Tzatziki

This is a winner - serve it with mediterranean food and people will ask you for the recipe. Adapted from Smitten Kitchen.

Ingredients

14oz full fat Green yogurt

1 large cucumber, unpeeled but seeded

2 T lemon juice

1 T white/cider vinegar

1 T minced fresh dill

2 cloves garlic, minced

2 t salt

1/2 t black pepper

Instructions

1) Grate cucumber in box grater or with a food processor, and squeeze out as much liquid as possible.

2) Combine cucumber with yogurt and other ingredients, and chill for 1 hour before serving.

Lentil Soup with Dried Apricots

This soup is surprisingly easy and delicious - the lentil and apricot flavors and textures blend together nicely. Recipe adapted from Mollie Katzen's Vegetable Heaven.

Ingredients

2 c red/brown lentils, rinsed

8 c (0r more) water

2 c onion, minced

2 t cumin

2 t ginger

2 cloves garlic, minced

1 c dried apricots, minced

2 t salt

3-4 T balsamic vinegar

cayenne pepper and black pepper to taste

yogurt and cilantro for garnishing

Instructions

1) Place lentils in water in large soup pot and bring to a boil. Cover, lower heat to a simmer, and cook for about 15 minutes.

2) Add onion, cumin, ginger, and continue to simmer, covered, until lentils are very soft, about 15 more minutes. Add additional water if soup seems too thick.

3) Add garlic, apricots, salt, and simmer, covered, for 15 minutes.

4) Take off of heat, and stir in vinegar, black pepper, and cayenne pepper.

Berry Crumble

This is take two on crumble recipes...it's got the same great crunchy texture as the "Strawberry Rhubarb Crumble", but it's got a guest appearance by oats and almonds. Adapted from 101 Cookbooks and Smitten Kitchen.

Ingredients

For the Crumble

2/3 c oats

3/4 c self-raising flour (if using all-purpose, add 3/4 t baking powder)

1/2 c sugar

1/2 t salt

3/4 c sliced or slivered almonds

6 T butter, melted

For the Berries

3-4 c fresh berries

1/2 c sugar (adjust as needed for whatever sweetness you want)

1 T corn starch

juice of 1 lemon

Instructions

1) Preheat oven to 190C. Combine dry crumble ingredients, then stir in the butter, and mix until well combined and texture resembles sand.

2) Mix berries, sugar, corn starch, and lemon juice.

3) Spread berry mixture in a 9x9 inch pan, and then sprinkle crumble (you may have to break it up in your hands) over mixture. Bake 35-40 minutes, or until crumble topping is golden brown but not burned.

"Everyday" Chocolate Cake

This is an easy chocolate cake, as the recipe name suggests. It is not as chocolatey as cakes that use melted bakers or bittersweet chocolate, but because it uses cocoa powder, it makes a good and quick substitute for more chocaholic versions. Recipe adapted from Smitten Kitchen.

Ingredients

1/2 c butter, softened

1 c firmly packed light brown sugar

1/2 c granulated sugar

1 large egg

1 c buttermilk (or yogurt)

1 t vanilla

1.5 c flour

3/4 cup Dutch cocoa powder (for natural cocoa powder, omit baking powder and use 1/2 t baking soda)

1/4 t baking soda

1/2 t baking powder

Instructions

1) Preheat oven to 325F, and prepare 9x5x3 inch loaf pan (or something comparably sized). In a large bowl, cream butter and sugar until fluffy, about 3 minutes. Add egg, beat well, and then add buttermilk and vanilla.

2) Sift flour, cocoa, baking soda and baking powder, then mix into wet ingredients. Combine until well-blended, but do not overmix.

3) Pour batter into prepared pan and bake for 60-70 minutes, until a toothpick inserted into the middle comes out clean. Cool for 10-15 minutes before serving.

Midsummer Risotto

This is a surprisingly delicious take on the classic risotto. The addition of vegetables and tomato makes for an intensely flavorful combination, while the arborio rice base lends the classic risotto texture to the dish. Adapted from Moosewood Low-Fat Favorites.

Ingredients

2 cups tomato juice

1/2 cup white wine

2-3 cups vegetable stock

3 cups corn kernels

1 cup onions, minced

1 clove garlic, minced

olive oil

1.5 cups arborio rice

2 cups zucchini, diced

1 cup chopped tomatoes

2 T fresh basil

1/2 cup grated parmesian

salt and pepper to taste

Instructions

1) combine tomato juice and stock in a pot and bring to a simmer

2) puree 1.5 cups corn with 1 cup broth mixture, then re-combine with simmering broth. set aside rest of corn.

3) in large pot, saute onion and garlic on medium heat until softened, about 5 minutes.

4) reduce heat to medium low and stir in rice - stir for 1-2 minutes until the rice is coated with oil

5) ladle white wine into rice and stir constantly for several minutes until the liquid has been absorbed.

6) add zucchini and one cup of broth. as broth is absorbed, continue to add more liquid one cup at a time, stirring frequently, until all of the broth has been absorbed and the rice is tender but firm.

7) add the rest of the corn, chopped tomatoes, and basil, and cook for another few minutes.

8) take off of heat and stir in parmesian. serve immediately.

http://www.productionnotreproduction.com/2009/10/enviromom-meatless-supper-club-vegan.html

Baked Sweet Potato Falafel

This is a non-traditional take on falafel. The sweet potato makes it a bit sweet, while the baking makes it a bit healthier. Recipe adapted from 101 Cookbooks.

Ingredients

2 medium sweet potatoes (700g or 1.5lbs in total)

1.5 t ground cumin

2 cloves garlic, minced

1.5 t ground coriander

2 big handfuls fresh coriander, chopped

juice of half a lemon

1 c chickpea (gram) flour

Instructions

1) Preheat over to 450F/220C and roast the sweet potatoes whole until just tender, about 45 minutes to 1 hour. When cooled, peel.

2) Mash sweet potatoes in a large bowl, and then add cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour. Season with salt and pepper, and mix well. Refrigerate for an hour until the mixture is firm (sticky, but not wet).

3) Make the mixture into falafel-type balls looking things and put them on an oiled tray. To cook them, you can either bake at 400F/200C for 15 minutes, or put them under a broiler for 4 minutes on each side, flipping them when they start to brown.

Carmelized Onion and Goat Cheese Cornbread

This cornbread takes a bit of time, but it is absolutely delicious. The texture is a bit heavier and more cake-like than traditional versions. Recipe adapted from Smitten Kitchen.

Ingredients

1 c polenta (coarse cornmeal)

2 c buttermilk

1 large onion, diced

1 3/4 c all-purpose flour

1.5 T baking powder

1/4 t baking soda

1 t salt

6 oz soft goat cheese (at room temperature)

2 T honey

1/4 c sugar

3 large eggs (at room temperature)

2 T butter, melted

Instructions

1) Preheat the oven to 350°F. Prepare the onions: heat a large saute pan to medium, heat 1-2 T oil, then add the onions and cook until they are well-caramelized. Season with salt and set aside.

2) Sift together the flour, baking powder, baking soda and salt and set aside.

3) In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each.
4) Combine the cornmeal and buttermilk and let sit 5-10 minutes.

5) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth.

6) Add the flour mixture and stir until combined.

7) Prepare a 9x13 inch baking pan, pour in the batter and spread it evenly, then sprinkle the caramelized onion over the top. Bake for about 30 minutes, or until the cornbread is firm and springing.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.