Here's some awesome recipes (thanks to Alex & Kate) that I've kept you waiting too long for:
CELERIAC CARROT SLAW
- 1 large celeriac bulb
- 2 large carrots
- 2 garlic minced
- 2 tbsps sherry vinegar (or red wine vinegar)
- ¼ tsp salt
- 2 tsp dijon
- 1/3 cup olive oil
- 1 tbsp vegan sour cream
- freshly ground black pepper
- Peel and grate celeriac and carrots (you should have about 4 cups).
- Mix minced garlic, vinegar, salt, and mustard in small bowl.
- Whisk in olive oil until smooth and thickened.
- Stir in sour cream and fresh ground pepper to taste.
- Pour over grated vegetables and toss gently.
BAKED ONION SOUP
- 2 tablespoons olive oil
- 8 medium onions, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 cups water
- One 32-ounce carton low-sodium vegetable broth
- ¼ cup dry red wine
- 1 teaspoon dry mustard
- Salt and freshly ground pepper to taste
- Long narrow French or Italian bread, as needed
- 1½ cups grated mozzarella-style nondairy cheese (see Note)
- Heat the oil in a soup pot. Add the onions and sauté over medium-low heat until golden. Add the garlic and continue to sauté slowly until the onions are lightly and evenly browned, stirring frequently, about 20 to 25 minutes.
- Preheat the oven to 375 degrees.
- Pour the water over the onions and give them a good stir. Then add the broth, wine, and mustard. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes. Season with salt and pepper.
- Meanwhile, cut the bread into 1-inch-thick slices, allowing 1 or 2 slices per serving depending on the size of your soup bowls. Bake for 15 minutes, or until dry and crisp, turning the slices over once about halfway through the baking time.
- To assemble the soup, place one layer of bread (1 or 2 slices) in each ovenproof bowl and ladle a serving of soup over it. Sprinkle about 1/4 cup of the grated cheese over each. Place the bowls on 1 or 2 sturdy baking sheets to make them easier to handle. Bake for approximately 10 minutes, or until the cheese is melted. Serve at once.
QUINOA LENTIL SALAD
- 1 cup dried green lentils
- 1 bay leaf
- 1 cup quinoa
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
- ¾ cup of raisins or cranberries
- ¾ cup of walnuts
- 2 green onions
- ¼ cup of fresh parsley
- 4 Tbs of lemon juice
- 1 Tbs of agave
- 1 Tbs rice vinegar or white wine vinegar
- ¼ tsp salt
- 3 Tbs olive oil
- pinch of pepper
- Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes. Keep an eye on it as it tends to burn on the bottom soon after the water is absorbed.
- At the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a bay leaf and allow to cook thoroughly. Lentils will take quite a bit longer than the quinoa.
- Once both grains are cooked, let them cool and then mix together.
- In a separate bowl mix together the dressing (the lemon juice, agave, vinegar, salt, oil and pepper).
- Add chopped walnuts, cranberries, chopped green onion and minced parsley.
- 6 McIntosh apples, peeled and diced into ½-inch pieces
- ½ lemon, juiced
- 1 teaspoon ground cinnamon
- ½ teaspoon ground or freshly grated nutmeg
- 2 tablespoons granulated sugar
- ½ cup flour (or graham cracker crumbs)
- ½ cup brown sugar
- ¼ cup margarine
- Preheat oven to 400 degrees F.
- In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar.
- In a small bowl, mix flour, brown sugar and margarine together using the tines of a fork and your fingers, working until even, small crumbles form.
- Sprinkle topping evenly over apples
- Bake 15 to 20 minutes until apples are just tender and topping is golden brown.
Thanks to Katherine for the last photo, Jono for the rest of the photos, and of course to all our wonderful volunteers for making the Yam! such a success. This week's recipes will come soon.