So GREAT class tonight and I apologize for not getting the recipes posted first for you all to follow along …
Here is what we did at Nancy’s house.
Super BIG thank you for a great group of ladies!
https://www.facebook.com/gretchen.hanson.7/videos/1390020957686183/
We cooked quinoa and lentils in a rice cooker. Rinsed first, drained and then covered with a thumbnail measure of water. Watch the video. Press cook and perfect every time. This doesn’t work for the tougher grains (see grain and bean cooking guide) but most of the ones that cook in 20 minutes are safe. I like to do combos to keep things interesting. Some of my favorites are: white quinoa-green lentils, black rice-white quinoa, brown rice-amaranth, orange lentils-black quinoa, green bamboo rice-white lentils, you get the idea.
You can really get crazy sexy and do three grains! I won’t tell.
We started two separate reductions
Mushroom Truffle
¼ cup roasted onion
1 lb creminis sliced (or any mushroom)
1 cup balsamic vinegar
1 cup red wine
Pinch nutmeg
Pinch cayenne
Pinch ground porcinis (optional)
¼ tsp Sea salt
1 TB truffle oil
1 TB truffle balsamic
Reduction is ready when liquid continues to bubble on its own when removed from heat. IF YOU MISS THE MAGIC you are basically done for, go slowly the first few times. It’s like Macbeth. You’ll see exactly what I mean when you do it the first time. Sheer magic in a pot.
Berry Balsamic
1 pint organic blackberries
1 cup red wine
1 cup balsamic
¼ tsp sea salt
¼ tsp white pepper
Put all ingredients in sautee pan and bring to high simmer till liquid is viscous. You can add cashew cream if desired.
Cashew cream
1 cup cashews (raw soaked overnight)
1 cup spring water
1 tsp agave
Pinch sea salt
1 date pitted
Vitamix till smooth and silky, add to reduction.
You can mix either reduction into any grain combo and simmer slightly.
Heat roasted onions till very hot, add sliced mushrooms and quick sear till browning. Add a little olive oil if you need to. When very brown add both liquids and keep on high simmer. Finish with seasonings, truffle oil and balsamic.
Cauliflower steaks
Do not cut off root! Take off green leaves and cut through the center of cauliflower leaving each side with a root. Cut again making steaks ¾ or 1 inch think. Put on an olive oil greased cookie sheet and cook 400 for 20 minutes. Flip. Brush top with eggless mayo or cashew cream and top with panko or ground flax meal. MAKE SURE THE ROOT IS ROASTED SOFT ALL THE WAY THROUGH! My major pet peeve about cauliflower steaks is everyone serves them practically raw. Top with a little of the reduction.
Winter Greens
1 bunch sliced organic winter greens *calcium and vitamin c rich superfoods!
¼ cup roasted garlic cloves
½ cup roasted onion
2/3 cup hot vegetable broth
Pinch sea salt and white pepper
Heat pan very hot and add onion and garlic. Soon as they sizzle put in greens and let them brown from the oil in the onions. Move them around and mix it up but let them sear on the heat. As soon as they begin to color all over add the vegetable stock. Let cook till mostly evaporated.
Chocolate Mousse
1 avocado
1/3 cup pitted dates (6 or so)
3 Tablespoons organic unsweetened cocoa powder
1 TB cocoa nibs (optional)
2 TB agave
pinch sea salt
1/2 cup soaked raw cashews
1/2 cup water
optional 1/4 cup unsweetened tart cherries
Soak cashews overnight. Drain. Put everything in food processor, blender or vitamix.