Magic Green Sauce

1 avocado

1 cup packed parsley and cilantro leaves (combined)

1 jalapeño, ribs and seeds removed

2 cloves garlic

Juice of one lime

1/2 cup water

1/2 cup olive oil

1 teaspoon salt

1/2 cup pistachios (or almonds)

Pulse all ingredients ­ except pistachios ­ in a food processor until incorporated.  Then add pistachios and pulse until mostly smooth, or at whatever consistency you want.

Serve as a dip, spread, or sauce ­­ or add additional water or oil to thin the sauce for use as a dressing or a marinade.

Makes about 2 cups.

From Pinch of Yum blog

Spicy Cauliflower Burgers with Cilantro-Lime Slaw and Chipotle Mayonnaise

For Cauliflower Burgers:

3/4 cup uncooked quinoa

1 head cauliflower, cut or broken into about 6 cups florets

1 tablespoon vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoon cayenne

1/4 teaspoon smoked paprika (optional)

1/2 teaspoon black pepper

1 to 1 1/2 teaspoons salt

1 jalapeno, finely chopped

3/4 cup breadcrumbs (or ground almonds)

3/4 cup shredded cheddar or pepperjack cheese

3 eggs

Oil for frying

For Cilantro Lime Slaw:

Juice of 1 lime

1/2 cup chopped cilantro

1/2 cup chopped purple cabbage

Additional/Alternate Toppings:

Chipotle Mayonnaise (mayonnaise mixed with pureed chipotle chilies in adobo)

Magic Green Sauce

Onion slices, browned in a dry pan

Tomato slices

Sandwich buns (regular or jalapeno-cheddar)

Heat the oven to 400° F. 

Bring quinoa and 1 cup water to a boil in a medium saucepan.  Reduce heat to low, cover, and simmer until tender and most of the liquid is absorbed, about 15 minutes.

Drizzle cauliflower florets with 1 tablespoon vegetable oil, and stir to coat.  Sprinkle with spices (cumin, coriander, garlic powder, cayenne, paprika, black pepper, and salt), and toss to coat.  Transfer to a baking sheet, and roast in the heated oven for 20 to 30 minutes.  Allow cauliflower to cool a bit, then transfer to the bowl of a food processor.  Add the chopped jalapeno as well.  Pulse through a food processor to form small pieces that stick together; don’t puree.

Combine the cooked, pulsed cauliflower with the cooked quinoa, breadcrumbs, cheese, and eggs.  Mix thoroughly, then form 10 patties.

Heat oil for frying in a pan over medium heat.  Cook the burgers until golden brown on each side, flipping very carefully to avoid breaking.  Set cooked burgers aside on a paper-towel-lined plate.

Make the Cilantro-Lime Slaw:

Toss the lime juice, cilantro, cabbage, and a quick stream of oil together.  Season with salt.

Assemble the burgers with slaw, chipotle mayonnaise, and other toppings, on the sandwich buns.

Note: Cooked burgers can be kept in the fridge for 2 days or frozen.

Makes 10 burgers.

From Pinch of Yum blog

Spinach Salad with Warm Bacon Vinaigrette

4 ounces baby spinach

4 pieces thick-sliced bacon (about 4 ounces), finely diced

2 large white mushrooms, thinly sliced

1/4 small or medium sweet onion, very thinly sliced

1 large egg, hard-boiled, chilled, peeled and thinly sliced

2 tablespoons red wine vinegar

1/2 teaspoon honey or sugar

1/2 teaspoon smooth Dijon mustard

Coarse salt and freshly ground black pepper to taste

Place spinach in a large serving bowl.  In a large skillet, fry bacon bits over medium-high heat until they’re brown and crisp and have rendered their fat. Use a slotted spoon to scoop them out of the skillet and spread them on a piece of paper towel briefly before sprinkling them over the salad. Pour out all but one tablespoons of hot bacon fat from the skillet, reserving an additional tablespoon for later.  

Saute the mushrooms and onion in the skillet until softened and slightly browned.  Transfer them to the bowl with the spinach.  Scatter hard-boiled egg slices over the salad.

Add remaining tablespoon of bacon fat to skillet.  Reheat over medium heat and quickly whisk in the red wine vinegar, honey, and Dijon. Pour over entire salad and season with salt and pepper. Toss gently and serve hot. 

Serves 2 to 4.

From Smitten Kitchen blog

Marinated Tofu Wrap with Spicy Cabbage Slaw

For tofu:

8 ounces extra-firm tofu

3 tablespoons olive oil

1/4 cup low-sodium tamari

3 teaspoons minced garlic

1/2 teaspoon chili powder

1/2 teaspoon ground black pepper

2 cups cooked basmati rice

For slaw:

1 pound red cabbage, finely shredded

1/2 pound carrots, grated

1/2 small white onion
3 tablespoons olive oil

3 tablespoons apple cider vinegar

1 teaspoon whole brown mustard seeds

1 teaspoon crushed red chili flakes

1 tablespoon fresh ginger, minced

3/4 teaspoon sugar

1/4 teaspoon sea salt

For dressing:

2/3 cup mayonnaise

1 tablespoon sriracha

4 10-inch whole wheat tortillas

1 ounce arugula leaves or micro greens

Cut tofu in half length-wise and width-wise. Place on paper towels and allow to drain for 10 minutes to remove excess water. In a small bowl, whisk together 3 tablespoons olive oil, tamari, 3 teaspoons minced garlic, chili powder and ground black pepper to make the tofu marinade. Place the tofu in a shallow dish and pour the marinade over it. Marinate for at least one hour, turning the tofu halfway through.

Cook the rice.

