Green Zebras

Potato-topped focaccia

Thu, 22 Dec 2011 09:54:44 -0500

Friends, I love me some bread. All kinds of bread. Focaccia is an Italian-style bread made from pizza crust dough, with a good bit of olive oil. And it’s very flexible. You can throw whatever herbs you want in the dough in addition to things like olives, sun-dried tomatoes, caramelized onions—the sky’s the limit!

Ingredients

1 package active drive yeast
1/2 cup warm water
1 tsp sugar
1 1/2 cup water
4 cups all-purpose flour (though this could really be half whole-wheat, half cornmeal, half semolina!)
1 tsp sea salt
2 tsp garlic powder
3 to 5 cloves of minced garlic
1 tbsp of minced fresh herbs of your choice (I have rosemary and thyme on hand and in pots)
1 potato, thinly sliced
3 tbsp olive oil, and more for drizzling
Salt and pepper to top—to taste

Preparation

Mix yeast, 1/2 cup warm water, and sugar together in a small bowl and let yeast do its thing;
In a large bowl, combine dry ingredients, herbs, garlic, and garlic powder;
Add yeast mixture and 3 tbsp olive oil to dry; add more water until the dough is smooth and pliable (think pizza dough!);
Knead dough on floured surface for a few minutes, until elastic;
Let dough rise in a warm place till doubled in size (anywhere from an hour to an hour-and-a-half);
After the dough rises, punch it down, and preheat the oven to 350F.
Drizzle olive oil in an 8 x 13” baking pan (or you could do this free-from); fit dough into pan.
Using your fingertips, make little indentations all throughout and drizzled olive oil on top so it fills holes;
Layer potato on top, pushing it down gently into dough;
Either use your fingers (like I do) or a brush to coat the potato in olive oil;
Sprinkle with salt and pepper to taste;
Bake 30-40 minutes, until potatoes start to turn brown and a nice golden crust develops on top.

xoxo,

Teddy

Lunchtime Greens Sandwich

Tue, 20 Dec 2011 10:05:05 -0500

A sandwich of mostly just cabbage and greens? Why not!

Ingredients

Leeks (cross sections, sauteed)
Kale
Beet Greens
Beet Stems
Red Cabbage
Sriracha Hot Sauce
Bagel (sliced, toasted)

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Lemony Brown Rice

Sat, 17 Dec 2011 10:00:05 -0500

Ingredients

1 cup Brown Rice (uncooked)
1 cup Water (for rice)
2 Celery Stalks (cross sections)
1/2 Sweet Red Italian Pepper (chopped)
1/2 Leek (half moons)
1.5 tbsp Lemon Zest (chopped finely)
1-2 tsp Unrefined Sugar
1-1.5 tbsp Margarine or Oil
Salt (to taste)
Olive Oil
Optional : 1/4 cup Walnuts (chopped)

Preparation

Cook the rice until just before its done and still a little firm. Leave uncovered and set aside to allow some moisture to escape.
Mix the lemon zest with sugar (and optionally walnuts) and set aside.
Saute the leeks in a little olive oil over medium heat until they start to soften and their flavor mellows, then add celery and red pepper. Continue to saute until the celery and red pepper soften just a bit then remove from heat and mix the vegetables with the rice.
Saute the lemon zest in the margarine / oil over medium low heat for a couple minutes then mix with the rice, salt to taste, add extra oil if needed and serve.

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Crunchy Sweet Salad

Wed, 14 Dec 2011 10:00:06 -0500

One of those salads where you’ve got so many good things on hand that you can’t help but add them all. A little overkill, but totally delicious.

Ingredients

4 leaves Kale (chopped)
2 small leaves Red Cabbage (thin strips)
1/2 Beet (grated)
5 Beet Stalks (chopped)
1 small Carrot (grated)
1 Radishes (grated)
1 Radish (half moons)
1 stalk Celery (cross sections)
1 Apple (diagonal half smiles)
1 Pear (small cubes)
1/4 cup Walnuts (chopped, toasted)
3 tsp Anise (finely ground)
1/8 tsp Salt

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Anise Granola

Sun, 11 Dec 2011 10:00:05 -0500

Granola with a wonderful anise taste plus plenty of toasted seeds and other crunchy goodness.

