PCC Emerald City Salad

This salad is borrowed from PCC Natural Market's Deli of Seattle. Being a former Employee of the PCC Deli I got insight on many delicious recipes, such as this one. Emerald City was one of the most popular, if not the most popular deli case item. Not only is it a beautiful jewel of a salad dotted with colorful gems, it is also a super flavorful dish packed with vital nutrients. Some like to go heavy on the rice making it more of a main dish, where others relay on the greens for the bulk of the recipe(the later being my tendency). Hands down this is my favorite way to eat my greens! Not having straight wild rice on hand I substituted a wild rice pilaf, which worked just as well.

Recipe:

-2 cups organic wild rice
-1 bunch organic kale
-1 bunch organic chard
-1 red bell pepper
-1 yellow pepper
-1 fennel bulb
-1 bunch green onion
-1/2 cup chopped parsley
-1/2 cup olive oil
-3/4 cup lemon juice
-2 teaspoons minced garlic
-2 teaspoons salt
-1 teaspoon black pepper

Optional:

-1/4 cup cranberries
-1/4 cup sliced almonds
-top with a fresh goat cheese or cubed gruyere


Whisk together olive oil, lemon juice, garlic, salt and pepper to make dressing. Cook the rice in ample water and cool. Drain, cool, and toss rice with dressing. Remove tough stems and ribs from greens and chiffonade (roll up greens length wise and chop in thin strips).Combine with diced peppers, thinly sliced fennel bulb and chopped green onion. Just before serving, toss veggies with dressed rice.


Serves 6

Pumpkin Pie With Hazelnut Crust

This is an adapted recipe from my last years vegan version that didn't go over so well. It tasted great but was much too soupy. I rarely use plain old sugar(raw sugar of course) but decided it would work best, not needing any more additional liquid from agave or maple syrup. The coconut milk is so delicious and blends so nicely with pumpkin, and the coconut flavor is hardly discernible. The crust is the same as from the pecan and hazelnut pie recipe, and adds a nutty aroma to the sweet pumpkin filling. I enjoy topping my pies with hand cut and scored leaves, each one adding its own character, but leaf cookie cutters will of course work just fine too.


Recipe:

Hazelnut Spelt Crust:

2 cups spelt flour(whole or white)
2 tablespoons butter or earth balance
1 cup cold water
3/4 cup whole hazelnuts (reserve 1/4 cup for topping pie)
1/2 teaspoon sea salt

Preheat oven to 350 degrees. Place the 3/4 cup of hazelnuts and toast until fragrant or lightly browned.(about 10 minutes)

Place 1/2 cup of the hazelnuts in food processor and blend until fine. If you do not have a food processor a coffee grinder or a rolling pin and a stiff wrist would work fine. Butter and flour a pie dish and set aside. In a large bowl place the spelt flour, salt, butter, and hazelnuts cutting in the cool butter with a dough blender, adding cold water until well mixed. (Additional flour may be necessary if dough is too sticky). Dough will roll out best if refrigerated at least one hour, but if you wish to bypass this just be extra careful rolling out the dough and use the help of a metal spatula. (I set aside about 1/8 of a cup of dough to use for the leaf topping.)

Place crust in dish and crimp edges. If desired you can brush the crust with a beaten egg mixture to give the crust a glossy brown sheen. Cut small slits in bottom of crust with sharp knife, as to not let the crust raise up with a hollow center, and place in oven for 15 minutes or until lightly browned.

Filling:

1 small sweet pumpkin
1 tablespoon safflower oil
1 teaspoon sea salt
1 cup coconut milk
3 eggs
1 cup raw sugar
1 teaspoon vanilla extract
1 tablespoon cinnamon
1 teaspoon allspice
1 teaspoon ginger powder

Increase oven temperature to 400 degrees. Clean and chop pumpkin into 6 slices down the center, discarding the stem. Place on pan and drizzle with safflower oil and salt, and place in oven for about 50 minutes or until very tender. Once cooled scrape flesh into blender or food processor and blend smooth. Place pumpkin puree in large bowl and mix in the sugar, salt, vanilla, cinnamon, allspice, and ginger. Then add the eggs(lightly beaten) and coconut milk.

Decrease oven temperature to 350 degrees. Pour filling into crust and bake for about 50 minutes.

