Recipes

The Veggie Sandwich!!!

Introducing the vegetable sandwich. What makes this sandwich so special? The simple, yet creative vegan spread that you use on this delicious mixture of greens and more! Choose from four!

Yes, first choose your bread and then......

Create a mixture of early summer greens, chopped and tossed with slices of roasted peppers, olives, radishes, scallions, be creative.

Finally, choose one of these deliciously simple spreads and prepare to be amazed!



Hummus vegan and gluten free, low sodium

2 cup dried garbanzo beans (chickpeas)
¾ c. tahini
6 tablespoons of extra virgin olive oil
10 cloves of garlic, minced
Juice of 3-4 lemons
½ teaspoon of ground cumin
sea salt

Rinse and soak beans for two to three hours. Drain beans and bring to slow boil for one hour or until soft. Drain beans and combine all ingredients in a food processor and process until soft. Add water if mixture is too thick. Add lemon juice and sea salt to taste.

Pesto vegan and gluten free, low sodium

¼ cup pine nuts or walnuts
2 garlic cloves, peeled
¼ cup extra virgin olive oil or walnut oil
¼ cup veggie broth
4 cups basil leaves or any baby greens

Process ingredients in a food processor or blend in a blender until finely minced. Feel free to make this traditional pesto in large batches, because it freezes well for up to 3 months or refrigerate for up to 5 days!

Guacamole vegan and gluten free, low sodium


Guacamole gradually darkens when exposed to air so serve immediately.

4 ripe avocados
2 tablespoons finely chopped onion
2 fresh Serrano chili peppers, seeded and finely chopped
Fresh lime juice
Sea salt

Cut avocados in half, remove pits, and squeeze or scoop pulp into a bowl. Mash with fork. Add onions and peppers. Mix well with fork. Season to taste with salt and lime juice.

Roasted Garlic and Herb Spread vegan and gluten free, low sodium

4 heads of garlic, roasted
3 T extra virgin olive oil
a mixture of fresh herbs like basil, rosemary, parsley, thyme, oregano--chopped
sea salt, black cracked pepper

In a bowl, mix roasted garlic with olive oil and chopped herbs until mixture comes together as a thick paste. Add sea salt and pepper. Spread on bread.

-----------------------------------------------------------



Pea Greens (a.k.a. Pea Vines, Pea Shoots) gluten free, low sodium


1/2 T olive oil
salt to taste
6 garlic cloves, minced
1/4 cup chicken or vegetarian broth
all your pea shoots, chopped about 1”



In large skillet, heat olive oil over medium heat. Add garlic, toss well to coat. Add broth; cover and cook, stirring occasionally for 5-6 minutes until garlic begins to soften. Remove cover, turn up heat to high, and add pea shoots. Cover and let shoots wilt for 5-7 minutes, stirring frequently and adding one tablespoon of broth at a time to maintain moisture. Remove cover and turn up heat so that all the juices are completely absorbed.



Swiss Chard and Soba Noodles vegan, low sodium



1 tablespoon olive oil

3 cloves garlic, minced

2 teaspoon chopped fresh ginger

1 pound Swiss chard, cut crosswise into 1/2 inch strips, washed and drained

2 tablespoons soy sauce

8 ounces soba noodles

freshly ground black pepper

Crushed red pepper



Heat the oil in a large sauté pan. Add the garlic and ginger and stir over medium heat until beginning to brown, about 2 minutes. Add the Chard and the soy sauce and stir to mix. Cover the pan and continue cooking until the chard is wilted and tender, about 20 minutes.



Meanwhile, bring a large pot of water to a boil. Add the noodles and cook until tender, about 3 minutes. Drain, reserving 1/2 cup liquid. Stir the reserved liquid into the chard and divide the noodles among four bowls.



Spoon the chard and its juices over the noodles. Sprinkle the pine nuts and the peppers to taste. Serve immediately.

