Sweet and Spicy Purslane Relish
Author: Edible Pioneer Valley
Recipe Type: Relish
Full Recipe available here.
- 4 cups finely chopped fresh purslane, leaves and thick stems
- 2 medium-large onions, peeled
- 1 red or orange bell pepper, stemmed and seeded
- 1 hot pepper of your choice, stemmed and seeded
- 2 tablespoons sea salt
- ½ cup apple cider vinegar
- ¾ cup maple syrup or sugar
- ½ teaspoon celery seed
- ¼ teaspoon mustard seeds
- ¼ teaspoon ground mustard
- ¼ teaspoon turmeric
- ¼ teaspoon ground nutmeg
- 1 dash freshly ground pepper
- 10 minutes: Chop-up Purslane, and food-process the onions and peppers.
- Put mix in the fridge for 24-hours.
- 5 minutes: drain the vegetables
- 20-30 minutes: boiling spices and vegetables.
- Strain it!
Then can it! Or store in a clean glass jar in the refrigerator for up to 4 weeks.
I hope you enjoy! Let us know how it goes by emailing us at email@example.com.
Vegan Beet Cupcakes
- 2 medium beets
- 1 cup unsweetened vanilla almond milk
- 1 tsp white or apple cider vinegar
- 3/4 cup raw turbinado OR granulated sugar
- 1/4 cup canola or melted coconut oil
- 2 tsp pure vanilla extract
- 1 cup + 1 heaping Tbsp whole wheat pastry flour or unbleached all-purpose flour
- scant 1/2 cup unsweetened cocoa powder + more for topping
- 1 tsp baking soda
- 1/2 tsp baking powder
- pinch salt
- Preheat oven to 375°F, remove the stem and most of the root from your beets, and scrub and wash them underwater until clean.
- Wrap beets in foil, drizzle on a bit of canola oil, wrap tightly, and roast for one hour or until a knife inserted falls out without resistance. They should be tender. Set in the fridge (in a bowl to catch juice) to cool to room temperature.
- Once cooled, either finely grate or puree beets in a blender (adding orange juice or water to encourage mixing – Lizzy and I used OJ). Measure out 1/2 cup and set aside.
- Line a muffin pan with paper liners.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and 1/2 cup beets and beat until foamy.
- Add the flour, cocoa powder, baking soda, baking powder, and salt to a sifter and slowly sift it into the wet ingredients while mixing with a hand-held or standing mixer. Beat until no large lumps remain.
- Pour batter into liners, filling 3/4 of the way full. Bake 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. Do not try and unwrap them or they’ll stick to the wrapper.
- Once cooled, dust with cocoa powder (and drizzle atop some honey) and store in an airtight container to keep fresh.
Healthy Breakfast Cookies
- ¾ cup peanut butter
- ¼ cup coconut oil, melted
- ¼ cup honey, warmed
- 1 cup rolled oats
- 1 cup quick oats
- 1 ripe banana, mashed
- ¾ cup raisins or craisins
- ½ cup sunflower/pumpkin seeds
- ½ cup nuts
- 1/2 cup chocolate chips (optional)
- ¼ cup ground flax (we substituted hemp protein powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Preheat oven to 325 degrees F. Combine peanut butter, coconut oil and honey until smooth. Place all other ingredients into a large bowl. Mix with the peanut butter mixture until evenly distributed.
Drop about ¼ cup sized scoops of the mixture onto a cookie sheet and flatten (cookies won’t spread while baking). Bake for about 15 minutes until edges are lightly browned. Let cookies cool on baking sheet before moving to an air-tight storage container.
Asian Kale Salad with Sriracha Maple Syrup Dressing
Yield: about 3 cups (3-4 Servings)
Prep: 10 mins
1 bunch kale chopped
1 hass avocado sliced
1/2 cup almonds slivered and toasted
1 tablespoon sesame seeds toasted
1/4 cup onion diced
1/2 cup jalapeno pepper seeded and chopped
1/2 teaspoon toasted sesame oil you can get it at Trader Joe’s
2 tablespoon canola oil
1 teaspoon soy sauce
2 teaspoon sriracha
1 teaspoon maple syrup
Make the dressing by combining the sesame oil, canola oil, soy sauce, sriracha and maple syrup together in a small bowl. Whisk them, blend them or use a fork until they are fully combined.
Place all dry ingredients in a large mixing bowl.
Starting with 1/2 the dressing, pour it over the salad and toss. Serve immediately or refrigerate.
