Persimmons, Please (1/8/11)
Listen to this podcastspecial guest- Mark Mulcahy, Produce Expert and Host of An Organic Conversation
Best of 2010 (1/1/11)
Listen to this podcastChestnuts Roasting (12/25/10)
Listen to this podcastRoasted or Boiled Chestnuts
First, to facilitate removal of the shell, you’ll need to use a sharp pointed knife to slice a large X along the flat side before roasting.
Roasted: Place on a baking sheet in a 400-degree F. oven for 15 to 20 minutes, stirring occasionally. It is easiest to peel them while still warm. Serve hot.
Boiling: Simmer for 15 to 25 minutes, then peel and use. This boiling method is best when you will be mashing the chestnuts or making into puree.
Ginger Cheer (12/18/10)
Listen to this podcastGinger Tea
This is perfect when you start to feel congestion coming on or as a way to warm yourself on a chilly evening.
4 cups water
2-inch piece of fresh ginger root
sweetener like honey or brown rice syrup
lemon slice
Peel the ginger root and slice it into thin slices. Bring the water to a boil in a saucepan. Once it is boiling, add the ginger. Cover it and reduce to a simmer for 15-20 minutes. Strain the tea. Add honey and lemon to taste.
Old Fashioned Gingerbread
1 cup dark molasses
1 1/2 cups boiling water
1 teaspoon baking soda
1/2 cup butter or Earth Balance margarine
1 cup Wholesome Sweeteners Sucanat
1 large egg (or for a vegan version, substitute 3/4 cup soy or rice milk mixed with 1/2 cup ground flaxseed for the egg—this works beautifully in this recipe)
1/2 teaspoon sea salt
2 teaspoons cinnamon
3 tablespoons freshly minced ginger
1 teaspoon ground ginger
1 teaspoon ground cloves
2 1/2 cups whole wheat flour
zest of one orange
1 tablespoon baking powder
Preheat oven to 375°. In a large bowl, stir together molasses and boiling water; add baking soda and let cool till lukewarm. In a separate bowl, Cream butter and sugar; and add egg. Sift in all remaining ingredients to butter mixture. Add molasses mixture and sir well; batter will be thin. Place batter in lined muffin tins. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.
Mighty Magical Mushrooms (12/11/10)
Listen to this podcastTempeh and Mushroom Bourgignon
Serves 4
Adapted from Vegetarian Times Magazine
2 cups medium-bodied red wine, such as Pinot Noir
1 8-oz. pkg. tempeh, cut into 1-inch cubes
1 medium onion, chopped
1 large carrot, peeled and diced
4 cloves garlic, peeled and chopped
3 Tablespoons olive oil, divided
1 teaspoon herbes de Provence
1 bay leaf
1 Tablespoon balsamic vinegar
2 Tablespoons tomato paste
8 ounces cremini and/or Portobello mushrooms, thinly sliced (about 4 cups)
chopped parsley, for garnish
Combine wine, tempeh, onion, carrot, garlic, 1 Tbs. olive oil, herbes de Provence and bay leaf in large bowl. Cover, and refrigerate at least 1 hour. Strain vegetables and tempeh well, and reserve wine.
Heat remaining oil in Dutch oven or soup pot over medium-high heat. Add marinated tempeh and vegetables, and cook 5 to 7 minutes, or until tempeh cubes are browned on all sides. Add vinegar, and quickly stir to coat evenly. Add tomato paste, and cook 1 minute. Stir in red wine marinade, scraping any brown bits up from the bottom. Reduce heat to medium low, cover, and simmer 30 minutes, or until carrots are tender, stirring occasionally.
Add mushrooms and 3/4 cup water, and simmer 10 more minutes, or until mushrooms are tender. Remove bay leaf. Season to taste with salt and pepper. Serve over rice or noodles garnished with parsley.
