recipe redux – Page 5 – GUTSy Performance Nutrition

Roasted Zucchini + Tarragon Soup

August 22, 2015August 22, 2015by Rebecca4 Comments

I have a loose policy that for every new purchase of clothing or books that comes in, at least the same number of clothes or books must go out, to be sold or donated. I generally purchase only books that will be used over and over again and I tend to check out those of interest at the library first, renewing them repeatedly until the library decides it is time to give another person a turn. Then– often–I won’t purchase the book, thinking someday instead, and I’ll get back in the hold queue and repeat the process until it is practically my personal copy anyway.

Somewhere in between being a teenager with aspirations of growing up to live in a giant house and drive a fancy vehicle, I veered sharply in the other direction and wound up aiming for minimalism instead. Clutter and “things” make me cranky. Whenever relatives call and ask if we would like an item they are getting rid of, I default to no. If the item is used only once a year or so, it is no longer worth the space and headache.

Yet, I fail daily in keeping clutter to a minimum. I leave stacks of books in every room. Despite my library-tendencies, there are three fairly large and overflowing bookshelves in our small apartment and nearly all of them ‘belong’ to me. When I take a giant stack in to sell, I purchase two more with the profit instead of taking the change. There are clothes, too, in the closet which have not been worn in years, and in the kitchen, I aspire to make simple meals, letting the flavor and the freshness of our garden produce shine through. And then I go and make every meal (every meal folks!) overly time-consuming, with something like five or more steps and at least one appliance/gadget for each one. I almost went to culinary school. Twice. Given my affinity for recipes that should require several sous-chefs and an industrial dishwasher to boot, one would think I actually did. And if you can’t tell, I tend to overcomplicate just about every little thing I turn my focus onto.

I’ve been attempting (and struggling with) less steps and ingredients in meals lately, and mentally beating myself up about it. After listening to the most recent Pure Green Podcast episode, I realize I resonate so greatly with Jonathan MacKay’s style of cooking and food philosophy. Jonathan, the food editor at Pure Green Magazine, says,

I like food to be simple and complex at the same time. Complex because the textures and flavors are layered, but simple because they are practical to make and easy.

Listening to Jonathan share this and many more valuable tidbits made me realize I need to take a deep breath and stop trying so damn hard–in all aspects of life. It is okay–and often essential–for there to be many steps to make a great meal. It is okay for there to be a tension between leading a simple life and a complex one. It is okay to have more than I need, but infinitely less than I desire. It is just fine to embrace clutter and at the same time, strive to minimalize the accumulation of things.

Roasted Zucchini + Tarragon Soup, serves 4-6

This zucchini soup is a double-remake of an old family favorite. I’ve revamped the original to make a simple gluten-free and vegan version that has a tangy cashew cream stirred into the end to round out the flavors and provide healthy fats. True to me, I added another step by roasting the zucchini rather than simply cooking it on the stovetop until soft. The result adds a nice complexity that is well worth it and makes for a soup which rivals my memories of the original. This soup is a great way to use up larger zucchini that have gotten out of hand, and fits right in with the August Recipe Redux theme of getting ‘back to the dinner table’ after the busy summer season. Growing up, we tended to slurp zucchini soup all summer long, but since this summer has been such a cooker, I’ve had little inclination for soup until now. I know we’ve at least a month left of true summer, but the winding down of longer days and the gear-up for school starting in a couple weeks makes it feel as if the season is basically over. We are nearly into my favorite time of year when all the late-summer harvests are colliding with the onslought of fall flavors, but until then, I’m holding onto these slower summer days and enjoying the bounty they bring.

12 cups chopped zucchini

3 cups vegetable broth

3 cloves garlic, smashed

1 large onion, chopped

1 tsp. salt

1 Tbs. fresh tarragon, minced

1/2 tsp. freshly ground black pepper

1/2 cup raw cashews, soaked for at least 2 hours

1-3 Tbs. water

1 Tbs. fresh lemon juice

Salt and pepper to taste

In a large baking dish, toss together the chopped zucchini, garlic, and onion. Roast until soft at 400 degrees F, about 30-40 minutes. Remove from oven and cool slightly.
In a large pot on the stovetop, bring vegetable broth to a simmer. Slide roasted vegetables into the broth, add salt, tarragon, and pepper, and simmer for about 10-15 minutes, to allow the flavors to meld slightly.
Transfer squash mixture to a blender and blend in batches until smooth. Return to the pot and bring back up to a low simmer.
Drain the soaked cashews and puree with lemon juice and water in a food processor until completely smooth. Add enough water so the mixture is slightly thinner than paste consistency.
Stir the cashew cream into the zucchini soup, taste, adjust seasonings as necessary, and enjoy!

Summertime

Zucchini Toasts, Cashew Ricotta + Dukkah

July 21, 2015April 16, 2016by Rebecca5 Comments

Sometimes, I’m surprised to realize how long ago I began this blog. It began as a little project to collect thoughts and share recipes shortly after I graduated with my undergrad degree, an entire six years ago. Much has changed since then, both on the blog and in life, but one thing that has stayed the same is my fervent and on-going affinity for the freshest, most-local, seasonal produce. Though there is a slightly deeper reason for this than simply liking vegetables, I’ll save that topic for another day. Instead, today’s post is for The Recipe Redux and the theme is Fresh From the Garden Produce.