Indian Couscous Curry with Vegetables
1 package of couscous
2 Tbsp olive oil
2 cans of diced tomatoes
2 cans of garbanzo beans
half of a zucchini, diced
3 kale leaves, torn apart
2 carrots, thinly cut
1/2 yellow onion
2 cloves of garlic, diced small
2 Tbsp curry powder (to taste)
Saute garlic and onions in a large skillet until browned. Add carrots and zucchini, stirring occasionally for about 5 minutes. Follow directions to make couscous (bring 1 Tbsp olive oil and 1 cup water to a boil, stir in couscous and remove from heat. Let sit covered for about 10 minutes). In veggie skillet, add curry powder, cans of tomatoes and beans, and kale. Turn down heat and let simmer for another 5-10 minutes.
Eat over the couscous! Serves about 5. Also tastes great with butternut squash 🙂
Fastest Whole Wheat Chive Baguette
3 c whole wheat flour
1 tsp salt
2 tsp yeast
1 c warm water
1/2-1 cup chives
Mix flour, salt, chives and yeast together, and then mix in the cup of warm water. Preheat the oven to 450 F. Roll into a ball and let rise for a half an hour, and then roll into a baguette form, rolling between your hands and letting gravity lengthen the loaf. Bake for ten minutes and then turn the temperature to 350 F and bake another 35 minutes.
We served it in slices with cheese, fresh chives, and radish slices. Yum!
Ingredients: 2 cups of fresh basil
1/4 cup parmesan/romano cheese (finely grated)
1 cup garlic scapes (finely chopped)
1/4 cup olive oil
Directions: Put all ingredients in a food processor or blender. Blend until smooth. Great for pasta or as pizza sauce alternative.
Ingredients: 1 cup basil pesto (see recipe above)
1 cup mozzarella cheese
1 cup kale (no stems, torn apart)
half of a yellow onion (chopped)
Directions: Preheat oven to 400 degrees F. Spread basil pesto on pizza dough, sprinkle cheese, kale and onions on top. Bake in oven on a cookie sheet for about 13 minutes.
Thai Spring Rolls
rice paper (about 15 round ones)
one package of rice noodles
1/2 cup mint leaves
1/4 cup coriander (or less, to taste)
1/4 cup chopped green onions
2 cups shredded lettuce (1cm-wide strips, 2in long)
Bring water to a boil in medium-sized pot, put rice noodles in water and remove from heat. Let sit for 10 minutes. Set up your station for making the spring rolls: fill large saucepan with hot water (not boiling), have the plate of veggies next to it, and a plate to roll the rice paper on.
Place one rice paper at a time in the hot water for about 10 seconds, then put on plate. Add rice noodles, mint, coriander, green onions, and lettuce as desired, then roll up like a burrito (fold up bottom, then both sides and roll). Add sriracha sauce if desired.
*Directions for or a delicious sweet & spicy dipping sauce to come!
Jas & Adrienne’s Curry Stir Fry (Serves 6)
1 cup of rice
2 carrots, thinly sliced
three large kale leaves, torn into two-inch pieces (thinly slice the stem if desired)
half of a yellow onion, finely chopped (or 1/4 cup chopped walking onions)
two cloves of garlic, finely chopped
1/4 cup snap peas (ends cut off)
one yellow pepper, cut into slices
half a head of broccoli, cut into small pieces
1 package of extra-firm tofu (optional)
2 Tbsp curry powder
2 Tbsp cumin (2Tbsp)
1 Tbsp olive oil
Rice: Heat rice in 1/4 cup of water until it boils. Turn heat down to medium-low and cover for about ten minutes.
Heat olive oil in a large skillet, then add garlic and onion and cook until brown. Add in carrots, tofu, snap peas, broccoli, and pepper, stirring occasionally for about 5 minutes. Add kale (it will cook down). Continue stirring for another 5 minutes, and add curry powder and cumin to taste. Eat over rice.
Jas & Adrienne’s Garbanzo Bean Burgers (Serves 4)
3 Tbsp olive oil
3 cloves minced garlic
2 Tbsp curry powder
2 Tbsp minced ginger
2 green onions/scallions finely chopped
15 oz garbanzo beans, pulsed until finely chopped in a food pprocessor, still chunky
1/4 c bread crumbs (or flour)
1 tsp ground cumin
1 tsp ground ginger
chopped beet greens, approximately 1 cup
1 egg, lightly beaten
Patties: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic, onion, ginger and beet greens. Cook until garlic is fragrant and the beets are wilted, about 5 minutes. Remove from heat and let cool. In a large bowl, combine the chopped chickpeas, bread crumbs, egg, spices, and the cooked mixture. Mix well with your hands and form 4 patties.
To cook: Heat large pan over medium heat, and cook with olive oil. Brown patties on each side for about 5 minutes each, until the outside is golden and crispy and the inside is warmed through.
Thai Curry Paste
1/4 c chopped scallions
1/4 c chopped fresh cilantro, basil, or Thai basil
2 Tbsp minced garlic cloves
2 Tbsp grated fresh ginger root
1 Tbsp freshly zested lemon or lime
1 Tbsp brown sugar
1 or 2 fresh red or green chiles, minced
3 Tbsp fresh lemon or lime juice
1 Tbsp ground coriander
1 tsp turmeric
1/2 tsp salt
Combine all ingredients in a blender or food processor and puree until quite smooth.
