quinoa tabbouleh

Quinoa Tabbouleh
My quinoa tabbouleh was inspired by my plate at the Broad but still stays true to the classic herb-laden salad we know and love. To get after the zingy lemon flavor of their salad, I dress the quinoa on its own, not just in the salad as we typically do with the bulghur. The result: so flavorful! This is a big salad that will make at least 12 servings or more; feel free to scale down, but know that the salad tastes great from the refrigerator all week long.

2 large bunches curly parsley
1/2 cup pearl quinoa
1 cup water
Juice of 2 lemons
Kosher salt, to taste
Big handful mint leaves, finely chopped
2 small cucumbers, cut in small pieces
1 cup grape tomatoes, cut in small pieces
3 scallions, finely sliced
2 tablespoons extra-virgin olive oil
1/4 teaspoon garlic powder

Thoroughly rinse the parsley by dunking it in clean water several times (see this). Lay it out on a clean kitchen towel to dry, blotting it with another dry towel, or running the parsley through a salad spinner in batches. If possible, wash the parsley a day in advance, lay it out to dry or spin it, then store it in the refrigerator in Ziploc bags overnight or until you’re ready to make the salad.

In a small saucepan, bring the cup of water to a boil over high heat. Rinse the quinoa in a fine mesh strainer with cold water. Add the quinoa to the boiling water, cover the pot, reduce the heat to low, and cook the quinoa until it is tender and the liquid is absorbed, about 15 minutes. Immediately place the quinoa in a large bowl to cool and stir in the lemon juice and a pinch of salt.

While the quinoa cooks, chop the vegetables and work with the parsley last, so that it’s as dry as possible if it was just washed.

To chop the parsley, pinch the curly leaves from the stems and discard the stems. You’ll have about 10 cups of parsley. Finely chop the parsley in batches, or chop it in a food processor in two batches, pulsing just until no large pieces of parsley are visible.

Add the parsley, mint, cucumbers, tomatoes, and scallions to the bowl with the quinoa. Dress the tabbouleh with the juice of the second lemon, the olive oil, garlic powder, and a generous pinch of salt. Combine everything thoroughly, taste, and adjust the seasonings if needed. Serve the tabbouleh immediately, or let it rest for up to several hours or in the refrigerator for several days. The tabbouleh is lovely served on a platter.

Vegan "Cheddar" Spread

1 15 ounce can white beans (rinsed)
1/2 cup  roasted red peppers from a jar (drained)
7 Tbl  nutritional yeast
3 Tbl  lemon juice
3 Tbl  cashew butter
1tsp  whole grain mustard in a jar
1-2 tsp  miso (I used red, but the recipe said to use chickpea miso)

Chill well before serving with crudites and crackers

Green goddess hummus

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Green Goddess Hummus

4.8 from 6 reviews

Author: Cookie and Kate

Recipe type: Appetizer

Cuisine: Lebanese

Prep time:  3 mins

Cook time:  5 mins

Total time:  8 mins

Serves: 1¾ cup

Ultra creamy, healthy hummus flavored with herbs! Use classic green goddess dressing herbs like me or change it up with other fresh, leafy herbs. (You'll want to use 1 cup or less fresh herbs, to taste. I think arugula would be awesome.) Learn the trick to making creamy homemade hummus, too! Recipe yields about 1¾ cup hummus.

INGREDIENTS

• ¼ cup tahini
• ¼ cup fresh lemon juice (about 1 large lemon's worth)
• 2 tablespoons olive oil, plus more for serving
• ½ cup roughly chopped, loosely packed fresh parsley
• ¼ cup roughly chopped, loosely packed fresh tarragon
• 2 to 3 tablespoons roughly chopped fresh chives
• 1 large garlic clove, roughly chopped
• One (15-ounce) can of chickpeas, also called garbanzo beans, drained and rinsed
• ½ teaspoon salt, more to taste
• 1 to 2 tablespoons water, optional
• Garnish with extra olive oil and a sprinkling of chopped fresh herbs

INSTRUCTIONS

1. First, you'll whip the tahini and lemon juice together to make them ultra smooth and creamy. Combine the tahini and lemon juice in the bowl of your food processor (a smaller food processor will be better suited to the job) or high-powered blender (i.e. Vitamix or Blendtec). Process for about 1½ minutes, pausing to scrape down the bowl of your processor as necessary.
2. Add the olive oil, parsley, tarragon, chives, chopped garlic and salt to the whipped tahini and lemon juice mixture. Process for about 1 minute, pausing to scrape down the bowl as necessary.
3. Add half of the chickpeas to the food processor and process for 1 minute. Scrape down the bowl, then add the remaining chickpeas and process for until the hummus is thick and quite smooth, about 1 to 2 minutes more.
4. If your hummus is too thick or hasn't yet blended into creamy oblivion, run the food processor while drizzling in 1 to 2 tablespoons water, until it reaches your desired consistency.
5. Scrape the hummus into a small serving bowl. Drizzle about a tablespoon of olive oil on top and sprinkle with additional chopped herbs.
6. Store hummus in an airtight container and refrigerate for up to one week.