Thanks to my mother who has the greenest of thumb(s), I was privy to garden produce from the very beginning. What came along with the garden were numerous lists of chores, which inevitably were put off until the heat of the day and the fear of not having them done when my parents got home were at their peak. The worst chore was picking green beans and I never have particularly cared for them, possibly as a result of being haunted by memories of spending “hours” picking in the hot sun. Realistically, I’m betting my attention span was less than 30 minutes.

The best of chores was devouring the hourds of zucchini that came from our garden. We often ate them in two ways; one in a variation of this cream of zucchini soup (which I soon shall be giving a facelift for less dairy and gluten), and two, drenched in flour and egg and fried to crispy golden french-toast-like rounds. Every person in the family loved these meals, and to my recollection we all loved zucchini in general. Since my parents had the joy of raising three hot-headed, disagreeing, and violent-toward-each-other, orange-haired children, it’s a wonder that we all could agree on anything!

To this day, I absolutely love zucchini. It is the simplest of plants to grow and goes every which way into summer meals. Lately, I’ve been grilling it up on the stovetop grill with a coating of dukkah, spooning it atop toasts spread with a cashew ricotta, and watching it disappear faster than my plants will produce. (Crazily enough, this is possible.)

Zucchini Toasts, Cashew Ricotta + Dukkah, serves 2

If you go ahead and pick up store-bought staples like bread and dairy-based ricotta, and make or buy the dukkah ahead of time, these toasts make for a very quick and simple meal. If you like to do everything or prefer a vegan ricotta, I’ve included recipes for all the fixings below. Dukkah is one of those super-easy-to-make seedy, nutty, spice mixtures that packs a serious punch in the flavor department and amps up the flavor profile of simple meals. It is Egyptian in origin and a suitable (although certainly different) substitute in this recipe could be za’atar, if you have that on hand instead. This book is my favorite source for truly great gluten-free bread. I made the 100% Whole-Grain Batons for these toasts and their slightly heftier density and crust worked out perfectly.

Cashew Ricotta, see below

2 Tbs. Dukkah, recipe below

1-2 Tbs. whole-grain or dijon mustard

1/4 tsp. salt

2 medium zucchini, chopped into smallish squares

1-2 tsp. olive or coconut oil

4 slices whole-grain bread (a denser, baguette type works particularly great)

additonal dukkah to coat zucchini and serve

Mix the 2 Tbs. dukkah, mustard, and salt into the ricotta. Set aside.
Toss the chopped zucchini with a spoonful or two of additional dukkah and oil. Grill on a stovetop grill until slightly soft and charred edges begin to form, about 3-5 minutes. Remove from grill.
While zucchini is grilling, lightly toast the bread slices and then slather a bit of the ricotta mixture atop each one.
Then, pile zucchini atop the toast and ricotta, sprinkle a dash of additional dukkah on top, and serve.

Cashew Ricotta

1 cup cashew milk (or any other non-dairy milk)

1/4-1/2 tsp. lemon juice

1/2 tsp. extra virgin olive oil

pinch of salt

3/4 tsp. agar powder

In a medium saucepan, stir together all ingredients.
Very slowly, bring the mixture to a boil, stirring occasionally.
Reduce heat to low and allow to simmer for five minutes or until agar is dissolved, stirring occasionally.
Remove from heat and cool for about 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
After the mixture is set, transfer it to a food processor and pulse until you get the desired consistency.

Dukkah, adapted only slightly from Vegetable Literacy

1/2 cup hazelnuts

1/4 cup sesame seeds

1/4 cup coriander seeds

2 Tbs. cumin seeds

1 tsp. fennel seeds

several pinches each of dried thyme, marjoram, and oregano

sea salt and freshly ground black pepper

In a saute pan, toast the hazelnuts and seeds until fragrant and lightly colored, about five to eight minutes. Then pour onto a plate to cool.
Once sufficiently cooled, transfer the nuts and seeds to a food processor. Add the herbs, 1/4 tsp. salt to start, and pulse until the mixture is roughly ground but not yet paste-like. The goal is a fine but still crunchy textured mixture. Taste and add additional salt, if necessary, as well as a few pinches of black pepper.

Summertime

Boysenberry Pie

June 22, 2015July 19, 2022by Rebecca5 Comments

Friday afternoon at the farm, Charlotte

and I exchanged dusty handshakes for

boysenberries, the farm dog circling

feet. You must be Rebecca, she

said, the hose shifting

shoulders, reminding

again

this eating breathing living takes a

community to grow soil, berries,

pie.

farmer hands and bee sweat sweet

and summer, tastes.

It takes a community to do it yourself.

Boysenberry Pie
The Recipe Redux requested pie, William favors all the varieties of blackberry, and the first mess of Boysens at Sunbow are melt-in-your-mouth, stain-all-your-fingers sweet. Summer brought them early.

This berry filling is our absolute favorite. We’ve made it a number of times with just about every type of blackberry and it never fails to please but boysenberries are a must-have if you can find them. If they are extra sweet, consider reducing the honey to 1/2 cup.

1 double-crust pie pastry of choice – (I highly recommend this gf/df pie crust)
6 cups fresh boysenberries (or any type of blackberry)
2/3 cup honey
1 Tbs. fresh lemon juice
2 Tbs. arrowroot starch
1/2 cup all-purpose gluten-free flour

Gently rinse and drain the berries and preheat oven to 375 degrees F.
Combine berries, honey, lemon juice, and flours in a large mixing bowl. Pour into a pastry-lined pie pan, add the top crust of your choosing, and bake for 40-50 minutes, until the pastry is golden brown and the mixture is bubbling.
Carefully remove from the oven and cool until ready to eat.