Place drained chickpeas, tahini, lemon juice and garlic in a blender or food processor. Whip until smooth. If necessary, add liquid from chickpeas as needed.
RON'S BABA GHANOUJ
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
We suggest using 
Garnish with parsley.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
1 eggplant, halved |
|
3-4 garlic cloves |
|
F |
juice of 1 lemon |
G |
1/3 cup sesame tahini |
F |
1/4 cup virgin olive oil |
2 tbsp water |
|
G |
1 tbsp toasted sesame oil |
3/4 cup green onion, minced
|
Roast eggplant for 30+ minutes. until tender.
Process first 7 ingredients in a food processor, into a smooth paste.
Add the green onions to the paste and mix well.
Serving Suggestion: Serve with chips of choice, or pita bread (traditional). Falafel chips are wonderful with it. (Be sure to check ingredients for food intolerance categories.)
Yield: Approximately 4 servings.
Option: Sprinkle fresh chopped parsley over the top.
PUMPKIN SEED PATE
(Contributed by Sarah, Community Store, Astoria Oregon)
One day, when I was shopping at the Community Store in Astoria, they put out this pate to sample with crackers made with yucca root. It was so delicious that I asked them to email me the recipe so I could share it with all of you! It is unknown whose recipe this originally is.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
2 cups pumpkin seeds, soaked overnite |
|
| G | 1 cup raw tahini |
| Sy | 1/3 cup red miso |
1 oz. fresh ginger |
|
½ oz. garlic |
|
¼ – ½ tsp. cayenne pepper |
Combine in food processor, adding water as needed.
Serving suggestion: Delicious on crackers.
SMOKED BABY CLAM DIP
(By Sandra Strom,
CEO Song of Health)
FOOD CATEGORY INGREDIENTS
F,G,Sf (varies)
D
Drain clams, rinse in strainer, then finely chop.
Add cilantro, leek or onion, lime juice, garlic and hot sauce.
Mix with a fork.
Add sour cream and mix well.
Refrigerate at least an hour before eating so the flavors have a chance to “age” together.
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
.
TOFU DIP (formerly called VEGIE DIP)
(Contributed by Windrose Naturopathic Clinic)
FOOD CATEGORY INGREDIENTS Sy
G
rice or grain vinegar
Mix ingredients. Spices may be added as desired, such as dill, basil, spinach, etc.
.
HOR DUERVES:
MUSHROOM AND CREAM APPETIZER
(By Sandra Strom, CEO of Song of Health)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
D |
1/2 cup butter |
3 lb. mushrooms, sliced or chopped |
|
D |
1 cup heavy cream |
1 tsp. garlic, crushed |
|
1/2 tsp. salt |
|
1/8 tsp. cayenne |
|
D (Remember to check for hidden ingredients) |
3 cups Raw Milk White Cheddar, Monterey, or Guerere cheese, grated* |
Preheat oven to 400 degrees.
In skillet, over medium heat, melt butter. Clarify by skimming the fat solids from the top.
Saute mushrooms until soft.
Add cream to mushrooms and, stirring constantly, cook down until the liquid is nearly gone.
Stir in garlic, salt and cayenne
Pour in a greased casserole baking dish. Top with the cheese.
Bake until brown on top.
Serving suggestion: Serve on garlic toast rounds.
* I personally use Greenbank Farms Raw Milk Medium or Sharp White Cheddar, as it is free of hidden ingredients.
Remember: Recipes are coded for the
BASIC food intolerance categories.
STUFFED MUSHROOMS
(By Sandra Strom, CEO of Song of Health)
| FOOD CATEGORY | INGREDIENTS |
|---|---|
G (Basic only!) |
½ cup bread crumbs |
D (Remember to check for hidden ingredients) |
½ cup cheddar, parmesan or feta cheese, finely grated |
½ cup leek, green onion or shallot |
|
2 cloves garlic |
|
D |
2 Tbsp. butter, clarified |
F |
3 Tbsp. olive oil |
½ tsp. ground dill or rosemary (each will give a distinctly different flavor) |
|
D or N |
1/3 cup half and half or vegetable stock |
Pre-heat oven to 350 degrees.
