Cabbage Boats (or Wraps)

whole cabbage leaves, rinsed

2 cups cooked brown rice

2 cups corn (rinsed and drained if using canned)

2 cups black beans

1 green pepper, chopped

1 small sweet onion, chopped

1/4 cup chopped cilantro

1/4 cup lime juice

1/2 tsp salt

1/2 tsp cumin

Combine all ingredients (except cabbage leaves).  For Cabbage Boats (my kids' version), place a single cabbage leaf on a plate and fill with salad filling.  Eat the "bowl" last.  For Cabbage Wraps (the grown-up version), place a single cabbage leaf on a plate, fill with salad filling, and roll up into a burrito shape.

Eggnog Smoothie

1 1/2 cups whole milk

1-2 handfuls raw spinach

2 raw egg yolks (from pastured chickens)

2 tsp vanilla

1/4 tsp nutmeg

1/2 tsp cinnamon

3 TBSP maple syrup or honey

handful of ice cubes

Combine in a blender.

Adapted from PassionateHomemaking.com

Fluffy Brown Rice

2 cups brown rice

4 cups water

1/4 cup whey, yogurt, or buttermilk 

1 tsp sea salt

2-4 TBSP butter

Combine rice, water, and acid medium (whey, etc.) in a large pot or saucepan.  Cover and let sit at room temperature for at least 7 hours.  When ready to cook it, bring to a boil, skim if needed, and reduce heat to the lowest possible setting.  Stir in salt and butter and cover tightly.  Cook for about 45 minutes without removing the lid.

Crock-Pot Black Beans

1 pound black beans

water

2 TBSP whey or lemon juice

vegetable stock, tomato-free (optional)

4 cloves garlic, peeled and mashed (optional)

Sort beans and rinse under running water.  Dump into crock-pot (4 qt or larger) and add enough water to cover, plus 2 inches.  Add whey or lemon juice, cover and let soak overnight (or at least 6 hours).  

Discard soaking water and rinse beans.  Dump back into crock-pot and add garlic (optional) and enough water or optional vegetable stock to cover the beans, plus an extra 2-3 inches.  

Cover and cook on low for at about 8 hours.  (My new 6 1/2 qt crock-pot takes 6 hours, and my old 4 qt crock-pot takes more than 10 hours.)  Beans are done when they are tender.

Original crock-pot directions from crockpot365

Quick Whole Wheat Buns/Rolls

2 1/2 cups warm water

5 tsp yeast

drizzle of honey

2 tsp sea salt

1/2 cup extra virgin olive oil

6 cups whole wheat flour

6 TBSP wheat gluten

Combine water, yeast and honey and allow to sit (proof) until foamy.  Add the rest of the ingredients, mix, then knead until smooth.  Shape into breadsticks, rolls, hamburger buns, sub rolls, etc., and place on greased cookie sheets.  Allow to rise for at least 20 minutes.  Bake at 375˚ for 10-20 minutes.

Macaroni and Cheese

2 1/2 cups whole wheat pasta (elbow macaroni cooks fastest)

3 cups whole milk

1/2 tsp sea salt

1 cup shredded cheddar cheese (I double this) :)

Combine pasta, milk, and salt in a large saucepan. Cook over medium-high heat, stirring frequently (almost constantly, to avoid scorching the milk.) until pasta is tender, about 10-15 minutes. Remove from heat and stir in cheese until it is melted.

Original recipe from HeavenlyHomemakers.com

Fried Oatmeal

left-over Steel Cut Oatmeal (about 1/2 recipe)

butter, lots of butter (I use about 1/4+ cup)

When storing away the left-over oatmeal, shape it into a log.  (Alternate idea: grease a glass or other cylindrical container and fill it with oatmeal before you refrigerate it.  Theoretically, it should slide right out when you're ready to cook, and you can slice it into nice, neat round slices.)

Melt butter in a frying pan.  Slice the log of oatmeal into about 1/2 inch slices and place in pan.  Cook until heated through and each side is golden brown, a few minutes per side.  Serve like pancakes, with maple syrup on top.

Steel Cut Oatmeal

4 1/2 cups steel cut oats (regular rolled oats will work too)

4 1/2 cups water (enough to just cover the oats)

3 TBSP whey (or yogurt)

3-4 TBSP ground almonds (or other nuts)

Combine ingredients in a glass container, then cover.  Let sit at room temperature for 12-24 hours.