(Adapted from Gardeners' Community Cookbook, V. Wise)





Fresh Pea Hummus vegan and gluten free, low sodium



2 cups fresh shelled peas

4 tablespoons tahini

4 tablespoons lemon juice

2 clove garlic

1/4 teaspoon cumin

salt



Bring a small pot of water to a boil. Add peas and cook until tender, about 2 minutes. Drain and run under cold water. In a food processor pulse peas, tahini, lemon juice, garlic, cumin and salt. (Adapted from Whole Living, May 2011)





Fiddlehead Ferns vegan and gluten free, low sodium





These mild veggies with an asparagus-like flavor are only in season for a few weeks. Sauté ferns with olive oil, fresh garlic and any herbs you have on-hand. These ferns are high in alpha-carotene, recently linked to longevity!



Kale and White Bean Soup vegan and gluten free, low sodium

2 tablespoons of extra virgin olive oil
2 celery stalks, chopped
2 carrots, peeled and chopped
1 large onion, chopped
6 cloves of garlic, minced or pressed
2 rosemary sprigs, leaves removed from sprig
2 thyme sprigs, leaves removed from sprig
1-1/2 pounds of red potatoes, washed and cut into small pieces
8 cups of veggie broth
4 cups of cooked cannellini beans
2 cups of kale, washed and chopped
Freshly ground black pepper

Sauté celery, carrots and onion in olive oil until soft. Add garlic, rosemary and thyme and sauté for one more minute. Add red potatoes and veggie broth. Simmer on medium heat until potatoes are soft, about 20 minutes. Add beans, kale and ground pepper. Soup is ready when kale is bright green and tender.

When I eat healthy greens, I shine from the inside out!

Broccoli Salad vegan and gluten free

7 cups of broccoli florets
4 garlic cloves, minced
20 pitted Kalamata olives, sliced
¼ c. lemon juice
1/2 c. extra virgin olive oil
Sea salt and freshly ground black pepper

Steam broccoli until tender and crisp. Immediately immerse into iced water and drain. Place broccoli on a platter, sprinkle with garlic, olives, lemon juice, and olive oil. Stir gently. Add salt and pepper to taste.


Strawberry Salad vegan and gluten free, low sodium

4 cups arugula
1 pint of strawberries, cleaned and sliced
4 scallions, cleaned and white and light green parts sliced
3 tablespoons extra virgin olive oil
¼ cup white wine vinegar
2 tablespoons of maple syrup or rice syrup
1 cup sliced toasted almonds

Combine arugula, strawberries and scallions in a salad bowl. Combine oil, vinegar and sweetener in a small bowl. Pour mixture over salad and toss. Sprinkle with toasted almonds.

PRESERVING THE HARVEST

Hot Chilly Dilly

Bonnie Biller
St. Martins de Tours Organic Farm
Palermo, Maine

8 pounds trimmed yellow or green beans
16 heads of dill
16 cloves of garlic
4 teaspoons cayenne pepper
4 teaspoons mustard seed
4 teaspoons crushed red pepper
10 cups vinegar (5% acidity)
10 cups water
1 cup canning salt

Place beans lengthwise in hot jars. To each quart add 1/2 teaspoon each of the cayenne, mustard seed and crushed red pepper. Also add to each quart-sized jar, 2 cloves of garlic and 2 heads of dill. bring water, vinegar and salt to a boil. Pour hot liquid into jars leaving 1/4 inch head space. Remove air bubbles and screw on caps. Process 10 minutes in boiling water bath. Makes 8 quarts.


Preserved Lemons---a beautiful gift to give for any occasion!

add to stews, lentil dishes, chicken, Greek salads, vinaigrettes

Deborah Hildebrandt
Be Wise Ranch
San Diego, California

whole Meyer lemons, preferably organic
more lemons for juicing
salt
glass jar with non-metal, tight sealing lid

Add one to two tablespoons of salt into the bottom of the jar. Cut lemons, but don't completely separate into quarters. Generously salt insides of lemons, and process into jar. (It's okay if they separate.) Compress all cut and salted lemons into a jar so that no space is left. Add fresh lemon juice to cover lemons. Add two more tablespoons of salt. Cover. Shake this beautifully brilliant jar daily. Let it sit as a decorative piece on your counter. Mark your calendar for 6 weeks, and then enjoy for up to one year refrigerated.