Filed under: recipes
When you have over 20 butternut squashes on your counter you have to get creative. I made this curry for a potluck and it was well received. I used my microplane to grate the garlic and ginger. This way I didn’t need to peel them.
- 3 TBSP olive oil
- 2 onions, diced
- 5 garlic cloves, grated
- 1 inch root of ginger, peeled and grated.
- 2 large or 3 small butternut squash, peeled and cubed
- large handful of flat leaf parsely , finely chopped
- small handful of thyme , finely chopped
- 15 oz. coconut milk
- salt and pepper
- 10 curry leaves
- 1 tsp cinnamon
- 3/4 tsp allspice
- 1/4 tsp cayenne
- 1/2 tsp black pepper
- 1 tsp tumeric
- Heat the oil and add the onions. Stir for one minute
- Add the garlic and ginger. Stir. Cook until soft.
- Add the curry leaves, allspice, cayenne, pepper and tumeric. Stir.
- Toss in the butternut squash and stir again.
- Add vegetable broth to cover the squash and bring to a boil.
- Turn down to a simmer and cook until the butternut squash is soft. Test with a fork.
- Add the parsley, thyme and coconut milk. Cook for another 10 minutes.
- DO NOT let the coconut milk boil.
- Add salt to taste, about 1 tsp.
Filed under: recipes
We often see dolmas served at parties and since they are vegan I can usually eat them. But John says they are too greasy and slimy so I decided to make them with less oil. I didn’t have grape leaves so I used Swiss Chard from the garden. The leaves were so big that after I cut out the tough stem out each leaf could be cut again in half to make 4 dolmas. Here is my recipe.
- 3 TBSP olive oil
- 1 cup rice
- 1/2 cup chopped red onion
- 1 TBSP currants
- 1 TBSP dried dill leaves
- 1/8 tsp freshly ground black pepper
- 1/2 ts allspice
- 1.5 tsp sucanat
- 2 TBSP freshly squeezed lemon juice
- 3/4 tsp salt
- 1/2 cup vegetable broth
- A bunch of Swiss Chard
Filling
- Put 2 TBSP of the olive oil in a medium hot cast iron pan and saute onions, stirring for 1 minute.
- Add the rice, currants , dill, 1/2 tsp salt, pepper and allspice. Stir.
- Add the vegetable broth, cover and simmer for 5 minutes.
- Cool.
Leaves
- Put a stainless steel frying pan with 2 inches of water on to boil.
- Lower the heat.
- After deveining the C leaf put it in the simmering water until it is completely wilted.
- Remove and fill with 1/2 TBSP of filling.
- Roll it up into a cylinder and put it in a covered casserole pan. The dolmas should be about 1.5 inches in diameter and about 2 inches olong.
- Continue until all your filling is gone.
- You should have about 20 dolmas.
Broth
- Combine broth, 1 TBSP of olive oil, the lemon juice, 1/4 tsp salt.
- Cover the dolmas with this mixture.
- Put lid on casserole and bake in 325 oven for 30 minutes.
- Take out, uncover and cool.
Filed under: recipes
I found a recipe for Tuscan kale and Canneloni beans, but I had Russian kale and white kidney beans. So I made this Tuscan-like dish my way. The red Russian kale was the first kale I picked from my Fall garden in Austin in 2011.
- 1 lb of kale leaves, stemmed removed.
- 1 cup of cooked white kidney beans
- 1 small white onion
- 1 large clove of garlic
- 1/3 tsp salt
- 1/8 tsp pepper
- 1/4 tsp oregano
- 2 pinches of sage
- Slice onion and saute in 2 tsp olive oil.
- Add garlic and saute for another minute.
- While the onion and garlic are sauteing cut the washed, wet kale into very thin strips.
- Add to pan, cover and cook for 5-10 minutes on low.
- Add beans, salt, sage, oregano and pepper. Stir.
- Saute covered for one more minute.
- Serve.