A Really Good Cilantro Sauce

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Ingredients:

• 6 bunches fresh cilantro roughly chopped
• 6 garlic cloves roughly chopped
• 1 jalapeno pepper seeded and chopped
• 1/2-1 cup rice vinegar to taste
• 1/8 cup canola oil or more to emulsify
• 1/8 cup olive oil or more to emulsify
• 1 lemon juice of
• salt to taste
• ground pepper to taste

Steps:

• Put cilantro into a blender a few bunches at a time
• It will take a while to break down the cilantro but eventually all 6 bunches will fit Using a food processor will effect the texture and not in a good way
• Gradually add all other ingredients except the oils
• Add oils last slowly to emulsify

Artichoke and Pine Nut Pesto

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Ingredients:

• 1 cup artichoke heart cooked canned would be fine and roughly chopped
• 1/8 cup raw pine nuts
• 1/4 cup extra virgin olive oil
• 1 small garlic clove peeled and minced
• 1/3 cup parmesan cheese finely grated
• coarse salt a pinch just a little since the parmesan is salty you can always add more salt when finished
• fresh ground black pepper a few grinds
• 1 -2 teaspoon fresh tarragon leaves thinly sliced use as much as you would like to tasteI like 1 t

Steps:

• Pulse the first 7 ingredients together in a food processor Stir in the tarragon and season to taste with more salt and pepper if needed
• Enjoy

Chestnut Mushroom Pate

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Ingredients:

• 60 g unsalted butter
• 1 onion chopped
• 4 garlic cloves finely chopped
• 500 g chestnut mushrooms
• 1 teaspoon dried thyme
• 100 g cream cheese
• 100 ml fromage frais
• 1 cup slivered almonds reserve a handful for garnish
• 1 cup walnuts chopped

Steps:

• Chop the chestnut mushrooms
• melt the butter and saut the onion and garlic for 5 minutes Add the mushrooms and thyme
• and saut for 8 minutes or until the mushrooms are cooked
• Reserving the juices in case you need to add a little moisture in step three
• drain the onion/garlic/mushroom mixture
• and blend it with the cream cheese and fromage frais
• Reserving some slivered almonds for garnish
• process the nuts in the food processor then add them to the onion/garlic/mushroom mixture OR
• if you prefer a finer
• smoother pat
• add the onion/garlic/mushroom to the food processor and process OR
• for a more varied texture
• process some of the onion/garlic/mushroom mixture with the nuts
• then fold both mixtures together until they are well-combined If the mixture becomes too dry which is unlikely
• add a little of the juice reserved in step two
• Chill the pat for 2 hours
• then scatter the reserved slivered almonds on top and serve the pat with crusty bread
• pita bread
• crackers or vegetable sticks This pat is best eaten within 2 days
• Chefs Note Chestnut mushrooms are a closed cup mushroom with a wonderfully rich flavour If you cannot find these
• use flat field mushrooms which are always great
• but may need a little more cooking

Chipotle Mayo

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Ingredients:

• 1/2 cup mayonnaise or light
• 1/2 cup sour cream or light
• 1/4 teaspoon dried oregano leaves to taste
• 2 chilies from a tin of Chipotle Chiles in Adobo Sauce

Steps:

• Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended
• In a bowl whisk together chiles with oregano mayo and sour cream
• Cover and refrigerate until chilled about 1 hour; this lets flavours blend

Maggie Beer's Caponata

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Ingredients:

• 1 stalk celery leaves washed and chopped
• 1 small onion chopped
• 1 eggplant cubed approx 2cm x 2cm
• 2 ripe roma tomatoes seeded diced
• 4 large green olives pitted roughly chopped
• 2 tablespoons capers packed in salt rinsed drained
• 1/3 cup basil leaves roughly shredded
• 1/3 cup red wine vinegar
• 2 tablespoons raw sugar
• 5 g dark chocolate good quality
• sea salt to taste
• fresh ground black pepper to taste
• extra virgin olive oil to taste

Steps:

• Saut the onion and celery in a frying pan with a splash of olive oil until the onion colours a little and the celery retains a crunchy firmness
• Add the sugar and mix well to combine deglaze with the vinegar and continue to cook until a little syrupy Remove from the pan and set aside
• Add a good splash of extra virgin olive oil evoo to the pan and fry off the eggplant you may need to do this in batches if your pan isnt big enough adding a little more oil if needed and a little salt
• When the eggplant is almost cooked all the way through with a rich golden colour add the diced tomatoes Reduce the heat and continue to cook until the tomato has softened a little
• Add the onion and celery mixture along with all the liquid back into the pan with the eggplant Mix well and then add the olives capers sea salt and freshly ground black pepper
• While the mixture is still warm add the chocolate so that it melts and stir in gently Then add the basil and adjust the seasoning if necessary
• Serve

Million Dollar Relish

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Ingredients:

• 3 quarts cucumbers
• 1 quart onion
• 3 sweet red peppers
• 3 green peppers
• 1 tablespoon celery seed
• 1 quart vinegar
• 5 cups white sugar
• 1 tablespoon turmeric
• 2 tablespoons dry mustard
• 1 cup flour

