Lemon Walnut Bean Pate
This rich, nutty dip is great for a party or snack served with pita bread, olives, carrot and celery sticks. Its texture is thick like a pate.
Vegan, wheat-free, corn-free, heart smart, low fat
Makes: 4 1/2 cups
4 cups cooked or canned navy beans
OR start from scratch with 2 cups dried navy beans, presoaked, rinsed and simmered in 6 cups water for 1 1/2 hours
3 scallions, sliced
6 cloves garlic, peeled
1 lemon, juiced, 1/3 cup lemon juice
1 teaspoon sea salt
2/3 cup walnuts
2 tablespoons chopped fresh dill, plus several sprigs for garnish
1- 5 ounce jar of olives such as garlic-stuffed olives for a garnish
Place cooked beans, scallions, garlic, lemon juice, salt, walnuts and dill in work bowl of food processor. Puree until smooth. Taste and adjust seasonings. Scrape dip into serving bowl, and garnish with olives and dill.
Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier
Reprinted by permission of Square One Publishers, Garden City, NY
Eggplant with Morel Mushrooms and Sun-Dried Tomatoes
I love this stew as a side dish, pizza or pasta topping. Try it garnished with crumbled feta or grated Parmesan.
Vegan, wheat-free, corn-free
Serves 4-6
1 medium-large eggplant, 6 cups, sliced into bite sized chunks (cut into 1? rounds and then slice into 4-6 bite size pieces)
juice of 1 lemon, 1/3 cup
2 teaspoons sea salt
4 dried morel mushrooms
10 sun-dried tomatoes, cut into smaller pieces with a scissors
1 large onion, sliced, 1 1/2 cups
8 cloves garlic, peeled and whole
1 large carrot, 1 cup sliced
5 tablespoons extra virgin olive oil
2 tablespoons fresh basil or 2 teaspoons dried
1 sprig rosemary, 1 teaspoon fresh leaves or 1/3 teaspoon dry
2 heaping tablespoons fresh oregano leaves or 2 teaspoons
1. Preheat the oven to 400 degrees. Cut the eggplant and put it into a bowl with 1 teaspoon sea salt and the lemon juice. Let it marinate at least 30 minutes while you slice the other vegetables.
2. Drain and discard the excess liquid from the eggplant. Put the eggplant and all the other ingredients into a large mixing bowl, including the other teaspoon of sea salt. Mix well and transfer to a baking dish or crock. Make sure that the dried mushrooms, and tomatoes are covered by the other vegetables. Cover and bake for 45 minutes.
3. Taste the vegetables to see if they are as tender as you like them, and adjust the seasonings if desired.
Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier
Reprinted by permission of Square One Publishers
Cool and Spicy Black Bean Dip
This tasty dip is simple to make and gets plenty of flavor from salsa and fresh cilantro. Use mild, medium or hot salsa, whichever you like. You can also always add more cayenne, ground hot pepper, for a hotter dip.
Vegan, wheat-free, corn-free
Makes 6 cups
4 cups cooked or canned black beans
Or start from scratch with 2 cups dried black beans soaked overnight and 1 strip kelp and 6 cups water
2 1/2 cups mild salsa
1 bunch cilantro, 1 1/2 cups leaves
1 bunch scallions, 1 1/2 cups sliced
1 teaspoon sea salt or to taste
Optional: add 1/4 teaspoon cayenne for a hotter dip
If starting from scratch, simmer black beans, water, and kelp for 1 1/2- 2 hours.
Rinse the cilantro and twist off and discard the stems. Put the cooked beans and all the other ingredients in a food processor except for a few sprigs of cilantro, which you can use later as a garnish. Blend and taste the dip. Add cayenne for a spicier
Recipe from Taste Life! Organic Recipes(2002) by Leslie Cerier
Reprinted by permission of Square One Publishers
Spicy North African Vegetable Soup with Chickpeas
There are dozens of different basil varieties from which to choose. The delicate sweet-flavored “sacred basil” called for in this soup is commonly used in the cuisines of Africa, India, and the Far East. Although sacred basil is recommended in this recipe, you can use any basil variety.
Yield: 6 to 8 servings
2 quarts water
2 cups cooked chickpeas
1 cinnamon stick
1 tablespoon extra virgin olive oil
6 cloves garlic, thickly sliced
1/2 teaspoon chili pepper flakes
1 cup coarsely chopped onions
1/2 cup coarsely chopped carrots
2 1/2 cups coarsely chopped unpeeled sweet potatoes
2 cups bite-sized cauliflower florets
1 teaspoon turmeric
3 cups coarsely chopped mustard greens
2 tablespoons dried sacred basil or other basil variety
1 teaspoon sea salt, or to taste
1. Bring the water, chickpeas, and cinnamon stick to boil in a 6-quart stockpot. Reduce the heat to medium-low,
cover, and simmer 10 to 15 minutes, or until the cinnamon stick uncurls.
2. While the chickpeas simmer, heat the oil in a medium sized skillet over medium heat. Add the garlic, chili flakes,
onions, and carrots, and sauté, stirring occasionally for 5 minutes, or until the onions begin to soften.
3. When the cinnamon stick uncurls, transfer the sautéed vegetables to the stockpot along with the sweet potatoes,
cauliflower, and turmeric. Simmer covered for 20 minutes, or until the sweet potatoes and cauliflower are tender.
4. Add the mustard greens and continue to simmer 2 to 3 minutes, or until bright green. Stir in the basil and salt.
Adjust the seasonings, if desired.
5. Ladle the hot soup into bowls and serve.
Recipe excerpted from Going Wild in the Kitchen by Leslie Cerier, © 2005, Square One Publishers, Inc. Used by permission.
Chick Peas with Tomatoes and Ginger
Vegan, wheat-free, corn-free, heart smart, low fat
Serves 4-6
1 tablespoon extra virgin olive oil
2 inches ginger grated, 2 tablespoons grated ginger
1 onion, sliced 1 cup
4 cups chopped plum tomatoes
2 cups cooked chick peas
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon sea salt or to taste
1/4 teaspoon pepper, or to taste
1 bunch cilantro, chopped
1. Sauté onions, ginger, and tomatoes in oil till tomatoes are juicy, about 10 minutes.
2. Add chick peas, and spices.
3. Stir and simmer for 5-10 minutes to blend flavors.
4. Season to taste with salt and pepper.
5. Garnish with cilantro.
Recipe from Taste Life! Organic Recipes (2002) by Leslie Cerier
Reprinted by permission of Square One Publishers, Garden City, NY
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