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Cooking for the Holidays
by Michelle Samples
Garbanzo Beans with Carrots
2 cups dry garbanzo beans
4 cups carrot chunks
5 cups water
2 bay leaves
sea salt
Place beans, water and bay leaves in pressure cooker and cook for 1 hour. Bring down from pressure and add 4 cups carrot chunks. Add 2 Tbsp sea salt. Boil for 30 mins. more. Serve.
Arame with Portabella Mushrooms and Broccoli
1 cup arame
2 cups sliced portabella mushrooms
2 cups broccoli
1 clove garlic chopped
1/4 cup water
3 Tbsp mirin
2 Tbsp shoyu
1 Tbsp sesame seed oil
1 Tbsp toasted sesame seeds
Rinse arame under running water and set aside. Heat pan with oil. Add arame and water. Cover and simmer 5 mins. Add portabella mushrooms, garlic, and mirin and simmer 5 mins more. Add broccoli and shoyu and simmer 3 mins. Remove lid and let all liquid evaporate. Serve with toasted sesame seeds.
To toast sesame seeds, first wash 1/2 cup sesame seeds quickly and drain. Heat pan (stainless steel or caste iron) on medium heat. Add seeds and dry roast until seeds easily crush between fingers. Has nutty aroma. Usually take around 8 mins.
Stuffed Squash
Prepare a rice mixture as follows
1/2 cup sweet rice
1/2 cup short grain sweet rice
1/4 cup wild rice
1/2 cup blend rice
1/4 cup millet
1/2 cup pine nuts
3 3/4 cups water
To pan, add above ingredients. Cover and heat until bubbles form and add 1 tsp sea salt. Cover and boil for 1 hour.
2 buttercup squash
2 Tblsp olive oil
1 chopped onion
1/2 cup chopped celery
1/2 cup carrots
1/2 cup chopped walnuts
1/2 cup chopped parsley
1/4 cup chopped scallions
4 Tbsp rubbed sage
2 tsp sea salt
2 Tbsp umeboshi vinegar
1 Tbsp rice vinegar or lemon juice
Take buttercup squash and remove cap. Scoop out seeds. Line inside with olive oil as if lining a baking pan. Set aside.
To bowl add 1 chopped onion, sliced celery, carrots, chopped walnuts, chopped parsley, chopped scallions. Mix with grains. Add 4 Tbsp rubbed sage, 2 tsp sea salt, 2 Tbsp umeboshi vinegar, 2 Tbsp rice vinegar (or lemon juice). Stuff the squash. Replace cap and rub olive oil on the outside. Place in baking dish. Cover and bake at 350 for 1 hour.
Note: This recipe may be used as a delicious dressing. To do so, just eliminate the squash and change the baking time to 35 minutes.
Stuffed Mushrooms with Arame
1 cup arame
1/4 cup water
3 Tbsp mirin
2 Tbsp shoyu
15 large mushrooms
1 tsp toasted sesame oil
Place 1 cup arame in pan with water. Cover and let cook for 15 mins. Add 3 Tbsp mirin and 2 Tsbp shoyu. Simmer 5 mins more. Set aside. Wash 15 large mushrooms and remove stems. Take arame and stuff. Place in pan with 1/4 cup water. Cover and simmer 15 mins. Drizzle with 1 tsp toasted sesame oil.
Kale with Sunflower Seed Sauce
1 bunch kale
2 cups sunflower seeds
2 Tbsp tahini
2 Tbsp lemon juice
1 tsp umeboshi vinegar
1 tsp garlic
1 cup soy milk
Blanch kale in boiling water. Mix all other ingredients in food processor and process finely. Serve kale with sauce drizzled on top.
Cole Slaw
4 cups chopped green cabbage
1/4 cup shredded carrot
2 Tbsp rice vinegar
3 Tbsp rice syrup
4 Tbsp Veganaise(or any vegan mayo)
Mix together and let sit 30 mins.
Pumpkin or Squash Pie
Pies filling
1 cubed butternut squash or 3 cups cubed pumpkin
1/2 cup water
3 tsp cinnamon
1/2 cup rice syrup
1/2 cup barley malt
3 tsp vanilla
1/2 cup soy milk
To pan add 1 cubed buttercup squash with 1/2 cup water. Cover and cook for 30 mins. Set aside. To blender add squash, 3 tsp cinnamon, 1/2 cup rice syrup, 1/2 cup barley malt, 3 tsp vanilla extract, 1/2 cup soy milk. Blend until creamy. Place in pie crust and bake for 20 mins at 350.
Pie Crust
1 cup whole wheat pastry flour
1/4 cup olive oil
1/4 cup water (cold)
Pinch sea salt
Do not use hands. Mix with fork and quickly place in oiled pie crust. Prebake for 10 mins. Add squash or pumpkin mixture. Bake 20 mins.
Tofu Whipped Cream
1 lb extra firm tofu
1/4 cup rice syrup
3 Tbsp maple syrup
2 tsp tahini
pinch sea salt
2 tsp vanilla
1 Tbsp lemon juice
Blend together in blender.
Mock Chicken Pot Pie
1/2 cup TVP (small pieces)
1 cup water
1 Tbsp lemon juice.
Mix together, let sit for 30 mins and drain. Set aside.
Saute 4 cups of mixed vegetables. (carrots, celery, onions, broccoli, cauliflower, scallions, parsley, etc. ) and rehydrated TVP in 2 Tbsp olive oil for 3 mins.
Add 1/2 cup walnuts and 2 Tbsp shoyu. Sauté for 3 mins more. Set aside.
To blender add 2 cups soy milk, 1/2 lb tofu, 2 Tbsp rice vinegar, 2 Tbsp umeboshi vinegar, 1 Tbsp lemon juice, 2 tsp sea salt, 1 tsp curry, 1 tsp tumeric, 1 clove garlic, 3 Tbsp olive oil. Blend together until creamy.
Add to sautéed vegetables. Add to baking dish.
Top with the following dough biscuit recipe. 1 cup whole wheat pastry flour, 2 Tbsp olive oil, pinch sea salt,2 tsp baking powder(non-aluminum), 1 tsp apple cider vinegar, and 1/4 cup water. Mix and roll out flat or you may add create drop biscuits by adding a little more water. Lay on top of vegetables. Bake 350 for 35 mins.
Michelle Samples teaches healthy cooking classes based on balance and the five elements. Call 865-584-3864 or e-mail [email protected] for more information.
November 24, 2004 • Vol. 14, No. 48
© 2004 Metro Pulse
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