Shared Recipes

Baked Penne with Cauliflower and Cheese (Corky brought to Jan potluck)051121029-01-baked-penne-cauliflower-cheese-recipe

by Ellie Krieger

Cauliflower and cheese are a classic combination, and here they come together in a sophisticated take on macaroni and cheese. The cauliflower adds flavor and beneficial nutrients, and it lightens up the calorie count of each portion.Serves 6
 
4 cups 1-1/2-inch cauliflower florets (about 1 lb.; from 1/2 head)
1 medium onion, sliced
2 cloves garlic, peeled
Fine sea salt or table salt
12 oz. dried penne
2 cups 1% milk
1 tsp. dry mustard
Freshly ground black pepper
2 tsp. chopped fresh thyme
2 oz. coarsely grated sharp white Cheddar (about 1/2 cup)
1-1/2 oz. finely grated Parmigiano-Reggiano (1-1/2 cups using a rasp grater)

Position a rack in the center of the oven and heat the oven to 375°F.

Put the cauliflower, onion, and garlic in a steamer basket set over 1 inch of boiling water in a 6- to 8-quart pot. Cover and steam until the cauliflower is tender, 10 to 15 minutes. Transfer the cauliflower, onion, and garlic to a blender.

Fill the pot three-quarters full of salted water and bring to a boil over high heat. Add the pasta and cook for 3 minutes less than the package timing. Drain and return the pasta to the pot.

While the pasta cooks, add 1 cup of the milk, the dry mustard, 1 tsp. salt, and 1/2 tsp. pepper to the vegetables in the blender and purée until smooth. Transfer to a 3-quart saucepan and stir in the remaining 1 cup of milk and the thyme. Heat over medium-low heat until hot but not boiling, about 3 minutes.

