Grilled Polenta with
Roasted Spring Vegetables
Celebrate spring with the beauty of these colorful roasted vegetables served on a bed of golden polenta. If you are busy with your spring chores, roast the vegetables ahead of time and serve them at room temperature.
Make more than you think you'll need, because you'll want to have some of this delicious dish for leftovers the next day.
1 large Vidalia or sweet onion, sliced into broad pieces
1 large red pepper, cored, seeded, sliced
1 small bunch spring asparagus, tough stems cut short
5 carrots, peeled, sliced on the diagonal
1 small head raddichio, sliced
2 cups mushrooms, halved
3 Tbs. extra virgin olive oil
5 garlic cloves, sliced
2 tsp. marjoram
1/4 tsp. rosemary
pinch sea salt
Cooked Polenta, cooled, sliced (or purchase ready-made) 4 oz. Cherve goat cheese or Feta. Preheat your oven to 350 degrees. In a large roasting pan combine all of the cut vegetables with olive oil, herbs, and sea salt, tossing to coat. Roast in the oven at 350 degrees for 45-55 minutes, or until the veggies are fork tender. Set aside. Set oven temperature to broil. Place the polenta slices on a broiler pan or baking sheet, brush lightly with olive oil and broil for 3-5 minutes, until the edges begin to brown. Remove from the oven. To serve, place two or three polenta slices on each plate. Top with roasted vegetables, and top with goat cheese. Serve with a salad plate of baby spring greens garnished with hard boiled egg wedges, and dressed in Dijon Vinaigrette. Serves 4
©2000~2001 Karri Ann Allrich
Beltane bread
Preheat oven to 375 degrees F, and combine:
4 cups sifted flour
1/2 cup ground almonds
2 cups sugar
1 tube almond paste
1/2 teaspoon baking powder
1 teaspoon cinnamon 5 eggs
When dough is worked to medium soft, shape into flattened balls and place on an ungreased cookie sheet. Bake until golden brown, about 20 minutes. Cool, ice with a white Solar Cross. You could try this as a single loaf.
**Activities taken from "Green Witchcraft" by Anne Moura (Aoumiel)
Pasta with Spicy Peanut Sauce
Here is a sauce to awaken your senses and lift you out of the Winter Doldrums. This flavorful peanutty sauce transforms your familiar pasta into a spicy, exotic taste experience.
1 lb. pasta (Italian linguni or Tinkyada brown rice linguini)
2 TBS. peanut oil, or sesame oil
1 small red onion, minced
6 garlic cloves, minced
1 tsp. good curry powder
a good pinch of cayenne pepper, or more, for desired heat
2 TBS. tomato paste
2/3 cup natural peanut butter
1 TBS. brown sugar
1 TBS. soy sauce or wheat-free tamari sauce
3 TBS. sherry or rice vinegar
1 1/2 cups hot vegetable (or chicken) broth sea salt and freshly ground white pepper,
to taste plus
4 green onions, chopped
small bowl of flaked coconut
small bowl of chopped peanuts
Bring a large pot of fresh water to a rolling boil and cook the pasta to al dente. Meanwhile, heat the oil in a saucepan over medium heat, and
sauté the onion for about 5 minutes until softened. Add the garlic, curry
powder and cayenne and stir 1 minute. Stir in the tomato paste. Add the
peanut butter, brown sugar, soy sauce, and vinegar, and stir to make a
paste. Slowly begin adding the heated vegetable broth, stirring well to
blend. Heat through. Taste for seasoning adjustments, and add salt and
pepper to taste.
Drain the cooked pasta when ready, and pour it into a warmed serving bowl.
Pour on the peanut sauce and toss well.
Serve at the table, and offer small bowls of chopped green onions, flaked
coconut and chopped fresh peanuts for garnish.
Serves 4
©2000 -2001 Karri Ann Allrich
Lemon Risotto with Baby Peas
Here is a delicious way to enjoy a creamy warm weather risotto, laced
with a spring-like infusion of lemon and green onions.