Leaf toppers:

Increase oven to 400 degrees. Roll out remaining dough to same thickness as pie crust. I use a small sharp pairing knife to cut the leaf shapes and score the veins with the back side of the knife. This is of course also achieved with cookie cutters, but I prefer the hand done look. Place on pan and bake for 10-15 minutes. Once cooled place on pie top in desired pattern... my leaves actually turned into a poinsettia!

Serves 10

Cherry Walnut Tea Biscuit

Having been snowed in today, I thought what else, then to make some warm biscuits and sit wrapped up with a hot cup of tea and good book. Toasting the Walnuts just shy of burning them, allowed a rich nutty fragrance to permeate the whole biscuit. Barley sweet, rich in aroma, and cherry tart; these biscuits are the perfect addition to a snow day.

Recipe:

1 cup oat flour
1 1/2 cup spelt flour
1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
3 tablespoons butter or earth balance
2 tablespoons agave nectar
1 egg
1/2 cup almond, rice, soy, or dairy milk

1/2 cup walnuts
1/2 cup dried tart cherries

Heat oven to 400 degrees. Place walnuts on baking pan and toast until fragrant and darkly browned(5-10 minutes). Place flour, salt, baking powder, and baking soda in large bowl and set aside. In seperate bowl place beaten egg, agave, and almond milk. Place the butter in with the flour and cut in with pastry blender. Mix the wet ingredients in with the dry until dough is formed. If dough is too wet put additional flour in. Form into a log about ten inches long and 2 1/2 inches in diameter, wrap in wax paper and place in refigerator to chill one hour. After chilling dough heat oven to 350 degrees. Cut dough log into 12, 1 inch buiscuits and place on pan. Bake for 15 minutes.

Makes 12

Pecan & Hazelnut Pie

This pie is similar to the traditional style pecan pie without the corn syrup, high levels of refined sugar, and unhealthy fat content. It is still a super sweet sticky dessert, that will fool even the most discerning pecan pie fans. The crust is a hazelnut spelt blend that marries nicely with the nutty aroma of the filling. Brown Rice syrup is the perfect sticky pie filling, and when cut with agave the rice flavor is indiscernible. A dollop of freshly whipped cream puts this pie over the top.

Recipe

filling:

-2 cups organic pecans

-1 cups organic hazelnuts

-3/4 cup brown rice syrup

-1/2 cup agave nectar

-3 organic eggs

-3 tablespoons butter or earth balance

-zest of one orange

-1 teaspoon cinnamon

-1 teaspoon allspice

-1/2 teaspoon fresh nutmeg

Hazelnut Spelt Crust:

2 cups spelt flour(whole or white)

2 tablespoons butter or earth balance

1 cup cold water

3/4 cup whole hazelnuts

1/2 teaspoon sea salt

Preheat oven to 400 degrees. Place the 1 3/4 cup of hazelnuts and 2 cups pecans on pan(keeping nuts separated) and toast until fragrant or lightly browned.(about 10 minutes)

For the crust:

Cool the oven to 375 degrees.

Place 3/4 cup of the hazelnuts in food processor and blend until fine. If you do not have a food processor a coffee grinder or a rolling pin and a stiff wrist would work fine. Butter and flour a pie dish and set aside. In a large bowl place the spelt flour, salt, butter, and hazelnuts cutting in the cool butter with a dough blender, adding cold water until well mixed. (Additional flour may be necessary if dough is too sticky). Dough will roll out best if refrigerated at least one hour, but if you wish to bypass this just be extra careful rolling out the dough and use the help of a metal spatula. Place crust in dish and crimp edges. If desired you can brush the crust with an agave oil mixture to give the crust a glossy brown sheen. Cut small slits in bottom of crust with sharp knife, as to not let the crust raise up with a hollow center, and place in oven for 15 minutes or until lightly browned.

For the filling:

Cool oven to 275 degrees when crust is done.

Chop pecans and hazelnuts until to desired size and set aside. If you prefer extra fine pieces you may achieve this with a food processor, but I prefer larger chunks, coarsely chopped with a knife.Place rice syrup, agave, and butter in large pan over low heat to melt butter. combine orange zest, cinnamon, nutmeg, and allspice. Combine beaten eggs with mixture and mix well. Place in oven for 60 minutes, checking occasionally.

