Hi everyone! This week we are getting a mixed bag, and still a bit in the air as to the mix at this point.  I know Jon and the farm team have been working hard and I'm sooo grateful for what they do. Especially because it's not my wheelhouse; I like to eat the food- growing the food is something I haven't taken to as of yet :-)  It's a great reminder of how our separate interests can benefit a community. 

This week's recipe is simple and wonderful. It includes garlic- which if you've read other things on my site you may have noticed is not part of a "yogic diet" and it's something I typically don't eat. I'm addressing this b/c I've received questions from a few people about it...garlic falls under the category of "rajasic" (an active quality) food. That means garlic can be disturbing and create over activity in your mind.  If you have a fiery nature already (your mind/body constitution) you may find yourself more fiery or agitated.  It's probably important to note that a "yogic diet" is to facilitate a calm mind that can rest in meditation. And I'm fully aware that the majority of people out there won't change their eating due to this knowledge, which is totally cool by me- I'm not saying you should, just providing information :-)  Garlic does have health benefits and can also be used for medicinal purposes.  So, lets get on with the recipe!


But first, something we are getting that is not in this recipe is Hakurei Turnips.  They are sought after and considered a delicacy by chefs. These are best to be eaten raw with your lettuce in a salad. 

What you'll use from your bag:

• Garlic Bulb (roasted, directions below) (1/3 bulb)
  
• Spring Onion (2-3 sprigs)
  
• Kale (1 bunch)
  

What else you'll need:

• Olive Oil (1 Tbs.)
• Veg. Stock (1/3 cup)
• Fresh Thyme (optional) (1 tsp.)
• Salt & Pepper to Taste
• Serving Options...
  
• Cooked white beans or chick peas 
• Spaghetti noddles
• Garnish with Vegan Parmesan cheese

First, prepare:

• cut or break the kale in salad or bit size pieces
• chop spring onion
• chop thyme (if using)

Next: 

• heat olive oil in a saute pan and saute the spring onions (1-2 minutes)
• add the kale and veg stock and continue sauteing until kale is tender (10-12 minutes)
• add about 1/3 the roasted garlic bulb (roasting directions below) by squeezing the meat out of the garlic head and stir to incorporate
• add thyme (if using)
• add beans or pasta (if using)
• season with salt and pepper
• Sprinkle with Parmesan cheese (if using)
• Serve

Happy Eating!

Roasted Garlic Directions...

• Trim off the stem of the blub to expose the inside
  
• Preheat oven to 375°F
  
• Drizzle garlic heads with olive oil and a bit of salt
  
• Wrap in parchment paper and then in aluminum foil 
• Bake for 45 to 55 minutes until garlic is tender and starting to come out of it's skin.
  
• Cool before handling
• To use garlic, squeeze the garlic meat out of the skins and add to your recipe.
  

* you can keep roasted garlic in the fridge for a few days

Risotto is totally easy to make and good for a fast meal on the boat.  Sometimes I’ll make a big batch of it for offshore passages, put it in meal size containers, and heat it up when we’re ready to eat.  I make risotto a variety of ways depending on what sort of vegetables are available.  This week at the market I got some local broccoli and cauliflower (a surprise!) and spinach.  Here’s how it went down…


What you’ll need:
-1 ½ veg. bouillon cubes or 3 cups premade veg. bouillon
-1 cup Risotto
-1/2 onion (optional) chopped
-2 cloves garlic (optional) diced
-1/2 tsp. cumin
-1/4 tsp. cayenne
-1 cup loosely packed spinach
-3/4 cup broccoli
-3/4 cup cauliflower

What’s Next:
-Combine 3 cups boiling water with the bouillon cubes and set aside
-In a pot with a splash of olive oil sauté the garlic and onion for a few minutes on medium heat
-Stir in the spices
-Add the risotto and stir to combine, let toast for a minute or two
-Slowly begin stirring in the veg. bouillon, and bring to slow boil, when the liquid evaporates stir in more
-In a food processer, puree the broccoli, spinach, and cauliflower and set aside
-Once you’ve added all the bouillon but before it has completely evaporated, stir in the vegetable mixture to incorporate and let simmer for a few minutes-adding water if the mixture gets dry
-Serve hot

*Feeds 3 Martys as a main course, or 5-6 as a side*

There is nothing super special about this (is it noticeable that I don’t think any of my recipes are special?)  It’s quite easy to make and has a light, refreshing taste- maybe that’s where its specialness lies.  It might come in useful as a summer salad for a potluck or a light meal. I used corn and black beans for those essential amino acids and lightly steamed broccoli for the perfect crunch. In any case bring your own flare to it and enjoy!  You can serve and eat this straight from the stove or cooled as a salad.

