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and Cream Smoothie
Spicy Carrot Broth
Bring the carrot juice to a simmer. Add the cayenne pepper, chili powder, nutmeg and cloves.
Mix the cornstarch and water together, then whisk into the simmering carrot juice.
Bring back to a simmer. Add chopped cilantro and adjust
seasoning with salt and pepper, then serve.
Makes 2 cups
2 cups carrot juice
1/8 tsp. cayenne pepper
1/8 tsp. chili powder
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 tbsp. cornstarch
1 tbsp. cold water
1 tbsp. chopped cilantro
1/4 tsp. salt
1/8 tsp. white pepper
Peaches and Cream Smoothie
Place fruit in the blender and enough milk to just cover the fruit.
Add the remainder of the ingredients and blend until smooth.
1 ripe peach, peeled
1/2 ripe banana
1 tsp. fructose (sugar)
1/2 - 1 cup nonfat evaporated milk
1/2 tsp. almond extract
5-6 ice cubes
Bean Sauce over Grilled Vegetables
In a medium saucepan, place the beans and 1/2 cup broth, garlic, onion, cumin, salt and pepper to taste, and olive oil.
Bring to a boil and cook for 10 minutes. Add the chili oil.
Place the mixture in a blender and puree until creamy smooth,
adding additional broth to reach the desired consistency.
Place the vegetables on a plate and spoon the bean sauce over the top.
Garnish with grated cheese.
1 cup cooked white beans
1/2 cup vegetable sauce, plus 1/2 cup for the puree
2 cloves garlic, peeled and chopped
1/4 cup diced onion
1/4 tsp. ground
salt and pepper
2 Tb. extra-virgin olive oil
1/4 cup roasted red bell peppers, peeled and seeded
12 drops chili oil or a dash of cayenne (optional)
grated hard cheese, such as parmesan, asiago or grana pedano
6 squash, such as zucchini, crookneck or summer squash, or
vegetables of choice such as onion slices, mushrooms, bell peppers
Fresh Vegetable Napoleon
Preheat the oven to 425 degrees. Place the matchstick vegetables on a baking sheet that has been lightly coated with olive oil.
Spray the vegetables with a light coat of olive oil. Sprinkle
the herbs, salt and pepper onto the vegetables.
Bake for 5-7 minutes.
While the vegetables are baking, heat a skillet and spray
lightly with olive oil. Add the Swiss Chard and sautÈ until wilted,
approximately 1 minute. Toss the vegetables together in a bowl.
On each individual serving plate, pour out the Spicy Carrot broth to mostly cover the bottom of the plate. Put a piece of Lavosh in the center of the plate and then a small amount of vegetable mixture on top.
Place another piece of Lavosh onto the vegetable mixture, rotating it slightly clockwise so that the points of the triangles do not match up. Repeat with layering the vegetable mixture in this fashion until the stack has 4-5 layers.
Drizzle a small amount of balsamic over the Napoleon and dot
it around the inner rim of the plate.
Finally, place the last piece of Lavosh on the top. Serve
12 chick pea Lavosh triangles (recipe included)
2 cups Swiss chard, cleaned and roughly chopped
1 cup parsnips, peeled and cut into French-fry sized
1 cup butternut squash, peeled, seeded, cut into matchsticks
1 cup beets, peeled and cut into matchsticks
extra-virgin olive oil in a spray bottle
pinch of fresh herbs of choice, such as thyme, oregano,
pinch of salt
sprinkle of black pepper
Spicy Carrot Broth (recipe included)
Chick Pea Lavosh
Place the onion, garlic and vinegar in a food processor and process until it is completely liquid. Add the dry ingredients and spices.
Pulse for 2-3 seconds only, until a dough is formed. Remove the dough to a work surface and knead with additional chick pea flour as needed, until the dough is smooth and firm.
Cut the dough in quarters, place it on a lightly floured surface and roll it out thinly , then cut in triangles, pierce them with a fork and brush them with water.
Place the triangles on a nonstick baking sheet and bake at
375 degrees for about 5-7 minutes until golden brown.
1 cup yellow onion, peeled and coarsely chopped
2 Tb. roasted garlic
1 Tb. seasoned rice vinegar
2 cups chick pea (garbanzo) flour
1 cup unbleached flour
1 cup seminola flour
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. salt
|Vegetable and Potato Tart with a Truffle Corn Broth|
Place the red bell peppers on a grill or directly onto the
burner of a gas stove and roast them to a blackened surface. Set aside to
cool in a tightly covered container. When cooled, peel off the skin of the
pepper. Set aside.
In a large hot skillet, spray 1 tbsp. olive oil and sautÈ the mushrooms until soft. Spray a 10" x 12" x 2" baking pan with vegetable oil. Spray oil on one side of a piece of parchment that has been cut to fit the bottom of the baking pan.
Place it, oiled side up, into the bottom of the pan. Lay the potatoes on the bottom of the baking pan in rows, overlapping slightly, until the bottom layer is covered (approximately 5 potatoes.) Sprinkle the layer with a small amount of potato starch and season with salt, pepper, and herbs. Place a layer of squash over the potatoes. Season with herbs, salt and pepper.
Repeat the process with whole strips of roasted peppers, then 1/2 of the cooked mushrooms, spreading them out evenly to make another layer. After seasoning the layer, repeat the process with spinach, being sure to lay it as evenly as possible. Repeat the process again with all of the layers. Finish with a layer of potatoes to complete.
The entire tart consists of 3 layers of potatoes with 2 vegetable layers in between. Spray a sheet of parchment paper on one sides and place it, oiled side to the potatoes, on top of the tart. Place another baking pan or casserole dish of equal size on top and weigh it down with bricks, water or another heavy object that can withstand the heat of the oven.
Bake in the oven at 350 degrees for approximately 1 hour, or
until the tart is soft in the center, which can be checked by inserting a
small knife into the center of the tart. Cool the tart before cutting and
serving. Serve with the
Truffled Corn Broth (recipe below).
Tuffled Corn Broth
Place the mixture, minus the thyme sprig, in a blender and blend until smooth. Strain the mixture through a fine sieve. Season with salt, pepper, truffle oil and truffle peelings.
15 Yukon Gold potatoes, not peeled, sliced with a mandolin
(potato slicer) for thin, even slices
2 butternut squash, peeled, seeded and sliced same as above
6 cups baby spinach, cleaned and stemmed
8 roasted red bell peppers, seeded and quartered
6 cups Portobello mushrooms, julienne cut
6 cups Shiitake mushrooms, julienne cut
1 Tb. olive oil
3 Tb. potato starch
1 Tb. fresh thyme, chopped
1 Tb. fresh oregano, chopped
1 Tb. fresh basil, thinly shredded
1 Tb. fresh chives, chopped
3 Tb. salt
1 Tb. pepper
Tuffled Corn Broth
2 cups corn kernels
1/2 cup yellow onions, sliced
1 tsp. garlic, minced
1/2 cup potatoes, cubed
1 quart vegetable broth
1 sprig fresh thyme
1 bay leaf
1 tsp. olive oil
1 tsp. salt
1/8 tsp. white pepper
1 tsp. truffle oil
2 Tb. truffle peelings
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© 2001, Regina Campbell