Welcome to June already!!
After an extra long cold spring, this weather is a treat…however we do need some rain to help the ‘garden grow’
Last week when I mentioned the new items available in the Pantry I forgot to include organic hempseed oil. Someone ‘out there’ requested this high omega-3 oil, so I’ll see you soon along with anyone else who would like some. There are limited bottles of Pinehedge kefir left this week and the next delivery will be next Friday, June 10.
This week I’ve been busy preparing organic salads to-go including the very popular Best Ever Lentil that I made twice already this week! This salad has been so popular that although I do not circulate the recipe, I will soon be preparing the dry ingredients (including all 9 spices) in a kit form. I’ve also re-stocked the freezer with Red Lentil Sweet Potato Soup and have made the Sweet Potato & Greens Salad (with a curry/cashew dressing) for today. More Pantry crackers and Pantry Pineapple Squares too!! It’s all good, as they say.
I made the Vegetarian Rhubarb Stew this week and I cooked more lentils than the recipe required (I used about 2/3 cup dry ). I also found it to be a bit sour and added just a little maple syrup after it was cooked. It was a nice change and delicious on top of short grain rice!
This weeks recipes include a couple of nice salads (the Israeli couscous one has gluten), a muesli recipe and a delicious gluten-free, vegan dessert.
Enjoy the weekend everyone! Penny
Brown Rice and Adzuki Bean Salad
(from Chez Piggy Restaurant, Kingston )
1 ¼ cup adzuki beans, rinsed
1 ¾ cup brown rice
2 ½ cups water
2 ¼ tsp miso
2 Tbsp light sesame oil
3 Tbsp grated fresh ginger
3 cloves garlic, chopped
¼ cup rice-wine vinegar
¼ cup each diced celery, carrot, red bell pepper and diced red onion
¾ cup sliced scallions
½ cup chopped fresh coriander leaves (cilantro)
2 Tbsp rice syrup (or substitute 1 ½ Tbsp maple syrup or honey or agave nectar)
½ cup tamari
¼ cup toasted sesame oil
¼ cup sesame seeds
1 ½ tsp mirin (Mirin is rice wine or sweetened saki –use sherry as an alternative)
Sea salt and freshly ground black pepper
Fill a large pot with salted water and bring to a boil. Reduce heat, add beans and cook until tender. (about 45 min) Drain and chill.
Rinse rice. Place water in a pot, bring to a boil Add rice and miso, return to a boil, then reduce heat, cover, simmer for 35 min. Let cool, then chill.
Heat light sesame oil in a heavy-bottomed skillet, add ginger, garlic and vinegar. Cook for 1-2 minutes, then add celery, carrot, red pepper, onion and scallions. Cook until tender. Toss vegetables with beans and rice. Combine remaining ingredients and toss with bean mixture. Season with salt and pepper to taste. Serves 8.
Israeli Couscous Salad
(contributed by Doris from: Eat Clean Diet Cookbook 2, Tosc Reno )
1 sweet potato (recipe is to peel and dice into ½ cubes, I just scrubbed it well, removing any black spots and diced)
1 Tbsp grapeseed oil (has a higher flashpoint than olive oil) or Eat-Clean Spray if you have it
Pre-heat oven to 375 degrees, coat sweet potato with oil or spray pan liberally and bake for 10-12 minutes, until just soft and lightly browned. Set aside.
1 Tbsp grapeseed oil
1 1/3 cup Israeli couscous
2 cups boiling water (increased from 1 ¾ in recipe with the large couscous balls)
1 bay leaf
Heat the oil in a heavy bottom large saucepan, add the couscous and stir to coat over medium/high heat, stirring for about 3 minutes to brown couscous. Slowly pour in boiling water and bay leaf, reduce heat to low and simmer for 15-18 minutes, stirring occasionally until couscous is cooked but not mushy. Fluff with a wodden spoon.
Zest of 1 orange
1/3 cup orange juice (use the same orange if you like)
¼ cup red wine vinegar
½ cup cranberries (recipe calls for cherries if you have them)
¼ cup dried currants
Put the above 5 ingredients in a small pan and bring to a boil, then remove from heat and let sit until fruit is plumped up, about 3 minutes. Drain, reserving the liquid.
Add the sweet potatoes and drained fruit mixture to the couscous. Add ¼ cup chopped scallions (I used red onion and it was also nice) some chopped parsley, sea salt and fresh ground pepper to taste. Add about half of the reserved fruit juice/dressing and 1 Tbsp extra virgin olive oil. Add more of the reserved fruit juice more to the taste and moisture you like.
Muesli Recipe (credit to Allrecipes.com)
4 1/2 cups rolled oats
1/2 cup toasted wheat germ
1/2 cup wheat bran
1/2 cup oat bran
1 cup raisins
1/2 cup chopped walnuts
1/4 cup packed brown sugar
1/4 cup raw sunflower seeds
In a large mixing bowl combine oats, wheat germ, wheat bran, oat bran, dried fruit, nuts, sugar, and seeds. Mix well. Store muesli in an airtight container. It keeps for 2 months at room temperature.
No-Bake Fruit Cheesecake
(credit to Leanne Vogel for original recipe- gluten-free, vegan)
2 cups + 2 Tbsp finely ground walnuts
1/3 cup extra virgin coconut oil
2 Tbsp agave or coconut nectar
1/8 tsp Celtic sea salt
Process crust ingredients until ground & mixed well but not smooth. It should be a coarse texture when finished. Press evenly into a 9” pie pan. Put in the fridge while making the filling. (I find that it does crumble a bit when serving, so you could make it in individual dishes for a nicer presentation)
2 cups dried cranberries (sweetened with organic sugar)
200ml orange juice
1 Tbsp lemon juice
¼ cup chopped dates
Bring to a boil and simmer for 6-9 minutes. Set aside to add to rest of filling later.
2 2/3 cups soaked raw cashews (4 hours or longer)
¾ cups lemon juice
1/3 tsp Celtic sea salt
1 tsp vanilla extract
¾ cup raw unpasteurized honey
¾ cup melted virgin coconut oil
1 ½ Tbsp organic orange zest
1 ½ cups cranberry/orange mixture
Blend cashews in food processor until smooth (add 2-3 Tbsp water if needed).
Add remaining ingredients and continue to blend in processor. (If the food processor is not large enough, the cranberry/orange mixture can be mixed in after, in a bowl.
Spoon filling onto cold nut crust and smooth top. Dessert may be decorated with individual cranberries and/or walnut pieces. Keep in fridge covered for up to 24 hours. Freezes very well too.