Umami Winter Vegetable Soup

Makes 6 1/2+ quarts of soup 

Ingredients:

• 8 ounces of cremini mushrooms, sliced (I used 1 lb)
• 1 large onion, chopped and sauteed in oil
•  2 large carrots, chopped
•  2 celery ribs, chopped (I skipped)
•  4 cloves of garlic, chopped
•  1 teaspoon of fresh rosemary, chopped  (I skipped)
•  2 teaspoons of fresh sage, chopped  (I skipped)
•  28 ounces of crushed fire-roasted tomatoes (I used the kind with mild chilis)
•  2 ½ quarts of low-sodium vegetable broth (You can use chicken if you wish)
•  3 tablespoons of low-sodium soy sauce  
•  2” X 2” skinny square of parmesan rind  ( supposedly stays intact --I could not find mine)
•  1 pound, 2 ounces of pre-cut butternut squash cubes (the size of TJ's pre-packaged cut-up squash)   TIP:  You can roast the cubes & add near the end of the "soup-cooking" time, for an even richer taste.
•  10 ounces of chopped curly kale, stems removed (add near the very end to stay bright green--I did not)
•  2 cans (15 ounce ea.) no-salt Great Northern beans---DO NOT DRAIN! (I did drain)
•  2 tablespoons of red wine vinegar. 

    Cook it all in a crock pot or regular pot. 

Mashed Cauliflower and Spinach

6 cups (600 g) cauliflower florets (fresh or frozen)
3–6 garlic cloves, sliced
1/2 cup (120 g) raw cashew butter
2 tablespoons (12 g) no or low salt seasoning
1/4 teaspoon of nutmeg
10 ounces fresh organic baby spinach

Directions
1. Steam cauliflower and garlic for about 8–10 minutes or until tender. Drain and press out as much water as possible in a strainer. Set aside.
2. Add spinach to steamer and wilt slightly.
3. Place cauliflower, garlic, and cashew butter into the Vitamix container and secure lid.
4. Select Variable 1.
5. Turn machine on and quickly increase speed to Variable 10, then to High.
6. Blend for 45–60 seconds, using the tamper to press the ingredients into the blades. You may need to stop the machine and scrape down the sides to incorporate all the ingredients.
7. Add seasoning and adjust to suit your taste.
8. Mix puréed cauliflower with wilted spinach. Serve hot or warm.

Non Dairy Alfredo Spinach Artichoke Lasagna

If you are too lazy, like me, to make Lasagna, just make the alfredo, add the spinach and artichokes and bake it with cooked pasta of any kind. When eating it, you can add marinara sauce from a jar with more veggies  of any kind as a side dish to complement 

If you are cooking for someone who does not eat grains, you can make faux polenta by just baking the alfredo sauce with spinach and artichoke hearts and then serving with tomato sauce on the side. 

Cauliflower Alfredo Spinach Artichoke Lasagna
Allergen Information: Free of Dairy, egg, corn, soy, nut.
Makes one 9 by 9 inch square pan
Ingredients:
For the Alfredo Sauce:
1 tsp olive oil
3 cloves garlic, chopped 
3 loaded cups cauliflower florets (1.5 to 2 inch pieces)
1/2 cup water
1/2 tsp salt
3/4 cup non dairy milk (I used almond milk)

1/4 tsp dry basil or a Tbsp fresh basil leaves
3 Tbsp nutritional yeast
2 tsp lemon juice
1 Tbsp extra virgin olive oil
a very generous dash of black pepper 


For the Lasagna:
Pasta sauce or marinara sauce
1 cup spinach ( i used frozen)
5 to 6 artichokes, finely chopped (I used canned, drain, rinse and use)
Non Dairy grated  Parmesean "cheese"


No boil Lasagna noodles as needed
salt, pepper and italian herb blend

Method
Make the Alfredo sauce:
In a large pan, add oil and heat at medium heat. Add chopped garlic and cook for 2 minutes. Add the cauliflower, water and salt and cover and cook for 10 minutes or until cauliflower is tender.  Cool slightly, add everything including water to a blender and blend with non dairy milk, all the spices, oil, and flour. Blend to a smooth puree. Taste and adjust salt, herbs and tang if needed.

