Turn over and continue to bake another half hour or until slices are crisp and edges are fluted.  Store in airtight container up to three days.

Curried Veggies and Quinoa (Nov. ’11)

2 cups sweet potato, scrubbed and shredded
1 cup zucchini, shredded, julienned, or spiral-ized
¼ cup chopped red bell pepper
¼ cup thin sliced onion
½ cup shelled edamame
¼ cup chopped cilantro
½ to 1 cup sprouted quinoa (see below) OR cooked quinoa OR cooked rice
2 – 4 Tbsp sesame oil
2 Tbsp honey or agave nectar
2 Tbsp sesame seeds
¼ cup lime juice
2 tsp curry powder
1 tsp minced ginger
½ tsp cumin powder
½ tsp cinnamon
Dash of cayenne

Toss veggies with sesame oil and lime juice. Mix all together. Serve over chopped spinach or chard. Garnish with cilantro sprigs and raisins.

Sprouted Quinoa
Rinse WELL ½ cup quinoa.  Soak in clean, filtered water at room temperature for 6 – 12 hours.  Drain in mesh strainer.  Rinse.  Makes approx. 1 cup of sprouted quinoa.
Recipe from Patricia Greer, Pat Greer’s Kitchen

Stir-Fried Bok Choy with Roasted Peanuts
(Dec. ’11)

3 tablespoons raw peanuts               4 teaspoons minced ginger
2 teaspoons roasted peanut oil        2 tablespoons soy sauce
1/2 teaspoon red pepper flakes        1 teasp. cornstarch in 3 Tablesp. water
salt                                                          1 teaspoon roasted peanut oil
1 1/2 pounds bok choy
2 tablespoons peanut oil
4 garlic cloves
Fry peanuts in 2 teaspoons roasted peanut oil until golden.  Chop peanuts with the pepper flakes and a few pinches salt.  Set aside.
Cut the bok choy leaf stems into one-inch pieces.  Leave the leaves whole.  Set a wok or frying pan on high heat.  Add the 2 tablespoons peanut oil; when it’s hot add the garlic and ginger and stir-fry for one minute.  Add bok choy and a few pinches salt and stir-fry until wilted and glossy.  Add the soy sauce and cornstarch mixture, cooking and stirring 1 or 2 minutes until the leaves are shiny and glazed.  Add the chopped peanuts, toss and serve.  Serves 2 – 4.  From Vegetarian Cooking for Everyone, by Deborah Madison.

Vietnamese Mushroom Soup Hot Pot with Winter Veggies
(Jan ’12)

4 cups mushroom or vegetable broth
1 tablespoon cornstarch
1 tablespoon toasted sesame oil
1 onion, sliced
1 red bell pepper, thinly sliced
Big pinch salt
3 cloves garlic, minced
2 tablespoons minced lemongrass
1 tablespoon minced ginger
1/2 teaspoon crushed red pepper flakes
2 star anise
1/4 teaspoon ground cinnamon
1 oz dried shiitakes
2 tablespoons soy or tamari sauce
1 roughly chopped tomato
fresh black pepper
15 oz can lite coconut milk
juice of half a lime
———–
cooked rice or noodles
fresh cilantro
grilled tofu
roasted cashews
sliced bok choy or chopped kale
steamed broccoli or cauliflower
Heat 4-qt pot. Mix cornstarch into one cup of broth and set aside. Saute onion and pepper in oil with the salt until onions are soft, about 5 minutes on medium heat.
Add garlic, lemongrass, ginger and red pepper flakes and mix in. Cook until fragrant, about one minute, then pour in the broth/cornstarch mixture slowly and add star anise, cinnamon, shiitakes, soy sauce, tomato, and black pepper. Stir often the first 10 minutes until thickened. Simmer about half an hour until mushrooms are completely softened.
Add coconut milk and lime, and taste for salt. Heat through and serve with fresh cilantro, tofu, cashews, bok choy, kale, cooked broccoli and/or cauliflower.