Veggie Thai Curry (serves 4)
14 0z (1 can) coconut milk
1/4 c red curry paste
1 c vegetable broth2 Tbsp brown sugar
3 1/8″ thick slices fresh ginger
1 lb. extra firm todu, drained and cut into bite sized pieces
3/4 c sliced mushrooms
3/4 c sliced carrots
3/4 c halved peas (strings removed)
3/4 c sliced onions
3/4 c loosely packed basil leaves
1/4 c loosely packed cilantro
In a medium sauce pan, stir coconut milk and simmer 1/2 cup over medium heat until reduced, about 5 minutes. Add curry paste, whisk well, and cook for about a minute. Whisk in broth, sugar, and remaining milk. Bring to simmer over medium-high heat. Add onions, carrots, and ginger.. after 2 minutes, add tofu and mushrooms, and after another 2 minutes, add snow peas and simmer until everything is tender.
Potato & Zucchini Hash (Serves 2)
4 potatoes, sliced thin
1/2 yellow onion, diced small
1 Tbsp olive oil
1/2 zucchini, cut into medium-thin chunks
salt & pepper to taste
chili powder to taste
Heat oil in medium-large skillet, then add potatoes and onions. Cook for 15 minutes, stirring frequently. Add salt, pepper, and chili powder to taste. Add zucchini and cook another 7 minutes. Fry eggs. Serve eggs over hash.
Stuffed Zucchini Boats (Serves 4)
2 large zucchinis
1 tomato, diced
1 yellow onion, diced
2 kale leaves, torn into small pieces
salt, pepper, garlic powder, red pepper flakes to taste
shredded cheddar cheese
Preheat oven to 350 degrees F. Cut zucchinis into quarters and remove seeds from center (so they look like boats). Place zucchini on baking sheet and top with onion, tomato, kale, seasonings and cheese. Bake for 25 minutes.
Lentil Vegetable Soup (Serves 8)
1 large onion, diced
3 cloves of garlic, chopped
2 large carrots, chopped
3-4 celery stalks, chopped
5 medium potatoes, diced
1 lb lentils
2 Tbsp olive oil
1 32 oz package of vegetable broth
6 large kale leaves, chopped
salt and pepper to taste
Pour boiling water over lentils in a bowl and let sit for 15 minutes. Saute onions & garlic in olive oil in a large stock pot. Add vegetable broth, carrots, celery and lentils. Let simmer for about 10 minutes. Bring to a boil and add potatoes, turn down heat and let simmer until the potatoes are soft. Add kale and turn up heat to a rolling boil for 5 minutes. Add salt and pepper to taste (or other seasonings that you like!)
Tastes great with cheese and fresh bread 🙂
Roasted Veggies & Mashed Potatoes (4 servings)
Ingredients (for veggies):
1 large zucchini, sliced into 2 inch long pieces
4 large carrots, sliced long ways
5 or 6 large beets, sliced
2 Tbsp olive oil
sea salt & black pepper to taste
other herbs or spices to taste
Ingredients (for taters):
5 or 6 large potatoes (Yukon Gold are great)
1 Tbsp butter or Olivio
splash of milk
Directions (for veggies):
Preheat oven to 450. Put olive oil, salt, pepper & seasonings into a large mixing bowl. Add all veggies and mix with hands until coated. Place veggies on a cookie sheet and bake for about 10 minutes on each side (or until satisfactory texture achieved!)
Directions (for taters):
Wash potatoes thoroughly. Cut each potato into four-six roughly even chunks (leave skins on!) Put in large pot and add water until covered. Let water boil, then turn down the heat a little so that it simmers for about 15 minutes. You should be able to easily poke a fork through the potato. Drain water, then add butter & milk and mash em!
Beet Burgers (makes 6-8)
(Adapted from this recipe)
3 cups of grated raw beetroots (approx. 4-5 beets)
2 small onions
2 cloves garlic
2 Tbsp olive oil
1.5 cups rolled oats
about 3/4 cup your choice of shredded cheese
handful of chopped basil
salt, pepper & cumin (to taste)
your choice of toppings!
Grate (or use food processor) beets, onions, carrots, & garlic and put in large mixing bowl. Add olive oil, eggs and rolled oats. Mix well. Add cheese, basil, and spices then stir. Set aside in the fridge for at least 30 minutes (so the oats can soak up the liquid and help it stick together)
Use your hands to shape patties and saute in butter in a large skillet- about 3-4 minutes on each side, until golden brown. Serve on a toasted bun with your choice of toppings (i.e. cheese, lettuce, beet greens!, onion, tomato, avocado).