Braised Cabbage & Basmati Rice
2 Tbsp butter
1 onion, finely chopped
1 clove garlic, minced
4 cups green cabbage, sliced
½ cup water
Sea salt and fresh ground pepper to taste
Pilaf:
2 cups water
2/3 cup white wine
1 1/3 cups basmati rice
½ cup dried lentils
½ tsp sea salt and pepper to taste
½ tsp dried tarragon
1 cup cherry tomato halves
In a large skillet melt the butter over medium heat. Saute the onions, stirring frequently until they have softened. Add the garlic, cabbage, and ½ cup water and salt and pepper. Cover the skillet and let the cabbage cook for 10 minutes, checking periodically. Remove the lid and let the cabbage cook over medium-low heat for 20 minutes, stirring every 5 minutes.
While the cabbage cooks, start the pilaf. IN a saucepan, bring the 2 cups water to a boil in the wine. Add the rice, lentils, ½ tsp salt and the tarragon. Cover the pan, and turn the heat to low. Cook for 20 to 25 minutes or until the rice and lentils are soft. Stir the braised cabbage into the rice. Add the cherry tomatoes, season with salt and pepper, and stir gently. Serve hot.
Source: Emmons, Vegetarian Planet.
Co-Founder’s Banana Bread
1 cup all-purpose flour
½ cup spelt flour
½ cup Hempola Baking Flour
¾ cup rice flour
1 cup brown sugar
1 ½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp salt
3 egg whites
2 tbsp Hempola Hempseed oil
¾ cup non-fat plain yogurt
1 tsp vanilla
½ cup shelled hempseeds
2 cups mashed ripened bananas
½ cup toasted brown sesame seeds
Pre-heat oven to 375F
Combine flours and next five ingredients in a large bowl. Set aside. In a medium bowl, beat egg whites, hempseed oil, yogurt and vanilla, whisk until smooth. Add bananas and whisk again.
Add banana mixture to flour mixture. Stir until dry ingredients are moistened. Stir in shelled hempseeds and sesame seeds.
Pour into a well-greased 9”x5” pan. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan, let cool.
Collard Greens & Caremelized Onions
6-7 cups Collards, Chopped
1 Tbsp. Extra-virgin Olive oil
3 onions, sliced into thin crescents
3 cloves garlic, minced
Sea salt to taste
Wash collards, remove stalks and slice leaves into strips ¼ inch wide. Set aside. Ina large skillet heat olive oil over medium heat. Add onions and sauté for 15-20 minutes until golden and sweet. Add garlic and sauté for another 3 minutes until golden.
While the onions cook, bring 2-3 cups water to boil in a 12 inch skillet with a lid. Add collards, cover, and cook on high heat for 8-10 minutes, stirring occasionally. The collards are cooked when they are still bright green and tender. Drain and set aside.
Add greens to onions, season with salt to taste, cook for another 1-2 minutes to heat through. Serve hot.
Source: Emmons. Vegetarian Planet.
Curried Collards with Potatoes
1 Bunch collards
3-5 medium potatoes
3 Tbsp butter or Ghee
1 medium onion, minced
2 garlic cloves, minced
¼ tsp grated ginger
¼ tsp curry powder
½ tsp Garam masala
½ tsp Tumeric
½ tsp mustard seeds
Clean and chop collards, and then dry. Peel and cube the potatoes. Boil potatoes about 10 minutes, until tender but not too soft. Rinse in cold water and drain well. In a heavy skillet heat butter and mustard seed over medium heat. Stir, then add onion, garlic, ginger, curry, tumeric, garam masala, and salt. Stir for 1-2 minutes. Add collards and potatoes, stir, then cover and cook for 5-10 minutes on medium heat, stirring frequently.
Gluten-Free Hemp Banana Muffins
¾ cup brown rice flour
¼ cup quinoa flakes
1 ½ tsp baking flour
1 cup unpacked brown sugar
1 cup mashed ripe bananas
2 eggs
2 tbsp Hempola Hempseed oil
¼ cup Hempola Baking Flour
½ tsp xanthan gum or guar gum
¾ tsp baking soda
½ cup raisins
½ cup chopped pecans (optional)
¼ cup non-dairy liquid
Preheat oven to 400F.
Cover raisins in just-boiled water, leaving to soak while you prepare the remaining recipe.
In a large bowl, combine all the dry ingredients. In a separate bowl, beat the eggs lightly, them nix in the mashed banana, oil, and non-dairy liquid (the raisin water works well).
Add wet ingredients to the dry, mixing until just blended, stir in the drained raisins and nuts. Do not over mix.
Pour into muffin cups or greased and dusted tins. Bake 15 minutes or until done.
Makes 12 medium muffins.
