Fall

COLLARD GREEN SUKIYAKI
with BUCKWHEAT NOODLES

Download PDFEAT CLEAN LIVE WELL | Fall | Page 194

THE FIRST TIME I MADE THIS SUKIYAKI, it barely made it off the stove. Ever since, I’ve served it in the skillet and let everyone fill a bowl with their favorite combination of veggies and noodles. There’s never even a noodle left behind.

Collard Green Sukiyaki

INGREDIENTS

2-1/2 cups water
2 dried shiitake mushrooms, broken into pieces
2 strips kombu
1/4 cup tamari
1/4 cup mirin
1 tablespoon maple syrup
8 ounces 100% buckwheat noodles (soba)
2 tablespoons sesame seeds
1/4 teaspoon sea salt
8 whole collard leaves
1 tablespoon extra virgin olive oil
1/2 cup red onion wedges
1/2 cup julienned carrot
1/2 cup julienned daikon
1/4 pound maitake mushroom (or variety of choice), broken up
1/4 cup water

Preparation

In small pot, combine water, shiitake mushrooms and kombu. Bring to boil and press down on mushrooms and kombu so they stay submerged. Reduce heat and simmer 20 minutes. Scoop out and discard solids and stir in tamari, mirin and maple syrup. Simmer 5 minutes longer, remove from heat and set aside.

Cook noodles according to directions on package. Drain and set aside.

In small skillet, toast sesame seeds until lightly browned and fragrant. Remove from heat, transfer to mortar and add sea salt. Grind with pestle until seeds are half broken and mixture is well blended. Set aside.

Cut stems out of collard greens and stack leaves so they’re all facing the same direction. Roll from one side to the other to form a log and cut crosswise into 1⁄4-inch ribbons.

Heat large cast iron skillet over medium-high heat and add olive oil. Visually divide skillet into five pie slices and place one vegetable in each area—collard greens, onion, carrot, daikon and maitake mushrooms. Sauté 2 minutes pushing ingredients gently with a wooden spoon so that they don’t stick but stay roughly in their defined area. Add water and simmer vegetables until collards are wilted (about 1 minute longer). Push ingredients closer to edge of pan and transfer cooked noodles to center of skillet.

Reheat shiitake-kombu stock and pour over noodles and vegetables. Sprinkle with sesame blend and serve.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

CRANBERRY CHUTNEY

Download PDFCLEAN FOOD, revised edition | Fall | Page 163

AS A CHILD, I INSISTED ON STORE-BOUGHT CRANBERRY SAUCE — no chunks, just that smooth roll, complete with indentations from the can. When I finally tasted my mother’s homemade chutney, I was converted. I now make it in huge batches, give it as gifts around the holidays and even freeze it to have throughout the year. It goes great on a turkey sandwich with avocado and honey mustard or with vegetable pot pie. Once you taste it, you’ll understand why I’m addicted.

Cranberry Chutney

INGREDIENTS

2 cups fresh cranberries
1 cup raisins
1⁄2 cup sucanat
1⁄2 cup maple syrup
1 tablespoon ground cinnamon
2 teaspoons grated fresh ginger
1⁄4 teaspoon ground cloves
1 cup water
1 small onion, chopped
3 medium apples, cored and chopped
4 stalks celery, chopped
1 teaspoon grated lemon peel
 

PREPARING CHUTNEY

Combine cranberries, raisins, sucanat, maple syrup, cinnamon, ginger, cloves and water in Dutch oven. Place over medium heat and cook 15 minutes. Stir in onion, apples and celery and cook 15 minutes more. Remove from heat, fold in lemon peel, and serve.

Chutney can be made in advance and stored in an airtight container in the freezer.

MAKES 4 cups

© 2012 Terry Walters | Photography by Gentl & Hyers

PUMPKIN SPICE MUFFINS

Download PDFCLEAN START | Fall | Page 120

These muffins, full of my favorite warming spices, were a hit from the very beginning. The high-protein combination of flours used makes them a nutritious breakfast snack, and an extremely popular lunch box treat.

Pumpkin Spice Muffins

Wet Ingredients

1 cup pitted dates
1 tablespoon lemon juice
1-1/2 cups cooked pumpkin purée
1⁄2 cup maple syrup
1⁄2 teaspoon vanilla extract
1⁄4 cup almond butter
2⁄3 cup grated peeled apple or applesauce

Dry Ingredients

1⁄2 cup brown teff flour
1⁄2 cup chickpea flour
1⁄2 cup almond meal
1⁄4 cup potato starch
1⁄4 teaspoon sea salt
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1⁄4 teaspoon ground cloves
1⁄4 teaspoon ground nutmeg
1⁄8 teaspoon ground allspice

PREPARATION

Preheat oven to 350°F and prepare mini-muffin tins with oil or paper muffin cups.

Place dates in food processor and mince. Add remaining wet ingredients and process to combine. Place all dry ingredients in separate bowl, and whisk to combine.

Pour wet ingredients into dry and mix briefly to combine. Immediately scoop batter by the tablespoonful into muffin tins. Distribute batter evenly. Bake 20 minutes or until toothpick inserted in center comes out clean. Remove from oven and set on rack to cool completely before removing from tins.

MAKES approximately 30 mini muffins

Tip
Muffins freeze well in an airtight container.

© 2012 Terry Walters | Photography by Gentl & Hyers