Cold Zucchini and Buttermilk Soup

Source: Diet for a Small Planet
Date tried: May 8, 2017
Yield: 4 servings
Time needed: 5-10 minutes + time to chill

This is the recipe which taught me buttermilk is delicious in many ways other than an ingredient of pancake batter and converted me to cold soups which I used to think was an oxymoron.

Cold Zucchini and Buttermilk Soup

Cold Zucchini and Buttermilk Soup
Oil for sautéing
1 medium zucchini, coarsely chopped
1 medium onion, chopped
1 clove garlic, minced
3 cups buttermilk
salt and pepper to taste
fresh dillweed or parsley for garnish

Heat oil and sauté zucchini, onion and garlic until soft, but not mushy.
Purée in a blender.
Add buttermilk, salt and pepper.
Chill and garnish just before serving.

Sweet & Pungent Vegetable Curry

Source: Diet for a Small Planet
Date tried: April 2, 2013
Yield: 6 servings
Time needed: 30 minutes

Prior preparation needed
Soak and cook beans

This is a thick, sweet curry sauce to serve over rice, bulgur or whatever you please.  I chose to use adzuki beans today.

Soybeans or lima beans would have made a better picture and also allowed the curry flavour to stand out more.  But it is a very good dish whatever the colour of the beans.

Sweet & Pungent Vegetable Curry
2 cups cooked soybeans, kidney beans, lima beans or a mixture with cooking liquid.
2-3 Tbsp. oil
4 carrots, cut diagonally
2 onions, thinly sliced
1 zucchini, sliced
1 Tbsp. hot curry powder (or more if you like)
¼ cup flour
¾ cup raisins
¾ cup cashews
3 Tbsp. mango chutney
3½ cups mixed cooked brown rice and bulgur wheat

Heat oil and sauté carrots, onions and zucchini until onions are translucent,
Add curry powder and flour.  Mix well and sauté 1 minute.
Add beans along with their cooking liquid.
Simmer until carrots are tender but not soft.
Add raisins, cashews and mango chutney.
Add more liquid if necessary, but sauce should be thick.
Simmer until raisins are soft.
Serve over the cooked grains.

Tempeh & Bulgur Salad

Source: Diet for a Small Planet
Date tried: September 21, 2012
Yield: 3-4 servings
Time needed: 30 minutes to prepare + 2 hours to chill

This is a lovely and hearty main dish salad.

Tempeh & Bulgur Salad

Tempeh & Bulgur Salad

Tempeh and Bulgur Salad
2 Tbsp. oil
4 oz. tempeh cut in ½” cubes
½ onion chopped
½ cup bulgur
1-4 large mushrooms, chopped
1 cup water
1 Tbsp. soy sauce
1 stalk celery, diced
½ large carrot diced or grated
1 tomato diced or 10 cherry tomatoes quartered
2 Tbsp. fresh parsley, minced
1 Tbsp. vinegar
1 Tbsp. lemon juice
1 ½ tsp. honey
½ tsp. dillweed
1/8 tsp oregano
Dash white pepper

Heat 1 Tbsp. oil in a large skillet.
Sauté the tempeh, onion, bulgur and mushrooms for 3-4 minutes.
Add the water and soy sauce.
Bring to a boil, then cover and reduce heat. Simmer 15 minutes.
Combine the other tablespoon oil with the vinegar, lemon juice, honey, dillweed, oregano and pepper.
When tempeh/bulgur mix is done, let cool for 15 minutes.
Combine with all other vegetables.
Pour dressing over all, mix well and chill at least 2 hours before serving.

Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

Middle Eastern Tacos
3 cups well-cooked garbanzo beans, aka chick peas (1 cup uncooked) with reserved bean cooking liquid
1/2 cup ground toasted sesame seeds or 1/4 cup tahini
2 cloves garlic
2 Tbsp. lemon juice
3/4 tsp. ground coriander
salt to taste
1/2 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper
10 pitas or wheat tortillas
Garnishes: shredded lettuce, chopped tomatoes, chopped cucumber, chopped onion
1 1/2 cups yogurt or grated cheese

Purée together the beans, sesame seeds, garlic, lemon juice, coriander, salt, cumin and cayenne pepper, adding bean cooking liquid (or water) if necessary to make blending easy.
Let stand at room temperature at least 30 minutes.
Meanwhile prepare your garnishes.

If using pita, cut each in half, fill pockets half-full of bean mixture. If you like, heat them in the oven, then add garnishes.

If using tortillas, fry the tortillas until soft but not crisp.

Let everyone add garnishes as they please.
Top with a scoop of yogurt or grated cheese.

Joan’s Brazilian Rice

Source: Diet for a Small Planet
Date tried: May 26, 2014
Yield: 6-servings
Time needed: 50 minutes

A delightful easy-to-make rice pilaf suitable for a family supper. I had only red pepper so the colour contrast green chilies would make with the tomato does not show up in this picture, but I will certainly make this dish again soon and remedy that.  Toasting the rice and sesame seeds before adding the liquid contributes to a nutty taste.  The recipe is attributed to Joan Francis of Wisconsin.

Joan's Brazilian rice

Joan’s Brazilian rice

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Sesame Crisp Crackers

Source: Diet for a Small Planet
Date tried: July 15, 2013
Yield: 3-4 dozen
Time needed: 20 minutes

I do about as well with crackers as I do with pastry, which is not well at all.  However, the method for these is quite simple and quick.  Though I do hate recipes that say “bake until crisp and golden” without giving you any idea of how long that will take.  I guessed at ten minutes, and found 12 minutes did the trick.

I don’t have any cookie cutters, so these are not pretty:  just basic squares.  But they are tasty morsels.

Sesame Crisp Crackers

Sesame Crisp Crackers

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Oatmeal Buttermilk Pancakes

Source: Diet for a Small Planet
Made: November 4, 2013
Yield: 6 servings
Time to make: 2 days!!

Prior preparation needed
Lots of prior preparation needed for this dish, especially if you are using unrefined rolled oats.  The recipe suggests soaking the oats overnight.  Then it also suggests letting the completed recipe chill up to 24 hours “for even better results”.

So I quickly switched my day around and ended up having these pancakes for supper instead of breakfast. But nothing beats a buttermilk pancake.  These are beautifully light and very delicious.

Oatmeal Buttermilk Pancakes

Oatmeal Buttermilk Pancakes

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