Food & Recipes

  • Pink Grapefruit and Fig Tart

    Weekly Recipe: 
    NonWeekly

    Shell
    1/2 cup chopped pecans
    1/2 cup whole-wheat flour
    1 tablespoon butter
    1/4 cup fresh dates
    2 egg whites
    1/4 teaspoon salt

    Filling
    2 grapefruit, peeled and pith removed
    1 whole cinnamon stick or 1/4 teaspoon ground cinnamon
    2 tablespoons honey
    2 tablespoons sugar
    2 cups fresh or dried mission figs, halved (about 10 fresh figs)
    2 cups Greek–style yogurt

     

    1. Preheat oven to 350 degrees. Mix pecans, flour, butter, and dates into a fine meal in a food processor. Blend in egg whites and salt.

    2. Coat the inside of a tart pan with natural cooking spray. Line the bottom with parchment paper cut to fit, and coat again. Place dough in pan, and flatten evenly with your fingers to form a thin layer. Score dough by poking it with
    a fork. Place a piece of parchment paper over the dough and cover with pastry weights (use dried beans if you don’t own weights).

    3. Bake tart dough until the sides begin to brown, about 15 minutes. Remove parchment paper and continue baking until the bottom has completely cooked, an additional 15 to
    20 minutes.

    4. Segment grapefruit, holding fruit over a bowl to reserve approximately 1/4 to 1/2 cup juice. Grate the peel of 1 grapefruit, and place grated peel, cinnamon, honey, sugar, and reserved juice in a saucepan. Simmer on low heat until mixture begins to thicken, about 8 to 10 minutes. Remove from heat and cool.

    5. Remove cinnamon stick from mixture, and stir in figs and grapefruit segments. Place 1 cup yogurt in the bottom of the tart shell, then top with fruit mixture. To serve, cut into 8 portions and garnish with a dollop of remaining yogurt.

    nutrition info per serving: 240 calories; 8 g fat; 8 mg cholesterol; 8 g protein; 39 g carbohydrates; 4 g fiber; 110 mg sodium

  • Grapefruit Crisp

    Ingredients:
    1 grapefruit, ruby red
    1/4 old-fashioned oats
    1 tablespoon brown sugar
    1/4 teaspoon cinnamon
    2 tablespoons butter

    Preheat oven to broil. Slice a grapefruit in half and remove the seeds from each half. Place halves, cut-side up, in a baking dish and set aside. In a medium bowl, mix together 1/4 cup old-fashioned oats, 1 tablespoon brown sugar, 1/4 teaspoon cinnamon. Add 2 tablespoons butter and mix with a fork until the mixture is completely incorporated.

    Spread the oat mixture over the tops of the grapefruit halves. Cook in broiler for 10 minutes—or until topping turns golden brown.

  • Citrus Chicken

    Ingredients
    1 pound chicken
    1 large grapefruit, ruby red
    Salt and Pepper to taste
    Garlic powder to taste

    Prepare chicken in a baking pan (any chicken parts will work, in addition to a whole chicken). Use 1 large grapefruit for each pound of chicken. Cut the grapefruit in half. Squeeze the juice from 1/2 grapefruit over the chicken. Peel the remaining half and cut into medium-sized pieces and arrange around, under, and on top of the chicken.

    Add salt, pepper, and garlic powder to taste. Roast at 400 degrees for 15 minutes per pound of chicken, being sure to baste chicken with juice half way through the total cooking time.

  • Grapefruit Sorbet

    Ingredients:
    6 grapefruits
    1 cup sugar
    1 tablespoon lemon juice

    Peel six grapefruits, discarding all but the peel from one grapefruit. Remove the zest from the peel and chop into small pieces. Process chopped zest and 1 cup sugar in a food processor or blender until finely chopped, set aside.

    Squeeze the juice from each grapefruit until you have 4 cups. Pour juice into a mixing bowl and add the zest mixture and 1 tablespoon lemon juice, mix well. Pour mixture into a 2- or 4-quart ice cream mixer and process according to the manufacturer’s directions. If no ice cream mixer is available, the mixture can be frozen and re-processed in a blender or food processor to break up the ice and add a smooth texture.

  • Warm Marinated Olives

    12 ounces mixed un-marinated olives, with pits
    ½ teaspoon fennel seeds
    1 large garlic clove, peeled and halved lengthwise
    1 pinch hot chili flakes
    1 strip lemon or orange peel (peeled with a sharp vegetable peeler)
    3 sprigs fresh thyme
    Olive oil

    Preheat oven to 350 degrees. Combine olives, fennel, garlic, chili flakes, peel, and thyme in a small baking dish that is just large enough to hold everything with 1-inch headroom. Add enough olive oil to just top the olives. Cover with tin foil and bake until hot and fragrant, about 45 minutes. Serve warm, with crusty whole grain bread.

