Ingredients

Mujadara

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon black peppercorns
• 1 large yellow onion, sliced
• 1 cup jasmine rice, cooked
• 1 cup French (small brown) lentils, cooked
• 1 teaspoon cumin seeds, ground
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground cinnamon
• 1/2 lemon, juiced
• A couple fresh sprigs of cilantro or parsley, chopped

Preparation

1. In a large stock pot, heat olive oil over medium heat. Add onions, cumin, cayenne, and cinnamon. Continue cooking until the onions caramelize and are slightly crisp, about 20 minutes.
2. Remove about half the onions and set aside for garnish. Add cooked rice and lentils to the remaining onions.  Saute, stirring frequently, until all the ingredients are incorporated and warm, about three minutes. Season with salt and pepper to taste.
3. Garnish with remaining caramelized onions, lemon juice, and chopped cilantro or parsley.

Flavored simple syrup require some foresight to prepare ahead of time. While it is tempting to make and store large quantities, it is best to make it in small batches since the flavors

Mint simple syrup pre-boil.

will degrade quickly.

Ingredients

• 1/4 cup fresh mint leaves
• 1/2 cup granulated white sugar
• 1/2 cup water

Preparation

1. Bring sugar, water, and mint to a boil over medium-high heat.
2. Once the mixture boils, simmer and stir until sugar dissolves, about two minutes.
3. Cool at room temperature then strain into a non-reactive sealable container.
4. Refrigerate until ready to use.  Makes about 6 ounces of simple syrup.

Celery Root and Potato Patty

These vegan patties were inspired by our friend and neighbor, Brian, who claims that celery root burgers are a popular food item in his home country of Denmark.  Brian sent us his notes for making patties, which we have adapted into this recipe.

We highly recommend using a food processor with a grater disk to prep the potatoes, carrot, and celery root.

Ingredients

• 1 pound white potatoes, peeled and grated
• 3/4 pound celery root, grated
• 1 medium carrot, grated
• 3 servings egg replacer (such as Ener-G)
• 2 tablespoons nutritional yeast
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• Olive oil cooking spray

Preparation

1. In a large bowl, combine the grated potatoes, celery root, carrot, egg replacer, and nutritional yeast. Add the salt and black pepper.
2. Liberally coat a large baking sheet with cooking spray.
3. Using clean hands, form palm-sized patties of the mixture, about 1/2-inch thick.  Squeeze slightly to remove excess water from each patty.  Place formed patties on the baking sheet, then give the top of each a light coating of cooking spray.  This recipe makes about 6-8 patties.
4. Bake at 350 degrees Fahrenheit for 20 minutes.  With a thin spatula, carefully flip each patty, then bake for an additional 20 minutes.
5. Enjoy as a veggie burger or by themselves!

Quick pickles are fast and easy to make but should also be consumed shortly after making. Keep refrigerated and eat within a three days.

Radish and Carrot Quick Pickles

Ingredients

• 2 bunches radishes, topped, root removed, and sliced thin
• 1/2 bunch carrots, sliced thin
• 1 tablespoon salt
• 1/2 cup sugar
• 3/4 cup apple cider vinegar
• 1/2 cup water

Preparation

1. Pack carrot and radish slices into a 1 quart mason jar.
2. In a small sauce pan, heat salt, sugar, vinegar, and water. Stir occasionally until the solids dissolve.
3. Pour liquid over the radishes and carrots and refrigerate until cool, 15 to 45 minutes.

Ingredients

• 1 pound cylindra beets, boiled, peeled, and sliced lengthwise in 1/4 inch thick slices
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt to taste

Preparation

1. Marinate beets in lemon juice and oil over night.  
2. Prepare a grill to medium heat.
3. Place beet slices on the grill and cook until tender, flipping every two minutes or so to avoid burning.
4. When fork tender, 10 to 15 minutes, sprinkle with salt on each side and serve.

Chickpea Tuna Salad with massaged kale

Ingredients

• 2 cups chickpeas, cooked or canned
• 1/4 cup vegan mayonnaise substitute
• 1 tablespoon fresh lemon juice
• Fresh ground pepper and salt to taste

Preparation

1. Pulse chickpeas in a food processor or mash with a pastry cutter until coarsely ground.
2. Stir in vegan mayonnaise substitute and lemon juice. Season with salt and pepper to taste.  

