RECIPES TO JUMP-START YOUR CLEAN FOOD JOURNEY

Recipes

CHINESE CABBAGE SOUP

Download PDFEAT CLEAN LIVE WELL | Winter | Page 237

THIS RECIPE IS PROOF that cabbage is not an acceptable substitute for eggs (go figure), but you can’t blame a girl for trying. I set out to make a vegan Egg Drop Soup and ended up creating something I love just as much. The taste is all its own, but the aroma is all egg drop soup (or perhaps I’ve just convinced myself because I wanted it to be).

Chinese Cabbage Soup

INGREDIENTS

8 cups vegetable stock
2 5-inch pieces of lemongrass
1 2-inch piece fresh ginger,
peeled and thinly sliced
5 whole cloves
1/2 cup teaspoon black peppercorns
1 star anise
3 tablespoons tamari
6 cups thinly sliced napa cabbage
1 cup julienned snow peas
1/2 cup thinly sliced cremini mushroom caps
1 tablespoon arrowroot dissolved
in 2 tablespoons cool water
3 tablespoons white miso
(variety of choice) dissolved
in 3 tablespoons cool water
4-6 dashes of hot pepper sesame oil
4 dashes of ume plum vinegar
1/2 cup chopped scallions

Preparation

In Dutch oven, bring stock to simmer. Crush or twist lemongrass to release essence and add to stock along with ginger, cloves, peppercorns, star anise and tamari. Simmer 30 minutes and then scoop out and discard solids.

Stir in cabbage, snow peas and mushrooms and simmer until cabbage is wilted (about 5 minutes). Slowly pour in dissolved arrowroot and stir continuously for 1 minute longer. Remove from heat and stir in dissolved miso.

Drizzle with hot sesame oil and ume plum vinegar, top with scallions and serve hot.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

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ACORN SQUASH CUPS
with GINGER APPLE STUFFING

Download PDFEAT CLEAN LIVE WELL | Winter | Page 250

CARAMELIZED ROASTED SQUASH with sweet and savory fruit stuffing make this a satisfying and warming side dish that you may just want to eat for breakfast (or even dessert).

Acorn Squash Cups Ginger Apple Stuffing

INGREDIENTS

2 small acorn squash
1 tablespoon virgin coconut oil
1/2 cup chopped red onion
1/2 cup chopped celery
1 heaping teaspoon grated fresh ginger
2 tart red apples, chopped
1/2 cup raisins
1/4 cup heaping teaspoon ground cinnamon
3 tablespoons maple syrup

Preparation

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Cut squash in half crosswise. Scoop out and discard seeds and trim off stems and pointed ends so they sit flat. Place skin-side up on prepared baking sheet and roast 30 minutes or until soft (time will depend on size of squash). Remove from oven and set aside.

Melt coconut oil in cast iron skillet over medium-low heat. Add onion, celery, ginger and apples and sauté until just soft (about 3 minutes). Add raisins, cinnamon and maple syrup and sauté until just soft and caramelized (about 3 minutes longer). Remove from heat, fill each squash half with an equal amount of stuffing and serve.

SERVES 4

© 2014 Terry Walters | Photography by Julie Bidwell

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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

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