I could not believe it. I was working on formatting the cookbook until about 1:30 a.m. and when I went to bed it was still hovering around 90 humid degrees.

We are just about into those dog days of summer when even the bugs seem to take shelter in the afternoon heat! It is tough for me to think about a nice hot meal when…well…seriously, over the past few days some of the eggs that we have collected from our chickens have been soft boiled! Pinkie swear! The first time it happened I thought… “ewww, I got a partially developed egg.” We are good about collecting them several times a day so I couldn’t see how that could happen. The next time it happened I looked closer and, sure enough…It was soft boiled.

Now that is hot!

These are what my mom used to call “salad days”!

This black eyed pea salad is different. It has a definite southern flavor with a Texican twist. I think you will like it. Serve it with some grilled corn on the cob and an icy chunk of watermelon. It just doesn’t get better than this.

Black Eyed Pea Salad

6 cups cooked black eyed peas
1 yellow pepper, coarsely chopped
1 red pepper, coarsely chopped
1 jalapeno pepper, chopped
3 cucumbers, sliced or chopped your choice..peel if waxed
1 large onion, chopped
2 cloves garlic, chopped
1/4 cup fresh basil leaves, chopped coarsely
1 tsp dried chipotle (Archer Farms does a great one)

Vinaigrette

1/4 cup Dijon mustard
2 tablespoons cider vinegar
1/2 cup olive oil
1 teaspoon liquid smoke (optional)
2 tablespoons brown sugar (more to taste)
Coarsely ground black pepper to taste
salt to taste

Combine salad ingredients.

Combine vinaigrette ingredients. Shake well and pour over salad. Allow to marinate in the refrigerator for about an hour. Serves 6-8.

Image: Marye Audet 

Post from: Baking Delights

One of my favorite cuisines is Thai. I love the spicy-sweet tropical combinations that so many of those recipes have to offer. The versatility of the flavors allows you to substitute as you want and/or need to. To me, this is the mark of a truly perfect cuisine.

This curry was my rendition of another recipe I had. A necessary use-up-what-I-have-quick evening. We all have them. You may need to adjust the spiciness. All of the adults in my house love spicy foods. However, with so many small children often we will add the spicy peppers and sauces after the kids meals are dished up.

The combination of sweet potatoes, peanuts, cauliflower and coconut is unusual and delicious. You can certainly add tofu, tempeh, beef, shrimp, or chicken with great results. Serve this with coconut rice and I think you will be pleased with the results.

Dessert suggestions? Try key lime bars or lemon meringue pie.

Thai Cauliflower & Sweet Potato Curry

1 head cauliflower

3 sweet potatoes

1 tbs oil for stir frying

4 cloves of garlic, sliced

1 onion, sliced

4 or 5 green onion tops

2 c coconut

2 c peanuts

1 can of coconut milk

1 tsp spicy curry powder

1- 3 tablespoons of A Taste of Thai red curry paste

1 hot pepper (choice of variety) chopped

Steam cauliflower until crisp-tender.

Peel and cook the sweet potatoes until just tender. They should not fall apart.

In a large wok or frying pan heat oil. Add garlic, onion, and pepper and stir fry about two minutes. Add the cauliflower and continue to stir until the cauliflower gets a little color here and there. Add the sweet potatoes, the coconut milk, curry powder, the curry paste, and simmer until flavors meld and blend. Five minutes should do it. Sprinkle with peanuts, coconut, and green onions.

Serves 10-12

Image:Marye Audet 

Post from: Baking Delights

This is my entry for the Presto Pasta Night Round-up. Head over there and check out the rest of the pasta dishes. They are always amazing.

I discovered whole foods (not Whole Foods, that came later) sometime in the very early 1980s. Yep. Before it was cool. We were vegan for several years and then vegetarian for several years after that.

We still eat a diet that is not average for Americans. It is very vegetable based with more meat in winter than in summer. We try to eat locally and about 90% of what we eat is either home grown or organic.

I like whole grains in most things. Now, back in the day, I made cookies and cakes with fresh ground whole wheat flour; however I am not likely to do that now, relying on organic white flour for cakes and such.

However, I still love whole wheat bread and pasta! The flavor, when paired with a bold sauce, is unforgettable.

In this dish I used vegetarian “meat balls” although you could certainly use sausage or ground beef. The trick with vegetarian “meat balls” is to put them in the sauce at the last minute rather than simmering them for a long time. They will break apart.

I use Nates, but you can use any type available.

This is great to make ahead. It, like most pasta dishes, is better the day after it is made and can be held up to three days in the fridge. It also freezes well for once a month cooking plans (oamc). Just be sure to set some of the sauce aside for when you warm it up. It will be moister that way.

