Concassee Tomatoes are easy to make, and are great to use in soups, stews and sauces.
Cut an “X” on the bottom of each tomato.
Bring a pot of water to a boil. Drop tomatoes into boiling water for about 20 seconds. Remove tomatoes from boiling water using a slotted spoon, then place tomatoes into a bowl of ice water to stop the cooking process. Remove tomatoes from ice water; peel away skins with a paring knife. Cut peeled tomatoes in half and squeeze out the seeds and juice.
Cauliflower “Rice” Veggie Rolls with Asparagus, Roasted Red Pepper & Thai Basil
Both the grilled peppers and cauliflower rice can be made ahead; just make sure to refrigerate until ready to use. Plan to not cook the asparagus ahead of time- that way you won’t lose its vibrant green color.
2 Bell Peppers, red, washed
24 Asparagus stalks, thin, washed & trimmed
1/3 Cauliflower head, washed, trimmed + chopped into medium pieces
1 tsp Mirin
1 tsp Simple syrup
1 tsp Vinegar, rice
1/2 tsp Sesame seeds, white
4 Nori sheets
26-36 Thai basil leaves (substitute regular basil leaves if unavailable)
Grill red peppers, turning occasionally, until all sides are black. Place peppers in a bowl; cover bowl in saran wrap and let peppers rest for 20-30 minutes. Unwrap bowl; remove and discard pepper skins, stems & seeds. Cut roasted pepper into long strips.
Steam asparagus until al dente, about a minute. Throw asparagus into ice bath to stop cooking; remove from water.
Place cauliflower, mirin, simple syrup and rice vinegar into food processor. Chop until cauliflower pieces are about the size of rice grains. Stir in sesame seeds.
To assemble: Place 1 nori sheet on sushi mat. Thinly spread cauliflower mixture over nori sheet, leaving a 1/2 inch “lip” of one side bare. Place a row of basil leaves in middle of cauliflower (running parallel to bare lip.) Lay some pepper strips on top of basil leaves. Lay 3 steamed asparagus stalks over pepper, allowing the asparagus heads to extend beyond the end of the roll. Take three more asparagus stalks and trim to fit the space left at the end of the first three stalks, again allowing for some length so that the asparagus tips will stick out of veggie roll end. Roll mat slowly toward “lip”; wet bare Nori lip with water and rub onto roll to seal.
Dampen a chef’s knife with a moist cloth. Carefully slice roll into 6-8 pieces. For easier cutting, make sure to clean and re-moisten blade with damp cloth in between each slice.
So delicious, plus simple to make, you may never want to turn on the oven to bake another apple pie again. Make sure to wait the 24 hours after preparing the pie and before serving so that the cinnamon spice has time to mellow. Since it’s basically all fruit and nuts, a slice of this pie can even make a healthy addition to your breakfast lineup.
INGREDIENTS: for the crust:
3/4 cup Almonds
1/4 cup Macadamia nuts
1 tablespoon Coconut, dried + shredded
6 medium Dates, Medjool, pitted
1/16 teaspoon Sea salt
for the filling:
1/3 cup Orange juice, fresh squeezed
1/8 cup Pineapple juice
4 medium Dates, Medjool, pitted
1/3 cup Raisins
5 medium Apples, Granny Smith
1 tablespoon Cinnamon, ground
Soak all 10 dates in 1/4 cup water for 30 minutes. Soak raisins in 1/4 cup water for 15 minutes. Reserve both waters.
Chop almonds in food processor until smaller bits. Remove a tablespoon of the almond “flour” for later use. Add macadamia nuts to processor and chop until macadamia is coarse bits. Add 6 dates, 1 tablespoon of coconut and salt and process until crust is formed. If too dry and crumbly, add up to 1 tsp of date soak water to slightly moisten.
In an 8″ pie plate sprinkle the tablespoon of reserved almond powder to “flour” plate bottom. Put nut/date mixture on top of “flour” and push into bottom and sides of plate to form pie crust. Refrigerate.
In a blender put in orange and pineapple juices, reserved date and raisin soak waters and remaining 4 dates and blend until smooth. Pour syrup into a large mixing bowl.
