from Cindy Fleming
Since our local produce is in the middle of being harvested, it’s a good time to share a couple of recipes for fresh vegetables and fruit. These are favourites that we often serve during retreats, meetings and other staff gatherings ~
A recipe is basically a guideline, a starting point from which to improvise. This is a very simple recipe — add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Use different herbs than those suggested as taste experiments!
Makes 12 servings
- 6 tablespoons of oil
- 4 onions, quartered and then sliced
- 4-5 cloves of garlic, peeled and minced
- 15 tomatoes, chopped (more or less depending on the size)
- 3 medium sized eggplants, chopped
- 2 green pepper, chopped
- 1 large zucchini, chopped
- 1 tablespoon of dried oregano
- 1 tablespoon of dried basil
- 1 teaspoon of dried thyme
- Salt and pepper
Heat a medium saucepan over high heat. Add oil and then onions. Sauté until golden and add garlic. Continue to sauté and then add tomatoes, eggplant, green peppers, oregano and season with salt and pepper. Cover with a lid and let simmer until the vegetables are tender, about 20 minutes. Taste, and adjust seasonings.
- Cooked basmati rice
- 2 tbsp vegetable oil
- 1 small yellow onion, chopped (or add the amount you prefer)
- 2 cloves garlic, minced (or add the amount you prefer)
- thumb-sized piece of fresh ginger, peeled & minced (or add the amount you prefer)
- 1 tbsp curry powder (or add the amount you prefer)
- 1 large sweet potato, cut into 1/2″ to 3/4″ pieces
- 15-oz can of chickpeas
- 15-oz can of coconut milk (make sure to shake the can to mix everything first)
- 1/2 cup frozen peas or edamames
- 1/2 cup canned diced tomatoes (or leave out and use more water)
- 1 cup water
In a heavy saucepan (or Dutch oven if you have it) heat oil over medium-low heat. After the pan has warmed a few minutes, add onion, garlic, ginger (and a little jalapeno if you like). Cook about 5 mins. until things soften up. Add curry powder and stir in. Add salt and pepper to taste.
Add sweet potato, chickpeas, coconut milk and water to the pan. Increase heat and bring to a light simmer. As soon as it starts boiling reduce heat to medium-low — simmer until sweet potato is tender (about 10-12 mins — don’t overcook). Add the peas/edamames and tomatoes, stirring occasionally until heated through (about 3 mins). Serve over the basmati rice.
This is another very forgiving recipe. When your apples are very sweet use less sweetener. And if you like less topping make less! Happy Baking!
- 3/4 cup sucanat or maple sugar-I use much less
- 1 cup rolled oats
- 1 cup spelt flour or gluten free flour blend
- 1/2 cup butter or earth balance spread, melted
- 3 cups apples – peeled, cored and chopped
- 1/3 cup sucanat or maple syrup
- 2 teaspoons ground cinnamon
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine ¾ cup sweetener, oats, flour and butter. Mix until crumbly. Spread the apples over the bottom of the pan. Sprinkle evenly with 1/3 cup sucanat and cinnamon. If the apples seem dry or mealy add a couple of tablespoons of water. Top with the crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.