2 Tbs. extra virgin olive oil
1/2 cup green onions, sliced on the diagonal
2 tsp. grated lemon zest
1 1/2 cups uncooked Italian Arborio rice
2 Tbs. lemon juice
1/2 cup white wine
5 cups light vegetable broth, heated
3/4 cup baby peas (parboiled if fresh, or frozen)
1/4 cup grated Parmesan (or vegetarian Parmesan)
2 Tbs. soy cream, or half and half, if desired
2 Tbs. chopped fresh Italian parsley
In a heavy saucepan heat the olive oil over medium heat and sauté the
onion and lemon zest for about 5 minutes, add the uncooked Arborio rice
and stir for about 1 minute. Add the lemon juice and wine, and stir, cooking
until liquid reduces, about 5 minutes. Add in 2 cups of the vegetable broth
and bring to a simmer, stirring constantly until the liquid has been absorbed, about 7 minutes. Add in the remaining broth, one cup at a time, stirring until each cup of broth
is absorbed before adding the next. Add in the peas with the fourth cup of broth. (This whole process should take about 20 minutes.)
When the final cup of liquid has been absorbed, add the Parmesan and stir
until the rice is creamy but still retains some "bite". Stir in 2 Tbs. soy cream,
if desired, and the fresh chopped parsley. Remove from heat and let stand
for several moments before serving. Warm up four serving bowls. Spoon the risotto
into the warm bowls, and garnish with fresh chopped parsley. Serves 4
©2000-2001 Karri Ann Allrich
Savory Red Potato Salad
I actually prefer this potato salad slightly warm, and make it just before I wish to
serve it. You may also chill it however, if you prefer, and serve it cool or close to
room temperature. Its perfect full moon food.
12 small red potatoes, scrubbed, and cut up
sea salt and freshly ground pepper, to taste
4 scallions, sliced
1 cup non-fat plain yogurt
2 tsp. Horseradish ( or more to taste)
2 tsp. Dijon mustard
2 tsp. dill
1/2 tsp. caraway seeds (optional)
Bring a large pot of water to a boil and cook the potatoes about 12 minutes
until they are just fork tender. Drain, and remove them to large serving bowl.
Season with sea salt and freshly ground pepper to taste, and add in the
scallions. In a mixing bowl combine the yogurt, horseradish, Dijon mustard, dill and caraway seeds and blend together to make a dressing. Pour this mixture over the warm potatoes and toss well to coat them evenly.
Serve immediately, still warm, or cover and chill for later. Garnish with sprigs of fresh dill. Serves 4-5
©2000~2001 Karri Ann Allrich
New England Baked Beans with Pineapple
Born in Connecticut, daughter of New England, how could I escape a love of baked beans? Here is my easy-to-prepare Vegetarian Goddess version. Do try it...it always receives favorable comments!
2 Tbs. canola oil
1 red onion, diced
1 1lb. can dark red kidney beans, drained, rinsed
1 1 lb. can pinto beans, drained, rinsed
1 1 lb. can black beans, drained, rinsed
1 8 oz. can chunk pineapple in natural juice
1/4 cup molasses
1/4 cup natural maple syrup
2 Tbs. tomato paste thinned with 2 Tbs. water (or use gourmet catsup)
1/2 cup orange juice
1 Tbs. dry mustard
1 tsp. Chinese five spice powder (or Pumpkin Pie Spice)
1 tsp. good curry powder (or more, to taste)
In a medium skillet, heat the oil and sauté the onions until softened only.
In the meantime, combine all of the other ingredients in a mixing bowl,
and stir to mix well. When the onions are soft, stir them into the bean mixture. Pour the beans mixture into a baking crock or casserole and cover.
Bake at 300 degrees for 1-1 1/2 hours.
Wonderful for serving at a backyard picnic. Hopefully there will be leftovers
to enjoy the next morning at breakfast!
Serves 6 to 8
Roasted Vegetable Penne
The rich assortment of color and texture in this beautiful dish brings pleasure to both the eye and palate. Reds, soft yellows, deep oranges and dark greens all dance on a bed of creamy white pasta. This dish demands to be served at your table intact, in a large pasta bowl, for the admiring eyes of your family and friends.