Vegan Whole Wheat Penne Portabello

1 lb of whole wheat penne, homemade or commercial

1 package Nate’s Meatless-meatballs, zesty italian flavor

For Sauce:

1/4 c olive oil

1/4 c fresh basil

1/4 c fresh oregano

1/4 c chopped garlic

1 tbs sugar or honey

1 diced red pepper

1 diced green pepper

1 diced yellow pepper

Diced hot pepper of choice (ancho is good, I prefer chipotle)-to taste..be careful not to get it too spicy. Start with a couple of tablespoons fresh pepper or a teaspoon dried chipotle.

2 onions, diced

3 portabello mushrooms chopped

1 quart homemade stewed tomatoes, or 2 cans Muir Glen fire roasted tomatoes.

In a large pan saute all ingredients, except the tomatoes and honey, until soft. Add tomatoes and honey, and simmer for 1 hour. Remove from heat and let sit for 30 minutes to allow the flavors to meld.

Boil the pasta in a generous amount of salted water until a la dente. Drain.

Heat sauce back up. Add meatballs and simmer until warmed through. Serve over pasta.

Serves 12.

Image: Marye Audet

Content:Marye Audet for Baking Delights.

Post from: Baking Delights

  Organic meats are expensive so I have found that I am naturally gravitating back toward more vegetable based meals and letting the meat be less of a *star* in the show.  These enchiladas are fantastic.  I created them a long time ago after eating enchiladas at the cafe at our local Wholefoods Market.  Sadly, the cafe no longer exists but the enchiladas live on!

Vegetarian enchiladas

       serves 6

12 tortillas, corn or wholewheat

Filling:

8 oz portabella mushrooms chopped coarsely

3 garlic cloves chopped

1 onion chopped

3 zucchini, julienned

3 carrots, julienned

1  (or more) chile chopped

1-2 bell peppers julienned (a mix is nice here)

1/2 bunch fresh cilantro

1 c grated cheese of choice (you may use soy cheese)

salt and pepper to taste

 a little olive oil for sauteeing

  Basically you can add any vegetable you have, leftover or whatever is prolific in the garden…

  Sautee vegetables in olive oil, starting with the longest cooking and adding as needed so that all vegetables are cooked but still firm. Add chopped cilantro and mix well. Set aside.

Enchilada Sauce

1/2 onion

2 cloves garlic

1 can Muir Glen fire roasted tomatoes

1 tsp cumin

1 TBS chili powder

1/2 tsp dried chopped chipotle (Archer Farms does a good one)

salt and pepper to taste

saute onion and garlic until onion is transparent. Add rest of ingredients and simmer 20 minutes. Process in blender or food processor. If sauce is to watery then return to heat to reduce to desired consistancy.

Topping:

1/2 c grated cheese of choice (use soy cheese for a vegan dish)

Heat tortillas, dip in sauce, and then lay on a plate. Put about 2 Tbs of filling in tortilla, sprinkle with some grated cheese, and roll up. Lay in 13 x 9″ pan that has been spread with a little of the enchilada sauce, seam side down. Repeat.

  Drizzle with sauce. Sprinkle with ab0ut 1/2 c cheese. Sprinkle a little chopped cilantro over all. Bake at 350 for 30 minutes or until warmed through and cheese is melted.

 Serve with a salad,  brown rice, and some cut up, fresh, tropical fruit…

Post from: Baking Delights

  The recipe calls for Quinoa but you can substitute brown rice, barley, corn, or just about anything you like…

Quinoa is a mild grain…high in protien. I believe it is related to wheat but many people who cannot eat wheat can eat quinoa.  Really a nice way to introduce this grain to the family.

2/3 c quinoa

2 c water

2 tsp olive oil

2 Tbs fresh lime juice

1/4 c chopped cilantro

1/2 tsp cumin

1/2 tsp coriander

1/4 c minced red onion

3 c cooked black beans

4 c diced fresh tomatoes

2 c diced bell pepper (nice to do a color medley here, there are so many colors to choose!)

1 Tbs minced chiles (more to taste)

salt and pepper to taste

lime wedges to garnich

Rinse the quinoa in a sieve under cool, running water. In a saucepan bring the water to a boil , add the quinoa, cover and simmer on low heat until water is absorbed and quinoa is tender, about 15 minutes.

  Allow to cool.

In a large bowl combine the rest of the ingredients except lime wedges, add teh cooled quinoa and combine thoroughly. Refrigerate several hours. Garnish with lime wedges

  O.k..I will admit..I like this with strips of corn tortillas…FRIED until crispy.

  Serves 8 as a side dish

197 colories…8.9 g protien..2.8 g fat…..35.1 g carbs.

Post from: Baking Delights