Wash mushrooms and pat dry. Remove stems.
To make bread crumbs: Use Sourdough or Whole Wheat bread. Toast till dry but not brown. Break in pieces. In a food processor or Oscar Junior, finely grind bread pieces into crumbs. Place in a bowl.
Add the cheese and mix well. Set aside.
In food processor grind mushroom stems, onion and garlic.
In a saucepan, heat butter and clarify*. Add 2 Tbsp. of the olive oil, then add mushroom stems, onion, garlic and herb. Sauté until soft.
Add half and half or stock and bring to a quick boil, then remove from heat immediately.
Let cool 5 minutes, then add to bread crumb mixture in bowl. Mix thoroughly.
Using 1 Tbsp. of the olive oil, grease a baking sheet. Turn the mushrooms around in the oil in the pan to coat, then place center side up. Generously fill centers with mixture.
Bake 20 minutes. Serve immediately.
*To clarify butter: Remove from heat. Skim fat off top, leaving just the butter oil.
Note: Clarifying the butter will keep it from burning, as it is the fat solids that burn.
REMEMBER TO: REFER TO THE FOOD SUBSTITUTIONS LIST FOR ALTERNATIVES AND THE FOOD RESOURCE LIST FOR HIDDEN INGREDIENTS.
VEGAN STUFFED MUSHROOMS
(By Sandra Strom, CEO of Song of Health)
Figure on 3 mushrooms per person, just to be on the safe side. Adjust this recipe accordingly. The nuts give a nice texture, making a great substitute for meat. Note how this recipe can be adjusted for all food intolerances.
| FOOD CATEGORY | INGREDIENTS |
|---|---|
9 large fresh mushrooms, white or crimini |
|
F or N |
1/2 cup oil: olive or safflower or peanut, etc.,your choice |
1/4 cup minced walnuts or other nut, such as almonds, pecans, etc. |
|
2 Tbsp. minced leek or shallot |
|
2 cloves minced garlic |
|
2 Tbsp. minced celery |
|
2 Tbsp. minced fresh tomato |
|
2 Tbsp. minced sweet red pepper |
|
Sea salt and mixed ground peppercorn, to taste |
|
G,? |
2 Tbsp. bread crumbs, finely ground* |
G,H or ? |
2 Tbsp. homemade catsup or your choice |
1/8 tsp. each sweet basil, oregano and rosemary |
Preheat oven to 400 degrees.
Clean mushrooms of any dirt. Remove the stems.
Grease a baking sheet with 1/4 cup of the oil. Place mushroom caps on
baking sheet, "stem side" down.
Bake in preheated oven for 12 minutes. Remove caps from sheet and place in a pie dish. Pour juice from mushrooms into a mixing bowl and set aside.
In a baking dish place remaining oil.
In a food processor, mince the mushroom stems. Turn into baking dish.
Repeat with the walnuts, leek, garlic, celery, tomato, and red pepper.
Sprinkle the minced ingredients in the baking dish with desired salt and mixed ground peppercorns.
Place in oven and bake at 400 degrees for 15 to 20 minutes, until roasted.
Remove from oven and spoon everything, including the oils, into the mixing bowl with the mushroom juices.
Add bread crumbs and catsup.
Finely mince the herbs and add to the bowl. Mix well.
If necessary, adjust liquid in mixture.
Using a tablespoon fill the mushroom caps with mixture.
Just before ready to serve, bake in preheated oven at 400 degrees for 12 minutes.
* I use my homemade sourdough bread for the crumbs.
TOGETHER WE ACHIEVE...
GREAT HEALTH - GREAT LIFE!
|
||
 Song of Health Webmaster |
||
©2009 Song of Health (Reproduction of this information without permission is illegal.)