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Recipes
Japanese pizza recipe
By junodemelo
Leeks are notoriously gritty
- 2 cups cabbage, finely shredded
- 1 cup leeks, well washed and chopped (see head notes)
- 2/3 cup whole wheat pastry flour (or apf flour)
- a couple pinches of fine grain sea salt
- 2 eggs, beaten
- 1 + tablespoon olive oil
- Garnish: toasted slivered almonds, chives/ herbs
Acorn squash soup with roasted kale chips and pine nuts
By junodemelo
Preheat oven to 400 degrees
- 2 small-medium acorn squashes
- 3-4 leaves kale, thick stems trimmed and chopped to 2-inch pieces
- 2-3 tablespoons olive oil
- 1 cup vegetable stock
- 1/2 cup whole milk or half-and-half
- sprinkle of sea salt or coarse kosher salt
- pinch of nutmeg (optional)
- 1/2 about 1/2 cup pine nuts
- salt and pepper to taste
Red kidney bean curry
By junodemelo
This is an Indian cousin of your favorite spicy red bean chili
- 1/3 cup extra virgin olive oil
- 1/4 cup chopped fresh ginger (I use half this; I’m tepid in the fresh ginger department)
- 1 medium onion, finely chopped
- 1 plum tomato, diced
- 3 cloves garlic, chopped
- 1 large green chili, chopped (optional)
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ground tumeric
- 1/4 teaspoon cayenne
- 8 ounce can of tomato sauce or 8 ounces of one of your choice
- 3 cups boiled red kidney beans or 30 ounces canned red kidney beans, undrained
- 1/2 cup chopped fresh cilantro (or parsley, if you’re cilantro-averse)
Almost cheeseless pasta casserole
By junodemelo
I used a 100% farro pizzichi pasta here, but whole wheat penne is much more readily available - shoot for something...
- zest of one large lemon
- 8 ounces dried whole wheat pasta (penne or something comparable in size)
- 1 1/2 cups butternut squash, peeled and sliced into quarter sized pieces
- 3 handfuls kale, chard, and/or spinach, loosely chopped
- 2 cups plain Greek yogurt (I use 2% here)
- 2 egg yolks
- 3 cloves garlic, chopped
- 1/2 teaspoon fine grain sea salt
- 2/3 cup sliced almonds, toasted
- 1/4 cup Kalamata olives, pitted and torn into pieces
- scant 1/4 cup feta cheese, crumbled
- 1/4 cup fresh mint, chopped
Cashew curry
By junodemelo
Bring half of the coconut milk to a simmer in a large skillet or pot over medium-high heat
- 1 cup whole coconut milk
- 1 - 2 tablespoons curry powder*
- scant 1/2 teaspoon fine grain sea salt
- 1/2 large red onion, chopped
- 1 medium garlic clove, chopped
- 1/3 cup water
- 4 ounces firm tofu, cut into small cubes (optional)
- 1 cup green beans, cut into 1-inch segments
- 1 1/2 cups cauliflower, cut into tiny florets
- 1/3 cup cashews, toasted
- a handful of cilantro, loosely chopped
Crisp black bean tacos with feta and slaw
By junodemelo
There are dozens of ways to tweak this
- 1 15-ounce can black beans, drained
- 1 teaspoon ground cumin
- 5 teaspoons olive oil, divided
- 2 tablespoons (or more) fresh lime juice
- 2 cups coleslaw mix or shredded cabbage
- 2 green onions, thinly sliced
- 1/3 cup chopped fresh cilantro
- 4 white or yellow corn tortillas
- 1/3 cup crumbled feta cheese
- Hot sauce
Seaweed risotto
By junodemelo
If you can't find mascarpone, feel free to substitute creme fraiche, or even a bit of grated gruyere
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 2 medium shallots, chopped
- 3 cloves garlic, chopped
- 3/4 teaspoon fine-grain sea salt
- 2 cups lightly pearled barley or pearled farro
- 1 cup good-quality dry white wine
- 6 cups water or lightly-flavored vegetable broth
- 1 lemon, zest and some juice
- 1/3 cup mascarpone cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 ounce dried nori seaweed, toasted
- 1 1/2 cups finely chopped spinach
- 1 cup walnuts, toasted
Orange pan-glazed tempeh
By junodemelo
HS note: This recipe is equally good made with tofu
- 1 cup freshly squeezed orange juice (3-4 large juicy oranges)
- 1 tablespoon freshly grated ginger
- 2 teaspoons tamari (or soy sauce)
- 1 1/2 tablespoons mirin
- 2 teaspoons maple syrup
- 1/2 teaspoon ground coriander
- 2 small garlic cloves, crushed
- roughly 10 ounces of tempeh (or extra-firm tofu)
- 2 tablespoons olive oil
- 1/2 lime
- a handful of cilantro (coriander) leaves
Giant chipotle white beans
By junodemelo
In the lead photo you can see that I used queso fresco cheese, it is creamy, and oozy melty - totally different res...
- Chipotle-tomato sauce:
- 1 pound of large, dried white beans (corona, giant limas, gigantes, or any giant white beans you can find), rinsed, picked over and soaked overnight - or up to 24 hours.
- 2 tablespoons extra-virgin olive oil
- 2 big pinches of red pepper flakes
- 2 pinches of salt
- 1 large clove garlic, chopped
- 1 14-ounce can crushed tomatoes
- 1 tablespoon fresh oregano leaves
- 1 1/2 tablespoons adobo sauce from a can of chipotle peppers
- Cilantro Pesto:
- 1 medium clove of garlic
- 1/3 cup fresh cilantro
- 1/3 cup extra-virgin olive oil
- big pinch of salt
- 2/3 cup kale or chard, washed, de-stemmed, and very finely chopped
- 1 cup queso fresco or feta cheese (see head notes)
- 1 1/2 cup whole-grain breadcrumbs, toasted in a skillet with a tablespoon of olive oil
Pizza with broccoli rabe and roasted onions, and olives
By junodemelo
From Chez Panisse Vegetables
- 1 medium yellow onion
- Salt and pepper
- Olive oil
- 2 sprig thyme (optional)
- 1 bunch broccoli raab (aka broccoli rabe or rapini)
- 1 clove garlic
- 1 pinch hot pepper flakes
- Pizza dough for one recipes (super-simple recipe here and an almost as simple recipe here)
- 1/2 cup grated mozzarella cheese
- 16 niçoise olives, pitted
- 1 lemon
- Preheat the oven to 375°F.