Hot Yam Recipes April 8 2009

Bean Salad
Online Here!

2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2-3 tomatoes, diced or cherry tomatoes, halved (canned fine too)
3/4 cup chopped fresh cilantro (optional)

Dressing:
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon, juice of or lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced

Chewy Oat Bars
Online here!

2 cups chopped and pitted dates or jam
1 cup orange juice
1 teaspoon grated orange rind
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup safflower or other light oil(veg, sunflower…)

1. In a saucepan, combine jam, orange juice.(*and, if possible, some rind from the juiced lemons for the salad dressing). Bring to a simmer and cook, stirring occasionally. Remove from heat and set aside to cool.

2. Preheat oven to 350F. In a large bowl, combine oats, flour, wheat germ, cinnamon, baking powder, baking soda, and salt.

3. In a smaller bowl, combine maple syrup and oil. Using a sieve, thoroughly drain the liquid from the cooked jam into the syrup-oil mixture, stirring well to combine.

4. Combine oat and maple syrup mixtures, stirring to mix thoroughly.

5. Press dough into cake pans. Spread jam filling over this, then gently and evenly pat more crumb mixture on top.

4. Bake 30 - 35 minutes or until lightly browned.

Mushroom Soup
Katzen, Molly. The New Moosewood Cookbook. Berkeley, California: Ten Speed Press, 2000. Page 28.

1/2 cup pearl barley
6 1/2 cups water/stock
3 tablespoons Earth Balance
1 cup white onions, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
3 tablespoons soy sauce (1L+)
4 tablespoons dry sherry
1 teaspoon salt
ground pepper

1. Cook barley in boiling water (1 1/2 cup)
2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
3. Cover and cook, stir, until everything is very tender.
4. Add soy sauce and sherry.
5. Add barley and fill pots with water.
6. Add lots of ground pepper.
7. Simmer on low, partially covered.