Ingredients

3/4 cup Oats
1/2-3/4 cup Ground Flax Seed
1/2 cup Grape Jelly (I used a home made kind with no sweetener besides the grapes)
1/8 cup Walnuts (chopped)
2 tbsp Sesame Seeds
1 tsp Anise Seed (ground)
4 tsp Oil

Preparation

Mix in a bowl then spread on a tray and bake at 350-450 until golden. Stir as needed to cook evenly

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Barley Dolmas

Thu, 08 Dec 2011 10:01:06 -0500

Ingredients

20-30 Grape Leaves (lightly steamed)
1.5 cups Pearled Barley (uncooked)
1 Onion (chopped)
2 stalks Celery (chopped)
5 Kale Leaves (chopped)
1/4 Leek (chopped)
3/4 cup Raisins
1/4-1/2 cup walnuts (chopped)
1/2-1 tsp Black Pepper
1/4 tsp Cumin
1/4 tsp Coriander
juice of 1 Lemon
1 tsp Oil (for sauteing)
Salt (to taste)
1-2 tbsp Olive Oil
1 cup Water

Preparation

Saute the onions in oil over medium heat until tender. Add the barley and saute a couple more minutes until barley is browned.
Transfer the onions and barley to a sauce pan, add water, spices, vegetables and lemon juice. Cook until the barley is half tender then remove from heat. Add olive oil and salt to taste. The filling is now ready for use.
To make the dolmas place a spoonfull of filling on grape leaf, fold the sides in toward the center and roll it closed. If desired use some string to tie them closed. Steam the dolmas for 20-30 minutes.

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ps. The filling is also great on its own

Pear Salad with Toasted Squash Seeds

Mon, 05 Dec 2011 10:10:06 -0500

I love pear in salads! The toasted squash seeds give this some crunch to go along with the sweetness.

Ingredients

1 Pear (small chunks)
2 leaves Red Cabbage (chopped)
2 leaves Kale (chopped)
2 Radishes (half moons)
2 stalks Celery (cross sections)
1 Carrot (thin peeled strips)
1/4 Zucchini (chunks)
1/4 - 1/2 tsp Shiso Fumi Furikake
1/4 - 1/8 cup Butternut Squash Seeds (toasted)

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Peanut Sauteed Tempeh

Fri, 02 Dec 2011 10:03:05 -0500

Ingredients

6 oz Tempeh (cut to thick triangles)
1/2 Leek (chopped)
2 stalks Celery (cross sections)
1/2 cup Daikon (cubed)
1/8 cup Dry Roasted Peanuts (whole)
1 small head Broccoli (heads cut to small pieces, stalks cut to slabs)
2 leaves Kale (chopped)
3-5 cloves Garlic (chopped)
1 tsp Ginger (chopped)
Salt or Soy Sauce (to taste)
Peanut Oil (enough to lightly saute in)

Preparation

Saute the tempeh in oil until it begins to brown lightly then add the ginger and garlic.
Add the leeks, daikon and peanuts after a couple minutes. Add more oil if needed.
Add the celery and kale toward the end.
Season with salt or soy sauce and serve.

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Cabbage Kale Salad

Tue, 29 Nov 2011 10:11:05 -0500

Greens gettin together.

Ingredients

3-4 leaves red cabbage (chopped medium)
2 leaves savoy cabbage (chopped medium)
2-3 leaves kale (chopped medium)
3-4 inches daikon (1/2 wide peeled strips, 1/2 small cubes)
2 stalks celery (cross sections)
olive oil
salt

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Walnut Sweet Ginger Linguini

Sat, 26 Nov 2011 10:03:05 -0500

Ingredients

2-3 servings Linguini
2 tbsp Ginger (chopped)
2 tbsp Unrefined Sugar
1/2 Leek (chopped)
1/2 cup Walnuts (coarsely chopped)
1 Sweet Italian Red Pepper (long slices)
1 large head Broccoli (bite size pieces)
Olive Oil (to taste)
Salt (to taste)

Preparation

Mix the ginger with sugar and set aside.
Cook the pasta then drain, rinse and mix with oil to taste.
Lightly toast the walnuts in a skillet.
Steam the broccoli until tender but not soft.
Saute the leeks in a little oil over medium heat until they lose their edge.
Combine the ginger mixture and pasta in a serving bowl and salt to taste. Serve topped with the walnuts, leeks and broccolli.