    Contributed by Ivy Manning, author of The Adaptable Feast (Sasquatch Books, 2009)

  • Vegan Crab Cakes


    Serves 6 to 8


    Crab cakes:
    2/3 cup Veganaise
    10 ounces extra-firm tofu
    ¾ cup celery, chopped
    ¾ cup onion, chopped
    1¼ cup oyster mushrooms, chopped
    3 slices whole wheat bread, processed to crumbs
    1 teaspoon dulse (seaweed)
    1 teaspoon Old Bay seasoning
    ½ teaspoon salt
    ½ teaspoon black pepper

    Tartar sauce:
    2/3 cup Veganaise
    1 tablespoon yellow mustard
    ¼ teaspoon garlic powder
    ¼ cup dill pickles, chopped
    ¼ teaspoon dried dill
    Salt and pepper to taste

    Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper. Grind Tofu thoroughly by hand until it resembles rough crumbles. In a large mixing bowl combine all ingredients. Portion the mixture into 1/3 to 1/2 cups, and form into cakes by using a measuring cup or large spoon.

    Place cakes on baking sheet. Bake for 40 minutes or until golden brown. Serve with tartar sauce and wedge of lemon.

    For tartar sauce, combine all tartar ingredients in a bowl and mix until well incorporated. Serve on the side.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Red Pepper Hummus

    Weekly Recipe: 
    NonWeekly

    Makes 3 cups


    1/2 cup sesame seeds, ground into a powder
    2 teaspoons chopped garlic
    1 teaspoon sea salt
    2 cups red bell pepper, seeded and diced
    1/3 cup tahini
    1/4 cup lemon juice
    1/2 teaspoon ground cumin

    In a food processor add sesame seeds, garlic, and salt, process into small pieces. Add remaining ingredients and process until smooth. The dip will keep for 2 days in the refrigerator.

    Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.

    Contributed by Ani Phyo, raw chef and author of Ani’s Raw Food Essentials (De Capo Press, 2010).

  • Pumpkin Soup

    Weekly Recipe: 
    NonWeekly

    1 cup celery, chopped
    1 cup carrots, chopped
    1 cup onions, chopped
    1 tablespoon fresh garlic, chopped
    8 cups vegetable broth or vegetarian chicken-flavored broth
    Dash nutmeg, optional
    3 cups fresh pumpkin, cubed
    ¼ cup Earth Balance trans fat-free margarine
    ½ cup Sour Supreme or Better than Sour Cream (Tofuttti Brand)
    Salt and pepper to taste
    Chives, chopped

    Sauté celery, carrots, and onions until slightly caramelized. Reduce heat to medium and add chopped garlic. Sweat for 1 to 2 minutes. Add broth, nutmeg, and pumpkin; simmer until pumpkin is tender.

    Blend until smooth with a wisk or transfer to counter-top blender. Add margarine, sour cream substitute, and salt and pepper to taste while blending. Garnish with more Tofutti Brand Sour Cream substitute and chives; serve warm.

    Contributed by Art Eggertsen, vegan chef and founder of ProBar

  • Turkey Meatballs with Mint-Yogurt Sauce

    Meatballs:
    11/2 pounds ground turkey
    1/2 cup breadcrumbs
    1/4 cup olive oil
    2 teaspoons garlic, minced
    1 small onion, finely diced
    1 green onion, finely chopped
    11/2 teaspoon ground cumin
    1/4 cup heavy cream
    2 large eggs

     

    Add two tablespoons oil to a medium saucepan over medium heat. Cook onions, and green onions until soft, set aside and let cool. In a large bowl, add turkey, cooled onions, garlic, cumin, breadcrumbs, cream, eggs, 3 tablespoons mint, salt, and pepper. Combine well, but to not over mix. Using a small scoop (approximately 1 ounce) place meatball mixture onto a sheet pan lined with parchment paper. Make sure there is space between each meatball. Refrigerate. These can be made up to one day in advance.

    To make the sauce: In a small bowl add yogurt, remaining mint, lemon zest, lemon juice, salt, and pepper to taste. Preheat oven to 400 degrees, brush meatballs with olive oil, and bake until golden brown and cooked through, about 10 to 12 minutes. Serve immediately with mint-yogurt sauce. Contributed by Jeff Osaka, chef of Twelve Restaurant in Denver, Colorado

  • Gluten-Free Baking Basics

    Back in 1997 when next to nobody had heard of the term “gluten free,” I found myself sick—so sick that I couldn’t get out of bed. Sure, I’d experienced the telltale fatigue, migraines, and anemia for years, but with the additional onset of serious gastrointestinal symptoms, my situation had become unbearable.

    Expert help for how to make gluten-free, holiday treats taste good.
    By Elana Amsterdam