Orange Juice and Other Yummy Things

My cousin, Alissa, asked me to share some mostly veggie recipes I like to make. I thought I'd post them here. I also want to share this cute video of Cora squeezing orange juice. When I found out this was one of her tasks at school, I couldn't wait to see her in action. Enjoy it, and some of my favorite recipes that you will find below the video.



Jambalaya - adapted from Cooking Entrees with the Micheff Sisters, Linda Johnson, Brenda Walsh, Cinda Sanner
2 TBL canola or olive oil
1 large onion, finely chopped
1 cup finely chopped celery
1 red bell pepper, chopped
1 tsp minced garlic (I always add more)
2 cups sliced fresh mushrooms
2 cups sliced okra (I usually use frozen)
3 cups diced tomatoes
2 cups water
2 TBL Bragg Liquid Aminos (it's like a soy sauce)
1 cup uncooked brown rice
1 TBL dried parsley
2 tsp salt
1/2 tsp paprika
1/4-1/2 tsp cayenne pepper (easily omitted)
1/4-1/2 tsp chili powder

In a large pan over medium heat, add oil and saute the onion, celery, red pepper, garlic, and mushrooms until vegetables are tender. and onion is clear. Add all but the rice and cook for about 2 minutes until okra is thawed. Add rice. Pour into a 3-quart baking dish sprayed with nonstick cooking spray. Cover and bake at 350 for 60-75 minutes until rice is tender and all liquid is absorbed. I always enjoy mine with some hot sauce, Frank's being my favorite.

Curried Potatoes, Cauliflower, and Peas (aka, Curry in a Hurry) - from May All Be Fed, John Robbins
2 TBL canola or olive oil
2 medium baking potatoes, cut into 1/2 inch cubes
1 large onion, finely chopped
1 large carrot, finely chopped
1 small cauliflower, cut into florets
1 TBL curry powder
1/2 tsp cumin
1/2 tsp turmeric
Pinch of cayenne pepper
1 cup vegetable broth OR water
1 cup fresh or (thawed) frozen peas
3 TBL tamari (lower sodium soy sauce)
Brown rice to serve over

Heat oil in large skillet over medium heat. Add potatoes, onion, and carrot, and cook, stirring often, until the potatoes are lightly browned, about 8 minutes.
Add cauliflower, curry powder, cumin, turmeric, and cayenne, and stir for 30 seconds. Add vegetable broth or water, cover, immediately reduce heat, and simmer, stirring occasionally, until the potatoes are tender, about 10 minutes.
Stir in peas and tamari and cook, uncovered for about 2 minutes.
Serve over brown rice.

2nd Avenue Vegetable Korma (I call it Indian Shepherd's Pie for what I like to serve it over) - adapted from Appetite for Reduction, Isa Chandra Moskowitz
*This is my current favorite recipe, and she is definitely one of my favorite makers of recipes
1 tsp olive oil
1 small onion, quartered and sliced thinly
3 cloves garlic, minced
2 TBL fresh minced ginger
1 tsp curry powder
2 tsp garam masala
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
2 cups vegetable broth
1 cauliflower, trimmed and cut into florets
1 pound zucchini, cut 1/4 inch slices
1/2 pound carrots, peeled and cut in 1/4 inch slices
3/4 cups frozen peas
3/4 cups light coconut milk
1 tsp agave nectar (I assume you could use honey here)
All the stuff for you favorite mashed potatoes

Start cooking your potatoes in lightly salted water for mashed potatoes.
Preheat 4-quart pot over medium heat. Saute onion in the oil for about 5 minutes, until translucent. Use a little non-stick cooking spray if needed. Add the garlic and ginger and saute for another minute.
Add the broth to deglaze the pan. Mix in the spices and salt. Add the cauliflower, zucchini, and carrots. They won't be completely submerged, but that's okay. Cover the pot and turn up the heat to bring the broth to a boil. Let boil for 7-10 minutes, until the veggies are tender.
Add the peas, coconut milk and agave. Taste for salt. Turn off heat and let the flavors meld for about 5 minutes.
In the meantime, whip up your mashed potatoes.
Serve Korma in bowls over mashed potatoes.

Fusilli Roasted Veggie Primavera - adapted from Appetite for Reduction, Isa Chandra Moskowitz
1 pound whole wheat fusilli (spiral/corkscrew pasta)
1 pound zucchini, sliced 1/4 inch thick
1 pound yellow squash, sliced 1/4 inch thick
1/2 pound asparagus, coarse ends discarded (not the tips!), cut into 1-inch pieces
1 red bell pepper, seeded and sliced 1/4 inch thick
1 small onion, cut into 1/4 inch thick half-moons
1 1/2 cups cherry tomatoes (we use grape tomatoes)
6 cloves garlic, minced
2 tsp dried oregano
2 tsp dried thyme
1 TBL olive oil
1 tsp salt
Freshly ground black pepper
2 TBL balsamic vinegar
Fresh basil, for garnish

Preheat oven to 425. Line baking sheet with parchment paper or foil, and mist with nonstick cooking spray.
Place all the veggies in large mixing bowl along with oregano and thyme. Drizzle with olive oil and sprinkle with salt and pepper. Use your hands to toss, making sure all the veggies are coated. Place the veggies in the pan, bake for 20 minutes, remove from oven and flip the veggies around the best you can. Place them back in the oven for 15 to 20 minutes. The tomatoes should be bursting.
When you put the veggies back in the oven, start boiling the water for the pasta. Cook the pasta according to directions on package. Drain, set aside.
When veggies are done, place them back in large mixing bowl. Toss with balsamic vinegar.
Add the pasta and toss to coat. Taste for salt and pepper and serve, topping with fresh basil.

Alissa also wanted the Black Bean Salad recipe, which can be found here.

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