Stuffed winter squash

Adapted from
http://www.101cookbooks.com/archives/roasted-corn-pudding-in-acorn-squash-recipe.html

Ingredients:
Small squash like kabocha acorn
olive oil
salt pepper

Filling:
handful frozen corn
1 diced poblano pepper
1 small red onion diced
salt pepper
1 table spoon oil

1 energ-egg or regular egg
1/2 cup milk
1/3 cup white cheddar

Method:
Squash:

Preheat the oven to 375F degrees
Rub the orange flesh of the squash with the oil.Cut a slice at botton so it can stand. Place cut side up on a baking sheet. bake for 20 - 30 minutes or until the squash starts to get tender
Filling:
For filling saute all veggies with salt pepper when soft.
make 1 energ-egg mix with milk well.
Add milk mixture to veggies mix well. Switch off
Stuff squash with mixture.
Bake for 20 minutes.
Top with cheese broil for 1 min or 2.

Israel sheraton vegetable stew

Ingredients:

2 Russet potato peeled and cut into wedges

2 zucchini cut into half moons

1-2 bell peppers

1 tablespoon capers

1 vegetable bouillon broth cube

cayenne/red chilli powder to taste

1/2 cauliflower

2 carrots sliced

1 sliced onion

2-3 tablespoon tomato paste

fragrant olive oil

heat oil

add onions cayenne saute

add potatoes, carrots, add 1 cup water, salt, veggie boullion

once half tender add zucchini, capers, cauliflower and tomato paste

close and let them stew for 10 minutes in slim flame

Mushroom Basil Tomato salad

INGREDIENTS
2 cups sliced fresh white button mushrooms
2 medium sized cloves crushed garlic
1 cup tomato de-seeded and diced- Heirloom tomatoes works the best
1 cup basil leaves torn with hand
1- 2 tablespoon extra virgin olive oil

Salt and pepper to taste


METHOD:
In a bowl mix oil ,salt, pepper and garlic
Toss mushroom tomato and basil.
Mix well
Refrigerate or serve immediately.

Great picnic food. Tastes awesome with pesto pasta.

Note: If needed you can add grated parmesan 1/2 cup.

Vegetable grain free burger

To make 25 burgers:


Binders: (add as needed so you can make a patty)
Potato starch, Corn starch,water chest nut flour, Besan
or
 just crumbled boiled potato

Beans:( I used about 2 cups moong 2 cups garbanzoes)
Cooked split moong dal and garbanzoes


Spices:
1 sp Turmeric
 1 sp Red Chilli powder
 3 tbsl sp Curry powder
Salt as needed

Nuts/seeds
1/2 cup or so Sunflower seeds

Vegetables
1 yellow onion chopped
1 packet frozen leeks(Trader joes)-optional

Food processor grated/sliced:

1/2 small Cabbage
 2Green bell pepper
6 cloves garlic
2 inch ginger
2 carrots


Heat 3 tblsp oil
Add chopped onion
Saute for a couple of minutes
Add leeks
Add turmeric and red chilli powder
Saute a minute
Add rest of vegetables add salt
Saute till all vegetables become soft
Add curry powder



Add beans, binders, seeds mix well

Refrigerate and shallow fry. I used pam spray to cook it in a non stick skillet.
Top it with grated cheddar

Refrigerate remaining mix

Vegetable cheela

Ingredients:
1 cup collard greens minced(you can use any greens)
1 cup carrot grated
1 cup cabbage grated
1/4 dried onions or 1/2 fresh onion minced
1/2 spoon turmeric
1/2 spoon red chilli powder
1 spoon garam masala or curry powder
1/2 spoon sambar powder(optional)
salt
1 cup besan
water

Method:
Mix all ingredients. Add water so it makes a thick paste.
Heat a griddle and cook it like pancake. I just used vegetable oil spray. No extra oil.
Serve hot with ketchup or hot sauce.

Tofu spinach open spring rolls

Ingredients:
Ricesheets as shown in picture
1 block sprouted frim tofu drained and cut length wise
sriracha or chilli paste to taste
1 teaspoon sesame seeds
12 teaspoon sesame oil
1 10z boxed spinach thawed
2 garlic cloves crushed

Method:
1. Make the filling ready:
Heat oil
add garlic sesame seeds when they turn golden add spinach hot sauce and salt
saute well
Now add tofu and saute for few minutes
2.Ready the rice paper:
Take warm water in wide bowl. Dip rice sheet spread out on flat surface
Place filling and fold it like a burrito.

Enjoy with dipping sauce(2 tablespoon of ponzu+ 2 tablespoon of sriracha mixed together)

Greens soup

Ingredients
3 handful fresh spinach
3 cups hardy greens ...i used beet greens
1 onion diced
1 fennel bulb diced
1 teaspoon fennel seeds
4 cups water


1 tablespoon butter
1 vegetable bouillon
1 tablespoon sour cream
2 tablespoon instant mashed potatoes
1/2 teaspoon cracked pepper
salt to taste

Method:
Heat butter
Saute fennel and onion till they sweat
Add 1/4 spoon pepper salt
add beet greens water bouillon and simmer 30 minutes
now add spinach and after a minute add remaining pepper, sour cream
Using hand blender blend well ...slowly add mashed potatoes with one hand and blend with another.
Serve hot.

Adapted from
http://www.epicurious.com/recipes/food/views/Creamy-Fennel-and-Greens-Soup-358114