1 large red onion, sliced into chunks
1 large red pepper, seeded, sliced in thin strips
2 portobello mushroom caps, sliced
2 cups broccoli florets
1 yellow squash, sliced into half moons
1/2 butternut squash, peeled and cubed
2-3 Tbs. extra virgin olive oil
1-2 Tbs. balsamic vinegar
sea salt, to taste
freshly ground pepper
10 garlic cloves, peeled only, (sliced in half if the cloves are large)
1 tsp. dried marjoram
1/4 tsp. fennel seed
1 lb. Italian penne pasta or Tinkyada brown rice pasta
1/2 cup shredded Romano or Parmesan, (or soy cheese if desired)
Preheat your oven to 400 degrees. Combine all of the vegetables in a large oiled roasting pan, and drizzle with the olive oil, balsamic vinegar, salt and pepper, garlic and herbs. Toss together to coat evenly. Bake in a 400 degree oven, stirring occasionally so that the vegetables don't stick to the pan. Roast for about 30 minutes or until vegetables are just tender.
Meanwhile, after the veggies have roasted for about 15 minutes,
bring a large pot of salted water to a rolling boil and cook the penne
until al dente. Warm up a large pasta serving bowl. When the pasta
is ready, drain and toss with a drizzle of olive oil. Place the hot penne
in the warmed pasta bowl, and toss with the shredded Parmesan cheese.
Layer the roasted vegetables across the pasta, in a generous display.
Serve at the table with more freshly grated Parmesan cheese for garnish.
A salad of mixed greens dressed in a Balsamic Vinaigrette and a loaf
of warm crusty bread complete the feast.
Serves 6
©2000~2001 Karri Ann Allrich
Baked Eggplant with Goat Cheese
Honor the Greek Goddess Athena with this light healthy version of traditional baked eggplant. Add a plate of Athenas beloved olives, some fresh warm pita bread, a glass of wineand you have a Goddess Feast!
2 medium size eggplants
extra virgin olive oil, or olive oil spray
1 cup (or more) Italian-style seasoned bread crumbs
6-8 Roma tomatoes, sliced
4 garlic cloves, minced
2 Tbs. capers, rinsed
1 tsp. marjoram
2 Tbs. chopped fresh Italian parsley
salt and freshly ground pepper to taste
5 oz. Chevre goat cheese, feta, (or soy mozzarella to keep it vegan)
Preheat your oven to 400 degrees. Slice the eggplant 1/4" thick. Brush lightly, or spray, with olive oil, and dip slices into a bowl of seasoned bread crumbs, arranging them on a baking sheet in a single layer. Bake for 10 minutes, until golden and slightly crisp. Reset the oven temperature for 375 degrees. Oil a large baking dish, and arrange the eggplant slices, overlapping if you need to. Cover the roasted eggplant with the tomato slices and sprinkle with garlic, capers, marjoram and herbs. Add a pinch of sea salt, freshly ground pepper, and top with the goat cheese. Drizzle 1 Tbs. of extra virgin olive oil lightly over the tomatoes and goat cheese, if desired.
Bake in a 375 degree oven for 15-20 minutes, until heated through and the cheese is melting. Serve hot, or at room temperature.
Lovely with a Classic Greek Salad, and a basket of warm Rosemary Cheese Biscuits. Serves 4
©2000-2001 Karri Allrich
Curried Slaw
Try this mildly spicy and sweet summer slaw as a cooling side dish to
any favorite warm weather fare.
3 cups thinly shredded white cabbage
3 cups thinly shredded red cabbage
1 cup non-fat plain yogurt, or soy yogurt
3 Tbs. orange juice
1 tsp. orange zest
1 Tbs. sherry vinegar
1 tsp. honey mustard
2 garlic cloves, minced
1 tsp. curry powder
1/2 tsp. ginger
1/4 cup toasted cashew pieces
In a large bowl combine the two shredded cabbages. In a small mixing bowl make the dressing by combining yogurt, orange juice, zest, vinegar, mustard, garlic and spices. Whisk together well. Pour onto the shredded cabbage and toss well to coat. Cover and chill for 2 hours. Add in the cashews just before serving. Serve chilled. Serves 6
Green Goddess Wraps
I created these sandwiches one day when I had run out of pita bread. They may easily be made up ahead of time and wrapped in wax paper. Pack these along with some cold fresh lemonade and head out to a friendly shade tree,
kick off your shoes, and relax into a lazy afternoon. It's good soul medicine.