On the stovetop, heat 3 3/4 cups of water to boiling, and stir in soaked oatmeal mixture.  Cook for about 5 minutes, stirring to keep it from sticking to the pot, until it is the desired consistency.  Top with a little bit of real maple syrup and milk and serve.

*Makes a LOT of oatmeal; we eat half of it for breakfast one day, and save enough left-overs to make Fried Oatmeal the next morning.

TRIPLED and adapted from passionatehomemaking.com

Vegetable Rice Salad

2/3 cup cooked brown rice, cooled

1 green pepper, chopped

1 red pepper, chopped

1/2 red onion (or sweet onion), chopped

3 garlic cloves, minced

2-3 cups corn (rinsed and drained if using canned)

2 cups black beans (rinsed and drained if using canned)

2 tomatoes (or a handful or two of grape tomatoes), chopped

1/3 cup lemon juice

1/2 tsp cumin

Mix together.  Chill if desired, or serve immediately.

Baba Ganoush

1 large eggplant

1 tsp sea salt

2 cloves garlic

1/4 cup lemon juice

1 TBSP tahini

Prick eggplant with a fork, place on baking sheet, and bake at 425˚ for about 45 minutes, until sunken in.  Cool, then remove peel.

Chop into chunks and puree with the rest of the ingredients until smooth.  Serve with pita bread pieces or pita chips.

Tahini

5 cups sesame seeds

1 1/2 cup olive oil

Toast seeds at 350˚ for 5-10 minutes, stirring frequently.  Cool for 20 minutes.  Process in food processor (a blender might work) for 2 minutes, gradually adding olive oil.

Store in fridge for up to 3 months.

Spinach Artichoke Dip

2 cups shredded mozzarella cheese, divided

1/2 cup sour cream

1/4 cup grated Parmesan cheese, divided

1/4 tsp black pepper

3 garlic cloves, minced

1 can artichoke hearts, drained and chopped

1 block (8 oz) cream cheese, softened

1 10 oz package frozen spinach, thawed, drained and squeezed dry

Combine 1 1/2 cups mozzarella, and 2 TBSP Parmesan with the rest of the ingredients in a large bowl. Stir until well blended. Put into a 1 1/2 quart baking dish. Sprinkle with remaining mozzarella and Parmesan, and bake at 350˚ for 30 minutes, or until bubbly and golden brown. Serve with tortilla chips, pita chips, bread slices, or fresh vegetables for dipping.

Chocolate Whipped Cream Frosting

2 oz bittersweet chocolate, finely chopped

1/4 cup unsalted butter, room temperature

1/4 cup real maple syrup

1 cup heavy cream, whipped to stiff peaks

Whip the cream.  Melt the chocolate in a double boiler.  In a small bowl beat the butter until fluffy, then add the maple syrup.  When combined well, add the melted chocolate and stir until smooth.  Pour the chocolate mixture over the whipped cream and fold in.

Makes enough frosting for a thin layer on a 9x13 cake, or a thick layer on an 8x8 cake.  Also good as a fruit dip, or eaten by the spoonful.  :)

Adopted from 101cookbooks.com

Rich Chocolate Cake**

2 1/2 cups whole wheat pastry flour

3/4 cup cocoa powder

1 TBSP baking powder

3/4 tsp fine grain sea salt

1/2 cup barely melted unsalted butter (or coconut oil)

1 cup real maple syrup, room temperature

2 eggs, lightly beaten

2 tsp vanilla

1 cup shaken or stirred coconut milk, room temperature

8 oz bittersweet chocolate, finely chopped

Combine dry ingredients in a large bowl.  Whisk together in a separate bowl the melted butter or coconut oil and the maple syrup until it looks like caramel.  Whisk in the eggs, vanilla, and coconut milk.  Pour over the dry ingredients and stir just until combined.  Add the chocolate pieces and stir gently until combined and moist.  Do not over mix.  Bake at 350˚ for 30-40 minutes in a greased 8x8 square glass baking dish.  Cool completely before frosting*.

*I use Chocolate Whipped Cream Frosting.

**This is too rich for us to be able to eat it in any decent amount of time, so after a few pieces, I cut the rest of this (frosting-less) cake into 1 inch cubes and freeze them.  

Adopted from 101cookbooks.com