Potluck Recipes Dec 14
December 18, 2008
Scroll down for 3 yummy recipes from our December Potluck - Sunflower Dip, Veggie Pate and Winter Vegetable Curry
Sylvie’s Sunflower Dip
2 cups of raw sunflower seeds
1 full bunch of fresh cilantro
3 cloves of garlic
1/2 small onion
salt to taste.
Put everything in the blender and add just enough water for the mixture to blend.
Hans Vulker’s Vegi Pate
2 medium onions (I usually use 1 red + 1 spanish onion, a bit bigger
than a tennis ball)
2-3 medium carrots
2-3 celery sticks
1 potato (can also use sweet potato)
(the idea is to have approximately the same amount of onion, carrots,
celery, and a bit less potato. You can play with the proportions if
you like one ingredient a lot.)
⅓ cup olive oil
¼ cup warm water
¾ cup whole wheat, rice or spelt flour (here’s where you can play
around a bit – I usually use ½ cup flour and ½ cup quinoa or oat
flakes)
1 cup nutritional yeast (yellow flakes)
½ cup ground pumpkin seeds
½ cup ground sunflower seeds
4 tablespoons tamari sauce
Combine flour, yeast and ground pumpkin + sunflower seeds and mix. Add
grated veggies. If using a food processor, make sure ingredients are
coarse, not too finely chopped. Add oil and tamari sauce.
Mix well, adding water a little at a time. You want to add just enough
water to be able to fully mix all the ingredients – should be fairly
thick, not runny.
Divide in two lightly oiled loaf pans or 9×9 cake pan and bake at 350°
F for 45-50 minutes. Santé!
Winter Vegetable Curry
brought by Jo-Anne Phillips
1 tbsp olive oil
1 red or cooking onion
1 tbsp curry powder
1 tsp ground cumin
¼ tsp cinnamon
2 tbsp minced ginger root
1 tsp minced garlic
¼ tsp red pepper flakes (opt)
1 ½ cups vegetable stock or water
2 tbsp lemon juice
2 carrots, sliced
2 cups cubed, peeled sweet potato
2 cups cauliflower florets
1 small zucchini cut into chunks
1 can chick peas, drained and rinsed
¼ cup chopped fresh coriander or parsley
salt and pepper
1. In a large saucepan, heat oil over medium heat; cook onion for about 3 minutes or until softened. Add curry powder, cumin, cinnamon, ginger and red pepper flakes. Cook stirring often for 1 minute.
2. Add stock, lemon juice, carrots and sweet potato; bring to a boil.
Reduce heat, cover and simmer for 8 minutes. Add cauliflower and zucchini. Cook for 5 minutes or until vegetables are tender.
3. Stir in chick peas, coriander and salt and pepper to taste.
From Anne Lindsay’s Light Kitchen
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