Tofu & Mushroom Chimichurri Skewers

Ingredients

• 1 pound tofu, pressed and cubed
• 1 pound cremini mushrooms, halved
• 1 bunch fresh Italian parsley
• 1/4 cup fresh oregano leaves
• 2 cloves garlic
• 1 lemon, juiced
• 1 teaspoon hot pepper flakes
• 1/4 cup olive oil
• salt and fresh ground pepper to taste

Preparation

1. Place tofu and mushrooms in a large food storage container. 
2. Combine parsley, oregano, garlic, lemon juice, and hot pepper flakes in a food processor or blender. Combine and drizzle with olive oil until the chimichurri mixture is smooth. Season with salt and pepper to taste.
3. Pour chimichurri mixture over the prepared vegetables and allow to marinate, refrigerated, over night.
4. Prepare grill to medium high heat.
5. Skewer  tofu and mushrooms. Place on grill and rotate occasionally to avoid burning. Brush with remaining chuimichurri to keep moist. Remove from gill and serve when mushrooms are tender.

This past Sunday at the Mueller Farmers’ Market there was a vendor selling the Peruvian purple corn drink Chicha Morada. At the same time Dai Due was selling a beet soda. This is how inspiration is born.  Our Beet-cha Morada is a light, refreshing drink with a beautiful purple-red hue.

Beet-cha Morada

Ingredients

• 1 pound red beets, scrubbed and halved
• 8 cups of water
• 1 cinnamon stick
• 4 cloves
• zest from 1/2 a lemon
• 1/2 cup raw sugar
• 1 cup fresh squeezed orange juice

Preparation

1. Place beets in a large pot. Cover with water and bring to a boil over high heat. Continue boiling until water reduces by 1/3rd. 
2. Remove from heat and carefully mash ingredients with a potato masher to break apart the beets.
3. Return to medium heat and add cinnamon and cloves. Simmer for an additional 20 minutes.
4. Remove from heat and strain ingredients into another bowl or large pot. Add lemon zest, sugar, and orange juice. Allow to cool and serve over ice.

Manhattans are an extremely easy and delicious drink, and happen to be my favorite class of cocktail. The typical Manhattan is some ratio of whiskey – bourbon or rye – with a similar measure of vermouth. I say similar because, while I prefer a 1:1 ratio of whiskey to vermouth, if you like a sweeter drink feel free to favor the vermouth. Or, as many do, if you want a stronger kick go for a stronger pour of spirits or a higher proofed whiskey. As a spiritus drink, meaning one that is not adulterated with additional juices or waters, any adjustments in the ingredients quality or proportion will produce discernible results. The best Manhattan is the one you like, so start with a basic recipe, make the tweaks you need, and find your Manhattan. The “Old Standard” Manhattan, as reported by David Wondrich in Imbibe!, is one part whiskey, one part vermouth, two dashes of gum syrup, and a couple dashes of Peruvian Bitters. Thanks David, you had me up until the gum syrup. We hope to write more later on the somewhat obscure ingredients, but I am here to tell you that you can make a fantastic classic Manhattan without them.

Classic Manhattan

Classic Manhattan

Ingredients

• 1 1/2 ounces good whiskey – bourbon or rye
• 1 1/2 ounces sweet (rouge) vermouth
• 2 dashes Angostura bitters
• 1 Maraschino cherry (a real one – not those hot pink blobs) or a twist of orange

Preparation

1. Fill a shaker with ice and stir ingredients until the cocktail is well-chilled, about 40 seconds. 
2. Strain in to a pretty glass, garnish as you like, and serve.

So, once you get the Classic Manhattan the way you like it is fun to play with the vermouth. Vermouth is a fortified wine, most commonly Italian (Martini & Rossi) or French (Noilly Prat), red or dry. The base wine may be made from a variety of wines or blends that are then sweetened and flavored with botanicals and spices. Vermouths typically come in under 20% alcohol by volume and they are all different. Playing around with a variety of vermouths is a fun way tinker with the Manhattan, but it can also be fun to try other fortified wines. There are a lot of new and exciting fortified wines coming on the market now and many are very affordable. It is my recommendation to go to your favorite local liquor store, check out their liquor selection, see if there is any new under 20% ABV fortified wine that sounds fun, then take it home then play with a whole new type of Manhattan. The following recipe uses Cocchi Americano, a fortified wine flavored with cinchona, the same bittering agent in tonic water (that is, the same medicinal bark delivered through tonic water).

Cocchi Manhattan

Cocchi Americano Manhattan

Ingredients

• 1 1/2 ounces good rye
• 1 1/2 ounces Cocchi Americano
• Peychaud’s Bitters
• Grapefruit twist

Preparation

1. Fill a shaker with ice and mix ingredients well until the cocktail is chilled, about 40 seconds.
2. Strain into a pretty glass, garnish with the twist, and serve.