May 19, 2012 Cooking, Continued…
The second night of cooking helped me to appreciate the difficulty of cooking for a large group. There was a slight mishap (I forgot to double the recipes), so needless to say, some people had to go out to dinner and missed out on this FABULOUS meal. Don’t worry, though, all three of these dishes will make their way into my repertoire, so they will taste them soon. Stay tuned for the rest of the week’s meals!
Vegan Cornbread – The Kind Diet, Alicia Silverstone
- 1 cup sorghum or maple syrup (I like it better with sorghum)
- 1 1/4 cups soy milk
- 1/4 cup safflower oil
- 1 1/2 cups cornmeal
- 1/2 cup whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Cucumber and Avocado Salad – Bon Appetit
- 24 sprigs cilantro plus 1/4 cup coarsely chopped leaves
- 1/4 cup chopped peeled ginger
- 6 garlic cloves, lightly crushed
- 2 dried chiles de árbol
- 2 English hothouse cucumbers (about 2 pounds total), cut into 1/2-inch pieces
- 1 teaspoon (or more) kosher salt
- 1 teaspoon sugar
- 4 celery stalks, thinly sliced on a diagonal
- 2 tablespoons fresh lime juice
- 2 tablespoons grapeseed or vegetable oil
- 2 avocados, halved, pitted, sliced
- 1/4 torn fresh basil leaves
Combine cilantro sprigs, ginger, garlic, and chiles in a resealable plastic freezer bag; seal. Lightly pound with a skillet or rolling pin until ginger and garlic are well mashed.
Add cucumbers, 1 tsp. salt, and sugar. Seal bag; shake to mix. Squeeze bag firmly to slightly mash cucumbers, 1–2 minutes. Place bag in a large bowl; let macerate at room temperature, turning halfway through, until juices form, about 35 minutes.
Empty contents of bag into bowl; turn bag inside out and scrape out any small bits. Discard cilantro sprigs. Mix in celery, juice, and oil. Season with more salt, if desired.
Divide avocado among plates; spoon salad over. Garnish with chopped cilantro and basil.
Black Bean Chili with Butternut Squash and Swiss Chard – Bon Appetit
- 2 tablespoons olive oil
- 2 1/2 cups chopped onions
- 3 garlic cloves, chopped
- 2 1/2 cups 1/2-inch pieces peeled butternut squash
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 15-ounce cans black beans, rinsed, drained
- 2 1/2 cups vegetable broth
- 1 14 1/2-ounce can diced tomatoes in juice
- 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)
Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.