Heavenly Hummus
1 can of chickpeas, rinsed and drained
2 cloves fresh garlic, crushed
3 tbsp tahini
¼ cup fresh squeezed lemon juice
¼ cup Hempola Hempseed Oil
¼ cup water
1 tsp cumin
hot sauce to taste
Combine all ingredients in a food processor and blend until smooth. Sprinkle with Hempola Shelled Hempseeds. Enjoy with your favourite vegetables or pita bread.
Hempola Spice Cake
2/3 cup Hempola Baking Flour
1 1/3 cup all wheat-free flour (spelt, rice, quinoa or kamut)
1 ½ tsp baking poweder
½ tsp baking soda
1 tsp cinnamon
¼ cup shortening
1 ½ cup sugar
¼ cup butter
2 eggs
¼ cup buttermilk
¾ cup applesauce
¼ cup molasses
¼ tsp each of nutmeg, clove and ginger
½ tsp vanilla
apple sauce, whipped cream
Combine dry ingredients and set aside. Beat together butter and shortening. Add sugar, vanilla and eggs, beating well after each addition. Add dry mixture alternately with buttermilk, molasses and applesauce, beating on low speed after each addition.
Pour into a greased and floured pan (13”x9”x2”) or 10” round.
Bake at 350F for 35-40 min. Cool 10 minutes in the pan, then remove. Serve with warm applesauce and whipped cream.
Hot Turnip and Apple Slaw
3 tbsp olive oil
4 medium turnips, grated
lemon or lime juice over them
3 tbsp cider vinegar
3 tbsp apple juice
Heat the oil in a skillet, add teh grated turnips and cook for 10 minutes over medium heat, stirring occasionally. Add the apples, vinegar, and apple juice. Cover and steam for another 10 minutes, stirring occasionally.
Kaplan and La Tempa, The Summer Garden Cookbook
New England Squash Pie
You can use pumpkin or yams for a sweeter flavour or other winter squash for a milder flavour.
Pastry for 1 9-inch crust
1 ¾ cup mashed bakes squash or yams
1 tsp. Sea salt
1 ½ cup milk
3 eggs
1 cup sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 Tbsp butter
Preheat oven to 425F. Mix all ingredients. Pour into unbaked pastry shell or bake for 30 minutes or until knife inserted in center comes out clean. Cool on wire rack and serve.
Source: Towne, A Midwest Gardener’s Cookbook.
Potatoe, Sunchoke, Carrot Gratin
2 ½ lb potatoes, peeled and thinly sliced.
2 cups onions thinly sliced
1 tbsp garlic, minced
3 tbsp olive oil
1 1tbsp dried rosemary
1 tbsp sea salt
fresh ground pepper to taste
½ lb sunchokes, thinly sliced
2 carrots, thinly sliced
1 ¼ cup vegetable stock
½ cup grated Parmesan cheese
Preheat oven to 350F. In a large bowl, combine the potatoes with the onions, garlic, olive oil, rosemary, sea salt, and pepper. Toss well. Put half the mixture into a 9 x 13 inch casserole dish. Then spread the sunchokes and carrots over the potatoes. Spread the rest of the potatoe-onion mixture on top. Pour the stock an dwater evenly over the vegetables, and bake them, uncovered, for one hour or until the vegetables are tender when poked with a knife.
Remove pan from the oven and sprinkle the vegetables with the Parmesan cheese. Increase oven temperature to 400F, and return to the oven for 10 more minutes.
Remove pan from the oven. Cut the gratin into squares, and serve. The Gratin is great served on a bed of greens such as arugula or spinach, dressed with olive oil and lemon.
Source: Emmons, Vegetarian Planet.
Radicchio and Chickpea Salad
1 small head radicchio
2 15 oz cans chickpeas, rinsed and drained
1 bunch green onions, trimmed
1 medium carrot, shredded
3 Tbsp fresh parsley or cilantro
3 Tbsp extra virgin olive oil
3 Tbsp lemon juice
2 Tbsp toasted ground cumin
Sea salt and fresh ground pepper to taste
Separate the leaves of radicchio. Lay one on top of the other and cut into thin strips. Wash and drain in a colander or salad spinner. Put into large bowl. Add chickpeas, scallions, carrot and parsley.
Mix remaining ingredients in a small bowl. Pour over vegetables and toss well. Let sit at least 1 hour at room temperature before serving.
Tantillo and Gugino. Eat Fresh, Stay Healthy.
Roasted Root Vegetables with Apple and Mustard
3 cups apple cider
1 cup fruity white wine
2 tbsp Dijon mustard
3 tbsp butter – use olive oil instead
4-5 lbs winter vegetables (rutabaga, turnip, potatoe, sunchokes, celery root, combined with sweet carrots, parsnips, yams, winter squash) peeled and cut into ½ inch cubes.
