Home-made Veggie Pate!

As a treat, I occasionally like to get veggie pate from the natural food store and eat in on a sandwich or as a side to something fun, but I'd really like to be able to make it on my own so I can make it as a treat, instead of buy it, even though I like to support folks who make this kind of stuff and make it available in stores - because it is a nice treat!

So it's my first batch, and far from perfection, but this is what I did:

Blend the following in a food processor:

• 1-1/2 cups soaked buckwheat (from 3/4 cup dry)
• 1 cup oat flakes
• 1 cup diced eggplant
• 1/2 cup sesame seeds, ground
• 1/2 cup whole spelt flour, or other
• 1/4 cup oil
• 1/3 cup each diced potato, onion, carrot
• 1 Tbsp vinegar
• 1 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• Some salt

Oil a casserole dish, and put the blended paste into the dish. .. and I just realize that I didn't write down how long I cooked it for!! But I'm willing to bet it was at 350F for at least 45 minutes.. you could try that - but watch for the browness at the top, that might be an indication of how done it is.

As a side note, I actually bought some veggie pate from the store to compare mine to the "real" thing, and after having one bite of it before making it, I walked away to answer the phone or something, and when I came back, the dog had eaten the WHOLE thing with not a crumb left over. Yes folks.. it's just that good... mine was also very good... but maybe a little drier (I don't like using a lot of oil in my cooking, and I didn't get it so perfectly pureed as I could have.. but it was AWESOME.)

Awesomest Dinner Ever!

This was an exceptional treat! Hand crafted by Whole Foodie Anna, this was a perfect winter meal that brought about bliss that lasted all evening.

Unfortunately, like me (Mike), Anna doesn't really use recipes or measure anything, which is awesome - measuring things kills my appetite, and using the right side of your brain to cook only fosters more love in the food!

So - squash soup, gently sauteed veggies with almonds and a subtle sauce, and then a crunchy millet salad, that Anna did agree to write out for me:

Crunchy Millet Salad

• Sautee in water, cubed zucchini, onion, potato
• Cook millet
• Add these two things together along with:
• Pumpkin seeds
• Miso paste
• Basil
• Oil
• Parsley
• Spices - black pepper, dr. basil, curry, etc.

(I have a feeling there was garlic in there too, but she didn't write it down!)

Eat slowly and enjoy the poof of qi from this very digestive-fire stimulating dish!

Okayu - soup for the sick Japanese soul

North Americans reach for instant, MSG laden, refined and boxed chicken noodle soup when feeling ill - Japanese however reach for okayu. This is such an incredible healing tonic, I recommend it for anyone feeling 'off', or having poor energy or immunity and need to heal. This will do it!

The base, and power of this fantastic "soup" is the really well cooked rice in ample water. You can try grinding the rice first if you wish, to have it cook a little quicker, but otherwise cook 1 part brown rice to 4 parts water or more. The more time, the more water, the more healing magic.

In this thickish rice soup, add seaweed (kombu or wakame), chopped leeks or green onion, black pepper, cayenne, and/or ginger. And then finally, when at a boil, pour in a beaten egg or two, stir, and then reduce to a simmer and let it cook for as long as you can allow. If it gets too thick, just add water. AHH!!!...... healing, and surprisingly delicious despite the appearance from the photo - it really is good and nurturing!

Home-style Brown Rice Bake

Ooh! This tasted better than it looked, simply because it was in the oven for a LONG time, and little veggies and grains tend to get a little extra brown around the outside making it look not so fresh, but the cooking time in the dish made it a yummy ray of digestive qi emanating from that delightful cooking pot (all ceramic, which means stove and oven proof).

Cook some brown rice on the stove top with 2:1 water (so 2 cups water for 1 cup rice)

Sautee in veggies with some oil:

onions

garlic

carrots

mushrooms

Once soft add the cooked rice and stir.

Crack in 2 eggs and stir those in until mixed and scrambly.

Add black pepper, nuts, beans, whatever, and a little tamari to richen it.

Pop it into the oven and let it bake for a while!! If company is coming over in an hour, set the oven low and check on it, but if dinner is waiting, you don't need to bake it, or pop it in the oven for a very short time at moderate heat (375F?)

