Blog Article Archive

Coconut Curried Chowder

This chowder has a beautiful colour and sweet taste.

Yield: Serves 4.

Ingredients:

  • 2 tsp ghee or oil
  • 2/3 cup chopped onion
  • 3 chopped green onions, white and green parts separated
  • 1 cup peeled diced sweet potato
  • 1/3 cup diced red pepper
  • 3 tsp grated ginger root, divided
  • 2 cloves garlic, chopped
  • 2 cups vegetable broth
  • One can (14 oz) light coconut milk
  • 1/2 cup frozen or fresh corn kernels
  • 2 1/2 tsp curry powder (or more to taste)
  • 1/2 tsp grated lemon zest
  • 1/8 tsp cayenne (optional)
  • 1/4 tsp sea salt
  • 1 block (16 oz) extra-firm tofu, drained and pressed*, cut into bite-sized cubes
  • 2 tbsp chopped fresh cilantro (optional)

Directions:

  1. In large pot, heat ghee or medium-low heat. Add onion and white part of green onions. Saute 2 minutes. Add sweet potato, red pepper, 2 tsp ginger root and garlic. Saute 3 minutes. Stir in broth and heat until boiling. Reduce heat to low, cover and simmer 10-15 minutes or until sweet potato is tender.
  2. Add coconut milk, corn, curry powder, lemon zest, cayenne, salt, remaining 1 tsp ginger root and green onions. Gently stir tofu into mixture. Remove from heat and let stand for at least 30 minutes to allow tofu to absorb seasonings.
  3. Just before serving, reheat soup over low heat (do not boil). Stir in cilantro, if desired, and serve.

*Draining and pressing tofu: Cut brick of tofu in half lengthwise to make 2 slabs. Cover a cutting board with foil and prop it up slightly so that it slants and drains into sink. Place tofu slabs on board. Cover tofu with another piece of foil and place baking sheet on top. Weigh it down with cans or books and let stand 20 minutes.

Recipe Source: Thirteen Moons by Louis Racine

Banana Rhubarb Muffins

Rhubarb, so readily available and inexpensive in spring, contains fiber, calcium and other minerals. Its tartness is a nice contrast in baked goods, including these muffins, which are low in fat.

Yield: Makes 12 muffins.

Ingredients:

  • 1 medium banana
  • 1/3 cup ghee or oil
  • 1/2 cup Sucanat
  • 1 egg
  • 2/3 cup plain yogurt
  • 1 cup oat flour
  • 1 cup whole spelt flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2/3 cup chopped rhubarb
  • 1/4 cup hemp hearts

Directions:

  1. Preheat oven to 400°F. Lightly grease muffin tins.
  2. In large mixing bowl, mash banana. Add ghee and beat in Sucanat. Blend in egg, then yogurt.
  3. In small bowl, mix oat flour, spelt flour, baking powder, salt and nutmeg, and gradually add to wet ingredients. Stir until just combined and quickly mix in rhubarb and hemp hearts. Scoop into muffin tins. Bake for 20 minutes, or until toothpick inserted in center comes out clean.
  4. Remove muffins from tins and let cool on rack.

Recipe Source: Thirteen Moons by Louis Racine

Homemade Yogurt or Kefir

In spite of coaching by a couple of excellent yogurt makers, I had a lot of difficulty making yogurt. Finally I succeeded, using the following technique.

Yield: Makes 4 cups.

Ingredients:

  • 1 liter organic milk (use whole or 2%)
  • 2 tbsp plain organic yogurt or kefir culture at room temperature

Directions:

  1. In a saucepan, heat the milk over medium heat until it foams up. Turn the heat off and let the milk cool to about body temperature. (Test the temperature with your finger or a kitchen thermometer; the milk should cool down to about 100°F.)
  2. Pour the cooled milk into a sterilized glass jar or ceramic bowl. Mix in the yogurt or kefir. Cover he jar with a lid and put it in a warm place where there is no draft. For example, you can put it in an oven with only the oven light on. The light gives just the right amount of warmth needed to activate the yogurt. Do this in the evening, and in the morning you will have fresh yogurt.

Recipe Source: Thirteen Moons by Louis Racine

Vegetable Pasta Salad

A great do-ahead recipe as the salad tastes better the next day after the flavors blend.

Serves 6-8

Ingredients:

  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic
  • 1 tablespoon Dijon mustard (optional)
  • 1/4 cup olive oil
  • 1/4 cup fresh basil (cut in very thin strips)
  • 4 ounces uncooked whole wheat pasta such as rotini, bow ties, shells, or penne
  • 2 cups fresh vegetables; green peppers, summer squash, cucumbers, broccoli florets (chopped)
  • 3 medium tomatoes (cut in thin wedges)
  • 1/2 cup sliced ripe olives
  • 1/4 – 1/2 cup fresh basil leaves (loosely packed)
  • 2 tablespoons fresh parsley
  • 1/2 cup Parmesan cheese

Directions:

  1. In a small bowl whisk together; red wine vinegar, salt, pepper, garlic, and Dijon mustard.
  2. Whisk in olive oil gradually. Stir in basil and set aside.
  3. Cook pasta. Drain and rinse with cold water. Place in large bowl and toss with 1/3 of the dressing.
  4. Layer ingredients on top of the pasta in the following order: vegetables, tomatoes, and olives. Top with remaining dressing.
  5. Sprinkle fresh basil leaves and parsley on top. Cover and chill 4-24 hours.
  6. Sprinkle Parmesan on top and toss lightly before serving.

Variation: Use a small pasta or orzo. Omit the cheese and olives. Add 2 cups chickpeas along with the herbs.

Recipe Source: Simply in Season by Mary Beth Lind and Cathleen Hockman-West