Green Smoothy from Hot Detox by Julie Daniuk
1 c water or non-dairy milk
2 cups cubed pinapple
2 T Hemp Hearts
2 tsp freshly grated ginger
2 cups swiss chard leaves
pinch of salt
Blend (adding greens last) until creamy.
Makes 3 cups.
Swiss Chard Pie from Better Homes and Gardens, Jan 1981!
12 cups Swiss Chard
13 oz cream cheese (softened)
½ c milk
½ shredded cheese (Mt. Moriarty or Qualicum Spice)
½ t salt
1/8 t pepper
¼ cup chopped onion
1 9 inch unbaked pastry shell
Steam chard briefly, drain well and press out excess water.
In small mixer bowl beat cream cheese. Add eggs and beat until smooth. Stir in milk, cheese, salt and pepper. Sprinkle chard and onions in pie shell. Pour in milk mixture. Bake at 375 for 25 minutes. Let stand 10 minutes before serving.
Greens in Peanut Sauce from "Simply in Season"
1 medium onion chopped
2-3 cloves garlic minced
In a large soup pot sauté in 1 T oil
1 medium tomato (diced)
Add and simmer 2-4 minutes
½ tsp ground coriander
½ tsp ground cumin
salt to taste
1/8 tsp ground cloves
Add, cook, and stir 2 minutes
8 cups greens (kale, collards, chard)
Add and steam until greens are soft but not mushy. Avoid overcooking. Stir occasionally to coat greens with the spices.
2-3 T chunky peanut butter
1-2 tsp hot water
Combine and add to greens at end of cooking time.
Spinach Squares from "Simply in Season"
1 cup milk
½ cup whole wheat flour
½ cup flour
1 tsp baking powder
2-2 ½ cups shredded cheese
½ pound chopped spinach or sorrel
Mix in and press into greased square baking pan. Bake at 350F for 30-35 min (or until knife comes out clean)
Zucchini Brownies from "Simply in Season"
1 cup flour
¾ cup whole wheat flour
1/3 cup baking cocoa
½ tsp baking soda
½ teaspoon salt
Combine in large bowl.
2-3 cups shredded zuchinni
¾ cup sugar
¾ cup brown sugar
½ cup yogurt
½ cup oil
1 tsp vanilla
Combine in separate bowl and beat with fork. Stir into zucchini mixture. Spread evenly into greased 9x13 pan.
½ - 1 cup semisweet chocolate chips
½ cup nuts
Sprinkle on top of batter. Bake in preheated oven at 350F for 35-40 minutes.
Yummy Dressing from "Kingfisher Farm"
1 clove garlic
½ c sunflower oil
¼ c lemon juice
2 T apple cider vinegar
1 T flaked nutritional yeast
½ tsp salt
1 tsp tamari (gluten free)
Gado Gado Peanut Sauce from Moosewood
• 1 tablespoon vegetable oil
• 1 cup finely chopped onions
• 1 bay leaf
• ½ teaspoon salt
• 1 or 2 fresh hot peppers, minced, or ½ 1 1 teaspoon cayenne
• 1 or 2 garlic cloves, minced or pressed
• 1½ tablespoons peeled and fresh grated ginger
• 1 teaspoon ground coriander seeds (optional)
• 2 tablespoons tamarind concentrate – don’t worry if you don’t have it
• 2 cups water
• 1 cup unsweetened coconut milk
• 3 tablespoons apple cider vinegar
• 2 cups smooth peanut butter – use almond butter if you need
• 2 tablespoons brown sugar
• 2 tablespoons soy sauce
Instructions to make the peanut sauce:
1. Warm the oil in a covered saucepan on low heat.
2. Add the onions, bay leaf, and salt and cook for 5 minutes.
3. Stir in the hot peppers or cayenne, garlic, ginger, coriander, if using, and tamarind concentrate.
4. Continue to cook for 5 minutes, stirring occasionally.
5. Add the water, coconut milk, and vinegar, increase the heat to a low simmer, and cook, covered for 3 minutes.
6. Stir in the peanut butter and sugar until the sauce is smooth.
7. Bring to a simmer and cook, covered, on low heat, stirring occasionally, for 10 minutes.
8. Remove the bay leaf.
9. Stir in the soy sauce, and add more to taste.
10. While the sauce is cooking, prepare and steam vegetables you like until they are just tender.
11. Serve Gado Gado on a large serving platter or on individual plates.
12. Spread a bed of spinach leaves on the platter or plates.
13. Arrange steamed and raw vegetables on top–they can be warm, room temperature, or cool.
14. Add some of the extras.
15. Serve the peanut sauce in a separate bowl or ladle some over the vegetables and pass more at the table.
Summer Garden Ratatouille
2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf
saute in 3 T olive oil
1 medium eggplant (chopped)
1 1/2 tsp fresh basil
1 T fresh rosemary
1 1/2 tsp salt
1 sep fresh marjoram
Add, cover, and cook over medium heat, until eggplant is soft
2 zucchini (chopped)
2 sweet peppers (chopped)
2 cups tomatoes (chopped)
Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives or freshly grated Parmesan cheese.
Fried Eggplant with Honey, mint and sesame seeds