Monday, August 15, 2016

Feta and Fresh Herb Quick Bread

(recipe from

a pat of unsalted butter
2 Tbsp. sesame seeds
1 1/4 cups all-purpose flour
1 Tbsp. baking powder
3 large organic eggs
1/4 cup olive oil
1/2 cup plus 2 Tbsp. plain unsweetened yogurt
1/2 tsp. fine sea salt
1/2 tsp. freshly ground pepper
7 oz. sheep's milk feta cheese (or substitute goat cheese)
1 bunch fresh herb leaves (flat-leaf parsley, basil, chervil, chives, mint - preferably a mix!), about 1 cup loosely packed, roughly chopped

Preheat oven to 350F.

Butter a 9x5-inch loaf pan and sprinkle half the sesame seeds onto the bottom and sides, shaking the pan to coat.

Combine the flour and baking powder in a bowl.

In a medium mixing bowl, whisk together the eggs, oil, yogurt, salt, and pepper.  Stir in the cheese and herbs.

Fold the flour mixture into the egg mixture.  Don't overmix the batter, it's okay if a few lumps remain.

Pour the batter into the prepared pan, level the surface with a spatula, and sprinkle with the remaining sesame seeds.

Put into the oven to bake for 40 to 50 minutes, until the loaf is golden and a knife inserted in the center comes out clean.

Allow to cool for a few minutes and run a knife around the pan to loosen.  Unmold and transfer to a rack to cool.

Cut into slices or cubes just before serving, slightly warm or at room temperature.  The bread can be made a day ahead.  Wrap tightly and keep in the fridge. 

(Comes together easily.  A nice way to use up any leftover herbs in the fridge.  Tangy and refreshing - especially with mint!)

Tuesday, August 9, 2016

Quinoa Tabbouleh

(recipe from the book Clean by Alejandro Junger, M.D.)

2 cups cooked quinoa
1/4 cup currants
1/4 cup raw almonds, chopped
1/2 cup carrots, diced
1/4 cup mint, chopped
1/4 cup scallions, diagonally cut thinly
1/4 cup parsley, chopped
1/4 cup lime juice
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for 20 minutes before serving to allow flavors to blend.

(Easy and delicious!)

Tuesday, June 14, 2016

Millet Tofu Stew

(recipe from Christina Cooks)

1 cup millet, rinsed well
1/2 cup tofu, cut into tiny cubes
1 cup winter squash, cubed
5 cups water
1 tsp. miso

Millet tends to hold on to dust, so be sure to rinse it well, until the water running off is relatively clear.  Layer squash and then tofu in a heavy pot, top with millet, gently add water, cover and bring to a boil.  Lower heat to low and cook for about 30 minutes, until liquid is absorbed and millet takes on a lovely creamy texture.  Dissolve miso in a small amount of warm water and gently stir into millet.  Simmer 2-3 minutes.  Remove from heat and stir briskly.  Squash will break apart slightly and incorporate throughout the dish.  Serve hot, garnished with minced parsley, scallion, or toasted nori strips.

(Amazingly delicious flavor for a macrobiotic dish!  I used a whole block of tofu and quite a bit of butternut squash, extra millet - you don't need to be too exact on measurements, just add water to cover everything.  Creamy and yummy.  Be sure to salt and pepper to taste.)

Wednesday, June 8, 2016

Tempeh And Vegetable Salad with Miso Tahini Dressing

(recipe from Whole Foods Market)

1 tsp. ginger juice (I used minced ginger)
1 Tbsp. brown rice syrup (I used honey)
3 Tbsp. tamari
3 Tbsp. balsamic vinegar
3 Tbsp. sesame oil
1/2 tsp. red pepper flakes, or to taste

8 oz. tempeh, cubed

1/4 cup tahini
1/2 tsp. Dijon mustard
1 1/2 tsp. miso
1 Tbsp. lemon juice
1/2 tsp. tamari
1 clove garlic, minced
2 Tbsp. warm water, or more (depending on how thin you prefer the dressing to be)

2 tsp. oil
1 ear corn, kernels removed (I used frozen corn kernels)
1/4 cup pumpkin seeds
2 cups baby spinach
1 red bell pepper, chopped
2 cups sunflower sprouts, roughly chopped
2 green onions, minced

Whisk together marinade ingredients until well combined.

In a medium pot with a steamer basket, steam tempeh cubes for 20 minutes and cool slightly.  Marinate tempeh in marinade for two hours, or overnight in the refrigerator, and drain.

In a food processor, blender, or with a whisk, mix together all dressing ingredients until well combined.

Heat oil in medium skillet on medium-high heat.  Add tempeh and sauté first side until golden brown, about 7-10 minutes.  Flip to second side and repeat.  Transfer tempeh to a paper towel to drain and cool.

In a heavy-bottomed skillet over medium-high heat, dry roast corn kernels until light brown, about 5 minutes, and remove from heat to cool.  In the same skillet over medium-high heat, dry roast pumpkin seeds until they are golden and begin to puff and pop, about 2-4 minutes.  Combine tempeh, corn, pumpkin seeds, spinach, bell pepper, and sunflower sprouts in a large bowl.  Mix in miso tahini dressing.  Garnish with green onions and serve.