What you’ll need/Ingredients for Orzo:
  1 cup Orzo
  ½ cup cooked corn kernels (preferably from a cob)
  ½ cup cooked black beans
  1 cup broccoli
  Salt, pepper, cayenne (if you like those things)

What you’ll need/Ingredients for Dressing:
  1 tbls. Juice from lemon
  1 tbls. Honey
  ½ tbls. Balsamic vinegar
  ½ tbls. Olive oil
  ½ tsp.  Braggs or soy sauce

What’s Next:
  -Cook Orzo until al dente and drain, then place in a large bowl.
  -While Orzo is cooking, mix all the dressing ingredients together in a bowl and whisk until well incorporated.
  -Lightly steam broccoli until it turns bright green and add broccoli to the drained orzo.
  -Add cooked black beans and corn to the orzo.  Mix to incorporate adding salt, pepper, and cayenne to taste.
  -Add dressing to Orzo and lightly stir until evenly distributed.

Serve warm (or cool in the fridge) and enjoy!

**Feeds 4 Martys**

The recipe below is copied from www.theppk.com.  This is a dish that Marty and I really like, in fact it's on Marty's favorites list.  Funny story- my Dad (non-vegan) was visiting us this past winter in the Bahamas and I gave him some choices for dinner one night.  He picked the "mac & cheese" and I went to work creating this dish.  I served the dinner with homemade garlic bread and when Marty asked my Dad how he liked the food there was a pause and he said "the breads good!"  Marty and I laughed and now we have a saying when we aren't in love with something we say "the breads good."  I have made this for other non-vegans and they really liked it but what I'm getting at is if you make this for a traditional meat eater it might not be the biggest hit, but then again I guess alot of vegan dishes will fall into that category! 
Also, I have made this dish a bunch of times and with practice I have got the active time it takes to make it to just under 90 minutes.  But remember I'm not working with the most efficient work area!  Ok, here it is...
First, Recipe notes:
 ~You really need to blend the beejeezus out of the cashews and sauerkraut. Although it won’t be completely creamy until after it’s cooked, it should still be relatively smooth, with absolutely no chunks, when it comes out of the food processor. I think a Vitamix type thing would work here, too, but I don’t have one myself.
 
~Make sure that the roux is cooked and toasty before streaming in the veggie broth. It really makes a difference in the final flavor, so get your roux a really beautiful gravy color.
 
~You can use any smallish pasta. I love to use chiocciole because it can hold plenty of sauce, and I just find the shape pleasing. Small shells or traditional macaroni are both great choices, too.
 
~To soak cashews, just place them in a bowl and submerge with water. Soak for at least an hour, preferably two, or up to overnight.
 
~And lastly, the type of veggie broth you use makes a huge difference. If I use my own homemade broth, make sure it’s super assertive. If you use the type of broth that comes from a powder or concentrate, that is totally cool, just make it a bit stronger than you usually do.
Ingredients: 
1 lb small pasta like shells, macaroni or chiocciole
1 1/2 cups cashews, soaked (see recipe note)4 cups broth, divided
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 small onion, diced
2 cups sauerkraut

1/3 cup all purpose flour
1/2 teaspoon tumeric
Several dashes fresh black pepper
2 tablespoons nutritional yeast (optional)
1/2 teaspoon salt
1 tablespoon fresh lemon juice

First boil salted water for the pasta. Cook pasta and drain. In the meantime, prepare the rest of the recipe.
 
Place the soaked cashews and 2 cups of the vegetable broth in a food processor and blend until smooth, scraping the sides of the food processor with a spatula occasionally to make sure you get everything. This could take 5 minutes.
 
In the meantime, preheat a large pan (preferably cast iron) over medium heat. Saute the onions and garlic and a pinch of salt in a tablespoon of the oil, until onions are softened.
 
Drain the sauerkraut in a sieve, pushing it into the sieve to remove as much moisture as possible. Add to the pan just to heat through, a minute or two.
 
Transfer sauerkraut mixture to the food processor with the cashew mixture. Once again, puree until relatively smooth. There will be some texture, just make sure it’s not chunky.
 
Wipe out the pan that you sauteed the onions in and preheat it over medium heat once again. Add 3 tablespoons of oil, along with the flour. It should become a gooey clump. You’re now making a roux! Add a little bit more olive oil if necessary. Toast the roux for about 15 minutes, until it smells toasty and turns a medium brown. Stir practically the whole time so that it cooks evenly.
 
Now stream in remaining 2 cups of broth, whisking constantly so that it doesn’t clump. Whisk until thick and smooth, about 2 minutes.

Stream in the cashew sauerkraut mixture, and whisk until well incorporated. Add the tumeric, black
pepper, nutritional yeast if using, salt and fresh lemon juice. Heat through and stir occasionally, allowing the mixture to thicken.
 
Preheat oven to 350 F and lightly grease an 11 x 13 casserole with olive oil.
 
Add the cooked pasta back to the pasta pot and pour in the sauce. Taste for salt and pepper. Mix to coat, then transfer to the casserole dish. Cover casserole with tin foil and bake for 20 minutes. Remove tin foil and bake an additional 5 minutes. Serve hot!

**Serves 7-8 hungry Martys**