Living the WELL Life


Baby, It's Cold Outside! - by Christina Pirello

Friday, February 11, 2011

Winter is a great time to turn up the heat...with your food!  The dishes in this menu will nourish and keep your body thriving in the cold days ahead. 

Menu
Millet Cauliflower Soup
Roasted Winter Squash and Onions 
Tempeh and Root Veggie Stew
Collard Green Salad
Chocolate Chunk Cookies

 
Millet Cauliflower Soup

1 yellow onion, diced
1-2 stalks celery, diced
½ head cauliflower, broken into florets
½ cup yellow millet, rinsed well
4-5 cups spring or filtered water
2 tablespoons white miso
2-3 sprigs fresh flat leaf parsley, coarsely chopped for garnish

Place veggies in a soup pot with millet on top. Add water and bring to a boil. Cover and reduce heat to low. Simmer until millet is creamy, about 30 minutes. Remove a small amount of hot broth and dissolve miso. Stir back into soup and simmer 2-3 minutes more. Serve garnished with parsley.  Makes 4-5 servings.

Roasted Winter Squash and Onions

2 red onions, large chunks
1 winter squash, halved, seeded, cut into large chunks
Extra virgin olive oil
Zest of 2 fresh lemons
Sea salt
Cracked black pepper

Preheat oven to 375 degrees.  Prepare the veggies and place them in a serving bowl. Sprinkle generously with olive oil and stir in lemon zest with salt and pepper to taste. Toss to coat. Spoon vegetables onto a sheet pan with sides and cover tightly with foil. Bake for 45 minutes. Remove the cover and return to oven to brown the veggies, about 5-7 minutes more. Serve hot.  Makes 5-7 servings.

Tempeh and Root Veggie Stew

1 pound seitan, cut into 1-inch cubes
Avocado oil
3 red onions, quartered
4 carrots, chunk cut
2 parsnips, chunk cut
1 large can diced tomatoes
2 bay leaves
Spring or filtered water
4 medium Yukon gold potatoes, cubed
1 cup frozen peas

Cube tempeh. Heat a generous amount of oil in a flat skillet and pan fry tempeh, turning once to ensure even browning. Add onions, carrots, parsnips, tomatoes and bay leaves.  Season lightly with salt and pepper and add water to accumulate about ½-inch. Bring to a boil, cover, reduce heat to low and cook for 20 minutes. Add potatoes, adjust seasonings to your taste and cook until potatoes are tender, about 20 minutes more. Add more water, if needed to keep a stew-like consistency. Remove bay leaves, stir in peas and cook 5 minutes more. Stir gently to combine and serve hot.  Makes 5-7 servings.

Collard Green Salad with Grapefruit Vinaigrette

2-3 collard leaves, stems trimmed, left whole
2 cups baby arugula
2-3 Belgian endive, shredded
1 ripe grapefruit, sectioned
Vinaigrette
1/3 cup extra virgin olive oil
Juice of 1 grapefruit
1 tablespoon brown rice syrup
Sea salt
Cracked black pepper

Bring a pot of water to a boil with a generous pinch of salt. Cook the collard greens until just wilted, about 2 minutes. Remove and slice into ribbons. Cool completely before continuing.  While the greens cool, prepare the balance of ingredients and place in a mixing bowl.  Make the dressing by whisking together oil, juice, syrup with salt and pepper to taste.  Assemble the salad by combining cooked greens with the rest of the salad. Gently stir in dressing to coat. Serve at room temperature or chilled.  Makes 5-7 servings.

Chocolate Chunk Cookies

1 stick Earth Balance or 8 tablespoons, softened
½ cup brown rice syrup
1 teaspoon pure vanilla extract
1 ¼ cups whole wheat pastry flour
¼ cup semolina flour
Pinch sea salt
Generous pinch ground cinnamon
½ teaspoon baking soda
1 bar dark chocolate, coarsely chopped
½ cup coarsely chopped pecans or other nuts

Preheat oven to 350 degrees and line 2 baking sheets with parchment.  Place Earth Balance, rice syrup and vanilla in a mixing bowl and whip until creamy. Add flours, salt, cinnamon and baking soda. Mix by hand to create a soft dough. Fold in chocolate and nuts.  Using a spoon, place cookies on baking sheet leaving space between then for spreading. You will get about 12 to a tray. Press lightly on the cookie with your fingers to flatten them slightly.  Bake for 18 minutes. Transfer to a wire rack to cool completely.  Makes 24-30 cookies.

 



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