Tag Archives: spices

Endive Stuffed with Hungarian Inspired Vegan Pate

DSC_0039 2 endive (or 1 endive and crackers for spreading the remaining pate)

Bean Pate *see note below
1 cup dried black eyed peas; soaked 8 hours and cooked till tender (3 cups cooked)
1 clove garlic; crushed
1/4 cup extra virgin olive oil (good quality; I like California Olive Ranch)
2 teaspoons red wine or red wine vinegar
2 teaspoons paprika
1 teaspoon marjoram
½ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper

Rinse black eyed peas after soaking. Cover with fresh water an inch over the black eyed peas, bring to a boil over high heat, reduce heat to medium low (if the pot boils over reduce heat further) and simmer till tender (about 1 1/2 hours). Remove from heat and rinse.

Combine all ingredients in a food processor or blender and process until smooth. Scrape down sides frequently until well combined and smooth. If using a small food processor it is fine to process in two batches just divide the liquid in half making it easier to process. Chill several hours or over night. Separate leaves from the Endive. Fill each leaf with the desired amount of pate (this will vary with the size of the leaf). I usually save the last tiny inner leaves to garnish or to finely chop into a salad.

*this pate is also great with a cheese board (I serve it traditionally with our Christmas meal for the vegetarians and vegans) and crackers

Spicy Smokey Sauce for those who dare
2 Tablespoons fresh pressed lime juice
2 Tablespoons extra virgin olive oil
1 teaspoon tomato paste (I recommend Amore brand)
1 clove garlic; crushed
1/3 teaspoon sea salt
1/4 teaspoons fresh ground black pepper
3/4 teaspoon smoked paprika
1/8 teaspoon cayenne pepper or to taste

Stir all ingredients and serve in a small dish for those who like it spicy to drizzle on the stuffed endive or crackers topped with the pate.


Vegan Indian Inspired Stew with Fauxneer over Brown Basmati Rice

DSC_0020Brown Basmati Rice
1 1/2 cups brown basmati rice
2 cups water
1/4 teaspoons sea salt
1 Tablespoon canola oil

Soak the rice for at least 1 hour and up to 8- Pour rice into a medium sized bowl and add enough water to cover the rice by 2 inches and set aside. Meanwhile prepare the stew (or go to work and return home to prepare the stew).

Indian Inspired Stew with Tofu (fauxneer)
3 Tablespoons coconut oil
1 onion; chopped
1 1/2 inch piece fresh ginger; peeled and thinly sliced
3 cloves garlic; crushed
1 celery stalk;cut into 1/4 inch slices
1 carrot; cut into 1/4 inch thick discs
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric powder
1/4 teaspoon ground cardamom
1 1/2 teaspoons sea salt
1/4 teaspoon fresh ground black pepper
1 Turkish bay leaf
1 cup tomato sauce
4 cups water
1 large/2 small potatoes; peeled and cut into 1/2 inch cubes

1 16 oz package extra firm tofu; cut into 1/2 inch cubes

optional crushed red pepper flakes

Preheat a large pot over medium heat. Saute onion in coconut oil for 5 minutes with lid on. Add the ginger, garlic, celery and carrot, stir and continue sauteing for 5 more minutes with lid on. Add all spices except the bay leaf and 2 Tablespoons of water, stir and saute for 10 minutes. Add the remaining ingredients (except tofu), bring to a boil, reduce heat and simmer for 1 hour.

Cook the brown basmati rice- Pour the rice and water into a wire mesh sieve to drain the soaking water. Rinse well with water and allow to drain for 10-20 minutes. Combine the rice, water, salt and oil in a medium sized pot. Bring to a boil reduce heat and simmer about 20 minutes. Once all the water has been absorbed it is done. Remove from heat and allow to “rest” with lid on for 10 minutes.

Remove bay leaf. Blend stew using an immersion blender (or classic countertop blender) until creamy. Stir in the tofu bring to a boil, reduce heat and simmer for 15 minutes.

Fluff the rice with a fork and serve the stew over the brown basmati rice. Salt to taste and sprinkle with crushed red peppers if desired. (We had a not so traditional leafy green salad on the side.)

Pickled Rainbow Tomatoes with Italian Spices

DSC_0025The first frost is predicted to arrive this Wednesday so I harvested the remaining tomatoes and peppers. I set the damaged tomatoes and peppers aside to prepare meals this week and used the “perfect” tomatoes for canning.

for 2 pint jars or 1 quart jar:

1 cup distilled white vinegar
1 cup water
1 Tablespoons natural sea salt (no anti clumping agents or iodine)

DSC_0029for each pint jar*:
1/8 of an onion wedged
1/4 Tablespoon dry oregano
1/4 Tablespoon dry basil
1 garlic clove; halved
1/4 teaspoon peppercorns
tomatoes at different stages; cut to bite sized pieces
* double for quart jar

Sterilize jars by boiling for 10 minutes. Pour boiling water over lids and rings and leave until ready to use.

Bring vinegar, water and salt to a boil and simmer until the salt dissolves and turn off heat.

DSC_0030Fill each hot sterilized jar with the spices and pack the jars full of tomatoes leaving a half inch of head space then pour the hot brine over the jars leaving half an inch of head space (if there isn’t enough brine add a 50/50 mixture of water/vinegar to fill the jars). Wipe the rim of the jars with a damp paper towel, place the lid on the jar and secure with the rings. Place the jars into a water bath, bring to a boil and process for 15 minutes. Open after 6 weeks when the flavors have matured.

Savory Tomatoes on the left and Italian Spiced tomatoes on the right.

Savory Tomatoes on the left and Italian Spiced Tomatoes on the right.

Pickling Yellow Wax Beans; Ginger and Spices

DSC_0002This morning I continued my exploration of pickling and preserving. For the details on how to prepare the jars, make the brine and process the jars see the Pickling Yellow Wax Beans; Sweet and Spicy recipe. My goal in varying the recipe is to figure out what spices, which vinegar and level of sweetness works best for my family’s palette. And, variety is the spice of life! The following recipe yielded 4 pints. In a nutshell- sterilize jars and lids, heat the brine, fill hot jars with prepared vegetable and spices, pour hot brine, attach lids and process. Having done this a few times this summer I am starting to feel pretty comfortable with the process. Happy canning!

8 cups yellow wax beans; cut to 1-1 1/2 inches lengths
2 1/2 cups white vinegar
2 1/2 cups water
1/8 cup natural sea salt (no additives)
1 1/4 cup organic sugar
8 whole peppercorns
8 whole coriander seeds
1/8 teaspoon whole cumin seed
4 cloves garlic
3 Tablespoons fresh ginger; thinly sliced
8 “shakes” pepper flakes