Eating Without Meat gathering from 10/22/11

Last week brought another Eating Without Meat gathering.  I have been wowed by how good the food is month after month.  It truly just keeps getting better.  I think we all agreed that the indisputable hit of this feast was the African Sweet Potato and Peanut stew served over short grain brown rice.  Hearty…creamy…a touch a sweetness…I’ve already made it for my family! We had 4 new friends attend this gathering and by the end of the afternoon, I think we all truly felt nourished—in many ways.  Here is a sampling of the delicious food that was served. Links to the recipes or the actual recipe follows:

Rice Salad with Dried Fruit & Nuts

½ cup brown basmati rice, rinsed

1 cup Lundberg Wild Blend rice

(or use ½ cup each of brown basmati, wild rice, and short-grain brown rice  for a total of 1 ½ cups)

Combine rice in a pan with 3 cups water and ¼ tsp salt.  Bring to a boil.  Cover and simmer for 40-50 minutes.  Meanwhile put in a large mixing bowl:

1 cup dried cranberries

1/3 cup currants

½ cup dried apricots (cut in pieces—I use kitchen scissors for this)

When the rice is done add it to the dried fruit.  (The heat of the rice softens the fruit.)  While rice is still warm, pour over this dressing and mix:

¼ cup lemon juice

2 Tbsp olive oil

3 garlic cloves, minced

Salt and pepper to taste

May be refrigerated when cool, depending on when you want to serve it.

Before serving mix in:

¾ cup whole pecans, toasted

½ cup chopped parsley

¼ cup chopped mint

¼ cup chopped basil

Serve at room temperature.

Other Recipes:

African Sweet Potato and Peanut Stew

Black Bean Salad with Mango & Kiwi (no recipe provided)

Vegetarian Chili Verde

Dan’s Special Salsa (no recipe provided)

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Harvest Soup

 

Autumn is the time to incorporate some of the cold weather vegetables such as winter squash and carrots into this hearty, tasty and satisfying soup. The recipe is from the Organic Garden Cafe in Beverly, MA.

Ingredients1 ¾ cups blanched almonds
2 tablespoons lemon juice
1 tablespoon olive oil
2 cups carrot juice
2 cups water
1 tablespoon fresh ginger
1 1/2 teaspoons cumin
1 1/2 teaspoons nutritional yeast
2 teaspoons sea salt

Instructions1. Blend all ingredients in a blender to creamy smooth.

Recipe courtesy of Robert Reid, The Organic Café, 2011.

You can watch the chef talk about and prepare this soup here:  via Taste of the Trib – Harvest Soup with: Robert Reid.