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Autumn Appetizers
Instead of making the usual leaf lettuce salad or typical lentil, mushroom, barley soup, try one of Patty James' delicious starters with your next meal. Or, be daring and try the soup, the paté and a salad of your choice as a whole meal!
- The Best Kale Salad Ever
- Sunflower Paté
- South American Bean, Corn and Squash Soup
- Avocado-Arugula Salad with Basil-Mustard Vinaigrette
The Best Kale Salad Ever
2 bunches kale
1/2 red onion, chopped
1 apple, chopped
2 teaspoons garlic, minced
2 teaspoon ginger, grated
1/2 cup cashews, raw
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons Bragg's amino acid
1 avocado, chopped
Wash kale and de-stem, tear into bite-size pieces and place in bowl. Add all remaining ingredients and toss very well until the avocado is "smooth."
Sunflower Paté
These are so good and are perfect for upcoming holiday parties; everyone loves them. Garnish them with cracked pepper and fresh herbs. Try baking them in individual molds and when cool, garnish with a bit of roasted red pepper spread and Kalamata olives and/or goat cheese.
1/2 cup warm pure water
1/2 cup olive
oil
1 onion, peeled and chopped
coarsely
1/4 cup Tamari soy sauce
1 potato, peeled and diced
1 cup sunflower seeds
1/2 cup whole wheat flour
1/2 cup nutritional yeast
2 cloves garlic
Preheat oven to 350 degrees.
Process all the ingredients in a food processor or blender until very smooth. Pour the mixture into two greased 6 x 3 inch fruitcake loaf pans. Bake until set, about 1 hour. If baking in smaller molds, the time could be anywhere from 20 minutes to 40 minutes depending on the mold size. Cool the pates thoroughly.
Loosen the loaves from the pans with a table knife and then remove them carefully. Wrap them well and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months. Try baking them in little individual tart molds.South American Bean, Corn and Squash Soup
This is a wonderful soup for fall using seasonal ingredients. Try puréeing half the pinto beans before adding them to the pot. It is as beautiful as it is delicious!
1 pound pinto beans
2 tablespoons olive oil
1 cup onions, chopped
2 whole garlic cloves, minced
1 cup green pepper, chopped
1 teaspoon cumin
1 tablespoon oregano, fresh or 1 teaspoon dried
1/2 teaspoon coriander
2 whole bay leaves
1/4 teaspoon crushed hot pepper or chili paste or Chipotle peppers, about 1 teaspoon
2 large green tomatoes, chopped, approximately 2 cups
2 cups butternut squash, peeled and chopped
2 large corn ears, 1" pieces
1 teaspoon sea salt
1/4 teaspoon pepper, freshly ground
1/2 cup cilantro, chopped
Wash and pick over beans, put them in a large pot, cover them with water, and bring to a boil. Remove from heat; cover and let sit for one hour. Or if you like, skip this part and let them soak overnight in cold water.
Heat oil in a large saucepan over medium high heat, and sauté onion, garlic, pepper, cumin, oregano, coriander, bay leaves and hot pepper for 5 minutes. Add tomatoes, squash, corn, and beans with their liquid and simmer until beans are tender, about 1 hour. Season to taste with sea salt and pepper.
Avocado-Arugula Salad with Basil-Mustard Vinaigrette
1/4 cup flaxseed oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil leaves
2 teaspoons Dijon mustard
1 clove garlic, smashed and peeled, minced
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
2 cups baby spinach
3 cups Arugula or other greens
1 pint cherry tomatoes
1/2 cups slivered red onion
1 avocado, cut into 1/2-inch cubes
- In a small jar, combine flaxseed oil, vinegar, basil, mustard, garlic, salt, and pepper. Cover and shake until well combined.
- In a large salad bowl, combine spinach, Arugula, tomatoes, red onion, avocado, and dressing. Toss to combine.
All recipes provided by CCNH student Patty James. Visit www.pattyjames.com for more information.
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