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Plant Oriented Cooking


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RECIPE: French Lentils


INGREDIENTS

  • 3 tablespoons olive or vegetable oil
  • 1 onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 ¼ cups French lentils
  • 1 teaspoon dried or fresh thyme
  • 3 bay leaves
  • 1 tablespoon kosher salt

METHOD

  1. Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
  2. Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
  3. Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes.
  4. Drain any excess water after lentils have cooked if necessary.
  5. Serve immediately, or allow them to cool and reheat later.

NUTRITION


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RECIPE: Pumpkin Coconut Muffins


INGREDIENTS

  • 2 cups flour
  • 2 cups sugar
  • 2 cups pumpkin PUREE
  • 1 can coconut milk
  • 2 teaspoon cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup coconut oil
  • 4 eggs
  • ½ teaspoon salt

METHOD

  1. Pre-heat oven to 350°.
  2. Mix the flower, sugar, pumpkin puree and coconut milk and beat until smooth.
  3. Add baking powder and soda. Mix well.
  4. Add oil and mix well.
  5. Break eggs into a bowl and beat. Add into other ingredients.
  6. Add salt.
  7. Pour batter into greased and floured muffin tins or an 8”x10” cake pan.
  8. Bake for 10 minutes if small muffins, 15 for regular sized muffins, or 20-30 minutes for a cake.
  9. Let cool at least 10 minutes so muffins can firm up a little.

RECIPES


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MEXICO: Christmas Fruit Punch


INGREDIENTS

  • 4 quarts water
  • 2 cinnamon sticks
  • 8 whole cloves
  • 5 long tamarind pods, husk removed, and seeded or boil the entire pod to make removing easier
  • ½ pound tejocotes or crab apples, left whole
  • 6 large guavas, peeled and cut into large bite-size chunks
  • 2 red apples (of your choice), peeled, cored, and cut into small bite-size chunks
  • 1 pear (of your choice), peeled, cored, and cut into small bite-size chunks
  • 2 (4-inch) sugarcane sticks, peeled and cut into small chunks
  • 1 cup pitted prunes
  • 1/2 cup dark raisins
  • 1 orange, sliced
  • 1 cone piloncillo, chopped or 1 cup dark brown sugar

METHOD

  1. Boil the water with cinnamon sticks, cloves, tamarind, and tejocotes. After it starts to boil, lower the heat and simmer for about 10 minutes until the tejocotes are soft.
  2. Remove the tejocotes from the heat, peel, remove hard ends, cut in half, and deseed. Return them to the pot.
  3. Add guavas, apples, pears, sugar cane, prunes, orange slices, and piloncillo.
  4. Simmer for at least 30 minutes, stirring gently. Discard cinnamon sticks and cloves.
  5. Ladle into cups, making sure each cup gets some chunks of fruit.

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RECIPE: Barley Mushroom Soup


INGREDIENTS

  • 1 cup barley
  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 package of Crimini mushrooms, sliced
  • 3 (15 ounce) cans low sodium vegetable broth
  • 1 cup water
  • 2 bay leaves
  • 2 T. fresh thyme, minced
  • Salt and pepper, to taste

METHOD

  1. Bring 4 cups of water and the 1 cup of barley to a boil.
  2. Cover, reduce heat to medium-low, and simmer for 30-40 minutes, or until the barley is soft.
  3. Sauté the onion and garlic.
  4. Add the carrots and celery and cook until tender, about 5 minutes.
  5. Add the sliced mushrooms and cook until they are soft.
  6. Add the vegetable broth, water, bay leaves, and fresh thyme.
  7. Simmer for about 10 minutes.
  8. Stir in the cooked barley and cook for 15 minutes.

NUTRITION


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