Monthly Archives: November 2010
- 1 cup organic whole wheat flour
- 1 cup organic brown rice flour
- 1/2 cup organic oat flour
- 1/2 cup cooked organic pumpkin
- 2 1/2 cups water
- 1/2 cup organic soy milk
- 1 tsp organic apple cider vinegar
- 2 tbsp organic baking powder
- 1/2 tsp organic baking soda
- 1 tsp Celtic sea salt
- 1/2 tsp organic cinnamon
- 1/4 tsp organic nutmeg
- 1/4 tsp organic allspice
- 1 tsp organic vanilla extract
Combine soy milk and apple cider vinegar; set aside and let sit for about 5 minutes. Combine flours, baking soda, baking powder and sea salt in a large mixing bowl. Combine pumpkin, spices, water and soy milk mixture and add gradually to dry ingredients. Mix well then let sit for about 5 minutes to activate baking powder.
Pour mixture into non-stick skillet or griddle. Flip once then serve.
- 4 cups cooked organic pumpkin
- 1 tsp minced organic garlic
- 1/8 tsp organic cinnamon
- 28 whole wheat wonton wrappers
Tomato Sage Sauce
- 2 tsp organic extra virgin olive oil
- 2 tsp minced organic garlic
- 2 medium organic tomatoes, chopped
- 2 tsp chopped fresh organic sage
- Celtic sea salt to taste
- organic ground black pepper to taste
To prepare ravioli:
Mix pumpkin, garlic and cinnamon together in a saucepan and heat over medium heat. Cook to eliminate any excess water about 2 – 3 minutes. Set aside to cool.
Bring a large pot of water to a boil over high heat. While water is coming to a boil assemble ravioli. Place 1/2 tablespoon of pumpkin mixture in the center of the wonton wrapper. Fold diagonally into a triangle and seal by crimping the edges with wet fingers. Place ravioli into boiling water and cook for 3 – 4 minutes.
Drain and serve topped with tomato-sage sauce.
To prepare tomato-sage sauce:
In a small saucepan heat olive oil over medium high heat. Add garlic, stir and cook for 1 minute. Add tomatoes, sage, salt and pepper and cook for and additional 2 minutes. Serve over pumpkin ravioli.
- 1/4 cup dried organic black beans
- 1/4 cup dried organic kidney beans
- 1/4 cup dried organic great northern beans
- 1/4 cup dried organic pinto beans
- 1/4 cup dried organic navy beans
- 1/4 cup organic lentils
- 1/4 cup organic split peas
- 1/4 cup organic barley
- 2 organic yellow onions, chopped
- 6 stalks organic celery hearts, chopped
- 4 large organic carrots, scrubbed and chopped
- 10 cups organic no salt vegetable stock
- 28 oz can organic no salt crushed tomatoes
- 1 organic bay leaf
- 1/2 tsp organic crushed thyme leaves
- 1/2 tsp organic ground black pepper
- 1 organic red bell pepper, seeded and chopped
- 4 cloves roasted organic garlic
Soak beans, lentils, peas, and barley in large saucepan and cover with water. Bring to a boil over high heat. Remove from heat, cover and let ingredients sit for one hour. Drain, rinse and drain again. Set to the side. In a large pan, sauté onions, celery, and carrots. Add sautéed vegetables, vegetable broth, tomatoes, bay leaf, thyme and black pepper to the bean mixture and bring to a boil. Cover and reduce to low heat. Stir occasionally and cook for approximately 2 hours until beans and vegetables are tender. Remove bay leaf. Add chopped bell pepper and roasted garlic. Simmer for an additional 5 minutes. Serve as a main dish or pair with a salad.