May 2018 Recipes
Recipe Archive
- May 2018
Pumpkin Parsnip Cake - March 2018
Rhubarb/Apple/Tomato Ketchup - January 2018
Middle Eastern Meatloaf - October 2017
Lentil/Mushroom Loaf - January 2015
Three Sisters Stew - October 2014
Moussaka - May 2014
Middle Eastern Spiced Lentils - March 2014
Lopez beef & Vegetable Stew - January 2014
Baked Squash - October 2013
Enchilada Casserole - May 2013
Polenta Lasagna - March 2013
Farmstand Shepherd’s Pie - October 2012
Panzanella - September 2012
Panzanella - May 2012
Sorrel, Sweet Pea, & Potato Soup - March 2012
Winter Squash Lasagna - January 2012
Squash, Lentil, & Kale Soup - September 2009
Green Gold Black and White Salad - May 2009
Moroccan Stew with Arikara Beans - April 2009
Nettle Clam Chowder - March 2009
Egg Fried Brown Rice - February 2009
Heirloom Bean Chili - December 2008
Lentil, Leek and Yellow Beet Soup - October 2008
Three Sisters Stew & Cornbread - September 2008
Summer Vegetable Stew & Panzanella - May 2008
Moroccan Garbanzo Bean & Spinach Stew - April 2008
Savory Bread Pudding - March 2008
Curried Onion Apple Cauliflower Soup - January 2008
White Bean and Pumpkin Chili
PUMPKIN PARSNIP CAKE
with lemon cream cheese turmeric frosting
DIRECTIONS:
1. Grease a 9 x 13 pan.
2. Preheat oven to 350 degrees.
Makes 15 servings (gluten free)
MIX TOGETHER:
2 ½ cups Bob's GF flour
1 T. baking powder
½ tsp. Baking soda
¼ tsp. Chinese 5 spice
1 tsp. Cinnamon
½ tsp. Cardamom
¼ tsp. Ground allspice
1 tsp. Ginger
¼ tsp salt
2 cups grated parsnips
IN A SEPARATE BOWL, WHISK TOGETHER THOROUGHLY:
3 eggs (for vegan version, use egg replacer)
1 T. vanilla
1 T. molasses
pumpkin parsnip cake.
2 T. lemonade concentrate
1 tsp. Lemon extract
½ cup sunflower, safflower or canola oil
½ cup cooked, pureed winter squash
½ cup buttermilk (for vegan version, use coconut milk)
½ cup sugar
Gently fold wet ingredients into dry until just mixed.
Pour into prepared pan.
Bake 35 to 40 minutes.
Cool completely before frosting.
LEMON CREAM CHEESE TURMERIC FROSTING
CREAM TOGETHER UNTIL SMOOTH:
8 oz. Cream cheese at room temperature
6 T. butter at room temperature
2 cups confectioners' sugar 1 tsp. turmeric
1 T. vanilla ½ tsp. Lemon extract 2 T. lemonade concentrate