Let’s Talk About Stress (2/26/11)
Listen to this podcastCashew Cheese Stuffed Collards
- Cashew Cheese
- 1 cup raw cashews, soaked overnight
- 2 cloves garlic, minced
- 1 Tablespoon tahini
- 1 Tablespoon olive oil
- 4 Tablespoons water
- 1/4 cup lemon juice
- 1/4-1/2 teaspoon sea salt (to taste)
In a food processor, purée cashews until well ground. Add remaining ingredients, and purée for 5 minutes, or until mixture is VERY smooth, stopping to scrape the sides as needed. Enjoy as it is or make it into ‘cheese’ by putting the mixture in cheesecloth and letting it sit out 24 hours (this step is optional but results in tanginess). Bake at 250F for 30 minutes or until firm and enjoy! Serve with blanched collard green leaves: stem a bunch of collards and cut in half. Bring a pot of salted water to a boil and blanch each leaf for about 1 minute to soften. Use the leaf as a wrapper to roll about 1 T of cashew cheese plus a dollop of sundried tomato pesto.
Talkin’ Turnips with Special Guest Mark Mulcahy (2/19/11)
Listen to this podcastRoot Vegetable Mash
Serves 6
- 1 pound turnips, peeled, cut into 1/2-inch pieces
- 1/2 pound rutabega, peeled, cut into 1/2-inch pieces
- 1 large garlic clove, peeled
- 1 bay leaf
- 1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
- 3 tablespoons butter or earth balance margarine
- 1 Tablespoon chopped fresh parsley
Cook turnips, rutebega, garlic and bay leaf in large pot of boiling salted water until almost tender, about 20 minutes. Add potatoes and continue cooking until all vegetables are very tender, about 15 minutes longer. Drain and discard bay leaf. Return vegetables to pot and stir over medium heat to allow excess water to evaporate, about 2 minutes. Add butter or margarine; mash until vegetables are almost smooth. Mix in parsley and season to taste with salt and pepper.
