Frequently Requested Recipes
Tomato Tamari Dressing Tomato Bisque Gazpacho Sesame Vinaigrette
Coconut Cream Pie Red Lentil Soup Creamy Garlic Dressing
Thai Chick Pea Soup Vegetable Lentil Soup Lime Custard Hummus
Portabella Mushroom Barley Soup Potato Black Pepper Parmesan Soup
This recipe makes 4 1/2 cups so you may want to cut it in half
In a blender place:
1 egg yolk
1 T dijon mustard (Grey Poupon)
1/4 C cider vinegar
Blend on high while slowly adding :
1 C vegetable oil
This will make about 1 1/2 C mayonnaise
Add to the mayo:
1 1/2 C chopped tomatoes (canned are best when tomatoes are not in season)
3/4 C Tamari (Japanese Soy Sauce)
3/4 C honey
Dash of black pepper
Blend until smooth
1 Large Onion diced
1 Tbsp Chopped fresh garlic
1 Tbsp Salt
Basil, Oregano, and White Pepper
Sauté the above in a large pot with ¼ Cup Olive Oil
Add 2 Cups Sherry and simmer for 10 Minutes
Add 12 cups chopped tomatoes (use good quality canned tomatoes when not in season)
4 cups Water
Bring to a boil and cook for 45 minutes
Puree and strain the soup to remove seeds and skins
Add 3 cups heavy cream, reheat and serve
In a large bowl place:
2 chopped cucumbers
1 chopped green pepper
1 chopped red pepper
1 chopped large red onion
6 chopped tomatoes
1 C olive oil
1 C red wine vinegar
2 t salt
2 T basil leaf
Dash of cayenne pepper (or more to taste)
Process all together in a food processor and add:
8 C canned chopped tomatoes (use fresh when in season)
3 C water
This makes about 5-6 quarts of soup. Reduce the recipe if necessary
In a Blender Combine:
2 T Dark Sesame Oil
2 T Tamari
2 T Grey Poupon Dijon Mustard
¾ C Apple Cider Vinegar
With Blender on High slowly pour in:
2 ½ C Soybean Oil
Crust:
2 C grated coconut
1/4 C sugar (omit if using sweetened coconut)
1/2 C white flour
1/4 C heavy cream
Mix all ingredients and press into a 10 1/2 inch pie plate (buttered)
Bake at 350 until lightly browned
Custard:
1 1/4 C sugar
5T corn starch
4 eggs
3/4 C sour cream
1 C milk
12oz Coconut Milk
2 C grated coconut
Whisk together in a heavy saucepan over medium/high heat until it is at FULL boil.
Pour into prebaked pie shell, top with toasted coconut and chill at least 4 hours.
Toasted Coconut:
1/2 C grated coconut
1T sugar (omit if using sweetened coconut)
Stir together in skillet over medium heat until toasted. It burns easily!
1 Qt Red Lentils
3 C Tomato Filets (canned)
1 T Salt
¼ C Lemon Juice
4 Qts Water
Bring To A Boil and reduce heat, Simmer
Saute in olive oil:
1 Lg Onion, chopped
1T chopped garlic
1T chopped fresh ginger
1 rounded T curry powder
Add the saute to the soup and cook the soup for about 2 hours
Stirring occasionally. Add more water if necessary.
When the soup is done puree it in a blender and then
Whisk it through a strainer.
1 ½ C Milk
1 ½ C Sour Cream
1 ½ C Mayonnaise
3 T Chopped Fresh Garlic
Tarragon Leaves
Basil Leaves
Salt
Pepper
Combine all ingredients in blender.
Puree until smooth
Makes approx. 5 Cups.
Have on Hand:
2 Qts Cooked Chick Peas in their own Juice
Saute in a large stock pot:
Onions
Red Pepper
Green Pepper
Chopped Garlic
Cumin
Coriander
Cayenne Pepper
Add to Pot:
2 Qts Canned Chopped Tomato Filets
The Chick Peas and their juice
1 Cup Good Quality Peanut Butter
1 Cup Coconut Milk
¼ Cup Lime Juice
1 Tablespoon Salt
Cover with water, Bring to a boil, and cook 1 Hour
Puree 1 Quart of the soup and add it back to the pot
Add 1 Cup Chopped fresh Basil
Check salt and pepper (to taste)
4 C Dry Lentils
2 Bay Leaves
1 T salt
4 C Tomato fillets (approx 2 cans from the supermarket)
Cover with water, bring to a boil, and simmer
Saute carrots, onions and celery with basil and thyme leaves and fresh black pepper
in vegetable oil and add to the soup. Cook for approx. 2 hours adding more water if necessary.
4
oz Melted Butter
1
C Sugar
1
C Fresh Squeezed Lime Juice
Remove
from heat and whisk in a cup of heavy cream. Divide into eight 4oz. custard cups
and chill at least 2 hours. Right before serving sprinkle each custard with an
even layer of sugar and melt the
sugar until it caramelizes
(either under a hot broiler or with a kitchen torch – we use a standard
propane torch to do this at the restaurant just before serving)
Serve garnished with fresh fruit and whipped cream
3 Portabella Mushroom Caps
sliced and chopped into pieces
1 tsp Dried Basil Leaves
2 tsp Salt
Black Pepper
6 Cups water
1 Tbsp Tamari
Add more water if necessary.
In A Large Pot Sauté in Olive Oil
Pinch of Nutmeg
2 Tbsp Fresh Ground Black Pepper
12
Cups
Cooked Chick Peas
1
C Tahini
1
C Extra Virgin Olive Oil
1
C Fresh Lemon Juice
2
T Chopped Fresh Garlic
2
T Chopped Fresh Dill
1
T Ground Cumin
Salt
and Cayenne Pepper to taste
Mix
All ingredients together and process in a food processor.
The
key to making good creamy cheesecake is to add your ingredients one at a time
(including the eggs, one egg at a time) and making sure that the batter is
completely smooth after each addition. Also, do not overbake it. It should bake
for 55 mins. at 350 and the cake should rise but still be quite jiggly (is that
a real word ?) when you pull it out.
1
cup granulated sugar
3
eggs
1 ½ cups pureed pumpkin (various
winter squashes also work well, butternut,acorn,etc.
or use 1 12oz can of good quality pure pumpkin puree)
2
T pumpkin pie spice ( I mix my own: 4 parts cinnamon, 2 parts nutmeg, 1 part
cloves,
1
part allspice, and 1 part ginger).
3/4
cup sour cream
1
t vanilla extract
Pour
into crust and bake. Cool slowly to avoid cracking.