4 large, fresh flour tortillas (flavored tortillas are wonderful)
2 Tbs. sweet and hot mustard
2 cups baby spring greens salad mix, washed and patted dry
1 avocado, peeled, sliced (drizzled with lemon juice, if not eating soon)
2 cups spicy sprouts
1 large carrot, peeled, shredded
1 large ripe red tomato, chopped
1-2 jalapeno peppers, seeds removed, sliced, or 1 1/2 Tbs. jarred jalapeno slices
2-3 Tbs. chopped black olives
4 slices provolone, or your favorite soy cheese, cut into strips
3-4 Tbs. good mayonnaise
Lay out the tortillas and spread a little sweet hot mustard down the center. Divide all of the filling ingredients among the tortillas. Spoon over a little mayonnaise. Roll up the tortillas firmly, jelly roll style, and wrap securely in wax paper, if packing for a picnic. Keep cool. Serves 4
©2000~2001 Karri Ann Allrich
Golden Carrot Cake
An ideal dessert for the rites of spring, this sweet and spicy carrot cake has been my favorite cake recipe for years. Everyone has their own special carrot cake formula, so here is mine.
3 cups organic unbleached flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. sea salt
1/4 cup canola oil
4 free range eggs, beaten, or egg substitute
1 cup honey
1/2 cup yogurt
3 cups peeled, grated carrots
1/2 cup golden raisins
1/2 cup chopped pecans
1/2 cup flaked coconut
3/4 cup crushed pineapple, drained
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 tsp. allspice
Preheat oven to 325 degrees. Sift together the dry ingredients: flour, baking soda, baking powder, sea salt. Beat together the canola oil and eggs. Add the honey, yogurt, carrots, raisins, pecans, coconut, pineapple, vanilla, and spices.Add the dry ingredients to the wet mixture and stir well, making sure the batter is well blended. Bake in two greased and floured 8" cake pans, for about 1 hour plus, until the cake is done. The center should spring back when touched. Cool on a rack for 45 minutes or so before removing cakes from the pans. When the cakes are cooled, prepare Orange Cream Cheese Icing, as follows.
Orange Cream Cheese Icing
3/4 cup honey or sugar
12 oz. light cream cheese or Neufchatel
1 tsp. vanilla extract
1 tsp. orange extract
1 tsp. finely chopped orange zest
1/2 cup flaked coconut, for topping
In a mixing bowl, beat the honey, cream cheese, vanilla and orange extracts, and zest together until smooth. (Add a dash of orange juice if you need to make it thinner.) Place one cake layer on a serving plate, and cover with less than half of the icing. Place the second cake layer directly on top and ice the top layer and sides. Sprinkle with the flaked coconut.
Serves 6-8
Cappuccino "Ice Cream"
One of my husband Steve's favorite things in life is a good cappuccino. He is the designated cappuccino maker in the family, and we will often enjoy one together after dinner. In the heat of the summer, however, a frozen dessert with the cappuccino flavors of espresso and cinnamon is a cooler alternative. This dessert recipe can be adapted for dairy or non-dairy.
2/3 cup chilled strong espresso (decaffeinated is fine)
1 1/2 cups organic milk, or vanilla soy/almond milk
1/2 cup light cream or soy cream
1 cup sugar
1 tsp. good vanilla extract
1/4 tsp. cinnamon
freshly grated nutmeg
1 tsp. xanthan gum (works wonders with low fat and non-dairy versions, adding silky texture. Available at the health food market.)
Combine the chilled espresso, soy milk, soy cream, and sugar in a blender,
cover and whip until the sugar is dissolved. Add the vanilla, cinnamon, nutmeg and xanthan gum. Whip until smooth and frothy. Pour into an ice cream maker and freeze according to manufacturer's instructions. *
Serve in festive dessert glasses with an extra sprinkling of nutmeg or cinnamon on top. Serves 4-5
*If you don't own an ice cream maker (Donvier makes a simply hand crank that's quite affordable) you can pour the mixture into a freezable plastic container and freeze. Open it up every half hour for the first two hours and stir it up a bit for better texture. If it gets too hard and solid, just defrost it a little before serving and stir it up before serving.