Sea salt and fresh ground pepper to taste.
Preheat oven to 375F. In a saucepan, reduce the apply cider, wine and mustard over high heat to 1 ½ cups. Whisk in the oil, and pour over the vegetables, tossing to coat. Season with sea salt and pepper,and place vegetables in a single layer in a large roasting pan. Roast for 1 hour, or until vegetables are lightly brown and tender. Stir the vegetables 3 or 4 times to brown evenly.
Source: Ziff Cool, Your Organic Kitchen.
Sweet Potatoe Pie
1-2 (about 2/3 lb) sweet potatoe or yams, cut in half
1 9-inch unbaked pie shell
3/4 cup brown sugar
1/3 cup cane sugar
2 eggs
12 oz. Evaporated milk
1/4 cup unsalted butter, melted
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1 pinch sea salt
Put sweet potatoe halves in to a saucepan, and cover them with water. Bring water to a boil, turn down heat, and simmer for 30 minutes or until sweet potatoes are tender. Drain and skin the halves.
While the sweet potatoes cook, preheat the oven to 400F. If you are using a store bought pie shell, leave in its foil base; if you've made your own, put it in a 9-inch pie pan. Crimp pieces of foil tightly around the side of the pie crust three times with a fork. bake the shell for 15 minutes. Let it cool, remove the foil. Lower the temperature to 350F.
With a potatoe masher or food processor, mash/puree sweet potatoes. In another bowl, whisk together the sugars and the eggs. Whisk in the evapourated milk, melted butter, nutmeg, cinnamon and sea salt. Add the sweet potatoes, and stir until the mixture is smooth. Pour the filling into the pie shell. Bake the pie for 45 minutes or unti it has set. Let it cool for 10 minutes, then serve.
Source: Emmons, Vegetarian Planet
Turnip Apple Bake
1 turnip
1 tbsp butter
sea salt and fresh ground pepper
2 cups apples, thinly sliced
2 tbsp sucanat or maple syrup
1/4 tsp each cinnamon and nutmeg
1/2 cup dry bread crumbs
2 tbsp sucanat or maple syrup
2 tbsp butter, melted
Cook turnip as usual in salted boiling water. Mash with butter and sea salt and pepper. Mix sliced apple with sucanat and cinnamon and nutmeg.
In a greased casserole layer turnip and apples with turnip layer last. Mix bread crumbs, melted butter, and scuanat and put over turnip.
Bake in 350 F oven for 50-60 minutes.
Source: iChef.com
Warm Baby New Potato Salad
1 lb baby new potatoes
1 tsp dijon mustard
2 tbsp balsamic vinegar
2 pinches garlic, chopped
½ red onion, diced
1 tbsp fresh tarragon
1 tbsp chives
4 tbsp Hempola Omega Prima Hempseed Oil
salt and pepper to taste
chopped parsley
Boil or steam potatoes then strain. In a large bowl, mix mustard, vinegar, garlic, onions, tarragon, chives, salt, pepper and Hempola Omega Prima Hempseed oil. Add potatoes and mix thoroughly. Sprinkle parsley on top, serve warm.
Hempola Valley Farms 1.800.240.9215
Wheat-Free Hempola Spelt Bread (Breakmaker recipe)
1 ¾ cups of room temperature water
2 tbsp olive oil
2 tbsp honey
2 tbsp molasses
3 ½ cups all purpose spelt flour
½ cup Hempola Baking Flour
1 ½ tsp salt
1 ½ tsp yeast
Note: use rapid bake cycle on your machine or bake as you would rye bread if you are baking in your oven. Try dipping the hempola Spelt bread in hempseed oi – very tasty!!
Yellow Split Pea Soup
1 tbsp olive oil
1 onion, chopped
1 Leek, washed and sliced
1/2 tsp ground cumin
2 cups carrots, chopped
1 cup celery, chopped
1 1/2c up yellow split peas
8 cups filtered water
2 Bay leaves
1/2 tsp. dried thyme
1/2 tsp dried basil
1/2 tsp. celery seed
1 1/2 cups sweet potato or yams
1 bunch spinach
sea salt to taste
red wine vinegar to taste
Heat oil in a heavy-bottom soup pot. Add onion and leek and saute for 10 minutes. Add cumin and cook for 1 minute longer. Add carrots, celery, split peas, water, bay leaves, and herbs. Bring to a boil, lower heat to medium low, and simmer, partially covered, for about 50 minutes, stirring occasionally.
Add yams and cook for another 20 minutes, until yams can be pierced with a fork. Add chopped spinach and cook for 5 minutes. Season to taste with salt and vinegar.
Source: Albi and Walthers: Greens Glorious Greens