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Archive for the ‘Green Beans’ Category

What are we thankful for this year?  For many things.  We are thankful for the presence of one another.  We are thankful for the fortune that those we love are healthy.  We are thankful that we have been graced with the ability to make better choices than at any other point in the past,  and that these choices have led to more compassionate lives with the prospect of a more healthful future.

Wild Rice and Millet Stuffing

I’ve always made a bread-based stuffing for Thanksgiving in the past but for whatever reason, I just wasn’t feeling the urge to do that this year.  Instead, I wanted to make something earthy and, to my mind, far more wholesome and sustaining.  It also happens to be gluten-free, which gives those with gluten intolerances another option for holiday dressings.  I thought the combination of wild rice and millet would make a beautiful duo when melded together with seasonal fruits and vegetables.  This dish set the tone for a gorgeous holiday meal.

Ingredients:

1 cup wild rice

1 cup millet

2 stalks celery, finely diced

4 golden beets, peeled and cut into bite-sized pieces

2 cups Brussels sprouts, quartered

1 cup dried cranberries

½ cup hazelnuts

½ leek, sliced thinly

2 shallots, minced

6 garlic cloves, minced

¼ cup fresh parsley, minced

3 sprigs fresh thyme

1 sprig fresh rosemary

2 sprigs fresh sage

6 cups vegetable stock, divided

Sea salt

Freshly-cracked black pepper

Directions:

Preheat oven to 400°F.

Add the millet to a hot pot and toast for a couple of minutes.  [You will hear the seeds beginning to pop when they’re ready.]  Add 2 cups of vegetable stock and a pinch of salt.  Bring to a boil and then drop to a simmer.  Cover and cook until the millet is light and fluffy.  This should take about 20 minutes.

In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice.  Reduce heat to a simmer.  Cover and cook for 35-40 minutes or until the rice is soft.

Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan.  Place in the oven and roast for about 30 minutes or until the edges of the vegetables have caramelized.

Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic.  Cook over medium heat until softened.  Add the fresh herbs. [I like to tie mine together with kitchen twine so that removing the stems isn’t a hassle.]  Add the hazelnuts and dried cranberries and mix well.  Add one cup of vegetable stock and reduce heat to a low simmer.

When the millet is ready, fluff with a fork and transfer to a large bowl.  Drain the wild rice when ready, if necessary, and add to the bowl with the millet.  Mix in the contents of the pan, removing the herb stems.  Season with salt and pepper to taste.  Lastly, gently fold in the roasted beets and Brussels sprouts.

I served this in a roasted pumpkin.  If this is how you’d like to present this dish then you will need to get a medium-sized pumpkin and cut a round out of the top.  Clean out the seeds and stringy bits with a spoon.  Place the hollowed out pumpkin and the top you removed on a baking sheet.  Place into a 400°F oven for about an hour or until the pumpkin has softened.  Remove from the oven and place upon a plate.  After that it’s just a matter of filling the pumpkin with the stuffing and serving it at table.

 

 

 

Tempeh, Walnut and Roasted Pear Loaf

Roasted pear purée was the key to giving this loaf an amazing seasonal flavor and moist texture.  The ingredient list reads like a Who’s Who of healthful botanical phytochemicals, polyphenols and antioxidants as well as omega-3s.

Ingredients:

16 oz tempeh

4 pears, divided

1 cup shiitake mushroom caps, sliced thinly

1 red bell pepper, diced

½ leek, sliced thinly

2 shallots, minced

2 stalks celery, finely diced

8 cloves roasted garlic

¼ cup ground flax seeds

½ cup whole wheat panko bread crumbs

½ cup chopped walnuts

1 T fresh rosemary, minced

1T  fresh thyme leaves

4 large fresh sage leaves, thinly sliced

sea salt

freshly-cracked black pepper

olive oil

Directions:

Preheat oven to 400°F.

Cut 3 pears in half and core.  Place them upon a baking sheet and roast for an hour.  Thirty minutes into the roasting time, add the garlic cloves [wrapped up in some aluminum foil with a small bit of olive oil].

Sauté the leek, shallot, celery, bell pepper and mushrooms in a drizzle of olive oil until softened.  Add the herbs and mix well.

Place the tempeh into a food processor and blend until well crumbled.  Add to the sautéed vegetables, mixing thoroughly.

Remove the pears and garlic from the oven and reduce the oven temperature to 350°F.

Place the roasted pears and garlic into the food processor and blend until homogenized.  Add to the tempeh mixture on the stove.  Add the flax meal and bread crumbs and stir to combine well.  Season with salt and pepper.

