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June 22, 2010

Veggie Fest!

Saturday I attended the Richmond Veggie Fest! I have heard this is one of the largest vegetarian festivals in the country. It was an awesome Summer day with lots of great food, bands and information. I also did a cooking demo at the festival! I made Moroccan Tagine, Quinoa with toasted almonds and raisins, and a Berry and Peach crisp. The dishes turned out good and several people came up to tell me they enjoyed them. Everything was low-fat and healthful. Thank you to my niece Sara and friends Lanell, Josie, Patti and sister-in-law Betsy for helping serve samples to 60 or so people. Thanks also to my friend Joe for filming it (video clips to follow soon).

I’m posting recipes from the dishes we made at the Veg Fest below.

Moroccan Tagine

½ carrot, sliced thin
½ medium onion, sliced thin
4 large Swiss Chard fronds, torn or cut into strips
½ sweet potato, baked in the microwave and cut into medium-sized pieces
2 cloves garlic, diced
½ of a 15 oz. can of chickpeas, drained and rinsed
1/4 cup golden raisins
2 or more tbsp. olive oil
1 cup vegetable broth
¼ – ½ cup water

Spices:
1 ½ tsp. coriander
1 ½ tsp. cumin
1 tbsp. hot curry powder
1 tsp. curry powder
1 tsp. Cilantro
1 tsp. paprika
1/2 tsp. turmeric
pinch of saffron (if available)
Dash of nutmeg
1 tbsp. honey
Salt & pepper (to taste)

1) In large saucepan, heat 2 tbsp. olive oil. Add onion and sauté a few minutes. Add carrots and sauté a few more minutes.

2) Add all spices except honey. Add garlic. Sauté a few minutes.

3) Add vegetable broth and water. Bring to a quick boil, then reduce heat and simmer about 5 minutes on medium-low heat. Add honey and stir.

4) Add sweet potato and Swiss chard and sauté a few minutes. Stir in chickpeas and raisins. Simmer about 5-10 more minutes.

5) Serve with quinoa, couscous or Basmati rice and garlic naan.

Serves Two

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Quinoa with Toasted Almonds and Golden Raisins

1 cup quinoa
1 ½ cups water (use water-not broth-for fluffier quinoa)
¼ cup toasted, sliced almonds (I use unsalted)
1/4 cup golden raisins
Salt & pepper, to taste

1) Rinse quinoa in cold water. Add 1 ½ cups of water to a cooking pot and bring to a boil. Add quinoa and reduce heat. Cover and simmer for 12 minutes. Then remove from heat and let stand for 5 minutes.

2) Stir in almonds and raisins.

3) Fluff with fork.

Side dish for 4-5 people.

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Berry Peach Crisp

Healthy, light, delicious way to enjoy fresh peaches and berries

4 cups fresh or frozen blueberries, blackberries, sliced peaches or a mixture of these
1¼ cup oatmeal- quick cooking works well, don’t use instant
3 tbsp. Smart Balance, softened
2 tbsp. Canola oil
1/3 cup brown sugar
2 tbsp. sugar (omit or reduce if limiting sugar)
1 1/2 tsp. cinnamon
¼ tsp. nutmeg

Preheat oven to 350 degrees.

1) Add berries with white sugar and stir. Let sit for about 10 minutes.

2) Mix together Smart Balance, Canola oil, brown sugar, cinnamon and nutmeg. Add oatmeal and stir together.

3) Pour berries, peaches or berry and peach mixture into a medium casserole dish that you have greased with Canola oil. Top evenly with oatmeal mixture.

4) Bake for about 25 minutes at 350 degrees.

5) Serve hot with vanilla soy ice cream.

Six servings

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