Cool-season Recipes from The Farm (Fall & Winter Produce)

Cabbage and Wheat Roast Tacos

Tortillas (corn)
Peanut Oil (or Olive Oil)
1 medium Onion (chopped)
1/2 head Cabbage (finely shredded)
3-4 cloves Garlic (chopped)
1/2 lb Wheat Roast (chopped) * or, if not available, substitute crumbled Tofu
2 Smoke-dried Tomatoes (plumped in hot water, then minced)
1 tablespoon Nutritional Yeast
Sprinkles of Balsamic Vinegar and Sea Salt to taste
Yogurt
Cilantro, chopped
*Wheat Roast is a "meat substitute" made from wheat gluten, soy and peanut butter. It's near "ham" in flavor, and can be found at many natural food stores. Tofu can be substituted or, if you are carnivorous, meat.

Heat the Tortillas on a "comal" or iron griddle or skillet until lightly browned on each side. Alternately, and more exciting, you can place the Tortillas, one at a time, on top of a gas stove's burner, flipping the Tortilla over with tongs to warm the other side. Just don't turn your back and burn them up! Loosely wrap the Tortillas in a towel, and place in a warm place.

Sauté the Onion and Cabbage in the Oil until they are softened. Add the Garlic, Wheat Roast (or crumbled Tofu) and Smoke-dried Tomato bits and continue cooking for 5 minutes. Immediately spoon into folded Tortillas, top with Yogurt and Cilantro choppings.

Serves 2.


Cauliflower Soup

This soup is worthy of your getting out the blender.

1 large Cauliflower (chopped in small bits to cook fast)
1 bunch Leeks (chopped finely; if using baby leeks, chop the greens too)
1 cup to 1 pint Soy Milk (or milk of choice)
1 cup to 1 pint Yogurt
Sprinkles of freshly grated Nutmeg and Cinnamon
Sea Salt to taste

Sauté the Cauliflower and Leeks until soft. Place them in blender or food processor and blend, adding Milk and Yogurt to the desired consistency. Add seasonings and serve hot or cold.

Serves 2-3


A Bed of Greens 

The Leaves:
Baby leaves of various greens
(broccoli raab, mizuna, arugula, turnip, kale, chard, spinach,
lettuce, radicchio, endive, escarole, etc.)

Or...
1 big bunch of greens, or a head of lettuce, chopped into bite-sized pieces

The Sauté:
2 T Olive Oil
2 Onions
2 Bell Peppers
1/4 lb Tofu
1 cup button Mushrooms

4 stalks of Lemon Grass
4 T Nutritional Yeast (available in bulk section at natural food stores)
1 cup Liquid (Water, Broth, or Beer)
Salt/Pepper to taste
Several sprigs of Lemon Thyme

Wash and spin-dry the Greens. Arrange them generously on plates. Set aside while you prepare the sauté.

Chop the Onions, Peppers, Tofu, and Mushrooms and sauté them in an iron skillet coated with the Olive Oil, until the Onions and Peppers are soft, and the Tofu is lightly browned.

Cut the Lemon Grass stalks into 2" lengths, removing any loose outer layers. Score one side of each stalk, but don't cut all the way through. Slip the stalks in with the sauteing vegetables.

Sprinkle on the Nutritional Yeast. Pour in the Liquid. Stir. Lower the heat to simmer, cover the pan, and simmer approximately 15 minutes. (Make sure the Lemon Grass stalks are in the liquid.)

Sprinkle on the leaves of the Lemon Thyme. Stir them lightly into the sauté. Season with Salt/Pepper. Place generous helpings on top of the Bed of Greens, but allow the leaves to show around the edges.

Serve with a rustic bread. Umm, this is really fine stuff!

Serves 2 farmers, or more folks if they work in cubicles!

Broccoli with Tahini

1 lb Tender Broccoli buds and stalks
1 T Olive Oil
2 T Toasted Sesame Seeds
1/4 cup Tahini
(a sesame paste, available in bulk section of Natural Food Stores) 1 T Tamari Soy Sauce
1/4 cup Liquid (Water, Broth, or Beer)

Chop the Broccoli "flower" buds into bite-sized pieces. If thestalks are fresh, there is no need to peel off the nutritious skin. Just slice them thinly. Put a tad of Olive Oil in the skillet and over very low heat, toast the Sesame Seeds. Watch them very carefully. Once toasted, remove the Seeds and place in a small bowl.

In the same skillet, over very low heat, sauté the sliced stalks of the Broccoli, until they are tender, but still very green. Add the buds, stirring for a few seconds, and then turn the heat off.

In a small bowl, combine the Tahini, Tamari Soy Sauce and the Liquid. Season the mixture with Salt/Pepper to taste. Pour the Tahini mixture over the Broccoli in the skillet. Turn the heat back on as you stir to combine. Sprinkle the Sesame Seeds over all and serve now. (Note: If the Broccoli turns olive green, you've gone too far!)

Serves 2

Butternut Squash Soup with Smoke-dried Tomatoes

1 medium (2 lbs) Butternut Squash
Water
1-2 T Smoke-dried Tomato OIL
2-3 cloves chopped Garlic
2-4 T Nutritional Yeast (bulk section natural foods store; Adds creaminess w/out the cream, and B vitamins)
1-2 Smoke-dried Tomatoes, slivered
1/4 tsp each: Cumin, Rosemary, Nutmeg, Cinnamon
Salt to taste
Garnish: crumbles of Feta or shavings of Parmesan Cheese

Options:
Add chopped Pear, Apple or Carrot to the Squash; 1/4 cup Cream or Milk to the blended Squash. Chopped Greens or Arugula can be added to the soup before serving

Wash exterior of Butternut Squash. Chop the Squash into 1/2” cubes, skin included, after extracting the seeds. Put Squash in a medium soup pot. Add Water to cover by about one inch. Add the Smoke-dried Tomato Oil and chopped Garlic. Simmer over medium heat until Squash is soft (30 min.).

Add Nutritional Yeast, Smoke-dried Tomato slivers, Herbs, and Salt. Blend soup using an immersion blender, or transfer in batches to a regular blender. (Highly recommend the immersion blender/not expensive) At this time, if you deire to add dairy, do so.

Simmer soup about 15 minutes more to blend herbal/smoky flavors.

Serve topped with crumbles of Feta or Ricotta Cheese, additional slivers of Smoke-dried Tomatoes, and chopped Greens if desired.

Serves 2