Core the remaining pear and cut into slices.   Line the bottom of a oiled loaf pan with them, overlapping each piece with the previous one.   Spoon out the loaf mix atop the pear slices and fill the pan.  Press down with the back of the spoon to compress the contents well.

Bake for an hour.  Allow to cool slightly and then gently invert onto a serving plate, pear side up.

 

 

Persimmon and Cranberry Gravy

I served this over some steamed green beans with roasted chestnuts [pictured above] as well as spooning it over the tempeh, walnut and roasted pear loaf.  This tart, tangy and sweet gravy tastes wonderful with savory dishes.

Ingredients:

3 cups organic unfiltered apple juice

1 persimmon, peeled and cut into a large dice

4 cloves garlic, smashed

4 sprigs fresh thyme

Zest of one orange

1 T while balsamic vinegar

½ cup fresh cranberries

Sea salt

Directions:

Place the apple juice, vinegar, garlic, persimmon, orange zest and thyme into a pan and bring to a simmer.  Reduce volume by half [~20 minutes].  Add reduced contents to a blender and blend until homogenous.  Return gravy to the pan and add the cranberries.  Bring to a low simmer and cook until the cranberries have popped [~10 minutes].  Season to taste with salt.

 

Raw Pumpkin Custard

The notion of a raw pumpkin pie has been tugging at my brain for a long time now.  Thing is, I wasn’t in the mood for a high caloric raw pie crust full of nuts and dates and such things after having such a large meal, so I opted to simply make the filling.  It’s all anyone ever really eats anyway, right?

Ingredients:

a small sugar pumpkin [mine yielded ~2 cups peeled pumpkin flesh]

one young Thai coconut [mine yielded ~1.5 cups coconut meat]

coconut water from the Thai coconut

6 medjool dates, soaked and pitted

¼ cup almond meal

4 tsp pumpkin pie spice

1 T fresh ginger, minced

1 tsp cardamom

½ tsp freshly-grated nutmeg

½ vanilla bean

1 tsp lemon zest

pinch of salt

agave syrup, to taste

Suggested garnishes:  raisins, almonds, roasted pumpkin seeds, citrus zest, freshly-grated nutmeg, cinnamon

Directions:

Seed and peel the pumpkin [I reserved and roasted the pumpkin seeds to use as a garnish].  Cut into a medium-sized dice.  Set aside.

Hack into the coconut [Great how-to video here], reserving the coconut water and flesh.  Set aside.

Add the pumpkin, dates and coconut flesh to a food processor and process until smooth.  Add the coconut water to aid the blending until you get a thick but smooth consistency, remembering that you can always add more liquid but can’t remove it.

Split the vanilla bean and remove the seeds with the back of a paring knife.  Add to the food processor along with the other spices.  Blend well.  Add the almond meal, ginger,  lemon zest and pinch of salt.  Process until smooth.   Add agave syrup to taste.  Place in the refrigerator to chill.

The almond meal will help to thicken the pumpkin pudding just as the coconut water will loosen its consistency.  You can adjust this to your tastes as you wish.

This is really nice served with a ginger cashew cream like the one I made here, and garnished with raisins, zests, nuts and seeds.

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This is a wonderfully quick and delicious autumnal whole grain-based salad.  It can be served at any temperature you wish, but is very nice when warmed.  I like to serve this over a pile of soft butter lettuce as a side dish to my gyros seitan for a hearty meal on a cold night.

 

Warm Bulgur Salad

Ingredients:

1 cup coarse bulgur

1 cup diced green beans

½ cup toasted pine nuts

12 dried apricots, cut into slivers

¼ cup mint, chopped

¼ cup Italian parsley, chopped

1 leek, sliced

4 cloves garlic, minced

6 leaves dinosaur kale, finely chopped

Lemon vinaigrette with oregano  

  • 1T lemon juice + 2T olive, flax or nut oil + 1 tsp oregano

Salt and pepper

Directions:

Bring 2½ cups of water or vegetable stock [If you want a more savory flavor] to a boil.  Add the bulgur, stir and cover.  Cook for 20 minutes, stirring occasionally.  Once the grain is tender simply drain off excess liquid and set aside.

While the bulgur is perking away, over medium heat, sauté the green beans, leek, garlic and kale in a small drizzle of olive oil until tender.  Add the apricots and pine nuts.  Toss to combine.  Transfer the drained bulgur to a large bowl and add the sautéed vegetables, parsley and mint.   Pour as much of the lemon and oregano vinaigrette over the bulgur salad as you wish and mix well.   Season with salt and pepper to taste. 

