Sleek

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.

Sleek

Sleek

Sleek
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.

Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Hearty Seitan Stew

Source: Ecological Cooking
Date tried: October 8, 2016
Yield: 8 servings
Time needed: 1 hour

As is often the case with this particular book, I found the stew quite bland. So be prepared to add favorite seasonings to improve the flavour. That said, it is a quite easy stew to put together. The large chunks of what looks to be meat in the picture are actually chunks of seitan: the gluten that remains when all carbohydrates are removed from wheat flour. Seitan can then be flavoured to imitate most kinds of meat, poultry and even fish & seafood. It has much the same texture too. Today I used a duck-flavoured seitan. Many Chinese grocery stores carry canned seitan.

Hearty Seitan Stew

Hearty Seitan Stew

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Creamy Mushroom Soup

Source: Recipes for a Small Planet
Date tried: June 4, 2014
Yield: 3 quarts
Time needed: 1 hour

Keep your timer handy for this one.  There are several steps that take a few minutes each.  Basic prep: chop or slice all vegetables; sauté and purée mushroom stems; sauté potatoes; then put potatoes, mushrooms & stock together to complete cooking. Milk & parsley are added just before serving. It takes attention, but it is a delicious soup and also keeps well, justifying the large quantity.

Creamy Mushroom Soup

Creamy Mushroom Soup

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Potato Soup

Source: Food Combining for Health
Date tried: August 15, 2013
Yield: 4 servings
Time needed: 15 to 20 minutes

This is a really delicious creamy leek and potato soup. I used curry powder in it today, but be sure to try the freshly-grated nutmeg some time.  It is the food of paradise!

Potato Soup

Potato Soup

 

Potato Soup
1 leek
2 Tbsp. butter
4 potatoes, about ½ lb. each, peeled and quartered
2½ cups vegetable stock or water flavoured with ½ tsp. yeast extract
Sea salt
Freshly ground black pepper
Grated nutmeg or 1 tsp. curry powder

Wash the leek thoroughly and slice.
Melt butter in a thick-bottomed pan and add chopped leek.
Allow to cook gently without colouring.
Add potatoes and vegetable stock.
Bring to a boil, cover pan and simmer gently until the potatoes are tender (10-20 minutes)
Transfer to a blender and process until smooth.
Return to soup pan and season with salt and pepper
Add a little milk or more stock to give a creamier consistency.
Add a pinch of nutmeg or a teaspoon of curry powder.
Serve, garnished with chopped parsley.

Shredded Beet Salad

Source: Simply in Season
Date tried: September 16, 2016
Yield: 4 servings
Time needed: 1 hour

Prior preparation needed
cook, peel and chill beets
cook and chill eggs

This is a lovely fall/winter salad for the days when fresh greens are not in season. I tried the presentation suggested. My daughter said it looked very 1970s.

Shredded Beet Salad

Shredded Beet Salad

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Vegetarian Groundnut Stew

Source: Simply in Season
Date tried: September 9, 2016
Yield: 6 servings
Time needed: 45 minutes

The contributor served this stew, adapted from West African recipes, at her wedding feast. Inspired choice. It is a beautiful dish with just the right balance of spice and sweetness.

Vegetarian Groundnut Stew

Vegetarian Groundnut Stew garnished with bananas

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