Savory Walnut and Herb Biscuits

Yield: 10-12 biscuits

Ingredients:

• 1 cup whole wheat flour
• 1 cup white flour
• 3/4 teaspoon. salt
• 1 tablespoon baking powder
• 6 tablespoons margarine, cold
• 1/2 cup walnuts, chopped
• 1 tablespoon tarragon, fresh, chopped
• 1 tablespoon marjoram, fresh, chopped
• 1 tablespoon chives, fresh, chopped
• 3/4 cup soy milk

Directions:

1. Combine the flours, salt and baking powder in a bowl.
2. Add the cold margarine, cut in pieces, rub he margarine in until the mixture has the texture of coarse sand.
3. Stir in the chopped walnuts and herbs, then add the soy milk and stir with a fork until the mixture just holds together.
4. Put the dough out on a lightly floured board and very gently knead it just a few turns, just until it can be rolled out.
5. The less you work the dough, the more tender the biscuits will be.
6. Roll the dough out 3/4″ thick, and cut out biscuits with a cutter.
7. Place the biscuits on a parchment covered baking sheet, and bake them at 425 F / 218 C for about 12 to 13 minutes, or until puffed and golden brown.
8. Makes about 10 to 12 biscuits.

Pistachio Eggplant Spread with Cajun Seasonings

This makes a very tasty eggplant spread that is a nice alternative for Baba Ganoush.

Yield: 1 – 1 & 1/2 cups

Ingredients:

• 1 eggplant
• 1/2 cup shelled pistachios
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon Cajun spices
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/4 teaspoon onion powder

Directions:

1. Prick the skin of the eggplant all over with a fork.
2. Place the eggplant in an oven proof baking dish with a bit of oil, so that it does not stick.
3. Bake the eggplant at 350 F / 177 C until it becomes soft, about 20-40 minutes.
4. While the eggplant is baking, shell the pistachios.
5. When the eggplant has softened, remove from the oven.
6. When it can be handled without burning your fingers, remove the skin and place the pulp in a bowl.
7. Add the shelled pistachios and puree to a smooth mixture.
8. Add the lemon pepper, salt and garlic, onion and Cajun spices.
9. Season to taste with additional spices as desired.

Serving Size: 4

Ingredients:

• 2 large sweet potatoes
• 1 & 1/2 cups fresh green beans, topped, tailed and cut into bite sized pieces
• 5 fresh apricots
• handful pistachios

for the dressing:

• 2 apricots
• 2 tablespoons white wine vinegar
• dash of lemon pepper
• pinch salt
• 2 tablespoons Thai sweet pepper sauce
• 1 teaspoon Sambal Oelek

Directions:

Peel the sweet potatoes, and cut into medium bite sized pieces.
Place in a steamer and steam until al dente.
Remove from the steam and place in a bowl to cool.
Clean the green beans, chop off the ends and slice in pieces about the same size as the sweet potatoes.
Place in the steamer and steam until al dente.
Allow to cool and add to the sweet potatoes.
Shortly before serving. Allow the beans and potatoes to come to room temperature.

to make the apricot vinaigrette:
Slice the 2 apricots and remove the seed.
Add the rest of the dressing ingredients and puree.
Season to taste.

Slice the remaining apricots and remove the seeds. Add the apricot slices to the potatoes and beans.
We served the salad on a small bed of watercress, but it will taste nice on arugula or any salad greens.
Sprinkle the pistachios over he salad and serve the dressing on the side.

Serving Size: 2

Ingredients:

• 1/2 onion, chopped fine
• 1/2 red bell pepper, chopped fine
• 1 tablespoon oil
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1 vegetable bouillon cube
• 1 teaspoon ground nutmeg
• dash of red pepper flakes
• 1/2 cup water
• 3-5 fresh sage leaves (optional)
• 1/2 lb. penne, fusilli or other pasta
• 3 TBS. minced fresh parsley leaves as optional garish
• 1/3 cup finely chopped pistachios

Directions:

1. Saute the onion and red pepper in a small frying pan.
2. When the onion becomes soft and glassy, add the garlic and lightly saute it also.
3. Place the pureed pumpkin in a pot and add the sauteed vegetables.
4. Add the vegetable bouillon, red pepper flakes, nutmeg and water.
5. Optionally add the sage leaves if desired.
6. Cook the mixture until it is warmed.
7. Puree he mixture once again to form a smooth consistency.
8. Season to taste with additional salt and pepper.
9. Meanwhile, bring a large pot of lightly salted water to boil.
10. Add the pasta and cook until it is al dente.
11. When the pasta is ready, drain and return to the pot.
12. Mix 1/2 the pumpkin mixture into the pasta and stir to evilly coat the pasta.
13. Serve the pasta garnished with pistachio nuts and optionally minced parsley leaves.
14. Serve the other 1/2 of the sauce in a “gravy boat” for people to add on top of their serving.
15. Optionally if you would like a creamier flavor you can add soy cream.