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Radish Anise Salad

Wed, 23 Nov 2011 10:06:06 -0500

Super easy, low key and a nice flavor.

Ingredients

1 Radish (half moons)
1 stalk Celery (cross sections)
2 leaves Savoy Cabbage (chopped)
1/4 Cucumber (thick quarter moons)
1 tsp Anise Seed (coarsely ground)

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Zesty Home Made Apple Sauce

Sun, 20 Nov 2011 10:03:06 -0500

Ingredients

4-6 cups Apples (chopped)
1-2 cups Water
1-3 tsp Cinnamon
1-3 tsp Nutmeg
1 tsp Cloves
1-2 tsp Orange Zest (chopped)

Preparation

Transfer apples to sauce pan and add just enough water to bring the liquid line up to the top of the apples. Add spices.
Bring to a boil then reduce to simmer. Stir occasionally and allow to cook 10-30 minutes.
Allow to cool then transfer to jar. It will keep for a week or two.

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Walnut Beet Greens Salad

Thu, 17 Nov 2011 10:03:05 -0500

Ingredients

Walnuts (coarsely chopped)
Radishes (half moons)
Beet Stems (thin diagonal slices)
Beet Greens (long, thin slices)
Red Cabbage (chopped)
Grapes (halved)
Celery (thin cross sections)

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Sweet Pear and Walnut Pizza

Mon, 14 Nov 2011 10:29:06 -0500

Oh. So. Good.

Ingredients

Pizza Dough (see earlier post for making dough)
1 large, ripe Pear (thick crescents)
1/3 cup Walnuts (large chunks)
1/4 cup Dried Cranberries (apple juice sweetened kind works best)
seeds of 1 Pomegranate

Radish Greens Pesto Ingredients

1/2 bunch Radish Greens (chopped)
1-2 cloves Garlic (chopped)
Oil (as needed/to taste)
Salt (to taste)

Preparation

Roll out dough and set aside to rise on baking tray.
Combine the radish greens, garlic and oil in a food processor and blend until smooth to make pesto. Salt to taste. The pesto will have a tangy edge to it from the greens that will mellow out nicely once cooked.
Spread pesto on dough, add toppings, fold crust edge in and brush exposed crust with a little olive oil.
Bake at 450 for about 15-20 minutes until crust begins to lightly brown.

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Pad Thai

Mon, 31 Oct 2011 10:00:00 -0400

Some liberties were taken. Its delicious.

Ingredients :

1 package Rice Noodles
Steamed Seitan (chopped, sauteed)
Red Cabbage (chopped to strips)
Sweet Red Italian Pepper (chopped)
Green Onion (long cross sections)
Carrots (shredded)
Peanuts
Basilc (chopped)
Leek (chopped)
Garlic (chopped)
Sesame Oil

Sauce Ingredients

Tamarind Paste
Unrefined Sugar (or other sweetener)
Soy Sauce
A little Oil
A little Lemon or Lime Juice

Preparation

Cook the rice noodles as directed, rinse in cold water, drain, lightly oil, mix sauce in until noodles are coated then set aside.
Prepare the seitan and set aside.
Very lightly saute the leeks and garlic to take the edge off them. Add the sweet pepper toward the end of cooking them to bring out some of its flavor. Remove from heat and set aside with other vegetables.
Serve noodles topped with seitan, vegetables, herbs and peanuts.