Combine red cabbage, carrot and onion in a bowl and set aside.  Combine 3 tablespoons olive oil with the apple cider vinegar, mustard seeds, chili flakes, ginger, sugar and salt in a small sauce pan and bring to a boil. Pour the hot dressing over cabbage mixture and toss. Allow to cool, tossing occasionally.

In a small bowl, whisk together the mayonnaise and sriracha.

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat, place marinated tofu in the pan and cook for 3 minutes per side or until tofu is golden in color. Remove and slice into 1/4-inch strips.

Assemble the wraps by placing equal portions of basmati rice, spicy slaw, tofu and arugula in the middle third of each tortilla. Top with the sriracha mayonnaise and fold the tortilla over the filling.

Serves 4.

From StrongerTogether.coop

Creamy Chicken and Mushroom Soup

4 to 5 cups chicken stock

8 ounces boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter (or vegetable oil)

3 cloves garlic, minced

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

1 bay leaf

1/2 cup half and half, or more, as needed (or 2/3 cup low-fat milk and 1/3 cup heavy cream)

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

Bring chicken stock to the boil in a pot over medium-high heat.  Add chicken and cook for about 10-15 minutes, until just cooked through.  Remove chicken from the stock and allow it to cool somewhat, then shred it.  Retain chicken stock.

Melt butter in the stockpot or Dutch oven over medium heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  Stir in thyme until fragrant, about 1 minute.  Whisk in flour until lightly browned, about 1 minute.  Whisk in chicken stock and bay leaf and cook, whisking constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste.  If the soup is too thick, add more half and half as needed until desired consistency is reached.  Serve immediately, garnished with parsley and rosemary, if desired.

Serves 6.

From Damn Delicious blog, with minor changes

Pear and Cardamom Caramel Upside-Down Cake

For the topping:
50 grams (1 3/4 ounces) unsalted butter
100 grams (3 1/2 ounces) light brown sugar
1 teaspoon ground cardamom
4 pears, peeled, halved, and cored

For the cake:
150 grams (5 1/2 ounces) granulated sugar
200 grams (7 ounces) unsalted butter, softened
150 grams (5 1/2 ounces) self-rising flour
50 grams (1 3/4 ounces) ground almonds
1 teaspoon baking powder
4 large eggs
Finely grated zest of 2 oranges.

Heat the oven to 350° F.  Grease a 9-inch round springform pan.

Make the topping:
In a saucepan, gently heat the butter, sugar, and ground cardamom until the sugar has dissolved and the butter has melted.  Cook for 2 minutes, stirring often.  Pour this sauce carefully into the prepared pan and spread it evenly over the base.  Arrange the halved pears in it with the cut sides facing down.

Make the cake:
Put all the ingredients in the bowl of a stand mixer and mix with the whisk attachment for about 2 minutes, until light and creamy.  Carefully spoon this mixture over the pears, taking care not to disturb them.  Bake for 50-55 minutes, or until a skewer inserted in the center of the cake comes out clean.  Leave to cool in the pan for 10 minutes, then carefully turn out on to a wire rack.  The cake will keep in an airtight container for up to 4 days.

Serves 8-10.

From The Cardamom Trail by Chetna Makan, with minor rearrangement

Mughlai Channe (Chickpeas Cooked in Mughal Style)

5 tablespoons peanut or canola oil
2 bay leaves
2 small cinnamon sticks
6 whole cardamom pods
2 medium onions, peeled and finely chopped
1 2-inch piece fresh ginger, peeled and grated to a pulp
3 to 4 garlic cloves, peeled and mashed to a pulp
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup plain yogurt
5 tablespoons pureed tomatoes (not paste)
3 cans chickpeas, rinsed and drained
3 cups vegetable stock
2 1/2 teaspoons salt
2 teaspoons garam masala
1 1/2 teaspoons amchur powder
1 tablespoon ground roasted cumin seeds
1/2 teaspoon cayenne, or to taste
1/2 cup finely chopped fresh cilantro

In a large pot, heat oil over medium-high heat.  When hot, put in the bay leaves, cinnamon sticks, and cardamom pods.  Stir a few times and add the onions.  Stir and fry for 8 to 9 minutes, or until the onions are just browning around the edges.  Put in the ginger and garlic and stir for about 1 minute.  Add the cumin and coriander, stir for a few seconds, then stir in 1 tablespoon of the yogurt.  Stir and fry until it becomes one with the onions.  Add a second tablespoon of yogurt and stir until it, too, incorporates with the sauce.  Continue adding yogurt a tablespoon at a time until the full 1/2 cup has been incorporated.

Stir in the pureed tomatoes and cook for 2 minutes.  Now add the chickpeas, vegetable stock, salt, garam masala, amchur, ground roasted cumin, and cayenne.  Stir to mix and bring to a boil.  Reduce the heat to low and simmer gently, uncovered, for 15 minutes.  Add most of the cilantro and stir it in, leaving just a little for a final garnish.

Serves 6.

From World Vegetarian by Madhur Jaffrey, with minor changes


Note:  To make with dried chickpeas, soak 2 1/2 cups dried chickpeas overnight in water that covers them by several inches.  Drain, discarding the soaking liquid.  Put the chickpeas in a pressure cooker with 5 cups of water.  Cover and bring up to pressure.  Cook for 20 minutes.  Allow the pressure to drop by itself, uncover, and set aside.  (Alternatively, if you don't have a pressure cooker, cook the soaked drained chickpeas with 8 cups of water for 1 1/2 to 3 hours until tender.)  Allow the chickpeas to cool in the cooking liquid.  Use the cooking liquid in place of the vegetable stock in the recipe, adding another cup or two of stock if additional liquid is needed.)