Steps:

• Grind all Step1 ingedients up with a food processor
• Cover with 3/4 cup pickling salt to 2 quarts of water
• Let brine stand overnight
• In the AM drain the mixture well
• Then add the Step2 ingredients except for the flour and vinegar
• Bring to a boil
• Mix 1 cup of flour with the vinegar to make a smooth paste
• Add some of the hot mixture to the paste before mixing it together
• Cook for about 10 minutes
• Pour into sterilized jars

Peach and Roasted Red Pepper Bruschetta

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Ingredients:

• 1 red pepper
• 2 peaches diced
• 1 cup roma tomatoes or 1 cup grape tomatoes diced and seeded
• 1 garlic clove minced
• 1 tablespoon red wine vinegar
• 2 tablespoons chopped fresh basil
• salt freshly ground black pepper
• 1 baguette sliced on the diagonal

Steps:

• Preheat grill to medium-high or broiler Roast red pepper turning often until well blackened Place in a bowl and cover with plastic wrap Leave to cool
• Remove skin stem and seeds from pepper Finely chop the pepper and place in a medium bowl
• Stir in peaches tomatoes garlic vinegar and basil Season with salt and pepper to taste Marinate for 30 minutes before serving or cover and refrigerate for up to 8 hours
• Before serving bring peach mixture to room temperature Lightly toast baguette slices on both sides Spoon peach mixture on top of toasts

Red-Red Bean Spread

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Ingredients:

• 2 red bell peppers see note in instructions
• 1 15 ounce can kidney beans rinsed and drained
• 2 tablespoons tomato paste
• 1/2 teaspoon salt
• 1/2 teaspoon grated fresh lemon rind
• 1/4 teaspoon fresh ground black pepper
• 1 dash ground red pepper

Steps:

• Preheat broiler
• Cut bell peppers in half lengthwise; discard seeds and membranes
• Place pepper halves skin sides up on a foil-lined baking sheet; flatten with hand
• Broil 10 minutes or until blackened
• Place in a zip-top plastic bag; seal
• Let stand 5 minutes
• Peel and chop
• Place bell peppers and remaining ingredients in a food processor and process until smooth
• You may also use 1 1/2 cups jarred roasted red peppers instead of roasting your own

Simple, Healthy Hummus

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Ingredients:

• 1 15 ounce can garbanzo beans chick peas
• 2 tablespoons lemon juice more for a thinner consistency
• 1 garlic clove
• paprika
• cilantro

Steps:

• Drain and rinse garbanzo beans
• Combine ingredients into food processor or blender
• Add water/lemon juice as needed
• Blend until smooth
• Serve with veggies chips pretzels - whatever you would like Enjoy

Tofu Boursin

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Ingredients:

• 8 ounces firm tofu drained and broken into large chunks
• 1/4 cup vegan mayonnaise
• 1 tablespoon umeboshi plum paste
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 2 cloves garlic roasted or 1/2 teaspoon fresh garlic crushed
• 1/4 teaspoon pepper to taste
• 1/8 teaspoon ground rosemary

Steps:

• Place tofu in a saucepan and cover with water Bring to a boil reduce heat and simmer 5 minutes Drain well Chill uncovered in the refrigerator until cool enough to handle
• Crumble tofu into a food processor and add remaining ingredients Blend until a very thick smooth paste forms stopping to scrape down the sides of the work bowl as necessary
• Cover and chill several hours or overnight in order to allow the flavors to blend before serving
• Keeps 5 to 7 days in the refrigerator

Vegan Tofu Mayonaise

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Ingredients:

• 1 1/2 lbs tofu
• 2 tablespoons tahini
• 1 teaspoon dill weed
• 1/4 cup vinegar
• 2 tablespoons prepared mustard
• 1/2 teaspoon turmeric
• 1/4 cup honey
• 1/3 cup oil
• 1 pinch salt to taste

Steps:

• Add all ingredients to a blender and mix until smooth
• Add preferred type of milk to get to desired consistency
• Store in fridge in jar

Walnut Spread

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Ingredients:

• 2 cups cooked garbanzo beans or 2 cups cannellini beans to cup liquid reserved
• 1 cup chopped walnuts
• 1 cup basil leaves
• 3 tablespoons olive oil
• 5 teaspoons lemon juice
• 1/2 teaspoon salt
• pepper
• 1 pinch cayenne
• sundried tomato flour tortillas or jalapeno flour tortilla
• olive oil

Steps:

• In a blender or food processor combine beans and 4 tablespoons of reserved liquid and the rest of the ingredients except the tortillas and olive oil
• Cover and blend until nearly smooth
• Add a little more liquid if mixture seems stiff
• Lightly oil a cookie sheet or two
• Preheat oven to 375 degrees
• Cut the tortillas into 8-10 wedges and brush with olive oil
• Bake on the cookie sheets for about 5-8 minutes or just until lightly colored and crisp
• Serve the spread with the tortillas and some celery carrot sticks and scallions for dipping