Tag Archives: Thyme

LENTIL-WALNUT PATE ON RYE BREAD

This is so good and such a surprise. I came across a recipe for this in Joanne Stepaniak’s Vegan Deli: Wholesome Ethnic Fast Food, Book Publishing Company, Summertown, Tennessee 2001. I grew up in Brooklyn and moved to Southern California with my family when I was a teenager. Deli food was a regular part of the diet in my family. I loved the flavors of all those rich and garlicky and vinegary foods and still do. I regularly ate liverwurst as a child and I remember when I first had chopped liver as an appetizer when I was about seven or eight. I loved it. Nevertheless, I hadn’t had chopped liver for many, many years and so when I found this and tried some, all the memories of all the delicatessens I had been to in my life came rushing back. Much to my surprise a cursory search of the internet revealed many variations on this theme. I couldn’t believe that I hadn’t come across this before.
CLICK HERE FOR THE ENTIRE ARTICLE

TOFU SCRAMBLE

Tofu Scramble for breakfast gives you enough energy to go for almost six hours. Since most of us don’t have time in the morning to slice and sauté vegetables, it helps to do the slicing and sautéing the night before. In the morning you can put the cooked veg in a pan with a little liquid and once they start to get warm add the drained and crumbled tofu and within minutes you have a hot, long-lasting breakfast to get you through most of your day.

This recipe calls for four to five cups of sliced or diced vegetables per seven ounces of firm tofu (one-half of a 14-15 ounce container.) You can always use more tofu if you prefer. Toppings include sweet potato fries or hash brown potatoes. I keep bags of both of these items in my freezer. Put an appropriate amount on a cookie sheet covered with parchment paper, put the pan in a 425 degree oven and they will be done by the time you finish the scramble.
CLICK HERE FOR THE ENTIRE ARTICLE

WINTER SQUASH SOUP

This thick and creamy soup is delicious. The chili powder gives the soup a scarlet glow and the heat of the chili contrasts with the sweet Pear, Walnut & Thyme Conserve that is added to the soup.  I grew Buttercup squash this past summer and used some of those squash in this recipe. You can also use Butternut or even Acorn squash. This recipe makes four very generous servings.

I adapted this recipe from Eugenia Bone’s wonderful cookbook, Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food, Clarkson Potter/Publishers, New York 2009 to make it completely oil-free and plant-based.
CLICK HERE FOR THE ENTIRE RECIPE

PEAR, WALNUT AND THYME CONSERVE

In the late summer and early fall when the pears come into season here in Western Montana, one of the things I like to do with them is make this conserve. I have an old Barlett pear tree in the back yard and I use those pears. Bosc or Anjou pears also would work very well.

This recipe is based on one developed by Eugenia Bone for her book, Well Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Foods, Clarkson Potter/Publishers, New York 2009. I adapted Eugenia Bone’s recipe to include dry sherry, walnuts and dark raisins and added some orange zest because that is what I usually have in the pantry.
CLICK HERE FOR THE ENTIRE ARTICLE

FIG AND OLIVE TAPENADE

This wonderful tapenade of sweet figs,  savory olives and vinegary capers is an outstanding blend of sweet and sour/tart and it is hard to stop eating it. It is always a hit. Tapenade goes back to Roman times and can be made many different ways. This recipe featuring figs mixed with the olives and capers is one of my favorites.  There are many recipes for this Provencal dish, with or without the green olives and capers. Jacques Pepin adds the  green olives and capers to his, so I did too. In fact, the name tapenade comes from the Provencal word for capers. It is important to crush the rosemary and thyme if using home-dried and cook them with the figs because otherwise the herbs resemble miniature pieces of wood. Also, crushing releases fragrant oils.

CLICK HERE FOR THE ENTIRE ARTICLE