Hearty Roasted Squash, Greens and Shrooms

   Growing squash in a climate that doesn't rain for 6 weeks, is a feat. However when the vine finally reached the sun, and the september rains came, so did this larger than store-bought, beautiful butternut squash. Sliced in thick slabs of half-moons, and roasted in the oven created the most flavourful bites ever, with nothing else added but the drizzle of olive oil! Grasshopper started planning next years crop immediately, then came up with this great blend.

   For calcium, a fabulous bunch of greens like collards or dandelion add bonus nutrition. Remember to avoid spinach, chard and beet greens if it's calcium you want. Onions have been known to give some people digestion difficulties, so dark green celery stalks are flavouring this vegetable medley.

   This dish is so tasty, it's going on the christmas dinner menu with it's lovely flecks of red pepper.

 Hearty Roasted Squash, Greens and Shrooms      
Serves 6 as a side dish
   1 large butternut squash
   1  bunch of collards (or dandelion greens)
   4 portabella mushrooms
   5 stalks of celery
   1/4 c thinly sliced roasted red peppers

   olive oil

  Wash, peel, and slice squash into one inch thick halfmoons. place in roast pan with a drizzle of olive oil just to coat. Roast in 350* oven, turning, till done. Wash celery, then slice with a long diagonal cut so that you create celery strips. Saute slowly in large skillet with olive oil till soft, set aside. Wash, remove thick veins and rollup greens into a tubelike form. Thinly slice greens across the tube, vertically. Steam for moments, till limp and keeping bright green colour, set aside. Prepare portabella mushrooms, slice in half, then in 1/2 inch slices. Add to celery and saute till done. Cut squash wedges into cubes. Add roasted red peppers to skillet, then greens and squash. Cook on low for 5 minutes, just to blend flavours.

Enjoy!
Love Grasshopper
 

Vegan Protein Fruit Bars

After a vegetable laden lunch, grasshopper loves a filling protein snack mid-afternoon. This wheat-free recipe creates a vegan, calcium/protein rich snack that travels well. You can choose your fruit combo, but always include dried fruits so the filling thickens up nicely. Figs, buckwheat, pumpkin seeds and molasses are high in calcium, dates are easy to digest but may be too sweet for some. Gojis, coconut? Crushed pineapple over apple? You decide what your body needs, craves, or simply start rummaging through your cupboards.
     Vegan Protein Fruit Bars
 Crust
1 1/2 c oatmeal or rolled oats
 1/2 c flour (oat or buckwheat)
1/2c ground pumpkin or sunflower seeds
1 tbs molasses
2 tbs oil
1/2c fortified rice milk or any vegan milk
Filling
2 1/2c grated apple or crushed strained pineapple
2 c dried fruit (figs and dates are lovely)
2tbs dried fruit soaking water or pineapple juice
   
  Cook filling ingredients in a slow pan until thick. Set aside. Mix together the wet ingredients of the crust, then add the dry ingredients till a workable dough is achieved. Press dough into a greased (use coconut oil) 9"x12" pan. Spread filling on top of crust. Bake at 350 for 30- 40 minutes.
Love Grasshopper

Yesterday's Oatmeal and Rapini Pie-Something from Nothing

       Yesterday's pot of leftover cooked oatmeal becomes the crust of this simple to make, easy to brownbag vegan pie. Vegans generally have 'let go' of the flaky perfect pie crusts of the Betty Crocker kitchen, and opt for an oil-based high protein crust. Grasshopper's love of buckwheat, calcium-rich and gluten-free, added to pre-cooked oatmeal in a fortified vegan milk of choice creates an easy high protein nutty base. Whole toasted buckwheat and can be ground on a fine grind in the blender to make a flour. Getting hungry now, and imagining the endless possibilies here with nut butters, tahini or inexpensive ground nut or seed additions...  sunflower or hemp seeds, peanut, Mmmmm,......
     You decide how to 'stiff up' the cooked oatmeal with oil and dry ingredients. Use tahini or nut butters for their oils, or grind a dry mix of seeds. Plain and simply, grasshopper uses the oil:dry ratio of 1:3 for a crunchy crust.  Decide: what's available in my kitchen, AND how much of this ingredient do I want for taste pleasure and protein.  Just count the servings you are creating. Experiment! It'll never taste the same again!
                                                                                                                  
   Yesterday's Oatmeal and Rapini Pie
       1c yesterday's cooked oatmeal    
      1/3-1/2 c of dry mix combo: buckwheat flour, ground nut or seed ..sunflower, hemp or sesame
      3tbs or more olive oil or tahini or nut butter
      dash salt
  one large bunch rapini, cleaned, washed and chopped
  2 garlic cloves crushed
  1 tsp olive oil
  dash salt