Serves eight

Holiday Spice Cookies

The base of this recipe is simple and versatile, and once you have the essentials you can swap various ingredients to your liking. It makes a light, fluffy, and less sweet cookie that is ideal for a quick morning breakfast or mid-morning snack. Chocolate, fresh cranberries, and walnuts marry nicely in my mind, but other variations would surly work great as well. The applesauce is used to add additional moisture and allows you to cut back on the other oil and sugar amounts.

Recipe

-3 cups barley flour

-1/2 teaspoon baking soda

-1/2 teaspoon sea salt

-1 teaspoon baking powder

-1/4 teaspoon ground ginger

-1/4 teaspoon allspice

-1 teaspoon cinnamon

-a few grates of fresh nut meg

-1/4 cup safflower oil

-1/2 cup rice, almond, soy, or dairy milk

-1/2 cup agave nectar

-1/2 cup apple sauce

-1 teaspoon vanilla

-zest of one orange and one lemon

-1/2 cup chocolate chunks..or chips

-1/2 cup fresh cranberries

-1/4 cup walnuts broken up with hands

Preheat the oven to 350 degrees. Combine the dry ingredients in large bowl and set aside. In separate bowl combine the wet ingredients stirring in the applesauce last. Fold the wet ingredients into the dry mix, and lastly add the chocolate chunks, fresh, cranberries, and walnuts. On cookie tray Place 2 inch dollops of dough and flatten with a spatula or palm of hand lightly. Bake for 15-20 minutes, or until golden on bottom.

Makes 2 dozen

Turmeric Tofu Salad

The dressing for this salad packs a punch, with a heavy dose of ginger, lemon, and turmeric. With the Japonica rice and tofu this dish is hearty enough for a main dish. Turmeric is my favorite spice but can be tricky to find fresh, ask around at specialty markets and health food stores, it is well worth it! Also wild rice would be a fine substitute for Japonica.

Salad:
-Mescaline salad mix
-Shredded carrot
-diced celery
-green beans cut in thirds (cooked and cooled)

Tofu:
-1/2lb. extra firm organic tofu cut in 1/2 inch cubes
-1clove diced garlic
-1 tablespoon diced ginger

-2 tablespoons agave nectar or honey
-1/4 cup safflower oil
-1/4 cup Tamari

Dressing:
-1 clove garlic diced
-1 tablespoon diced turmeric root
-1/4 olive oil
-1/4 lemon juice
-sea salt & pepper to taste

Preheat oven to 400 degrees. Toss cubed tofu in large pan with garlic, ginger, oil, and Tamari and place in oven for around 35 minutes, checking and turning often. Let cool to room temperature, or to chill fast place uncovered in fridge.

In a small jar with lid place dressing ingredients together, shake well, and chill in refrigerator until ready to serve.

In small pot bring water to boil and another bowl of ice water set aside. Place green beans in boiling water for 3 minutes, draining and placing in ice water immediately to stop cooking. Toss salad ingredients in large bowl, cover and refrigerate.

Serves 2 as a main 6 as a side

Cream of Broccoli Soup with Rosemary Croutons

This recipe is very simple, with the only imperative being a big fresh head of broccoli. It is a nourishing winter soup, that can be adapted to a more hearty, decadent variation using heavy cream, more potato, and topping with creme fraiche or a tasty Swiss cheese...and of course a heap of rosemary croutons!

Recipe:

-10oz. Broccoli (one large head)

-2 large stalks celery diced

-1 Russet Potato cut in 1/2 inch cubes

-1 yellow onion diced

-1/2 cup chopped parsley

-1/2 whole milk, cream, rice, almond, or soy(unsweetened)

-1 tablespoon safflower oil

-1/2 teaspoon rosemary

-1/2 teaspoon thyme

-1/2 teaspoon salt and pepper

-4 cups water or vegetable broth

Croutons:

-1/2 loaf rustic bread cut in 1/2 inch cubes

-1 teaspoon rosemary

-1 tablespoon safflower oil

Heat oven to 425 degrees.

Heat safflower in large pot and toss in diced onion, spices, celery, and potato. Whirl Broccoli in food processor until fine, and combine in pot. saute mixture for 5 minutes and then add water or vegetable broth. Bring to low boil for 20 minutes or until potatoes are soft. Place in food processor in batches of two(less or more depending on the size of your food processor) and whirl until desired consistency. Add the cream and parsley, bringing back up the heat.

With hands toss cubed bread on pan in oil and rosemary, distributing oil throughout. Place in oven for 10-15 minutes or until croutons are golden brown and crispy.

Serves 6