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This was another farmer’s market-inspired combination.  Both of our minds boggled at the most gorgeous celery either one of us had ever seen the other day at a local organic farm’s stand.  It wasn’t the usual anemic light green that we’ve become accustomed to, but rather was a vibrant and deep green that begged to be consumed!  [Check out the color of the celery leaves in the photo above.]  We also picked up a couple large handfuls of some beautiful organic green beans from Pigman’s Farm. 

I’ve always loved serving steamed green beans with a sprinkle of celery seed and it occurred to me that I should combine the actual celery stalk with the green beans in a sauté.  To sweeten the combination I added some pan-seared apple and local figs and then added a squeeze of fresh lemon juice to perk it all up.  This was delicious!

 

Figgy Green Beans with Celery and Apple

Ingredients:

8 figs, quartered

2 cups green beans, cut into inch-long pieces

2 stalks celery, sliced

1 apple, cut into thin slices

Olive oil

Fresh lemon juice

Celery seed

Sea salt

Directions:

Pan sear the apple slices until slightly caramelized in a drizzle of olive oil.  Transfer to a bowl and set aside.  Add green beans to boiling water and cook for 4 minutes or until just slightly underdone.  While the beans are cooking, add the celery and another small bit of olive oil to the pan and sauté.  After a couple of minutes add in the fig quarters.  When the beans are ready, transfer with a slotted spoon into the pan with the celery and figs.  Return the apple slices and mix well until heated through.  Sprinkle on the celery seeds, salt and add a squeeze of fresh lemon juice.  Serve warm.

 

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These flavors went so well together and that burst of heat from the chili peppers is tempered by the sweetness of the glaze.   This is a great way to celebrate summertime green beans which are overflowing at  farmer’s markets this time of year.

 

Thai-Spiced Tempeh with Green Beans in an Apple and Lemongrass Glaze

Ingredients:

8 oz tempeh

2 cups organic unfiltered apple juice

1 lemongrass stalk, outer layer removed and reserved, inner stalk sliced thinly

⅓ cup thinly sliced leek or onion

1 Thai chili, seeded and sliced thinly

2 cloves garlic, minced

¼ cup cilantro

1 inch-long piece of fresh ginger, finely diced

Juice of ½ a lime

1 T ground flax seed

1 T light miso

¼ cup ponzu [without bonito] or tamari/soy sauce

Sesame seeds to garnish

Directions:

Place the apple juice on medium heat.  Add the outer layer of the lemongrass to the juice and reduce by one half.  

Preheat the oven to 350°F.

While the juice is reducing, add the leek, chili, garlic, cilantro, ginger and flax seed to a food processor and pulse until well combined.  Add the tempeh, ponzu and lime juice.  Pulse and use a spatula to reincorporate any of the mix that has climbed the processor walls.  Let stand for 10 minutes so the flax meal can hydrate.

Roll into marble-sized balls and place upon a non-stick baking sheet or Silpat.  Lightly spray with coconut oil and bake for 30 minutes until browned.

When the tempeh is halfway finished, put some water on to boil in a steamer.  Steam the green beans for 5-7 minutes until cooked through but still crisp.  Remove the lemongrass stalk from the apple juice reduction and stir in the miso.   Add the green beans and tempeh and toss gently.

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Cherry Barbecue Tempeh with Long Beans and Carrots

There is something elementally satisfying about a great barbecue sauce.  This dish will be a favorite, for both its ease and its flavors.  Plus, it’s rich in tart cherry juice that is so good for you and helps to relieve your aches and pains after a long day.

Ingredients:

One package tempeh, cut into bite-sized pieces

1 bunch Chinese long beans, snapped into bite-sized pieces.  [If you cannot find long beans, green beans would work perfectly as well.]

4 carrots, cut into a thick julienne

Sesame seeds, for garnish

Sliced almonds, for garnish

For the Sauce:

1 cup hoisin sauce

2 cups tart cherry juice

¼ cup white miso

¼ cup sake

¼ cup double-concentrated tomato paste

¼ cup tamari sauce

2 tsp chili garlic sauce

1 tsp sesame oil

Directions:

Combine all the ingredients for the sauce in a pan and bring to a low simmer.  Add the tempeh and continue to simmer for 30 minutes.

Steam the green beans and carrots for 5 minutes until the vegetables are cooked yet still retain a bite.  Transfer to a large bowl and combine with the sauce and tempeh.  Mix gently.  Garnish with sesame seeds and almonds.  Serve over brown rice or udon.

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