In a small bowl, mix the Cheddar and Parmigiano. Add all but 1/2 cup of the cheese to the sauce and stir until the cheese is melted. Add the sauce to the pasta and stir to combine. Transfer the pasta and sauce to an 8-inch square baking dish and sprinkle with the remaining cheese. Bake until heated through and the cheese is beginning to brown, 20 to 30 minutes.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 4; Protein (g): 18; Monounsaturated Fat (g): 2; Carbohydrates (g): 52; Polyunsaturated Fat (g): 1; Sodium (mg): 790; Cholesterol (mg): 20; Fiber (g): 5;
photo: Scott Phillips
From Fine Cooking 121 , pp. 29
December 19, 2012
 GARLIC SCAPE PESTO
1 cup garlic scapes (about 8 or 9 large scapes), top flowery part removed, cut into 1/2 inch slices
1/3 cup walnuts
1/2 cup olive oil
1/2 cup grated parmigiano
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts into food processor and whiz until well combined and somewhat smooth.  Slowly drizzle in oil and process until integrated.  With a rubber spatula, scoop pesto out of processor and into a bowl.   Add parmigiano, salt and pepper to taste.  Add about 2 tablespoons to cooked pasta and stir until pasta is well coated.  Keeps for up to one week in an air tight container in the refrigerator.
BASIC FLAX SEED CRACKERS
1-1/2 cup of either golden or brown flaxseeds
2-1/2 cups water
Tamari
Sea Salt
Flax Meal
Onion
Tomato
Green Peppers
To begin simply put 1-1/2 cups of flax seeds and 1 cup of water in a large bowl.  Let sit for 1 hour.  The flax seed will swell and you will begin to have a very glutinous mixture.  Add another cup of water and let sit 3 more hours.  Now you should have a really glutinous mixture.  That is what you want.  Add about 1/2 cup of flax meal, 1 tablespoon of tamari (more or less) to taste, and salt if desired.
I put this mixture on the teflex sheet in the dryer, being careful to leave lots of room on all sides.  This goo can spread fast.  Thinly slice any of the vegatables you may want and spread over the flax mixture as if you were making a pizza.
Set the dehydrator under 105-115 degrees and the timer for 12 hours.  After that time, check and see if you can pull the flax mixture away from the teflex easily without leaving too much on the sheet.  You will flip it over and transfer the flax to the screen for another 5-10 hours of dehydrating.
Break into pieces and store for many months in the refrigerator.
–Suzanne Fox
RED, RED CHILI (from the Vegan Society Program at Jan 2012 meeting)
1 1/2 TBLS vegetable oil
1 1/2 cups chopped onion
1 1/2 cups chopped red bell pepper
3 cloves garlic, minced
3 TBLS chili powder
1 tsp. paprika (I use smoked paprika)
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/2 tsp. dried oregano
3 cups chopped tomatoes (I like to use the canned fire roasted variety)
1 cup of cranberry juice
1 TBLS red wine vinegar
1 3/4 cups cooked or canned (drained and rinsed) red kidney beans
1 3/4 cups cooked or canned (drained and rinsed) black (turtle) beans
1 cup cooked bulgur or cracked wheat
1 tsp. salt
1 tsp liquid smoke (optional)
1 dried chipolte pepper (optional – put in and simmer with rest of ingred. and then discard prior to serving)
Heat oil in 4 quart saucepan over med.-high heat.  Add the onion, bell pepper, and garlic.  Cook, stirring, until softened.  Remove from the heat and stir in the chili powder, paprika, cinnamon, cumin, and oregano until absorbed.
Add the tomato, cranberry juice, and vinegar.  Stir until the tomato and spices are well combined.  Return to the heat and bring to a boil.  Reduce the heat and simmer 5 minutes.  Stir in both types of beans and simmer, uncovered, 15 minutes.  Stir in the bulgur and salt, and simmer 5 minutes longer.
Serves 6
COTTAGE CHEESE FROM FRESH MILK (FROM RICHARD’S CHEESE CLASS)
1 Gallon milk, heated slowly to about 130 degrees.
While stirring, Add 3/4 cup vinegar (white vinegar has less “flavor”, but use your favorite)
The milk should quickly separate into clumpy white curds, and a watery greenish tinged whey.
Remove from heat and stir until milk seems fully separated.
Pour milk through colander or mesh sieve lined with clean muslin or several layers of cheesecloth.
Rinse curds with cool water for a few seconds, then either allow to drain for “dry” curds, or stir in a couple tablespoons or milk or cream for more traditional cottage cheese.
CARIBBEAN LAYERED DIP (FROM KAREN FUSELIER)
1 pkg (8 oz) cream cheese
1/2 cup sour cream
1 pkg. Taco seasoning mix (1 oz pkg)
1 can black beans, drained, well rinsed
1/2 cup chopped red bell pepper
1/2 cup chopped mango
2 T chopped fresh cilantro
1-2 tsp finely chopped jalapeno chiles
tortilla chips
In a small bowl, mix cream cheese, sour cream and taco seasoning until well blended.  Spread on 10″ round serving plate.  Top cream cheese mixture with remaining ingredients except tortilla chips.  Serve immediately, or refrigerate until serving.  Serve with tortilla chips.  Makes 24 servings (2 T each).
KALE CHIPS
Toss kale leaves in olive oil and salt.  Lay on baking sheet and bake at 350 degrees for about 15 minutes.  Turn once during baking.  They taste just like potato chips.  
 
 
 

Harriet making Chocolate Mousse

CHOCOLATE MINT MOUSSE

1 box of firm SILKEN TOFU (not regular fresh tofu)
1/4 cup cocoa powder
1/2 cup turbinado sugar or regular sugar or 1 1/2 ripe bananas (may have to add some sweetener if not sweet enough with the bananas alone)
1/4 tsp. of pure peppermint extract
1/2 tsp of pure vanilla extract
1/8 tsp of salt
2 TBLS of canola or olive oil (OPTIONAL)- the oil makes it a bit richer, but I don’t usually add it.
Put all ingredients into blender.  Blend well or until thoroughly blended. You’ll need to scrape the sides once or twice.
Put into individual serving glasses.  Chill for at least a few hours.  Garnish with fresh mint leaves or fresh strawberries.
Note:  You can leave out the peppermint extract and have chocolate mousse, which is very yummy with raspberries on top.