Mix enough dry ingredients/oil with oatmeal until you have a workable dough. Oil a pie plate as well as your fingers, then shape dough along the edges of the plate. Pre-bake at 350* for 10 minutes or until slightly brown. Meanwhile, oil a large covered skillet, add garlic and slowly simmer for 2 minutes. Add chopped rapini, cover, steam, and 'stir down' for 10 -12 minutes, or until soft and creamy. 
   Spread on prebaked crust.  Return to the oven for 5 minutes. Enjoy hot or cold.
Love Grasshopper

Ginger Adzuki Bean Spread

  Ah, the comfort of ginger... taste sublime, and digestive heaven for our organs. Grasshopper simply loves adzuki beans for their ease in digestibility, size and colour, and ease in cooking. Use pre-cooked beans or soak dry beans the night before, drain old water and use new water, then cook gently for 30-60 min over med-low heat. This spread/dip was a delightful surprise accident in the kitchen, as spinach curry was the start, then came the adzucs. Any bean will do!! Any soft veg will do! Consistency and flavour are the true essentials to this taste experience, so use organic whenever possible. Use this great spread on your favourite whole grain cracker, chip, chapati, taco, tortilla etc. for a complete protein.

Ginger Adzuki Bean Spread
   1 c pre-cooked drained adzuki beans
   1c washed drained spinach
   2 tbs olive oil
   2 tbs  fresh ginger slivered lengthwise
   2 garlic cloves, slivered lengthwise
   1 1/2 tsp garam masala
   7 whole cloves
   salt to taste
    juice of 1 lemon
    3 tsp coconut oil
      In a large covered skillet heat oil on low with garlic, ginger, garam masala, salt and cloves. Simmer slowly until flavours have 'softened', about 3 minutes. Add lemon juice, stir, then slowly simmer for 2 more minutes. Remove whole cloves, add cooked adzukis, and simmer for one minute. Maintaining a low, covered skillet will retain moisture in this recipe.
  Place spinach on top of this mixture, then cover to steam on low for one minute. Turn off heat.
  Melt 3 tsp of coconut oil onto spinach. Slightly mash with a potato masher. Spread warm or cold onto your favourite bread, cracker etc. Add a bit of water if mixture gets too dry.
Love Grasshopper
     
  

Grasshopper's Kamut Protein Loaf

    Some turn to a vegan diet to help ease the digestive system if it has  challenges. When unhealthy GI symptoms begin to arise, a plant-based diet may help. Grasshopper offers this recipe as an easy to digest, high protein, flavourful, easy to brown-bag, 'mock'-loaf.  Cooking the beans with fennel and bay leaves helps to reduce gas formation, and kamut's soft high fibre content soothes the digestive tract. Serve with cranberry sauce at Thanksgiving dinner. Prep work needs to be done 24 hr early. Soaking grains, seeds, nuts and legumes overnight releases digestive inhibitors into the water (discard it!!!) and allows for easier digestion, and it begins the seed sprouting process thereby increasing the nutritional value of the food.  Nature protects a dormant seed with these inhibitors until it is ready to sprout. If our digestive system can bypass this chemistry, digestion takes less energy on the body systems.
Grasshopper raves about this 
            A great feeling inside that all is well        
   Thank you
Grasshopper's Kamut Protein Loaf

     1 c drained, cooked pinto beans or 2/3 c dry
    1-2 tbs dry fennel seed
    1c cooked kamut grains, or 2/3 c dry (see blog 'Comfort in Kamut')
    1c dry , raw sunflower seeds
    juice of one lemon
     
    Prep work: Soak pinto beans with 1 tbs dry fennel seed in water overnight. Repeat in 2 other bowls
with the kamut, and sunflower seeds. 
  In the morning, drain water from bowls, being careful to not lose the fennel seeds. Cover seeds again with fresh water. Place beans in cooking pot with water to cover them, add 3 bay leaves, bring to a boil, then simmer till tender, about 40 minutes. Watch that beans are always covered with water. Cook kamut in a separate pot following instructions on Grasshopper's October 13 post.
   While kamut and beans are cooking, saute the following ingredients on low heat until onions and celery are clear, about 8 minutes. 
    2 tbs olive oil
    1/2c diced onion (to taste)
    1/2 c diced celery (optional)
    1/3c diced red pepper (optional)
    1/2 tsp tamari soy sauce (gluten-free possibilities)
    1/3c chopped parsley
    2 tbs minced ginger root
    1 tsp ground or whole cumin

   Drain beans and kamut. Rub sunflower seeds and skim off skins.
Grind all ingredients in a food processor  with lemon juice and until the texture is still quite lumpy.
Form into a loaf log on a flat baking dish (greased with coconut oil), or in a deepdish loaf pan also generously greased. use coconut oil or olive oil to coat the top as well. Bake at 350* for 45 minutes.
Serve alone, with cranberry sauce or your favourite vegan gravy.
Love Grasshopper

   
   