Make the Lasagna:
Preheat the oven to 400 degrees F. 
Layer 3/4 -1 cup pasta sauce in the baking pan, then layer noodles. Add more sauce to preference.
Then layer fresh baby spinach or use frozen(thawed), then 3/4 to 1 cup alfredo sauce.
Add another layer of noodles, then pasta sauce, then add veggies of choice like mushrooms, bell peppers, zucchini, cooked lentils or veggie burger crumbles. then layer noodles, alfredo sauce , distribute chopped artichoke hearts on the sauce. Sprinkle pepita parmesan (or nutritional yeast) on the artichoke hearts. 
Add a layer of noodles. add a 1/3 cup water all around the edges. then a good 1-1.5 cups pasta sauce on the top layer to seal all the layers. Drizzle some alfredo sauce on the pasta sauce and add pepita parm and a spray of oil. Sprinkle a generous sprinkle of salt and black pepper and italian herb blend. I also added some pepper flakes.  Add vegan cheese shreds if you like.
Cover with foil, punch a few small holes and bake at 400 degrees F for 45 to 50 mins.
Cool slightly, slice and serve hot. 

 No boil noodles take up a lot of the moisture from the sauces, so some added water helps keep the sauces from drying out completely. 

Gene Bishop's fish soup

Mediterranean Fish Chowder With Potatoes and Black Kale

Andrew Scrivani for The New York Times

Mediterranean Fish Chowder With Potatoes and Black Kale

By MARTHA ROSE SHULMAN

Published: January 31, 2012

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There is no reason to spend lots of money on expensive fish when you’re making a soup like this. Look for chowder fish, which are cut-up chunks of fish that sell for a much lower price than fillets and steaks, though they are equally fresh. I find excellent-quality Pacific cod chowder fish in the frozen department at Trader Joe’s.

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Related

• Recipes for Health: All Kinds of Kale (January 30, 2012)

• Recipes for Health: Orecchiette With Tomato Sauce and Kale(February 1, 2012)

• Recipes for Health: Savory Bread Pudding With Kale and Mushrooms(February 2, 2012)

• Recipes for Health: Risotto With Red Kale and Red Beans (February 3, 2012)

2 tablespoons extra virgin olive oil

1 large onion, chopped

1 celery rib, chopped

1 medium carrot, chopped

Salt to taste

2 to 4 garlic cloves, minced

4 anchovy fillets, soaked in water for 4 minutes, drained and chopped

2 tablespoons chopped fresh parsley

1 (28-ounce) can chopped tomatoes, with liquid

1 tablespoon tomato paste

1 quart water

1 pound fingerling or Yukon gold potatoes, scrubbed and sliced

A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chili if desired, tied together with a string

Generous pinch of saffron (optional)

Freshly ground pepper

1 bunch (10 to 12 ounces) black kale, stemmed and washed thoroughly in 2 changes of water

1 1/2 pounds firm, white-fleshed fish, like halibut, tilapia, Pacific cod or black cod, cut in 2- or 3-inch pieces

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven and add the onion, celery and carrot. Cook, stirring, until the onion softens, about 5 minutes. Add a generous pinch of salt and stir in the garlic, anchovies and chopped parsley. Cook, stirring, until the mixture is very fragrant, another minute or two, and add the tomatoes and tomato paste. Cook, stirring often, until the tomatoes have cooked down a bit and the mixture smells aromatic, about 10 to 15 minutes. Add the water, potatoes, salt to taste and the bouquet garni, and bring to a simmer. Add the saffron, turn the heat to low, cover and simmer 30 minutes. Taste, adjust salt and add pepper to taste. Remove the bouquet garni.

2. While the soup is simmering, bring a medium pot of water to a boil, salt generously and add the kale. Cook 2 to 3 minutes, until tender but still colorful. Transfer to a bowl of cold water, then drain and squeeze out excess water. Chop coarsely and set aside.

3. Shortly before serving, season the fish with salt and pepper and stir into the soup, along with the kale. The soup should not be boiling vigorously. Simmer 5 minutes (depending on the thickness of the fillets), or just until the fish flakes easily when poked. Remove from the heat, taste once more and adjust seasonings, and serve.

Yield: 6 servings.

Advance preparation: You can make this through Step 2 up to 3 days ahead. Keep in the refrigerator, bring back to a simmer and proceed with the recipe.

Nutritional information per serving:  280 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 58 milligrams cholesterol; 30 grams carbohydrates; 6 grams dietary fiber; 438 milligrams sodium (does not include salt to taste); 27 grams protein