Garnish with fresh herbs like parsley if you wish!! It might make it look "fresher" looking if it's been in the oven for a while!

Sautee in the pan the veggies. Add

Potato and Carrot Gratin

This was too easy and a little too comforting as well. Comfort food to the bone!

Slice potatoes and root veggies (in this case onion and carrot, but Jerusalem artichoke works too) and put them in a mixing bowl. Using a mandoline makes slicing these guys easy, but you can use a knife too - just be careful!

Preheat the oven to 350F. Combine the veggies with olive oil, garlic, rosemary and salt and pepper. Lay this mixture in a casserole dish (as shown). Then pour the soup stock over the mixture and bake for 1 hour or soft. 

Take the dish out of the oven and cover it with cheese. Bring the oven up to 400F and bake for 10 minutes more!

We ate it with brown rice.. yum yum!

Easy to follow recipe:

Slice 'em up:

---------------

Some potatoes

Some onions

Some carrots or other roots

Some garlic

Mix in:

---------

3 Tbsp olive oil, or more

2 tsp. rosemary (less if it's dried)

salt & pepper

Pour over:

-------------

1-1/4 cup soup stock or white wine (you might need more)

Add when cooked to finish:

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1/2 cup grated cheese.. like parmesan or something bold and pungent!

Herbs to dress it up later? I'll leave that up to you!! Garnish as you wish!

Lung Boosting with White Foods

White foods influence the Lungs and Large Intestine according to Chinese Medicine. Why? Because they moderate and balance moisture in these elimination organs. Some white foods are drying, some moistening, but they do aid these organ systems. In this dish, I've used drying white root vegetables; parsnips, onion and white carrot. Using warming ginger and garlic just gives it that extra drying capability, and the tofu doesn't dry us right off the planet as it gently moistens the lungs so we can breathe deep and exchange more air.

This was a simple side, and served on a bed of grains, probably quinoa, I've been eating this grain a little more often than usual - I don't know why... it feels good.

This whole thing was sauteed in a bit of sesame oil, shoyu, spices and a touch of rice vinegar. Yum yum!

Chili Beans

Hearty, spicy and GOOD! A simple recipe for a crockpot or stove top:

Pinto beans

Oil

2 whole garlic cloves (cooked in with the beans and then mashed)

1 onion (sliced, diced, chopped or whatever)

Cumin, chili powder, black pepper and sea salt

Uhn! Ride 'em cowboy!

I bet these would even taste better if they finished in the oven for a good baking!

Quick Korma and Turmeric Rice

Quick Korma

6 Tbsp. oil

3 bay leaves
2” stick cinnamon
8 cardamom pods
4 whole cloves
1/4 tsp. cumin seeds
1 Tbsp. ground coriander
1 Tbsp. ground cumin
1/4 tsp. cayenne
3/4 tsp. sea salt

1-1/2” piece fresh ginger
5-6 cloves garlic
1 smalll onion

Chopped potatoes or other veggies
1 cup beans or chicken (optional)
3 Tbsp. tomato sauce or paste
3 Tbsp. yogurt or cream

Heat frying pan with oil. Add spices and wait until aromatic. Add chopped/blended garlic, onion and ginger into the pan and stir. Sautee for about 3 minutes or until onion turns brownish. Add veggies, beans or meat and cook until soft (may need a little water). Add tomato sauce and yogurt and simmer until sauce has thickened. Add dill or wilt some spinach in it to finish with some greens if you like!


Indian Rice

3 Tbsp. oil

3 whole cloves
1 bay leaf
4 cardamom pods
1” stick cinnamon
2 cloves garlic, chopped
1/4 tsp. turmeric

2 cups basmati rice
4 cups water
2 Tbsp. raisins
1 tsp. sea salt

Put oil in a pot and heat to med-high. When oil is hot, add spices and wait until aromatic. Add rice and quickly pan toast. Add water, raisins and salt, bring to a boil and simmer covered until fully cooked, about 45 minutes. Serve with Quick Korma recipe.

Morning Eggs

Sautee leeks with optional celery, pumpkin seeds and almonds in some butter with spices, such as black pepper, mustard seed or cumin. Add beaten eggs and a little cayenne to make them less sticky and more digestible.... easy!