Autumn Leek and Zucchini Squares with Buckwheat Crust

  Vegan diet, highly controversial, as there is no known culture with this culinary tradition, apart from some forms of jainism. Hindis rely on diary products for example, for the essential vitamin B12, leaving vegans to supplement with liquid vitamin drops or fortified drinks such as any of the dairy-free milks on the market. Grasshopper is lactose-intolerant, and is forever mindful to never again neglect vitamin B12! Once, grasshopper suffered a debilitating deficiency...lesson learned!
    This recipe uses fortified rice milk in a biscuit crust, but can be substituted with a liquid of your choice. It is inspired by the crafty phyllo dough wrappings of traditional pastry recipes, mmmm good...!!! Grasshopper still loves phyllo, and wanted to create a vegan leek pastry for thanksgiving dinner. A biscuit crust and a bit of a cupboard search led to the perfect grain...toasted buckwheat! The nutty flavour beautifully compliments the wonderful flavour of fresh autumn leeks. When ground, it partially replaces the traditional wheat flour, and it is gluten-free. Coconut and olive oil replace the butter. Can also be served cold.

Autumn Leek and Zucchini Squares
      Crust
1/3 c olive oil
1/2 tsp rubbed thyme
dash of salt
one bruised, chopped sprig of sage
2/3 c B12 fortified 'milk'
2/3 c whole toasted buckwheat,
         ground in blender to a flour
1/3 c your flour choice
(just enough for a lumpy batter)
    Beat oil and milk in mixing bowl with thyme and sage.
Add buckwheat and let soak while preparing the filling.
      Filling
one bunch washed, sliced leeks
one washed , sliced medium-sized zucchini
2 washed, sliced celery stalks
1 tsp coconut oil
a dash of nutmeg (optional)
 In a covered skillet slowly steam/sautee  all ingredients together.
Do not let get dry. Add water if necessary.
  
   Rub an 8"x8" baking dish with coconut oil. Add enough flour to crust
so it gets lumpy. Press half into the baking dish. Pre-bake at 350* for 10 minutes.
Meanwhile, prepare top crust. Use parchment paper to prevent sticking and
 roll out the top crust.
  Spread filling over pre-baked crust. Transfer top crust to baking dish with the
 paper attached, then peel off the paper and adjust corners. Bake at 350* oven for
until brown and smelling great!
Love Grasshopper

Comfort in Kamut

 The seeking out of comfort, some more or less. A warm meal, fire and company.  Grasshopper adores Kamut for comfort food. The sweet puffy kernels are superb warm, cold, or blended, retaining a nutty chewy texture throughout. It is more rich in protein than wheat, easier to digest and is considered a high energy grain. Any recipe that would normally call for rice can be substituted here, or simply enjoy with a drizzle of olive oil and your choice of salt. Himalayan salt is grasshopper's choice!
   -soak 1c kamut overnight in water, drain off
   -add 2c water to kamut grain
   -bring to boil
   -simmer on low 45 minutes
   -watch the water levels, add more if necessary
Kamut is cooked when soft and chewy.
Love Grasshopper
  

Grasshopper's Vegan Pesto

Adaptations. Living creatures are perpetually adapting. Understanding the culinary properties of your favourite foods teaches us how to adapt any recipe when we don't have an ingredient, or have specific food intolerances to avoid. May your days be filled with opportunities to experiment with ingredient substitutions. Risky when inviting guests, but surely a grateful experience of rich lessons. Ask your guests their thoughts on your new creations, and such is how we will continue with adaptations. In this vegan pesto recipe, parmesan is absent, so hemp protein is an excellent substitution for a vegan diet.

Grasshopper's Vegan Pesto
-olive oil
         a choice of seeds or nuts...
-hulled hemp for high protein works beautifully,
    or walnut, just try to use a nut or seed with a soft consistency
if using a mortar and pestal, however  any seed or nut can be
   ground in a blender; flax seed is nutritious, but lacks flavour and
   its geling properties keep soaking up the oil (not grasshopper's favourite choice)
-fresh basil leaves, fresh parsley leaves, arugula,
       any green with flavour
-cloves of garlic
-salt to taste
 
Mash, using mortar and pestal or blender for larger amounts or harder nuts and seeds. Use at room temperature or you may also line a baking dish with plastic wrap, pour the pesto over the wrap and freeze in a slab and put into a ziplock bag in the freezer for future use. Then break off chunks as needed. Just melt frozen pesto chunks in a hot pot of cooked/drained pasta, for a quick on-the-go nutritious meal.
For a great pasta recipe, see Grasshopper's easy gnocchi recipe
 http://www.blogger.com/blogger.g?blogID=838924271458807488#editor/target=post;postID=3981368696112836922
Love Grasshopper

Introduction and Post Thanksgiving Day Veg Leftovers-Something From Nothing Pesto Gnocchi

Blogging:
          writing         sharing
                                                         connexs
  people with people experiencing...

    Loving ideas
                grasshopper explores comfort in
                               food
                  exercise
      focused practise