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Penne with Tomatoes and Leeks

Fri, 28 Oct 2011 10:00:05 -0400

Ingredients

2-4 cups Whole Wheat Penne noodles (cooked, rinsed, lightly oiled)
1 Red Bell Pepper (chopped)
3 Roma Tomatoes (chopped)
1 Yellow tomato (chopped)
1/2 Leek (chopped)
2-3 tbsp Sunflower Seeds
2-3 tbsp Walnuts
1/4 cup fresh Oregano (chopped)
Olive Oil (to taste)
Salt (to taste)
Black Pepper

Preparation

Lightly saute the leeks and bell pepper in oil then combine in a large serving bowl with the tomatoes. Salt to taste.
Add the remaining ingredients and salt/oil to taste.

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Beets Meet Chard

Tue, 25 Oct 2011 10:00:05 -0400

Ingredients

1 beet (1/2 grated, 1/2 matchsticks)
2 chard leaves with stems (leaves torn to small chunks, stems cut to long, diagonal cross sections)
2 stalks celery (cross sections)
2 leaves red cabbage (sliced to long strips)
1/2 carrot (grated)
1/3 thick cucumber (1/4 moons)
1-2 tbsp raisins
2-3 tbsp sunflower seeds

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Soba Noodles and Steamed Seitan Soup

Sat, 22 Oct 2011 10:00:00 -0400

Its fall now. Its chilly and this soup is warm. Perfect.

Soup Ingredients

1 serving Soba Noodles
1-3 tbsp Low Sodium Miso
1-2 stalks Celery (chopped)
1/2 Carrot (chunks)
Chard (cut to strips)
1/4 Leek (cut to half moons
1 tbsp Sunflower Seeds
oil
soy sauce

Seitan Ingredients

2-4 tbsp Vital Wheat Gluten
Black Pepper
Paprika
Soy Sauce
Water

Preparation

Mix dry seitan ingredients, then add soy sauce and slowly add water until its clumpy but not wet. Knead briefly.
Cut to small chunks and steam for about 2-5 minutes over medium-high heat. The seitan should puff up and will probably rejoin to make a single big piece.
Remove the seitan from steaming, cut to smaller chunks and saute in oil and soy sauce until it begins to brown.
Add the leek, celery and carrot, and continue to saute. Remove the vegetables from heat once they are slightly tender.
Cook the soba noodles as directed then drain but keep some of the hot water. (optional : rinse noodles in cold water)
Add the seitan and vegetables to the noodles and water then season the water with miso to taste. Add more water if needed.

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Parsnip Pear Salad

Wed, 19 Oct 2011 10:00:06 -0400

Pears are in season and so good right now. How do they go with parsnips? Awesomely.

Ingredients

1 Small Pear (medium sized slices)
2 Celery Stalks (small cross sections)
1/2 Parsnip (small, thin slivers - uncooked)
1/8 Cucumber (quarter moons)
1/8 Small Red Cabbage (thin cross section slivers)
Optional : Slivered Almonds, Lemon Zest

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Spicey Rice Noodles

Sun, 16 Oct 2011 10:00:06 -0400

Ingredients

1/2 package Rice Noodles
3-5 Sprouting Broccoli Heads + Stalks (small florets, stalks cut to small pieces)
2 small Sunburst Squashes (large pieces)
4 Green Beans (bite size pieces)
1/4 small Red Cabbage (chopped)
4 cloves Garlic (chopped)
1 Anaheim Pepper (chopped)
1 tbsp Sesame Seeds
2 tsp Oil (for Rice Noodles)
A little more Oil to saute with

Sauce Ingredients

1 tbsp Gochujang (Korean red pepper paste)
1 tsp Oil
1 tsp Soy Sauce
1 tsp Rice Vinegar
1-6 tsp Water

Preparation

Mix all sauce ingredients except water, then slowly add water until the sauce has a pourable consistency.
Cooked the rice noodles then rinse them in cold water, strain and transfer to a bowl. Mix in some oil so they don’t stick together.
Saute garlic, sesame seeds, pepper and green beans in oil until slightly tender but still crispy then set aside.
Lightly saute broccoli and cabbage until warm then set aside.
Saute squash in skillet with no oil until all sides are browned.
Combine all vegetables with rice noodles and serve topped with sauce and sesame seeds.

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