Enjoy – Harriet

Vegan Muffins (Kim’s recipe, provided by Paula)

  • 1 ¾  cup whole wheat flour
  • 2 tsp baking powder
  • ¼ tsp salt (optional)
  • ½ cup raisins
  • 1 large size Fuji apple chopped or ground
  • 1 Tbsp flaxseed meal (ground flax seed)
  • 3 Tbsp water
  • 1 cup seed milk
  • 2 Tbsp vegetable or olive oil (optional)

To make 1 cup of seed milk, blend ¼ cup of seeds, such as hulled raw sun flower seeds, or raw white sesame seeds, or soaked overnight raw almond, or raw cashew nuts, or raw pumpkin seeds, with 1 cup of water.

  1. Grease twelve 2 ½ inch muffin cups or line with paper bake cups; set aside.  In a medium missing bowl, combine the first 3 items, make a well in the center of dry mixture; set aside.
  2. In another mixing bowl, combine flaxseed meal with water, seed milk, and oil (optional).  Add the mixture to the dry mixture.  Stir in the raisins and chopped apple.
  3. Spoon batter into prepared muffin cups.  Bake in a 400 degree oven 20 minutes.  Cool in muffins on a wire rack for 5 minutes.  Remove from muffin cups; serve warm.  Make 12 muffins.
  4. Note:  the raisins and Fuji apple sweetened your muffins.  No sugar is needed.

 

BASIL PESTO ALMONDS

2 egg whites                                1/4 cup packed whole basil leaves                                                2 cups whole natural almonds                                 1/4 cup freshly grated parmesan cheese                                1 tsp salt                                                   1/2 tsp garlic powder

Preheat oven to 225.  Line a large baking sheet with parchment paper and set aside.  Combine the egg whites and basil in a blender and process on low speed until mixture is pureed.  Toss egg white mixture with almonds and drain in a colander.  Stir together cheese, salt and garlic powder in a medium bowl.  Add drained almonds and toss to coat.  Spread almonds in a single layer on prepared baking sheet.  Bake 1 hour, stirring every 15 minutes.  Cool completely and store in an airtight container.

 

 

Red Bell Pepper & Cashew Queso

1 cup raw cashews

2 red bell peppers, seeded & roughly chopped

2 cloves garlic

1/8 c. lime juice

1 T. raw apple cider vinegar

2 T. olive oil

1 t. salt

½ t. cumin

½ c. nutritional yeast

Purified water, as needed

Soak the cashews in water for at least 2 hours; drain.  Place the peppers, cashews, garlic, lime juice, vinegar, olive oil salt, cumin and yeast in a blender.  Blend on low speed, increasing the speed as the mixture comes together.  Look for a smooth, queso-like consistency and add water, if necessary.  Enjoy with raw crackers or vegetables.

Beki from Javernick Farms served us an apple cobbler that she said was made with zucchini.  I’m not sure everyone believed her–it was delicious!

MOCK APPLE COBBLER

Filling ingredients:

3 lbs. peeled, seeded and chopped zucchini (about 8 cups

2/3 cup lemon juice

1 cup sugar

1 tsp ground cinnamon

½ tsp ground nutmeg

Crust ingredients:

4 cups flour

2 cups sugar

1 ½ cups (3 sticks) cold butter, cut into small pieces

1 tsp ground cinnamon

Combine zucchini and lemon juice in large saucepan over medium-low heat.  Bring to simmer and cook until tender, about 20 minutes.  Stir in sugar, cinnamon and nutmeg; simmer 1 minute longer.  Remove from heat.  Heat oven to 375 degrees.  Oil a 9 X 13 inch baking pan.  Spread zucchini mixture over it, then crumble remaining crust mixture over zucchini.  Sprinkle with cinnamon.  Bake until golden and bubbly, 35-40 minutes.  Makes 12 or more servings.

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