(This salad takes a lot of work, but is really delicious.  The dressing is nice, even to just make alone and use for other salads, etc.)

Sunday, May 29, 2016

Savoy Cabbage, Radicchio, and Apple Slaw

(recipe from Energy Times magazine)

1/2 head savoy cabbage, finely shredded (I used Napa cabbage)
1/2 head radicchio, finely shredded
1/2 red onion, thinly sliced
1 Granny Smith apple, cut into 1" pieces (I cut mine into thin strips)
1 tsp. rice vinegar
1/4 cup orange juice
1/4 cup mayonnaise
Salt and freshly ground black pepper

Put the cabbage, radicchio, onion, and apple in a large bowl and toss together.

In a small bowl, whisk together the vinegar and orange juice.  Add the mayonnaise, and salt and pepper to taste, and whisk until well combined.  Pour over the cabbage mixture and toss until well coated.

Taste, adjust the seasonings, if necessary, and serve.  The slaw will keep, covered, in the refrigerator for up to a day.

(So simple and tasty!  I found the slaw kept for a few days in the fridge.)

Tuesday, May 24, 2016

Pear and Fennel Salad

(recipe from

3 Tbsp. lemon juice
1 Tbsp. sherry vinegar
1 large fennel bulb, cut in half lengthways, then each half cut widthways into 2mm slices
2 Tbsp. olive oil
1 1/2 tsp. caraway seeds, toasted and lightly crushed
1 tsp. maple syrup
Salt and black pepper
10g picked dill
75g arugula
3 medium ripe pears, peeled, quartered lengthways, cored and cut into 0.5cm wedges
60g pecorino, thinly shaved (I omitted this)

Mix the lemon juice and vinegar in a large bowl.  Add the fennel and leave to soften for about 45 minutes, stirring from time to time.

Put the oil, caraway, maple syrup, 1/4-tsp. salt, and some black pepper into a small bowl.  Strain in the lemon and vinegar from the fennel bowl and stir well.

Add the dill, arugula, pear and pecorino to the fennel bowl, pour on the dressing, toss lightly and serve.

(A tasty and distinctive salad!  Be sure to cut the ingredients into desired pieces - I found the pear wedges to be tedious, and ended up cutting them smaller.)

Saturday, April 9, 2016


(recipe from

2 Tbsp. olive oil
1 medium onion, peeled and diced
3 cloves garlic, peeled and thinly sliced
1/2 - 1 chile pepper (or to taste), stemmed, sliced in half and deseeded, minced
1 1/2 tsp. salt (or to taste)
1 tsp. freshly ground black pepper
1 tsp. paprika, smoked or sweet
1 tsp. caraway seeds, crushed
1 tsp. cumin seeds, crushed, or 3/4 tsp. ground cumin
1/2 tsp. turmeric
2 lbs. ripe tomatoes, cored and diced, or two 14-oz. cans of diced or crushed tomatoes
2 Tbsp. tomato paste
2 tsp. honey
1 tsp. red wine or cider vinegar
1 cup loosely packed greens, such as radish greens, watercress, kale, Swiss chard, or spinach, coarsely chopped
4 oz. feta cheese, cut in generous, bite-sized cubes (I omitted this)
4 to 6 eggs

In a wide skillet, heat the olive oil over medium-high heat.  Add the onions and garlic and cook for 5 minutes, until soft and wilted.  Add the chile pepper, salt, pepper, and spices.  Cook for 1 minute, stirring constantly, to release their fragrance.

Add the fresh or canned tomatoes, tomato paste, honey, and vinegar, reduce the heat to medium, and cook for 12 to 15 minutes, or until the sauce has thickened somewhat but is still loose enough so that when you shake the pan it sloshes around. (Fresh tomatoes may take a little longer to cook than canned.)  Stir in the chopped greens.

If you want to finish the Shakshuka on the stovetop, turn off the heat and press the cubes of feta into the tomato sauce.  With the back of a spoon, make 6 indentations in the sauce.  Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks.

Turn the heat back on so the sauce is at a gentle simmer, and cook for about 10 minutes, taking some of the tomato sauce and basting the egg whites from time-to-time.  Cover, and cook 3 to 5 minutes, until the eggs are cooked to your liking.

TO FINISH THEM INDIVIDUALLY:  Preheat the oven to 375F.  Divide the sauce into 6 individual baking dishes and press the feta cubes into the sauce.  Set the baking dishes on a baking sheet, make an indentation in each, and crack an egg into the center.  Bake until the eggs are cooked to you liking, basting the whites with some of the sauce midway during baking, which will take anywhere from 10 to 15 minutes - but begin checking them sooner to get them just right.  If the yolks begin to get a little firm on top before the whites are cooked, drape a sheet of foil over them, but avoid having it touch the yolks.

Serve with lots of crusty bread for scraping up the sauce.

(Such a flavorful sauce!  Very delicious and satisfying.)