Pasta & Kasha

Source: Ecological Cooking
Date tried: March 31, 2017
Yield: 4-6 servings
Time needed: 25 minutes

I regret to say I was not particularly enthralled with this combination of flavours. One really needs to enjoy buckwheat to like this dish. Or have some good ideas on spices and condiments to dress it up.

Pasta & Kasha

Pasta & Kasha
1 medium onion, chopped
1 Tbsp. vegetable oil
1 cup kasha (buckwheat groats)
1/2 tsp. salt
2 cups water
1/2 lb. bow tie, shell or rotini pasta
3 Tbsp. olive oil or vegan margarine
freshly ground black pepper to taste.

Cook onion in oil until translucent.
Add the kasha and salt.
Add water and bring to a boil.
Reduce heat, cover and simmer 25 minutes.
Meanwhile cook pasta in a separate pot.
When both pasta and kasha are ready, drain them and put them in the same dish.
Add olive oil and pepper and toss together.

Buttermilk Rice Pancakes

Source: Whole Foods for the Whole Family
Date tried: March 29, 2017
Yield: 16 4” pancakes
Time needed: 5-10 minutes + cooking time

These are so good! I love any pancakes made with buttermilk. And using rice flour is a nice light touch. This recipe is not found in the new book, but as a variation of Basic Wholegrain Pancakes in the original edition.

Buttermilk Rice Pancakes

Buttermilk Rice Pancakes
2 cups buttermilk
4 eggs, separated
pinch cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 cups brown rice flour
2 Tbsp. honey
2 Tbsp. melted butter

Beat the egg whites together with cream of tartar until stiff and set aside.
Combine buttermilk, egg yolks, honey and oil
In another bowl, combine baking soda, salt and brown rice flour.
Mix dry ingredients buttermilk mix to make a batter.
Fold in beaten egg whites.
Cook on lightly greased skillet or griddle.

Extras can be frozen for snacks or busy mornings.

Basic Sour Cream Dressing

Source: Food Combining for Health
Date tried: March 28, 2017
Yield: 3/4 cup
Time needed: 2-3 minutes

A quick to make dressing especially good for coleslaw.

Basic Sour Cream Dressing

Basic Sour Cream Dressing
2/3 cup sour cream
1 tsp. finely chopped onion or chives
2 Tbsp lemon juice
1 tsp. dried mustard
1 tsp. honey

Put all ingredients in a blender and blend well.

Green Enchiladas

Source: Simply in Season
Date tried: March 25, 2017
Yield: 3-4 servings
Time needed: 30 minutes

Perhaps I can’t really say I have tried this recipe. The first two ingredients were a problem for me. I have never seen (or even heard of) poblano peppers. A bit of research told me they could be replaced with a combination of green bell pepper with a bit of chili pepper to get the mild heat of a poblano pepper.

I have at least seen tomatillos on rare occasions, but was unable to find any right now. So I almost thought of waiting until later in the season when the farmers’ market is in full swing. But on reading the recipe carefully, I saw that both problematical ingredients were used to make a salsa. Problem solved. I went to our local Indian store and found some green salsa. So I actually just put together the tortillas using the chicken, salsa and cheese.

Green Enchiladas

Green Enchiladas
3 poblano peppers, roasted, peeled and seeded
3-4 tomatillos
1/2 cup/125 ml water
1/4 cup/60 ml unsalted dry roasted peanuts
1/2 medium onion
2 Tbsp. cilantro, chopped
1/2 tsp. salt or to taste
8 6”/15 cm corn tortillas
2 cups/500 ml cooked chicken or turkey, shredded
3/4 cup/125 ml feta cheese or queso blanco, crumbled

Roast the poblano peppers, peel them and scrape out seeds. Set aside.
Remove the dry husks from the tomatillos and cut into quarters.
Place tomatillos and water in a microwavable bowl and microwave on full power until tenders (3-4 minutes)

Place cooked tomatillos with cooking water in a blender or food processor.
Add poblano peppers, peanuts, onions, cilantro and salt.
Blend until smooth.

Pre-heat oven to 350oF/180oC.
Fill a shallow bowl or pie pan with boiling water.
Dip each tortilla in water to soften (10-15 seconds).
Fill with 1/4 cup/60 ml chicken and 1 Tbsp. cheese.
Roll up and transfer to a 9” x 9”/2.5L baking pan.
Pour tomatillo sauce over the enchiladas. Top with remaining crumbled cheese.
Bake until heated through (about 15 minutes)

Note: feta cheese or queso blanco will not melt.

Chunky Guacamole

Source: May All be Fed:Diet for a New World
Date tried: October 13, 2012
Yield: 2 cups
Time needed: 10 minutes or less—just what is needed to chop the vegetables

“Everybody loves guacamole” says the author.  I certainly do.

Chunky Guacamole

Chunky Guacamole
2 avocados, peeled and chopped
2 green onions, chopped
1 rib celery with leaves, chopped
1 tomato, chopped
½ green bell pepper, chopped
1 fresh hot chili pepper, seeded and minced (or more, to taste)
1 clove garlic, chopped
2 Tbsp. freshly squeezed lemon juice
¾ tsp. fine sea salt

Mix everything together in a bowl.

This can be used as a topping for salad, as a spread on bagels or as a condiment accompanying Mexican style dishes.  It will keep for 24 hours in the fridge. Press a sheet of wax paper onto the surface to prevent discoloration.


Source: Ecological Cooking
Date tried: March 9, 2017
Yield: 6 servings
Time needed: 1 hour

An unusual and intriguing combination of bulgar wheat and kale. Takes some time and care, but worth a try. Remember to cook the black-eyed peas the day before if using dried beans to have them ready for this dish.



3 very large onions, coarsely chopped
5 Tbsp. olive oil
1 cup boiling water
3/4 cup bulgur
2 lb. fresh kale, thoroughly rinsed, patted dry & chopped
1 cup cooked black-eyes peas, drained
water, as needed
salt to taste
freshly-ground black pepper
fresh lemon wedges

In a large skillet, sauté the onions in the olive oil over medium heat until very dark brown and sweet, at least one hour. Watch carefully and stir often to prevent burning.

Meanwhile, place bulgur in a heat-proof bowl.
Pour boiling water over it.
Cover bowl with a towel and set aside for 30 minutes.

When onion is ready, increase heat.
Add kale and stir fry, tossing constantly until wilted.
Reduce heat.
Add black-eyed peas and soaked bulgur.
Toss all together, cover and cook slowly until kale is well-cooked.
If needed, add some tablespoons of water to prevent sticking.
Season all with salt and plenty of freshly-ground pepper.
Serve with fresh lemon wedges.

Spiced Pear Muffins

Source: Recipes for a Small Planet
Date tried: March 5, 2017
Yield: 12 muffins
Time needed: 30 minutes

Subtly-flavoured and delicious muffin, excellent breakfast treat.

Spiced Pear Muffins

Spiced Pear Muffins
1 2/3 cup whole wheat flour
1/3 cup soy flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg

1/2 cup chopped pears, (fresh or drained, canned pears)

1 egg beaten
1 cup milk
1-4 Tbsp. melted butter or oil
1-4 Tbsp. honey

Pre-heat oven to 400oF.
Oil muffin tins

Stir flours, baking powder, salt and spices together.
Add chopped pears and gently distribute them through the flour mixture.
Blend the liquid ingredients together,
Add the liquid mixture to the dry mixture and stir just enough to moisten.

Fill oiled muffin tins 2/3 full.
Bake 25 minutes or until nicely browned.
Serve hot.