Hi everyone,
For those of you who weren’t at the cooking class, here’s a little sneak peak at what we enjoyed. (Also, you don’t have to miss the next one! For more information visit our website!) We had so much fun, thanks to everyone who came! And especially to those who did dish duty afterwards…
This apple walnut salad was a hit! It had great crunch and everyone loved that it was made with watercress. Definitely recommend trying this one out. Here’s the recipe:
Dressing:
2 tablespoons fresh lemon juice
1 ½ tablespoons vegetable oil
Salad:
2 cups watercress, tough stems removed
1 large carrot, shredded
1 red delicious apple, cored and shredded
1 golden delicious apple, cored and shredded
2 tablespoons fresh lemon juice
1/3 cup chopped walnuts
- Make dressing: In small bowl, mix lemon juice, broth and oil until blended. Season to taste with salt and freshly ground pepper.
- Place watercress around outside edge of serving platter. Scatter carrots overwatercress. In small bowl, toss shredded apples with lemon juice, then spoon into center of platter. Scatter nuts over apples. Pour dressing over salad and serve.
Pictured here is the coconut curry soup. If you like spice, this one can definitely heat you up. If you prefer less heat, just use less cayenne pepper for a creamy, delicious soup. The cooking instructions on this one can be simplified. What we did was roasted the squash (video about roasting to come soon), put all of the ingredients into the food processor, pureed it up to your desired consistency and then transfered it to the crock pot! Here’s the full recipe:
about 2 lb butternut squash (or substitute with acorn squash, delicata squash, pumpkin,etc.)
1 large onion, chopped
1 ripe tomato, chopped
1 small clove garlic, minced
2 cups vegetable stock
1 can coconut milk
2 teaspoons curry powder
1/4 teaspoon cayenne pepper (optional, or more, to taste)
salt and pepper to taste
2-3 teaspoons fresh lemon juice
2-3 tablespoons vegetable oil
- Preheat the oven to 400 degrees
- Slice the squash in half and scoop out the seeds and pulp with a spoon and discard
- Spread about 1 tablespoon of vegetable oil on a roasting tray and place the squash halves cut-side down on the tray
- Roast for 30 minutes. The flesh should feel soft when poked and should have shrunken away from the skin a bit
- Flip the halves over and let cool. Once cool, scoop out the flesh and set aside in a bowl
- In a heavy bottomed pot sweat the onions over medium-low heat in about a tablespoon of vegetable oil
- Season the onion with salt and pepper and cook until translucent (about 8 minutes). Stir occasionally.
- Add the curry powder, cayenne, chopped tomato and garlic and cook for another 4-5 minutes. Stir occasionally.
- Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil.
- Reduce heat to a simmer and cook for about 20 minutes, covered.
- Use a blender or food processor to puree the soup to a smooth consistency
- Taste for seasoning and add more stock or coconut milk if consistency is too thick
- Stir in lemon juice to taste and serve
Here we have the vegan, gluten-free pumpkin custard. There were mixed reviews on this one, some LOVED it while others found it wasn’t exactly what they were expecting. It is super easy to make if you want to try it and see if it’s for you!
½ cup (raw) cashews
1 tablespoon agar flakes
1 pinch celtic sea salt
1 ¼ cups water, boiling
1 ½ cups roasted pumpkin
¼ cup agave nectar
1 tablespoon vanilla extract
1-2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
1 pinch ground cloves
¼ teaspoon lemon zest
- Place cashews, agar and salt in a Vitamix
and process to a fine powder
- Pour boiling water into Vitamix
- Add pumpkin, agave and vanilla and process again until smooth
- Blend in cinnamon, nutmeg, cloves and lemon zest
- Pour custard into ramekins or half cup mason jars
- Refrigerate until set, about 30 minutes
- Serve
I will also be sharing the recipes for the wild rice, garlic green beans, sweet baked yams and raw apple pie! Check back soon for those and enjoy!