Notes:

Butternut squash can also be used for this recipe. Our favorite pumpkin is known as the red kuri, uchi kuri, or hokkaido. It grows to a medium small size which is good for a family of four. The pumpkins store very well over the winter months as well. As we were using a fresh pumpkin for the recipe, we had enough to steam some pumpkin pieces to add t the sauce to make it a bit chunkier.

Adapted from http://www.recipezaar.com/Penne-With-Pumpkin-Sauce-100336

Serving Size: 4

Ingredients:

• 1 lb. Brussels sprouts
• 2 tablespoons fine olive oil
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1/4 cup pistachio nuts

Directions:

1. Clean the Brussels sprouts and cut a small X on the bottom (stem side).
2. Place in a steamer and steam for 5-8 minutes until soft but still retaining their color.
3. Meanwhile, blend the olive oil, lemon juice, salt and pepper together and chop or slice the pistachios.
4. When the Brussels sprouts are ready, place in a serving dish and drizzle the olive oil mixture over them.
5. Sprinkle the pistachios on top and serve.

Serving Size: 2

Ingredients:

for the pea and pistachio filling:

• 200 grams frozen peas, thawed
• 100 grams pistachio nuts
• 1/4 cup water
• 1 tbs. chili oil
• salt

for the spinach pasta dough:

• 1 cup semolina flour
• 2 tbs. oil
• 1/2 cup spinach puree, 100 grams chopped spinach pureed
• salt

for the sauce:

• 250 grams soy cream
• 1 vegetable bouillon cube
• 1 tbs. corn starch

Directions:

For the pasta dough:

1. Cook the spinach with a bit of water and puree.
2. In a bowl, using a mixer combine the pasta dough ingredients to make a dough.
3. Wrap in a towel and let sit for 30 minutes.

For the filling:

1. Puree the thawed peas, oil, water and pistachio nuts together.
2. Season to taste with salt.

For the sauce:

1. Put the soy cream in a small sauce pan,
2. Add the corn starch and vegetable bouillon and mix well to dissolve.
3. Heat the mixture until it becomes thick.

To assemble:

1. Roll out the pasta dough on a floured surface.
2. Place a spoonful of filling for each ravioli and cover with the half of the pasta.
3. Press ad cut into a ravioli form.
4. Place the finished ravioli on a plate and continue making the raviolis until all the filling and dough have been used.
5. Heat a large pot of water to boiling.
6. Cook the raviolis in the boiling water for a few minutes, until they float.
7. Heat the sauce.
8. Serve the ravioli topped with a bit of creamy sauce.

Notes:

We enjoyed this meal with a white wine, baguette and a lovely fresh salad.

Serving Size: 4

Ingredients:

• 400 grams spinach tagliatelle
• 2 avocados
• 2 cloves garlic
• 1 tbs. chili oil (olive oil with red chili)
• 1/2 lemon, juiced
• 80 grams fresh basil leaves
• 20 grams parsley
• 1 tsp. grainy mustard
• 2 tsp. sesame oil
• salt and pepper to taste
• cayenne pepper
• Tabasco
• 200 grams pistachios, shelled and chopped

Directions:

1. Bring a large pot of water to boil with a bit of salt in it.
2. When boiling, add the pasta and cook al dente.
3. Meanwhile, make the pesto.
4. Peel and de-seed the 2 avocados.
5. Put them into the blender.
6. Ad the chili oil, the basil, parsley and lemon juice and puree,
7. If necessary, you can add a bit of water so the blender can puree them all, but do not add too much as you don’t want the sauce to be too runny. Only about 2 tablespoons.
8. Add the garlic, salt, cayenne pepper salt and pepper and continue to puree.
9. Add the mustard and the sesame oil and puree until the mixture is very smooth.
10. Season to taste with additional salt, pepper or Tabasco.
11. Using a food processor or a coffee mil, chop the pistachio nuts coarsely.
12. Drain the pasta.
13. You can choose to put the pesto on the pasta and toss it well, serving it mixed, or you can serve the avocado pesto as a sauce that each can put on top of their pasta, thus serving themselves.
14. Sprinkle a generous amount of chopped pistachios on top.

Notes:

Adapted from waitrose.com

Ingredients:

• 1/2 cup pistachios
• 1& 1/2 cups frozen peas, thawed
• 1 tbs. olive oil
• 3/4 tsp. salt
• 3/4 tsp. curry powder
• 1/4 tsp. cayenne pepper
• 1/4 cup water
• 1 tbs. lemon juice

Directions:

1. Shell the pistachios.
2. Place the thawed peas in a food processor.
3. Add all of the ingredients and puree.
4. Transfer to a 1-quart (1 liter) saucepan and gently heat until thoroughly warmed.

Note:

This bright green spread also makes a great dip for vegetables.