Corn Grits with Kale and Goat Cheese

Last night, I made a delicious variation of Corn Grits with Kale, and Goat Cheddar, a versatile recipe from my latest cookbook, Gluten-Free Recipes for the Conscious Cook. This time I cooked up different vegetables of this glorious autumn season: broccoli, leeks, kale and green bell pepper  and left out the melted cheese.  Served with a fresh dallop of Vegan Pesto, also a recipe from Gluten-Free Recipes for the Conscious Cook and a dallop of a Roasted Red Pepper Feta Dip, recipe from Going Wild in the Kitchen,.

Just loved it so much, swapped veggies, and this time used cauliflower, broccoli, red onions, thick garlic slices, gogi berries and topped it off with chevre and olives. My friend and I goggled them all up.

Corn Grits with Cauliflower, Gogi Berries, Chevre and Olives

Hope you have a great organic feast!

Leslie Cerier, The Organic Gourmet

Polenta with Vegan Pesto and Grilled Red Pepper Feta Dip

Energize yourself with Local Foods! Here is the link for my Interview with Laura Theodore, The Jazzy Vegetarian June 29, 2011 along with the Cilantro Pesto Recipe from Gluten-Free Recipe for the Conscious Cook. I talked about in the interview:  http://www.blogtalkradio.com/the-jazzy-vegetarian/2011/06/29/energize-yourself-with-local-foods

Wishing you a great local, seasonal and organic feast!

Cilantro Pesto, recipe by Leslie Cerier from Gluten-Free Recipes for the Conscious Cook

Cilantro Pesto

Makes about 2 cups

Here’s a delicious pesto made with cilantro instead of the traditional basil. It’s great on any type of noodles, but especially delightful on Asian noodles, such as 100% buckwheat soba or bifun, quick-cooking clear angel hair noodles made from rice flour and potato starch. You may be surprised to learn that it’s also a fabulous dip and pizza topping. Spread it on top of a prebaked gluten-free pizza crust and top with sliced bell peppers, olives, and marinated dried tomatoes (see page 00 for a recipe for making your own).

1/2 cup raw almonds, presoaked if you like

1/2 cup raw sunflower seeds, presoaked if you like

2 1/2 cups tightly packed cilantro leaves

6 cloves garlic

1/2 cup water

5 tablespoons umeboshi vinegar

Put the almonds in a food processor and grind to a coarse meal. Add the sunflower seeds and continue grinding until they too have a texture like coarse meal. Add the cilantro, garlic, water, and umeboshi vinegar and blend until almost smooth. Taste and adjust the seasonings if desired.

Reprinted with permission by New Harbinger Publications, Inc. Gluten-Free Recipes for the Conscious Cook by Leslie Cerier www.lesliecerier.com