Zuchinni bread

 

 PUMPKIN "PIE"

3 tablespoons chia seeds

1 cup unsalted raw cashews

1 15 oz can pumpkin puree(not pumpkin pie filling)

2/3  cup maple syrup(I use the real stuff)

1 T spices (cinnamon, allspice, cloves, nutmeg, whatever you've got)

1 Tsp vanilla extra

I put it all in my VitaMix, just like that. 5 minutes tops.

The recipe assumes a  less powerful machine and says to soak the cashews for 30 minutes in hot water and then drain; also to set the chia seeds aside for 10 minutes in 3 T of water to thicken and put the whole glob in. 

I skip both those steps and it comes out OK.

Bake at 350 for 45 minutes; refrigerate for 3 hours until fully firm and chilled. (we cannot usually wait that long!)

 NGREDIENTS

• 4 tbsp mint leaves
• 4 tbsp parsley leaves
• 4 tbsp coriander leaves
• 1 garlic clove, peeled
• 60ml lemon juice
• 60ml olive oil
• Put all the ingredients except the turkey breast in a food processor or blender and process for 1–2 minutes to get a smooth marinade. Put the turkey in a non-metallic container and pour the marinade over it. Massage the marinade into the meat, cover the container and leave in the fridge for 24 hours.Make sure the turkey is immersed in the sauce.
• Preheat the oven to 425. Remove the turkey from the marinade (keep the marinade for later) and put it on a roasting tray. 
• Place in the oven and roast for 15 minutes, then reduce the temperature to 390 Continue to cook for 15 minutes, then reduce the temperature again to 350 Cook until the turkey is done – another 30–45 minutes. To check, stick a small knife all the way into the centre; it should come out hot. If the meat goes dark before it is ready, cover it with foil.
• To prepare the sauce, heat up the turkey marinade in a small saucepan and simmer for 15 minutes, until reduced by about half.
• Taste and season with some more salt and pepper.
• Remove the turkey from the oven and let it rest for 10 minutes. Slice it thinly and serve with the warm sauce.
• To serve cold, leave the meat to cool completely and then slice. Adjust the seasoning of the sauce once it is cold and serve on the side.
• 125ml white wine
• ½ tsp ground cumin
• ½ tsp salt
• ½ tsp black pepper
• ½ small organic or free-range turkey breast (about 1kg)

 Tuscan White Bean with Roasted Fennel

1 large fennel bulb

1 small yellow onion

4 minced cloves garlic

2 cans white beans(rinsed)

4 cups broth

2 tsp chopped rosemary (optional)

1/2 tsp ground fennel seeds

salt and pepper

1 tsp fresh lemon juice

Preheat oven to 425.

Cut off the bottom and top of the fennel bulb(save some fronds for garnish)

Slice the bulb in half and then half the other way, creating small slices, spread them on a cookie tin

Roast in the oven for 30 minutes. (I spray with cooking oil, but the recipe did not say that)

Saute onion and garlic, add the broth and 1 can of the beans. Bring to a boil. add spices. Simmer 10 minutes

With immersion blender, make a puree.

(If you had to use an actual blender, return to pot and add the other can of beans.  simmer 10 more minutes.

Add the fennel and lemon juice and rosemary, salt and pepper, Garnish with fennel fronds.

 PUMPKIN SOUP

       Thanksgiving 2020

3 T unsalted butter

2 medium onions

2 T maple syrup

4 cloves garlic

1/2 c. apple cider

2 15 oz cans plain pumpkin

1 tsp curry

4 cups chicken broth

pinch of cloves

salt and pepper to taste

Cook onions in butter, add cider and cook til liquid is halved

Add other ingredients, bring to a boil.

Simmer for 10 minutes

pureee with immersion blender

Serve with pomegranate seeds

 

Vegan Mozzarella

 1. 1 cup of cashews—in a bowl. Pour boiling water over & cover for 30 minutes.

2. Add 1 cup of soymilk into another bowl. Add the juice of 1/2 lemon & let it curdle. See the link below to see what it should look like.

3. Put the soaked, drained cashews into a power blender. Add the curdled soymilk, add the juice of another 1/2 lemon; 2-3 tablespoons of nutritional yeast; 1/2 teaspoon of salt; 4 tablespoons of tapioca flour for the stretchiness factor; & 1/2 cup water. Blend on high for a couple of minutes til creamy. Taste—adjust salt &/or lemon for tanginess. See the link below to see what it should look like.

4. Pour into a medium saucepan. Whisk really fats for a few minutes until it thickens. It will clump, & that’s OK & it will get stretchy & very thick. See the link below to see what it should look like.