turkishish cauliflower & rubarb

I'm living in a neighborhood with a lot of middle-eastern grocers and have (finally!) been learning to cook with phyllo. This goes really well with a spinach/leek/etc pie...

1 head cauliflower
2 stalks rubarb (or more)
1 small onion
1 jalepeño pepper
2 cloves garlic
fresh tarragon

saute onion in olive oil, add rubarb + pepper + garlic, then cauliflower
+ lemon juice, balsamic vinegar
+ cumin, turmeric, salt, pepper to taste
+ tarragon
+ a little water, and cover
cook until cauliflower is desired tenderness

eat with spinach pie, or serve over quinoa or rice

Drunk Polenta

1. onion
2. garlic
3. mushroom
4. apple
5. lemon zest
6. polenta

in a large pot, bring water and red wine (3:1) to a boil, then simmer
+ rosemary, thyme, paprika, bay leaf, salt, pepper

sauté 1, add 2-5

add polenta to wine&herb mix, cook 5 minutes, stir in sauté
+ earth balance + nutritional yeast + soy cream (optional)
cook until thick

grease a bowl, into which you will dump the polenta mix
refrigerate for a couple hours
slice it up and fry or bake

serve with asparagus or kale, etc.

Coconut Curry Soup for Velupillai Prabhakaran and LTTE

As close an approximation I could get to Sri Lankin cuisine with the things I had in the kitchen. Make it with seasonal veggies (e.g. the first asparagus of the season!).

1. onion

2. carrot

3. asparagus

4. small red potato (roasted)

5. coconut milk

6. veg stock

7. red chili paste (red chile pepper + rice vinegar + lime + garlic + cumin + coriander + turmeric + food processor)

sauté 1, add 2. add 5-7, simmer. add 3-4. 

garnish with cilantro or mint. serve with a side of basmati rice. 

The Return of Plantains+Black Beans

1. plantain

2. onion

3. rep pepper

4. garlic

5. corn

6. green olives

7. black beans

sauté 1-4, then 5-7. 

+ lime, cumin, coriander, thyme, paprika, cayenne pepper

top with chreezy sauce made from cashew butter + nutritional yeast + honey (opt.)

serve over quinoa

Sweets 'n Beets Bake

1. sweet potato (between a julienne and a shred)

2. golden beets (likewise)

3. corn (frozen's fine)

4. cherries (dried, sweet or tart)

5. seitan (spiced with fennel, paprika, oregano, mustard)

6. quinoa

7. onion

8. red pepper

9. beet greens

10. garlic

bake 1-6 (+ broth, tahini, mustard, garlic, paprika, fennel, rice vinegar, sugar or honey), covered, 40 minutes, then uncovered, 20 minutes

sauté 7-10 + cumin, garlic, lemon juice

serve bake over greens, top with crushed cashews, enjoy!

nutty italian

1. onion

2. garlic

3. zucchini squash (sliced thin)

4. spinach

5. green tea

6. cashew butter

cook rigatoni in green tea

saute 1, then 2-4 (I throw the spinach in at the very end so that it just barely wilts)

make sauce from 5 & 6 (+ tamari, sesame oil, basil, honey, horseradish/wasabi)

toss it all together, top with crushed peanuts or cashews

Gumbo! Gumbo! Gumbo!

Southern U.S. + Med = SoMed

1. onion

2. garlic

3. celery

4. carrots

5. tomato paste

6. beans (lima, butter, and/or navy)

7. okra

8. yam

9. corn

prepare beans

soften yam in oven

saute 1-4, add 5 & water/stock

add 6-9

+ bay leaf, basil, cumin, turmeric

+molasses

serve over quinoa or rice, garnished w/ chopped green olives