Peel, core, and thinly slice apples. Place apple slices in mixing bowl with fruit syrup. Continually toss to make sure slices are covered in fruit syrup so that they won’t brown. Add raisins and cinnamon to bowl and toss everything to mix evenly.
Fill pie crust with apple filling. Cover and refrigerate for at least 10 hours before serving.
Optional garnish: top each slice with a small dollop of whipped cream and a wedge of pineapple
Red beets really give this dish a great look since, as the dish roasts, the red color transfers onto the edges of the other vegetables. If you don’t like beets, you can omit them (of course, then the dish will not live up to its “Roasted Red” name.) I do suggest cutting the sweet potato into larger sized pieces than the other vegetables since its cooking time is less. I also suggest wearing gloves when handling the beets so your fingers are not red during dinner.
2 medium Beets, red, peeled, diced medium
2 medium Carrots, peeled, diced medium
2 medium Parsnips, peeled, diced medium
2 medium Sweet potatoes, peeled, diced medium-large
4 small Red Potatoes, diced medium (skins on)
1 medium Onion, peeled, sliced into 12 wedges
12 cloves, large Garlic, peeled
1/3 cup Olive oil
1/3 cup + as needed Vegetable Stock
1 tb Herbs de Provence
1/8 tsp White pepper
1/2 tsp Sea salt, smoked
Preheat oven to 350 degrees.
Place diced beets in large mixing bowl along with the carrot, parsnip, sweet potato, onion, garlic cloves, olive oil, Herbs de Provence, pepper and salt. Toss everything together to mix.
Place vegetable mix in a roast pan along with the 1/3 cup of stock. Roast vegetables until tender (but not mushy), about an hour, making sure to toss vegetables occasionally during cooking and add more stock, 1/4 cup at a time, as needed.
Black Rice is also known as Forbidden Rice. Black Rice Pudding is a common breakfast dish in many parts of Southeast Asia. Using coconut water instead of the traditional coconut milk greatly reduces the dessert’s fat and calorie content, while still adding big flavor. This dessert is a deliciously easy way to eat whole grains.
1 cup Black rice
3 1/4 cups Coconut water
1/8 tsp Sea salt
Place rice, coconut water and salt in a medium pot and bring to a boil. Cover pot with tight lid and reduce to simmer. Cook 40 minutes, or until most of the water is absorbed. Uncover pot, and increase heat so that rice remains at a simmer. Continue to cook, stirring occasionally, until pudding is thick and rice is tender (but still al dente), about another 10-15 minutes. Take pudding off heat and cool to warm or to room temperature; stir before serving.
Not only is this pudding delicious, it may be one of the healthiest desserts you have ever eaten!
I love the taste of fresh mint with this dessert, and so I usually include extra leaves on my serving. If you don’t agree with the mint/chocolate match, you can omit the mint garnish all together.
10 whole Figs, Black Mission, Organic, dried (about 1/2 cup)
3/4 cup Orange juice, fresh squeezed
1 1/4 cup Water, plus 1/3 cup
1 cup Teff whole grains
3 tablespoons Cocoa powder (I used Droste Dutch Cocoa for this recipe)
1 teaspoon Vanilla extract
1 tablespoon Honey
1 teaspoon Orange zest
4 large Mint leaves, fresh (optional garnish)
Trim any hard stem tips off figs and cut into quarters. Place fig wedges in small bowl with 1/3 cup of water and let soak 30 minutes. Reserve soak water.
To a small pot add the orange juice and 1 1/4 cups water and put on medium high heat. Whisk in the cocoa powder and vanilla until the cocoa powder is completely mixed in. Bring to a boil, whisking occasionally. Whisk in the Teff, reduce heat to low, cover, and gently simmer the grains until liquid is absorbed, about 18-22 minutes. During cooking, occasionally whisk to make sure no grains stick to the bottom of the pot.
Remove grains from heat; let cool. Put fig slices (without soak water) in food processor and finely chop. Add cooked grains, honey and orange zest to figs and process together until creamy; slowly pour in fig soak water while processing. Pudding should have smooth, creamy consistency. If too heavy, add some more water and continue processing until desired lightness is reached.
Serve immediately, or keep refrigerated until service. Tweet