Continuing our discussion about Eating In – Molly Wizenberg will be reading from her new book A Homemade Life at Skylight Books on March 30, 2010 at 7:30 p.m.! If you’re interested in creating community, generating less waste, and eating good food come and see her speak!

Sarah’s Winnemucca’s Tortilla Torte:      
                                                                                                                                                            

Ingredients:                                                                                                           

12 oz veggie “meat” grounds (preferably Quorn Grounds)
1 cup Salsa
15 oz Organic Pinto Beans, fresh or canned
1/2 Medium Yellow Onion, chopped
2 cloves Organic Garlic, minced
1 package Spice Hunter Taco Seasoning
1 cup Nacho or Cheddar flavored Soy Cheese (preferably Follow Your Heart brand)
1 Organic Tomato, very thinly sliced
5 8″ Organic Flour Tortillas

1) Preheat the oven to 375 degrees. Saute the onions and garlic until the onion is translucent and tender. Add in the veggie “meat” and taco seasoning. Saute until warmed through. Add the beans and salsa.

2) Place the first tortilla in a lightly oiled 9″ round pan. Add 1/2 cup of bean mixture and flatten. Top with a handful of cheese and a few of the tomatoes. Repeat the tortilla, bean mixture, cheese, tomato routine until the tortillas are gone. Top the last tortilla with the remaining mixture and cheese. Bake for 15-20 minutes until the cheese has melted and it is heated through. Serve with diced, fresh avocado and sour cream 🙂

Redstockings Radical Butternut Squash Gnocchi with Creamy Walnut Pesto:

Ingredients:                                                                             
10 oz Potatoes
6 oz Organic Butternut Squash
1 1/2 cups All-purpose Flour, plus more
for dusting and kneading
1/2 tsp Olive Oil
1/4 tsp Nutmeg
Salt & Pepper

Sauce:
10 oz Fresh Organic Spinach
1/2 cup Toasted Walnuts
2 cups low-fat Organic Cottage Cheese
1-3 cloves Organic Garlic
1/4 cup Paremsan, grated
1/4 Organic Fresh Basil, chopped
1/2 tsp Salt
1/4 tsp Black Pepper

1) Preheat the oven to 350 degrees. Steam the potaoes and squash until tender.
Mash together the potatoes, squash and nutmeg. Salt and pepper to taste.
Gradually, add in the flour. When the mixture is sticky add the olive oil. Knead
well. You will need at least 1/2 cup of extra flour to knead the dough to the
appropriate texture.
2) Knead the mixture into a square and cut it into 6 pieces. Roll each piece between
your palms (using extra flour if needed). Cut into 1-1 1/2″ pieces and roll each piece
into a well shaped dumpling.
3) Heat a large pot of salted water until it boils. Add 1 tbsp of olive oil. In batches of
8-12 drop the dumplings into the boiling water. Cook until the dumplings float to the
top (stir after 2-3 minutes to ensure that they are not sticking).
4) Put the cooked gnocchi on a lightly oiled baking sheet until they are all done. Bake for
10 minutes.

Sauce:

1) Rinse the spinach and transfer to a pot. Simmer on low heat until the spinach wilts. Add all
of the ingredients to a food processor or blender. Puree until smooth :) 

Serve the gnocchi topped with the walnut sauce!  

Susan B’s Quaker-simple Brown Rice & Lentil Soup:  

Ingredients:

1/3 cup Short Grain Organic Brown Rice
1/2 cup Organic Green Lentils
2-4 Cloves Organic Garlic
2 Bay Leaves
1 tbsp Olive Oil
2 tbsp Organic Low Sodium Tamari
2 cups Vegetable Broth
1 Medium Organic Onion, Chopped
2 Organic Carrots, Sliced Thin
2 Stalks Organic Celery, Sliced
1/2 cup Celery Leaves, Chopped
14 oz Diced Tomatoes with their juices
1/2 cup Tomato Sauce
1 tsp Organic Dried Basil
1 tsp Paprika
1/2 tsp Organic Dried Thyme
1/2 tsp Organic Dried Marjoram

Combine the first seven ingredients and 1 cup of water in a heavy bottomed soup pot and bring to a boil. Reduce to a simmer. Simmer for 8 minutes. Add the remaining ingredients and 2 additional cups of water. Return to a boil and reduce heat to a simmer. Simmer for 20-30 minutes or until the rice is tender.

Emma Goldman‘s Good Morning Granola: 

What you’ll need:

4 cups Organic Rolled Oats
2/3 cup Organic Slivered, Blanched Almonds
1/2 cup dried Organic Cranberries
1/2 cup dried Organic Blueberries
1/4 cup Organic Flax Seeds
1/2 cup Organic, Raw Agave Nectar
1/3 cup Organic, cold-pressed Canola or other light vegetable oil
1/2 tsp Organic Vanilla extract
1/2 tsp Organic Almond extract

• Combine the oats, almonds and flax seed in a large mixing bowl.
• Whisk together the agave, oil, and both of the extracts until a thicker syrup forms.
• Mix well, and spread onto a baking sheet either lined with parchment or sprayed with cooking spray.
• Bake in 10 minute incriments. Remove every 10 minutes, stir well, and return to the oven. Bake for a total of 30 minutes.
• Cool for 5 minutes and add the dried fruit! Enjoy for breakfast with yogurt or fresh fruit 🙂

             

The Red Wave Society’s Savory Garlic Soba Noodles:

Ingredients:
8 oz (1 package) Organic Soba Noodles
12 oz Organic Firm or Extra Firm Tofu, Pressed & Drained
2 Free-range, Organic Eggs
3/4 cup Bread Crumbs, Preferably Panko style
1 bunch Organic Kale, washed and cut into bite-size pieces
3/4 cup Parmesan cheeses, shredded and divided
10 (or more!) Cloves Organic Garlic, Peeled and kept whole
1 tsp Organic Garlic, Ground
Olive Oil

• First, press and drain the tofu loaf for 15-30 minutes. (Do this by placing the tofu on a plate, and placing a plate large enough to cover the entire loaf over the top. Place a heavy pan or cookbook on top, and let the liquid drain from the tofu.
• After it’s drained, cut the loaf in half then cut each half in half, and slice into 1 1/2″ triangles.
• Mix together the bread crumbs, 1/4 cup of the Parmesan and 1/4 tsp of salt, and separately whisk the eggs in a shallow dish.
• Dip each triangle of tofu into the egg then press into the bread crumbs until fully coated. Repeat until all of the tofu is ready.
• You can either bake or pan fry the tofu.
  • To Bake: Preheat oven to 375 degrees. Place tofu on a lightly oiled baking sheet. Bake for 10-15 minutes on each side or until golden brown.
  • To pan fry: Heat 3-5 tbsp’s of the olive oil to a heavy-bottomed skillet, and saute until they are crispy and golden brown.
• Once the tofu is ready, add the soba to 2 quarts of salted, boiling water. Cook according to package instructions. Drain and set aside. * Follow the directions carefully as soba noodles will become sticky very easily *
• In a skillet, sautee the garlic cloves on medium heat until light brown and soft through (they should be slightly sweet, and not pungent). Add the kale and stir for 3-5 minutes until the kale has lightly wilted.
• Add the soba noodles and crushed garlic, and saute for a couple of minutes. Remove from the heat and add the remaining parmesan.
• Serve topped with the tofu triangles!